Chef Hoover says she has searched far and wide for ingredients she could use to create recipes that were healthy, but at the same time as tasteful as the ones she has always enjoyed. In "No Wheat -- No Dairy -- No Problem," you can find some of those great recipes
No Wheat, No Dairy, No Problem!
Culinary expert develops recipes for those like her with food allergies and sensitivities
SAN FRANCISCO -- Here it is: a cookbook with more than 150 wheat-free, dairy-free and refined-sugar-free recipes. These aren't exotic, they're everyday things that we all want to eat, including chili, meatballs, Bourguignon, stroganoff, meatloaf, mashed potatoes, fried chicken, and desserts like puddings, ice cream, cakes, cheesecake, cookies, cream puffs, chocolate truffles, and more!
Culinary expert and cookbook author Lauren Hoover gives a combination of familiar, healthy ingredients, with alternatives and substitutes for additional food allergies, sensitivities, and intolerance, in No Wheat, No Dairy, No Problem, (published by iUniverse). With educational components including dairy and wheat names to look for on labels, helpful hints and professional secrets, safety and sanitation, resources and Web sites for products and additional ingredient information, this cookbook is invaluable to anyone struggling with food allergies or sensitivity to wheat and dairy and intolerance to sugar, or anyone who desires healthy alternatives. Using naturally healthy, familiar and easy-to-find ingredients like coconut milk and almond milk, agave nectar and oat flour, the recipes have been created and tested by this traditionally trained chef with 15 years experience. No Wheat, No Dairy, No Problem is written with very clear directions and detailed step-by-step instructions with a bit of humor and non-cooking tips too.
Lauren graduated from The California Culinary Academy where she was classically trained, and went onto specialize in Pastry. Some of the places she worked along her culinary career include: La Folie, Hyatt and Marriott resorts, Fairmont Hotel, Bally's Hotel and Casino, Wente Brother's Winery. Lauren also worked at The San Francisco Chronicle and Veggie Life Magazine where she published, tested recipes, product testing, food styling, cookbook etc...
She went on to teach culinary school in California after working on the East Coast and Switzerland. While earning a psychology degree she discovered and developed her deep desire to help improve other people's lives through writing this cookbook.
Eric Tucker, Executive Chef of Millennium Restaurant says, "A very informative and appealing book that everyone who loves creative, healthy cuisine will love whether you can or cannot eat wheat and dairy. A broad range of recipes from simple and earthy to sexy and decadent." Alisa Fleming of GoDairyFree.org says, "Lauren Hoover applied her expertise and own experience to create this cookbook filled with tantalizing recipes. Her use of natural ingredients and unwillingness to sacrifice an ounce of flavor has resulted in this delicious compilation of Southern comfort food, elegant entertaining and seductive desserts that will make you forget what isn't inside.
Visit www.NoWheatNoDairyNoProblem.com for more information.
Whether you make this with Buffalo, my favorite, or Beef or Chicken, it is a hearty comforting meal. I first ate Buffalo in Montana and was surprised at how delicious it tasted! It's a great alternative to Beef. Serve over cooked rice noodles (fusilli or penne) or rice with a green vegetable. For you potato lovers, it's good over mashed spuds too! Yields: 4 servings
- "Cream" sauce, double the recipe to equal 3 cups using beef stock (see index)
- 1 1/2 pounds top or bottom round buffalo, cut into 1/4 inch strips across the grain
- 2 Tablespoons grapeseed oil
- 1 medium yellow or white onion, small dice
- 2 cloves garlic, chopped
- 1/2 pound crimini mushrooms, washed and sliced 1/4 inch thick
- 1/2 cup dry sherry
- 1/4 cup organic catsup
Heat a large skillet (with a lid*), stainless steel or cast iron, over medium high heat and add oil. Saute meat for 2 minutes on each side, remove and set aside. Over medium to medium high heat saute onion, garlic and mushrooms until soft. Add sherry and boil until it is almost evaporated. Mix catsup into "cream" sauce and pour all of it over mushrooms. Add meat into mushroom mixture and heat everything over medium high heat until it comes to a simmer. Turn down heat to very low to keep at a simmer. Cover and simmer red meat for 1-2 hours or until meat is tender. Chicken will only take 20 minutes. Serve over cooked rice noodles, rice or mashed potatoes (see index).
*If you don't have a lid, you can set a baking sheet on top of the pan. Or you can finish cooking this in a 350 degree oven in a ceramic or glass baking dish with a lid.
Buffalo is available at Whole Foods Market or search online (see Resources and websites)
Whether you are 6 or 96, you will love these tender and flavorful little meatballs covered in gravy. Serve them over mashed potatoes, rice pasta noodles or rice. They make great leftovers and reheat very well.
Yields: 24 meatballs, serves 4
- 1 lg. organic egg
- 1/3 cup almond milk
- 1/4 cup grated yellow or white onion
- 1 clove garlic, grated
- 1/2 teaspoon freshly grated whole nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cardamom
- 1 teaspoon sea salt or kosher salt
- Freshly ground pepper to taste
- 1 pound ground turkey (not all white meat)*
- 1 Tablespoon olive oil
- 1 Tablespoon grapeseed oil
- 2 Tablespoons oat flour
- 2 cups organic chicken stock or broth*
- 2 teaspoons fresh dill or 2 Tablespoons fresh parsley, chopped finely
Preheat oven to 350 degrees. Mix first 9 ingredients in an electric mixer with the paddle attachment until combined. Add ground turkey and mix until well combined. With a 2 ounce ice cream scooper, scoop meat mixture onto a 12 inch oven proof or stainless steel or cast iron frying pan. For larger batches, use a baking sheet lined with parchment. Be sure the meatballs have just enough space between them so they don't touch. Bake on middle rack of the oven for 30 minutes. With a pot holder, remove from oven and add oil then flour to center of pan mixing until combined-If you baked the meatballs on a baking sheet, do this in a separate saute pan. Pour chicken stock/broth into pan and whisk to make gravy. Add meatballs to gravy if they are on a baking sheet. Return to the oven and bake for 30 more minutes. Remove and sprinkle with dill or parsley and serve immediately.
*You can substitute ground beef or lamb for turkey and use beef stock/broth.
These rich chocolaty cookies are crisp on the outside and chewy on the inside, and taste like Brownies!
Yields: 24 cookies
- 1/4 cup grapeseed oil
- 3/4 cup pure maple syrup or agave or honey
- 1/2 cup coconut palm sugar or sucanat or agave*
- 1 teaspoon real vanilla extract
- 1 3/4 cups oat flour
- 1/2 cup unsweetened cocoa powder*
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt, finely ground
- 1 cup chocolate chips, non-dairy
- 1 cup chopped walnuts, optional
Preheat oven to 350 degrees
In an electric mixer, with the paddle attachment, add oil, maple syrup, sucanat or agave and vanilla extract, mix on low-medium speed until ingredients are combined. Sift together all dry ingredients into a bowl and to wet ingredients in electric mixer on low speed just until combined. Stir in chocolate chips and nuts. Dip a Tbsp. ice cream scooper or measuring spoon into cookie dough and place them onto a silpat or greased cookie sheet. Use a cup of very hot water to dip the scooper in so dough does not stick. Dip the bottom of drinking glass in water and gently press down on the top of the cookies to flatten the tops. Bake for 12 minutes. Remove from oven and let cool for 5 minutes then remove cookies from pan with a spatula onto a cooling rack.
*Use a premium cocoa such as Valrhona
*use coconut palm sugar or sucanat for best chewy texture
Everyone loves Mashed Potatoes! Here is one without the cream and butter, but just as flavorful, creamy and fluffy! Even better with gravy.
Yields: 4 servings
- 1 Gallon of cold water
- 1 Tablespoon sea salt
- 4 Russet or large Yukon Gold potatoes (1large per person)
- Chicken or vegetable stock (1/4 cup to 4 potatoes)
- Olive oil or vegan Earth Balance (2 Tablespoons per 4 potatoes)
- Optional add INs: grated or shaved black truffles, pesto, roasted garlic*
Peel and wash potatoes. Cut potatoes into 2 inch cubes**, and put into large pot of cold water and 1 Tablespoon sea salt. Bring to a boil; cook until potatoes are soft when pierced with a toothpick or fork-about 10 minutes. While potatoes are cooking, heat chicken stock or vegetable stock. Drain potatoes. Put potatoes into an electric stand mixer with paddle attachment or put through a food mill for the best texture. Beat until smooth and fluffy. While machine is running, slowly pour stock into potatoes. Then, pour some olive oil or vegan Earth Balance into potatoes. Season with salt and pepper if needed. Stir in any additions you like. Serve with gravy (see index)!
*If you want to use raw garlic add with potatoes to cold water and boil
**If you are in a hurry, cut the potatoes into smaller chunks and they will cook faster
Kale is a wonderful vegetable that is packed with vitamins and calcium.
Yields: 2-4 servings
- 1 bunch kale (any variety) dino is my favorite
- 2 Tablespoons extra virgin olive oil
- 1 clove fresh garlic, sliced thinly
- sea salt or ume plum vinegar*
- freshly ground black pepper
Cut the kale leaves in 1 inch horizontal strips, discard tough stems. Wash well in cold water and spin in a salad spinner. Heat the oil over medium heat in large saute pan. Add garlic and cook over medium heat for 1 minute. Add kale, sea salt or ume plum vinegar and pepper. Saute 1 minute then stir and turn over. When all kale is wilted and soft it is cooked. Serve immediately.
*Ume plum vinegar is made by brining Japanese plums in salt. It is very flavorful and a great substitute for salt when sauteing vegetables.