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Wednesday, September 20, 2017

Apple Cider Donuts (Vegan, Allergen-free, Gluten-free) - Kim's Welcoming Kitchen

I started working on Welcoming Kitchen donuts many years ago, when I realized that my at-the-time 5-year-old son had never eaten a donut! Now, we eat yummy chocolate-glazed donuts whenever we need a donut fix. For this fall favorite, we were inspired by a recipe in Food Network's magazine and came up with another great donut to add to our repetoire. You can buy a donut pan online or even at your local craft store. These apple cider donuts have a denser, coffee-cake-like texture, and a yummy, apple-cinnamony flavor.

Vegan Apple Cider Donuts (GF) -

Apple Cider Donuts

Makes 15 donuts


2 medium apples
2 1/2 cups apple cider, divided
3 1/2 cups gluten-free, all-purpose baking mix (like Bob's Red Mill)
1 teaspoon xanthan gum
3 1/2 teaspoons baking powder, divided
1/4 teaspoon baking soda
3 1/2 teaspoons cinnamon, divided
1 teaspoon salt
1/4 teaspoon nutmeg
1 1/2 cups turbinado sugar
1/4 cup non-hydrogenated vegetable shortening, divided
1/2 cup applesauce
1/4 cup non-dairy milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla
1/2 cup confectioners' sugar
2 tablespoons granulated sugar


Preheat oven to 325.
Grease a standard-size donut pan with shortening.
Rough chop apples (no need to peel them).
Combine apples with 1 1/2 cups apple cider in a small saucepan.
Cook over medium heat, until apples are soft and apple cider is almost completely reduced. This should take about 20 minutes, depending on the size of the apples.
Puree apples in a food processor .
In a medium bowl, combine GF flour, xanthan gum, 1 tablespoon baking powder, baking soda, 1 1/2 teaspoon cinnamon, salt and nutmeg. Whisk together well.
In a large bowl, combine applesauce with 1/2 teaspoon baking powder.
Add sugar, 3 tablespoons shortening and vanilla to applesauce mixture. Blend well.
Combine rice milk with apple cider vinegar. Add to applesauce mixture. Combine well.
One-half at a time, mix dry ingredients into wet.
Mix one cup of the pureed apples into the batter.
Fill donut pan 2/3 full.
Bake 12 - 15 minutes, or until a toothpick inserted into the center of a donut comes out clean.
While donuts are baking, heat remaining apple cider in a small saucepan over medium heat.
Bring to a high simmer. Cook until reduced to 1/4 cup.
Whisk confectioners' sugar into reduced cider.
In a shallow bowl, combine 2 teaspoons cinnamon with granulated sugar.
Remove donuts to a cooling rack.
Dip top half of each donut into the glaze. Let extra glaze drip off.
Spoon cinnamon-sugar over glaze. Shake off excess.

Happy Cooking!


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!

vegetarian baked beans (vegan, gluten-free, food-allergy friendly) -

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

  • 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
  1. Preheat oven to 375 F.
  2. Mix together all ingredients. Bake in a covered casserole for 2 hours.

Happy Cooking!

Monday, August 14, 2017

Classic Gazpacho - vegan, gluten-free, and food-allergy friendly -

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 -

Gazpacho (from Welcoming Kitchen)
Makes 4 servings


  • 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

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!

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)

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)

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

  • 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

  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)

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


  • 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)
  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!


Thursday, May 18, 2017

Food Allergy Awareness Week: The Perspective of Time -

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!

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 -

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 -

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 -

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

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

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

  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!

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.