Cheesy Rigatoni

I was pleasantly surprised with the rich cheesy gravy like sauce that came out of this food experiment. I would like to try it with rice pasta too, the corn pasta can be a bit chewy but still delish!

1-2 Portions      Corn pasta 

1/4-1/2 Cup      Pasta water

1/4 Container    Daiya Jack Cheese Product

1 Tbsp              Sun Dried Tomato oil

1 Tbsp              Sun Dried Tomatoes (oil strained out)

6                       Button Mushrooms

1/4 -1/2            Vegetable Bullion Cube ( I like McCormick's)

1 tsp - 1 tbsp    Fish Sauce (or anchovy paste)

1.  Boil water in a pot and add corn pasta. Cook until tender and strain, leaving some pasta water.
2. While pasta is cooking, saute mushrooms with sun dried tomato oil.
3. When mushrooms are cooked add the sun dried tomatoes. 
4. Crumble the bullion cube and add some of  the leftover pasta water.
5. Slice, Dice and add the cheese. 
6. Stir until you start to see some creaminess. 
7. Add the Fish Sauce.
8. Add more cheese or more pasta water based to make the constancy right.
9. Add into sauce to coat and serve.

Gravy like consistency

Starchy pasta water

Combine, then enjoy!

CocoNut Cookies

This recipe was taken from the IBS for Dummies Cookbook. I omitted the currents and almond flour because I didn't have any on hand and added more cashews than walnuts.. They are delicious! The book says they are supposed to stifle tummy upset for IBS-D. Definitely more fun than eating white rice!

http://books.google.ca/books?id=ADCJDNtWqfUC&pg=PA229&lpg=PA229&dq=ibs+for+dummies+coconut+currant+cookies&source=bl&ots=2Tkxi_yldR&sig=3-7Uv2hLKa4zUMssSairECUGofw&hl=en&sa=X&ei=Ify0UevfDKWsywHd24Ew&ved=0CC8Q6AEwAA#v=onepage&q=ibs%20for%20dummies%20coconut%20currant%20cookies&f=false

1                 Egg

1/2 Cup      Honey

1/4 tsp        Salt

1/2 Cup      Rice Flour

1 1/2 Cups  Shredded Unsweetened Coconut

1/2 Cup      Mixed Walnuts and Cashews

1. Preheat oven to 350.

2. Blend nuts in blender until they are in smaller pieces.

3. Add honey,salt and egg, blend.

4.Transfer mixture to bowl and add coconut, mix.

5. Add rice flour.

6. Drop tbsp size cookies onto parchment paper and bake for 10-12 minutes at 350. 

7. When the bottom has some brown, remove and let cool.

Not Too Sweet Banana Bread

I adapted the recipe Banana Bread V http://allrecipes.com/recipe/banana-bread-v/ and made it more IBS friendly. I omitted the refined sugar and nuts ( I just don't like nuts in banana bread) and added vanilla.

This version does not use much sugar. If you want a more true tasting banana bread I suggest adding 1/2 cup brown sugar. Sometimes I make a cinnamon maple butter ( vegan margarine, maple syrup and cinnamon) to go along with the bread when i want a piece a little sweeter. The bread is also great for making french toast!

3                   Ripe Frozen Bananas Defrosted 

5 Tbsp          Almond Milk

1 Tsp            Vanilla

1                   Eggs

1/3  Cup       Both Honey and Pure Maple Syrup

3 Squeezes    Liquid Stevia

 1/2 Tsp        Baking Soda

1 Tsp            Baking Powder

2 Cups          Bob's All Purpose Baking Flour

1/2 Tsp          Xanthan Gum

1/2 Tsp          Salt

1/2 Cup         Vegan Margarine Substitute

                      Parchment Paper

1. Sift together flour, baking soda, baking powder, and salt.
2. In a large bowl, cream sugar and butter or margarine.
3. Add egg and milk into the wet mixture.
4.  Add wet ingredients into dry and mix until combined.
5.  Spread batter into a loaf pan that has been lined with parchment paper.
6. Bake at 350 degrees F (175 degrees C) until top is brown and cracks along the top.

Bob's All Purpose Flour, Almond Milk and Xanthan gum