Vegan Fish Cakes

Gluten Free Vegan Fish Cakes Recipe Ingredients 2 medium potatoes, approximately ¾ of a pound (or use 1 cup leftover mashed potatoes) 1 – 15 ounce can white beans, rinsed and drained (or use 2 cups cooked white beans) ½ cup Vegenaise Tartar Sauce plus more for serving ¼ cup nutritional yeast 1 teaspoon powdered kelp 1 teaspoon hot Hungarian paprika 1 teaspoon kosher or sea salt ½ teaspoon pepper 1 large zucchini, grated (approximately 3 cups grated) 1 cup gluten free flour – use divided Grapeseed or other vegetable oil for frying Directions Peel and cut the potatoes into small chunks, place in a small saucepan filled with cold, salted water. Bring to a boil and let cook until very tender – about 10 minutes. Rinse under cold water and put in a food processor with the beans, ½ cup Vegenaise Tartar Sauce, nutritional yeast, powdered kelp, paprika, salt and pepper and pulse until almost smooth. Transfer the mixture into mixing bowl. (If using leftover mashed potatoes, just add to the food processor with the other ingredients.) Place the grated zucchini in a clean kitchen towel (or paper towels) and squeeze out any excess liquid. Stir into the potato/bean mixture. Add ½ cup gluten free flour and stir to combine. The mixture will be soft and sticky. Put the remaining ½ cup of flour on a plate. Pour about ¼ inch of oil into a large skillet and heat over medium heat until a little flour thrown into the pan sizzles immediately. With wet hands shape the mixture into 8 equal sized balls, about 1/3 cup each. The balls will be soft but don’t worry, they firm up when cooked. Roll each ball in the flour, coating them well and then flatten into a patty about 3 inches wide and ½ inch thick. Carefully add the patties to the hot oil in batches (do not over-crowd the pan) and cook for 3 – 4 minutes per side or until golden brown. Serve hot with more Vegenaise Tartar Sauce. A gluten free recipe that makes 8 vegan fish cakes.

Black Forest Baked Meringue

Black Forest Baked Meringue Yield: 4 servings
Nutrition Facts
Calories 410 Fat 12g Cholesterol 0mg Sodium 45mg Carbohydrates 74g Fiber 2g Sugars 66g Protein 6g
Ingredients
For the Meringue 1 cup sugar 1 tablespoon cornstarch 1 teaspoon vanilla extract 1 teaspoon white wine or distilled vinegar 3 large egg whites, room temperature For the Topping 1 cup whipped cream 1 cup fresh cherries, pits and stems removed, halved 4 ounces chocolate, shaved
Directions
Preheat oven to 275 degrees F. Line a baking sheet with parchment and set aside. In a small bowl combine sugar and cornstarch. In a separate small bowl, combine vanilla extract and vinegar. In a clean stand mixer fitted with a whisk attachment, whip egg whites until soft peaks begin to form by starting on a low speed and gradually increasing speed until bubbles are small and uniform. Gradually stream in cornstarch and sugar mixture and increase speed. Add in vanilla and vinegar and continue to increase speed and whip until stiff, glossy peaks form. Turn out meringue onto prepared baking sheet and form a small circle. Use an offset spatula to gently pull up the sides and create a small well in the middle. Bake for 60 to 80 minutes, until outside is crispy. Shut off oven and let meringue cool in the oven, with door barely propped open, for one hour. Transfer to serving dish and top with whipped cream, cherries and shaved chocolate.

Broccoli Pesto

Broccoli Pesto

Ingredients

• 1 medium head of broccoli
• 1-2 cloves garlic (I used 2 large cloves and it was too much)
• ¼ cup Parmesan cheese, freshly grated
• ¼ cup walnuts
• salt & pepper to taste
• ⅓ cup olive oil (more if needed)

Instructions

1. Wash, cut, and steam the broccoli until it is tender but not overcooked.
2. Place the broccoli, garlic, cheese, salt & pepper in the bowl of your food processor using the regular chopping blade. Process until the broccoli is finely chopped.
3. Keep the processor running and slowly add the olive oil through the tube until combined.
4. Serve with pasta.

- See more at: http://glutenfreehomemaker.com/broccoli-pesto/#sthash.x2gymXSH.dpuf

Ham Cheddar Chowder

This soup freezes well and reheats well on the stove. 

Serves: 8

Ingredients

• 1¾ cups water
• 2 cups peeled, cubed Butter Gold or Yukon Gold potatoes (cubes about ½" to ¾")
• ½ cup sliced carrots (I buy shredded carrots and chop those in thirds)
• 2 cloves garlic, minced
• 1 tsp. salt
• ¾ tsp. garlic salt
• ½ tsp. pepper
• ¼ cup butter
• ¼ cup cornstarch
• 2 cups milk
• 2 cups (8 oz.) sharp cheddar cheese (cubed or shredded)
• 2 cups frozen or fresh corn
• 1½ or 2 cups cubed ham (fully cooked)

Instructions

1. In a large pot, bring water, potatoes, carrots, and garlic to a boil. Stir in salt, garlic salt, and pepper.
2. Reduce heat, cover, and simmer for 8-10 minutes or until potatoes and carrots are tender. Add the ham cubes and frozen corn. Reduce heat to lowest setting.
3. Meanwhile, in a medium saucepan, melt the butter, then whisk in the cornstarch.
4. Add the milk to the butter/cornstarch mixture and whisk together.
5. Cook and stir until thickened and bubbly.
6. Add cheddar cheese cubes or shreds and stir until melted.
7. Pour creamy contents of medium saucepan into the large pot of ham and vegetables. Heat through over medium heat, stirring occasionally, until read to serve. Taste a little to see if you would prefer additional seasonings.

Gluten Free Lemon ~ Blueberry Muffins

Ingredients

• 2 cups good gluten-free flour blend (I used Gluten Free Mama's All-purpose almond blend)
• 1 tsp. xanthan gum
• 2 tsp. baking powder
• ½ tsp. salt
• 1¼ cups sugar
• 1 egg
• ½ cup oil (your choice of any mild-flavored oil)
• ½ cup buttermilk
• ½ cup sour cream (recommend using a natural one)
• 1 tsp. vanilla
• 1 tsp. lemon zest
• 1½ cup blueberries (fresh recommended, frozen ok)

Topping:

• ¼ cup sugar
• 1 tsp. lemon zest

Instructions

1. Line a muffin pan with 12 paper muffin liners. Set aside.
2. Preheat oven to 400°.
3. In a large mixing bowl, whisk together the flour, xanthan gum, baking powder, salt, and sugar until well mixed.
4. In a separate medium sized bowl, beat the egg, oil, buttermilk, sour cream, vanilla and lemon zest. You can use a whisk or a mixer for this.
5. Pour the wet ingredients into the dry ingredients and beat with your mixer (or with a whisk) until all combined.
6. Using a rubber spatula, gently stir in the fresh or frozen blueberries. Frozen blueberries are much more likely to leave purple streaks in your batter, which just affects appearance, but still tastes great!
7. Use a large scoop to fill paper muffin liners mostly full, filling 12 muffin cups.
8. In a small bowl, whisk together ¼ cup sugar and lemon zest.
9. Sprinkle the lemon sugar evenly over all 12 muffins.
10. Bake at 400° for 16-20 minutes, until lightly browned and an inserted toothpick comes out with moist crumbs attached.
11. Let cool a few minutes in the pan, then carefully transfer muffins to a cooling rack. Store in an airtight container at room temperature or freeze in a freezer bag for future use.

5 Gluten-Free Facts

By Linda Etherton 05/30/2013 (Updated June 2, 2013)

For those readers who are new to the gluten-free diet, here are five gluten free facts you should know, plus a little bonus information about me.

Food That Tastes Great

Gluten-free food can taste great.  No, it doesn’t all taste great, but not all gluten-containing food tastes great either.  Okay, maybe there’s a higher percentage of gluten-free food that doesn’t taste good, but that’s changing.  There are a lot more delicious options than there used to be.
My motto is that gluten-free can and should be delicious.  I never apologize for serving gluten-free food, because the food I serve is enjoyed by all.  In fact, we had a young couple here for dinner the other night, and after dinner the young man said, “Eating here always makes me want to be gluten free.”

Not a Weight Loss Diet

The gluten-free diet is not a weight loss diet.  Because the word “diet” can be used to refer to a particular way of eating in general and a way of eating in order to lose weight, it can get confusing.  It doesn’t help that celebrities say they are going gluten free to lose weight.
Replacing regular breads, pastas, and desserts with gluten-free versions will not help you lose weight.  You will likely gain weight because the substitutes are often higher in calories.  However, if you go gluten-free by cutting out those foods and not replacing them with a substitute, then you will likely lose weight because you will be cutting carbs and calories.

Free of Wheat, Rye and Barley

Gluten-free food is free of wheat, rye, and barley.  For now that’s the official definition used by doctors.  There is some evidence that other grains also cause problems.
There is also the fact that gluten is a general term applied to mean the specific proteins found in wheat, rye, and barley.  Gluten is found in other foods, but not those particular proteins.

Treatment for Celiac Disease

The gluten-free diet is the only treatment for celiac disease.  Celiac disease is an autoimmune disease which causes a person’s body to attack the lining of the small intestine when they ingest gluten.
There are no drugs to treat celiac disease, but it is completely treatable by eliminating gluten.

Gluten-Free Labeling

Foods that are labeled “gluten free” can actually contain gluten.  First, there is currently no gluten-free food labeling law in the United States.  Hopefully that will change soon.
Second, even when a law is in effect, it will not require that gluten-free foods contain zero amount of gluten.  Because of manufacturing and transportation, it is almost impossible to create processed foods with absolutely no gluten.
In most of the world, less than 20 parts per million of gluten is considered gluten-free and safe for celiacs.  Some celiacs and people with gluten sensitivity react to foods that allow that level of gluten.

I Hate Gluten

Here are a few bonus facts for you.  I was diagnosed with celiac disease and have been gluten free for over 12 years.  My oldest son is also gluten-free.  He clearly cannot tolerate gluten, but tested negative for celiac disease.
I hate gluten.  It is poison to my body.  It makes me sick.  It messes with my mind.  And it only take a little bit—a crumb, or even less.

- See more at: http://glutenfreehomemaker.com/5-gluten-free-facts/#sthash.A7hbdvM0.dpuf

Gluten-Free Monkey Cookies

 (aka Banana Chocolate Chip Cookies)

 

This is the perfect recipe for when you have just one overripe banana lying around!

Ingredients

• ⅓ cup salted butter, softened
• ⅓ cup sugar
• ⅓ cup brown sugar
• ½ cup mashed banana (=1 large overripe banana)
• 1 large egg
• 1 tsp. pure vanilla extract
• 1¼ cups (162 grams) Gluten Free Mama's Almond Blend All-purpose Flour
• ½ tsp. xanthan gum
• ½ tsp. baking powder
• ½ tsp. salt
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 375°.
2. Line a cookie sheet with parchment paper or a silicone baking liner. If you don't have either one, spray your pan with non-stick cooking spray.
3. In a small bowl, whisk together flour, xanthan gum, baking powder, and salt.
4. In the bowl of your mixer, cream together butter and sugars.
5. Add banana, egg, and vanilla and beat together.
6. Pour dry ingredients into creamed mixture and beat on low just until mixed in.
7. Stir in the chocolate chips with a spatula.
8. Use a cookie scoop to scoop out equal portions on prepared cookie sheets. I use a medium sized scoop.
9. Bake at 375° for 9-11 minutes or until cookies are set and edges just barely start to brown.
10. Allow to set on cookie sheet for 5 minutes before carefully removing to cooling racks.
11. Store leftovers in airtight containers or bags, or freeze in Ziploc freezer bags.
12. Yields 18 cookies that are about 3" wide.

Notes

As always, be sure to double-check your chocolate chips to verify they are free of any gluten and haven't been manufactured on equipment with wheat. You can see myrecommended gluten-free chocolate brands here.