This recipes comes from the Chequamegon Co-op Cookbook, but I’ve modified it to be a bread recipe (as opposed to a muffin recipe), gluten-free, and dairy-free. It’s a hearty, delicious bread that will give you a dose of complete protein (thanks buckwheat!) and sweetness.
1 2/3 cup buckwheat flour
1/2 tsp xanthan gum
1 1/3 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
3/4 tsp salt
heaping 1/2 cup chocolate chips (or more)
heaping 1/4 cup toffee bits (optional–I don’t use)
1/2 c chopped walnuts or pecans (optional–I don’t use)
1 tsp vanilla
1/3 c melted non-dairy butter
1 cup (half a 15 oz can) of solid pack pumpkin
1/3 cup water
1 1/2 cup powdered sugar
2 tbsp rice milk
Preheat oven to 350 degrees. Whisk together dry ingredients, stir in chocolate chips, toffee bits, and nuts (if using). In a separate bowl, mix together vanilla, melted butter, eggs, pumpkin, and water. Make a well in dry ingredients and fill it with liquid ingredients and mix. Pour into a greased bread pan and bake 40-50 minutes. Start checking the doneness around 40 minutes by sticking a knife in the middle of the loaf to see if it comes out clean. If not, keep baking until it does. If the top of the loaf starts to brown, cover with tinfoil and keep baking. Once done, let cool in bread pan about 10 minutes, then turn out onto a cooling rack. Whisk together powdered sugar and milk. Once cool, you may add the glaze (although it’s great without the glaze too!).
It’s winter, which means it’s baking time! I had a hankering for chocolate today, so I searched high and low for a recipe that I could make without having to go pick stuff up at the grocery store. Chocolate mousse? Nope. Brownies? Nope. Cake? Nope.
Thank goodness for Martha Stewart. I ran across this recipe, which was easy to cut in half (because I was running low on flour) and make gluten free and dairy free. My revised version is below (makes between 12-15 cookies).
Ingredients:4 oz. semisweet chocolate (make sure it’s dairy free!)
2 Tbsp Earth Balance butter
1/3 cup gluten free flour
a little less than 1/2 tsp xanthan gum
1/4 tsp baking powder
1/4 tsp salt
1/4 cup + 2 Tbsp brown sugar
1/2 tsp vanilla extract
1/2 a package of dairy free chocolate chips (we like dark chocolate)
Place the semisweet chocolate and butter in a bowl and microwave in 20 intervals, mixing each time, until melted (don’t overcook!). In a bowl, mix together flour, baking powder, xanthan gum, and salt. In mixing bowl, beat eggs, brown sugar, and vanilla until fluffy (or at least until very well mixed). Add in chocolate mixture and mix well. Add in flour mixture and mix until just incorporated. Stir in chocolate chips. The batter won’t be as firm as regular cookie dough–this is okay! Drop heaping spoonfuls onto a baking sheet (no need to grease first) and bake at 350 degrees for about 12 minutes, rotating the baking sheets halfway through baking. Let cool on pan for about 10 minutes, then transfer to a wire rack to cool. The cookies are meant to be soft and chewy!
On of our biggest challenges with eating gluten free is pizza. We love pizza, but we hate making gluten free crust. It never turns out as well as store bought gluten free crust and definitely is never as good as the real thing. Today, I stumbled upon this recipe, which removes the crust factor altogether and makes a “pizza” out of portobello mushrooms. Delicious and filling! I followed the linked recipe pretty exactly (using heirloom tomatoes and omitted the fresh parsley) and it made four pizzas. I also substituted coconut oil for olive oil, as I was recently told that I needed to increase my intake of healthy fats. We couldn’t really taste the coconut, but it sure smelled nice while it was cooking!
This recipe comes to us from the City Market Co-op’s archive of recipes, found on their website. While the recipe calls for ground beef in addition to beans, we both agreed that beef was not necessary and that the amount of beans could be increased or decreased to your liking. I definitely recommend investing in some good toppings (like vegan sour cream, vegan cheese, and avocado), as that really made the dish delicious! Be prepared for plenty of leftovers for the week’s lunches.
For the recipe (and more recipes), click here. Please note that the recipe calls for cooking the chili for about 60-90 minutes. This is if you use dried beans. I used canned beans and cooked it for about 20 minutes (to thoroughly heat the beans through).
These cabbage rolls were made with purple cabbage from our Intervale Food Hub share. These folks support the local food system by creating a type of community supported agriculture (CSA) from a conglomeration of local, organic farms. I used a very basic recipe from About.com and modified the method for getting the cabbage off of the head. I also used arrowroot powder instead of cornstarch (kudzu would also work).
To remove the leaves, use a large chef’s knife and cut around the core at about a 45 degree angle. Remove the core. Meanwhile, bring a large pot of water to a boil. When boiling, place the head of cabbage in the pot. It should take about 3 minutes to soften up the outer leaf. I used chopsticks to remove the leaves one by one and set aside on a plate. The chopsticks are gentle on the leaves and avoid puncturing the leaves.
We utilized some fresh veggies from our garden and our Intervale Food Hub Community Supported Agriculture (CSA) share. This included fresh rainbow chard, oyster mushrooms, dill and parsley. The dill overpowered the rest of the flavor and so I’ll omit it the next time around.
- 1-2 T Olive Oil
- 1 Onion
- 2 Cans Sustainably Harvested Clams & Juice
- 1/2 c. white wine
- Optional: Fresh Veggies and Herbs
- Tinkyada Spaghetti Noodles
- Bring saucepan with water to a boil, and add a pinch of salt and noodles. Set aside for 20 minutes. Drain, rinse and set colander over saucepan. Meanwhile:
- Saute onions and chard stalks until soft.
- Add mushrooms, clam juice and wine.
- Reduce 1/2 of the liquid.
- Add clams, chard leaves and salt and pepper to taste.
- Serve mixture over noodles.
The warm weather is here! In the interest of keeping the apartment cool, grilling is a great alternative. Getting a jump start on the marinade is the trick. A vacuum sealer can shorten the time needed for infusion of flavor. Since a fancy sealer isn’t in our bag of tricks yet, I tried and get an early start. I slightly changed the recipe by using less soy sauce, because we ran out, olive oil for veggie oil, Dijon mustard in a squeeze bottle and no meat tenderizer. I skewered the meats by type and the veggies separately to account for different cooking times, putting on the veggies on about halfway through cooking the meat.
Being limited for time, I used our little portable gas grill on medium heat. Before grilling, I prepared some white rice with a vegetable bouillon cube and a couple bay leaves. Next time, I’ll try out our charcoal grill and be sure to wipe an olive oil soaked paper towel over the grill for some nice grill marks. Happy outdoor cooking!