Allergy Free Chef

1 lb tofu cubed or pork cubed no bones

4 T. sake

4 t. agave syrup organic if possible

1 medium ripe orange juiced squeezed set aside

1 to 2 t. ground ginger

1 to 2 t. ground garlic or 4 to 5 cloves peeled /mashed/minced

pinch of sea salt or gluten free soy sauce to taste

pinch of chili (ancho) to taste

Soak the tofu or pork in this at least 20 minutes and set aside.

2 -3 4 cloves garlic minced/mashed or garlic powder

pinch of chili to taste 

3 t. ground ginger powder

4 stalks washed celery with ends and tips removed chopped

3 carrots washed and chopped with tips and ends removed

1 medium-larged diced sweet onion

Saute onions, add cloves of garlic/garlic powder, ginger, & chili.

Add the celery and carrots to almost tender saute. 

Take the pork or tofu and drain leaving sauce to add after pork cooked

and then add remaining sauce just after mixing a couple times on low medium heat. Add more agave, orange and sake as mixing for 15 minutes. Cover and let sit to cool.

1 t. vinegar

1 t. baking soda

1 t. baking powder

or 

chia seeds with some water

or

pureed beans color of cake or cookie preferred

pureed vegetable or fruit as a substitute

1 butternut squash, washed diced (half)

3 to 4 medium tomatoes diced

2 medium onions peeled and diced

2 cups kale (bag sliced or sliced leaves)

1 bag of shreddd broccoli

1 head of cauliflower diced

2 boxes of Hunt's tomato sauce

2 boxes of vegetable broth (gluten free)

1 - 2 t. sea salt

2 to 3 t. ground cumin

3 to 4 t. ground garlic

3 t. minced dried onion

3 t. ground black pepper

3 to 4 t. ground chile (cayenne or ancho chile)

4 T. ground chocolate powder unsweetened

2 lemons juice only

1/4 c. olive or vegetable or coconut oil

1/4 c. rum or tequila, etc.

1 c. mayocoba beans

1. c. pinto beans

1 c. kidney red beans

Soak in salt hot boiled water the beans over night. Rinse in a.m.

Follow the same recipe for corn muffins but here's my twist

boil 3 to 4 ears of corn and then cool and cut off kernels (set aside)

2 to 3 tsp of ground cumin

3 tsp dried diced onion

3 tsp garlic powder

1/2 tsp sea salt

1 tub Tofutti sour cream

3/4 c. melted vegan butter

1 tsp ancho ground chile powder

3/4 to 1 c. almond or dairy free milk

1 tsp baking soda

1 tsp baking powder

(if self rising) don't use baking soda or baking powder

2 to 3 scoops chia in 1/4 to 1/2 water to sit 5 minutes

Follow the self-rising corn flour recipe.

1 whole chicken or cut up thawed and washed

1 c. almond flour

1/2 c. Bob's Mill All Purpose Gluten Free Flour

2 to 3 t. ground garlic

pinch of sea salt

Set aside this flour mixture.

Soak for 20 minutes or more if you plan ahead in this marinade.

2 blood orange juices or tangelos no seeds or skin or insides

1/2 c. Agave Tequila

1/4 c. Tequila mixture

1/4 to 1/2 c. maple syrup or honey

pinch of ancho chili (optional)

2 t. curry powder (Jamaican or Indian/Asian or African)

2 t. ground ginger

2 t. dried minced onions

1 scoop chia seeds

Take the soaked chicken and coat with flour mixture. Heat over 350 degrees Fahrenheit and bake 2 hours and just halfway through but turn over. Check inside is done. Add 1/2 c. vegetable broth.

Make 1 cup of quinoa and pinch of salt with 2 cups water and cooking in microwave 10 minutes and let sit or as directed.

Saute your favorite greens with garlic powder, sea salt and pepper in coconut or olive oil (2 Tablespoons) with one small onion.

Well, sharing my story of being a very active kid in a military family with limited food choices and budgets. I remember that saving grace of having something to eat in elementary working in the cafeteria wiping tables & chairs and passing out milk for lunch. After that passed; there was no more help in that area. My Grandma's both cooks but one died at 17 and other coping with asthma. Food was celebration and there to eat...other than our limited budgets at home. We had no food but dinner was some sort of saving graces and Sunday dinners after church.

I was thin but then became heavy during high school having nothing to eat and stuffing my face with whatever was available in the home til dinner. My mother limited my activity outdoors since the neighborhood was crimeridden and unsafe for girls. The pimp lived at the end of the block and had to walk in the middle of the street to be safe...gangs, etc. but my mother was our saving grace raised mostly in a convent during the war.

I then taught myself to cook at 8 baking checking out cookbooks. Dad taught my Mom to cook and so she was not so patient. I always watched my Grandparents cook to learn by watching. I then learned to cook foods internationally and then studied a year of Ayurveda. I learned about foods and herbs and exercise and the environment needed to be considered and body type to be healthy. My cooking emerged from following recipes to making my own and a blessing was food allergies, my husband's asthma and my son's celiac/egg & dairy allergy led me to this point. Experimenting and learning.

I was a dedicated martial artist and lost weight before leaving high school with chef salads little vinegar and oil dressing and cut out sugar and junk food. I drank water and asked for a stationery bike for Christmas and my size 11 pants went down to size 5 due to me checking out exercise and eating healthy magazines.

Now that I am in 50s and enjoy yoga, pilates, stretch, spinning and jump roping. I was a personal trainer and cert in Zumba. I keep learning new ways to exercise and create them my own way w/trampoline, bosu ball, medicine ball, weights, and boxing, etc. So always remembers that food is celebration and I also enjoy no gluten, eggs or dairy in my diet. Smoothies with chia and hemp seeds or avocado green, etc. I love nature walks.

1 Whole chicken thawed and gutted

4 T. Apple Cider Vinegar

4 T. Srichacha sauce

4 to 6 cloves garlic diced or 6 t. ground garlic powder

1 c. vegetable broth

2 c. Madiera Wine

Marinate the chicken with this sauce and set aside.

Vegetables:

3 medium diced apples (cored)

2 chayote squash seeded and diced

1 large onion diced

Heat oven to 350 degrees Fahrenheit. Coat pan with coconut or olive oil. Mix Srichacha sauce with vegetables and put chick breast down and cook for 2 hours til almost falling off the bone with foil sealing this. Half way through the cooking phase; turn chicken over and seal with foil and cut into pieces and serve chicken on plate. Put sauce and vegetables in a bowl. Use the coconut rice recipe almost posted in the past or

Rice:2 cups Jasmine or long grain rice

2 T. Coconut Oil

2 t. turmeric

1/2 c. vegetable broth

1/2 c. Imagine carrot, cashew & ginger soup

Pinch of sea salt

2 cups Bob's Mill all purpose gluten free flour

3 to 4 heaping Tablespoons unsweetened apple sauce

3/4 to 1 c. coconut oil melted (if solid)

2 t. ground cinnamon

3 t. ancho chile ground powder

2 to 3 T. bourbon

1 t. baking soda

1/2 c. sparkling mineral water

1/2 c. Tofutti sour cream

1/4 t. salt

Organic Hazelnut & currant dark chocolate (Green's) minced

in tiny pieces and set aside

Mix the flour and all ingredient above and then the tiny chocolate pieces of hazelnut and currant chocolate bar. Set aside.

Take a pint of blackberries and take about half out and set aside.

Blackberry Red Wine syrup:

Take organic or gluten free berry juice or cranberry 1 c.

2 to 3 T. sugar (turbinado or natural)

2 T. coconut oil

shot of red wine

3 T. gluten free flour sprinkle a little at a time while stirring

Place coconut oil and juice and sugar in sauce pan and med hi heat mix til sugar dissolved and add the red wine. I used my red wine jelly instead if you have that instead of the red wine. If you don't just continue to stir and add the half pint of blackberries stirring gently like folding it so berries are broken apart til reddened and add flour til thickened slightly and take off burner to cool and set aside.

Tofutti Sour Cream "Icing:"

Take a tub of the rest of the tofutti sour cream and add a bit if

sugar 1 to 2 t. or more to taste and mix well by teaspoon no blender and let it melt and mix again and set aside.

Ganache sauce:

Take Organic raspberry and dark chocolate bar and break into pieces or minced tiny pieces.

2 to 3 T. coconut oil

1/2 c. almond or dairy free milk

Take a pan and boil water and take another smaller mixing bowl or pan and melt the coconut oil or heat and then add pieces of chocolate and continue mixing til all melted. Add the almond milk and stir until even colored of lighter than dark brown and take off burner to set aside.

Take the cake and at 350 degrees Fahrenhiet cook 45 minutes til center is done. What I did was fill half of 2 round cake pans and bake and then I made a dozen of the cupcakes. Set aside to cool enough to remove from pans.

Now take the trifle type dessert bowl. Place the lower level cake on there spoon just to moisten here and the the red wine berry sauce. Take some Tofutti sour cream and spoon here and there. Now take the cupcakes and one layer of them and top with red wine berry sauce here and there and then drop here and there the tofutti. Next layer of cupcakes do the same way. Now if the one of the cakes breaks that will be the filler in between from the top of the cupcakes and open spaces. Add the Red Wine Berry sauce and the ganache drizzle here and there all over and sides and let it fill in some spaces here and there where it will drip and fill some gaps...don't worry about imperfections... leave a bit for the final drizzle of gananch...the gaps are good and the take the center of the top cupcake peaking out and put the rest of Tofutti sour cream icing in the center to top it off and the other half pint of berries decor and here and there on the sides of the cake and decor with the final drizzle of ganache.

Hello all and this is soy sauce (gluten free) using coarse table salt instead

Take the Italian package of Risotto by Delallo

1/2 c. vegan butter

32 fl oz of vegetable broth (natural)

14 fl oz of mushroom (Imagine) soup

pinch of salt to taste and pepper

3 to 4 t. ground garlic powder or 4 to 6 cloves minced

3 t. minced dried onions

1/2 c. Madiera wine

2 to 4 t. ground ginger powder according to your taste

2 to 3 T. lemon juice or apple cider vinegar

2 t. Srichacha sauce

small package of mushrooms sliced

1 to 2 crown of broccoli diced or one stalk diced

2/3 c. soy flour (substitue another flour if you want)

2/3 c. sorghum flour

2/3 c. coconut flour

3 scoops chia seeds

1 cup almond or dairy free milk or water

1/2 c. turbinado sugar or according to taste (My hub and I like less sugar)

2/3 c. coconut oil soften

1 can small coconut milk concentrate

1 t. baking powder

pinch of salt

1 t. vanilla extract

1 c. Imagine cream of mushroom

1 spaghetti squash (pierce holes all over and micro 3 minutes; then put in baking pan for 1 hour & remove seeds and set aside).

1 medium onion diced

2 medium tomatoes diced

4 to 6 pieces of sundried tomatoes sliced

4 to 6 cloves of garlic from bulb of 2 to 3 t. garlic powder

1 lb. ground deer/venison

2 to 4 T. vegan butter or coconut oil or olive oil

1 package turkey basil Ital sausage gluten free

1 small package of sliced mushrooms

1 to 2 T. sliced basil or 1 to 2 t. dried basil

2 to 3 T. gluten free Boar's Head or Mustard w/corn syrup

2 to 3 t. dry rub mix

1/2 c. sherry

Daiya jalapeno Cheese half tub shredded

1/2 c. almond or dairy free milk

1 to 2 T. apple cider vinegar or lemon juice

In a separate pan, saute onions and tomatoes (not sundried) and set aside. Then in another pan saute and brown the deer/venison and in and another pan; saute the turkey sausage. Use vegan butter to saute the deer since it has very little fat and season with dry rub, 1/2 sherry amount, garlic and salt and pepper to taste if the rub is not salted, half the basil, and apple cider vinegar/lemon juice and mustard and mix and marinate at least 20 minutes before browning.