Friday, January 29, 2010

GLUTEN FREE AND VEGAN: CRUNCHY OAT CRACKERS

Here's a great snack you can whip up on a moment's notice!

Ingredients

2 cups certified gluten free oats

2 tsp salt

1/8 tsp baking soda

3T oil

2-4 oz hot water

Instructions:

Heat oven to 350 degrees.

Grind the oatmeal in a food processor. Grind a cup of the processed oatmeal in a coffee grinder. Whisk both together, with salt and baking soda. In a large bowl, whisk oil and 2 oz water and slowly add oatmeal. Add more water if needed for dough to form a ball.

Place parchment paper on cookie sheets, and half of the ball of dough on each sheet. Roll out to approximately 1/8 inch thick, and score with pizza cutter or sharp knife. Bake for approximaely 20 minutes, or until browned. Makes approximately 8 dozen crackers, depending on thickness.

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Tuesday, January 26, 2010

GLUTEN FREE AND VEGAN: THE ULTIMATE UNCHEESE COOKBOOK


if you're not a vegan but have always been curious to try this dairy-free and egg-free version of vegetarianism, The Ultimate Uncheese Cookbook, written by Jo Stepaniak and published by BPC would be one place to start, since cheese is often the item many people think they will miss by going vegan. This book has recipes for everything from cheese soups, to sauces and spreads and even a grated cheese substitute. It's a truly in-depth look at making healthy no-cholesterol alternatives to the saturated-fat-laden so many of us are addicted to. A great reference book for the health-conscious cook.


Here's one of the book's recipes, Amazing Mac 'N Cheez Sauce




1/2 cup flour (any kind; your choice)

1/2 cup nutritional yeast flakes

1 teaspoon salt

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon hot or sweet paprika

2 cups water or plain nondairy milk

1/4 cup olive oil

1/2 teaspoon prepared mustard,(any kind; your choice)




Combine flour, yeast flakes, salt, onion powder, garlic powder and paprika in medium saucepan. Gradually whisk in water or milk, olive oil and mustard. Cook over medium heat, stirring almost constantly with a wire whisk until bubbly, thick and smooth.


I liked this sauce over vegetables. The texture was perfect and the taste subtle and pleasing. Next time will double the mustard, since to me, as a cheese-eater, it was more of a spiced cream sauce than a cheese sauce, but very good, just the same! (I used rice flour, soymilk, country style dijon mustard  and smoked sweet paprika for my choices.)




This recipe is reprinted with permission of the publisher, Book Publishing Company, who generously provided the cookbook.  


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Monday, January 25, 2010

GLUTEN FREE FRENCH DESSERTS AND BAKED GOODS BY VALERIE CUPILLARD

This is a beautiful book, with exceptional photographyby Philippe Barret and Myriam Gauthier-Moreau that inspires the reader to try these lovely recipes by Valerie Cupillard. Typically, the ingredient list is much shorter than those in American gluten-free cookbooks, and if the recipe tested below, Almond Cake a L'Orange, is any example, the results are spectacular with very little effort required. This almond cake would be reminiscent, for an American audience, at least, of the traditional citrus pound cake, and it is a pleasure to be able to whip up such a delicious dessert or snack so quickly--even non-gluten-free friends will agree! 

Ingredients:

1/2 c vegetable margarine

1/2 c raw cane sugar

1/2 c finely ground blanched almonds

6 drops vanilla extract

3 eggs

3/4 c rice flour

1 tsp baking powder

1 T orange zest


Instructions:


Melt the margarine in a medium pan over low heat. Remove from heat and stir in sugar, finely ground almonds, and vanilla extract. Mix in the eggs, one at a time. Then mix in the rice flour, baking powder and orange zest.

Pour into an oiled bread pan and bake at 400 degrees Fahrenheit for 10 minutes. Raise the heat to 425 degrees and bake for 15 to 20 minutes longer. This cake batter tends to brown very quickly, so you may need to protect it during baking. 



Notes: This recipe will work with the following adjustments: regular white sugar for raw cane sugar; 1 tsp vanilla extract, 1 tsp orange zest and 2 tsp lemon extract, instead of flavorings listed. For the almonds, use blanched almond flour. Unblanched will probably not work. Honeyville is a good source for blanched. There are others online, too. Kalustyan at 28th & Lexington in NYC carries both rice flour and almond flour. They also have an online store. You might want to substitute melted butter for the margarine to give the cake more of that old-fashiioned pound cake flavor.


Recipe reprinted with permission of The Book Publishing Company,  


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Friday, January 15, 2010

GLUTEN-FREE VEGETARIAN FIESTA CASSEROLE



Makes one 9X9" casserole: four main dish servings, eight sides

Heat oven to 325 degrees


Ingredients:

3 cups shredded cabbage
2 cloves garlic
1 28 oz can whole tomatoes
1 red or yellow or green pepper, cut in 1/2" squares
1 large onion, diced fine
2t olive oil
2 tsp cumin
1t epazote or oregano
1tsp salt
1/2 tsp pepper
1/4 c sliced green olives
40z pepper jack cheese, processed (to small bits) with two cups tortilla chips

Instructions:

Saute onion garlic and pepper in oil. 

Break up tomatoes with your hands in large bowl.

Add onion and pepper to tomatoes

Start with tomato pepper mix layer

Next layer is cabbage and olives

Last is cheese and chips

Repeat until casserole is filled 

End with cheese and chips

Bake for one hour.


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Thursday, January 14, 2010

GLUTEN-FREE VEGETARIAN BORLOTTI BURGER


This burger's got the traditional flavors of Italy running through it, which makes sense, since another name the Borlotti bean is known by, as well as cranberry bean is the Roman bean. Buon appetito!

Makes 9 Burgers

2 cups borlotti beans (Do not overcook.)

1 cup diced onion

3T minced garlic

2T olive oil

1/2 cup roughly chopped and toasted cashews

3 oz fat free milk

1 egg

1T dried oregano

1T dried basil

1T dried parsley

2 tsp thyme

1 tsp dried rosemary

1/2 tsp pepper

1 tsp salt

1T gluten free vegetarian Worcestershire sauce

1T tamarind paste

2T crushed tomatoes

1/4 tsp pepper

1/2 soy flour

oil for frying

Saute onions and garlic in 1T of the olive oil.Process beans and nuts until grainy (see below). Mix eggs, milk,flavorings, olive oil, onion/garlic. Slowly add flour, beating as you go. Add bean/nut mix and combine well. Heat 1/2" canola oil in large pan on medium heat. Use scant 1/3 cup of batter per burger. Drain on paper towels or brown paper bags. Serving suggestion: serve on whole grain gluten free bun accompanied by a serving of Fiesta Casserole .

Tuesday, January 12, 2010

GLUTEN FREE WHOLE GRAIN HAMBURGER BUN

In addition to being delicious, benefits of this gluten-free whole grain bun include higher levels of protein and fiber than most. Best of all, it does not have that sweet-roll taste all too common in gluten-free hamburger buns. In fact, this bun (shown in the slide show below, cloaking a borlotti beanburger and beside a serving of fiesta casserole) has nothing to apologize for!

Ingredients:

2T yeast

1 1/2 T sugar

1 1/2 c water, 110 degrees (lukewarm)

1c cornstarch

1 1/2c sorghum flour

1/2c teff flour

1T xanthan gum

2 tsp salt

2T olive oil

1 tsp vinegar

3 egg whites

1/4c sesame seed

Instructions:

Heat oven to 350 degrees.Mix sugar, water and yeast in small bowl. Mix salt, xanthan gum, flours on low, in mixer. When yeast mixture is foamy, add to flours. Mix egg whites, oil and vinegar in medium bowl. Add to mixer bowl. Mix on high for 4 minutes. Oil tart pans. Dust with cornmeal. Ladle batter into pans. Spray buns with cooking spray. 

 

 

With cool, wet spatula, smooth tops of buns. Cover and let rise to double in warm place. (Top of stove as oven heats.) Sprinkle with sesame or poppy seeds. Bake until internal temperature is 200 degrees, about 30 minutes. Makes approximately 12 buns, depending on size of tart pan (these were four inches in diameter).




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Monday, January 11, 2010

GLUTEN FREE AREPA AREPA IN BROOKLYN NYC

Pictured above are Dublin Salas and Giovanni Palacios, the talented and hospitable owners of Arepa Arepa, who've created a haven for New York City gluten-free diners in Williamsburg, Brooklyn. The restaurant is less than a year old, yet has already garnered some impressive reviews (see Time Out), as well it should, since, in addition providing healthy food at fair prices, because both Giovanni and Dublin are musicians as well as restauranteurs, a Sunday brunch might include music, too (see Facebook). 


As for the focus of this restaurant, the versatile South American corn cake called the arepa has ALWAYS been gluten-free since it has always been made of corn. Native to the Andean regions of Venezuela and Colombia, its popularity has spread through Latin America, and when you see the variety of arepas at Arepa Arepa, you will understand why. The menu of has choices for the the gluten-free vegetarian, pescatarian or carnivore, so you can invite friends of any dining persuasion. In fact, if you order the lunch/brunch special, you might be tempted to bring the whole gang: $10 for an arepa, soup and dessert! (Or think of Arepa Arepa for your next event, as they do catering as well.)


Start with one of the soups. I've had several, and each was subtley-spiced and delicious.




Just when you think you might have to do without, dessert appears, as tasty and gluten-free as the rest of your wonderful meal. Sweet fried plantains, coated in honey and dusted with queso fresco. Extraordinary!

160 HAVEMEYER ST (S2ND & S3RD) 718 388 5797 FREE DELIVERY 

AREPA AREPA menu
AREPA AREPA on Facebook
AREPA AREPA yelp.com review
AREPA AREPA Time Out review
AREPA AREAPA Zagat reviews

NOTE: SADLY, THIS RESTAURANT HAS CLOSED

Friday, January 8, 2010

GLUTEN FREE VEGETARIAN INGREDIENT OF THE DAY: ALMOND FLOUR

Almond flour is one of the most versatile and healthy of the gluten-free flours, high in protein and low in carbohydrates. Here it's used with ground certified gluten-free oats to make a cracker you can easily customize to your own taste. These photos show the cracker sprinkled with large-crystal sea salt, but it also works well with sesame seeds or any number of toppings you might want to add (caraway, oregano, garlic powder, etc).

Ingredients:

1c almond flour
1c certified gluten free oats
2 egg whites
1 tsp salt
1 T caraway seeds
2 tsp coarse sea salt


Instructions:

Grind oats in food processor. Grind half of those ground oats in coffee grinder. Mix all of oats with almond flour, salt and caraway seeds. Beat egg whites till bubbly and slowly mix with dry ingredients until a ball is formed. Divide in four parts. Flatten one ball on a sheet of parchment, then cover with a second sheet. Roll out until as thin as preferred (I like 1/16-1/8 thick). Remove top parchment paper and place on baking sheet. Score with pizza cutter. (For round crackers, flatten marble-sized balls.)Sprinkle with 1/4 of coarse sea salt. Repeat for rest of dough.  Bake at 325 degrees until lightly browned, approximately 15 minutes depending on thickness of dough.