Book of Yum

Being gluten, dairy, nut, and soy free makes coming up with a good cheese substitute difficult. When I was simply dairy free, nut or soy recipes allowed me to enjoy “cheesy” dishes like lasagna or pizza. Once I had to cut out nuts and soy, I was a bit stumped. I still had great pizza- olives were tasty and generally safe, and sunflower seed pesto was my friend. But the cheesy element was just not quite there. Luckily I can still have nutritional yeast, and recently I was inspiredby several recipes online to come up with this everything free, yet still tasty smoky cheesy sauce. Since the only non-dairy milks i can have right now are hemp and coconut and hemp milk makes a weirdly rubbery-tasting sauce, this recipe is alternative milk free, with a base in nutritional yeast and quinoa flour. It’s half gravy-inspired, half uncheese-recipe-inspired… and is so good that I couldn’t stop myself from dipping into it all by itself. It really sings as a “cheesy” topping for veggies. And just last night I used it to make something I hadn’t had in a very, very long time- a luscious and super addicting spinach pie, perfect for a green Saint Patty’s day. This recipe is best suited to a vegan palate- or at least, someone willing to accept a less than traditional “cheese.” DH and my dairy-free mother both enjoyed it, and DH commented that in pie, the cheese smelled like nachos. Mmmm, nachos. Let’s see, if i deep fry some homemade millet or sorghum tortillas in chips… top with sunflower seed refried ‘beans’… add some Smoky un-cheddar… we just might have another use for this recipe! Got any more ideas? Share in the comments!

Gluten-free dairy-free soy-free Smoked un-cheddar sauce Sauces & Condiments  Alternative Grains  American

Ingredients 1 tbsp olive oil 1/2 of a large onion, minced 3/4 cup nutritional yeast 1/4 cup quinoa flour 1 1/2 cup water 2 tbsp Earth Balance soy-free margarine 3 tbsp. tomato paste 1 tsp salt 1/2 tsp pepper 1/2 tsp smoked paprika Directions Heat olive oil on medium in nonstick pan and saute your onion until it turns translucent. Then add your nutritional yeast and quinoa flour, toasting lightly. Lower the heat to medium-low, and whisk in one cup of water that you slowly add to the pan. When you have a nice smooth sauce, add your soy free margarine and tomato paste, mixing thoroughly. Season with salt, pepper, and smoked paprika. Let sauce thicken until it gets to your preferred “cheesy sauce” texture. Add water as needed if the sauce gets too thick. Take off burner and enjoy!

Rating:  9 Original Source:  Inspired by various recipes online but my original creation. Please do not replicate without my written permission. Recipe ID:  1494 Added:  March 13, 2010 Last Modified:  March 14, 2010

Gluten-free Vegan Smoky Uncheesy Spinach Pie Recipe Main Course  Alternative Grains  American

Ingredients Dough: 3/4 cup quinoa flour 1/4 cup arrowroot starch or tapioca starch 1/2 tsp salt 1/3 cup Organic Palm Oil shortening such as spectrum 2 tbsp dairy free milk of choice (plain hemp, rice, or almond) Filling: 2 or 3 bunches spinach (3 bunches for just spinach, 2 bunches if you add 1 bunch of beet greens), blanched, drained and diced 3/4 recipe of my smoked un-cheddar sauce Directions Combine flours, salt, and shortening in a food processor fitted with the S-blade. Process until all ingredients are combined and it starts looking mealy. Add your dairy-free milk and process again. It should start to form a ball. Using a spatula, scoop out your dough ball and shape into a nice ball in your hands. Wrap in plastic wrap and refrigerate for 30 minutes to an hour. (You can rush this step but dough will be more persnickety.) Meanwhile, prepare your spinach and make the smoked un-cheddar sauce. Mix the two together in a bowl and reserve. Preheat oven to 375. Place your chilled ball of dough in a gallon sized, freezer-safe ziploc bag. Roll thinly to cover the whole interior of the bag. Cut out the sides of the bag and peel back the top. Place with remaining bag side DOWN over an inverted pie pan (a). Place another inverted pie pan (b) on top of the naked dough and flip your tins so that they are right side up. Remove pie pan (a). Carefully peel back the remaining ziploc bag sheet to reveal a pretty pie crust. Pre-bake pie crust for 5-10 minutes. Don’t worry if it cracks on the bottom- it will taste just as good as a gorgeous, uncracked crust and no one sees anything but the top part of the crust. Fill with your blanched and drained spinach in your smoky un-cheddar sauce. Bake for 20 minutes or until top looks set and lightly browned. Serve and enjoy! Tastes great cold the next day!

Rating:  9 Original Source:  The contents of my brain, please do not replicate anywhere without my permission. thanks! Recipe ID:  1495 Added:  March 13, 2010 Last Modified:  March 14, 2010

For 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

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

A 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 Soup  Vegetables  American

Ingredients 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 Optional: 1/3 cup millet grits 6 tbsp hot water 1 tsp olive oil Directions 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! Notes Wonderful for a cold, drizzly day or if you have a cold, just like a traditional chicken soup.

Rating:  7 Original Source:  Contents of my brain. Please do not replicate without my permission. Recipe ID:  1482 Added:  January 18, 2010 Last Modified:  January 19, 2010