Category Archives: Side Dishes

Coconut Rice

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This rice pairs well with Asian inspired dishes, but also stands out alongside chicken and can serve as a tasty afternoon snack. Serve hot or chilled to your preference and enjoy!

You Will Need:

  • 1 3/4 cups chicken or vegetable broth
  • 1 cup coconut milk and solids (canned)
  • 2 cups jasmine rice
  • 1 1/2 tsp turmeric
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tsp garlic
  • juice of 1/2 a lemon
  • 1/4 cup shredded unsweetened coconut

Procedure:

  1. Bring chicken or vegetable broth and coconut  milk to a boil in a medium saucepan. 
  2. Add rice and cover. Reduce heat to medium and simmer for 10 minutes.
  3. Add the remaining ingredients and stir well.
  4. Continue simmering for an additional 10-12 minutes, or until rice is tender.

Heavenly Mac ‘n Cheese

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This mac n’ cheese is so creamy, you won’t even know it’s dairy free! Full of real cheese taste, creamy flavor, and meaty chunks of ham, this is the ultimate comfort food- without any of the nasty allergenic factors.

You Will Need:

  • 2 cups uncooked macaroni (I used tri-color veggie macaroni for additional nutrients)
  • 1 cup diced ham
  • 1/2 cup Daiya parmasan style shreds
  • 1/2 cup Daiya cheddar style shreds
  • 1/4 cup coconut milk
  • 1 tsp salt
  • 1 tsp pepper

Procedure:

  1. Boil your noodles until al dente, about 8 minutes. A wooden spoon laid atop your pot will keep it from over boiling. 
  2. Drain noodles and stir in Daiya immediately. Keep stirring until it’s melted- it takes a bit!
  3. Next, stir in diced ham, salt and pepper, and coconut milk.
  4. Simmer for 2-3 minutes until sauce is thickened, or longer if necessary.
  5. Optional: If desired, add veggies in before simmering. Corn and broccoli go nicely.

TIP: If you’re looking to sneak extra veggies into your kids, go for baby food! Pureed peas, green beans, and sweet potatoes are all delicious additions. And with the cheesy goodness of Daiya, they won’t even taste the difference!

Creamy Garlic Mashed Potatoes

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Mmm, these potatoes are creamy, dreamy, and so delicious! Cheesy and filling, they’ll please the little ones while appealing to the grown ups too. Plus, the subtle hint of garlic will keep you coming back for more!

You Will Need:

Procedure:

  1. Cut potatoes into quarters. Boil in salted water for 20-30 minutes, or until fork tender. 
  2. Drain potatoes and mash, skins on.
  3. Stir in cheese first and stir until melted.
  4. Mix in seasonings, yogurt, and ranch dressing. Serve piping hot.

Kickin’ Almond Broccoli

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This broccoli will leave your taste buds tingling and your mouth watering for more! Even people who aren’t particularly fond of broccoli may enjoy this rendition, which uses chili powder and diced almonds to bring out the natural sweetness of broccoli, while effectively matching its vegetable-ness.

You Will Need:

  • 2 cups raw broccoli
  • salt and pepper to taste
  • 2 tsp chili powder
  • 2 tbsp diced almonds
  • 1 tbsp dairy free soy free margarine

Procedure:

  1. Heat dairy free soy free margarine in small saucepan until melted. Add almonds and toast for 1-2 minutes.
  2. Add broccoli and seasonings. Toss to coat.
  3. Continue cooking until broccoli is tender. Taste and add additional seasonings if desired.

Gnocchi With Creamy Mushroom Sauce

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I’ve heard much talk of gnocchi on the Food Network of late, but had yet to try it. These billowy little potato dumplings won a place in my heart after just one bite. With this allergy-friendly adaptation, they can win a place in yours, too.

You Will Need:

  • About 2lbs russet potatoes
  • 1/4 cup egg substitute (I used Ener-G Foods)
  • 1 cup of all purpose flour
  • salt to taste- about 2tsp

Procedure:

  1. Preheat oven to 450 degrees. Wrap potatoes in foil paper and bake for about 45 minutes, or until a fork pierces the potatoes easily. 
  2. Remove potatoes from oven. Peel the potatoes as soon as possible- use caution! They’re hot!
  3. Mash the potatoes. They don’t have to be light and fluffy- just be sure to remove all lumps.
  4. Allow to cool for 15-20 minutes. After potatoes have cooled, stir in egg replacement, salt, and 3/4 cup flour.
  5. Dough should be soft but slightly sticky. If dough sticks to your fingers when you touch it, add remaining 1/4 cup flour.
  6. Separate the dough into eight equal portions. Gently roll each portion of the dough into a long log. The log should be roughly the thickness of your thumb, or just slightly thicker.
  7. Use a sharp knife to cut the log every 3/4 inches. Repeat steps 6 and 7 for the remaining portions of dough.
  8. Bring a pot of salted water to a boil. Cook gnocchi by dropping them into the boiling water by batches, roughly 20 at a time. The gnocchi are finished cooking when they float to the top of the water. Scoop out with a slotted spoon and repeat until all gnocchi are cooked.
  9. Toss lightly with sauce- be gentle!

For Sauce:

You Will Need:

  • 3 tbsp dairy free soy free margarine
  • 2 cups sliced mushrooms
  • 2 tsp salt
  • 1 tsp pepper
  • chopped fresh chives
  • 1/2 cup coconut milk
  • 1 cup vegetable broth
  • 1 tbsp corn starch

Procedure:

  1. Heat margarine in a large skillet until melted. Add mushrooms and, if desired, garlic. 
  2. Saute mushrooms for 5-7 minutes or until tender and cooked through.
  3. Add salt and pepper, and stir in coconut milk.
  4. Stir cornstarch in with vegetable broth until smooth, then add to mushrooms.
  5. Simmer for approximately 5 minutes until sauce is thickened. Toss lightly with gnocchi and serve hot.

Basic Polenta

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Recently diagnosed with a nickel allergy, I find myself with no starches in my house I am able to eat. Save for a massive bag of corn meal. Time to whip up a batch of polenta! This polenta is rich and creamy, and can easily be flavored with your favorite additives. Onions, red onions, and garlic are some ideas of great stir-ins to enhance the flavor of your polenta. Enjoy!

You Will Need:

  • 6 cups water
  • 1 3/4 cups yellow cornmeal
  • 3 tsp salt
  • 1 tsp black pepper
  • 3 tbsp soy free margarine
  • 1 cup coconut milk, plain

Procedure:

  1. Boil water in a large saucepan. When a rolling boil is reached, reduce heat to low and measure out cornmeal.
  2. Gradually stir in cornmeal, beating the contents of the pot rapidly with a wire whisk. Really put your wrist into it- stirring too slowly will result in lumps.
  3. When cornmeal is distributed throughout the pot, add seasonings and continue to cook at a low simmer, stirring occasionally for 10-15 minutes, or until polenta is thick.
  4. Stir in coconut milk and cook for an additional 60 seconds. Flavor as desired or serve plain.

Basil Baked Tomatoes

Fresh tomatoes are served warm with a soft breadcrumb topping in this traditional Italian recipe. Heirloom tomatoes make for a truly spectacular accompaniment to poultry or lightly seasoned seafood.

You Will Need:

  • 3-4 Ripe Heirloom Tomatoes
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • 1/2 cup plain breadcrumbs
  • salt and pepper to taste
  • 1/2 tsp oregano
  • 1 tsp parsley flakes
  • 6 asparagus spears, ends trimmed
  • 1 tbsp balsamic vinegar

Procedure:

  1. Preheat oven to 400 degrees. Spread 1tbsp olive oil across bottom of a small baking dish.
  2. Slice tomatoes in half and arrange in baking dish. Season with salt and pepper.
  3. Toss breadcrumbs with remaining olive oil and seasonings. Spoon over tomatoes.
  4. Lay asparagus spears in pan alongside tomatoes- drizzle with balsamic vinegar.
  5. Garnish tomatoes with parsley flakes and bake for 10-15 minutes until tomatoes are tender. Broil for an additional 2-3 minutes until topping is golden brown.
  6. Serve hot and enjoy!
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