Sunday, October 21, 2012

OLD FAVE: GLUTEN FREE VEGETARIAN CHESTNUT KABOCHA SOUP

This gluten free soup is as earthy and comforting as it looks. Not flashy, very flexible (check your refrigerator for variations on the theme) and altogether satisfying.

Ingredients:

Makes approximately 6 cups of soup

cooking spray
1 T toasted sesame oil
1 1/2 c diced onion
2 tsp cumin
1 tsp coriander
1/2 tsp cinnamon
1 1/2 c sliced shiitake mushrooms
1 c chopped cooked chestnuts
4 oz cooked lentils
2 c cubed kabocha squash
6 cups vegetable bouillon
salt and pepper to taste

Shitake Gravy

Ingredients: 2 T olive oil 1 1/2 tsp toasted sesame oil 1 1/2 tsp fresh thyme 1/4 c brown rice flour 2 oz shiitake mushrooms, 1 small onion, minced 1 c vegetable broth 1 tsp soy sauce salt and pepper to taste Instructions: Grind brown rice flour in coffee grinder until powdery. Clean mushrooms and cut into very fine slices. Mince thyme. Saute onion, mushrooms and thyme in oils until onion is translucent. Add flour, a bit at a time, stirring constantly. When all is a light golden color, begin slowly adding broth, stirring until desired thickness.

Instructions:

Spray soup pot with cooking spray. Over low heat, add onions, spices and sesame oil. When onion is translucent, add squash, mushrooms and lentils, and coat well with spices. Add vegetable bouillon. Bring to a boil and simmer until squash is done. Using a stick blender, or blending in batches in a standard blender, blend until smooth. Add a cup of soup to bowl of shiitake gravy, and then add back into soup. Cook until thickened. Sprinkled with roughly ground cumin seeds, or cumin powder. Serve with toasted slices of onion cocktail bread.

Note: if you have not made the shiitake gravy, the soup can be thickened with cornstarch or arrowroot. Add 2 tsp dried thyme and 1 tsp of sesame oil if thickened in this way.

Thursday, October 11, 2012

GLUTEN-FREE VEGAN OR VEGETARIAN AT MAYBELLE'S BROOKLYN

Just an ordinary breakfast plate from any local diner, right? Wrong! If you're gluten-sensitive, celiac, or anything in between, this is a miraculous find. 

Sunday, October 7, 2012

PUMPKIN TIME: GLUTEN-FREE COCONUT SPICE MUFFINS


In my quest to lighten my cabinets of all the cans of organic pumpkin I bought a while back, I've been trying to bake more pumpkin items lately. This recipe also takes care of some of the bags of unsweetened coconut I found in the fridge. so it's worked out really well, there too. Oh, plus, they taste great!

Wednesday, October 3, 2012

PUMPKIN TIME: GLUTEN FREE PUMPKIN PIE


Now traditional pumpkin pie can be a gluten free crowd pleaser. With its golden crust, garnish of stewed cranberry and shredded coconut, it looks as good as it tastes.


Filling:
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/4 tsp cloves
3/4 c sugar
2 eggs
2 cups pumpkin
12 oz evaporated milk
Mix all dry ingredients. Mix all wet ingredients. Combine.
Crust:
1 cup brown rice flour ground in coffee grinder
1/2 cup cornstarch
1/2 cup white rice flour
1 tsp xanthan gum
1 1/2 tsp salt
1/4 c cold milk
1/2 c oil
Mix dry ingredients. Add oil. Add milk. Refrigerate for 1/2 hour minimum. Roll out between two sheets of wax paper and/or press into 9" pie plate. Fill with pumpkin. Bake at 400 degrees for 15 minutes, then 375 for 45 minutes, or until toothpick inserted at center comes out clean. Also makes five 4 inch tarts (as shown in photos). Cool on rack.
Garnish:
1/2 cup cranberries
1/2 cup water
1/4 cup sugar
1/2 cup shredded coconut (sweetened or unsweetened)
Place cranberries, water and sugar in small saucepan. Boil until liquid is absorbed. Sprinkle pie with coconut. Place cranberries around edge of pie.

Tuesday, October 2, 2012

PUMPKIN TIME! GLUTEN FREE RAISIN SPICE MUFFINS


An easy gluten free muffin and a great use for extra pumpkin left from pie-making.
Ingredients:
1 cup all-purpose gluten free baking flour (such as Bob's Red Mill)
3/4 tsp xanthan gum
2 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1/2 tsp salt
4 T shortening (Earth Balance Spread, butter etc)
1 egg
4 oz evaporated milk
1c pumpkin
1 1/2 tsp vanilla
1/2 c raisins
Instructions:
Heat oven to 400 degrees.
Mix flour and spices. Cut fat into flour until it resembles coarse sand. Mix other ingredients and combine with flour. Use cup liners, silicon pan or cooking spray for muffin tin. Pour mixture into tin. Sprinkle tops with 1T sugar mixed with 1 tsp cinnamon and 1/2 tsp nutmeg. Bake 20 minutes.
Makes one dozen muffins

Monday, October 1, 2012

GLUTEN FREE VEGAN STUFFED POBLANOS


I was so happy to see reasonably priced ($1.99 or $2.99 lb, can't remember now) poblano peppers at the Union Square Greenmarket here in NYC that I immediately grabbed a bunch! As recently as two years ago, they were priced at $12 in Whole Foods--yikes! I had some chili in the freezer (I almost always do) so I threw this easy meal together. If you don't have chili around you could used canned, but I'd suggest making a vat of this chili recipe. It's vegan high protein in its most delicious form, in my opinion! I used sharp cheddar for this dish, but you could easily use Daiya cheddar or Monterey Jack to keep the whole dish vegan. Note: Be prepared. There were absolutely no leftovers--this was one delectable dinner!