Gluten Free, Soy Free, Vegan Convenience Foods

Ok, I love to cook (and I've been doing my fair share lately) but some days, just the thought of lifting a pan to the stove is a bit more than I can take.

Back before my elimination diet, the solution was Takeout. (Prior to THAT it was actually dining, out, but of course that was before kids came along.) Fortunately I live in a town where vegan takeout abounds. Thai, Indian, Italian, Japanese, Chinese, Ethiopian, Mexican, all within walking distance, all cater to my vegan tooth. But in most cases, the starring roles were soy (Sesame Tofu, Masaman Tofu Curry, faux meat made of soy, etc.), wheat (pasta, burritos), and nuts/seeds (sushi with sesame seeds, curries with cashews, etc.).

Indian works pretty well but since I'm cooking my way through The Art of Indian Vegetarian Cooking (including an eggplant-spinach curry I whipped together for lunch today), I'm avoiding Indian restaurants for the time being.

Anyway. Convenience food. I have found some a-may-zing things for us food-sensitive vegans. I plan on indulging in these goodies well after I resume my joyful soyful diet. Here they are.

1. Whole Foods 365 Rice Crust Roasted Vegetable Pizza. I didn't expect much from a frozen pizza but WOW is this stuff good. How do they get so many veggies on there? And the rice crust... you'd NEVER know. I slather it with Mozz Daiya Cheese with 5 minutes to go in the toaster oven and I'm in pizza heaven.







2. Trader Joes Vegetable Panang Curry with Jasmine Rice. Again, I didn't expect much. I expected a weak curry, needing serious doctoring. Boy was I wrong! This entree is incredible! Rich, flavorful, and satisfying, with just the right amount of spice. Soy free, gluten free, and vegan! Unbelievable! Better than I've had at some restaurants, truly. For Dan, I add 1/2 lb cubed tofu, and there's plenty of sauce to go around. If the rice were whole-grain brown, this thing would be perfecto.



3. Imagine Foods Organic Black Bean Bisque. Ok granted, dozens of packaged soups are vegan, gluten free, soy-free, and tasty. (Yes, Amy, I'm talking about you!) But this one rocks my world. It is SO delicious; I don't just use it as a soup. I use it as a sauce for steamed veggies, as a mix-in with my quinoa, and as a base for other soups. It's that good.







4. Amy's Tamale with Roasted Vegetables. This is a great meal! It's got a nice sized tamale alongslide flavorful black beans. It's the only Amy's frozen entree that is gluten free, soy free, nut free, and vegan. I wish there were more!






5. Bahama Rice Burger. Mmmmm a spicy, hearty veggie burger free of soy and gluten! It comes in Original, Mediterranean, Pineapple-Mango, and Jerkin Spicy (mmm!) They also have "meatballs" (which I've tried -- they're pretty good) and "sausage" (which is next on my list!) They are a little dry and a little heavy. And I don't think any human stomach could tolerate one served on a gluten-free roll, so enjoy sans "bread" (I like it with the black bean bisque on top!)

Quinoa Salad with Pomegranate and Lime

Well I'm still on my elimination diet, and I've been cooking up a storm! I have some blogging catchup to do; unfortunately Emily has been in and out of hospitals and doctors' offices so updating this blog has become lower on my list of priorities.

During her "well" times, I find creating new recipes to be relaxing, rewarding, and fun. Since I am currently avoiding wheat/gluten, soy, nuts, and most seeds, it's been challenging to find scrumptious, nutrient-dense meals that will satisfy, produce optimal breastmilk, and taste delicious.

Tonight I mixed it up a little: I made dry-saute potatoes from The Art of Indian Vegetarian Cooking (an 800-page book that is most definitely in my top 10 cookbook collection), spicy collard greens, and this tangy, yummy quinoa salad.

I make quinoa every week. Usually I throw in sun-dried tomatoes, onions, lemon juice, and salt and pepper... sometimes other raw veggies that are aging in the crisper. This time I incorporated pomegranate seeds that I found at Trader Joes on Saturday, and I created a dressing I thought might complement them well. Here's the recipe. (Note it's salt free -- this is one of the few grain-based recipes that, in my opinion, doesn't need salt!)

1 cup quinoa, rinsed well
2 cups water
about 1/2 - 3/4 cup pomegranate seeds
1/2 cup raw sunflower seeds
2 small or 1 large stalk celery, diced
juice of 1 lime
1 tbsp agave nectar
1 tsp apple cider vinegar
2 tsp olive oil

Cook the quinoa in the water according to package directions. Fluff and allow to cool.

Add pom seeds, sunflower seeds, and celery; toss.

In a small bowl, combine lime juice, agave, vinegar, and olive oil.

Drizzle over quinoa and toss well.

Serve!

Soy-free, wheat-free, nut-free vegan breakfasts

Now that I'm following a diet free of so many wonderful yummy and nutritious things, people often ask "what's left?"

I would like to share some of my favorite products and recipes. Starting with breakfast.

Most days I start out with a bowl of oatmeal. Some people say that oatmeal is not gluten-free (and I'm not avoiding all gluten, but it is an issue so I'll mention it here), but the reason that it traditionally has not been free of gluten is due to contamination with wheat. In fact, oats made in dedicated GF facilities can be sold as "GF Oats." More on this here.

But, if oatmeal doesn't agree with you, you can always start the day with creamy millet and/or amaranth (make with a 1:4 ratio of grain to water for a creamier consistency).

On top of the oatmeal go my obligatory fruits: sliced strawberries, blueberries, and blackberries. Ground flax seeds go on next (note: I'm not eating sesame seeds, since my son is allergic and allergies run in families. But I am enjoying flax). I top it off with coconut beverage (Silk and So Delicious are 2 easily available brands), rice milk, or hemp milk.

On days I prefer a cold cereal, there are a ton of options. From crispy brown rice to GF flake cereal, I've tried several. When I want something a little sweet, I reach for Nature's Path Sunrise cereal (pictured above). I love this cereal! I also have been enjoying several wheat-free, nut-free granolas, my favorite being New England Naturals Omega Hemp & Flax. I like making a breakfast parfait with plain coconut yogurt (very sweet for a plain yogurt), berries, and granola.

Breakfast is pretty easy, once you have your allergy-free options in your fridge and pantry. And these days there's no shortage of choice.

Sick children change everything!

Where have I been, you ask? Why, taking care of Emily! The poor little thing has had quite a year so far. She is doing much better (see her sweet smiling face) but for a while there she had us pretty scared. After 5 hospital admissions and a slew of tests (including a brain MRI!), doctors still have no idea what was plaguing her.

It all began after a 10-day round of antibiotics given for a mild staph infection in late December (doctors in Florida, where we were visiting, were a bit aggressive and gave her broad-spectrum IV antibiotics). I believe that her problems were a direct result of the antibiotics, but there's really no way to prove that one way or the other.

One of her symptoms was severe vomiting, so the pediatric gastroenterologist advised me to stop nursing and give Emily an elemental formula (one based not on soy or dairy protein but built up from amino acids, oil, sugar, and vitamins/minerals). That recommendation felt like a slap in the face, given my commitment to breastfeeding and knowing that with all that she was going through, at least she was getting the benefits of my milk. I did understand that doing the switch would assist in diagnosing her with a food allergy, and, as science-minded as I am, I do have to admit that I was very happy when she refused the formula (even when she was starving due to having had fasted for a test). To make a VERY long story short, she is still being breastfed (exclusively) and never had any formula. And she has vomited only once in the last 3 weeks, a marked improvement.

No one knows whether she has food allergies. I do know that she tolerated my milk just fine for 5 months without as much as a spit-up, but in case she suddenly developed one or more (due to the antibiotics), I went on a strict elimination diet. For several weeks now, I have followed a diet devoid of soy, gluten, nuts, seeds, caffeine, and alcohol.

I have been cooking quite a bit and have created some wonderful low-allergen vegan recipes.

Being a vegan never felt that much like a sacrifice, since vegan food is so delicious, but I have to say, once you omit the wheat and soy (and nuts and sesame seeds) it gets pretty challenging. I am looking forward to being able to re-introduce some of these foods!

Meanwhile, I have been enjoying bean soups, GF pastas, fruits, GF granolas, rice products, chilis, and Indian curries.

So for a while, this blog will feature vegan, soy-free, gluten-free recipes. Stay tuned!

Resolutions 2011

Hope you're all having a wonderful 2011 so far! This year, my resolution is to go to bed earlier. This may sound like a rather self-indulgent goal but the truth is that I do not sleep enough. And not only do I suffer for it, but my kids do too. When I'm tired, I have less patience, less capacity for work, and compromised parenting skills. And who wants to start a new activity, cook a meal, or take a walk when all you want to do is take a nap?

My perpetual exhaustion is largely a result of nighttime feedings. Thankfully, Emily is down to one feeding a night, which usually takes place between 2 and 4am. But even that relatively minor interruption in sleep, when it is night after night after night, can lead to tough days. Add to that a regular bedtime of midnight or so and needing to get up before 7am, and we have a recipe for zombie.

I am a night owl AND a morning person. I love to stretch the evening out sans children, hanging out with Dan, laughing at the TV, indulging in a novel I cannot put down, organizing a drawer or closet, watching 80's commercials on youtube, catching up on email, etc. I also love the early morning. Being outside in the fresh morning air, feeling the quiet and newness of the day, knowing you have the whole day in front of you, all can be quite invigorating. But burning that candle at both ends has finally caught up with me. I've become a molten blob of wax, and I need to get back into shape!

So I have committed to stop all non-bedtime activity by 10pm, and be IN bed by 10:30. At first I tried to be in bed by 10 but that resolution was broken on night #1. Not realistic at all. So far this year I've succeeded in being in bed by 10:30 (of course it's only been 3 nights) but already I feel a difference.

My other resolutions (less measurable, but of which I'm very mindful) include being a more effective parent, getting more work done in less time, replying to emails and phone calls in a more timely manner, telling people "thank you" rather than just feeling grateful privately, being there for friends and family in need, cooking healthful foods and exercising daily, and making time to do extra things like volunteer in my community. Hopefully sleeping more will prove to be the first step towards these other improvements.

Incredible Shrinking Greens

Given the frequency with which I prepare greens, you'd think I'd be used to the shrinkage by now. But it never ceases to amaze me. What appears to be enough greens to feed an army (when raw) ends up being this tiny pile of tender yumminess. Just for fun I took a before and after picture of the turnip greens I made the other night:

Before:











And after:





Pretty amazing, right?

I used to be intimidated by greens. I didn't grow up with them (except for frozen spinach or spinach salad), and they just seemed unfamiliar. Plus, the first few tries often yielded a stringy, chewy mess. By asking questions over the years (as in, "how did you prepare these amazing greens?"), reviewing cookbooks, and trial and error, greens frighten me no longer. And it's a good thing because they're SO healthy and cheap and mild tasting.

When you're not following a recipe or not sure what to do with fresh greens, I recommend simmering about a cup of vegetable broth or water per pound of greens, then add the greens, mixing them around frequently (good tongs are a must!!). After a few minutes, taste them. Still too chewy? Cook some more. When they're good and tender, remove from heat. Then add them to another dish, like a tofu scramble, bean dish, grain dish, stir fry, whatever. Or just throw on your fave seasonings and serve as is. It's that easy.

The greens pictured here ultimately became smothered with garlic and black bean sauce, added to sauteed onions and veggie chicken strips, served over brown rice. The dinner took about 10 minutes to make (this time I used quick-cooking brown rice because I was in a hurry; I keep some in the pantry for such emergencies). I used pre-washed, pre-chopped Glory Greens, which are becoming easier and easier to find (they come in big orange bags in the produce section of the supermarket).

A few months ago I tasted the most incredible kale at a health food store in Morristown, NJ. I asked the cook how on Earth they got so amazing, and I was told that the kale was first steamed, then marinated all day long in the sauce. What a concept! I'm going to try that next.

Cute Holiday Nibbles

I admit I love pretty holiday food. Most of my meals are not all that gorgeous (well, they have "inner beauty," like last night's turnip greens with onions and tofu) so when it comes time for the holidays, serving up attractive food is ultra fun.

First is a recipe that may look familiar -- I can't seem to get enough of my bean salads, which I make every Sunday. I just vary the beans and veggies. Here's my Festive Holiday Bean Salad! Fortunately there are a ton of green and red veggies out there so this is a no brainer.

Festive Holiday Bean Salad

• 2 15-oz cans cannelini (white kidney) beans, rinsed well in a colander and drained
• 1/2 small red onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 pint cherry or grape tomatoes, sliced in half
• 1 cup (packed) fresh parsley, washed well, rinsed, and chopped
• juice of 2 lemons
• sea salt to taste
• white pepper to taste
• cayenne pepper (optional)

Place all ingredients in a large bowl and toss gently. Serve as is, over a big bed of lettuce, or with a whole grain like whole wheat cous cous.

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Xmas Tree Appetizers from Pillsbury

If you know me, you know that I indulge in some refined foods on occasion, and holidays are certainly no exception. I love serving both whole food dishes (based on veggies and whole grains and beans), AND refined things that say, "Yes, I really am vegan!"

Here is an idea I poached from Pillsbury.com. I found out from reading December's VegNews Magazine that Pillsbury Crescent Rolls (yes, those ones that come in a can) are vegan. (I know, the packaging is atrocious and the preservatives are scary sounding) but I couldn't resist posting about this because it is so very cute. Of course, you can make your own bread dough and do the same thing.

For this recipe, just substitute vegan sour cream and vegan cream cheese for the dairy versions.

Tree-Shaped Crescent Veggie Appetizers

Veggie trays, move over! This colorful tree-shaped appetizer will add an interesting twist to your appetizer buffet.

Prep Time: 30 Min
Total Time: 1 Hr 15 Min
Makes: 32

INGREDIENTS:

• 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
• 1 package (8 oz) cream cheese, softened
• ½ cup sour cream
• 1 teaspoon dried dill weed
• 1/8 teaspoon garlic powder
• 3 cups finely chopped assorted vegetables (bell peppers, broccoli, carrot, cucumber and/or green onions)

DIRECTIONS:

Heat oven to 375°F. Remove dough from cans in rolled sections; do not unroll. Cut each section into 8 slices (16 slices from each can).

Place slices, cut side down, on ungreased cookie sheets to form trees. To form each tree, start by placing 1 slice for top; arrange 2 slices just below, with sides touching. Continue arranging row of 3 slices, then row of 4 slices, ending with row of 5 slices. Use remaining slice for trunk. Refrigerate one tree while the other bakes.

Bake one tree 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen with pancake turner and slide onto cooling rack to cool. Bake and cool second tree.

Place each tree on serving platter. In small bowl, mix cream cheese, sour cream, dill and garlic powder; blend until smooth. Spread mixture over both trees. Decorate trees with assorted vegetable pieces. Refrigerate until serving time. To serve, pull apart slices of tree.

High Altitude (3500-6500 ft):
Bake 13 to 15 minutes.

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I love this one -- it's already vegan, and they're so pretty and festive. Plus who doesn't like chocolate and mint together?

Peppermint Patties from FamilyFun Magazine

These are the addictive classics, with a snappy, minty middle and a luscious chocolate coating. Packaged prettily, they make perfect gifts. Be sure to whip up a test batch for yourself just to make sure they're really, really good.

Ingredients

• 2 tablespoons plus 1 teaspoon water
• 1 tablespoon light corn syrup
• 1 teaspoon fresh lemon juice
• 1 teaspoon peppermint extract
• 1 (1-pound) box confectioners' sugar (3-3/4 cups)
• 1 tablespoon shortening
• 10 to 12 ounces semisweet or bittersweet chocolate chips
• 6 hard mint candies (we used Starlight), crushed in a ziplock bag with a rolling pin

1. In the bowl of an electric mixer, stir together the water, corn syrup, lemon juice, and peppermint extract, then sift in half the confectioners' sugar. Add the shortening. Beat on medium, then slowly sift in the remaining confectioners' sugar until the mixture is well combined.

2. Knead the mixture into a ball (it will be very stiff; if necessary, add 1/2 teaspoon water to make it workable). Use the bottom of a glass pie plate to apply firm, even pressure to flatten the ball between sheets of waxed paper into a circle about 9 inches in diameter and 1/4 inch thick. Lay the waxed-paper-covered disk on a cookie sheet and freeze it until it's firm, about 15 minutes.

3. Place the frozen disk on a cutting surface and remove and reserve the waxed paper. Cover a cookie sheet with parchment. With a small round cutter (ours was 1-1/4 inches), cut out circles from the disk, then place them on the cookie sheet. Gather the scraps into a ball, use the pie plate and waxed paper to flatten it again, and cut more circles until the entire disk is used up. Freeze the circles for 10 minutes.

4. Meanwhile, melt the chocolate in the top of a double boiler over barely simmering water. Coat the patties one at a time: balance each on a fork and dip it (use another fork as needed to flip the patty in the chocolate), then shake off any excess chocolate before returning the coated patty to the parchment. Sprinkle each patty with a bit of crushed mint candy. Add more chocolate to the double boiler as necessary until all the patties are coated.

5. Harden the finished patties in the refrigerator for at least an hour, and preferably overnight. Store them in an airtight container in the fridge, layered between sheets of waxed paper, for up to one month. Include tags with your gifts instructing recipients to keep the patties refrigerated.

Makes 5 dozen.