Tag: soy-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.

Moroccan Chickpea Stew

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Moroccan inspired flavor comes together in this hearty and healthy winter stew. The addition of dried apricots — which might not be something we add to stew everyday — add a wonderful texture and flavor, so don’t leave them out. It is the perfect balance of sweet and spicy; for more of a kick, add the extra cayenne pepper. Serve alongside fragrant brown basmati rice, about 1/4 cup (60mL) uncooked rice per person.

Moroccan Chickpea Stew

1 tablespoon extra-virgin olive oil
2 medium onions
1 carrot, peeled and cut into 1/2-inch pieces
1-inch piece of fresh ginger, peeled and minced
2 to 4 cloves garlic
1 1/2 teaspoons turmeric
1 teaspoon  ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
Sea salt to taste
1 tablespoon sorghum flour
1 (14oz/414mL) can organic, no-salt added chickpeas, drained and rinsed (I use Eden Foods)
1 (28oz) can diced tomatoes (I use unsalted)
1/2 cup water
2 tablespoons tomato paste
1 tablespoon  agave nectar
1 red bell pepper, cut into bite-sized pieces
1 small head cauliflower, cut into bite-sized pieces (about 5 cups)
5 oz chopped, dried unsulphured apricots (I use Nature’s Best)
Zest of 1 lemon
1/2 to 1 cup  fresh cilantro, finely chopped

Heat the oil in a large saucepan over medium head. Add the onion and carrot. Cook about 5 minutes, until beginning to soften.Add the ginger and garlic. Cook an additional 1 to 2 minutes more, until fragrant.

Stir in the turmeric, coriander, cinnamon, cumin, and a 1/4 teaspoon of the cayenne pepper.

Sprinkle with sea salt and flour, and add the chickpeas. Cook until the vegetables and chickpeas are coated with the spices and the mixture smells spicy, about 30 seconds.

Add the diced tomatoes, water, tomato paste, and agave nectar. Mix well. Add the red pepper, cauliflower, and apricots. Bring to a boil, then cover and simmer 15 to 20 minutes, until the cauliflower is tender but still firm.

Remove the lid and stir in the zest and cilantro. Cook an additional 5 to 10 minutes, until thickened and cauliflower is cooked all the way through.

Let stand 15 minutes before serving. Like most stews, this becomes more flavorful as it stands. I recommend making it in the morning and serving it in the evening.

Serve with brown basmati rice. (If you have a rice cooker, this is my favorite way to make it)

Double Chocolate Molasses Cookies

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These cookies have a chewy, soft interior, and crisp edge. They are chocolately with just a note of molasses. Unfortunately, I’m without a photo, but if you love chocolate and love molasses, you’ll definitely enjoy these.

Double Chocolate Molasses Cookies

1/2 cup sorghum flour
1/2 cup teff flour
1/2 cup tapioca flour
3/4 teaspoon xanthan gum
1/4 cup unsweetened cocoa powder, sifted
3/4 teaspoon baking soda
1/4 teaspoon salt
Heaping 1/4 teaspoon ground cinnamon
1/2 cup nondairy margarine (I use soy-free Earth Balance)
Scant 1/2 cup unrefined cane sugar (I use Sucanat, and will probably use 1/3 if I make these again)
6 tablespoons pure maple syrup
2 tablespoons blackstrap molasses
1 cup nondairy semi-sweet chocolate chunks (I use Enjoy Life)

In a medium bowl, put the sorghum flour, teff flour, tapioca flour, and xanthan gum. Whisk well. Add the cocoa powder, baking soda, salt, and cinnamon. Mix until well combined.

Put the nondairy margarine in the bowl of a stand mixer or a large mixing bowl. Using the stand mixer or a hand mixer, beat on medium-high speed until fluffy, about 2 minutes. Add the sugar, and beat again, for an additional minute, until well combined. Add the maple syrup, molasses. Beat well.

Turn the mixer to low speed. Add the flour mixture, letting beat until smooth and well combined. The mixture will be sticky. Stir in the chocolate chunks. Refrigerate directly in the bowl for 30 minutes.

When the 30 minutes is almost over, preheat the oven to 325 F. Line a baking sheet with parchment paper or a Silpat.

Roll tablespoonfuls into balls and set them about 3 inches apart. Flatten with your palm to about 3/4-inch thick. Bake for 15 to 17 minutes, until firm around the edges. Let cool directly on the pan for about 5 minutes, then put the cookies directly on a wire rack to cool completely.