Monday, June 15, 2015

Chipotle Soy Curl Salad Days

So much protein, it hurts the eyes to behold.
It's a hot, lazy day today, and I can't be bothered to get myself to the grocery store. I also couldn't be buggered to do anything with this salad besides gulp it down, but it'd be great in corn tortillas, scooped on top of a green salad, or shoved into a Salad Roll Whopper.
Soy Curl Chipotle Salad
If you don't have Soy Curls, this would work with steamed tempeh, Beyond Meat chicken strips and even cubed seitan. I was out of apples today, but if I'd had one I'd've added one.

Makes about 3 cups.

What You Need:
3 oz/86g Soy Curls
Boiling water
2 celery stalks, thinly sliced
1/3 cup diced sweet red pepper
1/3 cup chopped parsley
1-2 green onions
1 medium crisp-tart apple (optional).

1/4-1/3 cup vegan mayo (I use vegenaise)
1 tablespoon apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground chipotle powder
1/4 teaspoon smoked paprika
a small clove of garlic, minced or pressed
salt and freshly ground black pepper, to taste

What You Do:
1. Put the Soy Curls in a large bowl and cover with boiling water for about 8 minutes. Drain in a colander and press out as much water as possible. You should get about 2 cups (if you're using a protein besides Soy Curls use 2 cups).
2. Return the squeezed Soy Curls to the bowl and add the celery, red pepper, parsley, onions and apple (if using).
3. In a small bowl, combine the mayo, vinegar, salt, chipotle, paprika and garlic. Stir to combine.
4. Add the dressing to the bowl of Curls and toss to combine well. Season to taste with salt and freshly ground black pepper.


Thursday, June 11, 2015

I Went Away! Now I'm Back Eatin' Buffaloed Cauliflower.

I know you must have missed me very much.
Hi! I had a wonderful time visiting my friends and family in DC, but now I'm very glad to be home in huggable-bluggable Portland, OR, stuffing myself silly with buffaloed cauliflower.

These cauli-dudes are really yummy to eat as long as it's not hot outside. If it's too hot, these are still delicious, but probably not worth the pain and suffering turning on your oven might cause--although they might be worth it. My advice is to sneak into the kitchen and bake them at night and then hide all traces of wrongdoing.

Cold lefties are really great stuffed into Salad Roll Whoppers. You can see evidence of this on Instagram. And if you run over to Periscope (you need a smart phone to watch), I actually made a live video preparing them for my lunch today (Hurry! The video link will only work for a short period of time).

Before I get to the recipe, I'm having trouble reaching the two winners of Annie's latest book and e-book! If Jacky DLT and Kittens Gone Lentil are reading this you won! If I don't hear from you by Sunday, I'm picking new winners! I dunnoooo how to contact you.
Baked Buffaloed Cauliflower
Makes a big plateful--depending on the size of your cauliflower.

These are crispy out of the oven and really good, and even better if you dunk them into a cashew ranch dressing (with lots of garlic and dill).

What You Need:
1/4 cup sorghum flour
1/4 cup chickpea flour
1/4 cup potato starch
2 tablespoons nooch
1/2 teaspoon baking powder
1/2 teaspoon garlic granules
1 teaspoon onion granules
1 teaspoon yellow curry powder
salt and freshly ground black pepper
3/4 cup soymilk
1 medium head cauliflower, cut into florets

1/3 cup Frank's hot sauce
2 tablespoons melted coconut oil or EVOO
1/4 cup chopped parsley
salt and freshly ground black pepper

What You Do:
Preheat the oven to 425 F. and line a baking sheet with parchment. Then give it a good spray with cooking oil.

In a medium bowl, whisk together the sorghum, potato starch, nooch, baking powder, garlic, onion, curry and a pinch of salt and freshly ground pepper. Add the soymilk and whisk until a smooth batter is formed. Add the cauliflower and toss with your hands until each piece is covered in batter. Arrange the cauliflower in a single layer on the prepared sheet. Bake for 12 minutes, then flip and bake for 8 minutes more. While the cauliflower is baking, prepare the Buffalo Sauce.

In a small bowl, combine the Frank's, coconut oil, and parsley. Carefully remove the hot baking sheet out of the oven and toss the cauliflower in the Buffalo sauce until completely coated. Sprinkle with salt and freshly ground pepper as desired. Return to the oven and bake 4 more minutes (24 minutes total).

Serve hot with a ranch dressing or let cool and stuff into Salad Roll Whoppers!

Wednesday, April 22, 2015

Crave Eat Heal--Book Tour Stop and Giveaway!

I've been quiet lately, because I'm currently visiting my family in the DC area experiencing what I've been referring to as my "Mid-life Kid-life." I pretty much have no cares to give, other than taking care of sweet ol' Vee-Bee and trying to get through four seasons of Battlestar Galactica with my mom, before it's time to head back to PDX. It's basically been a kombucha-a-day blitz for the last month.

I'm breaking my ZZzzZ-run to share some sneak peaks from Annie Oliverio's upcoming cookbook Crave Eat Heal: Plant-Based, Whole Food Recipes To Satisfy Every Appetite and to offer two giveaways, which will hopefully satisfy readers the world over. (Scroll to the bottom of this post for the freebie info).

Annie's beautiful vegan cookbook is currently available for pre-order, 
but for get-it-in-your-hands availablily, you'll have to wait until after May 4th.
Even though I've mostly been a kitchen sloth for the last few weeks, I did manage to pull myself together enough to try a couple of recipes from Crave Eat Heal.

Peanut sauce hoison-ified with homemade from CEH, plus salad rolls for my Mama.
Smoked tofu, cukes, bell peppers, ginger-beet kraut, avocado, herbs, and arugula tossed in rice vinegar.
The layout of Annie's book is unique in that each chapter represents a common food craving and is filled with healthy recipes designed to satisfy and smash each craving to the ground. I love that her recipes are made with no refined sugars, and the majority are also xgfx. 

Y'all know I'm a self proclaimed salad roll junkie, which means I need a steady supply of dipping sauces. Peanut sauce is a favorite, and my method of choice includes adding a bit of hoisin to peanut butter that's been thinned with water, and seasoned with garlic-chile paste and tamari. So easy, but annoyingly, most hoisin has wheat added as a thickener, and xgfx hoisin is a pain to find. So, ya know I was delighted to see CEH has a recipe for homemade hoisin (from the Spicy chapter) sweetened with maple syrup. I rolled up some salad rolls to test-drive the sauce, and it was great. I also love that Annie's hoisin is quick to make, and doesn't yield a lot, so you can just whip it up as needed to fulfill your daily Salad Roll Whopper needs.

I also made the Blueberry Chocolate Anti-Inflammatory Shake (from the Chocolate chapter), since I'm an inflammation making lady-machine. My entire medical team would give this recipe a happy clap, since it's full of the good stuff. And, my banana hater of a naturopath would be glad to know it's thickened with avocado.
Hey-hey, here's a recipe from CEH I haven't made yet, but it's high on my list, since I actually adore the flavor of spirulina. I think these might become part of our road trip snack bounty when we head west.

Lemon-Coconut Spirulina Balls
Makes 20

Normally one should run screaming from food that is this green - but these bite-sized treats won’t hurt you! Spirulina is a blue-green algae that is rich in iron, chlorophyll, beta carotene, and other nutrients.  If you are put off by the slight seaweed smell and taste of spirulina, just omit it - but the lemon and coconut really do mask the flavor.

What You Need:
1 cup raw pecan pieces
1 cup chopped dates
1/2 cup unsweetened raw coconut flakes
2 tablespooons hemp seeds
2 tablespoons fresh lemon juice
2 tablespoons coconut milk
1 tablespoon spirulina

What You Do:
Put the pecans and dates into the bowl of a food processor and pulse until broken down into small pieces.  Add the remaining ingredients and process until smooth.  You will need to scrape down the sides of the bowl a few times.  The mixture will form a ball.

Scrape the mixture into a bowl, cover with plastic wrap and refrigerate for an hour or two.  Using a small spoon, scoop up about 1 heaping teaspoon of the mixture and roll into a ball.  Place in an air-tight container.  Continue with the rest of the mixture and store the balls in the refrigerator.
Total time: 2 hours, including chilling time

If you don’t have spirulina, you could use a green protein powder (which often contain spirulina), or just make the balls without it.

Recipe used with permission from Annie Oliverio and Front Table Books.

My purple anti-inflammation smoothie trying to solve the world's problems. 
So pretty!
Now for the giveaways! 
1. Annie is offering one free copy of Crave Eat Heal to a reader in the US or Canada. All you have to do is leave a comment and lemme know that's you. As soon as the book is available in print, you'll get a copy to your door.

2. For readers outside the US or Canada, (that's all you Whovillians), Annie is offering a free copy of her e-book Crave Eat Heal Outtakes. Just leave a comment letting me know of your wordly ways.

I'll choose two readers (one of each variety) at random on May 1st! Please be sure to comment before midnight EST.


P.S. The link to Annie's Crave Eat Heal is an affililiate link on Amazon, where I make a teeny sum of moolah.

Saturday, February 21, 2015

Peanut Butter Yummery Bars.

Crispy-puffy rice, coconut, chickpea crunchy noodles, raisins, spices, peanut butter-yummery.
Rheumatologist approved.
These peanut butter crunchy bars aren't for everyone. For instance, Dazee does not like them. So, if you plot carefully with the right target in mind, you can make these under the guise of sharing, and then get to eat them up all by yourself. Winnery for you!

I've never had bars like this before, but for some reason I started craving them madly this week. They're not hard to imagine, really. Especially if you're a big fan of spicy Indian snacks like I am.

The trick to these is to find a spicy snack mix you like and to use that. For these, I used some hot fried chickpea flour noodles, but you could easily add Bhuja, if you have some. Or something similar from the Indian market. The key is to make sure there's some heat to counter the sweet, and maybe some fennel. And, don't leave out the curry leaves! MMMmmmm.

Peanut Butter Yummery Bars. 
about 16 bars (fills an 8" square brownie pan)

What You Need:
4 cups rice crispy type cereal 
handful of curry leaves (12-16)
1/2 cup unsweetened shredded coconut
1/2 teaspoon ground turmeric
2 tablespoons canola or melted coconut oil
pinch salt

2 cups Indian chickpea flour sticks, or Indian snack mix 
1/2 cup golden raisins
2 tablespoons roasted peanuts
1 tablespoon cacao nibs

3/4 cup natural peanut butter
1/4 cup coconut sugar
1/4 cup agave nectar
1/4 cup brown rice syrup

What You Do:
1. Preheat the oven to 350F and line a rimmed baking sheet with parchment paper. Lightly oil an 8" square baking pan.

2. In a large bowl, mix together the rice cereal, curry leaves, coconut, and turmeric. Drizzle on the oil and salt and stir until well combined. Spread the cereal onto the baking sheet and bake, stirring every few minutes to prevent burning, until the coconut is golden brown and the curry leaves are brittle, about 12 minutes.

3. While the rice is toasting in the oven, put the chickpea sticks, raisins, peanuts, and cacao nibs into the large bowl. Add the toasted rice mixture and combine well.

4. In a small saucepan, combine the peanut butter, coconut sugar, agave nectar and brown rice syrup. Cook over medium-high heat, stirring constantly, until the sugar has dissolved and the mixture just begins to bubble.

5. Immediately pour the peanut butter mixture over the cereal mixture and stir well until the cereal is completely coated in the sticky peanut butter sauce. It's best to work fast, as the peanut butter sauce will quickly stiffen as it cools.

6. Press the mixture firmly into the baking pan and cool to room temperature. Score the bars and refrigerate.

7. Share with no one.

I like the combination of low glycemic sugars in these bars, and found them perfectly sweet. But the bars are very user-friendly, so feel free to switch them up if you prefer more spices, and/or other sugars and nut butters. I think they'll still be lovely.

The Teff Lurve virtual door will be at Dianne's Vegan Kitchen on the 24th!


Thursday, February 19, 2015

Somer-Ball Lovin', Happened So Fast.

"Well-a, well-a, well-a, uh!
Tell me more, tell me more was it love at first sight?"
I've completely fallen for Somer's balls, even more than when I first posted about them. In case you missed them bouncing around the ol' web, Somer's original cheese ball recipe is here on her wonderful blog Vedged Out.

Because I can never leave well enough alone, I decided to culture them. Lo'! These balls of hers have been elevated from kick ace good, to a new kind of wonderful that in my ever so very humble opinion has got some full-blown ass going on too! I mean sass. I mean, yea-um.

With raw sunflower seeds and Mineral Fusion nail polish.
Besides culturing the cheese, I made a few mods to the ingredients because I knew 1.) once the cheese was cultured it would have a natural tang to it, and would no longer need the acid or alchol in the original recipe. And 2.) I added berbere, because HELLO!! Have you met me before?

So anyway, I'm not gonna reprint Somer's recipe here, because I know how to play nicely with friends, and she deserves all the crazy cheese traffic. Vegan cheese ain't no game.

I followed her recipe, but made the following changes:
  1. I soaked the cashews in a quinoa rejuvelac overnight. Then drained the 'shews reserving the liquid.
  2. I left out the dry sherry, apple cider vinegar, mustard powder, and cayenne.
  3. I added ground imported Ethiopian berbere to taste ('twas about a teaspoon)--berbere is salty, so it's also a good idea to reduce the salt a bit. Again, employ your tongue and taste it!
  4. I added 2 tablespoons of the drained cashew soaking liquid, if you have it, you can also add about 1/2 teaspoon of probiotic powder (like acidophilus). I've made it both ways, with no big differences.
  5. Before adding the coconut oil, I scraped the soft mixture into a bowl, covered it with a plate and left it on top of my fridge for 2 days. The temps around here were in the high 40s-low 50s. In hot weather, it will culture faster, so check it a few times a day to get it where you like it in the tang department.
  6. Once the cheese was tang-iful, I scraped the mixture back into my food processor and added the coconut oil. Then I proceeded with Somer's instructions.
Culture with care folks! This cheese should not get moldy or funky in any way while culturing.
With parsley
This cheese is so delightful and has such good texture and flavor-flav. For a party, you could easily get two decent sized balls from the recipe, or three small ones. I made one with chopped jalapeno mixed into the cheese, and I'm thinking pimiento stuffed green olives will be next.

With the cutest dog on earth, and a rice cracker. His whiskers kill.
Speaking of berbere. The Teff Lurve blog tour is in full effect. One of my hard working testers has a stop on her blog Windy City Vegan today, along with a recipe for Quick Teff Crepes. Please go check it out, and then join Team Kittee and buy a book! Wheeeeeeeeeeeeeeeeeee.

Somer-balls make great stress balls for the mind and body.
Oh hey! You can also listen to me talk to Caryn Hartglass on REAL radio here!
See ya!

P.S. The link to my book is an affililiate link on Amazon, where I make a teeny sum of moolah.

Saturday, February 14, 2015

You Say Injera, I say Enjera.

Eye-filled homemade pure teff injera! 
If you have Teff Love, I've been tweaking the Ye'tef Injera recipe just a little. And, I've been cooking it on a giant 16" wide griddle I picked up online. Scoring gluten-free injera isn't too hard in Portland, but I can't get any on Sundays. Plus, I like the challenge of making 'em myself. The sour flavor comes through so nicely when you ferment the batter yourself, which tastes so-very-good with spicy wot.

I'm also pretty convinced, the GF injera I've been buying locally is not pure teff, so I'll be playing around with combos I haven't tried before, like adding buckwheat.

Ivory teff flour still produces brown injera, just a bit lighter in color--closer to what you might expect to see in Ethiopian restaurants.
I've also noticed that Bob's Red Mill is now packaging different varieties of teff flour under one label. So no worries if you notice your injera changing colors. I've not noticed a real difference in flavor between the light and dark varieties. Also, just so ya know, unlike quinoa, it's illegal to export large amounts of teff from Ethiopia, so any teff flour you buy domestically is also domestically grown.

Wanna see some injera in action? Here's a short video Grant Butler, the food writer of The Oregonian, put together on a recent trip to my kitchen! Using the griddle takes a little practice, but it's really not hard to do. I've noticed the injera comes out much better on this griddle, than when I make small ones on my stove's pancake griddle.

Not perfectly round, but perfectly deelish.
Remember how I said I've been tweaking my recipe? The injera in these photos were made by using an additional 1/2 cup of water on the first day (4 1/2 cups total), when the teff, water, fenugreek and starter are combined. Then on the following day 2, I cooked 3/4 cup of the batter instead of the 1/2 cup stated in the recipe.

The grill pictured on the box is not the one with the Silverstone surface.
Be sure to verify you're getting the correct model! 
Here's the grill I've been gabbin' about! The Bethany Housewares Heritage Lefse Grill with the Silverstone/Teflon coating. You'll also need a wide lid. I use the one from my giant canning pot, but if you don't have one 14-16" wide be sure to add one to your order.

The only places I know to get these grills are on Amazon or If you have a great kitchen store in your city, they might be able to order one for you. Before you order through either of these links, be sure to verify you're getting the one with the Silverstone surface, the first one I ordered came with the brushed aluminum top accidentally!
  1. Here's the link on Amazon (this is an affiliate link--I'll make a small commission if you purchase through this link).
  2. Here's the link
Next stop on the Teff Lurve virtual tour--->Cadry's Kitchen-February 17th.
Sharing is caring folks!

Wednesday, February 11, 2015

Awaze Fitfit to the Rescue.

Spicy, tangy goodness.
I'm not gonna lie. This Ethiopian fitfit is rilllllly schpicy, but it's exactly what I wanted to eat tonight, 'cuz I'm trying to chase off a baby cold by turning my body into an inhabitable burning, gingery-hot volcano. 

I was inspired to make this fitfit from a similar dish I enjoyed at Maeza, an Ethiopian restaurant in Falls Church, Virginia. Whenever I see fitfit on the menu, I always order it (assuming it's XGFX), because I don't see it offered very often, and I love it. Usually if a restaurant has any, it'll be timatim fitfit, which is a simple combo of injera tossed in lemon juice, oil, salt, onion, jalapeno, and chopped tomato--like a refreshing bread salad. It's super good. At Maeza the timatim fitfit surprised me when it arrived at the table, as it was tossed in a spicy-tangy berbere based awaze sauce. I knew right away I wanted to try making some at home.

If you want this less spicy, reduce the berbere! And, be sure to pair it with cooling foods like avocado and kik alicha (mild, creamy split peas), or if you have Teff Love, with a big scoop of ayib (soft, uncultured cheese).

Be sure to use an Ethiopian berbere, because domestic berbere is mostly cayenne, and not only will you get the wrong flavor from it, it will blow off your top. 
Ye'awaze Fitfit Be'timatim
Fitfit is a great way to use up day old injera.

3 tablespoons ground berbere
6 tablespoons water
2 tablespoons freshly squeezed lemon or lime juice, plus another tablespoon or so to taste
1 tablespoon extra-virgin olive oil
1 tablespoon tequila, gin, whiskey, or table wine
2 teaspoons agave nectar
1/2 teaspoon granulated onion
1/4 teaspoon peeled and grated fresh ginger
1/4 teaspoon granulated garlic

2 1/2 cups torn injera
1/2 red or green pepper, diced (1/2 cup), or if you want this even hotter, slice up a jalapeno
small tomato, diced (1/3 cup)
2-3 tablespoons minced red onion or green onion
Salt, to taste
Avocado, for garnish

Make an awaze sauce: put the berbere, water, lemon juice, oil, booze, agave nectar, granulated onion, ginger, and garlic in a small bowl and stir until smooth and well combined.

Combine the injera, pepper, tomato and minced onion in a larger bowl and add the awaze. Stir well to thoroughly coat the injera. Season to taste with salt and extra lemon juice, if desired. Cover and refrigerate until the injera has soaked up the sauce and is cold. Toss before serving and eat with lots of avocado.

Next stop on the Teff Lurve virtual tour--->Vegansaurus--February 12th.

Sunday, February 8, 2015

Teff Love Launch Party and Virtual Tour!

Up, up, up and away!
Michelle dressed for partying in a cute little scalloped wrap skirt I made for her, when we first landed in PDX.
My brand new Ethiopian cookbook baby, Teff Love has been out for a couple of weeks, and things have been busy and fun! It's slowly getting stocked into stores, and right now it's available from all the regular online places you'd expect to find books. If you can't find it in the local bookstore where you like to shop, please help me build a demand for it by requesting it!

Also, if you want more info about the book, the virtual book tour starts tomorrow (scroll to the end of this post for the calendar)!! Folks will be posting about Teff Lurve for the next three months with pictures and experiences cooking from it.

Here's where you can find Teff Love online:
Amazon (this is an affiliate link where I make a small commission)

This week, my friends over at Herbivore hosted a book launch to help me celebrate Teff Love's release. Michelle and Amy both helped me whip up food for the event, plus I bought the most delicious XGFX injera from Emame's for showcasing a few warm recipes from the book.

We also helped raise almost $50 dollars to send to Born Free, a UK based organization campaigning to help save the wild Ethiopian wolf. Sadly this beautiful animal is quickly facing extinction (there are only 500 wolves left in the wild).

Dolloping wot.
Me, wearing a fancy new vintage frock I sewed for the occasion--Simplicity 8612. Plus one of the only surviving photos of Somer's cheese ball. I adapted her recipe by culturing the cheese and modifying the flavors to have some Ethiopian flare. One was seasoned with berbere, and the other with a mild, minced jalapeno. They flew, so I will be sharing my adaptions soon!

All the things.
Roasted chickpeas in little cups, Ethiopian Style Hummus (made from toasted sunflower seeds), pure teff injera with misser wot and kik alicha, Special Kitfo (soft cheese and seasoned roasted beets), Mac 'n' Cheesie and Teff Snickerdoodles.

Emame's pure teff injera is so good! Topped with Ye'misser Wot and Ye'kik Alicha.

Starting tomorrow and running through April, Teff Love is going on a virtual blog tour! I'm super excited to see what folks will be writing and saying about the book, and also chewing on my knuckles in anticipation. Because WHOA.

I'll be posting updates as the tour progresses, but here's the calendar so you can follow along!

Hipster Food-February 9th.
Vegansaurus--February 12th.
Cadry's Kitchen--February 17th.
Windy City Vegan--February 19th.
Dianne's Vegan Kitchen--February 24th.

Vegan Miam--March 1st.
Vedged Out--March 4th.
Olives for Dinner--March 8th.
Vegan Richa--March 15th.
A (Soy) Bean--March 20th.
Vegan Runner Eats--March 26th.

Vegan Crunk--April 2nd.
An Unrefined Vegan--April 8th.
Bonzai Aphrodite--April 15th.
Allyson Kramer--April 29th.
Julie's Kitchenette--TBA
The Little Foxes--TBA


Sunday, January 18, 2015

Teff Love Winner is...

Thanks to everyone who entered the contest to win a copy of Teff Love! The random number was THREE and the winner is Chris. Keep your eyes peeled here for more chances to win Ethiopian spice kits and more books!

Thursday, January 15, 2015

Review and Giveaway: Laurie Sadowski Pies! Desserts! Tarts!

Laurie Sadowski makes lots of yummy pies and desserts.
I have a rheumatic kind of arthritis in my lower spine, so I'm not supposed to be eating refined sugar, but seriously there was no way around it last month. If you can't make and eat sweets during the freakin' winter holidays, then pffft. I'm still being really good, so don't rat me out to my rheumatologist--just a bit of dates and coconut sugar here and there, with the very occasional fair trade chocolate chip.

That's one of my favorite things about Laurie Sadowski's baking books (she has three). She recommends using unrefined sweeteners (Sucanat, dates, maple syrup, agave, etc.), but her recipes are fun, unique and super creative. Not dreary at all like these short winter days of ours. But if you prefer to use unbleached cane sugar, go for it. That's how I used to do it, and that works too. And now, I've been using coconut sugar, and still they work. Good times abound.

I've reviewed all of Laurie's books, because they're all XGFX to the MAX and full of seriously creative recipes. You can read about her bread book here, her cookies and cakes book here, and right now I'm gonna get you on track with the last in her Allergy-Free-Cook-Makes trilogy which is dedicated to Pies and Desserts.
Baking is super fun, but baking gluten-free is really only entertaining if you have good recipes to follow. Otherwise it can be brutally frustrating and painfully expensive. Most everything I've ever made from Laurie's books is stellar. And if you're new to baking with natural sugars and gluten-free flours, her recipes steer you along with loads of information and very structured and detailed instructions.

Her latest book is probably my favorite in this series--the recipes are crazy inventive. So far I've baked her Carrot Cake Tart, Deep Dish Apple Crumble Pie, Teff-Sorghum Pie Crust, Peanut Butter Blondie Pie with Cocoa Crust, and Peanut Butter and Jam Tart (twice when berries were in season, 'cuz it's earth shattering delicious--I wish I had a photo to show it off).

The Teff-Sorghum Pie Crust is my new go-to pie crust. I made it twice using Miyoko's homemade butter, and it's seriously the easiest dough to work with. I'd say it's just a fraction harder than a regular wheaty pie crust. I did have issues over-baking the apple pie recipe my first go round, but I think it's a typo in the book, and not a reflection of the pie crust. It came out great baking at a lower temperature when I used it for an apple-raspberry-chocolate chip galette (riffed off the same recipe).

Peanut Butter Blondie Pie with Cocoa Crust.
The PB Blondie Pie is just what it sounds like--a very chocolate-y cookie bar baked into a cocoa flavored crust. This sets up very solidly and would be great traveling to a party or bake-sale.

Carrot Cake Tart, up close and personal.
I wish the books in this series had pictures, 'cuz it can be challenging to imagine how a recipe is gonna come out, especially when it's something unique. This Carrot Cake Tart was a happy surprise and a crowd favorite, when I brought it to the Herbivore Holiday Pop-up Shop. It's basically a carrot cake-like batter tucked into a crunchy crust and is seriously a cool recipe that I will be revisiting regularly.

Deep Dish Apple Crumble Pie
I burnt the crust on my Apple Crumble Pie, which didn't deter it's demolishment one bit. Plus since I'm a drizzler, I added a bit of Peanut Butter Caramel from Ms. Smlove, and it was delish city. I tried this crust and filling again (but baked it at a lower temperature and for a shorter period this time), but turned it into a galette with chocolate chips and raspberries and it was great.

A few of my favorite things about The Allergy-Free Cook Makes Pies and Desserts:
 Each recipe tells you how much of each flour and starch you need. No commercial mixes are called for anywhere in the book, and Laurie doesn't make readers mix up a flour/starch combo to use (and thus store) for the cookbook.  

 Laurie uses some of my favorite XGFX combos. Nothing beats sorghum, teff and tapioca, plus teff and chocolate together forever.

 This book has thorough information on the basics of xgfx scratch baking. My mom could easily handle these recipes. I feel like she'd be able to pop into her Whole Foods, grab what she needed and bake with success.

 These recipes show an impressive amount of creativity and inventiveness..

 There are plenty of fresh fruit recipes for summer months, and more pantry friendly recipes to perk up the colder times of the year.

My wee critiques:
 Since I'm rough with cookbooks (especially baking books), I don't need a book to be gorgeous, but this book could really use photos! I think there are some real gems in here, and I'm afraid I'm gonna miss 'em.

 If you're sensitive to xanthan gum, you'll probably want to play with adjusting the amount in some recipes. 

Peanut Butter Blondie Pie with Cocoa Crust.
  • Title: Allergy-Free Cook Makes Pies and Desserts
  • Author Laurie Sadowski
  • Blog:   Whisking and Writing
  • Publisher:  The Book Publishing Company
  • What I've Tried:  Carrot Cake Tart, Deep Dish Apple Crumble Pie, Teff-Sorghum Pie Crust, Sweet Cherry Cobbler, Peanut Butter Blondie Pie with Cocoa Crust, and Peanut Butter and Jam Tart.
  • Photos:  None
  • Focus:   Vegan and gluten free pies, tarts, cheesecakes, cobblers, puddings, and desserts.
  • 6 Recipes to Intrigue:  Cherry Pie with Cacao Nib Pastry Crust, Chocolate-Hazelnut Truffle Pie, Chocolate Mousse and Brownie Pie, Pistachio-Cherry Ganache Tart, Strawberry Rhubarb Snickerdoodle Cobbler, Strawberry Ice-Cream Sandwiches, and Double Chocolate Raspberry Cobbler.
  • XGFXness:  100% Vegan, gluten-free, and soy-free.
This giveaway is open for a week! If you have a U.S. or Canadian address and wan to enter, simply leave a comment on this post with a way I can reach you. I'll pick a random winner by Midnight Friday, January 23rd. Good wishes for this goooooood book!

Congratulations Josiane! You won a copy of this cookbook!
More Carrot Cake Tart Art.
Deep Dish Apple Crumble Pie.
Disclaimer:  I requested and received a free review copy of The Allergy-Free Cook Makes Pies and Desserts from Book Publishing Company.  No compensation or gift was exchanged for this review, and the opinion posted here is my own.