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Monday, April 27, 2015

Frosted Lemon Cookies, Vegan, Gluten-free, Allergen-free


Winter desserts can be heavier, filling, warming.

Spring calls for something else. Something lighter. Something fresh tasting.

These lemon cookies fit the bill for a lovely spring treat. Not only do they have the sweet-tart deliciousness you expect from a lemon cookie, but they have a slight flavor of coconut from the coconut oil that marries beautifully with these pretty sweets.

This recipe calls for 3 tablespoons  of vanilla flavored coconut yogurt. You can eat the remaining yogurt from the container or freeze it for later. It will be good for at least 3 months in the freezer. Thaw before using.

Iced Lemon Cookies (Gluten-free, Vegan, Allergen-free)
Makes 36 cookies

Ingredients:

For the cookies:
1/2 cup coconut oil
1/2 cup sugar
1/4 cup applesauce
1-1/4 teaspoons baking powder, divided
1-1/2 cups gluten-free oat flour
1/2 cup brown rice flour
1/4 teaspoon salt
1 tablespoon lemon juice
2 tablespoons vanilla coconut yogurt
Zest of a 1/2 lemon
Powdered sugar for dusting work surface and rolling pin


For the frosting:
1 tablespoon coconut oil
1 tablespoon vanilla coconut yogurt
Zest of a 1/2 lemon
1 cup powdered sugar

Preparation:

  1. For cookies, in a large bowl, thoroughly combine coconut oil and sugar. 
  2. In a separate bowl, combine applesauce with 1/4 teaspoon baking powder then add to coconut oil mixture. 
  3. In a medium bowl, whisk together oat flour, brown rice flour, remaining 1 teaspoon baking powder, and salt. Slowly mix dry ingredients into wet, then mix in yogurt, lemon juice and lemon zest. 
  4. Shape dough into a disk, wrap in plastic wrap or store in a covered container, and refrigerate for at least 1 hour. 
  5. Preheat oven to 350 degrees and top a baking sheet with parchment paper. Dust work surface and rolling pin with powdered sugar. Roll dough out to 1/8-inch thick and cut with cookie cutters. On prepared baking sheet, place cookies and bake for 13 to 15 minutes or until golden. Cool completely before frosting. 
  6. For the frosting, in a food processor or bowl, combine coconut oil and yogurt. Add lemon zest and powdered sugar and blend until smooth.
  7. Frost each cookie with an offset spatula or knife. 
Happy Cooking!
Kim 

My new book, SUPER SEEDS, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.  

Wednesday, April 22, 2015

Vegan, Gluten-free Rice and Bean Veggie Soup


Today is Earth Day. 

What could be better than a day dedicated to reminding us to care for the very planet that cares for us?

This makes us think about what can we do to make a difference? Obviously, we can walk or bike instead of driving, turn off lights in empty rooms, lower our thermostats in the winter, etc. 

What about food?

  • We can buy food that is sustainably raised. I look for organic, bio-dynamic and sustainable labels on my food when I can. I shop at Farmer's Markets whenever possible to meet the farmers who are growing my food.
  • I look to the Environmental Working Group's Dirty Dozen and Clean 15 to inform my purchases about pesticide loads in produce. 
  • I eat a plant-based diet. According to the Food and Agriculture Organization of the United Nations, "According to a new report published by the United Nations Food and Agriculture Organization, the livestock sector generates more greenhouse gas emissions as measured in CO2 equivalent – 18 percent – than transport. It is also a major source of land and water degradation."
Some people think that eating a plant-based or vegan diet can be really hard, especially for busy families. There are plenty of recipes here and all over the Internet that show how easy it can be to eat vegan, whether for a meal here or there, or all the time.

When I'm busy, I love to throw together a nourishing delicious soup that can feed us for dinner and get packed in thermal containers for lunches over the next day or two.

This one is a variation of a dish I make all fall, winter and spring. This week, I used pre-chopped veggies from Trader Joe's, other times I use what's plentiful at the Farmer's Market.
Vegan, Gluten-free Rice and Bean Veggie Soup
Top your thickened soup the next day with fresh tomatoes.




Throw Together Rice and Bean Soup (vegan, gluten-free, food allergen free)
Makes approximately 10 servings

Ingredients:
  • 5 cups chopped vegetables (carrots, cabbage, broccoli, celery, green pepper, red pepper, etc.)
  • 1 onion, diced
  • 1 15-ounce can cannellini beans, drained and rinsed (or 1 3/4 cups cooked beans)
  • 1 1/2 cups brown rice
  • 2 vegan gluten-free bullion cubes
  • 1 28-ounce can crushed tomatoes
  • 8-10 cups water (depending on desired thickness)

Preparation:
  1. Combine all ingredients in a large stock pot.
  2. Bring to a boil.
  3. Reduce heat and simmer 45 minutes, or until rice is cooked.
  4. Soup will thicken as it sits. Eat it as a stew the next day or thin with more water.
  5. Refrigerate uneaten portions for 3-4 days, or freeze for 3 months.

Welcoming Kitchen by Kim Lutz



To help us celebrate Earth Day, we have a giveaway!

Our friends at Lundberg Family Farms are providing one lucky reader with a bag of Biodynamic Rice and a $30 Whole Foods gift card, I'm throwing in a signed copy of Welcoming Kitchen


a Rafflecopter giveaway

Required FTC disclosure: I received 2 gift cards and 2 bags of rice from Lundberg Farms (one to keep and one to giveaway). I did not receive any other compensation for this post.

This recipe was shared with Allergy Free Wednesday!

Happy Cooking!
Kim 

My new book, SUPER SEEDS, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.   
 

Wednesday, April 15, 2015


PlantPure Nation Cookbook -- A Vegan Cookbook Review
Caribbean Quinoa Bowl recipe below.  Photo credit Brian Olson.

Twelve years ago I transitioned from a vegetarian diet to a purely plant-based diet (a vegan diet). I did this for my son, who was allergic to dairy and eggs, but I continue to follow a vegan diet for myself. My experience with going vegan included an increase in good health. My cholesterol went down and my lifelong asthma pretty much disappeared. I have maintained these health gains over the years. 

Because I have had such a great experience with changing my diet, I was really excited to receive a copy of a new vegan cookbook, The PlantPure Nation Cookbook. This cookbook is a companion to a new film, PlantPure Nation. The book and the film document the changes that people experience when they transition to a plant-based diet using the Jumpstart program created by Kim Campbell and her husband Nelson Campbell (son of T. Colin Campbell, PhD, coauthor of The China Study). 

The PlantPure Nation Cookbook is a great starting point for anyone who wants to try a plant-based diet for the first time. It contains over 150 easy-to-follow recipes that will ease you into eating familiar foods that just happen to be plant-based. The book also has helpful on how to stock your pantry and some highlights from the film. Many of the recipes include gluten, soy and/or nuts, so it might not be the best fit for someone with multiple food allergies or intolerances.

Check out the trailer for this movie, then visit the PlantPure Nation website to see how you can support getting the word out! 
 

Caribbean Quinoa Bowl (courtesy of PlantPure Nation Cookbook by Kim Campbell, BenBella Press)
This recipe is easy to make for any meal. Black beans, salsa, and pineapple give it a sweet Mexican flavor.

½ cup quinoa
1 cup water
4 cups chopped kale
1 cup canned black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon sea salt
¾ cup salsa (medium heat)
½ cup diced pineapple (fresh, canned, or frozen)
¾ cup corn (fresh or frozen)
1 cup diced avocado
¼ cup sliced green onions

Yields: 4 servings
Prep Time: 15 minutes Cook Time: 10 minutes

1. Rinse the quinoa, which can have a bitter taste if not rinsed thoroughly. Add the quinoa and the water to a pot, bring to a boil over medium-high heat, then reduce the heat to a simmer. Cover and cook until all the liquid is absorbed. Transfer to a large mixing bowl.

2. Lightly steam the kale until bright green. Add to the bowl with quinoa.

3. Add the beans, cumin, chili powder, salt, salsa, pineapple, and corn. Toss until the ingredients are well mixed.

4. Top with the avocado and green onions and serve immediately.

Want more plant-based recipes? I've got hundreds here to get you started, plus more in my books.

Happy Cooking!
Kim 

My new book, SUPER SEEDS, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.   
 

Monday, March 30, 2015


Birthday Parties and Food Allergies + Vegan, GF Cupcakes



When I first learned that my son had food allergies, one of the things that really worried me was birthday parties.

Over the past 12 years, though, I've learned a lot about birthday parties and special diets. Not only does my son have multiple food allergies, but both of my children are vegan, and that can make birthday parties a little complicated for both of them.

Here are 10 things I've learned about birthday parties and food allergies (or other special diets):

1. Birthday parties are about so much more than food. Of course there's cake and lots of times pizza, but the real fun has nothing to do with food. There are games or bowling or laser tag or arts & crafts -- you get the picture. Emphasize the fun, not the food.

2. You don't have to accept every invitation. If the party's not a good fit for you, you can always celebrate your friend separately. When my kids were little, they got invited to some parties at Chuck E. Cheese. Given a dairy allergy, we just figured a place with cheese in its name would cause all of us a bit more stress than we needed. We arranged for a fun playdate at another time to celebrate our buddy.

3. Be sure to bring any medicines your child needs. Epi-pens and inhalers are standard party-going supplies for us! 

4. If your child is younger, you can ask if you can stay. My son wasn't comfortable going to a party by himself when he was younger, so I brought along a book and stayed out of the way until he felt confident enough to navigate food and social situations on his own.

5. Communicate. Make sure that the hosts know about your child's allergies. Let them know you'll be sending an alternative snack. Show your child and the hosts what your snack container looks like and where any rescue medications are stored. Ask your host if she knows what to do in an emergency and if she needs to know how to give an Epi-pen.

6. Follow the Golden Rule. Make sure that you ask your guests when you're the host about any diet issues and provide welcoming options.

7. All things pass. Birthday parties for older kids aren't so formal. It's much more about hanging out with your friends than actual parties, which makes it so much easier.

8. Pack your own safe food. If there's going to be pizza, bring your own slice. If there's going to be cake, bring a cupcake. It's never been a big deal for our kids to bring their own treats if the cake's not safe.

9. Share a recipe if your friends are looking to make something safe. Make sure they understand about the need to prevent cross-contamination, too.

10. Say "Thank you." It takes a village to keep our kids safe, and we should never take the extra effort for granted. I am so incredibly fortunate to live in a community who care as much about my children's safety and inclusion as I do. 

Birthday Parties and Food Allergies + Vegan, GF Cupcakes




In case you need a recipe for cupcakes, I have several in Welcoming Kitchen and Super Seeds, and here's a favorite from Kim's Welcoming Kitchen.

Happy Birthday Cupcakes (vegan, gluten-free, food allergy friendly)

Makes 12 cupcakes

Ingredients:
  • 1 1/2 cups oat flour (gluten-free if needed)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup sweet potato puree
  • 1/2 cup canola oil or other neutral oil
  • 1//2 cup applesauce
  • 2 teaspoons vanilla
  • 2 tablespoons apple cider vinegar

Preparation:
  1. Preheat oven to 375.
  2. In a medium bowl, combine flour, baking soda, salt and sugar. Set aside.
  3. In a large bowl, combine sweet potato, canola oil, applesauce and vanilla.
  4. Mix dry ingredients into wet.
  5. Stir apple cider vinegar into batter.
  6. Pour batter into an oiled standard muffin pan.
  7. Bake 15 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Happy Cooking!
Kim 

My new book, SUPER SEEDS, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.   


Friday, March 13, 2015

Traveling with Food Allergies: Tips from Kim's Welcoming Kitchen
Taking it on the road with food allergies.


Over the years, new families are dealing with food allergies and others are finding my blog for the first time. I love sharing recipes with my readers, but I also think that it is important to share some of the experience I've gained as a mom with a food-allergic child.

I am going to launch a series of food allergy posts that will run a couple per month over the next several months. Some are posts that I've written in the past that I hope might find a new audience, and some are new. Over the years, we've had mixed experiences with food challenges, finding the right allergist, traveling, sleep overs, field trips and more. 

I hope that you will add your experiences through comments on the post or on the Welcoming Kitchen Facebook page. We can all learn together.

Here is the first post in the series:

We just got back from a trip across the country.  Two boys, one dog, one mom and one dad.

When we started on this food allergy journey, I would have been totally freaked out about having to travel with such restrictions.  Seven years later, it's old hat.

A few tips and tricks I've learned along the way made it a lot easier for us to have a great trip, and maybe they'll help you, too.

1) Plan, plan and plan (and make lists)!  When you know that you can't just stop at the rest stop and pick up a quick bite, you have to think about what you'll need before hand and get it all ready.  Write it down!  Shop, cook, and use your freezer to spread out the work.

2) Bring a variety of snacks -- sweet and savory-- and drinks so that you don't have to munch on the same old trail mix for hour after hour.

3) Take advantage of help when it's available.  

Traveling with Food Allergies: Tips from Kim's Welcoming Kitchen
Cookies are a fun treat in the car!



How do these tips translate into a real-life vacation?

The first part is obvious.  Write down what foods, drinks and medications you need to make your travel enjoyable and safe.  Then, write down shopping lists divided by store, so that you get all the ingredients you need in one shopping trip.  Make sure you have all the medications you are going to need.  For us, that's not just EpiPens and Benadryl, but allergy medicines and inhalers, too.

We also pack our own soap and shampoo, even when we're going to a hotel or family member's house that will have them.  When you have a nut or milk allergy, fancy soaps can be dangerous!

The second part is fun.  Part of the joy of traveling by car is eating stuff you wouldn't normally get to enjoy with such abandon!  For this trip, I baked zucchini muffins and blueberry muffins.  I baked them in papers so they'd travel better, then wrapped them in sets of four in aluminum foil and popped those in freezer-safe bags.  I froze the muffins as I made them, so that I wouldn't have to be overwhelmed with work at the last minute.

I also baked up a double batch of granola.  I made little sandwiches with Sunbutter and jelly and others with hummus.  I bought some chips and dry cereal and juice boxes.  We had non-dairy milk boxes and coconut waters for the grown-ups.  We had grapes and apples.  We also got squeezable pouches of apple sauce and apple/banana sauce and fruit leathers.

Each boy got a snack pack, which was his own bag filled with little bags of the snacky-type foods.  That way, they got to have a little control over what they ate and when.  I gave out the muffins in the morning and the sandwiches at lunch time.

The third part is crucial.  We look for help from hotels that we stay at.  Whenever possible, we choose hotels that have a refrigerator and a microwave when we're going to be there for more than one day.   This does not have to be a big, extravagant hotel.  Last summer we stayed at a Holiday Inn Express with a kitchenette that worked out great.   On this trip, we stayed one night at the beginning of our trip and one night at the end at a little motel near my mother-in-law's and it had fridge.  I could unpack my cooler and the ice pack and re-chill everything while we slept.



Traveling with Food Allergies: Tips from Kim's Welcoming Kitchen
Fruit is a safe and readily available snack on the road.

We ate dinner at my mother-in-law's house.  She was not comfortable buying all the food we would need for dinner, as she doesn't have the experience we have in reading labels.  So, we brought pasta and sauce and cookies with us, and she provided salad and fruit--foods she could feel confident providing.

Before we left, I emailed my sister-in-law with a short shopping list.  I listed brand names of the basic foods I would need to get my family started when we arrived in Virginia.  This was a life saver.  After traveling for two days, I didn't have to jump in the car again to go grocery shopping.  My boys had Beanadillas (refried beans, Daiya and tortillas) for dinner with fruit and more of the cookies I had baked in Chicago.  Later, we were able to go shopping together, so that we could make meals that would work for everyone.

That just left the return trip.  Again, my sister-in-law took me shopping and hung out with me while I baked more muffins (zucchini and apple pie) and made more sandwiches.  I also made a Mexican Lasagna for us to take with us to my mother-in-law's on the way back.

We really had a wonderful vacation, and I can tell you that I didn't worry about food at all.  I have followed these tips for short trips to hotels, car trips, plane travel, and camping. 

All it takes is being prepared and asking for help.  (Shameless plug--a copy of Welcoming Kitchen also came in handy!)

Please share any tips you find helpful in the comments.

Happy Cooking!
Kim  

This post was shared with Allergy Free Wednesday.

My new book, SUPER SEEDS, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.  

Tuesday, March 3, 2015

Vegan Chipotle Coconut Bacon


Ever since I went vegetarian and then vegan, folks have asked what I missed. You know, "Don't you miss cheese? Bacon? _____ (fill in the blank)?"

Really, honestly, the answer is no. Especially these days with so many super high-quality substitutes. When I first gave up dairy, I didn't miss cheese too much, but I'm darn glad there is Daiya, and there are some new Vegan Gourmet cheeses coming out that are really good.

Even though the whole world has been bacon obsessed for the past few years, I haven't really given it a thought.

However, coconut bacon is making it impossible not to notice this vegan food trend all over the Internet.

Vegan Chipotle Coconut Bacon



I wanted to make a version that is Welcoming Kitchen-friendly, that is to say, vegan, gluten-free, and allergen-free.

I had some left-over chipotle peppers in adobo sauce from some recipes that I'm working on for my new book.  I thought the smokiness of them would be a good fit with a faux bacon. What do you need for a bacon facsimile? Sweet, salty, and smoky. This recipe combines that smokiness with the sweetness of maple syrup and coconut and some salt. 

Do they taste like bacon?

Vegan Chipotle Coconut Bacon


I couldn't really tell you, since I haven't eaten meat in a really long time, but I don't think so. I think they are crunchy, smoky, salty, sweet bites that add flavor to vegetables, salads, or straight out of your hand.

Give it a try.

Chipotle Coconut Vegan Bacon
Makes 1 cup of bacon bits

Ingredients:
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1 chipotle pepper in adobo sauce
  • 1 cup unsweetened coconut flakes
Preparation:
  1. Preheat oven to 350.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a medium bowl mix together all ingredients, except coconut.
  4. Add coconut and stir until completely coated.
  5. Remove pepper and discard.
  6. Bake 12 to 14 minutes.
  7. Eat warm or cooled. 
  8. Store cooled bacon bits in a covered container for four days or freeze for future use.

Happy Cooking!
Kim

This recipe was shared with Gluten-Free Wednesdays.

My new book, SUPER SEEDS, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.

Monday, February 23, 2015

Eye-D Band Giveaway on Kim's Welcoming Kitchen
Photo provided by Eye-D Bands.


Here's a confession.

I have a habit.
A jar habit.

I find it incredibly difficult to get rid of my empty jam jars, salsa jars, applesauce jars.  You get the picture. I wash them, save them and store stuff in them.

The problem is that sometimes I'm not sure what I put in there. I have tried a variety of systems to mark them -- all problematic.

  • Tape. The problem with tape is that it can leave a sticky residue when you peel it off.
  • Sharpie. The problem with using a permanent marker is what if I want to put something different in the jar after I've emptied it and washed it?
  • Memory. I think the problem there is pretty obvious. 
You can imagine my excitement to learn about a new company, Eye-D Bands. These wide rubber bands are pre-printed with a wide variety of ingredients. You can use these bands to quickly identify the contents of containers, jars or canisters. When you change what you put in the container, you just need to change the band to the correct one. The wide bands have a nice grip, so they don't slide down the jar and stay right where you put them. There's no sticky residue when you're finished, and the bands are printed on both sides, so you get two labels with each band.

There are a wide range of bands for ingredients commonly found in special-diet kitchens. For example, there are bands for chia seeds, quinoa, gluten-free flour, brown rice, etc.

Intrigued?

Eye-D Bands Giveaway on Kim's Welcoming Kitchen
Photo provided by Eye-D Bands.


One lucky reader can try some! Eye-D Bands is giving away a set of bands worth $50 to one winner from the United States or Canada!  Good luck!

Required disclosure: Eye-D Bands provided me with a collection of bands to try. All opinions are my own. Eye-D Bands will provide the randomly selected winner with a set of bands worth $50.


a Rafflecopter giveaway

Happy Cooking!
Kim

My new book, SUPER SEEDS, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.
 

Friday, January 30, 2015

Gluten-free, Vegan cookbook Living Candida-Free
My own copy of Living Candida-Free by Ricki Heller.



How to feel satisfied and still live within a restricted diet? That is the challenge facing so many people, whether it's due to allergies, intolerance, or other health issues.

For years, my friend, Ricki Heller, has been providing folks who live with Candida Related Complex (CRC) with a feeling of abundance. She has written hundreds of recipes for her website, rickiheller.com,  that are not only gluten-free and vegan, but also reside within the confines of the the anti-candida diet.

Candida Related Complex is a condition where the candida yeast (a normally occurring yeast that makes up part of the human biome) grows excessively, resulting in a host of symptoms ranging from the inconvenient to the debilitating.

Ricki's newest book, Living Candida-Free, written with nutritionist Andrea Nakayama, is so incredibly informative about the basics of digestion, how CRC develops, and what is necessary to do to get your body back in whack. I love how thoroughly researched this topic is by two incredibly smart nutrition-educated women. Ricki writes with such a friendly and accessible voice, while holding your hand through complex information.

If you or someone you know is struggling with CRC (or wondering what might be contributing to health conditions ranging form digestion woes, skin issues, joint pain, thrush, etc.), I encourage you to read this book, Living Candida-Free. It will provide you with the information you need to talk to your own healthcare provider about whether candida is the culprit.

Once you get past the information, though, you get to the recipes -- recipes that bring hope for a full, rich diet while traveling along the road to improved health.

Ricki was generous to share a recipe with us. This soup is exactly the kind of soup I enjoy. Flavorful broth supporting tender greens and creamy chickpeas. 

Photo by Nicole Axworthy



Quick and Easy Chard and Chickpea Soup
Reprinted by permission from Living Candida-Free by Ricki Heller, PhD, RHN (DaCapo Press, 2015)

Makes 6 servings


Ingredients:
  • 1 tablespoon virgin coconut oil or extra-virgin olive oil, preferably organic
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 1 bunch chard (6 to 8 leaves), stems removed and chopped, leaves shredded (2 to 3 cups leaves)
  • 4 cups vegetable broth or stock (homemade or use organic with no sugar or additives)
  • 3 cups canned diced tomatoes
  • 2 cups cooked chickpeas, drained
  • 1 teaspoon dried oregano
  • 2 teaspoons dried basil, or 1/4 cup fresh
  • 1/2 teaspoon onion salt
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon fine sea salt, or to taaste
  • 1 teaspoon freshly squeezed lemon juice

Preparation:
  1. In a large pot or Dutch oven, heat the oil over medium heat and add the onion and garlic.  Saute until the onion is translucent, for about 8 minutes.
  2. Add the remaining ingredients, except the lemon juice, and bring to a light boil.
  3. Lower the heat to a simmer, cover, and simmer until all the vegetables are soft and the flavors are well combined, for about 30 minutes.
  4. Add the lemon juice; stir and adjust the seasonings. 
  5. Serve.
  6. May be frozen.
Want to try some more recipes from Living Candida-Free?
Spabettie shared Raw Chocolate Chip Cookie Dough Truffles (Yum!)
Recipe Renovator shared Single-Serve Pancakes (Great idea!)
The Blender Girl has a thorough review along with the recipe for Chard & Chickpea Soup.

Happy Cooking!
Kim

My new book, SUPER SEEDS, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.

Wednesday, January 14, 2015


Gluten-free Vegan Sunflower Pate & Book Review


As I've said before, one of the fun parts of writing this blog is being introduced to new products and people. 

Recently, I was fortunate to be offered an opportunity to read the new novel, Off the Reservation by Glen Merzer. Off the Reservation is the first book from a new publishing house, Vivid Thoughts Press.

This novel tells the story of a Congressman, Evan Gorgoni, who decides to run for President. They asked me to review it, because Gorgoni is a vegan, and vegan themes run through the book. There are also 20 recipes in the back of the book that Glen's wife, Joanna Samorow-Merzer created. The recipes reflect meals that the Congressman and/or his family enjoy throughout the book.

I really enjoyed this book. I'm a lover of fiction. I like to be swept away by a story, and Off the Reservation really brought me into this crazy presidential campaign. I loved how Congressman Gorgoni tried to run an honest campaign, talking about the challenges facing our country as he sees them without throwing out a lot of fake promises and platitudes.

I read this around the holidays, and this book was just what I needed -- a little escape from all the to-do list activities that come around then.

The publisher is generously sharing one of the delicious-sounding vegan recipes from the book with us.

Sunflower Pate (recipe by Joanna Samorow-Merzer as featured in Off the Reservation).
vegan, gluten-free, allergen-free
Serves 10 as appetizer

Ingredients:
  • 1 medium-to-large raw yellow-skin potato, peeled and chopped
  • 1 cup raw sunflower seeds
  • 1/4 cup flax seeds
  • 1/2 cup brown rice flour
  • 1 medium onion, chopped 
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 1/2 cup nutritional yeast
  • 3 tablespoons Italian seasoning
  • 1 cup cold water
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon ground white pepper

Preparation:
In the food processor, chop the sunflower seeds coarsely. Add the remaining ingredients and process into a smooth consistency. Preheat oven to 350 degrees. Line a loaf pan with parchment paper (to avoid use of oil). Pour in the mixture and bake uncovered for 1 hour or until golden brown. Let cool to thicken before cutting into slices and serving. 

Happy Cooking!
Kim

My new book, SUPER SEEDS, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.

Thursday, January 8, 2015



Black Bean and Sweet Potato Chili - Kim's Welcoming Kitchen




My new year started out with a bang! I was fortunate to get to share some healthy cooking with WGN TV on New Year's Day.  I made Black Bean and Sweet Potato Chili from Super Seeds. This recipe is truly one of my favorites. It's quick to come together, it's nutritious, and it's really delicious. In case you didn't get to see it, I'm sharing the recipe here, too. Also, here's a link to my segment.


Super Seeds by Kim Lutz


Black Bean and Sweet Potato Chili - Kim's Welcoming Kitchen



Black Bean and Sweet Potato Chili (from Super Seeds: The Complete Guide to Cooking with Power-Packed Chia, Quinoa, Flax, Hemp & Amaranth)



Makes 6 Servings

Ingredients:

1 tablespoon olive oil

3 medium onions, cut into medium dice (approximately 3 cups)

3 medium garlic cloves, minced

1 jalapeno pepper, ribs and seeds removed, minced

1 medium sweet potato, peeled and cut into medium dice

¼ cup plus 2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon salt

1 28-ounce can crushed tomatoes (3 cups)

1 15-ounce can black beans, drained and rinsed (or 1 ¾ cups cooked black beans)

1 cup prepared quinoa



Preparation:

  1. In a large pot, heat olive oil over medium-high heat.
  2. Add onions, garlic, jalapeno pepper, and sweet potato. Saute approximately 5 minutes, or until vegetables are soft.
  3. Add remaining ingredients, and bring to a boil.
  4. Reduce heat and simmer for 20 to 25 minutes, or until heated through. 

    Happy Cooking!
    Kim

    My new book, SUPER SEEDS, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.

Tuesday, December 30, 2014

Vegan, Gluten-free Recipes for New Year
Cucumber Chickpea Salad


I have really done it up this holiday season. Lots of treats, plenty of cocktails and very little self-control.

Should I keep the party going in the new year?

Should I craft a list of foods/ingredients that are now permanently off my menu?

Or might there be a third way?

Vegan, Gluten-free Recipes for New Year
Slow Cooker Vegan Soup



I don't do very well with the absolutes of resolutions. I might be able to cut sweets with refined sugar out for a month (a pretty good goal for this sugar-loving lady), but I think I'd rather approach the new year from a positive perspective, rather than a negative.

Vegan, Gluten-free Recipes for New Year
Blueberry Coffee Cake from Super Seeds


  • I will eat a wide range of fruits and vegetables and whole grains. 
  • I will include my little friends, the super seeds (quinoa, flax, hemp, amaranth and chia) into my diet on a regular basis. 
  • I will look to naturally sweet fruit to enliven my desserts (which I need to have!) and fragrant herbal teas to provide my afternoons with a treat.
 
Vegan, Gluten-free Recipes for New Year
Cocoa Dusted Pepitas



What will you do to ensure that you are eating healthfully in 2015? 

Shared with What's Cooking Wednesdays!

Happy Cooking!
Kim

My new book, SUPER SEEDS, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.