chacha's gluten free kitchen: Delicious Dosas!

Delicious Dosas

Chacha's Gluten Free Kitchen: Delicious Dosas!: This is a post that has taken ages to finally get on the blog.  As difficult as it has been to get posted is as easy as they are to make....See more

I highly recommend this site, She has a wonderful variety of Healthy and delicious Gluten Free Recipes.
             .......Ellen M. Ennis Davis 

No Kitchen for Me Today First Bonfire of Spring

Last Day of April and the snow is finally disappearing off the fields. The sun is shining and it's a balmy 20°C (68°F)  Great Day for a Bon Fire. Patiently waiting for the Moon to rise and Beltane to begin. Welcome Spring

Don's hot dog and my Gluten Free competing for coals

I toasted corn tortillas and used instead of buns

A litttle mustard and a sprinkle of onions Mmm. 
Spring tastes good.

Mission Corn Tortillas and Scheiders Gluten Free 
Country Naturals

We topped it off by indulging in toasted marshmallows for desert.

Jian Bing 煎饼 (Chinese Breakfast Crepe)

Jian Bing 煎饼 (Chinese Breakfast Crepe)

This recipe is inspired by the Chinese Street Vendors so it's quick and delicious. Similar in technique to the sweet French or Japanese Crepe popular from street vendors in large cities around the world;Jian Bing is a spicy savoury treat."

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6     Preparation Time :0:15
Cuisine:  "Pastas and Dumplings"
Categories    : International, Chinese, Corn Free, Dairy Free, Gluten Free


  1/2       Cup  Millet Flour
  1         Cup  Rice Flour
  1         Teaspoon  Baking Powder -- gluten free
  1         Pinch  Salt
  3 1/2     Cups  Soy Milk
  2         Eggs
  2         Teaspoons  Vegetable Oil
  1         Tablespoon  Water -- if needed
  1/4       Cup  Hoisin Sauce
  1         Tablespoon  Water
  2         Teaspoons  Sriracha Sauce -- or to taste
  1         Tablespoon  Water
            Coconut Oil -- for pan
  4         Egg -- beaten
  6         Green Onion -- sliced
  1/4       Cup  Fresh Cilantro Leaves -- chopped
  1         Red Bell Pepper -- chopped fine
  8         Crackers -- or You Tiao (Chinese Crullers)


Mix together flour

Whisk together rice and millet flour, baking powder and salt in a bowl. in
another bowl add 2 eggs, soy milk, and  oil whisk together until combined.
Whisk the wet ingredients into the dry to make a thin batter the
consistency of heavy cream. add a little more water if necessary.

Oil a large non- stick skillet generously with coconut oil, and heat over
medium-low heat. Pour the batter into the skillet, and roll pan around to
spread batter evenly to make a thin crepe. Cook the crepe until firm about
a minute or two.

Break egg into a small bowl and lightly beat. Pour the egg evenly over the
crepe. Cook an additional 1 to 2 minutes, until the egg is set. Sprinkle
the crepe with green onion, peppers and cilantro and crackers..

Fold crepe in half and spread with hoisin sauce and chili sauce. Fold
crepe again to form a wedge shape wrap in paper for a savoury treat on the
go.

NOTES : Jia-n bing  (煎饼) literally means ‘shallow-fried thin bread’
       
The street vendors have a wonderful crepe cooker some wonderfully ingenious DIY rigs and other commercially made. Some turn automatically, others are turned by hand     and some are stationary. As I don't own or have access to such a kitchen utensil so I used a 13" non stick pan.

Serving Ideas : In the standard Jian Bing you need an egg, something green, eg. green onion and  or cilantro; something spicy eg. Sriracha Sauce or chili paste; something a little savoury eg. Black Bean Paste, Hoisin Sauce or Oyster Sauce and to end off you must have something a little crunchy eg. Báocuì – A kind of a crispy fritter like cracker made of potato dough.Chinese Crackers, the very popular You Tiao or Chinese Crullers, (available in Asian section of most grocery store or China Town) fried wontons wrappers, sunflower seeds or toasted nuts.

There are no rules to what you put into these great crepes, it all depends on what's available, how hungry you are. if you want your Jian Bing for a snack or a meal. You can fill it with all sorts of veggies, proteins and or condiments; pile it on and enjoy                                   

PS Just for fun I printed out a page from a Chinese Newspaper and folded it into a take out package

- - - - - - - - - - - - - - - - - - -

Per Serving : 311 Calories; 10g Fat (29.7% calories from fat); 13g Protein; 42g Carbohydrate; 4g Dietary Fiber; 187mg Cholesterol; 404mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.

Tonight Chicken Florentine Faux (crepe) Lasagne

Tonight a old favourite of my family from February 7, 2011 post Chicken Florentine Faux (crepe) Lasagne 

Chicken Florentine Faux (crepe) Lasagne 

Served with a little tossed green salad and I made some extra Crepes and served them with yogurt with a little strawberry jam and slice strawberries for dessert

Crepes and served them with yogurt with a little strawberry jam and slice strawberries

Dashi (Japanese Sea Broth)

Dashi (Japanese Sea Broth)

"A simple strained Japanese stock made with Kombu  and katsuobushi (or
bonito flakes) Dashi is the base for miso soup, Japanese noodle broth,
and many Japanese simmering liquids. You can also by a granulated
instant Dashi available in Asian Markets"

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4    
Yield:  "1 Quart"
Cuisine:  "Soups and Chowders"
Categories    : Dairy Free, Gluten Free, International, Japanese


  1    square  pieces kombu -- (4-inch)
  6    cups  water
  2    3 gram  pkg  bonito flakes

Kombu                    Bonito Flakes

Put the kombu in a dutch oven, cover with the water and soak for 30
minutes.

Over medium heat until small bubbles appear around the sides of the pan, 9
to 10 minutes.

Remove the kombu from the pan. Increase the heat and bring to a boil, boil
5 to 6 minutes.

Reduce the heat to low and add the bonito flakes. Simmer gently, stirring
frequently, for 10 minutes.

Strain the liquid through a fine mesh strainer lined with a coffee filter
or several layers of cheesecloth.

Use right away or store in an airtight container in the refrigerator. Use
within 1 week or freeze for up to a month.

- - - - - - - - - - - - - - - - - - -

Per Serving : 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
11mg Sodium.  Exchanges:

Tonjiru (Pork and Vegetable Miso Soup)

Tonjiru (Pork and Vegetable Miso Soup)

"Tonjiru in Japanese mean pork soup it is traditional served with Miso, Satoimo Japanese Potato and burdock root but I have used vegetables available in the market."

Recipe By     :Ellen M. Ennis Davis
Source:"Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4    
Cuisine:"Soups and Chowders"
Categories    : Asian, Dairy Free, Gluten Free, International, Japanese


  1      Quart  Dashi (Japanese Sea Broth)
  4      Tablespoons  Miso -- (4 to 5)
  7      Ounces  Pork Loin -- sliced thin
  1      Cup  Daikon -- julienne
  1      Carrot -- julienne
  2      Stalks  Celery -- julienne
  1      Red Pepper -- julienne
  8      Mushrooms -- sliced
  1      Potato -- cubed
  1/2    Tablespoon  Peanut Oil
  1      Teaspoon  Red Pepper Flakes
  2      Tablespoons  Rice Wine Vinegar
  4      Green Onion -- sliced diagonally
  1/4    Cup  Fresh Cilantro Leaves -- chopped



Cover the pork loosely in plastic wrap and, on a cutting board, tenderize
by hitting with a rolling pin. Remove the cling film and slice in 1/4"
pieces.

Heat the oil in a large saucepan, add the pork and brown evenly. Add the
chopped daikon, carrot, potato, and pepper, then the dashi stock, pepper
flakes and vinegar, and simmer

Skim the surface when it comes to a boil. Reduce the heat and cook until
the potatoes are soft.

Gradually add in the miso paste and stir well, and serve with the green
onion and cilantro on top sprinkled on top

Serving Ideas : Serve on it's own or over rice or noodles.

- - - - - - - - - - - - - - - - - - -

Per Serving : 154 Calories; 5g Fat (26.6% calories from fat); 11g Protein; 19g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 685mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

 Dashi (japanese Sea Broth)
"A simple strained Japanese stock made with Kombu  and katsuobushi (or
bonito flakes) Dashi is the base for miso soup, Japanese noodle broth,
and many Japanese simmering liquids. You can also by a granulated
instant Dashi available in Asian Markets"

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4   
Yield:  "1 Quart"
Cuisine:  "Soups and Chowders"
Categories    : Dairy Free, Gluten Free, International, Japanese


  1    square  pieces kombu -- (4-inch)
  6    cups  water
  1    3 gram  pkg  bonito flakes

Put the kombu in a dutch oven, cover with the water and soak for 30
minutes.

Over medium heat until small bubbles appear around the sides of the pan, 9
to 10 minutes.

Remove the kombu from the pan. Increase the heat and bring to a boil, boil
5 to 6 minutes.

Reduce the heat to low and add the bonito flakes. Simmer gently, stirring
frequently, for 10 minutes.

Strain the liquid through a fine mesh strainer lined with a coffee filter
or several layers of cheesecloth.

Use right away or store in an airtight container in the refrigerator. Use
within 1 week or freeze for up to a month.

- - - - - - - - - - - - - - - - - - -

Per Serving : 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 11mg Sodium.  Exchanges:

Greek Stuffed Pork Chops (hirino Gemisto) and Baked Potato Wedges

Greek Stuffed Pork Chops (hirino Gemisto) and Baked Potato Wedges

 "Hirino Gemisto is pork loin stuffed with vegetables, garlic and a few herbs Here I have adapted it to Pork Loin chops. It is a simple way to make a pork chop a little elegant"

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4    
Cuisine:  "Protein Entrees"
Categories    : Gluten Free, Greek, International, Pork


  1        Small  Onion -- peeled and sliced
  1        Red Bell Pepper -- roughly chopped
  1        Carrot -- peeled and shredded
  1/2     Cup  Spinach -- chopped
  1        Tablespoon  Parsley -- chopped
  1        Clove  Garlic -- peeled and diced
  1        Teaspoon  Dried Oregano
  1/2     Teaspoon  Salt
  1/4     Teaspoon  Pepper
  3        Tablespoons  Olive Oil
  3        Tablespoons  Lemon Juice
  3        Tablespoons  Oil Oil
  2        Hard-boiled eggs -- peeled and coarsely chopped
  6        Potato -- wedged
  1/2     Cup  Brown Rice Flour

preheat the oven to 450°F

Cut a pocket in each pork chop

In a bowl add red pepper, carrot, Parsley, Garlic, oregano, salt, Pepper
Oil and Oregano and toss together.

Remove 1 cup of vegetable mixture and mix in Spinach and chopped egg.

Stuff each pork chop with 1/4 of the egg vegetable mixture. secure with
toothpicks set aside

Dust potato wedges in flour

Add to a large bowl potato wedges the balance of the vegetable mixture
and the additional oil. Toss the bowl and contents until evenly coated

Put potatoes in the oven cook for 15 minutes reduce heat to 400°F and cook
for another 30 minutes stir every10 minutes.

Dredge pork chops in flour salt and pepper.

Saute chops on each side in olive oil and then cook 5 minutes on each
side. Cover with foil and let rest for 10 minutes.

Serving Ideas : Remove toothpicks before serving Serve Chops with potatoes and greens

- - - - - - - - - - - - - - - - - - -

Per Serving : 377 Calories; 14g Fat (32.0% calories from fat); 9g Protein; 56g Carbohydrate; 6g Dietary Fiber; 106mg Cholesterol; 322mg Sodium.  Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 0 Fruit; 2 1/2 Fat.

Mushroom and Potato Gratin (Seene ja kartuligratääni) Estonian

Mushroom and Potato Gratin (Seene ja kartuligratääni) Estonian

Estonian Casserole of layered potato and mushrooms

Recipe By     :Ellen M. Ennis Davis
Source: "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6  
Cuisine:  "Vegetable Entrees"
Categories    : International, Estonian, Gluten Free

  6         Potatoes -- cooked, thinly sliced
  2         Cups  Mushrooms -- sliced
  2         Tablespoon  butter -- (2 to 3)
  1         Leek -- thinly sliced
  1         Cup  Cheddar Cheese, Shredded
  1 1/4   Cups  Single Cream
             Salt and Black Pepper to Taste
  1         Tablespoon  Dill weed -- finely chopped

Preheat oven to 350°F

Melt butter in a skillet on a medium heat, add mushrooms and cook until
golden.

Grease a large oven dish, layer half of the potatoes at the bottom. Cover with fried mushrooms, then top with the rest of the potatoes. Season with salt, pepper and dill weed, then sprinkle with grated cheese and finally pour the cream over.

Bake for about 30 minutes, until the cream is bubbly and the cheese is
golden brown.
Source:

 - - - - - - - - - - - - - - - - - - -

Per Serving : 222 Calories; 10g Fat (40.9% calories from fat); 8g Protein; 26g Carbohydrate; 3g Dietary Fiber; 30mg Cholesterol; 168mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 1 1/2 Fat.

Beetroot and Ground Beef in Sauce (hakklihakaste Peedi Ja Kapparitega) Estonian

Beetroot and Ground Beef in Sauce (hakklihakaste Peedi Ja Kapparitega)

A delicious sweet and sour Estonian dish reminiscent of North American Sloppy Joe

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4    Cuisine:  "Protein Entrees"
Categories    : Gluten Free, Ground Beef, Estonian, International

  1        Pound  Ground Beef, 95% Lean
  2        Tablespoons  Oil
  1        Onion -- chopped
  1/2     Cup  Pickled Beets
  1        Tablespoon Pickle Relish
  2        Tablespoons  Cornstarch
  1        Teaspoon  Grainy Mustard
  1        Cup  Low Sodium Beef Broth
  1        Cup  Sour Cream
            Salt and Pepper to Paste
  1        Tablespoon  Dill weed
  4        Tablespoons  Parsley -- chopped

Heat oil in a deep skillet

Add the onions and ground beef, saute until browned

Grate the beets  and add to the ground beef and cook through both.

Make a slurry of the cornstarch and beef broth, add to meat mixture stir
and simmer until thickened

Add sour cream, mustard, relish and dill, let the sauce simmer.

Mix starch with the water and the boiling sauce. Season with salt, pepper
and fresh chopped parsley.


Serving Ideas : Serve with vegetable potatoes and dark sour bread
- - - - - - - - - - - - - - - - - - -

Per Serving : 530 Calories; 22g Fat (61.4% calories from fat); 16g Protein; 14g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 171mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 0 Non-Fat Milk; 4 Fat.

Curried Chicken and Vegetable Soup

Curried Chicken and Vegetable Soup

"This delicious soup was made by my Son, he got up before work today and cooked this wonderful warming soup for our dinner<3 p="">
Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 8   
Cuisine:  "Soups and Chowders"
Categories    : Chicken, Corn Free, Dairy Free, Egg free, Gluten Free

  6       Cups  Low Sodium Chicken Broth
  1       Cups  water
  2       Cloves  garlic -- minced
  1       Medium  onion -- sliced
  2      Tablespoons  olive oil
  3       Potato -- washed and cubed
  2       Carrot -- sliced
  2       Ribs  Celery -- sliced
  1/2   Cup  Sun-dried Tomato Half
  1      Tablespoon  Curry Powder
  1      1/2" Piece  Fresh Ginger -- grated
  1      Teaspoon  Chinese Chili Garlic Sauce
  4      cups  Kale -- chopped
  1/2   cup  mushroom -- sliced
  1/4   cup  fresh cilantro -- chopped
  2      5 Ounce Pieces  Chicken Breasts -- chopped
  1      19 Ounce Can  Coconut Milk
          black pepper and salt -- to taste

Heat the olive oil in a medium pot and sautée garlic, onion, and mushrooms
until onions are soft. Add the Chicken, ginger, curry powder, chili garlic
sauce and saute until cooked Add broth, potato,  carrots, tomatoes with
juice and water bring to boil.

Add Kale and reduce to simmer for 15 minutes add cilantro and coconut
milk. Taste and add salt and pepper to taste

- - - - - - - - - - - - - - - - - - -

Per Serving : 382 Calories; 23g Fat (50.8% calories from fat); 21g Protein; 29g Carbohydrate; 6g Dietary Fiber; 18mg Cholesterol; 761mg Sodium.  Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 1/2
Vegetable; 0 Fruit; 4 Fat.

Kimchi Miso Soup (vegan)

Kimchi Miso Soup (vegan)

  "A wonderful soup for a quick dinner"

Recipe By     :Ellen M. Ennis Davis

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4  
Cuisine:  "Soups and Chowders"
Categories    : Asian,Dairy Free,Egg free,Gluten Free


  1             Cup  Korean Fermented Cabbage / White Cabbage Yangbaechu Kimchi
                  -- chopped rough
  1/4          cup  dikon radish -- julienned
  1             tsp  grated fresh ginger
  2             Sheets  Nori, shredded
  3             tbsp  gluten free Miso
  4             Cups  Vegetable Stock, Low Sodium
  5             Green Onions -- chopped
  2             Tablespoons  Chinese Sriracha Hot Chili Sauce -- baby, cut in half
  4             Bok Choy--Baby, halved
  12           Mushroom -- cremini, sliced
  4             Cups  Rice Noodles

Put kimchi and ginger in pot on medium heat. Sweat for a few minutes.

Add miso paste, chili paste, nori and stock Bring to boil and reduce heat.

Add dikon, bok choy, green onions, mushrooms and rice noodles

Simmer on low for 5 minutes.

Serve in bowls

 - - - - - - - - - - - - - - - - - - -

Per Serving : 652 Calories; 5g Fat (6.5% calories from fat); 6g Protein; 144g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 902mg Sodium.  Exchanges: 8 Grain(Starch); 0 Lean Meat; 3
Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

French Onion Croqettes With Honey Mustard Sauce (vegan)

French Onion Croqettes With Honey Mustard Sauce (vegan)

"These are delicious little morsels coated with crushed Rice Chex® giving the tender crunch of Panko Bread Crumbs and topped with honey mustard sauce."

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4  
Cuisine:  "Vegetable Entrees"
Categories    : Dairy Free, Egg free, Gluten Free, Vegan


  1         Tablespoon  olive oil
  2         Cups  Sweet Onion -- sliced
  3         Potato -- cubed
  1/4      Cup  Firm Tofu -- shredded
  2         Tablespoons  Coconut Oil
  1         Cup  Firm Tofu -- shredded
  2         Carrot -- shredded
  2         Ribs  Celery -- diced fine
  1/8      Teaspoon  freshly ground black pepper
  1/4      Teaspoon  Nutmeg
  1/4      Teaspoon  Red Pepper Flakes
  1         Sheet  Nori -- or other seaweed such as kelp or kombu equal to one sheet nori
  1 1/2   Cups  Rice Chex® -- crushed
  1         Teaspoon  Grainy Mustard

Honey Mustard Sauce
  1        Cup  Mayonnaise, Soybean, No Salt
  2        Tablespoons  Honey
  1        Tablespoon  Grainy Mustard
  1        Teaspoon  Lemon Juice

Sautée onions on medium with olive oil and sprinkle in salt and pepper.
Cover and cook over medium-low heat, stirring occasionally, until onions
are soft, about 10 minutes.

Remove cover and cook, stirring often, until onions are caramel in color,
30 minutes to an hour.

While onions are cooking, place the cubed potatoes in a medium saucepan.
Add water until potatoes are covered. Bring to boil, reduce heat and
simmer, covered, 15-20 minutes, or until tender.

Melt butter in microwave and gently mix together with tofu.

Drain water from potatoes. Put hot potatoes into a large bowl. Add cream
and melted butter. Use potato masher to mash potatoes until well mashed.
Set aside.

preheat oven to 350°F

Tear Nori into blender or spice grinder and chop fine.

Add coconut oil, tofu mixture to the mashed potatoes along with the salt,
pepper, red pepper flakes, nutmeg, nori, carrots, celery, 2 tablespoons
mayonnaise, 1 teaspoon grainy mustard, 1/2 cup of rice chex® crumbs, and
caramelized onions. Gently fold the mixture until well combined, being
careful not to break the tofu up too much.

Using a cookie scoop or your hands, roll the mixture into 24 balls,
rolling each in the remaining rice chex® crumbs before setting on a
parchment paper lined cookie sheet. Set aside.


To cook the croquettes bake them 30 to 35 minutes, or until golden brown.
Transfer to a serving platter and serve warm with the Honey Mustard sauce

Honey Mustard Sauce

Whisk together the remaining mayonnaise and mustard with lemon juice until
smooth and well combined.

- - - - - - - - - - - - - - - - - - -

Per Serving : 754 Calories; 58g Fat (67.3% calories from fat); 12g Protein; 52g Carbohydrate; 5g Dietary Fiber; 32mg Cholesterol; 233mg Sodium.  Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 2
Vegetable; 0 Fruit; 11 Fat; 1/2 Other Carbohydrates.

Lebanese Orange Pilaf (vegan)

Lebanese Orange Pilaf (vegan)

"Lovely sweet rice pilaf."
Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's what's for dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 8 

Cuisine:  "Rice, Pilafs and Pulses"
Categories    : Corn Free, Dairy Free, Diabetic Friendly, Egg free, Gluten Free, International, Lebanese, Rice Dish


  3         tablespoons  coconut oil
  1         cup  vermicelli -- Gluten Free broken into small pieces
  1         teaspoon  salt
  1/4      teaspoon  pepper
  1/2      cup  golden raisins
  1         tablespoon  orange rind
  1/2      cup  slivered almonds
  2         cups Basmati rice -- long grain rice can also be used
  4         tablespoons  orange juice
  1/2      teaspoon  turmeric
  4         cups  vegetable stock
  1/2      cup  fresh parsley -- chopped

Melt oil over low heat. Add vermicelli, salt, and pepper; saute until
lightly browned.

Add almonds and saute about 1 minute more.

Add rice and saute, stirring, about 2-3 more minutes.

Add turmeric and stock, orange juice, orange rind and raisins, stir, raise
heat and bring to a boil. Cover; lower heat to lowest possible setting and
cook for 20 minutes. Do not lift lid!

After 20 minutes, remove from heat; crack lid and let set for 5 minutes.
Add parsley and stir.  Serve and enjoy
 - - - - - - - - - - - - - - - - - - -

Per Serving : 330 Calories; 10g Fat (27.4% calories from fat); 8g Protein; 53g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 345mg Sodium.  Exchanges: 3 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fruit; 1 1/2 Fat.

Southwest Black Bean and Corn Chowder (vegan)

Southwest Black Bean and Corn Chowder (vegan)

A quick, hearty and colourful chowder with delicious Southwestern flavours.

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 8   
Cuisine:  "Soups and Chowders"
Categories    : Dairy Free, Egg free, Gluten Free, Southwesten, Vegan

  2        Tablespoons  Coconut Oil
  1        Onion -- chopped
  1        Green Bell Peppers -- chopped
  1        Red Bell Peppers -- chopped
  3        Potatoes -- cubed
  6        Green Onions -- chopped
  1        Teaspoon  Garlic Powder
  1/2     Teaspoon  Black Pepper
  1        Teaspoon  Chili Powder
  1/4     Teaspoon  Red Pepper Flakes
  3        Tablespoon  Brown Rice Flour
  1        200 Gram Package Creamed Coconut
  1        28 Oz Can  Diced Tomatoes
  5        Cups  Stock, Low Sodium
  2        Tablespoons  Lime Juice
  2        Teaspoon  Cornstarch
  2        19 Oz Cans  Black beans
  2        Cup  Corn, Frozen
  1        Teaspoon  Honey
  1/2     Cup Cilantro -- chopped, discarding stems

In Dutch oven, Sautée onions, potatoes and peppers in coconut oil over medium-high heat, stirring until onions are soft.  Add garlic, green onions and Sautée for about a minute.

Add seasonings, spices and flour and stir for one minute more.  Reserve 1/2 cup of stock. Add the rest of the stock one cup at a time, stirring after each addition to make sure that lumps do not form and mixture doesn't scorch. Stir in tomatoes and lime juice.

Add cornstarch to remaining stock and using a fork or a whisk, stir in thoroughly until cornstarch dissolves.  Add to chowder.

Add black beans, corn, coconut cream and honey and continue to cook until mixture has thickened and potatoes are cooked through.  Add chopped cilantro and remove from heat.


Serving Ideas : Garnish with additional cilantro
 - - - - - - - - - - - - - - - - - - -

Per Serving : 802 Calories; 24g Fat (25.6% calories from fat); 34g Protein; 120g Carbohydrate; 25g Dietary Fiber; 0mg Cholesterol; 162mg Sodium.  Exchanges: 7 Grain(Starch); 1 1/2 Lean Meat; 1
1/2 Vegetable; 1/2 Fruit; 4 Fat; 0 Other Carbohydrates.

Potato & Mushroom Latkes (vegan)

Potato & Mushroom Latkes (vegan)

A wonderful treat served with chives and Dairy Free Yogurt. Excellent way to use up extra baked potatoes"

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright: http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 3  
Cuisine:  "Vegetable Side Dishes
Categories    : Corn Free, Dairy Free, Egg free, Gluten Free, Vegan

  2     Tablespoons  olive oil
  1     Cup  Mushrooms -- thinly sliced
  1     Clove  Garlic -- chopped
  1/16  Teaspoon  red pepper flakes
  2     Potatoes -- baked
  2     Potatoes -- washed
  1/4   Teaspoon  Salt
  1/4   Teaspoon  Pepper
  1/3   Cup  Rice Flour, Brown
  2     Teaspoons  Baking Powder
  1/4   Cup  Non Dairy Grated Hard Cheese Replacement
                       

preheat oven to 425°F


Sautée onions, garlic and mushrooms until onions are soft. Set aside.

Shred baked potatoes and raw potatoes into a bowl.

In a small bowl mix flour, salt, pepper, cheese and chili flakes and baking powder together until blended

Add mushrooms and onions to potato mixture and sprinkle with flour mixture. mix until blended.

Grease a baking sheet and divide into 9 patties and place in oven for 20 min.

Serving Ideas : Serve with Dairy Free Yogurt and chopped green onions

- - - - - - - - - - - - - - - - - - -

Per Serving : 322 Calories; 11g Fat (30.0% calories from fat); 12g Protein; 46g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 872mg Sodium.  Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

Non Dairy Grated Hard Cheese Replacement (ie Romano, Parmesan)

A great Low Fat, Dairy Free topping for salads or pasta.

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 0     Preparation Time :0:00
Cuisine:  "Dairy and Dairy Substitutes"
Categories    : Corn Free, Dairy Free, Egg free, Gluten Free, Vegan


     2          tablespoons  nutritional yeast
     1/2       package  firm tofu -- drained
     1/2       teaspoon  citric acid
     1/2       teaspoon  salt

Take tofu and place on layers of kitchen towels place kitchen towels on
top put plate on top let sit for 1hr.

Shred tofu, and sprinkle with citric acid, salt and nutritional yeast,
toss together and let sit covered for at least 1 hr. to overnight.

Sprinkle on salads or pasta as you would Grated Parmesan Cheese.

 - - - - - - - - - - - - - - - - - - -

Per Serving : 123 Calories; 4g Fat (27.0% calories from fat); 20g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1072mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat;
1/2 Fat.

Third day of Earth Week Vegan Challange, Tastes of Maylasia

Today is day three of my pledge to the rabble.ca's 2013 Vegan Challenge to honour Earth Week.

First day was a Visit to Pakistan through Cuisine  with  Masalah Bhare Mushroom, Spiced Mushrooms ,  Vegetable Korma and Curry Rice and Cabbage

Pakistan through Cuisine

Second day an easy Rotini With Marinara Sauce and Mushrooms (vegan)

Rotini With Marinara Sauce and Mushrooms (vegan)

and today a well rounded Dinner with the tastes of Malaysia Asian White Beans and Tomato Sauce, Malaysian Chinese Broccoli Stir Fry and Malaysian Stir Fried Potatoes

Tastes of Malaysia

Maylasian Stir Fried Potatoes

Maylasian Stir Fried Potatoes

 "This recipe is traditionally made with starchy root vegetable Koorka or Chinese potato. Although not quite the same in texture and flavour I don't have access to a wonderful Asian market so have substitute for our noble potato"

Recipe By     :Ellen M Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4   
Cuisine:  "Vegetable Side Dishes"
Categories    : Corn Free, Dairy Free, Gluten Free, Malaysian,  Vegan


  6         Small  russet potatoes -- peeled, cut into 1/2-inch cubes
  1         Teaspoon  Coriander powder
  1/2      Teaspoon  Red Pepper Flakes
  1         Onion -- sliced       
  4         Tablespoons  Coconut Oil
  2         Teaspoons  Mustard Seed
             Salt and Pepper -- to taste
  3         garlic cloves -- minced
  2          teaspoons  minced peeled fresh ginger
  1/4      teaspoon  turmeric
  1/4      teaspoon  ground coriander
  1/2      Teaspoon  Garam Masala
  1/2      Teaspoon  Turmeric
  1/4      teaspoon  paprika
  1/2      Cup  Water
  1         tablespoon  fresh lemon juice
             Chopped fresh cilantro

Peel the potatoes and cut them into small pieces.

Steam potatoes until tender crisp

In a deep skillet, heat oil, add the mustard. Once mustard splutters  add
spices, onions and garlic

Now add the cooked potatoes to the skillet.

Fry well until the water evaporates and the potatoes turn slightly crispy.

Season generously with salt and pepper. Drizzle lemon juice over. Sprinkle
with chopped cilantro and serve.

 - - - - - - - - - - - - - - - - - - -

Per Serving : 232 Calories; 14g Fat (53.6% calories from fat); 3g Protein; 25g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 9mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fruit; 3 Fat.

Malaysian Chinese Brocoli Stir Fry

Malaysian Chinese Brocoli Stir Fry

Recipe By     :Ellen M Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4    
Cuisine:  "Vegetable Side Dishes"
Categories    : Corn Free, Dairy Free, Gluten Free, Malaysian,  Vegan

  1      lb.  Chinese Broccoli -- rapini or Maylasian kailan
  2      Carrots -- sliced
  1      Onion -- peeled and sliced thinly
  1      Cup  Mushrooms
  3      Cloves  Garlic -- chopped
  3      Tablespoons  Soy Sauce, Low Sodium -- gluten free

Cook the thicker stem first for 2-3 minutes before you add the leaves.
Start cooking the stems and thinly sliced carrots together. After the
carrots and stems have steamed for a few minutes, add the remaining
leaves. Leave everything covered for about five minutes or until
everything is tender to your liking. Once the vegetables are tender,
remove them from the steamer and set aside.

In a small skillet, sautée onion, garlic and mushrooms for 2-3 minutes add
onions cook until soft. Add soy sauce continue to cook until most of the
liquid is gone.

In a large bowl or serving dish, toss all the veggies together with the
mushrooms and garlic. Taste and add a teaspoon or two of soy sauce if more
salt is needed.
- - - - - - - - - - - - - - - - - - -

Per Serving : 65 Calories; trace Fat (2.6% calories from fat); 3g Protein; 13g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 464mg Sodium.  Exchanges: 1 1/2 Vegetable.

Asian White Beans and Tomato Sauce

Asian White Beans and Tomato Sauce

Recipe By     :Ellen M Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4    
Cuisine:  "Vegetable Side Dishes" 
Categories    : Dairy Free,Gluten Free,Vegan

  3        tablespoons  coconut oil
  1        Onion -- sliced
  2        clove  Garlic -- minced
  1        28 Oz Can  Diced Tomatoes
  1        can  Tomato paste
  1        1" Piece  Fresh Ginger -- grated
  1        Tablespoon  Toasted Sesame Oil
  2        Teaspoons  Coriander
  2        19 Oz Cans  white beans -- (19 oz)
  2        tablespoon  Lemon juice
  4        tablespoons  soy sauce -- low sodium

Heat up oil in a pan. Stir-fry the onions, and garlic.

Add tomatoes and simmer. Add the beans and all other ingredients

Simmer uncovered until liquid has mostly evaporated

Serve.

- - - - - - - - - - - - - - - - - - -

Per Serving : 1111 Calories; 17g Fat (13.1% calories from fat); 67g Protein; 184g Carbohydrate; 45g Dietary Fiber; 0mg Cholesterol; 1350mg Sodium.  Exchanges: 11 Grain(Starch); 4 Lean Meat; 4
Vegetable; 0 Fruit; 2 Fat.

Pooka's Non Dairy Yogurt

Pooka's Non Dairy Yogurt

 Sooo Creamy, so delicious, I absolutely love this yogurt. With the added dry soy milk to up the protein you don't need to gel with agar, egg or gelatine. It's really easy and well worth the trouble.

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6  
Preparation Time :0:10
Start to Finish Time: 24:10
Cuisine:  "Dairy and Dairy Substitutes"
Categories    : Dairy Free, Egg free, Gluten Free, Low Carb, Vegan


  1        14 Oz Can  Coconut Milk
  14      Ounces  So Good® Original Soy Beverage (or other brand)
  2        Tablespoons  Yogurt or 4 tablespoons yogurt culture
  1        Tablespoon  Psyllium Fibre
  4        Tablespoons  Soy Milk Powder

Combine coconut milk and soy beverage  in a medium saucepan.

Scald then whisk in Psyllium Fibre and let cool to 43C (110F)

Place 1 tablespoon coconut mixture in a clean cup. Add the culture powder
and stir until it forms a (lumpy) paste. Add a little more coconut milk
then stir the culture into the main saucepan.

Pour into a covered glass container.

Place in an insulated bag or wrap in towels and leave in a warm place for
about 24 hours.

The mixture will be somewhat separated, whisk together.

Store covered in the fridge.



Serving Ideas : Better if served chilled

NOTES : You may leave out the Psyllium fibre if desired you will get a much smoother texture but the fibre content will be affected; not the flavour
- - - - - - - - - - - - - - - - - - -

Per Serving : 193 Calories; 16g Fat (71.6% calories from fat); 7g Protein; 7g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 16mg Sodium.  Exchanges: 0 Fruit; 0 Non-Fat Milk; 3 Fat; 0
Other Carbohydrates.

Rotini With Marinara Sauce and Mushrooms (vegan)

Rotini With Marinara Sauce and Mushrooms (vegan)

"A hearty pasta dinner with rich tomato flavour that only takes 30 minutes"
Recipe By     :Ellen M Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6    
Cuisine:  "Pastas and Dumplings"
Categories    : Dairy Free,Gluten Free,Vegan


  1        Cup  Mushrooms -- sliced
  3        Cups  Rotini -- Brown Rice
  3        Tablespoons  Olive Oil
  1        Cans  diced plum tomatoes -- (28 ounce)
  1        Cans  crushed plum tomatoes -- (28 ounce)
  3        Teaspoons  olive oil
  5        Teaspoons  finely minced garlic
  2 1/2  Teaspoons  dried oregano -- crumbled
            Salt and pepper -- to taste
  2/3     Cup  minced fresh parsley

Heat 3 tablespoons oil in large saucepan, Sauté mushrooms until golden
brown. Remove when cooked and put aside

In a medium saucepan, heat the rest of oil, and add the garlic. Sauté the
garlic, stirring (do not let it brown). Add the tomatoes, oregano, salt
and pepper.

Bring the sauce to a boil, reduce the heat and simmer the sauce for 20
minutes.

Bring 8 cups of water to a boil. Add Rotini and boil 10 min. reserve 1 cup
of pasta water and drain pasta.

Add parsley, mushrooms and pasta to sauce stir. Add pasta water if needed
to loosen up sauce. Let cook covered on low for 5 min.

serve.

 - - - - - - - - - - - - - - - - - - -

Per Serving : 245 Calories; 10g Fat (36.2% calories from fat); 6g Protein; 33g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 8mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Vegetable; 2
Fat.