Cole's Moveable Feast

Cole's Moveable Feast
Cole

Wednesday, September 5, 2012

Yumi's Yummy Apple Cake with Caramel Sauce


It's September and local apples are all around. Our friend Yumi gave me the REAL recipe for this cake (think REAL EGGS!), but I've adapted it to Cole here and added a vegan caramel glaze. DELICIOUS!




Cake:
2 T. ground flaxseed meal stirred into 6 T. warm water and set aside
3/4 c. canola oil
3/4 c. unsweetened applesauce
1 c. granulated sugar
1 c. firmly packed dark brown sugar
3 c. unbleached all-purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. guar gum
1 tsp. vanilla extract
2 large honeycrisp or other apples, cored and chopped (I leave skins on)

Preheat oven to 325 degrees. Lightly grease and flour Bundt pan. Whisk together flour, salt, baking powder, baking soda, cinnamon and guar gum. Set aside. Separately whisk together flaxseed meal mixture, canola oil, applesauce, sugars and vanilla extract until smooth. Stir wet ingredients into dry ingredients until just moistened. Stir in chopped apples. Spread into Bundt pan, smooth top with a rubber spatula and bake for 1 hour 10 minutes. Allow to cool in pan for 15 minutes before turning over onto wire rack to cool. Before cake is fully cooled, drizzle with caramel sauce, reserving additional sauce for adding to individual slices.

Caramel sauce

1 stick Fleischmann's margarine
2 c. firmly packed dark brown sugar
3/4 c. almond milk, divided (rice or soy milk may be substituted)
2 T. arrowroot powder
dash of vanilla extract

Melt margarine in a saucepan over medium heat. Whisk in brown sugar and 1/2 cup almond milk, bring to a boil, stirring constantly for 4 minutes. Remove saucepan from heat. In a small bowl, stir together remaining 1/4 cup almond milk, arrowroot powder and a dash of vanilla extract. Whisk milk/arrowroot mixture into margarine/sugar mixture and set aside to cool and thicken. Use for cakes, ice cream, etc.

Sunday, June 24, 2012

Cole's Life-Changing Peanut Butter Coca-Cola Cake






















Cake

1 cup Coca-Cola
1/2 cup almond milk with 1 tsp. apple cider vinegar stirred in (vegan buttermilk)
1 cup (2 sticks) Fleischmann's margarine, softened
1/2 cup granulated sugar
1 1/2 t. egg replacer, mixed with 1 T. ground flaxseed meal and 5 T. hot water (set aside for a few minutes)
2 teaspoons vanilla extract
1 package Wegman's gluten-free chocolate cake mix (Betty Crocker makes one also)
1/2 cup Bob's Red Mill gluten-free all-purpose baking mix
1/4 cup unsweetened cocoa
Peanut Butter Frosting (see below)
1 cup chopped honey-roasted peanuts

1. Preheat oven to 350°. Combine cola and "buttermilk" in a 2-cup measuring cup.
2. Beat margarine at low speed with an electric mixer until creamy. Gradually add sugar, beating until blended. Add egg replacer/flax meal mixture and vanilla; beat at low speed just until blended.
3. Whisk together cake mix, baking mix, and cocoa in a medium bowl. Add to butter mixture alternately with Coke/milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a lightly greased 13- x 9-inch pan (or lined muffin pan).
4. Bake at 350° for 35 to 40 minutes for cake (or 25 minutes for cupcakes) or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes.
5. Meanwhile, prepare Peanut Butter Frosting. Pour or spoon over warm cake. Sprinkle with chopped peanuts.

Peanut Butter Frosting

1/4 cup (1/2 stick) Fleischmann's margarine
3/4 cup almond milk
1 cup creamy peanut butter
16 oz. powdered sugar (or more as needed)
1 tsp. vanilla extract

Melt margarine in a sauce pan over medium heat. Whisk in milk and bring to a boil, whisking constantly. Reduce heat to low and whisk in peanut butter until smooth. Gradually whisk in sugar until smooth; remove from heat and whisk in vanilla. Use immediately.

For you lucky souls who can eat eggs, dairy and wheat, here's Southern Living's original recipe - only Southerners could come up with something this fabulous!

Thursday, May 17, 2012

Lemony Kale Salad With Tomatoes

This one's for the grown-ups who are NOT allergic to nuts and cheese. I adapted it from a recipe I saw in a magazine, which called for kale as the only greens. I don't know about you, but raw kale in large quantities does unkind things to my digestion, but I do want to find more ways to get this superfood into my diet. I added in the basil so the combination with the walnuts, olive oil and Parmesan would lend a very slight fresh pesto flavor. It turned out great, perfect for a warm day:

* 1 bunch of kale, rinsed, trimmed of tough stems and torn into bite-size pieces
* 2 cups mixed field greens
* 1 cup baby spinach leaves
* 2 to 3 cups of sweet red and yellow grape or cherry tomatoes, halved
* 10 - 15 leaves of fresh basil, torn into pieces
* 1/2 cup chopped walnuts (optional for allergies, obviously)
* 1/3 cup freshly grated Parmesan cheese (also optional)
* Juice of 2 to 3 lemons
* 1/3 to 1/2 cup extra virgin olive oil
* Salt and pepper to taste

Mix together in a very large bowl: tomatoes, basil, walnuts, Parmesan cheese, lemon juice, olive oil and salt and pepper. Add kale, greens and spinach, toss well. Serve topped with a little more shaved Parmesan cheese. Makes approx. 3 large salads or 6 side salads.

Wednesday, May 9, 2012

They'll never know how healthy this BANANA BREAD is

This is DELICIOUS. And my oldest, most picky eater, the one who can detect (and wrinkle his nose at) gluten free and whole foods from a mile away, DEVOURED it:

* 2 c. Bob's Red Mill gluten free all-purpose baking flour
* 1 1/2 t. baking powder
* 1/2 t. baking soda
* 1/2 t. guar gum
* 1/2 t. salt
* 1/2 t. ground cinnamon
* 2 t. vanilla
* 2 ripe bananas, mashed
* 1/2 ripe avocado, mashed
* 1/2 c. unsweetened applesauce
* 3/4 c. sugar
* 1/3 c. canola oil
* 2 T. ground flaxseed meal stirred into 3 T. warm water
* 1/2 c. vegan chocolate chips

Preheat oven to 350 degrees. Mash the bananas and avocado together until creamy. Stir in apple sauce, sugar, canola oil, and vanilla. Set aside. In a large bowl, whisk together gluten free flour, baking powder, baking soda, guar gum, salt and ground cinnamon. Scrape wet ingredients into dry ingredients and stir until well combined. Stir in flaxseed mixture and chocolate chips. Pour into greased bread pan, bake for 55 minutes, until toothpick inserted into middle of loaf comes out clean. Allow to cool in pan for 10 minutes before turning out onto a rack to cool fully before slicing.

Gluten Free Dairy Free Biscuit and Pancake Mix

This mix, which you keep in the fridge, is from Allyson Kramer's wonderful Great Gluten-Free Vegan Eats. Also makes tasty biscuits and shortcakes:

* 3 c. superfine brown rice flour
* 1 1/2 c. sorghum flour
* 3/4 c. potato starch
* 1/4 c. tapioca starch
* 1 tsp. guar gum (I use this instead of xantham gum, which upsets all five stomachs in this family)
* 1/2 tsp. salt
* 1 1/4 tsp. baking soda
* 3 T. baking powder
* scant 1 c. coconut oil, softened but not melted (I set the jar in a 150 degree oven for a few minutes)

In a large bowl, whisk together dry ingredients. Stir in coconut oil with pastry blender or hands until crumbly. If your mixture is already cold (I keep superfine rice flour and sorghum flour in the freezer), transfer to a food processor and pulse until it turns into a very uniform, fine mixture. (If your crumbly mixture is not cold after cutting in the coconut oil, refrigerate it for an hour or two before running it through the food processor). Store in airtight container in refrigerator for up to three weeks. For basic pancakes (approx 12 pancakes), mix 2 c. of above mix with 1 1/2 to 2 c. almond, rice or soy milk , 1 T. apple cider vinegar and a dash of vanilla. For biscuits (about 6), mix 2 c. of above mix with about a 1/2 to 3/4 c. nondairy milk to form dough. Knead a few times, then shape biscuits and place on parchment-lined cookie sheet. Bake at 400 degrees for 13 to 15 minutes. For shortcakes, follow biscuit instructions but add a few T. sugar or agave and a dash of vanilla to the batter.

Friday, March 16, 2012

DOUGHNUTS!!!!!!

















Can you think of a better way to spend a cloudy afternoon than taste-testing doughnuts? Yeah, neither can I. Don't you wish you were Caro and me? We decided chocolate glazed and cinnamon are the best. And all I can say is RUN, DON'T WALK to the nearest bookstore and pick up Erin McKenna's latest cookbook, Babycakes Covers the Classics. This afternoon, Cole will eat his first real doughnut.

Friday, March 9, 2012

Crepes? Dutchbaby Pancakes? Your choice . . .



One Thursday a month, I get together with "the preschool moms" - a group of women who met when Cole was in the 2s' preschool class that Caroline is in now. For years, they'd get together here and there, and I'd just blow them off because I was "far too busy" with my pregnancy, new baby, kindergartener (Chase), you name it. I finally came around one day earlier this school year and met up with them - how I regret not fostering those relationships earlier, because it's always a wonderful time - therapeutic and fun, full of laughter sometimes, other times more serious. One of the women, J, hosts the group at her house from time to time. Her oldest and my Coley were in school together at age 2 and had similar allergies. She now has two more children, one of whom is in Caroline's class now. J is another reason I regret being "too busy" in earlier years - she is such a dear, thoughtful, interesting person, I've loved getting to know her. She hosted us yesterday, and because she knew I've been abstaining from gluten, she made the entire brunch gluten free, and it was amazing. So today, I made her crepes for the kids, and they ALL loved them and gobbled up three, four, five, and begged for more. You can kind of mess with the batter, making it really thin for crepes, or letting them rise and puff up like Dutchbabies (which is how I ate them, as Chase looked on it fascinated disgust). In any case, these are a new favorite, thanks to a new friend.

3/4 c. gluten free baking flour like Bob's Red Mill
1/4 c. brown or white flour
1/2 tsp. xantham gum (unless your baking flour has it, which mine did)
1/4 tsp. salt
1/4 c. canola oil
1/2 c. rice or almond milk (plus lots more to thin the batter as needed)
3/4 c. hot water (plus more to thin batter as needed)
I also throw in a dash of vanilla extract

As you can guess, this is one of those recipes you just have to mess around with. Mix all the ingredients and whisk quickly together until smooth. Then add more milk and hot water to get it to a good thin consistency. Pour onto lightly greased HOT griddle (hotter than you'd use for pancakes, mine was on medium high) and allow to cook and sizzle until the underside is nice and streaky brown. Flip and cook the other side. They'll puff up from time to time, which you can allow or you can push them out to release the steam. You want them good and browned so the inside won't be runny. Serve immediately, with desired filling (fruit, chocolate chips . . .), fold over, then dust with sifted confectioner's sugar. Alternatively, dust with confectioner's sugar, then squeeze a lemon over them, Dutchbaby style. SO DELICIOUS!

Tuesday, March 6, 2012

Tortilla Chip "Fried" Chicken, Aztec Rice with Grapefruit Zest, Braised Kale

For what I'm hoping is our last cold night, a comfort dinner: tortilla chip "fried" chicken, aztec rice with grapefruit zest, braised kale

Chicken

2 pounds bone-in organic chicken parts
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup quinoa flour
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
flaxseed gel (1 t. ground flaxseed meal stirred into 2 T. warm water and set
aside for 10 minutes)
1/3 cup almond milk
2 garlic cloves, pressed
Vegetable cooking spray
2 cups crushed organic corn tortilla chips

Preparation

1. Preheat oven to 375°. Sprinkle chicken with salt and pepper.
2. Stir together 1/3 cup quinoa flour and next 3 ingredients.
3. Whisk together flaxseed gel and almond milk with salt and pepper to taste until foamy, and stir in pressed garlic.
4. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.
5. Dredge chicken tenders in flour mixture, shaking off excess; dip in milk mixture, and dredge in crushed tortilla chips. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack.
6. Bake at 375° for 40 to 50 minutes or until golden brown and done, turning once after 20 minutes.

Rice:

One 8-oz package Wegmans Aztec Blend (red and brown rice, yellow, red and green split peas, amaranth)
1 large onion or 2 shallots
2 medium carrots
Zest of 1 grapefruit
Coconut oil
1/2 t. cumin seeds
1/2 t. turmeric
2 bay leaves
1/2 t. cinnamon and/or cardamom (if you like cardamom, which I DO!)
1/2 cup mixed dried fruit (I used chopped dates, chopped figs and dried sour cherries)
1 t. sea salt
1/2 cup sliced almonds
Extra-virgin olive oil, for drizzling
1 lemon, cut into wedges, for serving

Directions

Prepare rice blend according to package directions. While rice blend cooks, dice onion/shallots and grate carrots, zest grapefruit. Set aside. Heat about 1 tsp. coconut oil in a pot. Add cumin seeds and cook until fragrant, 1 minute, then add turmeric, bay leaves, and the cinnamon (and/or cardamom), stir to coat with oil and fry for another minute until fragrant. Next add onion/shallots, carrots, grapefruit rind, and dried fruit. Cook until the onions/shallots soften, about 5 minutes. Turn off heat. Separately roast the almonds in a dry skillet over medium heat until fragrant and golden. When the rice is finished cooking, remove from heat. After a few minutes, stir rice into pot with vegetables and fruits, then fold in almonds. Salt to taste, then serve with a drizzle of olive oil and lemon wedge.

Braised Kale:

1 tablespoon olive oil
black pepper to taste
1/2 teaspoon red pepper flakes
2 tablespoons minced garlic
8 cups (firmly packed) torn and stemmed kale pieces
(note: massage the kale as you prepare it to break up the starches and make it more tender and digestible)
1 cup low sodium organic chicken stock
1 cup orange juice

Heat the oil in a large skillet over high heat. Add the garlic, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the kale, stock and orange juice; cook, stirring occasionally, for 10 to 15 minutes. Remove from the heat. Serve immediately.

Monday, March 5, 2012

Giant Chocolate Chunk Cookies






















1/2 c. dairy free butter/margarine
1 t. chia seeds in 2 T. warm water
generous 1 cup packed brown sugar
1/4 c. granulated sugar
1 c. gluten free all-purpose flour
1 1/2 c. oat flour
1/4 c. ground flaxseed meal
1/2 t. baking soda
1/2 t. salt
egg replacer equivalent of 1 egg
2 t. vanilla extract
1 c. vegan dark chocolate chunks (Whole Foods has its own 365 Value brand) or bittersweet chocolate chips

Stir chia seeds into water and set aside to form gel. Preheat oven to 350 degrees and line a large baking sheet with parchment paper. Melt the dairy-free butter/margarine over low heat, remove from heat and stir in the sugars, whisking until no lumps remain. Sift together the flours, baking soda, salt and ground flaxseed meal. Flaxseed will be left in the sifter, just dump it into the flour mixture and stir to incorporate. In a medium bowl, prepare egg replacer, then stir in vanilla extract and chia gel. Stir into butter/sugar mixture and whisk until smooth. Stir wet ingredients into dry ingredients and mix until a soft dough forms. Stir in chocolate chunks. Using clean hands, form balls of dough and place on cookie sheet, leaving about 2 inches between cookies. Flatten slightly with hands. Bake for 13 to 15 minutes. Allow to cool for 5 minutes on cookie sheet before transferring to wire rack.

Saturday, March 3, 2012

Black Bean Cookies. Yes, I'm Serious.


I read about Sarah Britton in the latest issue of Bon Appetit, and I love her blog, My New Roots . These cookies are delicious, with a sophisticated flavor. And my children have no idea they are eating . . . beans. I can't wait to try her other recipes! For now, enjoy her cookie recipe here.

Friday, March 2, 2012

Happy Birthday Dr. Seuss!

Cole is obsessed with Dr. Seuss, and in honor of his birthday today, Cole has begun writing his own series of books under the pseudonym Dr. Woo (taking his mother's maiden name like Ted Geisel did). To honor Cole, and the fact that he's off inhalers, I made Dr. Seuss cupcakes for tonight. They're not perfect, but they're fun!


Cupcakes:
One box of Cherrybrook Kitchen Gluten Free Dreams yellow cake mix, made according to package directions using oil instead of margarine, but I also added in egg replacer equivalent of one egg plus a tablespoon of chia/flax gel (mix 1 tsp. chia seeds and 1 tsp. ground flaxseed meal with 2 T. hot water and set aside for 10 minutes or so to become a gel).

Icing:
1 1/2 cups plus 1 cup unsifted confectioner's sugar
1/2 c. dairy-free margarine, chilled
1/8 tsp. salt
1/2 tsp. vanilla extract
2 T. almond milk

Combine 1 1/2 c. confectioner's sugar, margarine, salt and vanilla in mixing bowl and beat on medium speed, scraping down sides of bowl as needed, for one minute. Add almond milk and continue mixing. With mixer running, slowly add the remaining 1 cup of sugar until you achieve desired sweetness. Beat on high for an additional three or four minutes until creamy.

The marshmallows cost an arm and a leg at Whole Foods so I could avoid high fructose corn syrup. Given the food coloring, not sure it was worth it, but what the heck. Enjoy!

Monday, February 13, 2012

Labor of Love

I love baking for my children. I love every step and moment of it. It is one of few times that I am completely present and in the moment. I mean, May 29th is my birthday and yet my favorite part of that day for the last eight years has been baking a cake that I know Chase (who shares my birthday) will love. I enjoy it so much, as a matter of fact, that I'm usually somewhat insensitive to others, like my dear mother-in-law, when they offer to do - or even help with - the cake. I feel such a connection to my children when I prepare something special for them, and that feeling is only intensified when I'm making something for Cole. To make something for a child who has to say "no thank you" every single day - to macaroni and cheese, to ice cream, to pastries, to pizza day in the cafeteria, to the beautiful treats a parent might bring to kindergarten for a child's birthday. Yesterday, at a birthday party with the coolest Lego Ninjago cupcakes you've ever seen - he smiled and took the plain chocolate cupcake I brought for him. A child who already does without every day, is told by his mother, "Now I also want you to stop eating gluten and food coloring" and he says "okay" without hesitation. He scrambled under the pinata with every other kid yesterday, then brought me the whole mess of Now and Laters and Snickers and Jolly Ranchers and didn't complain ONCE. I know there are children with worse problems, and every day I thank God that I have healthy children. But the fact is, I wish Cole Seevers could eat every bit of food out there. So when I get to make him something like chocolate covered peanut butter hearts for his Valentine's Day, it's a gift to me. I know it sounds corny but I don't care. The smile on his face when he loves the taste of something is worth so much.






















*3 generous cups powdered sugar, sifted
*1 stick melted non-dairy margarine (I used Fleischmann's for this)
*2 cups all natural (no sugar added) peanut butter
*1 tsp. vanilla extract
*16 ounces semi-sweet chocolate chips (Whole Foods and Wegmans brands are non-dairy)
*1/3 cake paraffin wax

Combine sugar, melted margarine, peanut butter and vanilla extract. Cut into desired shapes or roll into balls and place on wax paper-lined cookie sheets. Refrigerate one hour. In a double broiler, melt chocolate chips with paraffin wax. Remove from heat. Using a fork, carefully submerge peanut butter shapes one at a time in melted chocolate and remove to wax paper. Cool and store in fridge.

Friday, February 3, 2012

Gluten-Free Chocolate Cupcakes

Thank you, Aunt Ashley, who gave us Lori Sandler's wonderful Divvies Bakery Cookbook (see link to the right under RESOURCES). The "Divvies Famous Chocolate Cupcakes" adapted beautifully to gluten-free flour. For the glaze, I melted some vegan semi-sweet chocolate chips in a pan, whisked it smooth with a few tablespoons of almond milk, and iced the cupcakes while they were still warm. Beautiful and delicious. The extras go in the freezer to go with him to birthday parties and the like.

1 1/2 c. gluten free all-purpose flour (make sure it has xantham gum as an ingredient, I used Namaste Foods Biscuits & Piecrust flour)
3/4 c. sugar
1/4 c. cocoa powder
1 t. baking soda
1/2 t. salt
5 T. canola oil
1 T. apple cider vinegar
1 1/4 c. water

Whisk together dry ingredients in a bowl. In a stand mixer, beat together oil, vinegar and water. Beat dry ingredients into water mixture at medium speed until very smooth, scraping down sides of bowl as needed. Fill paper-lined muffin tins 2/3 full. Bake on center rack at 350 for 19 minutes, rotating halfway through. Immediately remove to a wire rack to cool so excess moisture can evaporate from the bottom of the baking cups.

Slow Cooker Turkey Chili with Gluten-Free Corn Muffins

This was a big hit with the whole family, and gave me several days' school lunches for Cole.

CHILI:
2 lbs. lean ground turkey
1 c. chopped onion
1 green pepper, chopped
2 to 3 ribs celery, chopped
1 (14 oz.) can diced tomatoes
1 (14 oz. ) can diced tomatoes with green chiles
1 (8 oz.) can tomato sauce
1 (15 oz.) can red or kidney beans
1 (15 oz.) can black-eyed peas
1 tsp. ground black pepper
3 tsp. chili powder
2 tsp. cumin
1 tsp. garlic salt
cayenne pepper or chopped jalapenos to taste

In a large skillet, brown the ground turkey, drain and place in slow cooker. Saute onion, pepper and celery in the skillet for about 3 minutes until just tender (add a little olive oil as needed). Place in slow cooker together with all other ingredients, cook on low 5 to 6 hours.

CORN MUFFINS:
1 c. organic corn meal
1 c. gluten-free all-purpose flour
(I used Namaste Foods Biscuits and Piecrust flour, but the word on the street is Better Batter flour is the way to go)
1/4 c. sugar
3 t. baking powder
1 t. salt
1/4 c. canola oil
1 c. unsweetened almond milk with 1 t. vinegar stirred in
egg replacer equivalent of 1 egg

Whisk together dry ingredients in a medium bowl. Separately whisk together oil, almond milk and egg, stir quickly into dry ingredients without overmixing. Pour into greased muffin pan. Cook at 425 degrees for 15 to 20 minutes. Makes 12 muffins.

Monday, January 30, 2012

Rocky Road Fudge

1/2 c. chopped dates or raisins
1/4 c. almond milk
1 c. almond or peanut butter
1/2 c. cocoa or carob powder
1/2 c. shredded coconut
1/2 t. vanilla extract

Soak dates/raisins in almond milk for 15 or 20 minutes. Remove with slotted spoon, then mash soaked dates/raisins with remaining ingredients until well combined (I use my hands, after washing them very well). Press into a glass dish with a piece of wax paper and refrigerate to harden before cutting into squares. Cole LOVES these.

Gluten-Free Shortbread Cookies (and Thumbprint Cookies)

2/3 cup softened non-dairy margarine (Fleischmann's unsalted or Earth Balance buttery sticks) or coconut oil
1/4 c. powdered sugar
scant dash of guar gum
1 cup organic oat flour
1/2 cup gluten-free all purpose flour or rice flour
1/8 t. salt
a little vanilla extract as desired to enhance flavor

Sift together flours and salt, set aside. Beat together margarine and sugar until light and fluffy. Slowly beat dry ingredients into sugar/margarine mixture until soft dough forms, add vanilla extract if desired. Scrape down sides as needed. Refrigerate 1 hour. Preheat oven to 325 degrees. Roll dough out onto oat flour-dusted surface and cut into desired shapes. (Alternatively, roll dough into sausage shape prior to refrigerating, then use a sharp knife to cut into round slices - you can make thumbprint cookies from this point by gently pressing your thumb into the center of each cookie and filling it with your favorite fruit spread). Place on parchment-lined cookie sheet and bake for 20 minutes until edges begin to turn golden brown. If desired, sift a little powdered sugar over the cookies immediately upon removing from oven. Makes 10 to 20 cookies.

Collard and white bean soup

This was in my freezer so it's lunch for today. It's a Southern Living recipe that I've edited slightly (I use Pacific organic low sodium chicken broth instead of chicken bouillon granules) and it's delicious, especially with cornbread. Watch the BBQ sauce, there can be lots of allergens there. Thankfully Wegman's Memphis-style is vegan and also gluten-free.

Ingredients

2 thick hickory-smoked bacon slices
2 cups chopped smoked ham
1 medium onion, finely chopped
5 (16-oz.) cans navy beans
1 cup barbecue sauce
1 (6-oz.) can tomato paste
4 c. low sodium chicken broth
4 c. water
1 teaspoon ground chipotle chile pepper
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
3 cups shredded collard greens
Hot sauce

Preparation

1. Cook bacon in a large Dutch oven over medium-high heat 4 to 5 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.
2. Sauté ham and onion in hot drippings 10 minutes or until tender.
3. Add beans, next 6 ingredients, and chicken broth and water. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 1 hour. Stir in collards; cook 10 minutes or until tender. Serve with crumbled bacon and hot sauce.

Gluten-Free Pancakes

After a miserable failure involving corn meal, I finally got a decent gluten-free pancake going, thanks to my mother's suggestion to use oat flour. I really like these, I hope you do too!

Makes 8 to 10 pancakes:

generous 1/3 cup gluten-free all-purpose flour
generous 1/3 cup organic oat flour
generous 1/3 cup ground flaxseed meal
1/4 t. salt
2 tsp. baking powder
2 T. confectioner's (powdered) sugar
egg replacer equivalent of 1 egg
1 1/3 cups of almond milk with 1 tsp. apple cider vinegar stirred in, plus more almond milk as needed
1 t. vanilla extract

Stir apple cider vinegar into almond milk and set aside (you're faking buttermilk here). In a large bowl, sift together the all-purpose flour, oat flour, flaxseed meal, salt, baking powder and confectioner's sugar. Flaxseed meal will be left in the sifter, just dump it in when you're done sifting. Make a hole in the flour mixture and pour in egg replacer followed by almond "buttermilk" and vanilla extract. Quickly whisk together until smooth, but don't overmix. Batter should be a little thin, so add more almond milk as needed because the batter thickens up quickly. Pour onto prepared griddle with desired add-ins (Cole likes vegan dark chocolate chunks from Whole Foods or blueberries, Tim likes granola stirred in). We love these with Grade B maple syrup and uncured applewood bacon. YUM!