Gluten-free Apple Pie (vegan option)

Now that we have have a pie crust that works, of course I had to make apple pie. Because most of you won’t have the copious amount of home canned apple pie filling that is currently sitting in my garage, I made one up using fresh apples.

Gluten-free Apple Pie (vegan option)

Name: Gluten-free Apple Pie (vegan option)
Prep time: 60 min
Cook time: 60 min
Yield: 6-8 slices depending on size
Ingredients: 2 batches Gluten-free Pie Crust (vegan option) recipe (http://adultfoodallergies.com/gluten-free-pie-crust-vegan-option/); 6 cups thinly sliced, peeled apples (I used Cortland apples); 1/2 cup sugar; 1/4 cup brown sugar; 2 tbsp tapioca starch; 3/4 tsp ground cinnamon; 1/8 tsp ground nutmeg; 1/8 tsp allspice

2 batches of our Gluten-free Pie Crust (vegan option) recipe
7-8 cups thinly sliced, peeled apples (I used Cortland apples)
1/2 cup sugar
1/4 cup of brown sugar tightly packed
2 tablespoons tapioca starch or arrowroot starch
3/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg

Make two batches of our Gluten-free Pie Crust (vegan option) recipe and chill the resulting dough balls as described until you’re ready for them.

Preheat oven to 400° F. Peel, core and slice your apples if you haven’t already.

Place sugar, brown sugar, tapioca starch or arrow root, cinnamon, nutmeg and allspice into a large bowl.

Mix dry ingredients until well combined.

Mix apples into dry ingredients until combined and set aside.

Take chilled dough balls and use one to roll out bottom crust for pie. Place in pie pan, making sure that the rolled crust is wide enough to cover the sides of the pie pan.

Place apples in pie pan.

Use other dough ball to roll out top crust and place over top of pie pan, sealing top crust over bottom crust. Using a knife, cut a few vent holes in the top of the pie crust.

Top crust placed in pan and edges sealed

Bake for 60 to 75 minutes until the crust is browned to your liking.

This cooks longer than a “regular” pie, because of the increased amount of apples (a standard recipe calls for 6 cups but I like mine with more) and the gluten-free crust.

Enjoy!

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Gluten-free Apple Pie (vegan option)

Classic apple pie with gluten-free crust

CourseDessert

Servings	Prep Time
6-8 slices depending on size	60 minutes

Cook Time	Passive Time
60-75 minutes	60-75 minutes

Servings	Prep Time
6-8 slices depending on size	60 minutes

Cook Time	Passive Time
60-75 minutes	60-75 minutes

Gluten-free Apple Pie (vegan option)

Classic apple pie with gluten-free crust

CourseDessert

Servings	Prep Time
6-8 slices depending on size	60 minutes

Cook Time	Passive Time
60-75 minutes	60-75 minutes

Servings	Prep Time
6-8 slices depending on size	60 minutes

Cook Time	Passive Time
60-75 minutes	60-75 minutes

Ingredients

2 batches Gluten-free Pie Crust (vegan option) recipe http://adultfoodallergies.com/gluten-free-pie-crust-vegan-option/
6 cups thinly sliced, peeled apples I used Cortland apples
1/2 cup sugar
1/4 cup brown sugar
2 tbsp tapioca starch
3/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp allspice

Servings: slices depending on size

Instructions

Make two batches of our Gluten-free Pie Crust (vegan option) recipe at http://adultfoodallergies.com/gluten-free-pie-crust-vegan-option/ and chill the resulting dough balls as described until you’re ready for them.
Preheat oven to 400° F. Peel, core and slice your apples if you haven’t already.
Place sugar, brown sugar, tapioca starch or arrow root, cinnamon, nutmeg and allspice into a large bowl. Mix dry ingredients until well combined. Mix apples into dry ingredients until combined and set aside.
Take chilled dough balls and use one to roll out bottom crust for pie. Place in pie pan, making sure that the rolled crust is wide enough to cover the sides of the pie pan. Place apples in pie pan.
Use other dough ball to roll out top crust and place over top of pie pan, sealing top crust over bottom crust. Using a knife, cut a few vent holes in the top of the pie crust.
Bake for 60 to 75 minutes until the crust is browned to your liking. This cooks longer than a “regular” pie, because of the increased amount of apples and the gluten-free crust.

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November 30, 2015

Blue Squash Ginger Soup

This soup was inspired by the huge fragment of a Blue Hubbard Squash I bought because I wanted to try one. But then I had to figure out what to do with 3.5 lbs of squash. That’s too much roasted squash to be reasonable, so I figured why not soup.

Blue hubbard is weirdly blue-ish on the outside, and lighter and yellower than butternut squash on the inside. It’s a subtler flavor than butternut, in the best way possible. For lack of a better description, it’s a “cleaner” squash taste. It’s really good. I really liked the blue hubbard, and despite the fact that hacking it up is a bit of a chore, I will definitely buy more of it.

Because it’s chock full of ginger, I think this would also be a soothing soup if you weren’t feeling well. It’s a pretty straightforward recipe, but plan a little time for hacking at the squash with your biggest, sharpest knife. It’s light enough that it might make a good opener for Thanksgiving if soup or squash are on the menu, but a big bowl with a salad would also make a decent lunch.

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Ginger Squash Soup

A nice soup for a first course (if you are inclined to serve first courses) or any cold winter day. The coconut milk is nice, but completely optional, so feel free to omit it.

CourseSoup

Servings	Prep Time
1.5 quarts	15 minutes

Cook Time	Passive Time
50 minutes	30 minutes

Servings	Prep Time
1.5 quarts	15 minutes

Cook Time	Passive Time
50 minutes	30 minutes

Ginger Squash Soup

A nice soup for a first course (if you are inclined to serve first courses) or any cold winter day. The coconut milk is nice, but completely optional, so feel free to omit it.

CourseSoup

Servings	Prep Time
1.5 quarts	15 minutes

Cook Time	Passive Time
50 minutes	30 minutes

Servings	Prep Time
1.5 quarts	15 minutes

Cook Time	Passive Time
50 minutes	30 minutes

Ingredients

6 cups vegetable stock check for allergens if using commercial stock
3.5 pounds blue hubbard squash (weight prior to removing rind)
2 Tablespoons olive oil
2 medium onions sliced thin for quicker cooking, about 2 cups
2 inches fresh ginger peeled and grated
1 Tablespoon garlic minced
2 Tablespoons coconut milk OR other non-dairy milk, optional

Servings: quarts

Recipe Notes

Cut large squash chunk into smaller chunks. Then cut rind off and cut remaining squash into large — 2 inch cube — chunks.

Bring 6 cups of vegetable stock (or water and bouillon) to a boil in a large soup or stock pot. Add squash and cook until tender, about 20-30 minutes, but could vary based on the size of your chunks.

Drain the squash, but reserve the liquid. Either scoop out the squash with a slotted spoon, or put a colander into a large heat-safe bowl and dump. You will use most, but not all, of the stock to make the soup.

Saute the onions in the olive oil. When the onions are translucent and beginning to brown, add the ginger, stirring well, and the garlic, also stirring well. When these are fragrant, add the squash; stir well.

Add about 4 cups of the reserved stock, more if needed to cover all the squash, and bring the entire pot to a boil. Simmer for about 20 minutes.

Puree the soup, preferably using an immersion blender, but carefully in a blender or food processor if you need to. Add the soup back to the pot if you removed it, and add the coconut milk or other non-dairy milk if using. Taste, and add salt or pepper if needed. Allow to simmer a few more minutes to blend in the milks, and serve hot.

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November 23, 2015

Gluten-free Pie Crust (vegan option)

Mini Apple Pie baked in a tortilla shell baker

When I first was diagnosed with my wheat allergy (yep, actually allergic, not celiac), I tried to do a pie crust. I figured that all I’d have to do is mix some rice flour with shortening (I still had a safe-ish one at that point) and a bit of salt and voila, it’d all work out. So that’s what I did and made a pot pie. Ummm…not so much. It was like eating a pot pie with a layer of very fine beach sand on it. Appetizing, right?

Pie crust has been a much bigger struggle than I originally anticipated. I ended up not having a safe shortening, and I can’t buy commercial lard. So I have to render the lard at home. Xanthan gum is problematic for me on a number of levels, and I don’t care for guar gum. So I put off the problem for a while. However, after hearing about aquafaba, I decided to give it another go, and used this recipe as a starting point. I switched out a flour and switched amounts around, got rid of the gum, used cold aquafaba (I refrigerated it) instead of water, and used lard instead of shortening (if you have a safe shortening to use instead of the lard, go for it; it should work).

Gluten-free Pie Crust (Vegan Option)

1/3 cup of sorghum flour
1/3 cup of Otto’s Naturals cassava flour
1/3 cup of arrowroot starch
1/4 cup of millet flour
1/2 teaspoon of salt
1/2 cup of cold lard or cold shortening
1 1/2 teaspoons of apple cider vinegar
5 Tablespoons of cold aquafaba.

Whisk together the sorghum flour, cassava flour, arrowroot starch, millet flour and salt in a large mixing bowl.

Using a pastry blender or a fork, cut in the lard or shortening until the mixture looks like crumbs.

Flour mixture after cutting in lard or shortening

Mix the water, aquafaba and apple cider vinegar together until blended thoroughly in a small bowl or glass measuring cup, and add it to the flour mixture, stirring until it comes together to form a dough.

Shape the dough into a smooth ball, and put the dough ball into the freezer to chill for 30 minutes. You can chill it for longer, it’ll help make the pie crust more flaky and crisp.

Using some of your other flours (I used sorghum) dust the surface of your rolling space. I was able to roll out my pie crust on a rolling mat and use my rolling pin to transfer the pie crust to the pie plate without too much difficulty. However, if you like your crust thin, try doing rolling your crust out on parchment paper to make it easier to transfer to the pie pan. Make sure you use plenty of dusting flour so that it doesn’t stick to the rolling surface or parchment paper.

You can also use the crust to make tarts or stuffed pastries. The dough does not have the same elasticity as normal pie dough, but you can work with it a little, You can’t bend it in half because it will break. but you can stack pieces of dough on top of each other as long as the filling isn’t too tall. Next time I might experiment with larger top pieces to accommodate more filling.

Bake your pie crust according to your pie recipe. Since I was winging it, I cooked my little pies, tarts, and pastries in the slide slow above for about 45 to 60 minutes. If you’re worried about soggy crusts, you can try blind baking your bottom crust. The Kitchn explains here much better than I can.

Have fun, and send us pictures of your creations!

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Gluten-free Pie Crust (vegan option)

A lovely crust for both dessert and savory applications. Double the recipe to make a top and bottom pie crust.

Servings	Prep Time
1 single crust	45 minutes

Passive Time

30 minutes

Servings	Prep Time
1 single crust	45 minutes

Passive Time

30 minutes

Gluten-free Pie Crust (vegan option)

A lovely crust for both dessert and savory applications. Double the recipe to make a top and bottom pie crust.

Servings	Prep Time
1 single crust	45 minutes

Passive Time

30 minutes

Servings	Prep Time
1 single crust	45 minutes

Passive Time

30 minutes

Ingredients

1/3 cup sorghum flour
1/3 cup Otto’s Naturals cassava flour
1/3 cup arrowroot starch
1/4 cup millet flour
1/2 tsp salt
1/2 cup cold lard or cold vegetable shortening
1 1/2 tsp apple cider vinegar
5 tbsp cold aquafaba

Servings: single crust

Instructions

In a large bowl, whisk together the sorghum flour, the cassava flour, arrowroot starch, millet flour, and salt, until they are thoroughly mixed.
Using a pastry blender or a fork, cut in the lard or vegetable shortening until the mixture looks like crumbs.
In a small bowl or glass measuring cup, mix the aquafaba and apple cider vinegar together until it is well blended. Add the liquid mixture to your flour mixture and stir until it comes together to form a dough.
Shape the dough into a smooth ball, and put the dough ball into the freezer to chill for 30 minutes before rolling it out.
Using some of your other flours (I used sorghum) dust the surface of your rolling space. I was able to roll out my pie crust on a rolling mat and use my rolling pin to transfer the pie crust to the pie plate without too much difficulty. However, if you like your crust thin, try doing rolling your crust out on parchment paper to make it easier to transfer to the pie pan. Make sure you use plenty of dusting flour so that it doesn’t stick to the rolling surface or parchment paper.
Place pie crust in pie plate, and fill pie. Bake according to pie recipe. If you’re concerned about soggy crust, you may wish to blind bake your bottom crust first.

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November 16, 2015

Mediterranean Fried Rice

On a recent trip that took us through Scranton, PA, I had an awesome dish that the menu called “Lebanese Fried Rice.” It was brown rice, chickpeas, walnuts, and some vegetables, and it was a perfect lunch. I loved it, and thought that it would make a simple, hearty side dish for the blog, though I thought I’d alter it a bit for my own tastes.

So here’s my take on that dish. It would be a great side dish with any protein or with a salad. The original salad had red bell peppers in it, but I’m not a big fan of them, so I left them out here. This dish does contain walnuts. You could leave them out, but it is a major flavor component and the dish would be a bit bland without.

Mediterranean Fried Rice

1 cup walnut pieces
1 bunch of scallions, sliced finely, green and whites separated
2-3 Tablespoons olive oil, divided
1 can or 16 oz. cooked chickpeas
3 cups cooked and cooled brown rice (I use brown jasmine rice for almost everything)
1/4-1/2 teaspoon salt, to taste
2 cups chopped spinach

In a skillet over medium heat, toast the walnuts. Don’t leave them — I burn so many nuts this way. Wait until they become fragrant, and then remove them from the heat. Reserve to the side.

Add 1 tablespoon of the olive oil and the white parts of the scallions to the skillet. Cook over medium heat about 2 minutes. Then add the chickpeas, stirring well.

Finally, add the rice. Stir well and add another 1-2 tablespoons of olive oil — you want a light coat of olive oil over the whole dish.

Cook for 3-5 minutes, until the rice is heated through. Add the rest of the scallions* and the spinach, along with the salt. Stir well, and cook until the spinach is wilted.

Serve topped with the walnuts.

*If you like a stronger onion flavor, reserve half the green bits to add raw, when serving.

November 9, 2015

Sriracha Sweet Potato DIY Tater Tots

Okay, I know I already did a bunch of tater tots, but I had to do a chili head version. Seriously, you expected that I’d just leave it alone? I often use Sriracha (my homemade version, as I no longer can use the commercial version, sob, sob, although mine’s pretty close) instead of ketchup on fries or home fries. So why not put the Sriracha straight into the tater tot? It’s sweet and hot and yummy all at the same time. I didn’t take as many pictures this time, because there’s two other tater tot posts out there you can look at (Roasted Garlic and Pesto DIY Tater Tots and Chimichurri Spiced DIY Tater Tots) for reference, and mostly because I forgot. Oops.

Sriracha Sweet Potato DIY Tater Tots

3 large or 4 medium sweet potatoes
2-4 Tablespoon(s) of Sriracha, depending on your spice tolerance (use a safe version for you, I ferment my own at home, since I don’t have a safe version)
2 Tablespoons of olive oil, or other safe for you oil, and some to put in a oil mister
1/4 teaspoon of salt

Preheat your oven to 400°F. Peel and wash your potatoes. Place the potatoes on a small baking sheet. Bake the potatoes for about an hour.

When the potatoes are ready to come out of the oven, remove the potatoes and turn the temperature on the oven to 425°F. If you’re using a large hand grater, you need to wait until the potatoes are cool so you don’t burn your fingers. Since I was using the grating blade on my food processor to grate the potatoes, I grated them while they were still hot. I sliced them lengthwise just enough to get them in the food processor, and grated them up.

Some of the grated pieces may be too long, Feel free to chop them up a bit either with a knife or a potato masher. When the pieces are small enough for you, mix the Sriracha, salt, and the 2 Tablespoons of your safe oil into the potatoes until they are well combined.

Spray your baking sheet with your safe oil in a mister. I used a small cookie scoop to portion out the tater tots, but you could use two teaspoons to drop the mixture on your baking sheet.

Use your oil mister to mist the top of the tater tots, and place the baking sheet in the oven for 25-30 minutes. Use some tongs or a spatula to turn them over, and then bake them for another 25-30 minutes. You want to watch them closely, as you’ll notice mine were a little on the brown side.

Take them out of the oven, salt to taste, and enjoy!

November 2, 2015

Month: November 2015