vegetarian

Gluten Free Peasant Bread and Quiche

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If you are following a gluten-free diet, then you know how hard it is to find a good peasant bread, or really any bread that feels special enough for holiday events or gifting. This peasant bread recipe is that something special. It is easy enough for novice bakers and can be made into an herb bread if desired. The texture is perfect for accompanying soups and salad, or just cutting off a piece and adding any sort of spread on it. I’ve  never had to toast this bread and I seriously cannot say that about any other gluten-free bread I’ve had, even the loaves of fresh bread from a nearby gluten-free bakery. Since spring brings with it Easter, Passover, Equinox celebrations, and Mother’s Day, I thought this would be a good time to share the recipe here although I have it on my previous blog so it might sound familiar to some of you. It’s the most visited post on that site by far.

The actual how-to will take you to another blog where I found a regular bread recipe that sounded like it’d be a good fit for gluten-free flours. This is because it is a no-knead bread, and that works well for gluten-free breads since kneading is done to activate gluten’s stickiness, but other flours do not react the same way. Gluten-free breads are always made with several different flours and starches in an effort to mimic that ‘glue’ that gluten naturally gives to wheat, rye, and barley. I use a lot of oat flour in my breads but you can substitute other gf flours or even just go with a gf bread mix such as one from Jovial, Pamela’s, or Manini’s. I find the bread turns out best with the flour combination below, but the pre-made mixes are great in a pinch, though if you do use one, adjust the salt according to how much the mix already has in it. (You’ll have to do a bit of educated guesswork.) Those three websites all have great recipes by the way, so if you are looking for more gluten-free ideas, check them out.

For the Peasant Bread, follow this link to the how-to, but replace the flour with: 1.5 C of gluten-free oat flour, 1 C millet flour, 1/2 C tapioca starch, 1/2 C brown rice flour, and 1/2 C sorghum flour. You can add 1 teaspoon of xanthan gum or psyllium husk powder for a more even texture if you wish, and I replaced greasing the bowls with butter with olive oil to make the bread dairy free. When greasing the pyrex bowls, really layer it on because I’ve ruined several crusts with not enough oil on the bowls. I think it works even better to spray the bowls with either coconut oil or olive oil instead of just using the liquid version so you can really layer it on. Whatever you use, use a lot. If you aren’t gluten free, try it in the original form and let me know if it’s good that way too. I bet it is and it’s so easy!

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Make this bread with the quiche recipe below for a special holiday meal or just to make a regular weekday feel special.

This quiche recipe from Delicious Living sounds perfect for Easter Morning brunch, but the way Amy Palanjian has written it makes it actually a great weekday option as well because you can make it ahead of time and just grab on busy mornings. Either way, it’s naturally gluten-free without substitutions. Here’s the full recipe courtesy of Delicious Living.

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Picture is Palanjian’s

Thyme’s vibrant flavor enhances mild goat cheese and eggs and aromatically complements parsley’s steady flavor. Make these easy, egg-based bites up to three days in advance, and store in the fridge for a quick power breakfast on busy days.

Ingredients:

  • 1 shallot
  • 1 cup packed and shredded baby spinach or kale
  • ½ cup lightly packed, minced fresh parsley
  • 2 tablespoons fresh thyme leaves
  • 8 eggs
  • ½ cup crumbled goat cheese
  • ½ cup low-fat (1 percent) cottage cheese
  • ⅓ cup cornmeal
  • ½ teaspoon salt

Directions:

  1. Preheat oven to 375°, and grease a standard muffin tin with cooking spray.
  2. Chop shallot, greens, parsley and thyme in a food processor. Stir together with remaining ingredients in a medium bowl. Divide evenly into prepared pan, filling each cup about two-thirds full.
  3. Bake for 20–22 minutes. Remove from oven, let cool for 2 minutes in pan, and run a paring knife around edges to loosen. Serve warm.

PER SERVING: 87 cal, 4g fat (2g mono, 1g poly, 2g sat), 127mg chol, 201mg sodium, 5 carb (0g fiber, 0g sugars), 7g protein

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Thanksgiving in Prague

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This time of year always gets me thinking about the Thanksgiving I spent in Prague, over 15 years ago. We didn’t celebrate on the day that everyone in the states celebrated, we instead had a dinner party sometime between Canadian and American Thanksgiving because my flat-mate and I were from those two countries. We had another good friend who lived with us up until about that time in November when she changed schools (we were all English teachers) which meant she also had to change flats. She was from South Africa and if I remember correctly, it was her first Thanksgiving dinner.

The evening started out well, besides the fact my Canadian flat-mate’s turkey turned out to actually be a duck. (We couldn’t read that much Czech so it was an easy mistake to make, plus neither of us ate poultry at the time so we didn’t have any clue it didn’t taste like a turkey until our guests started commenting on the delicious duck to which we replied, “It’s turkey” and they all answered, “No, it’s definitely duck.”

After the dinner party which included English teachers from various countries and backgrounds, my South African friend and I headed out to meet a sketchy guy we barely knew at a club across town because we were young and thought it would be a fun, exciting end to the evening. My Canadian friend saw that it was all folly and most likely not going to end well, so she stayed home. She was the youngest of us there, but somehow managed to be the wisest more often than not.

Another teacher who had attended our Thanksgiving celebration decided to go with us which was not exactly good news to us. By that time the South African and I knew each other quite well and had a mutual understanding of people and timing that makes going out to late night clubs across town to meet sketchy strangers a little less of a bad idea. If one of us sensed it was time to turn around, we trusted the other to do it. This other young woman was a wild card in that respect and we both had our reservations about her, but what could we do? She came along.

At the club we ended up splitting up right away. The South African had recently moved into a flat occupied by a British couple who were in the middle of a very long break-up, and they happened to be at the club. They immediately drew her into their issues so she found herself playing peacemaker and go-between, as much as one can anyway with ear-bursting techno music pounding through the dark rooms. The other teacher disappeared in a social frenzy of partying as though she’d just been let out of her strict family home for the first time in her life. I was being dogged by a young American boy who actually was on his own for the first time in his life and seemed to decide I could be something along the lines of a babysitter with benefits. Not surprisingly, the sketchy stranger who told us we ‘had’ to go to that club that night never showed up.

My friend and I found each other and realized we were both having a terrible time so the plan to go home was quickly made with the last reasonable tram putting a tight timer on our ability to find the third one in our group. When we managed to find her and talked her into leaving, she confessed she had lost her keys. It was hard not to panic as we frantically looked everywhere in the dark until someone asked the DJ to make an announcement at which point the music stopped, the lights came on, and the announcement was made that “the Americans” had lost their keys. Other comments were also made which had an unflattering cadence but the Czech words were a mystery to us, but it produced a sea of eye-rolling and grumbles and side-eyed snickers.

I honestly can’t remember if she found her keys or not, but we eventually all left together. It was all very embarrassing and my friend and I were annoyed, which made the flaky social-butterfly annoyed at us in return. We walked as fast as we could to the tram knowing if we didn’t make it we would have to wait an hour in the cold, dark, midnight hour of downtown Prague which was much more than our thin coats were prepared for. Luck finally shined on us and we made it, but because of the tension all around, or maybe because she was embarrassed, the teacher with us refused to get on and instead started walking towards her room along the unlit, desolate streets of the city center. We couldn’t believe it and my friend ran after her to try to talk sense but I saw the stubborn set of her chin and knew there was no reasoning with her. I stayed near the tram with pleading eyes and hand gestures, but ended up just watching it ‘ding-ding’ away and it felt like it took all the warmth in the world with it. Sure enough, the South African came back alone, unsuccessful in her quest to keep us all together, so the two of us sat on separate benches, freezing, silent, worried, and desperately watching for the next tram.

Since it was the day we were celebrating Thanksgiving, I finally broke the silence by suggesting we think of things we were grateful for about living in Prague. The black quiet was even more complete after that because we were both so cold, worried, and miserable that neither of us could think of a single thing. Not one thing. It was the best Thanksgiving I’ve ever had in some ways, and yet despair so easily slipped up on us with some challenges, bad choices, and the cold that neither of us were properly prepared for that entire long, grey winter. (That is another area where the youngest of us came out on top. She was Canadian after all and had the most enviable winter wardrobe and warm accessories.)

Everyone made it home that night, and once I was in my warm bed, I’m pretty sure I was able to feel gratitude. There really was so much to be thankful for that year, the friendships, the beauty of the city, the life of young twenty-somethings living abroad with basically no responsibilities. I learned so much that year, and one thing is for sure, if you want to keep your humor about you, dress well for the weather. A warm coat, or the lack of one, can make or break one’s attitude in a big way.

Here’s a recipe for Sopsky Salat (pronounced shopsky) which is found at pretty much every restaurant in the Czech Republic. There are many ways to make it, and I went with what I had on hand instead of trying to make it completely traditional. It’s like a Greek Salad without the olives and it’s one of my favorites. I hope you like it too:

Sopsky Salat

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1 pepper (red, green, orange, or yellow)

1 cucumber

2 medium tomatoes

1/2 red onion

Feta cheese (as much as you want but I used about 4.5oz, or half that package shown)

1 T balsamic vinegar

1 T olive oil

salt (that is my favorite salt/herb blend ever!) as much as desired

pepper as desired

To make, simply chop and mix. Let the salad set in the fridge for at least an hour before eating for best taste. It actually is much better the second day.

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I like to spoon the salad on top of warm (gluten-free) bread and let the feta melt a tad. Delicious.

I hope all your Thanksgivings are full of warmth and gratitude. Na zdravi! (Czech for ‘Cheers!’) Please subscribe for weekly posts about herbs, natural health, and green beauty, and please share this with anyone who might be interested.

Sweet Potato and Black Bean Tacos Gluten-Free and Vegan

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This is a post from around this time of year three years ago from my first blog. I’m hoping to get all the relevant recipes over here now. We actually are not hosting Thanksgiving this year but I still need to bring a few dishes…tacos instead of turkey? Maybe….

Just when I thought I never wanted another corn tortilla again, I got a craving for a taco with some sort of orange veggie in it. Whenever we go out to dinner we often go to one of two places where I order a butternut squash quesadilla. I love them, but I hate dealing with squash and its hard shell that eats knives for lunch so I have never attempted to make them myself. It got me thinking though that wouldn’t a sweet potato taste just as good in that kind of meal? And if I could eliminate the cheese it’d be even better for our family, so onto the web I went and sure enough there are plenty of recipes for sweet potatoes and black beans together in all sorts of fashions~ tacos, burritos, enchiladas, etc. I went the taco route and used several different recipes to cobble together what is written below to work with what I had in my refrigerator. My husband and oldest son loved these by the way, as did I, and my youngest who only gathered enough courage to try one black bean and one piece of sweet potato admitted the black bean wasn’t bad. That says more to me than the fact that my husband is generally not a huge sweet potato fan, nor a big black bean fan, and really he prefers flour tortillas and definitely cheese and preferably meat. This recipe outshined all that. It is a keeper. (Unfortunately, the pics I took are not very good. Next time I make this, I’ll take better ones.)

Vegan, Gluten-free Sweet Potato and Black Bean Tacos

1.5 T vegetable oil (I used sunflower oil and olive oil)

1/2 t salt

1 yellow or red onion (I used red b/c that is what I had and the purple hue was so pretty)

1 pepper (I used 1/2 red pepper and 1/2 yellow pepper, but orange or green would work)

2 cloves garlic, minced

1 medium-large sweet potato

1 can black beans (or 1.5 c if using dried beans)

1 t cumin

freshly ground pepper to taste

corn tortillas

guacamole (or avocados)

Preheat oven to 400. Using a large cast iron pan or some other oven-friendly pan* sauté the onions, peppers, and garlic until the onions are translucent in 1 T of vegetable oil. (I used sunflower oil). In a bowl coat the sweet potato which has been skinned and diced into bite size pieces with 1/2 T of oil (I used olive) and 1/2 t of sea salt. Add this into the sauté pan and cook for 1 minute before transferring into the oven for 15 minutes.

Meanwhile, warm up the rinsed and drained beans on medium with 1 t cumin in a small sauce pan. Also warm up some corn tortillas** until they are soft. Take the pan out of the oven and if the sweet potatoes are cooked through add the beans and stir to get everything mixed together. Load the tortillas and top with guacamole or fresh avocados. It’s a symphony of flavors played just right. If it were up to me this is what I’d make for Thanksgiving, along with kale chips and pica de gallo salsa. It’s enough to make a pilgrim say, “Ole!” but alas, we are hosting this year and I’m going to have to stick to the more traditional items I’ve already planned.

 

 

* If you don’t have an oven proof pan, use one that you can top with a lid or plate and add 2 T of water to the mixture to steam it for approximately 5-10 min.

** I use Trader Joe’s corn tortillas b/c they are thick and sturdy, plus they are remarkably clean. Their ingredient list is all of: ground white corn masa flour, water, trace of lime. That’s it. Exactly how it should be. And they taste incredibly good, much better than any other corn tortilla on the market.

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