Herbnstyle

When I think of summer my mind quickly goes to baseball, corn dogs, lemonade, and pretzels. I guess I would add shopping but let’s not derail the theme.

Pretzels have always provided great memories while handing out with friends and family whether at a game or the mall pretzels are never too far away. So being on this allergy-friendly journey, which has been hard if I may add, I wanted to bring these memories home and try to recreate the great taste of pretzels by making them gluten-free.

Honestly, this recipe was easier than expected and I would even go as far as you should invite children to make this recipe and make new memories. So let’s make some summertime pretzels!

Ingredients:

• Instant Dry Yeast
• Gluten-Free Flour
• Salt
• Granulated Sugar
• Water
• Baking Soda
• Sea Salt (or Pretzel Salt)
• Vegan Butter
• Egg Alternative
• Mustard or Cheese (for dipping)

Materials

• Mixing Bowl
• Baking Pan
• Whisk
• Cling Wrap
• Large Boiling Pot
• Strainer Skimmer
• Cooking Brush
• Measuring Cups & Spoons

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You cannot have empanadas without dough. This Latin American and Southern European pastry translates to “enbreaded” meaning to wrap or coat in bread. This recipe of Empanada Dough is set to be dairy-free and gluten-free for those who love dough and flaky pastries with food sensitivities this recipe is made for you.

Check out this vegan and gluten-free empanada dough recipe!

Ingredients:

• Gluten-Free Flour
• Xanthan Gum*
• Unsalted Vegan Butter
• Salt
• Flaxmeal
• Vinegar
• Dairy-Free Milk
• Ice Water

Materials:

• Pastry Blender*
• Measuring cups and spoons
• Plastic Wrap
• Mixing Bowls

For a full empanada filling recipe (click here)

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Empanadas Recipe (Click Here)

When I think of Chili I think of fall tailgates and football however there is something about this winter season that has given me a craving for Chili. Back in the day during wintertime my family and I growing up would always pick up fast food chili for dinner after a long day. As a child, I never knew any chili ingredients or how to prepare this classic meal I just knew it was such a warm and hardy treat when my family would eat out.

Since we are on this “health” journey I wanted to make this very popular recipe… Vegan Chili. I know not a mind-blowing invention but being it my first time I wanted to produce a quick and easy recipe for anyone to prepare. If you feel that you “can’t” or “aren’t” good at cooking this is the recipe for you!

Here is my quick easy and flavorful Vegan Chili! You may double back and think you’re eating meat!

Ingredients:

• Beyond Meat
• Sweet Onion
• Garlic
• Bell Pepper
• Chili Seasoning
• Adobo Seasoning
• Vegetable Broth
• Canned Tomatoes
• Red Kidney Beans
• White Kidney Beans
• Beer
• Jalapeño
• Worshishire Sauce
• Cooking Oil
• Bay leaf
• Salt & Pepper

Materials:

• Cooking Stock Pot
• Wooden Cooking Spoon
• Cooking Knife & Cutting Board
• Measuring Cups & Spoons

In your large stockpot on medium-high heat begin to sauté the diced onions and garlic with cooking oil until onions are transparent.

Once onions have cooked, in the same pot begin cooking the plan-based beef until mostly brown.

When plan-based beef begins to cook down, at medium heat begin to add Worshishire sauce, chili seasoning, adobo, tomato paste, and diced tomatoes, jalapeños, and mix until combined.

Next, add vegetable broth and beer followed by the remaining vegetables (red & white kidney beans, bell pepper) and stir.

Tip: beer is optional, however, for a good flavor consider using a “lager” beer.

After adding in beans and peppers, stir in salt, pepper, arrowroot, and bay leaf.

Bring chili to low heat and allow to cook for an Hr to thicken.

Once the beer has cooked down, prepare a bowl of chili, add desired toppings and serve.

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When my birthday comes around if nothing else I am for sure eating my favorite foods. I may eat my typical rice and french fries but if let’s be honest my favorite foods are really sweets and dessert. One of those desserts being the sweet yet sour lemon bars.

Lemon Bars have always been a favorite of mine because honestly, I was always the child that ate lemons whole like an orange or grapefruit. Call me strange but I always have had a love for sour treats and lemon bars are one of those classic desserts that satisfy my love for desserts and sour flavors. Today I have for you all a vegan and allergy-friendly take on the classic lemon bar! Even though this is a healthier take on a classic the flavors are surely not missing in this recipe!

http://https://youtu.be/XGAkBGZX4xk

Here are my Allergy-Friendly Lemon Bars!

Ingredients:

• Gluten-Free Flour
• Lemon Juice
• Vanilla Extract
• Plant-Based Butter
• Arrowroot Powder
• Confectioners Sugar
• Granulated Sugar
• Cooking oil
• Water
• Salt

Materials:

• Medium Mixing Bowls
• Whisk
• 9×13″ Cake Pan
• Large Kitchen Knife
• Parchment Paper
• Plastic Wrap
• Measuring Cups and Spoons
• Sifter

Preheat oven to 325 degrees.

In a medium mixing bowl lightly whisk together dry ingredients (flour, arrowroot, powdered sugar, xanthan, and salt) to begin shortbread. After dry ingredients are combined pour in melted butter and vanilla and mix until a buttery dough is formed.

Tip: In a microwavable dish melt butter in the microwave in 15-20 second intervals until melted

Take a 9×13″ cake pan and line it with parchment paper and begin to mold shortbread dough to cover the bottom of the baking pan.

Tip: When lining the cake pan, ensure parchment paper is over-lined by 2-3 inches above the baking dish. This will be helpful when removing bars from the pan after they have been set. For extra security spray pan with nonstick cooking oil before and after lining with parchment paper.

Once the dough is evenly spread coving the base of the pan place shortbread in the oven to bake for 26 mins or until baked to a light golden brown.

While the shortbread is baking, begin mixing the lemon custard by first combining the dry ingredients (flour, xanthan, sugar, and arrowroot in a medium mixing bowl. After combining dry ingredients, with a whisk begin to incorporate lemon juice, vegetable oil, and water.

Tip: Be sure to taste your lemon custard before adding it to the pan. If you prefer more tang add in more lemon juice if you prefer more sweet add in more sugar to your liking.

Once shortbread has finished baking, pour lemon mixture over the shortbread and place the pan back into the oven for 26-30 more mins until the center of the lemon filling is almost cooked

Tip: You will see light bubbles forming at the top of the filling when done; if the lemon filling has turned brown or creates large bubbles the custard had been overcooked.

When the lemon filling has finished baking allow the pan to cool for an hour at room temperature, uncovered.

After cooled, cover the baking pan with plastic wrap and place in the refrigerator for 2 hours to set.

Once the bars have set, use the parchment paper to remove lemon bars from the baking dish.

Tip: Pull up on the overlined sides of parchment paper and bars should easily remove from the pan.

After removing bars from the pan, powder the top of bars with confectioner sugar and use a large cooking knife to slice dessert into squares and serve.

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I always thought when cooking cabbage rolls that this classic, hardy dish originated in Italy. However, cabbage rolls originated in Germany in the Jewish culture and was later adopted by other European countries.

But, enough of the history lesson. I am bringing an allergy-friendly and vegan twist to this classic. This isn’t the quickest recipe, however, it’s simple and tasty! Not to mention it’s easy on the pockets!

http://https://youtu.be/AWmqrQpKifQ

Here is my Vegan Stuffed Cabbage Rolls!

Ingredients:

• Cabbage
• Plant Beef
• Onion
• Garlic
• Italian Seasoning*
• Balsamic Reduction
• Tomato Paste
• Marinara
• Rice
• Olive Oil
• Arrowroot Powder
• Gluten-Free Breadcrumbs
• Coco Aminos
• Salt & Pepper

Materials:

• 8 Quart Stock Pot
• Medium Saucepan
• Cooking Spoons & Spatulas
• Large Mixing Bowl
• Rectangle Baking Dish
• Measuring Cups & Spoons
• Kitchen Knifes

In your 8qt Stock Pot begin boiling about 3-4qts. of water, while bringing water to a boil begin removing the core of cabbage head with a kitchen knife at the base of cabbage.

Tip: Use a small paring knife and cut around the base of cabbage until the core is loosened, if the core is not budging do not force it, continue to cut around near the center.

Add the head of cabbage to stockpot and cover to allow to cook for 20mins or until softened.

Tip: make sure stock put is deep enough to fit the head of cabbage yet not too deep to removed cabbage from the pot.

While cabbage is softening, in a medium saucepan begin sautéing 3/4 of the diced onions and minced garlic with 1 tbsp of cooking oil.

Once onions turn transparent, add Italian seasoning, balsamic reduction, and tomato paste to the saucepan and mix until onions are coated. Next, add marinara sauce and salt to taste, mix and cover sauce; allow to simmer on low until cabbage is softened and stir occasionally.

Now that cabbage head is softened (and not fully cooked) remove from stove and water and allow to drain and cool and remove tomato sauce from the stove and set 1 cup of tomato sauce to the side.

Tip: Be careful when removing cabbage from the head, use kitchen utensils to remove cabbage will be extremely hot.

While sauce and cabbage cools, prepare meat filling by combining plant beef, rice, GF breadcrumbs, arrowroot powder, olive oil, coco aminos, 1 cup of tomato sauce, and salt & pepper in a large mixing bowl.

Preheat oven to 350 degrees Fahrenheit.

Prep your baking dish, spread half of the remaining tomato sauce in the base of the baking dish.

Begin to prepare cabbage rolls, scoop 1-2tbsps of filling to a leaf of cabbage and roll like a burrito and repeat until the dish is full with 10-12 cabbage rolls.

Tip: Remove the stem of the cabbage leaf and leave the bottom in a “V” shape this will allow for easier rolling and less bulk while cooking.

After filling the baking dish, top cabbage rolls with remaining tomato sauce and cover with aluminum foil and allow cabbage rolls to cook for 1 Hr, allow to cool then serve.

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Gluten-Free is all the talk when it comes to proper digestion and as we know is one of the top 8 food allergies. Standard doughs and bread such as pizza crust tend to incorporate gluten.

While studying allergy-friendly eating I have been learning how to create more gluten-free bread and doughs so here is my gluten-free pizza crust meant for any pizza occasion.

http://https://youtu.be/4U5-Yvg7ykQ

Ingredients:

• Gluten-Free Flour
• Xanthan Gum (gluten alternative)
• Active Yeast
• Plant Milk
• Olive Oil
• Granulated Sugar
• Sea salt
• Arrowroot

Materials:

• Medium Mixing Bowls
• Wooden or Kitchen Cooking Spoon
• Pizza Stone or Cookie Mat
• Measuring Cups & Spoons
• Thermometer
• Kitchen Towel
• Saran Wrap

Begin proofing yeast in a small glass bowl by combining warm milk (110 degrees), yeast, sugar, and olive oil, and allow to rise for 6-10mins.

In a medium bowl, whisk together flour, xanthan gum, and salt.

Once the yeast has been activated, combine wet ingredients with dry ingredients with a wooden spoon or spatula.

Now that ingredients are combined lightly knead the dough with your hands or stand mixer for 5-8 mins.

Tip: If the dough is too sticky try coating your hand with olive oil or water to handle the dough.

After kneading, place the dough into a medium bowl and cover with saran wrap and a kitchen towel and allow to rise for 25 – 30 mins in a dark and cool area.

After your dough finishes rising, place dough on your pizza stone floured with arrowroot powder and roll out the dough into a pizza shape cover with a kitchen towel again and allow the dough to rest for 20 mins.

Tip: For a smooth crust on pizza edges, form the dough in a smooth ball before rolling out with your rolling pin.

Preheat your oven to 400 degrees Fahrenheit.

After your rolled out dough has finished resting, brush a tablespoon of olive oil and allow the dough to bake for 10-15 mins.

Once your dough has been baked place desired toppings, finish baking and enjoy!

(Click Here for full Pizza Recipe)

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I always think about the meals that my mom and dad would prepare for my sister and me when growing up and I quickly realized not many meals were all that simple. Which makes sense as to why my parents aren’t quick to cook now lol!

Meals like sloppy joes or meatloaf were not really made during my early childhood development. And these two meaty meals seemed to be the most flavorful and simple meals that I have had, which always surprised me.

Elaborate meals whether with ingredients or time are great, however, not always the way to go when you have an elaborate schedule.

So I am testing this quick and easy recipe theory by making meatloaf with a twist in 30mins. I have my Layered BBQ Meatloaf Bites!

Layered with what…. well potatoes of course!

Ingredients:

• Plant-Based Beef
• Hash browns
• Onion
• Garlic
• BBQ Sauce
• Dijon Mustard
• Worcestershire Sauce
• Liquid Smoke
• Burger Seasoning*
• Arrowroot
• Vegetable Oil
• Water
• Vegan Crackers

Materials:

• Large Mixing Bowl
• Kitchen Knife
• Spatula
• Muffin Pan
• Whisk
• Small Mixing Bowl
• Measuring Spoons & Cups
• Freezer Bag

Preheat Oven to 425 Degrees Fahrenheit.

With your muffin pan, fill each cup halfway with hash browns. Be sure to pack down hash browns in each cup.

Tip: for best results, in a large bowl toss hash browns with 1tbsp of cooking oil, salt, and pepper before filling your muffin pans. You can also add shredded cheese and burger seasoning if you so desire.

Once hash browns are packed into the muffin pan, place pan into the oven and allow to cook for 10-15mins.

While has browns are cooking, in a large bowl combine, plan beef, onion, garlic, bbq sauce, mustard, Worcestershire sauce, liquid smoke burger seasoning, arrowroot mixture (arrowroot powder, water, vegetable oil) using hands or a spatula.

Place vegan crackers in a freezer bag and break down crackers until they appear like breadcrumbs.

Tip: for even crumbs use a food processor to break down crackers into crumbs.

Once crumbs are formed, mix your crumbs into meatloaf filling until combined.

Remove hash browns from the oven and slightly cool.

Next, begin to add 2-3 Tbsp of meatloaf filling on top of each has brown cup until all filling is used.

Tip: for a final glaze, brush bbq sauce on top of each cup if desired.

Once the muffin pan is filled placed the meatloaf into the oven and allow to cook for 20-25mins.

As a brown crust begins to form remove meatloaf cups from the oven and allow them to cool. If a glaze was incorporated the caramelization should be bubbling. Allow your meatloaf to cook then serve.

Vegan BBQ Meatloaf Cups

Chastiti Johnson

This is a classic bite-size recipe with many layers

Print Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Appetizer, Dinner

Cuisine American

Servings 6 people

Equipment

• Kitchen Knife
• Measuring spoons and cups
• Large Mixing Bowl
• Spatula
• 12 cup Muffin Pan
• Whisk
• Small Mixing Bowl
• Freezer Bag

Ingredients

  

• 4 cups Hash Browns frozen
• 1 Ib Plan-Based Beef
• ½ Yellow Onion diced
• 2 cloves Garlic minced
• ½ cup BBQ Sauce
• 1 tsp Worcestershire Sauce
• 1 tsp Liquid Smoke
• ⅛ cup Dijon Mustard or 2 Tbsp
• Burger Seasoning* recipe below
• 1 tbsp Arrowroot Powder
• 1 tbsp Vegetable Oil
• 2 tbsp Water
• 4 oz Vegan Crackers used Van's perfect 10 crakers

Burger Seasoning

• ½ tsp Brown Sugar
• ½ tsp Onion Powder
• ½ tsp Garlic Powder
• ¼ tsp Clove ground
• ¼ tsp Chili Powder
• ¼ tsp Paprika
• ½ tsp Basil dried
• ½ tsp Salt
• ½ tsp Pepper

Instructions

 

• Preheat oven to 425 degrees
• In a mixing bowl toss hashbrowns with 1 tbsp olive oil, salt, and pepper to taste.
• Next, pack muffin pan cups halfway with seasoned hashbrowns and place the pan into the oven for 10-15mins
• While hashbrowns are cooking, in a large mixing bowl combine hands or spatula plant-based beef, diced onion, minced garlic, bbq sauce, Worcestershire, liquid smoke, and burger seasoning
• Using a small bowl whisk together arrowroot powder, water, and oil; and add to meatloaf filling and combine
• Add vegan crackers to a freezer bag and begin to crush crackers into small crumbs; then add crumbs to meatloaf filling and combine
• Remove hashbrowns from the oven, and allow to slightly cool
• Using a small scoop or spoon incorporate 2-3 tbsp of meatloaf filling on top of each hashbrown cup until all filling is gone from the mixing bowl
• Optional: brush ¼ cup of bbq sauce to coat meatloaf cups
• After all cups are layered with filling, place pan into the oven to cook for 20-25 mins
• Once meatloaf cups are finished cooking remove from oven and allow to cool and serve

Keyword Layered Meatloaf, Meatloaf, Meatloaf Cupcakes, Vegan Meatloaf

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When the temperature starts to drop but work continues to pick up I prefer to grab the quickest meal I can find.

Having an expensive taste of fast food and meals doesn’t always satisfy me. I prefer bougie high-class meals on a budget and meals like a soup can do just that.

As the holidays trickle in I wanted to bring to you a quick and easy recipe that will satisfy your family and friends as an appetizer or wintertime meal that is 5 star!

Today I have my tasty and rich butternut squash soup!

Ingredients:

• Olive Oil
• Onion
• Garlic
• Butternut Squash
• Coriander
• Basil
• Nutmeg
• Paprika
• Nutritional Yeast
• Cinnamon
• Bay Leaf
• Brown Sugar
• Pumpkin Puree
• Vegetable Broth
• Squash Seeds
• Sunflower Seeds

Materials:

• Vegetable Peeler
• Large Kitchen Knife
• Large Cooking Pot
• Wooden Spatula
• Large Kitchen Spoon and Ladle
• Hand Blender or Standing Blender
• Measuring Cups and Spoons

Start by peeling, deseeding, and chopping butternut squash with a large kitchen knife and vegetable peeler. Squash can be chopped into large chunks to save time.

Tip: when peeling and chopping the squash, be cautious of the watery liquid that is released from the squash, this liquid is called “suberin” a protective mechanism which can cause dryness to the hand. I would advise using gloves if prone to dry skin to limit the potential of extreme dryness or blistering.

Once the butternut squash is fully chopped and deseeded set aside.

Reminder: Keep seeds removed from squash and save for later to roast and use as a topping when serving your soup.

In your large cooking pot, over medium heat saute chopped onion and garlic in olive oil and cook until onions are transparent.

Next, add in your pumpkin puree and mix in dry ingredients (coriander, dried basil, nutmeg, paprika, nutritional yeast, cinnamon, and brown sugar) until combined over medium-low heat.

Once combined pour in vegetable broth and add in your chunks of butternut squash, bay leaves, and salt & pepper.

Bring soup to low heat and allow to simmer while covered for 20mins or until chunks of squash have softened.

Reminder: Be sure to remove bay leaves after the squash has softened.

After 20 minutes, take your wooden spatula and lightly mash chunks to ensure your squash is fully cooked.

Once the soup has been mashed, turn off the heat and use a hand blender to puree your soup; your soup should be fully combined to a baby food consistency.

Tip: If you do not have a hand blender, transfer soup to a standing blender and blend until pureed.

After blended, place soup on low heat to reheat the soup to a light boil and serve!

To serve:

Rinse butternut squash seeds or sunflower seeds, toss in olive oil and salt. Place seeds on a cooking sheet and roast in a 425-degree oven for 15 minutes.

After roasted, ladle soup into a bowl and top with roasted seeds and enjoy!

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As you may know, Ricotta is one of the love or hate cheeses that many know to be in Italian dishes such as lasagna. But, like many with having a lactose intolerance tends to put me in a situation to not being able to always appreciate the quality of this dairy-filled ingredient.

There are a lot of great cheese alternatives on today’s market shelves that are vegan or lactose-free. Yet when it comes to nut or soy-free ingredients, there is a limited about of healthy options to choose from especially ricotta.

Today I will be sharing with you how I have been able to recreate this Italian classic not only vegan but top 8 free ingredients! Let’s make an allergy-friendly Vegan Ricotta “cheese”.

Ingredients:

• Sunflower Seeds
• Purified Water
• Oat Milk
• Lemon Juice
• Apple Cider Vinegar (ACV)
• Garlic
• Nutritional Yeast
• Probiotic*
• Parsley
• Basil
• Garlic powder
• Salt & Pepper

Materials:

• Food processor
• Spatula
• Small bowl
• Strainer
• Measuring cups & spoons

In your small bowl steep sunflower seeds in boiling water for 1hr, after an hour drain water from seeds using a strainer.

Tip: be sure to cover the bowl with a small plate to trap steam and heat in the bowl, for optimal results.

In a food processor, blend steeped seeds, oat milk, lemon juice, ACV, garlic, nutritional yeast, and parsley into a paste-like consistency.

Once a paste is formed add fresh basil, garlic powder, and probiotic powder, and pulse until combined

Season with salt and pepper to taste and serve or store in the refrigerator.

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There is something about hardy meals; fast food and desserts are great but hardy meals fill your souls in a different way!

Coming home on a chill fall day sometimes a warm home-cooked meal with vegetables comforts the soul… or is that just me?

Well, one of those recipes that fulfill the cozy home-cooked meal desire is pot pies, chicken pot pies to be exact.

This classic dish prepared a multitude of different ways creates a fullness (not only in my belly) but a fullness that reminds me of family time during my grade school years.

During my childhood, with everyone having busy schedules there was only enough time to prepare frozen chicken pot pies.

However, today I am going to share how I make my top 8 free pot pies from scratch!

Ingredients:

• Vegan Flakey Pie Crust recipe, cold
• Boneless Skinless Chicken Brest*Optional
• Garlic
• Carrots
• Celery
• White Onion
• Frozen Peas
• Russet Potatoes
• Vegan Butter
• Thyme
• Salt
• Pepper
• Arrowroot
• Veggie or Chicken Broth
• Dairy-free milk (unsweetened)

Materials:

• Porcelain Ramekins
• Large Saute Skillet
• Spatula
• Measuring cups and spoons
• Knife
• Small bowl and Whisk
• Rolling Pin

Start by melting your butter on medium-high heat in a large skillet, once the butter has melted add in your minced garlic and onions and let saute.

When onions begin to soften, add carrots, celery, and potatoes and allow to cook for 6-8min. While veggies are cooking in a small bowl whisk together broth and arrowroot until combined and add to the skillet to bring to a simmer.

Once veggies have simmered and softened, add frozen peas, thyme, salt & pepper, and milk, stir and cook for 3-5 mins. Add cooked shredded chicken and allow the filling to rest.

Tip: for vegan pot pies, exclude chicken and prepare recipe like normal

Next, remove cold pie crust from refrigerator, take flour and rolling pin and roll out pie crust and cut into 8 inches.

Tip: this dough should prepare 8-10 eight-inch circles.

Pre-heat oven to 400 degrees Fahrenheit Take a ramekin and fill the bottom with one 8 in. crust circle.

Next, fill the ramekin to the top with hot pot pie filling.

Once filled, top with another 8 in. circle of pie crust dough.

Tip: poke holes into the top of pot pie with a knife this will limit cracking and boiling over while cooking

Repeat steps until all four(4) ramekins are filled.

Place pot pies on a cooking sheet or a cooking mat and cook in the oven for 45-50 mins.

Once pies have cooked and the crusts are golden brown remove from oven and allow the pies to rest for 10-15 mins.

After cooled, serve and enjoy!

Click for Vegan Pie Crust Recipe

Top 8 Allergy Free Chicken Pot Pie

Chastiti Johnson

This is an allergy-friendly homemade classic recipe

Print Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large Saute Skillet
• 4 6oz. Porcelain Ramekins
• Small Bowl and Whisk
• Rolling Pin
• Kitchen Knife
• Measuring Cups and Spoons

Ingredients

  

• 1 Vegan Pie Crust Recipe
• 3 Boneless Skinless Chicken Breast Cooked and Shredded
• 2 tbsp Vegan Butter
• 2 cloves Garlic Minced
• ¾ cup Frozen Peas
• ½ cup Carrots Diced
• 1 White Onion Minced
• ½ cup Celery Diced
• 1 Russet Potato Peeled and Diced
• 2 cups Broth veggie or chicken
• 3 tbsp Arrowroot corn starch alternative
• 1 tsp Thyme
• ½ tsp Salt
• ½ tsp Black Pepper
• ½ cup Dairy-free Milk, Unsweetened used Plain Oat Milk

Instructions

 

• In a large skillet, on medium-high heat, melt butter and begin to saute garlic and onions
• Once onions have softened, add carrots, celery, and potatoes and cook for 3-5mins
• While cooking, in a small bowl whisk together broth and arrowroot until combined
• On medium heat, add arrowroot and broth mixture to the skillet and bring to a simmer for 10 mins
• Next add thyme, salt & pepper, and milk and cook for 6-8mins
• Once the broth begins to thicken add cooked shredded chicken
• Turn off heat and allow pot pie filling to rest and take pie crust from the refrigerator
• With flour and a rolling pin, roll out pie crust dough and cut out eight 8in. circles
• Pre-heat oven to 400°
• Fill the base of ramekin with one circle of pie crust, add in scoops of cooked pie filling until full, and top pie with another circle of pie crust
• Repeat until all four(4) ramekins are full, poke 2-4 holes into the top of each pot pie
• Place ramekins on a cooking sheet to a cooking mat and cook in the oven for 45-50mins.
• Once Pot Pies have fully cooked and crust is golden brown remove pies from the oven and allow to rest for 10-15min
• Once pies have cooled serve and enjoy!

Keyword Allergy Friendly, Chicken Pot Pie, Homemade

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Wow, October ’20 who would have thought we would be here so soon with only 3 months left in the year. But as time flies temperatures drop and jackets become useful again. Fall (autumn) has finally arrived and you can’t do fall without ‘pumpkin spice’.

Since taking on love for top 8 free cooking, especially baking, the fall season is perfect for writing recipes and testing out my favorite autumn goodies. Last year was when I really started using pumpkin spice at home and it all started with a “pot luck” dessert that I call Pumpkin Spice Earthquake Cake which was truly a hit at my office. So this year I decided to take the recipe and create a top 8 free muffins which were a family hit!

So what I have for you to start off my fall meals are my Pumpkin Spice Cream Cheese Swirl Muffins ft. chocolate chips!

These muffins are a sweet and delectable necessity for anyone who desires pumpkin or simply enjoys homemade fall treats with no remorse. Since I was able to write this recipe as not only vegan but top 8 free considered I am excited to share this recipe that is good for breakfast, lunch, or dinner!

The ingredients list consist of:

• Pumpkin Puree
• Vegan Cream Cheese
• Vegan Butter
• Vanilla
• Gluten-Free Flour
• Brown Sugar
• Granulated Sugar
• Pumpkin Pie Spice
• Baking Soda
• Salt
• Dark Chocolate Chips
• Vegetable Oil

First, the key is to combine the wet ingredients separately from the dry ingredients! So in a medium bowl whisk together melted butter, brown sugar, granulated sugar, pumpkin puree, vanilla, dark chocolate chips, and oil.

Tip: be sure your can of pumpkin is puree NOT pie filling. Although they may look the same while cooking ingredients can alter the rising capacity as well as the cooking time.

Next, in a small bowl mix together the dry ingredients (flour, pie spice, baking soda, and salt.

Once wet ingredients and dry ingredients are mixed, sift dry ingredients in wet ingredients bowl and then whisk until fully combined.

Flour Tip: The flour I used today was Sorghum Flour, a whole grain gluten-free alternative to standard all-purpose flour without any wheat properties. This whole grain flour substitute can be used for any baking or cooking purposes.

Once, the wet and dry ingredients are fully combined in a separate bowl you can focus on the creamy and sweet cream cheese mixture by taking your vegan cream cheese, granulated sugar, and vanilla. You want to mix until creamed so feel free to soften your cream cheese if you are having a hard time whisking.

Now for the fun part, prepping our swirl muffins. Take your lined muffin pan and fill 3/4s of each cup with pumpkin batter. Once each cup is filled, place a small dollop of the sweetened cream cheese mixture on top of each cup. At this time you want to preheat your oven to 375 degrees.

Tip: you can line with standard baking cups, however, if you do not have baking cups you can cut small squares of parchment paper and create baking cups to line your pan.

After adding in cream cheese mixture take a toothpick and begin to create swirls in each cup to lightly combined the creamed mixture with the pumpkin batter.

At this point, your oven should be preheated. Place the tin pan into the oven to bake for 18-22mins.

Tip: When first writing this recipe I realized that I did not have enough baking soda and did not get the rise that I wanted so as a tip be sure when making muffins you are putting enough baking soda so the muffins don’t drop!

After about 20mins the muffins should be fully baked and ready to remove from the oven. Once removed allow the muffins to sit for 2-3mins to cool and enjoy!

While still warm you will be able to taste the moist texture of the muffin with the creaminess of the cream cheese swirl and melted chocolate

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As the summer season comes to a close and fall starts to begin we think of all the great post-Labor Day events in a “Normal World.” Most may think of back to school or football, however, I quickly think of the fair.

Pandemic or not mid September is for the local state fair! And what is memories of a state fair without food? Turkey Legs, Corn Dogs, Lemonade, and my personal favorite Funnel Cake.

We all know that majority if not all, fair food isn’t classified as top 8 free! So as we tackle my fair food favorites, achieving a top 8 free and tasty recipe is my main goal!

Therefore today I will be sharing how to make top 8 free vegan funnel cake!

Vegan Funnel Cake

Chastiti Johnson

This recipe is top 8 free

Print Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Cuisine American

Servings 4 9″ Cakes

Equipment

• Medium Bowl
• Whisk
• Squeeze Bottle
• Deep cooking pot
• Sifter
• Spatula and Tongs

Ingredients

  

1 Egg (Alternative)

• 1 Tbsp Arrowroot Starch
• 1 Tbsp Vegetable Oil
• ¼ Cup Water

Funnel Cake

• 2 Eggs* egg alternative
• ¼ Cup Granulated Sugar
• 1½ Cups Dairy-Free Milk
• 1 tsp Vanilla
• 1½ tsp Baking Powder
• 2 Cups Flour
• Confectioners Sugar for toppings
• Cooking Oil for frying

Instructions

 

• Prepare egg alternative for two eggs by combining arrowroot, vegetable oil, and water in a small bowl
• In a medium bowl begin to cream the egg and sugar, once mixed slowly add in milk and vanilla
• Once wet ingredients are mixed, whisk in baking powder and flour until a thin pancake-like consistency
• Transfer batter into a squeeze bottle and begin to heat up cooking oil on medium heat over the stove
• Once cooking oil reaches 365°, begin to dispense batter by drizzling into the oil to form a funnel cake shape (about 9" in diameter)
• Fry cake for 2-3 mins or until light golden brown and flip cake to fry for 2-3 more mins
• Once light golden brown on both sides remove the cake from oil and let rest on paper towels or baking rack
• For serving, transfer funnel cake to plate and sift confectioners sugar and add any favorite toppings on funnel cake and enjoy

Keyword Cake, Dessert, Funnel Cake, Sweet Treats, Top 8 Free, Vegan

Since learning about “Top 8 food allergies” and knowing that one of my major intolerances is Soy… it has been a mission to find healthy soy-free foods.

Often times a lot of healthier snacks and cooking products tend to be filled with soybean oils, proteins, or sauce especially Asian meals.

The most popular health food item is Tofu! Tofu is a meatless protein that is often used for meat alternatives made out of soybean.

However, just like oil and water, a Soybean Allergy and Tofu just don’t mix!

So, I learned about Pumfu which is a Tofu alternative made out of pumpkin seed.

Just like me to need an alternative to the alternative… wow!

So today we have one of my favorite recipes: Pumfu Thai Curry Lettuce Wraps

Pumfu Thai Curry lettuce Wraps

Chastiti Johnson

This recipe may contain products with fish

Print Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Thai

Ingredients

  

Lettuce Wraps

• 8 oz Pumfu 1 package
• 1 Tbsp Oyster Sauce may contain shellfish product
• 2 Tbsp Coco Aminos Soy Sauce alternative
• 1 Tbsp Worcestershire Sauce may contain fish product
• 1 Yellow Onion Diced
• 1 Tbsp Rice Vinegar
• 2 tsp Minced Garlic
• 1 tsp Ginger
• Salt & Pepper to taste
• 1 Head Butter lettuce Chilled
• Sesame Seeds For garnish
• 2 Medium Carrots shredded and chilled for garnish

Sweet Sauce

• 2 Tbsp Brown Sugar
• ¼ Cup Water
• 1 Tbsp Coco Aminos Soy Sauce Alternative
• 1 Tbsp Rice Vinegar
• 1 Tbsp Ketchup
• 2 tsp Lemon Juice

Spicy Mustard Sauce

• 1 tsp Yellow Mustard
• 1 Tbsp Thai Curry Paste adjust for more or less spice
• 1 tsp Water

Instructions

 

Sweet Sauce

• In a small bowl whisk together brown sugar and water until crystals dissolve
• In the same bowl whisk in aminos, vinegar, ketchup, and lemon juice until combined
• Once mixed cover bowl and place into refrigerator to chill

Spicy Mustard Sauce

• In a small bowl whisk together mustard, Thai paste, and water until combined
• Once mixed cover bowl and place into refrigerator to chill

Lettuce Wraps

• In a medium-size bowl crumble 1 pack of pumfu until grounded
• In a small bowl whisk oyster sauce, aminos, and Worcestershire
• Combine oyster/amino/worcestershire sauce with ground pumfu until evenly coated
• Chop medium onion into small-to-medium dices
• In a small bowl mix together garlic, ginger, and vinegar
• On medium heat add coated pumfu to a lightly oiled medium skillet and cook for 5mins
• Once heated add in diced onion, garlic/ginger/vinegar mixture, and salt & pepper and cook 5-8mins or until onions have softened
• After completely cooked, remove pumfu from skillet

Build Lettuce Wrap

• Gather rinsed butter lettuce, shredded carrots, sweet sauce, and spicy mustard sauce from refrigerator
• Take 1-2 butter lettuce leaves and add a small scoop of cooked pumfu and top with sesame seeds and carrots
• Combine Sweet and Thai Mustard Sauce to your liking and coat dressed lettuce wrap

Keyword Gluten Free, Lettuce Wraps, Organic, Pumfu, Recipies, Soyfree, Thai, Vegan

When it comes to appetizers fried onion rings quickly come to mind.

Most of the time they are beer battered and deep fried.

However, for some reason thick battered onion rings have never appealed to me.

So we are going to be making light and flakey onion rings.

Ingredients:

• 1 Sweet Onion
• 1 cup Vegan Buttermilk*
• 1/2 cup Gluten Free Flour
• 1/2 tsp Baking Powder
• 1 tsp Oregano
• 1 tsp Paprika
• 1 tsp Garlic Powder
• 1 tsp Salt
• 1 tsp Pepper
• Avocado oil spray

Directions:

Tip: If you don’t have vegan buttermilk take mix 1 cup of dairy free milk and 1 Tbs of vinegar (or lemon juice)

Tip: You can thicken onion coat by repeating dredging process

5. Spray onions with avocado oil and cook onion rings in air fryer at 350 degrees for 10-15mins

Serve & Enjoy