Free, Family-Friendly, Fun: FAST
Fruits, Veggies, and Dips
Apple Maple bake
Submitted by KL
6 tablespoons dairy free/soy free margarine, melted
Preheat oven to 375. Pour melted margarine into a 2 quart casserole dish. Blend together sugar, flour, baking powder, salt and cinnamon. Combine water, syrup and vanilla; pour over flour mixture. Blend until smooth.
Pour over melted margarine in casserole. DO NOT STIR. Sprinkle chopped apples over batter, DO NOT STIR. Bake in 375 oven for 30-40 minutes, until crust turns light brown.
Creamy Herb Dressing
by Barbara Frohne
1 cup rice milk
In your blender jar, blend rice milk, salt, onion powder, xanthan gum, garlic powder (optional), and honey. With the blender still running, very slowly dribble the oil into the jar (this thickens the liquid). Pour the contents of the jar into a small bowl or storage jar with a lid. Add the parsley, dill weed, sweet basil and lemon juice and fold in by hand with a spoon. Keep in the refrigerator.
Creamy Italian Dressingby Melissa Taylor
1/2 cup oil
Combine all ingredients in a container and shake until fully combined. Store in fridge. Can be used as a dip.
Submitted by KL; email@example.com
If fresh fruit is out of season, use frozen.
8 cups fruits, berries, peaches or strawberries
Preheat oven to 375. Toss fruit* with sugar and tapioca. Pour into a 13 x 9 pan. Pour water over mixture. Bake at 375 for 30 minutes. In the meantime, combine topping ingredients with a pastry cutter, until mixture has a coarse crumb texture. Refrigerate until fruit is ready. Sprinkle over fruit mixture and return to 375 oven for 15-20 minutes, until topping is nicely browned. Cool and serve plain or with dairy free/soy free whipped topping.
*fruit should be sliced. If frozen, do not thaw before baking.
by Jenn Borgesen
2 ripe avocados
Dollop mock mayonnaise (recipe in this section)
1/4 cup salsa (recipe in this section)
Hot Sauce (and/or cayenne pepper)
1 teaspoon lemon juice
Use a food processor or pastry cutter or potato masher to mash down the avocados. Stir in mayo until it is well combined and creamy. Then fold in the salsa (I like it chunky, but if you'd like it smooth, buzz it in the food processor!), add salt, pepper, hot sauce and/or cayenne pepper and onion powder and lemon juice. Cover and refrigerate for at least one hour -- overnight is best. Don't go too heavy on the spices as the flavor will intensify over time. Use it as a dip, on tacos or burritos, or over pasta and bean layered salad (recipe in this section).
[Please note: If you have pet birds (especially parrots), make sure you clean up afterward and do not let them come in contact with the avocado, as it is deadly to them. -- Ed.]
Hummusby Jennifer Lillehei
This is my modified version of a delicious hummus from Cafe Sunflower in Atlanta.
2 cups cooked garbanzo beans (chick peas) - canned or cooked yourself
1/4 cup sesame tahini*
1/4 cup lemon juice*
1/4 cup canola oil*
1 T cumin
1T garlic powder*
2t - 1T tabasco or red pepper flakes
1 red bell pepper
Melissa Taylor (with thanks to Suzanne Lichtenstein for a couple of ingredient tips.)
6 oz. can of tomato paste (Contadina brand is recommended by Suzanne)
1 tablespoon apple-cider vinegar
1/4 teaspoon salt
1 1/2 teaspoon hot sauce (purchase one made with apple-cider vinegar rather than "normal" vinegar, which can contain wheat, and call on any other questionable ingredients before using)
1/4 teaspoon onion powder
1 tablespoon molasses
3 tablespoons water
Dash celery salt
Melissa's Hot-Pickled Vegetables
Pictured to the left is my friend who just loves spicy foods, and especially hot-pickled vegetables!
1 dash onion powder
Put the two cups of vegetables on a boiler in a saucepan, covered in water (not water included in above ingredients listing). Let boil until the vegetables are softened. Some will take longer than others, so you should heat the broccoflower, carrots, and jalapeno peppers before adding the cucumber. After the vegetables are soft, drain off the water and add remaining ingredients. Bring to a slight boil. Pour into a canning jar and seal. Let cool, and then refrigerate overnight.
by Melissa Taylor
1/2 teaspoon salt
Add-ons from Jenn Borgesen: Most commercial mayos have a little bit of "sweet" in them so some (1 tablespoon) sugar or honey may help to deepen the flavor and make your spices stand out better. Also for pepper/nightshade allergic: tumeric and/ or a pinch of saffron will give color and flavor. Dijon or brown mustard will also give it a kick.
Nacho "Cheese" Dipby Melissa Taylor
Wheat-free -- soy-free -- garlic-free -- milk-free CHEESE!!!
Pasta and Bean Salad
by Melissa Taylor
1/2 cup cooked pasta
to toss in the following dressing:
Drain excess water off cooked pasta, and heat pinto beans for about 1 minute. Combine all ingredients.
TO CHANGE INTO LAYERED SALAD: Don't mix, but layer the salad, sprinkling some of the dressing on between layers.
Top the salad with mock mayonnaise (spread like icing), tiny pieces of bacon (turkey if semi-vegetarian), and sprinkle with paprika.
Rice and Potato Variationsby Jennifer Lillehei
Rice and Potatoes are wonderful for allergy sufferers of wheat. Following are some variations that will make non-allergy sufferers mouths water! You can make them meals in themselves with a fresh salad on the side. Rice variations
Mashed Potato Variations
by Melissa Taylor
This recipe is wonderful, tasty, and garlic-free!
1 cup water
4.5. ounce can green chili peppers
Dash salt (or desired)
1 teaspoon sugar
1 teaspoon lemon juice
3/4 cup tomato paste
1/4 cup jalapeno peppers*
Dash onion powder
1 tablespoon vinegar
1 teaspoon xanthan gum
* Use jalapeno peppers that come in a jar (pickled), and put 1/4 cup in a food processor with all the juice that is in the jar. Process until they are in the sized bits you want to use.
Combine all ingredients in a large bowl and stir to combine the ingredients. Store in the fridge.
Here are some tips from ygg:
Twice Baked Sweet Potatoes
Submitted by KL
6 whole sweet potatoes
Heat oven to 375. Prick sweet potatoes to vent; bake for 35-45 minutes, until tender.Slice potatoes in half lengthwise, scoop out inside, leaving the thin shells intact. Place shells in a baking pan. In a large mixing bowl, beat sweet potatoes and remaining ingredients until there are no lumps. Spoon or pipe into shells; if desired, decorate with cinnamon or raisins. Return to oven for 15-20 minutes.
*For a lower calorie version, decrease margarine and add apple juice to moisten.
These recipes can be used for personal use only. If you want to print recipes out for a friend or for personal use, please leave the creator's name on the recipe and write that it is from "Food Allergy Survivors Together" along with the site address. Unfortunately, FAST members have stopped sharing recipes because of the huge amount of copyright infringement stemming from people taking their recipes off this section of the site and reprinting them as their own. Please remember to respect the fact that people put much time and effort into creating allergen-free recipes, and deserve the credit for what they have done. (FAST doesn't claim ownership of recipes submitted. The people who create them own their own recipes. That's why we're working so hard to support the efforts of the cooks who are kind enough to share their creations with all of us. Thanks so much for supporting these efforts.)