Spinach and Mushroom Gnocchi

Mmmmmm num num num! I saw on one of my Facebook recipe swap pages a woman talking about making gnocchi, butternut squash, and kale for dinner. It sounded sooooo good that I had to make some immediately! For this go round I did not try to conquer making my own gnocchi but I do see this being in my near future. I, instead, bought a good dairy/egg free gnocchi from the grocery store.
I made this for lunch and really wanted to make it kid friendly so I used mushrooms and spinach. Your probably thinking how is that kid friendly? Well, my kids happen to love mushrooms and don’t seem to mind cooked spinach as long as it is paired with other flavors. I also had some beef bouillon on hand and in the spirit of keeping things simple I stopped there. I decided that was plenty to satisfy us quickly for lunch.

1 package of good quality store bought gnocchi (Keep your allergies in mind, there seems to be a good variety out there to suit just about anyone. I picked a dairy/egg free variety)
8 oz sliced mushrooms
2 big handfuls of fresh spinach
4 TBSP Vegan Butter
1 TBSP Beef Boullion Powder
1 TBSP Flour
1 Cup Water
Salt & Pepper to tast

Cook gnocchi according to package directions. In a separate large frying pan melt the butter over medium high heat then add mushrooms. Once mushrooms are tender add flour and combine until completely dissolved and thick. Add water and bouillon, mix, bring to a boil, add spinach and reduce heat. Add salt and pepper to taste. Gently mix in gnocchi and serve:).
What a yummy treat for the fall!

Tip: a can of diced tomatoes would have made this super yummy as well. Unfortunately my daughter has not been taking well to tomatoes so I Sid not get to try it.

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Dairy/Egg Free Pumpkin Frappacino Cupcakes w/Vanilla/Cinnamon Icing

Cupcake Mix

1/4 Cup Coconut Milk
1TBSP Apple Cider Vinegar
1 1/4 Cup All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/3 Cup Granulated Sugar
2/3 Cup Brown Sugar
1 1/2 tsp Cinnamon
1 tsp Pumpkin Pie Spice
1/2 tsp salt
1 Cup 100% Pure Pumpkin Purée
1/3 Cup Canola Oil
1 tsp Pure Vanilla Extract
2 TBSP Instant Coffee
Egg Replacer for 2 Eggs (I used Ener-G)

Icing
4 Cups Powdered Sugar
1 Cup Shortening
1/4- 1/2 Cup Water
1 tsp Pure Vanilla Extract
1 tsp Cinnamon

This recipe was adapted from about.com

Preheat Oven to 350 degree and line cupcake pan with cupcake liners. Mix the coconut milk and vinegar and let sit for a few minutes. This mixture is mimicking buttermilk! At this time also go ahead and mix your instant coffee with 1 TBSP of warm water and let dissolve. If your egg replacer requires some mixing and dissolving time, do that now as well. Next, mix all your dry ingredients in one bowl and all your wet in another. Then add the milk, coffee, and egg mixtures into the wet ingredients. Finally mix your dry and wet ingredients until just combined.
Fill up each cupcake slot about 3/4 of the way. Bake for about 20 minutes or until toothpick is inserted in the middle and comes out clean! Let cool.

While the cupcakes are cooling off make the icing by mixing all the ingredients together until well combined. Start out using a 1/4 cup of water, then add a tablespoon at a time till you get your desired consistency.
Top cupcakes with icing and garnish with a little cinnamon and a straw for looks:)

These little suckers are very moist and addictive. If you do not prefer a coffee flavor just omit the instant coffee from the recipe. Use decaf if wish as well. Happy fall baking everyone!!

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Creamy Dairy Free Pumpkin Pancetta Mac

8 oz Large Macaroni Noodles
1/2 lb thick sliced pancetta, diced and fried till slightly crispy or 1 3oz package of pre cooked real bacon bits
3/4 Cup 100% pure pumpkin
1/2 Cup Dairy free cream cheese
1 TBSP Vegan Butter
1 TBSP All Purpose Flour
1 TBSP Chicken Bouillon Powder
1 Cup hot water
1 tsp Sage
1/2 tsp Garlic powder
1/2 tsp Kosher salt
(optional) Bread Crumbs (Dairy Free Variety)

Start by boiling some water to get the macaroni cooked. While the macaroni is boiling in a separate pan, I like to use a medium to large frying pan, melt your butter then add the flour and mix well till it makes a paste. Add the Hot water and chicken bouillon. Turn the heat up to medium high and stir until slightly bubbly and thickened. Reduce heat, then add pumpkin, cream cheese, and spices. Add pancetta or bacon and mix well. Drain your macaroni and add to pumpkin mixture. Mix and serve!
For an added treat spoon mac into oven safe ramekins and sprinkle panko bread crumbs on top. Broil until golden brown. Let cool and serve.

This dish is truly amazing and perfect for the fall. Both of my kids loved and devoured it. My daughter is learning sign language and signed “more” the entire time:)

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Dairy/Egg Free Apple Pie Muffins

Everyone had seconds this morning! These were awesome!

2 Cups Apple Pie Applesauce
2 Cups All Purpose Flour
2/3 Cup Granulated Sugar
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
Pinch of freshly grated nutmeg
1 1/2 Cups Dairy Free Coffee Creamer (I used So Delicious French Vanilla Coconut Milk Creamer this time)
1/2 tsp pure vanilla extract
Egg Replacer for one egg (I used Ener-G).

Preheat oven to 400 degrees and spray a nonstick muffin tin or use cupcake liners.

Mix all dry ingredients then add liquid ingredients. Stir until just combined. Stirring to much will result in a tough muffin. Fill your muffin cups until about 3/4 full. Finally using a cookie scoop, putt a dollop of applesauce on top of each muffin. Try to center it as much as possible. If you don’t have a cookie scoop just use a tablespoon.

Place in oven and bake for 20-25 minutes or until golden brown. Garnish by sprinkling a little extra cinnamon on top. Let cool before eating the applesauce will be very hot!

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Apple Pie Applesauce

This recipe is so satisfying for the fall! It’s warm, sweet, with a touch of cinnamon and hits the spot every time!
My daughter is not a huge lover of fruit so I make this frequently because she will eat apples this way!

3-4 Large Honey Crisp Apples (you can use any variety of apples but I do believe honey crisp apples make all the difference!)
3/4 Cup of Water
1/2 Sugar
1 TBSP Cinnamon
Pinch if freshly grated Nutmeg

You can make this with less sugar by using a “No Sugar Added” apple juice in place of the water and omit or use very little sugar.

Peel, chop, core, and dice your apples and place in a medium saucepan with all other ingredients. Bring to a boil, then reduce heat and let simmer for 20-25 minutes or until the apples are soft. Put the mixture in a blender and purée until smooth. Eat warm or chill and serve later.

Note: before you purée your apples if you feel there is to much liquid just drain a little and set aside. You can always add it back later if needed. My husband likes to drink the extra juice warm if there is any leftover.

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Dairy/Egg Free Blueberry Muffins

Once again, as Raegan gets closer to turning one I am constantly in the kitchen trying to create new and different recipes she will love. I think I live in the kitchen lately. My husband laughs because if I am out of the room at all, he says Raegan automatically crawls into the kitchen looking for me. I LOVE that girl! I digress, this morning was a little chilly and I thought, what sounds better than a nice hot steamy fluffy muffin. I had some blueberries I froze earlier in the year, so Blueberry Muffins it was.

Ingredients:
2 Cups All Purpose Flour
1/3 Cup Granulated Sugar
2 tsp Baking Powder
1/2 tsp Salt
1 1/2 Cup of Non-Dairy Coffee Creamer (Yes! I said coffee creamer! You could use Soy, Almond, or Rice Milk but I feel like the coffee creamer added a touch of sweetness and kept the muffin light and fluffy! I used Coffee Mate Creme Brûlée)
4 TBSP Vegan Butter
Egg Replacer for One Egg (I used Ener G Egg Replacer)
1 Cup Fresh or Frozen Blueberries

Mix all your dry ingredients in one bowl and all your wet in another. Then mix the two together and stir until just combined. Don’t stir too much or your muffins will come out tough. Gently fold in your blueberries.
Spray your muffin pan with non stick spray or use cupcake liners. Fill up each cup about 3/4 of the way full. Bake at 400 degrees for 20-24 minutes until golden brown.

My whole family really enjoyed these muffins. They turned out perfectly sweet and fluffy. You can replace the blueberries with any fruit and add cinnamon or nuts if you’d like. As always be creative and have fun.

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Cinnamon Toast Rolls with Chunky Baked Pears

If there is one thing I have figured out it’s that with Raegan’s allergies
breakfast can be pretty bland! BUT!!! I am determined to give her as much variety as the next kid.

I saw a recipe on Pinterest for Cinnamon Toast Rolls and thought it was pretty amazing and decided I must try it! But once again I altered it a bit to suit Raegan’s needs.

Ingredients:
4 pieces whole wheat dairy/egg free bread
Butter (Vegan, I use Smart Balance)
Your favorite Cinnamon Sugar Mixture (I love Cinnamon so I do about 2 TBSP Cinnamon to 1 Cup of Sugar)

1 Pear peeled, cored, and diced
3/4 Cup Water
1/8 Cup granulated Sugar
1 tsp Cinnamon (optional)

For the Cinnamon Toast Rolls you can follow the Instructions from the link above if you wish. She has wonderful pictured to help guide you..Otherwise..
Cut crust from edges of bread. Using a rolling pin flatten out the bread a little. Butter both sides of bread lightly and sprinkle with cinnamon and sugar.
Fold the longer sides of the bread inward and make the edges touch. It will look like two doors opening. Then from the short end roll it up! Place in a small baking dish (I used a ramiken) or a mini muffin pan works well if your making a lot. Bake at 375 degrees for about 15-20 minutes.

Meanwhile in a small saucepan mix your pears, water, sugar, and cinnamon. Bring to a boil and cook until the pears are tender and mashable. You may use more or less water depending on the pear. Once the pears are tender mash with a potato masher or fork until chunky.

Place 3-4 Cinnamon Toast Rolls on a serving dish or in a small bowl and top with a generous helping of pears. This goes well with a couple slices of bacon. Just Saying.

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Italian Sausage and Cabbage Casserole

Recipe adapted from Taste of Home

This meal makes me thing of my big brother. He is awesome at gardening and grows some of the most amazing fruits, veggies, and herbs I have ever seen! Once he grew a cabbage that was nearly double the size of a basketball… Totally Crazy!! Anyway because I know he has a ton of it and is always trying to find ways to cook it I tried out this recipe and of course altered it a bit to suit my daughters allergic needs.

Ingredients:

1 Large head of cabbage coarsely chopped
1 TBSP kosher salt
1 lb Italian sausage
1 Large green pepper chopped
1 Medium onion chopped
8 oz mushrooms chopped
1 1/2 tsp Oregano
1/2 tsp Garlic powder
1/2 tsp Fresh ground pepper
1 tsp Sage
1/2 tsp Kosher salt
1 14 1/2 oz Can of petite cut diced tomatoes (any of the seasoned flavored ones work great, I used the one with basil and oregano)
1 8 oz Can of tomato sauce
3 TBSP Tomato Paste
1/2 Cup of your favorite dairy free cheese (optional)

Steam your chopped cabbage mixed with 1 TBSP kosher salt for 6-8 minutes or until tender and set aside.

Cook the italian sausage, green pepper, onion, and mushroom until done. Add the diced tomatoes, tomato sauce, tomato paste, and spices, bring to a boil. Reduce heat and simmer for 10 minutes.

In a 11 x 17 casserole dish, sprayed with not stick spray, spread half of the cabbage mixture in an even layer. Then using half of the Italian sausage mixture spread it over the cabbage layer. Repeat with leftover cabbage and sausage mixture and top with cheese.

Bake at 350 for 15-30 minutes!

This casserole is much like cabbage rolls but way less time consuming and less work. You could make it heartier by adding a layer of cooked macaroni or even navy beans perhaps? My hubby said something crunchy on top would have been good as well, crackers, Panko, tortillas maybe? I don’t know? The sky is the limit use your imagination and have fun!

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Dairy/Egg Free Chicken and Rice Casserole

Ingredients:

2 8.8 oz packages of 90 second Ready Rice, Long Grain Wild
1 lb of chicken cooked and diced
1/2 Cup diced sautéed onion
1 1/2 Cups of my dairy free cream of mushroom soup
3 TBSP Cornstarch
1/2 Cup Nayonaise or any egg free mayo you prefer
1/2 TBSP Montreal Chicken seasoning
1/4 chopped sun dried tomatoes
14 oz frozen broccoli florets
1/2-3/4 Cup Panko Bread Crumbs

Mix together the soup, Nayonaise, and seasoning. Add the rest of the ingredients minus the bread crumbs.
Place in large casserole dish and bake at 400 degrees for about 15 minutes. Add Panko bread crumbs by sprinkling evenly over the top and continue to bake for another 15 minutes.. Let Cool for about 5 minutes then Enjoy:)

Dairy Free Cream of Mushroom Soup

Ok I have to hurry and post this before I forget what I did:)

Ingredients:
1 lb chopped mushrooms
3 TBSP Olive Oil
1 tsp Kosher Salt
1 tsp Fresh Ground Pepper
1/2 tsp Chopped Parsley
2 TBSP Cornstarch
2 tsp Beef Boullion powdered or paste variety
1 Cup soy milk
1 Cup water

In a medium sauce pan over medium high heat, combine your mushrooms, salt, pepper, parsley, and olive oil and sauté until mushrooms are tender. Meanwhile combine your milk, water, bouillon, and cornstarch and mix well. No lumps allowed!
Once your mushrooms are tender add your liquid mixture, turn the heat up a little, and stir consistantly until the mixture comes to a boil. Lower the heat and continue to simmer for a few minutes.
At this point I added a teaspoon of minced garlic for more flavor..
As the mixture cools it will thicken:) Now u have cream of mushroom soup!

To create a more concentrated version to use in casserole recipes decrease the liquid by a cup (1/2 C soy milk, 1/2 water) and really watch you don’t burn it while over the heat:)..

Enjoy..your on your way to making casseroles again.

TIP: make a large batch and freeze:)

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