December 5th, 2009 yum Posted in Corn, Nutritional Yeast, Vegan Option, Vegetarian, herbs 4 Comments »
One of my favorite breads has to be cornbread. Something about that faintly sweet, almost nutty corn flavor says homey comfort food to me. When I first went dairy and soy free to breast feed my daughter, I was happy to find that I could still have Pamela’s gluten-free cornbread mix. I had always heard about people making cornbread stuffing for winter holidays, but had never made any myself. I was inspired by the season to make this delicious, easy, and completely vegetarian cornbread stuffing. I hope you enjoy it as much as we did!
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Gluten-free Dairy-free Soy-Free Vegetarian Cornbread Dressing Recipe
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Ingredients
Your favorite gluten-free cornbread recipe (if vegan, recipe will be vegan -dairy and egg free-) OR 1 pkg. Pamela’s Cornbread and Muffin Mix* (not suitable for someone with serious allergy to soy or milk as it is produced on the same lines. However, it does not contain soy or milk ingredients) 1/4 cup sugar 8 tbsp. olive oil 2 eggs 1 cup water
1 tbsp. olive oil
1 large onion, minced
2 large carrots or 3 small to medium carrots, diced
1/2 corn from fresh cob Or 1/2 cup frozen corn
3 tbsp. fresh assorted herbs, diced (I used rosemary, lemon thyme, and chives)
1 tsp. or more smoked paprika or chipotle pepper
Dried Italian seasoning to taste
1/4 to 1/2 cup fresh diced fresh basil
2 tbsp. nutritional yeast flakes
salt and pepper to taste
1/2 to 3/4 cup vegetable stock (from GF bullion is fine)
1/4 cup pecans
salt and sugar to sprinkle
Directions
Make cornbread the day before you plan to make your stuffing according to directions for sweet cornbread but using my ingredients. Or, make a few hours beforehand. Cool on rack and cut into cubes. I cut 1 inch cubes and think smaller ones might be better- like 1/2 inch cubes. Dry cubes on a baking sheet in a single layer in 250F oven, turning after 20 or 30 minutes and continuing to bake another 30 minutes or until satisfactorily dry.
Preheat oven to 375
Place pecans on a cookie sheet and sprinkle them with salt and sugar. Place in oven and remove when they start to brown and release their fragrance. (10 minutes or so)
Heat olive oil in cast iron pan and add onion. As it starts to get translucent add diced carrots. When they start to lose their “bite” and get slightly softened, add your corn, fresh herbs (not including basil), paprika and Italian seasonings, combining thoroughly. As soon as corn is done, put your dried cornbread cubes in a bowl and pour the sauteed veggies and herbs on top of them. Mix gently, and add your fresh basil, nutritional yeast and salt and pepper. Fold in and then moisten with vegetable stock until it is moist but not soggy. Return to your cast iron pan and bake, covered, for 25 minutes. Remove cover and bake another 5-10 minutes if you want a tasty toasty crust. Top with pecans and serve.
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August 11th, 2009 yum Posted in Baked Goods, Corn, Crepes, Eggs, Goat Cheese, Mushrooms, Vegetarian, cheese 1 Comment »
I haven’t had much time to cook lately, but I still have my supply of lovely cooking magazines. Vegetarian Times and Cooking Light are my two current favorites. I also have a subscription to Gourmet, which I like slightly less but still find inspiration from at times. When i miraculously had a few minutes free, a few days ago I was flipping through the September issue of Vegetarian Times and stumbled across an article on crepes. I love crepes, as they are easy to make gluten free with simple substitutions and usually have plenty of protein in the form of eggs and/or milk that makes them easy to handle. You can also make them sweet or savory. I was inspired by a sweet recipe for cornmeal-blueberry crepes to come up with my own savory cornmeal crepe using some of Bob’s Red Mill new gluten-free cornmeal. I think a more finely ground cornmeal, or even corn flour might be an interesting variation on this recipe, but the flavor of a faintly sweet cornmeal crepe with tangy goats cheese and tasty veggies is not to be missed. It was difficult to find time to make the entire recipe with a fussy newborn clamoring for her own lunch, but it was nice to have a meal that didn’t come out of my freezer. The DH enjoyed this dish for lunch, and no worries, Baby Yum had her gobble fest in the end, so everyone was happy.
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Gluten Free Savory Cornmeal Crepe Recipe
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Ingredients
Crepes: 1 cup GF flour mix (I used Bette hagman’s featherlight blend) 1 cup GF milled cornmeal (I used Bob’s Red Mill) 2 tbsp. sugar 1/2 tsp dried lemon zest (or 2 tbsp. fresh lemon zest) 1/2 tsp salt 3 large eggs, lightly beaten 2 cups 1% milk
3 tbsp. fresh herbs, diced (I used chives, lemon thyme, oregano, and basil)
goat cheese
filling one:
1/2 lb mushrooms (or as desired), cleaned and sliced
olive oil
salt
pepper
1/4 roasted red pepper, diced
filling two:
1/4 roasted red pepper,diced
1 small yellow heirloom tomato, diced
salt
Directions
Whisk together crepe ingredients in medium or large bowl and refrigerate for 30 minutes or longer. Heat nonstick pan on medium and take 1/4 cup batter in one hand. Take nonstick pan off the burner and pour batter into pan, swirling pan so that the batter covers the bottom forming a round shape. Heat until crepe becomes golden brown on bottom (1 or 2 minutes). Turn crepe over and heat other side for one more minute or so. You can keep them warm in an 200 degree or warm oven while you prepare the rest.
Meanwhile heat a cast iron pan and add a little olive oil to the pan, swirling it to cover the bottom in a thin layer. Add your mushrooms and season with salt and pepper. Leave mushrooms alone and turn when they seem nicely done on one side. saute the mushrooms on the other side and then remove from pan and reserve.
To assemble crepe version one, spread a small amount of goat cheese in the center of the crepe and add sliced mushrooms and red pepper. Roll up crepe and enjoy.
To assemble crepe version two, spread a small amount of goat cheese in the center of the crepe and add diced red pepper and diced tomato, sprinkled lightly with salt.
Serve and enjoy!
Notes
Bette Hagman’s Featherlight Mix bulk recipe:
1 c. Rice flour
1 c. cornstarch
1 c. tapioca starch
1 Tbs. potato flour (NOT potato starch)
Mix well.
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