Dessert Hobo Pies

Ok, ok...wipe the drool off your face, and start gathering up the firewood for this camp classic!

At least once a summer, we break out the pie irons, and make pizza hobo pies.  We use homemade sauce, Earth Balance to grease the irons, safe bread, turkey pepperoni or sliced Al Fresco chicken sausage, and Follow your Heart Vegan Cheese Alternative.  Delish!

This year, we really wanted to make dessert pies too, and here's what we came up with:

*This recipe is peanut-free, tree nut-free, dairy-free, egg-free,  fish-free, and shellfish-free. As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!

"Not S'mores"  (we couldn't come up with a better name, it was late...)

Ingredients: (makes 2 dessert pies)

4 slices white sandwich bread
Earth balance bars
graham crackers
enjoy life chocolate chips
Sunbutter - creamy
Dairy-free mini-marshmallows
Cinnamon Sugar
Cast iron pie iron (ours is a double, so that's how I'm writing this recipe)

Directions:

1. Make a campfire!  Let it burn down a little.  You won't need a big flame, but you will need hot coals. Also, make sure you have a safe place to put the iron down when it comes out of the fire, and also a potholder or "Ove' Glove". 
2. Heat the pie iron in the fire.
3. Pull the iron out and open it.  Grease the inside of both sides of the iron with Earth Balance.
4. Place two pieces of bread in the cavity of one side of the iron.  
5. Place a graham cracker on each piece of bread.  Top generously with mini-marshmallows chocolate morsels.  
6. Spread a layer of Sunbutter on the remaining two slices of bread and top off the sandwiches in the iron. 
7. Carefully close the pie iron and place among the hot coals of the campfire.  Do not put the iron in the direct flames, it will burn the bread. 
8. After a few minutes, flip the pie iron.  
9. Cooking time will vary depending on how hot your coals are! Check after 5 minutes.  The pie is done when both sides are golden brown.
10. Remove pie irons to your heat safe surface.  Open the irons and slather just the top side of the pie with Earth Balance.  Then, sprinkle on a generous amount of cinnamon sugar!
11. Serve and enjoy!!!

 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!

Epic Tomato Soup

I am generally not a fan of tomato soup.  I REALLY don't like tomato soup out of can, and I was hesitant to try this next recipe.  BUT!...I knew I needed a few new "go-to" meatless recipes for Lent, and I am always encouraging my children to give the new menu offerings at our house a fair try, so I jumped right in!  I'm thrilled to report that I love this soup and it was a cinch to make!

*This recipe is peanut-free, tree nut-free, dairy-free, egg-free, fish-free, and shellfish-free. As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!

Ingredients:

4-5 TBSP bacon fat
4 finely diced onions
6-8 cloves of garlic
8 cups chicken or vegetable stock
2  28oz. cans San Marzano tomatoes
Pinch crushed red pepper flakes
1 cup orzo or ditalini pasta
2 TBSP corn starch mixed with 2 TBSP cold flax milk
2 tsp Kosher salt

Directions:

1. In a large Dutch oven, heat the bacon fat.  Add onions and cook
    on medium-low until soft and just golden.  10-15 minutes,
    stirring occasionally.  Add garlic and crushed red pepper flakes,
    and cook for one more minute, just until garlic becomes fragrant.
2. Before adding in San Marzano tomatoes, break them up by hand
    in separate bowl. Then add to the Dutch oven along with the
    chicken stock and salt.
3. Bring the soup to a boil and lower the heat. Simmer for 15
    minutes.
4. While soup is simmering, bring a medium pot of water to a boil 
    and cook pasta for 7 minutes.
5. Drain pasta and add to soup.
6. Cook for 8 more minutes, stirring frequently.
7. Make the slurry of corn starch and flax milk in a small cup.  Stir
    into the soup and continue to cook for 2-3 more minutes.

Serve with toast for dipping, or oyster crackers.  Or, if you want to be classic, make a grilled "cheese" sandwich with Follow Your Heart Vegan Mozzarella Cheese!  (use olive oil in place of bacon fat for a vegan soup)

I'm telling you, the balance of the smokiness from the bacon fat, the richness of the San Marzano tomatoes, and the small bit of heat from the crushed red pepper flakes will have you going back for seconds!  Enjoy!
.

 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!