Then I went online to research the correct harvesting of pattypan. Whoops. Turns out if you let them get large, supposedly they get rather woody and coarse. I was disheartened but couldn’t believe they could really be that bad. People let zucchini get big, after all. Besides, looking at them gave me an idea. They were such nice, round shapes, and I was reminded of my old traditional eggplant parmesan recipe. They would be the perfect size for a personal pizza un-crust. So, I dipped them in a spiced oil and vinegar marinade and put them on the grill to soften them and add flavor. Then I topped them with a really good pizza sauce and cheese. For my dairy-free Mother, I made a few with Daiya cheese instead. The cheese melted and got all bubbly and delicious, and when I got a bite, I didn’t miss a grain crust at all! They were delicious, and the “hard” rind added structure and texture to the crust but the soft squash interior was still soft and delicious. I did notice that the larger they got, the larger their seeds were, and the center of the round was a bit softer than the rest. It could still hold up to a pizza topping, though, and was easy to eat with a fork, although I wouldn’t try to eat it with my hands just because it is a bit messier than a regular pizza.

I’ve been experimenting with my other giant pattypan and have found that they taste just as good as the littler ones. I like a sturdier squash anyway, and one of my biggest complaints over (bad) zucchini or yellow squash recipes is when they get mushy. It is hard to make these giant pattypan mushy, and they take on flavor and are just delicious sauteed in oil. I did prefer to peel them for sauteed applications as otherwise the rind is hard to eat. It reminds me of kabocha squash, actually.

So, if like me you have monster pattypan growing out of control in your garden- take heart! You can still enjoy them, in a fun way generally only possible when you have a home garden or belong to a garden co-op. You could also try mini pattypan pizzas with farmer market or supermarket babies. In that case, you would probably have to simply slice them in half and take care not to overcook them. They should be just as delicious either way!

Other Pattypan Recipes:
Fried Pattypan Squash Recipe
Pattypan Squash Recipe
Stuffed Pattypan Squash Recipe
Herbed Pattypan Squash Medley Recipe
Simple Pattypan Squash Recipe
Vegan Stuffed Pattypan Squash Recipe

Other innovative recipes using squash as a “crust”:
Butternut Squash Crust Quiche Recipe

Shared with Slightly Indulgent Tuesdays and Seasonal Sunday

Pattypan Crust-less Pizza Recipe Main Course  Vegetables  American

Ingredients Mutant, overgrown pattypan squash (5 or more inches diameter) Marinade: Olive oil dash of white balsamic vinegar (brown is fine but will discolor your “pizza” crust) your favorite multi-herb blend seasoning (italian or other) salt (if not included in above herb blend) Topping: High Quality Pizza Sauce such as Muir Glen Organic Grated mozzarella OR Daiya equivalent for dairy-free, vegan Fresh basil for garnish Directions Slice your monster Pattypan beasts into 1/2 inch thick slices appropriate for mini-pizzas. Whisk oil, vinegar, spices and salt together in a pie tin or other medium-sized dish with sides. Keep in mind that pattypan are like eggplant. They are greedy little sponges for oil. Make more than you think you need. Dip both sides pattypan slices in seasoned oil and reserve on a large plate. Heat your grill or grill pan to a high searing temperature. Lightly shake off any excess oil from your pattypan slices and place them on your grill. Sear and then lower temperature to medium. Let slices soften, and then turn to sear and cook the other side. You want your pattypan tender but not mushy. You have two options for the pizza preparation if you are using a grill. You can either place your topping on top of your seared pattypan crust in the grill, close the lid and allow the heat to melt the cheese, or you can reserve your slices and heat the topping in the broiler of your oven. The latter option will result in more browning, so I found I preferred to use the broiler. For broiler option, place pattypan slices on a baking sheet and place under broiler on high. Remove when cheese is melted and has browned. You can use Daiya cheese as a dairy-free alternative, but it will not brown in the same way so just remove when melted.

Rating:  9 Original Source:  The contents of my brain, please do not replicate without my permission. Recipe ID:  1564 Added:  July 26, 2011 Last Modified:  July 26, 2011

This post is an entry in Meatless Mondays

Looking for more gluten-free cauliflower recipes? Try these!
Roasted Garlic Cauliflower recipe
Cauliflower CRUST pizza (low-carb, flourless!)
Elana’s Potato-free Cauliflower “Potato” Salad
Elana’s Cauliflower Rice
Alison’s Roasted Cauliflower Soup
Sorghum Cauliflower Curry Recipe
Dairy Free Rice-free Cauliflower “Risotto”
What’s your favorite cauliflower recipe? Share in comments!

Dairy-free Mashed Cauliflower Recipe Side Dish  Vegetables  American

Ingredients 1 head of cauliflower 1 tbsp. olive oil 1 tbsp. margarine (I use Earth Balance soy-free) a few sprigs of fresh herb of choice (dill or parsley are nice) 1-2 tbsp. nutritional yeast (optional) salt, to taste pepper, to taste Directions Cut off generous florets off the main cauliflower stalk. Bring water to a boil in steamer and add your florets. If you want, you can add a sprig or two of your fresh herb, reserving some for later. Steam for 8-10 minutes or until you can easily pierce with a fork. Remove herb and discard. Remove florets from steamer and put in your food processor. Process lightly. Add your olive oil, margarine, and fresh herb and process until creamy. Add nutritional yeast, salt, and pepper, and process again to disperse. Taste and adjust seasonings as needed. Notes Baby Yum style: For an allergy-prone 14 month old who has already successfully eaten cauliflower, fresh herbs and olive oil: I left out the margarine and salt.

Rating:  9 Original Source:  The contents of my brain. Please do not replicate anywhere without my written permission. Thanks! Recipe ID:  1520 Added:  September 23, 2010 Last Modified:  September 23, 2010

The last time I went grocery shopping, I have to admit, it was something of an unpleasant shock. I’ve noticed the price of certain things (dairy, produce, etc.) sneaking up, but this time I was shopping somewhere different than normal and I was so depressed when I found out that it really wasn’t cheaper to shop there than anywhere else. Bummer. Despite the fact that pretty much everything is going up-up-up in price, there are still some ingredients out there that are almost reasonably priced, if you shop carefully. Here in the Bay Area, we have a great shop called the Milk Pail that sells inexpensive produce and imported cheese. We also have a ton of international grocery stores (Hispanic, Asian, etc.) where you can get great prices on produce. Not buying certain protein sources helps with maintaining a budget- and not going crazy with dairy helps too. I’ve also had another issue- mainly, the fact that I’ve been so darned busy with school I haven’t had time to make the kind of elaborate, time consuming recipes that I love. So, I decided to start a new regular feature here at the book of yum called “Easy and Frugal Gluten-Free Cooking” to showcase recipes that are ideal for those on a budget and pressed for time. Like me, you’ve no doubt noticed the skyrocketing price of rice. It’s so distressing when one of the staple grains of the gluten-free lifestyle is affected- and if it’s hard for me, I can only imagine how tough many families are finding it right now. Both of these recipes don’t use (much) rice at all, and one is even low-carb for those frugal AND busy gluten-free dieters out there! I hope you enjoy.

DH and I developed this recipe for spaghetti squash lasagna when we were dieting before our wedding, almost six years ago. (It’s tough when two cooks get together- you always want to feed each other to show how much you care!) I’m picky about my squash, to say the least. Nothing I hate worse than mushy, overcooked yellow summer squash or zucchini. Yuck. But luckily, spaghetti squash is difficult to ruin. Its stringy, almost crispy noodle-like threads are pleasing texturally and have a lovely, fresh flavor to boot. Combined with italian seasonings and cheese, it’s even better. According to Wikipedia, “Spaghetti squash contains many nutrients including folic acid, potassium, vitamin A, and beta carotene. It is also a food low in calories, averaging 75 calories in 8 cooked ounces.” Sounds good to me! By the way, I included a dairy free option that is NOT particularly frugal- sorry about that. I just thought it would be yummy. If pine nuts are not in the budget, you could use your favorite processed dairy-free cheese or crumbled tofu ricotta. (Note: you can get a decent price on a large-ish bag of Pine Nuts at Costco- Sam’s Club might carry them too, but I’m not entirely sure.) This recipe was developed from a Weight Watcher recipe so can be low in points. You can skip the oil and be skimpy with the cheese if you would like and it will still be a great simple meal!

And I’ve always had a soft spot for potato latkes. What’s not to like about a hearty potato based pancake? I think this is the best potato latke I ever had, and I haveThe Complete Guide to Traditional Jewish Cookingto thank for providing the inspiration. Latkes are perfect for breakfast, lunch, or dinner. When I’m in a real rush, sometimes I mix up half a batch of Manischewitz Homestyle Potato Latke Mix and serve it with a little tin of applesauce and (optional) sour cream or yogurt. But, nothing can compete with freshly made latkes with real potatoes and onions. This dish contains eggs for protein, potato as the starchy vegetable base, and I added spinach for some extra vitamins. With the additions, it makes a great complete meal. And, happily, potatoes are still a reasonably priced ingredient that gives a lot of gluten-free bang for your buck.

I hope you enjoy these two recipes as much as I did- and they really are easy and satisfying. Note: hungry husbands may be disappointed if you make them grate cheese and they find out it wasn’t for pizza but for low-carb veggie casserole. Ahem. And if said DH’s are not dieting, they may want some starchy dish on the side or there are certain to be late night refrigerator raids! That being said, DH enjoyed both of these dishes and I will be making both again!

Enjoy this recipe? You might also like my other low-carb vegetable recipes:
Zucchini based pizza crust
or
Eggplant Parmesan Recipe sans crumbs
Zucchini Parmesan Recipe sans crumbs

Gluten Free Potato Latkes Recipe with spinach variation Breakfast  Potatoes  American

Ingredients 3 lg baking potatoes, peeled (1.5 lbs) 2 onions, grated 2 tbsp corn meal 2 tbsp rice flour 1 tsp baking powder 2 eggs, lightly beaten 1/2 tsp sugar 1 tsp salt 1/4 tsp freshly ground black pepper large handful spinach (optional) olive oil applesauce (i like the little individual serving cups) lowfat sour cream or lowfat yogurt Directions Grate potatoes in your food processor and place in a strainer or in a clean kitchen towel. Press all the liquid out that you can. Put the grated potato in a large bowl. Put your onions through the food processor grater attachment and then put them in a strainer and let the liquid drain out. Try not to cry. Add the grated onion to the bowl with the grated potatoes and add the corn meal, rice flour, and all ingredients up to the black pepper. Don’t add the spinach yet. Heat your nonstick pan on a burner on medium-medium high. Add a little olive oil to your nonstick pan and let it heat up. Then drop spoonfuls of the batter into the pan in pancake shapes. Or, if you like to cuddle your food, you can grab a small handful of the mixture and shape it on the surface of the pan. Fry on medium to medium high heat for 4 minutes or until golden brown. Add extra oil if it seems to dry. Turn and fry the other side until golden brown. You can store it on a baking rack with holes or put it in the oven on a baking sheet to keep warm until you finish making them all. *For spinach variation you can add the spinach to a dry portion of the pan until it wilts and add it to the remaining batter, combining before you fry it up. I made half plain and half with spinach for extra flavor and nutrition. Serve

Rating:  8 Original Source:  Modified to be gluten Free from The Complete Guide to Jewish Cooking Recipe ID:  1235 Added:  May 23, 2008 Last Modified:  May 23, 2008

Spaghetti Squash un-lasagna recipe Main Course  Vegetables  Italian

Ingredients 1 large spaghetti squash olive oil pasta seasonings (like Trader Joes) High quality organic tomato marinara sauce 1 or 2 garlic cloves, pressed fresh spinach (optional) lowfat mozarella cheese, grated OR for dairy free variation Pine Nut Not-Ricotta 1 cup raw pignoli nuts, soaked in water for at least 1 hour 1 tablespoon lemon juice 1 tablespoons nutritional yeast 1/2 teaspoon sea salt Directions Combine a little olive oil, pasta seasoning in a small dish and mix thoroughly. You can add a little pressed garlic if you like. Slice your spaghetti squash in half horizontally and scoop out the inner seeds. Baste with your seasoned olive oil and bake on a baking sheet or in a roasting pan at 375 F for 45 minutes to an hour- until flesh gives slightly at touch. Turn over halfway through if you like. Remove from oven, let cool slightly, and then scrape out your squash strands with a fork. Take a cookie sheet or jelly roll dish and grease with nonstick cooking spray or a little olive oil. Mix with pressed garlic or any extra seasonings if you like. Spread your squash out in one flat surface- almost like pizza! Add a layer of the tomato marinara sauce, fresh spinach, and top with dairy or non-dairy cheese. Bake for 25-45 minutes or until top is golden brown (in case of cheese). Serve and enjoy!

Rating:  8 Original Source:  Adapted from a Weight Watcher’s Recipe from years ago Recipe ID:  1236 Added:  May 23, 2008 Last Modified:  May 24, 2008

I hadn’t done much research into the nutritional value of cauliflower, but according to my friend Wikipedia:

“Cauliflower is low in fat, high in dietary fiber, folate, water and vitamin C, possessing a very high nutritional density. As a member of the brassica family, cauliflower shares with broccoli and cabbage several phytochemicals which are beneficial to human health, including sulforaphane, an anti-cancer compound released when cauliflower is chopped or chewed. In addition, the compound indole-3-carbinol, which appears to work as an anti-estrogen, appears to slow or prevent the growth of tumors of the breast and prostate.[7] Cauliflower also contains other glucosinolates besides sulfurophane, substances which may improve the liver’s ability to detoxify carcinogenic substances.[8] A high intake of cauliflower has been found to reduce the risk of aggressive prostate cancer.” (source: Wikipedia)

I had no idea it was THAT good for me!

I decided to look at the entry for potato, and found that equally interesting.

“Potatoes contain a number of important vitamins and minerals. A medium potato (150g/5.3 oz) with the skin provides 27 mg vitamin C (45% of the Daily Value (DV)), 620 mg of potassium (18% of DV), 0.2 mg vitamin B6 (10% of DV) and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. Moreover, the fiber content of a potato with skin (2 grams) equals that of many whole grain breads, pastas, and cereals. In addition to vitamins, minerals and fiber, potatoes also contain an assortment of phytochemicals, such as carotenoids and polyphenols. The notion that “all of the potato’s nutrients” are found in the skin is an urban legend. While the skin does contain approximately half of the total dietary fiber, the majority (more than 50%) of the nutrients are found within the potato itself. The cooking method used can significantly impact the nutrient availability of the potato.” (source: Wikipedia)

It seems like I can feel pretty good about eating my potatoes as well, although I would have to include the skin in dishes like mashed potatoes to have better fiber content.

Regardless, I’m happy any time I find a new way to enjoy a vegetable, especially a vegetable I don’t always enjoy. This recipe was really tasty, and appealed to my taste buds more than any cauliflower recipe I’ve tried, so I pronounce this experiment a SUCCESS. We enjoyed our mashed cauliflower recipe with an old favorite- southern fried tofu, and a new take on slow cooked southern greens from my Cookin’ Southern Vegetarian Style cookbook. The greens recipe wasn’t noteworthy, but the rest was super-yum. And it certainly made this gluten-free vegetarian happy!

Next Week’s Gluten Free Menu Swap theme ingredient is the cauliflower. What’s your favorite way to prepare cauliflower? Share in the comments!

Garlic Cauliflower Mashed ‘Potato’ Recipe Side Dish  Vegetables  American

Ingredients 1 large head cauliflower, cut into florets 3 cups water 3 garlic cloves 1 cube GF vegetable bullion 1 tablespoon lowfat greek yogurt 1/4 cup grated Parmesan 1/2 teaspoon chopped green onions or chives (optional) 1 pat of unsalted butter (optional) Freshly ground Italian Seasoning (with rosemary, garlic, red pepper) like that by McCormick OR your favorite seasoning mix Freshly ground pepper Directions Mix your vegetable bullion cube with a 1/2 cup of hot water and let dissolve. (You can help it along if you’re impatient like me.) Put in a pot with lid along with the rest of your water and three whole or halved garlic cloves. Add your cauliflower florets and bring to a boil. Cover, lower heat and simmer for ten minutes. Then you can remove the lid and let the cauliflower simmer energetically for a few more minutes, letting the broth reduce. When you’re certain the cauliflower is soft, take off burner, and drain cauliflower. You can throw away one or two of the garlic cloves, but keep one! Combine garlic, cauliflower, yogurt, and parmesan in your food processor and process until smooth. You can add seasonings before or after blending. Taste and adjust seasonings. Put in a serving dish, top with one pat of butter, any extra seasonings and chopped green onions or chives. Enjoy! Notes I have always disliked cauliflower, but I actually really enjoyed this recipe. It still tastes like cauliflower, but somehow in a good way- and the parmesan adds tons of flavor. DH enjoyed it, but he likes his cauliflower plain too so it wasn’t as big of a deal for him as it was for me. Great for low-carb dieters!

Rating:  8 Original Source:  Adapted from various recipes from the Food Network, with my own twist. Please do not replicate anywhere without my permission. Recipe ID:  1201 Added:  February 29, 2008 Last Modified:  October 6, 2008

Southern Fried Tofu Vegan  Tofu

Ingredients 1 lb fat-reduced firm tofu, sliced horizontally in 3 slabs, and pressed for 45 minutes. Seasoning Mix: 1 1/2 cups nutritional yeast flakes (the fluffy yellow kind) 2 tsp. Salt 1 tsp. Garlic granules 1 tsp. Onion granules 1/2 tsp Paprika 1/2 tsp. Dried tarragon 1/2 tsp Dried Dill Weed 1/2 tsp. Dried basil leaves 1/2 tsp. Dried Oregano leaves 1/2 tsp. Curry Powder 1/4 tsp. Dry mustard 1/4 tsp. Ground rosemary 1/4 tsp. chipotle pepper Dipping Liquid Mix: 2/3 cup low-fat non dairy milk (dairy works too) 2 tsp. Fresh lemon juice (or vinegar) Flour Coating: 2/3 cup brown rice flour (sorghum or white rice work too), as needed 1 tbsp. Canola or olive oil (or more if needed) Directions 1) Mix all seasoning ingredients (nutritional yeast-ground rosemary) together in a bowl. 2) Combine milk and lemon juice and stir together 3) Place flour in a mixing bowl. 4) Cut each slab of tofu into 4 triangles, resulting in 12 altogether. Dredge tofu first (one piece at a time) in flour, soured milk, and seasoning mix. I find that this recipe makes enough mix for 2 recipes at least, so you may wish to put only half of the mix in a shallow bowl for this step, so you can use the rest later. Follow these steps for all the pieces. 5) Coat a big skilled with a layer of canola or olive oil, and heat it. Add the tofu pieces in a layer, browning and then turning over once. I also turn them on their side to brown the sides as well. You may have to do several batches, adding oil as needed. 6) Place fried tofu on plate w/ paper towel or on rack. Left over tofu may be heated in oven for a crispy exterior. YUM! Notes We usually serve them over mashed potatoes or rice, with a side of sauteed green veggies (green beans or spinach). I loved these so much we took nutritional yeast with us when we lived in Japan, and made it a “comfort food meal” when we were feeling homesick.

Rating:  10 Original Source:  *Modified From Vegan Vittles recipe Recipe ID:  1001 Added:  January 13, 2007 Last Modified:  March 6, 2007

I was intrigued by her recipe for brownies- not only was it gluten free, dairy free, egg free, but it was even free of refined sugars. She used agave nectar as a sweetener. Formerly I had only associated agave with Tequila, but apparently Mexican agave has recently gained acclaim as a healthful substitute for sugar, being both sweeter than sugar (so you can use less and thus decrease calories) and having a low glycemic index. I always feel like when I eat sugary things, I am temporarily giddy but always “crash” later, which isn’t fun. Web sites say you can use 25 percent less agave nectar (or syrup) than the sugar or corn syrup called for in a recipe, and it may be a good idea to lower your oven temp. by 25 degrees. I immediately went on a quest for agave nectar, finally selecting the agave pictured on the right. It was pure agave syrup, which can be hard to find, and the price was reasonable. This container of 46 oz looks like it would make about 5-6 brownie recipes, but there are larger sizes if you decide you will use it regularly. (Note: I always try to order from Amazon grocery rather than gourmet, as grocery usually has free shipping offered and gourmet ships from individual sellers and the price can really add up. Of course if you have a good source locally, that’s great too.) The Babycakes recipe was mostly based on high protein bean flour, which is both healthy and usually gives things a nice texture. The dough looked so silky smooth and light- and the resulting brownies looked so sweet and enticing. (Yes, I am enticed by such things…) I also picked up a mini muffin tin. Mini muffins look so sweet, and little portions make it easier to count calories. (I know, I know, no fun- forget I mentioned it.)

So, gradually I assembled the ingredients needed- and started my grand experiment with agave the night before Valentines Day. (And not a creature was stirring, as the cats were both unconscious on the couch, those lazy creatures.) I had a dark mini muffin tin, which I also used, but I also used my new silver muffin tin. (The silver one ended up working better and the muffins were easier to remove.) I sprayed the tins with nonstick cooking spray, mixed the batter, stirred in my (non-vegan) chocolate chips, and poured the batter in the pans. The smell of chocolate permeated the house… and when they were done, I tried some hot out of the oven and cooled the rest on a rack. When hot the brownie bites were perfectly moist, chocolatey, and melted on the tongue. Once cooled, the exterior became almost carmelized, sealing the soft brownie center in perfectly. They were probably the best brownies I’d ever had. DH’s eyes lit up when he tried them, and it became clear I would have to keep an eye on him if I wanted any brownies for myself. He said they were everything a brownie should be- chocolatey, melty, and “undistinguishable’ from the gluten variety. “Oh yes? So what would you rate them?” I asked. “A 9… or a 10, out of 10,” he said firmly. From the boy who gives out 6’s like there is a discount on them- who has so far never rated anything with a ten with the possible exception of my southern fried tofu- this is high praise indeed. But don’t take our word for it- try them yourself! You won’t be sorry- and I promise, you won’t miss anything that’s not there, including the sugar.

Babycakes Brownies Dessert  Alternative Grains

Ingredients Nonstick GF cooking spray 1/2 cup canola oil 3/4 cup plus 2 tablespoons garfava bean flour 1/4 cup potato starch 2 tablespoons arrowroot 10 tablespoons plus 2 teaspoons agave nectar 2 1/4 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon xanthan gum 1 teaspoon salt 1/2 cup unsweetened cocoa powder 1/2 cup store-bought unsweetened applesauce 2 tablespoons pure vanilla extract 1/2 cup brewed coffee or espresso (hot water if you must) 2 cups vegan gluten-free chocolate chips, such as Tropical Source (or regular chocolate chips) Special equipment: Mini muffin tins, 2 or 3 is ideal Directions 1. Preheat oven to 325�. Spray 2 or 3 dozen mini-muffin pans with GF nonstick cooking spray. (I used 2 but had enough dough left over for one large brownie.) 2. Whisk together the dry ingredients in a medium bowl and set aside. In a large bowl, mix together the wet ingredients in a large bowl, including the agave syrup. Gently fold in flour mixture, stirring to combine. Stir in coffee (or espresso for more kick!) to make a smooth, silky batter. Fold in chocolate chips. 3. Put 1 tablespoon batter into each mini muffin cup. Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. (In my oven, more like 17-18 minutes, but watch carefully.) You can remove the muffins from the tins when they’ve cooled slightly and place them on a metal rack, or wait for them to cool and then put them on a rack. It is very important to place warm brownie bites on a rack and not a plate or moisture will condense on bottom of cupcakes and they will get soggy. Notes Makes about 5 dozen mini brownies Note: This recipe is free of wheat, gluten, dairy, casein, and eggs. (dairy free requires vegan chocolate chips) Martha Stewart had the owner of the NY bakery Babycakes on her show, and here is one of the recipes that she demonstrated for Martha. Looked good enough that I started wanting to buy some agave syrup! (and in fact, did buy at Amazon, just for this recipe.)

Rating:  9 Original Source:  adapted from Martha Stewart, Babycakes Recipe ID:  1016 Added:  February 15, 2007 Last Modified:  February 15, 2007