MARVELOUS ENTRÉES
From our Best Beef Stroganoff to Homemade “Mac ’n’ Cheeze” with a Twist, from our Emperor’s Tempura to White Bean Turkey Chili, from our Dreamy Broccoli Risotto to “Chubby Cheezy” Quesadillas, your child—and whole family—will freak out over how fantastic allergen-free cooking can be.
Pizza by Justin
Justin’s elementary school planned an end-of-the-year bash in the school’s courtyard, and pizza and punch were on the menu. Though he had watched his mom make pizza before, this time—after all, he was a big guy now, graduating from the sixth grade—Justin decided to assemble his own pièce de résistance himself. He wiped down the kitchen counter, floured it, then rolled out the dough like a regular ol’ Mario. After spooning on the pizza sauce, he piled on a combo of vegan cheeses, then topped it with pepperoni rounds. Frankly, it looked more like a pizza mountain than a pizza pie as it went into the oven.
Now Justin often prepares his own pizzas; and when we can talk him into making an extra pie, it’s pizza party time for all—and that’s amore!
Brooklyn Style Pizza Dough, available in the frozen food section at Whole Foods, is outstanding, and makes the whole pizza-making process more kid-friendly. But fear not, if you can’t find this frozen dough near you, we’ve included a terrific pizza dough recipe as well.
One 16-ounce frozen Brooklyn Style Pizza Dough (follow directions to thaw)
1 tablespoon extra virgin olive oil
½ to ¾ cup favorite pizza sauce (check ingredients for possible allergens), as desired
Pepperoni slices (optional)
1 cup shredded vegan cheddar cheese
1 cup shredded vegan mozzarella cheese
Garlic powder
Preheat the oven to 450°F.
Spread the pizza crust with the desired amount of pizza sauce. Top with pepperoni, if using. Scatter the vegan cheddar and mozzarella cheeses over the top. Top with another layer of pepperoni, if using. Sprinkle with garlic powder.
Bake for 10 to 12 minutes until the crust is golden brown.
Homemade Thick and Chewy Pizza Dough
Defrost dough when ready to use. Remove dough from packaging. Lightly cover dough with 1 tablespoon of extra virgin olive oil and place in a large bowl. Cover with plastic wrap and let thaw at room temperature for 6 hours.
Your pizza dough crust is a canvas for your imagination. Just about any topping you see on your pizza carryout menu will work: onions, mushrooms, peppers, broccoli, black olives, etc. Go Hawaiian with pineapple and ham chunks. Go Tex-Mex with corn and green chili peppers. Be daring and go Korean—long before “Kimchi Pizza” was a hit in Queens, New York, our mom was adding the spicy dish to her pizza.
2½ cups all-purpose flour
1 teaspoon sea salt
1½ cups water
1½ teaspoons active dry yeast
½ cups pastry flour
Olive oil
In a large bowl, mix the 2½ cups all-purpose flour with the salt, water, and yeast. Mix in the pastry flour until the dough is slightly sticky. Knead for 15 minutes on a floured surface until smooth. Place the dough into a large flour-dusted bowl. Cover with plastic wrap. Store in the refrigerator for at least 7 hours.
Punch the dough down and divide it in half. Roll out the dough on a floured surface to fit a 12½-inch diameter pizza pan. Place on a pizza pan. Add the toppings, and brush the edges of the pizza with olive oil.
Yields 2 pizza crusts
Note: For best results, prepare this dough in the morning for dinner in the evening.
“Chubby Cheezy” Quesadillas
In elementary school, when Justin had birthday party plans, Ginger would make a batch of allergen-free cupcakes and pack one to go so he could proudly eat cake, too. But one time, he was invited to celebrate a friend’s birthday at a Mexican restaurant, which meant cheesy tacos and enchiladas, dishes off-limits to him. Normally Ginger would try to prepare a Mexican alternative he could enjoy but, since we were deep into the Christmas season at our chocolate shop, there was little time. So she packed a roasted turkey sandwich for him, all the while fretting over two things: one, the possibility of cross contamination at the restaurant, what with kids and their sticky fingers; and two, that Justin would feel like the odd kid out, eating a sandwich while his buddies were devouring nacho platters.
In the car on the way home, he insisted he had a good time. Justin was no whiner, but, staring out the window, his spirit seemed a bit glum.
“Mommy, what were those triangles my friends were eating?”
“They’re called quesadillas.”
“They looked really good.”
In the rearview mirror, Ginger gave him a wink. “Yeah? Well, they’re not as good as the ones we’ll make.”
* * *
Over the holiday break, we created our own quesadillas, cut into perfectly toasted triangles—as easy to make as any sandwich. A layer of non-dairy cream cheese serves to seal the quesadilla and make it puff up while cooking, keeping the center intact until sliced.
1 pound boneless, skinless thin-sliced chicken breast fillets
2 tablespoons soy sauce
2 garlic cloves, minced
1 large onion, thinly sliced
1 tablespoon olive oil
8 ounces non-dairy cream cheese
12 ounces vegan mozzarella cheese, shredded
2 tablespoons chopped fresh basil
6 medium, soft flour tortillas (check ingredients for possible allergens)
1 teaspoon canola oil per tortilla
4 plum tomatoes, chopped (optional)
2 avocados, pitted, peeled, and chopped (optional)
½ cup non-dairy sour cream (optional)
In a large bowl, combine the chicken, soy sauce, garlic, onion, and olive oil. Mix well and marinate for 30 minutes.
Preheat the oven to 350°F.
Transfer the chicken with the marinade to a baking pan and cook in the oven for 30 minutes. Set aside to cool.
In a bowl, combine the non-dairy cream cheese, vegan mozzarella cheese, and basil and set aside.
Reserving the juices, hand-shred the cooled chicken into a bowl, then pour the reserved juices back over the chicken.
For each tortilla, spread the cheese mixture from edge to edge. Next spread one-sixth of the shredded chicken and onion across the tortilla, leaving a ½-inch border for sealing the tortilla. Fold over the tortilla and seal.
Thinly coat a large skillet with about a teaspoon of canola oil and place over medium heat. Cook the tortillas, one at a time, until golden brown on each side. When cooled, slice into 3 triangles. If desired, serve with chopped tomatoes, avocados, and non-dairy sour cream.
Yields 6 servings
Variation: For an Asian version, delete the chicken breasts, soy sauce, olive oil, and garlic and substitute Grandma’s Bulgogi. Voilà—Korean Quesadillas! For a barbecue version, delete those same ingredients and substitute precooked barbecued baby back ribs. You can find them at the grocery store, jet-packed in plastic wrap, and dairy-free (but please always check the label).
Mother Earth’s Cream Sauce for Rice or Pasta
As every parent knows, it takes time and patience to encourage their child to eat their “Five a Day”—five servings of fruits and vegetables—and even though Justin’s diet allowed him to eat many fruits and veggies to his heart’s content, he was no exception. However, once we asked him to help us with the gardening, earth’s bounties slowly began to look different to him. He dug his hands into pots of soil and planted himself into the whole experience. Admittedly, he wasn’t particularly taken with the basil and chives, but the flowering plum tomato vines were nothing short of magical to him. When the first flowers blossomed into little green tomatoes, he waited patiently for them to turn red and be ready to pick so he could eat them.
This is our allergen-free, vegan variation of rose, or rosa, sauce, and was often on Justin’s summer menu. In lieu of heavy cream, the low-fat soy creamer (not to mention using herbs from our own pots) makes the dining experience richer for him. Serve this over pasta or rice.
6 tablespoons soy butter
1 onion, thinly sliced
2 garlic cloves, minced
10 plum tomatoes, diced (see Note)
Fresh basil, coarsely chopped (a big bunch or a large fistful)
Fresh parsley, coarsely chopped (a half-bunch or a small fistful)
1 tablespoon sugar
2⁄3 cup soy creamer
Sea salt
Freshly ground black pepper
In a skillet, melt the butter. Add the onion and garlic and sauté until soft, 10 to 15 minutes.
Add the chopped tomatoes, basil, parsley, and sugar to the skillet and simmer for 25 to 30 minutes until the mixture has a sauce-like consistency.
Add the soy creamer and simmer for 5 minutes more. Season with salt and pepper to taste.
Yields 4 servings
Note: Peeling the tomatoes is optional, depending on whether you enjoy the texture and rustic look of tomato skins, as we do.
Simply Pasta ’n’ Beans
Cannellini beans were put on this earth to make dishes creamy, nutritious, and delicious. This bowl of goodness is made with five ingredients and can be whipped up in minutes. For Justin, it was literally love at first bite, and, for a time, simply nothing else would do for supper.
8 ounces fusilli pasta
One 12-ounce can cannellini beans, top liquid drained, but reserve the rest
3 tablespoons soy butter
1 tablespoon soy sauce
Freshly ground black pepper
In a large pot of boiling water, cook the pasta until al dente, no more than 11 minutes. Drain the pasta and transfer to a medium bowl.
Add the cannellini beans with the reserved liquid, the soy butter, soy sauce, and pepper. Mix well to combine. Serve warm.
Yields 4 servings
Variation: Sliced-up turkey sausage links are a wonderful addition to this dish.
Creamy “Cheezy” & Maple Turkey Sausage Pasta
A crème de la crème, melt-in-your-mouth pasta—our family fights over second servings! This is perfect paired with an arugula and tomato salad, drizzled with a citrus-infused olive oil dressing.
8 ounces thick spaghettini or linguini
6 frozen precooked maple turkey sausage links
1 tablespoon olive oil
2 garlic cloves, minced
10 ounces vegan mozzarella cheese, shredded
Freshly ground black pepper
2 tablespoons chopped fresh parsley
¼ teaspoon crushed red pepper flakes (optional)
In a large pot of boiling water, cook the pasta until al dente, no more than 10 minutes. Meanwhile, defrost the sausage in the microwave. Dice the sausage.
In a skillet over medium-high heat, warm the olive oil. Add minced garlic and the sausage and cook for about 2 minutes. Remove from the heat. Add the drained pasta, vegan mozzarella cheese, black pepper, parsley, and pepper flakes, if you want to add a kick! Mix well to combine. Serve immediately.
Yields 4 servings
Dreamy Broccoli Risotto
With a Korean grandmother who always had a pot of rice cooking at a moment’s notice, Justin had an early introduction to the world’s most popular grain. And he loved stirring soy butter into his bowl of rice until it was rich and creamy. We share a humorous memory: As a little boy in his bib, Justin would often make us show him how much rice was left in the pot, as if he needed assurance there was enough for several more servings. A decade or so later, we introduced him to risotto in this more complex dish. By then he was no longer a little boy, and no longer asked to see how much was left in the pot; however, he still asked for seconds and thirds.
2 tablespoons olive oil
3 tablespoons soy butter
½ large sweet onion, finely chopped
4 garlic cloves, minced
1½ cups Arborio rice
½ cup dry white wine
2 tablespoons freshly squeezed lemon juice
5 cups hot chicken broth
1 cup soy creamer
3 cups broccoli florets, cooked
2 tablespoons chopped fresh chives
¼ cup shredded vegan mozzarella cheese
¼ cup shredded vegan cheddar cheese
Sea salt
Freshly ground black pepper
Heat the olive oil and soy butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until the onion begins to turn golden brown on the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in the oil and butter and has started to toast, 3 to 4 minutes. Reduce the heat to medium, and stir in the white wine and lemon juice. Cook, stirring, until the wine has almost evaporated. Stir in one-third of the chicken broth and continue to cook, stirring, until incorporated. Repeat this process twice more, stirring constantly; the broth-stirring process should take a total of 15 to 20 minutes. Stir in the soy creamer and cook 5 minutes, then stir in the broccoli, chives, and vegan mozzarella and cheddar cheeses. Cook, stirring, until the risotto is hot and the cheeses have melted. Season to taste with salt and pepper and serve.
Yields 4 servings
Plate-Size Puffy Pancakes
With an allergic child, going to IHOP doesn’t exactly figure into our weekend plans. But with a recipe like this up our sleeves, who cares about restaurant pancakes? Our homemade version—without butter, eggs, or milk—can be made in a pinch and is every bit as tempting.
¾ cup vanilla soy milk
2 tablespoons white vinegar
¼ cup unsweetened applesauce
1 tablespoon soy butter, melted
1¼ cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt
Soy butter, maple syrup, jam, or preserves, for serving
In a medium bowl, combine the soy milk and vinegar. Allow to sour for 5 minutes. Mix in the applesauce and melted soy butter.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Pour the liquid mixture over the dry mixture and stir until well incorporated.
Place a skillet, coated with nonstick cooking spray, over medium heat. Ladle in ½ cup of batter per pancake. Add fruit chunks, berries, or chocolate chips, if desired (see variation below). Cook until holes appear in the top of the pancake, then flip and cook on the opposite sides, about 3 minutes per side.
Yields 4 large pancakes
Variation: If desired, either mix garnishes such as fruit chunks, berries, or chocolate chips into the batter, or layer on top of already cooked pancakes. Justin likes chocolate chips stirred into the batter.
To top off your pancakes, choose soy butter and/or maple syrup, jam, or preserves—just be sure to check the labels for possible allergens!
Best Beef Stroganoff
The idea for this meal came about when Justin was in the seventh grade, learning about Russia’s invasion by Germany in World War II. Suddenly he wanted to know about all things Russian, even the food they ate.
“Beef Stroganoff?” he said, hope in his voice. After all, he knew he wasn’t allergic to beef.
Back in the ’60s and ’70s, our mom occasionally experimented with Western dishes, with limited success. How could we forget her Hungarian Goulash phase, her Canned Fruit in Jell-O phase, her Tuna Boat phase? Thankfully, among the mishaps, was her Beef Stroganoff phase. The cream-colored sauce was rich and flavorful over rice or noodles, dotted with specks of black pepper. It was delicious.
“It’s a dish I think we can make,” Ginger said. “Let’s ask Grandma what goes into it.”
Our mom, who lives with Ginger’s family, still had the recipe filed in her memory and it called for only one ingredient substitution, sour cream. So simple!
½ pound top sirloin beef steak
4 cups reduced-sodium beef broth
¼ cup dry sherry
8 ounces canned mushrooms, sliced and drained
1 teaspoon freshly ground black pepper
2 teaspoons sea salt
3 tablespoons cornstarch
½ cup water
1 cup non-dairy sour cream
Cooked rice or eggless noodles, for serving
Chopped scallions, for garnish (optional)
Slice the meat into 1-inch-long × ¼-inch-thick pieces. Place the pieces into a large pot and pour the beef broth over the meat. Place in the refrigerator for 1 hour.
Over medium heat, bring the meat and broth to a boil. Simmer for 45 minutes. Using a skimmer, remove the excess beef fat foam that rises to the surface of the broth. Add the sherry, mushrooms, pepper, and salt. Cook for 15 minutes more. Add the cornstarch to ½ cup of water and stir well. Add the slurry to the beef broth, stirring constantly until it has thickened. Remove from the heat. Stir in the non-dairy sour cream. Serve immediately over rice or noodles. Garnish with chopped scallions, if desired.
Yields 6 servings
Chunky Chicken Potpie
We like to think of all of the food we make for Justin as “comfort food,” but on a winter’s day nothing can beat a bubbling potpie browning in the oven. The aroma, like a fire crackling and snow falling, fills us with a warm, homey feeling, and thoughts of the comforting meal to come, a generous plate of Chunky Chicken Potpie.
A good-quality dairy-free piecrust, available in the frozen-food section of most grocery stores, cuts down on the labor of this hearty dish, chock-full of chicken, carrots, peas, and celery.
1 pound boneless, skinless chicken breasts, cut into ½-inch cubes
2⁄3 cup sliced carrots
2⁄3 cup frozen peas
2⁄3 cup sliced celery
1⁄3 cup soy butter
½ cup chopped onion
2 large garlic cloves, minced
1⁄3 cup all-purpose flour
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon dried rosemary
½ teaspoon dried thyme
1¾ cups chicken broth
2⁄3 cup soy milk
2 store-bought dairy-free 9-inch unbaked piecrusts
Preheat the oven to 425°F.
In a saucepan, combine the chicken, carrots, peas, and celery. Add water to cover and bring to a boil. Reduce the heat and simmer for 20 minutes. Remove the chicken mixture from the heat and drain. Set aside.
In the same saucepan, melt the soy butter, add the onion and garlic and cook over medium heat until soft. Stir in the flour, salt, pepper, rosemary, and thyme. Slowly stir in the chicken broth and soy milk. Simmer over medium-low heat until the sauce has thickened. Remove the sauce from the heat and set aside to cool slightly. Place the reserved chicken mixture in the bottom piecrust. Pour the sauce over the chicken mixture. Cover with the top crust, and seal the edges. Make four slits in the top of the pie to allow the steam to escape.
Bake for about 30 minutes, or until golden brown. Let cool for 15 minutes. Serve warm.
Yields 4 servings
White Bean Turkey Chili
Justin’s a big football fan. Whether he’s watching Sunday football with his dad, or has just come inside from a game of flag football with his friends, this White Bean Turkey Chili, packed with lean protein, really hits the spot.
Spoon up your chili and serve with our Oh-So-Sweet Corn Bread Muffins or Best Biscuits Ever, or both!
1 pound ground turkey breast meat
2 tablespoons olive oil
2 green chili peppers, such as jalapeño peppers, finely chopped
1 large onion, chopped
6 garlic cloves, minced
1¼ tablespoons chili powder
2 cups chicken broth
6 plum tomatoes, diced
Three 15-ounce cans cannellini beans, drained
1 tablespoon sugar
2 tablespoons soy butter
Freshly ground black pepper
Non-dairy sour cream
In a sauté pan over medium heat, brown the ground turkey until no longer pink. Set aside. In a large pot over medium, heat the olive oil. Add the green chilis, onion, and garlic and sauté until soft. Add the chili powder and cook briefly. Add the chicken broth, ground turkey, tomatoes, beans, and sugar. Bring to a boil and simmer for about 30 minutes. Stir in the soy butter. Season to taste with salt and pepper. Serve with a hearty dollop of non-dairy sour cream.
Yields 6 servings
Homemade “Mac ’n’ Cheeze” with a Twist
One Saturday, Justin’s dad Skip was making macaroni ’n’ cheese from a box for a quick lunch—again. The orange powder caught Justin’s eye—again.
“That looks like Kool-Aid, Dad.”
His dad chuckled. “A modern invention of man, son. Cheese powder.”
Ginger shuddered.
“How can you eat that, Skip?” Francie teased him.
“Old habits die hard,” he said, stirring the pot. “I grew up on this stuff.”
“When I was your age, Justin,” Francie remembered, “my friend’s mom used to make us real macaroni and cheese. When it came out of the oven, it was still bubbling.”
Already Ginger was checking her pantry and fridge for ingredients, and, in no time, we were recreating the macaroni of Francie’s youth. In lieu of elbow macaroni, Ginger used fusilli pasta, whose corkscrew shape makes it great for saucy dishes.
The casserole emerged from the oven all creamy and cheesy, with browned panko bread crumbs on top. Ginger spooned a test portion onto her son’s plate. He dug in and polished it off in no time.
“More, please.”
He never asked about his dad’s boxed version again.
8 ounces fusilli pasta
¼ cup soy butter plus 3 tablespoons soy butter (for crumb topping)
3 tablespoons all-purpose flour
2 cups soy milk
8 ounces non-dairy cream cheese
½ teaspoon garlic powder
¼ teaspoon sea salt
½ teaspoon freshly ground black pepper
3 teaspoons Dijon mustard
8 ounces vegan cheddar cheese, shredded
1 cup dairy-free panko bread crumbs
3 tablespoons chopped fresh parsley
Preheat the oven to 400°F.
In a large pot of boiling water, cook the pasta for 10 to 12 minutes, or until al dente. Drain the pasta.
Meanwhile, in a large saucepan over medium heat, melt the ¼ cup of soy butter. Slowly stir in the flour and cook until bubbly. Mix in the soy milk, non-dairy cream cheese, garlic powder, salt, pepper, and mustard. Cook until smooth and thick.
Mix in the cooked fusilli and vegan cheddar cheese. Pour the mixture into a 9 × 11-inch casserole dish.
Combine 3 tablespoons soy butter, the panko bread crumbs, and parsley in a medium bowl, and sprinkle over the pasta. Bake for 20 minutes, or until golden brown.
Yields 4 servings
Emperor’s Tempura
If you’re anything like us, you’ll be nibbling on these while you’re cooking—that’s how tempting these lightly batter-fried tempura vegetables are. And if there are any left over for dinner, serve them with rice and a salad.
DIPPING SAUCE
2 tablespoons soy sauce
1 tablespoon white or rice wine vinegar
1 tablespoon water
Freshly ground black pepper
TEMPURA VEGETABLES
1 quart canola oil, for frying
2 cups all-purpose flour
1 cup soy milk
¾ cup water
1 teaspoon garlic powder
½ teaspoon freshly ground black pepper
Broccoli florets (from about 1 head)
1 russet potato, thinly sliced
1 sweet potato, peeled and thinly sliced
1 green squash, thinly sliced
Whisk together all of the ingredients for the dipping sauce. Set aside.
In a 2-quart pot over medium-high, heat the canola oil to 325°F.
To make the batter, mix together the flour, soy milk, water, garlic powder, and pepper in a bowl.
Dip the sliced veggies into the batter. Drop the broccoli and squash into the heated oil, being careful not to crowd the pot. The veggies will sink to the bottom, then rise. Once the have risen, fry them for 2 to 3 minutes, then remove them to a wire rack set over a baking sheet. Repeat this step with the sweet potato and potato slices, frying them for 3 to 4 minutes.
Yields about 55 pieces
Rainbow Pasta
Sweet and savory, this pasta boasts red grapes, black olives, tomatoes, and romaine—a light, lovely pasta perfect for a summer day. Whenever we set down this plate of goodness in front of Justin, life feels right. It’s perfect warm or at room temperature.
8 ounces penne pasta
½ cup red grapes, halved
6 large pitted black olives, sliced
4 plum tomatoes, diced
3 cups sliced romaine lettuce
2 tablespoons olive oil
2 tablespoons soy butter
1 tablespoon soy sauce
Freshly ground black pepper
½ cup shredded vegan mozzarella cheese
Cook the pasta in a large pot of boiling water according to the package directions, until al dente.
Put the red grapes, olives, tomatoes, and romaine into a large bowl. Drain the pasta and pour over the grapes and veggies in the bowl. Mix in the olive oil, soy butter, soy sauce, and pepper. Add the vegan mozzarella cheese and toss. Serve warm or at room temperature.
Yields 4 servings
Herbed Grilled “Cheeze” Sandwich in Basil Oil
This sandwich can certainly be made with store-bought bread and grilled with soy butter or olive oil, but an old-fashioned grilled cheese sandwich is taken to new heights here with homemade wheat bread and basil-infused olive oil. Time-consuming, but worth every minute.
True story: Justin actually stared at this sandwich for a good five minutes before he would eat it. Even at thirteen, the green olive oil took him aback. But before the sandwich went cold … he took a whiff … he nodded tentatively … he took that first bite, and stated, for the record: “Awesome, Mom!”
HEARTY HOMEMADE WHEAT BREAD (YIELDS 2 LOAVES)
2 cups warm water
3 teaspoons active dry yeast
½ cup honey
31⁄3 cups bread flour
3 tablespoons soy butter, melted
2 teaspoons kosher salt
1¾ cups whole wheat flour, plus more for flouring surface
1 tablespoon olive oil
Grease two 9 × 5-inch loaf pans.
In a large bowl, mix together the warm water, yeast, and ¼ cup of the honey. Add the bread flour, and stir to combine. Let set for 45 minutes.
Mix in 2 tablespoons of the melted soy butter, the remaining ¼ cup honey, and salt. Stir in 1 cup of the whole wheat flour. Flour a flat surface and knead with approximately ¾ cup whole wheat flour until just sticky to the touch. Place in a large flour-dusted bowl and pour the olive oil over the dough, making sure the entire surface of the dough is coated. Cover with a dish towel and allow to rise until the dough has doubled in volume, about 45 minutes. Punch down the dough, and divide into 2 loaves. Place the dough into the prepared loaf pans, and allow to rise until the dough has nearly reached the rim of the pans, about 2 hours.
Preheat the oven to 350°F. Bake the loaves for 25 to 30 minutes, making sure not to overbake. Lightly brush the tops of the baked loaves with the remaining 1 tablespoon melted soy butter. Set aside to cool.
BASIL OLIVE OIL (YIELDS APPROXIMATELY 1 CUP)
1½ cups (packed) fresh basil leaves (no stems)
¾ cups olive oil
Sea salt
Freshly ground black pepper
Blanch the basil in boiling water for 1 second. Plunge into ice water for 5 seconds. Pat dry with paper towels. Combine the basil and olive oil in a blender or food processor and pulse until puréed. Season with salt and pepper to taste. Use immediately or store in the refrigerator for up to 2 weeks.
ASSEMBLY (FOR 1 SANDWICH)
Spread the basil oil on two thick slabs of herbed wheat bread. Add a generous amount of vegan cheddar cheese between the two slabs of bread. Place in a skillet over medium-heat and cook on each side for about 3 minutes, or until golden brown.
Variation: Add bacon strips, tomato slices, and/or thinly sliced Vidalia or Spanish onion to accent this sandwich. The basil oil also makes a wonderful topping for warm veggies, potatoes, rice, and pasta.
When it comes to Korean cooking, we bow to our mom. And once Justin’s taste buds came of age, some sophisticated flavors were in order. Korean food often incorporates sesame oil and sesame seeds, but as long as garlic, ginger, scallions, and soy sauce are in the mix, sesame isn’t really missed in this national dish of Korea.
Traditionally, bulgogi is served with rice but the younger Korean generation also wraps up these marinated beef strips in romaine leaves or soft tacos (check ingredients for possible allergens).
1 pound beef tenderloin, sliced paper thin against the grain into 3-inch lengths
1 bunch scallions, split lengthwise and cut into 1-inch sections
1⁄3 cup soy sauce
1⁄3 cup water
¼ cup sugar
3 garlic cloves, minced
2 teaspoons peeled and minced fresh ginger
¼ cup red wine
Combine all of the ingredients in a medium bowl and mix thoroughly. Cover with plastic wrap and place in the refrigerator to marinate for 3 hours or overnight; the longer you marinate, the more tender the beef will be.
Remove the beef from the refrigerator and bring to room temperature, about 1 hour before cooking. Fire up the grill pan or grill. Remove the beef and scallions from the marinade, spread out, and cook until caramelized.
Yields 4 servings
Hot and Bubbly Lasagna
Oozing with two kinds of “cheese” and lean ground beef, this version of lasagna would make Pavarotti sing, especially if he suffered from allergies. Nutritious, delicious, and satisfying, this lasagna is so good Justin has to share it with the rest of us. He’s a generous boy, as long as there are leftovers. He likes to come home from school and cut up a little lasagna cube for a snack before diving into homework. Instant energy!
1 tablespoon olive oil
1 medium onion, diced
2 plum tomatoes, chopped
2 garlic cloves, minced
1 pound ground beef
One 15-ounce can tomato sauce
5 fresh basil leaves, chopped
1 tablespoon sugar
12 ounces firm tofu, mashed
16 ounces vegan mozzarella cheese, shredded, plus 4 ounces vegan mozzarella cheese, shredded
8 ounces vegan cheddar cheese, shredded
2 sprigs fresh parsley
Sea salt
Freshly ground black pepper
16 lasagna noodles
In a large skiller over medium heat, warm the olive oil. And the chopped onion, tomatoes, and garlic and sauté until the onion is soft. Add the ground beef and cook until browned. Add the tomato sauce, basil, and sugar. Simmer for 30 minutes. In a bowl, combine the mashed tofu, the 16 ounces of vegan mozzarella cheese, of vegan cheddar cheese, and parsley. Season with salt and pepper to taste and mix well.
Preheat the oven to 375°F.
Bring a large pot of water to a boil. Cook the lasagna noodles for 8 to 10 minutes, or until al dente. Because the noodles will finish cooking in the oven, it’s important not to overcook them.
Spread a layer of sauce in the bottom of a 9 × 13-inch baking dish. Arrange 4 noodles lengthwise over the sauce. Add a layer of the vegan cheese–tofu mixture. Repeat the layering three times. Sprinkle the 4 ounces of vegan mozzarella cheese on top of the final noodle layer. Cover the lasagna with aluminum foil that has been coated with nonstick cooking spray. Bake for 30 minutes. Remove the foil, and cook for 15 minutes more. Cool for 20 minutes before cutting and serving.
Yields 6 servings
Panko Chicken Tenders
Whenever the family goes on vacation, our mom gets these sudden hankerings for Popeyes Chicken. On more than one occasion, we’ve had to pull off the road so she can get her fix. While she munches away, the car fills up with the smell of deep-fried chicken and greasy paper towels. We find it somewhat nauseating, but whatever makes Grandma happy!
With this recipe, Justin can have his fix, too—and without all that grease. The Dijon mustard gives the chicken a nice zing.
By the way, Grandma now loves this chicken, too—more than she loves Popeyes!
3 boneless, skinless chicken breasts
¼ cup soy butter, melted
2 garlic cloves, minced
1 tablespoon soy sauce
¼ cup Dijon mustard
1 tablespoon vegan mayonnaise
½ cup dairy-free panko bread crumbs
½ cup shredded vegan mozzarella cheese
1 tablespoon dried parsley flakes
1 teaspoon freshly ground black pepper
Preheat the oven to 350°F. Coat a 9 × 11-inch pan with nonstick cooking spray.
Slice the chicken breasts into 3-inch strips about ½ inch thick. Set aside.
In a large bowl, mix the melted soy butter, garlic, soy sauce, mustard, and vegan mayo. Set aside.
In a medium bowl, mix the panko bread crumbs, vegan mozzarella cheese, parsley, and pepper. Set aside.
Coat the chicken pieces in the mustard sauce on both sides and roll in the panko mixture. Place in the prepared pan. Bake for 45 minutes.
Yields 4 servings
ALLERGY REPORT 2005
AGE: SEVEN
Justin was enjoying his last lazy summer days before the start of second grade. But not all was bliss—Ginger had to break the news to him.
“It’s time for another allergy test,” she said.
Justin handled the news like a brave little man. “OK.”
Meanwhile, we’d been holding our breaths. Imagine if Justin could start a new school year allergy-free. Life would be such a breeze! No EpiPen at the school clinic, no “special” lunches to pack, no worries or fears.
This time, instead of the usual prick test, the doctor suggested a blood test called RAST, an allergen-specific IgE (immunoglobulin E) antibody blood test used to screen for an allergy to a specific food. If levels are high, then it’s likely a person is allergic to that food. The RAST test is also an indicator of whether a person will outgrow their allergy (however, not the severity of the reaction).
While the prick test is invaluable, no test is foolproof, particularly in children with sensitive skin who suffer from eczema like Justin. But the RAST, the doctor indicated, would give us a more complete understanding of Justin’s food allergies.
Justin was tested for his four main food culprits: milk protein, peanuts, eggs, and sesame. We had to wait a week before the results came back, and what a long week it was, with us praying for good results, even just a sign that he was outgrowing his allergies, or even just one allergy.
Alas, the test results revealed that Justin was still highly allergic to all of the foods tested. The doctor advised us to come back in a year.