Upcoming events, updates, and a giveaway! (Wanna win?)

Hey folks! So it’s been awhile but I had that throat thing lolling around, though I’ll blame my abundance of eating vegetables that it is the reason I didn’t have it as bad as some others did.

But it certainly put baking on the back burner for awhile, and I’ve been a little lazy in the kitchen and not seeing the sunshine as much as I would prefer and going a little stir crazy.

However, I certainly hope from today forward I can get back in action! So I have some news for you.

First, I’ve a pretty busy next four weeks booked with various speaking things. If you don’t know, I list them all over at The Allergy-Free Cook on the Events tab, but I’ll give you the run down here, as well.

Nature’s Emporium
Saturday, May 25th, 1:00pm to 4:00pm
16655 Yonge St, Newmarket, Ontario
I’ll be signing books and there to answer your questions all afternoon! Come visit and say hello. More info here.

Gluten-Free and Me
Thursday, May 30th, 7pm to 8pm
74 Rebecca St., Unit #1, Oakville, ON
Come listen to a presentation on gluten-free baking, get some discounts on my books and services, and check out this awesome, gluten-free-dedicated store!
More info here.

Niagara VegFest
Sunday, June 2nd, 10am to 6pm
Market Square, St. Catharines
I’ll be hanging out with Truly Organic Foods – visit me at their booth! More details to come.

Niagara Action for Animals Potluck
Friday, June 7th, 7pm to 9pm
Unitarian Church, 223 Church St., St. Catharines, ON
I’ll be here talking about tips on vegan baking with a specialty diet, and talk about baking resources in the area. More info here.

The Cookbook Store
Tuesday, June 11th, 7pm to 8pm
850 Yonge St. at Yorkville Ave. in Toronto, ON
I’ll be doing a presentation and short demo, along with a book signing. Reserve your seats for this one! Discounts will be available at that day at the store.
More info here.

Hamilton Veggie Fest
Saturday, June 15th, 11am to 7pm
Marritt Hall at the Ancaster Fairgrounds
630 Trinity Rd S, Hamilton, ON
I’ll be one of the speakers at the first annual Hamilton Veggie Fest! The line-up of speakers is fantastic, and I encourage loads of folks to come out, even if you aren’t a vegan or vegetarian. I’ll be speaking at 3:30pm on gluten-free vegan baking, and the rest of the time you’ll find me at Truly Organic Foods‘ booth. More info on the Veggie Fest can be found here, and details about the speakers’ line up here. I’m taking pre-orders for books; contact me here.

Toronto Public Library – Brentwood Branch
Wednesday, June 19th, 7pm to 8pm
36 Brentwood Road, North, Toronto, Ontario
Come learn all of the details on gluten-free, allergy-friendly baking. Bring your recipes, questions, and comments. More info here.

There might be another two squeezed in before July, but that is the first update. If you’re planning on attending any of these and want to reserve a book (or two), email me here and we’ll arrange it!

If you don’t HAVE a book, well, do you want to win one? Or two?

Check out my latest article from tuja wellness, where I talk about Celiac Awareness Month and some tips on dealing with celiac disease. AND THEN ENTER TO WIN! Woo-hoo!

I’m also booking private demos, talks, and cooking classes for late July and early August. If you would like to have me for your group, let me know and we can definitely arrange it! If you live in the hot US states down south, even better

 

Kale, Potato, and Mushroom Skillet [gluten-free, vegan, soy-free]

Need a quick side dish that corresponds with the changing seasons? This one is a winner, and takes advantage of produce that’s available all year round.

Potato, Kale, and Mushroom Skillet

A super-easy side dish that’s sure to please everyone, this skillet combines easy ingredients in a warming, savory combination.. with a hint of spice. For a full meal, add cooked chickpeas.

2 russet potatoes, scrubbed and cut into 1/2-inch cubes
Salted water
4 tablespoons extra-virgin olive oil, divided
2 small yellow onions, finely chopped
2 cloves garlic, finely chopped
1 1/2 teaspoon dried oregano
1/2 teaspoon red chili flakes
1 pound (454g) cremini mushrooms, sliced
1 bunch kale, stems removed and chopped
Sea salt to taste
Freshly ground black pepper to taste

Put the potatoes in a medium saucepan. Cover with water and two pinches salt. Bring to a boil then simmer until cooked through, about 8 to 10 minutes. Drain well.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onions and cook until softened and browned, about 5 minutes. Add the garlic, oregano, and chili flakes, cooking an additional 1-2 minutes until fragrant.

Add additional olive oil to coat the bottom of the pan. Bring to high heat. Add the potatoes. Let cook for a few minutes, stirring infrequently, so the potatoes can brown (it is okay if they mash). Add the mushrooms, and continue to cook until the browned as well, adding additional olive oil as needed. Add the kale and cover with a lid, letting cook for a few additional minutes until wilted. Sprinkle with salt and pepper to taste. Serve warm.

 

(PS — sorry I’m a terrible photographer. Can someone give me lessons? And maybe a camera to go with it? Ha, ha…)

Recipe SOS! I need your input! Chocolate and… what?!

I love chocolate. And you know, I’ve really come to terms with the whole “not eating dairy” thing and having to be super select with my chocolate choices.

(Side note: I stopped eating dairy because of my celiac disease, but don’t eat dairy, as well, because of my vegan diet. For former, however, puts an end to eating anything made on the same lines as dairy-based ingredients, unless I have a nice conversation with the manufacturer about their protocols… usually which end up with them telling me that, yeah, it may contain dairy.)

The point of all this, I suppose, is that I still love chocolate and the basis of all of my favourite things (both sweet and savory) is chocolate based.

And I know (and love) that chocolate goes with so many different flavors. I’m doing some current recipe development, and one is for a contest. Of course, I’m using chocolate and, yes, you’ll get the recipe beforehand! And because this is something I want my readers to love as well, I want to know what your favourite chocolate combination is!

You will get a recipe in return for your hard work offering your vote. The contest has nothing to do with chocolate, I just want to make a chocolate dessert. In fact, I’ll probably make a few things for the contest anyway…

Roasted Carrots with Lemon and Chives [gluten-free, vegan, soy-free]

As we transition into spring, this is a lovely side dish with a burst of brightness from the lemon.   I love the sweetness of roasted carrots… and you’ll find these are pretty darn addictive.

Roasted Carrots with Lemon and Chives

Use “real” baby carrots – not the kind that are the size of your thumb, but instead the ones that are slender with a little green on the end… Truly, a miniature carrot. If you can’t find them, then slice larger carrots in halves or quarters length-wise. 

Makes 6 servings

1 1/2 pounds true baby carrots, peeled (see above)
2 tablespoons extra-virgin olive oil
1 teaspoon unrefined cane sugar
Sea salt and fresh ground pepper
Juice and grated rind of 1/2 a lemon
2 tablespoons minced chives

Preheat oven to 425F.

Place the carrots on a baking sheet. Toss with olive oil. Sprinkle with sugar, salt and pepper. Roast until browned and beginning to caramelize, about 30 to 40 minutes. Remove from oven and sprinkle with lemon juice, lemon rind and chives. Serve immediately or at room temperature.

Hummus-Flavored Chickpea Burgers [gluten-free, soy-free, vegan]

Sorry I have been so MIA! So here is a springtime recipe that might inspire you to fire up the grill!

Hummus-Flavored Chickpea Burgers

Because everyone loves hummus, these chickpea burgers are a favourite alternative for something new between the bun. Because they are delicate, they need to be panfried, but for that bbq flavor, re-heat them on a grill tray or piece of foil before serving.

 Makes 6 burgers

3 tablespoons warm
1 tablespoon flaxmeal
2 cups cooked chickpeas
1 medium carrot, grated using a hand grater
3 tablespoons red onion, diced
1 clove garlic, minced
1 tablespoon ground cumin
1 tablespoon lemon juice
1 tablespoon tahini
1 tablespoon chickpea flour (or other gluten-free flour… but chickpea flour has the best flavor)
Zest from 1 small lemon
Sea salt and fresh ground pepper to taste
2 to 4 tablespoons coconut oil, for frying

Line a plate with waxed paper.

Mix together the warm water and flaxmeal. Set aside for 5 minutes, until thickened. Put the chickpeas, carrot, onion, garlic, cumin, lemon juice, tahini, flour, zest, and a pinch of salt and pepper in the food processor. Pulse until the mixture is chunky but sticks together if you press it in your hand. If you find that the mixture is getting too smooth but the ingredients aren’t well mixed, use a spoon to incorporate them. Adjust seasonings to taste. Use your hands to form the mixture into 6 patties, putting each one on the waxed paper. Refrigerate for 45 minutes.

Heat a stainless steel or nonstick skillet over medium heat. Add about 1 tablespoon of the oil, making sure the bottom of the skillet is covered. Once the oil is hot, cook patties, 3 at a time (depending on the size of your skillet), for about 5 to 8 minutes per side, until crisp and browned. Carefully flip the burger, adding more oil beforehand if necessary, and continue to cook until browned on the other side and warmed through, about 5 more minutes. Serve immediately or let cool and store leftovers in the refrigerator or freezer.

Raw Beet Salad with Ginger and Pistachios [gluten-free, vegan]

Springtime seems to signify rebirth, and while I’m still waiting for a rebirth of normal warm temperatures, I am certainly getting in the mood for some fresh flavors.

I mean, I really like root vegetables, but I’m getting a little sick of them. Okay, that’s not true. But eating them in the same way–I’m growing weary.

However, regardless of the follies of the weather, I can certainly evoke that springtime-feel in my kitchen. A good way to start? Trying old favourites in new ways, experimenting with different approaches, and highlighting fresh flavours by keeping it simple.

Try complementing your dinner with a super salad, featuring a bright burgundy vegetable miles away from the steamed or pickled versions you might remember. Beets contain betalain and vulgaxanthin, two phytonutrients with antioxidant and anti-imflammatory benefits. Betalains aren’t heat stable, so enjoying beets raw is the best way to reap their goodness. They also house two carotenoids (lutein and zeaxanthin), benefiting eye health like their carrot counterparts. Beets are also an excellent source of folate, an integral nutrient for fetus health and aging.

And, well, they just taste really good raw, okay? Especially with pungent ginger and salty roasted pistachios.

Banana Rhubarb Crumble Muffins [gluten-free, vegan] || tuja wellness

My latest article on tuja wellness features one of my favorite muffins recipes from the pages of my first book, The Allergy-Free Cook Bakes Bread. They come together fast, have a pop of sweetness from the crumble topping, and offer a lovely contrast with sweet, moist bananas and tart rhubarb.

Head over to read it right now: Gluten Freedom – Banana Rhubarb Crumble Muffins.

Happy Easter!

Maple Parsnip Bread with Dried Cranberries [gluten-free, vegan]

After I made and loved a cake with parsnips, I had a bunch of grated parsnips leftover and wanted to use them up. I was on my way to Disney World in a few days, and wanted to make an easy, whole grain bread without a lot of sweetness and use up some ingredients I had lurking around.

Maple Ginger Snacking Cake with Maple Frosting [gluten-free, vegan]

I love maple syrup, and I have a whole slew of maple recipes in my drafts ready to go. If there is one thing that I love about living in this region, it’s that I live down the street from a maple syrup farm. Conveniently delicious.

Maple Ginger Snacking Cake with Maple Frosting

Free from: gluten, dairy, eggs, soy, peanuts; vegan

Light, fluffy, and moist, with a big maple flavor, this gluten-free vegan cake will become a standard in your baking repertoire, and uses fruits, veggies, whole grains and unrefined sugar.

Makes a 9×13 cake; serving sizes are up to you (I estimate six…)

Giveaway results!

I apologize for my tardiness of getting these giveaway results up, but I was away in Disney World so I have a viable excuse!

Winner of The Allergy-Free Cook Bakes Cakes and Cookies

Heidi! Please contact me via email!

Winner of The Allergy-Free Cook Bakes Cakes and Cookies

Killeenmcg! Please contact me via email!

Winner of GF Coaching session

Karen! Please contact me via email.

Winner of GF Coaching session

Rochelle! Please contact me via email!

Thanks everyone! What should I giveaway next?