Hippiemommy

Category: Casein free

  • “Chocolate Earth balls”?!?

    OK, the name is admittedly terrible. They are sooo good, though. I found this recipe in the Whole Foods Market Cookbook. It is no-bake, high-protein, and yummy!

    Chocolate Earth Balls
    1 cup peanut butter
    1/3 cup clover or orange blossom honey
    2 teaspoons carob or cocoa powder
    1/2 cup raisins
    3/4 cup unsweetened shredded coconut, divided
    1/2 cup chocolate chips
    1/4 cup sesame seeds
    1/4 cup finely chopped nuts (walnuts or pecans work best)

    Stir peanut butter well. Mix the peanut butter, honey, and cocoa powder until well-blended. Stir in the raisins and 1/8 cup of coconut. Stir in chocolate chips. Refrigerate for 1-2 hours.

    Place the remaining coconut, sesame seeds, and nuts in separate bowls. Using a spoon, scoop small heaps of the peanut mixture out of the bowl, and form 1 1/4″ balls. This works best if you make a rough ball, then roll in coconut, then make a more perfectly shaped ball and re-roll in all three things. Arrange the balls on a plate and refrigerate for at least 30 minutes more.

  • Where did my granola recipe go?!

    This is one of my most popular links, and it somehow disappeared.  Oh well.  Here’s a repost  🙂

    INGREDIENTS

    * 3 cups rolled oats
    * 1 cup chopped walnuts
    * 1/4 cup wheat germ
    * 1 (14 ounce) package flaked coconut
    * 6 tablespoons pure maple syrup
    * 6 tablespoons packed dark brown sugar
    * 1/4 cup vegetable oil
    * 2 tablespoons warm water
    * 1/2 teaspoon salt

    Mix the first 4 ingredients in one bowl and everything else in another.  Toss them together and put them on a greased cookie sheet with short sides.  Bake at 250, stirring every 15 minutes until crunchy (an hour to an hour and a half).  Its really good if you toss in some dried cranberries (or any other fruit) too  🙂

    I keep it in glass mason jars and it stays fresh for quite a long time.  Enjoy!

  • Tofu fried rice

    After a visit last week to Pei Wei, I’ve been in search of a recipe similar to their honey-seared tofu and veggies plate.  I’m not saying that I have it figured out yet, but I’m getting closer!

    Tofu Fried Rice

    1 block of Oriental Baked Tofu (or make you’re own if you’re feeling industrious)
    2 eggs (omit if you’re vegan)
    2 T olive oil
    1 package of sprouts (optional)
    2 cups of cooked rice, refrigerated
    shredded carrots or other veggies
    soy sauce to taste (maybe 1/8 cup?)
    honey
    sesame oil
    Get out your wok (or pan) and heat the olive oil.  Add the eggs and scramble them.  Move the eggs over to the side and toss in the veggies.  Stir fry them until they are soft.  Add the rice and soy sauce while continuing to stir fry.  Cut your tofu into cubes and toss them in.  Stir it all until it is evenly heated.  Add sprouts, if desired.

    Once it is all warm, transfer to a bowl and add sesame oil and honey to the top.

    This is so good!

  • Whole Wheat Pizza Dough

    As I’ve mentioned before, I am very happy to have a new grain mill 🙂 My family LOVES anything made with fresh flour!

    Tonight I modified our usual pizza crust to be a little more whole-wheatified 😉 I have switched all of our other recipes over to 100% fresh ww flour, but I left a good amount of white flour in this recipe. I think I’ll try even more ww next time…

    2 c. warm water
    2 t. honey
    1 T. olive oil
    1 t. salt
    3 1/2 c. all-purpose flour
    1 c. whole wheat flour
    2 1/2 t. yeast

    Add ingredients to bread maker in above order. Set to dough cycle.

    After the cycle is over, split into two equal pieces. Toss/roll/stretch into circles and place on pans that have been dusted with corn meal. Preheat oven to 400 and prebake pizzas for about 6 minutes. Take out of the oven and spread with tomato sauce and McCormick’s pizza grinder seasonings (or any seasonings of your choice). Top with cheese and/or other toppings if desired. We always do a cheese-free one around here 🙂

    Cook until the dough is lightly browned (maybe 10 minutes?) or until the cheese is bubbly. Serve with a little honey to dip the crust in (a la Beau Jo’s)!

  • Apple Coffee Cake

    This also happens to be pretty low fat since you use applesauce instead of oil )

    Coffee Cake:
    2/3 cup all-purpose flour
    1/2 cup whole wheat flour
    1 tsp baking soda
    1 tsp ground cinnamon
    1/4 tsp salt
    2 small apples, finely chopped and peeled
    1 egg
    3/4 cup sugar
    1/4 cup chopped walnuts
    1/4 cup applesauce

    Topping:
    1/4 cup packed brown sugar
    1 tbsp all-purpose flour
    1 tbsp whole wheat flour
    1/2 tsp ground cinnamon
    1 tbsp earth balance or butter
    1/4 cup chopped walnuts

    Spray 9 inch round baking pan with nonstick cooking spray and set aside. In a small bowl stir together the flours, baking soda, cinnamon, and salt for the cake.

    Combine apples and egg. Stir in the sugar, nuts, and applesauce. Add dry mixture. Stir and pour into prepared pan.

    For the topping: Stir together the brown sugar, flours, and cinnamon. Cut in the butter. Stir in nuts. Sprinkle over batter in pan.

    Bake in a 350 oven for 30 minutes or until a wooden toothpick inserted near the center comes out clean. Serve warm.

  • Casein-free Pumpkin Bread

    3 1/4 cups flour
    2 tsp ground cinnamon
    2 tsp ground nutmeg
    1 tsp ground cloves
    1 3/4 tsp baking powder
    1 tsp salt
    1/2 tsp baking soda
    1 can of pumpkin (I use pumpkin that I’ve frozen – about 2 cups)
    1 1/3 c sucanat
    2/3 c. vanilla almond or rice milk (water works too)
    1/2 c. vegetable oil
    2 tsp. vanilla (you can omit if you use vanilla milk)
    2 eggs or substitute

    Preheat to 350. Coat 2 loaf pans with cooking spray. Mix the flour through baking soda in one bowl and then combine the pumpkin through eggs in another bowl. Whisk the wet into the dry until the batter is moist.
    Bake at 350 for an hour or until toothpick comes out clean

  • Casein-free Banana Bread

    1 1/2 cups flour (I either use 1/2 white and 1/2 whole or all whole – I started out 1/2 and 1/2 to see if anyone would notice, but now I’;m doing 100% whole)
    1 tsp baking soda
    1/2 tsp salt
    1 cup sucanat
    2 eggs or enough egg substitute/banana/applesauce/whatever to make up for the moisture and stickiness of eggs
    1/4 cup Earth Balance, melted
    3 bananas, mashed
    Enough vanilla almond milk to make a good consistancy – maybe 1/2 cup here, but that’s high-altitude cooking

    Grease (I use an olive-oil spray) a loaf pan and preheat the oven to 350. In one bowl, whisk the flour, soda, salt, and sucanat. Min in the egg substitute, melted Eath Balance, and mashed bananas. Add the almond milk until its moist but not squishy
    Bake at 350 for an hour or until a toothpick comes out clean!

  • Vegan Oatmeal Chocolate Chip Cookies

    Today I altered my mom’s oatmeal chocolate-chip cookie recipe to be vegan, and it turned out amazing! The best part was that we could eat the dough safely! Yum! My casein-allergic son was in heaven

    1 cup vegan Earth Balance (or you could use butter)
    1 cup firmly packed brown sugar
    1/2 cup white sugar or sucanat
    Replacement for 2 eggs – 4 TBS water, 2 TBS oil, 1 tsp baking powder
    1 tsp vanilla
    3/4 cup unbleached all-purpose flour
    3/4 cup wheat flour
    1 tsp baking soda
    1 tsp cinnamon
    1/2 tsp salt
    3 1/2 cups oats
    1 cup vegan chocolate chips (We use “Tropical Source” brand)

    Cream the “butter” and the sugars until creamy. Add the egg substitute and vanilla. Beat well. Combine flour, baking soda, cinnamon, and salt. Mix well. Hand stir oats and raisins.

    Bake 10-12 minutes in a 350 oven.

    I make them one batch at a time and store the rest in the fridge. That way we don’t eat them all at once!

  • Vegetarian Lunch Ideas

    I have been a vegetarian off-and-on since 1992, and I have found that its easy for me to get stuck in a rut when it comes to my meal planning. Before I know it, I’m only eating a few different meals. I thought I’d go ahead and post some of my lunchtime favorites. If you have any, please feel free to comment and add them on!

    Make Ahead Lunch Wraps
    Summery Tomato Pasta Salad
    Peanut Butter and Jelly
    Peanut Butter and Banana
    Baked Beans on Toast or Cornbread
    Vegetable Soup
    Tomato Soup with Grilled Cheese
    Nachos with guacomole and tons of fresh veggies
    Pizza
    Pinto Bean Pasta Salad (Pintos, tomatoes, pasta, corn, cauliflower, broccoli – whatever is in your pantry, basically) with Italian dressing on top
    Peanut Spaghetti
    Yellow rice with black beans
    Deviled Eggs
    Chickpea “chicken” salad in a pita

    For more ideas, check out this amazing site: The Vegan Lunchbox

  • Sourdough

    Starter
    2 cups warm water
    1 Tbls. sugar, honey, or maple syrup (optional)
    2 cups all purpose flour
    1 Tbl. dry yeast

    – Beat all ingredients together in a 2-quart bowl
    – Cover the bowl with a towel and place it somewhere warm (use a towel, not plastic wrap, so airborne yeast can enter – it will give your starter a unique flavor)
    – The mixture will bubble within a few minutes. Initially it will double in bulk, but as it begins to ferment, it will settle down.
    – Let the mixture sit in a warm place, stirring the liquid back into the batter (it will separate) once a day for 2-5 days. When the bubbling diminishes and it has a sour, yeasty aroman, it is ready to use
    – Stir the mixture and measure out the amount you need. It will be the consistancy of pancake batter.

    To keep the starter going
    – Store the finished starter in a sealed jar in the refrigerator
    – Each time you remove some starter, replenish it with equal amounts flour and water. So, if you use 1/2 cup of starter, stir in 1/2 cup each of flour and water into your starter. Then, let it sit in a warm place for 12 hours and let the yeast bubble and grow again before returning it to the fridge.
    – A starter can be kept indefinitely – just stir and feed every week or two. Stirring removing and replenishing your starter serves to feed the remaining batter.

    Sourdough bread recipe
    For a 2lb. loaf
    2/3 cup sourdough starter
    1 cup warm water (I use closer to 2 – I add extra as its mixing)
    1 Tbl. sugar, honey, or maple syrup (optional)
    1 Tbl. oil (optional)
    4 cups all purpose or bread flour
    1 tsp. salt
    2 tsp. dry yeast

    Add all ingredients to the bread pan in the order given.

    Mine is way too dry with only 1 cup of water. I’m not sure how much of that is due to altitude. Today I used about 2 cups. Last time I think I used more like 1 2/3. I just add enough for it to form a ball, and then add a little flour if I add too much water. Its easy once you get the hang of it!

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