Gluten-free Menu Swap: Casein and Soy-Free Almond Coconut Milk Spinach Pie Recipe

September 13th, 2009 yum Posted in Almonds, Dairy Free, Egg Free, Soy Free, Vegan, Vegetarian, coconut 10 Comments »

babyyum Today Sunday the 13th was Baby Yum’s 2 month birthday, so Happy Birthday to her. I can’t believe how big she has gotten. And… Here’s my menu for the week!

Sunday: Southern
Cornbread vegetarian stuffing
pressure cooker tarragon white bean soup
slow cooked greens

Monday: Italian (vegan)
Carol Fenster pizza with heirloom tomatoes and pine nut “cheese” marguerita topping

Tuesday: Thai
Green Vegetable Curry
Jasmine Rice

Friday: Vegan
Grilled Eggplant and Zucchini Gratin with cashew “ricotta” OR ratatouille
Quinoa mint salad

This week the gluten-free menu swap is hosted at La Cocina de Michelle, aka Cooking and Uncooking with quinoa as the theme. The menu headquarters are hosted by Cheryl at GF Goodness. Don’t forget to check out more menus at Org Junkie.

This week I thought I would share a truly unique recipe I came up with using So Delicious’ coconut drinking milk. I have been making a cheesy spinach pie for years and wanted to see what it would be like to make a “cheesy” pie with coconut milk and almond butter as the base. No, it really isn’t cheesy, but it did oddly enough evoke the original recipe. I think it was the garlic. Anyway, this probably isn’t a recipe that will suit die hard cheese-a-holics or those used to more typical American fare, but I rather enjoyed it. I hope that other vegans or those used to creative substitutions for dairy might as well. In any case, it was a fun experiment.

This isn’t the first time I tried making a dairy-free allergen friendly spinach pie. Check out this earlier attempt with a southern-style roux and nutritional yeast base.

Vegan Dairy free soy-free Coconut Milk Almond Butter Spinach Pie Recipe
Ingredients
1 large package fresh spinach (or 2 bunches)

1 tbsp. olive oil
1 tbsp. brown rice flour
garlic powder
toasted onion powder (optional, mine is from Penzeys)
1 cup or more original coconut milk (I used drinking coconut milk from So Delicious- NON VANILLA FLAVOR)
1/4 cup almond butter
salt to taste

1 gluten-free pie crust, baked for 10 minutes sprinkled with garlic and/or onion powder
(I used Bette Hagman’s vinegar pastry recipe substituting 1 cup of superfine brown rice flour for 1 cup of the featherlight mix- this pastry recipe is not vegan as written)

Directions
Preheat oven to 375.

Cook spinach in large pot with small amount of water, rinse in cold water and cut into bitesized pieces. Drain and reserve.

Heat olive oil to medium in a nonstick fry pan. Add your brown rice flour and let it toast, combining thoroughly with the oil. Add garlic powder to taste and onion powder. Add your coconut milk slowly, whisking into the roux. When roux has dissolved into the milk, let thicken. If you think you want more liquid for your sauce, add more coconut milk slowly. When sauce has thickened satisfactorily, taste. Adjust seasoning. Then mix in your almond butter into sauce. Add salt, taste, and adjust seasonings. Fold spinach into sauce.

Pour spinach and sauce into pie crust and bake for 20 minutes or until crust is done.

Notes
Interesting. I liked it better the second day, cold, when the garlic had permeated the flavor and it actually started to taste like cheesy spinach pie.
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Gluten-free Allergen-friendly Chocolate Mocha Brownie Recipe and Coconut Macadamia Blondie Recipe

April 7th, 2009 yum Posted in Chocolate, Dairy Free, Dessert, JM friendly, Soy Free, coconut 8 Comments »

macablondieThis weekend I found myself extremely busy with a gluten-free tea planned with friends on Sunday. I had made arrangements with a local tea-shop that specialized in tea scones and sandwiches to cater a meal for myself and some friends. They were willing to work with me using gluten-free bread, but unfortunately all their sandwich toppings had some allergen. A friend of mine was coming to the party but would only have been able to have their salad (with her own dressing). I didn’t think that sounded like much fun, so I decided to whip up a little something that she could enjoy- a dessert that was dairy-free, soy-free, potato-free and of course, gluten-free. Ordinarily I might have made something from scratch, but I was a bit busy, so I was happy to find a package of Namaste Gluten-free Blondie Mix in my pantry. A plain blondie sounded a bit dull so I split the recipe in two and made two variations- one, a strong chocolate mocha brownie, and two, a coconut macadamia nut blondie using lots and lots of coconut and macadamia nuts. Both turned out really well, especially considering I made up the variations as I went along. The coconut-macadamia blondie was very rich, so was a good treat in small quantities. The mocha brownie was just plain addicting, and I could have eaten up the whole thing, except of course for the fact that I was making it for our gathering the next day. Either recipe would be great for an Easter treat or wrapped up in someone’s Easter basket- so I thought I’d post the recipe for you all. I especially enjoyed getting two such different treats out of one little mix-to spread out the yumminess. This kind of treat freezes well, so since I didn’t need more sweets, i decided to follow my standard operating procedure for Mariposa lemon bars or brownies- I wrapped them in individual packages and froze them for my next sweet craving. And my friend? She got to drink tea, have her salad, and then top it off with enough sweets to satisfy any sweet tooth… which made the outing that much better. The next time you need to bake for a friend with complex allergies (or yourself), why not try a Namaste mix? They’re slightly pricey but can’t be beat for their allergy-friendly ingredients.

Namaste No-dairy, No-soy, No-potato Mocha Brownies
Ingredients
1/2 recipe Namaste Blondie batter (mix + 3 eggs+ 1 cup oil +1/4 cup water, then divide batter)

2 unsweetened baking chocolate squares
1 tbsp. Spectrum natural shortening
1 or 2 tbsp. vanilla bean infused sugar
2 shots decaf (or caffeinated) espresso or equivalent strong coffee

Directions
Prepare square baking dish by lining with parchment paper and greasing with natural shortening. Preheat oven to 350 f.

Melt your baking chocolate squares in the microwave for 30 seconds. Add your shortening and put back in microwave for another 30 seconds. Stir and if needed, microwave again. (Will depend on your microwave power- you want the chocolate liquid.) When you have melted, liquid chocolate add your espresso. Stir and add sugar. Leave on counter for a few minutes.

After preparing Namaste Blondie to directions, separate batter into two large bowls. Reserve one. Add your chocolate mixture which should have thickened again to one batch of batter.

Pour chocolate batter into your pan. Bake for 40 minutes or so and let cool. To remove from pan, slide knife around edges and invert onto a cooling rack.

Notes
You can add cherrybrook vanilla icing or other allergen-friendly icing if desired.
Gluten-Free Namaste dairy-free, soy-free, potato-free Macadamia Coconut Blondie Recipe
Ingredients
1/2 recipe Namaste Blondie batter (mix + 3 eggs+ 1 cup oil +1/4 cup water, then divide batter)

1/2 cup macadamia nuts, chopped
1/2 cup unsweetened dried coconut

1/4 cup macadamia nuts, halved or chopped to taste
1/4 cup unsweetened dried coconut
2 tbsp. raw organic sugar (or more to taste)

Directions
Directions
Prepare square baking dish by lining with parchment paper and greasing with natural shortening. Preheat oven to 350 f.

After preparing Namaste Blondie to directions, separate batter into two large bowls. Reserve one. To one recipe of batter, add your chopped macadamia nuts and dried coconut and combine thoroughly.

In separate small bowl, combine remaining nuts, coconut, and raw sugar.

Pour batter into your pan. Sprinkle top with nut mixture in small bowl. Bake for 40 minutes or so and let cool. To remove from pan, slide knife around edges and CAREFULLY invert onto a cooling rack. Do not move unless you must and it is completely cool as it will be prone to breaking into delicious but untidy pieces.

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