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I wish I could claim credit for inventing the following recipe, but I can’t. My former neighbor told me, as we were all sitting outside one evening, that he made “the world’s best cauliflower.” I don’t know about you, but cauliflower is not a vegetable I’d ever considered for a “world’s best” anything nomination. As a child, we got cauliflower doused in cheese sauce on an occasional basis, and while it was fine, it wasn’t something any of us clamored for. Since then, I’ve seen it on raw veggie platters, had it in “California blend” frozen vegetable bags, and had it roasted once or twice. Again, not bad, but not generally exciting.
But Mukesh was not lying — this really is the World’s Best Cauliflower, and it will make a believer out of you, too. The usual name for this dish is “aloo gobi” (just “gobi” if you leave the potatoes out), and it’s amazing. The cauliflower is tender but not mushy, well-seasoned but not “hot” spicy, and the color is gorgeous (we eat with our eyes first, supposedly). This is shared with permission, a family recipe from Mukesh Singh. The only modification I’ve made is to cook it in the crock pot because my version never turned out as tender as his did.
I’d have given you more photos, but while this cauliflower tastes great, it’s kind of boring to photograph.
The World’s Best Cauliflower (Aloo Gobi)
1 tablespoon vegetable oil
1/2 small onion, chopped
1 head of cauliflower, cut into bite-sized pieces
3 small potatoes, cubed
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon curry powder
salt to taste
2 Tablespoons water
Heat the oil in a medium skillet over medium heat.
Add onion and cook until lightly browned.
Mix in the cauliflower and potatoes, and then all the spices. Mix well to combine.
Scrape pan into your slow cooker. Use the 2T of water to “rinse” all the leftover spices out of the skillet into the slow cooker. Cook over low heat for 10 hours.
Serve with rice for a full meal, or serve as a side dish.
Have I ever said how much I love Thai food? And that my first date with my husband was at a Thai place? Because of the corn, wheat, and coconut allergies, going out for Thai food really isn’t an option anymore. And I miss it, very much. I used to order this appetizer often in the long, long ago before food allergies, and when Mary Kate and I talked about doing a Fry-Day for Thanksgiving this year, I decided to give it a shot. I was very happy. I may have even teared up because it was just like our local Thai joint’s version.
1 cup of cashews, toasted in a skillet or roasted in the oven (If you can have peanuts, use roasted peanuts. If you can’t have nuts, just leave them out.)
Tod Mun:
1 pound of Haddock (or other mild white fish, such as Pollock or Halibut)
5 ounces of uncooked shrimp, peeled and tail off.
2 Tablespoons of Thai Red Curry Paste (If you can use a commercial version, great, but if not, here’s a recipe for it.)
1 Tablespoon of safe for you fish sauce (If you don’t have one you can leave it out).
1 bunch of scallions, trimmed and chopped into small pieces
1 chia egg (1 Tablespoon of ground or milled chia seed mixed with 3 Tablespoons of water)
safe oil for frying enough to fill the pot about 3 to 4 inches deep
For the frying:
A pot deep enough to accommodate about 3 inches of oil and the frying thermometer, a thick stainless steel stock pot or an enameled dutch oven would be best. You also want a pot that’s tall enough that the edge is 4 or more inches above the oil level. It’s safer and there’s less splatter all around. We do not recommend using anything with Teflon or nonstick coatings. Of course, if you have an actual deep fryer appliance, use that.
tongs and/or slotted frying spoon/spider (we used a silicone one rather than the traditional wire and bamboo, but I can’t find a picture of ours)
plate or cookie sheet, lined with paper towels
Set up your frying pot, add your safe oil, and set up your thermometer. Start heating your oil over medium heat, as it will take some time to reach the right temperature. You are aiming for about 350ºF.
Chop your toasted/or roasted cashews and place them in a bowl. Add your your peeled and diced cucumber and the Thai Hot and Sweet Dipping Sauce, and mix well to combine. Set aside.
Cucumber Salad/Dipping Sauce
Chop the haddock into pieces small enough to put in your food processor. Place the haddock and the shrimp in a food processor with the regular cutting blade and process until the haddock and shrimp forms a smooth paste. Empty the mixture into a large mixing bowl, making sure you scrape down all the sides of the food processor bowl carefully. Also, wash your food processor parts immediately. You really don’t want the fish mixture to dry to your food processor bowl, cover and blade.
Mix in the Thai Red Curry Paste and fish sauce, until well combined. Then add the scallions and chia egg, and mix thoroughly.
Tod Mun mixture before frying
Once your oil is hot and has reached 350ºF. Use two large spoons to form a rough patty, and drop it into the oil. Depending on the size of your pot, you may only be able to do a few at a time. I had a 10 quart stockpot and I was only able to do about five at time.
Use large spoons to make rough patties
Fry them for about 4-5 minutes or until golden brown.. Place them to drain on the paper towels.
Fried Tod Mun (Thai Fish Cakes)Fried Tod Mun (Thai Fish Cakes)
Once you have fried all of them, serve them with the cucumber salad/dipping sauce.
Modern gingerbread masterpieces. Photo by J. Andrews
One of my favorite things when I was about 12 was making this gingerbread village for the holidays. It was from the Southern Living cookbook, had two houses and a little church, and I’d make walls and a skating pond and generally took me a full day to construct. Gingerbread houses are generally not the tastiest cookies — in order to be structurally sound, they need to be rather hard and dry, and then you leave them out for a while, so they get stale. But they look so cool! I don’t know if we ever ate the village, given that I wouldn’t let anyone touch it.
Unadorned and decorating. Photos by J. Andrews
Last year, I made gingerbread cookies for the first time in years — gluten-free. They were good, but softer than houses. This year, I was more ambitious, so I tried a few different recipes until I got one that seemed like it might be structurally sound. THIS IS NOT MY RECIPE. I just slightly altered one from Fork and Beans, and then I overbaked the cookies slightly. But I did design the houses, made a “safe” frosting for Denise, and decorate them. Denise made the gumdrops, and we made the marshmallows together. It was an incredible labor of great artistic merit, and we destroyed it all within two days. As an adult, yeah, it’s awesome to build houses out of cookies and candy, but they then need to be enjoyed. Who wastes all that good sugar?
The blizzard-bound A-frame. Photo by J. Andrews
First up, make the candy and stuff you want for decorating. See the posts linked above.
Second, make the cookies. HERE are your designs, or design your own. Or check out Pinterest, as I am willing to bet there are tons.
2 1/2 cups gluten-free all-purpose flour (again, I point you back to Fork and Beans)
1/2 cup granulated sugar (choose corn-free if you need to)
1/2 cup molasses
1 chia egg (1 Tablespoon ground chia seeds mixed with 3 Tablespoons water, set aside to gel)
1 teaspoon baking soda (again, choose corn-free if you need to)
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
Pre-heat the oven to 375ºF
Beat the shortening until soft and fluffy. Add half the flour.
Add the sugar, molasses, chia egg, baking soda, and spices and beat until combined.
Add the rest of the flour and beat well.
Divide the dough in two, cover tightly with plastic wrap, and refrigerate until cold. I just did it overnight.
Roll out the dough between two sheets of parchment paper until about 1/8-inch thick (or until it looks “thin enough” and you are sick of rolling. I am not patient). Put the rolled out dough on a cookie sheet and re-chill it in the fridge while you roll out the other ball. Then trade them out for cutting.
Using the patterns linked — or using your own — cut out the right number of pieces. Believe me, double-check your count! Try to space these out so that you don’t need to move them again. Peel the excess dough from around them — ball this up and re-chill it. (This is my favorite thing about gluten-free dough — you can’t really overwork it, as there is no gluten to get tough!)
Leaving the cookies on the parchment (and I’d suggest you use the parchment, not silicone sheets, as I don’t really advise cutting on those), on the baking sheet, bake for 15 minutes, or until pretty firm. Remember, these are now architectural building blocks you’re making. Drag the parchment to a wire rack and cool the cookies completely.
Mortar Frosting
1/4 cup shortening (butter, lard, Crisco, whatever you want. We used lard that Denise rendered, as that is safe for her)
1 teaspoon vanilla extract
2-4 cups powdered sugar (again, be safe — Trader Joe’s powdered sugar uses tapioca starch, not corn, so I used that)
Beat shortening until creamy and fluffy. Add the vanilla and beat more. Gradually add the powdered sugar. Depending on the temperature and your choice of shortening, you may need more or less powdered sugar. Remember, this is mortar. You want this to be stiff frosting. So I’d suggest more, not less, powdered sugar. (Tip: If you’re using Earth Balance soy-free, add a large pinch of xanthan gum or you will not have a room-temp stable mortar.)
Load this into a pastry bag or frosting gun and assemble your houses.
ASSEMBLE!
Tips for assembly — the A-frame is kind of hard to put together! Lay one roof piece down and frost both triangular walls onto it. Then add the other (put the frosting on the wall pieces), and then flip it upright. That seems to work okay.
With the modern shed roof, lay the tall wall flat. Add both end walls to that, then add the shorter “front” wall. Stand up your roofless house, and then add frosting all along the roofline before putting the roof on.
Now? Decorate with whatever you want. Use more frosting.
House On a Slant. Photo by J. Andrews
Share your masterpieces with people you like. And hey, if you make these, share a photo or two with us, too. We’d love to see what you come up with.
So it’s that holiday time of year. And I like my sweets on holidays, so Mary Kate and I got together to make some candy a couple of weeks ago. (I burned and ruined one pot that day, so you’re not getting a recipe for caramels, until I get a new pot and try it again.) One of the things we tried that was a hit was the gum drops. I actually made them ahead of time because there’s some processing time between steps (AT LEAST 3 DAYS, please read the whole recipe), and we wanted to use them for a construction project (teaser for next week’s post). The recipe I started with was located here at Bakerella. If you can use commercial extracts and commercial food coloring, you can use the recipe as it is. But I can’t. So I used Cara Reed’s ideas from her book, Decadent Gluten-Free Vegan Baking (see Mary Kate’s review here) for food coloring for the green, and then extended her idea and used carrots for the orange. I also used the homemade extracts that I’ve made and some lemon essential oil. You’ll see four colors of gum drops in the picture, but the best were the lime and orange and the other flavors still need more work before they are blog-worthy.
Gum Drops
The recipe for the gum drops makes one batch of one flavor. To make both flavors, either double the amounts for the gum drop and put the ingredients for one flavor in each half of the batch, or use the amounts below for the batch, and use half of the amounts for the flavors in each half of the batch.
To make Orange Flavor:
2 teaspoons of Orange Food Coloring (To make orange food coloring, take 1/2 cup of peeled, chopped carrots, and cook over medium heat in water in a small sauce pan until tender. Drain the water, saving 1/4 of a cup aside. Place drained carrots and 1/4 cup of reserved cooking water in a blender and process until smooth. Place in a storage container and keep it in the fridge for up to two weeks).
4 drops of Lemon Essential Oil (make sure it’s pure and not cosmetic grade)
2 Tablespoons of homemade orange extract (I used orange peels as described here and I use either Vikingfjord or Luksusowa Vodka because they are made only from potatoes, where some vodkas may also use grain or corn.)
To make Lime Flavor:
2 teaspoons of Green Food Coloring (To make green food coloring, take 1 cup of fresh spinach and boil in 3 Tablespoons of water for 5 minutes while covered. Pour spinach and water in a blender and process until smooth. Place in a storage container and keep it in the fridge for up to two weeks).
4 drops of Lemon Essential Oil (make sure it’s pure and not cosmetic grade)
2 Tablespoons of homemade lime extract (I used lime peels as described here and I use either Vikingfjord or Luksusowa Vodka because they are made only from potatoes, where some vodkas may also use grain or corn.)
Gum Drops:
2 Tablespoons of unflavored gelatin powder (Knox or Great Lakes are generally regarded as being okay if you’re not super sensitive to corn, again no affiliation with Amazon, just linking for reference)
1/2 cup of cold water
3/4 cup of boiling water
2 cups of sugar
extra sugar for coating the gum drops
a bit of safe for you oil to coat the container in which you’ll cool your gum drops
a container about 4 inches by 8 inches in which to cool your gum drops (I used two sandwich sized Rubbermaid food storage containers so my gum drops were a little thinner than normal.)
Grease your container to cool your gum drops with your safe oil.
In a large pot, add the gelatin and cold water. Whisk them together until the gelatin is completely moistened. Let the gelatin and water mixture sit for five minutes.
Add the boiling water and whisk until the gelatin dissolves. Add the sugar and stir it into the gelatin mixture.
Bring to a boil over medium heat, stirring constantly, and boil for 25 minutes.
Pour the mixture into your greased container and mix in the food coloring, extract and essential oil, until it is thoroughly combined.
Cover the container and put it in the fridge overnight to set.
Take out the container and use a knife dipped in hot water to cut 3/4 inch squares. I found it easiest to take the whole gum drop sheet out of the container (which is no small feat) and place it on a greased plastic cutting board and cut them on the board.
Roll the cubes in sugar on all sides and place them on waxed paper or parchment paper (whatever is safest for you, those allergic to corn may have trouble with waxed paper), and let them dry at room temperature for two days to let the sugar dry and the gum drop harden a bit.
I have to admit, I spend a lot of fall jealous of people eating cider doughnuts and apple treats of all sorts. It’s part of a day out in the fall — stop at an orchard, get some fried appley things, eat bliss. Nowadays, I get cider, which is great, but somehow not as filling. Lucky for me, I think apple crisp is the pinnacle of baked apple dishes, as that’s super easy to take the gluten out of — it’s not meant to hold together. It’s meant to go in a bowl with ice cream and just be brilliant. But it’s not a fried apple treat of any kind, and I missed those.
So when Denise and I decided to have another day of frying everything, apple fritters were on my mind. I think it’s been years and years since I had one, so I’m not entirely sure these are “traditional,” but they were tasty, and they kept well in the oven (set down at 170ºF) while we made the rest of the fried things. I’d love to tell you how they did a day later or frozen, but I can’t. We ate them all. I’m not big on food guilt anyway, but I can say that if you fry things maybe three times a year, you can’t really feel bad about eating everything.
How many fritters you get will depend on how big you make them, and there’s really not a lot of measuring the mess into the oil. Just try to make them similar sizes so that they can be done about the same time. I’m not sure an exact count would be possible anyway — you’ll be eating them as soon as they are cool enough, way too fast to count, anyway, unless you have inhuman strength. The recipe is loosely based on the Chai-Spiced Pancakes recipe on The Canary Files, which is my go-to pancake recipe (my favorite thing about it is that you need to make it the night before and let it sit in the fridge overnight. I LOVE that. I don’t really do mornings so much as mornings happen to me.) For a fritter batter, though, I’ve altered it quite a bit, and then dunked it in hot oil; I’m just saying don’t expect health food.
Batter, Frying, Draining (and absorbing sugar)
Gluten-free, Vegan Apple Fritters
3/4 cup gluten-free all-purpose flour, blend of your choice (THIS is my go-to)
1 Tablespoon sugar
1 Tablespoon baking powder (corn-free, if you need it)
1/4 teaspoon salt
2 teaspoons cinnamon
1/8 teaspoon nutmeg
2 1/2 cups rice milk, DIVIDED (if you make this by hand, add slightly less water than called for, about a 1:1 ratio of cooked rice to water, and strain it really well for a thicker texture that is so much better for baking)
1 Tablespoon of chia seeds, ground, mixed with 3 Tablespoons warm water to form a chia egg
2 Tablespoons light olive oil (regular will be fine, you just might taste it a bit)
1 1/2 teaspoons ground psyllium husk
4 medium apples, peeled, cored, and shredded (medium=baseball-sized)
powdered sugar for dusting. Really, don’t even bother to mention this, just sift or sprinkle it on.
Mix the dry ingredients (AP flour to nutmeg) together well. Add 1 1/2 cups rice milk, chia egg, vanilla bean, olive oil, and psyllium. Mix well, adding more rice milk if needed. Then put in the fridge for an hour. It will thicken considerably. Add the rest of the rice milk and stir in the apples. You want a thick dough, sort of like regular gluten-containing muffin batter would be, so pay attention as you add the liquids.
Heat a pot of oil to 370ºF. Drop the fritter batter in by spoonfuls, making sure not to crowd the fritters. If you use two spoons, you can sort of flatten or spread the fritters as you form them, making them more UFO saucer shape than rounds, and this will mean the insides cook better. They WILL stick together or stick to the sides of the pot, so bounce them around enough to make sure they don’t. Flip a few times, and see how they brown. You may have to test a few — I’m not giving you a cooking time as it varies widely based on how thick each fritter is, but after 3 or 4, you’ll have the hang of it.
When they are nicely golden brown, remove them to a paper towel-lined plate or tray to drain. Let the oil return to 370ºF, if need be, before doing the next batch. An oven turned down as low as it goes (170ºF on my oven) will keep them nicely warm until you’ve finished all of them.
Dust liberally with powdered sugar and no longer feel left out.
We hope you all made it through Thanksgiving okay. Mary Kate and I only set two smallish fires on her stove, but no harm, no foul. There will be more posted about the “Fry-Day” Thanksgiving later on.
The reason I developed this recipe is because I had a pumpkin from the Community Supported Agriculture share I split with Mary Kate. I’m not a huge fan of pumpkin, I hated pumpkin pie in the long, long ago when I could still eat whatever I wanted. And I never eat pumpkin spice anything when the seasonal pumpkin spice everything starts. But I do like pumpkin bisque with a bit of onion, rosemary and sage. You could also do this with your left over butternut squash from Thanksgiving if you have any. I finished this soup just before the power went out on Wednesday the night before Thanksgiving, and the power did not return until Friday evening. It warmed up really well in my Jetboil camp stove set up on my dining room table while we had no power and no heat. Yeah, I know I’m not supposed to use them inside, and I’m not advocating that anyone else follow my poor example (don’t sue me if you do something dumb just because I did).
Pumpkin (or Butternut Squash) Bisque
1 large onion, diced
1 Tablespoon of olive oil (or other safe for you oil)
2 cups of vegetable stock (I used homemade, here’s a link on how to make vegetable stock, or if you can buy safe commercial stock, have at it)
4 cups of cooked pumpkin or butternut squash (here’s a link on how to roast and make puree, also if you’re using pumpkin, make sure you use pie pumpkins or your bisque might be a little blah)
1/2 teaspoon of rosemary
1/2 teaspoon of sage
2 Tablespoons of non-dairy safe for you margarine (I make my own margarine due to the corn thing, but if you can use Earth Balance, go for it)
1/2 cup of cashew milk (or other safe for you non-dairy milk, I make my own from this recipe but I skip the added ingredients other than water and cashews)
Salt and black pepper to taste
1 Tablespoon of brown sugar (optional – you might not need it if you’re using butternut squash)
A couple of squirts of your favorite hot sauce (optional)
A bit of minced parsley as a garnish (optional)
In a large stock pot or dutch oven, saute your onions in the olive oil until they have some color, and they are softer, as shown below.
Sauteed Onions
Once your onions are ready, add the vegetable stock. Make sure to mix in all the brown bits on the bottom of the pan into the stock to get all the flavor you can.
Vegetable stock and onions
Add the pumpkin puree (you’ll note mine wasn’t that pureed), the sage and the rosemary.
Pumpkin, vegetable stock and onions
I simmered mine for a bit to make sure my roasted pumpkin was tender, and for the onions to cook and soften further. Once I thought the pumpkin and onions were tender enough, I used my immersion/hand/stick blender to puree everything nicely.
Pureed Pumpkin Bisque
Now add your margarine, and cashew milk, and stir well to incorporate. Taste your soup and add the salt, pepper, brown sugar, and hot sauce as needed. Ladle some into a bowl, sprinkle with your parsley, and bask in the warmth of the soup.
Looking in my fridge and freezer, apparently all I’ve made for weeks are soups and stews and chilis. It’s getting cold (maybe it just IS cold?) and soup is warming. This soup is based on a recipe title I read a year or so ago, possibly on a can. I can’t remember where, and I never could find it again. All I had was “lentil chestnut” and it sounded good.
I figured this would be a quick and easy soup if I used canned lentils and packaged chestnuts, both of which I usually have on hand, and my standard trio of soup vegetables: onions, carrots, and celery. I also used homemade stock, as I try to do, because frankly, mine tastes better.
This soup is hearty because of the lentils, a bit sweet because of the chestnuts, and full of vegetables for flavor, texture, and, hey, nutrition. I even had a lentil naysayer taste the soup, and it got a general approval. My vegetables were rather giant in relation to the chopped chestnuts and tiny lentils, and if that will bother you, consider chopping everything more finely. I kind of liked it, and it made for more interesting photographs (so did having a better camera to play with).
Vegetable Lentil Chestnut Soup
Vegetable Lentil Chestnut Soup
1 Tablespoon olive oil
1 cup chopped onion (about 1/2 onion)
1/4 teaspoon salt
1 cup chopped carrot (three small carrots)
1 cup chopped celery (2 larger stalks)
1 teaspoon chopped garlic (2 cloves)
1/2 teaspoon thyme
1/2 teaspoon dill
1/2 teaspoon tarragon
1/2 teaspoon dry mustard
5 oz cooked and shelled chestnuts, chopped (this is the size of package I can buy around here — cook and shell your own, if you like, but be warned, it’s more work than you think it will be!)
2 cups cooked lentils — any type you like except red, which will not hold their shape. I used black.
3 cups of vegetable broth, preferably unsalted. Add your own salt.
In a large sauce pan, over medium heat, add the oil to a hot pan. When the oil is shimmering hot, add the onion and salt; cook, stirring occasionally, until translucent (about 5 minutes). Add the carrots and cook for 2-3 minutes. Do the same with the celery.
Now season: Add the garlic and stir well. Then add the spices and stir again. Give it a minute to heat up — this seems to let the garlic really permeate this base of the soup.
Add the chestnuts and lentils, stir, and then add the vegetable broth. Cover and bring to a boil. There are two ways to do this. If you’re feeling patient, leave the heat at medium and let it come up to a boil slowly. This is great for flavor, but honestly, not enough to insist that this is the right way to do it. You can also just turn the heat up to boil it fast. Either way, after you’ve had a boil, then reduce the heat and simmer for about 20 minutes.
So here’s another canning inspired recipe, because these pickles were really a winner. I used the recipe from the Ball Complete Guide to Home Preserving, but modified it to leave out the ClearJel (which is modified corn starch) and to substitute the distilled white vinegar for apple cider vinegar instead. I did water bath can them originally, but I’ve rewritten the recipe here for a much smaller quantity and so that you can do them as a refrigerator pickle for those of you who don’t can. These would be great to do as a part of your appetizer plate for Thanksgiving. They’ll need to sit in the refrigerator for a week or so to absorb the flavors, so start them now for Thanksgiving.
Makes 1 quart.
2 cups of a mix of zucchini and summer squash, washed, trimmed of stem and blossom ends, and cut into 1/2 inch cubes (you can use pickling cukes, but they are harder to get this time of year)
1 2/3 cups of onions, chopped
1/2 Tablespoon and 1/4 teaspoon of canning salt or sea salt (nothing with any additives)
1/2 cup and 1/3 cup of sugar
1/2 Tablespoon and 1/4 teaspoon of ground mustard
3/4 teaspoons of ground ginger
3/4 teaspoons of ground turmeric
1 1/2 Tablespoons of water
1/2 cup, 1 Tablespoon and 1/2 teaspoon of apple cider vinegar (safest for those allergic to corn is probably Bragg’s)
1/4 of a red bell pepper (put the rest in your freezer in a zip top freezer bag and use it the next time you make pasta sauce or chili)
In a non-reactive bowl (stainless steel or glass), mix the zucchini and summer squash and onions. Sprinkle them with the canning or sea salt, cover and let them stand at room temperature for an hour or so. Transfer the vegetables to a strainer/colander over the sink and drain them well.
In a non-reactive (stainless steel or ceramic or enamel, do not use aluminum or cast iron) sauce pan, combine the sugar, mustard, ginger, and turmeric. Stir well, gradually blending in the water. Add the vinegar and red bell pepper. Bring the mixture to a boil over medium-high heat, stirring often to dissolve the sugar. Add the drained vegetable mixture and return to a boil for two minutes.
Ladle the mixture into a non-reactive heat safe container (beware that putting them in a plastic container will cause the plastic to be permanently dyed yellow with the turmeric). Your best bet is probably a mason jar or glass container with a lid. Just make sure to warm up the jar/container with some hot water (don’t leave the water in the container, just put the hot water in the container to warm it up and then dump it out) before putting the hot veggies and brine into it. Put a lid on the container and let it sit on the counter until it reaches room temperature, and then place it in the refrigerator for a week.
