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Gluten-free, allergy-friendly, whole foods recipes

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Entries in knife-free (34)

Wednesday
Dec012010

Cashew Pumpkin Seed "Cheese" with Apple-Cranberry Sauce (gluten-free, vegan, ACD)

IMG_5217 

This dish appeared at my Thanksgiving family feast last week, and was a big hit. It satisfied two things that are an absolute must at any of my family's holiday get-togethers: cheese and cranberry sauce.

I'm from Wisconsin. Cheese makes an appearance at every family meal. And we're not talking fancy little wedges of imported stuff or raw milk cheese from small cheesemakers. No sir, we're talking classic Wisco favorites like multiple tubs Merkts cheese spread and slices of cheddar, colby, or pepper jack hacked from big blocks of the stuff.  There is always cheese.  And crackers. And summer sausage.

And as for the cranberry sauce? Well, each of my grandmothers make different yet equally delicious cranberry dishes that always seem to be there. Grandma Smith makes a raw cranberry relish that is to die for, a simple combination of raw cranberries, sugar, and orange juice. Grandma Christensen makes a cranberry mold that is spiked with Coca-Cola.  And I, for some reason, always succumbed to my strange fascination with the canned jellied variety that lines the grocery store shelves every holiday season.  I would insist on having a can of that on the table as well, and I would meticulously slice it following the can ridges.  Thus, we would have three varieties of cranberry per meal. Crazy. 

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Sunday
Nov282010

Cashnana Cookies (gluten-free, vegan)

IMG_2183

I've been on a quest for the perfect gluten-free, vegan cashew butter cookie. And this recipe probably isn't it. But I do like these cookies a lot, and thought I'd share what my friend B and I came up with last weekend.

The combination of cashew butter and banana in this cookie really is lovely; they are soft and sandy and just a wee bit chewy.  These are very banana-y, so don't expect a burst of nutty flavor first.  The nutty cashew flavor comes at the end and lingers in the back of your mouth until the next banana-y bite.  Both B and I think that these little morsels would be amazing dipped in or drizzled with a chocolate glaze, or baked with a chocolate drop or a cluster of chocolate chips in the middle, like a classic peanut butter thumbprint cookie with a Hershey's kiss.   Or what about a handful of raw cacao nibs or roasted, salted cashews thrown in the dough? Or a nice beautiful cashew pressed into the top? So many options.

Next time I make these, I'm going to try including a bit of chocolate, but for now, I love the delicious simplicity of this cookie.  Oh, and by the way - if you can, wait until these are fully cooled before digging in for the best texture and flavor.  They are best eaten within a day of baking for the best texture; after that they become quite soft - but still tasty. 

I'm working on a Thanksgiving round up post that features a few delicious recipes - Cashew-Pumpkin Seed Cheese, Apple-Cranberry Relish, and Sweet Potato Crumble Bars. So stay tuned. :)  But in the  meantime, make some cookies!

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Monday
Oct112010

Wholegrain Crackerbread with Sesame (gluten-free, vegan, ACD), my recipe calendar, and TWO giveaways

October's SOS Kitchen Challenge ingredient is sesame.  This is a really exciting challenge for Ricki and me, because we are being sponsored this month by iHerb. They are offering 1 pound bags of sesame seeds to the first 10 readers who submit recipes and set up an account with them, and at the end of the month we will draw a name for a $50 iHerb shopping spree. Pretty awesome, right? Head over to this month's kick-off post to read all the rules and details, then submit a recipe to the Linky.  You have until October 31 to submit a recipe, but if you want to be one of the lucky winners of a bag of sesame seeds, do it soon!  {NOTE: THIS GIVEAWAY IS NOW CLOSED}

 

The other big news is that my recipe calendar, entitled A Year to Eat Freely: 2011 Allergy-Friendly Recipe Calendar, is now for sale! Doesn't it look lovely? This 12-month recipe calendar features 17 recipes free of all major allergens, with full color photos and lots of good instructions. Read more about it here, or just go over to my Etsy shop. I have decided to share a lovely recipe from the calendar as part of this month's event, a wonderful Wholegrain Crackerbread with Sesame that is easy to prepare and delicious.  I love these crackers because they are truly a whole foods product - simply cooked buckwheat or quinoa grains, buckwheat flour, sesame seeds, olive oil, salt, and water.  So simple, and yet so delicious. They are crispy and crunchy, perfect for eating with dips, soups, salads, or nut butters.  The recipe is featured in the calendar with Smoky Zucchini Dip, one of my favorite recipes (and photos!) from the project.  Hopefully it works as a little teaser to tempt you to buy one. ;)  

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Saturday
Sep112010

Oven-Roasted Watermelon Seeds (gluten-free, vegan, ACD)

Roasted Watermelon Seeds

My coworker E blows my mind regularly. As a celebration of Rosh Hashanah, she brought in four varieties of homemade herb and spice infused honeys to eat with sliced locally grown apples.  I am the elated recipient of small jars of two varieties of those honeys - buckwheat honey infused with lavender, and clover honey infused with a variety of Indian spices (honeygasm, honeygasm). She also made two other clover honey infusions, one with garlic and jalepeño, and the other with fennel, anise, mint, and something else licoricey that is currently slipping my mind. Lord have mercy, those honeys were knee-weakeningly good.

Anyway, this isn't the only thing she does. E often makes amazing marinated vegetable concoctions and brings little containers into work for me to try, and they are always delicious and complex. We both saute greens in the kitchen over the lunch hour and talk about food while we share containers of oil-cured Moroccon olives and meaty cerignolas.  I bring fermented vegetables for her and other homemade goodies, but truthfully, I have a hard time keeping up, because she rocks.  Lately E has been amazing all of us with her homegrown and epically enormous Moon and Stars variety watermelons to share.  These melons are huge, round, heavy, lovely things that measure roughly 1 1/2 feet in diameter.   She transports these watermelons to work on a wheely cart. Yes, that' right: my friend E wheels watermelons through the downtown Minneapolis skyways while people in boring business suits whiz past carrying briefcases and talking on their dorky Bluetooth headsets.  The last melon she brought in - quite possibly the largest melon I've ever seen - was so unwieldy that it actually broke the wheely cart mid-trip, and she managed to get into work somehow anyway.  She is wonderful.

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Friday
Sep102010

May Day Blueberry Crumb Cake (gluten-free, vegan)

Much to my surprise, I just found this completed post in my drafts section. I had written it all the way back in May and thought I had scheduled it to post, but apparently, I forgot! So, here it is, much delayed, but still delicious.  I have made this a couple of times since, each time with slight tweaks, and it has always been delicious. Enjoy!


On Sunday I marched in the annual MayDay Parade.  Every year in Minneapolis, everyone comes out to the streets to see a wild procession of larger than life puppets and celebrate the renewed energy and rebirth of Spring. It is incredible, and this year I marched in a rowdy marching band with a bunch of people that I played music with last fall.  It fulfilled my childhood dream of playing viola in a marching band - we had a whole marching string section! We also  had a banjo, accordions, a big brass section, a ton of drummers, and a flag twirling color guard. Our parade section theme color was blue and silver, and some very talented people made us beautiful costumes to wear.  It was incredible.

We were having a big grill out brunch before the parade. Inspired by the blue color theme and the communal brunch, I wanted to bring a blueberry coffee cake to share.  

So I did.

I showed up to this brunch feast with fresh coffee cake, snap peas, raw sauerkraut, and a couple chicken sausages in hand, and was greeted with a table FULL of food, a grill going, and a backyard full of people. This backyard is huge, and has gardens, a chicken coop, and a hand-built little cottage that someone lives in with a wood stove inside.  A seriously great space.  The feast was incredible. Everything was homemade (with the exception of some very out of place Pringles and PopTarts).  Sliced beets, zucchini, and other veggies were on the grill. Fresh fruit was on the table. Pear crisp and banana bread joined my bread, along with homemade pancakes, fresh yogurt, egg bake, and hardboiled eggs. There was a big pot of brown rice with curry. There was pasta salad. There were roasted potatoes. Sure, I couldn't eat all of it, but it was a site to behold. I snapped a shot at the end, when most stuff was gone... including my cake, whose nearly empty pan is in the front left corner.  

Pre-parade feast.

Lining up before the parade begins. So many accordions! My dream come true.

My amazing parade uniform cape, from the back.

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