The Perfect Allergy-Safe BBQ Side & Dessert: Coleslaw and Blondies
So, you're taking full advantage of this weekend's cookout opportunities... Now, you need some safe food to bring to the party! Here are two of my favorite dairy, egg, nut and gluten-free recipes that are perfect for the occasion and guarantee to make you the most popular girl or guy at your next BBQ, even among the non-allergic crowd.
Coleslaw
Who doesn't love a good coleslaw? This is a major problem for egg-allergic individuals, though; with coleslaw, comes mayonnaise. Enter one of my MOST favorite allergy-friendly products, Vegenaise. As I've said before, it is one of those allergy-safe alternatives that you can substitute for the real thing without anyone noticing, and it's the ideal main player in any coleslaw.
Now to the coleslaw itself. I have searched endlessly for the perfect recipe for this go-to side dish and have played with many variations. This formula is a a true blend of the things I've loved in various recipes that I found. The most interesting ingredient in this coleslaw, and the key to making it super special, is the sweetness of granny smith apples If you have allergy issues with apples or prefer to make this without, it will still be a winner; but, I encourage you to at least give the apples a try!
Dairy and Egg-Free Apple Coleslaw
1 (16 oz) bag of pre-packaged coleslaw mix (shredded white & red cabbage and carrots)
1 medium-large granny smith apple, cut into strips (julienned)
3 tablespoons egg-free mayonnaise (I use Vegenaise, soy-free version)
2 tablespoons canola oil
1 tablespoon apple cider vinegar
juice of one lime
1/2 teaspoon salt
1/4 teaspoon pepper
Optional - 1/2 teaspoon sugar (if you feel like you need some extra sweetness)
Optional - 1/2 teaspoon poppy seeds
Empty coleslaw mix into large bowl. In a separate smaller bowl, mix Vegenaise, canola oil, vinegar, lime juice, salt, pepper and sugar (if using) together until well blended. Pour liquid mixture over coleslaw and toss until coleslaw is well coated with dressing. If using poppy seeds, sprinkle on top and toss once more. Store in the refrigerator for about an hour (at least) before serving.
Blondies
If you enjoyed the Divvies chocolate chunk brownie recipe that I posted last week, I promise that you are going to equally love the ying to that yang - Divvies' blondies! Blondies are essentially chewy, gooey oatmeal chocolate chip bars, and these are absolutely delicious. One of the secret ingredients in this special treat is pureed silken tofu, another one of my unlikely favorites to use when cooking allergy-safe. This egg, dairy, and nut-free dessert will be gone in a matter of seconds when you bring them to your next cookout (and they are great gluten-free, so go ahead and substitute gluten-free flour in this one).
Egg, Dairy, Nut and Gluten-Free Blondies
2 1/3 all-purpose or gluten-free flour (I use King Arthur's All-Purpose Gluten-Free Baking Mix when making g-free)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups old fashioned rolled oats
1 cup dairy-free butter (I use Earth Balance)
1 cup sugar
1 1/4 cups light brown sugar
1/2 cup silken tofu, pureed (I liquify this in my Vitamix; you can use any blender or food processor to puree)
1 teaspoon vanilla extract
1 cup dairy-free chocolate chips (I use Enjoy Life's chocolate chunks for this recipe)
Preheat over to 350 degrees. Spray 13x9 pan with dairy-free, non-stick cooking spray. In a large mixing bowl, whisk together flour, baking soda, baking powder, salt and oats, and set aside. Puree tofu in a blender or food processor and set aside. With a hand or stand mixer, beat the dairy-free butter, sugars, pureed tofu and vanilla until well blended. Slowly add the dry ingredients to the wet mixture, in batches, until incorporated. Fold in dairy-free chocolate chips.
Pour batter into prepared pan and bake for approximately 30 minutes, rotating the pan mid-way through the baking time. The blondies are done when golden on top and toothpick or cake tester comes out clean.
*For more on the Divvies Bakery Cookbook cookbook from which I obtained this recipe, click here.
Enjoy these recipes, and have a fun and safe holiday weekend!
