My Chaotic Kitchen

Being allergic to eggs has prevented me from indulging in some of the more tasty pleasures in life.  One such indulgence being, mayonnaise.

I used to watch as my mom spread that creamy dressing on sandwiches and mixed it into pasta salads.  Everyone seemed to just love the stuff.  I, however, was relegated to mustard on my sandwiches, which has worked out fine, but I always wanted to know what all the fuss was about.

This is why I was so excited when I found a product called Vegenaise® several years ago.  Not only is it completely egg-free, but it is also dairy-free!   I make tuna salad and chicken salad sandwiches with it.   I’ve even made various dips using this product.   The best thing about this stuff, is that my husband, a self-proclaimed mayo freak, won’t even touch regular mayo now.  He says the Vegenaise® has a better texture and taste than mayo.  It also contains less fat, saturated fat and fewer calories than most regular mayonnaise brands.  We’ve even managed to convert a couple of our non-allergic, mayo-loving friends to Vegenaise®.   It is more expensive than regular mayo, but SO worth it.  Trust me.  You will use this product on everything.  Give it a try!  

-Michelle

My mom would make this for me during the holidays.  Unfortunately, I didn’t develop a taste for pumpkin until adulthood, so I never truly appreciated her efforts.  This recipe does call for evaporated milk, but I am going to see how it works when I replace with soy milk.   I will keep you posted.    If you happen to give it a try with the soy, be sure to let me know how it turned out!  Meanwhile, I hope you enjoy this eggless version. 

Eggless Pumpkin Pie

Mix pumpkin and dry ingredients.  Add evaporated milk and beat.  Pour into crust.  Bake at 400° for 15 minutes.  Turn oven to 350° and bake for 45 minutes.

What a wonderful time of year!  We gather together as family and friends to eat, drink, and give thanks for all the goodness in our lives.  

This year, we are heading to my in-laws’ home.  My father-in-law makes a delicious brined turkey, which happens to be allergy-friendly; at least, for us.  There will also be milk-free mashed potatoes, cranberry sauce and lots of yummy pies, cookies and whatever else we can manage to fill the kitchen with.   I have recently discovered a recipe for a non-dairy whipped cream, which I am eager to try, and will certainly keep you posted on the results!  

This Thanksgiving, wherever you go, whatever you do, I wish you happiness and a full belly! 

P.S.  If you are able, please remember to to make a donation to your local food bank.  Food banks nationwide are expecting a higher-than-average turnout this year for those in need.   Let’s help them out, shall we?  Visit: http://feedingamerica.org/foodbank-results.aspx to find a food bank in your area.

-Michelle

One cannot think well, love well, sleep well, if one has not dined well.”  – Virginia Woolf

My grandmother gave me this recipe years ago.  It originated during the Great Depression, and was made with ingredients readily available during that time.  I am sure this recipe has been modified many times over the years, and I’ve seen numerous variations on the web.  I hope you enjoy my grandmother’s version.  It tastes great and my kids love it. 

P.S.  You may use 2 cups of raisins, if you prefer. 

Depression Cake

Simmer sugar, coffee, shortening, raisins and shredded apple for 10 minutes, stirring occasionally.  Cool 10 minutes.  In a bowl, mix flour, soda, baking powder, spices and nuts.  Pour sugar mixture into dry ingredients and mix well.  Pour into 13×9 inch pan and bake at 350° for 25-30 minutes, until center of cake springs back when pressed.  Cut into squares once cooled.

I’ve had to read labels on virtually everything I purchase at the grocery store.   Frankly, avoiding eggs and peanuts is usually pretty simple.   Foods containing these ingredients are fairly easy to identify.  As for peanuts, packaging will normally read, ‘Contains peanuts.’   Simple enough, huh?

Got an egg allergy?  Labels usually list ‘eggs’, ‘whole egg’, ‘egg white’, etc.  Here are a few more ingredients to avoid if you have an egg allergy: 

• dried egg
• egg lecithin
• powdered egg
• mayonaise
• albumin
• ovalbumin
• ovomucoid
• globulin

What is food to one man may be fierce poison to others.” 

 - Lucretius (1st century B.C.)

When it comes to avoiding dairy, things get a bit more challenging.  Some products will have a ‘contains milk’ statement at the end of the ingredients list.  This is helpful.   Unfortunately, many products which are labeled “non-dairy” still contain milk product.  Be sure to carefully read, read, read!  Avoid anything containing the following:

• Acidophilus
• Artificial butter flavor
• Brown sugar flavoring
• Buttermilk
• Caramel Color
• Caramel Flavoring
• Casein
• Caseinate
• Cheese
• Cream
• Curds
• Custard
• Delactosed whey
• Dry milk powder
• Dry milk solids
• Evaporated milk
• Fat Replacers -  Many are made with milk protein
• Galactose
• Ghee – A form of clarified butter
• Goat’s milk
• Half-and-half
• High Protein Flour
• Hydrolysates
• Lactalbumin
• Lactate
• Lactic Acid Starter Culture
• Lactoferrin
• Lactoglobulin
• Lactose
• Lactulose
• Malted milk
• Margarine
• Natural egg flavor
• Non-Dairy - only means it contains 1/2% or less milk by weight
• Nougat
• Protein
• Pudding
• Recaldent
• Ready sponge
• Rennet casein
• Sodium lactylate
• Sour cream
• Sour milk solids
• Soy Cheese - usually contains milk protein
• Whey

There are several great-tasting soy ice creams out there.   So far, our favorite is So Delicious™ Organic Soy Ice Cream.  It is made by Turtle Mountain® Inc.   Their products are non-dairy and certified organic.  Check them out online. http://www.turtlemountain.com/

-Michelle

My son loves to make apple pie together.  This is great served with a scoop of soy ice cream! Pie á la soy mode!

No Dairy, Eggless Apple Pie

Pie Crust:

Cream together butter-product and sugar.  Add milk.  Add flour and salt to creamed mixture.   Mix until dough comes together.  Divide into 2 parts.   Press half dough mixture into 9-inch pie plate.  Kids love to help with this!   Wrap remaining dough in plastic and set aside.

Preheat oven to 375°.  Prepare apple mixture:

Pour apple mixture into prepared pie plate.  Take remaining half of dough and roll out onto lightly floured surface.  Cover pie with rolled dough and press edges to seal.  Make a few 1-inch cuts on top to vent while baking.  Also, I like to put strips of foil just around the edge of my pie, to keep the edges from burning.  Place pie plate on a baking sheet and into the oven for about 65 minutes, or until nice and bubbly.  Cool pie completely before serving.

One of the tasty items you will miss out on with a dairy allergy is butter.  Margarine is not a safe alternative if you are allergic to dairy, as most margarine is milk-based.  There is a great product we’ve been using now for many years.  Earth Balance® makes a butter product that is organic, lactose free, gluten free and 100% vegan.  It contains a lactic acid that is derived from sugar beets, not milk.  I use this in all my cooking, baking and each morning on toast.   It comes in a tub and in sticks.  We like the tub with the yellow label.  Compared to most butter or margarine, it is more expensive, but it tastes great.  Here in our kitchen, it is a product we just cannot live without. 

Check out the Earth Balance® product line and see what stores sell them in your area.  Go to http://www.earthbalancenatural.com/

-Michelle

Need an idea for that leftover Thanksgiving turkey?   I make this all year-round, whenever I find turkey on sale.  We eat the turkey, then I use the carcass to make my own broth, and use every last bit of turkey meat for the soup.  There are no rules here!   The ingredient amounts I’ve listed are just  a general guide.   It depends upon the amount of broth you’re using and how thick you like your soup.  Personally, I make mine in a huge stock pot, and I like lots of ’stuff’ in every bite.  So, heat up your broth of choice, and start chopping!    If you love carrots, add more.  If you like more chicken in every bite, go a little crazy with the chicken!   You will get a feel for it once you start adding your ingredients.  Whatever works for you!   

Chicken (or turkey) Soup – using 6.5 quart pot

Throw everything in, except for the rotini pasta.  Bring to a boil and cook until carrots are almost tender.  Add the rotini, and remove from heat.   The rotini will continue to cook after you’ve removed the pot from heat.  Stir and remove bay leaves before serving.  Enjoy!

This is a tried and true favorite around here.  I use this recipe to make cupcakes for the kids’ birthdays each year.  It goes over well with people who are used to “regular” cake.  In other words, if you don’t tell them, they probably won’t know the difference.  It’s so easy, too!  No mixer necessary.

Directions:  Mix all ingredients in large bowl using a fork or spoon.  Bake at 350 for about 30 minutes, or until a toothpick inserted in center comes out clean.  For cupcakes, bake time may be less.  Check after 15-20 minutes.