Vegan Polenta tastes great with Massel Bouillon

I suppose we all get used to brands and products that we like. But, as we know, sometimes change is good.

When Massel approached me with an opportunity to review their products, I was curious since I had not tried it before. I liked the fact that their products are clean, free of things like gluten, dairy, MSG and preservatives.

This is a sponsored post and products were provided by Massel. All opinions are my own.

Thank you to Massel for providing the following information:

The story behind Massel

Massel’s products might be new in the US, but it’s the top selling bouillon in Australia and was launched thirty years ago as the first all-vegetable bouillon and the first bouillon with no added MSG in the world. Massel bouillons and seasonings have always been gluten-free.

Massel uses premium vegetables and herbs, extra virgin olive oil and pure sea salt from the Great Southern Ocean, the cleanest ocean in the world. Massel bouillon makes great tasting stocks, broths, soups, stews and sauces, and it’s an incredibly versatile seasoning as well. You can use Massel bouillon and seasoning as a flavor boost for risotto, polenta, quinoa or couscous. You can mix it with extra virgin olive oil and use to bake vegetables, or substitute for salt in any recipe for a tastier, healthier result.

You can check out Massel on Facebook for great gluten-free, vegetarian and vegan recipes or visit MASSEL.COM to learn more about their products.

When the samples arrived, I wasn't sure what to try first; veggie, beef, chicken or turkey. I didn't notice right away that after each of these words on the label was the phrase "style"; these are all made with vegetables. Now I was really intrigued. It's actually fun for me since I love a challenge.

My first recipe to tackle was making a flavorful polenta without dairy. I was getting ready for a party with at least one guest who can't tolerate any dairy. That means no butter, cream, milk or cheese. Olive oil gives the polenta a great texture but it also needs flavor. The veggie bouillon seemed like it would work, so I gave it a chance.

Based on the feedback from the guests, the vegan polenta was a big hit. It was served with a roasted red pepper sauce which was equally as delicious. I included that as well.

I hope you will give this recipe a try and give Massel a try as well. If you are wondering where you can buy their products, use this link.

Look for another post from me soon. I'll be making a hearty chicken-less stew from my cookbook with a Massel product. For now, enjoy the polenta!


Grilled Vegan Polenta Circles
Serves 4-6

3 cups water
2-3 Massel veggie bouillon cubes
1 cup coarse polenta
1 tablespoon olive oil plus 2 teaspoons
1/2 - 1 teaspoon kosher salt
1/4 tsp ground pepper

1. Bring water to a boil in a medium to large pot. Add bouillon cubes. Stir until the cube is dissolved. While water is boiling, slowly add polenta in a steady stream, whisking constantly. Add 1 tablespoon of olive oil, salt and pepper (start with the 1/2 teaspoon of salt and add more if necessary).
2. Lower heat and simmer until thickened. If bubbling, lower the heat. Stir occasionally. Continue to cook the polenta until thick (about 15-20 minutes) and pour into a greased baking pan.
3. Let cool for 10-15 minutes or refrigerate until the next day, covered.
4. Heat medium to large sauté pan over medium heat. While the pan heats, cut polenta into circles. Place the circles on a plate.
5. Add 2 teaspoons of olive oil to the pan. Add polenta and fry on each side until golden brown. Serve immediately with the red pepper sauce.

Roasted Red Pepper Sauce

2-3 red bell peppers
2-3 tablespoons extra-virgin olive oil
1-2 garlic cloves (if you want something less pungent, roast them first)
2 teaspoons balsamic vinegar
1/2 teaspoons sea salt
Fresh ground pepper to taste

1. Roast the red peppers directly over a gas flame or under the broiler, turning occasionally, until the peppers are blackened all over.
2. Immediately transfer the peppers to a bowl and cover with plastic wrap or place them in a brown lunch size bag and fold it up. Let cool about 10-15 minutes. Peel the peppers and discard the skins, seeds and cores.
3. In a food processor, combine the peppers with the olive oil, garlic, vinegar, salt and pepper. Puree until very smooth. Season the sauce with more salt and pepper if needed.

Is Your Mini Chef Ready for Prime Time?

Some people get fired up about cooking early in life. I know, I did. My mother always had something simmering on the stove when I was little and this greatly inspired my own early kitchen endeavors. Now I see my children expressing an interest in cooking as well and this makes me excited to be passing the cooking gene to the next generation.

If you've ever watched Rachael Ray and Guy Fieri on Rachael vs. Guy: Kids Cook Off you know the level of enthusiasm that goes into this kid-centered Food Network production. Now the team is putting out a casting call for kids ages 8 to 13 for the show's second season and is looking for children with captivating personalities who have a passion for the culinary arts.

Maybe you know someone who fits this description? If so, you can apply through the website, here. The deadline is April 18, 2014.

Happy cooking and good luck!

Dairy-free cooking tips

Whether you eat dairy-free out of choice or necessity, you'll find different substitutes out there based on what you're making. I cook and bake gluten and dairy-free for my family and I.  While I refer to the substitutions as dairy-free, it's actually casein that we're avoiding. Casein is the protein found in milk that many people cannot tolerate. Here are my top tips for how to get through it.

Drinking Milk
Please don’t believe the Dairy Board. We don’t need milk; we need calcium. Yes, milk has a lot of protein but there are other sources for that as well. There would not be so many dairy intolerances/allergies if our bodies needed milk. I am not a scientist, nor a dietician but my personal feeling is that we are probably drinking too much milk which is why, now, many of us can’t tolerate it. So, if you can’t drink milk, what is there?

Today there are many options:

•    soy (but I cannot tolerate)
•    rice (a little too thin for drinking)
•    almond (I like it but not good for those with nut allergies; here is a video on how to make it)
•    coconut (one of my preferred milk subs; very creamy)
•    flax (this is a new one; look for it in your supermarket's refrigerated section)
•    hemp (some people love this but it has an aftertaste I don’t care for)
•    oat (not a bad sub but for those with a gluten intolerance, it might not be an option)

Did I miss any? That is a pretty comprehensive list. Many of these milks come in different varieties like vanilla and chocolate. Many also have added sugar. Sure it tastes better, but you might not need the extra calories. My daughter’s favorite is unsweetened vanilla flavored almond milk and uses it in her cereal. Hopefully you can find a substitute that you like.

Also, if you are also avoiding gluten, be sure to check the label before purchasing any soy milk. Some brands contain gluten from a barley extract!

Cooking with Milk Substitutes
Drinking sweetened milk can be tasty but you don’t want to cook with it! Make sure to check the label and look for plain, unsweetened milk for cooking with 1 gram of sugar (or less). If soy is not a problem for you, it’s one of the best substitutes for milk in things like soups and creamy stews. Coconut is a close second as well. I have started making my own almond milk occasionally and recently tried it in a creamy mushroom sauce. You could not tell it was not dairy! Rice milk is very thin so you might need some extra fat or some extra thickening. You can thicken it by either cooking it down a bit or by adding a slurry (equal parts of a starch like corn and water). There are also many creative milk substitutes like cashew cream and avocados. It all depends upon what you are making. Try experimenting with some different ingredients.

Baking with Milk Substitutes
For baking, if you use a sweetened alternative milk, you might need to reduce the sugar in the recipe by 2-3 tablespoons. If you find the finished product sweet in anyway, it’s acceptable to reduce the sugar. As far as type of milk, I prefer to use milk substitutes with some fat in them so the baked good is not too dry. This is why I prefer coconut or almond milk. For things like pancakes and waffles, almost any milk will do.

Dairy-Free Substitutions for Desserts
Many traditional dessert recipes use butter so finding a good alternative is important.

Common substitutions:

• There are butter substitutes which are sold in a stick. These can be used in place of butter in cookies but honestly, they aren’t my favorite. You have to use what you like.
• Vegetable shortening, like Spectrum™, works really well in cakes and for frosting. I like the organic variety that is not hydrogenated. Keep it at room temperature. When I make cakes, I usually beat the butter or shortening with the sugar to get the batter fluffy. The shortening should be slightly warm to make this process easier.
• Coconut oil works really well in madeleines. It’s not bad in cake but can make it a bit greasy due to its low melting point. Make sure to heat it first so it is easy to measure, then cool slightly.
• For baking, you can usually substitute a vegetable oil like canola or sunflower for the butter, even if the recipe does not call for melted butter. I have successfully used safflower oil instead of butter for cookies. The texture will be slightly different. Always test your recipe.

Dairy Substitutions for Cooking

For cooking, use olive or another vegetable oil instead. For something with more mouthfeel, use coconut oil. The virgin coconut has a coconut flavor. If you don’t like that flavor, use the non-virgin.

Check out some of my recent blog entries for more ideas for cooking dairy-free

Easy tamale pie: gluten-free and dairy-free

Gluten-Free Dairy-Free Tuna Noodle Casserole 

Gluten-Free (and dairy-free) Rolled Sugar Cookies

You Get Much More Than Lemonade With This Cookbook

Buy the book from Amazon here

The name "The Lemonade Cookbook" might lead one to believe that the cookbook is about making lemonade. If you are not from the Los Angeles/Southern California region, you might actually think this. However, those from the area are probably more familiar with the cafeteria style eatery that features fresh, family-friendly dishes (umm, sound familiar?). Lemonade is described as a modern cafeteria where visitors enjoy a rotating daily spread of deliciousness, offers fresh fare that tastes as though every culture is stirred into the pot.

And that's what you will get with the book. Author Chef Alan Jackson has a style I can relate to as well. Besides being the father of 3 children, he is a successful restaurateur; he has opened 12 locations since the first one in 2007. He saw the need for quick, affordable food that was also healthy. What does a guy like Jackson do? He created a chef-driven approach to dining.

What I like most about the recipes in this book is that I want to make most of them. The photos are vibrant and detailed and the recipes are not too complex. The page below is one of my favorites; just a simple photo of different cuts (although I do have to admit it gave me a flashback to culinary school). Don't be intimidated with something like this; you do not have to be a chef to use this book.

I also like how the book is laid out. When is the last time you saw "braises" as a chapter? You can also find market vegetables, land + sea, soups and stuff, and of course, lemonade (which is harder to type than you would think; I keep typing "lemondade").  

Since we eat a gluten and dairy free diet, I wasn't sure whether or not I would be able to use these recipes. After flipping through the book, I quickly realized it would be easy to make substitutions. For example, I used almond milk instead of regular milk and gluten-free breadcrumbs in the buttermilk chicken. For the salad, I used gluten-free tamari for the soy sauce; that was easy. Most recipes can be adapted easily. 

So, my recommendation is yes, buy this book if you like to cook. Get ready to be inspired. Feel free to put your own personal spin on the recipes. I don't think Chef Alan will mind. 

Photo of Buttermilk Baked Chicken, courtesy
of The Lemonade Cookbook

My version of the chicken dish

Photo of Edamame, Snap Pea, Sesame Vinaigrette courtesy of The Lemonade Cookbook

My version of the salad with green beans and snap peas

As you see from the photos above, my versions are pretty darn close, even with my variations. Below are the recipes provided by the Lemonade Cookbook. Thank you for also providing me with a book for this review.  Enjoy!

Buttermilk-Baked Chicken

From The Lemonade Cookbook by Alan Jackson and Joann Cianciulli. Copyright © 2013 by Alan Jackson and Joann Cianciulli and reprinted by permission of St. Martin's Press, LLC.

Serves 4

Amy's Notes: I made my own buttermilk with almond milk and vinegar (add 4 teaspoons vinegar to a 2 cup measure and then fill with milk to the 2 cup mark). However, I think 1 1/2 cups would have been enough. I used less tabasco since my kids are sensitive to spice. I used a gluten-free panko bread crumb. I might not have dried off the chicken breast well enough; it was soggy. However, if it was completely dry, I didn't know how the chicken would stick to the panko. Might have to try it again. I love-love-loved the flavor of the chicken and will definitely do this again. 

Marinade:

2 cups buttermilk

1 tablespoon dijon mustard

1 tablespoon hot sauce, such as tabasco

2 teaspoons paprika

1 teaspoon coarse salt, plus more for seasoning

1 onion, coarsely chopped

5 garlic cloves, smashed

4 (6-ounce) skinless boneless chicken breast halves

2 cups panko (Japanese-style) bread crumbs freshly ground black pepper

2 tablespoons canola oil

To prepare the Marinade, in a large mixing bowl whisk the buttermilk, mustard, hot sauce, paprika, salt, onion, and garlic together to combine. Put the chicken in a plastic storage bag, add the buttermilk mixture, and smoosh the chicken around to thoroughly coat in the marinade. Press out the air, seal the bag, and marinate the chicken in the refrigerator for at least 24 hours, preferably up to 2 days.

When ready to cook the chicken, preheat the oven to 400 degrees F. Remove the chicken from the Marinade, wiping off any excess buttermilk, and discard. 

Season both sides of the chicken breasts lightly with salt and pepper. Spread the breadcrumbs out on a flat plate. Press the chicken breasts into the bread crumbs to completely coat all sides, shaking off the excess.

Put a cast-iron or ovenproof skillet over medium-high heat. Coat the pan with 2 tablespoons of oil. Once the oil is shimmering, lay the chicken in the pan—you may have to do this in batches. Sear for 3 minutes on each side. Nestle the seared chicken breasts side by side in the skillet. Transfer the skillet (and chicken) to the oven and bake for roughly 20 to 25 minutes or until the chicken is cooked through and the crust is golden.

Edamame, Snap Pea, Sesame Vinaigrette 

From The Lemonade Cookbook by Alan Jackson and Joann Cianciulli. Copyright © 2013 by Alan Jackson and Joann Cianciulli and reprinted by permission of St. Martin's Press, LLC.

Makes 4 cups

Amy's Notes: I try to avoid soy beans so I used green beans instead. I did not have black sesame seeds so I used regular. I substituted scallions instead of chives and the shallot. I also added a drop of honey to the marinade as it was tart.

½ pound sugar snap peas (2 cups), ends trimmed

2 cups shelled edamame (green soybeans), frozen, thawed, and cooked

1 large shallot, minced

¼ cup chopped fresh chives

½ cup sesame vinaigrette

1 tablespoon black sesame seeds

½ teaspoon coarse salt

¼ teaspoon freshly ground black pepper

Bring a large pot of well-salted water to a boil over high heat. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.

Blanch the snap peas for only about 2 minutes; they become tender very quickly. Using a slotted spoon, remove the snap peas from the water and plunge into the ice bath to “shock” them, i.e., to stop the cooking process and cool them down right away. This procedure also sets the vibrant green color of the peas. Drain the snap peas in a colander.

Put the blanched snap peas in a mixing bowl. Add the edamame, chives, and vinaigrette, tossing to coat. Sprinkle with the sesame seeds, salt, and pepper, tossing well. Serve chilled.

Sesame Vinaigrette

Makes 1 cup

Amy's Notes: I made half of this recipe and still didn't need it all for the recipe above. 

½ cup seasoned rice vinegar

2 tablespoons sesame seeds, toasted

1 garlic clove, minced

1 tablespoon dijon mustard

1 tablespoon soy sauce

¼ cup canola oil

2 tablespoons sesame oil

¼ teaspoon freshly ground black pepper

In a small mixing bowl or mason jar, combine the vinegar, sesame seeds, garlic, mustard, soy sauce, canola and sesame oils; season with pepper. Whisk or shake to blend. Keep any left-over vinaigrette covered in the refrigerator for up to 1 week.

Gluten-Free Rolled Sugar Cookies

Whether or not you are a kid, a rolled sugar cookie in some fun shape with colored sprinkles always seems fun. Rolled sugar cookies can be made any time during the year. Don't be intimidated when you those fancy looking pre-made cookies in the store; this recipe is easy and delicious (and might even taste better!).

The original recipe came from www.food.com, called “Gluten Free Dutch Sugar Cookies." I’ve made some adjustments to it as well. This is one exception where you need to use the flours listed instead of my mix; it makes it much lighter.

You can find this recipe and more like it in my gluten-free cookbook, The Warm Kitchen.  Here's what one enthusiastic fan wrote about the recipe:

I wanted to report that based on Rebecca's experience, I tried Amy's recipe as well. They were fabulous! The dough was very easy to work with and did not stick to the work surface or crack. The cookies when baked did not crumble or break. My kids like to frost the cookies with a simple icing of powdered sugar, water, and vanilla and the sprinkle with colored sugars. The cookies did not break when the kids did their decorating. But, best of all, the cookies taste wonderful! My husband couldn't even tell that they are GF! Amy, I am a fan!

-Alison P

Yield 3-4 dozen, depending upon the size of the cookie cutter


1 cup white rice flour

1/2 cup tapioca flour

1 cup cornstarch

1 teaspoon baking powder

2 ½ teaspoons xanthan gum

1 teaspoon kosher salt


1 cup white sugar

1/2 cup vegetable shortening

1/2 cup unsalted butter (use all shortening for dairy-free)

1 large egg

2 teaspoons vanilla extract


1/4 cup potato starch, for kneading

Sprinkles for decorating


1. Preheat oven to 350°F. Prepare 2-3 baking sheets by lining with parchment paper or silicone baking mats.

2. In a small bowl, mix together dry ingredients (first 6 ingredients).

3. In the bowl of a stand mixer fitted with the paddle attachment, cream together sugar, butter and shortening. Add the egg and vanilla and mix briefly. Add the dry ingredients, and mix to combine.

4. Take the bowl out of the mixer. Add 1/4 cup of the potato starch and mix with your hands until it is well combined and not too sticky. Add more if necessary and use the rest for rolling. If the dough seems very sticky, place in the fridge for 10 minutes.

5. Divide the dough in half. Place some potato starch on the counter and put dough on top. Place more potato starch on top and roll out to about 1/8 inch thickness. Use more starch so the dough does not stick to the rolling pin or counter. Make sure the dough thickness is consistent so the cookies bake evenly.

6. Using cookie cutters, cut into shapes and place on pan. Optionally, decorate with sprinkles before baking.

7. Re-use the scraps and roll out again, but try not to handle too much.

8. Bake for about 8-10 minutes, rotating once. Cool for at least 3 minutes before removing from the pan.  Cool on wire racks.

Freedom Foods Gluten Free Cereal Giveaway

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 Thank you to Freedom Foods for providing complimentary samples for my review.


From the “land down under” comes a healthful, tasty product line free from many of the most common allergens, including gluten, dairy and nuts.

Freedom Foods is warmly welcomed into my kitchen not only because of the absence of gluten and dairy, but because the company puts such a high emphasis on creating high quality products that are rich in nutrition and free from artificial colors or flavors.

Which isn’t always an easy task…                             

“The tricky part is making food with good stuff minus all the bad stuff,” the company states on their website. “But we reckon we do it pretty well. If we can keep food free from gluten, free from artificial stuff, with less sugar and salt, we know your body is going to feel much better.”

Speaking of feeling better, my son has recently developed a sensitivity to food dyes so, as a mom, I'm so happy there's a natural alternative that's also gluten free (By the way, the TropicO’s fruit flavored cereal rings are our favorite!)

With a dedicated facility, Freedom Foods can assure us that their products are free from the allergens listed and boasts that they are one of the few factories around the world that is free from wheat, barley, triticale, sesame seeds and nuts.

In general, my kids have liked almost everything they have tried from Freedom Foods. When I asked my almost 10-year-old what he liked about the products his response was “It tastes good!”

Tastes good, not too much sugar, good ingredients? What else can we ask for?

I’m offering a Freedom Foods giveaway to three commenters on this blog entry who can tell me about their biggest challenges with allergens and/or how they’ve managed to work around them. I will randomly select the winners and each of the chosen three will receive two boxes of Freedom Foods cereal. Promotion ends on Monday, Feb. 17.  Must be age 18 or over to win; US residents only.
**Due to technical issues, the promotion has been extended.

San Francisco Gluten-Free Allergen-Free Expo Finds and Goodies

If you didn't have a chance to make it to the Gluten-Free Allergen-Free Expo this past weekend (Jan 25/26, 2014), here's a quick review of some of the new (and "old") products and companies that are hitting the market.

This is just a no-brainer. If you haven't been to Zest Bakery in San Carlos and you are gluten-free, get there now! Many of their products are also dairy-free (like their sandwiches unless you get cheese), vegan and even paleo. 

 Based out of Dallas, TX, Local Oven is changing the way food service looks at gluten-free. In almost any restaurant in that area, you an get their gluten-free rolls and buns. Wouldn't that be nice! Look for their products in supermarkets as well.

 I am quite fond of Canyon Bakehouse products. It was nice to see them with a larger presence this year. If you haven't had a chance, try their whole grain bread. We use it for sandwiches all of the time. I also like their focaccia bread.

G-Free Foodie delivers boxes of gluten-free items perfect for any foodie! KC is a local to California and knows her stuff. I love her recipes and ideas as well.

Kyra is really making a name for herself. Besides her wildly popular bakery, Kyra's Bake Shop in Oregon, she also has a line of gluten-free cake mixes (chocolate is our favorite) and a new cookbook. She is a 3 time winner of the Food Network's Cupcake Wars with her gluten-free cupcakes. If you need a decadent treat, this is where to go.

 I didn't get a very good photo of the booth for The Inn on Randolph. It's a lovely bed and breakfast located in Napa, CA and is 100% gluten-free. That's my friend Jeff; he teaches gf classes there.

Kettel Krakkers is a fairly new company that was also at last year's expo. I really like the taste of these gluten-free crackers. If you see them, give them a try. The ingredients are organic.

A new "kid on the block", these gluten-free, whole grain mixes were both at the fancy food show and this expo. Amazing Foods For Life is a smaller company which is trying to bring their mixes to the mainstream. They taste great and their team is very enthusiastic! All mixes come with instructions on how to be made dairy-free and vegan.

When I first went gluten-free for my daughter in 2007, Kinnikinnick was there. I tried their bread and recently bought their bagels. The bagels were soft and chewy and tasted great toasted. I love their cookies; the closest thing to an Oreo you can get but gf and df!

I am so fortunate to have been able to get to know Dr. Amy Burkhart over the past year. She is not only a doctor but a registered dietitian as well. She specializes in celiac disease and gluten intolerance/sensitivity. Besides her medical credentials, she is just an all around nice person. She's located in Napa, CA.  

Mary Capone from Bella Gluten-Free always makes me smile. Her products have been on the market for a number of years. Her baking mixes create delicious breads, cakes, pizzas and other treats. Look for them in your grocery store or order on-line from their site.

Enjoy Life Foods is another established company. What I like about them is that their products are safe from the top 8 allergens so you don't need to check the label each time. These are some new bars they have come out with. My children liked the S'mores the best. 

Enjoy Life Foods makes the Plentil chips you see.

My other good friends from all of the expos are Freedom Foods. Look for a blog post and giveaway coming soon. That's Michael (who I like to call Marco because of his thick Aussie accent) and Fred. They are always enthusiastic to discuss their products. I like the products because they are low in sugar and salt and do not contain GMO ingredients. My kids like them simply because they taste good. Win-win in my book.

You will be seeing more of Viviana's gluten-free pastas. They have been working hard to make their delicious gluten-free pasta available in more and more places. If you see it, pick up a package and give it a try. Look for a blog post coming soon from me.

I wish I had taken more photos of this booth. I love the ladies from Natural Decadence Bakery as well as their story. I wrote a blog post about them last year. Their products are delicious and made with so much love! Definitely give them a try.

Sadie is well known for her sourdough bread. I'm sorry, let me rephrase that...delicious gluten-free sourdough bread! I love seeing Bread Srsly become bigger and available in more and more places. 

Ivy's Garden (yes, that's Ivy) is another gluten-free friend who I have become acquainted with over the past year. Her gluten-free frozen products are simply delicious. 

New to the expo this year is Bacano Bakery. They are based in Oakland and sell at farmer's markets and cafes in the bay area. They make a variety of products (see below and be ready to drool); some contain dairy; others are dairy-free and even vegan. Of the samples I tried, I liked the multi-grain bread the best. No, I did not try the danish!

There were MANY more vendors who I didn't either get a chance to talk to or just didn't get their picture. I also liked Luce's Artisan Bread Mix. I bought a bag to try at home. They just came out with a buckwheat mix but did not have it there (darn).

I don't have her picture but do check out my friend Erica Dermer's page Celiac and the Beast. She also just wrote a (very funny) book.

Here is another review with some more vendors from my friend Sandi at Fearless Dining.

If you eat gluten-free or are considering it, I would suggest going to an expo to see what's on the market. Many people still think they could never be gluten-free because there are no good products. That is no longer the case.

Leave a comment with your thoughts or if there was a vendor that you liked in particular. Thanks!