All posts filed under: Allergy Free

One from Column “A” ~ Mongolian Beef

Strictly speaking, There is no such thing as Mongolian Beef. There is a “style” of Mongolian Barbeque and a style of stewing things in a Mongolian(ish) way…. but Mongolian Beef as we know it … is an American thing. Almost as American as Apple Pie, as it were…. I know… weird. It varies drastically from take out menus to affected restaurants to quasi~authentico~chinesey places in shopping strip centers. So, while mine might not be what you’ve had before – I have just as much right to call it Mongolian Beef as anyone else.  And… if I’m going to be completely honest, this is better than anyone else’s….I don’t care who they are. Right then… You all know I’m working in a soy deficit environment. So I’m always on the job to make soy delicious things without using the actual ingredient. In our case I’m putting the Haddar Sauce to work again… so, that’s our starting point. Depending on where you get your MB fix – the rich, sticky, sweet/salty sauce is either a mix of …

Tales of Woe – Those Sunbutter Cookies

FANTASTIC!!!!!!! AMAZING!!!!!!! STUPENDOUS!!!!!!!! 3 INGREDIENT SUNBUTTER COOKIES!!!!!!!!!! … the internetowebbyverse screamed at me as I searched for a peanut-free cookie recipe. All of the recipes.. and I mean ALL… were simply an even swap (Sunbutter for peanut) in a standard peanut cookie formula. I threw caution to the wind, and blindly followed their advice.. wildly inappropriate punctuation. Here’s the hitch… Peanuts and sunflower seeds aren’t the same thing. Peanuts work so well for nut butters because they are homogenized easily. Oil seeds (like sunflower) resist blending… they naturally separate and continue to separate even after incorporation into a dough. Is that a big deal? Certainly.  Butters that want to be oil will be inherently greasy… meaning, the Sunbutter cookies are going to be overly oily on the exterior as the oil migrates to the surface, while the interior becomes dry as a powder keg. And all that oil is going to turn to laquer, creating an odd plastic texture to your finished cookie. There’s also something green going on. Sunflower seeds, flax seeds, pumpkin seeds and the …

Tales of Woe ~ Love, Hate, and Fake Soy Sauce

Shortly after Soy became an ugly four – letter word in our house (okay… 3, but it’s still a terrible thing), I was convinced I could produce a fake soy sauce that would mimic the properties, taste and joy of the luscious dark brown elixir. I’m here to tell you – I can’t…. And, neither can you. There is an army of crazy people out there that believes just because it looks like soy sauce… you can trick people into thinking it actually tastes like it. I fell into their trap; mixing balsamic vinegar, garlic powder, and instant coffee – – – Roasting mushrooms and steeping them in beef broth, or this attempt,  expressing the heavenly ( garbage )mixtures into soy-free nirvana – – – Fake soy sauce has become the culinary equivalent of the  alchemist transmutation of lead into gold… it can’t be done. However… that isn’t to say that  finding a suitable medium (like chickpeas, or lentils), then submitting them to rigorous fermenting, salting, and aging (like a traditional soy or tamari) can’t …

Open Sesame! ~ Not Chocolate, Not Peanut Butter Cookies

“I’d kill for a peanut butter cup.” It hasn’t helped that the Comet Halloween just whizzed past us tossing chocolate & peanut debris in it’s wake… nor that the typhoon “Winter Holiday” is churning out in the distance, chocked full of every imaginable forbidden delight in that never-ending advertising rotation, hitting the airwaves every… fifteen… minutes. Luckily, I’ve been able to igg out  a few small miracles. Watkin’s makes an impressive imitation chocolate extract. It’s not quite chocolate (being made from yeast), but it does give you the impression that you’ve doused the kitchen in chocolate liquor… and it does trick the mind a bit… just as long as you don’t think of it as Bosco. And, I’ve had a moderate amount of success with Tahini replacing peanut butter in savory situations for satays, peanut butter marinades, and an odd bout of mixing it with blue cheese for Ants on a Log… but, never anything sweet. I guess it’s about time. And, yes… they’re every bit as good as the ones we can’t even think about eating.  In …

Peanut Butter Cookies

In a perfect world, we’d all be able to eat any type of food out there – enjoy it for what it is, and suffer no consequences. But this ain’t that kind of story. You know, it’s really a marvel that I can even function in the food world given the laundry list of problems that plague our family. My dad was allergic to mushrooms, avocados,  pitted fruit, tree nuts, peanuts… and well, corn just made him a crazy man… Really, one mis-step in a corn based product, and he symptomed as though he had early onset Alzheimer’s. You think gluten free is difficult? Try removing every trace of corn out of your diet. Jane has no tolerance for alcohol,  is freakishly lactose intolerant and she is allergic to chocolate… as in anaphylaxis… the “call 911.. and you better hurry kind.” And the one thing that would stem a normal reaction – those little epi- pens loaded with epidrine? Yeah.. they just run her faster down that light at the end of the tunnel. But, Jane craves chocolate.. …