Tag: soy-free

Mangu (Mashed Plantains with Onions)

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Every year in Niagara we have a Folk Arts festival, and I generally write an article on it composed of recipes inspired by different cultures. This is one of them (from 2010!), but I admit it’s likely not as authentic as I tried to make it. Before this, I’ve only had plantains deep-fried or roasted, and this was a welcome departure from other starchy sides. Mangu is a classic dish, traditionally eaten at breakfast, hailing from the Dominican, simple to prepare and loaded with taste.

mangu plantains

Mangu (Mashed Plantains with Onions)

4 unripe plantains (very green)
Salted water, to boil plantains
1 tablespoon (15mL) coconut oil
2 large yellow onions, thinly sliced
1 tablespoon (15mL) cider vinegar
3 tablespoons (45mL) nondairy buttery spread, such as Earth Balance
1 cup (240mL) cold water
Fine sea or Himalayan salt to taste

Peel the plantains. Add to a large saucepan with salted water. Boil until tender, about 20 minutes. Meanwhile, heat the oil over medium-high heat in a skillet. Add the onions. Cook until almost tender, about 5 minutes. Add vinegar and a few pinches of salt. Continue to cook until softened and lightly browned. Remove from heat.

When plantains are cooked, drain then transfer to a bowl. Add the nondairy buttery spread and about 1/2 cup cold water. Mash well, adding water if necessary. Season with salt to taste. Serve with onions.

Mushroom Nut Loaf

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This recipe is relatively flexible in terms of the nuts and herbs. I love swapping the pecans and almonds for walnuts and heartnuts, and adding savory and sage to the other herbs, as well.

nut loaf

Mushroom Nut Loaf

2 tablespoons (30mL) extra-virgin olive oil
2 small onions, chopped
2 cloves garlic, minced
2 cups (480mL) chopped cremini mushrooms
1 cup (240mL) almonds, chopped (see Note)
3/4 cup (180mL) pecans, chopped (see Note)
1 tablespoon (15mL) fresh thyme
1/2 tablespoon (7mL) fresh rosemary
1/2 cup (120mL) apple cider
1/4 cup (60mL) sorghum flour
Sea or Himalayan salt
Freshly ground pepper

Preheat oven to 350 degrees F. Lightly grease a 9×5-inch loaf pan.

Heat the olive oil in a large skillet. Add the onions and sauté until softened, about 5 minutes. Add the garlic, mushrooms and nuts. Cook until fragrant, about 2 minutes. Stir in the herbs, apple cider, and sorghum flour. Mix until smooth, cooking until the mixture has thickened, about 1 minute. Season with salt and pepper.

Use a spatula to scrape the mixture into the prepared pan. Bake for 30 minutes, until firm and lightly browned. Let stand at least 20 minutes before turning out of the pan. Serve warm.

Note: Finely chop most the nuts, leaving a couple tablespoons  in tact for a nice crunch. (This is easily done in a food processor). The finer chopping aids in a loaf that stays together when slicing. Similarly, if you unmold it too soon, it will not stay together when slicing.

Apple Cider Dinner Bread

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This bread takes advantage of the sweetness of apple cider, but it isn’t sweet at all, making it the perfect complement to soups, stews, and chilis at the dinner table. It comes together in a few moments, letting you have a fresh-baked loaf ready for when dinner is on the table.

It’s a riff off of my Hearty Beer Bread from The Allergy-Free Cook Bakes Bread, which is one of my go-to breads for when I’m busy and don’t have the time to wait for something to rise.

Apple Cider Dinner Bread (gluten-free, vegan)

Apple Cider Dinner Bread

2 cups sorghum flour
1/2 cup quinoa flour
1/4 cup arrowroot flour
1/4 cup tapioca flour
4 teaspoons baking powder
2 teaspoons xanthan gum
1 tablespoon unrefined cane sugar
1 1/2 teaspoons fine sea salt
1 3/4 cup plus 2 tablespoons pure apple cider
1 tablespoon extra-virgin olive oil

Preheat the oven to 375 degrees F. Lightly grease an 8 1/2-inch by 4 1/2-inch loaf pan.

Put the flour, baking powder, sugar, and salt in a large bowl. Whisk to combine. Make a well and pour in the apple cider. Mix until combined. The mixture will be thick.

Use a rubber spatula to scrape the mixture into the prepared pan. Smooth evenly. Brush with the olive oil.

Bake in the centre rack for 50 to 60 minutes, until golden brown and a toothpick inserted in the centre of the loaf comes out clean. Let cool in the pan for 10 minutes. Carefully remove the loaf from the pan and put it on a cooling rack. Let cool about 30 minutes before slicing. Serve warm.

Apple Cider Dinner Bread (gluten-free, vegan)