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When I was in graduate school, we had a lot of parties. I’m a nerdy sort, so these weren’t “trash can punch” kind of parties, but beer and wine and mostly lots of food kind of parties. And they were always potluck, because no one had any money. Certain things became favorites, so people never had to much thing about what to bring — they were requested. This was definitely one of the group favorites, and I’ve held on to the recipe. Goes well with bread, tortilla chips, crackers, even veggies, and the leftovers make a great, if chunky, sandwich spread. Plus, it looks impressive and gourmet but is incredibly easy.
This version replaces the mayo and cheese to give you a really tasty, vegan and allergen-free version that will also please the people you know who can eat everything.
Tiffany’s Artichoke Dip
Tiffany’s Artichoke Dip
Preheat oven to 350F.
Grease casserole dish.
16 oz. of canned or jarred artichoke hearts, drained and chopped
1 small can of chopped green chiles or jalapenos
1 cup of Earth Balance Mindful Mayo, original
3 Tablespoons of nutritional yeast
3 Tablespoons of garbanzo bean flour
Mix all ingredients together in the casserole dish, smooth out evenly. Bake 20-25 minutes, serve warm.
So, last weekend it snowed in New Hampshire, and this weekend it’s been 95°F all weekend. Hilarious. I don’t handle the heat well, if at all, nor do I handle the crazy freaking changes well. The humidity and corresponding air quality in New Hampshire has been known to send me right into an asthma attack. We’ve got the air conditioners cranked, but I don’t want to heat the apartment up any more than necessary, so we’ve been eating salads and fruit. And since it’s the time of year that you might be heading to potluck type gatherings, here’s a spruced up fruit salad you can take with you. Also, this can be made much much easier by doing what I did and buying a fruit tray and some berries and using it, so you don’t have to peel melons and pineapple. You can do it the night before and let the dressing soak in, but it’s yummy either way.
Margarita Tropical Fruit Salad
1/2 cup of freshly squeezed lime juice (about 4-5 limes)
1/2 cup of agave syrup
1/2 cup of tequila
2 1/2 teaspoons of arrowroot
2 Tablespoons of water
About 6-8 cups of fruit cut in bite size pieces, filling a large salad bowl. The mixture is up to you, but I used cantaloupe, watermelon, strawberries, pineapple, kiwi, strawberries, blueberries, and blackberries.
First, wash your limes carefully under hot water to get rid of the wax they put on them. To get the most juice out of them, I’ve found two tips that really help. Put your limes in a microwave safe container and nuke them on high for one minute.
Limes in microwave safe bowl
Then put them on a cutting board, and using the palm of your hand roll the limes back and forth, putting enough pressure on them so that you can feel the lime squeeze against the board, but not enough so you break the lime against the cutting board. Now juice your limes.
Denise awkwardly rolling limes with her left while she takes pictures with her right
Make sure you don’t have any seeds in with the lime juice and pour it into a sauce pan. Add the agave syrup and the tequila to the sauce pan, mix until thoroughly combined, and then bring it to a boil for about two minutes. Turn the heat to low, and in a small container (I used a glass measuring cup) mix the arrowroot and water together. Pour the water and arrowroot mixture into the sauce pan, stirring quickly so that it doesn’t clump. Turn to medium low heat and let it simmer for 15 minutes or so, and then remove from the heat.
Agave Lime Tequila dressing in sauce pan
When the agave lime tequila dressing has cooled (you can cheat by sticking it the freezer for a few minutes if you need to), pour it over the cut fruit and toss to combine. Enjoy!!
I was trying to make pita bread. Which, this really isn’t. Mainly in that it’s not as dry as pita bread (which is kind of weird, because you can usually count on gluten-free bread being drier than wheat bread), nor as puffy, and without the cavity in the middle. And they’re smaller — given the structural integrity issues that gluten-freeness can cause, I’d suggest staying on the smaller side.
So basically these are nothing like pita bread. Sorry for the misdirection there. They are small sandwich round bread things which are tasty, allergen-free, and seem to please the few non-allergenic people I’ve fed them to (i.e. my neighbors). So you should try them!
Gluten-free Bread Round Things
You’re going to make three mixes and then mix them all together. With me?
First, mix:
2 Tablespoons active dry yeast
2 teaspoons sugar
1 cup + 2 Tablespoons warm — not hot — rice milk
Second, in a separate bowl, mix:
1/4 cup rice milk
2 Tablespoons ground chia seeds
4 teaspoons apple cider vinegar
Third, in a large mixing bowl or the bowl of your stand mixer, mix:
1 cup sorghum flour
1 cup tapioca starch
2 Tablespoons rice milk powder
4 teaspoons xanthan gum
1 teaspoon salt
2 Tablespoons olive oil
yeast mixture (should be foamy!)
chia mixture (should be gelled somewhat)
Mix until you have a pretty solid dough, reasonably thick and pulling away from the sides of the bowl. The nice thing (“nice”) about gluten-free baking is that you really can’t overmix things. There’s no gluten to get tough. I let my mixer go and make up the dishwater while it’s working, so maybe 5 minutes or so.
With well-oiled hands, scoop out 1/4 cup of dough and shape into a smooth ball. Press out to form the round — aiming for 1/8 — 1/4 inch or so in thickness, but all about the same (thickness is more important than exact size for cooking time). Place the round on a parchment covered baking sheet. Repeat until you’ve used all the dough.
Place into a COLD OVEN and turn the oven on to 400F. The timing from here on out will depend on how fast your oven heats up — mine takes almost 20 minutes to reach 400F. Check these out at about 20 minutes, but it will likely take 35-45 minutes for them to fully bake, depending on the thickness of your rounds.
Now the one thing that you’re missing are the toasted bubbled bits that a real pita bread has — if you want these, throw the pita on a grill or into a hot skillet, a few minutes on each side. This is not necessary, but does add flavor and visual texture.
When the bread rounds are completely cooled, you will be able to slice them, but carefully! Don’t expect to make pita pockets, but honestly these hold up better than most gluten-free bread for sandwiches (or at least the ones that are also egg and dairy free), so give it a try.
Hey, it’s our second burger post! I really hope you’re finding some options or getting some ideas about what to bring to barbeques this summer — or what to serve at your own.
For some reason when Denise and I were discussing burgers, I was somewhat fixated on Indian spices. I love Indian food, but there are so many allergen pitfalls when ordering out that I’m finding it easier to make my own at home — and easier now that I can run some of my cooking choices by my Indian neighbor. He approved the spice mix I’m going to give you below, so it must be good, right?
You can buy tandoori spices. Tandoori chicken is a reasonably classic Indian dish, named for the clay oven in which chicken is baked after being marinated in yogurt and spices. By briefly marinating and then grinding the chicken, adding some cashew nuts for creaminess, we can skip the yogurt part, and in this case, a grill stands in for the fancy pointy-topped oven. By making your own spice, you can more carefully control the flavor of the burger, but if you’re not up to it, not interested, or in any way disinclined, seek it out pre-blended.
Mmmm, burger
Tandoori Chicken Burgers
Tandoori Spice — makes enough for 2-3 recipes of burgers
1 Tablespoon ground fenugreek
1 Tablespoon ground coriander
2 teaspoons onion powder
1-1/2 teaspoon cumin
1-1/2 teaspoon turmeric
1-1/2 teaspoon garlic powder
1 teaspoon cinnamon
1 teaspoon celery salt
1 teaspoon paprika (regular, not smoked)
1 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground nutmeg (you can buy this ground, but it’s worth it to grind your own)
1/4 teaspoon ground cloves
1/4 to 3/4 teaspoon cayenne, depending on your desire for heat, as well as spice
For Burgers:
1 lb. boneless, skinless chicken thighs
1/2 cup lemon or lime juice
1/2 cup rice wine vinegar
1/4 cup cashew pieces
zest of one lime (organic if you can get it)
2- 3 Tablespoons tandoori spice
lime wedges, for serving
First, marinate chicken thighs in the citrus juice and vinegar for about 30 minutes — if the marinade doesn’t quite cover the chicken, add water to cover.
Lay the chicken out on paper towels to drain and dry.
In your food processor, grind the cashews to a fine consistency. I find that I need to pulse my food processor, as just turning it on tends to make nut butter instead. Remove the nuts to a mixing bowl.
Grind the chicken in the food processor, then add it to the mixing bowl.
Add the lime zest and seasoning, and mix all the ingredients well. You can try using a spoon, but you really need to mix with your hands to get everything well-incorporated. Mix until you think it’s well-blended, then mix a little more. A note on the seasoning range — if you’re a lover of Indian food, or spices, or both, go all in with the 3 T measurement. If your company is a little more mixed (children, unadventurous eaters) ease them into the fun with the lower amount of spice.
Now shape the patties and lay them out on a parchment or plastic wrap covered platter and refrigerate for an hour or overnight. This recipe should make 4 regular burgers or 8 slider-sized burgers.
Grill until the interior temperature of the burger reaches approximately 160F. Serve with sliced cucumbers on a bun of your choice.
So we’re heading into picnic and cookout weather, and we have some holidays coming up that might result in you getting invited to some cookouts. Mary Kate and I thought it’d be a good idea to have some burgers that are safe for those of us allergies that we can prep ahead of time and bring with us to throw on a grill. Now you may be saying, Denise and Mary Kate, why wouldn’t ground beef be safe? Well, it is–unless someone decides to season it with ranch dressing. And unless you’ve seen the package for the hot dogs, they might have milk in them. And I know people who soak their chicken in buttermilk before grilling or frying it. It’s a lot easier to bring your own food and be sure you can eat something, than to sit at a cookout all afternoon looking at food you can’t eat. So with that in mind, we’ve come up with some great recipes that you’re going to be seeing pop up here and there over the next few months. Because it’s going to be summer, and we need to cook stuff outside with fire!
Falafel Burgers
l lb bag of garbanzo beans/chick peas (soaked overnight, see below)
1 medium onion, chopped
6-8 cloves of garlic
1/2 cup of parsley, chopped
2 teaspoons of salt
1 teaspoon of coriander
1/2 teaspoon of black pepper
2 teaspoons of cumin
1 teaspoon of paprika
1/4 to 1/2 teaspoon of cayenne pepper (depending on your spice tolerance)
2 Tablespoons of garbanzo bean/chick pea flour
A food processor (you really can’t do this in a blender)
Place the garbanzo beans in a large bowl and cover them by 3-4 inches of water. Let them soak overnight. They should double in size.
Drain and rinse the garbanzo beans thoroughly. Unless your food processor is a heck of a lot bigger than mine, you’re going to have to do the following in batches. Place the garbanzo beans, onion, garlic, parsley, salt, coriander, black pepper, cumin, paprika, cayenne pepper, and flour in the food processor and process until a rough coarse meal forms, so that it’s somewhere between a paste and the size of millet or quinoa. To do this, I had to process garbanzo beans in three batches, leaving them a bit rough, dumping the processed garbanzo beans into an appropriately sized holding bowl. Then I put about half a cup of the processed garbanzo beans back in the food processor along with the onion, garlic, parsley, salt, coriander, black pepper, cumin, paprika, cayenne pepper, and flour, and processed it. Then I dumped the completed mix back into the bowl and stirred it with the plain garbanzo beans and then ran the whole mixture back from the food processor to ensure that the spice mixture was evenly mixed with all the garbanzo beans.
Garbanzo bean mixture after processing
You can make the garbanzo bean mixture the day before you intend to serve the burgers to make the day of cooking easier. If you do, cover the mixture with plastic wrap and put it in the refrigerator until you need it.
If you’re cooking these on a grill (yes, it is possible), make your burgers slightly smaller, more like sliders because they’ll hold together easier. Spray down your grill with grilling spray, checking to make sure it’s safe for your allergies. Depending on the heat of your grill, cook each side 2-3 minutes at least each side. Only turn them once otherwise you make make a mess. To get them golden brown, we cooked them on a hotter grill that we thought appropriate at first.
Grilled Falafel Burgers
If you don’t have a grill, you can cook them in a skillet with some vegetable oil. Fill a skillet with about a inch of vegetable oil and heat the oil at medium heat. Cook them for 2-3 minutes per side until they are golden brown. Remove them from the oil with a slotted spoon and drain them on paper towels.
Serve your falafel in a wrap with Tzatziki Sauce, some lettuce, and other veggies or put it on a burger bun with the Tzatziki Sauce.
Since we can’t have falafel without Tzatziki Sauce (well, you can, but it’s better with), I had to get together a recipe. I started with a recipe at The Vedge, and added some additional things I like to it.
Tzatziki Sauce (Using a Cashew Base)
1 cup cashew pieces (raw, unsalted) and soaked overnight in water (covering cashews by 2-3 inches)
1 cup water
1 lemon, juiced
1 garlic clove
1 teaspoon of salt
1 teaspoon of dill weed (optional)
4 Tablespoons of fresh parsley, chopped
1 medium cucumber (peeled if waxed) and diced (I used two pickling cukes, and left the skin on)
Drain the cashews and place in a blender. Add water, lemon juice, garlic, and salt to blender. Blend until completely pureed, better to over blend than to not blend enough. You want it as smooth as you can get it.
Cashew Mixture After Blending
Pour cashew mixture into a bowl that will hold it, the dill, the parsley and the cucumber. Add dill, parsley, and cucumber to the cashew mixture and stir to mix well.
Fresh parsley, choppedCucumbers diced
You can do all this in the blender if you want, but I like chunky cucumbers in this sauce. Refrigerate for at least an hour, and use on falafel, gyros, wraps, salads, as a dip and so on. Or you could use large slices or chunks for a salad or side dish, and do a much smaller dice or in the blender for a sandwich slather.
You know, if you have a good list of allergies, as Denise and I both do, breakfast can be one of the worst meals. If you eat meat, bacon is usually safe, though sausage might or might not be. Take out eggs, gluten for pancakes and waffles… well, you get the picture. I miss going out for breakfast. And as much as I love them, I’m actually getting bored of cereal and hash browns for breakfast.
So why not polenta? I have eaten leftover corn polenta for breakfast (the kind that comes in a nice tube at the grocery store), and it’s great as a savory breakfast, but I started thinking of the millet polenta in Vegan with a Vengeance — that was the first polenta I ever made and the first time I’d eaten millet. We used to buy it for the parakeets we had growing up, and I still sort of think of it as bird food. But it’s really tasty!
This recipe easily doubles into a 9×11 pan, but for one breakfast or one person who doesn’t want to eat it for 9 days, do this in an 8×8 pan. My favorite part is that all the work is done ahead of time, with maybe 10 minutes of work in the morning — and most of those are what some recipes call “inactive” time. I am not a morning person.
Millet polenta with blueberries and maple syrup
Breakfast Polenta
Make-ahead preparation:
In a sauce pan, mix
1 cup millet, rinsed
1 1/2 cups orange juice
1 1/2 cups water
1 Tablespoon oil, shortening, or Earth Balance (use coconut oil if you can)
1 or 2 cinnamon sticks
Bring this mixture to a boil, turn it down, and let it simmer for 30-35 minutes.
In a separate small pan, heat
1/2 cup frozen blueberries
1 Tablespoon orange juice
1/4 cup unsweetened shredded coconut (optional)
When the blueberries are soft, mash them with a fork or potato masher, just until you have a rough jelly.
Into a greased 8×8 pan, put half the millet mixture in the pan, smooth down, spread the blueberry mix on top, and then add the second half of millet mix and smooth it out.
Allow it to cool at room temperature and then refrigerate.
Morning preparation:
You will need
1 teaspoon to 1 Tablespoon of coconut oil, Earth Balance, or other oil of your choosing (just enough to coat the bottom of your skillet)
In the morning, heat a skillet over medium heat. Add your oil — this isn’t absolutely necessary, but it will promote a good browning, which really makes the polenta to me. Pan fry on both sides, 5-7 minutes per side.
Plate and drizzle with maple syrup. Pour it on slowly to allow it to soak in. Oh, and get the real stuff — you’re worth it.
What do you eat for breakfast? Do you rely on the same standards, over and over, or do you mix it up?
Before the food allergy apocalypse hit, one of the things I really liked to do was to make my own Peking Ravioli (aka Potsticker, Wonton, Gyoza, etc.) or whatever you want to call your basic Asian style dumpling. Apparently you only call them Peking Ravioli if you live in the Northeast because that was what Joyce Chen called them in her restaurant in Boston in the 1950’s–the things you learn when blogging. But in the before times, in the long, long ago, I liked to make them by buying pre-made wonton wrappers at the grocery store, which, at least for the grocery stores in New Hampshire, all contain egg. So I thought I’d try to come up with a gluten free vegan wrapper so Mary Kate could eat some too. (I can have wheat, at least for now. More food allergy testing later today. Please cross your fingers for me that they don’t find any more food allergies, and if they do, it’s an easy to avoid one like a fruit.) My gluten free vegan dough attempt was pretty much a spectacular failure, and it’s going to take some more research and some more work, but I’ll keep trying. At the same time, I had decided to try an egg free dough that I had found using all purpose flour (warning: I mean a real wheat flour) and boiling water, because I knew I was going to have too much filling, and I like to do a lot of experiments at once because you’re more likely to have at least one success. The egg-free real wheat flour version worked. Again, I promise to keep trying for a gluten free version.
Anyway, the really nice thing about this recipe is that you can make a bunch of them up, put them on parchment paper on a cookie sheet (this is prior to cooking them), making sure they don’t touch and then throw them in your freezer on the cookie sheet until they are frozen solid. Then you can pop them into a ziploc freezer bag, and you can take a few out here and there to use whenever you want, to steam, to pan-fry or to put in soup, because they’re not frozen together in a lump. It’s labor intensive for an afternoon on the weekend, but then you’ll have lots and lots of dumplings for whenever you want!
1 cup of chicken stock (check the label if using store bought)
2-3 tablespoons of sesame oil
First, if you are steaming or pan frying your dumplings and you need dipping sauce, put all the ingredients for the dipping sauce in a small bowl, whisk the ingredients together until they are well combined, and then put it aside until your dumplings are cooked. (I forgot to take a picture, sorry.)
To make the dough for the dumpling wrappers, I used my stand mixer with a dough hook, but you can just use a bowl and a spatula too. Place the flour in the bowl and mix the boiling water in slowly until the dough forms a ball. If using a mixer, continue on low speed to knead it for a few minutes. If using the low tech method, knead it with your hands for a few minutes. Shape it into a smooth ball and place it in a ziploc bag to rest a bit while you make the filling.
To make the filling, prepare all the ingredients if you haven’t already. I grated the carrot as finely as shown below:
Carrots grated with a Microplane fine grater
The Napa cabbage, I sliced very finely with a very sharp knife, aiming for a width of a quarter of an inch or less, and then chopped the slices into smaller pieces:
Shredded Napa cabbage in bowl with other ingredients
Place ground pork, garlic, carrot, ginger, green onions, Nappa cabbage, water chestnuts, soy sauce, sesame oil, rice vinegar, chili garlic sauce, cornstarch, and salt in a bowl, and mix throughly using your hands. You might want to put it in your refrigerator while you roll out the wrappers.
Pork Dumpling Filling
Now it’s time to make your wrappers. You can roll out your dough on a very clean counter top, a dough rolling mat, or a cutting board. I used a rolling pin and a biscuit cutter which was three inches in diameter to make the wrappers. Spread some flour over the surface of your work area. This dough is very sticky, you’re going to need quite a bit of flour for dusting, and it’s much easier to do it in small pieces. I only rolled out enough dough to cut out 2 or 3 wrappers at a time, as any larger attempts stuck to the mat too easily. Take a piece of the dough about the size of a plum, and using your flour to dust liberally, roll the dough to about an 1/8 of an inch thick and use your biscuit cutter (cookie cutter, or even a water glass in a pinch) to cut out the wrapper. Take your scraps and a bit more of the dough, and knead them together a bit and roll out a couple more wrappers. Keep doing this until all the dough is gone.
Dumpling Wrappers
Again, this dough is very sticky, make sure you dust them liberally before putting them in a pile. I didn’t and I had several wrappers stick together, which I then had to roll out again when I tried to use them.
Now it’s time to make your dumplings. I just want to say that this is a much softer dough that your usual wonton wrapper you get from the grocery store, and it’s harder to get a “pretty” result. And I’m not an expert by any means. So go check out this video by an expert for different shapes and techniques if you need a better explanation than the one I’m about to attempt. Especially once you see the picture of my completed ones below. Take a wrapper, hold it open in the palm of your hand. Place about a teaspoon or so of filling in the center of the dumpling and fold up the sides of the wrapper, pinching it shut, making little pleats if you have that kind of dexterity.
Dumplings on a sheet pan covered with parchment paper
Now you get to choose how to cook them. I provide three methods below, but the first, Pan-frying, is what I used this time:
Pan-frying Dumplings: Place a little sesame seed oil in a skillet (which must have a tight fitting lid) over medium heat. Add dumplings, but so that they do not touch and have enough room to cook separately.
Dumplings properly spaced in skillet
Fry until golden brown, and then turn to fry the other side to the same golden brown color as shown below:
Dumplings fried golden brown
Once both sides are golden brown, add a quarter cup of chicken stock and put the tight fitting lid on the skillet. Continue to cook over medium heat while dumplings steam from chicken broth for another 3 – 7 minutes (depending on whether they were fresh or if they were dumplings you froze to use later) making sure to test one to see if they are done before serving. You may need to adjust your cooking times. Continue to fry and then steam dumplings in batches until you have cooked all the dumplings you intend to serve. Serve with dipping sauce.
Steaming Dumplings: Use a metal steamer basket or a bamboo steamer in an appropriate size pot with a tight fitting lid with enough water so that it will not touch the dumplings. Place the dumplings in a single layer in the steamer. Bring the water to a boil, then reduce the heat to medium and put the lid on the pot. If the dumplings are freshly made, cook for 5 minutes or so, but test one to see if they are done before serving. If you froze your dumplings to use later, don’t thaw them, but cook them for about 15 to 20 minutes, testing to see if they are done before serving. Serve with dipping sauce.
Dumplings In Soup: You can do a quick wonton soup, using some chicken broth, some green onions, some Napa cabbage, thinly sliced carrots and some of your dumplings. Bring the chicken broth to a boil, add the dumplings and carrots, and then reduce the heat to medium. When the dumplings and carrots are cooked, add the green onions, Napa cabbage and cook for a minute or two more. I like to add some white pepper or Chinese Five Spice to season it as well. This is a really quick dinner if you’re using dumplings you froze to use later, and some frozen homemade chicken stock, or a store bought version (checking the labels of course).
Hope you like these, and I will keep trying for a gluten free version I like to share.
