Book of Yum

Happy Saint Patrick’s Day! I don’t have a special gluten-free Irish Soda Bread recipe for you or anything like that, partially because I’ve been very busy working on a paper, and partly because I’ve never liked soda bread all that much. But I do have what may be the easiest, tastiest gluten-free bread recipe ever- and it even has a green twist!

The other morning as I sat surrounded by books, papers, and half-done translations, it occurred to me that what I needed was a lovely loaf of gluten-free bread. Happily, some time back I’d ordered a case of Gluten-Free pantry sandwich bread from Amazon and it is probably the easiest gluten-free bread mix in existence. The nice thing is you don’t even really need a gluten-free setting or fancy bread machine- it works just fine in a regular bread machine on a white bread setting, multiple punch down sessions or no. This is some beautiful, sturdy bread. But you may ask- what makes it a recipe? Good question.

Saint Patrick’s Day had been looming on the horizon. Ordinarily I love this holiday with its lovely excuse for (vegetarian) shepherd’s pie and gluten-free hard cider. But- this year I have deadlines and this little Baby Yum-to-be that is preventing much cooking and certainly preventing any imbibing of alcoholic beverage. Anyway, as the bread machine beeped at me to add something (five minutes before the rising period), I was suddenly seized by inspiration. I grabbed a big pinch of my favorite green herb, dill, and another big pinch of onion powder, and another of dried onion flakes and tossed them in. I watched them get mixed in and then sat back to my schoolwork. (Love this about the bread machine. Watching is optional.)

The house filled with this lovely onion bread smell… and I had a very good feeling. As always, the bread turned out beautifully, and the herbs were just right. It might not be Irish Soda bread, but to be honest, I like it better. (sorry Irish Soda Bread fans). I’ve always loved this bread mix for its reliability, tasty white-bread flavor, and texture- but this addition of herbs takes it to a whole other level. Try it with your favorite herbs- I think you will be impressed!

For traditionalists (the vegetarian, experimental types) I’ve also included my favorite vegan pot-pie recipe. It’s been posted before, but it’s such a favorite at our house that it only seems fair that it should have a second appearance- and besides, it missed St. Patrick’s day by a few weeks last year. Enjoy!

Did you feature a lovely Gluten-Free St. Patrick’s Day recipe on your blog? Share in the comments and I’ll start a recipe link list below!

Karina’s Kitchen Gluten-Free Millet Soda Bread Recipe
Sheltie Girl’s Gluten-Free Oat Irish Soda Farl Recipe

Non-Vegetarian Recipes:
Celiacs in the House’s Corned Beef and Cabbage

Gluten Free Pantry Dill Onion Bread Recipe Bread  Alternative Grains  American

Ingredients 1 Gluten-Free Pantry Favorite Sandwich Bread Mix Enclosed Yeast Packet 1 3/4 lukewarm water or milk 4 tbsp. butter, melted 1 egg and 2 egg whites, whisked together 1 tbsp. dill weed 2 tsp. onion powder 2 tsp. dried onion flakes Directions Place warmed liquid, butter and eggs in your bread machine. Top with favorite sandwich bread mix and make a small well for the yeast. (Or follow your bread machine directions if they differ.) You can add herbs on top or wait until the add cycle- up to you. Set machine on white bread- medium or your favorite gluten-free bread cycle with only one rise period and press start. My cycle bakes for about an hour, for reference. When bread is done, remove immediately and cool on a wire rack before cutting. If you want warm bread, you can microwave on high for 20 seconds or toast it for crunchy bread. It tastes soft and wonderful for the first 2 days at least, in my opinion. Notes I have a Zojirushi bread machine, but this mix hasn’t failed me yet, even in non-programmable bread machines.

Rating:  9 Original Source:  Bread Mix package and my own spices. Barely a recipe, I know, but enjoy and please don’t replicate without my permission. Recipe ID:  1378 Added:  March 17, 2009 Last Modified:  March 17, 2009

Awesome Vegan Veggie Pot Pie Recipe Main Course  Potatoes  European

Ingredients Dough: 1 cup GF Flour blend 1/2 tsp salt 1/3 cup vegan or lactose free margarine (or organic shortening) 2 tbsp dairy free milk of choice (plain soy, rice, or almond) Filling: 1 small onion, chopped 1 tbsp olive oil 1 lg. carrot, chopped 1/2 red, green, or yellow pepper, chopped 1 medium potato, finely chopped 1/3 cup frozen peas 1/2 cup crumbled tofu (OPTIONAL- I used tofu that had been marinated in a red wine vinaigrette with fresh herbs overnight) Stem of one or two large portobello mushrooms, chopped 1/4 cup red lentils 1 cup vegetable stock (fresh, prepared, or made from veggie bullion cube) 1/2 tsp salt 1/4 tsp. blk pepper 1/4 tsp sage 1/2 tsp poultry seasoning 1/4 tsp cayenne pepper 2 tbsp teff flour (or other hearty, whole grain GF flour you like) 1/2 cup non-dairy milk Directions Whir the flour and salt together in your food processor, then add the margarine, pulse until it becomes mealy, and then add milk and combine. Remove and shape into a ball and chill for at least an hour. When ready to assemble, place your ball of dough inside a sturdy, freezer proof gallon sized ziploc bag and roll your dough out inside the bag to fit the dish you’re planning on making your pot pie in. If you like you can refrigerate the rolled out dough (in its bag) for another half an hour or so before using it. If it cracks, steal a piece of dough from the borders and repair it as best you can. Preheat oven to 400 degrees and grease a nice pie pan or other baking dish that you like. (8*8 or 8*6, whatever you have_ To make your filling: Heat your olive oil over medium heat in a nice, heavy pot and then add your onions, cooking until translucent. Throw in the carrot, pepper and cook a few more minutes. Add your potato, peas, tofu, portobello mushroom bits, lentils, stock, and seasonings (but not flour or milk!!) and bring to a boil, lowering heat and then simmering for 6 minutes or more. You want your lentils to be al dente. At last, sprinkle in your flour and add your milk, letting the dish thicken and stirring as needed. Pop your filling into your prepared pan and cover with your prepared dough. Don’t sweat it if the dough cracks- it will just look more rustic that way! Cut into the dough attractively so steam can escape and bake for 25 minutes or until lightly browned. Notes This was sooo good! DH and I should have had this for St. Patrick’s Day. Utterly satisfying, and invigoratingly healthy.

Rating:  9 Original Source:  Modified from La Dolce Vegan Recipe ID:  1216 Added:  March 28, 2008 Last Modified:  March 28, 2008

Last evening I went through with my plan to make delicious, crunchy and decadent Dal Vada, otherwise known as dal pakora or dal fritters. We first had this recipe in India at the house of some friends, and it’s a little bit of effort due to the necessity of pre-soaking the beans (dal) and of course the trouble of deep frying anything. It may be a good thing it does take effort, because it’s so good I might otherwise be tempted to make it all the time! However, deep fried food and rice alone doesn’t seem like a proper meal, even with tasty chutney. I had intended to make Madras-style spinach from my A Taste of Madras: A South Indian Cookbook. This is a cookbook I use very rarely, perhaps because it is non-veg. However, it does have a good selection of rice dishes (including pulao), a good dosa recipe, and many chutney recipes, so I have kept it around. At the last minute I decided not to make the spinach recipe because DH hates spinach and instead I made a recipe from the same cookbook for green beans. I modified the recipe to work for those with lactose intolerance or vegans (depending on the modification you use) and it was absolutely delicious but less heavy than my other favorite Indian green bean recipe. I hope you enjoy this recipe! See my favorite Indian cookbooks below.

Madras Style Green Bean Recipe Side Dish  Vegetables  Indian

Ingredients 1 small red onion 1/2 pound green beans 2 tsp. ghee or butter (low lactose) OR mustard oil OR coconut oil 1/2 tsp. cumin seeds 1/2 cup milk of choice (I used rice milk) 2 tbsp. plain yogurt (soy or rice yogurt is ok if you like the flavor) 1/2 tsp paprika or chili powder 1/4 tsp. turmeric salt to taste 1 tsp. ground coriander Directions Cut the red onion in half and remove the outer skin. Thinly slice the red onion. Cut your green onions into short, bite sized pieces- either in half or in thirds for very long beans. Heat 2 tsp of ghee, butter, mustard oil or coconut oil in a cast iron pan on medium. *Make sure your pan has a lid.* Add the cumin seeds and when they start to brown, add your milk. Whisk in yogurt and add spices through salt (reserving the coriander). Let your sauce simmer for five minutes and then throw in your onions and green beans. Sprinkle coriander on top. Add lid and simmer for five minutes. Add 2 tablespoons of hot water and stir ingredients to evenly distribute the liquid. Cover again and cook for 10+ minutes (or less if you have very thin beans). You can check on the beans periodically to see if they are done to your liking. If they get too dry and you are cooking them longer than ten minutes you may want to add another tablespoon of hot water and replace the lid. When done serve on rice or other grain of choice, preferably with a dal lentil dish or pakora.

Rating:  8 Original Source:  Modified to be allergy/intolerance friendly from A Taste of Madras Recipe ID:  1299 Added:  October 7, 2008 Last Modified:  October 7, 2008