Broccoli and Potato Soup

Broccoli and Potato Soup
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free


This is a very hearty soup that has just the right amount of flavour. 
Ingredients
3 tablespoons of olive oil
2 leeks (just the white part), very finely chopped
2 cloves of garlic, peeled and chopped
6 cups of vegetable stock (or chicken stock)
2 large Yukon Gold potatoes, peeled and cut into cubes
1 head of broccoli, stems peeled and cut into chunks, florets set aside
Sea salt and pepper
1/4 tsp nutmeg


Method
Place a medium pot on medium heat. Add the olive oil. When hot, add the leeks and saute for 3-4 minutes. Add the garlic and continue to saute for one minute. Add the soup stock, potatoes and and broccoli stem cubes. Simmer until the potatoes and broccoli are just tender. Add the florets and simmer a little longer until they are just tender. Use an immersion blender to puree the soup (either leaving chunks or until smooth - your preference). Serve immediately (hot).


This soup can be made ahead and reheated.
Serves 6 as a starter

Short Bread

Short Bread
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free


This recipe is a little more particular than most of my others. The difference between just enough dairy-free spread and too much turns shortbread into cookies (they spread on the pan). The good news is that both results are delicious. Oh, and be sure to use a good quality dairy-free spread made with quality oils and not too much water. You will need the oil to retain the shape of the shortbread. When made properly, it should not spread out on the pan at all, just dry to melt-in-your-mouth goodness.

Ingredients
½ cup arrowroot flour/starch
½ cup icing sugar (corn and gluten-free)
½ cup sweet rice flour (or regular rice flour)
½ cup potato starch (NOT potato flour)
½ cup Earth Balance Margarine/spread (NOT whipped) – you may need a little more*

Method
Sift the arrowroot flour, icing sugar, rice flour, and potato starch together. If they do not completely combine, use a wire whisk to finish the job.

Add the Earth Balance margarine and cut it into the flour (using a pastry cutter or fork) until the dough is crumbly. Test the dough to see if it will hold/squish together to form a ball. *If it is still too crumbly, cut in another tablespoon of margarine (repeat up to 3 tablespoons). The dough should hold together well, but NOT be too soft (This will cause the cookies to spread during baking). Once it holds together well, use your hands to knead the dough a few times and form a solid, heavy ball. Split the dough into two halves and form two 8 inch long square logs or rolls. Wrap these in cling wrap and thoroughly chill the dough (at least one hour or overnight).

Preheat the oven to 300 degrees F. Cover a baking sheet with baking parchment. Slice the dough in ¼ to ½ inch slices and place them on the baking sheet. If the dough was made correctly, it will not spread. Decorate with sprinkles if desired. Bake for 25 minutes or until completely dry (they may brown slightly on the edges, but this is not necessary). Cool and enjoy!

Makes about 2 dozen

Mock Buckeyes - No Bake!

Mock Buckeyes - No Bake!
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free


Ingredients
3 tbsp Earth Balance Margarine/spread (NOT whipped)

1 cup icing sugar (we use corn-free from the cookbook)
½ tsp sea salt
½ cup almond butter* (roasted tastes a bit better)
1/3 of a large bar (300 gm) gluten and dairy-free dark chocolate bar (72% preferred)

If you use raw almond butter, you may need to add a little more oil (sunflower, almond, olive etc) to ensure the center mixture stays together.

Method
Cut butter (using a pastry cutter or fork) into the icing sugar until crumbly. Sprinkle with the salt and mix again. Add the almond butter and mix until well combined. Knead a few times with your hands to ensure it is well mixed and it forms a ball. Cover with cling wrap and refrigerate one hour or until you can form small balls (1/2 inch or 1 inch) easily. Roll the balls in your hands and place them in a covered bowl. Chill the balls for another hour or overnight.

Cover a baking sheet with wax paper. Melt the chocolate over boiling water, or gently in the microwave (be careful not to burn it). Dip the cold balls into the warm chocolate (roll them around to complete coat them and place them on the wax paper to dry. If the balls are very cold they will dry quickly, otherwise place them in a cool area.

Makes about 2 dozen or more (depends on how small you make them).

Fresh Strawberry Meringue Pie

Fresh Strawberry Meringue Pie
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free
Strawberry season is almost here in Ontario, Canada and here is a great way to use them up. 1/2 of them are mashed and cooked to make the sauce and the rest are sliced and used uncooked for that wonderful fresh strawberry taste. With or without meringue, it's a favourite with kids and adults.

Ingredients
Pre-baked pie crust - see the allergy-free pie crust recipe in this blog

Filling
4 cups of fresh strawberries, sliced
3/4 cup sugar, white
2 tbsp arrowroot powder
1 tbsp tapioca starch (or flour - same thing)
1/4 cup cold water
1/4 tsp sea salt

Meringue
4 egg whites
1/4 tsp cream of tartar
7 tbsp sugar, white

Method
In a small cup, dissolve the arrowroot powder and tapioca starch in the cold water. Stir until all lumps have dissolved. In a medium pot, mash 2 cups of strawberries with the sugar and salt. Cook over medium heat until hot - but not boiling. Slowly add the arrowroot and tapioca mixture to the cooked strawberries stirring constantly. Continue to cook and stir until the mixture begins to bubble and becomes very thick. Remove from heat and cool it slightly.

Make the meringue topping. In a large glass or metal bowl, whip the egg whites and cream of tartar until soft peaks form. Slowly add the sugar 1 tbsp at a time until stiff peaks form. Set aside.

Place the remaining 2 cups of sliced strawberries into the pre-cooked pie shell. Pour the slightly cooled, thick strawberry mixture over the fresh sliced strawberries until mostly covered (this sauce holds the fresh berries together in the pie when cutting it). Top with the meringue and seal to the edges of the pie shell.

Bake at 350 for 10 minutes, or until the meringue is golden brown. Cool and refrigerate until well chilled.

Serves 8-10 people

Strawberry Sorbet Rice-Cream

Strawberry Sorbet Rice-Cream
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

Summer is nearly here and the NEED for icecream is getting stronger. But being intollerant of dairy makes it difficult. This recipe uses only fresh fruit, rice milk and a little sugar - and it satisfies the need for a cold, scoopable summer treat. It works well in a gluten-free cone or a dish. Note: works equally well with a pound of frozen peaches.

Ingredients
A strong blender, capable of blending frozen fruit (or ice cubes) - I use a Vitamix
1 pound strawberries, frozen (do not thaw)
1 cup rice milk (or almond milk)
1/4 cup sugar, white

Method
Put the strawberries and rice milk in the blender, then pour the sugar over top. Pulse the blender until the frozen berries are chopped up, the puree/blend until smooth. Serve immediately (soft-serve style) or return to the freezer for a harder texture. If you leave it in the freezer overnight - thaw 10-15 minutes before serving.

Serves 8-10

Chocolaty Brownies, Mmm

Brownies
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free
These brownies are very chocolaty and moist thanks to a surprise ingredient - zucchini!

Ingredients
Dry Mix
3 tbsp sweet rice flour
3 tbsp white rice flour
3 tbsp brown rice flour
3 tbsp tapioca flour
1/4 tsp xanthan gum
1/4 tsp salt
1 tsp baking powder (corn-free)

Cocoa Mixture
1/4 cup cocoa
1/4 cup margarine, dairy- and soy-free

Wet Mixture
3 egg whites
3/4 cup granulated sugar
1 tsp vanilla
1/4 cup zucchini, finely grated

Extras
1/4 cup walnuts, chopped (optional)
1/2 cup chocolate chips, gluten-, dairy- and soy-free
extra margarine for greasing the pan

Method
Preheat oven to 350 degrees F. Grease an 8 X 8 inch in square baking dish (I recommend glass)

In a small bowl, whisk together all the dry mix ingredients and set aside

In a small saucepan, melt the margarine over medium-low heat until just melted. Add the cocoa, stir until completely combined, and set aside to cool.

Using a mixer and a large bowl, beat the egg whites until foamy and soft peaks form. Continue mixing and add the granulated sugar a little at a time until thoroughly blended. Add the vanilla extract and continue to beat. Add the margarine/cocoa mixture and continue to beat until combined.

Using a spoon or spatula, fold in the zucchini and stir until just combined. Add the flour mixture and stir until just combined. Finally, fold in the nuts and chocolate chips and stir until just combined.

Pour into the greased baking dish and bake for 20-25 minutes, or until a toothpick or knife inserted comes out clean. It is better to slightly under cook the brownies rather than dry them out too much.

Makes 16 medium sized brownies

Yummy Carrot Muffins

Yummy Carrot Muffins
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free


Dry Ingredients
3/4 cup sweet rice flour (or rice flour if you cannot find sweet rice)
3/4 cup brown rice flour
1 cup brown sugar
7 tbsp + 1 tsp arrowroot powder
1/4 cup tapioca flower
1 + 1/2 tsp baking powder
1 tsp baking soda
1 tsp cream of tartar
1 tsp cinnamon, ground
1 tsp ginger, ground
1 tsp sea salt
1/4 tsp cloves, ground
1/2 cup walnut pieces (optional)


Wet Ingredients
3 whole eggs (or 5 egg whites)
1 cup sunflower oil
1/2 cup unsweetened apple sauce
1 tsp vanilla extract
2 cups finely grated carrots (approx. 3 large carrots)
Extra sunflower oil to grease the muffin tins

Method
Preheat oven to 350 degrees F. Lightly grease the muffin tins with sunflower oil.

In a large bowl, whisk together all the dry ingredients, except for the walnuts.
In a smaller bowl, whisk together all the wet ingredients, except for the carrots. Once the wet ingredients are all combined, fold in the nuts and carrots using a large spoon or spatula. Next, fold in the dry ingredients and stir again until it is just combined. The batter will be very thick.
Fill each hole of the muffin tins 3/4 full.
Bake for 16-18 minutes, or until a toothpick inserted comes out clean. Watch carefully that they do not burn in the last 2 minutes. Consider reducing the heat to 325 if they are cooking too quickly.

This recipe makes about 15 muffins