Gluten Free Progressive Dinner: Vegan Un-Chicken Roasted Vegetable Soup Recipe

January 20th, 2010 yum Posted in Blog Event, Breastfeeding for Allergic Baby Recipe, Dairy Free, Egg Free, Fellow Food Bloggers, Gluten Free Blogs, Gluten Free Progressive Dinner, JM friendly, Karina Friendly, Nut Free, Nutritional Yeast, Rice Free, Soy Free, TED Elimination Diet, Vegan 15 Comments »

soup2For some time now, I’ve had a recipe idea rolling around in my head. I have been longing for some of my tasty Southern Fried Tofu Recipe but since I’m avoiding soy for Baby Yum, it is off the menu. So I thought, what if I could take the flavor elements of that yummy nutritional yeast, herb coating and somehow feature them in an entirely different but equally homey and comforting dish? As winter has darkened even sunny California with grey and rainy skies, soup started seeming more and more appealing. I decided to take those Southern Fried tofu flavors and infuse them into a warm, soothing un-chicken soup with nary a soybean to be seen. I loved the idea of a recipe where herbs could really sing in concert with roasted, fresh veggies and wanted a way to use some delightful baby zuchinni and baby pattypan squash that I’d found at the wonderful Milk Pail Market. This soup was just as savory and delicious as I had imagined, and was luckily done just in time for me to participate in Diane’s Gluten Free Progressive Dinner.

But a secret? This is one recipe I think I’ll be playing with for quite some time to get just right. After all, now that I’m a Mommy, I have to come up with a perfect un-chicken soup for all the colds, flus and chilly days ahead. Try this recipe, and enjoy- but don’t be afraid to tweak it for your taste buds. Just promise to tell me about your experiments- and whatever you do, don’t leave out the nutritional yeast, as it gives this recipe some serious vegan soul.

I took this soup base
And these delightful veggies
soupzucch soupveg
To make one yummy soup!

What’s your favorite gluten-free vegan soup recipe? Share the URL in the comments and I’ll add the link to this post! You can find more gluten-free soups at the Gluten Free Homemaker Soup Carnival

gluten-free-progessive-dinner-party-178x300A Gluten-free Progressive Dinner Entry.

Visit the other entrees for January’s Light Winter Warmers

Monday January 18th Karen from Cook4Seasons made Creamy Potato Leek Soup and we enjoyed Roasted Cauliflower Soup With Gluten Free Croutons by Alison from Sure Foods Living.

Tuesday January 19th - Diane from The W.H.O.L.E. Gang made Winter Fire Roasted Tomato Soup w/ Prosciutto Topping

Wednesday January 20th Diane from The W.H.O.L.E. Gang made a -Mexican Seafood Soup and I made this Book of Yum Un-Chicken Vegan Savory Soup.

Thursday January 21st – Amy from Simply Sugar and Gluten Free made Black Bean Chili with Butternut Squash and Swiss Chard and Shirley from gluten free easily served Wassail.

Friday January 22nd -Ali from The Whole Life Nutrition Kitchen served Moroccan Chickpea and Potato Soup.

Gluten free Vegan Un-chicken soup
2-3 tbsp olive oil
1 onion, diced
3 carrots,peeled and diced
1/2 large fennel bulb, diced
2 celery stalks, diced

scant bunch of fresh parsley, chopped
1/2 bunch fresh dill, minced
2 tbsp fresh rosemary, minced

1 tsp basil
1 tsp oregano
1 tsp tarragon
1 tsp garlic powder
1 tsp salt
1 bay leaf
pepper to taste
1/4 tsp ground thyme
1/4 tsp ground sage

1/4 cup nutritional yeast (I like Kal’s)

4 cups water
4 cups veg stock

1/2 bunch of kale, de-veined and julienned (optional)

1/2 lb special veggies for roasting (i used baby zucchini and baby pattypan squash), cut into interesting shape,drizzled with olive oil, sprinkled with your favorite italian seasoning.
Freshly ground black pepper

1/3 cup millet grits
6 tbsp hot water
1 tsp olive oil

Heat oven to 450F.

Heat olive oil in large dutch oven or similar pan on medium and add your died onion. Saute for a few minutes and add your carrot, fennel, and celery. Saute until the onions are translucent and vegetables begin to caramelize. Add fresh herbs and dried herbs and saute for another minute or two. Add your nutritional yeast. Warm throughout and then add your water and vegetable stock. Add kale (optional) to pan and let soup simmer.

While soup simmers, prepare your roasting vegetables and place on medium to large baking sheet. Put in oven and roast until vegetables are golden brown on one side. Roast for at least 15 minutes- timing will depend on the type of veggie you use, your preference for doneness, and the cut of the veggie. My veggies took at least 20 minutes, but i wasn’t watching them closely.

If you want a thicker soup with some substance, you can take millet grits and combine them in a small bowl with hot water, olive oil, and any seasonings you like. I microwaved them for a minute, but this probably isn’t necessary. Stir into your soup. I think next time I might leave this out.

Simmer soup until it has reduced to a strength of flavor that you like. For me, the soup was tasting very yummy by the time the vegetables were done roasting (about twenty minutes). Taste and adjust seasonings as needed, and add pepper.

Add your roasted vegetables to the dish and let flavors marry for a few minutes. Serve and enjoy!

Wonderful for a cold, drizzly day or if you have a cold, just like a traditional chicken soup.
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Gluten-free Millet flour Recipes: Bajra Roti or Millet flatbread Tortilla

January 11th, 2010 yum Posted in Baked Goods, Bread, Breastfeeding for Allergic Baby Recipe, Dairy Free, Egg Free, Flatbread, Indian, JM friendly, Karina Friendly, Nut Free, TED Elimination Diet, Vegan, tortillas 46 Comments »

rotiinpanIn my current gluten-free rotation diet for Baby Yum, I’m rotating millet, quinoa, and amaranth. I came up with one tasty way to enjoy millet that uses millet grits like corn grits in polenta, and I’ll be sharing the recipe with you soon. However, I can’t say I enjoy whole millet seeds very much, and I didn’t have much use for the flour either until I recently had a very interesting idea. I thought that if millet grits could be used like corn grits, perhaps millet flour could be used like corn flour in tortillas or flatbread. So I went searching online to see what others had done with millet flour. Imagine my delight when I found that in India millet flour is used in delicious, smoky Bajra Roti flatbread. Of course those who must follow a gluten-free diet should be VERY careful with freshly made stuff as recipes often incorporate gluten to make it easier to handle. However, I was inspired by one intrepid Bangalorean runner, Balu’s recipe for Bajra Roti, to think that you didn’t need any other flour to make Millet flatbread, but that the method was the important thing. His chef came up with a clever way of heating the dough to make it pliable, and to my delight it really worked to create a malleable tortilla that was easier to handle than even its corn counterpart. You can also freeze uncooked flatbread by layering it with wax paper and storing in a quart ziploc freezer bag. So delightfully easy! The beauty of the recipe is that it can be made plain and substituted for corn tortillas- perfect for corn intolerant, gluten intolerant mexican food aficionados, or it can be jazzed up and given an Indian twist with spices and herbs. You can also baste the flatbread with oil for a rich, savory treat. Buttered with Earth Balance Soy-free margarine and a generous sprinkling of salt, it is simply divine. For a real treat, you could whip up a batch of Cilantro Chutney, although traditionally bajra roti is paired with a robust Garlic Chutney, Lahsun Ki Chutney. Chutney aside, this simple and satisfying bread is a recipe I would make even if I wasn’t on an elimination diet… and that’s really saying something.

How to make Gluten-free Bajra Roti, in pictures:

Can’t get enough Millet?
Try Culinary Goddess Karina’s Gluten-free Millet Buckwheat Wraps (I intend to!)
Or make Millet the star of your meal with Mark Bittman’s Millet Pumpkin Bake Recipe

Now if you’ll excuse me, I think I have a hot bajra roti on the skillet calling my name… Don’t you wish you had one too?

Bajra Roti Millet Flatbread Recipe
2 cups millet flour
2 cups water

salt to taste

For seasoned roti:
1 shallot- minced
1 to 1/4 green chili- minced (amount depends on spiciness of chili and your preference)
3 tbsp. cilantro, diced

Bring your water to boil in a saucepan and add your flour, butdo not mix it into the water. Lower heat to low and let simmer for two minutes. Then turn off heat and mix flour into hot water evenly. Remove dough to a heat resistant bowl and leave for ten minutes or until cool enough to handle. For seasoned roti you can sprinkle dough with shallot, chili, and cilantro. Form into small balls and place in a bowl. Cover

Take a quart size freezer safe ziploc bag and cut out the sides.

For wimpy, no rolling method, put the bag into a tortilla press. Place a ball of dough in the press between layers of plastic. Press.

For rolling method, simply roll out dough inside your ziploc bag, with rolling pin on the top outside of the bag.

Either way, peel your tortilla from plastic and place on a plate. These tortillas handle well, so no worries.

Heat cast iron skillet to medium and toast your flatbread until its texture changes, and if you like, until it gets light brown spots. Turn it and toast the other side. Sometimes they will puff up with internal air pockets, which I think signifies a lovely, tasty flatbread. Sprinkle with salt and serve.

Try to refrain from immediately slathering your flatbread with soy-free, dairy-free margarine immediately off the skillet. Or not. It’s up to you. :) I usually gobble a few before dinner gets anywhere near the table.

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