Book of Yum

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.

Gluten Free Savory Cornmeal Crepe Recipe Main Course  Alternative Grains  Corn  American

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.

Rating:  7 Original Source:  inspired by vegetarian times magazine recipe, adapted to be gluten free and savory. My original adaption, please do not replicate anywhere without my permission Recipe ID:  1439 Added:  August 5, 2009 Last Modified:  August 5, 2009

As a gluten-free vegetarian who also happens to be pregnant, I have definitely been interested in getting more protein in my diet lately. You’ve probably seen some of the gluten-free tofu scrambles I’ve been enjoying for breakfast and lunch. But, even though I’ve been posting a lot of tofu recipes, I’ve been getting my protein from eggs, nuts, and beans as well. One of the more fun recipes I tried lately with beans channeled that old vegetarian favorite, the bean-nut loaf, in a modern way. I happened to use leftover bread from a gluten-free bakery. However, one secret to gluten-free food is that for recipes like this where you only need a bread texture but the flavor is not important, you can use ANY toasted gluten-free bread, even the mediocre processed stuff that is otherwise unpalatable. Red lentils are one of my favorites anyway, and combined with real parmesan, gluten-free bread crumbs, and veggies they resulted in a delightful and savory vegetarian “meatloaf” that both the DH and I thoroughly enjoyed. I highly recommend it for a stick-to-your-ribs dinner… and it is also great as leftovers.

Gluten Free Red Lentil Un-meatloaf Recipe Main Course  Alternative Grains  American

Ingredients 1 cup red lentils 2 cups your favorite gluten-free vegetarian broth (I used Edward and Sons Not-beef) 1 bay leaf 1 tbsp. butter or margarine 2 tbsp. gluten-free bread crumbs (food processed gluten free bread) 1/8 cup pecans, broken into medium sized pieces 2 cups grated hard parmesan cheese (use food processor) 1 small onion, chopped (scant) 3/4 cup crimini mushrooms, chopped 1 1/2 cup gluten-free bread crumbs (just toss your favorite gluten-free bread in food processor) 2 tbsp. chopped fresh parsley 1 tbsp. lemon juice 2 beaten eggs salt and pepper Directions Bring red lentils, broth and bay leaf to boil in a saucepan and then lower heat, covering. simmer for 15-20 minutes or until all liquid soaks in. Remove bay leaf. Preheat oven to 375F. Prepare 2 lb. bread pan by lining with parchment paper or aluminum foil and grease with butter or margarine. Sprinkle bottom of pan with 2 tbsp. gluten-free bread crumbs and some of the pecan pieces. In a large bowl, mix together the red lentils, parmesan cheese, onion, crimini mushrooms, 1 1/2 cup gluten-free bread crumbs, and parsley. Add the eggs and lemon juice and stir together. Season generously with salt and pepper. Carefully spoon into prepared bread pan. Use remaining pecan pieces to attractively decorate the top of the lentil loaf. Bake lentil loaf for an hour or until it has a golden brown and firm exterior. Slices will be more firm as it cools, but it tastes great hot out of the oven. We served it with mashed potatoes and arugula, or brown rice pasta in a nutritional yeast sauce. Delish! Notes Any gluten-free bread (even one you don’t care for) will work in this recipe, as long as it isn’t sweet. You could also try gluten-free waffle crumbs if they are plain or savory (buckwheat). I ground up cheese and bread in my food processor using the cheese grater hole attachment- worked very well.

Rating:  9 Original Source:  Modified from The Complete Book of Vegetarian Cooking to be Gluten-free. Please do not replicate without my permission. Thanks! Recipe ID:  1426 Added:  June 10, 2009 Last Modified:  June 10, 2009