Corn Salad

Corn Salad Glamour

Corn Salad

Recipe Details:

I love corn, and you probably do too. So when I learned that there was such a thing as Mexican Corn Salad, I knew it was something I was going to love. Adjust the heat level to your liking. Once your corn is grilled, this comes together in no time.

TOTAL TIME: 30 min

ACTIVE: 20 min

INACTIVE: 10 min

Makes 8 Cups

SERVING: 1 cup

Equipment List

  • Foil
  • Grill
  • Saute pan

Ingredients:

  • 8 ears of fresh corn.
  • Canola oil
  • Salt & pepper
  • ¼ cup Mexican crema
  • 2 limes, juiced and 1 zested
  • 1 Tbs chili powder (to taste)
  • ¼ fresh cilantro
  • ¼ non-dairy feta cheese

Please see our recipe for dairy-free Mexican Crema.

Please see our suggested ingredient providers links just below the recipe…

Prepare the corn

Remove the husks, oil and wrap in foil. Grill for 10 minutes, turning a couple of times. Let cool slightly. Cut the corn from the cob.

Zest the limes

Zest and juice the limes.

Combine & cook

Combine all ingredients, saute until hot and creamy.

Enjoy

Enjoy this corn salad side dish.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For dairy-free vegan Cheri’s HazelCream

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Savory Breakfast Crepe

Savory Bk Crepes Glamor

Savory Breakfast Crepes

Recipe Details:

I cannot remember having a crepe when I was growing up.

It’s just not the kind of thing my mother would make. We ate cereal and toast.

A crepe was some that you would get at a high-class restaurant, or if you

traveled to Europe. Fortunately, that is no longer the case. Today I’m using

Josie’s Best – The Crepe mix to create a gluten-free, dairy-free, egg-free

delight. Don’t be intimidated. Watch our video and see how easy it is.

TOTAL TIME: 30 min

ACTIVE: 30 min

Makes 8 Crepes

SERVING: 1 Crepe

Equipment List

  • Mixing bowl
  • Fry pan
  • Whisk
  • Waxed paper

Ingredients:

Crepes

  • 1 cup Josie’s Best – The Crepe
  • 1/2 cup Cheri’s HazelCream
  • 3 Tbs. Just Egg
  • 1/2 cup + 2 tsp water
  • Pinch salt

Filling

You can use any filling you want, this is what is on our video.

  • Just Egg
  • Daiya Shred Cheese
  • Diced Green Onions
  • Diced Canadian Bacon

Garnish

  • Salsa
  • Dairy-free sour cream

Please see our suggested ingredient providers links just below the recipe…

Mise en Place

Gather all the ingredients.

Make Crepes

Whisk the crepe ingredients.

Cook Crepes

Cook the crepes in an 8″ pan with some oil. The crepes should be very thin. Flip to cook on both sides.

Egg

Use Just Egg for your egg substitute. Cook according to package for scrambled eggs.

Fill Crepe

Put some egg on the crepe. Add onion, diced tomatoes, bacon, and cheese. Or what ever filling you choose.

Roll Crepes

Roll the crepes, tuck in the sides. Top with salsa and dairy-free sour cream.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For Cheri’s HazelCream

For Josie’s Best – The Crepe

We remind you that clicking any above links will open a new window to the ingredient supplier website. With the exception of Cheri’s HazelCream, they are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Ranch Dill Dressing

Ranch Dill

Ranch Dill Dressing

Recipe Details:

This ranch dill dressing is extremely versatile. You can put it on salads of course, but it makes a great dip for chips or veggies, and is wonderful on sandwiches. Give it a try!

TOTAL TIME: 15 min

ACTIVE: 5 min

INACTIVE: 10 min

Makes 8 Cups

SERVING: 2 Tbs

Equipment List

  • Mixing bowl

Ingredients:

  • 1/2 cup Cheri’s HazelCream
  • 2 tsp white vinegar
  • 16 oz dairy-free yogurt
  • 1 1/2 cups vegan mayo (Best Foods)
  • 1 Tbs creamy dill dip mix
  • 1 Tbs minced chives
  • 1 tsp Worcestershire
  • 1/2 tsp white pepper
  • 1/4 tsp cayenne pepper

Please see our suggested ingredient providers links just below the recipe…

Buttermilk

Mix Cheri’s HazelCream with vinegar and let sit for 10 minutes.

Basic White

Mix the yogurt, mayo, and buttermilk together.

Add spice

Add the remaining spices and mix until smooth.

Enjoy

Put on salads, use for dips, put on sandwiches.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Order Cheri’s HazelCream here

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Pumpkin Scones

Scone glamour square

Pumpkin Scones

Recipe Details:

When I watched Ree Drummond making these scones on Pioneer Woman, I wondered – would it be possible to make them without flour, eggs, or dairy? The answer is YES, and these delicious treats are great for breakfast or as an afternoon snack with your coffee or tea. I found the icing to be very thick, like a cake icing, so I’m suggesting that you add more liquid or cut back on the sugar.

TOTAL TIME: 50 min

ACTIVE: 20 min

INACTIVE: 30 min

Makes 12 Scones

Equipment List

  • Mixing bowls
  • Sheet pan

Ingredients:

  • 405 g gfJules All Purpose flour, (3 cups)
  • 2/3 cups packed brown sugar
  • 1 Tbs baking powder
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 8 Tbs butter, chilled
  • 1 cup pumpkin puree
  • 2 Tbs Bob’s Red Mill egg replacer
  • 4 Tbs water
  • 1/4 cup Cheri’s HazelCream, double strength

For Icing:

  • 5 cups confectioner’s sugar
  • 1/3 cup strong coffee
  • 2 Tbs butter

Please see our suggested ingredient providers links just below the recipe…

Prepare Wet

Mix egg replacer with warm water. Let sit for 10 minutes. Make Cheri’s HazelCream double strength, that means half the water.

Mix pumpkin,

HazelCream, and egg replacer together.

Prepare Dry

Mix flour, brown sugar, baking powder and spices together.

Make Dough

Add the butter, and use a pastry cutter to work it in. It should looks crumbly. Add in the pumpkin mixture. Mix into a dough, your hands are good tools. On a floured cutting board, work the dough into a log.

Bake

Cut into 6 slices, then cut each slice diagonally. Put on baking sheet. Bake the scones for 25 minutes at 425F. Let them cool before icing.

Mix Icing

Sift the confectioner’s sugar, mix with melted butter and coffee. Spread on the scones.

Enjoy

Whether you have this delight for breakfast or afternoon tea, you will enjoy it.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Cheri’s HazelCream

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Mango Smoothie

Smoothie glamour wide

Mango Smoothie

Recipe Details:

If you love mangos this is the creamy smoothie for you. Use frozen mango cubes for quick and easy preparation. It’s great with Cheri’s HazelCream. If you prefer a thicker smoothie, then use double strength (put in half the water). That’s one of the benefits of using Cheri’s HazelCream, you control the water!

TOTAL TIME: 10 min

ACTIVE: 10 min

Makes 1 Large Smoothie

Equipment List

  • Blender

Ingredients:

  • I cup mango cubes (fresh or frozen)
  • 1/2 banana
  • 1 Tbs honey
  • 1/4 tsp vanilla extract
  • 1/8 tsp ground cinnamon
  • Pinch of nutmeg
  • 1/2 cup Cheri’s HazelCream (regular or double strength)
  • 1/2 cup dairy-free yogurt

Please see our suggested ingredient providers links just below the recipe…

Mise en Place

Gather all ingredients.

Blender

Put ingredients into the blender.

Blend

Blend until all ingredients are incorporated. You may have to scrape down the sides.

Enjoy

A quick and easy way to start your day. Delicious!

The 2 Cooks can happily recommend the following ingredient supplier to you in preparing this recipe:

Cheri’s HazelCream

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Cornbread & Croutons

Cornbread & Croutons

Recipe Details:

Cornbread is a warm filling comfort food. This version is moist and delicious. It’s a great accompaniment for chili or stew. Plus you can turn it into crispy croutons to add to your soup, salad, or Thanksgiving dressing!

TOTAL TIME: 60 min

ACTIVE: 25 min

INACTIVE: 35 min

Makes 8

servings

Equipment List

  • Mixing bowl
  • Cast Iron skillet

Ingredients:

  • 1/2 cup Smart Balance non-dairy butter
  • 135 grams gfJules flour (1 cup)
  • 1 cup yellow cornmeal
  • 1/2 cup cream corn
  • 1 Tbs sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup Cheri’s HazelCream
  • 1 Tbs vinegar
  • 1 Tbs Ener-g-Egg Replacer
  • 2 Tbs warm water

Please see our suggested ingredient providers links just below the recipe…

Prep substitutes

Mix egg replacer with warm water. Combine vinegar with Cheri’s HazelCream to make buttermilk. Set both aside.

Melt butter

Melt the non-dairy butter in a cast iron skillet on the stove top, let it cool.

Whisk

Whisk the dry ingredients in a mixing bowl.

Mix it up

Mix in the egg substitute, buttermilk, and corn. Pour in the melted butter and stir until smooth.

Into the pan

Pour back into the cast iron pan.

Bake

Bake at 400F for 25 minutes, or until the top is brown and a toothpick or knife comes out clean.

Cool

Cool for ten minutes before serving.

Croutons

To make croutons, cut the cornbread into cubes. It takes longer to oven dry these cubes because the cornbread is so moist. Keep checking the oven until the cubes are crisp.

Bake

Sprinkle with oil and salt. Bake at 400F until the cubes are crisp, between 20-30 minutes.

Enjoy

Use these croutons in dressing, salads, and on soup. Use your imagination!

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

gfJules All Purpose Gluten Free Flour

Try Cheri’s HazelCream – Perfect for your baking needs

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Stuffing or Dressing

Stuffing bowl

Stuffing or Dressing

Recipe Details:

One time, I tried making my traditional dressing substituting some store-bought gluten-free croutons. I figured it would be an easy fix. I found a gluten-free crouton product and I eagerly brought it home. When I opened it up the package the smell was overwhelming! Perhaps it had set on the shelf too long, but it was nasty!

So what to do? I turned my fabulous cornbread into croutons! Please see my cornbread recipe for all the details. Once you have your croutons made, the dressing recipe is really up to you. I like a mixture of beef and pork, along with mushrooms, olives, celery, and onions. But make it your own. Add other veggies, or even an apple. Hot or mild, vegan or not. Just enjoy.

TOTAL TIME: 45 min

ACTIVE: 45 min

Makes 8 – 10 Cups

SERVING: varies

Equipment List

Large stovetop pan

Ingredients:

  • 4 oz of cooked ground beef
  • 4 oz of cooked sausage
  • 2 oz of black olives
  • 2 stalks of celery
  • 4 oz of sliced mushrooms
  • 1 onion, chopped
  • Cornbread croutons

Please see our suggested ingredient providers links just below the recipe…

Prep Meats

Cook ground beef and sausage separately. Drain and set aside.

Cook Veggies

Cook the veggies until slightly soft. There should still be a crunch in the celery.

Combine

Combine the meats, veggies, and croutons in the pan. Warm everything for 5 minutes.

Enjoy

Serve with turkey or even by itself! Add some gravy if desired.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Try Cheri’s HazelCream- its perfect in this recipe

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Indian Butternut Squash Soup

Squash bowl

Indian Butternut Squash Soup

Recipe Details:

My friend Raj is always bringing food over to our home. I wanted to make him something special that was vegan, so I came up with this butternut squash soup made with Indian spices. He definitely gives it a thumbs up! Adjust the spice level for your own taste, and enjoy some wonderful fall flavors.

TOTAL TIME: 60 min

ACTIVE: 30 min

INACTIVE: 30 min

SERVING: 4 – 8

Equipment List

  • Sheet Pan
  • Emersion blender
  • Soup pot

Ingredients:

  • 2 Tbs olive oil
  • 1 chopped onion
  • 1 butternut squash
  • 4 oz unsweetened apple sauce
  • 1 Tbs minced garlic
  • 4 cups chicken stock
  • 1 ½ cups Cheri’s HazelCream
  • 2 Tbs Garam Masala
  • Salt and white pepper to taste
  • Chopped basil for garnish (optional)

Please see our suggested ingredient providers links just below the recipe…

Split the squash

Using a sharp knife split the squash in half.

Remove Seeds

Scrape the seeds out with a spoon.

Skin it

Remove the skin with a paring knife.

Cube

Cut the squash into small pieces. Coat with olive oil and salt.

Bake

Bake at 400F for 25 minutes or until tender.

Onions & Garlic

Saute diced onion and garlic until soft.

Add the garam masala

Add the squash

Add the apple sauce and squash to the pot.

Blend

Use an emersion blender to begin breaking down the squash. Add the

chicken stock. Continue to blend.

Blend more

Add the Cheri’s HazelCream. Continue to blend until smooth. Cook until hot. Add salt, pepper, and basil to taste.

Raj Approves

“This is really good!”

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Try Cheri’s HazelCream- Its perfect for this soup

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Pork chops with Mushroom Sauce

Pork Chop glamour

Pork Chops with Mushroom Sauce

Recipe Details:

This is a fabulous dish that is creamy and delicious. Your family and guests will never guess all of the allergy substitutions. Cheri’s HazelCream substitutes for cream, there’s non-dairy butter, and gluten-free flour and pasta. It is a true comfort meal.

TOTAL TIME: 45 min

ACTIVE: 45 min

SERVING: 4

Equipment List

  • Large saute pan

Ingredients:

  • 4 Tbs olive oil, divided
  • 4 pork chops
  • 8 oz sliced mushrooms
  • Medium onion, diced
  • 5 Tbs non-dairy butter
  • 3 Tbs gluten-free flour
  • 2 cups beef broth
  • 1 cup Cheri’s HazelCream (double strength). That means only add 16 oz of water when blending.
  • 1 Tbs Worcestershire sauce
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • Chopped chives for sprinkle

Please see our suggested ingredient providers links just below the recipe…

Mushrooms

Brown mushrooms in a dry pan without butter or oil. As the water cooks out, they will squeak. Set aside when brown, about 3-4 minutes.

Onions

Saute the onions in 2 tbs of olive oil. Set aside.

Pork Chops

Salt and pepper the pork chops. Cook in 2 tbs oil until golden brown, about 4-5 minutes on each side. Set aside.

Sauce

Whisk butter and flour in pan for 2 minutes. Stir in the broth and Cheri’s HazelCream. Add Worcestershire and mustard.

Simmer

Add mushroom, onions, and pork chops. Add salt and pepper to taste. Simmer for 5 minutes.

Enjoy

Serve over cooked penne pasta or mashed potatoes. Sprinkle chives over each dish, optional.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Try Cheri’s HazelCream- its perfect for this sauce

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Creamy Soup Base

Corn soup

Creamy Soup Base

Recipe Details:

I love a creamy soup on a cold fall day. This recipe is a great starting point. You can build any type of cream soup from this recipe – corn, potatoes, cheese, jalapeño, mushrooms and even smoked salmon.

Try it and make it your own.

TOTAL TIME: 20 min

ACTIVE: 20 min

Makes 6-8 servings

Equipment List

  • Saute Pan

Ingredients:

  • 3 Tbs butter
  • 2 Tbs yellow onion, chopped
  • 2 tsp garlic, minced
  • ½ cup flour
  • ¾ cup chicken broth
  • ¾ cup Cheri’s Hazel Cream
  • salt & pepper (to taste)

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients

Saute ingredients

Saute the butter, onion and garlic.

Add Flour

Add the flour on medium heat, stir for five minutes.

Add broth

Add the chicken broth, simmer for five minutes.

Blend

Add Cheri’s HazelCream, continue to simmer.

Add salt and pepper to taste.

Enjoy

Add any additional ingredients, such as corn, potatoes, cheese, jalapeño, mushrooms and even smoked salmon. Enjoy.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Try Cheri’s HazelCream- it’s perfect for any creamy soup

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.