A Gaggle of Girls
I'm a divorced mom of 3 gluten-free daughters. We've outgrown dairy, soy, egg, and corn allergies, but still deal with a berry allergy in my youngest.
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Archive for the ‘vegan/vegetarian’ Category

postheadericon Simple Gooseberry Syrup

Saving the syrup

If you miss the flavor of raspberries and blackberries but cannot eat them, consider trying gooseberries – they are their own food family (related only to currants) and are unlikely to cross-react with other foods.

The green gooseberries taste very similar to raspberries and blackberries when eaten raw. However, the red gooseberries are quite tart, and need another use. This syrup is great over pancakes, waffles, or ice cream, and has a wonderful sweet-tart flavor. Plus, it’s incredibly easy!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.

Ingredients:

Cooking gooseberry syrup
  • 1 cup cane sugar

  • 1 cup water
  • 1/3 cup gooseberries

Method:
Combine sugar and water in a small pan over medium heat. Whisk and cook until the sugar fully dissolves.

Meanwhile pull off the little brown or green bits at either end of the gooseberries. Cut gooseberries in half.

Add gooseberries to the sugar/water mixture.

Let cook over low heat for 1-2 hours, stirring occasionally.

Strain the seeds and fibers from the syrup, and pour into a refrigerator and microwave safe container.
Refrigerate syrup, then warm for a few seconds in the microwave before serving over waffles, or ice cream.

postheadericon Tarragon-Lime Green Beans

Lime & Tarragon Green Beans

This was adapted from a Cook’s Illustrated recipe. It’s a pretty fast cooking dish, and the flavors are amazing. Don’t cheat and use bottled lime juice – if you don’t have a fresh lime to zest and juice, wait until you do.

Serves 6.

Decorative Tarragon Sprigs with green beans

Ingredients:

  • 1 TBS extra virgin olive oil

  • 2 cloves garlic, minced/pressed
  • grated lime zest from 1 lime
  • juice from 1 lime
  • 1 TBS olive oil (this does not need to be extra virgin, and could be another cooking oil)
  • 1 1/2 pound green beans
  • 1/2 small red onion, minced
  • kosher salt and freshly ground black pepper
  • 1/3 cup water
  • 2 teaspoons chopped fresh tarragon leaves

Method

Green Bean prep

Combine 1 TBS extra virgin olive oil, garlic, and lime zest in small bowl; set aside.

Juice the lime and chop the tarragon leaves, and set aside.

Snap off both ends of the green beans, and set aside. Set aside the minced onion with the green beans.

Just browning

Heat 1 TBS regular olive oil in 12-inch nonstick skillet over medium heat until just smoking. Add onion, green beans, 2 pinches kosher salt, and 3 grinds teaspoon pepper; cook, stirring occasionally, until spotty brown, 4 to 6 minutes.

Add water, cover, and cook until beans are bright green but are still crisp, about 2 minutes. Remove the cover, increase heat to high, and cook until water evaporates, about 60 seconds.

Add olive oil mixture to the pan and continue to cook, stirring frequently, until beans are crisp-tender, lightly browned, and beginning to wrinkle, 2-3 minutes.

Summer dinner - 1 pan, plus grill

Transfer green beans to serving bowl, toss with lime juice and tarragon. Serve immediately, or cover the bowl with a plate or other lid to keep warm when bringing the rest of the meal to the table.

This is great with some roasted potatoes and a fish that has been in a citrus marinade. There won’t be many leftovers with these!

postheadericon Miso Soup, hold the barley

Traditional miso contains barley, a gluten-containing grain. However, there are some companies, such as Great Eastern Sun which make miso from alternate ingredients such as soy, chickpeas, and rice (their misos are also certified organic and kosher). Additionally, as miso soup is usually made using a fish broth, using a vegetable broth in its place, makes the soup an option for vegetarian/vegan diners and those with fish allergies.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, and vegan/vegetarian recipe.

This is my adaptation of a couple easy miso soup recipes I’ve found.

Ingredients:

Miso soup, serving for one
  • 6 cups vegetable stock (you can make some quickly)

  • 1/4 cup dried wakame (sea vegetable)
  • 1/2 lb firm or extra-firm tofu, cut into half-inch cubes (1/2 lb = 8 oz = 1 package)
  • 4 TBS red Miso
  • optional: 2 scallions, sliced into rings (white and light green parts only)

Method:
Make a quick batch of vegetable stock. In a medium pot, bring 7 cups of water to a boil with 2 cloves garlic, 3 baby carrots, and 3 leafy pieces of celery.

Turn heat down to low and let simmer for 20+ minutes. Strain the vegetables out of the broth, then measure 6 cups of broth for the miso soup.

Ready to serve the miso soup

Reuse the medium pot and bring the vegetable stock to a simmer.

Add the diced tofu and wakame, and simmer for about 3 minutes. Remove from heat.

Remove 1/3 cup broth from the soup, and dissolve the miso in the stock. Once the miso is well mixed in with the broth, add to the soup.

Garnish with scallion rings and serve.

Tuna and rice

This is lovely served with a salad and sushi, but is also wonderful served with grilled tuna and Asian Rice Salad.

postheadericon Mint Chocolate Chip Ice Cream

This is my daughters’ favorite ice cream, so I finally tried to make it. I used my basic Coconut Milk Ice Cream recipe, and then tweaked it for mint. I used multiple taste testers, including a couple who can eat dairy, and all loved it. (I couldn’t be used as a taste tester because I dislike the taste of mint)

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.

Mint Chip Goodness

Ingredients:

  • 2 14oz cans coconut milk

  • 2 tsp peppermint extract
  • 8 drops green food coloring (optional, but a good way to differentiate between mint chip and chocolate chip)
  • 1/4 tsp xanthan or guar gum
  • 3/4 cup sugar
  • 3/4 cup chocolate chips

Method

In a blender, combine coconut milk, peppermint extract, food coloring, xanthan gum/guar gum, and sugar. Blend until well combined.

Chill for 1 hour in the blender jar.

2 scoops

Blend the chilled mixture for a moment, then add to ice cream maker. Follow ice cream maker directions for time in the ice cream maker.

Add chocolate chips at the end of ice cream maker cycle

Scoop into a container with a lid and put in the freezer until ready to serve. This makes great sundaes or “milk” shakes too!

Variation:
If you can’t use coconut milk, use 4 cups of your milk substitute in place of the 2 cans of coconut milk. The mouth-feel isn’t quite as creamy as coconut milk, but it still tastes great!

postheadericon Summer Gazpacho

Gazpacho is chilled tomato-based soup with lots of veggies and a bit of a spicy kick is just right. For my kids, I explained it was “salsa soup”, which interested them. The adults loved it, and all the kids enjoyed it, too.

On a hot summer day, a cool bowl of gazpacho is just what my taste buds are wanting. My corner of the world (New England) hasn’t had many hot summer days this year, but on the last one I developed a serious craving. Of course, when I was able to make the gazpacho, the days had become cooler again, but it still tasted wonderful!

I misplaced my gazpacho recipe in the move, so this is loosely based on Alton Brown’s Gazpacho recipe, which is more time intensive and while yummy, doesn’t include two of my gazpacho staples – cilantro or avocado.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.

Ingredients:

A little summer treat
  • 28 oz can peeled & seeded plum tomatoes

  • 3 cups Tomato juice
  • 1 large cucumber, peeled, seeded and chopped
  • 1 chopped red, orange, or yellow bell pepper
  • 1/2 chopped medium red onion
  • 1 small jalapeno, seeded and minced
  • 2-3 medium garlic clove, minced or pressed
  • 1 bunch scallions, white & light green only
  • 1/4 cup extra-virgin olive oil
  • 2 limes, juiced (we love our OXO Citrus Squeezer)
  • 1 TBS balsamic vinegar
  • 2 tsp Tabasco or Frank’s Red Hot sauce
  • 2 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper (or several grinds)
  • 1/4 cup fresh cilantro

Method
Open the can of peeled and seeded tomatoes. Strain juice through a sieve into a large mixing bowl. Remove seeds from the tomatoes, then dice and add to the bowl.

Add 3 cups bottled tomato juice to the bowl. Add olive oil, lime juice, balsamic vinegar, cumin, hot sauce, salt, and pepper and stir to combine

Great Summer Gazpacho

Dice and add avocado, cucumber, bell pepper, red onion, jalapeno, garlic cloves, and scallions.

Use your immersion blender (no one should live without a good Stick Blender, also known as the “juzsh juzsh thing”) to puree half the mixture. Or transfer half to a blender and puree for 15 to 20 seconds on high speed. Stir again to combine the pureed and chunky parts of the soup.

Add chopped cilantro to the soup, then cover and chill for 2 hours or more.

Serve with extra chopped cilantro. Yum!

postheadericon Chewy Chocolate Jam Cookies

Munching on a cookie

One of my friends on Facebook posted her variation of the Chewy Chocolate Raspberry Cookies in Veganomicon: The Ultimate Vegan Cookbook. This is my adaptation of her adaptation.

I’ve now made this with 3 types of preserves – Lingonberry, blueberry, and raspberry (a special sneaky batch while the berry-allergic child was out of the house). Of the three, I have to say that the Lingonberry preserve version was the best, hands down. We used the preserves from Ikea, but you can buy 2 brands of lingonberry preserves them through Amazon if you don’t find any in the international section of your grocery store. This is a wonderfully easy and adaptable recipe, so I’m sure I’ll be trying more flavors soon!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, and vegan/vegetarian recipe.

Chewy Chocolate Blueberry Cookies

Ingredients:

  • 1/2 cup preserves. Great flavors which work with chocolate include lingonberry, blueberry, pomegranate, cherry, or orange marmalade. (For those who can tolerate seeded berries, the original recipe called for raspberry preserves, and strawberry would likely taste good too)

  • 1 cup sugar if using a sweet jam, 1 1/2 cups if using a tarter preserve such as Lingonberry
  • 1/3 cup melted margarine, or canola oil
  • 2 teaspoons vanilla extract
  • 1/2 cup plus 2 tablespoons unsweetened cocoa powder
  • 1 1/4 cup GF flour (my current favorite is sorghum, but millet, bean, pea, or brown rice would also work well) Reserve the 1/4 cup, that might not be needed.
  • 1/2 cup starch (I prefer tapioca or arrowroot starch, but corn starch is acceptable if you aren’t sensitive to corn)
  • 1 tsp xanthan gum or guar gum
  • (if you can eat gluten, use 1 1/2 cups all purpose flour, plus an extra 1/4 cup reserved, and omit the xanthan gum)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips – (we usually use Trader Joe’s semi-sweet chocolate chips, but Enjoy Life Baking Chips, Semi-Sweet Chocolate Chips are allergy-friendly and also soy free)
Lingonberry in Chocolate Lingonberry Jam Cookies

Method:
Note: each brand and variation of preserves/jam is different. Just as we need to add more sugar if using lingonberry preserves, sometimes more flour is needed when the preserves are quite liquidy, and sometimes a bit more sugar is needed if the preserves are tart. Be patient with this recipe, as the results are well worth it!

Preheat oven to 350, and line a cookie sheet with silpat, Reynolds non-stick foil or parchment paper. Or you could grease a cookie sheet, if you don’t have any of the above.

Chewy Chocolate Raspberry Cookies

In a large bowl (or the bowl of your stand mixer), stir together preserves of choice, sugar, oil/melted margarine & vanilla in one bowl. Set aside.

In another bowl, combine dry ingredients and whisk together well. (this replaces sifting in this recipe)

Slowly add dry ingredients to wet ingredients, mixing well with a whisk or fork between additions (or using the paddle of your stand mixer). If the dough becomes quite stiff, doing the final integration of the flour with clean hands works very well. If the dough does not become stiff, add the reserved 1/4 cup flour and incorporate it into the dough.

Mix in the chocolate chips after the wet and dry ingredients are well combined.

chocolate lingonberry jam cookies

Use an 18/8 cookie scoop (or roll walnut-sized balls of dough) flatten to make a cookie about 2″ diameter. Drop the balls of dough and gently push them down, leaving about 2″ apart on cookie sheet (they can spread out a bit as they bake). This makes 24 cookies

Bake for 10 minutes.

Remove from the oven and let cool on the cookie sheet for 5 minutes, then transfer to cooling rack to let them cool completely. Eat and enjoy!

postheadericon Fabulously Fudgy Frosting

I was making a chocolate bundt cake for my middle daughter’s 9th birthday when I ran out of cocoa powder. I wanted to make an icing-type frosting, and modified it to include chocolate chips rather than cocoa. It turned into this delicious fudgy frosting. All three girls (and the other tasters) agreed it was the best frosting ever!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, and vegan/vegetarian recipe.

Ingredients:

  • 2 TBS margarine or shortening (Fleishmann’s unsalted margarine is dairy/gluten free, Spectrum Naturals Organic Shortening is also soy-free)

  • 2-3 TBS milk substitute or water
  • 1/3 cup chocolate chips (Enjoy Life Baking Chips are allergy-friendly, and Trader Joe’s sells dairy/gluten free chocolate chips)
  • 2 cups confectioner’s sugar

Method
In a small saucepan over medium/low heat, melt margarine/shortening and chocolate chips. Once it is melted, remove from heat and whisk until well combined.

Whisk in 1 TBS milk substitute, then 1 cup confectioner’s sugar.

Whisk in 1 TBS more milk substitute, and the final 1 cup of confectioner’s sugar.

If the frosting is very thick and not pourable, whisk in a 3rd TBS of liquid.

This frosting drips almost like an icing, but is thicker, and doesn’t set as firmly – it has a wonderfully fudgy texture to go along with the fudgy taste! Enjoy it on top of a chocolate bundt cake – mmmm….

postheadericon Love and Apple Pie

Golden brown goodness

There is nothing quite like the smell of a freshly baked apple pie – it brings back wonderful childhood memories of moms and grandmothers baking. If you’ve been living gluten-free, pies can seem unattainable. However, this is an easy and wonderful pie that is allergy-friendly and delicious. Show someone you love them with an apple pie that will wow allergic folks and their non-allergic family and friends.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and a vegan/vegetarian recipe.

Ingredients:

Just one slice
  • top and bottom pie crust, from our full 6 pie crust recipe or the half recipe for 3 pie crusts

  • 4 medium Granny Smith apples
  • 3 medium Gala or Fuji apples (or another red eating apple)
  • 1 cup white sugar
  • 2 TBS quick cooking tapioca
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg (freshly ground if possible)
  • 1 tsp lemon juice
  • sprinkling of cinnamon sugar

Method:

Slicing the apples

Prepare top and bottom pie crust, from our full 6 pie crust recipe or the half recipe for 3 pie crusts

Peel and quarter the apples, removing the core. Slice the apples thinly across the width of the apples, and combine in a large bowl.

Resting apples

Add sugar, tapioca, cinnamon, nutmeg, and lemon juice to the bowl of apples. Stir gently but combine well. Cover bowl with plastic wrap and let sit for about 30 minutes.

Preheat oven to 350, and grease a 9-10″ pie pan.

Roll out bottom crust between two pieces of plastic wrap, and place in the greased pie pan. Mix apples again, then pour over the pie crust.

Pi Pie

Roll out top crust, and tent it over the apples. Use a fork to press the edges of the top crust and bottom crust together. Use a fork or knife to make a few venting holes (making the vent holes in the shape of the mathematical symbol for pi is purely optional).

Lightly sprinkle top of the pie with cinnamon sugar.

Bake at 350 for 40-50 minutes, until the crust has turned golden brown. Eat while it’s still a bit warm, or cooled for breakfast the next morning. Yummm…

postheadericon 3 Perfect Pie Crusts

Just one slice

If you don’t need to make the full 6 pie crust recipe, this version makes a top crust, bottom crust, and a spare crust to freeze for later.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, could be egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, vegetarian, and potentially vegan recipe.

Ingredients

Pi Pie
  • 1/4 cup shortening (I use Spectrum)

  • 1 cup margarine, or two sticks (I use Fleishmann’s unsalted, but you could also use an additional 1 cup shortening)
  • 3 cups gf flour mix – 2 cups flour, 1 cup starch

  • 1 TBS xanthan gum (if not GF, just use 3 cups flour and omit this)
  • 1 1/2 tsp baking powder (optional, omit if corn-free)
  • 1 TBS sugar
  • 1 1/2 tsp salt
  • 1 large egg white (or egg replacer of your choice)
  • 1 TBS cider vinegar
  • ice cold water

Method

Blending together the Pie Crust

Combine flours, xanthan gum, baking powder (if using), sugar, & salt in a large bowl. Add shortening & margarine and cut in using a pastry blender or 2 knives until it begins to resemble coarse meal.

In a measuring cup with a spout, beat the egg, vinegar, and enough water to equal 1/2 cup. Gradually add the liquid to the flour, tossing with a fork, until the pastry gathers into a mass.

If the dough needs more water, add 1/4 cup iced water at a time, until sticks together.

Divide the pastry into 3 portions and form each into a patty-like disk. Each patty makes 1 crust. Put each in a small ziploc and freeze, or, if you are using now, chill for at least an hour. If you freeze, the dough must be completely thawed before rolling.

Rolling out the dough

For easier handling, roll out between two sheets of plastic wrap. Peel off top piece of plastic wrap, position dough in greased pie pan, then remove bottom piece of plastic wrap.

This makes 3 single pie crusts, perfect for making a double-crusted pie and setting one crust aside in the freezer for a rainy pie day.

postheadericon Pennsylvania Dutch Cabbage & Chicken

This recipe is inspired by a Pennsylvania Dutch mystery by Tamar Myers I read a while ago, and have since returned to the library. It’s further inspired by several recipes I found online that weren’t quite what I remembered. It’s slightly sweet and slightly tangy, and using red/purple cabbage makes it look beautiful. Yummm…

Stirring dinner

You can easily make this without the chicken, and have a lovely cabbage & apple side dish or for vegans and vegetarians.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.

Ingredients:

  • 2 TBS cooking oil
  • 1 medium onion, minced
  • about 1 1/3 lb boneless/skinless chicken thighs, cut into bite-sized pieces
  • 1/2 head red cabbage, shredded or sliced very finely
  • 1 medium apple, sliced but not peeled
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 TBS flour or starch (arrowroot or corn works well)
  • 1 tsp lemon juice plus milk substitute to make 1 cup (I like coconut milk best for this, as it’s thick and creamy – and it doesn’t taste like coconut in savory dishes)
  • 1 tsp kosher or sea salt
  • a couple grinds black pepper

Method:

Chicken, Cabbage, and Quinoa

Warm oil in a large skillet over medium heat. Add onions, and sauté until they start to soften.

Add chicken to the pan, and stir. Continue to sauté until the chicken browns on all sides.

Stir the apple and cabbage into skillet, and sauté for a couple minutes, until the cabbage starts to soften.

Pour in the soured milk and vinegar, then mix in the brown sugar, salt, and pepper. Once that is well combined, sprinkle in the flour/starch, stirring until well combined.

Cover, reduce heat to medium-low, and simmer for 10 minutes.
Serve with some kind of starch – we like quinoa. This has a great mix of sour & sweet and different textures, yum!

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