This recipe I found tonight is obviously not safe for people with egg allergies, but After some searching I found a recipe for vegan (egg free) meringue that should work awesome!
So the regular recipe goes like this
3 cups strawberries, process til smooth and add 1/4 cup sugar. Then in separate bowl whip 6 egg whites and 1/4 cup sugar until fluffy peaks form. Then mix with puree. Put into custard cups and bake 400 for 8-12 minutes til sides turn brown.....
For an egg free version Puree the strawberries by themselves. Set aside. In a new bowl mix
1 1/3 teaspoons agar powder (or 1 1/3 tablespoons agar flakes) mixed with 1/4 cup cold water
1/2 cup powdered egg replacer
3/4 cup cold water
1/2 cup sugar
4 teaspoons pure vanilla extract
1/2 teaspoon pure lemon extract
Once mixed add pureed strawberries and bake in custard cups at 400 degrees for 8-12 minutes. Til sides are brown.
I found the egg less meringue recipe at this site which btw looks awesome for those of you with egg allergies!
http://www.theveganrd.com/2010/05/the-quest-for-a-vegan-lemon-meringue-pie.html
Monday, September 26, 2011
Friday, September 2, 2011
Using up the veggies!
In honor of my getting back into the posting I made an allergy free dinner tonight! (and used up the last of my zucchini and squash from my garden)
Peel and seed 1 large summer squash and 1/2 a large zucchini Chop into small pieces. In a LARGE pan (I actually used our large wok to give you an idea of how big) melt 1 stick of butter then add in 1 container of kitchen basics broth. If you have a corn allergy do not use vegetable broth!) Let this saute on med or med high a little while til the veggies are getting soft. Once they are almost soft throw in a cup or two of rice (if you want it like a peel-off do 2 if you want it more like soup then 1 or less) Stir and let it finish on med for 5-10 minutes til rice and veggies are all done. Serve. :) Takes maybe 20 minutes total and is Yummy and buttery! Can't go wrong there!
Peel and seed 1 large summer squash and 1/2 a large zucchini Chop into small pieces. In a LARGE pan (I actually used our large wok to give you an idea of how big) melt 1 stick of butter then add in 1 container of kitchen basics broth. If you have a corn allergy do not use vegetable broth!) Let this saute on med or med high a little while til the veggies are getting soft. Once they are almost soft throw in a cup or two of rice (if you want it like a peel-off do 2 if you want it more like soup then 1 or less) Stir and let it finish on med for 5-10 minutes til rice and veggies are all done. Serve. :) Takes maybe 20 minutes total and is Yummy and buttery! Can't go wrong there!
Calling all followers!
Okay guys. My crazy busy summer is over and I was just noticing that I've actually started getting a few followers. So this post is for all of you. What do you want to see me make? What foods are impossible for you to find allergy free? What foods seem too out of reach? (remember I have made corn bread corn free :P) We have been very lucky that Gabe has outgrown most of his allergies and so I haven't been running into any baking inspiration.....HELP! What do you want?
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