St. Patrick’s Day: Vegan No Cheddar Spinach Pie recipe

March 16th, 2010 yum Posted in Baked Goods, Breastfeeding for Allergic Baby Recipe, Dairy Free, Egg Free, Holiday, JM friendly, Karina Friendly, Nutritional Yeast, Spinach, Squash, St. Patricks Day, Vegan, tapioca starch free 10 Comments »


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!

Shared as an entry in Gluten-free Wednesdays

Gluten-free dairy-free soy-free Smoked un-cheddar sauce
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!
Gluten-free Vegan Smoky Uncheesy Spinach Pie Recipe
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!

Vegan Cheesy Basil Acorn Squash Recipe
Ingredients
1/2 baked fresh acorn squash
a few tablespoons fresh basil, julienned

1/4 recipe Smoky un-cheddar sauce
fresh ground pepper, to taste

Directions
Either scoop out baked acorn squash flesh OR slice into attractive serving slices. Sprinkle with fresh basil and smother with smoky un-cheddar sauce. Add some more fresh ground pepper, to taste, and enjoy!
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Gluten Free Thanksgiving Recipe: Allergen Free Casein Free Pumpkin Kabocha Soup Recipe

November 17th, 2009 yum Posted in Breastfeeding for Allergic Baby Recipe, Dairy Free, Dinner Party, Egg Free, JM friendly, Nut Free, Pumpkin, Soup, Soy Free, Squash, TED Elimination Diet, Tomato-free, Vegan 8 Comments »

I love pumpkin season, and whenever pumpkins start appearing at the Farmer’s Market and grocery stores I am always tempted to bring some home with me. For me, pumpkins are like the puppies of the vegetable kingdom- I just can’t resist them! When I first started bringing pumpkins home, I didn’t quite know what to do with them. I started by making gluten-free pumpkin pies from scratch, which I enjoyed. But according to Cook’s Illustrated and other experts, apparently homemade pumpkin puree doesn’t make that much difference to the final pie, so I wondered if it was worth the effort. So, I moved on… I tried pumpkin ravioli (yummy), pumpkin lasagna (also yummy), and even grilled pumpkin. Recently, I came up with a hypo-allergenic pumpkin kabocha soup that captures the joys of the season perfectly, even if you are on a very restricted allergy diet.

I’m entering this recipe in The Whole Gang’s Gluten-free Progressive Dinner Party event as an appetizer…

Where to Stop Next
Don’t forget to stop by the rest of our blogs this week for the more of our Gluten Free Progressive Thanksgiving Dinner Party. Here’s the schedule.

Ali and Jean will be serving DRINKS on Monday, Nov. 16 at The Whole Life Nutrition Kitchen and Gluten Free Organics.

Karen, Jean and I will be serving APPETIZERS on Tuesday, Nov. 17 at Cook4Seasons, Gluten Free Organics and Book of Yum

Ali and Shirley will be serving MAIN COURSE on Wednesday, Nov. 18 at The Whole Life Nutrition Kitchen gfe-gluten free easily

Diane, Stephanie, Ali and Shauna will be serving the SIDE DISH/SALAD on Thursday, Nov. 19 at The W.H.O.L.E. Gang, A Year of Slow Cooking, The Whole Life Nutrition Kitchen and Gluten Free Girl

Karen, Jean and Ali be serving DESSERT on Friday, Nov. 20 at Cook4Seasons, The Whole Life Nutrition Kitchen and Gluten Free Organics

Dairy, Nut, soy free pumpkin kabocha soup recipe
Ingredients
1 small kabocha squash (Japanese pumpkin)
1 small pie pumpkin (American)
1-2 tbsp. olive oil
2 leeks, chopped
1 carrot, chopped
1 celery stick, chopped
2 cups gluten-free vegetable broth (from bullion, fresh, or carton)
3-5 cups water as needed
poultry seasoning
salt
pepper
paprika
Directions
Heat oven to 425F. Cut kabocha and pumpkin in half and scoop out seeds. Cut once more so they are cut into fourths. Place cut side down on a large baking sheet and bake for 30 minutes, checking and turning at that point if they aren’t thoroughly baked. Put back in oven again for another 15 minutes, check. Put in for another 15 minutes if needed or leave out to cool. When cool enough to handle, remove skin and chop.

Heat olive oil in large stock pan on medium and sautee leeks. As they soften, add carrot and celery. Sautee and then add your vegetable broth. Let simmer for 10 minutes or so and then add your chopped, cooked kabocha and pumpkin. Add water to cover and let simmer for another 10 minutes or longer if desired. Add seasonings (poultry seasoning, salt, pepper, and paprika) and simmer for another ten mintues, adding any extra water you need. Taste liquid and add more seasonings if you like. When pumpkin and kabocha is thoroughly softened, blend soup with an immersion blender until you have a nice, thick, creamy consistency. Enjoy!

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