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File CommentSorrel Pesto: 2 cups of sorrel leaves (remove ribs), 1/3 cup grapeseed oil, juice from one medium lemon, 2 raw garlic gloves, 1/4 cup nutritional yeast, 4 oz of roasted pepitas. Makes 4 servings. Each serving has more than 50% Vitamin A and C; 27% of your RDI of iron, 17 g of protein, more than 9g of fiber. I mixed it into a kale salad tonight (Siberian kale, romaine lettuce, cucumbers, carrots, tomato, etc...) I make dairy-free, nut-free pesto many different ways using different greens. Use...
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Blog Post CommentWe made Chef Luca's nut & dairy free pesto for dinner last night - big YUM from our whole family. Our kids are so excited that Chef Luca is making safe recipes "for them".
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Blog Post CommentI would use a can of white beans instead of the chickpeas just to be on the safe side. After reading and articule at www.allergicliving.com where its said is probably ok, I asked my son's allergy Dr. and she told me to avoided along with lentils.
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Blog Post CommentIt is always a good idea to follow your doctor's advice about avoiding cross reactions. Here's KFA's resource on cross-reactions .
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Blog Post CommentIs there any substitute for cornstarch? My son is also allergic to corn....how would the recipe turn out without it?
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Blog Post CommentTapioca Starch, Arrowroot Powder
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Blog Post CommentIs the same true for a pecan pie (if allowed)? tapioca starch for the 3 eggs? thanks, cm
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Blog Post CommentI have not seen tapioca starch used as an egg replacer for pecan pie. Have you tried looking for a vegan version?
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Blog Post CommentThe other difference between pumpkin and pecan pies is the body or structure of the filling. This is why I like to do smaller individual pecan pies. A pecan pie is a sugar custard and does not have the pumpkin puree to help with stability. I don't think only using a starch to set up a pecan pie will work. If you can do soy, Post Punk Kitchen (very reputable vegan cooking blog) has a Maple Pecan Pie that uses tofu.
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Blog Post CommentFor egg free pecan pie I prefer to make individual little pies called Pecan Tassies. We have a recipe in the Safe Eats Recipe collection that is available for Family Members (cost is $25 or sponsored memberships available). Family Members can find the recipe here: Pecan Tassies
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Blog Post CommentJust an FYI that I tried that Pecan Tassie recipe as a bigger pie and it was messy disaster! That filling doesn't have the structure you need for a bigger pie. It is mainly sugar and made a caramel fountain all over my oven! It might work OK in mini pies that bake for shorter time, but not so much in a full size pie.
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Blog Post CommentThis is a great recipe! We have a corn and a dairy allergy in our household and my kids and I are making a pumpkin pie from scratch for Thanksgiving... I have a blog entry that describes how to prepare pumpkin from scratch (as in using those little pumpkins the kids picked out around Halloween time). It also tells how to make your own dairy-free, corn-free graham cracker crust, and what to do with the seeds from the pumpkin! :-) http://anunexpectedlynourishin...ves-way-to-fall.html
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Blog Post CommentExcellent recipe! My husband made it last night--a test pie before the real thing on Thanksgiving. Everybody loved it. Thanks for sharing the recipe. -Heddi, Blog: Dairy-Free Switzerland
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Blog Post CommentWelcome Robyn & Heddi! We are glad you found us. Be sure and check out the other KFA blog posts. We have some awesome recipes. The Food & Cooking forum is also a popular place this time of year -- http://community.kidswithfooda...rum/food_and_cooking
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Blog Post CommentThanks to whoever created this recipe!! We loved it! Substituted with rice milk, used flour instead of cornstarch, and used a sugar substitute. Delicious!
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Blog Post CommentHey! That's the pie I made yesterday! Except that I used canned coconut milk, modified corn starch, and added cinnamon. Cybelle Pascal's rice milk version of the recipe includes a packet of gelatin as well, I guess it helps thicken.