I love to try new recipes! I will take an excuse to dig through websites, Pinterest, cook books, newspaper clippings, you name it to create a meal. Any excuse :-) We found out that Jordan's youngest cousin is allergic to gluten, dairy, eggs and citrus. Challenge accepted!
The Big Game is this weekend. I always make meatball subs and then try new stuff. Here is the menu I came up with - all gluten free, egg free, non-dairy:
Meatballs (hoggie roll optional)
Please also see sources for the original recipes.
5 cups GF tomato sauce (I used my homemade marinara)
4 T olive oil
1/2 yellow onion, diced
3 garlic cloves, minced
1/2 cup almond milk
2 lb grass-fed beef
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon sugar (or honey or agave)
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1. In a large, heavy bottom sauce pan. Bring tomato sauce to slow simmer.
2. Fry onions and garlic in olive oil until opaque. Remove from heat.
3. In a large microwave-safe bowl, mix oats and milk. Cook in microwave for 1 minute. Mix in onions and garlic. Allow to cool until you can work it with your hands.
4. Add remaining ingredients and mix well with your hands.
5. Form meatballs and place in simmering tomato sauce. All to simmer until done through. Remove from heat and let cool 15 minutes before serving.
Update - I think I'll cook the meatballs in the oven and pour the sauce on on the sandwiches instead of leaving the meatballs in the sauce. The reason is the oats continue to absorb the sauce and the meatballs get mushy. I'll bake the meatballs at 350 F for 30-40 minutes or until done through.
3/4 bottle of GF buffalo sauce (or spicy BBQ sauce)
1 cup + 2 Tablespoons plain almond milk
3/4 cup brown rice flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon curry powder (or cumin if you like it less spicy)
1 Tablespoon potato starch
1. Preheat oven to 450 F.
2. Spray a large non-stick baking sheet with olive oil
3. Chop cauliflower into florets.
4. Combine flour, spices and starch in a bowl and stir until well combined.
5. Pour almond milk in a separate bowl.
6. Toss a handful of florets in milk and then in flour mixture. Place on baking sheet. Repeat until all florets are on the baking sheet. Bake for 20 minutes or until crispy.
7. While cauliflower is baking, heat buffalo sauce in a sauce pan, stirring frequently.
8. After 20 minutes, use a wooden spoon to turn the cauliflower. Turn oven to broil and cook, with oven door slightly open, for 5-7 minutes or until florets start to brown.
9. Pull cauliflower out of oven and place on serving platter. Poor buffalo sauce over all.
10. Serve immediately with celery.
Original recipe: evolvevegan.blogspot.com/2013/06/cauliflower-wings-revisited.html
Update - I decided to serve the buffalo sauce on the side along with ranch-style salad dressing so people could choose what they like. It didn't work out. The poppers were too dry. Next time, I'll cook the cauliflower, toss with sauce and then broil.
Gluten Free Chocolate Cake
1 large very ripe banana
2/3 cup honey (or maple syrup or agave)
1/4 cup olive oil
2 teaspoons vanilla extract
1 cup plain almond milk
1 Tablespoon white vinegar
2 teaspoons baking powder
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup + 1 Tablespoon brown rice flour
2 Tablespoon potato starch
1 Tablespoon tapioca flour
2 Tablespoon corn flour
1/2 cup GF oat flour
Powdered sugar for dusting
Preheat oven to 350 F.
1. In a large bowl, mash avocado and banana
2. Whisk in olive oil, honey and vanilla.
3. Pour milk and vinegar and let sit for 2 minutes. Then whisk together.
4. Whisk in baking powder and baking soda.
5. Whisk in cocoa powder, salt, rice flour, potato starch, corn flour and tapioca flour.
6. Whisk in oat flour. Taste and add more honey if needed.
7. Cut a piece of parchment paper to fit the bottom of your cake tin. Place in cake tin, then pour cake batter in. Place in oven and bake 40-45 minute. The top will crack and the side will pull away from the tin slightly when it's done.
8. Remove from oven and let stand for 1 hour. Then invert onto a plate, peal off parchment paper and then flip on to another plate so it is upright. Dust with powdered sugar if you want.
Original recipe: minimalistbaker.com/fudgy-gluten-free-chocolate-cake/
Update - Jeremy and I loved this! Very fudge-like, not too sweet. But Jordan wanted it to be sweeter. Next time I'll serve with whipped cream or ice cream for her. I could frost it too, but that might be too sweet.