In addition to making a wonderful pizza sauce, this pesto is great when tossed with pasta or spooned over chicken breasts. 1 cup hulled pumpkin seeds (toasted or untoasted) 1 cup cilantro, packed ½ cup olive oil ¼ cup fresh lime juice 1 teaspoon salt 4 cloves garlic, roughly chopped Toast pumpkin seeds in [...]
Archive for the ‘vegan’ Category
Cilantro-Lime Pesto
Posted in gluten free (GF/CF), sauces and basic ingredients, vegan, yeast free on September 19, 2007 | 1 Comment »
Tuscan White Bean Pizza with Caramelized Onions
Posted in baking, global safe eats, Italian, low histamine, main meals, vegan on September 19, 2007 | 1 Comment »
This recipe will convert even the staunchest meat-and-cheese lover to vegan pizza. When cut into small pieces, it makes an elegant appetizer to serve with drinks. 1 recipe Kamut Flour Pizza Dough 1 recipe Caramelized Onions White Bean Topping 1 15-ounce can navy or cannellini beans 1 tablespoon olive oil 1 garlic clove, coarsely chopped 1 [...]
Caramelized Onions
Posted in allergy recipes, gluten free (GF/CF), low histamine, sides, vegan, yeast free on September 19, 2007 | 3 Comments »
Caramelized onions are a simple way to increase the richness of flavor in just about any meal. Sprinkle them over steamed green beans, toss them into your spaghetti sauce, or use them to top your pizza. 2 tablespoons olive oil 6 vidalia onions or other sweet onions, cut into rings (or substitute regular yellow onions plus 1/2 [...]
Kamut Flour Pizza Dough
Posted in global safe eats, Italian, low histamine, main meals, vegan on September 19, 2007 | 5 Comments »
Kamut is an ancient grain that is related to modern wheat. Some people find it easier to digest than wheat, but it is not suitable for someone with a wheat allergy. 1 cup lukewarm water 2 cups Kamut flour 1 teaspoon active dry yeast 2 tablespoons olive oil ½ teaspoon salt In a [...]
Oven-Roasted Summer Veggies
Posted in gluten free (GF/CF), Italian, sauces and basic ingredients, sides, vegan, yeast free on September 18, 2007 | Leave a Comment »
This is my version of a rustic Italian dish from The Italian Country Table, by Lynne Rosetto Kasper. It is more of a technique than a specific recipe — use whatever vegetables look best at your farmer’s market. I ommit the eggplant and the results are still delicious. 1 small eggplant, cut into 1-inch cubes 1 large or [...]
Oven – Roasted Red Peppers
Posted in allergy recipes, baking, gluten free (GF/CF), Italian, low histamine, main meals, sauces and basic ingredients, vegan, yeast free on September 17, 2007 | 1 Comment »
This is the simplest way I’ve come across to preserve that great late-summer taste of ripe red peppers. 6 – 8 large red peppers, cored and seeded, and chopped into 1-inch chunks 3 cloves garlic, chopped 1/2 cup tightly packed fresh basil leaves 1 medium onion, sliced (optional) 2 tablespoons extra-virgin olive oil Preheat oven [...]
Chickpea-Rice Veggie Burgers
Posted in gluten free (GF/CF), low histamine, main meals, snacks, vegan, yeast free on September 17, 2007 | 6 Comments »
These veggie burgers freeze and re-heat well. They are mild-tasting enough to go with just about anything you’d like to top them with — from the traditional ketchup and mustard to my favorite, salsa verde. They leave sandwiches behind and enter the realm of dinner-you-would-serve-to-guests when topped with Oven – Roasted Red Peppers, and served [...]
Baked Spanish Rice
Posted in allergy recipes, gluten free (GF/CF), main meals, vegan, yeast free on September 7, 2007 | Leave a Comment »
Ah, Spanish rice. A dish that evokes church potlucks of my childhood. One of my favorite church games (along with counting the number of times the minister said “uh” or “um” during the sermon) was trying to guess the number of Spanish rice casseroles that would be laid out side by side, each in its [...]
Rice – Stuffed Zucchini
Posted in allergy recipes, gluten free (GF/CF), Italian, low histamine, main meals, sides, vegan, weight watchers core plan, yeast free on September 7, 2007 | Leave a Comment »
I used these wonderful round summer squashes that I found at my farmer’s market for this recipe, but regular long zucchini will work just as well. 3 cups cooked basmati rice (I used white, but you could also use brown) 6 zucchini or summer squash 3 small carrots, diced 4 cloves garlic 1 teaspoon oregano 1/2 [...]
Spookily Pumpkin Muffins
Posted in allergy recipes, baking, breakfast, low histamine, vegan, yeast free on September 6, 2007 | 12 Comments »
Getting kids to eat veggies is all about marketing, especially when you have a picky food-allergic child. For those of you not in the know, Spookily is a square pumpkin that stars in his own cartoon show aimed at the under-five crowd. (What is it about square things and kid’s cartoons?) My daughter has never [...]
