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Monday, June 29, 2015

Gluten-free Corn-free Forbidden Rice Taco Shells

I got a CucinaPro electric tortilla press. It has saved me so much time! I have refined my forbidden rice taco shells to be thinner and tastier. I press and cook them on the electric press, then lay them on a taco rack and bake them to make them crunchy.

  First I cook the Forbidden rice, I prefer Lotus brand rice. One cup dry cooks 3 cups. I cook 1 cup with 3 cups of water. This is very important! It is different from the package instructions. This is so it gets really mushy and will puree into a dough without killing my food processor. I let it sit about 30 minutes after it is done so I don't burn myself! So after that you add it into a food processor and puree it into a sticky dough. 

Take the Forbidden rice dough and add in:

2 cups black bean flour
2 tsp. salt
8 TBS olive oil

Mix everything into a sticky dough but you should still be able to handle it. If it is too dry it will crack. Your ball should be about the size of a golf ball.
Spray both side of the electric press after it is ready to cook on.  Quickly press the ball and lift up quickly. 
 Let it cook for a minute and then flip it! 
 Cook for a few minutes, then remove.
These will lay onto the taco rack, but be careful and do not bend them or they will crack. If you let them sit for too long they will cool and crack when you try to put them on the taco rack. So cover the plate with another plate to keep them warm.
Cook for 10 minutes in a preheated oven. 400 degrees. 

These tacos are a lot of work! But if you can't have corn and you have Celiac disease they are well worth the work. I changed a lot of the recipe from my original because of experimenting and getting my new best friend, the electric tortilla press. Do not hold the press down or you will explode the dough and then it is ruined. So press it quickly and raise it back up to let the steam out. If you hear the sound of a million dying souls, lift it up! 

Friday, October 19, 2012

Gluten-free Vegan Cupcake Lasagna


      Did you miss me? I've been gone for awhile. I started homeschooling my son with autism and liked it so much I started homeschooling both of my kids. Needless to say, I've been a little busy. I haven't stopped cooking! Just haven't been able to blog. I have a few recipes up my sleeves, so stay tuned. One of my biggest issues right now is arsenic in rice. I'm still using rice products but not daily and I am following safety guidelines.

        Gluten-free Vegan Cupcake Lasagna

1 cupcake pan
12 cupcake holder
1 box of gluten-free lasagna noodles cooked to al dente and cut in half
1 eggplant sliced into 12 round pieces about 1/4 inch thick and grilled or baked until tender
1 or 2 zucchini sliced into 12 pieces about an 1/8 inch thick and grilled or baked until tender
12 TBS of pesto
1 jar or cup of homemade tomato sauce of choice
1 or 2 bags of Daiya or your choice of vegan cheese

Preheat the oven to 425. Line the muffin pan with cupcake holders. Take half of a noodle and press it into the pan with the edges sticking out of the sides. Lay one cooked eggplant round in each holder. Add 1 TBS of pesto in each cup. Follow with 1 cooked zucchini in each cup. Top with sauce then cheese. I put a liberal amount of sauce on but not so much it will cook over or make the cupcake soggy and too messy for my kids to eat with their hands. of course use as much cheese as you like! Bake for 30 minutes and let cool for 15 minutes and they are ready to eat. 
I use a cast iron grill pan preheated in my oven to cook the eggplant and zucchini lightly coated in olive oil in the oven on 450 for 20 minutes. You can also lay them out on a cookie sheet with parchment and cook them at the same temperature and time. I also use this pesto recipe: http://www.noglutenvegan.blogspot.com/2010/12/spicy-vegan-pesto.html
I make the pesto ahead of time and freeze them in a silicone ice cube tray so they are ready to use. You can see the frozen pesto in the middle picture. It melts fast at room temperature so you can smooth it out. 
Perfect for lunch! 

Monday, April 9, 2012

Gluten-free Vegan Artichoke Bake

                        Artichoke Heart Bake

This dish is easy and great for a glutened recovery. It has 7 simple ingredients and isn't bland but won't upset your stomach. 

8 to 12 ounces of frozen artichoke hearts or canned
12 pitted Kalamata olives halved
2 TBS capers
4 to 5 fresh basil leaves julienned
1 pint of cherry tomatoes halved
1 lemon 
1/4 olive oil

Mix everything into a baking dish and squeeze the lemon into the mix. If you are using frozen artichokes do not preheat the oven! Place in oven and cook on 400 for 40 minutes, stirring after 20 minutes. This dish is good hot or cold.

Monday, March 5, 2012

Gluten-free Vegan Tortillas

In light of Food for Life rice tortillas containing gluten, I am scrambling for a replacement for my son's favorite meal, the Mexican Pizza. Well, this is what I've got so far. I also decided to go grain-free in light of the arsenic reported in rice. (We just can't win, can we?) It does bend and can be folded. It is a lot like a crepe in the way it is cooked. I have a cast iron pan that is like a crepe pan. I have 3 actually because I cook so much. I put them in the oven to preheat at least 10 minutes before I start cooking. Be very careful because that cast iron is hot!!

                                Gluten-free Vegan Tortillas 
                                                    AKA crepe

1 cup Garbanzo bean flour
2 TBS ground Chia or Flax
1/2 tsp cumin
1/2 tsp salt
1/4 tsp xanthan gum
2 cups of water 

Mix dry ingredients then add in water slowly and mix until there are no lumps. This batter is very thin! Let sit about 30 minutes and preheat cast iron pan at 425, you can use a skillet if you don't have the pan I described. Once everything is ready, pull the pan out and sit it on top of the stove. Spray a generous amount of oil each time so they don't stick. I used a Misto with refined coconut oil. Pour 1 cup of batter into the pan and cover the whole pan with batter by tilting it around. Return to oven for 10 minutes. Then flip it and return it back into the oven for 5 more minutes. These are bendy and do not crack. They are more like flour tortillas than corn, and not at all like the dry cracking Food for Life tortillas.  

Here is the link to a post I read last night about the rice tortilla.  http://gfalert.blogspot.com/2012/03/food-for-life-tortillas-millet-bread.html

Here is their statement. 

Here is a link about arsenic in rice. http://www.npr.org/blogs/thesalt/2012/02/16/146994249/yes-theres-arsenic-in-your-rice-but-is-that-bad

Since December I have been having severe stomach issues and continued eating my regular foods but I was rotating them trying to figure out what the cause was. I cut out the Mexican Pizza and anything with spices 2 weeks ago. My stomach finally stopped hurting about 4 days ago, but I am still babying it. I really am hoping this news was my answer. I'd rather have arsenic than gluten! But I am going to try to avoid both. 

Saturday, November 26, 2011

Gluten-free Vegan Blueberry Waffles

So I asked the kids what they wanted for lunch, "I'll make whatever you want." The answer was Blueberry Waffles!! This recipe is simple and yummy!

             Gluten-free Vegan Blueberry Waffles

2 cups Brown Rice Flour
1 cup Tapioca Flour
1 cup Garbanzo Flour
6 TBS ground Chia Seeds (can substitute flax or egg replacer for 2 eggs)
1 TBS Cream Of Tartar
1/2 TBS Baking Soda
1 tsp Xanthan Gum
1/2 tsp salt
1 TBS of Vanilla or Cinnamon (your choice)
3 cups Water
1/2 cup Refined Coconut Oil 
2 TBS Agave Nectar
1 cup Blueberries (I use organic frozen wild blueberries) 

Preheat the waffle maker to the highest setting. Mix all the dry ingredients first, then add all wet ingredients except for the blueberries. The batter is going to be thicker than the glutened batter, not too thick but it will not be runny. This keeps your waffles from being a gel on the inside and burnt of the outside! Add in the blueberries last. Have a non-stick spray on hand to spray the waffle maker between each waffle or it will stick! Use 1/2 cup of batter for each waffle. Spray, drop in batter, wait 4 to 5 minutes, and remove with a silicone spatula. This recipe makes 6 waffles. I use coconut oil in a Misto that I keep on the back of my stove so it doesn't solidify. If you ever run across a soy-free non-stick spray please leave me a message. Serve with your favorite dipping sauce! I used Vanilla Agave syrup. 

Wednesday, August 3, 2011

Roasted Poblano Baba Ganoush

I love Baba Ganoush, but after mixing up this version it's hard to go back to the traditional version.

                 Roasted Poblano Baba Ganoush
2 large eggplants
1 lime
4 TBS tahini
2 TBS olive oil
2 roasted Poblano peppers
3 cloves garlic
1 tsp cumin
1 tsp ground chili pepper
1/2 tsp sea salt
1/2 bunch cilantro (optional)

First roast the eggplants and Poblano peppers on 450. The peppers take about 20 minutes and the eggplants take 30 to 40 minutes. I use a fork and poke holes in the eggplant first. When the peppers are done put them in a covered dish and wait about 10 minutes and the skins will slide right off. Peel off the skins of the eggplants and take out the seeds. Throw everything into a food processor and pulse until smooth. I just found Beanitos chips that are gluten-free and corn-free and they are the bomb! I also used Mapuche chili pepper and if you try it you will be addicted. It's flavor is smokey with a little bite of hot but not burning hot. It is from a pepper grown in Brazil called the Goat pepper.

Wednesday, July 20, 2011

Gluten-free Beer Battered Onion Rings

I recently discovered this recipe. After years of not eating any fried food because of gluten I can't get enough. The first time I tried this recipe I ate way too much and sat on the couch in a nice food coma. But just an hour later was up and feeling good. Fried food had always made me feel so bad because on top of the unhealthy fried part, the gluten part put me in a brain fog. The same goes with beer. I never was a big beer drinker because I would feel bad and even get headaches before the alcohol would kick in. I prefer Bard's, it tastes great. I can't drink or cook with Redbridge because it has corn in it. St. Peter's is good, but costs more. I also tried Green's, it's more like a Guiness. I guess I'm saying everything (but no gluten) in moderation. This recipe calls for 3/4 of a cup of beer, but you can substitute soda water if you can't get gluten-free beer or you are under the age of 21. 1 cup of garbanzo bean flour packs 24 grams of protein. But I suggest splitting this with a friend.

    Gluten-free Beer Battered Onion Rings

1 cup garbanzo flour
3/4 cup gluten-free beer
1 TBS garlic power
1 tsp sea salt
2 sweet fat onions cut in rings
1 bottle safflower oil or oil of choice

  First mix the batter by combining flour, garlic powder, and salt. Then slowly pour beer in and mix well so there are no lumps. Let it sit for 10 minutes. I use a deep pan to fry in so it makes less of a mess. Of course, if you have a dedicated gluten-free frier you are in luck. Pour in enough oil to cover your onions rings so they cook evenly. Heat your oil on medium heat. You can test the oil with a drop of batter to see if it's ready. Dip and coat your onion rings evenly and carefully drop in. Cook until golden brown. About 5 minutes. Warning: these onion rings are very addictive but will not cause erosion to your small intestines.
Banana Peppers
 You can fry anything with this batter. Here are a few things I have been frying....



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