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Friday, September 1, 2017

Easy Vegetarian Baked Beans from Welcoming Kitchen (vegan, gluten-free, and food-allergy friendly)



Sweet and tangy, I love baked beans! I know they're not for everyone -- in fact, my kids are not fans, but I think they are absolutely wonderful. 

Homemade baked beans are so easy that there's no reason to open a can of vegetarian baked beans if you need a hearty addition to your Labor Day barbecue. They are a great dish to bring if you are vegan or gluten-free, too, because when you bring vegetarian baked beans to a potluck, you know that you will have a dish that is not only delicious, but also filling and protein-packed. You won't have to stick to chips!

Easy Vegetarian Baked Beans from Welcoming Kitchen (vegan, gluten-free, and food-allergy friendly)


Easy Vegetarian Baked Beans (vegan, gluten-free, allergy friendly)
(Makes 6 servings)

Ingredients:
  • 2  15-ounce cans Great Northern beans, drained and rinsed
  • 1/3 cup blackstrap molasses
  • 2 cups diced tomatoes
  • 2 tablespoons brown sugar
  • 1 chopped onion
  • 2 tablespoons dijon mustard
Preparation:
  1. Preheat oven to 375 F.
  2. Mix together all ingredients. Bake in a covered casserole for 2 hours.

Happy Cooking!
Kim



Monday, August 14, 2017

Classic Gazpacho - vegan, gluten-free, and food-allergy friendly - www.welcomingkitchen.com


One of my favorite memories is having lunch in the summer with my stepmom. We would have cold gazpacho and talk about everything that was on our minds. 

I still love the fresh, spicy zing of this cold vegetable soup. After a quick trip to the farmers market, I can have lunch for days -- I make a double batch, so I don't eat it all up at once! 

If you think that a cold soup sounds weird, I ask you to give this one a chance. It's delicious and the perfect alternative to a salad on a hot day. Because it's naturally vegan, gluten-free and allergy friendly, it's a great option if you're having friends over for lunch, too.
Classic Gazpacho - vegan, gluten-free, and food-allergy friendly - www.welcomingkitchen.com


Gazpacho (from Welcoming Kitchen)
Makes 4 servings

Ingredients:

  • 4 roma (plum tomatoes)
  • 1/2 green bell pepper
  • 1 cucumber
  • 1 jalapeño pepper
  • 2 tablespoons diced chives
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh thyme
  • 1/4 teaspoon salt
Preparation:

1. Seed and chop tomatoes
2. Chop green pepper.
3. Peel and seed cucumber; then chop.
4. Remove seeds from jalapeño and dice.
5. Toss all ingredients together. Pour into a food processor or blender. Blend until very finely chopped and well blended.
6. Chill for at least an hour before serving.


Happy Cooking!
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life)is available now! Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.








Wednesday, July 26, 2017

Vinegar and Dill Potato Salad - (gluten-free, vegan, and food-allergy friendly) www.welcomingkitchen.com



I love foods that are allergy-friendly just by their very nature. Tangy, herb-y potato salad is a great example of a dish that's delicious, but also vegan and gluten-free.

I like to steam my potato chunks, so that they are tender all the way through, but still have enough bite to hold up to your fork and not disintegrate into mashed potatoes!

Pouring the dressing on the warm potatoes allows more of the flavor to be absorbed into the center of the potatoes, so you get a tasty bite all the way through.

Because this potato salad uses a vinegar dressing, instead of mayonnaise, it's safer to pack in a picnic or set out for a barbecue. This potato salad is also a good idea to bring along to a potluck. When you're not sure what else you might be able to eat at a party, it's smart to ensure that you will have at least one food that won't leave you hungry.


Vinegar and Dill Potato Salad - (gluten-free, vegan, and food-allergy friendly) www.welcomingkitchen.com




Vinegar and Dill Potato Salad (gluten-free, vegan, free of the top 8 food allergens)
Makes 6-8 servings

Ingredients:
  • 6 cups of cubed potatoes (I used Yukon Gold, unpeeled.)
  • 1/4 cup white wine vinegar
  • 1 tablespoon salt
  • 2-3 tablespoons fresh dill
  • 2 tablespoons olive oil
  • 1/2 cup diced sweet onion
  • 1/2 cup diced celery

Preparation:
  1. Steam potatoes until they are fork tender, but still firm, depending on the size of your chunks, this should take between 10-15 minutes.
  2. Transfer potatoes to a large bowl.
  3. In a small bowl, combine vinegar, salt, and olive oil.
  4. Pour dressing over warm potatoes.
  5. Mix in dill and vegetables.
  6. Cover and chill until ready to serve



Friday, July 7, 2017

Chocolate Chip Cookies from Welcoming Kitchen (vegan, GF, Food-allergy friendly) www.welcomingkitchen.com





These cookies are delicious, but can be a little fragile because of the oat flour. Make sure to cool them completely before serving. Store extra cookies (if there are any left!) in the freezer; this will make them sturdier. 

Welcoming Kitchen Chocolate Chip Cookies (vegan, gluten-free, allergy friendly)

Makes approximately 48 Cookies

Ingredients:

  • 3 cups gluten-free oat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup applesauce
  • 1/2 teaspoon baking powder
  • 3/4 cup neutral tasting oil
  • 1 1/2 cups packed dark brown sugar
  • 1 tablespoon vanilla
  • 2 cups chocolate chips (like Enjoy Life)
Preparation:
  1. Preheat oven to 375 F.
  2. Combine flour, baking soda, and salt in a medium bowl. Set aside.
  3. In a large bowl, combine applesauce and baking powder. Add oil, brown sugar, and vanilla to applesauce mixture.
  4. Add dry ingredients to wet one half at a time. Stir just to combine. Stir in chocolate chips.
  5. Drop batter by the tablespoon onto ungreased cookie sheets ( or cookie sheets covered with parchment paper). 
  6. Bake 10-12 minutes. Let cool on cookie sheets for about 3 minutes before moving to a cooling rack to cool completely.


Happy Cooking!

Kim




Thursday, May 18, 2017

Food Allergy Awareness Week: The Perspective of Time - www.welcomingkitchen.com


It is Food Allergy Awareness Week. 

In a food allergy home, though, as I've said before, we are ALWAYS aware of food allergies.

My son showed signs of food allergy almost right away. When he was under two years old, we had already seen an allergist and had our first diagnoses. He had a full range of symptoms: eczema, breathing issues, vomiting. He was initially diagnosed with allergies to peanuts, corn, eggs, and tree nuts. We were overwhelmed. That feeling of being overwhelmed lasted a long time. Worries about birthday parties, Halloween, Christmas, class parties, camp, sleepovers rushed through our brains night and day. (Of course, all of these things were far off, he was only 1!)

Over time we found a new allergy practice. We got clear information about what allergies he has. He's not allergic to corn, but definitely allergic to dairy, eggs, tree nuts and we were told to avoid peanuts. We learned how to read labels. We learned how to cook for our boy. We taught his aunt and grandparents what they needed to do to keep him safe. We worked things out with our amazing sitters. 

He grew older. We gained confidence. We made mistakes out of over-confidence. We learned more. We found an allergy practice that we love. We had food challenges. Some he passed, some he didn't.

Over the years, my son has gone to birthday parties and sleepovers. He has gone on overnight field trips and participated in class parties. We have had 13 more years of holidays and family gatherings and vacations. He is safe and strong and healthy. He is also funny and smart and athletic and musical and creative and loving. 

He is so much more than his allergies, but his allergies are also so much a part of him. 

We are always aware of food allergies, but we are grateful that they are not so overwhelming for all of us as time has passed. I hope that time helps ease your feelings of being overwhelmed, too.

Happy Cooking!
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life)is available now! Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.






Friday, May 12, 2017

Vegan Mushroom Ramen Soup - www.welcomingkitchen.com


Is there a food that conjures up college meals better than ramen? When I say ramen, I'm talking about those little plastic-wrapped packets of curly noodles with a foil packet of salty seasoning. We could buy them at the corner store for next to nothing. We only needed a way to boil water to have a meal.

Vegan Mushroom Ramen Soup - www.welcomingkitchen.com


Today, I know that those little packages are not a healthy meal. They are loaded with sodium, chemicals and fat. And if you have food allergies or gluten-intolerance, they can be a no-go with wheat and soy. But ... they still hold a feeling of comfort for me, at least in my memory.
I had given up on this dish until I took my mom to Costco the other day. While browsing through the aisles, I found Lotus Foods Rice and Millet Ramen. It is made with two ingredients. Brown rice and millet. That's it. I bought some to give it a try.

I started out heating up some No Chicken Broth and a dash of tamari or coconut aminos. Brought it to a boil and tossed in a cake of ramen with handfuls of whatever veggies I had on hand. Delicious!

Then the challenge to make a soup mix that I could keep in a jar and add to boiling water with the ramen just like I used to became irresistible. The resulting mushroom soup mix is a fine broth for the ramen. I can pack this up and take it on the go to enjoy with boiling water, just like in college. Since I'm not in college, though, I much prefer the fancier version with lots of add-ins listed below.

Vegan Mushroom Ramen Soup - www.welcomingkitchen.com




Instant Mushroom Ramen Soup Mix (vegan, gluten-free, allergy friendly)
(Makes approximately 4 servings)

Ingredients:
  • 8 ounces of dried porcini mushrooms
  • 1/2 to 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ginger
Preparation:
  1. In a food processor or blender, thoroughly combine all ingredients into a powder.

Instant ramen (vegan, gluten-free, allergy friendly)
Makes 1 serving


Preparation:
  1. In a small saucepan, combine soup mix and water.
  2. Bring to a boil.
  3. Add ramen and boil for a minute.
  4. When noodles are soft enough, separate with a fork.
  5. Reduce heat and simmer 4 to 5 minutes until noodles are tender.

Make It Fancy
Add sauteed vegetables, coconut aminos or tamari (if you can eat soy), cilantro, sliced scallions, hot sauce, etc. to your soup. Enjoy!

Happy Cooking!
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life)is available now! Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.






Friday, May 5, 2017

Welcoming Kitchen CRUX Toaster Giveaway


When I was a little girl, one of our family friends had celiac. She was diagnosed when she was very young, and we knew that she couldn't eat certain foods, though honestly it was a long time before I knew what gluten is.

My awareness of food allergies went from a vague understanding to an immersive crash course when my son was diagnosed with multiple food allergies 13 years ago. Since then, I have learned so much about the challenges that people living with celiac, gluten-intolerance and food allergies live with. More than that, though, I have come to see the resilience and strength of those affected by these conditions and the family and friends who support them and help keep them safe.

Over the years that I have been writing this blog, I have addressed our experience with food allergies several times. These posts are all collected under the Food Allergies tab at the top of this site. I invite you to look at these posts and share them and add comments, so that we can all be stronger as a community.

To celebrate the strength of our community, the kind folks at CRUX have offered to give one of our lucky readers a brand-new TWO SLICE TOASTER WITH A GLUTEN-FREE SETTING!


Welcoming Kitchen CRUX Toaster Giveaway



This good-looking toaster has a gluten-free setting and has a high lift lever to reach even small goodies. It also has a cancel and a reheat feature.

I wish you good luck!

a Rafflecopter giveaway Happy Cooking!
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life)is available now! You can also find tasty recipes in Super Seeds and Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.