Lettuce Wraps with Hoisin Filling

This is my salute to hot lettuce wraps, to which my family loves, but to which I am not a particular fan. I like my lettuce wraps cold and refreshing or a bit offbeat, as in Thai lettuce wraps, composed of toasted coconut, peanuts, chilies, and other toppings. However, this is far less time consuming, is perfect for a weeknight meal (or a snack), and can be varied in many ways. If you happen to have baked tofu, as I did, this meal comes together in about 15 minutes. The sauce is assertive, so if you don't have any baked tofu lying about, pan fried tofu, steamed tempeh, fried tofu, or even chickpeas would work here. If you are not vegan, I imagine any light protein of choice would be good here.

Lettuce Wraps with Hoisin Filling

Ingredients
Half a block of Baked Tofu
1 tsp toasted sesame oil
1/2 large onion or 1 small onion, diced
1/2 red bell pepper
3 garlic cloves, diced
1 small knob ginger, grated
2 Tbsp sake or mirin
1 tsp agave or other sweetener
3 tbsp GF Hoisin Sauce, storebought or homemade
2 tsp smooth dijon mustard, like Grey Poupon
4-5 iceberg lettuce leaves
chopped mint & cilantro (optional)
small handful salad greens (optional)
mung bean sprouts (optional)


Directions:
Prepare baked tofu or protein of choice. Dice into small bite sized morsels. Bring a small pan over medium-low heat, and add the onions, bell pepper, garlic, and ginger (grated directly into the pan). When the onions are softened, add the sake and agave and let it reduce until most of the liquid has absorbed or evaporated, about 1-2 minutes. While it is reducing, mix together the hoisin sauce and the dijon mustard in a small bowl and add to the pan. Incorporate the sauce into the vegetables and remove from heat when they are appropriately glazed.

Add the baked tofu to the mixture and let sit while preparing your lettuce leaves. Into each leaf and some salad greens, a bit of the mint and cilantro mixture, and mung bean sprouts. Top this with the hot filling. Serve immediately

Makes 4-5 wraps.

COST BREAKDOWN

Tofu $1.25 (Half of a $2 box of tofu + Soy Sauce glaze)
Onion $.20 ($.40/lb)
Red Pepper $.50 ($1 each)
Garlic $.05 ($.50 for 3 heads)
Ginger $.05 (guestimation)
Sake $.20 ($3.79 for a large bottle)
Hoisin Sauce $.05 (GF storebought clearance, guestimation)
Dijon $.10 ($3 clearance for large bottle)
Lettuce $.40 ($1 per head, 4 leaves used)
Mint $.50 ($3 for a small organic package. Ouch)
Cilantro $.03 (3 bunches for $1)
Salad Greens $.23 ($3 for a large container, guestimation)
Mung Bean Sprouts $.20 ($.79 for package, small amt used)


TOTAL=$3.76 ($2.80 bare bones), $.75-$.94 per serving

Read More

Cassoulet with Baby Limas, Potatoes, and "Buttermilk" Biscuits

Cassoulet is my version of lazy food when I have almost no fresh veggies in the house, have very little time and when I'm hungrier than heck. My love of cassoulet began in my vegan years (I can't say I've ever had a meaty version) when it took a million fresh veggies and over an hour to get into the oven. Needless to say, I've shortened the process and in my house, one cassoulet is never the same as the next. It's the kind of meal based on a formula and not on actual ingredients. For me, the only things that say the same is the thickened thyme gravy and the biscuits baked on top. Other than that, it varies depending on what I have in the fridge and freezer and in the warmer months, what's in the garden. It is, without a doubt, the definition of quick and easy (and nutritious!) comfort food.

Cassoulet with Baby Limas, Potatoes and "Buttermilk" Biscuits

Ingredients
1 tbsp oil
1/2 large onion or 1 small onion, diced
1 large carrot, diced
3 medium waxy potatoes, diced small
3 tbsp dried thyme
3-5 oz. button or cremini mushrooms
splash of red wine
6-12 oz. frozen baby lima beans
2 tsp bouillon + 2 cups water OR vegetable stock
2 tbsp corn starch + 2 tbsp water
salt to taste

1 3/4 cup GF Flour Mix
1/4 cup cornmeal
1 tsp salt
2 tsp baking powder
1/4 cup shortening
3/4 cup unsweetened non-dairy milk + 2 tsp apple cider vinegar

Directions:
Preheat oven to 400 degrees. In an oven-safe skillet (preferably cast iron) heat the oil over medium heat. Saute the diced onion and carrot until they begin to soften and release their juices. Add the diced potato (make sure they are of uniform size) and cook until the liquid has covered the potatoes. Add the thyme and cook veggies for another 1 to three minutes. Add mushrooms and cook until the mixture begins to adhere to the pan and required a little bit of liquid to deglaze, about 3 - 5 minutes.

Add splash of red wine, scraping the bottom of the pan to make loose anything that has stuck. Add the frozen limas (I recommend the lesser amt unless you absolutely love limas) and immediately add water and bouillon or stock. Mix the corn starch and water in a separate bowl and add to the liquid. You may need to add more bouillon--adjust the thickness to your preference. Once it has reached that point, remove pan from heat and begin making biscuits.

Pour milk into a measuring cup and stir in the vinegar. In a medium bowl, whisk together the gluten free flour mix, cornmeal, salt, and baking powder. Add the shortening. With your hands mix in the shortening until evenly distributed (it should feel a little sandy). Add the milk and vinegar mixture to the flour and mix with a spoon until well combined. Mixture should be sticky, yet a little fluffy from the corn meal. With a cookie or muffin scoop (or a spoon), add the biscuit mixture in balls on top of the cassoulet. Make sure the batter does not touch.

Place in the oven and bake for 10 - 20 minutes. If worried about overflow, place a baking sheet below the skillet. Biscuits should be golden and firm to the touch. Serve immediately

Makes 8-10 pancakes

COST BREAKDOWN
Oil $.04 ($2 bottle has 95 tbsp)
Onion $.20 ($.40/lb)
Carrot $.10 ($4 for 5 lbs organic)
Potatoes $.27 ($8 for 15 lbs)
Thyme $.20
Mushrooms $.85 ($2.85/lb)
Red wine $.05 (less than 1/8 cup of a $5 bottle)
Frozen Limas $.79 (12 oz package)
Bouillon $.20 ($2.50 per jar)
Cornstarch $.03 ($.99 package)
GF Flour $3.25
Cornmeal $.08
Sea Salt $.001 (also not typo--$3 for 5lb bag )
Baking Powder $.10
Shortening $.10 ($2 large container)
Milk $.09 ($1 for half gallon *sale + really good coupon)
Vinegar $.10

TOTAL=$6.45, $.64-$.81 per serving

Read More

Perfect Blueberry Pancakes

Pancakes are easy. For regular gluten eating people and for gluten-free people. You see, my theory is that gluten-free people over think the humble pancake. They start messing with a bunch of different flours and add eggs and then they begin to wonder if they need extra leavening and before you know it, the uncomplicated meal becomes way too complicated. First rule--you don't need a lot of flours to make pancakes work. You just need a relatively high starch ratio (I use my own semi-all purpose mix). Second rule--don't mess around with eggs. Go vegan here even if it's not your inclination. Vegan pancakes are beyond easy and don't require any egg replacer. Third rule--for this recipe, keep it simple. I used blueberries, but you could use any fruit you want. Or skip the fruit altogether. I guarantee they'll taste like the pancakes you used to have pre-diagnosis. Fluffy, light, and absolutely delectable. I'll post more specialized pancakes in the near future. Because, really, I eat a lot of pancakes. Brunch is kind of my thing. Go make some pancakes!

Note:If you don't have the GF mix already pre-mixed, try using 1/2 cup sorghum, 1/2 cup tapioca starch, 1/6 cup millet and 1/2 tsp xanthan gum (or guar gum). This should equal 1 1/6 cup. Reduce the milk to 3/4 cup (keep vinegar the same) and if the mixture is too thick, add more milk 1 tbsp at a time until you reach the right consistency.

Perfect Blueberry Pancakes

Ingredients
1 1/4 cup GF Flour Mix
1 Tbsp baking powder
1/4 cup granulated sugar
1/2 tsp salt
2 Tbsp oil
1/3 cup water
1 cup non-dairy milk + 1 tsp mild vinegar (or use buttermilk if not vegan)
1 tsp vanilla
1/2 - 1 cup blueberries

Directions:
In a large bowl, stir together all the dry ingredients. Make a well in the center and all the wet ingredients. Whisk all ingredients together until smooth and well-incorporated.

Spray a large skillet with cooking spray and heat over medium low to medium. Using a 1/4 cup, pour pancakes one at a time onto the skillet and cook until the pancake puffs and bubbles form and the top looks semi-dry. This should take 3 -5 minutes depending on your heat source. Flip the pancake and cook for approximately anotther 1 -3 minutes. Remove from heat and smother in pure maple syrup, fresh fruit, or whatever your fancy.

Makes 6-10 pancakes

COST BREAKDOWN
GF Flour $2.25
Baking Powder $.10
Granulated Sugar $.15 (lazy guestimation)
Sea Salt $.001 (also not typo--$3 for 5lb bag )
Oil $.04 ($2 bottle has 95 tbsp)
Milk $.16 ($1.30 for half gallon *total score by the way*)
Vanilla $.15
Blueberries $.83 ($2.50 for 12 oz

TOTAL=$3.68, $.36-$.61 per pancake

Read More