Egg Substitutions Recipes

Catching up on Summer

Here’s what we’ve been up to this summer in the kitchen.

We’ve been canning a bunch, lots of jam and pickles.  Summer dinners outside, birthday cake, muffins…

These peaches were slow roasted in the oven to make peach butter.  This is a quick rundown of the recipe:

Cut the peaches in half and remove the pits.  Place them cut side down in a baking dish and cook in the oven at 350° for 30 minutes then take the skins off and mash them with a fork. Set the oven at 250° and cook them down for 2 or 3 more hours. The peaches will get dark and sweet. Taste for sweetness and add a little sugar – I added 1/2 cup for all these peaches. Add zest and juice of a lemon. I canned them from there, but you can just put it in the fridge at this point. If you can eat cheese, this is amazing on crusty bread with soft cheese.  As a dairy-free substitute you can spread vegan cream cheese on toast or crackers and top with the peach butter.

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What’s a birthday without a chocolate robot cake – gluten free and allergy friendly of course.

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The easiest way to cook fish – toss some seasonings, coconut oil and some herbs from the garden into a parchment packet and throw it on the grill for 10 minutes. So good and easy.

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The prettiest little summer tart. The crust is made from gluten-free chocolate cookies then lined with melted chocolate, the filling was coconut yogurt (actually a little runny – will improve that next time), topped with yummy summer fruit.

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These were chia muffins with cranberries and chocolate chips. They turned out pretty good, but I’m still experimenting with using chia as an egg substitution. They were a little dense.

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Tacos are one of my favorite meals that make everyone happy. Our family is made up of a vegetarian, a gluten free / dairy free kid, and another kid with multiple food allergies. Tacos make it easy to sub out ingredients that people don’t like or are allergic to. These have seasoned ground beef, some shredded cabbage, avo, daiya, and cilantro in a hard corn shell.  My kids can tolerate a little organic corn from time to time.

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It’s pickle time. I just couldn’t resist buying some pickling cucumbers at the farmers market last week and trying my hand at bread and butters.  Here they are pre-can. There’s something very comforting about a shelf full of canned fruits and veggies.

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More coming soon! xo, Lisa

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2 Comments

  • Reply
    Quinn
    July 28, 2012 at 10:12 pm

    The peach butter sounds amazing and easy–do you roast pits in? Skin just a few peaches? I can’t wait to try this 🙂

  • Reply
    Lisa
    July 28, 2012 at 10:25 pm

    Pits out. Cut down in the oven 350 for 30 minutes then take the skins off and mash them with a fork. Set the oven at 250 and cook it down for 2 or 3 more hours. It will get dark and sweet. Taste it for sweetness and a little sugar – I added 1/2 cup for all those peaches. Add zest and juice of a lemon. I canned them from there, but you can just put it in the fridge at this point. If you can eat cheese, this is amazing on crusty bread with soft cheese.

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