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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.



Friday, April 28, 2017

Vegan Blueberry Muffin Mug Cake (GF and Food-allergy Friendly) - www.welcomingkitchen.com



Why have a breakfast rut, when it's so easy to pull together a quick mug cake? I love the convenience of throwing a few ingredients together and coming out with something special that mug cakes provide.
This Blueberry Muffin Mug Cake is vegan, gluten-free and food allergy-friendly, because it is free of the top-8 allergens. You can make as many or as few as you need, as each is a single serving -- no leftovers!
While fresh blueberries are hit or miss at the grocery store where I live right now, when I don't have fresh, I can use frozen. I hope you enjoy this quick treat! 

Vegan Blueberry Muffin Mug Cake (GF and Food-allergy Friendly) - www.welcomingkitchen.com



Vegan Blueberry Muffin Mug Cake (Gluten-free, Food Allergy Safe, Nut Free, Refined Sugar Free) 

Ingredients: 
  • 5 tablespoons oat flour (gluten-free if necessary) 
  • 1/4 teaspoon baking powder 
  • pinch of salt 
  • 2 tablespoons applesauce 
  • 2 tablespoons maple syrup 
  • 1/4 teaspoon vanilla 
  • 2-3 tablespoons fresh or frozen blueberries 

Preparation: 
  1. Combine dry ingredients in a microwave-safe mug or small bowl. 
  2. Add applesauce, syrup and vanilla, and stir until well combined. 
  3. Stir in blueberries. 
  4. Microwave for one minute, 15 seconds. 
  5. The cake should look moist, but if there is still liquid-y batter on the edges, cook for another 15 to 30 seconds. 
  6. Let sit for two minutes before enjoying. 
*Note: I have not tried this particular mug cake in an oven, but my guess is it will work if you bake it in a single-serve oven-safe bowl at 350 degrees for 15-20 minutes. A toothpick inserted in the center should come out clean when the cake is finished baking.

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.



Friday, April 7, 2017

Simple Chocolate Pudding (vegan, GF, and food-allergy friendly) - www.welcomingkitchen.com



I love dessert. I come from a long line of dessert lovers. I believe in a little (or not so little) something sweet at the end of the day.

That doesn't mean that my sweet has to be full of junk. No way. This Simple Vegan Chocolate Pudding uses just a few wholesome ingredients and blends up in a jiffy if you already have baked sweet potatoes in your fridge. (Which I almost always do!) This vegan, gluten-free, and food allergy friendly chocolate pudding might even fall into the healthier dessert category. If you don't have a baked sweet potato, you can substitute canned sweet potato or even canned pumpkin for a similar effect -- though it might be a little thinner.


I'm a huge fan of So Delicious coconut milk yogurts. We buy the big containers of vanilla and smaller containers of the other flavors for whenever anyone wants a snack. The vanilla on its own can be a treat, but by adding a little sweet body with the sweet potato and some chocolaty loveliness and warming it all up with a bit of cinnamon, you have a real dessert.

Don't you want some?


Simple Chocolate Pudding (vegan, GF, and food-allergy friendly) - www.welcomingkitchen.com




Simple Vegan Chocolate Pudding (serves 2)

Ingredients:

  • 1/2 cup baked sweet potato, skin removed and smashed with a fork
  • 1 cup vanilla non-dairy yogurt (I like the So Delicious coconut milk kind.)
  • 3 tablespoons cocoa powder
  • 1/4 teaspoon cinnamon
  • pinch of salt


Preparation:

  1. Blend all ingredients.
  2. Pour into dishes and serve.

If you have extra baked sweet potato on hand, you can use it in my Chocolate Shake or Chocolate Sweet Potato Ice Cream.


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.

Friday, February 24, 2017

Wild Rice and Carrots from The Migraine Relief Plan by Stephanie Weaver
Recipe photography copyright 2016 by Laura Bashar


I know a thing or two about changing your diet for health reasons. As I've written before, when I changed to a vegan diet, my life-long asthma dramatically improved, my high cholesterol came into normal ranges, and I overall felt better. My son has had to change his diet to accommodate his food allergies.

Wild Rice and Carrots from The Migraine Relief Plan by Stephanie Weaver
Recipe photography copyright 2016 by Laura Bashar


My friend, Stephanie Weaver, has also had to change her diet to accommodate her health issues, too. She has researched -- very thoroughly -- the best diet to provide relief for symptoms related to migraine, vertigo and Meniere's disease.


Stephanie has written a thoroughly researched guidebook to help people living with these ailments feel better. This is a holistic approach to symptom relief. She has tips, plans, research, recipes and advice all geared toward living a life with fewer headaches.

I love that this book isn't just focused on eating, but really looks at all aspects of your life. She talks about meditation, sleep, stress, and self-care. Stephanie also helps you prepare to "fail." We all know that mistakes happen, and she urges a proactive approach so that you're ready when you slip up on the diet.

If you or someone you love lives with migraines (or the related issues), I urge you to check out this book. Stephanie's book is not vegan, but is definitely adaptable for a a plant-based diet.

Stephanie generously shares her recipe for Wild Rice with Carrots with us. I had this for lunch today, and it was delicious! 


Reprinted with permission from The Migraine Relief Plan, copyright 2016 Stephanie Weaver. Published by Surrey Books, an imprint of Agate Publishing, Inc. 



Wild Rice and Carrots
Makes 4 servings
Prep time: 15 minutesCooking time: 55 minutesPassive time: 10 minutes
Many people haven’t tried wild rice, which is a nutritious grass that grows only in North America. It’s harvested by hand using canoes, and often its purchase supports the Native American cooperatives who produce it. It has an earthy, hearty flavor. If you’re not sure you’ll like it, bring a measuring cup to a natural foods store and buy just 1 cup from the bulk bin to make this recipe. I think I’ll make you a fan. One tester called this “hearty, unique, and easy.”


2 cups (500 mL) filtered water or vegetable stock
1 cup (150g) wild rice, rinsed and drained
2 large carrots, thinly sliced on the diagonal
2 ribs celery, finely minced
1 handful fresh Italian flat-leaf parsley, finely chopped
1/2 teaspoon freshly ground black pepper
Budget friendly: Very

1. In a medium saucepan set over high heat, combine the filtered water and rice. Cover and bring to a boil, then reduce the heat to low and cook for 45 minutes. Turn off the heat and leave the cover on for at least 10 minutes.
2. In a large skillet set over medium heat, warm the olive oil. Add the carrots and celery and cook, stirring frequently, for 6 to 8 minutes, or until tender. Stir in the rice, parsley, and black pepper. Cook 1 minute more until everything is warmed through.
3. Serve right away or refrigerate, covered, for up to 5 days.
Cooks’ Note: Wild rice is only grown in North America and may not be available overseas. You could substitute a hearty brown rice instead. I wash the parsley, then roll it up in a clean kitchen towel to help absorb extra moisture. Finely chop just before adding to the recipe.
Per serving: 6g protein, 35g carbohydrates, 4g fat, 0.5g saturated fat, 54mg sodium, 381mg potassium, 4g fiber

Stephanie’s Spice Star: Freshly ground black peppercorns

If you’re used to ground black pepper in the shaker, you’re probably used to stale black pepper. Try buying a pepper grinder and a small amount of whole black peppercorns. You’ll be amazed at the zippy kick it adds to dishes. In addition, fresh spices are more likely to include beneficial phytonutrients, which add additional nutrition to your meal.


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.