A Recipe for No-Bake Cookies and a New Product Review

If you have food allergies or intolerances, you know that what works for one person, might not work for you.  In our house, when peanuts are not on the menu, we turn to sunflower seed butter to stand in for peanut butter.   In another household, they might turn to a nut butter.

If these are not good options for your family, there is a new product available that might fit the bill for you.  The Sneaky Chef Creamy No-Nut Butter is made from golden peas instead of seeds or nuts.  The people at The Sneaky Chef sent me a jar of No-Nut Butter and a jar of their Smooth Red pasta sauce. (I was not paid for this review, and the opinions are my own.)

Missy Lapine, aka The Sneaky Chef, has made a career out of helping to "hide" healthy foods, like vegetables, in kids' recipes.  Though, I don't do that, I know that some parents think it's easier to improve their kids' diets with the "what you don't know, can't hurt you" philosophy.

Either way, the pasta sauce tasted good on both pasta and pizza, so it was nice to get a little extra oomph when we'd be using a jarred sauce anyway.  (Though I frequently add frozen spinach to my sauce to veg it up.)

The pea butter would make a fine stand-in for peanut butter, though we prefer the texture and flavor of sunflower seed butter, personally.  Also, the pea butter contains sugar and palm oil, and I'd prefer my spread without either of those.

Here is a recipe that you could use if you want to give the No-Nut Butter a try.  It's a tried and true favorite here at our house.

Crispy Treats (gluten-free, vegan no-bake cookies)

Makes 2 dozen

Ingredients:

1 cup crispy brown rice cereal (GF)

1/2 cup No Nut Butter or sunflower seed butter

1/3 cup date paste (medjool dates pureed with water, or soaked in hot water, then pureed)

1 cup shredded coconut (unsweetened)

1/2 cup ground flaxseed

1 teaspoon vanilla

1/4 cup allergen-free chocolate chips (optional)

Preparation:

In a medium bowl, combine all ingredients.

Chill for at least 20 minutes.

Form into balls, an inch to an inch-and-a-half across.

Store in a container in the refrigerator.

Happy Cooking!

Kim

My new book Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

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Please Help To End Hunger in America

Today, April 8, 2013, food bloggers from around the United States are coming together to bring attention to the crisis of hunger in America.

In a land of plenty, way too many (millions) of Americans do not know where their next meal is coming from.  This must change.

I have been involved in efforts to address hunger from a charitable standpoint for years.  For many years, I worked as a community social worker where one of my responsibilities was to help coordinate, pick up, and distribute food donations to members of our community during the winter holiday season.  For the past year or so, I have been part of a network of volunteers who collect unused, but still edible, food from local restaurants and grocery stores to be distributed through our local food pantry.

I know firsthand how local generosity can help offset hunger to some degree.  Local charity, however, is not enough to address the great need and the causes of it that confront our hungry neighbors. Effective government action is necessary.

The case for why change is needed is made beautifully in the new film, A Place at the Table.  I watched it with tears in my eyes and outrage in my heart.  I strongly urge you to take the time to watch it either through iTunes or Amazon or at a local viewing.  It is powerful.

• 30% of Americans are food insecure.  (They do not know where their next meal is coming from.)
• The relative cost of fresh fruits and vegetables has risen 40% in the last 10 years, while the relative cost of processed foods has dropped 40% in the same time period.  Is it any wonder that hunger and obesity are such close cousins?  If empty processed calories are so much more affordable and accessible than nutritious, whole food calories, how could it not be so?
• 85% of households living with food insecurity have at least one working adult.
• Farm subsidies overwhelmingly go toward processed-food crops, instead of toward fruits, vegetables, and whole grains.  (Because, in part, most of the subsidy goes to giant agribusiness instead of to smaller farmers.) 

What can we do?
We can contact our legislators and demand that food policy actually go toward feeding hungry Americans.  Follow this link to take 30 seconds to have your voice heard. 

For some lower-cost entree ideas, many of which use food pantry staples (rice, beans, canned tomatoes), try these:

• Quick and Chunky Pasta Sauce
• Black Bean Burgers
• Rice and Bean Ideas
• Guatemalan Black Beans

Happy Cooking!
Kim

My new book Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

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Snack Cake Recipe Roundup

Coconut Cake with Mandarin Reduction

Whew!  We went from Spring Break directly into a stomach bug here at my house.  I actually wrote a recipe that I was so excited to put up on the blog, but life got in the way -- in a big way!  I'll get my recipe for cocoa-dusted pepitas up on the blog in the next day or so, but until then ....

There's not much better in my mind than a cake that comes together quickly, tastes great and doesn't have to be saved for special occasions.  Today, on The Balanced Platter I put together a round-up of some tried-and-true snack cake recipes.  Head on over to The Balanced Platter to check them out.

Happy Cooking!
Kim

My new book Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

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Fruit-Sweetened Vegan Granola (Gluten-free)

I wanted a breakfast that would power my morning and would be naturally sweetened.  Although I do love my sweets, I'm taking a mini-break from them, so I was interested in a breakfast that could be sweetened with fruit rather than sugar or maple syrup or something like that.

This granola couples the nutrition power of whole grains, hemp seeds and pumpkin seeds with sweetness from dates and apple juice.

Most important, though, it tastes great, it fills your belly and it has a nice crunch.

I like it with some non-dairy milk, but you could sprinkle it on yogurt or applesauce or eat it straight off the baking sheet.

How do you enjoy granola?

I shared this with Allergy-free Wednesdays,  Gluten-free Fridays, Wellness Weekend and Slightly Indulgent Tuesdays.


Fruit-Sweetened Granola (Vegan and Gluten-free)
Makes 4 cups

Ingredients:
2 cups rolled oats (also called old-fashioned oats, be sure they're gluten-free if needed)
1/3 cup shelled pumpkin seeds (pepitas), finely chopped
1/4 cup shelled hemp seeds (hemp hearts)
1/4 cup apple juice
1/4 cup date paste (medjool dates, pitted, soaked in water for 15 minutes or more, then pureed)
2 tablespoons coconut oil, melted
1 teaspoon cinnamon
1/2 cup raisins or other dried fruit

Preparation:

• Preheat oven to 350.
• Combine oats, seeds, apple juice, date paste, coconut oil and cinnamon.
• Spread on a baking sheet in a thin layer. (If you put down parchment paper first, you will be able to enjoy every crumb.)
• Bake 15-20 minutes, or until golden brown.
• When cool, combine with raisins.

Happy Cooking!
Kim

My new book Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

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Summery Rice Pudding (Pineapple, Orange and Coconut!)

Hawaiian Rice Pudding

This week on The Balanced Platter, I have a recipe for one of my favorite foods ... rice pudding.  

I love the blank canvas of rice pudding for allergy-friendly treats.  Try different non-dairy milks (rice milk, hemp milk, coconut milk, etc.), then add in different flavorings (cocoa, cinnamon, nutmeg, etc.) and add some fruits or seeds.  Yum!

Want a great recipe for an easy, sunny Hawaiian Rice Pudding?  Check out my post here.

Happy Cooking!
Kim

My new book Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

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Soup & Bread at the Hideout (with a recipe for Vegan Cream of Tomato Soup)

Did you ever put yourself out there?  Try something out of your comfort zone?

I did that twice last week.  (And though it was a little nerve-wracking, it felt really good.)

First up was Soup & Bread at the Hideout in Chicago.   This is a pretty inspirational event.  Several soup makers from different backgrounds (artists, home cooks, chefs, bloggers, etc.) donate soup that they've made, and a couple of bakeries donate bread, and folks make a donation to try lots of yummy soups with the proceeds going to different charities.  The charity for our night was our local food pantry (coincidentally, for whom I also do a little volunteering), Common Pantry.

This year, each of the soup nights has a theme.  Our theme for the day before Valentine's Day was Love, Lust and Hate.  I made my soup with the super-talented Helen Tsatsos, jewelry designer behind Rock Candy by Helen.  (If you're looking for creative, unique jewelry check out her creations!)

We made a tomato soup (love in a bowl, right?!) with the secret ingredients of coconut milk (kinda lusty) and Marmite -- the British yeast spread (hated by most Americans -- except for those who love it, like Helen!).  We also had spiced cashews that people could sprinkle on as a topping, but it was allergen-free without the nuts.

Of course the soup was vegan.  Of course it is delicious!  Who knew that combining Marmite with coconut milk would create a rich, flavorful soup base?

The next night, a group of my friends and I participated in a mini-flash mob as part of One Billion Rising during a figurative art show that benefited the Center for Advancing Domestic Peace, Inc.   The show was entitled em|body|peace, and it was also very inspirational to see how talented my neighbors are.  

If you're looking for a delicious and loving vegan cream of tomato soup to warm up a February night, give this recipe a try!

Love Conquers All Vegan Cream of Tomato Soup
Makes 4 servings (cup-of-soup size serving)

Ingredients:
1 cup light coconut milk
2 teaspoons Marmite yeast spread (if Marmite isn't available, you can substitute miso paste.)
2 tablespoons olive oil
1 onion, diced
1 28-ounce can diced tomatoes

Preparation:
In a bowl or measuring cup, mix together coconut milk and Marmite.  Set aside.
In a large saucepan or small stockpot, heat olive oil over medium heat.
Add onions, cook until soft.
Add tomatoes and coconut milk mixture.  Stir to combine.  Cook for approximately 10 minutes, or until heated through.
Transfer soup to blender and blend until smooth.
Reheat blended soup in pot.
Serve topped with crushed spiced nuts or seeds (optional)



Happy Cooking!
Kim

My new book Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

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Easy-Peasy Make Your Own Toaster Pastries

What are you having for Valentine's Day?

I made some really easy (but kinda impressive looking) heart-shaped toaster pastries.

You can easily do it, too.  Really.

I shared this post with Allergy Friendly Lunchbox Love, Allergy Free Wednesday and Gluten-free Fridays.

Raspberry-Strawberry Toaster Pastries
(Yield depends on the size of your cookie cutter)

Ingredients:
One batch of pie crust dough (I used the recipe from Welcoming Kitchen, but you can use whichever dough works for you.) 
1/2 cup frozen raspberries
1/2 cup frozen strawberries
water
1-2 tablespoons sugar (evaporated cane juice, palm sugar, maple sugar)
1-2 tablespoons ground chia seed (I used my spice grinder to grind them up, but you can use whole seeds, too.  It will just have a little more texture.)

Preparation:
Preheat oven to 350.
Cover cookie sheets with parchment paper or a silpat.
In a small saucepan over medium heat, combine fruit (no need to defrost it), add water to come about halfway up the height of the fruit, sprinkle on sugar.  
Stir intermittently while cooking until fruit softens up enough to break up easily with a spoon.
Stir in one tablespoon of chia and let sit for 10 minutes.
If the filling is too loose, add more chia, stir and let sit again.
Roll out your dough and cut with the shape of your desire.
Spread a little filling on the center of a dough shape, top with another and crimp with edges of a fork.
Once all the pastries are assembled bake for 25 minutes if serving immediately, or 20 minutes if you are going to store them and re-toast them.

Happy Cooking!
Kim

Find more tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.


 

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Seeking Out Special Diet Bargains at Ethnic Markets and an Easy Vegan Pasta Dish

Pasta with Spinach and Herb-Roasted Tomatoes

Not only is switching to a special diet overwhelming in the beginning, it can cause some serious sticker shock.  If you've been used to buying traditional packaged or prepared foods, trying to replicate that with specialty goods can be quite costly.

What can you do?

First, you can start cooking from whole food ingredients.  Making your own treats and snacks can be less expensive and more wholesome than buying ready-made options.

Another thing you can do (depending on your restriction) is to search out ethnic markets.  To read more about it and check out a recipe for an easy pasta recipe, check out my post today on The Balanced Platter today.

Happy Cooking!
Kim

Find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.

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The Diet Diversity Plan and a Giveaway

WE HAVE A WINNER!  KATHRYN WILL GET A COPY OF THIS GREAT COOKBOOK!

Vegetarian Chili from Martha Stewart's Meatless

Here's a confession.  I don't, and have never, kept a food log where I write down everything I eat in an attempt to lose weight.  The confession part is that I don't do it, because I don't actually want to see what I eat each day.  I've shied away from the accountability aspect of that.  

I was, however, inspired last week by something I saw, but didn't accurately remember, on Facebook.  In my faulty memory, I have adapted it to be a challenge to my kids to see how many different plant foods they can eat in one week.  (The goal is between 30 and 40.)  

On the top of a piece of paper we wrote each boy's name, and then they started adding fruits, vegetables, grains, legumes, seeds, etc. as they eat them.  If something's on the list already, it doesn't get added.  We don't add processed food ingredients, for example the ingredients in Daiya dairy-free cheese.

It's going great!  They are excited to add new foods to the list, and we're really stunned by all the diversity that they eat in a regular week.  Sometimes it seems that they only eat vegan boxed mac and cheese and pizza, but it turns out that's not true!

If you want to boost the diversity of plant foods in your diet, I strongly encourage that you give this a try!

Another way to add diversity to your diet is to add a new cookbook to your library.  The generous folks over at Martha Stewart Living sent me a couple of copies of their new book, Meatless.  I have had a blast looking through it, and I know you will, too.  Although not every recipe is exactly right for our nut-free, vegan diet at my house, most of the recipes can easily be made to work for us.  This book is also chock full of gorgeous photos that will have you inspired to start cooking right away.  I also really liked that although everything looks absolutely delicious, nothing seems to difficult to pull off.

If you would like to enter to win the copy they sent for giveaway, please leave a comment with your name and a way to contact you in the comments.  You can have an additional entry if you like Welcoming Kitchen on Facebook, follow Welcoming Kitchen (@welcomekitchen) on Twitter, or follow me -- Kim Lutz -- on Pinterest (kitchen1).  For each additional entry, please leave a separate comment.  I will pick a winner by randomly selecting a number through random.org after noon on Tuesday, February 6, 2013.

They also shared a recipe from the book to get you excited!

Versatile Vegetarian: Chili (Reprinted courtesy of Martha Stewart Living)
Vegetarian Bean Chili
Serves 6

Ingredients:

2 tablespoons olive oil
1 large onion, chopped
1 poblano chile, ribs and seeds removed, chopped
4 garlic cloves, minced
Coarse salt
1 can (4 ounces) diced green chiles
1 tablespoon plus
11/2 teaspoons chili powder
2 teaspoons ground cumin
3 cups cooked kidney beans (see page 365), drained and rinsed
3 cups cooked pinto beans (see page 365), drained and rinsed
1 can (28 ounces) diced tomatoes, with juice
Assorted toppings, for serving

Preparation:

1. In a large Dutch oven or other heavy pot, heat olive oil over medium-high. Add onion, poblano, and garlic; season with salt. Cook, stirring occasionally, until onion is translucent, about 4 minutes.

2. Stir in green chiles, chili powder, and cumin; cook, stirring frequently, until spices are darkened and fragrant, about 3 minutes.

3. Add beans, tomatoes and their juice, and 2 cups water; bring to a boil over high heat. Reduce to a simmer and cook until vegetables are tender and chili is thickened, 20 to 30 minutes.

4. Remove from the heat. Season with salt. Serve with suggested toppings (see page 148), as desired.

G Per serving (without toppings): 342 calories, 7 g fat (1 g saturated fat), 0 mg cholesterol, 57 g carbohydrates, 17 g protein, 18 g fiber

Happy Cooking!
Kim

Find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.


 

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Avocado Quinoa Breakfast

Avocado Quinoa Bowl

I am on a one-woman crusade.  

What am I fighting against?  WIND CHILL.  I live in the Midwest where it can get quite cold.  All winter long the weather report not only tells you the air temperature, but then also lets you know how it feels.  I believe that this only makes you feel worse than you already do.  (I do understand that there is some legitimate value to prevent folks from freezing, but for the everyday person ...)

We have had a remarkably (somewhat scary) mild winter so far.  Until yesterday.

This morning the air temperature is 0.  Even without listening to the wind chill, 0 is darn cold.  

I cannot bring myself to drink a cold smoothie or eat cold cereal.

Luckily, I had some leftover quinoa.  Heating that up with some non-dairy cheese and topping with avocado gave me a nutrient-dense, warming breakfast.

What do you like to eat to warm up? 

Happy Cooking!

Kim

Find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes. 

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Chai Spiced Sweet Potato

Chai Spice Sweet Potato

One of the tricks of healthy eating is to make sure that your healthier food options are jam-packed with flavor.

As I seem to be on a sweet potato kick (like my sweet potato and carrot smoothie from last week), I thought I'd show you how you can up the flavor of a baked sweet potato and transform it into a satisfying lunch or side dish.

The secret ingredient in these mashed sweet potatoes is spiced tea or chai!

I brew up a strong cup of tea using an herbal spiced tea and use some of the liquid to mash up a baked sweet potato.  Topping this mixture with some lightly toasted hemp seeds makes for a vitamin-, fiber-, and protein-rich small dish.  It's a lovely alternative to a cup of soup or salad for lunch.

What are your tricks for adding flavor without adding stuff you don't want?

Chai-Spiced Sweet Potato
serves 1

Ingredients:
1 baked sweet potato
1-3 tablespoons brewed spice tea, like chai 
2-4 tablespoons shelled hemp seeds

Preparation:
Scoop flesh from sweet potato.
Mash with a fork.
Stir in a little tea at a time until you have your desired texture.
In a dry skillet, heat hemp seeds over medium flame for 30 seconds or so; until fragrant, but not burned.
Sprinkle hemp seeds over potato.

I shared this with Gluten-free Fridays and Slightly Indulgent Tuesdays.

Happy Cooking!
Kim

Find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.

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Creamy Carrot and Sweet Potato Yogurt Smoothie for a Peaceful Home

My efforts to recommit myself to healthy living are not just limited to my physical health.  They also include trying to foster a peaceful home environment to ensure greater mental health for my family.

How am I going to do this?

I am going to remember that spending time with my children where they have my full attention is better than anything else I can do with them.  (When I need reminding of this, I read this lovely piece by my dear friend, Stacy Snyder of the couldn't-be-truer Parent Unplugged.)

I also am going to choose my battles.  As I've written before, my kids can be picky eaters.  Even with my older son's limitations, they can still turn their noses up to food that I prepare.  If I turn to my tried-and-true friend the smoothie to start out our days, I can allow them a greater say in what they eat later in the day, because I know we've started out with a good dose of fruits, veggies and other good stuff.  Allowing them to weigh in on what we eat, provides us with much more peaceful meal time.  

While we still are going to try new stews, soups and casseroles each week, my boys will have a say some of the time on what we try, and they can even choose the dinner sometimes.  Make your own pizza night?  No problem.  Pick whichever toppings you like, I know you've already had carrots and kale, blueberries and strawberries.

This is the smoothie that lit up our breakfast table this week.

Carrot and Sweet Potato Yogurt Smoothie
makes one blenderful
(amounts are approximate)

Ingredients:
one baked sweet potato, skin removed
3 carrots, cut in chunks
3/4 cup frozen pineapple chunks
3/4 cup frozen mango chunks
2 tablespoons ground chia seeds
large dollop (~3/4 cup) non-dairy vanilla yogurt
unsweetened coconut milk beverage and apple juice (enough of both to get desired consistency)

Preparation:
Blend thoroughly. 

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- & Gluten-Free Vegan Recipes.

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