Gluten Free Menu Swap and Vegan Red Flannel Hash Recipe

August 17th, 2009 yum Posted in Dairy Free, Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Potatoes, Soy Free, Vegan, Vegetables, Vegetarian, breakfast 2 Comments »

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Cheryl is hosting this week’s gluten-free menu swap with peaches as the theme. You can find more great menu plans with Org Junkie. Here’s my menu for the week- with a few from last week that we didn’t work into our busy schedule with a newborn.

Tuesday: Chinese
Soy free Green Bean and Jicama Stir Fry
Rice

Wednesday: Thai
Panang Vegetable Curry on rice noodles

Thursday: Indian
Tofu in Creamy Coconut Tomato Gravy
Basmati Rice

Friday: American Southern
Mashed Potatoes
Pan Fried gluten-free okra
Pressure cooked beans

Dessert: Peach tapioca pudding
Baked Good: Bette Hagman bread

This week I had some Trader Joe’s prepared beets in the refrigerator that inspired me to try a new recipe- the unusual and cleverly named red flannel hash. Usually this recipe is not vegetarian friendly, but I used well seasoned golden brown pan-fried mushrooms for a “meaty” substitute and enjoyed every bite. I served it with a cumin-sesame tofu scramble for a healthy and hearty casein-free vegan breakfast.

Gluten-free Vegetarian Red Flannel Hash Recipe
Ingredients
2 tsp olive oil
1/4 onion, diced
handful sliced crimini mushrooms
salt and pepper to taste
smoked paprika or chipotle pepper
2 tsp margarine
2 tsp. olive oil
1 large potato, cooked (microwaved is fine)
2 small cooked whole beets (canned or prepared)
Directions
Heat olive oil in nonstick pan or cast iron pan on medium. Saute onions and add mushrooms as onions turn translucent. Season generously with salt, pepper and smoked paprika. Let onion get caramelized and mushroom get golden brown. Grate beets and either grate potatoes or put them through ricer. Salt and pepper grated/ riced veggies. Add margarine and oil to center of pan, let margarine melt and add seasoned potatoes and beets to onions and mushrooms. Let form a nice brown crust on the bottom and then turn over, browning other side.

Serve with traditional red wine vinegar as a condiment or eat as is. Enjoy with a nice tofu scramble or other high protein veggie side dish.

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Gluten Free Vegetarian: Breakfast Apple Pie Crepe Recipe

May 19th, 2009 yum Posted in Baked Goods, Crepes, Dairy Free, Dessert, Soy Free, apple, breakfast 10 Comments »

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Apple Pie Crepe with Pecans, Apple Pie Crepe Filling, Apple Pie Crepe

The other morning I woke up with a craving for some apple breakfast baked good and couldn’t decide what to make. I thought about a making a gluten-free apple muffin or pandowdy, but it all seemed like too much work. Then all of a sudden I thought about a recipe for gluten-free crepes that I’d perfected in Japan one summer when I was living without an oven and dying for baked goods. I made them a little healthier with brown rice flour instead of white, and tweaked them a little bit to suit a cast-iron skillet apple pie filling. I added pecans for fun and a little extra protein and had a gluten-free breakfast that would work for a special anniversary breakfast, Valentine’s Day morning, or even just a slow Saturday. If you add cashew cream, ice cream, or whipped cream they’d be even better- but I didn’t think I needed the extra calories. However you serve it, this Apple-pie inspired crepe recipe is delicious and I hope you enjoy it!

Added to this Gluten-free Breakfast Carnival

Gluten Free Apple Pie Crepe Recipe
Ingredients
1/2 cup brown rice flour
1/2 teaspoon salt
3 eggs, beaten
3/4 cups milk (dairy free is fine)
1/8 cup white wine (brandy,sherry or any other GF alcohol would also be fine)
2 tablespoons melted butter or dairy free margarine
1/4 tsp vanilla

4 organic apples, peeled and slice
2 tbsp. butter or dairy free margarine
1 orange or 1/4 to 1/2 cup unsweetened, all natural orange juice
cinnamon
1/4 tsp vanilla
2 tbsp organic raw sugar

1/2 tbsp- 1 tbsp. butter or dairy free margarine
1/4 to 1/2 cup pecans (halves or pieces)
cinnamon
sprinkling of organic raw sugar

Directions
Combine brown rice flour and salt in a medium bowl. Create a well in the middle and add eggs, milk, wine, melted butter or vanilla. Whisk together until smooth. Cover bowl with saran wrap and refrigerate for 25 minutes.

Heat 1 tbsp. butter or margarine in a cast iron pan on medium until it melts. Add apple slices and let them begin to cook and brown slightly. Drizzle with fresh squeezed orange juice and let brown a bit more. When the juice has absorbed, add vanilla. Sprinkle with cinnamon to taste. Turn apple slices when nicely browned and add another tbsp. butter or margarine to the pan if needed. When the apples are almost done, sprinkle with raw sugar. Fold in to evenly distribute sugar. Remove from pan.

Add a little butter or margarine to the pan and as it starts to melt, throw in your pecans. Season with cinnamon. Turn as it begins to brown and sprinkle with organic raw sugar. Let it caramelize for another 30 seconds or a minute, and sprinkle sugared pecans on the apples.

To make crepes, heat a nonstick frypan on medium. Whisk chilled batter until smooth and measure 3-4 tbsp. (about 1/4 cup) batter into a measuring cup. Pour batter into pan and swirl so that batter evenly covers the surface of the pan in a crepe. Place on burner and let cook until edges start crisping. Gently peel off the crepe and flip to the other side briefly to crisp and brown slightly.

To serve, fill crepe with apple pie filling and pecans.

Cashew cream, whipped cream or vanilla ice cream would take this recipe to a whole new level!

Notes
A delicious recipe for special occasions, or just because.
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