A food allergy blog

Tag: vegan

Berry Peach Galette

Berry Peach Galette

A fresh galette highlighting the best of summer fruits that is perfect for any occasion.

Fried Squash Blossoms

Fried Squash Blossoms

The perfect appetizer for any summertime affair, these crispy fried squash blossoms will certainly be a crowd pleaser and leave you with requests for more!

Delicious Vegan Waffles

Delicious Vegan Waffles


Waffles are my favorite brunch food ever. Back when I could eat your everyday waffle, full of eggs and dairy, I couldn’t resist ordering them if they were on the menu. Waffles with berries and sugar, waffles with chocolate sauce and ice cream, fried chicken and waffles, duck confit and waffles, waffles dipped in chocolate and sprinkles, egg, bacon and waffle sandwiches. Seriously, any form of waffle equals pure joy and happiness for me.

My first waffle disaster occurred when I ate a yeasted waffle. Growing up my mother always made homemade waffles on the weekends and, in my near 30 years of waffle making, we have never used yeast in the recipe. It was never necessary so I never thought someone would ruin a perfectly delicious waffle by adding in yeast. I knew something was off about the waffle when I was eating it but, like I said, I LOVE waffles so I just kept going. A few hours later the dreaded stomach pains and bloating began and I connected the dots.

(Side note 1: Yes, I know that in Belgium there are two types of waffles and both are yeasted. But traditional Belgian waffles are hard to find in the US and most places that offer “Belgian Waffles” on their menu don’t make authentic ones. The norm here is to use baking powder or baking soda as a quick leavening agent and call it a day. It’s faster and easier (and probably cheaper).)

(Side note 2: My mother still has the same crazy old waffle iron she’s had since before I was born. So far in my adult life I’ve gone through four waffle irons. This isn’t because I decide to buy a new one on a whim; it’s because they keep breaking. Why do appliances today suck so bad?)

My second waffle disaster was when I learned I was allergic to dairy and eggs. The disaster being that I could no longer order waffles off any brunch menu, for the most part.

There was no chance I was giving up on waffles and throwing out my waffle iron, though. So I began my search for the perfect dairy-, egg-, and yeast-free waffle recipe. The requirements were pretty simple: crispy yet fluffy waffles that don’t taste like cardboard and don’t contain any allergens. Most recipes failed the test and though my recipe fits the requirements, it is a little denser than your typical waffle. It’s the closest I’ve ever come and it is honestly so, so delicious that most people don’t realize it’s vegan when I serve it!

Here’s the great thing about these waffles: you can freeze and reheat them and they might even taste better that way. Since my waffle iron is on the larger side and uses so much batter for just one waffle (about half of this recipe), I can only eat 2-3 sections of a waffle before I’m full. The rest I freeze for whenever I need a quick breakfast or as pre-gym snacks for my husband. Put a slice or two in the toaster, defrost, then toast, spread with some almond butter, honey and chia seeds and you have a delicious little meal!

The first thing you want to do is combined your coconut milk and lemon juice so that it can curdle and create a vegan buttermilk. After you’ve let this sit for 5 minutes you can add in your maple syrup, oil and vanilla extract and whisk together. I like to do this all in a large liquid measuring cup so that I don’t have to dirty a bunch of smaller measuring cups.

Next, stir together all of your dry ingredients in a small bowl: rolled oats, flour, baking powder, salt, and cinnamon. Combine with the wet ingredients, stirring until just combined, and let sit for 10 minutes while your waffle iron preheats. The batter should be pretty thick and will get a little thicker as it sits.

Once the waffle iron is hot, coat it with a light spray of non-stick cooking spray and pour in enough batter to make a full waffle. The amount of batter needed will vary by waffle iron. For instance, my old waffle iron used about 1/2 cup of batter while my new iron uses 1/2 of the total batter for just one waffle! If in doubt, use a rubber spatula to spread a 1/4 inch layer of batter across the bottom side of the waffle iron and go from there. You’ll know if it’s enough after you’ve made the first waffle!

Since I like my waffles with a nice crispy shell, I cook mine between level 5 and 6 on my iron (the two highest levels). This is something you’ll need to play around with on your waffle iron until you get the result you want. The other key to a crispy shell: letting the waffles cool on a wire rack until you serve them. Even if this is just for 2 minutes it will make a difference!

These waffles can be served many ways. I often like them plain with a side of maple syrup for dipping. If I’m going to the gym soon after eating I’ll spread on a layer of almond butter then drizzle with some honey, flax seeds and chia seeds. They are also delicious with lightly macerated mixed berries and a dusting of powdered sugar or dipped in chocolate and sprinkles.

A few notes: the coconut milk can be subbed with any other milk alternative with an equally delicious result. The oil can also be swapped for whatever oil you prefer in baking. I’ve tried these with olive oil before and they were delicious but a little more on the savory side. Because I don’t like things super sweet, I use the minimum amount of maple syrup in these to give a hint of sweetness. If you like things sweeter, feel free to increase the amount of maple syrup in the recipe. You can also swap the maple syrup for honey or agave.

Delicious Vegan Waffles
Prep time
Cook time
Total time
Crispy on the outside and fluffy on the inside, these waffles are yeast-, dairy-, and egg-free and could easily be made gluten-free as well. They make a wonderful breakfast or dessert when dipped in chocolate.
Recipe type: breakfast
Cuisine: American
Serves: 2-4
  • 1¼ cup coconut milk + 1 tsp lemon juice
  • ¼ cup grapeseed or coconut oil
  • ¼ cup maple syrup
  • ½ cup rolled oats
  • 1¾ cup flour
  • 1½ tsp baking powder
  • pinch sea salt
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  1. Combine coconut milk and lemon juice in a small bowl and let sit for 5 minutes. Add in oil, syrup and vanilla extract, if using, and whisk to combine. Set aside.
  2. In a separate bowl mix together all of the dry ingredients. Pour the wet ingredients into the dry and gently stir until just combined. Let batter sit for 10 minutes while your waffle iron is heating.
  3. Lightly coat your waffle iron with a spray of non-stick cooking spray then pour enough batter in for a full waffle. The amount needed will vary per waffle iron. Mine takes about half the batter for just one waffle! Cook according to the instructions provided with your waffle maker.
  4. Remove from the waffle iron and let cool on a wire rack. Serve with your choice of toppings.

Let me know if you’ve tried this recipe! Comment below or post a photo to instagram and tag me @champagneandfrites!

Crispy Baked Pommes Frites

Crispy Baked Pommes Frites

Crispy golden brown on the outside with a light and airy, fluffy center, these baked french fries will satisfy any fry-lovers craving for fries.

Yeast-free Vegan Flatbread

Yeast-free Vegan Flatbread

This 4-ingredient take on flatbread is a perfect yeast-free substitute for traditional wraps, breads, pitas and more.

Vibrant Beet Hummus

Vibrant Beet Hummus

Oh where to start with beets? You either love them or hate them, in my experience, and it’s not so easy to convert a beet-hater into a beet-lover but it can be done! The most common complaint I hear is that they are too earthy which leads me to believe the person ate beets from someone who doesn’t know how to cook them and makes me determined to change their mind. Obviously, I am in the beet-lover camp.

Here’s the thing, beets really need to be slow roasted. The roasting process brings out the natural sweetness of the vegetable and concentrates the flavors and color. The end product is silky smooth and perfect for tossing in salads, adding to sandwiches, pickling, pureeing for cupcakes (gasp!) and soups, and adding to dips like this beet hummus. There are other methods of cooking beets – quick roasting, boiling, steaming – but the flavor and/or color will suffer from each.

And there are so many reasons why you should be eating beets. For one, in many places they are in season year round, needing temperatures around 50F-60F to thrive. Where I’m at, in NYC, our best beets hit the markets in fall and spring. They also contain a ton of nutrients making them a great health food choice. Loaded with antioxidants and anti-inflammatory properties, potassium, magnesium, fiber, phosphorus, iron, vitamins A, B and C, beta-carotene, beta-cyanine, and folic acid, these babies actually help fight cancer, lower blood pressure, aid in the production of new cells and the cleansing of your liver, and can boost the effectiveness of your workout if eaten as a pre-workout snack.

Beets themselves come in many varieties: red, the most common, golden, Chioggia (candy-stripped) and white. I personally prefer red because they have the most flavor. The key when buying beets is to only buy beets that still have their stems in tact. This helps prove their freshness and keep their color and flavor. But, once you get them home you should trim them because the stems will leech nutrients out of the beets. To trim, cut the stems about 2-inches above the beet and either discard the leaves or wash and sauté them if they are in good condition. You also want to scrub the beets clean as they typically have a layer of soil on them similar to potatoes. Once they are dry you can store them in your refrigerator for a few weeks before cooking.

Allergy note: Of course, it is possible to be allergic to beets or have a beet intolerance, though it seems to be relatively uncommon. I can’t find a lot of information on it other than it typically presents itself as a gastro issue. Like with other allergens, your body sees the beet protein as a harmful substance and triggers an allergic reaction. If you’ve experienced this before definitely talk to a doctor. Unfortunately, you just have to avoid consuming beets, which may be a happy situation for some but would be so saddening for me.

A common side effect that you should not be panic over, however, is red coloration of your pee and bowel movements. Don’t worry, it’s not blood! You’ve just consumed enough beets to turn everything a reddish color.

Let’s get cookin’. To roast beets, you need a HOT oven, 400F-450F depending on your oven’s attitude (mine is an opinionated brat) and a long time. Once your beets are clean and dry (skin on!), place them on a large piece of aluminum foil, drizzle with enough olive oil to coat each one and sprinkle with a healthy pinch of salt and pepper. For added flavor, add some thyme leaves as well. Then wrap them up so they are completely covered in foil, place on a baking sheet, and roast them for 45-60 minutes, depending on size. Test them with a fork before completely unwrapping to make sure they are done. The fork should easily slide into the beet with little to no resistance.

Let the beets cool for a good 15-20 minutes before peeling to ensure you don’t burn your fingers. Once cool enough to handle, cut the tops and bottoms off then use a paper towel to gently rub the skin off. The skin should easy peel off if the beets are fully cooked. While doing this, make sure to wear an apron – beets stain! Don’t worry about the stain on your skin as it will wash off after a few hand-washes.

Your beets are now ready for any number of delicious uses. But we’re going to focus on a vibrant pink, intensely flavorful beet hummus today. My father in law detests beets and he loved this beet hummus. It’s color is the real draw but the flavor is so, so good. You taste the beet but it’s not overwhelming. It’s the perfect balance of sweet and savory to add to an otherwise traditional hummus base. Other than the time it takes to roast and prepare the beets, it’s a really quick snack to whip up before friends come over or if you just like to keep hummus on hand like I do.

You only need a handful of ingredients: chickpeas, tahini, lemon juice, garlic, olive oil, beets and salt and pepper. If you want a little spice you can add in some ground cumin as well. Chop up one and a half of your beets into smallish pieces to be added to the hummus. With the remaining half, carefully chop into little cubes to be used as garnish and set aside. Then add everything into a food processor and blend away!

Notice something wrong with this picture? ^^ Yep, I was so focused on getting a pic that I forgot to add the blade in before I added the ingredients. I’m still getting the hang of this! Anyway, you want to blend until the mixture is smooth and no chunks remain. Transfer the hummus to a pretty dish, garnish with a drizzle of olive oil, beet cubes and salt and pepper, admire it’s beautiful bright pink color, and enjoy with veggies, pita bread, or whatever else your heart desires.



Beet Hummus
Prep time
Cook time
Total time
This vibrant pink beet hummus is a great healthy snack loaded with health benefits and flavor.
Recipe type: snack
  • 15oz can chickpeas, drained
  • 3 cloves garlic, peeled and roughly chopped
  • 3 Tbsp tahini
  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • ½ tsp cumin (optional)
  • ½ tsp salt
  • ¼ tsp fresh group black pepper
    For the roasted beets:
  • 2 small beets
  • 1 Tbsp olive oil
  • salt and pepper
  • 3 sprigs fresh thyme, de-stemmed (optional)
  1. To prepare the beets, preheat oven to 400F, drizzle beets with olive oil and sprinkle with salt, pepper, and fresh thyme leaves. Wrap in foil and bake for 45-60 minutes, or until a fork can be easily inserted. Remove and let cool until cool enough to handle. Remove skins and chop: one and half beets into rough pieces and the remaining half into small cubes to be used as garnish
  2. To prepare the hummus, combine beets and remaining ingredients in a food process and mix into a smooth paste. If the mixture is too thick, add water 1 teaspoon at a time until the desired consistency is achieved.
  3. Transfer to a serving dish and garnish with olive oil, reserved beets and salt and pepper.

Let me know if you’ve tried this recipe! Comment below or post a photo to instagram with the tag #champagneandfrites.

Very Blueberry Pie and Dairy-free Pie Dough

Very Blueberry Pie and Dairy-free Pie Dough

This dairy-, egg- and soy-free blueberry pie is perfect for a summer picnic.

Chocolate Chocolate Chip Cookies

Chocolate Chocolate Chip Cookies

Flourless, super chocolatey vegan cookies to satisfy your sweet tooth.

Vegan Chocolate Cupcakes

Vegan Chocolate Cupcakes

Chocolate Cupcake 1

I’m FINALLY over the cold/sinus infection/grossness that took me out last week. I actually think I would have recovered faster had I not eaten something Friday night that set off an allergic reaction, but c’est la vie. Just another week in the life of severe allergies.

Since I was essentially a sloth over the weekend, I didn’t get around to any of the yummy recipes I wanted to test out. A few weeks ago, however, I made these stupidly delicious vegan chocolate cupcakes. They were so good I hand delivered a box to a girlfriend at her office because I needed to get them out of my house.

I’ve always had a huge sweet tooth. There are two problems with that now: 1, since yeast feeds off sugar I have to limit my sugar intake (I really shouldn’t be eating any at all!), and 2, finding delicious vegan desserts that also fit all of my allergies isn’t the easiest task.

These vegan chocolate cupcakes are the result of mixing a few recipes and trial and error. I’ve reduced the total amount of sugar in them while still keeping them sweet and streamlined the amount of ingredients to keep them as simple as possible. And the cherry on top: it takes less than an hour to whip up and bake these babies.

I topped them with a chocolate coconut creme frosting.  While it did turn out well, it required a bit of refrigeration to set and a TON of powdered sugar. I’ve included the recipe below but I’m still on the hunt for a good, simple vegan frosting that does not require vegan butter (vegan butter contains yeast extract, listed as “natural flavors” to give it the buttery flavor).

The cupcakes themselves have less than 10 ingredients. I used my trusty Kitchenaid mixer but you could use a hand mixer or even mix everything by hand if you prefer. To make sure everything is evenly incorporated, mix all wet ingredients and all dry ingredients separately, and then slowly combine.

The batter will be a little runny but that’s OK. It just makes it easier to distribute! You’re going to get 12 cupcakes out of this, maybe less if you constantly eat spoonfuls of batter like I do.

My oven is a finicky little lady. The cupcakes should bake at 350 for 20-25 minutes. It took mine a bit longer than that so just make sure to test yours with a toothpick at 20 minutes and then every 5 minutes after then until the toothpick comes out clean.

Transfer the cupcakes to a wire rack to allow to cool. Do not frost until they have cooled completely! You’ll have a melty, runny frosting mess on your hands otherwise.

While the cupcakes are cooling, whip up your frosting. Combine all your ingredients into one bowl and whip with a hand whisk until smooth and slightly airy. If you prefer fluffier frosting, use a handheld beater or stand mixer. Let the frosting sit, covered, in the refrigerator until you’re ready to use it. To frost the cupcakes, spoon frosting into a piping bag, or a ziplock bag with one corner cut off, and pipe onto each cupcake.

The frosting looks like flattened poop emojis but I promise it tastes nothing but delicious!

If you try this recipe, let me know! Comment below or take a picture and tag it #champagneandfrites on Instagram.

This recipe was featured on the feedfeed in the allergy-friendly and vegan feeds! 

Vegan Chocolate Cupcakes
Prep time
Cook time
Total time
These vegan chocolate cupcakes are so good no one will know they are egg and dairy free! Better yet, they are quick and easy to make.
Recipe type: Dessert
Serves: 12
  • 1 cup unsweetened almond milk
  • ⅓ cup coconut oil
  • ¾ cup cane sugar
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp vanilla extract
  • 1½ cups all purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp sea salt
    Chocolate Coconut Creme Frosting
  • 2 cans full fat coconut cream
  • ¼ cup unsweetened cocoa powder
  • ½ tsp vanilla extract
  • pinch fine sea salt
  • 2+ cups powdered sugar
  1. Preheat oven to 350. Prepare your cupcake tin with cupcake liners or a quick spray of baking-safe oil.
  2. Melt coconut oil in almond milk over medium-low heat on the stove, being careful not to bring to a simmer. Combine mixture with sugar, apple cider vinegar and vanilla extract in the bowl of a stand mixer. Mix on low until fully combined.
  3. In a medium bowl, whisk together the remaining cupcake ingredients until no clumps remain. Slowly add dry mix to the wet mixture and beat on medium until just smooth.
  4. Pour batter into the cupcake tin until each is ¾ full. Bake for 20-25 minutes or until a toothpick inserted into the center is cleanly removed.
  5. Transfer to a wire rack to cool. Allow to cool completely before frosting.
  6. While cupcakes cool, prepare the chocolate coconut creme frosting.
  7. To make the frosting, transfer only the thick, creamy portion of the coconut cream to a bowl, leaving the thin, watery portion in the can. Add remaining ingredients and beat with a handheld mixer.
  8. Store in the refrigerator, covered, until ready to use. Spoon into a piping bag or use a knife to frost cupcakes.
Gluten free: replace all purpose flour with the gluten free flour mix of your choice



Easy Vegetable Stock

Easy Vegetable Stock

The perfect base for soups and other recipes.