Makes approx. 12 pancakes:

Large Potatoes – 4 or 5, peeled
Onion – 1/2 cup
Egg Replacer – According to package instructions; Equivalent to one large egg
Flour – 1 Tablespoon
Canola Oil – 1/2 Cup
Salt & Pepper – To taste

You will need: Hand Grater; Mixing Bowl; Skillet; Slotted Spoon, Fork & Spatula; Paper Towels

After peeling your potatoes, let them soak in warm water for a few minutes and then coarsely grate by hand. Follow by grating the onion and then mix the two together. In a separate bowl, mix together your egg replacer (according to package directions) and flour and then stir into the potato/onion mix.

Heat oil in your skillet over moderately high heat. Spoon approx. 2 tablespoons potato mixture per pancake into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt and pepper.

And the NOSH – Did Will eat it? Yes! But only a taste… he wasn’t crazy about the whole project, in all honesty — thought it was too slimy, which is interesting because he doesn’t seem to mind mud-puddles outside…. We thought the pancakes were delicious, although deceivingly filling…

Every week Will and I (okay, mostly I) search the web for allergy information, links and opportunities for Will’s Kitchen. In an effort to collect all of our findings, we have decided to share our weekly favorites with our Will’s Kitchen readers… if you have any links that you would like to include, please contact us to let us know. Enjoy!

• This week we made Chocolate Chip Cookies and Roasted Red Pepper dip (see below)
• Researchers identify genetic link to Peanut Allergies [On the Face]
• Eczema, long-termed allergies linked [Modern Medicine]
• Why Food Allergies are Costing Your Restaurant Money [Chefforfeng]
• Birth Order May Affect Risk of Allergies [WebMD]
• Recently we made this yummy Pesto Pork recipe by the Intolerant Gourmet and we substituted our nut & dairy free pesto…

Roasted Red Pepper Dip:

Roasted Red Pepper – 1 (or the equivalent of) — If you don’t have time to roast a pepper (because, who does?) you can purchase roasted peppers either in jars, which are usually found in the pasta aisle of the grocery store. We have a local fresh market that stocks them in their salad bar…
Cannellini beans – 1/2 Cup
Olive Oil – 1 Tablespoon
Salt – Just a dash
Garlic Cloves – 2 large cloves crushed

You will need: Measuring tools; Blender or Food Processor; Spatula

Using your blender or food processor, puree together the peppers, beans and other ingredients. That’s right. It’s THAT EASY.

And the NOSH – Did Will eat it? No, but we do give him props for tasting! I loved it and spread some on my Turkey burger… just IMAGINE the possibilities…

Will’s Aunt Katie is about as organic and unique as you can get… And she manages green houses, which makes us all green with envy — She’s also somewhat of an expert when it comes to vegan and holistic cooking… We think her Cheezy Sauce is like nothing else we’ve ever tasted.

Nutritional Yeast – 1 Cup
Flour – 3 Tablespoons
Arrow Root Powder – 4 Teaspoons
Salt – 1/2 Teaspoon
Water – 1 Cup
Olive Oil – 1 Tablespoon
Dijon Mustard (egg free) – 2 Teaspoons

You will need: Mixing Bowl; Whisk; Sauce Pan; Spoon for stirring

Whisk together the Nutritional Yeast, Flour, Arrow Root Powder, Salt and Water in the mixing bowl and then transfer to your saucepan. Over medium heat, stir the mixture until it starts to become thick — this will happen rather quickly. Stir in the Dijon Mustard… There really isn’t anything to compare the taste of this sauce with — it is completely unique and very tasty… we had some breadsticks on hand for dippage — you can, of course, use whatever you’d like…

And the NOSH – Did Will eat it? Unfortunately, creamy is not a texture that Will is liking very much these days… so, although he enjoyed playing with the sauce, he didn’t taste it — we’ll get there someday!

We just added a little Plum Vinegar for some sweet & sour, Cole Slaw mixture of cabbage and carrots as well as a few Parsnip shavings..

And the NOSH – Did Will eat it? Well – we caught him testing out the texture of the rice paper — which is a HUGE step in the war against strange and unusual textures… We feel confident to say that we are on the road to taking a bite… Any day now!

There is nothing healthy about this, we just couldn’t help ourselves.

Rice Krispies – 6 Cups
Mini Marshmellows – 4 Cups
Soy Margarine – 3 Tablespoons

You will need: Large Bowl; Large Saucepan; Large baking dish; Rubber Spatula

Measure out your Rice Krispies and pour into the bowl and grease the baking dish. While your son or daughter attempts to eat as many as possible, melt the Soy Margarine in the saucepan and then add the Marshmellows. Stir rather fast until the Marshmellows are melted and turn off the burner. Pour the Krispies into the sauce giving it a few quick stirs and then pour into the baking dish. Attempt to form the mixture into a flat surface, approximately 1″ thick and let stand for a few minutes to cool.

The next step is entirely up to you… Eat them anyway you like, clumps that you pull out of the pan, cut squares, rectangles, triangles — get creative with it!

And the NOSH – Did Will eat it? ABSOLUTELY. In fact, we fear that he might just turn into one.

This recipe yields 8 Spring Rolls. You can, of course, make more if you’d like.

Water for boiling and soaking the Rice Papers
Rice Noodles – 1 Cup Cooked
Cole Slaw Cabbage Mixture – 1 Cup Raw
Sunflower Seeds – 1/4 Cup Crushed
Tamari – 1 Tablespoon
Honey – 1 Tablespoon
Olive Oil – 1 Tablespoon
Round Rice Papers – 8-10 – save the rest in a plastic ziplock for next time!

You will need: Pot for boiling; Mixing Bowl; Pie Plate; Spoon; Regular Plate; Colander; Cutting Board; Knife for chopping – mind the little fingers!

Start by boiling water to cook the Rice Noodles by the package instructions, this part takes the longest (approx. 20 minutes) so you can make the rest of the dish while the noodles cook. In your mixing bowl, combine Cole Slaw, Crushed Sunflower Seeds, Tamari, Honey and Olive Oil and set aside. Taking your time while the noodles are still cooking, add water to the pie plate and have a little play time. Once the noodles are ready, drain into the colander, chop and add to the cole slaw mixture. Prepare a plate on the side – preferably colored so that you can see the Rice Paper, and start to soak the Rice Paper in the pie plate for 2-3 minutes.. One paper at a time. Carefully lift the paper out and lay across the plate. Let the paper dry out for another 4-5 minutes until you can feel it becoming sticky.

Grab your spoon and add approximately 2 tablespoons of the mixture at one edge of the rice paper. Now, everyone has their own rolling technique, but we find that we get the tightest rolls by starting at the edge where the mixture is, folding over and then folding in the sides – kind of like an envelope, and then rolling up. The next step really depends on your taste… eat them plain as is, with the yummy tamari flavoring leading the way, or throw a fun dipping sauce into the act… one thing for sure though… USE YOUR HANDS to gobble them up.

And the NOSH – Did Will eat it? Sadly, no. But we kind of knew we were kidding ourselves that he would… oh the tastes of a two year old!

Puffed Rice – 4-5 cups
Mini Pretzels – 1-2 cups
Dijon Mustard – 2 Tablespoons
Honey – 2 Tablespoons
Olive Oil – 2 Tablespoons

You will need: Measuring tools; 2 mixing bowls; spoon; cookie sheet

Preheat your oven to 250 degrees.
Measure out the Rice Puffs and Pretzels and add to a bowl. In another bowl, stir together the Dijon, Honey and Olive Oil and pour over the Puffs and Pretzels. Stir together until coated.. You could eat it now if you wanted to, but the mixture is rather sticky.

Pour the yumminess out onto your cookie sheet and spread out evenly. Bake for about 15-20 minutes until golden brown and let cool before eating. Did we mention this was EASY?

And the NOSH – Did Will eat it? Well YES, we are all eating it right now, actually… WE CAN’T STOP!

CHICKPEAS (aka Garbanzo Beans)  – 1 can
ONION (small) – 1 chopped
GARLIC CLOVE – 1 pressed
PARSLEY – 1 Tablespoon
GROUND CUMIN – 1 Teaspoon
CORIANDER – 1 Teaspoon
FLOUR – 2 Tablespoons divided
Salt & Pepper to taste
CANOLA OIL – 1/4 cup

You will need: Measuring tools; Mixing bowls; Food Processor; Skillet; Tongs; Cutting board; Knife for chopping – keep away from little hands; Spoon; Potato masher

Drain the Chickpeas from the can and rinse in a mixing bowl with a little bit of water and let stand while you dice the Onion. Drain the Chickpeas again and purée in the food processor until creamy — spoon back into the mixing bowl. Add the diced Onion to the food processor and purée until liquid and then pour into and mix with the puréed chickpeas. Press the Garlic into the mixture and stir well.

In a separate bowl, mix together the Parsley, Ground Cumin, Coriander, 1 tablespoon of the Flour and salt & pepper to taste and add to the Chickpea mixture. Mash the mixture together with the potato masher and then a spoon. Using your hands, scoop out a ball and form into a patty adding bits of flour to solidify. Repeat until the mixture is done — should make approximately 6-8 Falafels.

Heat the Canola Oil in your skillet on low and add the patties to cook for 4-5 minutes on each side or until golden and crispy. Serve hand-held, in a pita or with a little Green Goddess Dressing for dipping. Yum.

And the NOSH – Did Will eat it? He walked around with it for a while — kind of licking it to taste… no bites yet, but we are persistent!

We can only hope that Will should never be so serious.

FLOUR – 2 Cups
BAKING POWDER – 1 Tablespoon
SUGAR – 1 Teaspoon
KOSHER SALT – 1 Tablespoon Divided
SOY MILK – 3/4 Cup
DAIRY FREE MARGARINE – 1/2 Stick
ONION – 3 Tablespoons Diced
GARLIC SALT – 1/2 Teaspoon
OREGANO – 1/2 Teaspoon

You will need: Measuring tools; 1 Mixing Bowl; Wire Whisk; Spatula; Rolling Pin; Plastic Cups or Biscuit Cutter; Pie Plate; Knife for cutting & dicing – keep away from little hands

Preheat your oven to 375°

In your mixing bowl, combine Flour, Baking Powder, Sugar, one teaspoon of the Kosher salt and stir with the wire whisk. Slowly pour the Soy Milk into the mixture, stirring with the spatula until the dough comes together. The dough should not be super sticky. Lightly flour your work area and roll the dough out. Knead (or in Will’s case punch) the dough for about a minute or two until soft and then roll it with your rolling pin until it is approximately 1/4-1/2″ thick. Take your 1/2 stick of margarine and lightly grease the pie plate.

Using your plastic cup or biscuit cutter start to cut out rounds of the dough–We use a plastic cup because the dough is thick and dense and the cup allows us to apply more pressure. Once the rounds are complete, cut them into quarters and add them to the pie plate — a little crowding is okay… even though Will hates elevators.

Melt the Dairy Free Margarine and brush over the plated dough triangles. Add the Onion, Garlic Salt, Oregano and the remaining Kosher Salt and put’em in the oven for about 25-30 minutes or until a little golden.

And the NOSH – Did Will eat it? Yes. After I ate about 1/2 the plate he caught on that the lumps were something just shy of heaven… I kid you not.

WHOLE WHEAT FLOUR – 1 Cup
NUTRITIONAL YEAST – 1 Cup
SALT – 1 Teaspoon
BLACK PEPPER – 1 Teaspoon
DAIRY FREE MARGARINE – 1/4 Cup
WATER – 1 Cup
ALL PURPOSE FLOUR – Up to 2 Cups

You will need: Measuring tools; 1 Mixing Bowl; Wire Whisk; Spatula; Rolling Pin; Parchment Paper; Cookie Sheets; Cookie cutters

Preheat your oven to 350°. Combine all of the dried ingredients except for the All Purpose Flour in the mixing bowl and stir with the wire whisk. With the spatula, stir in the margarine until the batter starts to form into little chunks. Slowly add the water until the batter becomes sticky but pulls away from the bowl and spatula. If it seems too sticky, throw in pinches of the All Purpose Flour until it becomes more solid. Place the dough (in the bowl) into your freezer for a few minutes while you prepare your cookie sheets.

Parchment paper can be a pain in the youknowwhat, but it makes cleaning up much easier. Line each cookie sheet with the paper and then flour up your work area and start to roll out the dough until about 1/4″ thick. Using cookie cutters, cut out the crackers for baking. Add more All Purpose Flour if the dough is still sticky. Bake them for about 15 minutes for chewy (Will’s preference) and no more than 20 minutes for crunchy. Keep them in a plastic bag for a few days – after about a week they will most likely not be edible.

And the NOSH – Did Will eat it? Absolutely!