Not only are we vegan, but due to food allergies and intolerances my children and I are also gluten, soy and corn free. My husband is just vegan. But, since I do most of the cooking, he is gluten, soy and corn free most days!
Now getting things that are free of these allergens is soooooooo hard! I spent so much time researching the names that these allergens can be listed as. I also spent a lot of time reading labels. But, after a while I just decided to use the products we are certain are safe and if I feel like it, I might check out another product.
Navigating products was really stressful for us in the beginning of this journey and we ended up getting exposed to allergens a lot in the beginning. So I decided to cook from scratch. As it is right now, the only things we have in our house that are canned is tomato paste. We don’t buy substitute meats (even if the contained things we could eat).
Buying “flour” that we can use is extremely expensive, so we stick with the most inexpensive ones we can get- cassava, garbanzo, occasionally sorghum, hence the ingredients I the recipes I post.
So our grocery list pretty much always contains these items:
– A wide variety of peas
– a wide variety of fresh fruit and vegetables
– frozen mango and strawberries
– gluten free oats
– garbanzo and cassava flour
– grape seed oil
– olive oil
– coconut oil
– turmeric (I use so much turmeric It isn’t funny)
I’ m getting better at being creative with recipes and I am still trying to find other things that go along with our dietary requirements.
Being vegan and allergen friendly takes a bit of work, but you just “do what you gotta do!”
Oh and did I mention that we actually were able to eat at a local restaurant that catered to our specific dietary needs. No one got sick so it definitely looks like they were pretty good at being able to cater to our allergy needs.
Happy 2014 everyone!
I started 2014 by making black bean brownies this morning and also with a massive fail.
Let me first start out by saying that the brownies were delicious! Yum.
The recipe is below.
2 cups cooked black beans
3/4 cup gluten free rolled oats
1 tsp cinnamon
3/4 cup cocoa powder
1 vanilla bean
1/4 cup grape seed oil
1 1/2 cups raw sugar
1/2 cup water
Set oven to 350. Remove vanilla from bean like shown here. Blend all ingredients until smooth. Pour batter into a greased square dish preferably 8 “X 8” . Bake for 25 minutes until the sides pull apart from the pan and the top is dry, especially around the center.
Allow brownies to cool, before cutting into squares.
Now to the fail…
So I was there blending my brownie batter ((in my cheapo blender) and the sides needed to be scraped. So I got a plastic spoon, and opened the top of the blender and decided to scrape the sides and give it a little swirl at the top to help it blend properly. (Yeah I am already laughing typing this). Well, my husband came up behind me while I was scraping down the batter and “LO AND BEHOLD” I dropped the spoon right in the blender. And would you believe he stood there and had the audacity to ask me “what are you doing?” while the blender was there making a tremendous amount of noise as it blended the plastic spoon.
Well you would imagine that the result was wasted batter and a destroyed spoon. Here is a picture of the spoon is below.
Can I blame my husband for this mishap?