What is it about…and my favorite appetizers {#Galactosemia #Newbornscreening #dairfree #recipes}

Lately I have been thinking quite a bit about my little blog, where it's headed, and well also its purpose. Let me back up a little - yeeeeeesss people please just let me do it ;) ~  this blog, albeit under its old name Galactosemia in PDX, has been in existence since 2008.  I started blogging - upon dissolution of Galactosemia Support Northwest -  to share our journey;  talk about what it is like to raise children with a rare metabolic disorder and dietary restrictions in a positive way; plus life in general.   At the time Alena was 4 years old and Mia Rose not quite 2 years old; you can say we have learned a lot along the way.

One of the biggest reasons why I want to share our story and life is to give hope to all those with babies newly diagnosed with Classic Galactosemia.  It will be okay - really, believe me.  At first one is not able to see the forest through all the trees but once one comes to grips with the disorder it will be okay.  Sure there are challenges along the road, but heck everyone faces those in one way or another.  Show me the parent that does not worry about their child.  Now why did I start all of this,  I need to take you back to the time when Alena was fighting for her life.  When we had no clue, no idea, had never heard of such a disorder as Classic Galactosemia.  I remember sitting at the computer the NICU at Emmanuel Hospital provided to the parents (remember this is 11 years ago) searching the internet, hoping to find pictures, and stories of parents raising children with Classic Galactosemia.  All I wanted to know is what is their life like and yes - selfishly - what do kids with this disorder look like, what do they do, what will life be like.  Really, we had no idea and the information we found only presented worst case scenario.  So I hope that my little blog can provide hope, give strength to those newly diagnosed, those affected by Classic Galactosemia, be positive, and happy.

In our journey I soon came to understand that our little family would not be what it is today without Newborn Screening and shared our story.  You can say that I am an advocate for newborn screening because - this is not just sappy talk - without it Alena would not have survived.  MiaRose is our second born, so we already knew that there is a 1:4 chance for her to also be affected.  So, yes my other purpose to raise awareness for newborn screening, share our story, those of others saved by newborn screening in hopes that you all will learn about this life saving test and share it. And yes, advocate that all countries - such as the UK - to include testing for Classic Galactosemia in their newborn screening; please read Jake & Owen's story

Now, rightfully so you may ask what on earth does any of this have to do with food?  I am here to read about fooooood….. Good question!  Those affected by Classic Galactosemia lack an enzyme to metabolize galactose (a long milk sugar) into glucose and as such is a toxin for the body.  The only treatment for this disorder is through diet = food.  In infancy babies canNOT be breastfed but need soy, or other galactosefree formula; thereafter it is through regular diet.  The diet has changed a lot over the years, but no worries I will not go into this here but since diet = food this is where the food piece comes in.  Yes,  I love to cook and it was a steep learning curve but here we are 11 years later and to me it is second nature.  So the other purpose is to share our recipes.  All are 100% (ga)lactose free, most are dairy free (not all since aged cheeses such as Emmenthal, Gruyere etc. are "safe"),  some vegetarian and some vegan.  So yes,  the majority of the blog is about food and I hope to share with you all delicious recipes in hopes that you like them as much as we do.

Okay - now I talked a lot so here are some of our favorite appetizers that you can still pull off for New Years Eve.  Thank you so much for reading.
Smoked Sockeye Salmon Salad
Pineapple Salsa
Pinenut stuffed dates
Fleischkuechle (Swabian Mini Meatballs}
Lemon Sorbet in Prosecco

Smoked Sockeye Salmon Salad {#dairyfree #recipe} and #IFBC part one

It has finally happened; yes it did…what?! Well, I finally attended my first ever blogger conference  the International Food Blogger Conference {IFBC} in Seattle.  The perfect opportunity as Seattle is only a short train ride away from Portland - so yes, no expensive air travel was required plus I got to hang out with my good friend Heather for a couple of days.  Yay ~ every year we {the family} visit Seattle right after Thanksgiving as Ron likes to run the Seattle 1/2 Marathon and we always stay at the Westin.  So I consider myself an expert Seattle tourist - yup that is right at least I did until then ;)  Had I ever been up to the Space Needle -> No!  Chilully Glass Museum -> No! Pike's Place Chowder -> No!…yes, the list goes on and on and finally I got to experience all those places because - I will be truthful - Heather made me do it.  Oh my - what have we been missing….more about that in another post.

Now back to the IFBC as one might expect there was an opening reception and this one was hosted by Bristol Bay Sustainable Salmon together with a couple other companies.  The featured dishes were all - as one might expect - salmon;  it was not just any type of salmon but Sockeye.  Out of all the different types of Pacific salmon {King/Chinook - Coho - Sockeye..} it is always Sockeye that I choose.  Sockeye with its deep orange-red color, its deep flavor, its smooth texture is amazing is - at least to me - the best.  Three different dishes all with Sockeye salmon and the one that stood out the most?  Smoked Sockeye Salmon Salad - I may have had more than a couple of servings…oh my so absolutely unbelievably amazingly delicious.  Delicate yet bold smoked Sockeye combined with onions, lime juice and a surprisingly mouthwatering punch from the flecks of jalapeño.  This was the one dish that stood out from the three.  Simple yet elegant.

So here {thank you Heather} is my version of the Smoked Sockeye Salmon Salad - I served it as an appetizer at small dinner party with a main dish of pasta Bolognese…it is impressive yet super easy to make

Smoked Sockeye Salmon Salad

• 1/3 lb smoked Sockeye salmon, skinned, cut into bite size pieces 
• 1 C Cherry tomatoes, quartered
• 1-1/2 Tbs seeded, minced jalapeño
• 1/2 C chopped red pepper
• 1/2 C chopped cilantro
• 1/4 C lime juice
• For garnish - > 1-1/2 C little dipper corn chips {more or less}

1. Combine all ingredients in a large bowl.  Cover with kitchen wrap, place in fridge and let rest for at least one hour before serving
2. Remove from the refrigerator 10 minutes or so before serving.  Arrange salmon salad in the middle of a large plate and garnish with chips around the platter.

Enjoy!

Savory Duck Hand Pies for #10DaysofTailgating {#dairyfree #recipe}

Disclaimer: Free products from the sponsors of this event have been received; all opinions are my own 

It's the weekend = party time; bring on the games and the parties to celebrate them.  Will you have a party at your house or be tailgating this weekend.  As far as I know there won't be tailgating in Oregon this weekend as the Oregon Ducks are off, and the Oregon Beaver are not playing at home.  Go Beavers!  Around here people in Portland you are either a Duck or a Beaver…well, I am fine with either team but think that these Savory Duck Hand pies are more a ducky meal to support the Oregon Ducks, but then again….I actually wanted to name these cute hand pies Oregon Duck Hand pies but you know these are so delicious and certainly just want to appeal to one team :)  For the picture I had planned to serve them on a bed of greed lettuce with a side of pineapple salsa ~ you know, green and yellow…well, that did not happen either…

But here take a look at these delicious little hand pies….

Ground duck, sweet and tangy Cherry Chipotle Not Ketchup, ginger, garlic, sesame, carrots and scallions wrapped into flakey dough that is baked to perfection…

Oh, yes…these are absolutely 100% delicious no matter your favorite team; it's crust and perfectly seasoned tasty meat.  Plus it comes together easily - I did not say super quick, but easy.  With a few exceptions i.e. puff pastry I always like to make my own dough, to me it is just like magic when the flour combines with the "butter", water and turns into dough.  That's me - but you can take a shortcut and use puff pastry sheets instead.  

These are Ducky Hand Pies and let me just tell you that Ron was absolutely thrilled.  He absolutely loves duck and this - yes another first - was the first time I have ever cooked duck.  It was perfect with the duck meat but if you do not have duck handy, a beef, pork or a combination of both would work as well.  

Savory Duck Hand Pies

Dough

• 1 C flour
• 1/2 Tbl
•    5 Tbl Earth Balance, or other vegan margarine cut into pieces
• 1/4 C cold water

1. In a large bowl combine flour, salt, and margarine. Mix together - by hand - until the entire mixture is crumbly 
2. Add cold water at once and quickly - I use a scraper and/or my hands - put ingredients together until the ingredients come together into a dough {do not knead}
3. Place the piece of dough into kitchen wrap and cool for at least 1/2 hour before using

Filling

• 1 Tbs Canola Oil
• 1 Tbs Sesame Seeds
• 2 Tbs minced garlic
• 1 Tbs ground ginger
• 1 carrot, cleaned, julienned
• 1 lb. ground duck -> Maple Leaf Farms
• 4 Tbs Cherry Chipotle Not Ketchup 
• pinch of salt
• 1/2 C scallions

1. Heat canola oil and when hot add sesame seeds; sauté until sesame seeds turn slightly golden
2. Add garlic, ginger, and carrots.  Sauté until fragrant and carrots turn bright orange in color
3. Add ground duck to the vegetables.  Sauté until duck is crumbly and all the way cooked through.
4. Stir in Cherry Chipotle Not Ketchup along with a pinch of salt and sauté for another couple of minutes
5. Add scallions and adjust salt if needed

Finishing and baking

• 1 egg yolk beaten plus 1 Tbs water

**** Preheat oven to 425F and line one or two cookie sheets with parchment paper ****

1. Cover your work space with some flour and place cold dough onto it
2. Roll dough out very thinly
3. Cut dough into even squares
4. Place filling onto the middle of each square then fold up the edges 
5. Place each package onto the prepared baking sheet 
6. Brush egg onto each package
7. Bake for about 20 minutes or until golden

Enjoy warm or cold!

For more inspiration take a look at what the other bloggers are bringing to the party today…

Here's what everyone brought to the table today...

Starters

Chicken Bacon RanchTaquitos by Things I Make (for Dinner)

Cherry Chipotle Glazed Wings by A Day in the Life on the Farm

Firewired Pancetta-Wrapped Seafood by Culinary Adventures with Camilla

Mains
Maize and Blue Chicken Salad by Sew You Think You Can Cook

Savory Duck Handpies by The Not So Cheesy Kitchen

Slow Cooker Smoky Date Barbecue Chicken Sandwiches by A Kitchen Hoor’s Adventures

Smokey Red Lentil Chili by Debbi Does Dinner Healthy

Thai Beef Skewers by The Pajama Chef

Sips

Apple Cherry Spice Cocktail by CafeTerraBlog

Dips

Kicked up Spinach Dip by Miss Laura’s Kitchen

Pizza Dip by Making Miracles

Sweets
Peanut Butter & Chocolate Hard Pretzels by The Spiffy Cookie

To enter to win one of 14 amazing prizes during our giveaway, see a complete list of participants, and
check out all of our sponsors, please visit my #10DaysofTailgate Kick-off Post!

Pineapple Salsa for #10DaysofTailgate

Disclaimer: Free products from the sponsors of this event have been received; all opinions are my own 

And here it is my first - okay novice - post for the #10DaysofTailgating event. Are you ready for the party?

I am bringing fresh Pineapple Salsa for the event; sweet pineapple combined with cilantro and red onions meets the delectable Carrot Karma Hot Sauce. The sweet flavors of pineapple melt together with some nice heat that are cut by the hints of lime.    Oh yes it is so good…well, that is as long as you like fresh pineapple.

Here take a look at my friend Gail volunteering to sample the pineapple salsa in   appropriate tailgating gear….

Fresh Pineapple Salsa {easily doubled}
   1  C finely chopped fresh pineapple
1/4  C finely diced red onion
   1  tsp finely diced and cleaned jalapeño {or more if you like spice}
   2  TB freshly chopped cilantro
1-1/2 TB Carrot Karma Hot Sauce
Salt to taste

1. Gently combine all of the ingredients
2. Make at least 30 minutes ahead of time - adjust salt and hot sauce before serving

Have fun and now check out all the other amazing Tailgate food

Starters

• Loaded Baked Nacho Supreme by Cheese Curd In Paradise
• Baked Blueberry Pork Egg Rolls by The Pajama Chef
• Gazpacho Shooters with Spicy Shrimp by OnTheMove-In the Galley
• Slow Cooker Buffalo Chicken Meatball Sliders with BlueCheese Aioli by A Kitchen Hoor’s Adventure

Dips

• Soft Pretzels and Buffalo Cheese Dip by Things I Make (for Dinner)
• Cheesy Bean Dip by Making Miracles
• Garden Fresh Salsa by Eliot’s Eats
• Pineapple Salsa by The Not So Cheesy Kitchen
• Devilish 7-Layer Dip by Miss Laura’s Kitchen

Sips

• War Eagle Sangria by Sew You Think You Can Cook
• Spicy Strawberry Bourbon Shooters by CafeTerraBlog
• Iowa Sunrise by From Gate to Plate

Sides

• Deviled Egg Potato Salad by Cooking In Stilettos

Mains

• El Diablo’d Lamb Lollipops by Culinary Adventures with Camilla
• Ginger Chicken Kabobs by Summer Scraps
• Chili by A Day in the Life on the Farm
• Spiced Fig and Garlic Chicken Wings by girlichef
• Baked Mac and Cheese with Bacon Pretzel Topping by Debbi Does Dinner Healthy
• Asian Duck Sliders by Curious Cuisiniere
• Pineapple Chile Lime Wings by The Girl In The Little Red Kitchen
• Slow Cooker Pulled Pork Sandwiches by Love and Confections

Sweets

• Peanut Butter Pretzel Brownies by The Spiffy Cookie

To enter to win one of 14 amazing prizes during our giveaway, see a complete list of participants, and check out all of our sponsors, please visit my #10DaysofTailgate Kick-off Post!

Parmigiano Crisps for #SundaySupper Super Eats #GameDay

Will you be watching the big game today - at your house, or going to a party?  All around America people are having parties - celebrating the biggest Football game of the year with parties and the  #SundaySupper team is having a virtual party.  Yes, that is right!

The #SundaySupper party today is hosed by Heather over at Hezzi-D's Books and Cooks.  Thank you for hosting the big party!

Today I bring Parmigiano Crisps - these are delicious with a zing of Parmigiano Reggiano plus they are so easy.  Yes, you can still make them now for the party later today...you can make them more cookie like as I did, or crispy by cutting them thin.  Let me just tell you that Mia Rose also most ate the entire batch in one sitting.  So it is a good thing that this recipe is easy doubled, tripled....

Parmigiano Crisps

• 3/4 C flour
• 1/2 tsp baking powder
• 1/2 tsp sugar
• pinch of salt
•  4 Tb Earth Balance Vegan "butter" (or margarine/butter of your choice) cut into pieces
• 1 C grated Parmigiano Reggiano
• 1/3 C Almond milk (or milk of your choice)

1. In a mixing bowl combine flour, baking powder, sugar, and salt.
2. Add "butter" to the dry ingredients and combine until it is crumbly {I use my hands) then
3. Add Parmigiano with "milk" and fold it into a smooth dough.  Be careful not to knead it.
4. Place dough on your work surface and form it into a long roll, about an 1" thick.  Wrap it the dough roll into foil and set at a cool spot or fridge for at least 30 minutes
5. When ready to bake the crisps - Preheat oven to 350F
6. Prepare a baking sheet with parchment paper
7. Take the dough roll out of the fridge, unwrap and cut it into thin slices
8. Place the crisps on the baking sheet and bake for about 10 minutes once the oven is preheated.
9. Repeat until all of dough is used up.

You can make the Parmigiano Crisps a couple days ahead and place them in a cookie tin.

Now,  take a look what the other #SundaySupper contributors are bringing to the party...

Make sure you check out all the Game Day deliciousness we are sharing this Sunday!

Game Day Appetizers:

• Honey Mustard Pretzel Crunch from Shockingly Delicious
• Salt and Vinegar Wings  from Casa de Crews
• Saucy Wings and Thighs from Hot Momma's Kitchen Chaos
• Macaroni and Cheese Spring Rolls from Jane's Adventures in Dinner
• Steak Rolls from Cravings of a Lunatic
• Alpine Sliders from Manu's Menu 
• Hellfire Wings from Yours and Mine Are Ours 
• Easy Nacho Bar from Momma's Meals
• Jalapeno Popper Taquitos from Curious Cuisiniere 
• Skinny Game Day Guacamole Potato Skins from Daily Dish Recipes 
• Buffalo Chicken Lasagna Cups from Alida's Kitchen 
• Spinach-Stuffed Jalapeno Poppers from La Cocina de Leslie 
• BBQ Veggie Mini Burgers from Happy Baking Days 
• Spicy Roasted Corn Shrimp Dip from Food Lust People Love 
• Honey-Sriracha Pigs in a Blanket from Hip Foodie Mom 
• Beer Cheese Fondue from Melanie Makes 
• Cheesy Artichoke and Garlic Bread from La Bella Vita Cucina 
• Whole Wheat Pepperoni Pizza Bites from Meal Planning Magic 
• Personal Chili Pots from MealDiva 
• Italian Spring Rolls from Noshing with The Nolands 
• Mexican Meatballs with Queso Blanco from Cooking on the Ranch 
• Parmigiano Crisps from The Not So Cheesy Kitchen 
• Buffalo Chicken Potstickers from Peanut Butter and Peppers 
• Mediterranean Nachos from The Little Ferraro Kitchen 
• Chinese Barbecue Wings from girlichef 
• Mini Veggie Quesadillas from Cindy's Recipes and Writings 
• Roasted Tomato Hummus from The Wimpy Vegetarian 
• Cashew Baba Ghanoush : Roasted Eggplant Dip from Sue's Nutrition Buzz 
• Buffalo Chicken Wing Dip Potato Skins from Family Foodie
• Lemon Bay Pan Roasted Shrimp from A Kitchen Hoor's Adventure
• Honey Sesame Seed Crackers from Kudos Kitchen By Renee

Game Day Entrees:

• Super Sloppy Joes from The Foodie Army Wife  
• Buffalo Chicken Chili from Hezzi-D's Books and Cooks 
• Mini Meatball and Mozzarella Sandwiches from Cookin' Mimi 
• Super Bowl Bento from Ninja Baking 
• Vegetarian "Chorizo" and Black Bean Chili from Foxes Love Lemons 
• Twice Baked Chili Cheese Potatoes from Neighborfood 
• Barbecue Chicken Sloppy Sandwiches from Cupcakes & Kale Chips 
• Easy Vegetarian Chili from Delaware Girl Eats 
• Game Day Chili from Bobbi's Kozy Kitchen 
• Dr. Pepper Turkey Chili from The Texan New Yorker

Game Day Desserts:

• Heavenly Hash Cookies from The Foodie Patootie 
• Cookie Dough Billionaire Bars from That Skinny Chick Can Bake 
• Chocolate Streusel Bars from Magnolia Days 
• Coffee Chocolate Swirl Cheesecake Squares from Desserts Required 
• Microwave Caramel Popcorn from Pies and Plots 
• Mini Coconut Cups from Basic N Delicious 
• Triple Chocolate S'mores Brownies from Take A Bite Out of Boca
• Cracker Jack Candy from What Smells So Good?

Join the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Pinenut stuffed Dates for #SundaySupper

It is Sunday and you know what that means, right? It is time for another great #SundaySupper event.  This week's theme is April Showers, you know the great American tradition  from Bridal Showers to Baby Showers. I have become familiar with these lovely traditions after leaving Germany and had not known about them before...At a baby shower there are usually fun games, the mom-to-be is "showered" with presents and there is always delicious food.  At bridal showers the soon to be married couple gets "showered" with presents, there are games, and also delicious food.  It is a really lovely tradition.  So, for today's #SundaySupper we are holding a virtual shower with lots and lots of delicious dishes. Our host this week is the lovely Brandie the writer behind Home Cooking Memories.

My dish for the virtual table are Pinenut Stuffed Dates wrapped in Bacon; Dates wrapped in Bacon is great finger food - sweet yet salty at the same time.

Pinenut stuffed Dates

• 16 large pitted dates 
•   8 slices of cured bacon
•   5 Tb pinenuts
•  2-1/2 Tb Tofutti Better than Cream Cheese {dairy free "cream cheese"}
•  zest of 1/2 untreated lemon
•  pinch of salt
•  16 toothpicks

*** Preheat oven to 400 F***

1. In a pan toast the pinenuts until fragrant. Remove immediately from the heat and them them cool down.  When cool enough to handle,
2. chop pinenuts in a kitchen chopper, and when coarsely chopped add the "cream cheese" together with the lemon zest and a pinch of salt. Blend together and set aside
3. Carefully cut a pocket into each date,
4. using a teaspoon carefully stuff each date with the pinenut "cream cheese" mixture.
5. Cut each bacon slice in half, and wrap a half around each date, securing with a toothpick
6. Place the bacon wrapped stuffed dates on a baking sheet lined with parchment paper
7. Bake for 20-25 minutes

Enjoy!!!

Now, take a look at all the other amazing dishes...

Starters, Appetizers & Snacks

• Pesto Tortilla Pinwheels from Home Cooking Memories
• Honey Pecan Baked Brie from Supper for a Steal
• Pinenut stuffed Dates from The Not So Cheesy Kitchen
• Glazed Pecans from Mama’s Blissful Bites
• Bloody Mary Shrimp Cocktail from A Stack of Dishes
• Mini Curry Chicken Salad Phyllo Cups from The Weekend Gourmet
• Mushroom and Feta Bites from Small Wallet, Big Appetite
• Antipasti Bites from Blueberries And Blessings
• Spinach Dip in a Pumpernickel Bowl from The Foodie Patootie
• Parmesan and Mushroom Focaccia from Basic N Delicious

Soups, Salads & Sandwiches

• London Ritz’s Tea Sandwiches from My Cute Bride
• Mini Shrimp & Egg Salad Sandwiches from The ROXX Box
• Broccoli Bacon Salad from Country Girl In The Village
• Chicken Salad on Endive from Magnolia Days
• Creamy Asparagus Soup Shooters with Shrimp from Gourmet Drizzles
• Alphabet Soup from Cindy’s Recipes and Writings

Main Dishes

• Savory Cheesy Kale Tart with Chiles from Shockingly Delicious
• Penne Ala Vodka from I Run For Wine
• Easy Baked Ziti from Momma’s Meals
• French Country Flat Pie from Webicurean
• Crustless Spinach Quiche from Family Foodie

Cakes

• Vanilla Cake with White Chocolate Buttercream from That Skinny Chick Can Bake
• Strawberry Shortcake Push Pops from Hezzi-D’s Books and Cooks
• Mini Vanilla Bean Cupcakes with Vanilla Buttercream Frosting from Damn Delicious
• Coconut Rum Cake from The Foodie Army Wife
• No Bake Lemon Cheesecakes Shots {Two Ways} from Cravings of a Lunatic
• Japanese Wedding Cupcakes from NinjaBaking.com
• Baby Blue Cake Pops from Neighborfood
• Strawberry Buttermilk Scones from Vintage Kitchen

Cookies, Brownies & Dessert Bars

• Lemon Sandwich Cookies with Pink Lemon Curd from The Girl In The Little Red Kitchen
• Chocolate Covered Mcaroons from Gotta Get Baked
• Pastel Pizzelles from Growing Up Gabel
• Chocolate-Balsamic Macaroons from Foxes Love Lemons
• Raspberry Lemonade Thumbprint Cookies from In The Kitchen With KP
• Baklava Crisps from Kudos Kitchen by Renee
• Healthy Chocolate Bars with Fruit, Nuts & Coconut from Sue’s Nutrition Buzz
• Fudgy Carob Brownies from Pies and Plots
• Pistachio Biscotti from Curious Cuisiniere

Sweet Treats

• Shortbread Maple Cream Freezer Tart from A Beautiful Bite
• Espresso Panna Cotta from Crazy Foodie Stunts
• Bite-Size Pecan Tarts from Juanita’s Cocina
• Brigadeiros from Food Lust People Love
• Rosewater Raspberry Meringues from girlichef

Drink Recipes

• Slushy Mango Mojito from The Urban Mrs.
• Pretty in Pink Punch from Noshing With The Nolands
• Pink Lemonade from Peanut Butter and Peppers

Join the #SundaySupper conversation on Twitter Sunday! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat, or join us by TweatChat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos. Coming to Orlando July 19-21, the first annual Food and Wine Conference sponsored by #SundaySupper.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement

Vegan Caprese Salad for #SundaySupper

Labor Day - Summer is just about over...oh, I am so sad but here is the good thing tomatoes are at their peak here in Oregon.  Lovely, delicious, ripe, juicy heirloom tomatoes. So, so good - and they are just perfect right now.  What am I talking about...okay so this is the very first time, that I am participating in the weekly #SundaySupper around the family table.  The theme for this weekend is Labor Day Cookout and I am bringing Vegan Caprese Salad to the cookout.

If there is a food I miss in our daily life without galactose it is Caprese Salad.  {Just in case you do not know this,  both my kids have a rare metabolic disorder called "Classic Galactosemia". This means that  neither of them can metabolize galactose, which is a long milk sugar.}  Fresh Mozzarella used in Caprese Salad is completely out of the picture, well at least until I thought of this. Yes, why not use tofu? Worth a try, right? And voila...it turned out perfect; flavors, texture, and all!  Perfect to go along the cookout plus it is so easy to make.

Easy, delicious, and absolutely dairy free :)

8 oz. of firm tofu, pressed
1-2 tsp of Italian herbs
1-2 T of Olive Oil
2-3 large to medium heirloom tomatoes
handful of basil
Extra Virgin Olive Oil
Balsamic Reduction {optional}
salt, and pepper to taste

1. Pat the tofu with 1-2 tsp {or more} of Italian herbs, and sprinkle with salt
2. Cut tofu into about 1/4" thick, and 1" long pieces
3. Heat Olive Oil in pan {I use a cast iron pan} - add tofu, turning frequently until tofu
    turns golden
4. While tofu is in the pan, cut the tomatoes into 1/4" thick slices.
5. Once tofu is ready, and cooled off a little assemble the Caprese Salad by layering:
    - Slice of tomato, a basil leaf, tofu, repeat....
6. Sprinkle with salt, and pepper.  Drizzle with a good amount of Extra Virgin Olive Oil.
7. Cover and let the flavors absorb at room temperature for at least one hour before serving
8. Before serving you can add chopped fresh basil, adjust salt as well as pepper and drizzle with
    balsamic reduction

Serve with crusty bread!

Tofu in the pan

Vegan Caprese Salad - right after "assembly"

Vegan Caprese Salad - ready to be served

Now before you go out and enjoy your Labor Day Cookout be sure to check out what the other #SundaySupper participants are bringing to the cookout

Labor Day Cookout Recipes:

Starters & Snacks

• Lobster Salad with Avocado, Corn and Tomatoes by The Girl in the Little Red Kitchen
• Grilled Vegetable Spread by Magnolia Days
• Toast Topper #8: Tomato Confit for #SundaySupper by Yummy Smells
• Honey BBQ Wings and Cool Ranch by Big Bears Wife
• Finger Lickin’ Chicken Drumettes by Noshing with the Nolands 

Main Dishes

• Baked Shrimp and Pasta Caprese by Mama’s Blissful Bites
• Korean chili by Crispy Bits & Burnt Ends
• Newfangled Cowtown White Chicken Chili by Shockingly Delicious
• Strawberry BBQ Pulled Pork Sandwiches by The Weekend Gourmet
• Spicy Seoulful Pulled Pork Sandwiches by Kimchi Mom
• Smoked Pork Butt (A How-To) from Juanita’s Cocina
• Soy Glazed Chicken Thighs by The Messy Baker Blog
• Stuffed Green Chili con Queso Cheeseburger Sliders by Damn Delicious
• Adana kebab by Small Wallet, Big Appetite
• Portabello Paninis by The Hand That Rocks the Ladle
• Bloody Mary Skirt Steak by From Fast Food to Fresh Food
• Tuna and Roasted Pepper Packets by Cindy’s Recipes & Writings
• Mint Marinated Beef Kabobs with Garlic Sauce by Sustainable Dad
• Creamy Latin Style Pasta by Bobbi’s Kozy Kitchen
• Spicy Portuguese Style Sliders by Daily Dish Recipes
• Aromatic Glazed Salmon by Happy Baking Days
• Pork sliders by Basic ‘N Delicious
• Foil Packet Chicken by In the Kitchen with Audrey

Salads & Sides

• Mom’s Savory Pork’n’Beans by Webicurean
• Ranch Potato Salad by My Catholic Kitchen
• Gluten Free Penne hot salad with basil, asparagus, cherry tomatoes fresh mozzarella and chicken with a mustard vineagarete for #SundaySupper by Cooking Underwriter
• Southern Surprise Potato Salad by Granny’s Down Home Southern Cooking
• #SundaySupper Marinated Ginger Chicken & Spinach Salad by Kwistin’s Favorites
• Roasted Potato & Corn Salad w/ Bacon by GirliChef
• Vegan Caprese Salad by Galactosemia in PDX
• Picnic Friendly Grilled Vegetable Salad by Mama Mommy Mom
• Smokin Hot Caribbean Spiced Corn-On-The-Cob by Sue’s Nutrition Buzz
• Potato salad with Stilton and bacon by Tora’s Real Food
• Tomato Feta Orzo Salad by Family Foodie 

Drinks

• Frozen Sangria by Supper For a Steal
• Persian mint & cucumber cooler (sekanjabeen) by Family Spice

Desserts

• lightened lemon pound cake by The Meltaways
• Root Beer Float Cupcakes by Chocolate Moosey
• Strawberry Cream Squares by Dinners, Dishes and Desserts
• Fresh Mango Pie by La Cocina De Leslie
• Brown Butter M&M Cookies by That Skinny Chick Can Bake
• Gluten Free Lemon Blondies by No One Likes Crumbley Cookies
• Blueberry Lemon Cream Cheese Coffee Cake by Baker Street
• Strawberry Pie + White Sangria by Vintage Kitchen Notes
• Grilled Banana Splits by Diabetic Foodie
• Easy Desserts: Frozen Chocolate Bananas by Home Cooking Memories 
• Ice Cream Sandwich Cake by Comfy Cuisine
• Blueberry Lemon Whoopie Pies for a Holiday Cookout #SundaySupper by In the Kitchen with KP

Wine Pairings

• Labor Day Cookout Food And Wine Pairings by ENOFYLZ

Oh, and can also join today's #SundaySupper cookout for a Twitter chat at 7 p.m. EST, by following the #SundaySupper hashtag, or you can also follow through TweetChat.