Allergy-Friendly Cole Slaw and Father's Day

This is a little late because we were visiting my parents, but I wanted to say Happy Father's Day to all you great dads out there. I was able to celebrate this Father's Day with my dad and my husband, Cody's daddy, Josh. They are two of the best dads I know and Cody and I are very lucky to have them!

This Saturday is the official start of summer! It's time for all those summer pool parties and barbecues. Here's a really easy, allergy-friendly side dish.

Enjoy!

This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.

Cole slaw

1/4 cup red wine vinegar

1 1/2 tablespoons maple syrup

2 tablespoons soy-free Veganaise (you can use vegetable oil if you want, but Veganaise gives it a bit of creaminess that I like) 

1 teaspoon celery seed

1 bag shredded cabbage and carrots

Salt and pepper to taste

Mix the first four ingredients in a bowl. 

Add the cabbage, season to taste with salt and pepper and toss.

That's all!

Allergy-Friendly, Eggless Chickpea Frittata

A while back I posted about a recipe I found for chickpea omlettes. I started making frittatas instead of omlettes. It's much easier and faster, which is always a plus! And you really won't believe how good this is until you try it! Feel free to try your favorite omlette or frittata fillings.

Enjoy!

This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.

Chickpea Frittata 

1 cup chickpea or garbanzo bean flour

1/4 cup oat flour

2 teaspoons baking soda 

1/4 teaspoon salt

1 small onion, chopped

1 cup fresh or frozen spinach, chopped

1 small zucchini,chopped

1 small tomato, chopped

1/4 cup fresh basil, chopped

1 1/2 cups water
Salt and pepper to taste

Preheat oven to 400 degrees.
In a large mixing bowl combine the flours, baking soda and salt.
Slowly pour in the water while whisking to mix well and set aside.
In a large, heavy pan, sauté the onion over medium heat for about 4-5 minutes, until just soft.
Make sure you use a cast iron pan or heavy stainless steel pan that can handle the 400 degree oven.

Add the zucchini and cook for 3-4 minutes, until just soft.

Add the spinach and tomato and cook for another 2 minutes 

Pour the batter into the pan, mix and cook for about 3-4 min. to brown the bottom.

Transfer to oven and bake 10-15 min until golden brown.