Sweet Potato Fries (baked not fried!)

Sweet Potato Fries (baked not fried!)

Sweet potato fries – who knew!  Perhaps I am way behind the times.  In fact, I know I am.  I do the same thing with music. Way after it is popular, I find it and think it is amazing, I tell everyone I know and they respond, with, “yeah, Jess, obviously.”  Regardless, I get excited.

I fell in love with Nirvana in 2003 during my first semester of college, then Fiona Apple a year or so later.  Come to find out they were all the rage in the 90s, but I was beyond in love with Hanson at the time so I assume that is why I missed the boat.  I remember being in awe flipping through my little sister’s CD collection, realizing she was way ahead of me.  She had owned all the music I was just finding out about for years.

Back to sweet potatoes.  I’ve had some fears about them.  I wasn’t sure what to do with them, how to cook them, what to eat them with.  They seemed too sweet.  I’m a savory palleted girl when it comes to non-desserts.  My mom was also very into them, which naturally made me questions them.  As time goes on I realize more and more how smart she is.  And how (even against my own incredibly strong will) she managed to instill an appreciation for sprouted seeds, organic (thin-skinned) produce, grass-fed meats, lentils, whole grains, etc.  As a kid, I thought all of that was just yuk.  I wondered why my mother couldn’t just get the Gushers like the other parents. I just wanted to be like everyone one else.  But I wasn’t, and she wasn’t, and when it comes down to it, it makes sense that I instinctively question her beliefs.  I was raised to wonder, to question authority.  And now, at 33, I love her more for it.

So I questioned sweet potato fries, and sweet potatoes in general.  I know they have been all the rage for years now.  Working from home has been a big lifestyle change and I’ve been feeling heavy from the lack of movement. I’ve been trying to shift up my diet. Making a point to get out for walks and do my yoga. When I was teaching I was on my feet all day, burning calories without thinking about it.  Since August, I have been sitting at my computer day after day working on the Kickstarter campaign for my cookbook, #AllergicToEverything. It occurred to me that playing with my food choices might help with the heaviness.  Strangely enough, Kickstarting a cookbook takes up so much time that I found myself relying more on easy foods, rather than cooking.  When I realized this I was pretty taken back.  But now that I am conscious of this, I get to make choices.

I chose to try sweet potatoes, in the form of fries.  I bought just enough to try them once and on my next trip to the grocery store I found myself buying more.  It seems my body-pallette-mind liked them.

As you will see in the pictures (apologies in advance, from one human to another), I did burn them, but after tossing the too-burnt-to-consume ones, Joaquin and I ate a satisfying and refreshing dinner that did not leave either of us feeling heavy.  And most importantly, it was delish.  And as always, allergen-free.

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#AllergicToEverything® Baked Sweet Potato Fries

3.8 from 5 votes
Sweet Potato Fries, Recipe, Recipes, Allergen Free, Allergen Free Recipe, Allergy Friendly, Food Allergy, Food Allergy Recipe, Multiple Food Allergies, Free From, Free From Recipe, Free From Recipes, Allergic To Everything, AllergicToEverything, #AllergicToEverything, Jessica Gray Schipp, HashtagAllergic, Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free, AllergicToEverything.life
Sweet Potato Fries (Baked not Fried)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

A treat on their own, or a lush addition to a bunless burger.  Able to be eaten on just about any diet.  Sweet potato is a great source of dietary fiber, vitamin B6, vitamin C, beta-carotene, manganese, and complex carbohydrates, which work together to produce anti-inflammatory magic.  For food allergy collectors like myself, if sweet potatoes help heal inflammation and they taste great, we should eat them!  

Course: Appetizer, Side Dish, Snack
Cuisine: American, Comfort Food
Servings: 4 people
Author: Jessica Gray Schipp | https://AllergicToEverything.life
Ingredients
  • 3-4 medium Sweet potatoes, sliced about 1/2" thick
  • 2 tablespoons Olive oil (or avocado oil)
  • 1.5 teaspoons Garlic powder
  • 1 teaspoon Thyme (dried)
  • 1/4 teaspoon Fresh ground black pepper
  • Sea salt, just enough to season lightly (see my favorite kind in the notes)
Kitchen Tools
  • Veggie peeler
  • Bowl for tossing
  • Baking sheets (1 or 2 depending on amount)
  • Tinfoil to cover the baking sheets (and eliminate extra dishwashing!)
Instructions
  1. Preheat the oven to 450 degrees. 

  2. Locate someone who likes to peel (and chop) sweet potatoes.  

  3. Have them rinse the sweet potatoes in the sink, then with a vegetable peeler, remove the skin from the sweet potatoes.  Next, slice them into 1/2" thick pieces, like french fries.  (See notes on the skin and sizing below).

  4. In a mixing bowl, combine the fries, oil, garlic, thyme, pepper, and a small pinch of sea salt.  Toss well, making sure all the sweet potatoes get oiled up.  

  5. Line your baking sheet(s) with Tinfoil, so you don't have to do extra dishes, then spread the fries out in a single layer.  Use another baking sheet if they do not all fit on one tray.  

  6. Bake at 450 degrees for about 30 minutes.  It's a good idea to check them at 25 minutes, so they don't burn like mine did! 

  7. Remove the sweet potato fries when they are golden and crisp, finish with another small pinch of sea salt.  

  8. Serve with or without your favorite dipping sauce. I like a ketchup-dijon combo but they are also incredible on their own!

Recipe Notes
  • What if I like thicker steak-fries or potato wedges? I wrote the recipe for the style of fries I love, the little crispy guys.  Feel free to make them thicker, you may need to add a little cooking time, just keep an eye on them because when they burn, they burn fast!  
  • Do I really have to remove the skin?  If you know the answer, please comment below!  My guess is that they would be just as delicious with the skin on (like most other potatoes) and if I hadn't had Joaquin offer to peel them for us, I personally wouldn't have taken the time to remove the skins.  Lucky for me, he was willing to put in the extra work because they turned out great.  Next time, I'm gonna go skin-on, and when I do I'll let you know how it goes!
  • Sea Salt as a kitchen staple:
    • Korean Sea Salt - my everyday seasoning sea salt.  If you are in the Oakland area, we buy ours (in a massive 6lb bag) at Koreana Plaza. If not, try your local Asian Market, if you don't have one, you can easily have this Korean Sea Salt delivered to you! It is both Kosher and very coarse (which makes it great for brining and fermenting).  Storage Tip: At our house, we keep ours in a granite mortar and pestle bowl of it out for everyday cooking uses.  That way we can grind it up as fine as we'd like depending on the recipe! 
    • Maldon Sea Salt Flakes - my favorite finishing sea salt.  While we are talking about salt, I thought I would just mention this one because I love it.  It's an awesome gift for foodies, I bought my mom a box last year for Mother's Day. I use it sparingly because it is a very salty salt.  When a recipe calls for salt, I stick to my Korean Sea Salt and use this as a finishing touch to boost the flavor of a dish just before serving.

Sweet Potato Fries, Recipe, Recipes, Allergen Free, Allergen Free Recipe, Allergy Friendly, Food Allergy, Food Allergy Recipe, Multiple Food Allergies, Free From, Free From Recipe, Free From Recipes, Allergic To Everything, AllergicToEverything, #AllergicToEverything, Jessica Gray Schipp, HashtagAllergic, Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free, AllergicToEverything.life

Recipe Source: https://AllergicToEverything.life. All images and content are Copyright © protected, all rights reserved. #AllergicToEverything® is a registered Trademark. Please do not use our images or content without prior permission. To share on social media please link to and credit https://AllergicToEverything.life. Thank you.

Sweet Potato Fries Baked Not Fried: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeSweet Potato Fries Baked Not Fried: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeSweet Potato Fries Baked Not Fried: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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Instant Pot Egg-free Cheesecake, Vegan Caramel Sauce, & Pecan Coconut Pie Crust

Instant Pot Egg-free Cheesecake, Vegan Caramel Sauce, & Pecan Coconut Pie Crust

Three recipes, one f*ing delicious allergen-free, egg-free Instant Pot Cheesecake.

  1. Instant Pot Cheesecake (egg-free!)
  2. Coconut-Pecan Pie Crust (vegan-able)
  3. Caramel Sauce (vegan!)

Every so often a recipe is just right on the first try and this was one of those moments. I am in love with my Instant Pot.  I placed the order and then I combed the internet for days planning what I would cook first, the very moment it arrived.  This was the first recipe I made in it and (much to my surprise, as first times so often go) it was fabulous.  I wouldn’t change a thing.

Instant Pot Egg Free Cheesecake #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

#AllergicToEverythingⓇ Instant Pot Egg-free Cheesecake with Vegan Caramel Sauce & Pecan-Coconut AMAZE Pie Crust

Instant Pot Egg-free Cheesecake with Vegan Caramel Sauce & Coconut-Pecan AMAZE Pie Crust
Prep Time
30 mins
Cook Time
37 mins
Total Time
1 hr 7 mins
 

A lighter, creamy, egg-free, gluten-free, corn-free, wheat-free, allergy and vegan-friendly cheesecake recipe for your instant pot!

Course: Dessert
Cuisine: American, Comfort Food
Servings: 12 people
Author: Jessica Gray Schipp | #AllergicToEverything®
Ingredients
FILLING
  • 16 oz. cream cheese
  • 3/4 cup of maple syrup or agave (or 1 cup granulated sugar)
  • 1/3 cup half and half or cream or almond milk
  • 1 cup greek yogurt (I used non-fat)
  • 1/4 cup of gluten-free flour or tapioca starch rind
  • 1 lemon, juiced
  • 1/2 lemon, zested
  • 1 tablespoon bourbon vanilla
PIE CRUST
  • 1 c. flaked unsweetened coconut
  • 1 c. pecans, chopped
  • ½ c. gluten-free flour
  • ½ c. brown sugar
  • 2 tsp ground cinnamon
  • 5 tbsp butter (or coconut oil if vegan), softened
SAUCE
  • 2 tablespoons coconut oil
  • 2 tablespoons real maple syrup (or agave)
  • 1 tablespoons peanut (or any nut) butter
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon bourbon vanilla
KITCHEN TOOLS
  • microplane or cheese grater
  • blender
  • spatula
  • 1 7" springform cake pan
  • parchment paper
  • 2 paper towels
  • 2 tinfoil to wrap bottom and top of springform pan
  • 1 tinfoil sling
  • Instant Pot
  • Instant Pot trivet
  • 1 cup Water (for the Instant Pot)
  • Pyrex measuring cup (or glass dish)
  • saucepan
  • 1 cup water (for the saucepan to create a double boiler)
Instructions
CRUST
  1. Line the bottom of a 7″ extra deep spring-form pan with parchment paper.
  2. Mix crust ingredients in a small bowl until well combined.
  3. Press the mixture into the bottom of the parchment prepped pan and press the crust down using a spoon or measuring cup so that it is tightly packed and smooth.
  4. Place in the freezer (for about 15 minutes) while you make the filling.
FILLING and COOKING
  1. Allow all cold filling ingredients to come to room temperature by taking them out a couple hours ahead of cooking, this will create a much smoother cheesecake.
  2. Add the cream cheese, maple syrup, 1/2 and 1/2, yogurt, lemon juice, lemon zest and vanilla to your food processor and mix until smooth.
  3. Scrape down the sides. Add the flour and continue to mix until the mixture is creamy.
  4. Scrape down the sides again and blend until all of the ingredients are fully combined.
  5. Pour the mixture into the (parchment paper prepped) spring-form pan and smooth the top with a spatula or spoon. Tap the pan on the counter several times to remove any bubbles.
  6. Wrap the bottom of the pan with foil, place two paper towels on top of the pan and then cover with a piece of foil.

  7. Make a tinfoil sling to allow easy insertion and removal from your instant pot- take a 15" piece of foil and fold it over 2 times. See the visual guide to see what it should look like.

  8. Pour one cup of water into the insert of the Instant Pot and add in the trivet with the handles folded down.
  9. Place the spring-form pan into the Instant Pot using the sling, fold sling handles over.
  10. Add the instant pot lid and seal the vent.
  11. Set the manual timer to high pressure for 37 minutes.
  12. Once it’s done, let it natural release. This should take 20-25 minutes. This is a great time to make the sauce!
  13. Remove the cheesecake carefully using the sling and allow it to cool for 5 to 10 minutes.
  14. Run a knife around the edges of the cheesecake to help prevent any cracking while it sets.
  15. Put the pan in the freezer for 1-2 hours.
  16. Remove from the freezer and run your knife around the edges of the cheesecake, release the springform tin. Carefully remove the parchment paper and place cheesecake on a plate.
  17. Use a ladle or spoon to drizzle and smooth the caramel sauce over the cheesecake, I like to push it all the way to the edges so it drips over.
  18. Store in fridge until ready to serve.
SAUCE
  1. Melt the coconut oil, maple syrup, vanilla, and salt together in a pyrex measuring cup (or glass container) for 30 seconds in the microwave.
  2. Stir in the peanut butter until fully incorporated.
  3. Fill a saucepan with a cup of water, put pyrex measuring cup (or glass mixing bowl) into the pot.
  4. Heat over medium, stirring continuously for ten minutes.
  5. Remove sauce and allow it to cool to room temperature.
Recipe Notes
  • Double the pie crust and freeze one in a ziplock for later. It defrosts quickly in the fridge or on the counter. PIE crust works well for freezer cakes and oven-baked pies. See the recipe here.
  • If you don't have an Instant Pot - follow the recipe and "cook" it in the freezer. You can even make mini portions using small ramekins! OR, splurge and treat yourself, this is the Instant Pot I chose

 

VISUAL INSTRUCTIONS

 

Cheesecake Visual Instructions

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Caramel Sauce Visual Instructions

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Video Instructions

Please rate the recipe and comment or add questions below!

If you don’t have an Instant Pot yet and are considering one, this is the one I went with and I LOVE IT.

Instant Pot Egg Free Cheesecake #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food AllergiesInstant Pot Egg Free Cheesecake #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food AllergiesRecipe Source: AllergicToEverything.life.  All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Vegan Caramel Sauce Instant Pot Cheesecake: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeEgg Free Instant Pot Cheesecake with Vegan Caramel Sauce: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeEgg Free Instant Pot Cheesecake with Vegan Caramel Sauce: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeEgg Free Instant Pot Cheesecake with Vegan Caramel Sauce: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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Pecan-Coconut AMAZE Pie (or Freezer Cake) Crust

Pecan-Coconut AMAZE Pie (or Freezer Cake) Crust

Pecan Coconut Pie Crust #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

#AllergicToEverything® AMAZE Pecan-Coconut Pie Crust

Pecan-Coconut AMAZE Pie Crust
Prep Time
10 mins
Cook Time
7 mins
Total Time
17 mins
 

An amazing little pie crust.  I haven't found a sweet filling yet that it doesn't like.  It can be frozen or baked and is easily made allergen and vegan-friendly!  

Course: Dessert
Cuisine: American, Comfort Food
Servings: 1 pie crust
Author: Jessica Gray Schipp | #AllergicToEverything®
Ingredients
  • 1 cup flaked unsweetened coconut
  • 1 cup pecans (or nuts/seeds of choice), chopped
  • ½ cup gluten-free flour
  • ½ cup brown sugar
  • 2 teaspoons ground cinnamon
  • 5 tablespoons butter (or coconut oil), softened
Instructions
  1. Chop up pecans and add them to a mixing bowl.  Stir in the coconut, flour, brown sugar and cinnamon.  Mix well. 

  2. Add butter and stir until thoroughly mixed. 

FOR BAKED PIES
  1. Press the mixture into the bottom of a pie pan (I prefer glass pyrex pie dishes) and press the crust down using a spoon or measuring cup so that it is tightly packed and smooth.

  2. Preheat oven to 350°, bake for 7 minutes to set.  

  3. Add filling and continue baking based on filling recipe. 

FOR FREEZER CAKES, PIES, TARTS
  1. Press the mixture into the bottom of a parchment prepped pan and press the crust down using a spoon or measuring cup so that it is tightly packed and smooth.

  2. Place in the freezer (for about 15 minutes) while you make the filling.

  3. Remember to allow pie to defrost before attempting to serve it, allowing for 10 to 15 minutes so that the crust is able to be cut. 

Recipe Notes
  • Double the pie crust and freeze one in a ziplock for later. It defrosts quickly in the fridge or on the counter. PIE crust works well for freezer cakes and oven-baked pies. See the recipe here.
  • If baking, I prefer to use glass pyrex pie dishes.  
  • For the freezer, if you want to be able to remove your pie/cake, line your pan with parchment paper to make it super easy to plate.
  • For a finer, more traditional crust, use a blender to coarsely grind all the ingredients together. 
  • See Pecan Pie, Avocado Freezer Fudge, & Cheesecake recipes for filling ideas or try out your favorites.  

Pecan Coconut Pie Crust #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food AllergiesPecan Coconut Pie Crust #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Recipe Source: AllergicToEverything.life.  All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Coconut Pecan Amaze Pie Crust: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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Tami’s Red Sauce Two Ways: Bolognese & Vegetarian-Vegan

Tami’s Red Sauce Two Ways: Bolognese & Vegetarian-Vegan

Tami's Red Sauce Bolognese Pasta Sauce #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

A simple bolognese to spread over your favorite pasta or lasagna recipe.  To make it vegetarian or vegan-friendly, substitute chopped artichoke and spinach for the ground beef.  See both recipes below!

#AllergicToEverything® Tami’s Red Sauce: Bolognese Tomato Sauce with Ground Beef

Tami's Red Sauce: Bolognese Tomato Sauce with Ground Beef
Prep Time
10 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins
 

This red sauce is a crowd pleaser, takes next to no effort, and can be made with fresh or dried herbs that you probably already have in your pantry!

Course: Main Course, Pasta Sauce, Sauce
Cuisine: Italian
Servings: 8 people
Author: Jessica Gray Schipp | https://AllergicToEverything.life
Ingredients
  • 1 pound ground beef (for vegetarian version see notes)
  • 2 cans (29-ounce) tomato sauce
  • 3 tablespoons dried basil
  • 3 tablespoons dried oregano
  • 3 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
Instructions
  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease.
  2. Stir tomato sauce, basil, oregano, onion powder, garlic powder, sugar, salt, and pepper into the beef; bring to a boil, reduce heat to low, and cook sauce at a simmer, stirring occasionally, until thick and rich, about 1 hour.
Recipe Notes
  • VEGETARIAN/VEGAN VERSION: Substitute chopped artichokes and fresh spinach for the ground beef.  I like to use the marinated artichokes from Trader Joe's.
  • Fresh herbs really add an extra layer of flavor. If I have any of the ingredients fresh, I substitute: 1 cup basil, chopped; 1 cup oregano, chopped, 2 onions, finely chopped; or 3 cloves garlic, minced.
  • This makes enough sauce for 2 boxes of pasta; it freezes well.  Try freezing in ice cube trays to keep single size portions on hand, two cubes per person.

#AllergicToEverything® Tami’s Red Sauce: Tomato Sauce with Spinach & Artichoke (Veggie-Vegan version!)

Tami’s Red Sauce: Tomato Sauce with Spinach & Artichoke
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

This red sauce is a crowd pleaser, takes next to no effort, and can be made with fresh or dried herbs that you probably already have in your pantry!  This is a vegetarian & vegan-friendly version that is amazing over pasta. 

Course: Main Course, Pasta Sauce, Sauce
Cuisine: Italian
Servings: 8 people
Author: Jessica Gray Schipp | https://AllergicToEverything.life
Ingredients
  • 2 cans (29-ounce) tomato sauce
  • 1 jar marinated artichokes (I buy mine at Trader Joe's)
  • 10 ounces fresh spinach
  • 3 tablespoons dried basil
  • 3 tablespoons dried oregano
  • 3 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
Instructions
  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease.
  2. Add in tomato sauce, basil, oregano, onion powder, garlic powder, sugar, salt, and pepper.  Stir well; bring to a boil, reduce heat to low, and cook sauce at a simmer, stirring occasionally, until thick and rich, about 1 hour.

  3. About 10 minutes before the sauce is finished, add in your chopped artichoke and spinach, stir to combine and allow the flavors to meld for the rest of the cooking time. 

Recipe Notes
  • Fresh herbs really add an extra layer of flavor. If I have any of the ingredients fresh, I substitute: 1 cup basil, chopped; 1 cup oregano, chopped, 2 onions, finely chopped; or 3 cloves garlic, minced.
  • This makes enough sauce for 2 boxes of pasta; it freezes well.  Try freezing in ice cube trays to keep single size portions on hand, two cubes per person.
  • Click here for the non-vegetarian/vegan version. 

Tami's Red Sauce Bolognese Pasta Sauce #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Tami's Red Sauce Bolognese Pasta Sauce #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Check out the reviews on Allrecipes!

Recipe Source: AllergicToEverything.life.  All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Spinach Artichoke Vegetarian Pasta SauceTami's Red Sauce Bolognese Pasta Sauce with ground beef: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeTami's Red Sauce Bolognese Pasta Sauce with ground beef: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeBolognese Pasta Sauce with ground beef: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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Flax Egg

Flax Egg

#AllergicToEverything® Flax Egg

I recommend trying out Spectrum’s Organic Ground Flaxseed for Flax Eggs.  I store mine in a glass container in the fridge to help with shelf life.

Flax Egg
Prep Time
1 min
Total Time
1 min
 

A great egg-substitute for baking.  Best for replacing no more than three eggs. 


Course: Substitution
Cuisine: Baking
Servings: 1 "egg"
Author: Jessica Gray Schipp | #AllergicToEverything®
Ingredients
  • 1 tablespoon ground flaxseed
  • 2 tablespoons warm water
Instructions
  1. Mix the ground flaxseed with the warm water and let it sit for 15-30 seconds before adding it to the recipe of your choice. 

Recipe Notes
  • I use ground flaxseed as my egg replacer.  To replace one egg, all you do is combine one tablespoon of ground flaxseed with two tablespoons of warm water.  My mix required three eggs so I used 3 tablespoons of ground flaxseed and 6 tablespoons of warm water.  This is the flax I use: Spectrum Essentials Organic Ground Flaxseed.  I prefer the nutritional properties and texture of the flax but you can also use egg replacers like Ener G Egg Replacer.

Ground Flaxseed Flax Egg #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Recipe Source: AllergicToEverything.life.  All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Flax Egg Eggless: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free Eggless Eggs: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeFlax Egg: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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