For those on a candida diet. No bread, sugar, yeast, cheese, vinegar, soy sauce, alcohol. (some say no peanuts, fruit, yogurt, starchy veggies... those may be in here)
I have included a few recipes with yogurt and soy sauce. I've heard that Bragg's liquid amino acids can be substituted for soy sauce.
I have also included a few containing fruit which will be controversial for some. If there is cheese in the recipe, I omitted it.
From Vegan with a Vengeance by Isa Chandra Moskowitz. I just received this gem of a cookbook for Christmas. We made this puree as a stuffing for lasagna last night and it was really good. Used whole wheat pasta, the puree, tomato sauce, spinach and mushrooms. Yum, yum, yum. Thought I'd share this recipe with you all. It takes the place of ricotta cheese in any type of pizza or pasta recipe. And it rocks! We left out the parsley because I forgot to buy it, and it was still a nice green color. Enjoy.
I got the original recipe for this on worldsoups.com but I changed around some of the amounts of the ingredients. There would have been scraps if I hadn't and I don't like wasting any bit of food. For the measurements, you can translate "2 lbs" of asparagus to "2 of those bundles you get at the grocery store." And for the cauliflower, just use the whole head, however much that gives you.
An asparagus and almond soup, made with only three main ingredients, which can be served chilled in the summer. Recipes really don't come much simpler than this, and with such recipes it is even more essential than usual to use only the freshest and best quality ingredients you can find. I have adapted this recipe from one I found on an English website, and I am posting it for the 2005 Zaar World Tour. For the stock, I'd recommend either JKC’s Recipe #124515 or my Recipe #135453.
This is used to make burritos, tacos, or even a Mexican style pot roast. Although it makes a lot, it freezes well; and the broth makes a nice base for posole soup. Quantities are inexact but strict adherence to the recipe is not that crucial; I make this in restaurants and just "go by eye".
Props to GaylaJ for shaming me into posting my first recipe here!
This is adapted from Jane Kinderlehrer's Banana Pecan Tartlets, found in her Smart Cookies book. The pecans are for garnish. I had forgotten the name and that part of the recipe. I guess I just think of them as Yum.