I was fairly astonished to realize recently that there was actually a gluten-free blogging event going on that I somehow had failed to participate in. How could this be? The event in question is the “Go Ahead Honey, It’s Gluten Free” Event and was started by the very popular Naomi of Straight Into Bed Cakefree and Dried. The first event featured tea-party friendly fare, and the second featured Birthday Treats for Kids. This third one is almost the most fun, though, because it’s gone straight to the savory with a call for “finger-food” recipes. Oh, I suppose you could make a sweet dish if you like, but to me, finger food cries out for yummy garlic and crispy coatings… I had just happened across the entry and had it in mind when I went rummaging through my fridge for lunch one day. I found some leftover vegan basil pesto, dairy-free mashed potatoes, and some steamed broccoli. Hmmmm…. And so, these lovely gluten-free pesto-potato croquettes were born. I hope you enjoy them as much as I did. And poor DH- he was at work and by the time he got home, not a single one was left! In the spirit of sharing, you might want to double the recipe, because if you like them as much as I did, you might not feel like sharing otherwise!
So, here is my inaugural post for the third edition of Go Ahead Honey, it’s Gluten-Free, hosted by Sheltie Girl at Gluten a Go Go.
And if you love Gluten-Free Blog Events, check out the
Roundup for our March Adopt a Gluten-Free Blogger Event
Rachel’s Call for the April Edition of Adopt a Gluten-Free Blogger
Broccoli Pesto Potato Croquette Recipe
2 cups leftover Mashed Potatoes (made with plain dairy free milk and dairy free margarine, salt and pepper), cold
1/8 cup dairy free homemade pesto (recipe in files)
1/8 cup steamed broccoli, cut into baby pieces, stem ok
1/8 sweet red pepper, diced
1 green onion (scallion), diced
freshly ground sea salt
freshly ground black pepper
italian seasonings, salt, and pepper
Combine mashed potatoes, pesto, steamed broccoli, red pepper, and green onion, folding the broccoli in carefully so florets remain somewhat intact. Season with salt and pepper. Taste and add any additional spices to taste.
Heat nonstick frypan over medium-high heat and add a teaspoon or two of olive oil (for the nicest browning) and cover pan evenly. Shape your potato mash into balls and then flatten into a patty. If you like, you can combine the teff flour and seasonings and flour your patty OR you can just leave the croquette as is. Fry your patty until golden brown, turning over to get both sides evenly crispy and brown.
To serve as “finger food” provide your guests (or family) with large lettuce leaves to make a lettuce potato wrap, with a smidgen of aoli or vegan mayonnaise or other creamy sauce and a dab of “red” sauce (your choice). Or just enjoy plain!
Dairy Free Basil Pesto Recipe for Pizza or Pasta
2 cups basil leaves, destemmed, and packed tightly
1/2 cup pine nuts, toasted (*Edited to have more nuts)
1/6 cup rice wine or cider vinegar
1/8 cup water
1/6 cup nutritional yeast flakes (optional)
2 cloves roasted garlic (bake with other dishes in the oven or use raw if you like)
1/4 cup olive oil
salt and pepper
Your favorite gluten-free pizza recipe (from mix, scratch (carol fenster) or pre-made)
Combine all ingredients in a food processor or blender through the garlic, and pulse until ingredients are combined and chopped. Add olive oil in a steady stream with the machine on until you form a nice pesto paste. Scrape out pesto into a bowl and reserve.
Reserve one or two tablespoons of pesto for other recipes like my buckwheat grit pesto fries! You can use it for pizza:
Prepare your gluten-free pizza according to recipe and top with pesto. Add any other ingredients you like (olives? artichoke hearts? portabella mushroom slices?) and bake according to instructions. (Usually 10-15 minutes). Slice and enjoy!
Or for pasta: