Note- I edited this and added some info on nut milks and nut and fruit butters and a note about vegan and celiac websites...and still adding at the bottom...see edits.. added some links too.
What do they say you can eat? You didn't list oatmeal, spelt, quinoa, amaranth or teff flour (or grain),peanuts and peanut butter and oil, some fruits, some vegetables, white beans, walnuts, chickpeas(garbanzo beans), potatoes (white and sweet), coconut (coconut milk),sesame, lemon, garlic, lime,etc...
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Vegan websites will have more dairy free and egg free recipes, but some of your restricted items. Celiac websites will have wheat and gluten free recipes, but some of your restricted items.
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Chickpea omelette
http://www.vegan-food.net/recipe/20/Besan-Chick-Pea-Flour-Omelette/ (chickpea omelette)
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Flax seeds (can substitute for eggs...1 TBSP flax ground in blender with 3 TBSP of water),
http://www.chooseveg.com/flax-smoothie.asp (blueberry flax smoothie video)
Also box mixed Ener G egg replacer...found in health food stores..
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You can try making milks out of nuts, beans and grains that you are not allergic to (ie amaranth, quinoa, kamut , oatmeal, and beans(white navy beans, great northern beans,etc) and nuts (pistachio, peanut, brazil, macadamia, hazelnuts and butters and oils). With the nuts, beans and grains you cook them, run them thru a blender with some of the cooking water and seive out the pulp and refrigerate (can add sweetners and vanilla or cocoa). Some of these "milks" will be different color than white...
You can make flours by running grain or bean (not nuts)thru a flour mill or coffee grinder (with beans you might have to roast in oven or skillet first...but I don't think you have to).With nuts, run them thru a blender to fine grit for "flour" (can replace some flour in breads, but not all..still gritty) .
And you can make nut butters out of them or buy the corresponding nut butter.Here are some links to making nut butters..
Nut Butters
http://www.101cookbooks.com/archives/000750.html (pistachio/almond butter)(can leave out the almonds and make pure pistachio or substitute another nut)
http://rubies.articledirectoree.com/articles/recipes/non-dairy-cheese-recipes-2_17.html (general rules)
You could possibly make BEAN butters if you deep fry dried beans and grind in blender or roast in oven or skillet and blenderize them (or food processor them) with enough oil to facilitate it...but THAT IS HARD ON A BLENDER!! (have not tried just heard about it)
Fruit butter spreads (ie apple butter)
http://www.recipeatlas.com/extrasrecipes/butterrecipes/
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here is my recipes for Oat milk and oat cream and oat "ice cream"...it is a little gummy...you could substitute some coconut milk to cut down on gummy if you want..can buy it or make coconut milk...see recipe for that below. Also so gummy that you could probably leave the few TBSP of flour out ...(it was converted from a peach ice cream recipe)
Liquefied Oatmeal, Oat Milk and Oat Cream Recipes for Oatmeal-In-Disguise
(Proportions are for a 1 gallon recipe of Oatmeal-In-Disguise)
Liquefied Oatmeal (need approx 5 ½ cups for 1 gallon of ice oatmeal)
2 1/8 cups oats
4 ¼ cups water
¼ tsp. salt
½ cup sugar
1 tray of med ice cubes (medium tray containing approx. 1 cup of water)
OR ½ tray of large ice cubes (large tray containing approx. 2 cups of water)
Bring water and salt to a boil, add oats and cook for one minute, stirring constantly. Remove from heat, let cool 5 minutes, add sugar and stir in. Add ice cubes. Stir in and allow them all to melt. When oatmeal is neither too hot nor too cool to work with, place in 1 cup proportions in a blender at a time, and gradually increase speed from grate, grind, etc. to liquefy. Pour into a separate bowl and continue until all the oatmeal is liquefied.
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OAT MILK (need 4 ¼ cups for 1 gallon of ice oatmeal)
(Basic proportions- 1 cup liquefied oatmeal to 2 cups water to 1/6 cup sugar to ¼ cup oil)
In a 5 cup blender mix and blend well:
1 ½ cups liquefied oatmeal
3 cups water
1/6 cup sugar (2 ½ TBSP)
3/8 cup vegetable oil
Set aside in a separate bowl, until needed.
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Oat Cream (need 6 cups for 1 gallon of ice oatmeal)
(Basic proportions- 3 1/3 cups liquefied oatmeal to 1 cup water to ¼ cup sugar to 2/3 cup oil)
In a 5 cup blender mix and blend well:
3 1/3 cups liquefied oatmeal
1 cup water
¼ cup sugar
2/3 cup vegetable oil
Pour into a separate container and set aside until needed (add the sixth cup below in also).
Then for the SIXTH cup of Oat cream (i.e., only using a 5 cup blender)blend:
3/4 cup liquefied oatmeal
¼ cup water
1 tsp. sugar
1 TBSP vegetable oil
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Peach Oatmeal-In-Disguise (1 gallon recipe) (fake ice cream)
This is apparently heavier than ice cream, so you need to triple the original ice cream recipe to double the results.
6 generous cups crushed fresh ripe peaches (approx. 12 med. Peaches)
1 cup sugar
3/8 tsp. almond extract
3 cups sugar
3/8 tsp. salt
6 TBSP flour
6 TBSP. vegetable oil (or 2 eggs substitute)
4 ½ cups oat milk (see recipe)
6 tsp. pure vanilla extract
6 cups oat cream (see recipe)
See recipe for liquefied oatmeal and make that, then from that make the oat milk and oat cream (see recipes).
Combine peaches with 1 cup sugar and almond extract. Set aside.
Combine the 3 cups of sugar, salt and flour in a saucepan. Blend in the corn oil and ¾ cup of the oat milk. Add remaining oat milk and cook over low heat until mixture coats a metal spoon, stirring constantly. Remove from heat and cool.
Stir in pure vanilla extract and oat cream. (Add 2 cups of water if you want it to fluff up more and stir in.)
Pour into a 1 gallon freezer can. Place can in freezer tub. Cover with lid. Put on gear case and adjust it until the handle turns easily. Pack with coarse ice cream salt and crushed ice. Turn the crank (if non-electric) until it begins to slightly resist, the mixture is then half-frozen. Remove the gear case. Wipe off lid so that no salt gets into the ice cream.
Remove lid and add crushed peaches.
Cover with lid, adjust gear case and pack with salt and ice as in above proportions. Turn crank (if non-electric) with increased speed until it is too hard to turn. (Iced oatmeal is frozen at this point.)
Remove gear case, lid and dasher. Pack down ice cream with a spoon. Either repack ice cream in another container, or cover can with a piece of cloth or aluminum foil. Replace lid. Cork or cover hole in top of lid. (Drain water out and packed ice.) Put ice cream in freezer for several hours to firm. Makes approx. 1 gallon.
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Recipe for 4 Gallons of various flavors of Fruit Oatmeal-In-Disguise
(Mix together the basic batter as before, cook, cool and divide into 4 portions.)
(Mix each portion of fruit separately with its sugar and almond extract (if called for).
Set aside 4 bowls for each flavor of fruit:
In each bowl put:
6 cups crushed fruit
1 cup sugar (see below , some fruits take more sugar)
***3/8 tsp. almond extract, if the fruit is peach or cherry, otherwise omit***
Other Ingredients:
12 cups sugar
1 ½ tsp. salt
24 TBSP flour (1 ½ cups minus 1 TBSP)
24 TBSP vegetable oil (1 ½ cups minus 1 TBSP) (or 8 egg substitute)
18 cups oat milk
(6 tsp. pure vanilla extract PER EACH GALLON PORTION, when called for. It depends on fruit.)
24 cups oat cream
See recipe for liquefied oatmeal and make that, then from that make oat milk and oat cream (see recipes for those also) and set each aside until called for in recipe.
Combine each fruit with 1 cup sugar (depends on fruit …see below) and IF PEACH OR CHERRY FLAVOR, almond extract. Set aside.
Combine the 12 cups sugar, salt and flour in 8 qt. saucepan. Blend in the corn oil and 3 cups of the oat milk. Add remaining oat milk and cook over low heat until mixture coats a metal spoon, stirring constantly. Remove from heat and cool. DIVIDE INTO 4 EQUAL PORTIONS.
Stir in pure vanilla extract (6 tsp. per each portion) WHERE CALLED FOR BY TYPE OF FRUIT INVOLVED , and 6 cups of oat cream in EACH of the 4 portions. (OPTIONAL-Add 2 cups of water per each portion to make the ice oatmeal fluff up more.) Follow the rest of the directions for making ice cream from the original recipe. Just make 4 batches.
FLAVORS:
Peach: 6 cups crushed peaches
1 cup sugar
3/8 tsp. almond extract
(ok to use the vanilla extract in batter)
Blueberry: 6 cups crushed fresh or frozen blueberries (approx. 2 of 1 lb packages)
1 ½ cups sugar
(omit almond extract, and omit vanilla extract from batter)
Note-crush blueberries by pushing with a metal spoon into a mixer gently)
Bing Cherry- 6 cups fresh or frozen bing cherries, pitted and cut in halves (approx 3 of 12 oz. packages)
1 cup sugar
3/8 tsp almond extract
(ok to use vanilla extract in batter)
Applesauce and Cinnamon- 6 cups of unsweetened applesauce (half chunky and half smooth)
1 ½ cup sugar
cinnamon to taste (about 6 tsp)
(omit almond extract)
(ok to use vanilla extract in batter)
Strawberry- 6 cups fresh or frozen strawberries, cut in halves (about 2 of 1 lb packages)
1 ½ cups sugar
(omit almond extract)
Note- if vanilla extract is used in batter, it gives a banana-type flavor to the strawberry ice
oatmeal. This is neither good nor bad, just interesting.
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for this recipe, get some dried garbanzo beans (chickpeas), white navy or great northern beans, toast them in the oven or a skillet and then grind them into flour in a flour mill or coffee bean grinder...(you can grind flax seeds in a coffee grinder also)...for the milk, try coconut milk.
WHEAT-FREE AND GLUTEN-FREE PIZZA CRUST
This crispy pizza crust tastes so delicious that your guests won't know it's wheat and gluten-free. You can hold a slice in your hand and it won't crumble! You may also shape the dough into four individual pizzas.
1 tablespoon gluten-free dry yeast
2/3 cup brown rice flour or bean flour
1/2 cup tapioca flour
2 tablespoons dry milk powder or non-dairy milk powder*
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin powder
1 teaspoon Italian herb seasoning
2/3 cup warm water (105 degrees F)
1/2 teaspoon sugar or 1/4 teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar
Cooking spray
Preheat oven to 425 degrees F.
In medium bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian herb seasoning on low speed. Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix in bread machine on dough setting.)
Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11 x 7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to contain the toppings. Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with your favorite sauce and toppings. Bake for another 20-25 minutes or until top is nicely browned.
Serves 6.
Crust only: Calories 138, Fat 1 g, % Fat Cal 8%, Protein 2 g, Carbohydrate 30 g, Cholesterol 0 mg, Sodium 286 mg, Fiber 2 g Exchanges - Carbohydrate 2, Fat 1/4
* Dairy Alternative: 2 tablespoons tapioca flour or sweet rice flour in place of the 2 tablespoons dry milk powder or non-dairy milk powder. However, the crust won't brown as nicely.
http://www.recipelink.com/clippings/clippings.html
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Substitutions (vegan)
http://lancaster.unl.edu/food/ciqsubs.shtml
http://asiarecipe.com/substitute.html (substitutions in asian recipes)
http://kitchen.robbiehaf.com/EmergencySubstitutions.html
http://www.theppk.com/veganbaking.html (vegan substitutions in cooking)
http://www.netcooks.com/Substitutions.html
Substitutes (vegan for eggs)
http://www.veganrepresent.com/forums/archive/index.php?t-3106.html (several egg substitutes, flax seed and eggless baking)
http://www.celiac.com/st_prod.html?p_prodid=840&p_catid=70&sid=91hH9H1jt5DS3Pb-08107426987.f8 (flax seed or Ener G)
http://www.veganrepresent.com/forums/archive/index.php?t-4941.html (flax eggs)
http://www.vrg.org/nutshell/vegan.htm#egg (egg substitutions)
http://www.theppk.com/veganbaking.html
http://vegweb.com/index.php?PHPSESSID=dc64addf203243c8498d4ebaa6907199&topic=15403.0 (vegan substitutions)
http://www.chooseveg.com/recipe_tips.asp (egg substitutions)
Tips
http://www.chooseveg.com/recipe_tips.asp (vegan cooking tips)
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Here is a quick overview of the various healthy gluten-free flours and their attributes (I left out the ones you are allergic to):
Amaranth is a whole grain dating back to the time of the Aztecs. It is high in protein (15-18%), and contains more calcium, folic acid, Vitamin A, C, and E than most grains. The flavor is similar to that of graham crackers without the sweetness.
Bean Flour is a light flour made from garbanzo and broad beans. When using this flour in your favorite recipes, replace the white sugar with brown or maple sugar (or combine with sorghum) to cut the bitter taste of the beans.
Nut Flours are high in protein and, used in small portions, enhance the taste of many baked goods. Finely ground nuts added to a recipe increases the protein content and allows for a better rise. It is a great substitute for non-fat dry milk powder in gluten-free recipes. We like it so much we always make the substitution. Keep refrigerated.
Quinoa (keen-wah), a staple food of the Incas, is a complete protein containing all 8 amino acids as well as a fair amount of calcium and iron. High in some B vitamins and folic acid.
Teff is an ancient grain from Ethiopia, now grown in Idaho. It is always manufactured as a whole grain flour, since it is difficult to sift or separate. A good source of protein, calcium, iron, fiber, and B vitamins.
Cross-contamination at the factory can cause diet compliance issues for the gluten intolerant. Call or write the manufacturers of your preferred flours to inquire about factory and field practices.
Many people may wonder why I use just one recipe for bread. It is really a template that can be changed to suit your own tastes, preferences, or dietary needs.
http://www.celiac.com/st_prod.html?p_prodid=840&p_catid=70&sid=91hH9H1jt5DS3Pb-08107426987.f8
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Wheat Flour Substitutions per cup (only listed the ones you can have)
Grain (Flour) Amount
Oat1-1/3 cups
Potato3/4 cup
Tapioca1 cup
http://www.ellenskitchen.com/faqs/glutfree.html
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Another chart from a question on yahoo answers:
One cup wheat flour:
-Wheat-free Alternatives Containing Gluten:
1 cup spelt flour (high gluten)
7/8 cup kamut flour (high gluten)
3/4 cup oat flour (low gluten)
7/8 cup rye or triticale flour (low gluten)
3/4 cup barley flour (moderate gluten)
-Gluten-Free Flour Alternatives
7/8 cup amaranth flour
3/4 cup bean flour
5/8 cup potato flour
7/8 cup quinoa flour
1/2 cup ground nuts or seeds
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Teff flour info
http://www.teffco.com/ (place to buy teff flour online)
http://www.amazon.com/dp/B000EDM6BO?tag=glutfreegirl-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=B000EDM6BO&adid=1CQDKF2E3WCNPHK9Z8MQ& (teff for sale online)
http://www.teffco.com/recipes.html (teff recipes..see links on right side)
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Injera is a pancake spongy bread made in Ethiopia from teff grain..here are 3 recipes..
INJERA
Ingredients:
3/4 cup teff, ground fine (this may be done either in a flour mill or in a
blender after moistening in 3 1/2 cups water)
salt
sunflower or other vegetable oil
1. Mix ground teff with 3 1/2 cups water and let stand in a bowl covered with a dish towel, at room temperature, until it bubbles and has turned sour. This may take as long as 3 days. The fermenting mixture should be the consistency of pancake batter (which is exactly what it is).
2. Stir in salt, a little at a time, until you can barely detect the taste.
3. Lightly oil an 8- or 9-inch skillet (or a larger one if you like). Heat over medium heat. Then proceed as you would with a normal pancake or crepe.
Pour in enough batter to cover the bottom of the skillet. About 1/4 cup will make a thin pancake covering the surface of an 8-inch skillet if you spread the batter around immediately by turning and rotating the skillet in the air.
This is the classic French method for very thin crepes. Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack.
4. Cook briefly, until holes form in the injera and the edges lift from the pan. Remove and let cool.
Yields 10 to 12 injeras.
http://www.cs.cmu.edu/~mjw/recipes/ethnic/injera.html
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this website has pics of injera and how it is made (ignore the recipe..has wheat flour..)
http://www.exploratorium.edu/cooking/bread/recipe-injera.html
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Injera (from teff flour)
(must be prepared 2 to 3 days ahead of use)
1 1/2 lbs. teff (grain found at health food stores)
4 cups of water
Salt
Prepare the Injera:
Mix the teff and water and let stand at room temperature in a covered glass or ceramic bowl for three days. When the mixture bubbles, it should smell a bit sour, and have the consistency of pancake batter. Mix in about 1 tsp. of salt. This should stop the fermentation. You must immediately cook the teff. Oil the bottom of a large, heavy-bottom frying pan (cast-iron is best). Heat the pan at a medium-high temperature, when a few drops of water sizzle away quickly, it is hot enough to begin. Then pour in enough batter to cover the base of the pan. Cook until holes form on the face of the injera and the edges lift from the pan. Do not turn over. Remove and let cool.
http://www.pbs.org/wnet/africa/php/recipes.php?dish=ethiopia/ethiopia_recipes_lo.html
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Injera, Yet'ef (from teff flour)
Yield: 1
Ingredients:
1 1/2 lb t’ef flour
6 cups water
2 pkt yeast
Method:
This is the recipe for injera made from t'ef flour off Exotic Ethiopian Cooking
Sift t'ef into deep mixing bowl. Add water gradually and working with your fingers to avoid lumps. Work into a dough. In another pot dissolve yeast in some warm water. Add to the flour. Mix. Leave the dough uncover until fermentation starts (the tef will rise to the top), 2 or 3 days. Discard the water. Separately boil cups of water. Add 1 cup of the dough to the boiling water. Put on the stove (make sure it's warm), and stir continuously. When it becomes thick, remove and cool down. Return to the original pot. Add more water, cover and let stand until it rises. Now you are ready to finally cook the thing. Preheat oven to about 420 degrees (use a non-stick pan or a pancake pan). Pour about 4 cups of the mixture into the pan, starting at the edge and going in circles towards the center. Cover and cook for 2-4 min s. The rim of the injera will rise when it's done. Remove immediately
http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=136809
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Hummus is a chickpea spread for sandwiches..made with sesame butter (tahini) and lemon juice and garlic...
Classic Hummous
Ingredients
·One (19 oz.) can cooked chickpeas (garbanzo beans), drained and rinsed OR 2 cups cooked chickpeas
·1 tbsp. tahini (sesame seed paste)
·1 tbsp. lemon juice, about half a lemon
·1 large clove garlic, roughly chopped
·1-2 tbsp. water, to thin, if necessary
Instructions:
1.You can use either a hand blender or food processor to make this hummous. If using a hand blender, you'll need at least a two cup capacity cup. Either way, add about half the chickpeas and start to blend.
2.Gradually add in the tahini, lemon juice, garlic, but not the water.
3.Keep blending until the volume reduces slightly and the texture becomes more smooth, then add the rest of the chickpeas.
4.Blend until desired consistency is reached - chunkier is good for sandwiches, while a thinny dip may be desired for pita chips.
5.Add 1-2 tbsp. water if necessary while blending.
6.Stir in any additions, garnish, and serve!
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Whipped chickpea, spinach, and potato spread
Chickpea spread:
1 cup dried chickpeas, rinsed and picked over
1 small new potato (Yukon Gold, Yellow Fin, etc), peeled and quartered
5-6 handfuls of spinach, washed well
1 small red onion, chopped
zest of one lemon
juice of 1/2 lemon, approx.
salt and pepper
1/4 cup extra virgin olive oil
warm water
chives for garnish (opt)
Prepare beans and potato:
Soak the garbanzos overnight. Drain soaking liquid, and refill with enough water to cover the beans by about an inch. Bring water to a boil, reduce heat, and allow to simmer until beans are tender. Add the potato to the pot (or cook it in another water-filled) until tender, another 10 minutes or so. Drain any extra water at this point and set beans/potato aside.
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Walnut-Flaxseed Hummus
Instead of sesame tahini, this hummus recipe uses walnuts and flax seed, which are rich in important Omega-3 fatty acids. The result is milder-tasting than traditional hummus, but equally delicious. An added bonus: People following the Eat to Live nutritional program can eat this without guilt!
1 16-ounce can (or 1 1/2 cups) cooked chickpeas, drained
1-2 cloves garlic, peeled
1 ounce (about 1/4 cup) walnuts
1 tbsp. ground flaxseeds
1/4 cup water or chickpea cooking liquid
1/8 cup lemon juice
1/8-1/4 tsp. ground cumin
1/4 tsp. paprika
dash cayenne or chipotle chili powder
Toss the garlic into a running food processor, and process until thoroughly chopped. Add the walnuts, and process until they are in tiny pieces. Add the chickpeas, flaxseed, and 1/4 cup of water (or cooking liquid). Begin blending and add the lemon juice. Continue blending until the mixture is smooth, adding a little more liquid if necessary. Add 1/8 tsp. of the cumin, the paprika, and dash cayenne, and blend for another minute, and taste to check the seasonings. If needed, add more cumin and lemon juice.
Serve as a dip for veggies, a filling for pita bread, or atop a salad.
http://www.fatfreevegan.com/appetizers/hummus.shtml
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Jalapeno Lime Hummus
1 16-oz. can chick peas or garbanzo beans, drained, rinsed
Juice of one large fresh lime
2 tablespoons peanut butter
3 cloves fresh garlic
2 heaping tablespoons pickled jalapenos
1-2 tablespoons olive oil
2 tablespoons fresh cilantro leaves
cumin, to taste
red pepper flakes, to taste
a pinch of sea salt
Combine all of the ingredients in a food processor until smooth.
Serve with fresh organic carrot sticks. It's also fabulous with organic blue [or gold] corn chips.
Makes about 3 cups.
http://glutenfreegoddess.blogspot.com/2006/03/jalapeno-lime-hummus.html
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Latvian Beet Soup (minus hardboiled eggs and sour cream)
6 - 8 large, fresh beets, 14 - 16 medium sized ones, or two dozen tiny new ones
1 - 2 handfuls of rolled oats
6 - 8 medium-sized potatoes
3 - 4 beef bouillon cubes
Wash beets well, and cut off the roots. If using large beets, dice into large chunks. Put beets into a large Dutch oven or stock pot, and cover with water. Bring to a boil, and cook until beets are soft (about 10 - 20 minutes, depending on the size of the beets).
Drain off the water, and let the beets cool. Meanwhile, peel the potatoes and dice them (cubes about 1/2 to 1 inch in diameter). Put about 2 - 2 1/2 quarts of water into large pot. Add bouillion cubes, rolled oats , and potatoes. Bring to a boil, then simmer until potatoes are soft.
Meanwhile, put the cooled beets into a Cuisinart or blender and blend to desired size and texture. Add beet mixture and stir all together, until beets are heated through.
Pour over them a couple of ladlefuls of the beet soup, and get ready for raves!
Serves 8 - 12.
http://www.angelfire.com/al2/LatvianStuff/Beetsoup.html
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Chickpea Sweet Balls Recipe
Sweet, Spiced Balls of Chickpea Flour
Mix together in a large saucepan:
2 1/2 cups chickpea flour
1/2 cup vegetable oil
1/3-1/2 cup ghee
powdered almond (opt.)
Sauté over low heat, stirring frequently, for 20-25 minutes until softened to the consistency of peanut butter and slightly browned.
Take off the heat and cool for about 5 minutes, then add:
2 cups granulated sugar
1/2 teaspoon cardamom powder
Mix well. Let cool for as long as possible, at least 30-60 minutes. The balls are easier to form when the ingredients are room temperature. Make into 1” balls by squeezing about 1 heaping teaspoon of dough back and forth from one hand to another. Continue this process until each ball is firm and shiny. The mixture will be crumbly at first, and it takes a number of passes between your hands for the ball to form. If you are finding the mixture too crumbly, be sure you have let it cool enough. Some people find using a melon baller helps the process. As a last resort, add a little more melted ghee.
*or equal parts uncooked cream of wheat and all-purpose white flour
http://www.ivcooking.com/p269_12.php%22%3EChickpea
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Berry Bean Blast
Makes 4 servings (about 6 ounces each)
Preparation Time: 5 to 8 minutes
1 can (15 ounces) Navy beans or Great Northern beans or 1 1/2 cups cooked dry-packaged Navy beans or Great Northern beans, rinsed, drained
1 1/2 cups orange juice
2 cups quartered strawberries
2 to 3 tablespoons honey
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
6 to 8 ice cubes
Preparation
Process all ingredients, except ice cubes, in blender until smooth. Add ice cubes and blend until smooth. Serve in glasses.
TIP: Berry Bean Blast can be made 1 to 2 days in advance; refrigerate, covered. The drink will thicken in the refrigerator; stir in orange juice or cold water for desired consistency. Frozen strawberries can be used; if using frozen berries, ice cubes will not be needed.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
http://www.americanbean.org/RecipeBook/Recipes/Snacks%20Desserts/Berry%20Bean%20Blast.htm
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Preparing Coconut Milk from Fresh Coconuts
Pierce the eyes of a fresh coconut, drain the liquid inside and place the coconut on a rack and bake in a 325F pre-heated oven for about 30 minutes.
Remove the coconut from the oven, let it cool a bit and crack it with a hammer so that the shell breaks into several pieces.
Remove all the coconut meat from the shell, peel off the brown skin and cut the meat into very small cubes.
Place the meat in a blender, add hot water to just cover all of the meat and blend until finely grated.
Place a sieve covered with cheese cloth over a bowl and pour the coconut meat and water into the sieve squeezing handfuls of the coconut meat to extract as much liquid as possible into the bowl.
Discard the squeezed coconut meat and refrigerate the coconut milk that has been extracted into the bowl. Refrigerate the milk and use within 1 or 2 days.
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Baba Ghanouj
Ingredients:
1 large eggplant (Western, "globe" variety or Italian works here)
Olive oil to taste
1-2 cloves garlic, chopped
1/2 teaspoon salt, plus more to taste
3-4 tablespoons tahini paste
1/4cup water
1/4-1/2 cup lemon juice, to taste
optional garnish: chopped parsley, pomegranate seeds
Method:
Preheat oven to 375 degrees. Slice eggplant in half, lengthwise, and place on a baking sheet. Roast until flesh is extremely tender and thoroughly cooked, about 1 hour. Brush olive oil on top of eggplant halves if flesh appears to drying out. Remove from oven and allow to cool slightly. Drain off any resulting liquid.
With a teaspoon, scoop out flesh and place into the bowl of a food processor. Add garlic and salt, and puree gradually, using pulse setting. Add tahini and pulse. Finally add water and lemon juice, and pulse-puree. Taste for salt and tartness, and adjust accordingly.
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This calls for rice..try substituting amaranth or quinoa or kamut? Or just leave it out..and add more beans..
Vegetarian Bean-Stuffed Cabbage Rolls
Serving Size: 6
1 head of cabbage
--Sauce--
8 oz. tomato sauce
6 oz. tomato paste
1 cup onion -- finely chopped
2 cloves garlic -- crushed
2 tsp. Sugar
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. Pepper
--Filling--
1 lb. white beans, canned
1 cup onion -- finely chopped
1 cup brown rice, cooked (substitute another grain or bean)
1 tsp. oregano
1/2 tsp. dried basil
1/4 tsp. Salt
1/4 tsp. pepper
Carefully remove 12 large outside leaves from the cabbage. Place leaves in a large pot of boiling water and boil 5 minutes. Remove leaves from water, place in a colander, and run under cold water for a few minutes. Drain.
To prepare sauce: combine all sauces ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat to medium-low, cover, and simmer 15 minutes.
To prepare filling: place beans in a large bowl. Mash slightly with a fork or potato masher. Add remaining filling ingredients and mix well.
To assemble: preheat oven to 350 degrees F. Lightly oil a 9 x 13-inch baking pan or spray with nonstick cooking spray. Divide filling evenly and place each portion near the base of a cabbage leaf. Roll leaves up tightly, folding in the sides as you roll. Place rolls stem side down in prepared pan. Spoon sauce evenly over rolls.
Cover Tightly and bake 1 hour.
http://www.fatfreevegan.com/veggies/veg-bean.shtml
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Here are links to sorbet recipes..
http://www.vegfamily.com/vegan-recipes/desserts/lemon-sherbet.htm (lemon vegan sherbet)
http://www.vegan-food.net/recipe/1033/Lemon-Ice/ (lemon ice)
http://www.chezbettay.com/drts_icecream.html (vegan fruit sorbet..see left side)
http://www.vegan-food.net/recipe/380/Cranberry-Sorbet/ (cranberry sorbet vegan)
http://www.cooksrecipes.com/desserts/frozen-dessert-recipes.html (lots of sorbet recipes)
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Here are some links to drink recipes..
Lemonade (different versions)
http://coffeetea.about.com/od/lemonade/r/classiclem.htm (classic)
http://free-toddlers-activity-and-discipline-guide.com/support-files/lemonade.pdf (lots of recipes, incl. beet)
http://www.balduccis.com/recipes/index.html#blueberry (blueberry)
http://www.chetday.com/freesmoothierecipe.htm (with watermelon..freedom vanilla)
http://www.smoothieweb.com/category/fruit-smoothies/peach-smoothies/ (peach cobbler)
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_28729,00.html (honey vanilla)
http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=8214 (rhubarb)
http://www.recipelink.com/cookbooks/2005/0609803492_2.html ( apple juice and beet juice)
http://www.recipezaar.com/180513 (banana lemon twist..vegan)
http://www.recipezaar.com/180513 (strawberry lemon twist..vegan)
http://www.mamashealth.com/recipe/bev/spikelemon.asp (lemonade de provence)
http://www.lisaekus.com/chefadventures/issues/2003/summer/watermelon.htm (watermelon)
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27702,00.html (lemon granita)
Shirley Temple and non alcoholic drinks
http://www.drinksmixer.com/drink1923.html (shirley temple 1)
http://www.drinksmixer.com/drink3399.html (shirley temple 2)
http://www.drinksmixer.com/drink7959.html (shirley temple 3)
http://www.wikihow.com/Make-a-Shirley-Temple-Cocktail (shirley temple 4)
http://www.ruf.rice.edu/~stact/SOHB/MocktailRecipes.pdf (mocktail recipes)
http://www.drinksmixer.com/cat/8/ (non alcoholic drinks)
http://www.drinksmixer.com/cat/8/2/ (non alcoholic drinks 2)
http://www.drinksmixer.com/cat/8/3/ (non alcoholic drinks 3)
http://www.maddorangecounty.org/drinks2.htm (non alcoholic, MADD)
http://www.madd.org/madd_programs/0,1056,2526,00.html (non alcoholic, MADD 2)
http://www.tgifridays.com/mixology/nonalcoholic.htm (TGIFridays recipes)
http://www.freedrinkrecipes.com/nonalcoholic-drinks-recipes.html (non alcoholic drinks)
http://cocktails.about.com/od/mocktailmocktail/Mocktail_Recipes.htm (non alcoholic drinks)
http://josta.mervernation.com/how.html (making Jost energy drink)
http://www.wikihow.com/Make-Ginger-Ale (making ginger ale)
http://www.wikihow.com/Make-Root-Beer (making root beer)
http://www.greydragon.org/library/brewing_root_beer.html (making root beer)
http://www.wikihow.com/Make-Cream-Soda (making cream soda)
http://en.wikipedia.org/wiki/Coca-Cola_formula (making coca cola)
http://www.floras-hideout.com/drrecipes/non-alco-Classic.html (non alcoholic drinks)
http://www.netcooks.com/recipes/Beverages.html (this has some non alcohol recipes and some are not)
Slushie Recipes
http://www.recipegoldmine.com/bevslush/bevslush.html
http://www.foodiesite.com/pages/drinks.jsp
http://www.cooksrecipes.com/beverages/iced_fruit_beverage_recipes.html
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Here are some smoothie recipes, you could try substituting oat milk, coconut milk, or white bean milk for the milk....just remember to add sugar, corn syrup or sweetner and maybe vanilla or cocoa flavoring, etc. to the milk so it will taste good..
Smoothie Recipes
General link lists
http://healthycooking.suite101.com/article.cfm/smoothie_recipes
http://www.smoothieweb.com/category/
http://www.recipegoldmine.com/bevsmoothie/smoothie.html
http://www.floras-hideout.com/drrecipes/non-alco-Shakes.html
http://www.bhg.com/home/Smoothie-Recipes.html
http://www.soymilkquick.com/juicesmoothies.html
http://www.chetday.com/smoothierecipemenu.htm
http://food.yahoo.com/search?p=smoothie&fr=ush-food&toggle=1&cop=&ei=UTF-8
http://allrecipes.com/recipes/breakfast-and-brunch/beverages/ViewAll.aspx
http://www.fabulousfoods.com/features/smoothies.html
http://www.recipezaar.com/recipes.php?q=smoothies
http://www.razzledazzlerecipes.com/icecream/shakes.htm
http://www.smoothieweb.com/category/vegetable-smoothies/ (vegetable smoothies)
http://www.fabulousfoods.com/recipes/beverages/smoothies/vegsmmoth.html (vegetable smoothies)
http://www.soya.be/recipes/smoothie-recipes.php (soymilk or tofu smoothies)
http://www.soymilkquick.com/soy-milk-recipes.html (soymilk or tofu smoothies)
http://www.cooksrecipes.com/beverages/smoothie_recipes.html
Specific smoothies
http://healthycooking.suite101.com/article.cfm/pumpkin_smoothie (pumpkin)
http://www.recipezaar.com/179829 (vegetable smoothie)
http://healthycooking.suite101.com/article.cfm/tropical_smoothie_recipe (tropical)
http://healthycooking.suite101.com/article.cfm/pineapple_coconut_smoothies (pineapple coconut)
http://healthycooking.suite101.com/article.cfm/chocolate_cherry_smoothie_recipe (chocolate cherry)
http://www.recipezaar.com/180513 (strawberry lemon smoothie)
http://www.veganrepresent.com/forums/archive/index.php?t-2901.html (blackberry, lime, pineapple, banana, flax smoothie)
http://www.chooseveg.com/flax-smoothie.asp (blueberry flax banana smoothie video)
http://www.soymilkquick.com/soy-milk-recipes.html (soymilk smoothies)
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Here is my vegan list edited for your foods as best I can...
Amaranth recipes
http://www.ivu.org/recipes/extras/amaranth-j.html
http://chetday.com/amaranth.html (scroll down for recipes)
http://www.nuworldamaranth.com/content/resources/recipes.asp (lots of recipes, incl. Breads)
http://www.wheatandgrain.com/recipes.html (pancakes and muffins and cake)
Bean Cooking and cooking times
http://www.chezbettay.com/basics_beans.html (cooking times for various beans)
Bread
http://www.vegan-food.net/recipe/190/Potato-Bread-Gluten-and-Yeast-Free/ (potato bread)
http://allrecipes.com/Recipe/Very-Simple-Spelt-Bread/Detail.aspx (spelt bread..sub oat milk or coconut milk)
http://www.sfn.saskatoon.sk.ca/business/steephill/speltrec.html (spelt…lots of recipes, incl pie crust, pancakes, bread, banana bread)
http://www.histakes-spelt.com/site/1413379/page/845607 (spelt bread, banana bread, rolls)
http://www.nuworldamaranth.com/content/resources/Recipes/all/Breads/default.asp (amaranth bread recipes)
http://www.wheatandgrain.com/recipes4.html (bread, waffles, cookies, rolls, pie crust)
Buttermilk or sour milk (try this)
Use ½ TBSP (1 ½ tsp.) apple cider vinegar to ½ cup coconut milk or oat milk. Let stand a few minutes. (For single recipe)
Cabbage rolls(vegetarian)
http://www.fatfreevegan.com/veggies/veg-bean.shtml (bean stuffed cabbage rolls)
Cheese (vegan)
http://www.vegan-food.net/recipe/317/Basic-Seed-Cheese-Raw/ (basic seed cheese)
http://rubies.articledirectoree.com/recipes/non-dairy-cheese-recipes_2.html (Lessarella cheez….sub arrowroot for cornstarch)
http://rubies.articledirectoree.com/recipes/non-dairy-cheese-recipes_3.html (pimento cheese…sub sunflower seeds for cashews)
http://rubies.articledirectoree.com/articles/recipes/non-dairy-cheese-recipes-2_4.html (pimento cheese brick…sub tahini for cashews)
http://rubies.articledirectoree.com/articles/recipes/non-dairy-cheese-recipes-2_7.html (golden sauce)
http://rubies.articledirectoree.com/articles/recipes/non-dairy-cheese-recipes-2_8.html (chee sauce)
http://rubies.articledirectoree.com/articles/recipes/non-dairy-cheese-recipes-2_12.html (gee whiz spread)
Crockpot (vegan)
http://www.savvyvegetarian.com/recipes/slow-cooker-recipes.php
Egg substitutes
http://www.veganrepresent.com/forums/archive/index.php?t-3106.html (several egg substitutes, flax seed and eggless baking)
http://www.celiac.com/st_prod.html?p_prodid=840&p_catid=70&sid=91hH9H1jt5DS3Pb-08107426987.f8 (flax seed or Ener G..and use of almond flour with Ener G)
http://www.veganrepresent.com/forums/archive/index.php?t-4941.html (flax eggs)
http://www.vrg.org/nutshell/vegan.htm#egg (egg substitutions)
http://www.theppk.com/veganbaking.html (egg substitutions )
http://www.chooseveg.com/recipe_tips.asp (egg substitutions)
http://www.chooseveg.com/flax-smoothie.asp (video explains about flax smoothie (can use oat milk or coconut milk…and how to make flax eggs in a blender)
Egg(less) Omlets
http://www.vegan-food.net/recipe/20/Besan-Chick-Pea-Flour-Omelette/ (chickpea omelette)
Grain Cooking and cooking times
http://www.chezbettay.com/basics_grains.html
Ice Creams (sorbets only)
http://www.vegan-food.net/recipe/1033/Lemon-Ice/ (lemon ice)
http://www.chezbettay.com/drts_icecream.html (vegan fruit sorbet..see left side)
http://www.cooksrecipes.com/desserts/frozen-dessert-recipes.html (lots of sorbet recipes)
http://www.recipeatlas.com/dessertrecipes/sorbetrecipes/mangosorbetrecipe.html (mango sorbet)
http://www.recipeatlas.com/dessertrecipes/sorbetrecipes/ (several sorbets)
Macaroni and cheese (vegan) (you would have to adjust these recipes with a pasta from grains you can eat and flours, etc and sub soy milk with other milk, sub oils
http://www.chezbettay.com/dinrs_macncheese.html (with premade vegan cheese)
http://www.veganrepresent.com/forums/archive/index.php?t-1343.html (Bryanna’s Mac and cheese)
http://www.veganrepresent.com/forums/archive/index.php?t-233.html (PETAs mac and cheese)
http://www.veganrepresent.com/forums/archive/index.php?t-2098.html (mac and cheese, vegan)
http://grazingrecipes.blogspot.com/ (best macaroni and cheese)
Nut Butters
http://www.101cookbooks.com/archives/000750.html (pistachio/almond butter…sub more pistachio for almonds)
http://rubies.articledirectoree.com/articles/recipes/non-dairy-cheese-recipes-2_17.html (general rules)
Nutella (copycat) (iffy…might be able to adapt recipe)
http://inlimine.net/archives/2005/02/28/vegan_nutella (hazelnuts and chocolate)
Oat flour recipes
http://www.completerecipes.com/78297.htm (oat flour muffins..sub egg replacer and oat milk with vinegar for buttermilk…(try this)Use ½ TBSP (1 ½ tsp.) apple cider vinegar to ½ cup coconut milk or oat milk. Let stand a few minutes. (For single recipe)
http://www.cooks.com/rec/view/0,195,159175-237197,00.html (oat flour pancakes)
Quinoa recipes
http://www.quinoa.net/Recipes/Holiday_Recipes/holiday_recipes.html ( wheat free quinoa stuffing)
http://www.quinoa.net/Recipes/recipes.html (quinoa recipes)
http://www.gfrecipes.com/quinoa.txt (quinoa recipes)
Pizza dough
http://recipes.epicurean.com/recipe/17640/chickpea-flour-pizza.html (chickpea flour pizza dough)
Spelt Recipes
http://allrecipes.com/Recipe/Spelt-Noodles/Detail.aspx (spelt noodles..try using olive oil for eggs and some xanthan gum for aeration if desired)
http://allrecipes.com/Recipe/Very-Simple-Spelt-Bread/Detail.aspx (spelt bread)
http://www.sfn.saskatoon.sk.ca/business/steephill/speltrec.html (lots of recipes, incl pie crust, pancakes, bread, banana bread)
http://www.histakes-spelt.com/site/1413379/page/845607 (spelt bread, banana bread, rolls)
http://www.fatfree.com/recipes/grains/shiitake-spelt (shitakke with spelt)
http://www.pkdiet.com/recipespeltporridge.htm (spelt porridge)
http://www.wheatandgrain.com/recipes4.html (bread, waffles, cookies, rolls, pie crust)
Teff recipes
http://www.teffco.com/ (place to buy teff flour online)
http://www.amazon.com/dp/B000EDM6BO?tag=glutfreegirl-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=B000EDM6BO&adid=1CQDKF2E3WCNPHK9Z8MQ& (teff for sale online)
http://www.teffco.com/recipes.html (look to tiny links at right side)
http://chetday.com/teff.html (scroll down for recipes)
http://marilee.us/teff.html (link page to teff info and a few recipes)
http://www.cybermacro.com/Macrobiotic_Recipes/CyberMacro/Teff_Recipes_by_Leslie_Cerier/ (teff recipes..scroll down)
Whipped topping
http://www.recipezaar.com/129857 (chocolate topping…try substitute coconut milk and coconut oil? )
http://www.recipezaar.com/110009 (twinkies recipe…try substitute coconut milk and coconut oil?)
Veggie Loafs
http://www.fatfreevegan.com/beans2/1254.shtml (adobo bean loaf)
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Here is a bread recipe..
Potato Bread (Gluten and Yeast Free)
INGREDIENTS
250 grams / 8 ounces potato flour
4 heaping tablespoons finely ground nuts
2 tablespoons oil
4 teaspoons baking powder
1 teaspoon sugar
2 1/2 egg replacers
Pinch of salt
115 milliliters / 4 fluid ounces water
METHOD
Put egg white replacer, water and salt in a bowl and whisk vigourously until it stands in stiff peaks.
Sieve together the potato flour and baking powder. Add to the peaked mixture with the rest of the ingredients and beat to a smooth paste.
Put into a well oiled tin and bake at 205C/400F for 35 minutes. Turn out to cool.
NOTES
Best eaten same day.
http://www.vegan-food.net/recipe/190/Potato-Bread-Gluten-and-Yeast-Free/
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Try oat milk or coconut milk in this..
Very Simple Spelt Bread
"Utterly Simple Spelt Bread made without yeast, so you won't have to wait all day to enjoy fresh bread."
Original recipe yield:
2 big loaves
PREP TIME 5 Min
COOK TIME 1 Hr 10 Min
READY IN 1 Hr 15 Min
INGREDIENTS
·8 cups spelt flour
·1/2 cup sesame seeds
·1/2 teaspoon salt, or to taste
·1 tablespoon blackstrap molasses
·2 teaspoons baking soda
·4 1/4 cups milk (sub oat milk or coconut milk)
DIRECTIONS
1.Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
2.In a large bowl, mix together the spelt flour, sesame seeds, salt, molasses, baking soda and milk until well blended. Divide the batter evenly between the prepared pans.
3.Bake for 1 hour and 10 minutes in the preheated oven, or until golden. Placing a tin of the same size over the top of the loaf while baking gives it a lovely crust.
http://allrecipes.com/Recipe/Very-Simple-Spelt-Bread/Detail.aspx
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Edit- Here is an answer on IBS and cow's milk and fibromyalgia and TB that I gave to another person on YA
Fibromyalgia, IBS, Crohn’s and MycobacteriaTB in milk
Fibromyalgia is said to be linked to IBS (irritable bowel syndrome) and spastic bladder. I have been reading questions and answers in the vegetarian section and one link suggested that cow's milk can have mycobacterium bovis (similar to tuberculosis) that can form spores that are resistant to being killed off in the high heat of pasteurization and the people on the website suggested that that may be the cause of IBS.
Here are some links.
http://www.notmilk.com/t.html (M. Bovis and cow's milk)
http://www.gulfmd.com/general%20medecine/Tuberculosis.asp?id=14 (M. Bovis can cause TB)
http://www.pharmcast.com/Patents100/Yr2005/Mar2005/030105/6861053_Bowel030105.htm (patent for a treatment of IBS and fibromyalgia with anti-microbials or protobiotic agents,etc...links fibromyalgia to IBS to Raynaud's syndrome)
and to small intestinal bacterial overgrowth...mentions Mycobacterium paratuberculosis)(interesting...seems to cure a few too many diseases?)
http://focosi.immunesig.org/pathobacteria.htm (scroll down about 1/8 of the page down in the gram postitive section to see the links of mycobacterium paratuberculosis to milk..how it survives pasteurization and linking it to Crohn's disease and IBS)
Tuberculosis germs can affect or move to other parts of the body besides the lungs..including the spinal cord and brain, which is the reason why patients who test positive for tuberculosis but have no active (lung) disease are recommended to be treated with antibiotics, since the TB germ is merely kept “locked up” or under control by body defenses, not killed…
http://www.neurologyindia.com/article.asp?issn=0028-3886;year=2003;volume=51;issue=1;spage=52;epage=54;aulast=Mathai (TB in cerebrospinal fluid)
http://www.mnwelldir.org/docs/history/biographies/louis_pasteur.htm#Pasteurization (pasteurization does not kill typhoid, coli bacillus, and tuberculosis are not killed by the temperatures used, and there have been a good number of salmonella epidemics traced to pasteurized milk…and the temps used destroy any antibacterial properties of milk)
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