Gluten Free Sourdough Bread

 

The gluten free sourdough starter was made using the step-by-step starter guide.

 To make the bread we took
1 cup GF starter
1/2 cup brown rice flour
1/2 cup water
We combined these three and left it covered with a linen cloth for several hours.

To that we added:
1 cup oat flour
1 cup gluten free flour
1 TBS psyllium
1/2 cup ground flax meal
1 tsp salt
1 TBS maple syrup
1 cup water
Line an 8" springform pan with parchment paper. 
Mix the ingredients with the starter mixture. Pour it onto the parchment paper and shape. 
Cover the bread and allow to rise, doubling in size, for another 4-6 hours
Preheat the oven to 425. Remove the cloth and loosely cover the bread with foil without touching the bread. 
Reduce the oven temperature to 390 and place the foil covered bread in the oven. Bake for 30 minutes. remove the foil and continue to bake for another 45 minutes.
We ate it immediately after removing from the oven. The butter just melted as it was spread on the hot bread.

1/18-22 menu

 

This week's menu is

Monday: Italian Wedding Soup, we used beyond meat balls, no oil (water saute), we used kale instead of spinach, and vegetable broth instead of chicken. This is delicious!!!

Tuesday:  Fajitas We omitted oil and used water or broth instead

Wednesday:  Moroccan Shepherd's Pie

Thursday: Sweet Potato Gnocchi with Brussel Sprouts and Tarragon Cream from Isa Does It. 

for the Gnocchi:
1 pound sweet potato or butternut squash (roasted)
1 TBS liquid from olives
1 TBS white miso
1/2 tsp salt
1.5 -1.75 cups gluten free flour
2 TBS tapioca starch

Bake the sweet potatoes at 375 for 40 minutes
Allow to cool
Boil salted water
scoop potatoes out of skins into a large bowl and mash. Add olive liquid, miso, tapioca starch and salt and mix. Add gluten free flour 1/2 at a time and mix until the dough is slightly tacky.
Lightly flour a board,  and divide the dough into 4 balls.
Roll each ball until it is about an inch in circumference. 
With a floured knife cut the dough into 1 inch pieces.
Reduce the heat of the water to a simmer.
With a slotted spoon, lower each gnocchi into the water. Wait for the gnocchi to float and remove with a slotted spoon.

for the Tarragon Cream

/2 cup cashews, soaked for at least 2 hours, drained
1.5 cups vegetable broth
8 oz Brussel Sprouts, quartered
3/4 tsp salt
black pepper to taste
1 medium onion
1/4 cup sliced garlic
1 cup dry white wine
1/4 cup tarragon leaves

Blend the cashews and vegetable broth until smooth.
Roast at 400 the Brussel Sprouts with salt and pepper for about 35 minutes.  Remove from pan. 
Add the onion and garlic to saute with salt for a bout 7 minutes.
add the wine, salt, peper and turn to high, letting the wine reduce to about half. 
stir in tarragon leaves and add chickpea mixture. Combine until thickened.
Add Brussel Sprouts, toss to cover. 

Divide the gnocchi among bowls and cover with sauce and brussel sprouts.

Friday: Black Beans and Rice

January Soup Potluck 1/9/2021

For the January Potluck the theme is Soups. People have already started signing up for what they want to bring. Our mouths are salivating in anticipation.
February 6th's potluck will be SuperBowl foods. I think I am making Buffalo wings.  

Potato Soup 

Broccoli Cheddar Soup
we omitted the coconut oil in the aquafaba cheddar. Someone has a tomato allergy so we tried roasted red peppers instead. We needed to add another tablespoon of tapioca starch to thicken the cheddar sauce.
We pureed a can of drained, rinsed chickpeas with 1 cup of the vegetable broth. This added a thickener as well as healthy protein to the soup.

Vegetable Rice Soup 

1/2 C uncooked rice 2-3 quarts vegetable broth 1 - 3 oz can tomato paste 1 can cannellini beans Any veggies you have be on hand. I used: 2 yellow squash diced small 2 zucchini diced small 1/4 lb green beans diced small 1 1/2 C broccoli florets trimmed small 1 small cabbage (5-6”) or 1/4-1/2 larger head 1 small bag frozen peas Cook rice as directed on stovetop. Sauté all veggies in instant pot EXCEPT peas for about 10-15 min until just starting to soften. Empty can of tomato paste into pot and stir into vegetables. Cover mixture with vegetable broth (1 1/2 to 2 qts). Place top on instant pot and seal. Put on soup setting high pressure for 7 minutes. Once done allow to cool down 10-20 minutes. Release pressure manually and remove top. Pour in bag of frozen peas. Puree undrained can of cannellini beans in blender and pour into soup. Spoon cooked rice into soup. Stir and add more vegetable broth as needed to desired consistency.

Laurel's Kitchen Lentil Soup (one of our friends had a death int he family and couldn't join us but send the recipe for the soup she had made. thanks Peg!!!

We have leftover corn muffins we froze

We have leftover vegan sunflowerbutter cheesecake and the group is small. We used sunflower butter instead of almond as well as nowhey sunflower cups instead of Justin's almond butter ones

1/11-1/15 menu

 This week's menu is

Monday: This is being moved to next week, we are without a sink today as well. Italian Wedding Soup, we used beyond meat balls, no oil (water saute), we used kale instead of spinach, and vegetable broth instead of chicken.

Tuesday: the kitchen is not quite finished and we have no sink tonight, so we are going out for Black Bean Tacos

Wednesday:  Lentil Mushroom Stew . We omitted the oil and water sauteed instead.

Thursday: Pepper Ridge sandwich with leftover soup or stew

Friday: Ancho-Lentil Tacos and Mexican Millet

Bone building herbal tonic

Every time I am close to finishing a jar of this bone building tonic, I request the recipe from my sweet friend Debbie. It is here to share with anyone else interested. 
Select any five of the leaves listed below. Snip them and pack a mason jar, cover with raw apple cider vinegar. Store in a dark cabinet for 6 weeks, topping off with more vinegar as needed. Take at least 1 tablespoon per day with filtered water. It is also good for arthritic pain and acid reflux.

dandelion leaves

stinging nettle

horsetail

red clover

hound's tongue

motherwort

mugwort

mint

wild arugula

chickweed

sherpherd's purse

oatstraw

alfalfa

parsely

comfrey

raspberry leaves

blackberry leaves

thimbleberry leaves

sage

amaranth leaves

lamb's quarter

kale 

cabbage

Double Chocolate Muffins

 This recipe started from Veggie and the Beast. The changes we made are indictated with an *

Ingredients:

• 1 tablespoon flax meal *
• 3 tablespoons warm water
• 3/4 cup black beans (rinse and drain well, if from a can)
• 2 TBS applesauce *
• 2 tablespoons maple syrup
• ½ cup cane sugar
• 1 cup almond milk, room temp
• ½ tablespoon vanilla extract
• 1 1/3 cup oat flour *
• ¼ cup high-quality cocoa
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup white chocolate chips (allergen free and vegan friendly) *

Directions:

1. Preheat oven to 400 degrees.
2. Combine the flax, water, black beans, applesauce, maple syrup, cane sugar, almond milk and vanilla in a blender or food processor, and process until mostly smooth.
3. Add the flour, cocoa, baking powder, and salt to the processor, and pulse until just incorporated. Set aside 2 tablespoons of the chocolate chips, and stir the remaining chips into the batter.
4. Divide batter among 12 well-greased muffin liners, and sprinkle with remaining chocolate chips. Bake for 17-20 minutes, until a knife inserted in the center comes out clean.

Carrot Muffins

 This recipe started from Natural Nurturer . Our changes are indictated with an *

Ingredients

• 2 tbsp ground flax meal
• 5 tbsp water
• 1 cup unsweetened applesauce 
• 1 cup cooked and cooled green lentils about 1/3 cup dry. 
• 1/4 cup applesauce * 
• 1/4 cup unsweetened almond milk or your favorite milk of choice
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 2 tsp apple cider vinegar
• 1 1/2 cups oat flour *
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt  
• 1 cup grated carrot
• 1/2 cup raisins *
  

  Instructions

  • Preheat your oven to 350 ℉ and line a 12-hole muffin tin with liners. Set aside
  • Combine flax meal and water in a small bowl and let it sit for about 5 minutes to let it "gel". This will form a "flax egg" and work as a binding agent in the muffins.
  • After the "flax egg" has has a chance to gel, add it to a blender along with the maple syrup, applesauce, lentils, vinegar, almond milk, and vanilla.
  • Blend until mixture is smooth.
  • Add flour, baking powder, baking soda, salt and cinnamon and process until just mixed.
  • Finally, fold in grated carrots and chocolate chips (if using).
  • Portion batter into prepared muffin tin and top with extra chocolate chips if desired.
  • Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.
  • Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely and store leftovers in an air-tight container in fridge or freezer.