Resources - Recipes
Thanks to my family (SAP, CEY, ADF, SC) for their recipes over the years that have become favorites in our home.
GLUTEN FREE
General flour replacement [from SAP]
Waffles [from SAP]
Biscuits [from KFY]
Buttermilk loaf [from SAP]
Pizza Crust [from SAP]
Pie Crust [from SAP]
FRY'S* Cocoa Brownies [adapted from the side of the can]
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VEGAN
Vegan Chocolate Chip Cookies [www.vegcooking.com]
FRY'S* Cocoa Brownies [adapted from the side of the can]
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VEGETARIAN MEAL OPTIONS
Old West Chili [from ADF]
Tofu Loaf [from SC]
Mushroom Sauce: [from SC]
Thai Curried Vegetable Soup [from CEY]
Red Thai Curry with Tofu: [from JBY]
Eggplant (Aubergine) Bharta:
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HEALTHY TREATS
Happy Cookies [from CEY]
Orange Bran Flax Muffins: [from CEY]
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GLUTEN FREE
General flour replacement [from SAP]
For 1 cup[250 ml] of white flour
1/4 cup Tapioca Flour 60 ml
1/4 cup Soy Flour 60 ml
1/2 cup Rice Flour 125 ml
This makes it easy to adapt your favorite recipes to gluten free; however, it doesn't work that well for bread or pizza crust.
In general gluten free products seem to go stale quickly. I find that keeping them in the freezer is the best option, and then you will have a fresh tasting product.
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Waffles [from SAP]
Ingredients:
2 Eggs, separated 2
2 Tbsp Coconut Oil 30 ml
2 Tbsp Butter 30 ml
1/4 cup Sugar 60 ml
3/4 cup Cornstarch 185 ml
3/4 cup Potatoe Starch 185 ml
1 1/2 tsp Baking Powder 7 ml
1/4 tsp Xanthan Gum 1 ml
1/2 tsp Salt 2 ml
1/2 tsp Cinnamon 2 ml
1/2 tsp Vanilla 2 ml
3/4 cup Milk 185 ml
- Preheat waffle iron.
- In medium bowl, beat egg whites to stiff peaks. Set aside.
- In another medium bowl, combine all ingredients, except for egg whites and milk.
- While mixing, slowly add milk, being sure to remove all lumps from the batter.
- Gently fold egg whites into batter.
- Grease iron. Pour about 2/3 cup [165 ml] of batter onto waffle iron. Once waffle is light brown, remove from waffle iron and serve.
Makes about 6, 7-inch [18cm] diameter round waffles.
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Biscuits [from KFY]
Ingredients:
1/3 cup Coconut Oil 80 ml
1/2 cup Potatoe Starch 125 ml
3/4 cup Cornstarch 185 ml
1 3/4 tsp Xanthan Gum 8 ml
1 Tbsp Baking Powder 15 ml
1/2 tsp Baking Soda 2 ml
1 Tbsp Sugar 15 ml
3/4 cup Milk 185 ml
1/2 tsp Salt 2 ml
- Preheat oven to 375 F [190C]. In medium bowl, blend all ingredients. Mix very well to remove any lumps. Dough will be quite soft and a bit sticky.
- Roll or pat out dough on a lightly "floured" -- with cornstarch -- surface. Dough should be about 1/2 inch thick [12mm].
- Cut out biscuits with 2 1/2inch [60mm] cookie cutters. An inverted glass will also do the job.
- Place biscuits on lightly greased baking sheet.
- Bake 12 -15 minutes, until lightly browned.
Makes 6-8 large biscuits.
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Buttermilk loaf [from SAP]
Ingredients:
1 1/2 cups Buttermilk, room temperature 375 ml
1 packet [about 1 Tbsp] Yeast 15 ml
3/4 cup Potato Starch 185 ml
1 1/4 cup Cornstarch 310 ml
2 Tbsp Sugar 30 ml
1/2 tsp Baking Soda 2 ml
2 tsp Baking Powder 10 ml
2 1/2 tsp Xanthan Gum 12 ml
1/2 tsp Salt 2 ml
1/4 cup Oil 60 ml
- Preheat over to 350F [180C]. In a small bowl, combine buttermilk and yeast. Stir to dissolve yeast. Set aside.
- In medium bowl, combine all dry ingredients.
- To dry ingredients, slowly add oil and milk/yeast mixture. Mix well. Dough will look wet, thick, and pasty.
- Place dough into greased 9x4 loaf pan. Wet hands and smooth out top of dough, then make an indentation down the center lengthwise of loaf. This will make the loaf more attractive.
- Bake 25-28 minutes. Loaf will just begin to brown. Test to see if it is done with a long toothpick, much as you would for a cake.
- Cool briefly before removing from pan. Refrigerate or freeze extra servings.
Makes 1 large loaf.
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Pizza Crust [from SAP]
This is the best crust I have come across so far. I am still looking for the ultimate gluten free pizza crust, and will update if I find a better one.
Ingredients:
1 packet [about 1 Tbsp] Yeast 15 ml
3/4 cup Milk, room temperature 185 ml
1/2 cup Potatoe Starch 125 ml
3/4 cup Cornstarch 185 ml
1 Tbsp Xanthan gum 15 ml
1/4 tsp Baking Soda 1 ml
1 tsp Baking Powder 5 ml
1/2 tsp Salt 2 ml
1/4 cup Coconut Oil 60 ml
- Preheat oven to 375F [190C].
- In small bowl, combine yeast and milk. Stir to dissolve yeast and set aside.
- In medium bowl, combine all dry ingredients and shortening. Mix well.
- To dry ingredients, slowly add milk/yeast mixture. Mix well. Dough will look wet, thick, and pasty bit is quite workable if you grease your hands a bit, or keep your hands damp with water. This is soft dough.
- Roll or pat out dough onto a lightly greased baking tin or pizza pan. For a thick crust, pat out dough to 1/4 inch [6mm] thick. For a thin crust, pat out dough to 1/8 inch[3 mm] thickness.
Top as desired.
*Bake 15-25 minutes, until crust is lightly browned. Use a spatula to lift up the pizza to check for light browning on the bottom of the crust the first time you make it.
* I have found that if you bake the crust for 8-10 minutes before adding the toppings, it doesn't get that gooey, doughy middle.
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Pie Crust [from SAP]
Ingredients:
1/2 cup Vegetable Shortening* 125 ml
1/2 cup Potatoe Starch 125 ml
3/4 cup Cornstarch 185 ml
1 tsp Sugar 5 ml
1 1/2 tsp Baking Powder 7 ml
3 tsp Xanthan Gum 15 ml
1/4 tsp Baking Soda 1 ml
1/4 cup + 1 Tbsp Milk 75 ml
- Preheat oven to 400F [200C].
- In medium bowl, combine all ingredients. Mix very well to remove all lumps. If dough will not stay together, blend in an extra tablespoon of milk.
- Roll out dough between two sheets of waxed paper [this is the key to making it easier to work with].
- Circle of dough should be about 1 1/2 inches [35mm] larger in diameter than pie plate.
- Remove top sheet of waxed paper and place pie crust into pan. Trim excess dough and pinch edges at top of pie pan to form a pretty border.
- If using a non-baked filling, prick pie crust all over with a fork.
- Bake 10-14 minutes until crust is golden brown. Allow to cool.
- If using a filling that will be baked, do not pre-bake the crust.
Makes one 9 or 10 inch pie crust.
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FRY'S* Cocoa Brownies [adapted from the side of the can]
I have made the gluten free alterations to this recipe, and it makes an amazing brownie. I also have made them vegan, and they are fabulous chewy brownies.
1/4 cup + 1 Tbsp Tapioca flour 80 ml
1/4 cup + 1 Tbsp Soy flour 80 ml
1/2 cup + 3 Tbsp Rice flour 165 ml
1 tsp Gluten Free Baking Powder 5 ml
1/2 tsp Salt 2 ml
1 cup Butter 250 ml
1 cup Fry's* Cocoa 250 ml
2 cups Sugar 500 ml
4 Eggs 4
1 1/2 tsp Gluten Free Vanilla 7 ml
1 cup Nuts, chopped [optional] 250 ml
- Stir together flour, baking powder and salt in small bowl.
- Melt butter in a large saucepan. Remove from heat. Stir in cocoa.
- Blend in sugar, eggs and vanilla.
- Blend in dry ingredients and nuts.
- Pour batter into greased 13x9x2 inch [3.5 L] rectangular baking pan.
- Bake in preheated 350F (180C) oven 30 to 35 minutes or until done. Cool.
Cut and devour.
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VEGAN
Vegan Chocolate Chip Cookies [www.vegcooking.com]
Ingredients:
3 1/4 cups + 2 Tbsp All Purpose Flour 840 ml
1 1/2 tsp Baking Soda 7 ml
9 oz Margarine or Vegetable Shortening 280g
1 cup + 2 Tbsp Sugar 280 ml
1 cup + 2 Tbsp Brown Sugar 280 ml
3/4 cup Soft Tofu 185 ml
1 1/2 tsp Baking Powder 7 ml
3 Tbsp Vanilla Extract 45 ml
1 1/2 cups Vegan Chocolate Chips 375 ml
- Sift together the flour and the baking soda. Set aside.
- Cream together the margarine/shortening and sugars in a large bowl. Stir in the tofu, baking powder and vanilla.
- Add the flour mixture, stirring until just incorporated.
- Fold in the chocolate chips.
- Scoop by the tablespoonful onto a lightly greased baking sheet. Flatten the cookie dough with a fork or pat with your hand.
- Bake at 375F [190C] for 9-12 minutes, or until golden.
Makes approximately 2 dozen.
Egg replacer* equivalent to 3 eggs [4 1/2 tsp(22ml) powdered egg replacer mixed with 6 Tbsp(90ml) warm water] can be used instead of the tofu and baking powder.
*Egg replacer powder can be purchased from many health food stores.
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FRY'S* Cocoa Brownies [adapted from the side of the can]
This is the vegan and gluten free version of this recipe. They are fabulous chewy brownies.
1/4 cup + 1 Tbsp Tapioca flour 80 ml
1/4 cup + 1 Tbsp Soy flour 80 ml
1/2 cup + 3 Tbsp Rice flour 165 ml
1 Tbsp Gluten Free Baking Powder 15 ml
1/2 tsp Salt 2 ml
1 cup Coconut Oil 250 ml
1 cup Fry's* Cocoa 250 ml
2 cups Sugar 500 ml
1 cup Soft Tofu 250 ml
1 1/2 tsp Gluten Free Vanilla 7 ml
1 cup Nuts, chopped [optional] 250 ml
- Stir together flour, baking powder and salt in small bowl.
- Melt coconut oil in a large saucepan. Remove from heat. Stir in cocoa.
- Blend in sugar, soft tofu and vanilla.
- Blend in dry ingredients and nuts.
- Pour batter into greased 13x9x2 inch [3.5 L] rectangular baking pan.
- Bake in preheated 350F (180C) oven 30 to 35 minutes or until done. Cool.
Cut and devour.
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VEGETARIAN MEAL OPTIONS
Old West Chili [from ADF]
1 Package Extra Firm Tofu, crumble 1 Package
1clove Garlic, minced 1 clove
1 Tbsp Chili Powdered 15 ml
2 Tbsp Anchovy Free Worcestershire sauce 30 ml
1 cup Onion, chopped 250 ml
1 Large Sweet Pepper, chopped 1 Large [colour optional]
1 medium Carrot, diced 1 medium
2 Tbsp Vegetable Oil 30 ml
2 1/2 cups Tomato Sauce 625 ml
2 Tomatoes, chopped 2
3/4 cup Tomato Paste 185 ml
2 cups Pinto or Kidney Beans, cooked 500 ml
1/2 tsp Dried Basil, crushed 2 ml
1 tsp Cumin 5 ml
1 tsp Cayenne Pepper 5 ml
1 tsp Sugar 5 ml
1 1/2 tsp Salt 7 ml
- Mix tofu, garlic, chili powder, and Worcestershire sauce together in a mixing bowl. Set aside.
- Saute onions, peppers and carrots in oil until onions become transparent.
- Add tofu mixture and saute until heated.
- Stir in tomato sauce, tomatoes, tomato paste, beans and spices. Cover and simmer for 30 minutes. Serves 4. Goes great with Biscuits.
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Tofu Loaf [from SC]
Tofu Mixture:
1 Tbsp Butter 15 ml
2 cloves Garlic, crushed 2 cloves
1Large Onion, diced 1 large
1medium Red Pepper, diced 1 medium
1medium Celery Stalk, diced 1 medium
2 Tbsp Tamari Soy Sauce 30 ml
1 lb Extra Firm Tofu, mashed 500 g
Bread Mixture:
4 slices Whole Wheat Bread, cubed 4 slices
1 Tbsp Butter 15 ml
1 Tbsp Tamari Soy Sauce 15 ml
1 tsp Garlic Powder 5 ml
1 cup Nutritional Yeast* 250 ml
Binder:
1/2 cup Tahini or Almond Butter 125 ml
1/2 tsp Dry Basil 2 ml
1/2 tsp Dry Oregano 2 ml
1 Egg 1
- Heat butter in a skillet, add the garlic, onion, pepper, celery and Tamari soy sauce. When the vegetables are tender, remove from heat and mix in bowl with the tofu.
- Quick fry the cubed bread in the butter, tamari, garlic powder. Add the nutritional yeast.
- Add the bread mixture to the tofu mixture.
- Add the tahini or almond butter, basil and oregano. Combine well with the egg.
- Place batter into a well oiled casserole dish. Bake at 350F [180C] for 35 minutes.
- Allow to cool. Slide a butter knife along the side, and then turn upside down on a plate to remove from dish.
Serve warm with Mushroom Sauce.
Variation: This can be made into "burgers" as well, follow preparations, and then make into patties. I suggest baking them, but have had success on the BBQ if the slats aren't too far apart. Bake At 350F [180C] for 18 - 22 minutes.
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Mushroom Sauce: [from SC]
Ingredients:
1 Large Onion, sliced 1 Large
1 Tbsp Butter 15 ml
2 Tbsp Tamari Soy Sauce 30 ml
20 small Mushrooms, sliced thin 20 small
1 Vegetable Boullion Cube 1
1 cup Boiling Water 250 ml
1 Tbsp Cornstarch 15 ml
1 cup Cold Water 250 ml
1/4 tsp Ground Thyme 1 ml
- Saute onion with 1 Tbsp of butter for 1 minute on medium heat in medium saucepan. Add the tamari soy sauce, and the mushrooms. Let simmer for 5 minutes.
- Dissolve the boullion cube in the boiling water and add this mixture to the mushrooms and onions. Let simmer for 5 more minutes until the mushrooms are done.
- Mix the cornstarch in cold water. Bring the mushroom sauce to a boil and whisk in the cornstarch mixture.
- Turn the heat down and stir sauce while it gets thick and creamy. Add the thyme.
- Remove from heat and season to taste with ground pepper, if desired.
Serve hot over Tofu Loaf.
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Thai Curried Vegetable Soup [from CEY]
Ingredients:
4 cups Vegetable Broth 1 L
1 Tbsp Garlic, minced 15 ml
1 Tbsp Ginger, minced 15 ml
2 tsp Thai Curry Paste 10 ml
1 cup Green Beans, sliced 250 ml
1 medium Sweet Red Pepper, diced 1 medium
2 cups Corn 500 ml
2 cups Broccoli Florets 500 ml
1 medium Carrot, cut in coins 1 medium
1 can Coconut Milk 1 can
1/4 cup Green Onions, finely chopped 60 ml
1/4 cup Fresh Cilantro, chopped 60 ml
- In a large saucepan, bring the broth, garlic, ginger and curry past to a simmer.
- Add the green beans and red pepper and cook for 7 minutes.
- Add the corn, broccoli and carrot and continue to simmer until the broccoli is just tender (about 5 minutes)
- Stir in the coconut milk. Heat for a few minutes.
- Stir in the green onion and cilantro and serve.
NOTE: You can use yellow, red, or green curry paste in this recipe, it will vary the spiciness and the flavour slightly.
Variation: I often will add rice noodle (NOT rice pasta) or bean thread to this recipe.
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Red Thai Curry with Tofu: [from JBY]
Ingredients:
3 small Onions, chopped 3 small
4 cloves Garlic, chopped 4 cloves
1/2 cup Vegetable Broth 125 ml
2 cup Coconut Milk 500 ml
2 tsp Thai Red Curry Paste 10 ml
3 tsp Coconut Paste (santen) 15 ml
1 lb Firm Tofu, cubed 454 g
1 lb Mixed Vegetables* 454 g
Fresh Basil Leaves
* use any mix of veggies you like, try mushroom, broccoli, carrot, cabbage, bamboo shoots, bell pepper
- Heat up a little vegetable oil, and saute chopped onion.
- Add the garlic and vegetables.
- Stirfry until the vegetables are slightly cooked.
- Add tofu in small cubes and stirfry until they are a bit brown.
- In a sauce pan, heat the coconut milk and the broth and curry paste. Bring to a boil.
- Add the vegetables to the coconut milk mixture.
- Add coconut paste to thicken the curry.
- Cook for a few more minutes to make the flavors mix.
- Add a fresh basil leaf or two to each bowl when serving. Serve with Brown Basmati rice.
Serves 2 -3 people.
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Eggplant (Aubergine) Bharta:
Ingredients:
1 Medium Eggplant 1
1/2 cup Green Peas, cooked 125 ml
1 medium Onion, chopped 1 medium
2 Roma Tomato, chopped 2
1 small Green Chili, chopped fine 1 small
1/2 tsp Red Chili Powder 2 ml
1/2 tsp Garam Masala Powder 2 ml
1/4 tsp Turmeric 1 ml
1/4 tsp Cumin 1 ml
3 Tbsp Coconut Oil 45 ml
Coriander (Cilantro), chopped
- Roast eggplant: cut in half, brush with oil to cover surface. Place face up on baking sheet in over. Roast in 350F [180C] oven for 40-50 minutes. Turn frequently till very soft.
- Cool enough to peel off the blackened skin.
- Mash flesh
- Heat coconut oil in fry pan, add green chilies, onion, garlic and fry over medium heat until golden
- Add chili powder, turmeric, garam masala, cumin and pinch of salt. Stir in 1/2 of the tomatoes.
- Add green peas and eggplant. Stir well, fry for 5-7 minutes still over medium heat.
- Add remaining tomatoes and mix well.
- Top with chopped coriander and serve with Basmati rice.
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HEALTHY TREATS
Happy Cookies [from CEY]
Ingredients:
2 1/2 cups Walnuts 625 ml
2/3 cup Maple syrup 165 ml
1 Tbsp Olive Oil 15 ml
2 tsp Vanilla extract 10 ml
1/2 tsp salt 2 ml
1/3 cup Ground flax seed (flax meal) 80 ml
2/3 cup Whole wheat flour 165 ml
1/3 cup Raisins 80 ml
1/3 cup Dairy free carob chips 80 ml
- Grind walnuts in the food processor or blender, leaving some coarsely ground. Pour into mixing bowl.
- Add maple syrup, olive oil, and vanilla and mix well.
- Add remaining ingredients of flax meal, flour, salt, raisins, carob.
- Form cookies by placing slightly more than 1 Tbsp batter on parchment paper, on cookie sheets. Flatten a little with a fork.
- Bake at 350F [180C] for 12 - 15 minutes. Watch closely as oven temperatures vary, and they will burn easily.
Makes approximately 32 cookies. They are full of omega-3 fatty acid and tryptophan which elevates serotonin levels.
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Orange Bran Flax Muffins: [from CEY]
Ingredients:
1 1/2 cups Oat bran 375 ml
1 cup All purpose flour 250 ml
1 cup Ground flax seed (flax meal) 250 ml
1 cup Wheat bran 250 ml
1 Tbsp Baking powder 15 ml
1/2 tsp Salt 2 ml
2 Oranges, quartered and seeded 2
1 cup Brown sugar 250 ml
1 cup Buttermilk 250 ml
1/2 cup Coconut oil, melted 125 ml
2 eggs 2
1 tsp Baking soda 5 ml
1 1/2 cup Golden Raisins 375 ml
- Preheat oven to 375F[190C]. Line two 12-cup muffin pans with paper liners, or grease. In a large bowl, combine oat bran, flour, flaxseed, wheat bran, baking powder and salt. Set aside.
- In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs and baking soda. Blend well.
- Pour orange mixture into dry ingredients. Mix until well blended. Stir in raisins.
- Divide batter evenly among muffin cups. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes before removing to a cooling rack.
Variations:
You can substitute crushed pineapple for the oranges and that works well. Use a small can with the juice gently drained out.
Try Blueberries instead of raisins.
