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3 Recipes for Gluten-Free Sourdough Discard

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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...
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Veggie & Tofu Wontons


Veggie and Tofu Wontons


INGREDIENTS:
  • 100g mashed firm tofu
  • ½ cup celery, chopped finely
  • 1 Pak Choi leaf, finely sliced or 1 or 2 cabbage leaves, finely diced
  • Small white onion, diced finely
  • 2 tsp. carrots grated
  • 1/4 tsp. salt
  • 1 tsp. soy sauce
  • 2 tsp. grated ginger
  • 1/2 package (25) wonton wrappers, or as needed
  • Water Wash - 2 tsp. of water + ¼ tsp. cornstarch
  • Pinch of pepper
  • 1 tsp. each: honey, sesame oil
  • 2 Tbsp. oil for pan fry but leave wontons in flat triangles, or 3 to 4 cups oil for deep-frying, as needed


INSTRUCTIONS FOR VEGGIE & TOFU WONTONS
  • In  a sauté pan, heat 2 tsp. oil and sauté celery, carrots, onion, pak choy, ginger
  • When tender, season with soy sauce, sesame oil, honey, salt and pepper. Add mashed tofu into vegetables, mix well then let cool
  • Heat the oil for deep-frying while you are wrapping the wontons.
  • To fill the wontons, lay a wrapper in front of you so that it forms a diamond shape. With your finger place some water on all sides. Place a teaspoon of filling in the middle.
  • Fold the wonton in half from corner to opposite corner so it forms a triangle. If pan frying, then leave as flat triangle.  If deep frying, then bring the 2 opposite corners together and seal to make the wonton cone shape. NB: There are many ways to roll a wonton. the idea is that the sides and ends stick so the filling stays in.
  • Deep-fry the wontons for around 2 minutes until they are golden and crispy.  Or pan fry wontons 2 min. per side.  They are now ready to serve and savour! 
  • TO AIR FRY INSTEAD: Prepare the fillings as in instructions above
  • Fill the wontons as above, and lightly spray outside with oil to prevent sticking
  • Preheat your air fryer to 370F degrees.
  • Many cooks find that putting in a perforated parchment sheet aids with cooking and clean-up
  • Cook 5-7 minutes on one side (depends on your air fryer), then flip and do 4-5 minutes on other side to  a golden, crispy finish. 
  • Serve right away!  You can eat them with a nice chili dip (or other DIY sauces like Shirley's Peanut Sauce or Mushroom Sauce or Sweet and Sour Sauce) or in veggie broth that has been simmering with some fresh shallot and/or chives chopped in before serving.
  • Chill left-over wontons (haha- as though there are ever any...) on a cookie sheet until solid and then in freezer in baggies for up to 2 months. 

A Mild Broth for A Refreshing, Healthy Won Ton Lemon Soup:
7cups Water
2         Veggie Broth cubes (or 1/4 c. powder of other or home-made onion or chicken-style seasoning recipe you have)
1 1/2   Tablespoons fresh-squeezed lemon juice (1/2 lemon)
1  1/2   teaspoons lemon zest or same amount Simply Organic Lemon Flavoring
1/8       teaspoon olive or sesame oil
1          cup green peas (frozen or fresh)
1/4       cup red, orange, or yellow bell pepper (ripe) cut in strips or julienned

-adapted from recipe in Tastefully Vegan: Creative Vegetarian Cooking by Katherine McLane, R.N. and Gerard McLane, Dr.PH and MPH



The Alberni Vegetarian Supper Club is a culinary treat and then some.  Beginners or "old hands" at cooking are delighted with the international and local recipes.  . 
The above recipe for VEGETABLE AND TOFU WONTONS is from the "Get Stuffed" Night in 2019 @ the Alberni Vegetarian Supper Club which meets  every 3rd Thursday of the month (except summer break in July and August) at 6 p.m. at the Basement Kitchen of the Seventh Day Adventist Church, 4109 Kendall Street, Port Alberni, BCV9Y 4H9.  If you want to look over the monthly recipe list, simply send an email to pasda75@gmail.com
 

 

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