A few months back, I was out of bread. I ran into Kroger, in St. Johns, looking for a loaf of Schaar multi-grain bread. They were out. I decided to take a leap of faith and try a different brand.
I picked up a loaf of BFree Soft White Loaf. A gluten free, dairy free, vegan friendly bread. So far so good.
I was anxious to try it. I made a sandwich, right when I got home. Sadly, I was disappointed. I can tell you, it was soft, but it had an odd texture to it; maybe kind of grainy/gritty. It also had an odd aftertaste. I really can’t put my finger on it, almost like a baking powder taste. This was NOT my Schaar bread. And it was not going to work and yet I’d just spent between $5 and $6 on it. I tossed it in the freezer, not wanting to throw it away.
Fast forward to October and colder weather. Time to throw a turkey breast in the crockpot and make a pan of stuffing. I pulled the BFree Soft White Loaf out of the freezer, toasted it and made my stuffing. It did the job, although Kevin commented that he thought the texture was just a little different than the stuffing I usually make with my Schaar bread. I had noticed it too, but had hoped maybe he wouldn’t. While the texture was different, all in all, it still tasted good. (At the end of this post, I’ve got a link to my post that has my stuffing recipe.)
Toasted BFree bread crumbs.The finished product.
I don’t plan to buy this particular bread again. I rarely eat bread, except for the occasional sandwich or maybe a piece of toast; and if I’m eating bread, I want it to taste good. I would buy this bread is if I was planning to make stuffing and I couldn’t find any Schaar bread. So, at least I have that as an option.
Thanks for stopping!
Brenda
Click below, for the link to my post with my recipe for stuffing. The recipe is at the end of the post.
These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know?) Just read your labels! Do your research!
Recently, Bradley was home for 2 weeks. Those 2 weeks – being in the same house the whole time, afforded us the opportunity to do a little cooking and baking together.
I suggested we pull out an old favorite, Aunt Sue’s (my sister-in-law) recipe for chocolate chip cookies. They’re just a good, chocolate chip cookie. They always had the nicest consistency; held together nicely, yet soft and chewy. Almost with a slight “crisp” to it, when you took a bite. Sue always said using a ratio of half shortening and half butter (instead of just butter) gave the cookies their nice feel.
(This recipe makes a lot of cookies – she raised 5 kids. You can easily cut this recipe in half.)
Preheat oven to 350 degrees.
1 cup shortening
1 cup butter substitute
Cream together.
Then add:
1 cup applesauce
1 ½ cups brown sugar
1 ½ cups sugar
Mix together. Then add:
2 tsp baking soda
2 tsp xanthan gum*
2 tsp vanilla
5 ½ – 6 cups gluten free flour**
Enjoy Life Mini Chips Semi Sweet – Add as many as you want, you know you will anyway. 😉
Bake 11-13 minutes.
*If you’re using a packaged, pre-mixed gluten free flour mixture, chances are they’ve already added the xanthan gum for you. Read your label.
** Two things about the flour:
Yes, that’s a lot of flour, but as you know, gluten free flour has a lighter, airy consistency; meaning you use a little more. When it comes to the last cup of flour and I’m unsure how much more I should add, I bake one or two “test cookies”. (Which are always fun to eat, even if they’re a little flat.) Bradley also mentioned, refrigerating the dough for at least 30 minutes before baking makes a nice difference.
I use the gluten free flour mixture I posted about in my 2nd post, “In the Beginning: Our First Encounter with Food Allergies”. The recipe for the flour blend is towards the end of that post. I’m also putting it below for you, in case you’re like me and don’t have the patience to look it up.
Mixing them up!
Enjoy!
Thanks for stopping!
Brenda
Link to my 2nd post – “In the Beginning: Our First Encounter with Food Allergies.”:
Carol’s Gluten-Free Sorghum Flour Blend (Found in “Gluten-Free 101, by Carol Fenster, Ph.D.”)
1 ½ cups sorghum flour 1 cup tapioca flour
1 ½ cups potato starch ½ cup almond flour
Combine all ingredients. Store in freezer in freezer tight container.
Disclaimer:
These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know?) Just read your labels! Do your research!
Went on a fall color tour this past Sunday. Went up to the Charlevoix and Boyne Mountain area. Colors were gorgeous! Also found a restaurant Kevin, Bradley and I could all eat at. It’s ‘My Grandmother’s Table’ in downtown Charlevoix. I got the ‘Native American Three Sisters Stew’ – a gluten-free, vegan option! Bradley found a gluten-free, egg free option and Kevin got a pasta dish. We all enjoyed our meals!
Lake Charlevoix
Kevin, Bradley and I with Boyne Mountain in background.
Colors on the drive.
Lake Michigan
My lunch at “My Grandmother’s Table”, downtown Charlevoix, a bowl of Native American Three Sisters Stew.
That’s all for now. Thanks for stopping!
Brenda
FYI: My Facebook page is named the same as my blog, Vegan with a Side of Beef
Disclaimer:
These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know?) Just read your labels! Do your research!
I know I’ve sung the praises of Daiya Foods gluten free, vegan pizzas before, but this pizza is NEW!
It’s a vegetable pizza crust and it’s vegan, which means there’s no egg (or cheese for that matter) being used as a binder for the crust!!
I know the vegetable crust has been all the rage for the last few years and I’ve wanted to try it. Many of the gluten free foods I eat (ie: breads, pasta) are fairly high in carbs. I mean, who isn’t interested in finding the occasional alternative to carbs every once in a while?
Vegetable Pizza Crust: I’ve looked online, in magazines and found many veggie pizza crust recipes, which contain egg. And who hasn’t seen the cauliflower pizza crust recipes on Facebook at least a million times? Guess what? Egg. Same goes for the dairy free, gluten free frozen pizzas I’ve been able to find – egg. So, imagine my surprise when I recently found this!
If you already like the daiya gluten free, vegan pizzas; you’re going to be thrilled with the vegetable crust options! Had I been doing a blind taste test, I don’t believe I would have known the difference between their usual gluten free crust and this vegetable version. It’s that good!!
This is what you’re looking for.Before baking…After baking… Did I mention I ALWAYS add pepperoni to my pizza? Looks good, doesn’t it? Slices hold together great. Closeup of the veggie crust. Yum!!I haven’t tried this one yet, but wanted you to see I’d found a couple options.
I’ve found these in Kroger, Meijer, Whole Foods and Walmart.
That blue HOME up above is the link for Daiya Foods. Right click to open in new tab.
Disclaimer:
These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know?) Just read your labels! Do your research!
Here in Michigan, we’ve recently come out of a heat wave. 2 ½ months of 80-90 degree heat and me without central air, means Brenda wasn’t too creative when it came to cooking this summer. That’s good news for all of you, because while I was busy avoiding the kitchen, I found some pretty good food that required little, to no prep and minimal stove or oven time.
In short posts, I’m going to pass these tasty little morsels, on to you. I will call these little posts, “Gettin’ Hot in the Kitchen”! Grabs your attention, doesn’t it? (I believe this is way better than my initial idea for a title, which was: “50+ year old woman, experiencing occasional hot flashes; living in an old farmhouse without central air, gives you some great foods she discovered while avoiding the kitchen.” All these years later and my college marketing classes are still paying off!) This series will be sporadic. I’ll do a few, come up with a recipe or some other wonderful thing to pass on to you, do a few more…
So here it is, the first post in my series:
Gettin’ Hot in the Kitchen! #1
(Bradley told me about this one.) “Modern Table Vegan Mac” Classic Cheddar Style, gluten free, dairy free. (Link below.)
Pasta made from lentils, rice and peas, with a yummy, vegan “cheesy” sauce. Easy to prepare, just like the boxed brands we’ve all had at least once. Comfort food for a girl that just wants a bowl of a simple mac & cheese every now and then.
I served it with grilled burgers and a hot veggie. The pasta had a great flavor and consistency. Kevin, our grandson Duke and I, all enjoyed this and I will definitely be buying it again!
I found this at Target and Whole Foods.
{Word of caution: Modern Table not only makes vegan, gluten free mac and cheese; they also have a gluten free version made with dairy products. Read the box carefully when shopping and again at home. I was actually at home when I discovered I had purchased a dairy version as well as a couple of non-dairy.}
These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know?) Just read your labels! Do your research!
Recently, on his way back from the butcher, Brent dropped off several packages of a new beef cut Triple H Ranch is now carrying – Beef Stir Fry/Fajita Meat.
Check out Triple H Ranch on their Facebook page.
I googled fajita recipes. I flipped through cookbooks. (I’ve tried my hand at fajitas before, but they always tasted a lot like glorified tacos. I wanted my fajitas to sizzle, to have that tangy pop when you eat them.) Each recipe listed their own mixture of spices – all similar to each other and to taco seasoning. I compiled a list of all the different spices and chose the ones I wanted to use.
I read some more and I discovered, why fajitas don’t taste like tacos. You’re supposed to marinate fajita meat. Every recipe stressed the importance of preparing the marinade ahead of time and marinating the meat for 2 to 24 hours (never less & never more).
Each recipe also called for either lime juice, orange juice, pineapple juice or red wine vinegar. I had found the “tang” I was looking for.
Then, Betty Crocker (Whom I turn to, a lot, for cooking & baking advice.) suggested broiling the meat in a 500 degree oven – talk about sizzle! Also, talk about HOT. 500 degrees is HOT!!! (Remember I am a mother first and a cook second – so be careful! Don’t burn yourself. ) If you are comfortable using the broiler in your oven, follow those instructions. (Personally it has taken me several ovens and years and three oven fires to be comfortable using the broil setting. For years the only reason I used the broil setting was to brown the meringue on a lemon meringue pie.) If you aren’t comfortable using the broiler you can use the stove top instructions. (I’ve made really good fajita meat on the stove too.) If using the broiler, be sure you have an appropriate pan to broil in, I have my Gram’s old cast iron skillet; it works like a charm.
So, on two different nights, about four weeks apart, I made fajitas. One night my recipe included lime juice, the other night I used the red wine vinegar. Each had its’ own unique flavor. The recipe I’m going to give you actually lets you make the choice of whether you want to use the lime juice or the red wine vinegar – it calls for a ¼ cup of either.
Fajitas – Served Dairy & Wheat Free
1 ½ lb. fajita meat (If you’re using Triple H Ranch Fajita Meat, it’s ready to go. If you’re using another cut of steak, you’ll want to cut it into 1” strips.)
The Marinade:
¼ cup canola oil
¼ cup lime juice OR ¼ cup red wine vinegar
1 tsp. sugar
1 tsp. oregano
1 tsp. chili powder
1 tsp. garlic powder
½ – 1 tsp. red pepper (Cayenne) – optional & to taste
Salt & pepper
The Veggies (You’ll sauté these while you’re cooking the steak.):
1 or 2 sweet onions, sliced
2 sweet peppers, cut into ¼ inch strips
1-2 Tbsp. olive oil
Refrigerate veggies until you’re ready to cook.
The Process:
In a glass bowl combine all marinade ingredients and stir. Place steak in bowl, turning it, to coat meat. Cover and refrigerate at least 8 hours – turning it occasionally.
Fajita meat in the marinade.
Cooking the meat can be done in the oven on broil or on the stove top.
Broil: Set oven to broil. Place steak, along with the marinade, in large cast iron skillet. You’ll cook the meat, uncovered, about 3 inches below the broiler. Broil around 8 minutes before turning the meat. Broil another 6-8 minutes. Remove from oven. Swirl the meat around in the marinade remaining in the pan.
Stove Top: Turn stove to medium – medium high heat. Place steak, along with the marinade, in a fry pan or skillet. Cook the meat, uncovered, around 8 minutes before turning the meat. Cook another 6-8 minutes. Remove pan from heat. Swirl the meat around in the marinade remaining in the pan.
The finished product.
(If you prefer to cook the steak without the marinade, your cooking time will not be quite as long. Cooking without the marinade means your steak could dry out. (Cooking time also depends on your preference as to how rare you do or do not like your steak.)
Don’t forget your veggies! Using a fry pan, sauté your onions and peppers in oil, while meat is cooking.
Serve your fajita meat with Mission Gluten Free Tortilla Shells’, ‘So Delicious Coconut Milk Unsweetened Plain Yogurt Alternative’ your sautéed veggies, either ‘daiya Cheddar Style Shreds’ or ‘Violife Just Like Cheddar’, shredded lettuce, salsa and guacamole. (Product links are below.)
These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know?) Just read your labels! Do your research!
Last week, I posted this on my Facebook page, but because it’s really good information and good news, I wanted to post about it here on my blog. In my FB post I mentioned I absolutely love s’mores and that I’d found a total GAME CHANGER. Gluten free graham crackers – iced with chocolate on one side. No more trying to balance my Enjoy Life dairy free mini chips on a gluten free graham cracker as I try to load up a roasted marshmallow or two to make a s’more – all in the dark by a campfire. Yay!
What a great idea! Why didn’t I think of that?!?Roasting my marshmallows! Not the greatest pic, but I think you get the idea. (Special thanks to my great niece, Lily-cat for providing her lantern to shed a little light on the subject.)
On my Facebook page, I tend to write short snippets of wonderful information, post pics and tell you about sales on allergy friendly foods. I also use it to let everyone know I’ve published a new post on my blog. My friend Julie told me this is helpful to her and all of my FB friends that are not subscribers, but still like to read my blog. (Just point and click on the link in my FB post.) But…I also have subscribers (some of my sisters) that are not on Facebook and that means they then miss my “short snippets of wonderful information”. (And they never tire of hearing my little pearls of wisdom.) So occasionally, on this blog, you may find a little bit of repeat information, but I really feel like there are times that everyone may benefit from some of the things I post on my FB page.
If you’re not my friend on Facebook, but would like to be; look me up at Vegan with a Side of Beef and “Like” my page. It’s that simple.
Remember to read your labels before trying any new foods.
Links below for the crackers and the chocolate chips. (I have the link for the chocolate chips twice. I couldn’t figure out how to delete one of them.)
These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know?) Just read your labels! Do your research!
The Fourth of July is just days away! Like, TWO DAYS away!! Are you getting together with family over the holiday weekend? Still trying to think of a tasty dessert that is simple and quick to make? One that won’t require a lot of “oven” time? Especially if you’re into day 5 of an expected 12 day heat wave? I have just what you’re looking for – “Big Boy” Strawberry Pie! Yes, that’s right, the same strawberry pie you used to get, as a kid, when you went to Big Boy, with your family.
Not only is this pie, which is made with fresh strawberries, fast and easy to make; if you’re in Michigan, right now it’s super easy to find delicious, locally grown strawberries. ( Mid-June and into July is Michigan’s strawberry season.)
I love strawberry season! We had a strawberry patch for 20 years. While it was an absolute pain to maintain – weeds, weeds and more weeds coupled with grumbling kids who hated picking berries and helping to weed; it was still just the best. I loved it when our kids would run out to the berry patch and grab a handful of berries as they played in the yard. Or when our friend’s son Jax would visit and the first thing he would ask is if he could pick some berries. You just can’t beat a homegrown strawberry. Especially the first berry of the season, I always got to eat the first berry. And for the first week or two, before they were all coming on at once; Kevin would go out before work and pick a ripe berry or two and leave them for me on the kitchen table with the newspaper. And I made lots of fresh strawberry pies. I really love strawberry season.
I hadn’t been thinking about strawberry pie the other day, when we stopped at a small Amish market to pick up some fresh strawberries. I was thinking about freezing some of them, eating others in my oatmeal for a couple of mornings, having some as a snack or maybe in a salad. I thought about the pie after Brent said we should have a cookout at their house on Sunday, since the guys would be grinding feed that day.
So I made the pie. I didn’t think to take any pictures until it was time to cut it. I was pretty sure I’d already posted this recipe before, but on a whim decided to take a picture just in case. Later I looked through my notes of my previous posts and I didn’t find any mention of strawberry pie. After our lunch, I actually had a couple of pieces to bring home. The next day I took the pictures of the last slice of pie.
Enough chatter. Time is short and if you want to put this pie together, you may still have to run after some ingredients.
I can tell you this is not a family recipe passed down over generations. It’s not a “secret”. It’s a recipe found in countless church cookbooks, and for good reason. It’s comfort food, a seasonal indulgence; a cool, sweet slice of summer. (I’ve based my “allergy friendly” recipe on a recipe I found in the ‘St. Mary Church, Westphalia Michigan – 150th Anniversary Cookbook pg. 203 with three contributors named. Thank you ladies, it’s delicious!)
“Big Boy” Strawberry Pie – Free of Dairy, Egg and Wheat
1 Wholly gluten free Pie Shell (Wholly Wholesome) – Bake as instructed on label. Let cool.
4 cups fresh strawberries – halved
1 cup sugar
1 cup water
1 – 3 oz. pkg. strawberry jello
3 Tablespoons potato starch
½ cup water
Combine sugar and 1 cup water, bring to a boil. Stir in a paste of the potato starch and ½ cup of water. Boil until clear and thick, about 5 minutes. Stir in jello. Cool. Fold in berries and pour into baked pie shell. Place pie in refrigerator for several hours until jello sets. Serve pie with a dollop of So Delicious CoCo Whip on each slice. (Before we had dairy allergies in our house, I used to top the whole pie with whipped topping and garnish with fresh strawberries on top. Now I simply serve it with a dollop of whipped topping on each slice; giving everyone the option of either the Coco Whip or otherwise a dairy based whipped cream on their individual slice.)
Just started cutting it. Look at those berries!
Again, can you see the berries?
Look at that!
Enjoy!
Thanks for stopping.
Have a great Fourth of July! Be safe, stay healthy.
These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know?) Just read your labels! Do your research!
Checked out the Crave Shack, in St. John’s, last night. What a great experience! Their chef took the time to come out and talk with me about my food allergies, pointing out everything I could safely eat. I was able to choose from the majority of their options.
I got a bowl and Kevin got a burrito. Everything was very tasty and very fresh. I took a pic of my food and the empty box. (Cause, yes it was THAT good.) But I was so busy eating, I forgot to take a pic of Kevin’s burrito. lol Kevin also got a piece of chocolate cheesecake.
Yes, I ate every last bite!
Finally, a quick takeout or eat-in option for me in St. Johns! Yay! This is a win for me!
1103 N. Clinton Ave. in St. Johns, MI. https://thecraveshack.square.site/
Thanks for stopping!
Enjoy.
Brenda
Disclaimer:
These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know?) Just read your labels! Do your research!
So I did the farmer’s market in town tonight and I wanted to say thank you to everyone that stopped out tonight! What a great crowd, again. And thank you to those of you that stopped to see me and ask some questions, talk a little about food allergies and make a purchase.
I’m not sure when I’ll be setting up a booth at the Village Farmer’s Market again, but I will let everyone know. (Also thanks to my kids for making me do the market. lol Abby for the sign, and Kevin and my sister Wanda for helping package everything individually. We pulled this all together in 4 days, so it was a bit of a whirlwind.)
Thumbprint cookies and mini loaves of banana bread. Chocolate Peanut Butter Cake Bites!I loved the look of these cupcake boxes.
