Posts Tagged vegetarian

Vegetarian Brittany-Style Savory Crêpes

    Back in December 2010, shortly before Christmas, Rita and I attended a book signing at Book People in Austin. Chef Alain Braux was signing his book Living Gluten and Dairy-Free with French Gourmet Food  and serving samples of his legendary Flourless Chocolate Cake.

    At that time Alain gave us permission to publish his recipe for Brittany-Style Savory Crêpes. Since then I have cooked up many, many of those crêpes. The batter holds up very well in the refrigerator so I can have crêpes for several mornings before all of the batter is gone. Initially the filling centered on variations of ham, egg, and cheese but as we move into spring my thoughts turn to lighter versions. This concoction of smothered sweet onions, mushrooms, and calabacitas* in coconut milk sauce passed the taste test with our neighbors Barb and Dona.

*Note: Calabacitas is Spanish for ‘little squash’. It looks like a first cousin to zucchini being shaped slightly different and having a lighter, mottled green color. The seeds are finer and disappear almost entirely when cooked.

    The recipe for the crêpe can be found -> HERE. BTW, I cook these crêpes using coconut oil because  1) it has exceptional browning qualities and 2) coconut oil is very healing to the digestive system.

Savory Vegetable Filling
4 ounces mushrooms, chopped 3/8”
1 medium calabacita or zucchini, chopped 3/8”
1 large sweet onion, thinly sliced
sea salt, pepper, garlic powder
coconut oil for sautéing
1-2 ounces coconut milk (from a can)

    Sauté each of the vegetables separately in coconut oil until lightly browned and season each batch with salt, pepper, and garlic powder. Set aside the mushrooms and squash as they finish. When the onions have caramelized add the mushrooms and squash back into the skillet with the onions. Add the coconut milk, cover with a lid, and place over low heat to ‘smother’ until you are ready to fill and serve the crêpes.
    Extra filling may be stored in the refrigerator as well as extra batter.

Sauteed Onion, Mushroom, and Calabacita

Sauteed Onion, Mushroom, and Calabacita

    I had one of these crêpes for dinner. I took a picture of it for the blog, and then I inadvertently deleted it before saving it to the hard drive . . . . Maybe because I was daydreaming about how it would be possible to add ‘smell-a-vision’ to the picture. It was that good!

Gretchen

Update 2011-03-21: Another Savory Crêpe – yummy as well as beautiful!

Crepe for Dinner!

Crepe for Dinner!

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ATX Austin Gluten-Free Pizza Fest

ATX Austin GF Pizza Fest

ATX Austin GF Pizza Fest

 
    Pizza celebrations have been going on for almost two weeks now. ATX Austin Gluten-Free Pizza Fest is sponsored by Jessica Meyer. She keeps us informed about all of the gluten-free options in this part of Texas. I missed the first part while out of town but Don and I finally had our home grown pizza fest.

    During the last year I have tried numerous recipes trying to come up with the optimum nutritious pizza recipe for gluten-free and otherwise allergic and digestive challenged family and friends.

    We had a crust that Don liked but it did not meet the allergy friendly criteria. In the interim he has gone back to making his own glutinous crust while I experiment with the gluten-free versions. For the sake of consistency Don then adds identical toppings to both pizza crusts.

    I think I finally have the amounts of flours and binders along with seasoning, oil, and leavening. It makes up into dough that handles well and is sturdy enough to support the toppings. But I am still tweaking the taste component of the flour blend. This time the texture was excellent but the coconut flour made it too sweet. So I am posting the amounts until such time as we together bake pizza and Don declares it a winner.

Hers (GF) and His (not GF) Pizzas

Hers (GF) and His (not GF) Pizzas

Gluten-Free Pizza Crust
2 cups gluten-free flour blend
1 teaspoon salt
1 teaspoon guar gum
1 teaspoon ground chia seed
1 tablespoon baking powder
1/2 teaspoon garlic powder (optional)
1/2 teaspoon oregano, marjoram, or basil (optional)

2 tablespoons olive oil
1 1/3 cups of water (will vary with the flour blend)

    Oil a 12” pizza pan and set it aside. Set the oven for 425*F.

    Measure the dry ingredients into a medium mixing bowl. The seasonings are optional but some of the denser, high nutrition flours have stronger flavors that need a little help to bring the crust over to the Italian side.

    Add a cup of the water and then the oil to the flour mixture. Stir well for at least a minute to see how much of the flour does not blend into the dough. Add the remaining water a little at a time until all of the flour is incorporated and you have a lump of dough that is resilient and very hard to stir. Dump it out on your work space and knead it until all traces of flour blend in. Form it into a flattened ball and move it to your prepared pizza pan.

    Continue to flatten the dough while rotating the pan. The two cups of flour makes enough dough that it should generously cover the bottom of the pan and have plenty to build up a nice edge to hold your sauce and toppings. Slide the pan into the oven for a 6-7 minute pre-bake.

    At this point I turn the gluten-free pizza crust over to Don and he adds toppings to both pizzas, puts them in the oven to bake, and calls me when dinner is ready.

Gretchen

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Pumpkin Pudding Revisited and @TravelingRD

    Last year I wrote about our family tradition of Pumpkin Pudding as a childhood staple when Rita, Jorge, and Teresa were growing up. My children did not like carrots and would not eat other yellow veggies so I created this pumpkin pudding for them to get their vitamin A. It was made from canned pumpkin, evaporated milk, unflavored gelatin, sugar, cinnamon, and vanilla. It became quite popular with many family members.

    For years my younger brother, Jon, received his very own batch of Pumpkin Pudding at Thanksgiving. The recipe was published in The vonRosenberg Family of  Texas Cookbook as I mentioned last year in my Pumpkin Pudding post.  

    Teresa, our dietician, has shared the family recipe for Pumpkin Pudding many times. About 15 years ago she prepared it for pre-school children as a way of introducing pumpkin as a new food. Several years ago it was published as part of a gluten-free article that she wrote. Even now it is on the Dairy MAX website recipe section as Jack-o-lantern Pudding. More recently it has appeared in her guest post at Robinsbite, Kids Food Memories–The Proof is in the Pudding

     Teresa, Being ever mindful of her mission to promote good nutrition, especially in children, has substituted the cup of undiluted evaporated milk with low-fat milk; my taste buds prefer the richer mixture made with evaporated milk 😉

    Teresa’a  nutrition related blog is The Dairy Report.  And you can follow her on Twitter @TravelingRD.

    Even more recently I experimented with a new version inspired by Ricki’s various chia based puddings that she creates over at Diet, Dessert and Dogs. This one happened during a clear-out-the-refrigerator frenzy in preparation for Thanksgiving and it was yummy!

Pumpkin Chia Pudding
4 tablespoons whole (or ground) chia seed
1 cup canned (or fresh) pumpkin puree (about 1/2 can)
1 cup coconut milk
Cinnamon to taste
Vanilla
Stevia to taste

Whisk or beat ingredients together until smooth. Chill in the refrigerator until set. This is a great for breakfast or as a nourishing snack.

Gretchen (Mom)

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Gluten and Dairy-Free French Gourmet Food – Crêpes!

Book Signing Event
    Rita and I have enjoyed our gluten-free French gourmet adventures since meeting Alain Braux. After we had prepared his Brownies a la Farine de Coco for a fund raiser we found out about the book signing event at Book People in Austin. So of course we had to be there. Alain still has a trace of French accent so hearing him speak so knowledgeably about nutrition issues is a double treat.

Gretchen, Alain, & Rita

Gretchen, Alain, & Rita

    Alain’s first book, How to Lower Your Cholesterol With French Gourmet Food, as well as Living Gluten and Dairy-Free with French Gourmet Food are available at Amazon and both books are downloadable from Kindle.

Living Gluten and Dairy-Free With French Gourmet Food

Living Gluten and Dairy-Free With French Gourmet Food

Available at Georgetown Public Library
    I came home to Georgetown with an autographed copy of Living Gluten and Dairy-Free with French Gourmet Food plus a copy that Alain generously donated to the Georgetown Public Library.

Peoples RX Drug Store Visit
    Rita and I made arrangements to meet with Alain at the Peoples RX Drug Store location in the Westlake section of Austin where he cooks, consults, and advises people regarding nutrition. The store has an awesome selection of wonderful nutritious food in keeping with the philosophy of food as medicine. The refrigerators contain local sourced fermented foods, name brand staples such as Udi’s, and best of all, Alain prepared treats! I can’t even begin to describe how wonderful is the Flourless Chocolate Cake prepared from perfect organic ingredients. Several of these cakes were baking while we had a tour of Alain’s kitchen domain. I came home with a slice from the deli case to share with Don, who kept repeating, ‘you have the recipe for this’! Yes, it is in the book. I also bought some fresh fermented daikon radish and sauerkraut.

Crêpes!
    While in the midst of preparing for our family Thanksgiving it seems that I was focused entirely on Alain’s exquisite range of baked goods. Now that the holiday is over and going back over the book again to pick out another recipe I find that somehow I skipped completely over the sections on Appetizers, Soups, Salads, Meat and Eggs, Fish and Seafood, Side Dishes, and Desserts!
    A careful reading of the recipes reveal Alain, the Nutritherapist, at work in the kitchen with the respect he has for the healing power of the ingredients and the care with which they are combined. So then the dilemma: which one to prepare first. There are so many enticing recipes calling my name. However, Don and I had just been talking about pancakes as being a good soft food during his dental surgery recovery and Brittany-Style Savory Crêpes filled with finely minced ham, an over-easy egg and grated cheese might be a good start. And we definitely chose the crepes upon finding all required ingredients were in the house (too often the defining criteria).

Preparing a Crêpe

Preparing a Crêpe

    Don, healing very well, has returned to his usual self-prepared breakfast leaving me obsessed with these savory crêpes! After three batches I have finally started to turn out crêpes that are presentable as well as tasty. It is a matter of getting the batter thin enough and cooking them long enough – they may look done but they are much more flexible and fold nicely when they have cooked a bit longer.

Crêpe - Egg and Cheese Filling

Crêpe - Egg and Cheese Filling

Alain has given us permission to share his recipe for Brittany-Style Savory Crêpes.
Ingredients:
8 oz buckwheat flour
2 oz garbanzo bean flour
½ tsp xanthan gum
½ tsp sea salt
¼ tsp black pepper, ground
1 lb (1 pint) soy or almond milk
4 oz eggs (2)
1 tbsp olive oil
1 lb (1 pint) water

Procedure:
1. Weigh your wet ingredients in a large measuring cup or bowl: soy or almond milk, eggs, oil, and mix well together. Weigh your water separately.
2. Weigh the two flours with salt and pepper in your mixer’s bowl. With the whisk attachment, start mixing at low speed.
3. Add the liquid progressively as the machine runs. Adjust the consistency to fairly liquid with the water. Pour into a large ceramic bowl. Let rest covered for at least 1 hour.
4. When ready, heat some olive oil or coconut oil in your frying pan. Depending on the size of your pan, pour enough batter to cover the whole pan while whirling the batter around the pan. Cook until the sides turn light brown and start to detach from the sides of the pan. Flip over and finish cooking. Reserve on a hot plate kept warm. Cook all the crepes until your batter is used up.
5. To serve, place a crepe back into the pan on medium heat, place the ham slice at the bottom, then the egg, then the cheese or you can do ham and cheese only, or use ratatouille as a filling and so on. Your culinary imagination is the limit.

Notes from Alain:
    All over France, you can order your “galettes” with a multitudes of fillings. “La complete” is usually a slice of baked ham, an egg (sunny side up), grated Swiss cheese over it and folded like an envelope. In my region, we like it filled with ratatouille (see recipe in Side Dishes), folded and sprinkled with grated cheese and gratine under a broiler.
    For Casein-free, replace the cheese with Meat and Egg Dishes (pg 253) Swiss-style cheese alternative (see shopping list) and voila!

Note from Gretchen (Mom):
    Professional kitchen equipment is not a requirment. These came out very well with my usual bowl and whisk.

Note from Gretchen (Mom), Rita, and Don:
Yum!

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Pumpkin Muffins – Finally!!

    Gluten-free pumpkin bread is a recipe that I have been working on ever since gluten awareness because it is such a family favorite. The recipe has wandered down many culinary alleys (some of them dark) with various flours, binders, sweeteners and never quite making it. Finally there is this recipe. It is receiving favorable comments from people accustomed to these experiments and some who have tasted them and just enjoyed them as pumpkin muffins without qualification.
    What has been really interesting is that the beginning versions that followed the original recipe exactly, except for flour, have been totally unsatisfactory. It was only after the versions using vegan binders did the texture start to become more satisfactory. This is something for future experimentation.
    My only disclaimer at this point is due to the fact that while the recipe has been in development it has only been baked in silicon cupcake forms. That allows for tasting fresh and warm, tasting the day after baking, and finally tasting after freezing and barely re-warming in the microwave plus having sample sizes ready-to-eat. So I have not tried loaf pans yet and do not know what baking-without-gluten issues may lay there – fair warning!

Ingredients:
1.5 tbsp ground chia seed
1 cup unsweetened applesauce
2/3 cup agave nectar
1 cup unsweetened pumpkin puree
½ cup + 1 tbsp melted coconut oil
1 tbsp vanilla

1/2 cup buckwheat flour
1/2 cups quinoa flour
1/2 cup coconut flour
1/2 cup tapioca flour
1 tsp xanthan
1/2 tsp fruit pectin
2 tsp baking powder
1 tsp baking soda
3/4 tsp cinnamon, nutmeg, allspice, cloves
½ tsp sea salt
2 tbsp water (optional)

Method:
Preheat the oven to 350 degrees. Prepare for 20-24 cupcake size muffins or perhaps 12 large muffins.

In a large bowl:
Combine the ground chia with the applesauce. Add the agave nectar and pumpkin puree and stir until combined. I have previously added some drops of stevia to make them sweeter but they are very well received without it. Set aside for about 30 minutes or so to allow the chia to absorb some moisture. Add coconut oil and vanilla just before combining with the dry ingredients as coconut oil has a tendency to congeal at room temperature.

In a medium bowl:
Sift the flours, xanthan, pectin, baking powder, baking soda, spices and sea salt. Add the wet mixture to the dry mixture and stir just until combined. If the batter is really stiff stir in one tablespoon of water at a time until the batter is a scoopable texture (dense and puffy).

Fill your prepared bake ware to the 2/3 level. Place in the oven and bake for 20-25 minutes. Test for doneness with a tester or with a very thin knife.

Allow the muffins to cool in pan on a wire rack. Turn out after 10 minutes so they don’t get sweaty. After they have cooled wrap individual servings and store in an air-tight container on the counter for 3 days or keep in the freezer.

These have a very cake-like texture and I have also frosted them with a cashew cream frosting and served them as cupcakes.

Gretchen (Mom)

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Italian Orange and Almond Cake

    Sometimes it’s just destiny – a recipe appears on your radar from several directions in a very short time. It was a very unusual recipe. Simple ingredients, all of them already in the house, a very traditional recipe it seems, there was no flour in it, never had been, and first, you boil oranges – intriguing! It immediately went on the make-it-soon list.
    Fresh fruit is about to overwhelm me. When a season hits here, it hits hard enough to overwhelm. You can’t just pass up those bargains at the grocery – blueberries for 88 cents a carton? Between the strawberries, blueberries, and figs I was already making and freezing fruit puree so why not oranges? Except that I would use those oranges to bake this cake.
    Just to make sure I wasn’t heading up a blind alley I did an internet search on the ingredients and came up with several variations on the same basic recipe. Here is the way it worked out and even as I write about it my taste testers are confirming that it is a winner.
    One very curious note though. Does anyone remember a couple of years ago when Starbuck’s introduced their gluten-free orange cupcake nationwide? And then within months it disappeared never to be mentioned again? This cake tastes something like that, cake with a definite orange tang, only WAY better.

Italian Orange and Almond Cake
Ingredients:
2 oranges (about 12 ounces – oranges vary greatly in size)
6 large eggs, separated
1 cup granulated sugar (I used Lakanto, sugarless & no-cal, no-carb)
3 cups ground almonds (I used Bob’s Red Mill)
1 tsp baking powder

Oil, spray and/or parchment to keep things from sticking

Prepare the oranges:
   This process takes several hours so I ended up doing it two days before putting together the cake. Wash the oranges really well. Place them in a pot and add enough water to cover them (but they will then float). Bring the water to a boil, turn it down to a gentle simmer, put a lid on the pot, and set the timer for two hours. One of my oranges split but the other one did not.
   After two hours drain the water off the oranges and set the pot with the oranges aside to cool. When they are cool enough to handle cut the peeling off across the top and bottom. Cut the oranges into about eight sections and remove any seeds. Also remove the white string down the center. The oranges are really mushy. Toss all of the orange pieces into the jar of your blender. Process briefly on ‘puree’ – it becomes smooth very quickly. The puree is now complete so either begin the cake or store the puree, covered, in the fridge until you are ready to use it.

Prepare the cake:
   Set the eggs (and puree) on the counter to lose the refrigerator chill. If the almond meal has been frozen to keep it fresh (a really good idea) then set it out as well – it is horribly clumpy when frozen but un-clumps very nicely when defrosted. Choose your sweetener. You need the equivalent sweetness of one cup of sugar.
   Measure the almond meal into a prep bowl, whisk in the baking powder, and set aside. Separate the eggs and place the yolks in the larger bowl where you will mix the batter while the whites go into a smaller bowl.
   Prepare your pan(s). This recipe fits an 8” or 9” springform pan. I used the batter to fill a variety of smaller pans and silicone cupcake forms. Even with non-stick pans and oil spray some cake parts stuck. Next time I will also use parchment paper. The cupcake forms actually did the best. However, wait until the cake(s) have completely cooled before trying to pull them out. This is not a quick, in-a-hurry recipe. Set your oven to 350*F.
   Beat the egg yolks and sugar with an electric mixer until the yolks turn a slightly lighter shade of yellow. I added 6 drops of liquid stevia just to be sure that by using the no-cal stuff the cake would still come across sweet enough. Add the orange puree and continue beating. Add in the almond meal mixture and beat until completely incorporated. You may need a spatula to scrape down the sides of the bowl.
   Rinse off the beaters and use the mixer to whip the egg whites until they hold soft peaks. Add the whites to the almond batter and combine gently but completely – no stray bits of egg white!
   I used a large (50 ml) ice cream scoop to measure batter into the cupcake forms. A ripple-edged tart pan received about 1 1/2 inches of batter. And a 5 inch springform pan held the remainder.
The cupcakes and tart pan were both done in 30 minutes. The spring form pan held a thicker layer of batter so it baked for 45 minutes total. The cakes should be toasty brown on top.
   This cake is very moist and tasty. It does not require embellishment. However, these were several nice serving suggestions from various sources.
1) Sprinkle with powdered sugar
2) Brush with honey or syrup and garnish with toasted, sliced almonds
3) Top with plain whipped cream and garnish with dark chocolate shavings
4) Add poppy seeds to the batter; then serve with sour cream

Only a Few Cupcakes Remain

Only a Few Cupcakes Remain

    You would think that with Don being such an avid fan of Italian food that I would have come across this recipe long ago. Now I’m wondering how it would translate for my egg-allergic friends.

    When I stopped by The Caring Place and shared some of the cupcakes we had a discussion about how much the Lakanto costs. It certainly is a superior no-cal sweetener for baking but it works out to somewhere around $20 a pound including shipping charges.  And although it is a staple at our house I rationalize the expense by using it sparingly throughout the year. Treats are treats and not our daily bread. Instead I feed my notorious sweet tooth with a variety of densely nutritious carbohydrate foods to keep it under control.

Gretchen (Mom)

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Poached Egg on Toast

   One of the breakfasts that Don used to cook on Sunday was poached eggs on toast. We didn’t have it often so when we did it was a real treat. In recent years I tried poached egg on rice cake, on cooked brown rice, on socca (a gluten-free pancake made from chickpea flour), on spinach, plain on a plate, and there was never a home run on the substitute for toast. There were some wraps I bake that are very close to toast in flavor and crumb but they do not soak up the egg like proper toast.
   This breakfast was one of the first things that I thought about with the sliced white bread from Faith’s Place Bakery that I was raving about earlier this week. Six remaining slices went into the freezer for future use and this morning one of them came out for the breakfast treat of long ago.

Fried Toast
   Homemade bread does not fit my toaster because it does not adapt to various slice sizes – the toaster is older than any of my children. I learned about ‘fried toast’ many years ago in Georgia at a little roadside diner. Friends and I had stopped for breakfast. As one of the ladies bit into her toast her eyes lit up and she exclaimed ‘fried toast, they made fried toast!’. This was explained as a very old Southern custom but it was not one I had heard of at that time or since. Even then it seemed exceptional.
   If you do an internet search for ‘fried toast’ you mostly get variations on recipes that call for egg and milk. Don also makes that version and we call it French toast (I don’t know why). There is an English video that explains how to make ‘fried bread’ with cooking oil which is very similar (as part of a ‘full English breakfast’). Wikipedia describes several variations of  ‘Fried bread’.
   But the Southern version of ‘fried toast’ is just buttered bread that is grilled briefly on each side in a skillet until it is as dark as you prefer. And that is how I made the toast for my poached egg. It didn’t take any longer than Don’s bread in the toaster. With the poached egg quivering on top it made quite a presentation. And don’t you know, I forgot to take a picture!

Mom

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