Holiday Food

https://www.youtube.com/watch?v=doiUvJpwVPI&feature=youtu.be

 

Cornbread Stuffing

cornbread

6 cornbread muffins (follow GF recipe if desired)

1/2 cup diced mushrooms

1/2 cup diced celery

2 cups chicken (or vegetable) broth

1 tbs salt

1 tbs pepper

1 tbs thyme

1 tbs sage

Saute celery and mushrooms.  Crumble the cornbread muffins into bite-sized pieces and mix in vegetables.  Season with salt, pepper, thyme, and sage then pour in the 2 cups of broth.  Bake at 350 for 20-25 minutes or until top is brown and crispy.  Enjoy!  TIP:  unsalted broth may require more salt when seasoning

 

Green Bean Casserole

green bean

1 can green beans

1 cup dairy free cream of mushroom soup

dash of salt

1/3 cup of fried onions or GF bread crumbs or hemp seeds

Pour green beans into a baking pan and cover with mushroom soup.  Top with preferred topping and bake at 350 for 15-20 minutes or until top is golden. TIP:  hemp seeds take a little longer to get crispy

Strawberry Chocolate Pie

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1 chocolate GF graham cracker pie crust

1 can strawberry pie filling

1 tub low fat coconut milk whipped topping

sprinkle of cocoa

This recipe is literally as easy as pie.  Fill the pie crust with the strawberry filling, top with whipped cream, and dash with cocoa to make it pretty.  Keep refrigerated and serve with a spoon because it can get crumbly!

 

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Party Food

 

Mini Quiche

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12oz. tub of gluten free pie crust (or equivalent)

1 cup of browned scrambled eggs (or tofu)

1 cup of finely chopped veggies of your choice

cheese (optional)

Fill mini cupcake tin with pie crust on bottom and all the way up the sides.  Bake at 350° for 5-7 minutes or until slightly set.  Mix together eggs and veggies and fill the cups.  Sprinkle with cheese and continue cooking for 7-10 minutes or until crust is cooked.  Remove and serve warm.  TIP:  These freeze well!  Pull them out and warm them up in the microwave or oven for a delicious breakfast.

Cucumber & Hummus Cups

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2 long cucumbers

12oz. hummus (flavor of your choice)

Cut cucumbers into 1 inch chucks and trim the rounded ends so they are flat.  Scoop out the middle of the cucumber with a spoon and leave 1/2 to 1/4 inch of the bottom.  Fill with hummus and enjoy! TIP:  If you want pretty hummus use a cake froster with a designed tip to fill the cup and sprinkle some paprika on top of the hummus

Pickle Wraps

Pickle_Rolls

1 package of corn tortillas (or dried beef)

1 small jar of pickles

8oz goat cheese or cream cheese room temperature (herbs optional)

Spread goat cheese or cream cheese on tortilla and roll the pickle up inside.  Cut off extra ends of tortilla and slice the wrap for bite-sized pieces.  Serve chilled.  TIP:  warm the tortillas up slightly so they don’t break when you roll them

Buffalo Cauliflower

Hot-Buffalo-Cauliflower-Fritters

3 cups of cooked cauliflower (or broccoli)

1tsp garlic powder

a pinch of salt

a pinch of pepper

1/2tbs butter (or substitute)

1/4 cup hot sauce

1/3 cup of gluten free bread crumbs

Mix together spices, butter, and hot sauce.  Coat cauliflower pieces in mixture and roll in bread crumbs.  Bake at 350° until outside is crispy.  Enjoy!

Creamy Squash & Pumpkin Soup

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1/2 can pumpkin puree

1 small butternut squash

2 cups of stock (I used unsalted chicken)

1 cup soy milk (or milk substitute)

1.5tbs plain goat cheese

1tsp crushed garlic

1tbs of salt

1tbs pepper

2tbs sage

1tbs parsley

1tsp cinnamon

1 large stalk of celery (diced)

Cut squash in half and simmer open side down in 2 inches of water until inside flesh is soft.  Scoop squash out and place in food processor with pumpkin, goat cheese, and milk.  If it is too thick to blend use stock to water it down.  Mix together with the rest of the chicken broth and spices.  Salt to taste.  Mix in diced celery and let simmer until very hot.  Serve and enjoy!

Substitutions

 

Butter:

Coconut oil, butter flavored Crisco, Earth Balance, shortening

Egg:

Flax meal & water, chia seeds & water, applesauce (or any mashed soft fruit), silken tofu, baking soda, yogurt

Milk:

Soy, coconut, almond, cashew, flax, rice, hemp, oat, potato, goat

Flour:

Potato, oat, garbanzo, tapioca, sorghum, fava, rice, hemp, almond, buckwheat, arrowroot, coconut

Sweetener:

Date paste, fruit, honey, molasses, coconut sugar

Salad Dressing

Making your own salad dressing is easy as 1, 2, 3!

  1.  Pick an oil (olive, safflower, canola, etc.)
  2. More liquid flavor (flavored vinegar, honey, fruit juice, mustard, etc.)
  3. Spice it up! (herbs, spices, cheese, garlic, SALT!)

My classic go-to salad dressing consists of olive oil, balsamic vinaigrette, sage, rosemary, thyme, garlic, pepper, and lots of salt.

My Life, My Food

My name is Bailey Lynn and I am a senior film major.  My senior year of high school I was diagnosed with 20 food intolerances and have been slowly relearning to cook ever since.  There are so many road blocks when cooking with food allergies and intolerances but creativity makes it possible and even delicious!  My mother and I continue to discover more helpful ideas and tips as we tackle the beast of the kitchen and I hope to share our findings with you.