Fresh Pineapple Spring Roll Recipe with Soy-Free Garlic Free Peanut Sauce OR Nut-free Sweet Chili Garlic Sauce Recipe

June 29th, 2009 yum Posted in Bay Area, Dairy Free, Egg Free, Garlic-free, JM friendly, Soy Free, soy-free challenges 11 Comments »

This weekend I hosted our local Celiac Bay Area potluck at a local Sunnyvale, California park just in time for a heat wave. Whoops! Luckily our park was well shaded and somehow managed to have a slight breeze that kept us and the delicious feast everyone had brought relatively cool. I always like to make spring rolls for picnics, but this time I was inspired by a recent sighting of Pineapple spring rolls at Whole Foods to make a fruit spring roll as well as a savory mint roll. The DH has always been a fan of apple in spring rolls, and my pineapple experiment was met with enthusiasm. He liked the peanut sauce so much he suggested putting a layer in the roll itself- which I did later in rolls I made for us at home. (I try to keep allergens separate for our group members with multiple allergies). For anyone that was allergic to nuts, I made a homemade sweet chili sauce.
Yes, premade ones exist, but I always get nervous when reading Trader Joe’s allergen statement about wheat on the lines, especially when cooking for other Celiacs. Besides, homemade sweet chili sauce is just so satisfying! I’ve been making variations of the sweet chili recipe from Real Vegetarian Thai cookbook for years- it is a classic! (And for under $6 the book is a real steal with many recipes that can easily be adapted to be gluten-free.) Despite the fact that I had a friend and her significant other over to help with spring roll assembly and we made a veritable mountain of them, I ended up with very few leftovers, alas. Luckily I had lots of filling ingredients left over that I was able to use in spring rolls that became our dinner the next day. Fruit rolls are natural alternatives to the usual savory tofu rolls i make- but you can also make an absolutely delicious savory roll without any soy by leaving out the tofu and including a mint leaf, rice noodles, carrot, jicama, and cucumber. Mmm, tasty and gluten-free picnic fare.

Pineapple Fruit Spring Roll Recipe
Rice spring roll wrapper (dried, must be soaked in warm water to soften)

thick sticks of fresh pineapple
medium thick sticks of peeled cucumber
thin slices of peeled apple
thin sticks of carrot
fresh lettuce leaves

soak dried rice wrapper in warm water until it softens and then lay on a flat cutting board. Layer pineapple, apple, and carrot in a small pile in the center of the wrapper. Cover loosely with a small piece of lettuce and fold the wrapper around the filling as if you were making a burrito.

Serve with a sweet peanut sauce or other sauce that you like…

Soy free peanut sauce
1 sliced medium onion
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1 teaspoon sugar
3/4 cup NATURAL peanut butter or 1 cup dry roasted salted peanuts
1 tbsp. fresh peeled ginger, grated
1/2 teaspoon salt (more to taste)
2 tablespoons lime juice
Water (to taste, start with 1/2 cup and add more as needed)
Saute onion in oil til tender. Cool. Place in blender,
add everything else, and blend carefully. Slowly and carefully
add enough water to form a creamy paste.

If you will be keeping sauce in refrigerator until serving, you may need to add more water later for the same texture as it thickens over time.

Sweet Chili Garlic Sauce
1 cup sugar
1/2 cup water
1/2 cup brown rice or other favorite vinegar
2 tbsp. minced garlic
1 tsp. salt
1 tbsp. chili garlic sauce (or less, to taste)
Combine ingredients through the salt in a saucepan and bring to boil, whisking occasionally. When sugar has dissolved, turn down the heat to medium-low and simmer until sauce forms a syrup after 20 minutes or so. Whisk in chili garlic sauce, let cool and serve.
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Dairy-Free, Soy-Free and Gluten-Free: Allergen-friendly Polenta based Green-Chili Corn Quiche Recipe

March 24th, 2009 yum Posted in Almonds, Corn, Dairy Free, Eggs, Garlic-free, JM friendly, Nut Free, Party Food, Party Menu, Soy Free, Support Groups, Vegetarian No Comments »

Some time ago I started going to a local gluten-free support group. I went not because I necessarily thought I needed help figuring out the gluten-free diet (although I’ve learned a lot from my fellow members), but because I thought it would be fun to get together and socialize with other people that shared the same gluten-free lifestyle. It turned out to be a great idea, and a social event that I thoroughly enjoy. We generally have a big potluck at someone’s house- usually with a theme- and talk and stuff ourselves silly. This last meeting had a “luncheon” theme and I decided to make quiche. That was well and good, but a traditional quiche contains dairy and a fair number of our members have multiple intolerances including dairy. I decided to make allergen-friendly alternatives for those who could have egg, but couldn’t have dairy or soy. (Unfortunately those who can’t have egg also can’t have soy, or I might have made a tofu-vegan quiche as well.) The pie crust I used for the traditional quiche recipe contained dairy and potato starch (another allergen for some members), so that was out. I considered making my standard dairy-free chebe crust, but I wanted to have a base that contributed a flavor element as well as a texture. I ended up deciding to do a creative riff on my green chili crustless quiche, using South American inspired flavors of chili and tomato- and thus, a corn polenta crust, almost like an open tamale, came to mind.

I made one quiche with a vegan (dairy-free) sundried tomato pesto topping inspired by Vegan with a Vengeance, and then in case the nuts in the pesto made the quiche off limits for anyone, I also topped some of my quiche with simple but beautiful slow-roasted tomatoes and/or fresh cilantro leaves. The results were lovely, tasty, and allergen-friendly, and my friends with multiple intolerances seemed to thoroughly enjoy them. Trying to cook for these friends has really taught me a lot about creative baking with limited ingredients- and I enjoy the challenge as well as the results! Enjoy! And if you haven’t looked into joining a support group in your area- I highly recommend it.

Here’s one of the nut-free quiche, topped with lovely slow-roasted grape tomatoes, corn, and garnished with oregano.

Vegetarian Dairy free green chili quiche recipe
1 onion, diced
2 tsp. olive oil

Grits/ Polenta Base:
1 cup rice milk
1 to 2 cups water*
3/4 cup yellow cornmeal (I use arrowhead mills)
1/2 (7-ounce) can ORTEGA Diced Green Chiles
6 ounces sweet corn
2 tbsp. fresh, chopped cilantro
oregano, smoked paprika, epazote (optional) to taste
1/4 tsp salt (or less, to taste)

Quiche Base:
4 eggs
1/2 cup rice milk
10 ounces sweet corn
1/2 (7-ounce) can Diced Green Chiles
salt, to taste
1/4 teaspoon pepper
oregano and any other herbs you like

A) Sundried Tomato Cilantro Pesto
1/2 cup sundried tomatoes (either reconstituted dried or in oil, rinsed)
3/4 cup water
1/4 cup almonds
no oil if using tomatoes in oil, otherwise small amounts to taste
sprinkle of salt and pepper
1/4 cup chopped fresh cilantro

B) Slow Roasted baby tomatoes
Large handful of small tomatoes
olive oil
2 tbsp. fresh cilantro
salt, pepper

C) Fresh Cilantro in Olive oil
Enough sprigs of cilantro to decorate 12 muffin size quiche
olive oil
salt, pepper

Prepare a muffin tin with (or without) liners, greasing with spectrum shortening or your favorite dairy-free margarine if you are not using liners.

Sautee 1 diced onion in a nonstick pan in olive oil until translucent and remove from burner, reserving in two parts for base and quiche.

Polenta Base:
1. Combine rice milk, water, cornmeal in a large saucepan and heat until you get a gentle boil. Lower temperature slightly if needed and keep stirring for 10 minutes or longer until you get a nice thick consistency. Add corn, half of your sauteed onions, and chilies and cook a few minutes longer. Season with herbs and seasonings and remove from burner. Fill prepared muffin tins 1/4 to 1/3 with polenta and let cool until firm.

Preheat oven to 350 degrees F. Puree eggs, 1 cup of corn, salt and pepper in a blender. Add remaining corn, chilies and sauteed onion to puree and mix well with a spoon. Season. Pour into muffin containers on top of the polenta base. Bake at 350 degrees for 20-30 minutes or until center is almost set. Top with options a, b, or c and bake until you can insert a toothpick and it comes out clean.

Topping Directions:
A) Sundried Tomato Almond Pesto
Combine ingredients in food processor and blend until smooth and creamy. Spread on top of quiche when half baked and return to oven.

B) Slow Roasted grape tomatoes, halved, drizzled with olive oil and sprinkled with fresh cilantro and roasted for an hour or two on 325. Garnish quiche when half baked and return to oven.

C) Fresh cilantro leaves, drizzled with a little olive oil, salt, and pepper and let steep until oil is infused. Garnish quiche when half baked and return to oven.

After done, cool COMPLETELY before removing from pan. Enjoy!

Made to accommodate complex allergies of friends at local GF potluck.

*Polenta note: I used 2 cups water, but the polenta was softer than I would have liked. I would experiment and try this with 1 cup water instead and add more as needed.

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