Vanilla - Rainbow Cupcakes

Ingredients:

• 1 cup soy milk
• 1 tsp. apple cider vinegar 
• 1 1/4 cups all-purpose flour 
• 2 Tbsp. cornstarch 
• 3/4 tsp. baking powder 
• 1/2 tsp. baking soda 
• 1/4 tsp. salt (increase salt to ½ teaspoon if you’re using oil instead of margarine) 
• 1/2 cup non-hydrogenated margarine, softened, or ⅓ cup canola oil 
• 3/4 cup sugar 
• 2 tsp. vanilla extract 
• 1/4 tsp. almond extract, caramel extract, or more vanilla extract
• Various colors of food coloring; Reb, Blue and Yellow used in example

 Preperation:

1. Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
2. Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
3. If using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
4. In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy. (Don’t beat past 2 minutes.) Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times.
5. If using oil: Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
6. Seperate batter into enough containers as you want colors. 3 colors = 3 bowls
7. Add food coloring to bowls and mix, about 1/4 tsp of coloring per bowl should be fine; it darkens when it cooks.

8. Using a spoon, add first layer of color batter into cupcake shells. Repeat with additional colors in layers, carefully layering the colors so that they don't mix.
9. Bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.
10. Use any frosting you desire.

Enjoy!

Pulled Chicken Wrap

Ingredients:

• Boneless Chicken - use as much as needed
• Water / BBQ Sauce mix - for every 3/4 cp of Water, use 1/4 cp of BBQ Sauce
• Garlic or Garlic Powder - 1/2 tsp for every 1 cp of Water/BBQ mix
• Chopped Onion - use as much as you like
• Salt and Pepper to taste

In a pot large enough to contain your entire recipe, put the onion and chicken in and cook on medium low.

You are just softening up the onion and adding a little color to the chicken; the chicken will fully cook in the Water/BBQ sauce so don't worry if it only looks 1/3 way done.

Do not brown your onions, you just want them to lighten up, so they start to become transparent; but not fully.

In a seperate bowl mix together Water, BBQ Sauce, Garlic, Salt and Pepper.

Pour liquid mixture over the chicken and onions simmering in the pot. Cover; but allow for ventilation, and allow to cook until the water mixture has almost completely evamporated.

Using a fork mash up the chicken and mix around in left over sauce. Cook until mixture has same consistancy as the BBQ Sauce originally had.

Serve as desired!

Above sandwich was made with Vegan Mayo, and Soy Cheese and a whole wheat wrap.

Enjoy!

Pepperoni and Cheese Pizza

You don't need real dairy cheese to have a great pizza, so don't let that stop you.

For the cheese i used Daiya (Dairy, lactose and casein free)

Pizza Dough Recipe: (I used a yeastless dough, this might be beneficial to some others as well)

Makes: 1 pizza, Preparation time: 2 min., Cooking time: 0 min.

Ingredient's

• 2 cups flour (adjust water if using wheat)
• 1-1 1/2 teaspoons salt
• 2 teaspoons baking powder
• 2/3 cup water
• 1/4 cup olive oil
• Garlic and Rosemary

Directions:

1. Combine all ingredients.
2. Knead by hand until it becomes a dough and doesn't stick to the sides of the bowl.
3. Cover until you're ready to use it.
4. Flatten out into shape of pizza than flip over (bottom up)
5. Brush on a little bit of oil than sprinkle with garlic and rosemary; if you don't like rosemary leave it off but the garlic will really make the difference.

After all of that is complete flip your dough back over and cover with your favorite sauce, meat (optional) and cheese topping (Daiya)

This was the FIRST time i was able to feed pizza to my daughter, she is now in love with pizza (like the rest of us)

Welcome Message

To start I just want to clarify what i will be covering in this blog.  Now I have created this blog because for the last 2 years my husband and myself have had to rethink what we cook and how we prepare it, as our daughter has some severe food allergies.

Most of the recipes that you will find in here are Dairy, Egg, and Nut free.  now my daughter is not allergic to all nuts, so i will make special notes if any nut types are used in a recipe.  But it is very easy to modify even my recipes to further refine them for additional allergies that you or your loved one may have.

At first it was very difficult to come up with new things to make or modify things so that my daughter could eat them, but after alot of struggling on our part we have been able to come to terms with these lifestyle changes as a family.  Though allergies are a pain, please make note that they are easier to maintain if the whole family tries to manage it together.  Now this doesn't mean that my husband and myself don't eat dairy, but we make the meal so that everyone can eat it, than finish it off with each persons desired toppings.

Life was made easy when i realized that i actually had a Vegitarian Meat Eater on my hands.  I say this because vegitarian food does not have any dairy or eggs in it, but can easily accomidate meat into any recipe.

I hope that this blog will simplify others trying to adapt to food allergies, and to realize that life isn't over because you can't bread your chicken in egg anymore or use milk and eggs in your baked goods.

Safe and Happy cooking to all!

Kristina Youngblut

Substitutions

I will continue to update this as i go, but so far this is what i have used.

1 Egg = 3/4 Medium or 1/2 Large Ripe Banana; whip the banana until it becomes frothy and it will act very simular to eggs in backing.

1 Egg = there is an Egg Substitute; which is a powder base. Just add water.

• PaneRiso Egg Replacer; glutten, egg, dairy, soy free

Milk = Most recipes you can just replace with Water.  you can also replace with Almond, Soy or Rice Milk.  make sure to use Original, but if you are making a chocolate item, use the chocolate version of your substitute.

Nuts = ALWAYS optional, just because something says you need it, you don't.  But there are other things you can put in place, dark chocolate (is generally dairy free, check the labels)

Cheese = Daiya (Dairy, lactose and casein frre); comes in Mozarella and Cheddar

Butter/Margarine = most margarine contains whey, Becel Vegan is a great alternative.

More to come!

Chocolate cupcakes w/ Buttercream Icing

These are very easy and very yummy chocolate cupcakes, and the buttercream icing is the Wilton Ready to use icing and contains no dairy or eggs.

Yeilds: 18 cupcakes

Ingredients

• 3 cups all-purpose flour
• 2 cups white sugar
• 6 tablespoons unsweetened cocoa powder
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2/3 cup vegetable oil
• 2 cups water
• 2 tablespoons distilled white vinegar
• 2 teaspoons vanilla extract

Directions

1. In a large bowl, combine all the dry ingredients together.
2. Combine all the wet ingredients together in another bowl.
3. Pour the liquid ingredients all at once into the dry ingredients, and beat until smooth.
4. Pour batter into a greased 9 x 13 inch pan.
5. Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes. Let cool in pan. When cool decorate as you wish.