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Vegan or Allergy Aware Recipes to try!

Just curious if anyone wants to share an allergy friendly or vegan recipe for me. I have a DD that is allergic to milk, eggs, corn and peanuts that I know of so far. So if anyone is kind enough to share. I have to older DD's that have no allergies, I do not want my baby to feel left out when getting snacks, deserts and such. I want to find things I can make for all three (whole family) and all enjoy it.

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MommyPeck3

Asked by MommyPeck3 at 11:41 PM on Oct. 1, 2009 in Food & Drink

Level 6 (150 Credits)
Answers (3)
  • I have tons of great recipes. My favorite websites are http://www.theppk.com/  http://www.veganyumyum.com/   http://www.vegkitchen.com/ http://www.vegweb.com/


    Send me a message offlist if you would like addional recipes

    rkoloms

    Answer by rkoloms at 10:33 AM on Oct. 2, 2009

  • Tamale Bean Pie
    1 medium onion - chopped
    1 green bell pepper - chopped
    2 cloves garlic - minced
    16 ounces refried beans, fatfree - (1 can) (I use the dehydrated or 1.5 cups home cooked)
    30 ounces pinto beans, canned - (2 cans) (or 3 cups home cooked)
    1 cup frozen corn kernels
    3/4 cup salsa
    2 tsp chili powder
    1/2 teaspoon cumin
    1 tsp salt - optional
    1 tbl nutritional yeast (loaded with B vitamins, has a salty cheesy flavor)
    Cornmeal Crust
    1 cup cornmeal
    1 tsp salt
    1 tbl agave nectar -- or other liquid sweetener*
    1 cup boiling water

    cont.
    rkoloms

    Answer by rkoloms at 10:33 AM on Oct. 2, 2009

  • Preheat oven to 400 degrees. In a large nonstick skillet over medium-high heat, sauté the onion until it is just beginning to brown, stirring constantly. Add the green pepper and stir for 2 minutes. Add the garlic and sauté for one more minute. Add the remaining ingredients, except for the nutritional yeast and crust ingredients. Mix well and pour into a 2-quart baking dish. Sprinkle with nutritional yeast.
    Mix cornmeal with salt and stir in agave nectar. Beat in boiling water until mixture is smooth. Drop by spoonfuls over nutritional yeast and beans and spread to cover the surface.
    Bake for 25 to 30 minutes, or until crusty.
    *Any mild-tasting liquid sweetener will do--including rice syrup, corn syrup, honey, or barley malt syrup
    rkoloms

    Answer by rkoloms at 10:33 AM on Oct. 2, 2009

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