Dairy Free Crumbed Pork (with an option for egg free and gluten free) served with rice, steamed veges, coconut yoghurt dressing and slices of fresh lime. This is a pretty easy, nutritious mid week family meal and can easily be prepared in advance.
I was lucky enough to receive some snacks and chutney from Tambura Foods (https://www.tamburafoods.com) to review…sometimes this really is the best job in the world!
I was given 3 different types of crunchy snacks to try: original, lemon and spicy and an Indian style Chutney. These snacks are gluten and dairy free which is pretty awesome, and they just happen to be pretty delicious too! Two of my children (ages 1 and 8) were able to eat them and both happily munched away on the original flavour, which has a taste of Indian spice without much heat at all. Incidentally, they are VERY crunchy 🙂 My 8 year old really loved the lemon flavoured ones. She had some friends over one day and they had a great time daring each other to try the spicy ones which was hilarious to watch. They were a bit too spicy for my relatively tame daughter, her Japanese friend ate a whole mouthful and came running out for a glass of milk and her Thai friend couldn’t even detect any spiciness and hoovered back half the packet! As for me, I loved the original and spicy ones…the spicy ones have definitely got a kick but not enough to cause any distress and I think they would make a perfect adult party snack. For kids parties, I’d definitely go with the original or lemon. The cumin infused chutney is lovely too..it does have quite a strong cumin flavour which is fine for me. I have found it a great meat accompaniment and been serving it with chicken and venison, but I think it would be lovely in vegetarian dishes too. I think the spicy snacks would also be great mixed into a salad for an interesting texture. An added bonus is they come in resealable pouches and I found they kept really well.
This Vegan Chocolate Cherry Mousse Cake is dairy free, gluten free, egg free and nut free, but definitely not flavour free! I love the combo of chocolate and cherries, and the crunchy gluten free base just makes it even better 🙂 It is pretty rich though, which is all good for me, but others may just want a very small slice!
- 1 cup shredded coconut, toasted
- 1 1/2 cups Gluten Free rice bubbles/crispies
- 2 T coconut oil
- 130g dairy free chocolate (I use Whittakers)
- 1 jar chickpeas in brine (alternatively, use 140g egg white)
- 1x 300g pack of FIRM tofu
- 1 tin coconut cream, refrigerated for at least 24 hours
- 250 g melted dairy free chocolate
- 280g white sugar
- 1x 340g jar sour morello cherries
- 1/4 cup sugar
- 1 heaped teaspoon gluten free cornflour
- 2 T brandy if desired
- 125g coconut cream/milk substitute
- 125g chopped dairy free chocolate
- 1. Melt the coconut oil and chocolate together.
- 2. Mix all the ingredients together then place in a round spring form tin lined with baking paper. Refrigerate until set.
- 1. Drain the liquid off the cherries and place into a pot with the sugar. Bring to the boil and cook for a further 5 minutes. It should be starting to look quite syrupy. If not, cook for another few minutes.
- 2. Mix the cornflour with 2 T cold water. Whisk into the boiling syrup and stir well.
- 3. Add the cherries to the syrup and boil for another 2 minutes. Cool completely.
- 1. Cut the tofu roughly and place in a strainer over a bowl. Leave to dry out at room temperature for 2 hours at least. This helps achieve a smooth consistency.
- 2. Scoop the thick part of the coconut cream off (you can use the liquid for smoothies) and whip until consistency of whipped cream. Refrigerate until ready to use.
- 3. Place the tofu in a food processor and blend until very smooth.
- 4. Strain the brine off the can of chickpeas (reserve the chickpeas for salads) and place in the bowl of a cake mixer on high speed. Simultaneously put the sugar in a pot with 1/4 cup water and bring to the boil. Boil for another 2 minutes.
- 5. When the chickpea liquid (this is called aquafaba) is thick and white, slowly pour in the hot sugar syrup. Keep beating until cool, shiny and very white (about 10 minutes). Split the mix in half and reserve one half for another use. I bake mine into meringues at 50 degrees Celsius for 2 hours. (you can try to make half, but my cake mixer bowl doesn't whisk a half mix properly)
- 6. Place a spoonful of the chickpea mix into the melted chocolate and whisk quickly. Whisk together the chocolate, the tofu, the cream and the remaining chickpea mix as quickly, but gently, as possible.
- 7. Pour half the mix over the base. Make an indentation in the middle and place the cherries over the top. Pour over the remaining mix and smooth over with a spatula. Refrigerate until set.
- 1. Bring the cream/milk to the boil and pour over the chopped chocolate. Cover with cling film for 2 minutes, then whisk until it comes together.
- 2. Pour over the filling and spread with a palette knife or spatula. Refrigerate until ready to serve.
This Vegan Chocolate Brownie is egg, nut and dairy free and can easily be adapted to be gluten free by substituting the flour with any gluten free flour mix. It also happens to be extremely delicious…I know this because I have personally consumed a naughty amount of it. But for me anything with salted caramel and chocolate is going to be a winner!
This dairy, egg, nut,soy and gluten free recipe for Vegan Chocolate Mousse, Salted Caramel with toasted marshmallow pretty much ticks all boxes for me! It has taken a few days of adjusting to get just right but I’m pretty confident you will love it as much as me and my girls 🙂
This Asian Spiced Duck with Rice and Chinese Orange Sauce is everything I love about Duck: melt-in-the-mouth, juicy, sticky, and flavoursome. It’s also Gluten Free, Dairy Free, Egg Free and Nut Free. My middle girl is also soy-free so I do a plain roasted duck breast for her. She’s fine with that as she’s not at all adventurous as she has some serious food aversion issues:( But you could just leave the soy out if it’s a problem and glaze it with the orange sauce.
Dairy Free Baking at it’s best! Dairy and Egg free Baklava (also vegan) with either homemade strudel dough or store-bought phyllo….and also a nut free baklava roll for those that can’t do nuts 🙂
*If you are vegan and don’t eat honey, just use extra sugar, or maple/rose syrup 🙂
This Dairy Free Pina Colada Cake was inspired by my travels around the Caribbean (living a very indulged life working as a pastry chef on cruise ships) and the current trend for Poke cakes. It’s also really easy to ‘dress down’ for a really casual cake with a friend, or ‘dress up’ for entertaining/birthdays. This Dairy Free Pina Colada Cake can also be made egg and gluten free, the adaptation instructions are in the notes at the bottom of the recipe. 🙂 I like to serve mine with a tropical fruit salad . The cake itself is made up of a vanilla sponge layered with a pineapple coconut cream, coconut condensed milk and a vanilla syrup then topped with toasted coconut. You can omit the alcohol if you are opposed to it or cooking for children.
This Gluten, Dairy, Egg Free Curried Sweet Potato Soup is perfect for a cold day when you don’t have much time but want something comforting packed full of flavour 🙂 Or any other day actually!
I absolutely love creamy soups in Winter but unfortunately cream doesn’t love me or my children….so we tend to substitute coconut cream and luckily coconut is the perfect flavour combination for this Gluten, Dairy, Egg Free Curried Sweet Potato Soup. In New Zealand we have a type of sweet potato called Kumara which I used but any type of sweet potato is fine.
This Mega Allergy Friendly Giveaway is pretty much the most exciting thing to hit project:allergy kids! I’m not really one to do things by half, so if I am going to organise a giveaway, I’m going to make it epic, and of course, it has to suit allergy families. Of course, no guarantee everything is going to suit everybody, but I’ve tried really hard to choose things free from the common guilty culprits, as well as items for parents and items for children. I’m sure it goes without saying, but please do check labels and websites, and make an informed decision about whether it is ok for your family…and pass it on to somebody if it doesn’t 🙂 I’d like to say a massive thank you to the very generous businesses who gave so generously for this mega allergy friendly giveaway! If you do end up winning something, I’m sure they’d really appreciate your feedback on the products. I’ve started loading all the things up for grabs below, some things will still be added as they arrive and others may be shifted around a bit when I get the delivery….but I’m sure you will agree, there is a lot to be excited about! SO how does it work? How can you win…I know that’s what you want to know! On Monday (21 March), I will load the actually competition entrance on here….all you need to do is come back then or any day next week and enter! Then you need to go back to the Facebook post and tell me 2 things: where win NZ you are from and what product(s) you would most like to win! I will be drawing a major prize and 2-3 smaller prizes to share some of the love around. Whoop! And of course, please share the love around by spreading the word!