Month: January 2014

Vegan Gluten-Free Grapefruit Bars

grapefruit barsThe small addition of honey in this recipe softens the tones of raw grapefruit while leaving its extra-bright and unique flavor to shine. If you cannot tolerate honey, simply omit it and add an extra 1/4 cup of sugar or light syrup of your choosing. In this version of the classic citrus bar cookie,  we have omitted eggs, gluten, dairy, and soy. We made an egg version, too, but found that this recipe turned out better. You can also try this in tangerine, lemon or lime.

For the Crust

1/2 c. non-hydrogenated shortening or non-dairy margarine

4 oz. applesauce (I used one of those single serve snack cups. I like to keep them on hand for my child and to have fresh applesauce on hand for vegan baking)

2 cups gluten free flour mix

1/8 teaspoon salt

1/2 teaspoon vanilla

For the Filling

2.5 Tablespoons EnerG egg replacer mixed with 1/2 cup water

Zest of two grapefruits (about 2-3 Tablespoons)

Juice of two grapefruits (about 1 to 1 1/4 cup liquid) – juice into a separate liquid measure cup, not the bowl

1/4 c. honey

2/3 cup tapioca starch

pinch salt

1 tiny drop of allergen-free red liquid food coloring (optional)

Directions – CRUST

Preheat the oven to 350 degrees Fahrenheit.

Coat a 9X9 inch baking dish with a little bit of the shortening or with cooking spray.

In a large bowl using a beater or in a stand mixer, beat the shortening and sugar together until well-combined. Add the remaining ingredients and beat for another minute or two until the mixture begins sticking together. If it is too crumbly, add a bit of liquid.

Press the mixture into the dish and bake for 15 minutes. Bring it out of the oven and let cool for a bit while you finish the filling.

Directions – FILLING 

Stir together your egg replacer and set aside. (Note: if you do not have egg replacer and you are not allergic to eggs, use 4 eggs for this recipe. Alternatively, you can try flax or chia seed gel. If you do, let me know how it turns out as I have not tried a seed gel for this recipe yet.)

In a large bowl, add the tapioca starch and slowly whisk in the grapefruit juice until the starch is well combined. Add the remaining ingredients and whisk together until well combined. Pour the mixture gently on top of the cookie crust and return the pan to the oven.

Bake for approximately 25 minutes.* The edges will look set but the center will still be quite liquid. That is okay. Tapioca-based desserts tend not to be fully set until cooled completely.

*If using eggs in this recipe, bake about 30-35 minutes and make sure that the center is set before taking it out of the oven.

Let cool at room temperature for 15 minutes and then transfer to the refrigerator to further cool and set. It should be ready to cut and serve in about 2-3 hours.

Quick BBQ-Style Beans

Baked Beans

Beans support red blood cell function, support skin cell production, and support nerve function. Beans also contribute to preventing symptoms of osteoporosis, dementia, mental fogginess, irritability, depression and anemia. How do beans do this? With their awesomely high content of folate, containing around 180 micrograms of folate per serving. So, don’t knock beans. They are extremely good for you! They also happen to be very economical, while being an excellent allergen-friendly food (see peanut allergy comments below*).

(*Please keep in mind, however, that some with peanut allergies may react to beans. If you suffer from peanut allergies, speak with your doctor about whether or not you will react to other legumes. If you are cooking for someone with a peanut allergy, consider another dish and forgo making beans.)

That said, beans are pretty easy to work with. And though many are concerned about gas issues, work with dried beans as there seems to be less of an issue with dried beans vs. store bought canned beans. Every now and then, I make a large batch of pinto beans from scratch. I store them and use them over the next few meals with various seasoning combinations. Dinners vary from chili beans for tacos, italian pasta fagioli soup, three bean salad or a quick version of the traditional baked beans.

The secret to success for delicious BBQ-style beans is the sweet onion flavor. If you are out of onions, substitute with a generous amount of onion powder to taste. (I do this often if I’m feeling a bit lazy).

Ingredients

2-3 slices of turkey bacon from humanely raised source (omit if vegan or vegetarian)

1 yellow onion, diced

3-4 cups cooked pinto beans (or 3-4 14oz cans, drained and rinsed)

3/4 cup water

1/4 cup light or dark brown sugar, packed

2 Tablespoons molasses

1 Tablespoon yellow mustard

1/2 teaspoon each of salt and pepper

Directions

In a large non-stick skillet, fry the bacon and transfer the bacon to paper-towel lined plate. Pour excess grease/oil into a bowl to discard in the trash later.

With some of the flavored oil remaining, saute’ onion until tender.

Add the remaining ingredients and, if using, crumble the bacon into the bean as well.

Simmer on medium-low heat until the liquid has thickened.

Serve warm.

 

 

 

Green Chili Hushpuppies

Green Chili Hushpuppies

I was in the mood for baked beans and needed something quick to go with them. I generally make some cornbread, but that takes at least an hour of prep and baking. I had already started the beans and we wanted to eat soon. These hushpuppies were the perfect accompaniment for the beans. This is super fast, easy, and free of gluten, dairy, fish, nuts, peanuts and shellfish. If you have an egg allergy, the egg can easily be replaced with Ener-G egg replacer. I may try experiment without the egg altogether as the mixture holds together well.

Ingredients

1 cup gluten-free flour mix

1/2 cup corn meal

1/2 tsp xanthan gum

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon each of salt and pepper

1 egg (or use Ener-G egg replacer equivalent to 1 egg)

1 6-8oz can diced green chilis

1/2 cup water

Directions

Add all of the ingredients to a medium bowl and stir until well combined.

Heat 1 inch of canola oil in medium skillet to med-high heat. When a drop of water sizzles in the oil, you are ready to cook.

Drop spoonfuls of batter into the oil and cook approximately 2-3 minutes on each side, or until dark golden brown.

Transfer to a paper-towel lined plate and dust with a little more salt and pepper.

Serve hot.