Avg. rating 4 from 24 votes.

Recipe Information

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Directions

Add 1 Tbsp of butter or coconut oil to a nonstick frying pan and sauté the mushrooms and red pepper flakes until the mushrooms are cooked through, but not browned. Then set your mixture aside.

In a large mixing bowl combine the meat, cabbage, carrots, coconut animos, sesame or olive oil, rice wine vinegar, ginger, garlic, scallions, coriander, salt and pepper. Mix together with your hands, and then incorporate the cooked mushrooms and red pepper flakes.

Set up a large wide bowl of water and a plate. If you are using rice paper wraps, then submerge the wrap in water for about 15-20 second and transfer to a plate.

Tip: If you have a little water on the plate, it keeps the rice paper wraps from sticking to the plate. If you decide to use the coconut wraps, you do not need to moisten the wraps.

Place 2 Tbsp of the meat mixture in the center of the wrap, fold the sides over from the left and right, and then roll from the bottom up into a hot dog shape. The coconut wraps are a bit larger than the rice paper, so you will need to add approximately 4 Tbsp of meat mixture.

Transfer the raw spring rolls to a clean plate and repeat the process.

If you are using rice paper wraps: Start by adding 1 Tbsp of coconut oil to the frying pan and fry the rolls over medium heat for 12 minutes (You can flip the rolls over after about 6 minutes). Alternatively, you can also decide to steam the rice paper spring rolls in a steamer for 10 minutes.

If you are using coconut paper wraps, then you can fry the spring rolls for 4 minutes over medium heat ( You can flip the rolls over after about 2 minutes). Then you can finish the rolls made with coconut wraps in the oven at 350 degrees for 10 minutes.

Notes

Substitutions

The post Chef Luca’s Spring Rolls appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Clean the livers by removing the “funny” parts, and rinsing them in clear water.

In a pan with melted duck fat, cook 5 minutes the livers to soften them for the blender. Season to taste with salt and pepper. (you may let cool for 10 min)

Pour half of the pan in blender. Mix at low speed. CAUTIOUS, may be HOT and SPLASH.

Add 3 lightly beaten eggs.

Slowly add the reminder of the pan and adjust consistency to very smooth pancake-batter-like by adding about 2oz of alcohol.

Pour the mix into a glass loaf dish (9”x5”). Use a fork to evenly spread. Add flavor (*see below for options) and even out with fork.

Cover with kitchen foil (not too tight).

Place in a bain-marie (a larger cooking dish with about 1 inch of water).

Bake 60 min at 375 °F. Let cool down, then refrigerate.Keep refrigerated for up to 7 days in sealed container.

Liver meat oxidizes. The color will be slightly different on the cut face. ( Discard if the top smooth skin changes color as well )

Notes

Substitutions

The post Simple Pate appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Combine all ingredients. Blend until smooth. Cover and chill. Serve with crackes, pita bread or vegetables as dippers.

Notes

Substitutions

The post Roasted Red Pepper Hummus appeared first on Kids with Food Allergies.

Avg. rating 5 from 3 votes.

Recipe Information

Ingredients

Directions

Whisk all ingredients in a large bowl. For best results, allow to sit for at least 1 hour before using.

NOTE: Makes enough sauce for 2 pizzas – extra sauce can be frozen for later use. Dough recipe referenced only makes 1 crust per recipe.

For pizza – make RI Pizza Squares Dough and prepare in pan as instructed.

Spread half of sauce evenly over each pizza dough.

Cook in oven preheated to 450 °F. Bake for 15 minutes, until crust is golden brown.

Remove from oven and cool completely. Cut into squares.

Notes

Substitutions

The post RI Pizza Squares appeared first on Kids with Food Allergies.

Avg. rating 5 from 3 votes.

Recipe Information

Ingredients

Directions

Combine all ingredients in order in bread machine. Run on pizza dough setting.

When complete, stretch dough evenly on oiled, rimmed cookie sheet. Allow to rise slightly for 5-10 minutes.

Notes

Substitutions

The post RI Pizza Squares – Dough appeared first on Kids with Food Allergies.

Avg. rating 4 from 3 votes.

Recipe Information

Ingredients

Directions

Combine black beans, red onion and tomato in a large bowl.

In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, garlic, salt and pepper to form a dressing. Pour dressing over the bean mixture, add the cilantro and toss to mix. Refrigerate overnight to meld flavors.

Combine 1/4 cup olive oil with the last clove of minced garlic and brush on one side of the bread. Broil for 1-2 minutes in the oven.

Spoon the chilled beans over the toasted bread and top with a couple of avocado slices.

Notes

Substitutions

The post California Caviar Bruschetta appeared first on Kids with Food Allergies.

Avg. rating 5 from 4 votes.

Recipe Information

Ingredients

Directions

Cut hot dogs in half crosswise. Cut bacon slices in half crosswise. Wrap each piece of hot dog in a slice of bacon; secure with toothpicks. Arrange a layer of hot dog roll-ups in crockpot. Sprinkle about 1/3 of the brown sugar over the layer. Repeat, making 2 more layers, ending with the brown sugar mixture. Cover and cook on HIGH for 4 hours, stirring gently a few times. Turn to LOW to serve.

Makes 40 appetizers.

Notes

Substitutions

The post Bacon and Brown Sugar Dogs appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Mix Sunbutter® and honey in a bowl.

Using chilled beaters and bowl, whip the topping or cream until whipped cream consistency.

Fold whipped topping into the Sunbutter® mixture.

Spoon into a serving dish and and serve with apple slices.

Notes

Substitutions

The post Sunbutter Apple Dip appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Combine avocado, silken tofu and garlic clove (if using) in a food processor. Blend until smooth, scraping sides as necessary.

Add remaining ingredients to food processor and pulse a few times to begin blending the ingredients. Taste for seasoning and heat and add more salt/pepper/hot pepper sauce to taste. Continue pulsing until still chunky but mostly blended. The texture is really a preference, so blend longer for a smoother dip and for less time for a more chunky dip. Scrape down the sides as needed.

Adjust the salt, pepper and hot pepper sauce to taste.

Transfer the dip to the serving bowl and stir in the chopped tomatoes if using. Serve with safe corn tortilla chips, or chopped veggies such as carrot, celery, and cucumber sticks.

Notes

Substitutions

The post Joey’s High-Protein Guacamole appeared first on Kids with Food Allergies.

Avg. rating 5 from 6 votes.

Recipe Information

Ingredients

Directions

In a medium saucepan, whisk together the coconut milk, sugar, vanilla extract, and starch. Once it is well blended, heat on medium heat to boiling. Boil for 5 minutes, stirring frequently. Remove from heat and pour equally into 3 small bowls. Use the following directions to create 3 varieties of dip based on your family’s taste and safe foods.

Flavor Options:

COCONUT – Don’t add anything and you will get a mild coconut flavor or add 1 tsp coconut extract for a stronger coconut flavor.

VANILLA – Stir in 1 tsp vanilla extract.

LEMON – Stir in 1 tsp lemon extract.

ORANGE – Stir in 1 tsp orange extract.

PEPPERMINT – Stir in 1/2 – 1 tsp peppermint extract depending on how strong a taste you would like (you can put 1/2 tsp in and then taste to see if you would like more).

CHOCOLATE – Mix 1 Tbsp unsweetened cocoa with 1 Tbsp hot water until smooth and stir into the base.

MINT-CHOCOLATE – Mix 1 Tbsp unsweetened cocoa with 1 Tbsp hot water until smooth. Stir the chocolate and 1/2 – 1 tsp peppermint extract into the base depending on how strong a peppermint taste you would like (you can put in 1/2 tsp and then taste to see if you would like more).

STRAWBERRY – Stir in 2 Tbsp pureed strawberries (about 5-6 medium).

RASPBERRY – Stir in 2 Tbsp pureed raspberries (about 2 small handfuls).

BLACKBERRY – Stir in 2 Tbsp pureed blackberries (about 2 small handfuls).

PEACH – Stir in 2 Tbsp pureed peach (about 1 small peeled peach).

MANGO – stir in 2 Tbsp pureed mango (about 1/3 – 1/2 peeled mango).

Let bowls of dip cool to room temperature (about 30-60 minutes). Refrigerate until well chilled (about 1-2 hours, but can stay in much longer). Do not cover until they are thoroughly chilled. Stir before serving.

Serve with cut up fruit such as apples, strawberries, pineapple, banana, grapes, mango, peaches, apricots, blackberries, raspberries, Clementine or orange segments, cantaloupe, honeydew, and watermelon. Marshmallows also work well.

Notes

Substitutions

The post Super Bowls of Fruit Dip appeared first on Kids with Food Allergies.