Truly Great Vanilla Cake (Link/Replacement)

This cake is incredibly tasty, light and delicate.  I was delighted.  I folded fresh raspberries from my garden into the cake and it is absolutely delectable.  A really great way to spoil yourself when you're feeling sad about missing chocolate cupcakes and such.

The only replacement is to use the homemade sweetened condensed coconut milk to replace the dairy version in this cake.  Otherwise, everything else is perfect.

Wonderful Eggless Vanilla Cake Recipe

Enjoy!
~Miriam

Sweetened Condensed Coconut Milk (Link)

Ever find a recipe that calls for sweetened condensed milk?  Now you can make a perfect substitute for the usual stuff.  Great recipe here:

Sweetened Condensed Coconut Milk

Thanks, Mag!  I'm going to post a recipe that calls for this very thing.  :)

Mange!
~Mim

Ceviche (Lyla Again) - Link/Replacements

Ah, another wonderful recipe from Lyla's great brain.  The fish really does cook in the lemon and lime juice, but you should eat it fairly soon after it's made.  I'd guess no longer than a week.  


**In this recipe, simply remove the Red Onion and Cilantro.**  The recipe comes out just beautifully without either of those ingredients.  This is if you really love fish, and miss it, a special occasion kind of thing, probably. I adored it when I tried it!  And will definitely make this delectable treat whenever possible.

Simple Recipes: Ceviche Recipe

Enjoy! :)
~Mim

I Can't Believe It's Not Cream Cheese

Missing cream cheese? Go find yourself some sulfur-free bagels and lox and get ready to enjoy cream cheesey goodness again.

Mae's Vegan Coconut Cream Cheese  (*Note: This link has been removed.  Following is the text for said recipe):

• 2/3 cup cold coconut cream, packed*
• 1.5 tsp nutritional yeast
• 2 tsp fresh lemon juice
• 1/4 tsp salt
• 1 tsp agave**

With a  hand mixer or  stand mixer, beat all ingredients together for 2-3 minutes until fluffy.

*To find coconut cream, open a can of cold, regular coconut milk. The solid top layer is the cream.

**Substitute 1 packet of NuNatural’s stevia, if desired.

NOTE: If you gently melt a bit of that coconut cream product in a double boiler, if you have it on hand, and add a tablespoon or so of that to the mixture, it even acts more like cream cheese and it enriches the flavor. It's not necessary, but I use it every time because I like the way it hardens the cream cheese more.

Mazel tov!

~Miriam

Super Easy Zucchini Pancakes

Here's another great recipe that we used last night. Our oil of choice is sesame oil here. Sooo utterly delicious, we made a meal out of just these pancakes. They are savory, not heavily floured compared to most with a lovely Asian flavor. I used extra salt since we can't have the soy sauce.

Most definitely one for the books!

Super Easy Zucchini Pancakes

Cheers!

~Miriam

Apricot Pork Tenderloin (Sulfur Free) a la Lyla

And again, Lyla made us sulfur-free-ites another lovely recipe.

Apricot Pork Tenderloin (Sulfur-Free)

I have but one word: slorp.

Enjoy! I can't wait to try it here.

~Miriam

Low Sulfur Chili a la Lyla

I have a wonderful friend who is a brilliant cook, and makes things taste amazing. Magic fantastic food fingers, she has. She has taken it upon herself to try some meals that I've been able to eat and that are very low (or no) sulfur.

She made this chili for my birthday party and it's completely impossible to tell there are no onions or garlic or beans in it. It is SO good. The thing about Lyla is she's not a measurement kind of cook. She throws things in and it all works beautifully. So I will try it and add measurements to it at my first opportunity in my copious (well... not) spare time, for those of you that don't feel comfortable with the "oops" method of cooking. :)

If you are adventurous, use your sense of smell and tastebuds and go for it! That's what I'm gonna do. The red wine can be optional if you are extremely sensitive, but there is so little overall, it didn't bother me in the slightest.

Paleo and Sulfur-free Beef Chili

It was wonderful to taste chili again and have it be SO good, it was mouthwatering. Thank you, Lyla.

Cheers!

~Miriam

Dumplings! (link/replacement)

Ohh, did these work out well! They did not fall apart at all in the soup if cooked as instructed. REPLACE soy milk, with coconut milk or almond milk. Leave the chives OUT.

Wonderful Stew Dumplings Recipe

l'chaim!
~Miriam

Gooey Caramel Upside Down Cake (Link)

I have recipes to post but seem to find it easier to post links at this stage of life. I hope to be more attendant to the recipes individually. I am making this one right now, using coconut milk in place of soy milk, and apricots in place of peaches (I have home canned ones, so it seemed a yummy alternative):

Gooey Caramel Upside Down Cake

Another great one for the books, it looks like. :)

Cheers!

~Miriam

Fluffy Pancake Recipe (#2) (Link/Replacement)

This is a hit and run post. Found this incredibly fluffy yummy different type of pancake recipe and it's delicious. Substitute coconut milk for the regular milk. I also replaced the all-purpose flour with whole wheat white, a bit more nutritious there. I could eat an entire pile of these, all day long. :) Hope you like them, too.

E-how's How to Make an Eggless Pancake

Mange!

~Miriam

Snickerdoodles (Link/replacements)

Oh my, I have so many recipes I need to post and there never seem to be enough hours in the day for all the things I need to do. In any case, this cookie is beyond. No. It's beyond beyond. The only things I did different to it was replaced their oil with 1/2 cup butter and 1/2 cup coconut oil, and then used 2 cups unbleached white and 1 cup whole what white. This recipe is the kind that disappears almost before you can finish it. SO good!

Food Allergy Mama's Snickerdoodle cookies

Cheers and happy cookie!

~Miriam

Cardamom Walnut Cookies

This recipe is taken from an egg-free chocolate chip cookie recipe and revised to fit low sulfur diets. They are fantastic. This recipe makes about 2 dozen cookies, so doubling might be in order.

1/2 C Butter
1/3 C Sugar
1/2 C Brown Sugar
1 1/2 C Flour
1 tsp baking soda
2 tsp Vanilla extract
2 tsp ground or freshly ground Cardamom
3-4 TBSP Vegetable or melted Coconut Oil
Walnuts

• Whisk in a small bowl the flour, baking soda and cardamom.
• In a separate large bowl, cream together the butter and sugars for about 3 minutes.
• Slowly add in Flour mix. Mixture will be dry after this step
• Add in Vanilla and enough of the Oil and cream together for another 2 to 3 minutes, until you get a cookie dough consistency.
• Add Walnuts.

Bake on an ungreased cookie sheet at 350 for 8 to 10 min max. When you pull them out, they should barely be golden, almost doughy looking. Leave them on baking sheet for about 5 more minutes then transfer to cooling racks.

This dough recipe makes a great raw cookie dough for ice creams, also, and you can anything to it, or change the extract to almond and put almonds in it instead of walnuts. The sulfur-free sky is the limit! :)

Cheers!
~Miriam

© 2012, Miriam Mason

Pesto! (Link w/replacements)

This recipe is lifted from AllRecipes Vegan Pesto, with just a few small changes here. The garlic is excluded and in its place red pepper flakes are added to give it a little bite. This recipe may be modified after further experimentation, but my husband couldn't get enough of it. And he's not the one on the low sulfur diet. :)

2/3 Cup pine nuts

1/4 Cup walnuts

2/3 Cup olive oil

1/3 - 1/2 Cup nutritional yeast*

2 bunches of fresh basil leaves

1/4 teaspoon red pepper flakes or more to taste

salt and pepper to taste

Directions

1. Place the pine nuts and walnuts in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.
2. Gradually mix the pine nuts, walnuts, olive oil, red pepper flakes, nutritional yeast, and basil in a food processor, and process until smooth. Season with salt and pepper.

* For those who are sensitive to glutamates, nutritional yeast breaks down into glutamates in the body. I found that once I lowered my sulfur/thiol intake, my other food sensitivities disappeared. But, please follow your own body and its preferences.

This is really good!

Mange,

~Mim

Cucumber Water (Link/Suggestion)

Hey there, sorry for the delays in posting recipes. Dealing with some health issues, which for other mercury toxic people, I'm sure is understandable.

This one is simple as they go but wonderful and feels really good drinking, especially on round, where dehydrating is easy.

Juice a couple of English cucumbers (no seeds) and then put the juice in a canning jar with lid in the fridge.

Now when I want a refreshing drink, I put a splash or two of cuke juice in the bottom of an ice-filled glass and fill the rest up with filtered water. No sugar, nothing else.

This is lovely and refreshing and I got the idea from here. I am always keeping a jar of cuke juice in my fridge from now on. It is complete awesome.

Cheers!
~~Miriam

Gooey Cinnamon Buns (Link/replacement)

Okay, so I just tested this recipe out, because I've been meaning to forever and just haven't had the time. But I did it today. And I can say that this fills the hole that not having store-bought cinnamon buns gives a person. These are delicious!! They were so pretty even before baking I had to take a picture of them:



Gooey Cinnamon Buns with Vanilla Icing brought to you by vegnews.com

Here's the very gooey, very nummy finished product:


These will disappear at warp speed, guaranteed. The only replacement I made was real butter for the margerine. Otherwise, everything else is perfect.

Cheers & happy cinnamon bunning!
~Miriam

Kheer - Indian Rice Pudding (Link/Replacement)

As a child, I went with my family to spend 14 months in India. India is full of incredibly delicious food, but sadly much of the savory cooking includes curries that incorporate cumin, coriander and turmeric. And many dishes are bean-centered, alas, some of my all time favorites. So far, with some sadness, the savory side of India is on pause until I can work out the details with alternative ingredients.

The dessert side of India, however? Wide open! :) This recipe for their delicious version of rice pudding, called Kheer comes from Care2.com's Kheer Recipe, which I have repasted here, minus the yoga and ayurvedic medicine references.

One note, saffron will take your wallet, chew it up and spit it out, it's so expensive. The recipe does *not* require saffron. Instead of saffron, when the you remove the kheer from the heat, add a tablespoon of Rosewater instead. It's lovely that way.

Kheer - Replacements

Yield: 6 to 8 servings

8 cups unsweetened coconut milk
3/4 cup uncooked long-grain rice (usually basmati)
1/8 cup almonds (sliced, slivered, or crushed)
1/4 cup raisins (golden or dark)
1/2 teaspoon freshly ground cardamom seed
2 threads saffron (optional, see above note)
1/4 cup evaporated cane juice (or to taste)

1. Rinse the rice and combine it with milk in a medium pot. Slowly bring to a low boil, stirring so the milk does not scorch. After about 30 minutes the rice should be done—the grains should be plump and almost falling apart.
   
   
2. Add the nuts and raisins, cook for another 1 to 2 minutes, and then turn off the heat.
   
   
3. Take a spoonful of hot milk and pour it over 2 threads of saffron in a shallow dish. After a few moments you should be able to grind the saffron into a paste with the back of a metal spoon. Stir the saffron paste, cardamom, and sugar into the kheer and let it rest, covered, until it reaches room temperature. Then cool in the refrigerator until it is time to serve.

Variations
Try a variety of dried fruits, such as apricots or apples. Swap the almonds for cashews. Substitute honey, maple syrup, or brown rice syrup for sugar. Add a drop of rosewater. Garnish with 1/4 cup crushed pistachio nuts.


This food is comforting, delicious and healthy. The fresh cardomom brings it home for me.

Cheers! (चियर्स)
~Miriam

Vanilla Coconut Cream Candy (Link)

Okay, my first trial of the Coconut Cream Concentrate I posted about a few days back. They are good, but in my opinion, a little bland:

Vanilla Coconut Cream Candy

It's definitely sulfur-free, and healthy and raw, but I would change it up a bit next time. I'd definitely add fresh vanilla in addition to the extract. I'd probably also spice it up a bit with a good teaspoon to teaspoon and a half of freshly ground cardamom. And I'd add more sweetener, either 1/2 cup powdered sugar along with the honey, or a quarter cup of coconut sugar.

The cream all by itself is tasty, but it needs a kick in this combination. If you like very basic bland stuff, tho, this might just fill your cup.

Cheers!
~Miriam

Raspberry Glazed Chicken a la Lisa

Ah, a recipe I don't need to test out, because my friend, Lisa Prague, invented it and I know what a great cook she is already. :)

I maybe post some of her other recipes, but you might want to wander through her GF blog all on your own, and make replacements to her great recipes to add some lovely delish to your repertoire.

Raspberry Glazed Chicken (by Lisa Prague)

I must try this now, soon as my raspberries come into season. Yum!

Cheers!
~Miriam

Sunflower Seed Butter Cookies (Link/Replacements)

Taken from Food.com's Egg-Free Peanut Butter cookie recipe, the only replacement is sunflower seed butter for the peanut butter. This recipe is easy, fast and delicious. My 9 year old helped me bake and test this batch and it's been met with great approval. Note, this would be a great dough for a coconut milk homemade cookie dough ice cream recipe. Will try this when time allows and post it.

For ease, I'll copy it with the replacement here, too, and any small adjustments I made during our trial:

Sunflower Seed Butter Cookies

• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup sunflower seed butter
• 1/2 cup butter
• 1 teaspoon vanilla
• 1 1/4 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda

Directions:

Prep Time: 5 mins

Total Time: 15 mins

1. Mix together sunflower seed butter, sugars, vanilla and butter until well blended.
2. Add all the rest of the ingredients, and beat well until totally combined.
3. Form dough into balls about 1/4-1/2 inch in size, and place on ungreased cookie sheet, mark top of balls with fork.
4. Bake in 375 degree oven for 7-9 min.
5. Remove from oven and let stand on sheet for 1-2 minutes, then transfer to wire rack, cool completely.
6. Store in air tight container.

Mange!
~Miriam

Baklava - Totally (Link)

This one is just a really really really good link for baklava. Make sure you read that first comment below the recipe for some great time-saving (and soggy avoiding) tips on the original recipe.

Also make sure the phyllo dough you use checks out against the high sulfur list. I've not had any trouble with phyllo at all.

This did not last long at out house!

Baklava - AllRecipes

Cheers!
~Miriam