Blog Archives

Swiss Chard with Orange and Pepitas

Earlier this month, we did some renovations to our kitchen. For about a week, I was kitchenless. As in, I couldn’t cook. There were even two days where we could barely get water from the fridge. (Seriously. We had to tear away some plastic sheeting to get to the water and ice, and if I wanted into our pantry, I had to suck it in and squeeze between the fridge and the wall in what amounted to less than 10 inches of space.) When we finally scheduled for the work to start, we only had about a day’s notice before I had to clean out the cabinets. I went into a state of half-panic. I would starve! I thought. After all, I pretty much prepare all of my meals myself. I didn’t have time to make much of anything in advance. How would I survive? Well, needless to say, I managed. I’m grateful for some trustworthy gluten-free restaurants and my arsenal of snacks that I stashed in my desk drawer at work. And now we are back in the new kitchen. Let me tell you, it’s awesome. I am so excited.

In fact, I’m so excited that I definitely need to take some photos for you and share. I have a few, and I’ve shared a bit on Instagram, but I really need to get some decent (read: non-iphone) photos for you! Stay tuned for that.

Meanwhile, my garden didn’t stop growing just because we weren’t cooking. In fact, the lettuces, radishes, Swiss chard, collard greens, arugula and even some mizuna were all in need of harvesting. But I left them there, as I didn’t really have a way to wash or prepare them. Once we were back in business, I pulled radishes (some of which had grown to the size of golf balls!), cut what was left of the good lettuce (much of it has bolted), attempted to take control of the cucumber beetles, and harvested some of the Swiss chard for this easy little side dish.

Swiss chard is one of my favorite greens. It’s so pretty – especially the rainbow chard, with the colorful red, pink, yellow and white stems. It’s also milder in flavor than some other greens, and it cooks quickly – nearly as quickly as spinach. And the stems are tender, which is a bonus. I love munching on them raw. They have a texture somewhat similar to celery; crunchy and crisp.

This dish highlights that freshness that chard offers by throwing in a hit of citrus. It’s bright and light. I served it alongside some roasted chicken, but I imagine it would go extremely well with grilled pork, shrimp or any poultry. The pepitas (a.k.a. pumpkin seeds) add a nice crunch and nuttiness.

This recipe should serve 3-4; unless you’re me and love greens. In that case, I’d say it’s enough for 2.

Print Recipe

Swiss Chard with Orange and Pepitas (gluten-free, vegan, paleo, sugar-free)

1 T coconut oil

1 large bunch Swiss chard, stems and leaves separated and chopped

2 cloves garlic, minced

Zest of 1 orange

Juice of 1 orange

Salt and pepper to taste

About 3 T raw pepitas, toasted in a dry skillet

Heat coconut oil in a large skillet over medium heat. Add the stems of the Swiss chard and sauté for a minute. Add the garlic and orange zest and sauté for another minute. Then add the leaves of the chard and stir, and add the orange juice. Cover the pan with a lid and lower the heat to medium-low. Allow to wilt for about a minute, then remove the lid and stir again. Allow the juice to reduce a little, season with salt and pepper to taste, and then remove the pan from the heat.

Serve with toasted pepitas sprinkled over.

Serves 3-4.

posted on Thursday, May 16th, 2013 by altawrites Posted in Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Paleo/Primal,Quick and Easy,Vegan,Vegetables,Vegetarian 3 Comments

Honey Teff Bread

It’s been a while since I’ve baked bread. I don’t really do it much – I don’t often have the time to allow dough to rise and all that jazz – and besides, up until recently, I haven’t done well when consuming many grains. (Over time, though, I’m finding I’m more able to tolerate them in moderate amounts. Hooray for healing!) But the other day, I decided it was time. Time to get back out the flours, knead some dough, and make some real, honest, good bread. I’ve been working on a bread that would be delicious for sandwiches for a long while. I was inspired by this recipe over at The Whole Life Nutrition Kitchen, but I played, played, and played some more with the recipe. I wanted to make something that was corn-free, so my corn intolerant family members could enjoy it, and so I used different flours and in varying amounts until it was right for me.

What I love about this bread is that it’s not dry. It doesn’t have to be toasted to be enjoyable, and it doesn’t crumble when made into a sandwich. It’s pliable, flavorful, and filling. I’ve enjoyed several turkey sandwiches with it this week, in fact. A sandwich is a simple thing, really, but it’s something I’ve missed. I’ve never been a huge sandwich “person”, but to have one every now and then is truly wonderful.

Anyway, back to this bread. I highly encourage you to try out a loaf for yourself. It’s therapeutic. Kneading dough is something many of us gluten-free bakers rarely get to do anymore. Usually, gluten-free dough isn’t kneadable. This is. Take advantage of it, and release some stress! You won’t overwork the dough – there’s no gluten in it, after all! Then relieve more stress when you bite into your first slice, because after all, my friend, it’s the best thing since…well, it is sliced bread!

Print Recipe

Honey Teff Bread (gluten-free, dairy-free, refined sugar-free) – adapted from Whole Life Nutrition Kitchen

2 ½ c warm water (105-110 degrees)

2 active dry yeast packets

3 T honey

2 T extra virgin olive oil

1/3 c ground chia seeds

¼ c psyllium husk powder

1 c teff flour

½ c sorghum flour

1 c millet flour

½ c sweet white rice flour, plus more for kneading

2 t kosher salt, plus more for sprinkling

Place the warm water in a bowl or 4-cup liquid glass measure. Add the yeast and honey, whisk together. Let rest for 5 to 10 minutes to activate the yeast. The mixture should get foamy or bubbly.

While the yeast is activating, mix together the dry ingredients in a large bowl.

After the yeast mixture is all bubbly, whisk in the olive oil, ground chia seeds, and psyllium husks into the water-yeast mixture. Let stand for a minute or two to let the chia and psyllium get thick.

Pour the wet ingredients into the dry and mix together until thick. I usually start by using a wooden spoon and then eventually get in there with my hands for this step. Knead the dough to incorporate the flour – you could do this on a floured wooden board, or do as I do, and simply knead while it’s in a large bowl. Add additional sweet white rice flour, a little at a time, until the dough holds together and isn’t too sticky (about ¼ to ½ cup total). Form dough into a ball and cover with a damp towel. Place in a warm spot to rise. Let dough rise for an hour or until doubled in size.

After the dough has risen, place a pizza stone in your oven on the center rack. Preheat the oven to 400 degrees F.

Punch down the dough a bit and knead again for a minute or two. Form into a round ball. Place on a piece of parchment paper and use a sharp knife to cut slits on top. Pour a little olive oil on your hands and lightly rub over the top of the bread, and sprinkle with kosher salt. Let rise for about 30 minutes while the oven and stone are preheating.

Carefully lift the parchment paper with the risen loaf on top and place it onto the stone in the oven. Bake for about 40-45 minutes. Remove from oven and let cool for an hour before cutting into it. It is preferred to allow to cool on a rack to allow air to circulate around the loaf. The bread will be somewhat gummy if cut into while the loaf is still hot.

Store leftovers for a day at room temperature, but store in the refrigerator for longer term storage – about a week.

posted on Monday, May 6th, 2013 by altawrites Posted in Baked goods,Dairy-Free,Gluten-Free,Refined Sugar-Free,Vegetarian 25 Comments

Radish Top Pesto Stuffed Sweet Potato (with Black Beans, Red Pepper, and Shiitakes)

Okay, well, as you can tell by the photo, this sweet potato is stuffed with more than just that simple radish top pesto I made the other day. (See, I told you it was good for lots of things!) There’s all sorts of delicious, nutritious goodness stuffed in there – specifically black beans, shiitake mushrooms, and red bell peppers. It’s a filling, healthy, meatless mish-mash of flavor. Perfect for a quick little meal, or a side dish – whichever you prefer.

Never stuffed a sweet potato before? Well, don’t you fret – it’s not hard. In fact, this version of a stuffed sweet potato is just one of many (and exists merely as a result of my desire to utilize the available produce hanging out in my fridge). Hallie over at Daily Bites made a Broccoli and Walnut Stuffed Sweet Potato a while back, Gena from Choosing Raw has a super-healthy Kale and Quinoa version, and Kate from Eat, Recycle, Repeat shared a Bacon, Mushroom and Onion version as well as a sweet Chestnut, Apple and Coconut version over at Paleo Parents. Clearly, we love our sweet potatoes out there in the blogosphere!

Personally, I am partial to my version topped with my radish top pesto. That fresh, creamy pesto added a lovely flavor and texture that married all of the other ingredients together wonderfully. Back in the day, I would have reached for cheese as an easy way to achieve that result – now, it’s liberating to find new ways to combine flavors and textures and still satisfy the way cheese used to. I would be lying if I said there weren’t days when I miss cheese, but with flavors like this, those days are few and far between.

Next time you’re looking for an easy meal idea, try stuffing a sweet potato! This version, with smoky beans, sweet bell pepper, and the rich umami of the mushrooms, topped with pesto, is definitely a win in my book.

Print Recipe

Radish Top Pesto Stuffed Sweet Potato (with Black Beans, Red Pepper, and Shiitakes) (gluten-free, vegan, grain-free)

2 large sweet potatoes, baked until tender (bake in 375 degree oven for about 40-50 minutes)

1 T olive oil

8 oz fresh shiitake mushrooms, sliced

1 red bell pepper, diced

1-2 cloves garlic, minced

1 14 oz can black beans (I like Eden Organic), drained

1 t ground cumin

Salt and pepper to taste

Radish Top Pesto

Bake sweet potatoes. While they are baking, add olive oil to a skillet over medium heat. Add mushrooms and bell pepper. Saute until the mushrooms soften, about 3-4 minutes. Add garlic and sauté another minute or until garlic is cooked through. Season with salt and pepper to taste. Remove from heat and set aside.

In a small saucepan, heat black beans over medium-low heat, adding ground cumin, and salt and pepper to taste. Stir occasionally until warmed through.

Once sweet potatoes are baked through, cut a slit in each sweet potato. Open enough to expose a good amount of the flesh inside. Season with a bit of salt, and then top with mushroom-red pepper mixture and black beans. Finally, top with a healthy dollop of radish top pesto.

Serves 2.

posted on Monday, April 29th, 2013 by altawrites Posted in Beans,Budget-Friendly,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Main Dishes,Quick and Easy,Refined Sugar-Free,Side Dishes,Vegan,Vegetables,Vegetarian 2 Comments

Radish Top Pesto with Walnuts and Hemp

Radish tops – have you ever eaten them?

Up until recently, it never occurred to me that you could. After all, when you visit the grocery and buy a typical bunch of radishes, the green tops are usually wilted and past their prime, and really, they don’t look the least bit appetizing. I just assumed they were something you threw away.

Once I started purchasing radishes from the farmer’s market, however, one of the farmers mentioned to me that the tops were delicious as well. Eat the tops?, I thought. What a novel concept. I sautéed them once or twice after then, but never really thought them anything special. I’d eat them, sure, but if I was to choose between them and another leafy green, chances are I’d choose arugula, kale, or chard over radish tops. But this weekend, I was faced with a huge bunch of radish tops after harvesting radishes from our garden. (A side note: If you are new to gardening, I suggest planting radishes. They’re easy, and they go from seed to harvest in what seems like record time. These took a little over a month.) They were better-looking radish tops than even most I’ve seen, even at the farmer’s markets. I’m not trying to brag on my gardening skills, which are far from spectacular; it’s just that they were perfectly green, healthy-looking, with no blemishes to speak of. I felt I really needed to highlight them, not just throw them in a skillet and sauté. So, I put a shout-out on Instagram and Twitter. After I received the suggestion from Ali at Whole Life Nutrition Kitchen to throw it in smoothies, I made plans to add a good amount into my green juices. But I still had plenty left.

And then, like magic, it came to me. Why not make pesto? I’ve seen basil pesto (and have even made some), arugula pesto, and even kale pesto. Radish tops could be made into pesto too! The next thing I knew, the food processor was out and in a matter of minutes, this pesto was born.

This little condiment is a bit milder than a basil or arugula pesto – there isn’t that overly herbal or peppery bite to it. Instead, it adds a lovely freshness to anything it graces. It would be delicious in a sandwich, in a chicken salad, on top of eggs, in potato salad, on a burger, or as a dip for raw veggies. I could keep going. Basically, I think pesto could be added to everything. Because, well, why not?

If you happen upon some lovely radish tops this spring, don’t just toss them – give this pesto a try!

Print Recipe

Radish Top Pesto with Walnuts and Hemp (gluten-free, vegan, grain-free)

4 cups radish tops/greens, packed

1/4 c walnuts, toasted in a skillet

1/4 c hemp seeds/hemp hearts

1/4 c nutritional yeast flakes

1 T green garlic (young garlic – 1-2 cloves of regular garlic can be substituted), roughly chopped

1/2 t kosher salt

1/4 t black pepper

3 T extra-virgin olive oil

Place radish tops, walnuts, hemp seeds, nutritional yeast, garlic, salt and pepper in the bowl of a food processor fitted with a metal blade. Process until the leaves are broken down. With the processor going, drizzle in the olive oil and continue to blend until everything is pretty smooth and no large chunks remain. Taste and adjust seasoning as needed.

Makes about 2/3 cup. Store in a covered container in the refrigerator for about a week.

posted on Wednesday, April 24th, 2013 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Paleo/Primal,Quick and Easy,Refined Sugar-Free,Vegan 5 Comments

Farmer’s Market Quinoa “Bibimbap”

While I know some of you might still be dealing with snow (even though it’s mid-April!), down in Texas, Spring is definitely here. The farmer’s markets have opened for the season, and they’re full of greens, asparagus, spring onions, carrots, beets, and more. There’s even some zucchini from East Texas. I didn’t hesitate to grab as much as we could possibly consume this week when I went this past Saturday, and possibly a little too much. I tend to get really ambitious when I see so much fresh produce, and I buy like there’s no tomorrow. Does anyone else have this issue?

Of course, in my usual fashion, I arrived home after my farmer’s market trip late in the morning, famished. I had to get something tasty in my belly that wouldn’t take a ton of time. With all the veggies in the house, and cravings lately for all sorts of Asian flavors, I suddenly had an idea strike. What if I made bibimbap?

Bibimbap is traditionally a popular Korean dish consisting of rice topped with a mixture of seasoned and/or cooked vegetables, and often beef and a raw or fried egg. The vegetables I’ve seen in bibimbap are typically cucumber, bean sprouts, carrots, daikon radish, spinach, and the like. I figured that I could take some liberty, and use what I had on hand (along with some quinoa instead of the traditional rice, just for fun) to make a unique version of this dish. I grabbed some of my wares from the farmer’s market: zucchini, carrots, shiitake mushrooms, asparagus, green onions, and mizuna (Mizuna is a Japanese green, slightly peppery and spicy, although not as spicy as arugula. It’s one of my favorite greens). Next thing I knew, this new “bibimbap” was born.

This could be my new favorite Saturday meal, to be honest. It’s endlessly versatile and can be modifed throughout the season as different vegetables are available. It also helps take care of that “OMG, what will I do with all this stuff?” dilemma that so often accompanies a big farmer’s market purchase. And with an egg or two on top, plus a little Sriracha, how can you go wrong?

Print Recipe

Farmer’s Market Quinoa Bibimbap (gluten-free, dairy-free, vegetarian)

1 c quinoa, rinsed

Sauteed shiitake mushrooms (see instructions below)

Sauteed asparagus (see instructions below)

Sauteed mizuna (see instructions below)

1 medium zucchini, cut into strips

2 carrots, peeled and cut into strips

1-2 T coconut oil

8 eggs

1 sheet toasted nori, crumbled

1/2 c chopped green onion

Kimchi

Additional wheat-free tamari

Sriracha

Prepare the quinoa as directed on the package. Once cooked, divide among 4 bowls. Prepare the shiitake mushrooms, asparagus, and mizuna, and divide among the bowls. Divide zucchini and carrot strips among the bowls as well.

Wipe out the skillet used for sautéing vegetables and add coconut oil. Heat over medium heat. Fry eggs just until whites are set, 2 at a time, adding more oil as needed. Remove eggs and place on top of each bowl of quinoa and veggies.

Serve bowls with crumbled nori, green onion, kimchi, additional tamari, and Sriracha as desired.

For the mushrooms:

1 T coconut oil

1 t sesame oil

1 clove garlic, minced

½ lb shiitake mushrooms, sliced

1 t wheat-free tamari

Heat a large skillet over medium-high heat and add the coconut oil and sesame oil. Once the oil is hot, add the garlic and mushrooms and sauté, stirring occasionally, until mushrooms are cooked through. Add tamari and toss to incorporate. Remove from skillet into a bowl and set aside.

For the asparagus:

Additional coconut oil as needed

2 c asparagus spears, cut into 2-inch lengths

Salt and pepper to taste

Using the same skillet, add a little additional oil if needed. Once the oil is hot, add the asparagus spears and season with salt and pepper. Saute for 2-3 minutes or until tender. Remove from skillet into a bowl and set aside.

For the mizuna:

Additional coconut oil as needed

1 bunch mizuna, leaves torn into pieces (can substitute spinach or another leafy green)

1 t wheat-free tamari

1 t sesame seeds

In the same skillet, add additional oil if needed. Once the oil is hot, add the mizuna and a splash of water and sauté for a minute, just until wilted. Add tamari and sesame seeds and toss. Remove from skillet into a bowl and set aside.

posted on Tuesday, April 16th, 2013 by altawrites Posted in breakfast,Budget-Friendly,Dairy-Free,Gluten-Free,Healthy Meals,Quick and Easy,Vegetables,Vegetarian 11 Comments

Macadamia-Coconut Cookies with Cacao Nibs

This is what happens when you leave me to my own devices in the kitchen for an hour or so, folks.

Cookies happen.

Delicious, rich, heavenly, sinful-but-they’re-actually-good-for-you cookies.

Wait, what? Cookies that are good for you?

Yes. These cookies are full of nutrient-dense macadamia nuts, cashews, coconut, and cacao nibs, and are not only gluten-free, but also grain-free, dairy-free, and refined sugar-free. So you get a good dose of omega-3s, vitamin E, palmitoleic acid, thiamin, lauric acid, and antioxidants, without a bunch of sugar or grain – both of which seem to bother many sensitive tummies (like mine!).

But don’t tell your tastebuds that. After all, macadamia+coconut+chocolate=pure heaven, right? And don’t let that somewhat plain photo above fool you. Truth be told, the battery on the camera died after just three shots, and I was running out the door for a soccer game, throwing these still-warm cookies onto a plate to share with my team. Speaking of, just don’t just take my advice on the deliciousness of these little treats. My soccer team and friends happily gobbled up cookie after cookie after our game on Saturday. (They’re thankful that I sacrificed a pretty photo of these cookies for their sake, I’m sure!) I find that the true test – if gluten and sugar-eaters go back for seconds, then it’s a sure winner.

Print Recipe

Macadamia-Coconut Cookies with Cacao Nibs (gluten-free, grain-free, dairy-free, refined sugar-free, paleo)

About 1 cup macadamia nut pieces

About 1 cup raw cashew pieces

1/4 c Grade B maple syrup

1/4 c pitted Medjool dates (about 4)

1/3 c coconut butter* (also called coconut cream concentrate or creamed coconut)

1 egg

1/2 t liquid stevia (if you like your cookies sweeter)

1 t vanilla extract

1/4 t baking soda

1/4 t Kosher salt

1/3 c tapioca or potato starch

1/2 c unsweetened shredded coconut

1/4 c raw cacao nibs

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In the bowl of a food processor, place the macadamia nuts and cashews. Puree for several minutes, until a smooth nut butter is formed. (Yes, it will clump to the side of the food processor a bit before the nuts completely release their oils, but let it keep going, as it will eventually smooth back out into a delicious nut butter.) Scrape out of food processor, and measure out 1 cup of nut butter. (If there’s extra, then I won’t tell if you just eat it by the spoonful.)

Add the 1 cup of nut butter back to the food processor along with the maple syrup, dates, and coconut butter. Puree until the dates are in tiny little bits. Add the egg, stevia (if using), and vanilla and puree again until well-blended.

In a large bowl, whisk together the baking soda, salt, tapioca starch and shredded coconut. Scrape out the nut butter mixture from the food processor into the bowl and stir together with a spoon until evenly mixed. Add the cacao nibs and stir again.

Scoop dough into small rounds (about 2 tablespoons in size for each) onto the baking sheet (about 2 inches apart) and bake for 12 minutes. Allow to cool for 2 minutes, then transfer to a cooling rack to cool completely.

Makes almost 2 dozen.

*NOTE about creamed coconut/coconut butter/coconut cream concentrate: It’s all the same thing; it just depends who makes it. Let’s Do Organic calls it creamed coconut , Artisana calls it coconut butter, Nutiva calls it coconut manna , and Tropical Traditions calls it coconut cream concentrate. Lexie of Lexie’s Kitchen made some from scratch. I have used several of these brands with success, and have even made my own. Any of those will work just fine in this recipe.

posted on Wednesday, April 10th, 2013 by altawrites Posted in Baked goods,Dairy-Free,Desserts,Gluten-Free,Grain-Free,Paleo/Primal,Refined Sugar-Free 12 Comments

Roasted Beet “Hummus”

It’s no secret I love beets. I’ve proclaimed my love for them before. Well, here I am again, sharing yet another beet recipe with you all. But this one’s different. Yes, you still get that vibrant, amazing color, and yes, you still get all the nutritional benefit of beets, but this “hummus” has a more approachable flavor than some other beet-centric recipes. Dare I say, it’s one of those that could convert a beet-a-phobe!

Check out this recipe and more over at The Balanced Platter today!

posted on Tuesday, April 9th, 2013 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Paleo/Primal,Quick and Easy,Refined Sugar-Free,Vegan,Vegetables,Vegetarian 2 Comments

5 Ingredient Mondays: Creamy Meyer Lemon Dill Sauce over at The Daily Dietribe

Have you checked out 5-Ingredient Mondays over at The Daily Dietribe yet? Every Monday, Iris at The Daily Dietribe hosts a blog carnival, encouraging everyone to share a simple recipe with five ingredients or less. I love it – simple recipes are usually the ones that we come back to time and time again, especially when we are short on time or just too tired to put together complicated things. I often rely on simple recipes like this during busy weeknights, so I’m all about finding new things that I can wrap my mind around!

Today I’m sharing a super-simple meyer lemon dill sauce over at The Daily Dietribe for this week’s 5-Ingredient Mondays. Head on over there to check it out, and while you’re there, link up your favorite 5-Ingredient recipe!

posted on Monday, April 8th, 2013 by altawrites Posted in Dairy-Free,Gluten-Free,Grain-Free,Paleo/Primal,Quick and Easy,Refined Sugar-Free 1 Comment

Scalloped Potatoes (Gluten-Free and Vegan) for So Delicious Recipe Contest

Who doesn’t love scalloped potatoes? While I’m not the biggest potato fan out there, (I could take or leave a regular baked potato, and mashed potatoes aren’t really a big deal to me. I know. What kind of crazy person am I?) I do love creamy, cheesy scalloped potatoes with their rich flavor and that lovely, browned top. But I can’t handle dairy anymore, so for the longest time, my life has been devoid of all scalloped potatoes.

That is, it was. This vegan scalloped potato recipe, now in my repertoire, is ready to go for all of those important meals (such as Easter, Christmas, Thanksgiving, etc.) or even for a nice Sunday dinner.

I’m sharing this recipe (and entering it into the So Delicious Recipe Contest) so that perhaps you, too, can enjoy scalloped potatoes once again, sans dairy. These potatoes are what you crave in scalloped potatoes – creamy, rich, golden brown on top. Full of flavor without being full of cheese. In fact, I think it’s time I find a reason to whip up another batch. If I’m nice, I might decide to share. The jury’s still out.

Print Recipe

Scalloped Potatoes (Gluten-Free, Vegan)

About 3 lbs gold potatoes (Yukon Gold works well) peeled and sliced thin ( I used a mandoline)

3/4 c So Delicious unsweetened coconut milk beverage

1 c vegetable broth (chicken broth can be used)

2 T vegan butter (I used Earth Balance)

2 T arrowroot starch

2 T sweet white rice flour

2 T nutritional yeast flakes

½ t onion powder

¼ t garlic powder

½ t dry mustard powder

¼ t white pepper

¼ t nutmeg

3 T mayonnaise (vegan mayonnaise to keep it vegan; regular can be substituted)

¼ c white wine

1 T lemon juice

Salt to taste

Preheat oven to 350 degrees. Grease a baking dish and set aside. (I used a dish that was 7X11 inches.)

Combine potatoes, coconut milk beverage and broth in a saucepan. Simmer until potatoes are tender, about 5 minutes. Drain, reserving milk mixture. (Use a sieve and a bowl underneath to catch the milk.)

Clean out saucepan and add vegan butter. Melt over medium heat and add in arrowroot starch and sweet white rice flour, whisking for 30 seconds or so, to cook the flour. Add back the milk mixture, the nutritional yeast flakes, onion powder, garlic powder, mustard powder, pepper, nutmeg, mayonnaise, and white wine. Continue to whisk until smooth. Continue heating and whisking until thickened. Remove from heat.

Layer about half of the potatoes in the bottom of your prepared baking dish. Pour half of the sauce over this layer. Press down the potatoes to make sure the sauce covers them all around. Add the remaining potatoes and pour the rest of the sauce over the top. Press again to ensure the sauce covers the potatoes.

Bake for an hour or until potatoes are browned on top and tender throughout. Serves 8.

posted on Friday, April 5th, 2013 by altawrites Posted in Dairy-Free,Gluten-Free,Kid-Friendly,Side Dishes,Vegan,Vegetables,Vegetarian 3 Comments

Sweet Potato and Rosemary Flatbread

I know it’s not really the height of sweet potato season. That being said, it’s sweet potato season around our house for much of the cooler months. Plain and simple – they’re healthy, easy, and we love them. Most often, we enjoy them in the form of a sweet potato puree. Of course, as evidenced by this recipe, we often end up with leftovers. That’s when I get creative.

In fact, I was so excited by the crust from that quiche that I’ve since been playing with the recipe, coming up with various ideas based on the same theme. In fact, I made sweet potato puree just so I could have “leftovers” for this flatbread. I highly suggest you do the same. This flatbread is that good. It’s perfect with a salad, but really shines alongside a soup, or even roast chicken with some gravy or au jus, so you can use it to mop up the soup or some sauce. You could definitely use it as a pizza crust. Whatever you do, you’ve gotta try it out.

Print Recipe

Sweet Potato and Rosemary Flatbread (gluten-free, dairy-free, soy-free)

2 egg whites

1 egg

1 T psyllium husk powder

1 T ground flaxseed

1 c sweet potato puree (follow instructions on how to make sweet potato puree here, omitting maple syrup)

2 T coconut butter* (also called creamed coconut or coconut cream concentrate)

1/2 c white rice flour

1/2 c blanched almond flour (I used Honeyville)

1 t kosher salt

1/2 t baking powder

1 T chopped fresh rosemary needles

Additional coarse salt for sprinkling

Preheat oven to 375 degrees. Place a piece of parchment paper on a baking sheet. Set aside.

In a large bowl, whisk together the eggs. Add the psyllium husk powder, flaxseed, sweet potato puree and coconut butter (warm this a bit if it is too hard) and stir until well-blended. In a separate bowl, whisk together the rice flour, almond flour, salt, and baking powder. Stir the dry ingredients into the wet until well-blended. Transfer the dough to the prepared baking sheet and press out evenly into a rectangle about 12 inches long and 8 inches wide. If the dough sticks to your fingers, oil them with a little olive oil before pressing. Sprinkle a bit of salt over the top.

Bake in preheated oven for 20 minutes, or until the bottom is browned and the middle springs back when pressed lightly. Allow to cool for a few minutes, and cut into 8 pieces. (I found using a pizza cutter to be the easiest way to do this.)

Enjoy!

posted on Monday, March 18th, 2013 by altawrites Posted in Appetizers,Baked goods,Budget-Friendly,Dairy-Free,Gluten-Free,Healthy Meals,Kid-Friendly,Refined Sugar-Free,Side Dishes,Vegetarian 12 Comments