Being home on Long Island this week has its perks: Strong, black New York coffee (not being clever with the perk pun, but funny nonetheless); bagels; the fact that there are many vegans here; and finally, food always being created for and given to us by family. Soft, sandy beaches, salty air and heart-wrenchingly beautiful sunsets are a few of the fun benefits of growing up here and things we get to experience on a daily basis when visiting.

My inspiration for this column, my almost-four-year-old brother-in-law Kyle, is allergic to a plethora of food items. However, he has never let this get in the way of this stubbornly strong New York appetite for good food, fun and pure happiness. The kid should be an inspiration for things much greater than my silly column, but that is besides the fact….can you tell I love him?

Anyway, his parents are rock stars in the food prep department and have created many a unique item to help Kyle experience deliciousness despite his body’s reactions to many foods. My father-in-law created an amazing vegan butter recipe that peaked my interest. I tweaked it a bit, resulting in this delicious, low-cal treat that tastes enough like the real thing to get the non-veg-heads on board and has a bit of a kick to satisfy those bored with the typical vegan substitute for butter. Enjoy this on delicious toast or English muffins; or if you are so lucky to visit this incredible island I have had the immense pleasure of calling my home for 99% of my life, do yourself a favor and spread it on an allergen-free bagel. Happy Friday!

Kyle’s Allergen-Free Butter

¼ cup canned coconut milk (low fat organic if possible)

¼ cup unsweetened coconut milk

1 ¼ tbsp. Apple Cider Vinegar

½ tsp. sea salt

¾ cup organic coconut oil

2 tbsp. canola oil

1 tbsp. cocoa butter

1 1/2 tbsp sunflower lecithin*

1. Whisk together coconut milks, ACV, sea salt in a medium bowl and set aside (do not refrigerate)

2. Melt coconut oil (about 5-10 seconds in microwave) and let cool to room temperature, mix in canola oil, whisk in cocoa butter until somewhat smooth (will not be completely smooth or oily)

3. Add oil mixture and lecithin to the food processor and pulse about 5 times until mixed thoroughly, should have uniform texture

4. Add coconut milk mixture to the food processor and add sea salt, process on low for 10-15 seconds

5. Pour into small bowl and smooth top with a spoon, cover very tightly with plastic wrap and store in the refrigerator overnight or until “butter” is solid

6. Garnish with delicious spices, greens or seasonings or enjoy plain. Happy Friday!

*This ingredient was missing when the article was first published. Thanks to those who caught the mistake and we apologize for the error!

Also on Freedom Friday: Chocolate Coconut Granola Bars

Bright and Cheery Pasta Salad

Trio of Summery Salad Dressings

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Photo: Kate Coffey