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fandomnumbergenerator) wrote2018-12-26 05:17 pm
fandomnumbergenerator) wrote2018-12-26 05:17 pm
Vegan and gluten free
Because of the accumulation of eating restrictions in my extended family, I am always looking for festive vegan and gluten free dishes.
The one recipe that has stood the test of time become a holiday tradition is fruit crisp. It is based on a Deborah Madison recipe but has undergone so many transformation that it’s really not the same recipe. Also, my mother and I make it pretty differently (I hate the filling to be gummy, and she hates the filling to be runny) and this is my version. The recipe is very forgiving so these measurements are approximate.
Preheat the oven to 300 F
Peel and cut up enough apples and/or pears (or peaches, depending on the season) to fill an 8x12 baking pan (about 4 lb). Put the pan on top of a cookie sheet to prevent it boiling over.
Add about a cup of frozen wild blueberries (other options include frozen raspberries or blackberries or about half a cup of homemade cranberry sauce).
Mix in a quarter cup of brown sugar.
Mix up topping with your fingers or a pastry cutter:
1/2 cup vegan margarine
1 1/2 cups dark brown sugar
2 cups gluten-free rolled oats (or 1 cup rolled oats + 1 cup gluten free all-purpose flour)
1/2 tsp salt (more if the margarine is unsalted)
1 Tbl vanilla extract
Sprinkle the topping onto the fruit and bake until bubbling, about 1 to 1.5 hours.
This year I made this chocolate almond cake (I made it in an 8” springform pan instead of a loaf pan and added an extra tablespoon of vanilla extract) with a vegan version of this amazing ice cream recipe from the Silver Spoon for Children. I substituted 1/2 cup coconut manna plus 3/4 cups water for the 1 1/4 cups heavy cream, and it kind of worked. The ice cream was too hard straight out of the freezer and was a little gritty. But the flavor was good and the texture issues were less of a problem when it was served on top of almond cake.
Another recent holiday tradition is making Deborah Madison’s All-Bean Chili (essentially this recipe without the masa) with pulled-pork on the side for the night everyone arrives at my mother’s house. I leave out the cayenne pepper and the chipotle from the chili and puree a can of chipotle in adobo and serve it on the side (along with sour cream, cheese, corn chips and store bought pico de gallo and guacamole). It lets everyone assemble the dinner they want, and a double recipe gave us enough left-overs for lunch on the 23rd.
The one recipe that has stood the test of time become a holiday tradition is fruit crisp. It is based on a Deborah Madison recipe but has undergone so many transformation that it’s really not the same recipe. Also, my mother and I make it pretty differently (I hate the filling to be gummy, and she hates the filling to be runny) and this is my version. The recipe is very forgiving so these measurements are approximate.
Preheat the oven to 300 F
Peel and cut up enough apples and/or pears (or peaches, depending on the season) to fill an 8x12 baking pan (about 4 lb). Put the pan on top of a cookie sheet to prevent it boiling over.
Add about a cup of frozen wild blueberries (other options include frozen raspberries or blackberries or about half a cup of homemade cranberry sauce).
Mix in a quarter cup of brown sugar.
Mix up topping with your fingers or a pastry cutter:
1/2 cup vegan margarine
1 1/2 cups dark brown sugar
2 cups gluten-free rolled oats (or 1 cup rolled oats + 1 cup gluten free all-purpose flour)
1/2 tsp salt (more if the margarine is unsalted)
1 Tbl vanilla extract
Sprinkle the topping onto the fruit and bake until bubbling, about 1 to 1.5 hours.
This year I made this chocolate almond cake (I made it in an 8” springform pan instead of a loaf pan and added an extra tablespoon of vanilla extract) with a vegan version of this amazing ice cream recipe from the Silver Spoon for Children. I substituted 1/2 cup coconut manna plus 3/4 cups water for the 1 1/4 cups heavy cream, and it kind of worked. The ice cream was too hard straight out of the freezer and was a little gritty. But the flavor was good and the texture issues were less of a problem when it was served on top of almond cake.
Another recent holiday tradition is making Deborah Madison’s All-Bean Chili (essentially this recipe without the masa) with pulled-pork on the side for the night everyone arrives at my mother’s house. I leave out the cayenne pepper and the chipotle from the chili and puree a can of chipotle in adobo and serve it on the side (along with sour cream, cheese, corn chips and store bought pico de gallo and guacamole). It lets everyone assemble the dinner they want, and a double recipe gave us enough left-overs for lunch on the 23rd.
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