Archive for the ‘gluten-free recipes’ Category

So I’ve been cooking every week, mostly vegan, since the first of the year.  Back to adventuring in food, I suppose.

Source:  Chloe’s Vegan Italian Kitchen by Chloe Coscarelli

vegan, gluten freeIMG_0184

  • 1 tbsp olive oil
  • 1 (8oz) pckg of tempeh, sliced in half
  • 1 c raw cashews
  • 3 garlic cloves
  • 2 tsp sea salt
  • 2 tsp fresh thyme
  • 2 scallions, trimmed and thinly sliced
  • 8 oz mushrooms sliced (I actually used about 4 oz)
  • paprika for garnish

In a large nonstick skillet, heat oil over med-high heat and arrange tempeh pieces in the skillet.  Using tongs or a spatula to flip the pieces, brown tempeh on each side, about 5 minutes.  Transfer to a plate.

Preheat the oven to 350 deg.  Lightly grease (or spray) a 9 x 13 pan.

In a blender, puree cashews, water, garlic and salt.  Transfer to a lg bowl.  Add thyme and scallions to the cashew cream and mix with a spoon.

In the prepared pan, arrange mushrooms and tempeh, and pour the cashew cream on top.  Dust the top with paprika and cover the pan with foil.  Bake for about 30 minutes, or until mushrooms are soft.  Garnish with fresh thyme before serving and adjust salt to taste.


What impressed me with this recipe is how fast this meal came together.  It’s filling, and good, and fairly fuss-free.

You want to know if it’s really creamy, and it’s creamy-like.  I don’t take a bite and say, “Gosh, I wish this was cream of mushroom soup.”  I’m actually sort of indifferent to cream of mushroom soup, because mostly, I think it tastes like salt.  (Probably because I’ve never had homemade.)


We swung by Island Naturals, which is sort of the Whole Foods of Hawai’i. They have their own cookbook, and I found this.

Source: Island Naturals Cookbook by Gina Franchini

vegan, gluten free20130925-132836.jpg

  • 1 cup sweet chili sauce
  • 2 tbsp garlic, chopped
  • 1/4 c peanuts, chopped (or put in a bag, and banged on the counter)
  • 1 tbsp ginger, chopped
  • 1/4 c soy sauce (shoyu)
  • 1/4 c cilantro, chopped
  • salt & pepper
  • at least one block of extra firm tofu, drained well

This makes a lot of marinade, enough for two or three blocks of tofu. Throw the marinade together when the tofu is drained. Cut the tofu block into edible-sized triangles, and soak in the marinade. For anywhere from 10 minutes to overnight. Place tofu gently on rimmed baking sheets. Bake at 350 degrees until lightly puffed, which is about 20 minutes.

The sugar in the chili sauce carmelizes, so don’t bake this on a naked pan, by the way.  Good stuff.  Serve over rice, and to make it a dinner meal, it needs a steamed green thing of some kind….just not sure which.  Peppers would be great, but then, I think peppers are great with everything.

Mark keeps pointing out how many jars of jam we now have in the pantry.  What he doesn’t notice is that we’ve already eaten a third of what I’ve made so far, and that’s not even giving away any yet.  I’d actually hoped to have a spread of my homemade jams for Thanksgiving, and be able to make kiffles with my jam.

Maybe I need to hide a few.

Colorado peaches.  Had to make a batch of golden peach jam.  The recipes in the Ball book were mostly for plain peach jam, or a honey conserve, which sounded a little interesting.  The first jams I made were basic, straightforward fruit. And they’re really awesome, and Chase also eats them.  I wanted to stretch my fledgling cooking skill a little bit, though.

When Mark and I did our engagement trip to Napa, we had a day of wine tours.  At one of those places, we tasted a peach cinnamon jam that was OUT of this world.  We’ve been missing that jam ever since, and we were not bright and didn’t write down the winery or the name of the jam.  So I really wanted to try a cinnamon spice peach jam.  This recipe also had pectin in it.  Pectin has its own flavor, and I’m kind of meh on the flavor.  I do notice it slightly in the jam.  But this recipe came out really nice.  Definitely a fancy jam intended for soft skeezy cheeses and not for peanut butter sandwiches.  Love the spice I added to it.  The Ball recipe did not have those in it, but upon googling a few, I saw that the basic jam recipe is only altered by adding spices.

This is the Ball recipe, and what I did with it.

source:  Ball Blue Book Guide to Preserving, and Yummly Spiced Peach Jam and Cinnamon Peach Jam and Yummyly Grand Chamion Peach Jam


  • 1 quart finely chopped, peeled peaches
  • 7 1/2 c sugar
  • 1/4 lemon juice
  • 1 pouch liquid pectin
  • 1/4 tsp cardamom
  • 1/4 tsp nutmeg
  • 1 cinnamon stick

(Wish my camera had focused so you see how embarrasingly gorgeous these peaches were.)  To prepare raw peaches, blanch in boiling water for 30 to 60 seconds, then dunk in cold water.  The peach skins will peel off easily if they are ripe.  Combine fruit, sugar, spices and lemon juice in a large saucepot.  Bring slowly to a boil, stirring until sugar dissolves.  Stir in liquid pectin.  Return to a rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat.  Skim foam if necessary (and it will be).  Ladle hot jam into hot jars, leaving 1/4 inch headspace.  Adjust two piece caps.  Process 10 minutes at sea level (I’m doing 30 mins) in a boiling-water canner.

Ball says you can add  tsp whole cloves, 1/2 tsp whole allspice and 1 cinnamon stick tied in a spice bag to jam during cooking.  Then take the spice bag out and fill jars.

(Better photo of beautiful peaches.)  I had 2 lbs of peaches, which made a generous 1 1/2 quart of peaches.  I increased the recipe by 150% accordingly, but because I wanted spicy peaches, I doubled the nutmeg and cardamom.  I forgot to double my cinnamon stick, however.  And I think it would be good to use ground cinnamon.  I do like the flavor now, it’s definitely a warm autumny spice peach jam.  But it’s not my cinnamon jam, it’s a cardamom-nutmeg jam.  Which is also lovely, but my tastebuds wanted cinnamon.  I’m also noticing that in my jam, the peach bits are rising to the top, and I have clearer golden bottoms.  I may have an opinion on that as these get eaten up…just noticing it and finding that interesting now.

With 2 lbs of peaches, I ended up with 12 8-oz jars and 3 4-oz jars.  It’s cheeseworthy.  And it’s possible that I’ll make another batch with cinnamon, and *maybe* a dash of clove, without cardamom.  And if it keeps us in cheeseworthy peach jam for the next ten Thanksgivings, that is a happy thing.  (I’ll bet you it won’t last that long, though.)


….As these finish processing, they’re still hot, but they are liquidy.  I will watch that they form up, but I’m wondering if I made spicy peach …er, glaze….or something.  Not jam.


I drive by Berry Patch Farms on my way to the hospital in the mornings.  I’ve been driving by there for two years, and since my drive-by times are 0545 and 1845 when I’m working, I haven’t stopped.  Today, I did.  Wonderful place.  They had more of those wonderful peaches when I first walked in, but there were only two left by the time I was done picking raspberries.  (Won’t make that mistake again.)  That peach tasted like pure happiness.

Mostly, I picked raspberries.  I chose the rubiest berries that almost fell off the vine into my hands.  Red raspberries are Mark’s favorite, so I thought I’d start there.  They’ve also got fields of ever-bearing strawberries and golden raspberries. ….Further types of jam likely coming.

No better time like partial-employment in September to make jam.

source:  Ball Blue Book:  guide to preserving

veganish, gluten –

  • raspberries, I had 1.5 lbs
  • sugar, 2/3 cup for every cup of berry you have

Combine berries and sugar in a large saucepot.  Bring slowly to a boil, stirring until sugar dissolves.  Cook rapidly to gelling point.  As mixture thickens, stir frequently to prevent sticking.  Remove from heat.  Skim foam if necessary.  Ladle hot jam into hot jars, leaving 1/4 inch of headspace.  Adjust two-piece caps.  Process for 25 minutes in boiling canner at metro Front Range and foothills altitudes.

InSANEly good jam.

I have taken my inspiration from Bex Hodgkins and Janelle Edmondson, who’ve been cooking and canning/preserving food this month.  I’d like to learn how to preserve food in general.  Bex assures me that jams are easy, and indeed this recipe looks easy.  Canning just seems intimidating, with a touch of macrame and unshaven legs.  I’m told that it is 2012 and macrame and hair are bad things from my childhood, and there are adult women who happily can food without these associated memories.  It’s probably like knitting, crochet and quilting now….a generation had to pass for us to realize these things are not only cool, but have always been cool.  And smart.  And practical.

I chose plums to try because they looked good, they were Colorado local and my palette doesn’t have strong feelings about what plum jam SHOULD taste like.  I also may try mint apple jelly because I have more mint than I can possibly eat AND give away in my garden for the next three years….and mint apple jelly happens to be both my, and Chase’s favorite.  (And we are the only two people I know who eat it.)  Also, I’d like to do either a pear and/or peach cinnamon jam, because those, or fig jam, with goat cheese?  *swoon*  There’s bushels and bushels of beautiful Colorado peaches out there, too.

But let’s start with experiment #1.  Here we go.

source:  Ball Blue Book:  guide to preserving

“vegan” (if the vegan in question eats generic sugar, and many do not), gluten –

  • 5 c coarsely chopped plums (~ 2 lbs) (I used the seven plums pictured)
  • 3 c sugar
  • 3/4 c water

Combine plums, sugar and water in large saucepot.  Bring slowly to a boil, stirring until sugar dissolves.  Cook rapidly to gelling point.

I didn’t know what this meant, and if you do, skip this paragraph.  Gelling point:  dip cold metal spoon into boiling jelly.  Lift out a spoonful, and move away from steam.  Tip spoon.  When jelly comes off the spoon in “sheets” it is done (as opposed to syrupy).  I think it made more sense as I saw it.  My jam went from solid, clear cut shapes of plum soaking in what appeared to be a ponderous amount of sugar syrup, to looking like jam is supposed to look.  This took longer than I thought it would….about 45 minutes?  Maybe an hour.

As mixture thickens, stir frequently to prevent sticking.  Remove from heat.  Skim foam if necessary.  Ladle hot jam into hot jars, leaving 1/4 inch headspace (at the top).  Adjust two-piece caps.  Process 30 minutes in a boiling water canner at metro Denver or foothills altitude.  (Sea level:  15 minutes, Summit County, 35 minutes)

This came out inCREDibly good.  Got a big YUM! from Chase.  This made us 32 ounces total of jam….8 little 4 ounce jars.  I am not concerned about the immediate consumption of the jam (which starts tomorrow morning…..OH!  I wonder if I have a good muffin recipe!).  I do wonder how it’ll work out for longer term storage.  I don’t think these eight little jars will last long at all, especially since I’ll probably give some away, too.  (Because sharing at harvest time is fun.)  I guess we’ll find out. 

But I do feel like, now, that I can do this, and it really is pretty easy.  Time-consuming, yes.  But a perfectly lovely way to spend a Saturday afternoon in the kitchen.  My house smells mouth-watering.  If you’ve been canning and doing this for years, you know all this already.  In case you haven’t, I blundered into it and the results (so far, I’m still processing) are astonishingly good.  I’ve made 32 oz of jam from organic fruit.  It contains sugar, but not high fructose corn syrup or anything else complicated.  It cost me a bit of an afternoon, and about $3.50.  For comparison, 30 oz of Smucker’s Red Plum jam, which has HFCS, is about $13.00.

I realize that I’m very slow to figure out that this is a good thing.  But I got there.  Yup.  Feelin pretty smug right now.  Eat your heart out, Betty Crocker.

It’s Labor Day weekend, and there are Hatch Chiles for sale everywhere around here.  (About Hatch Chiles)  I ate another chile from my garden in this morning’s salsa eggs.  And I have a few more gorgeous chiles growing, but they’re green yet.  I’m generally a red chile person, but it was impossible to pass up the wonderful smell of the green Hatch chiles in the crates in the grocery store, or pass up the price.  And as I’m having to harvest my yellow tomatoes quickly to try and keep them out of the squirrels hands.  (Yes.  They can pick up my beautiful fist-sized deep summer golden heirloom tomatoes in their grubby, Hanta-virus-infested little feral fists.)  (Mark will not let me sic the cat on them.  Bastards.)

So.  Salsa.  Obviously.  Everybody has their own recipe here, and I don’t think I’ve really settled on one that I love so much that I would make gallons and can it for the year yet.  I got this basic one from Mary Paddock a few years ago, and what I did with it today made a very mild….very….green and fresh-feeling chile.  It might have been richer if I’d thrown in a tomatillo.

If there’s anyone out there reading, I’d love to know how you guys do your September salsas.  I’m not big into mangoes…done that, didn’t dig it.

(Hey, there’s a thought.  Maybe instead of growing zucchini next year, I’ll do some tomatillos and more peppers.  Definitely more peppers.)

source:  Mary Paddock

vegan, gluten –

  • 2 medium ripe tomatoes (I used 3)
  • 1/4 medium onion (I used a purple, because I love the snap of them)
  • 4 sprigs cilantro (or parsley) (Mark is not a fan of cilantro, but I am, and I made it my way this time because likely I will eat most of it.)
  • 2 cloves garlic (or 3)
  • 1 tsp garlic salt (pinch of plain salt…who needs more salt in their diet?)
  • 2 tbsp lemon juice (I added half of this, and regretted it….unless it’s there to preserve color, it distracts from the taste of sunny things for me)
  • 1 jalapeno (or a large chile.  Lots of room to be creative here. )

Mix.  Since I will probably be ladling this over my corn and bean salads that I’ve been eating at least every other day, I made this with me in mind, flavor-wise, but Mark’s tolerance heat-wise.  He’ll probably have some.  Because I will put it on his eggs in the morning, too.

It’s mild, but tastes like the sun, bright, gardeny.  I think I want something deeper and redder, though.  The yellow tomatoes are phenomenal, but when my garden chiles ripen to red, I will use those.  Anybody roast their chiles before making them into salsa?  I wonder what that would be like…

This recipe is ridiculously rich.  It makes a vat that will last in the fridge forever.  Definitely worth doing if you make Indian food occasionally.  Tamarind paste is findable in my local grocery store, but you can also find it from any Indian grocery.  (The ‘butter’ in the title is deceptive…apple butter is an apple puree.  It’s really insanely tasty.)

vegan, gluten –

source:  Indian Vegetarian Cooking At Your House by Sunetra Humbad and Amy Schafer Boger, MD

  • 1 tbsp toasted cumin seeds, ground
  • 1 jar (14 oz) apple butter
  • 1 3/4 c water
  • 1 tbsp tamarind paste (or to taste)
  • 1/4 – 1/2 tbsp ground black pepper
  • 1/4 tsp salt

Blend.  That’s it.  The authors state that this will keep in the refrigerator for a year and can also be frozen.

Makes 3 1/3 c of chutney.  Tamarind is my favorite kind of chutney, and I have drizzled it on pappadums, and the samosa potato recipe I did ages ago.. (