Healthy Alternatives

  • Tofu Kale Lasagna

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 8

    5 – 7 sun-dried tomatoes

    12 lasagna noodles

    6 tablespoons extra virgin olive oil

    4 garlic cloves, minced

    1 large onion, chopped

    8 – 10 ounces cremini mushrooms, sliced

    2 pounds fresh firm tofu

    2 tablespoons mirin

    2 teaspoons dried basil

    2 teaspoons dried parsley

    2 bunches kale, finely chopped

    Sea salt and freshly ground pepper

    4 cups tomato sauce

    1 1/2 cups grated soy or rice mozzarella

    Preheat oven to 375 degrees. In a small bowl, soak sun-dried tomatoes in enough hot water to cover. When soft, drain, chop, and set aside. Cook lasagna noodles until just soft. Drain and set aside. In a large pot over medium heat, sauté garlic and onions in oil until soft. Add mushrooms and sauté three minutes. Drain tofu, wrap in towels, press to remove excess water, and crumble into pot. Add mirin, sun-dried tomatoes, basil, and parsley and sauté five minutes. Fold in kale, cover, and cook three minutes. Season to taste with salt and pepper and remove from heat. Spread 1/2 cup tomato sauce over bottom of 9x12-inch lasagna pan. Place single layer of noodles over sauce and cover with half the kale mixture. Cover with 1 1/2 cups tomato sauce. Sprinkle with 1/2 cup soy mozzarella. Cover with another layer of noodles and remaining kale mixture. Add 1 1/2 cups sauce, 1/2 cup soy mozzarella, and final layer of noodles, then 1/2 cup sauce and remaining soy mozzarella. Cover tightly with foil and bake 35 minutes. Remove foil and bake 10 more minutes. Remove from oven and set aside for 10 minutes before serving. Source: Clean Food by Terry Walters, image by Gentl and Hyers, courtesy of Sterling Epicure

  • Glazed Baked Doughnuts

    Weekly Recipe: 
    NonWeekly
    Makes: 8

    1 cup gluten-free all-purpose flour with xanthan gum in mix

    1/2 cup sugar

    1/4 cup dried buttermilk powder

    4 teaspoons dried egg whites

    1 teaspoon baking powder

    1/2 teaspoon baking soda

    1/4 teaspoon salt

    2 eggs

    1/4 cup canola oil, melted butter, or nondairy alternative

    2 tablespoons water

    1 tablespoon vanilla extract

    Chocolate glaze (recipe follows)

     

    Chocolate glaze

    1 cup confectioners’ sugar

    1 teaspoon vanilla extract

    2 tablespoons unsweetened cocoa powder

    Pinch of salt

    1 tablespoon milk (regular or lactose-free) or nondairy alternative (almond, rice, soy), plus more as needed

    Preheat oven to 375 degrees. Spray a nonstick doughnut pan with nonstick cooking spray. Also spray the inside of a one-gallon self-sealing plastic bag well with nonstick cooking spray. Cut a 3/4-inch diagonal off one corner. (If the corner is cut too large, the doughnut yield will be less.) In a two-quart bowl, place the flour, sugar, buttermilk powder, dried egg whites, baking powder, baking soda, and salt. Whisk to mix well. In a separate two-quart bowl, place the eggs, oil or butter, water, and vanilla extract. Beat well with a handheld mixer. Add the wet ingredients to the dry ingredients and mix to combine with a silicone spatula. Let the batter rest for five minutes.

    Scrape the batter into the plastic bag, squeeze out the air, and seal. Push the batter toward the cut corner of the bag and, twisting the bag, pipe the batter into the doughnut pan, making a complete round (standard pans hold six doughnuts.) Bake for 10 minutes or until the doughnuts are brown on top and cooked through. Remove from the oven. Flip the doughnuts onto a cooling rack, then turn right side up. Place the cooling rack on a baking sheet or parchment paper to make cleanup easier when icing. Repeat with the remaining doughnut batter. Brush the doughnuts with the glaze while they are still warm. If using sprinkles, add now. Let the glaze dry until the doughnuts are completely cool. Wrap loosely and serve within two days, or wrap and freeze.

    To make chocolate glaze, place the sugar in a small bowl. Add the vanilla extract, cocoa, salt, and the one tablespoon milk; stir well. Add more milk only as needed. The glaze needs to be thin enough to spread with a pastry brush but thick enough to stick on the warm doughnuts. Source: Cooking for Your Gluten-Free Teen by Carlyn Berghoff, Sarah Berghoff McClure, Dr. Suzanne P. Nelson, and Nancy Ross Ryan

  • Triple Berry Cobbler

    Weekly Recipe: 
    NonWeekly
    [title]
    Makes: 12 giant or 24 party servings

    About 2 2/3 cups blueberries

    About 2 2/3 cup raspberries

    About 2 1/2 cups marionberries

    1 1/4 cups sugar

    1/4 cup cornstarch

    1/4 cup lemon juice

    Topping

    1 cup butter, room temperature

    1 cup sugar

    2 tablespoons vanilla extract

    2/3 cup cornmeal

    2/3 cup tapioca starch

    1/3 cup potato starch

    1/3 cup rice flour

    1 tablespoon plus 1 teaspoon baking powder

    1 teaspoon salt

    1 teaspoon cinnamon

    1/2 teaspoon cardamom

    1/4 teaspoon xanthan gum

    1 cup milk

    2 tablespoons coarse sanding sugar or granulated sugar, for topping

    Preheat the oven to 375 degrees. In a large bowl, toss together the blueberries, raspberries, marionberries, sugar, cornstarch, and lemon juice to evenly coat the berries. Pour into a 9x13-inch baking pan. To make the topping, cream together the butter and sugar until light and fluffy. Blend in the vanilla. In a separate bowl, combine the cornmeal, starches, rice flour, baking powder, salt, cinnamon, cardamom, and xanthan gum. Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Pour the topping over the berry filling. Sprinkle the sanding sugar evenly over the topping and bake until the topping is cooked through, a toothpick inserted in the center comes out clean, and the berry filling is hot and bubbly, 65 to 70 minutes. Serve hot or cold. Source: Sweet Cravings by Kyra Bussanich, image by Leela Cyd

  • Chicken “Parmesan” with Simple Red Sauce

    Weekly Recipe: 
    NonWeekly
    Serves: 4

    Simple red sauce

    1 (28 ounce) can crushed tomatoes

    1 tablespoon olive oil

    2 cloves garlic, finely minced or pressed

    2 tablespoons chopped fresh basil

    1/4 cup shredded Daiya vegan mozzarella

     

    1/4 cup cornstarch or tapioca starch

    3/4 cup gluten-free breadcrumbs (I prefer Ener-G)

    Salt and freshly ground pepper

    1/2 teaspoon dried oregano

    2 tablespoons rice milk

    6 tablespoons olive oil

    4 (4-ounce) chicken cutlets, 1/4-inch thick

    1/2 cup shredded Daiya vegan mozzarella

    Fresh basil for garnish

    Preheat the oven to 450 degrees. To make the sauce, combine all the ingredients for the sauce in a heavy pan over medium heat. Bring to a simmer and cook for five minutes, stirring often. Set aside. Pour the cornstarch into a shallow bowl and set aside. Combine the breadcrumbs with some salt and pepper and the oregano in another shallow bowl; set aside. Pour the rice milk into a third shallow bowl. Whisk in four tablespoons of the olive oil, one tablespoon at a time, until you have a creamy emulsion. Turn one chicken cutlet in the cornstarch, coating both sides. Lift out, shaking off the extra cornstarch, and dip in the rice milk mixture, then turn in the breadcrumbs to coat. Set aside. Repeat with the remaining three cutlets.

    Heat one tablespoon of the olive oil in a large, heavy pan over medium-high heat until just starting to ripple. Add the cutlets and cook for two minutes, then add the remaining one tablespoon olive oil, turn the chicken, and cook for two minutes more. Transfer to a nonstick baking pan. Spray the tops of the cutlets with a little cooking spray and bake for five minutes. Meanwhile, rewarm the sauce over medium heat. Remove the baking pan from the oven, flip the chicken, and top each cutlet with two tablespoons of the sauce. Sprinkle the vegan mozzarella evenly over the cutlets and return to the oven to bake for eight more minutes, until the cheese has melted and is bubbling. Serve garnished with a few basil leaves. Source: Allergy-Free and Easy Cooking by Cybele Pascal

  • Mock Mashed Potatoes

    Weekly Recipe: 
    NonWeekly
    Serves: 8 – 10

    1 tablespoon olive oil

    2 cloves garlic, sliced

    1 head cauliflower, roughly chopped

    3 cups cooked cannellini beans

    1/2 cup vegetable broth

    2 tablespoons fresh parsley, sliced (chives would also work well)

    Salt and pepper to taste

    Heat oil in a small frying pan over medium heat. Add sliced garlic, and cook until slightly browned. Meanwhile, place one to two inches of water in a large pot and bring to a simmer over medium-high heat. Place cauliflower in a steam basket and place in pot. Cover and steam until fork tender, about 10 minutes. Remove and set aside. In a food processor, combine garlic-infused oil, cauliflower, cannellini beans, vegetable broth, and parsley, and purée until smooth. Scrape down the sides as needed, and season with salt and pepper. Serve warm and enjoy! Source: Recipe by Amanda Maguire, picklesnhoney.com

  • Health Matters: Snacks to Stay on Track

    Snacking is a venerable American pastime, but it can also be a diet-buster this time of year. Here’s a look at five nutrient dense snacks that will have you putting down the chocolate chip cookies.

  • Health Matters: Healthy Snacks

    BooginHead Squeez’Ems are reusable food pouches that help parents give their kids a healthy snack on the go. Try this Squeez’Ems recipe to get your kids hooked.

    Peppermint Patty Green Smoothie

    SERVES 2

    3/4 cup almond milk

    1 cup spinach (about one handful)

    1 frozen banana

  • Cook’s Corner: Chili Season Is Upon Us

    Most people grew up with their family chili. Filled with beans, thick and meaty, vegetarian—there are endless possibilities. Then of course there are the toppings: sour cream, cheese, Fritos, or maybe you pair it with some cornbread. As we’ve learned what’s good for your body (and what definitely is not), we see some of those classics in a different light.

  • From Bland to Bold

    Chili powder tastes great in chili or as a taco-style meat flavoring. Also try adding it to meat rubs.

    Smoked paprika adds a deep brown color to bread-crumb casserole toppings, barbecue rubs, or to seasoning blends for sauteing or searing any proteins. Also adds a great smoky flavor to marinades.

    We are a sodium-overdosed people: here are five spices to use instead of salt
  • Focus On: Stevia

    WHAT IT IS: Stevia is an extract from the plant Stevia rebaudiana, which originated in the rainforests of Brazil and Paraguay. Stevia is used as an alternative to sugar. The flavor comes from glycosides—particularly stevioside, which is 200 to 300 times sweeter than table sugar.