Allergy Kitchen


bulk cooking, recipes, sides | December 26, 2015 | By

Whether it's a summer harvest, fresh basil from the farmers market, or in our case from our occasional hydroponics harvest, this is a delicious way to keep your basil ready to use at your fingertips throughout the year.
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  1. 2 cloves of fresh garlic
  2. 8 cups fresh basil, packed
  3. 1/4 cup almond butter
  4. 1 cup olive oil
  5. 3 teaspoons sea salt
  6. Juice from one lemon (optional)
  1. In a food processor, mince garlic first. And basil in portions and process until combined. Add remaining ingredients and process until very smooth, scraping sides as needed.
  2. Makes about 2 cups pesto. Freeze in 1/4 cup portions (or 4 tablespoons). Also freezes well in 1 tablespoon portions in ice cube trays.
  3. When ready to use, boil 8 ounces of pasta and mix with 1/4 cup (4 tablespoons) thawed pesto.
Allergy Kitchen

Lasagna (Dairy and Egg Free)






This almond ricotta is amazing.

This deliciousness really is dairy-free and egg-free.
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Almond Ricotta Ingredients
  1. 2 cups raw almonds + enough water for soaking
  2. 1 cup filtered water
  3. 2 tablespoons nutritional yeast (optional)
  4. Juice from half a lemon
  5. 1 clove garlic
  6. 1 teaspoon sea salt
  7. About 1/2 to 1 cup fresh basil, packed
  8. 1 package frozen chopped spinach, thawed
Sauce Ingredients
  1. 1 tablespoon olive oil
  2. 1 onion, chopped finely
  3. 2 cloves garlic, minced
  4. 2 teaspoons dried oregano
  5. 1 pound ground turkey or beef
  6. 28 ounce can whole tomatoes
  7. 6 ounce can tomato paste
  8. 25 ounce jar spaghetti sauce
  9. 1 cup red wine
  10. 1 cup water
  11. 1 teaspoon sea salt
Pasta Ingredients
  1. 13.25 ounce whole wheat lasagna pasta
Almond Ricotta Directions
  1. Cover almonds with water and soak overnight.
  2. Drain and rinse almonds.
  3. Combine all ingredients except spinach and basil in food processor. Process until smooth, for several minutes, scraping sides as needed. Add basil and process until smooth. Stir in chopped spinach.
Sauce Directions
  1. Combine olive oil, onions, garlic, and oregano and sauté until onions are fragrant and translucent.
  2. And turkey and brown slightly.
  3. Add remaining ingredients and bring to a simmer.
  4. Remove from heat.
Assembly Directions
  1. Place the sauce, almond ricotta, and uncooked noodles next to the pans for ease of assembly.
  2. Scoop a small amount of sauce to the bottom of two pans.
  3. Layer uncooked noodles, almond ricotta, and sauce.
  4. Repeat another layer of noodles, almond ricotta, and sauce.
  5. Cover tightly with aluminum for oil and bake at 350° for 60 minutes.
  6. Let stand 10 minutes.
  1. Makes about 2 - 9x11 pans. Freezes well.
Allergy Kitchen




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  1. 1 pound ground turkey (or beef, venison, or any mixture)
  2. 1 slice of naan or two slices sandwich bread, puréed into breadcrumbs
  3. 2 garlic cloves, minced
  4. 1 teaspoon ginger, minced (optional)
  5. 1 medium onion, chopped finely
  6. 1 teaspoon sea salt
  1. Place naan or bread in food processor. Pulse to fine crumbs. Remove to large bowl.
  2. Place garlic and ginger in food processor and pulse until minced.
  3. Add onions and pulse until finely chopped.
  4. Combine all ingredients in large bowl or stand mixer and mix until well combined.
  5. Form meatballs to use immediately for freeze.
  1. Double, triple, quadruple, or increase as many times as you like. Freezes well. For an easy and quick meal, add meatballs in one layer to the bottom of a crockpot and pour your favorite jar of spaghetti sauce over it. Cook on low for 6 to 8 hours for a delicious meal.
Allergy Kitchen

I Can’t Believe How Good These Waffles Are

I cannot tell you how many gluten/wheat free flour mixes I have concocted over the years to try to get the taste and texture right. Many times, my husband has walked in on me amidst one of these undertakings and commented that it looked like a science experiment was going on in our kitchen. Recently, I perfected (yes, I believe so) the gluten-free wheat free waffle/pancake flour mixture. I hope you enjoy this as much as we have! 

Waffles For Real
Purchasing the flours in bulk is a small upfront investment, but is a savings in the long run.
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For the bulk flour mixture
  1. 4 cups white rice flour - Bob's Red Mill Rice Flour White, 24-Ounce (Pack of 4)
  2. 1 cup brown rice flour - Bob's Red Mill, Whole Grain Brown Rice Flour, 24 oz Packages (680 g) (Pack of 4)
  3. 1 cup teff flour - Bob's Red Mill Whole Grain Teff Flour, 24-Ounce Packages (Pack of 4)
  4. 3 cups tapioca flour - Bob's Red Mill Tapioca Flour, 20-Ounce (Pack of 4)
  5. 6 tablespoons arrowroot flour - Bob's Red Mill Arrowroot Starch Flour, 16 oz
  6. 6 teaspoons baking powder
  7. 6 teaspoons baking soda
  8. 6 scant teaspoons xanthum gum - Bob's Red Mill Gum Xanthan, 8-Ounce
  9. 6 pinches salt
  10. 6 teaspoons egg replacer - Ener-G Egg Replacer
  11. 6 tablespoons ground flax seed - Bob's Red Mill Organic Flaxseed Meal, 16-Ounce Packages (Pack of 4) or Spectrum Organic Ground Flaxseed, 14 Oz
When ready to make waffles
  1. Rice milk
  2. Olive oil
  1. Combine flour mixture ingredients in an airtight container and shake/mix until well combined. Store in pantry until ready to use.
  2. Mix about 1 to 1 1/2 cups rice milk and 1 tablespoon of oil per cup of flour mixture until well blended. I prefer my mixture a a little thinner. Pour into heated waffle iron (recommended), or pour into a heated and greased nonstick pan, 1-2 minutes per side.
  1. Serve with maple syrup (although my 5- yr old loves the waffles so much that she doesn't even ask for the syrup! My husband still goes for the syrup, though.)
Allergy Kitchen