Gluten Free Dairy Free Stroganoff

Stroganoff is normally associated with beef and contains both dairy and wheat. This recipe avoids all of that but still maintains amazing flavor. You can use this over pasta or rice, but we found that shredded hash browns is an amazing compliment. We actually used this recipe as a pilot for a possible cooking show. If you would like to watch the video, there is a link to it below the recipe.

Serves 4

12 ounces Baby Bella mushrooms
4 tablespoons olive oil -- use divided Sea salt black pepper
1 small onion -- chopped
2 cloves garlic -- minced
3 tablespoons gluten-free soy sauce
3 tablespoons Rice wine
1 1/2 cups vegetable broth
3/4 cup Dairy Free Sour Cream
1 tablespoons Gluten Free Bisquick

Cut the mushrooms into small chunks. Heat 3 tablespoons of oil in a large skillet over medium-high heat until almost smoking hot. Add the mushrooms and cook for about 5 minutes or until they are browned and have released some liquid. Add a large pinch of salt and pepper and remove the mushrooms from the skillet and set aside.

Heat the remaining tablespoon of oil in the same pan, add the onions and cook until they soften and start to brown, about 2 minutes. Add the garlic and cook for another minute. Season with a little pinch of salt and pepper and stir to combine. Add the mushrooms, along with any juices that have accumulated, back into the pan, then add the soy sauce and rice wine. Cook, stirring until the liquid has evaporated. Add the vegetable broth and cook for 3 or 4 minutes to reduce the liquid to about half. Lower the heat to low, add the vegan sour cream and gluten free Bisquick. Heat through, stirring occasionally, until thickened to desired thickness. Serve over gluten-free pasta, rice sticks, steamed rice, or hash browns. Nutritional Information

Per Serving: 216 Calories; 15g Fat (65.2% calories from fat); 3g Protein; 15g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 632mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 3 Fat.

Gluten Free Dairy Free Apple Bake

You ever have those times when a half baked idea turns out to be a fully baked masterpiece? That is the way I felt when we dug into these. Having been wheat free for a while, I was really starting to miss apple pie and really wanted a way to have it once again. The smell of these cooking was enough to send me into fits of drooling anticipation. Waiting for them to cool in order to drizzle with frosting was almost painful, but oh so worth the wait. 

We have made these with blueberries and blackberries as well and they are just as amazing.

3 cups thin sliced apples
1/3 cup granulated sugar
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground clove

1 cup gluten free Bisquick
1 cup original almond milk
3 tbs apple sauce
1 egg
1/2 tsp vanilla

Preheat over to 350. Apply cooking spray to 3 personal size oven safe casserole dishes.

Stir together apples, sugar, cinnamon, nutmeg and clove until apples are well covered. Set aside while making batter.

Stir together Bisquick, almond milk, apple sauce, egg and vanilla in large mixing bowl.

Pour 1/4 cup of the batter into the bottom of each of the three casserole dishes. Divide the apple mixture between the three dishes on top of the layer of batter. Divide the remaining batter up between the three dishes on top of the layer of apples.

Cook on center rack of 350 degree oven for 45 minutes. When finished, remove from oven and allow to cool completely or serve warm.

If desired, drizzle a mixture of powdered sugar, almond milk and vanilla over the completely cooled dish.