Gluten Free Menu Swap: Menu Plan Monday

November 4th, 2007 yum Posted in Bette Hagman, Blog News, Gluten Free Girl, Gluten Free Menu Swap Monday, Menu Plan Monday 5 Comments »

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The Theme Ingredient for this week’s Gluten Free Menu Swap is… GREENS! and is hosted over at Gluten Free Cooking School.

potatochickpeacurrysamos.jpgMonday: Southern
Fried Green Heirloom Tomatoes
BBQ’d tofu
Slow Cooked Southern Greens
Corn Muffins
Vegetarian Gravy

Tuesday: Mexican
Fried Corn Tacos with bean filling, lettuce, tomatoes and cheese

Wednesday: Indian
Vegetable Pakora
Basmati Rice Pilaf
Chutney

Thursday: Chinese
Gluten Free Vegetarian Potstickers
with rice
and dipping sauce

Friday: Korean
Dolsot Bibim Bap/ Bibbinba (Korean/Japanese) stone pot rice bowl with 4 kinds of sesame veggies including greens and egg
Simmered Chili Pot Tofu

Baked Goods of the week: Yummy Four Flour Bean Bread, Cherry Cake and Cranberry Tarts OR Cranberry Scones (decisions, decisions)

Posts on the Drawing Board:

Virtual Memorial Booklet in honor of Bette Hagman
Yum of the Week: Perfect Green Tea
Gluten Free English Tea: Cranberry scones with Devonshire cream
Gluten-Free Travel in Europe: Making Gluten-Free Plans in Switzerland, Germany, Italy, and Austria
Gluten-Free Recipe Box: September-October
Gluten-Free Chinese Food: Vegetarian Happy Ma Bo Dofu Tofu Recipe
Eat your Veggies: New Roasted Broccoli Recipe and Delicious Chickpea salad Recipe

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News:

Bette Hagman Memorial Project Update: Illness and grad student deadlines seriously delayed my completion of the Bette Hagman Memorial Project. But, at long last, the memorial booklet composed of blogger and fans’ tribute to Bette in both pictorial and prose form was compiled, decorated, and MAILED this last weekend. I have each page scanned so I will eventually create a virtual Memorial Booklet online so you can flip through the same book we sent Bette Hagman’s daughter Karol. Thank you to all who participated, and my apologies for the delay.

Local San Francisco News: Shauna the Gluten-Free Girl will be appearing at Crave Bakery in San Francisco on November 8th at 7:30 pm, and at Mariposa Bakery on Saturday November 10 at 1pm. She’s also having a swanky cocktail party at the Cav Wine Bar in San Francisco on Monday November 12th.

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The Gluten Free Italian: Two Vegan Pumpkin Ravioli Recipes and one Feta Pumpkin Ravioli Recipe

November 2nd, 2007 yum Posted in Bette Hagman, Dairy Free, Egg Free, Italian, Pasta, Vegan, Vegetarian, gluten free ravioli 8 Comments »

ravioli4.jpghandravioli1.jpgI don’t make homemade pasta very often, but when I do, I love to make Ravioli. I tend to use Bette Hagman’s recipe for Bean flour pasta from her book “The Gluten Free Gourmet Cooks Fast and Healthy “, but there are a variety of gluten free recipes available if you don’t like bean flour. And, quite honestly, you can just as easily make pasta using rice flour and tapioca starch with good results, especially if you use eggs or egg replacer in a regular recipe. One of the nicest things someone ever did for me happened some years back when I was getting married. I had made friends with other “brides-to-be” and we were helping each other plan our weddings- no small feat. Anyway, one of these brides who happened to ALSO be a dance instructor who taught me and DH to waltz for our wedding, happened to throw a bridal shower party for all of us to enjoy together. Even though I wasn’t even the bride of honor, she made a rather odd request for some gluten free flour. I gave her some, and then when I arrived at her house for the party, she pointed out all the delicious homemade Italian food she had made – including a homemade GLUTEN FREE lasagna using the flours I’d brought over. I was absolutely blown away. She had just followed a regular recipe, and made the best lasagna EVER using only a GF flour substitution. My hero. Or, should I say, heroine. Her success made me think that I should be making my own pasta, too. creamypunkin.jpgpumpkinfilling.jpg Homemade gluten free pasta is just as tasty as the gluten version, according to DH. I’ve put him in charge of using our pasta machine because somehow he has this knack for it, and can produce beautiful sheets of pasta in half the time I can. Meanwhile, I get to enjoy my favorite parts – making the filling and sauce, and plating these beauties. This time I decided to make several varieties, all centered around pumpkin. I made one ball of vegan dough, using tofu to replace the eggs, and one ball of regular eggy dough. According to DH they were equally easy to roll out, and although the tofu pasta had a tofu aroma when raw, it vanished when the pasta was cooked. I also experimented with pasta fillings, making two vegan fillings and one cheesy one, just in case DH would feel left out. The results were absolutely delicious, and thanks to making a double batch, I was able to freeze about half the recipe (uncooked ravioli, sans sauce) for a future ravioli night. Yum! Making gluten-free ravioli is time consuming, but the results are definitely worth it. And, any extra filling can be used on some gluten-free pasta (Mrs. leepers etc.) in a tasty pasta dish. The next day I enjoyed the top pumpkin filling on pasta with extra margarine and with nutritional yeast. It might not have been DH’s cup of tea, but it was a perfect lunch for me. (He loved the vegan and non-vegan ravioli equally and enthusiastically.) So, why not get out that pasta machine and roll yourself out some vegan (or non-vegan) ravioli? I think you’ll enjoy the results…

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Want to see my other homemade pasta recipes?
Gluten-Free Fresh Herb and Ricotta Ravioli Recipe
Gluten Free Vegan Lasagna with Pine Nut Ricotta

Or how about gluten-free ravioli recipes from some great gluten free blogs?
Gluten-Free Sox’s Homemade Mushroom Ravioli
Celiac Travel’s Authentic Italian Gluten-Free Ravioli

Making your own ravioli is too much hassle?
Buy your own gluten free ravioli from Dietary Specialties

How about some non gluten-free inspiration:
Pumpkin-Sage-and-Pecan-Chile-Ravioli-with-a-White-Bean-and-Garlic-Sauce
Vegetarian Pumpkin and Sage Pasta Sauce
Ravioli di Zucca e Salvia- Pumpkin-Sage Recipe
Pumpkin Ravioli with Sage Recipe
Another Pumpkin Ravioli with Sage Recipe

Gluten-Free Dairy-Free Egg-Free Pumpkin Ravioli Recipe
Ingredients
1 recipe Bette Hagman Bean Flour Pasta, made without eggs, substituting equal amounts of silken tofu for eggs

1 small pumpkin, roasted, or 2 cups organic, canned squash
1 tbsp. olive oil
1 onion, finely chopped
1/2 cup chopped pecans
2 tablespoon minced fresh sage
Salt and black pepper to taste

1 1/2 tablespoons canola margarine
1/4 cup chopped pecans
1/3 cup finely chopped shallots or onion
1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons crumbled dried sage leaves
3/4 cup dry white wine
2/3 cup soy milk
salt
freshly ground pepper

Alternative sauce:
olive oil
2 finely diced fresh garlic cloves
1 shallot, chopped
fresh sage or other fresh herbs
salt and pepper, to taste

Directions
Filling:
Warm the oil in a medium skillet. Add the onions and saute until they are browned, about 10 minutes. Add the pecans and saute for a few minutes more, add the squash, mixing until it is heated through. Stir in the sage, and season with salt and pepper to taste. Remove from the heat, place in bowl and reserve.

Ravioli:
Mix together and knead your ravioli dough, according to your recipe. Use plenty of cornstarch so that the dough isnt sticky. Put out a strip of the pasta and put a tablespoon or so of filling every inch or so, covering the pasta with another sheet of dough and then using a knife or ravioli cutter to create your ravioli. Seal edges with water.
To prepare, bring salted water to a boil and throw in your ravioli. Dont put in too many- you will probably need to do multiple batches. Once the ravioli has floated to the surface, its done, but you can keep it in a minute or so more if you like. Drain and reserve. Dont pile ravioli on top of one another or they may stick together as they cool.

Sauce:
Melt margarine in cast iron pan on medium heat, and add pecans, browning and letting fragrance release. Remove your pecans while keeping as much margarine as possible in the pan. Throw in your diced shallots or onions and let them turn slightly translucent. Add chopped fresh sage and wait another thirty seconds. Pour in your wine and then slowly add your soy milk, whisking as you add. Raise heat and bring to a boil, letting the sauce reduce down at least half to be a nice, thick, flavorful sauce. Season with salt and freshly ground pepper to taste.

Alternative Sauce:

Gluten Free Vegan Pumpkin Ravioli with Pine Nut Cream
Ingredients
1 recipe Bette Hagman Bean Flour Pasta, made without eggs, substituting equal amounts of silken tofu for eggs

Filling:
1 onion, diced
1 cup mashed Organic pumpkin
1/4 cup chopped light nuts (blanched almonds, macadamia nuts, cashews or pine nuts)

Garnish:
Small Recipe Pine Nut Cream
1/2 cup raw pignoli nuts, soaked in water for at least 1 hour
1/2 tablespoon lemon juice
1/2 tablespoons nutritional yeast
1/4 teaspoon sea salt

Sauce:
olive oil
1/2 onion, diced and/or 2 garlic cloves, diced
salt, pepper

Optional- pecans for garnish

Directions
Filling:
Warm the oil in a medium skillet. Add the onions and saute until they are browned, about 10 minutes. Throw in your nuts and saute for another minute or two. Add the squash, mixing until it is heated through. Season with salt and pepper to taste. Remove from the heat, place in bowl and reserve.

Ravioli:
Mix together and knead your ravioli dough, according to your recipe. Use plenty of cornstarch so that the dough isn’t sticky. Put out a strip of the pasta and put a tablespoon or so of filling (either just pumpkin filling or filling topped with pine nut cream) every inch or so, covering the pasta with another sheet of dough and then using a knife or ravioli cutter to create your ravioli. Seal edges with water.
To prepare, bring salted water to a boil and throw in your ravioli. Don’t put in too many- you will probably need to do multiple batches. Once the ravioli has floated to the surface, it’s done, but you can keep it in a minute or so more if you like. Drain and reserve. Don’t pile ravioli on top of one another or they may stick together as they cool.

Sauce:
Heat a small amount of olive oil in a pan and sautee your onion/and/or garlic until it is golden and translucent. Throw in a serving of ravioli, mix them and let them get warm entirely through. If desired you can brown them a little. Season them with salt and pepper, and plate.

Add a dollop of extra pumpkin filling and pine nut cream on top. Garnish with a pecan, fresh sage or basil if desired.

Notes
The pine nut cream is excellent, but the ravioli filling needs a little work. I used macadamia nuts but the flavor was dominated by the pumpkin, so I would use a less expensive nut next time.
Gluten Free Pumpkin Ravioli Recipe
Ingredients
1 recipe Bette Hagman Bean Flour Pasta, made with eggs

Filling:
2 cups or 1 can canned Organic Pumpkin
1 tbsp unsalted butter
8-10 sage leaves
1/2 cup goats cheese or feta
salt
freshly ground pepper

Sauce:
1 1/2 tablespoons olive oil or butter
1/4 cup chopped pecans
1/2 cup finely chopped shallots or onion
1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons crumbled dried sage leaves
3/4 cup milk
1 oz. cream cheese
salt
freshly ground pepper

Parmesan cheese shavings

Directions
Roast your pumpkin and scoop out the pumpkin filling, mashing and set aside. Or, open can.

Filling:
Melt butter or heat olive oil in cast iron pan and throw in your sage leaves, letting them wilt slightly. Or you can crisp the leaves and then remove them and discard, leaving the butter. Pour the butter into your mashed pumpkin, stir, and then add your goat cheese or feta, salt, and pepper. Stir until creamy.

Mix together and knead your ravioli dough, according to your recipe. Use plenty of cornstarch so that the dough isnt sticky. Put out a strip of the pasta and put a tablespoon or so of filling (either just pumpkin filling or filling topped with pine nut cream) every inch or so, covering the pasta with another sheet of dough and then using a knife or ravioli cutter to create your ravioli. Seal edges with water.
To prepare, bring salted water to a boil and throw in your ravioli. Dont put in too many- you will probably need to do multiple batches. Once the ravioli has floated to the surface, its done, but you can keep it in a minute or so more if you like. Drain and reserve. Dont pile ravioli on top of one another or they may stick together as they cool.

Sauce:
Heat a small amount of olive oil in a pan and sautee your onion or shallots until it is golden and translucent. Add the sage and slowly pour in your milk. Let it reduce slightly, and add your cream cheese, letting it melt. Season and add your ravioli, letting them get warm all the way through. Plate and enjoy!

Garnish with fresh sage or basil if desired.

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