I Love Amy!!!!!


amy's veggie lasagne

LOOK! Just LOOK at what she has made now!

I haven’t actually tasted it yet, but I almost ran my tongue over the computer monitor.

I am not making this up.

In fact, I’m looking for my car keys so I can go to the local freak food store in search of this tasty treat.

Sure, I can make my own. But it’s too much fun to buy a box of frozen something, like I’m perfectly normal in the area of food toleration like the other folks at the store. Sauntering with my cart, as I casually throw a frozen dinner into my basket, like I haven’t a care in the world what the ingredients say.

It’s like a little secret, held between Amy and me.

I will say that the one drawback to this lasagna is that it does contain tofu. Why they had to add that pesky little critter in there, I’ll never know. But if a small amount of soybean doesn’t bother you, you can be in on the ‘Amy and Me Secret’ too, with our clandestine grocery cart contents.

Thank you, Amy. And thank you Daiya. You have just brought a smile to this cold, blustery, winter’s day.

Happy Instant Gratification!  

Gingerbread. Allergy Free and No One Will Ever Know!


Gingerbread Man

What are the holidays (or even winter, for that matter) without a warm serving of gingerbread?

Not much, in my estimation.

So I created a recipe that is both allergy and taste bud friendly so our winters and holidays won’t be filled with gingerbread-less gloom.

Here is what you’ll need (the sugar forgot to show up for the photo shoot, but he should be on the list):


First, grease a 9×13 pan and set your oven to 350.

Next, cream together 1/2 cup sugar (or 1/3 cup agave) and 1/2 cup Earth Balance.


Next, add 1 chicken or duck egg OR 1 TB ground flaxseed with 3 TB water (or Ener-g egg replacer works nicely as well), 1/2 tsp vanilla and 2/3 cup molasses (do not use dark molasses. That would be bitter.) Blend well.


Now, add 2 1/2 cups GF flour blend, 1 1/2 tsp baking soda, 1 tsp ginger and 1 tsp cinnamon. Blend well.


And then your batter will look like this:


But don’t worry, because now you will add the 1 cup of hot water. And please, for the love of your kitchen ceiling, DO NOT BLEND IN THE WATER WITH THE MIXER! Hand stir it in. Please. Or you’ll be up until two in the morning cleaning your ceilings and everything else within a twenty mile radius. Or, you can simply hold a towel or waxed paper over the bowl while mixing on very, very low speed. If you dare.


When you’re done with that step, you’ll have a batter that looks very unappetizing. Ah, but looks can be deceitful!


Spread batter into your greased pan:


Bake at 350 for 25-30 minutes or until toothpick inserted in the center comes out clean. Remove from oven and cool for about 10 to 15 minutes on a wire rack.


Serve on paper plates. Really. I only put this piece on my grandmother’s china for you all.


And top with Rich Whip or coconut milk whipped cream (Refrigerate 1 can coconut milk for an hour. DO NOT SHAKE! Open the top side and scoop out the solid coconut. Add sweetener, if desired, and whip to your favorite consistency.)


And then gloat, because you get to have gingerbread just like everybody else.

Gingerbread: No Dairy, Gluten, Eggs or Other Funky Stuff

  • 1/2 cup sugar or 1/3 cup agave
  • 1/2 cup Earth Balance
  • 1 chicken or duck egg OR 1 TB ground flax seed and 3 TB water, mixed together (Ener-g Egg Replacer works nicely as well)
  • 2/3 cup light or original (not dark!) molasses
  • 1/2 tsp vanilla
  • 2 1/2 cups GF flour
  • 1 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 cup very hot water

Preheat oven to 350. Grease a 9×13 pan.

Cream sugar and Earth Balance. Add egg or replacer, molasses and vanilla. Blend well. Next, add gluten free flour, soda, cinnamon and ginger. Blend. Stir in hot water or cover bowl with towel or waxed paper and blend on the lowest possible setting. 

Spread batter in prepared pan. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean.

Cool on a wire rack for ten to fifteen minutes. Cut into squares and serve with dairy free whipped cream.

Happy Indulging!

Pasta Fagioli! Yes, you can eat that too!

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Forget everything you’ve ever heard about Pasta Fagioli (pronounced ‘fa-shool’. or ‘fah-jool’. Take your pick).

You’ve probably heard that you’ll never, ever, ever eat it again because it’s full of gluten, dairy and all things off limits.


I am here to turn that frown upside down.

But without pictures. I’m so sorry.  Basketball season for three of my teens has begun and I hab a code *sniff*. No time for pictures. But I’m still gonna share my recipe. With links! Fair? Fair.

Let’s get started.

Pasta Fajioli – No Gluten, No Dairy, No Eggs, No Soy, No Yeast

  • 2 cans (15 oz each) small white beans, drained
  • 1 (29 oz) can tomato puree
  • 1 (14 oz) can crushed tomatoes (The orgininal recipe that I tweaked for allergies calls for stewed tomatoes, of which we are not fans. If you like stewed tomatoes, by all means, go ahead.)
  • 1 Tbs EACH crushed basil, oregano, rosemary
  • 1 tsp salt (or more to taste, if desired)
  • 1/4 tsp pepper
  • 4 green onions, chopped finely
  • 2 celery stalks, thinly sliced and chopped
  • 2 carrots, peeled, sliced thinly and diced
  • 3 Cups broth (beef or chicken) OR water
  • 2 Cups uncooked small pasta (spirals, macaroni or broken spaghetti works well) **
  • 1 lb cooked and seasoned ground beef, drained
  • Optional: shredded Daiya cheese for topping

In a 4 or 5 quart saucepot, combine all ingredients except pasta and Daiya. Bring ingredients to a boil over medium high heat. Reduce heat to low. Cover and allow to simmer for 20 minutes. Add pasta and simmer, uncovered, and stirring occasionally, for an additional ten minutes or until pasta is al dente.

Ladle into bowls and garnish with Daiya, if desired.  Makes six servings.

**Should you choose to use brown rice pasta in this recipe, it would be a splendid idea for you to pre-cook your pasta then add it to the soup when it is ready to be served. If you choose to add it directly to the soup, remember, rice pasta makes the cooking water quite starchy and all that starch will be in your soup. Kinda icky. That is why I recommend the quinoa pasta for this dish.

Happy Cold Weather Comfort Foods!

Espresso Peppermint Mocha Crinkles

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pep choc crinkles

This, my friends, is what Christmas tastes like.

WARNING! Before you make these, you may want to purchase the Insanity or Jillian Michaels workout videos. Because you’re going to eat them all. You won’t be able to stop! They are so devastatingly delicious.

Espresso Peppermint Mocha Cookies
  • 2 cups GF flour 
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (yes, you read that right) baker’s cocoa powder (such as Hershey’s)
  • 2/3 cup white sugar 
  • ¼ cup brown sugar
  • ½ cup vegetable oil (I used extra light olive oil)
  • 1.5  Tablespoons espresso powder, ground super fine in a coffee grinder 
  • 4  eggs OR the equivelent in egg replacer
  • 1 teaspoon pure vanilla extract
  • 1/4 to 1/2  teaspoon peppermint extract (Amount is depending on how ‘pepperminty’ you like it – the smaller amount will give a hint of peppermint while the full amount will definitely make the peppermint take center stage. Do not double your extract if you double the recipe or it will be too overpowering.)
  • ¼ cup powdered sugar (for rolling the cookies)

Combine all of your wet ingredients and blend with a stand or hand mixer. Next, blend together your dry ingredients in a separate bowl and then add to wet ingredients. Blend until mixed well and ingredients form a dough.

If using GF flour, you may notice that the mixture is a bit dry. Mine was, so I gradually added small amounts of  unsweetened almond milk until I felt it was the right consistency of cookie dough. Not too dry or wet but tacky to the touch.

Optional: Cover the bowl with plastic wrap and allow the dough to chill in the refrigerator for at least 4 hours. I did not do this. I wanted to get at these cookies!
When you are ready to bake your cookies, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. (Do this step if you can. It’s a great kitchen tool!)
Roll the dough into 1 Tablespoon sized balls. Dip half of the dough ball into the powdered sugar, then place the ball onto the prepared cookie sheet, powdered sugar-side up. Place the dough balls at least 1 inch apart on the cookie sheet. When you have filled a cookie sheet, very lightly and gently press down on each ball, slightly flattening it.
Bake the cookies on the center rack of the oven for 8-9 minutes, until the cookies begin to crack on top, and the visible insides of the cookies appear gooey.  Do not over bake the cookies, as they will become dry and crumbly.  Let cookies cool on sheet for a few minutes before transferring to wire rack. 
And proceed to eat the entire batch. Not really. Yes, really. Really.
Happy Delicious Days!

Schar Rolls Shout Out!

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Today’s post is dedicated to delicious Schar Rolls.

Free of most of the major allergens, they make hamburger night a snap!

And I don’t know about you, but if I don’t have to make hamburger buns, I really don’t want to.

But some brands sold at stores are sometimes just so…. so….dry.

But not these babies! In fact, I sometimes love to toast them and spread them with Earth Balance.

They are so very yummy! And soft!

I have purchased them locally at Walmart, Fred Meyer, Rosauers, Whole Foods, Natural Grocers and Jake’s Gluten Free.

And I also got to thinking: I wonder if The Shropshire Slasher eats Schar rolls?


Say that ten times fast.

Happy Hamburgering!

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