Friday, November 18, 2011

Mexican Polenta Pie Recipe (vegan, Gluten-Free, Egg-Free, Dairy-Free)

This delicious polenta pie recipe is my attempt to replicate the yummy polenta pie we sampled on my birthday at Delicado's in Downtown Nanaimo. It's my way of feeding and thanking our son for building a shed today.

CRUST:

Preheat the oven to 400F

"Eggy" mix: 1 T. Ground Flax in 3 T. Water (let sit while you mix the other ingredients together first)

Cut the following together until small pea-sized:
1 1/2 C. Bob's Red Mills GF Biscuit Mix (or 1 1/2 C. Brown Rice Flour)
1/2 C. Shortening (I use solid Organic Virgin Coconut Oil)
2 T. Cold Water

Mix up the "Eggy" and add it to the Biscuit Mix. Make into a ball and press into a pie plate.

Poke fork tracks into the crust so it doesn't buckle while cooking.

Pop into the oven and bake until golden (12-17 minutes)

Cool on a rack.

"Mexican" Stir Fry Veggies:


Next fry up some "Mexican" type veggies in 1 T. Coconut Oil. Just check out your fridge and crack open a can of kidney or black beans. This is what I used (what was in MY fridge lol):
*1 C. of Crimini Mushroom pieces
*1 small yellow Onion, chopped
*4 scallions (green onions) chopped
*2 cloves Garlic, chopped
(Chopped Peppers, Olives, Tomatoes, Artichoke, Asparagus, Kale, Spinach would all work!)
*Mix in Chili Powder and Salt, to taste. Mix in Beans until heated through.
(Optional: to "cheez it" up a bit, as a vegan, you could add some Nutritional Yeast and a little water during your final mix up of the vegs.)
*Remove from the pan to a bowl to cool

The "Polenta" (Corn Mush)

The Simplest Recipe:

*3 C. Water
*1 C. Cornmeal (I used Bob's Red Mill brand, stone-ground, yellow)
*Pinch of Salt

Boil the water. Add the Cornmeal in a slow stream, while stirring it in. Lower heat to about Medium and continue to stir (and I sort of mash and use my wooden spoon on the pan bottom as if I were making an omelet). Keep stirring and smoothing the mush until it is quite thick (past soupy stage). For sure stir out all lumps. You can do this anywhere from 15 minutes up to an hour, depending on how fast your stove thickens it (lol) to how thick you want it to be. It's a learning curve, Baby (but not too hard, I promise).

Remove polenta from the heat and go check your email and maybe play a game or two on Facebook.

If the pie crust is cool, and the polenta is pretty cool and thickened up, then spoon it into the pie crust and smooth it. Put the veggies on top. Garnish with some chopped Cilantro.

Hope you love it as much as we do! Serve with a green salad and maybe some guacamole. We like ours cold.

_________________________________________________ Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

Monday, November 14, 2011

Love those Sourdough Gluten-Free Baked Goods!

This morning I decided that-- once again-- I've had enough of the usual expensive, not usually all that fresh (often in the store freezer)gluten-free baking (bread, buns, muffins, etc.) Some of the store-bought bread is quite tasty (eg., Udi's) but some is quite disgusting (to remain nameless)unless you fancy heavy white slices that vaguely resemble white bread (which I did not eat)but which taste like hardened library paste. And most of the GF convenience breads contain allergins like eggs and dairy and refined sugar.

Sharon A. Kane has come to our rescue with delicious Gluten-Free recipes that are also HEALTHY, digestible, and allergy-free. I ordered one of her original ebooks and have been enjoying gluten-free sourdough bread, muffins, and pancakes for a couple of years. But every so often I get lazy and start buying those ready-made rice flour bricks. So, this morning I have my sourdough (kefir) starter working away on my kitchen counter for the next couple of days and then will start the fascinating process of bubbling up a gluten-free bread recipe in my kitchen. Sharon has honed her recipes over the past years so that what you end up with is a soft, fresh, yummy product that doesn't taste exactly the way a wheat product does, but lovely in its own way. Click on the picture of her Kindle book above and get it delivered within minutes so you can start cooking right away!
_________________________________________________ Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

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