Gingersnap Cookies

Early TED

Thanks for this yummy recipe Steph, I can't wait to try them!

3/4 cup Crisco or other MSPI safe margarine
1 cup sugar
1/4 cup molasses
1/4 teaspoon salt
1 teaspoon ground cloves
1 egg replacer equivalent
2 cups flour
2 teaspoons baking soda
1 heaping teaspoon cinnamon
1 heaping teaspoon ginger

Cream Crisco and sugar, add egg and molasses and beat well. Add dry ingredients. Form into small balls (walnut sized) and roll in white sugar. Place on greased cookie sheets. Bake at 350 degrees for 4-12 minutes. Watch closely the first time you bake them, 8 minutes is about average.

Makes about 2 1/2 dozen

Gluten Free and Rice Free Pancakes

Basic TED

Another one from Kim when I wasn't able to eat rice. Thank you!

1 1/2 cups millet flour
1/2 cup potato starch or tapioca starch
1/2 tsp xanthan gum
1 Tbsp sugar
4 Tsp baking powder
1 tsp salt
1 1/2 cups water
1/4 cup oil
4 1/2 Tbsp water
4 1/2 Tbsp oil
1 Tbsp baking powder
1/2 cup applesauce, OR 1 mashed banana (optional)

Mix together the 4 1/2 tbsp water, 4 1/2 tbsp oil, and 1 tbsp baking powder and set aside - this is the egg replacement.

Mix dry ingredients together. Add wet ingredients including egg replacement.

Pour 1/3 or 1/4 cup portions on a hot pan and cook on both sides.

Pear Pop

Basic TED

Mix pear juice and sparkling water together for a fizzy pear drink.

Mashed Potato and Turkey Wrap

Basic TED

Wrap 2 Tbsp. of seasoned mashed potatoes in a hormel natural turkey lunch meat slice. Heat and eat!

TED Turkey and Potato Hash

Basic TED

Brown ground turkey and cook hashbrowns in a separate skillet. (Can also use potatoes that have been cooked and cooled, then fried.) Mix together and season with salt and pepper.

TED Turkey & Rice Hash

Basic TED

Brown ground turkey, season with salt and pepper. Cook brown rice, and mix together, adjusting seasonings as desired.

Can use white rice, but brown is ALWAYS superior nutritionally. On the TED, every little bit counts!

Vegetarian option: use lentils or beans instead of the meat.

Baked Squash

Basic TED

Use butternut, acorn, etc. squash. Cut in half and scoop out the pulp and seeds. Drizzle with olive oil and sprinkle with salt and bake at 350 degrees for 45-60 minutes or until soft. Season as desired with sea salt, olive oil and pepper, or with sugar or brown rice syrup.

Roasted Vegetables

Basic TED

Yum, one of my favorite ways to eat vegetables.

Slice vegetables of your choice into large chunks. Drizzle with olive oil and sprinkle with salt. Place on an aluminum foil covered pan and roast at 400 degrees for 15-20 minutes until vegetables are caramelized on the edges.

Best roasting vegetables:
potatoes
carrots
parsnips
turnip
sweet potato
squash
broccoli
cauliflower
onions
zucchini & yellow squash

Rice Chex "Puppy Chow" Mix

Early TED

9 cups rice chex mix
1 tsp. vanilla
1 1/2 cup powdered sugar (if very gluten sensitive, use GF variety)
1/2 - 1 cup sunbutter or peanut butter
1/4 cup MSPI safe margarine
1 cup chocolate chips, if desired

Melt the last 3 ingredients in a large microwave safe bowl until smooth. Mix in the 9 cups of rice Chex cereal. Place all into a large bag and add the powdered sugar. Shake and mix until well coated. If desired, spread on wax paper to cool.

For basic TED, leave out the chocolate.

No Bake Cookies

Early TED

3 Tbsp. unsweetened dairy-free cocoa powder
2 cups white sugar
1/2 cup rice or almond milk
1/4 - 1/2 cup MSPI safe margarine (Fleishman's unsalted light, Smart Balance light)
3 cups quick cooking oats
1/2 cup crunchy peanut butter or sunbutter
1 Tbsp. vanilla extract

Combine all ingredients until well mixed and roll into balls. Refrigerate if desired to firm, eat and enjoy!

Lettuce Veggie Wrap

Early TED

Oh how I miss bread; tortilla shells, hamburger buns, toast, sandwiches, biscuits. Have you ever noticed how fragrant the smell of warm or toasted bread is? Wow! My hubby was making lunch for him and our daughter and the tortilla shell warming in the skillet was so aromatic my mouth was watering. As I contemplated what I could possibly make for lunch that would even be just remotely satisfying, I remembered that I had purchased a head of iceburg lettuce to make a wrap style bread free sandwich.

I filled my wrap with a rice carrot sunshine burger that I had in the freezer, avocado, grape tomatoes, cucumber, pickle, mustard, ketchup and some Annie's Green Garlic MSPI safe dressing with some crinkle cut TED safe potato chips on the side. It was surprisingly easy to roll into a manageable wrap and oh so delicious to eat. Crunchy and filling and so flavorful. Feeling satisfied and content after a meal on the TED doesn't always happen, so this was a fully enjoyable eating experience! This is something I look forward to having again and again. For my carnivore friends, this would be awesome with either a ground meat or turkey or chicken slices. It's really that big piece of lettuce that is the star!

Oh a side note, hubby had purchased some Vanilla Rice Dream for me yesterday. I thought a vanilla peach shake sounded good for a sweet ending to my meal. Just for the record, a frozen banana and can of lite peaches with juice makes for a shake that is TEN times better and creamier than the rice dream and peaches! And the frozen banana makes for a thicker shake as well. Not to mention being lower in calories and sugar and much cheaper! I always am glad to find easier, less expensive ways to make my food more enjoyable :-)

TED White Sauce

Basic TED

Ok Coralie, this one is for you! I was craving pasta and white sauce, so I created a light sauce that worked well with pasta, and would also taste fab on a baked potato, or over sauted vegetables.

In a blender, combine:
2 cups rice milk
1 tsp. garlic powder
1 tsp. onion powder
1 1/4 tsp. salt
4 tsp. tapioca flour (or arrowroot, potato starch, corn starch)
1 Tbsp. olive oil

I add the dry ingredients while the blender is on low so they don't cake to the side. Once well blended, transfer to a small pot and cook over medium heat until thickened, whisking continually. If you can have other herbs or spices, feel free to add some in. If you can't have garlic or onion powder, try adding in some tomato paste, or even ketchup to make a creamy tomato sauce.
I had mine over rice pasta, with some sauted sweet potato and zucchini, as well as several of my delicious! carrot rice balls. So yummy.

Sweet Potato & Zucchini Saute

Thinly slice the sweet potatoes and place in a large skillet with 1/2 a cup of simmering water. Allow the potatoes to just become softened, then add in the thinly sliced zucchini. Once all the water has evaporated and the potatoes are just soft, add in 1 Tbsp. of olive oil, up the heat and get some nice color on the veggies. Season with salt and onion powder.

Sweet Potato Pancakes

Early TED

One word:

YUMMY! My husband discovered this recipe in the Moosewood Cookbook by Mollie Katzen and surprised me with it for supper. He made enough for the whole family, and again I'll say it's such a treat to be able to eat together! He told me that his plan is to try and help me make a meal for supper every night that we can all eat together. They might be able to add in some dairy or tofu to their meal which I of course can't have, but I'm thrilled at the effort and thought he is putting in to helping me eat this crazy diet. He's a wonderful man, I'm so lucky! Ok, back to the recipe. You have GOT to try, it was so, so, so good. Abigail was sneaking them off the plate as soon as hubby was taking them off the skillet.

4 cups (packed) of coarsely grated sweet potatoes or yams. (approximately 1 large or 2 medium). Utilize your food processor if you have one...made the process much faster!
1/2 cup grated onion
1 tsp. salt
4 EnerG egg replacer equivalents (don't forget the water to "make" the eggs)
1/3 cup GF flour of choice (rice, quinoa, millet or a GF baking flour blend)
olive oil for frying

Combine all ingredients and mix well. Heat a small amount of oil in a skillet until it is very hot. It should sizzle a fleck of batter upon contact.

Use a non-slotted spoon to form thin pancakes, patting the batter down. Fry on both sides until brown, adding small amounts of additional oil, if/as needed.

I ate mine with a small amount of ketchup, but honestly they were so flavorful that they were awesome plain. The remainder of my meal was composed of 1/2 an avocado, several black olives and some gorgeous green broccoli. It was a great meal :-)

There were a number of other recipes in the Moosewood cookbook that I look forward to modifying, testing and posting. Anything new is so exciting!

TED Vegetable Stir-Fry

Early TED

I was so glad when I was able to add in broccoli. I love it, I knew I needed a green vegetable while on such a limited diet, and I love stir-frys! So yep, I was pretty thrilled. I didn't measure the ingredients in the stir-fry we made last night. I'll just give approximations of what I used, and adapt to include the vegetables that you are able to eat.

1 head broccoli, lightly blanched
3 carrots, chopped and lightly blanched
1/2 an onion, sliced
3 stalks celery, sliced on a diagonal
1 cup mushrooms, cleaned and sliced *
1 sweet potato, cooked al dente, then peeled and cubed *
Add in some turkey or chicken if you are a meat eater

To blanch, I just tossed in a microwave safe bowl, and placed in the microwave with 1/2 an inch of water and cooked, covered for just 1 1/2 - 2 minutes. You want the vegetables to still have a bite.

*I forgot to add in these vegetables! I realized after completing the dish, so didn't want to go back and cook anymore. Hmmm, would have been much tastier with them included!

Sauce
1 1/4 cups cool water
1 Tbsp. kitchen bouquet (my new favorite...it adds some flavor and a rich dark color)
garlic & onion powder to taste
salt, to taste
1 small squirt ketchup (or sweet chili sauce if you can have)
2 Tbsp. tapioca starch, or other starch of your choice

Saute the onions in a large skillet, and when soft add in the remaining vegetables. Mix the starch into the cool water until dissolved, then add to the skillet and cook with remaining ingredients until the mixture begins to slightly thicken. Turn heat off so that vegetables don't over cook. If I ate chicken, I would totally be adding in some! Just increase the water, starch and seasonings so the sauce can accommodate the extra ingredients.

We served our stir-fry over rice noodles, or you can serve over brown rice (brown rice is always 10 times better for you than white!!! On the TED, EVERY extra nutrient counts!)

Potato Onion Spring Rolls

Early TED

I enjoyed browsing through the Asian market last week, searching the shelves for something I could eat on the TED! I'm sure the employees were shaking their heads as my odd questions, and most likely thinking "Crazy white woman!". I found these rice wraps that I have used before, so grabbed some. I asked if they could only be served fresh (uncooked) or if I could fry them. I was adamantly told that they could NOT be fried, but I did attempt some and the results weren't too bad.

3 large potatoes, pierced and microwaved until soft. Refrigerate or freeze until cooled, then peel and finely chop.
1/2 an onion, finely diced
1 handful of cilantro, roughly chopped
1 Tbsp. olive oil
salt, garlic and onion powder to taste

Saute the onion until soft and mostly clear, then add in the peeled potatoes that have been finely chopped. Saute until the potatoes take on some color, season to taste and then add in the freshly chopped cilantro.
To assemble wraps:

Pour some warm water onto a plate, and then lay a single rice wrap on the plate. The wraps are round, dry and hard. Placing in the water rehydrates them and they become very soft, clear and flexible. Just keep turning them in the water, flipping over occasionally until completely soft all over. Carefully lift up and allow excess water to drip off. Lay on a cutting board, plate or on the counter and smooth edges out into a circle. Place 2 Tbsp. of filling on the bottom 1/3 of the circle. Fold the bottom of the wrap up over the filling, and then squeeze back towards you just a bit to make a firm, solid roll. Fold the right and the left sides over the filling by about an inch to seal it in, then roll from the bottom up towards the top of the empty wrap. It should look like a long rectangle laying vertically with a rounded top prior to it being rolled. I should have taken pictures! It sounds complicated, but it's truly very easy. The wrap will be slightly tacky, and will stick to itself and seal.

If you would like to fry, heat about 1/4 of an inch of oil in a small pan, and crisp on all sides. If I had a fry daddy I would have used that to really get them cooked. Make sure you use a high temp as they will soak up oil. Drain well. They were fantastic fresh, which was what my hubby preferred. I served with a sweet chili sauce, which tested Noah's limits a bit. I might try to do a mixture of ketchup and chili sauce next time so it's milder, but I still get the sensation of having a dip! The two closest in the picture were fried, and the far one is fresh.

The sauce we used was called sweet chili chicken sauce, and is at the Asian market. The sauce and the wrap both run around $1.50 - $1.90, pretty cheap!

Corn, Dairy, Egg, Gluten, Soy, Sugar-Free Bread

Early TED

I found this recipe online while searching for a dairy, egg, nut and soy free mayonnaise or sour cream. No luck on the mayo or sour cream, but I'll have to give this a try! This was found at:

http://www.celiac.com/articles/1078/1/Jesses-Corn-Free-Dairy-Free-Egg-Free-Gluten-Free-Soy-Free-Sugar-Free-Bread/Page1.html

Dry Ingredients:
2 ½ cups rice flour
½ cup tapioca flour
2 ½ teaspoons guar gum
1 tablespoon yeast
1 teaspoon salt

Liquid Ingredients:
2 tablespoons honey
2 tablespoons olive oil or tallow
1 ½ - 2 cups water
1 teaspoon cider or rice vinegar

Directions:
Add liquid ingredients to dry ingredients in food processor. Process the mixture until it is smooth like a cake. Spoon it into a greased bread pan or muffin tins. Bake in oven at 350F - 30 min for bread and 15 minutes for the buns.

Gluten Free Peach Cake

Broad TED

2 cups quinoa flour or rice flour
1 cup gluten free flour mix (nature's all purpose blend)
4 tsp baking powder
1 tsp baking soda
1 cup raw sugar
1 large box jello mix (orange, peach or strawberry)
6 egg replacer equivalent
1 lb ripe peaches, pealed, chopped & pureed (or use canned, and drain well)
3/4 cup olive oil
1 cup pear juice (water or milk may be used).
1 tbs vanilla
1 tsp cinnamon
dash ginger

Mix together all ingredients.
Beat on high speed for at least 3 minutes
Pour into pan (filling half way)
Cake is done when toothpick comes out clean

Vanilla Icing
1 cup confecitoner's sugar
1 tsp vanilla
mix until everything is blended, may add a drop or two of water if needed.
Smear all over - cool and refrigerate cake

GF Banana-Quinoa Muffins

Basic TED

1/2 cup Quinoa Flour 1/2 cup Quinoa Flakes 2 Tbsp Honey 2 tsp Baking powder	1 tsp Baking soda 1/2 tsp Salt 2 Very Ripe Bananas 2 Egg equivalents

Preheat oven to 400 degrees. Mix flour and flakes with dry ingredients. In separate bowl mix together bananas, eggs and honey, add to dry ingredients. Pour into greased muffin tins. Bake 20-25 minutes at 400 degrees. Note: fill muffin tins 1/2 full.

For waffles, add 3 tablespoons oil and 1/2 cup milk or until desired consistency.

I have made these muffins...and when you are desperate for a bread of any type, they worked! Now that I can have rice flour, I would make again replacing the quinoa flour with rice. The banana works great in here though, and they were quit good. I've told my husband that my standards have been greatly lowered when it comes to foods on the TED... It's almost more the opportunity to eat a somewhat "normal" food that is a source of great excitement lately!

Crispy Quinoa Cookies (Gluten-Free)

Below is a recipe I adapted from the ancient harvest quinoa website. The link is www.quinoa.net. There are quite a few recipes on there, but surprisingly, many are loaded with dairy. So I'll find the few that I think can be modified and post them on here. My husband made these for me as a surprise for supper tonight. They were quite good! I changed the recipe to up the sweetener a bit. When baking them, they appear soft after 15 minutes, but go ahead and pull them out and they will crisp up out of the oven. They were great with a super cold glass of rice milk (I sprinkled on some nutmeg for a "rice nog" effect.) Hmmmm.... Milk and cookies! Anything to fool my brain into thinking "this is normal" :-) And it mostly worked, I will definitely make again.

Early TED

1/2 cup honey
1/2 cup brown sugar
1/2 cup margarine
1/2 cup sunbutter
1/2 teaspoon vanilla
1 cup quinoa or rice flour (rice flour will give milder flavor)
3/4 cup quinoa flakes
1 tsp. baking soda
1/4 tsp. salt

Heat oven to 350 degrees. Beat honey, brown sugar, margarine, sunbutter and vanilla in medium bowl until creamy. Combine quinoa or rice flour, quinoa flakes, baking soda and salt in small bowl. Add to mixture and beat until well blended. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 15 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.
Yields about 3 dozen cookies.

Corn, Egg & Cheese-Free Huevos Rancheros

Early TED

I made traditional huevos rancheros for the rest of the family for Christmas brunch, and was very sad that I couldn't have them! I had tried corn for the 3rd time yesterday and poor Noah was in pain all night long. People have asked me before if I often "cheat" on the TED. Honestly, I really don't have a problem cheating because when your child is writhing in pain in your arms all night long, it puts a perspective on the whole eating issue. So...I decided to make my own version of Huevos Rancheros for myself! And it was delicious!

Quinoa Rice Fry
2 cups brown rice, cooked
2 cups quinoa, cooked
3 large carrots, peeled and diced into 1/4 in. pieces
1 large onion, finely diced
1/2 lb. white mushrooms, cleaned and finely diced
4 Tbsp. olive oil
1/2 cup water

In a large skillet, 1 Tbsp. olive oil, then the carrots and onion and cook over high heat for 5 minutes, then add the water and cook further until the carrots and onion are al dente, with a slight bite. Add in the remaining olive oil, then add in 2 cups of brown rice and 2 cups of quinoa. Finely, add in the diced mushrooms. Cook over high heat until the rice/quinoa mixture is well cooked like a fried rice would be.

Corn, Egg & Cheese-Free Huevos Rancheros
1 (or 2) rice tortilla shells
1/2 cup home made refried beans (see prior post)
1 cup quinoa rice fry
salsa
avocado, for garnish

Lightly fry the rice tortilla in olive oil to soften it. Drain on a paper towel, then place on the plate. Smother with refried beans, then top with 2nd tortilla shell (or skip 2nd shell and proceed to next toppings.) Top with the quinoa rice fry, salsa and sliced avocado.

The quinoa and beans provide great protein, so this makes for a healthy, satisfying, filling meal. Yummy!