Tag: gluten-free

Beer-Battered Asparagus

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A simple recipe for beer-battered asparagus with a quick flour mix that would work well for any deep-frying.Though I never bake with rice flour, it provides a tempura-like lightness to deep-frying that works really well.

Beer-Battered Asparagus

1 large bunch of asparagus, about 2 pounds
1/2 cup sorghum flour
1/4 cup quinoa flour
1/4 cup sweet rice flour
1 tablespoon lemon zest
Scant 3/4 teaspoon xanthan gum
1/2 teaspoon garlic powder
1/2 teaspoon fine sea salt
1/8 teaspoon paprika
1 cup gluten-free beer (I used New Grist)
4 to 6 cups vegetable oil, such as canola
Additional salt for sprinkling

Wash the asparagus and cut off the woody ends. Cut the asparagus into three-inch pieces. Dry thoroughly.

Whisk together the sorghum flour, quinoa flour, sweet rice flour, xanthan gum, lemon zest, garlic powder, salt and paprika. Stir in the beer, mix until combined.

Put the oil in a medium-sized saucepan and attach a thermometer. The oil should be about three to four inches high. Heat until it reaches approximately 375°F (190°C). Dip the asparagus in the batter (coating completely isn’t necessary). Gently insert the asparagus (about six at a time, depending on the size of your pan) in the saucepan and fry, about two to three minutes, until golden brown. Use a slotted spoon to transfer the asparagus to paper towels to drain. Sprinkle with salt.Continue with the remaining asparagus. Serve warm.

Kelp Noodle Stirfry with Tofu, Veggies, and Tamarind Sauce

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Becoming increasingly popular, kelp noodles are a sea vegetable that is formulated with–you guessed it!–kelp, sodium alginate, and water. They are naturally gluten-free and vegan, and I’m pretty sure every bag I have seen says “gluten-free” right on the package. Kelp noodles stand in for grain-based noodles in this easy stir fry, excellent for those trying out a few meat-free meals. Baking the tofu brings on a meatier texture, and the sauce gives a nice balance of spicy/salty/sour/sweet.

Kelp Noodle Stirfry with Tofu, Veggies, and Tamarind Sauce

For the tofu:
1 (350g) package extra-firm tofu, squeezed of excess liquid, cut into 1/2-inch cubes
1 cup vegetable broth
3-4 tablespoons wheat-free tamari
2 cloves garlic, finely chopped
1 (2-inch) piece of fresh ginger, finely chopped
1/4 teaspoon cayenne pepper

For the stirfry sauce:
1/2 cup vegetable broth, plus more as needed
1/4 cup wheat-free tamari
2 tablespoons agave nectar
1 tablespoon tamarind paste
2 teaspoons Thai (or regular) chili powder
1/4 teaspoon cayenne pepper
2 tablespoons canola or neutral coconut oil
2-3 cloves garlic, minced

Fresh vegetables, such as snap peas, broccoli, carrots, cut into bite-sized pieces
Vegetable broth, as necessary
2 (12 ounce) bags kelp noodles, rinsed and cut into pieces with scissors
6 cups bean sprouts
4 green onions, chopped

To make the tofu, mix together all of the ingredients. Let sit 30 minutes. Preheat the oven to 425F. Pour the mixture in a small baking dish. Bake for 30 minutes until the top of the tofu pieces are dry and brown. Flip each piece and bake for another 15 to 20 minutes until the other side is browned. Set aside.

For the sauce, blend all ingredients until smooth.

To make the stirfry, heat the oil on high heat in a skillet. Add the garlic and cook for 30 seconds until it starts to brown. Add the vegetables (except for bean sprouts), starting with crispier vegetables such as carrots and broccoli, adding vegetable broth as necessary to keep a bit of liquid in the pan. Once the vegetables are tender crisp, add the tofu, noodles, and bean sprouts. Add sauce, just enough to coat the ingredients. Turn to low heat and cook until the noodles are tender, about 4 minutes. Stir in the green onions. Serve immediately. Leftover sauce can keep covered and refrigerated for up to 1 week.

 

Roasted Cabbage with Cider Simmered Leeks

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Roasting the cabbage brings out its inherent sweetness, rounded out by a hint of smokiness coming from the crusty edges. The leek mixture is simmered in apple cider; a perfect complement that you’ll want to use it in your repertoire again and again for its delicious flavor.

Roasted Cabbage with Cider Simmered Leeks

1 medium head cabbage
4 tablespoons extra-virgin olive oil, divided
Sea salt
Fresh ground black pepper
3 leeks, thinly sliced (just the whites and about half of the greens), and well-washed
2 carrots, peeled and thinly sliced
1 cup apple cider
1 1/2 teaspoons dried thyme

Preheat the oven to 450F. Line a baking sheet with aluminum foil. Remove the tough outer leaves of the cabbage. Cut into wedges about 1 to 1 1/4 inches thick, cutting out the core when necessary. Arrange on the baking sheet. Drizzle with 2 tablespoons  of the oil and sprinkle with salt and pepper. Bake for about 30 minutes until brown and crispy, then flip and bake an additional 20 to 30 minutes until cabbage is tender and crispy on the edges.

Meanwhile, heat the remaining 2 tablespoon of the olive oil in a medium saucepan. Add the leeks and carrots. Cook until softened, about 8 minutes. Add the apple cider and thyme. Bring to a boil, then reduce and let simmer for about 20 minutes. Remove the lid and continue to cook until the cider has thickened and nearly absorbed, about 10 minutes longer.

When the cabbage is finished roasting, transfer it to a serving dish. Top with the leeks and carrots. Let stand about 20 minutes before serving for the leek mixture to meld into the cabbage. Serve warm.