Condiments Archives | Kids with Food Allergies

Sun-Dried Tomato Spread

Melanie Carver — Wed, 24 Aug 2022 15:39:08 +0000

Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 1 cup

Recipe Created By: Linda Marienhoff Coss

Ingredients

1 8 oz jar sun-dried tomatoes packed in oil, not drained

1 tsp bottled minced garlic

1/4 cup firmly packed fresh basil leaves

1/4 cup firmly packed fresh parsley leaves

Directions

Place all ingredients in a food processor that has been fitted with the metal blade. Process until pureed and well blended. Serve either cold or at room temperature, with crackers –it goes especially well with “water crackers”.

Notes

Reprinted with permission from “What Else is to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook” by Linda Marienhoff Coss available at www.foodallergybooks.com and www.amazon.com

Substitutions

The post Sun-Dried Tomato Spread appeared first on Kids with Food Allergies.

Sorrel Pesto, Dairy and Nut Free

Melanie Carver — Wed, 24 Aug 2022 15:38:32 +0000

Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 4

Recipe Created By: Melanie Carver

Ingredients

2 cups sorrel leaves (remove ribs)

1/3 cup grapeseed oil

juice from medium lemon

1/4 cup nutritional yeast

4 oz roasted pepitas

2 cloves garlic

Directions

Pulse together in a food processor to form a paste.

Each serving has more than 50% Vitamin A and C; 27% of your RDI of iron, 17 g of protein, more than 9g of fiber.

Notes

This is great mixed into a kale salad – Siberian kale, romaine lettuce, cucumbers, carrots, tomato, etc.

Substitutions

I make dairy-free, nut-free pesto many different ways using different greens. Use the same recipe as above, but instead of sorrel try parsley or basil.

The post Sorrel Pesto, Dairy and Nut Free appeared first on Kids with Food Allergies.

Cilantro Lime Ranch Dressing or Dip

Melanie Carver — Wed, 24 Aug 2022 15:36:05 +0000

Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 10

Recipe Created By: SoCaliMama

Ingredients

1 cup plain coconut yogurt

1 cup soy and/or egg-free mayo

1/4 tsp garlic powder

1/4 tsp onion powder

1/2 tsp dried chives

1/2 tsp dried dill weed

1/2 tsp dried parsley

1/8 tsp salt

1/8 tsp pepper

1 tsp lime juice (or more, to taste)

1/2 cup cilantro

1/4 cup tomatillo (or salsa verde) (optional)

dash cayenne pepper

dash chili powder

Directions

If you have an immersion blender, combine all ingredients and blend until creamy. Otherwise, chop cilantro until fine, combine all ingredients and whisk until creamy.

Chill for 20 minutes before serving.

Notes

All ingredients amounts can be modified to taste. Increasing the ratio of mayo to yogurt will make a thicker dip. This is excellent on shredded pork – in a taco, tostada or salad.

Substitutions

Regular yogurt and mayo can be substituted. It may be necessary to add a little sugar if using regular yogurt, as it is more tart than coconut yogurt.

There are soy and egg free mayos available but currently all have some form of corn in them. If not avoiding egg and soy, you may be able to find a mayo that is corn free.

Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

The post Cilantro Lime Ranch Dressing or Dip appeared first on Kids with Food Allergies.

Ranch Dressing or Dip

Melanie Carver — Wed, 24 Aug 2022 15:36:04 +0000

Avg. rating 5 from 5 votes.

Recipe Information

# of Servings: 10

Recipe Created By: SoCaliMama

Ingredients

1 cup plain coconut yogurt

1 cup vegan mayo

1/4 tsp garlic powder

1/4 tsp onion powder

1/2 tsp dried chives

1/2 tsp dried dill weed

1/2 tsp dried parsley

1/8 tsp salt

1/8 tsp pepper

lemon juice to taste (optional)

Directions

Combine all ingredients and whisk until smooth.

Add lemon juice to taste.

Chill for 20 minutes before serving.

Notes

I tend to use fresh ingredients whenever possible, but in this recipe, dried herbs and onion and garlic powder are key. It gives the dressing a classic “restaurant” flavor.

Substitutions

Regular mayo and yogurt work well too.

Everything can be modified to taste. Increasing the ratio of mayo to yogurt will make a thicker dip.

There are soy and egg free mayos available but currently all have some form of corn in them. If not avoiding egg and soy, you may be able to find a mayo that is corn free.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

The post Ranch Dressing or Dip appeared first on Kids with Food Allergies.

Mock Ranch Dressing or Dip

Melanie Carver — Wed, 24 Aug 2022 15:35:22 +0000

Avg. rating 5 from 12 votes.

Recipe Information

Recipe Created By: Melanie Carver

Ingredients

1 cup unsweetened plain yogurt alternative (cultured soy or coconut milk) -OR-

1 cup safe mayo (egg-free, milk-free, soy-free)

1/4 cup or less plain milk alternative

1 Tbsp fresh chopped chives (optional)

1 tsp Garlic & Herb Mrs Dash®

Directions

The base of the recipe uses a yogurt OR mayonnaise substitute. Use an unsweetened/plain milk-free yogurt alternative like cultured soy or coconut milk; or use an egg-free soy-based mayo such as Vegenaise®.

Pour the liquid in slowly while whisking all of the ingredients together. If making a dip, you will use less liquid (if any at all) than you would use to make dressing. If you add too much liquid, just add more of the base until you get the right consistency.

Notes

This recipe can be used to make a mock ranch dressing or a ranch dip, depending on how much liquid you add.

“Yogurt” tends to be runnier than “mayo”, so if you are using a yogurt alternative for this base, you will need less liquid (milk alternative) for this recipe.

If you are using a safe mayo, I recommend using the reduced-calorie version because the mayo is much higher in fat than yogurt.

This recipe is very forgiving, and you can use more Mrs. Dash for flavoring if you want a stronger flavor.

Store in the refrigerator in an air-tight container and it will keep for about a week.

Copyright © 2009 Melanie Carver. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.

Substitutions

This recipe can be made soy-free by using cultured coconut milk yogurt for the base and coconut milk or rice milk for the liquid, or by using an egg-free, soy-free mayo (Vegenaise offers an option).

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

The post Mock Ranch Dressing or Dip appeared first on Kids with Food Allergies.

Refrigerator Pickles

Melanie Carver — Wed, 24 Aug 2022 15:35:19 +0000

Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Dan

Ingredients

cucumbers

1 pint jar

1 Tbsp salt

1 Tbsp sugar

1/4 tsp pepper (optional)

vinegar

water

Directions

Fill a jar with sliced cucumbers. Add salt, sugar, pepper. Fill 2/3 of the jar with vinegar and the remainder with water. Store in fridge for 3 days prior to serving.

Notes

I use white wine vinegar but any vinegar will do. Remember that a balsamic will be sweet so omit sugar, and it will color the cukes. So will any non-white vinegar (like red wine vinegar).

Substitutions

The post Refrigerator Pickles appeared first on Kids with Food Allergies.

Pumpkin Seed Pesto

Melanie Carver — Wed, 24 Aug 2022 15:34:26 +0000

Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Sarathomps

Ingredients

1/2 cup pumpkin seeds

3 cups packed basil leaves

3 cloves garlic, smashed and coarsely chopped

1 tsp coarse salt

1/2 cup extra virgin olive oil

1/4 cup nutritional yeast

2 Tbsp lemon juice

Directions

Toast pumpkin seeds in a 350 °F oven for 8-10 minutes, shaking the pan after 5 min.

Combine toasted pumpkin seeds, basil, garlic, and salt in a food processor and process while you add the olive oil in a slow, steady stream. Add the nutritional yeast and lemon juice, and pulse to combine. The sauce should be the consistency of a slightly grainy paste.

Notes

Use this sauce as a dip, spread on bread, tossed with pasta, on pizza or as a spread for sandwiches. Store leftovers in the fridge and use within a week.

Substitutions

Check your nutritional yeast and pumpkin seeds for potential cross contamination. Source a brand/packaging option that is safe for your needs.

The post Pumpkin Seed Pesto appeared first on Kids with Food Allergies.

Tyler’s Special Blueberry Syrup

Melanie Carver — Wed, 24 Aug 2022 15:32:46 +0000

Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Kim

Ingredients

2 lb blueberries, lightly rinsed

4 cups sugar

1 vanilla bean, split lengthwise

1 cup water

1 Tbsp fresh lemon juice

Directions

Combine the blueberries and sugar in a heavy saucepan. Stir gently to mix, then put the vanilla bean into the center and let stand for about an hour.

Add the water and lemon juice to the blueberry mixture and bring to a boil over high heat, stirring occasionally. Reduce the heat slightly and simmer, skimming off any foam that comes to the surface, until the mixture starts to thicken.

Remove from the heat and strain through a fine sieve. Cool to room temperature and refrigerate tightly covered until ready to use.

Notes

Substitutions

The post Tyler’s Special Blueberry Syrup appeared first on Kids with Food Allergies.

Tomato-Free Ketchup

Melanie Carver — Wed, 24 Aug 2022 15:29:17 +0000

Avg. rating 4 from 3 votes.

Recipe Information

Recipe Created By: cgweber

Ingredients

1 jar baby food plums (or plums with applesauce, applesauce, or carrots)

1/4 tsp salt

1/4 tsp vinegar

1 Tbsp xylitol (or sugar or other sweetener)

2 drops red food color or bright red berry juice

Directions

Mix all ingredients together.

Notes

As you can see the ingredients are very flexible, in my experience for a child who is used to regular ketchup the color is the most important part lol. Mix it all together, that’s it. Play with it, tweak it, have fun with it.

Substitutions

Xylitol is a natural sweetener made from birch and/or corn. It is unknown if there is a xylitol product available without corn. If avoiding corn, use a different sweetener.

Be sure to use a baby food that is safe for your child.

The post Tomato-Free Ketchup appeared first on Kids with Food Allergies.

Fresh Chili Garlic Sauce

Melanie Carver — Wed, 24 Aug 2022 15:25:25 +0000

Avg. rating 5 from 5 votes.

Recipe Information

Recipe Created By: Cheryl Nakao

Ingredients

1/4 cup chopped red bell pepper

3 cloves garlic

1 jalepeno pepper, seeded

1 Tbsp fresh ginger, chopped

1 Tbsp vinegar, white or apple cider

1 tsp salt

1 Tbsp honey

Directions

Combine ingredients in a food processor and process until smooth.

Notes

This can be used in Vietnamese Inspired Rice Noodle Salad entered in KFA Iron Chef Battle Brunch.

Substitutions

The post Fresh Chili Garlic Sauce appeared first on Kids with Food Allergies.