This Egg and Dairy Free Dumpling Soup is made from a chicken broth base with lots of fresh vegetables. For those who are gluten free, I’ve added a wheat free option which I made for my middle daughter who is allergic to wheat on top of lots of other foods. It’s also a really fun meal for the kids to help with..you might want to check the sealing of the dumplings though before cooking….you will thank me later! One of our favourite family meals is Dumplings, so I make lots and keep half for the next night. We will have them in a broth the first night then boiled and pan fried the next with rice and steamed veges, so it feels like we’ve had two quite different meals.
After reviewing other boxes for My Food Bag, I was really interested to hear about the new Bargain Box so I was excited to do this Bargain Box Review to see what the meals were like and how they would fit with an allergy family 🙂 I hope it’s helpful for you all too!
A Just Organic Review for all those lovely readers who love organic fruit and vegetables but also may be interested in a bunch of other really cool allergy-friendly products. For those outside NZ, I’ve included in some really yummy recipes as well!
*I was given these products by Just Organic to review, but I have a personal policy to only write about products I think work with allergy families and are of good quality 🙂
Anyone who knows me well knows I am a mad lover of anything crispy pork belly….I served this Crispy Roasted Pork Belly with Orange Caramel Sauce alongside rice and an Asian style salad courtesy of some amazing organic vegetables and fruit I was given by Just Organic to review. The zinginess of the salad is a really good match for the fat in the pork, and I love all the different textures 🙂 This is dairy, egg, nut and gluten free and can easily be adapted to be soy free too.
This Lemon Chicken Salad with Basil Dressing was basically a throwing together of a bunch of yummy
goodies I was given by Just Organic to review…everything was so fresh and amazing, I didn’t want to do too much to it! I was also given some mung beans which I sprouted with my 4 year old daughter…this is a really fun activity for preschoolers and we didn’t need to wait too long! They were ready to eat in 3 days 🙂
This Dairy, Egg, Gluten, Soy and Nut Free Lemon Meringue ‘Pie’ came about because I was kind enough to be given some amazing organic goodies with fruit and vegetables from Just Organic here in Christchurch, New Zealand (don’t worry…they deliver nationwide) to review, and I was completely inspired by the intense taste of the fruit. It sounds so corny, but I think there is just something about fruit and vegetables that have come from a place of love…they honestly do taste better!
So, it’s no secret I love coconut condensed milk…it’s pretty much the most exciting thing I’ve discovered this century haha, but I have had HEAPS of people asking me how to make it as they have found it hard to source: so this is for all of you…my DIY Coconut Condensed Milk! I’m obviously not the first person that has done this, but I’d rather recommend a recipe I’ve tried and tested myself 🙂
These Dairy and Egg Free Oreo Cupcakes are pretty much a marriage of all the things I love best haha! How could you possibly go wrong with rich chocolate cupcakes, Oreo cookies and an almost-cream-cheese-icing with even more Oreo’s in it? I’ve taken the old chocolate with vinegar cake recipe and given it a facelift for these as I find the taste a bit boring and not nearly chocolatey-enough for me. I am really happy with the result..still really moist but actually tastes like chocolate!
*note: My wheat-ok kids are ok with Oreo’s but my understanding is they are made on a line with other ingredients which may be an issue for some….my tree nut anaphylactic can’t eat wheat either so we haven’t tried these with her. So obviously, make an informed choice.
These Gluten, Egg, Nut and Dairy Free Lemon Bars have a Gluten Free Shortbread Base with a super lemony filling and crunchy coconut macaroon topping. I absolutely love pretty much anything lemon, especially lemon curd and these definitely don’t disappoint!
- 250g dairy free margarine
- 125g icing sugar
- 2 lemons, zested
- 1 teaspoon vanilla extract
- 2 teaspoons brine from a tin of chickpeas
- 350g gluten free flour (I used 100g coconut flour, 100g rice flour, 150g cassava flour)
- 1 teaspoon gluten free baking powder
- 1/2 teaspoon salt
- 100g chickpea brine
- 200g sugar
- 200g dairy free margarine
- 200g sugar
- 290g lemon juice
- zest of 3 lemons
- 80g gluten free cornflour
- 1 tin coconut cream, refrigerated overnight
- 80g coconut
- 1. Cream the margarine, icing sugar, zest and vanilla together for about 4 minutes.
- 2. Beat in the chickpea brine.
- 3. Sift the dry ingredients then add to the margarine mix. Beat until just combined.
- 4. Press into a square tin lined with baking paper and bake at 175 degrees Celsius for approximately 10 minutes. It should be a light golden brown but not too crunchy.
- 1. Place the chickpea brine in the cake mixer and start whisking at full speed.
- 2. Place the first measure of sugar in a pot with 1/4 cup water. Bring to the boil quickly and boil for 2 minutes. Remove from the heat and cool for 2 minutes.
- 3. Slowly drizzle the hot syrup down the inside of the bowl whisking the brine. (It should be white and fluffy before you start doing this). Keep whisking until the mixture is cool, white and thick (this takes at least 10 minutes).
- 4. Place the lemon zest, juice, margarine and second measure of sugar in a pot and bring to the boil.
- 5. Mix the cornflour to a paste with a bit of water. Pour into the pot with the lemon mixture while whisking continuously. Leave to cool, but give it a whisk every 5 minutes or so to prevent a firm skin developing.
- 6. In a separate bowl, scoop off the fatty part of the coconut cream and whisk until thick like whipped cream.
- 7. Split the chickpea brine meringue mix in half, reserving half for the topping.
- 8. Fold 1/3 of the remaining meringue mix into the lemon mixture, whisk until combined. Gently fold in the remanding meringue.
- 9. Fold in the whipped coconut cream then pour over the base. (You may not need all the mixture, but it can be kept in the fridge for a week to serve with ice-cream or meringues...or by the spoonful if you are anything like me!) It should be about 4 cm thick but it doesn't really matter.
- Fold the coconut into the remaining chickpea meringue mix. Pour over the lemon filling and smooth the top. Place under a grill in the oven (not too high) and cook until the top is golden brown.
- Leave to cool in the refrigerator for at least 2 hours (preferably overnight) before slicing into squares.
This Vegan Egg and Dairy Free Potato Salad is also soy, gluten and nut free but tastes amazing!
I’m pretty much in love with all things Aquafaba (chickpea brine for those new to this amazing egg substitute) at the moment and I’m having an awesome time playing around with all the different things I can make with it. One of things my eldest daughter loves and hates having to miss out on is mayonnaise so after hearing this goody can be made with aquafaba, I just had to give it a go. Well technically, I had a lightbulb moment the other day that I could make mayo and hollandaise type things with it, only to find out 2 days later somebody else had beaten me to the idea! I also happened to still have new potatoes (obviously not new anymore haha, but they started off that way!) in my fridge from our Summer harvest, so thought I’d see how it went in a potato salad. Pretty good is the answer! I actually can’t really tell the difference between this and mayo made from egg at all, and good news, my daughter just loves it. Miss 4 flatly refuses to try it so no idea about her!