S'mores! Gluten-Free, Dairy-free & Vegan, The Campfire Beckons.

The Real Things are So Much Better Than Rice Cakes

I recently asked this question on The Tender Palate Facebook page:

Since you have been diagnosed with food allergies, what do you miss eating the most? 

I received answers ranging from tomatoes to pizza to just plain bread and butter; to oreos.  For me, I miss S'mores (and pizza and really, really good bread, and cheese...).  For a couple of summers I attempted to make one mamouth S'more using two giant rice cakes.  As I smushed the cakes together, and closed my eyes in anticipation, this genius substitution made the chocolate and marshmallows disappear.  It took about 8 marshmellows and a 1/2 package of chocolate chips to balance the size and texture of the rice cake.  Plus I always wound up with rice in my mouth and chocolate and marshmellow on my face.  I kept this up for the sake of my love of S'mores, until I found S'moreables.  I thought of all Tender Foodies who might be missing S'mores like I did, and came up with a few options for the Labor Day Weekend.

Graham Cracker Options

S'moreables by Kinnickinnick

These are tasty little grahams are like a cross between cookies and graham crackers.  But they do the trick for their namesake.  They are indeed, S'moreable (adorable and devourable).  One nice thing about them is that they are a little tougher than the "real" thing and they don't crumble when you press the hot marshmallow down on the chocolate.  We likey.

Free of gluten/wheat, dairy, eggs, treenuts, peanuts, and yeast.  Made in a dedicated gluten and nut-free facility (since June 15, 2009) that does use soy, eggs and sesame seeds. 

 Jules Gluten-Free Graham Cracker Mix

I have not had the opportunity to try this graham cracker mix (yet), but I have used Jules' all purpose flour in the CEO Maple Cornbread Muffins - and it is fantastic.  Jules Gluten-Free All Purpose Flour works exactly like regular all purpose flour.  The flour has a lighter, starchier feeling when you first use it, but there was no difference whatsoever in the texture, taste or behavior of the flour when baking and tasting.  The many taste testers I employed after many batches agreed with me.  Jules graham cracker mix also got a rave review from Washington Post Food Writer Kim O'Donnel, so I would expect nothing less than success in making Jules grahams.  In fact, Ms. O'Donnel called the mix a "cookie miracle".  You can use this mix to make graham crackers or ginger bread cookies (which was what she raved about). Jules Gluten-free Graham Cracker Mix is  gluten-free, egg-free, soy-free and dairy-free.

Marshmallow Options

Jet Puffed Marshmallows

We all grew up with these tasty, sugary, yummy pillows that morph into a taffy-like substance when you put them in the microwave and that have become an expected campfire companion like no other.  Jet Puffed Marshmalows (the regular kind) are touted on many blogs and being gluten-free and dairy-free.  Though we don't have specific facility, testing or ingredient sourcing information, we do have the ingredient list and this statement sent to me from Kraft on 8/3/2011:

The vast majority of our products clearly identify the eight major food allergens (eggs, fish, shellfish, milk, peanuts, soy, tree nuts and wheat) in common terms familiar to consumers in addition to the more technical terms required by food labeling laws. We've worked hard to implement common terms on all our labels.

 Jet-Puffed does, however, contain gelatin, so for a vegan option, please look at what's next.

Dandies Vegan Marshmallows

Most marshmallows use gelatin, which is an animal product.  So for vegans with food allergies, these marshmallows are a great option.  They are gluten-free, dairy-free, egg-free and nut-free.  Don't use if you have soy allergies, they do contain soy, but it is non-GMO soy, which we love.   Read the ingredients and compare against your allergen-free needs.  Here is their allergy statement:

We operate in our own independent manufacturing facility, giving us ultimate control over what ingredients come into contact with our products. We can say with certainty and conviction that there will never be dairy, eggs, shellfish, tree nuts, or peanuts in our plant.

 Make Your Own:  with Ina Garten's Recipe

I love Ina Garten.  Her recipes always work and they are surprisingly adaptable (more on that later).  If you are concerned with food colorings in commercial marshmallows or are allergic to soy, making your own with Ina is a great option.  Try this marshmallow recipe, but leave out the toasted coconut for a true s'more-worthy marshmallow.  Although a s'more with toasted coconut would be amazing, wouldn't it?

GLUTEN & VEGAN NOTE:  use a gluten-free vanilla extract.  Most extracts are made with gluten-grain alcohol.  Most of the gluten protein is distilled out of the alcohol, but some people can still be sensitive to the traces of gluten that might remain. Also, this recipe uses gelatin, an animal product. Thus it is not the best recipe for vegans.

Chocolate Options

My favorite dairy-free chocolate, bar none (pun intended), is Callebaut Bittersweet.  Callebaut tests for dairy, and currently has a nut-free and gluten-free facility (but does not test for these allergens).  Enjoy Life Foods is a wonderful company who also makes really good chocolate.  They started out serving the Big 8 allergen-free community and doing it right. They have a dedicated facility that is free from soy, dairy, gluten, peanut, treenut, egg, fish, and shellfish.  Although the semi-sweet chocolate chunks tend to be more sweet than the Callebaut, they are very good and make a nice option for s'mores (and all baked goods).  Another nice chocolate is Rice Dream.  Although this is quite sweet (a little too much for me, so I prefer the bar wtih crisps) it is creamy and smooth.  It is also dairy-free and gluten-free.

S'mores Recipe

If you have never made a s'more... seriously, I've actually met people who haven't ,.. the recipe is simple. 

1.  Remove the graham crakers from the package and separate into sections that are 3 inches (or so) square. 

2. Place 4 (for example) grahams on a plate and place the chocolate on top of two of the grahams. Have the other two at the ready.

3.  Put 2 marshmallows on a stick and roast the marshmallows over a campfire, turning until they are golden brown... or burnt, however you like them.

4.  Put 1 hot, toasty marshmallow onto the chocolate covered graham and quickly cover with the awaitng graham.

Devour. 

S'mores in the Oven (oh yes you can)

Craving S'mores in the dead of winter?  Use the oven.

Preheat the oven to 425 degrees.  Place the graham crackers on a cookie sheet (you can line with parchment).  Put the chocolate on the graham cracker.  Carefully rest an uncooked marshmallow upon the chocolate.  Repeat according to the number of guests you are serving or the in line with the size of your craving.  Offer thanks for this beautiful creation, then place in the oven until the marhmallows are melty and a little toasty.

*If you want your mallow super toasty, ou can do the same thing under the broiler.  Just watch closely, it only takes about 30 seconds. *

Remove from the oven and place another graham cracker on top, or simply enjoy open-faced (and on your face).

As always, this is a guide.  Please regularly check the websites of all suggested products since ingredients, facility practices and sources for ingredients could change the allergen information.

Update on Friday, September 23, 2011 at 1:44PM by Elisabeth Veltman, The Tender Foodie

Craving S'mores in the dead of winter?  Use the oven.

Preheat the oven to 425 degrees.  Place the graham crackers on a cookie sheet.  Put the chocolate on the graham cracker.  Carefully rest an uncooked marshmallow upon the chocolate.  Repeat according to the number of guests you are serving or the in line with the size of your craving.  Offer thanks for this beautiful creation, then place in the oven until the marhmallows are melty and a little toasty.

You can also use the broiler, if you want to super toast your mallow.  But watch closely, this only takes 30 seconds.

Grilled Peaches with Brown Sugar & Tofutti

While lucky California and Georgia can harvest their peaches as early as May, Michigan has to wait until mid-July.  Now that August is saying bye-bye, we still have September to take advantage of this favorite fruit.  Straight from the tree, they are tasty and juicy.  Another way to eat them is on the grill as a fabulous dessert. 

Ingredients

6 peaches

Safflower, Sunflower, or Organic Canola Oil for brushing

6 TBS of brown sugar

6-8 TBS of Tofutti Non-Hydronenated Plain "Better than Cream Cheese" - Optional. 

(Tofutti is a brand name for non-GMO, dairy-free, vegan cream cheese made from soy.   If you are allergic to soy, do not use this product.  For gluten allergies, please read the statement below.  This peach recipe is just a good without the Tofutti!)

Perhaps a sprinkle of cinnamon to finish it off.

Recipe

Cut each peach in half and remove the stones.  Brush the entire peach with a light coating of oil.  Grill, cut side down for 1-2 minutes on a hot grill so there are beautiful grill marks.  Turn the peach over, sprinkle with brown sugar, then grill the other side, covered for 1 more minute until the sugar melts and is bubbly.

Place each hot peach in a bowl with a dollup of Tofutti on top.  We want the "cheese" to "just" melt.  If you are not allergic to dairy, you can use Creme Fraiche (lucky dogs, although Tofutti is a really, really good subsitute).  Add a sprinkle of cinnamon if you like.  Then enjoy.

Other Allergen Notes

If you have found a dairy-free, soy-free cream cheese, let me know!  We are always looking for great tasting products that serve multiple allergies.

Kosher?  Read more.

Please click this link to see Tofutti's (USA) statement on gluten.

Here is Tofutti's (Canada, no USA statement found) statement on peanuts as pulled from their website on 8/31/11:

Question: Does TOFUTTI® use peanuts in any of their products? If so, how do you make sure that there is no cross contamination?

Answer: Prior to running our products each day, the equipment is specially cleaned under the supervision of a Rabbi to ensure that there is no possibility of dairy contamination. This special cleaning will also take care of any other type of contamination. Our products are made in an ice cream plant where other peanut products are present. We therefore cannot guarantee that there will not be any peanut contamination, no matter how unlikely the possibility. If you feel that the preceding information raises your concerns about the safety of our products regarding peanut contamination, please do not use our products. Safety of our consumers is always our number one priority. If you require further clarification, please do not hesitate to contact us.

Please contact the company directly for any allergen concerns that are unique to you.

Recipe: Potatoes and Onions on the Grill

The Healthier Side of the Potato

I can't remember a time when I didn't love grilling potatoes in aluminum foil packets (although now I line the foil with parchment and nix the butter).  I grew up crisping them up with onions, butter and salt.  Since this is a simple, classic way to cook these wonderful comfort-giving tubers, you may have tried this very recipe.  It may even be part of your regular grill-time magic.  But if you've forgotten about this summer treat, or your dairy allergies have left these carmelized bits of Vitamin C, Vitamin B6, mangenese, copper, tryptophan and phytonutrients off the table, I'm here to remind you about them.  You don't have to use butter.  And potatoes are good for most of us, especially the phytonutrient-rich red and purple ones.

The Recipe

This recipe works really well with Old Beau Steaks.  Yum!

Serves 3-4.

Get the grill cranking to about 425 degrees.

Cut 2 8x8 pieces of aluminum foil and 2 8x8 pieces of parchment paper.  Put the parchment paper on top of the foil. I like smaller packets so that there is more carmelization on more of the potatoes. 

Slice 4-6 red potatoes into 1/4 to 1/2 inch slices, or 1 inch chunks.  Place as many as you can comfortably fit onto the parchment paper evenly.  You need to have enough foil/paper to fold all four ends into a tight little package.  You can use any kind of potato for this.  I like red or Yukon gold because of their taste and tenderness.

Slice 1-2 onions (any kind will do, but Vidalia are super tasty) into 1/4 inch slices - or chunks.  Place with the potatoes on your parchment.

Drizzle lightly with olive oil. 

Swirl a few pinches of sea salt onto the potatoes and onions to taste. (Sea salt has more nutrients than regular table salts, which have been stripped of nutrients).

On a gas grill, leave them on the hottest part of the grill, covered, for about 30-40 minutes and flip with tongs after 15-20.  Open a packet or two (carefully; the steam is intense) and check to see that the potatoes next to the parchment are nicely charred brown and super tender when pierced with a fork.  If they are, they are done.  You can let them sit in the unopened packet while you cook your steaks, or you can put the steaks on after you flip the packets.  Either way, they will stay hot in the packet for 15 min.  For charcoal grills, put them over a spot on the grill where there is a high mound of coals. 

I like them just like this - no frills.  But once in a while I mix it up.  You can add things like:

• minced garlic or shallots
• parsley,  dill, sage, or rosemary
• black or red pepper flakes; or fresh hot peppers
• green, yellow, red, or purple bell peppers, sliced
• Marconi peppers
• mushrooms
• cooked bacon
• lemon slices

Health Note

Potatoes, as well as tomatoes, peppers (sweet and hot), eggplant and tomatillos, are nightshades and contain alkaloids.  So your doctor might recommend that you not eat them if you have certain conditions. 

I avoid placing my food in direct contact with aluminum whenever possible.  Even though the most recent studies don't show a direct link between alzheimer's and aluminum, it has been studied as a cause and aluminum has been found to be toxic to the nervous system in high doses (how high is unclear).  So I put parchment paper on the inside of the aluminum foil to reduce the chance of unnecessary heavy metal leakage.  To me, let's just steer away from the risks we can and give our immune and nervous systems a break.  And although the potato, the most plentiful crop on the planet, is usually fried, dipped or smothered in something, if you can eat it, give the potato a break, too.  Eat its goodness and partake in its nutritiousness, not its calories.  Although, I admit, the occasional mound of french fries is a thing of beauty, I dont' miss them when I eat this recipe.

For more information on potato varieties in the U.K.:  http://www.lovepotatoes.co.uk/the-potato/potato-varieties/

In the U.S.:  http://www.potatoesusa.com/products.php?sec=Table-Stock%20Potatoes

This post does not consitute as medical advice in any way, shape or form.  As always, consult with your doctor if you have any medical conditions or nutritional restrictions.