Gluten Free Comfort Foods: Maple-Mustard Glazed Potato, String Bean, Carrot Recipe with Rosemary

February 11th, 2009 yum Posted in American Homestyle Cooking, Dairy Free, Easy, Egg Free, Potatoes, Vegan, Vegetables, Vegetarian, green beans 2 Comments »

This evening, I just wanted to make something simple and delicious with green beans and possibly other vegetables. I had a vague memory of an interesting recipe in Isa Moskowitz’ book, Vegan with a Vengeance, involving a dressing-like mustard glaze, so I went hunting for the recipe. I’d made it once before while visiting the in-laws, but it didn’t quite do it for me- I liked the glaze but it was a little plain for my taste, with too many potatoes and not enough variety in the vegetables. This time I decided to play with the recipe a bit, taking inspiration from Thanksgiving stuffing type side dishes. I cut down on the potatoes, roasted whole garlic cloves, added sweet nanette carrots, and added fresh rosemary from my garden. I also added pecans for the extra protein and flavor. I popped the dish in the oven and when the DH came home from work, the delicious aroma of the maple-mustard sauce had filled the house. “Mmmm, smells like the holidays,” he said, sniffing appreciatively.

For dinner that night we started with steamed artichokes. Artichokes are so good with miso mayo, although the DH is a traditionalist and likes them dipped in butter! Then we had a lovely serving of brown rice topped with the maple-mustard glazed veggies. It was simple to make, and so delicious! The DH has suggested I feel free to make it anytime… For him, it hit the perfect note of warm, homey comfort food. I have to agree, it was delicious, and reminded me of other things I used to glaze in mustard, back in my pre-vegetarian days. So lovely to enjoy these flavors, and have it be deliciously, delightfully vegetarian… even vegan, if you use maple syrup for the sweetener. Yum! I had already had a healthy portion of tofu right before the meal, but it would be a great side dish instead of a main if you have a protein dish planned… and is certain to appeal to anyone in your house, even confirmed carnivores. Enjoy!

Maple-Mustard Glazed Roasted Vegetable Recipe
2 organic med. russet potatoes or yukon golds, sliced into rounds
2 organic med. red potatoes, sliced into rounds
1/2 lb. green beans, with ends removed
1 red onion, cut into wide slices
4 cloves whole garlic, peeled
8 sweet nanette carrots from Trader Joes or 4+ large organic carrots, either whole (in case of small carrots or cut into 4 “thin carrot” sizes for large)
3 tbsp. wheat-free low sodium tamari
1/4 cup pure maple syrup (if you are not vegan, you could try honey)
3 tbsp. gluten-free dijon mustard (I use annies)
2 tbsp. olive oil
2 large sprigs of fresh rosemary, separated into small sprigs
freshly ground black pepper
1/4 cup pecans(later addition)
Preheat oven to 400 F.Line a large 9*13 pan with aluminum foil and throw your veggies into the pan *through the carrots). Then whisk the tamari, maple syrup, mustard and olive oil together in a small bowl and drizzle on veggies, folding in sauce so veggies are evenly covered. Season with freshly ground black pepper and add your sprigs of rosemary throughout the dish. Cover with aluminum foil and put in oven for 25 minutes. When timer goes off, take dish out of the oven and turn down oven to 350F. Remove the cover, stir the dish so sauce is evenly distributed, turning veggies (especially potatoes) if you like, and put the dish back in the oven uncovered. Set time for another 25 minutes. When timer goes off, take dish out again, stir, and this time add your pecans. Put dish back in the oven for 25 more minutes, and then check potatoes to see if they are cooked through. Once your potatoes are done, plate and serve!
The DH said this dish made the house smell like the holidays, and it was the perfect comfort food dish for him. I have his permission to “make it anytime.” :)
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Gluten-free Baked Indian Samosa Recipes- Dairy-free Egg-free Vegan Samosa and Chebe samosa

August 20th, 2008 yum Posted in Chebe, Cooking for Karina, Dairy Free, Egg Free, Indian, Potatoes, Vegan, Vegetarian 8 Comments »

Some of you may remember my post for Aloo Masala Samosa where I took BytheBay’s Chebe dough pastry crust and filled it with the same potato filling used in Masala Dosa. It was delicious, and the tapioca starch Chebe crust worked beautifully. I baked it rather than frying it for convenience and health reasons, but one of these days I’ll try a genuinely deep-fried samosa. I enjoyed that rather unconventional samosa very much, but lately I find myself pining for whole-grain flour blends and the heartier flavors found at vegetarian restaurants. Chebe is always a nice, mild pastry, but I thought that perhaps I could come up with a flour blend that would approximate a whole wheat-pastry crust, and bake it just as I baked the former dough. I also wanted to make a vegan samosa for my readers who have egg or dairy intolerances or follow a vegan diet. I played with some of my favorite flours to come up with this tasty samosa. The dough has its quirks, but if you follow the directions carefully I think you can get the same satisfying results that I did. I could really imagine having this samosa at some local vegetarian restaurant, maybe with a nice fresh Indian chutney and/or raita. I made so much potato filling I had way too much for just the whole-grain GF pastry, so I decided to make a (non-vegan) Chebe pastry recipe as well. The best thing? both of these recipes keep and travel well, so the next morning when I had to leave in a hurry for an early flight, I was able to heat one in the oven and devour it in the car.

Below you can see the step-by-step guide to making the vegan dough. The crust is very delicate so if you just try to roll it out and shape it, it is prone to cracking. BUT, if you follow my super-sneaky steps, you can make perfectly smooth and lovely samosas! This trick would work for any gluten-free pastry dough. Chebe with the typican non-vegan ingredients is easier to work with, and also nice, with a sweet and salty “white flour” flavor. But if only whole-grain and vegan will do for you, I recommend my tasty brown rice and teff flour pastry. Enjoy!

Vegan Dough

Gluten-Free Whole Grain Vegan Baked Indian Samosa Recipe
1 1/2 cups Rebecca Reilly’s Brown Rice Baking Mix*
1/2 cup teff flour (or other whole grain brown flour)
1 tsp. xanthan gum
1/2 tsp salt
3 tbsp. of spectrum shortening
2 tbsp. GF Margarine
5 tbsp. of water

1/2 batch of Potato Samosa Filling

Dairy-free milk or nonstick cooking spray

Rebecca Reilly’s Baking Mix:
1 cup brown rice flour
1/3 cup potato starch
1/6 cup tapioca starch

Preheat oven to 375 degrees F and line a large baking sheet with parchment paper. (Paper is optional, but it does make them easier to remove!)

Whir the dry ingredients together in a food processor and then add the liquid ingredients. Let it combine together for a few minutes and then take off the lid. The dough won’t have come together in a ball on its own, but see if it clumps together nicely when you squeeze it into a clump with your hand. If not, add a little more shortening or water until you get a workable texture.

*Make sure to check out blog post for step-by-step photos of the next steps*
Take the dough out of the processor and shape six to eight balls and place them in a bowl. You can either roll out each dough circle with a rolling pin, OR (and this is my preference) use a tortilla press. Either way, take a freezer safe gallon ziploc bag and cut out the sides. If you’ll be using a tortilla press, cut it around the edges (keeping it a square) to make it fit the press. Make your dough into eight to ten balls- big enough to make one small tortilla shaped round of dough. Press or roll out one circle of dough. DO NOT remove it from the ziploc bag. The dough is delicate and will require careful handling, but I have a trick for dealing with it and creating beautiful samosas. Peel off the top half of the ziploc bag, leaving the bottom of the round still attached to the bag. Pick it up in your left hand (if right handed) UNDERNEATH the bag (so you are not actually touching any dough. Curve the Bag GENTLY so the dough is shaped almost like a fried, curved taco. DO NOT remove it from the bag yet! Take a large spoon and put a spoonful of filling inside the “taco” in the center and then gently continue folding over the dough to complete the samosa shape. Press the edges of the samosa together (through the ziploc) and then CAREFULLY begin peeling off the ziploc side, now wrapped around the samosa. Continue crimping as necessary (the middle part is the hardest.) You can now carefully move the sealed samosa to your baking sheet. Don’t move it around, though!

Make all the rest of your samosas, following the same procedure. Just re-use that same ziploc bag for the whole batch! In fact, if you’re making a second batch or the Chebe you can use it for those two, but once you use it for Chebe (with egg!) it must be thrown out after use. Cut some cute little lines into the dough to let the steam come out. Spray with non-stick cooking spray.

Bake the samosas for 20-25 minutes or until they look golden brown and the bottom is medium golden brown. Turn over the samosas and bake them for five more minutes or until they look (and taste) as crunchy as you want.

Serve with yogurt or cucumber raita if you want to be fancy.

See step-by-step instructional photos in blog post

Non-Vegan Chebe Version (easy-to-handle)

Baked Chebe Samosa Recipe
1 7.5-ounce package Chebe All-Purpose Gluten-Free Bread Mix
2 large eggs
2 tbsp oil or softened margarine
5 tbsp milk, liquid milk substitute, or water

1/2 batch of Potato Samosa Filling (recipe below)

Non-stick cooking spray

Preheat oven to 375 degrees. Combine bread mix, eggs, oil, and milk together in a medium to large bowl. Mix with a large spoon and then your hands, beginning to knead the ingredients together until you can form a ball of dough. Knead it until it seems firm and pliant. Then separate it into smaller balls- big enough to make one small tortilla shaped round of dough- and place them in a bowl. Cover them with a damp towel. You can either roll out each dough circle with a rolling pin, OR (and this is my preference) use a tortilla press. Either way, take a freezer safe gallon ziploc bag and cut out the sides. If youll be using a tortilla press, cut it around the edges (keeping it a square) to make it fit the press. Press or roll out one circle of dough. Place a square of filling in the center of the dough circle and fold over all three sides to make a triangle shape. Place on baking sheet. Spray with nonstick cooking spray and bake for 20 to 25 minutes or until golden brown.

Vegan Potato filling, enough for two recipes:

Vegetarian Potato Spinach Samosa Filling Recipe
2 tbsp. vegetable oil (mustard or peanut is good)
3/4 tsp. whole coriander seeds
1 tsp. cumin seeds
1 medium onion, minced
1 in. ginger, peeled and minced
1/2 or 1 green serrano chili, minced
1 tbsp. ground coriander
1 tsp. paprika OR cayenne pepper (paprika for those who prefer it mild)
1/2 tsp. turmeric
1 scant bunch spinach leaves (maybe 3/4 of the leaves), rinsed, chopped, and drained
2 very large potatoes (baking monsters) OR 3 large potatoes, boiled and peeled
1/2 cup cooked green peas
1/2 or 3/4 tsp. salt
1 tbsp. fresh cilantro, chopped
Heat oil in a nice cast iron pan or wok on medium and add your coriander and cumin seeds. As they start to brown, throw in your onions and lower the temperature if needed. Allow them to slowly caramelize, stirring occasionally. This may take up to fifteen minutes, but I only took about ten minutes on my super-fast ceramic stovetop. Then add the ginger and chilies and let them cook for a minute or so, adding the coriander, paprika (or cayenne) and turmeric. Let the spices heat, releasing fragrance, and then add the spinach, letting it wilt. Fold in the spinach and crumble the potatoes into the pan. Add salt, mix, and then gently fold in the peas and cilantro.

Enjoy as filling in your favorite samosa dough or with rice or GF flatbread. Yum!

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