3 yummy recipes made from gluten-free sourdough discard and 2 other gluten-free flours. Sourdough bread has a number of healthy attributes, as we likely all know from our experimentation during the Pandemic Pause. This time around we are working with a gluten-free starter (1/4 cup of brown rice and 2 tablespoons of filtered water--tap water has chemicals that can slow down the starter). I take out 1/2 of the starter each morning, and then feed it again. I also feed it in the evening before going to bed. The portion of starter I remove-- the "discard"-- I either put into the fridge or I use it to make something. GLUTEN FREE SOURDOUGH FOR EVERYONE Amazon Associate The following three recipes are a great way to use up the day's discard in a delicious, gluten-free, vegan way. Gluten-free, vegan, Lemon-Ginger Pancakes (Firefly generated) 1. Lemon-Ginger Pancakes (4 servings) Ingredients: ½ cup gluten-free sourdough discard ½ cup oat flour* ¼ cup millet flour* ½...
IN MEDIUM BOWL, ADD;
*1/2 C. Warm Water
*1 T. Sugar
Stir until sugar dissolves.
Sprinkle over above:
*2 teaspoons Yeast (1 packet)
Mix the yeast into the sugar water.
Cover and set aside for 5-10.minutes. This called "proofing". If the yeast hasn't frothed up in 5-10 minutes, dump it out-- it is not "live" yeast. Use a new packet of yeast.
To large bowl, standing mixer bowl or food processor with a bread maker blade, combine:
*Proofed Yeast/Sugar Mix
*1/4 cup Olive Oil (optional)
*1 teaspoon Salt
*2 cups Unbleached White Bread Flour
*1 cup Whole Wheat Flour
*1 cup of Water
Mix well to blend all ingredients.
Knead to form a dough. If are using the kneading hook or bread-making attachment, the dough will be formed in that way.
Remove dough to a large oiled bowl.
Cover with a clean, damp cloth and let the dough rise for 45 minutes or until doubled in size.
KNEAD on a lightly-floured board.
Put back into oiled bowl, cover and put in to fridge for at least 2 hours or overnight.
Bring dough back to room temperature before proceeding.
You can "cook"/bake pitas in a large heavy-bottom fry pan, on a griddle (electric or stove-top) or on a pizza stone in your preheated 450°F/230°C oven. Put the stone on the middle oven rack to heat.
Lightly flour hands and board or silicone sheet.
Divide the dough into 6 pieces.
Form into 6 balls and roll each out to about 6" to 8" rounds about 1/4" to 1/2" thick.
Let rest for 10 minutes, covered with plastic so as not to dry out.
When cooking on heated griddle or pan, place pita on griddle/ in pan and cook for 15- 20 seconds before turning. Cook until bubbles form.
Turn pita again. With a clean kitchen cloth, press on the bubble areas to push air into flatter areas. Wearing silicone gloves is a good idea.
Cook until the pita balloons. Remove pita with tongs or a large spatula to a cooling rack. Repeat with
pitas.
To cook on the stone, put the pita on your palm and slap it onto the hot stone, careful not to touch it yourself. It will balloon up in about 4 minutes. Remove it with tongs to a cooling rack. If it is left in too long it will be be too crispy to enjoy.
Below is a reel from @alexandracooks with a demo of baking the pitas in the oven. (Click on image to see on Instagram).
New vegans and old vegans alike are often searching for recipes that are quick to put together, with as few ingredients as possible, and with the deliciousness factor that attracts the fussy and suits those with stricter dietary requirements (such as gluten-free). Following are five simple recipes for vegan meatballs, each with only five basic ingredients. Each recipe is versatile and can be customized with your favorite spices or sauces! (5 5-ingredient sauce recipes HERE. ) Lentil-walnut vegan meatballs with spaghetti 1. Lentil-Walnut "Meatballs" Ingredients: 1 cup cooked lentils ½ cup finely chopped walnuts ½ cup breadcrumbs (use gluten-free if needed) 1 tbsp soy sauce or tamari 1 tsp garlic powder Purchase Organic Lentils from Amazon Canada or from Amazon.com Instructions: Preheat oven to 375°F (190°C). Mash the lentils with a fork or food processor until slightly chunky. Mix in walnuts, breadcrumbs, soy sauce, and garlic powder. Form into balls and place ...
Delicious Pecan Nut Meat Balls Looking for an easy recipe that amazes even the most jaded pallet? This delicious plant-based recipe for pecan nut meat balls fits the bill! Ingredients: *4 C. Wholewheat or Gluten-Free Bread Crumbs or Cooked Rice (cool) *1 cups/120 g chopped Pecans *2 tablespoons/ Soy / Tamari Sauce *1/2 teaspoon/ 1.5 g Sage *1/2 teaspoon/ 1.5 g Thyme *1/2 teaspoon/1.5 g Basil *1/2 cup/60 g Celery , finely diced *1/2 cup/30 g Parsley , chopped *1 tablespoon / 7.5 g. Cornstarch or Tapioca Flour or Sweet White Rice Flour * 1 large Onion , chopped *1 tablespoon/15 g Coconut Oil * 1 cup/240 ml. Vegetable or Mushroom Broth (made with bouillion cubes or otherwise) METHOD: 1. In a large bowl toss together the breadcrumbs (or rice), chopped pecans, soy sauce or tamari, sage, thyme, basil, celery, parsley and constarch. 2. SAUTE 1 chopped Onion in 1 tablespoon Coconut Oi...
These nut-potato patties are crispy on the outside and yummy on the inside. You can fry them (as Wyona indicates in her recipe below) or bake them on a parchment-paper-covered pan at 400F for about 20 minutes . MIX TOGETHER: *1 C. Nuts, ground *1 C. mashed Potatoes *1 Onion, grated *1 tsp. Chicken-style Seasoning *1 T. Nutritional Yeast STIR 1/2 C. Oatmeal into 1 C. Boiling Water. LET STAND 10 minutes (or use leftover oatmeal porridge) ADD Oatmeal to Nut Mixture and MIX WELL. FORM into patties and dip into breading meal.(Recipe below) FRY until golden brown. BREADING MEAL: *1/2 C. wholewheat flour or fine bread crumbs or rolled oats *2 T. Nutritional Yeast
7 Easy Vegan Instant Pot Recipes (With Just 7 Ingredients Each! The Instant Pot is a lifesaver for quick, delicious, and nutritious meals. These seven vegan recipes require only seven ingredients each, making them perfect for busy days. Want to enhance them? Check out the optional add-ins for extra flavor and variety! 1. Lentil-Tomato Soup (Serves 4) 2. Chickpea Coconut Curry (Serves 4) 3. Sweet Potato-Black Bean Chili (Serves 4) 4. Garlic Mushroom Quinoa (Serves 4) 5. Maple Cinnamon Oatmeal (Serves 2-3) 6. Curried Cauliflower Rice (Serves 3-4) 7. Black Bean-Tomato Rice (Serves 4) Brilliant Lentil-Tomato Soup. (Adobe Firefly) 1. Lentil-Tomato Soup A hearty and protein-packed soup that’s perfect for a cozy meal. Ingredients: 1. 1 cup red lentils 2. 1 can diced tomatoes 3. 3 cups vegetable broth 4. 1 small onion, chopped 5. 2 cloves garlic, minced 6. 1 tsp cumin 7. 1 tsp salt Instructions: 1. Set Instant Pot to “Sauté” mode and cook the onion and garlic for 2 min...
Popular Nuteena was removed in 2005 Wikipedia image Nuteena was a popular vegetarian sandwich spread (analog) that is no longer sold. This is a homemade sandwich-filling recipe that strives to replicate the flavor and munching experience of the original. PUT IN BLENDER: *15 oz./425 g can garbanzo beans/chickpeas, drained (save liquid) *2/3 cup/ 160 ml garbanzo liquid (from can or liquid from cooking) *1 1/2 tablespoons/22 ml tomato paste *1/4 teaspoon/1.25 g onion powder *1/4 teaspoon/5 ml lemon juice 💞Blend all above ingredients until smooth. 🍜Pour into a large bowl and add following ingredients: *2/3 cup/ 120 g olives, chopped *1/3 cup/80 g peanut butter Mix well. 🥪Makes 1 1/2 cups of yummy spread. Delicious when topped with sprouts and minced sweet onion on crackers, or used as a sandwich filling with your favorite bread or bun. I would love to read your comments about this recipe-- have you tried it yet? Did you add or subtrac...
Delicious Vegan "Pumpkin Cheesecake" This "Pumpkin cheesecake" is another one of the recipes that was demonstrated at the Healthy Choices cooking class by Dr. Darlene Blaney, PhD Nutritionist, on March 29th at our Church. It's baked in a casserole dish or a spring-form pan, maybe the reason for calling it a "cheesecake", but to me it tasted like the perfect Pumpkin Pie! For the Crust: 1 1/2 cups/150 g Graham Cracker crumbs (or GF cookie crumbs) 1 cup/120 g Raw Walnuts, ground fine 1/3 cup/72 g Grape Seed Oil 1 tablespoon/14.8 ml. Liquid Honey or Maple Syrup Mix ingredients together in a mixing bowl. With a fork, press mixture in the bottom of a lightly oiled (use a non-stick spray) 12" spring form pan. Bake at 350 degrees F/277 degrees C. for 10 minutes or until golden brown. Cool before filling. OR Ginger Snap Crust: this recipe was just suggested by a member of the Best Adventist Recipe Swap on Facebook. Great id...
Here is yet another lovely recipe from the Healthy Choices Cooking Demo by Darlene Blaney, PhD Nutritionist. It is a simple recipe, but delicious! And for those who really love quinoa salad, I've included a recipe for Thai Quinoa Salad as well, so if you cook up enough quinoa you can have a couple of different salads with minimum work load-- always nice to have in the fridge for summer meals! HEALTHY CHOICES QUINOA SALAD 2 1/2 C. Water 1 1/2 C. Quinoa 1/2 tsp. Celtic Sea Salt Wash quinoa very well in fine-mesh colander under running water. Bring water to boil. Add Sea Salt and Quinoa. Cover and simmer for approximately 15 minutes until water is absorbed. Remove from heat and chill. Add to the Salad: 1/2 C. Sliced Green Onion (or Chives) 1/2 C. Sliced Black Olives 1 Medium Ripe Tomato, diced 1/2 C. Cucumber, diced 1 Red or Orange Bell Pepper, seeded and diced Dressing: 1/3 C. Olive Oil 2 T. Lemon Juice 1/2 tsp. Garlic Powde...
Pineapple Sweet and Sour Sauce This wonderful Sweet and Sour Pineapple sauce recipe from Elder Shirley Gong at the Port Alberni Adventist Church does not have some of the less attractive ingredients of commercial sauces (for example, no food coloring). Use it as a sauce alternative for the Veggies and Pan Noodles , also a recipe of Shirley's. INGREDIENTS Makes 6 Servings 1/2 C. Brown Sugar (or Coconut Palm Sugar) 11 T. Corn Starch 1 can Pineapple Chunks in Juice 1/3 C. Vinegar or Lemon Juice 1 T. Soy Sauce 1 small chopped Green Pepper METHOD: Mix Sugar and Starch together Add all ingredients to a medium saucepan, EXCEPT the pepper Heat slowly to a boil, stirring frequently. Add chopped Pepper Simmer 3 - 5 minutes. Add to your recipe.
This pecan nut roast is one of the most popularly viewed recipes on this site. And it should be cooked up anytime you want a simple, delicious, high nutrient-dense dish for your family or to take to a potluck. Watch this short video where Dr. Michael Greger of NutritionFacts.org explains what scientific studies show to be the health benefits of the pecan in staving off cancer! Measure and assemble the following ingredients: 4 C. Water 1 C. Pecan Halves (or pieces) 1 1/2 tsp. Salt 1 T. Chicken-style Seasoning (Optional) 1 T. Nutritional Yeast 1 T. Turmeric powder (Optional) 1 C. Chopped Onions 3 C. Rolled Oats Blend together: Water, Pecans, Salt, Chicken-Like Seasoning, Nutritional Yeast, Turmeric (no pecans? Substitute walnut pieces). Add the blended items to a bowl. Then ad in the onions and oats. Let stand for at least 30 minutes. I laid down a layer of Parchment Paper in my pan-- you could just dust it with flour Spo...
Here are 5 simple vegan and gluten-free pasta sauce recipes with just 5 basic ingredients each. They focus on common household ingredients a vegan might have: Creamy Tomato Basil sauce over spaghetti. Image generated by Firefly Adobe. 1. Creamy Tomato Basil Sauce 1 can (14 oz) crushed tomatoes 1 cup unsweetened almond milk (or other plant-based milk) 2 tbsp olive oil 2 garlic cloves, minced 1 tsp dried basil (or 2 tbsp fresh, chopped) Instructions: Heat olive oil in a saucepan over medium heat. Add garlic and sauté until fragrant. Stir in crushed tomatoes and basil. Simmer for 5 minutes. Add almond milk, mix, and heat for another 5 minutes. Serve over pasta. Garlicky-Lemon Butter Sauce. Image generated by Firefly-Adobe. 2. Garlicky Lemon Butter Sauce 1/4 cup vegan butter (or olive oil) 3 garlic cloves, minced Juice of 1 lemon 1/4 cup vegetable broth (or water) 1/4 tsp salt Instructions: Melt vegan butter in a skillet over medium heat. Add garlic and sauté for 1-2 minutes. Stir in lemon...
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