Tag Archives: vegan

Jenny’s Gluten-Free Mushroom Pie

Jenny's Gluten-Free Mushroom Pie

Oh, I am having a hard time getting back into the swing of life after the holidays so please forgive me for my lack of posts.  But, I am back.  Two of the three kids are back in school, my meal calendars are back in action and all of our holiday decorations are boxed up and back in the garage.  So, now is the time to share with you a recipe from Jenny McCarthy, funny actress and GFCF diet advocate.

If you don’t know, Jenny’s son Evan was diagnosed with autism at the age of two.  She used a gluten-free and casein free diet as a big part of his recovery.  You can read more about her journey in the December/January 2010 issue of Living Without magazine.  She shared her recipe for Gluten-Free Mushroom Pie and I tried it.  I used Jules’ All-Purpose gluten-free flour and found the crust to be a bit chewy for my taste.  Next time, I will look for another gluten-free all purpose flour to try.  This pie reminds me of a vegan stroganoff and was pretty yummy.  If you try it, let me know how you like it.  Enjoy!

Jenny’s Mushroom Pie

Ingredients:

Crust:

2 1/2 cups Gluten-Free All-Purpose Flour

2 teaspoons baking powder

1 teaspoon salt

1 Cup Earth Balance or dairy free butter replacement of choice, chilled

1 cup vegan sour cream

1.  Whisk first 3 ingredients in large bowl to blend. Slice butter replacement into chunks and cut them into the flour mixture with a fork or your hands until mixture forms a course meal.  Add sour cream and stir until dough forms.

2.  Divide dough in two (make one much larger than the other) and form into rounds.  Place rounds between parchment paper and chill for at least 30 minutes or up to one day.

3.  Roll out the larger round and place it in a 10-inch pie plate.  Roll out the smaller round and cut it into thin strips to make a lattice top for the pie.

Filling:

3 Tablespoons Earth Balance or dairy free butter replacement

2 1/2 Cups chopped onion

8 Cups chopped crimini mushrooms (about 1 1/2 pounds)

2 Tablespoons chopped thyme

1 (8 oz.) package vegan cream cheese replacement

1.  Melt butter replacement in a large skillet over medium heat.  Add onions and saute until soft and golden.  Add mushrooms and thyme.  Saute until mushrooms are tender, about 6 minutes.  Gently stir in cream cheese replacement.

2.  Preheat oven to 400 degrees.  Spoon filling into uncooked pie crust and top with dough strips formed in a lattice pattern.  Work fast doing the lattice.  Crimp edges together.

3.  Place pie in preheated oven and bake 45 minutes or until crust is crispy and golden brown.

Serves 8

Each slice contains 571 calories, 37g total fat, 15g saturated fat, 0g trans fat, 0mg cholesterol, 1050mg sodium, 54g carbs, 2g fiber, 6g protein.

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Gluten-Free Pumpkin Layer Cake

Gluten-Free Pumpkin Layer Cake

Gluten-Free Pumpkin Layer Cake

I love layers!  I love layering sweaters in the fall, I love layers in my hair and most of all I love layering flavors when I bake.  Yesterday I was itching to try to convert an old favorite recipe from our pre gluten-free days and I decided to give it a whirl sans gluten.  Wow!  This moist and delicious Gluten-Free Pumpkin Layer Cake combines a lovely yellow cake with a layer of seasonal pumpkin pie like filling and is topped with another layer of crispy sweet sugar and cinnamon.  Delish!  And, it was super easy thanks to Betty Crocker’s Gluten-Free Yellow Cake Mix. This might even be our new Thanksgiving dessert.

This recipe originally calls for Muirhead Pumpkin Pecan Butter but since my Gluten-Free Kid (GFK) is also allergic to dairy and all nuts, I replaced it with Libby’s plain old pumpkin.  If you can tolerate nuts, you might try to track down a jar of the Muirhead at Williams-Sonoma or you can do it as I did.  My recipe is gluten-free, dairy free and nut free.  Enjoy!

Gluten-Free Pumpkin Layer Cake

Ingredients:

1 Box Betty Crocker Gluten-Free Yellow Cake Mix (reserve 1 cup for topping)

1 egg

1/2 cup melted Smart Balance Vegan Margarine

1 teaspoon gluten-free vanilla

1 cup Libby’s pumpkin

2 eggs

2 Tablespoons vanilla rice milk

1 Tablespoon gluten-free flour (I use Jules’ mix)

1/4 cup sugar

1/4 cup softened Smart Balance

1 teaspoon cinnamon

1.  Mix gluten-free cake mix, melted margarine, one egg and vanilla for 2 minutes until fluffy.  Press lightly into bottom of greased 9×13 pan.

2.  Mix the pumpkin, 2 eggs and rice milk until blended and pour over the cake mixture.

3.  Stir together the remaining gluten-free cake mix, gluten-free flour, sugar, softened margarine and cinnamon until mixture has a crumbled texture.  Spread the crumbled mixture over the pumpkin layer.  Bake at 350 for 40 minutes or until golden.

Our Favorites: Gluten-Free, Dairy-Free Vegan Cheese

 

Gluten-Free, Dairy-Free Cheese

Gluten-Free, Dairy-Free Cheese

I have always been a huge cheese lover!  I remember as a kid, one of my aunts always had string cheese and I would eat it up like it was my last meal and it always made me happy.  Then I married a cheese lover.  Prior to food allergies in our family, we would sit around in the evening with cheese, crackers, bread, fruit and wine and it was heavenly.  That all changed in the year 2000 when our first child, the GFK was born and diagnosed with several food allergies and the main one being DAIRY!  

 

We gave up cheese for a while because all of the cheeses I found had casein and soy and the GFK couldn’t eat any of it with his food allergies.  He eventually outgrew his soy allergy and I found a pretty good cheese.  He loves the Vegan Gourmet Mozzarella from Follow Your Heart.  The GFK eats it sliced with GF crackers in his school lunch, he shreds it and melts it on tortilla chips for nachos and he loves it most of all on GF pizza crusts.  It melts pretty well under the broiler and looks like a normal pizza.

Vegan Gourmet also makes a cheddar and a jack cheese version that the GFK doesn’t care for.  It’s mozzarella all the way for my kid!  But, I would suggest you give those a try as well.

So, tell me.  What is your favorite gluten-free, dairy-free cheese and how do you like it?

Gluten-Free, Dairy-Free Pizza at Beau Jo’s

 

Can't beat this sign to make you feel comfortable eating gluten-free and dairy-free at a restaurant.

Can't beat this sign to make you feel comfortable eating gluten-free and dairy-free at a restaurant.

Yesterday was Field Day for the kids at school.  Of course, there was a BBQ celebration after that the GFK couldn’t eat so I did some research and we tried our first gluten-free, dairy-free pizza at a local restaurant.  I was nervous to go but did my due diligence with online research, emails and calls the day before.  We went to Beau Jo’s in Denver and it was an awesome experience.  If you are here in the Denver area or ever pass through, I highly recommend this place.

 

The Beau Jo’s online menu has all of the information you could possibly need but I went a step further and called to find out exactly what was in the dairy-free cheese and the pizza sauce.  I got an immediate response and was very comfortable with all of the answers.  The menu in the restaurant even has a top 8 allergens column that tells you exactly what is in the item you are considering.  The gluten-free crust is provided by Deby’s Gluten-Free Bakery here in Denver just to be sure there is no cross contamination in the kitchen.  Deby’s also provides on-site gluten-free desserts.  That’s right, there was an entire gluten-free dessert cooler and it was all labeled with the top 8 allergens as well.  

The GFK had a tasty pizza lunch and was thrilled to get a pizza box to take his leftovers home in.  It’s the little things that excite us!  So, we have added another restaurant to our rotation and we are very excited about it!  

 

Gluten-free, dairy-free pizza from Beau Jo's in Denver.

Gluten-free, dairy-free pizza from Beau Jo's in Denver.

Have you ever eaten gluten-free at Beau Jo’s?

Recipe: Portobello Mushroom Burgers

 

Portobello Mushroom Burgers

Portobello Mushroom Burgers

If you have been following my blog, you will know that my oldest child has Celiac and many food allergies.  So, I need to get creative about my menus.  Since Big B is GF and mostly vegan, his diet is very restricted.  I wanted something we could grill that would feel like a burger so I gave this recipe a try.  My husband aka The Writer and I thought these were pretty darn good and my kids ate about half a serving.  Yummy?  Yes!  Kid friendly?  Maybe, if yours are as adventurous as mine have become.  Will I make these again?  Yes! 

 

Now that my grill is fired up for the summer, I am excited to try all kinds of new grilled veggies.  Please share your favorite grilled veggie ideas with me in the comments section.  

 

Grilled Portobello Burgers, from All Recipes

Ingredients:

4 portobello mushroom caps

1/4 cup balsamic vinegar

2 tablespoons olive oil

pinch each fresh basil and oregano

1 minced garlic glove

salt and pepper to taste

4 GF buns, optional

4 slices vegan cheese, optional

1.  Place the mushroom caps, smooth side up in a shallow dish.  In a bowl, whisk together vinegar, oil, basil, oregano, garlic, salt and pepper.  Pour over the mushrooms.  Let stand at room temperature for 15 minutes, turning once.

2.  Preheat grill to medium high heat.

3.  Brush grate with oil.  Place mushrooms on the grill, reserving marinade for basting.  Grill for 5 to 8 minutes on each side.  Brush with marinade frequently.  Top with vegan cheese last 2 minutes of grilling.  Serve on a GF bun with other veggies on hand.