Saturday, October 20, 2012

Best Pancakes Yet Recipe (Link)

If you're reading these recipes, you know by now, I'm a pancake lover.  In fact, pancakes should run for office, they'd win.  ;)  This recipe is killer.  It doesn't matter that there no eggs in it.  Suggest you let the batter sit for 10 minutes to fluff up before cooking these lovelies up.  Don't use soy milk.  I used coconut milk.  Almond milk would also be lovely, or any nut nut milk.  I'm sure rice milk would work, too.  Just no soy.  I used coconut oil for the oil, and I double the recipe every time because they disappear as fast as I can make them.  By far, the BEST pancakes evah.

Best Tasting Pancakes Ever! Vegan or Otherwise

Off to go make these right now!


Tuesday, August 21, 2012

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


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.  :)


Wednesday, July 11, 2012

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! :)

Thursday, June 21, 2012

Michael Symon's Grilled Flank Steak with Bacon Rosemary Corn (Link)

This is recipe tested by another friend, Miryam, who is also practicing the low sulfur diet herself.  She says:
"I have an incredible recipe for you to post on your blog. We had it last night. It's easy, delicious, not too spendy. All good things."
It looks fantastic, and I can't wait to try it myself.

Michael Symon's Grilled Flank Steak with Bacon Rosemary Corn

It looks pretty much like perfection as is, no edits and replacements.  If you are worried about Sherry vinegar, use white instead, although white vinegar is made from petroleum and really isn't "natural" at all.  I'll stick with the Sherry Vinegar, personally.


Sunday, June 10, 2012

Low Sulfur Oatmeal "Buttermilk" Pancakes

This one is an original I did based on soaking the oats for 10 minutes before hand in milk.  Only, I decided sour milk since this can produce a light end product when mixed with baking soda (which is in the baking powder).  We all know what happens when you put vinegar and baking soda together, yes?  Fun science experiment!  Also provides lift in non-egg baking recipes.

Low Sulfur Oatmeal "Buttermilk" Pancakes
Recipe by Miriam Mason

1 tbsp apple cider vinegar
2 cups coconut milk

Put vinegar into a 2 cup liquid measuring cup and then pour the coconut milk over the top of it.  Stir it.  In 5-10 minutes, the vinegar completely sours the milk, and you have a low-sulfur version of buttermilk.

1 cup rolled oats

Put the oats in a bowl and pour the soured milk over them and let them soak for at least 10 minutes.

1 1/4 cup all purpose flour
3 1/2 teaspoon baking powder
1 tsp salt
1 tbsp sugar
1 tsp nutritional yeast

Add in the rest of the ingredients and stir until just mixed.  If the batter is too thick, add a tiny bit more milk.  Pour the batter out by 1/3 cup fulls into a hot skillet and cook each side until very lightly browned.

These pancakes taste really good with fruit on top.  If you like bananas, they're good banana pancakes, too.


Tuesday, April 24, 2012

Oatmeal Raisin Cookies (Link)

Oh yum.  Haven't tried these, but love the sound of them.  Apologies for being missing in action, I truly do need 36 hours in my day.

Savvy Vegetarian Oatmeal Raisin Cookies


Sunday, March 11, 2012

Chicken Stir Fry (recipe)

We love vegetables. In fact, we love tons of vegetables. This stir fry nearly fell out of the wok it was so loaded with lovely vegetables. This is what we made tonight using the Coconut Aminos version of no-soy sauce.

1-1/2 - 2 pounds of chicken breast sliced into strips
2-4 tablespoons coconut aminos
2 teaspoons fresh lemon juice
4 tablespoons cooking oil
2 teaspoons fresh minced ginger
1/2 teaspoon sesame oil
1/2 teaspoon fresh ground pepper
3-4 tablespoons fish sauce (anchovies water and salt, primarily)
2 red bells peppers sliced
2 green bell peppers sliced
1 or 2 shitake mushrooms sliced
2 small zucchini very thinly sliced
1 8 ounce can of bamboo shoots strained
1 8 ounce can of water chestnuts strained

Place coconut aminos and lemon juice in with sliced raw chicken and cover and refrigerate for an hour or more to marinate. Use a wok. When the chicken is marinated, heat cooking oil over medium high heat, and sauté the ginger just until soft and then throw in the chicken over higher heat with its marinade sauce. Keep it moving, it cooks quickly! Cook for only 3-5 minutes, then put in the fish sauce, the pepper, and the sesame oil. Stir for another 30 seconds then add all the vegetables and stir fry for another 3 or 4 minutes until vegetables are still crispy but infused with the sauce. Remove from heat.

Serve with Jasmine rice for a great low sulfur Chinese stir fry dish.


Wednesday, February 1, 2012

Not-Soy Sauce (Product Replacement)

Haven't yet tried this, but have read about a few who have and they say it's slightly sweeter and less salty than soy sauce. I'm excited to try it myself.

Read all about it here:

Once I get a bottle and give it a try, I'm sure I'll be posting recipes. :) I have missed the flavor of a soy sauce-like thing for many dishes.


Wednesday, January 25, 2012

Alton Brown's TBL Panzanella Recipe (link)

I haven't tried this, but I did see it and realized that it's mostly sulfur-free, save some red wine vinegar which could easily be replace with either balsamic or apple cider vinegar. It's "Good Eats" low sulfur, from Alton Brown! :)

Oh, can't wait to try this myself! Yum!

Enjoy enjoy enjoy!

Monday, January 23, 2012

Clay Pot Raspberry Balsamic Chicken (Recipe)

Made this one up last night, with the ingredients we had around.

Clay Pot Raspberry Balsamic Chicken

Start out by soaking your clay pot for at least 20 minutes, both the bottom and the lid completely immersed. While it's soaking make the sauce.

2-3 lbs boneless skinless chicken thighs (or parts)

1 package frozen raspberries, defrosted
1/2 sugar or to taste
2 Tablespoons sherry (optional)
1 Tablespoon white wine vinegar (or distilled white)
1/3 Cup balsamic vinegar
2 teaspoons of annie or other safe dijon mustard
2 Tablespoons extra virgin Olive Oil
Small sprig of fresh rosemary
2 teaspoons salt (we use kosher salt, so a bit more kosher salt)
couple grinds of fresh pepper

Throw everything in a heavy bottom pot and heat over med until everything is well combined and boiling low, then add:

2 Tablespoons corn starts (or 1-3/4 t arrowroot starch) mixed well into
1/4 cup water

Turn the heat to medium high and stir constantly to mix the starch in. Once the mixture thickens just slightly, remove from heat.

Please the chicken thighs (or parts) into the pre-soaked clay pot and then gently poor the raspberry mixture over it, making sure you've coated all the meat well. Cover and place in a COLD OVEN. Turn heat up to 350F and let cook for about 70-75 minutes. Check to make sure the meat in the middle is done through, all ovens are different.

Serve with orange zest and parsly as a garnish. Great over rice or couscous or quinoa on a bed of romain lettuce.


© 2012, Miriam Mason

Thursday, January 19, 2012

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!

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!


Apricot Pork Tenderloin (Sulfur Free) a la Lyla

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

I have but one word: slorp.

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

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.

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