Cheese-Like Sauce

Cheese-Like Sauce
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

This is a great recipe for making about 1/2 cup of cheese-like sauce to have over vegetables or on pasta. It is a favourite of my little girl and her dad. For adults, get adventurous and use more spices to give it some zing!

Ingredients

1/2 cup rice milk

2 slices vegan rice cheese

2 tsp tapioca flour

1/4 tsp dried mustard

Sea salt and freshly ground pepper to taste

**Optional: a pinch (1/8 tsp) of any of the following onion powder, garlic powder, celery salt, ground fennel seed

Method

Heat the rice milk to hot (not boiling) either in a small pot over medium heat, or in a large cup in the microwave on high for about 30 seconds. Add the "cheese" and dry mustard (and any other spices) and heat again until the cheese is mostly melted (about 20 seconds in the microwave). Remove about 3 tablespoons of the hot liquid and place in a small cup or bowl. Add the tapioca flour to the cup and stir until it is fully absorbed by the hot liquid in the cup and there are no lumps. Stir the mixture back into the pot of "cheese" sauce and continue to heat until the mixture thickens (about 20 seconds in the microwave, stirring after 10 seconds). Adjust the seasoning with sea salt and freshly ground pepper.

Note: There is no need to boil the sauce to thicken it.

Ketchup (Homemade)

Ketchup (Homemade) - Vinegar free!
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Soy-Free, Vinegar-Free

So many recipes call for ketchup, yet the ones on the market contain vinegar and spices which are not on our diet. For this reason, I have adapted a homemade ketchup that works very well. This keeps at least 3 weeks in the refrigerator in a tightly sealed container and makes about 3 cups.

Ingredients

1 medium onion, chopped finely

2 tbsp olive oil

28 oz strained tomatoes (no spices)

1 tbsp tomato paste

1/2 cup brown sugar (dark is better)

1/3 cup lemon juice

1/2 tsp sea salt

Method

Put olive oil in the bottom of a 4 quart heavy saucepan over medium heat and add onion when the oil is hot. Stir until the onion is cooked through (about 5 minutes +). Blend in the strained tomatoes, tomato paste, brown sugar, lemon juice and salt. Simmer, uncovered, about one hour stirring occasionally. As the sauce thickens, stir it more often so it does not scorch.

Cool the sauce until it is safe to puree in a blender, or use a hand blender to puree it in the pot. Chill it for two hours before use. This ketchup can be stored in the refrigerator in a tightly covered container for about three weeks.

Simple Duck Sauce

Simple Duck Sauce
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

Very good with Peking Duck or other fowl that needs a lift from a sweet, fruity sauce

Ingredients:

1 cup unsweetened apple sauce (free of allergens)
1/2 cup plum jam or jelly (free of allergens)
4 tbsp honey
1/4 tsp crushed and finely chopped garlic

Method:

Combine all ingredients in a small saucepan. Cook on medium heat and stir constantly (to be sure it does not burn or stick) until hot. Cook for one additional minute.

Let mixture cool, then serve. Can be used cold or warm. Store it in an air-tight container in the fridge for up to a month

Hoisin "Like" Sauce

Hoisin "Like" Sauce
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Vinegar-Free

Excellent as a condiment for Peking duck (recipe forthcoming), or any other meat/poultry that needs a lift from a heavier, hearty sauce.

** Warning** Does contain Soy!

Ingredients:
5 tbsp gluten-free soy sauce (Tamari brand recommended)
3 tbsp almond butter
3 tsp honey
2 tsp sesame oil
1/4 tsp gluten-free garlic powder
Dash of white pepper
(For additional spiciness, add a few drops of gluten free, chinese hot-sauce)

Method:
Simply mix all the ingredients by hand. No cooking required. Can be used cold or warm.

Store it in an air-tight container in the fridge for up to a month

Pie Crust (Allergy Free) for Dessert or Main

Allergy-Free Pie Crust
Gluten Free, Dairy Free, Yeast Free, Soy Free, Corn Free, Peanut Free

Dry Ingredients
1/4 cup sweet rice flour
1/4 cup brown rice flour
1/2 cup tapioca flour
1/4 cup arrowroot flour
1/4 cup almond meal
2 tsps sugar
pinch of salt

Wet Ingredients
2 tbsp rice milk
6 tbsp sunflower oil

**You can use one additional egg yolk to replace 1 tbsp of rice milk for a firmer crust

Method
Pre-heat the oven to 425 degrees F.

In a medium sized bowl, mix together the dry ingredients, then make a well (hole in the middle of them).

In a measuring cup, mix together the wet ingredients. Pour the wet ingredients into the well of the dry ingredients. Combine the wet and dry ingredients thoroughly and let it stand for 10 minutes, allowing the flours to absorb the moisture.

Press the thick mixture into a 9 inch pie plate (I use a glass one to avoid burning). If you are using this recipe to make a fruit pie or lemon meringue pie, press the batter completely up the sides of the pie pan.

Bake for approximately 10+ minutes, or until the crust is fairly dry and starts to brown.