Sunday, March 6, 2011

Cooking For Elliot: Breakfast, Lunch, Dinner, and Dessert for a Highly Allergic Kid

Thanks to work, life, and maybe, just maybe, more than a little laziness, this blog went on an embarrassingly long hiatus. But we're back with renewed energy to bring interesting and tasty recipes to folks who can't eat anything and the folks who feed them!

The inspiration for this triumphant return is our gorgeously adorable and food-challenged young second cousin, Elliot. Elliot's mom, my fabulous cousin Joc (who will forever be Jocie - 5 years old, able to climb to the top of anything in less than a minute, laughing so hard she'd almost pee - to me) requested suggestions for young E. who cannot eat, what I like to call, the Big 4:


Folks who have never experienced the terror of anaphylactic shock or diarrhea for two days, like to joke that the absence of these four biggies equals "no taste." To them I say, take your ice cream sundae and your peanuts and your fried egg sandwich and go jump in a lake. 

So every Sunday, this space will be dedicated to providing recipes for breakfast, lunch, dinner, and dessert items that feature none of the above. Can this be done??, you might ask. And to you I say: Yes It Can. And to E., bon appetit!

P.S. I'll start posting pictures as soon as I figure out how to use my camera so my cooking doesn't look downright scary. 

March 6, 2011

Hearty Banana Oat Muffins with Maple Icing Drizzle

Fresh Vegetable Spring Rolls with Tofu or Chicken (optional)

Polenta Pizza (Vegetarian or Non-Vegetarian)

Dark Chocolate Pudding

Hearty Banana Oat Muffins with Maple Icing Drizzle
2 1/4 cup oat flour (Tip: Grind an equivalent amount of whole rolled oats in a food processor until fine)
1 1/2 tsps. cinnamon
1 tblsp baking powder
2/3 cup soy or rice milk
2 -3 very ripe bananas, mashed
2 tblsps ground flax meal combined with 6 tblsps warm water to make a smooth paste
2 tblsps canola oil
Optional: Add a few tablespoons of pumpkin or sunflower seeds

Preheat oven to 425 degrees. 
Combine all ingredients in food processor (If using whole rolled oats, grind these first and then add other ingredients. Put into lightly greased muffin tins and bake for approx 20 minutes depending on oven.

Allow muffins to cool completely.

Maple Icing Drizzle
1/2 cup confectioner's sugar
3 tblsps maple syrup

Combine together and drizzle over cooled muffins.

Fresh Vegetable Spring Rolls with Tofu or Chicken (optional)
1 large carrot
2-4 lettuce leaves
1 cucumber
1 ripe avocado
5-10 rice wrappers (sold at Whole Foods)
Juice of 1 fresh lime

Shred the carrot. Peel and de-seed the cucumber. Cut it into strips. Cut the lettuce leaves by rolling them and cutting them into thin strips. Halve the avocado and remove the pit. Slice avocado into thin strips. 

Fill a large pie plate with warm. Soak rice wrappers, one at a time, for about 15 seconds. They should be soft but still firm to the touch. Remove the skins and lay on them flat on a hard plastic surface.

On the top third of the skin, place avocado and veggies and tofu or chicken if using. DO NOT overstuff. Then squeeze a little lime juice on filling. Fold the edge closest to you over the filling and pull the filling in. Fold the sides toward the center and then roll closed. Work quickly or they will dry out. Place them in a dish and refrigerate until ready to serve. 


POLENTA PIZZA (Vegetarian or Non-Vegetarian)
1 tblsp olive oil, plus 1 tsp
1 onion chopped
1/2 sea salt
2 minced cloves garlic
1 tblsp oregano
1 tblsp basil
1 1/2 - 2 cups chunky tomato sauce
3 cups boiling water
1 cup polenta
1 cup soy cheese, mozzarella style, shredded
Optional: 3/4 pound ground beef or turkey OR one cake of extra firm tofu, drained

Preheat oven to 350 degrees. Heat 1 tblsp of olive oil in a large skillet. Saute onion and 1/4 tsp salt until soft. Add garlic and herbs and saute for 3 minutes more. **If using ground meat or tofu, remove veggies from skillet and cook meat or tofu, breaking into bite size pieces, until browned.** Add veggies back in to skillet with meat or tofu, add tomato sauce, and cook until simmering.

Bring water to a rapid boil. Add 1 tsp of olive and 1/4 tsp salt. Slowly stir in polenta with a whisk. Lower heat and cook for 10-15 minutes until thickened. Pour polenta mixture into lightly oiled 10 inch pie plate or 8x8 pan. Smooth the top. Bake for 30 minutes.

When the polenta is baked, top with the tomato sauce mixture and serve with shredded soy cheese sprinkled on top.


2 tblsps cornstarch
1 cup vanilla soy milk
1 cake silken tofu (soft)
1/2 cup white sugar
3 tblsps egg replacer (dry)
1/4 cup cocoa powder
3 oz semi sweet chocolate bits
2 tsps vanilla extract

In a blender combine cornstarch, soy milk, and tofu. Blend until smooth. Place in a saucepan on medium heat. When warm, stir in sugar. Whisk frequently until mixture comes to a low boil. In a small bowl, whisk egg replacer with 1/4 cup hot milk mixture. Return this to the pot with the rest of the milk mix. Cook over medium heat for 3-4 minutes until thick but not boiling.  Place the cocoa and chocolate in a medium bowl and pour the milk mix over it. Let stand for 30 seconds, then stir until melted and smooth. Cool for 10-15 minutes and add vanilla. Pour into ramekins or custard cups. Cover with plastic wrap and let cool at room temp. Refrigerate for 3 hours or overnight before serving. 

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