WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Friday, July 5, 2013

Just a Few Pics...

Fresh ground chicken burger grilled. On a homemade gluten free hamburger bun that I used dehydrated onion on instead of sesame seeds. Homemade mustard with a bit of horseradish for bite, egg free mayo seasoned with garlic and fresh rosemary, No-tomato roasted red pepper. Abby had one minus the tomato, but the pic was pretty with the tomato grown in our beds.

Trying my hand at fermenting/culturing chickpea Nofu(tofu.)

Savoy Cabbage Kimchi- found korean red pepper powder at the asian market and decided to use the savoy cabbage sitting my fridge instead of Nappa ready to eat Sunday..

a closer pic of the egg-free mayo. Found the recipe in the Living Without magazine and had to try it. Their recipe called for arrowroot or cornstarch but I use potato starch. Their recipe called for 1 1/2 teaspoon of the starch, I used to 3-4 heaping teaspoons and it was still kind of runny. Then because of so much raw starch it was a bit 'gritty, starchy". Decided to "hide" it by adding fresh minced garlic and fresh rosemary. It tastes great and certainly reminds me of mayo, but unless I can figure out how to cook the starch first I won't make it again unless we are forced to give up eggs. However, I think this jar will make a lovely sauce for noodles- a coconut cream sauce and this I can use for flavor and thickener! :-) Never waste.

Some homemade cherry preserves on top of our "fake cream cheese." Which is 1 part chickpea tofu well blended with 2 parts coconut yogurt and then strained for 2 days(in fridge after first 4 hours)- not exactly, but for pizza we herb it and it works great as a cream cheese replacement in desserts. Of course on a gluten free,dairy free, soy free, corn-free, egg-free graham cracker.


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