Allergen free cooking

Fish Stew with Coconut 2 lbs pollock, catfish, cod or grouper Juice from one lemon or lime ¼ c pineapple juice (can substitute any citrus juice) 1 tbsp diced fresh ginger root Salt to taste 1 13.5 oz. can coconut milk (I like the light version best) ¼ c olive oil 4 ripe plum or roma tomatoes, 2 sliced, and 2 diced 1 package fresh basil leaves (whole) Curry Powder (I use red and yellow) Powdered ground mustard 2-3 medium sweet onions, slice some into thin rings or slivers, and dice most Put the ginger, lemon juice, pineapple juice, garlic and salt into a wide shallow dish or pan. I use a 9x13 glass pan, but anything will work. Place the clean and dry fish into this mixture coating all sides and let rest for about 20 minutes while doing the next steps. In a blender, puree half of the diced onions and the coconut milk and set aside. Heat olive oil over medium heat in large deep skillet (for cooking whole dish). Add ...

Chocolate chip cookies 2/3 c butter or margarine (organic smart balance has no dairy, there are also other vegan brands) 1/3 c sugar 1/3 c brown sugar ¼ c applesauce (equal to one egg, plus 1/8 c sugar) 1 tsp vanilla 1 ¾ c flour (can use gluten free, recommend oat flour for half) ½ tsp baking soda ½ tsp salt Chocolate chips as desired, we use about a ¼ cup. (use dairy free chips if allergic to dairy, enjoy life brand from Organica is what we use, you could use carob chips, but we prefer chocolate) Combine margarine, sugar applesauce and vanilla using electric mixer until somewhat smooth. Stir in dry ingredients. Add chips. Place teaspoonfuls on a baking sheet and bake at 375 for 10 minutes or until just golden brown. If you like a flat cookie, press the cookie with your hand before placing on the sheet. 

I have a daughter who is allergic to eggs, dairy, nuts and some non-food items. I started this blog to share some recipes. Questions are welcome, and I hope that other's lives can be made easier by the trials we have faced. Here are cinnamon rolls! Cinnamon Rolls Dough: 1 - .25 oz. pkg dry yeast ¾ c warm water 115° ¼ c cane sugar 1 tsp. salt 1 egg (OR ¼ c. applesauce or egg replacer if egg allergic) 2 ½ c bread flour + some for kneading/rolling Cinnamon Filling: ¼ c vegan margarine softened ½ c brown sugar packed 1 tbsp. cinnamon 1/4 tsp salt Icing: 1 c confectioners sugar ¼ tsp vanilla extract 2 tbsp milk (OR soy/rice milk) In a small bowl or cup, dissolve the yeast in the warm water, let stand for about 10 minutes until it becomes creamy. While the yeast is standing and in a large bowl, mix sugar, salt, egg (or applesauce), 1 c bread flour. When yeast is ready add to this mix, and gradually add in the remaining flour, beating with...