Cornbread (Vegan and Gluten Free)

CORNBREAD (Vegan + Gluten Free)

Ingredients
•    1/3 cup (80 ml) chickpea brine, whipped until fluffy and soft peaks form (aka aquafaba)
•    1/2 cup (100 g) organic cane sugar* (sub up to 1/4 cup with 1 packet or tsp of stevia extract)
•    3/4 cup (180 ml) unsweetened almond milk
•    1 tsp apple cider vinegar
•    1/4 cup (60 ml) grape seed or canola oil
•    1 cup (160 g) all purpose gluten free flour*
•    1 cup (150 g) fine cornmeal
•    1 1/2 tsp baking powder
•    1/2 tsp baking soda
•    1/4 tsp salt

Instructions
1.    Preheat oven to 350 degrees F (176 C) and lightly grease a standard 9-inch round cake pan or 8x8-inch baking dish and dust with gluten free flour. Shake out excess and set aside. (I also think you could use an 9-inch cast iron skillet, but it wouldn't come out as easily and will likely have to be served directly from the pan).
2.    In a liquid measuring cup, measure out non-dairy milk and add vinegar or lemon juice. Set aside.
3.    Add chickpea brine to a medium mixing bowl and begin whipping until loose peaks form. Then add sugar in a little at a time and beat until the texture is glossy and white and semi-firm peaks form.
4.    Add dry ingredients to a large mixing bowl and whisk to combine. Then add almond milk mixture and oil and whisk once more. Lastly, add the whipped chickpea brine (with sugar) and gently whisk/fold in until a thick but pourable batter is formed.
5.    The batter should be thick but pourable. Add more cornmeal or gluten free flour if too wet, or almond milk if too thick. I added 1 Tbsp more cornmeal and 2 Tbsp more light gluten free flour blend.
6.    Add batter to prepared cake pan and bake on a center rack for 25-35 minutes, or until the edges are light golden brown and a toothpick inserted into the center comes out completely clean.
7.    Let cool completely in the pan - set on a wire rack to speed cooling process. To remove, run a dull knife around the edge of the cake pan to loosen, then slice and serve. Alternatively, place a plate on top and quickly invert. It will be upside down so flip onto another serving platter to get it right side up.
8.    Serve with vegan butter and maple syrup. Pairs extremely well with hearty dishes like Vegan Lentil Chili.
9.    Store covered at room temperature for 2-3 days, or in the refrigerator for 3-4 days. Freeze up to 1 month.

Butternut Squash and Cranberry Quinoa Salad

INGREDIENTS
•    3 cups butternut squash, chopped
•    1 Tbsp. olive oil
•    1 cup uncooked quinoa (I used rainbow quinoa but any type will do)
•    1½ cups water
•    ⅓ cup dried cranberries
•    ⅓ cup red onion, fine!y chopped
•    3 Tbsp. toasted pumpkin seeds
•    salt and black pepper
Balsamic Vinaigrette
•    ½ cup olive oil
•    ¼ cup balsamic vinegar
•    1 tsp. honey
•    1 tsp. Dijon mustard
•    1 garlic clove, minced
•    salt and black pepper

INSTRUCTIONS
1.    Preheat the oven to 400F.
2.    Toss the butternut squash with olive oil in a bowl. Season with salt and pepper. Arrange coated squash on a baking sheet in a single layer. Roast for 25 minutes or until squash is tender and lightly browned.
3.    While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, partially cover and cook until liquid is absorbed, about 20 minutes.
4.    To assemble the salad, combined the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in a large bowl. Drizzle with vinaigrette and mix until combined. Season with salt and pepper as needed. Chill in the refrigerator for couple hours and serve.
Balsamic Vinaigrette
1.    Whisk all the ingredients in a small bowl until combined. Season with salt and pepper.

Plantain Pancakes

From Rose de oliveira

Ingredients
•    2 large green plantains (about 2 cups pureed) the greener the better
•    4 eggs
•    2 tsp vanilla
•    3 Tbsp extra virgin coconut oil
•    1/8 tsp salt (a generous pinch)
•    ½ tsp baking soda

Instructions

1.    Extra coconut oil for frying
2.    Peel plantains (I find it easier to quarter them before I peel them) and place pieces in your blender or food processor.
3.    Add the rest of the ingredients to the blender or food processor and process until it forms a smooth batter (about 1-2 minutes).
4.    Heat 1 Tbsp of coconut oil in a frying pan or on a griddle over medium-high heat.  Pour batter into the frying pan until your pancake is the desired size.
5.    Let cook 4-5 minutes on the first side, until the top looks fairly dry with little bubbles in it (just like regular pancakes!).
6.    Flip!  And cook on the second side for 1½-2minutes.
7.    Repeat with remaining batter, adding a little more coconut oil to your pan as needed.
8.    Recipe may be halfed

Maple Glazed Walnuts

Borrowed directly from the pages of the magnificent cookbook “Nuts: Sweet and Savory Recipes… from Diamond of California”

These delicious crunchy nuts make a fine addition to a cheese platter or a holiday cookie assortment. You can find maple flavoring in the spice section of most supermarkets*, along with the vanilla and other extracts. For an equally tasty variation, substitute pure vanilla extract for the maple.

• 1 c packed light brown sugar
• 1/2 c granulated sugar
• 1/2 c sour cream or plain yogurt, drained of any excess liquid
• 1/8 tsp salt
• 4 c walnut halves
• 2 tsp maple flavoring

Line a large baking sheet with foil or parchment paper, coat with vegetable oil spray. In a heavy, medium saucepan, mix together brown sugar, granulated sugar, sour cream, and salt. Cook over medium heat, stirring frequently, until mixture is smooth and comes to a boil. Continue cooking, stirring, until mixture reaches 236F to 240F on a candy thermometer. (A small spoonful of the mixture dropped into ice water will form a soft ball when rubbed between your index finger and thumb.)

Quickly stir in walnuts and maple flavoring; cook, stirring, until nuts are coated completely, 2 to 3 minutes. Working carefully, spread walnuts in a single layer on the prepared baking sheet, separating nuts with a fork. Let cool completely.

Store airtight at room temperature up to 1 week.

Yields 4 cups.

* (or, ahem, at Foodstuffs…)

Waldorf Salad

From Jean Pare's Company’s Coming: Salads.

This is the comfort food of the salad world.

INGREDIENTS

• 1 cup peeled apple, diced
• 1 cup chopped celery
• 1/2 cup chopped walnuts
• 1/4 cup mayonnaise
• 2 Tbsp lemon juice

METHOD

1. Put apple, celery and walnuts into bowl.
2. Add mayonnaise and lemon juice immediately to prevent apple from darkening.

Serves four.

Harvest Tortellini Chowder

Contributed by Pam Hickman

INGREDIENTS

• 900-mL carton of chicken broth OR 4 cups chicken bullion
• 28-oz can diced tomatoes
• 4 garlic cloves, minced
• 1/2 red onion, thinly sliced
• 1 Tbsp dried basil and oregano leaves
• 1 small butternut squash OR 1-lb package squash pieces
• 1/2 lb green beans
• 1 yellow, red or orange pepper
• 1/2 bag (500 g) frozen or fresh tortellini (meat or cheese)

METHOD

In a large saucepan over high heat, combine chicken broth with tomatoes and juice, garlic, onions, basil and oregano. Bring to a boil, stirring occasionally.

Meanwhile, peel squash, then cut into 1/2-inch pieces. Stir into tomato mixture. Boil, uncovered, stirring often, for 8 minutes.
Trim beans, then slice into thirds. Chop pepper. After mixture has boiled and squash is fairly tender, add beans, pepper and tortellini. Stir often until pasta is cooked and beans are tender, for 5 to 10 minutes more.

Ladle into bowls. Great with chunks of bread for dipping.

Chowder keeps well, covered and refrigerated up to 3 days or frozen for up to 2 months. Tortellini soaks up liquid when it sits, so add more broth when reheating.

Flourless Peanut Butter Cookies

From www.TastyKitchen.com

Test-driven by Foodstuffs staff and the cookies have been pronounced delicious.
 

INGREDIENTS

• 2/3 cup rolled oats (gluten-free if desired)
• 1 tsp baking soda
• 1 cup old-fashioned peanut butter
• 2/3 cup dark brown sugar
• 2 large eggs
• 1-1/2 tsp vanilla extract
• 2/3 cup chocolate chips
   

METHOD

1. Preheat oven to 350 F.
2. In small bowl, beat peanut butter, brown sugar, eggs and vanilla with electric mixer until smooth, about 3 minutes. Mix in dry ingredients with wooden spoon, then gently fold in chocolate chips.
3. Roll cookies into 2-inch dough balls and place onto cookie sheet 2 inches apart, then barely flatten top of cookie with your hand. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop to drop the cookie dough onto prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that’s okay, they will still be delicious.
4. Bake cookies for 9 to 11 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.
5. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.

YIELD: 16-20 cookies

Gluten & Dairy Free Brownies

INGREDIENTS

• 1/2 cup honey
• 1/2 cup coconut oil
• 1 cup almond meal (ground almonds)
• 5 Tbsp cocoa powder
• 2 eggs
• 1 tsp vanilla
• 1 tsp sea salt
• 1/4 tsp baking soda
• 1/4 cup chocolate chips

METHOD

1. Preheat oven to 350F.
2. Melt coconut oil on low heat in medium size pot, just until melted (do not boil).
3. Remove from heat. Add honey, stir. Add remaining ingredients to pot and mix well.
4. Spread in a lightly greased 8 × 8 inch pan.
5. Bake for 20 to 25 minutes, until center is set.
6. Cool before removing from pan – if you can wait that long.

Banana Rice Bread

(Gluten free)

Another from the classic “The New York Times Natural Foods Cookbook”.

This loaf keeps a little better than many gluten free products. A handful of walnuts make a nice addition…

INGREDIENTS

• 2 cups rice flour
• 1/2 tsp salt
• 2 tbsp baking powder
• 1/2 tsp baking soda
• 1/3 cup honey
• 1/2 cup vegetable oil
• 3 eggs, separated
• 1 cup buttermilk
• 1 cup mashed bananas (2 to 3)

METHOD

1. Preheat oven to 325F.
2. Sift the rice flour, salt, baking powder, and baking soda together.
3. In a separate bowl beat together the honey, oil, and egg yolks and stir the flour mixture alternately with the buttermilk into the oil mixture.
4. Stir in the banana.
5. Beat the egg whites until stiff but not dry and fold into the batter.
6. Pour into an oiled 9 × 5 × 3 inch loaf pan and bake for 40 – 50 minutes until lightly browned. Cool on wire rack.

Don’t even try to slice this one thinly!

Gluten Free Buckwheat Chocolate Chip Cookies

From Charlotte Bradley’s website

INGREDIENTS

• 1/2 cup softened butter
• 1/2 cup granulated sugar
• 1/2 cup lightly packed brown sugar
• 1 egg
• 1/4 tsp salt
• 1 1/2 tsp pure vanilla extract
• 1/2 cup plus 2 Tbsp light buckwheat flour
• 1/2 cup brown rice flour
• 1/2 tsp baking soda
• 1 cup semi-sweet chocolate chips

METHOD

1. Preheat the oven to 375°F. Prepare two cookie sheets. Non-wheat flours tend to be a bit sticky. To save frustration, line the cookie sheets with parchment paper. This makes removing the cookies much easier!
2. In a large bowl, cream together the butter, granulated sugar, and the brown sugar until they are nicely blended. NOTE: I like to use my KitchenAid mixer with the paddle attachment but you can also do this by hand.
3. To the butter/sugar mixture, add the egg, salt, and vanilla extract; continue to blend until well combined.
4. In a separate bowl, sift or whisk together the buckwheat flour, rice flour, and the baking soda. Stir in the flour mixture (1/3 at a time) into the creamed ingredients and blend until smooth. Stir in the chocolate chips.
5. Drop large teaspoons of dough onto the prepared cookie sheet leaving about 2 inches between each cookie, as they will spread. Note: If the dough seems particularly soft, chill it in the fridge for about one hour before doing this step.
6. Bake, one sheet at a time on the middle rack in the oven, approximately 7 to 8 minutes, until the cookies are barely browned on top.

Remove from oven and let the cookies stand for a couple of minutes before removing to a wire to cool.

Gluten Free Chocolate Chip Cookies

Originally published in Foodstuffs Hot Off the Griddle, May 1996

INGREDIENTS

• 1 cup whole bean flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2/3 cup soft margarine or butter
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 egg
• 1 tsp vanilla
• 1 cup chocolate chips (6 oz./170 g)

METHOD

1. In bowl, stir together bean flour, baking soda and salt.
2. In mixing bowl, cream together margarine, granulated and brown sugars.
3. Beat in egg and vanilla until light and fluffy.
4. Stir in dry ingredients until blended.
5. Fold in chocolate chips.
6. Drop by heaping teaspoonfuls about 2 inches apart onto parchment-lined baking sheets
7. Bake in 350 deg. oven for 10 to 12 minutes or until golden brown.

Makes 36 cookies.

Gluten Free Chocolate Mocha Cake

Originally published in Foodstuffs Hot Off the Griddle

INGREDIENTS

• 1 cup whole bean flour
• 3/4 cup granulated sugar
• 1/2 cup cornstarch
• 1/2 cup unsweetened cocoa powder
• 1 tsp gluten free baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 4 egg whites
• 1 1/2 cups strong coffee, cooled
• 1/3 cup corn syrup

METHOD

1. Grease and/or line with parchment bottom only (not sides) of 9 inch square cake pan. Set aside.
2. In mixing bowl, stir together bean flour, 1/2 cup of the sugar, cornstarch, cocoa, baking powder, baking soda and salt.
3. In separate bowl, beat egg whites until foamy.
4. Gradually beat in remaining sugar until stiff peaks form.
5. In small bowl, whisk together coffee and corn syrup.until smooth.
6. Fold in egg whites until blended.
7. Pour into prepared pan; spread to corners smoothing top.
8. Bake in 350 deg. oven for 40 minutes or until tester inserted into centre comes out clean.

Cool in pan for 5 minutes in before turning out onto wire rack to cool.

Ice with Fluffy Frosting (see recipe elsewhere in our collection).

Fluffy Frosting

(gluten free)

Originally published in Foodstuffs Hot Off the Griddle, May 1996.

INGREDIENTS

• 2 egg whites
• 1/3 cup corn syrup
• 3/4 cup granulated sugar
• 2 Tbsp water
• 1/4 tsp salt
• 1/4 tsp cream of tartar
• 1 tsp vanilla

METHOD

1. Combine all but vanilla in double-boiler.
2. Cook over rapidly boiling water, beating with a hand mixer until mixture stands in peaks when mixer is drawn away.
3. Remove from heat.
4. Add vanilla and continue beating until thick enough to spread. Do not over-beat. Work quickly when spreading.

Rice Flour Muffins

(Gluten Free)

Taken from the classic The New York Times Natural Foods Cookbook

These light little muffins are best eaten same or next day – they’re not good keepers. Eaten fresh they are lovely but they quickly become (typically for gluten free baked goods) crumbly. Easy to make though and it’s no hardship to eat lots of them!

INGREDIENTS

• 2 cups rice flour
• 1 & 1/2 tbsp baking powder
• 1/4 cup brown sugar
• 1/4 tsp salt
• 1/2 cup water
• 2/3 cup skim milk
• 1 tsp pure vanilla extract
• 1/4 cup canola oil
• 2 eggs, lightly beaten

METHOD

1. Preheat oven to 375 F.
2. Combine the rice flour, baking powder, sugar and salt in a bowl.
3. In another bowl mix together the water, milk, vanilla, oil and eggs.
4. Stir the liquids into the dry ingredients and mix just to moisten.
5. Spoon into paper lined muffin tins and fill two-thirds full..
6. Bake for 20 – 25 minutes, until lightly browned. Cool on a wire rack.

Yield: about one dozen muffins. 

Note: before spooning the batter into muffin tins, you can stir in 1/2 cup blueberries, nuts, raisins, or cranberries.

Gluten Free Raspberry Souffles

A recipe from Gluten-Free, Wheat-Free & Dairy-Free Recipes by Grace Cheetham

INGREDIENTS

• dairy-free margarine for greasing
• 5 egg whites
• 1/2 cup fruit sugar
• 10 ounces raspberries
• 2 drops rosewater
• 1 tsp cornstarch

METHOD

1. Heat oven to 350F. Grease six large, deep 1 1/2-cup ramekins or a 9-cup souffle dish with margarine.
2. In a clean bowl, whisk the egg whites using an electric mixer until they form stiff peaks. Add half the sugar and continue whisking until they form glossy peaks.
3. Place the raspberries and the remaining sugar in a small, heavy-bottom saucepan and heat gently over low heat 4 to 5 minutes until the fruit is soft. Stir in the rosewater, then strain the mixture through a non-metallic strainer into a large mixing bowl.
4. Mix 1 teaspoon water and the cornstarch together in a small bowl to make a smooth paste and whisk into the strained raspberry mixture.
5. Add one-third of the whisked egg whites to the raspberry mixture and whisk until blended. With a metal spoon, carefully fold in the remaining egg whites until they are all thoroughly mixed in.
6. Pour the mixture into the prepared ramekins or souffle dish and bake in the hot oven 8 to 12 minutes, depending on the size, until very lightly brown on top and well risen; take the souffles out of the oven and serve immediately.

Wheat Berry and Chickpea Salad

From Canadian Living magazine July 2014
 

INGREDIENTS

• 1 cup (250 mL) wheat berries
• 4 cups (1 L) broccoli florets (about one small head)
• 3 Tbsp (45 ML) extra-virgin olive oil
• 2 Tbsp (30 mL) lime juice
• 1 tsp (5 mL) garam masala
• 1 tsp (5 mL) liquid honey
• 1/4 tsp (1 mL) salt
• Pinch of pepper
• 1 can (540 mL) chickpeas, drained, rinsed and patted dry
• 1/3 cup (75 mL) diced red onion
• 1/3 cup (75 (mL) torn fresh cilantro
   

METHOD

1. In large saucepan of boiling salted water, cook wheat berries, covered, until chewy on the outside with a soft centre, about one hour; let cool.
2. Meanwhile, place broccoli in steamer over boiling water; cover and steam until tender-crisp, about 3 minutes; set aside and let cool.
3. In large bowl, whisk together oil, lime juice, garam masala, honey, salt and pepper.
4. Stir in wheat berries, broccoli, chickpeas, onion and cilantro.
5. Toss to combine.

Chili Sauce - the Classic

From the Collection of Marg Dye

This recipe – or something like it – has been in every Canadian family's recipe treasury for generations – how better to use some of those tomatoes that are ripening faster than you can ever hope to eat them?

Honestly, there's no substitute for hand-chopping. The food processor will make short work of it ... but the resulting Chili Sauce "relish" will not be quite as spectacular. Delicious with meats and cheeses… or chips... or just by the spoonful!

INGREDIENTS

• 12 cups peeled ripe tomatoes, cut in eighths
• 3 cups finely chopped inner celery
• 2 cups chopped onion
• 1/4 cup pickling salt
• 2 cups sugar
• 1 cup cider vinegar
• 1/16 tsp cayenne pepper (or to taste)
• 2 Tbsp mustard seed
• 1 finely chopped medium green pepper
• 6-ounce can tomato paste

METHOD

1. Pour boiling water over about 3 1/2 quarts tomatoes to blanch for 1 minutes.
2. Drain. Peel and cut into eighths, then measure 12 cups, well packed.
3. Stir in the chopped celery and onion, and sprinkle with the pickling salt and stir in and let stand overnight.
4. In the morning, drain through colander to drain off excess liquid but do not press it.
5. Turn into large kettle (not enamel) and add sugar, vinegar, mustard seed and cayenne and boil for 45 minutes, or until celery is tender and tomatoes are cooked to a mush, stirring frequently.
6. Now add finely chopped green pepper and the tomato paste and boil 15 to 30 minutes longer or until green pepper is tender and all is of chili sauce consistency.
7. Pour into sterile jars and seal.

Scan the recipe index for other ways to get into a
delicious pickle!

Jamaican Jerk Sauce

From Deborah Palmer of A Movable Feast

For a festive summer, add barbecue brush to big bowl of jerk sauce. Apply liberally on fish, steak, pork, chicken or shrimp. Call all the neighbours and put on the music. Recipe makes enough to party all summer. 

INGREDIENTS

• 6 scallions, thinly sliced
• 2 large shallots, minced
• 2 large cloves garlic, minced
• 1 Tbsp fresh ginger, peeled and minced
• 1/2 Scotch bonnet or habanero chili seeds and ribs removed, minced
• 1 Tbsp ground allspice
• 1 tsp black pepper, freshly ground
• 1/4 tsp cayenne pepper
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg, ground
• 1 Tbsp thyme leaves, fresh or dried
• 1 tsp coarse salt
• 1 Tbsp dark brown sugar
• 1/2 cup orange juice
• 1/2 cup rice wine vinegar
• 1/4 cup red wine vinegar
• 1/4 cup soy sauce
• 1/4 cup olive oil

METHOD
In bowl, combine scallion greens, shallots, garlic, ginger and chili. Set aside. In another bowl, combine spices, thyme, salt and sugar. Into the spices, whisk the orange juice, both vinegars and soy sauce. Slowly drizzle in the oil while whisking constantly. Add scallion mixture and stir to combine. Allow at least one hour before marinating meat, fish, shrimp or poultry. Boil, grill or pan fry. Serve hot. Enjoy!

Marmalade Sauce

From Anne Lindsay’s “Lighthearted Everyday Cooking”.

INGREDIENTS

• 1/2 cup marmalade
• 1/4 cup orange juice
• 1 tbsp lemon juice
• 1/2 tsp each grated lemon and orange rind
• 5 cups sliced fruit or berries
• 2 tbsp Cointreau or orange liqueur (optional)

METHOD

1. In bowl, mix marmalade, orange and lemon juice and rind.
2. Add sliced fruit or berries; gently stir to mix well.
3. Cover and let stand for up to 4 hours.

Just before serving, stir in Cointreau (if using).

Roasted "Plum" Sauce

From Deborah Palmer of A Movable Feast

INGREDIENTS

• 8 plum tomatoes, halved lengthwise
• 1/2 tsp sugar
• 1 to 2 tsp olive oil
• 1 tsp balsamic vinegar

METHOD
Halve plum tomatoes. Arrange cut side up in a roasting pan. Spray with cooking oil. Sprinkle with sugar. Grill until slightly charred, about 10 to 15 minutes. Turn and grill for 3 to 5 minutes more. Remove from pan and puree in a blender or processor. Add olive oil, vinegar, salt and pepper.