Thursday, 30 September 2010
Anyway, she was saying she knew someone who couldn't eat wheat, and was wondering if there were such things as "wheat-free vegans". I assured her there were, but the whole conversation got me thinking.
So I made a list (I am by nature a list maker), of what you would / could eat as protein and carbohydrate sources if wheat, and by extension Seitan and Flour and VWG flour were off the (vegan) table. Its quite a long list, and I'm sure it is not exhaustive.
Wheat-free Protein Rich Foods
Beans and dried Peas
Processed Soy Stuff, like TVP / Soy Curls
Wheat-free Carbohydrate Rich Foods
Sweet Potatoes and Yams
Cornmeal / Polenta
Masa Harina based items like tamales / arepas / tortillas
Rice (in all its many guises)
Flours made from all of the above
Commercial Wheat-free Pastas and Baking Mixes
** means Not Gluten-Free, as I was only thinking about wheat itself.
If you think of anything I've missed I'd be interested in hearing in the comments.
No photos today, just musings.
Monday, 27 September 2010
No school for mine, and the day-care kids, today so I have a house full.
What else to do but make cookies! These ones are one of my girls' favourite flavour combinations, Chocolate Chip MInt. For them they have to have the right level of minty-ness, neither too little or too much, and have to be just green, again neither too little or too much. You see the green best in the bottom cookies in the shot.
I used white and semisweet chocolate chips, just to change it up a little.
I can't wait for school to be back tomorrow!
Sunday, 26 September 2010
M had a playdate yesterday after dancing so R and I made cupcakes to take along and share at pickup time. Went over a treat with everyone. This one was made for H who is a frosting hater, the others were a little more loaded!
Both recipes from Q&E Vegan Bake Sale - Vanilla Bean Cupcakes, and Buttercream, More or Less
Saturday, 25 September 2010
Friday, 24 September 2010
Wednesday, 22 September 2010
When shredding the chard I slice out the hard stems, cut the leaves into thirds, (so as not to have huge long strings which don’t mix in very well), pile these pieces on top of each other, roll into a cigar shape, and finely slice with my large knife.
As always when using chickpea flour, don’t taste the mix prior to cooking!!
Potato and Chard Fritatta
Serves 4 to 6
2 Tablespoons Olive Oil
4 cloves Garlic
2 medium Potatoes, cut into ¼” dice, about 12oz or 2 Cups once cut
1 bunch Chard, stems removed, shredded, about 3 Cups, packed
6oz firm Silken Tofu
½ Cup Soy Milk
¼ Cup Coconut Milk
2 Tablespoons Chickpea Flour
2 Tablespoons Corn Starch
1 Tablespoon Nutritional Yeast
1 Tablespoon mild Yellow mustard
1 teaspoon Salt
½ teaspoon Cumin
¼ teaspoon Turmeric
¼ teaspoon White Pepper
¼ teaspoon Black Salt
Heat the oil in a large, non-stick skillet over medium heat. Add the garlic and allow to sizzle.
Add the potatoes, stir to mix with the garlic, then cover and cook, turning frequently, until tender about 7 to 8 minutes.
Add the chard, mix in well and allow to wilt until reduced to bout ⅓ of the original volume, roughly 3 minutes.
While the potatoes and chard are cooking, blend the tofu through black salt together in a blender or food processor until smooth.
Once chard has wilted, pour in the blended mix and stir in well to evenly distribute the potatoes and chard.
Reduce heat to medium-low and cook without stirring until the centre looks a little more opaque and the edges look firm and a little browned, 10 to 12 minutes. While this is cooking, heat the broiler.
Broil the top of the frittata until lightly golden and firm, 8 to 10 minutes.
Stand 5 minutes prior to cutting and serving.
Monday, 20 September 2010
Its the basic Vanilla Cupcakes from Quick and Easy Vegan Bake Sale, baked in a pudding dish (and a cupcake cup for the head) and iced with the Buttercream, More or Less recipe also from that book. What do you think??
Sunday, 19 September 2010
Monday, 13 September 2010
So, you voted, and the winning request was this one -Tapenade Pesto, a lovely flavourful combination of Pesto and Tapenade, Basil and Olives. You can think of this as a thick Basil Tapenade if you’d prefer, and use it like you would a pesto, or take it as it is and smear onto bruschetta, crudités, or crackers. Salty, Olive-y, Basil-y YUM!
Makes about ¾ Cup
½ Cup Black Olives
¼ Cup Green Olives, with or without pimentos
2 Tablespoons drained Capers
2 Tablespoons Olive Oil
1 Garlic clove, minced
1 Shallot, minced
1 Cup fresh Basil, packed
Salt and Pepper to taste
Combine olives through shallots in a food processor or blender and blend to well combine. Some texture here is fine so don’t over process.
Add the basil and pulse until well mixed.
Cover, and chill for at least an hour.
Taste and adjust seasoning as required prior to serving.
Sunday, 12 September 2010
Tuesday, 7 September 2010
Sunday, 5 September 2010
I made 3 types of pesto yesterday, having scored a huge bunch of basil and needing to use it up, and made a Try-Pesto Plate with them for dinner!
On the Broccoli we have Lemon Walnut Spinach Pesto, and on the tofu (which I coated in a seasoned cornstarch / cornmeal mix and fried) Arugula Pecan Pesto, and a Basil Tapenade (or Tapenade Pesto if you'd prefer!). Served with plain brown rice.
H's favourite was the Arugula Pecan Pesto, and I preferred the Tapenade Pesto, though thought the brightness of the lemon in the Lemon Walnut Pesto went really well with the broccoli.
Now, I'm going to set up a survey thing to the side of this post, and you can vote for which recipe of the three you want. (or if you'd prefer you can leave a comment). I'll post the winning recipe next weekend!
Saturday, 4 September 2010
My brother and his girlfriend were visiting last week on one of the first stops on their epic North American Holiday. They're in the process of moving from Australia to the UK and decided to travel while their stuff was being shipped but that is a whole other story. They bought me some white chocolate which I blogged about before, and I decided to turn it into icecream, seeing as it was so very hot the other day, and the children where asking for icecream. They only ever ask for vanilla but I thought they'd eat this, as it looks like vanilla and is a mild chocolate taste. I was right, they loved it!!