1 eggplant diced
1 can carrots drained
2 packs sliced portabella mushrooms
1 lg white onion
1 green pepper diced
saute with olive oil and salt, pepper, "poultry seasoning" (thyme, rosemary etc.) garlic
when everything is pretty cooked through add
1 cup gf veg stock
1/4 cooking sherry
couple of swigs of Worcester sauce
add in cornstarch/water slurry till it thickens up.
Dump into a pan and top with drained corn and instant mashed potatoes.
350 till golden.
Serve with gf rolls
When I first turned GF, I bought a Doves Farm mixed white GF flour and then discovered that I don't hugely like it. I think it's the rice flour in there, it gives it an odd powdery taste and texture. Since then I've worked out a blend of flours which I like (2 parts buckwheat, 1 part gram, on the whole), but I still have this stuff to use up. Any suggestions for ways I can use it where the odd flavour/texture won't show up? So far I've come up with white sauces and florentines
(fabulous recipe, though skip the spices and use rice paper and dark chocolate). Any others?
Any suggestions for converting this sticky toffee pudding
recipe to be GF? As far as I recall, I have rice, millet, buckwheat, gram (chickpea/garbanzo) and Dove's Farm White GF flours, plus GF baking powder and the odd bit of powdered egg replacer. I'm still inexperienced with GF flours, I rtried that Dove's Farm in biscuits (UK biscuits, sort of cookies) just after going GF and it was vile, but perhaps a richer recipe like this would work with it, or a similar blend? I can tell you that I get on with 2/3 buckwheat and 1/3 gram flours for pancakes, if that's any help, and have been using the rice flour for white sauces (made a divine lasagne recently), teriyaki tofu and the like. Someone accidentally bought me two small cartons of soya cream instead of soya milk, so I'm wondering whether I can sub that for the soya milk in the main recipe.
I have recently become devoted to congee for breakfast. This is Chinese rice porridge, and I usually make it with Thai (jasmine) rice, diced carrot, edamame (baby soya) beans, and then season it with sesame oil, bit of white miso, salt, bit of ginger if I can, and sometimes a splash of tamari. It's lovely, but white rice isn't the healthiest option out there and I'd like to improve the nutritive value. The problem is that white rice releases the starch you need to get a porridge consistency in a way that brown rice doesn't. I know that congee is traditionally cooked slowly for hours, but I can get mine ready in 30 min or less and I want to keep it that way. I'm thinking of making a blend of Thai rice with other grains, perhaps some sesame seeds too. What do you reckon would work, and what should the proportion of Thai rice be in order to keep the porridgey consistency? In addition, does anyone have any other suggestions for veg that can be added from frozen? I'm disabled, so I'm not going to be chopping anything for breakfast, I just grab a bag from the freezer (and my support workers are chopping up batches of organic carrots for me to freeze). I might consider trying a cheesy version with nutritional yeast if I can get the flavours right, and I've just been staring thoughtfully at a frozen packet of baby broad beans.
I discovered how to make my own chocolate spread a while back and have been happily making up occasional batches ever since. The recipe is:
syrup of choice (agave is good)
stirred together in a jar, tasting occasionally until you like the proportions. However, even with the thinnest syrup I can find (the syrup from a jar of stem ginger), it goes a bit too solid in the fridge to be easy to spread on rice cakes. Any suggestions as to how I can thin it down a bit?
And while I'm giving out recipes, here's my recipe for cereal. I tried some of the GF cereals just after giving up gluten and found they were pricey and vile. This feels substantial, unless puffed rice on its own, and the nuts or seeds mean that you get a combined protein, healthy fats, magnesium and so on.
1 big resealable container
1 packet plain puffed rice
seeds, nuts, and/or dried fruit to taste
I like to add a 250g packet of crystallised ginger, chopped up a bit smaller, since I like ginger anyway and I'm one of those people who gets nauseous quite often. At the moment my blend is ginger, sultanas, sunflower seeds and pumpkin seeds. I've tried dates (passable in small quantities), nuts (hassle chopping them up, though), raisins, and sesame seeds (which all sink to the bottom of the container).
I've been vegan for 13 years but only GF for a few months, and I'm still getting the hang of it. I've tried making biscuits (the UK meaning of biscuits) with multipurpose GF flour instead of ordinary flour and they were a disaster, and I really can't face stocking up on six different flours just to make one item. I tried pancakes made with soya milk, buckwheat flour and I think a bit of egg replacer a while back, and they behaved well but tasted bland. Last night I reasoned that since gram flour (chickpea/garbanzo bean) is a key ingredient in vegan French toast, and in small quantities doesn't add the odd taste that it can have when it's the only flour, it might come to the rescue here. And it did! I looked up general buckwheat pancake recipes and noticed that people were generally adding sugar and salt, so I put some of those in (brown sugar for flavour), plus a bit of vanilla, cinnamon, and chopped roasted almonds to bring out the nuttiness of the buckwheat. The flour was mostly buckwheat with a small but significant amount of gram flour. Next time I might try taking measurements, and maybe even make up a batch of dry pancake mix. I only made the one pancake and it wasn't all that thin, so I don't know how it'll behave when cooking up several pancakes and whether I should fiddle with the mix at all, but I'm delighted to have got the flavour right. It should be high in protein, too. Has anyone else tried this? It's so long since I've made conventional pancakes that I may have forgotten how they are meant to taste and behave!
I've just joined this community, because although I'm actually vegetarian rather than vegan, and fortunately don't have any issues with gluten, I love cooking and baking whenever my friends and I get together and one of my good friends is vegan and another can't eat gluten. I have lot of recipes that are either vegan or gluten-free, but it can be difficult to find recipes that are both. so this community is ideal!
Anyway, I've had a request for a coffee cake for the BBQ we're having at the weekend so I was wondering if anyone could point me in the direction of a really good recipe that they'veused before. I've found a couple online but it's always better to have a recommendation from someone who knows the recipe definitely turns out well. I'm happy to use vegan egg replacer or soya milk as replacements for the real things, as long as the rest of the recipe is vegan & gluten free.
Thanks in advance!
PS. If anyone can recommend any other sites or cookbooks for recipes that are both vegan and gluten-free, that'd also be really helpful.
EDIT - OK, there seems to be some sort of cultural miscommunication going on here. I live in England, where a coffee cake means a cake that tastes of coffee, like a chocolate cake tastes of chocolate or a cherry cake contains cherries. I keep being given recipes for coffee cake that don't have any coffee or coffee-flavoured things in it...so what on earth is a coffee cake if it's not one that tastes of coffee??!!!
Oatmeal porridge has been a big part of my life and heritage. I rely it even more lately - I stock way up on it.
However, I am beginning to feel that oat gluten is provoking my serious illness, CFS. SO, I'd like to find a substitute.
Can anyone recommend a good substitute to OATS - holding up in taste, consistency, and maybe even in fat/cholesterol-fighting abilities?
Does gluten in oats commonly cause the same probs as wheat gluten? Do all grains contain glutens? Which ones tend to be toxic?
Oh - and which non-gluten flours have you found to be the best in cooking?