GF Vegan and Vegetarian Pot Pie

 

 Vegan and Veggie Pot Pie. Gluten Free Crust Option
 

                                                                                                                                                                                               Ingredients

4 tablespoons olive oil or coconut oil.

1-2 cups sliced yellow onions
1/2 cup gluten free flour
2 1/2 cups organic butternut squash soup
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons almond milk
3 medium potatoes red or white, cut into cubes
1 1/2 cups asparagus tips OR a handful of Kale and Spinach
1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
3 celery stocks chopped
2 green apples cut into cubes with skin on
1 sweet potato , peeled and cut into cubes
1 1/2 cups frozen small whole onions (1/2 pound)
combination of parsley, sage, rosemary, thyme, cloves and cinnamon.
salt and pepper


In a large frying pan, cook both the sweet potatoes and the regular potatoes in olive oil or coconut oil until they are slightly soft, about 15 minutes on medium heat.

Then, in a separate pan, Melt the oil in a large frying pan over medium heat. Add the onions and saute until translucent, 10 minutes. Add the flour, reduce the heat to low, then Slowly add the Butternut squash soup, salt, and pepper. Simmer for 3 more minutes, stirring occasionally. Add the almond milk, then add in the carrots, kale, spinach or asparagus. Also add in the apples and celery. Cook for about 10 minutes. Add in herbs. Use your own preferred amount of the herbs according to your own taste. You should be able to stab the veggies with a fork, this is how you'll know it's done.

For the pastry:

1 1/2 cups gluten free flour OR you can use Wheat Flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/4 cup coconut oil
1/2 to 2/3 cup ice water
1 tablespoon honey

For the pastry, mix the flour, salt, and baking powder in the bowl or a food processor fitted with a metal blade. Add the coconut oil and mix quickly with your fingers OR a pastry cutter. If using a food processor, 10 pulses should be enough until each piece is coated with flour or until the dough looks like it is "meal". Add the ice water and honey ; process only enough to moisten the dough and have it just come together. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Put the Veggie Pot Pie filling in a glass pie plate. Put the crust on top.

Bake the Pot Pie for 30 minutes at 350 Degrees ..OR until a toothpick, inserted into the pie, can easily stab into veggies and pot pie liquid is boiling.
Always put a cookie sheet under pie plate so liquid doesn't get inside oven.

Resources

 Here is an awesome website for Shauna James Ahern and her husband, who is a chef.
 They have tons of GF recipes. She is a wife and a mother and she has Celiac Disease.


http://glutenfreegirl.com/


Here is a website for an amazing magazine..Living Without.
 If you are sugar free, dairy free, gluten free, etc this has tons of great recipes and ideas.
Thanks to my sister Emily who introduced me to this magazine.

http://www.livingwithout.com/

Gluten Free and Reduced Sugar White Chocolate Macadamia nut Cookies

Ingredients
2 cups GF flour. ( I used 1 cup Betty Crocker Gf Bisquick and 1 cup Pamela's GF flour ) Mix these together.

1 stick unsalted butter
2 teaspoons organic vanilla extract
1 large egg
1/2 cup honey   OR   1/4 cup 100% pure maple syrup    OR  a combo of both.

1/2 bag of Ghiradelli White Chocolate chips
1/2 cup  chopped Macadamia nuts


Directions:
Preheat the over to  350 degree.
 In an electric mixing bowl, cream together the butter, honey/maple syrup , egg and vanilla.

Then, slowly add the GF flour. If you're using two or more flours, make sure you combine them together in a separate bowl first before adding them to the electric mixture.

Make sure these ingredients are blended well together. Then, slowly add the chocolate chips and nuts.

Use a tablespoon and drop the dough onto a lightly greased baking sheet.

Bake for about 12 minutes or until the bottoms and tops are slightly brown. The chocolate chips will not have melted, but they will melt in your mouth. Yum!

GF and Reduced Sugar chocolate covered Almonds and Pomegranant cookies

I had three different kinds of gluten free flours left over. Domata, Pamela's Kitchen and Betty Crocker GF Bisquick. I used one cup of each of these flours to make these cookies.
I also had leftover chocolate covered almonds and Pomegranates that I had bought in bulk.
I took a normal chocolate chip cookie recipe. When making these cookies, instead of creaming the butter and sugar together, I used honey instead of sugar. The only sugar in these cookies is whatever sugar is in the chocolate covered Almonds and Pomegranates. These cookies came out with a cake like density. I took them to a friend's bonfire and everyone loved them.

GF and Sugar Free Peach Croustade

Gluten Free and Sugar Free Peach Croustade

This is the same recipe as Ive posted in the past, but I replaced all refined sugar with 100% pure maple syrup and honey

Peaches:

• 1 1/2 pounds small ripe yellow peaches (about 6-7), unpeeled, quartered and pitted

• 2 tablespoons honey

• 2 tablespoons maple syrup.

Crust:

• 2/3 cup slivered almonds

• 1 cup gluten free flour

• 1/4 honey

• 1/2 teaspoon salt

• 7 tablespoons chilled unsalted butter (cut into 1/2 inch cubes)

• 1 large egg yolk

• 2 tablespoons honey

Honey Yogurt

• 1 1/2 cups plain Greek-style yogurt

• 3 tablespoons honey

Crust:  In a food processor, coarsely chop almonds.  Transfer nuts to a bowl (do not wash processor).  Blend flour, honey in processor.  Add butter, using on/off turns, process until mixture resembles coarse meal.  Drop egg yolk through feed tube and blend just until moist clumps form, using on/off turns.  Gather dough into ball, flatten into a disk.  Wrap in plastic and freeze 30 minutes.

Preheat oven to 375 F.  Roll out dough disk between 2 floured sheets of parchment paper to 10-inch round, sprinkling with .  Remove top sheet of additional flour as necessary.  Remove top sheet of parchment.  Sprinkle dough evenly with 1/2 cup chopped almonds.  Replace parchment atop crust and roll to 11-inch round, embedding nuts into dough.  Invert crust and parchment onto heavy baking sheet, nut side down.  Remove top sheet of parchment.

Put peaches in the center of the dough. leave a 1 1/2 to 2 inch plain border.  Using parchment as aid, fold outer edge of crust over edges of peaches.  Drizzle peaches with maple syrup and honey.  Sprinkle with remaining chopped almonds over crust and peaches.

Bake until crust is golden brown, about 30 minutes.  Cool 20 minutes.  You can try and transfer the croustade onto a platter, but I generally leave mine on the baking sheet and serve.

Gluten Free and Vegetarian Dinner

Gluten Free Veggie Burger, Hummus, Sweet Potato chips and Scallops sauteed in olive oil and garlic


I recently went Vegetarian. Needless to say, eating a gluten free and vegetarian diet is a challenge, but also it is the reality for many people who find that they don't digest meat very well. I have only been vegetarian for two months. After getting my fill of black beans and avacodas for dinner each night, I decided to branch out. The meal above is not only super delicious, but it is very high in protein, which is essential to a vegetarian diet. 



Veggie burgers are great because you can pick them up in your local supermarket's freezer and pop them in the toaster. I cooked my scallops with only salt and pepper in olive oil for about 10 minutes on each side on medium low heat. I put some fresh garlic in the pan at the end.

Gluten Free Vegetarian Pot Pie

 Filling

• 12 tablespoons unsalted butter (1 1/2 sticks)
• 2 cups sliced yellow onions (2 onions)
• Optional- 1 fennel bulb, top and core removed, thinly sliced crosswise
• 1/2 cup gluten free flour
• 1 1/2 cups butternut squash soup + 1 cup water  OR  2 1/2 cups Chicken Stock if you are not Vegetarian
• Optional - a Pinch of saffron threads
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons heavy cream or Almond Milk
• 1 1/2 cups large-diced potatoes (1/2 pound)
• 1 1/2 cups asparagus tips
• 1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
• 1 1/2 cups peeled, 3/4-inch-diced butternut squash
• 1 1/2 cups frozen small whole onions (1/2 pound)
• 1/2 cup minced flat-leaf parsley
• Fresh Rosemary
• Fresh or dried Sage and Thyme to taste

Crust

• 3 cups Gluten Free flour. I used half Domata flour brand and half Betty Crocker GF Bisquick because these brands already have baking powder in them. IF you use a GF flour with no added baking powder, THEN, you have to add 1 teaspoon baking powder for this crust.
• 1 1/2 teaspoons kosher salt
• 1/2 cup vegetable shortening
• half stick of cold unsalted butter, diced
• 1/2 to 2/3 cup ice water

Directions

Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the butternut squash soup OR Chicken stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream or Almond Milk and season to taste. 

Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and then add the rosemary, sage and thyme. Mix well.

For the pastry, mix the flour and salt (and baking powder if your GF flour doesn't already have it) in the bowl or a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

 You can take a 8 inch or 9 inch pie pan. Divide the dough into halves and roll each piece into an 8-inch circle. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.