I did it! I made pizza, from scratch!
I had home made pizza for my Birthday Dinner! (Doing the happy dance!)
We love The Uprooted Kitchen Trailer (food truck?)!!!
This is a family owned business, based in a 1968 vintage Avion trailer that specializes in vegetarian cuisine. It is owned by Chad and Erin Romanoff. Chad is a pediatric occupational therapist and Erin is a pastry chef. Their menu includes breakfast, lunch and any time fare.
On Saturday’s they are at the Gilbert Farmer's Market , which is where we discovered them.
I have been mostly without bread products of any kind for months. The problem is that most of the gluten free commercial bread products that I like are not vegan. They contain eggs. In particular, I like the Canyon Bakehouse bread. I’ve tried their Hamburger Buns and their Cinnamon Raisin Bread . Both are really good.
I also like the Sprouted Corn Tortillas from Food For Life . They are vegan and I eat a lot of them, since they are pretty much the only bread-like thing around here.
Flat Bread Flour Yield
2 cups
Equipment Required list special equipment here Ingredients 1⁄4 cup Bob’s Red Mill Corn Starch 1⁄4 cup Bob’s Red Mill Potato Starch 1⁄2 cup Bob’s Red Mill Organic Quinoa Flour 1⁄2 cup Bob’s Red Mill Garbanzo Flour 1⁄2 cup Bob’s Red Mill Organic Amaranth Flour 1⁄2 teaspoon Xanthan Gum Directions To measure out GF flours and starches, don’t use the “scoop and level” method!
I recently picked up the October/November 2012 issue of Living Without magazine because it had information about making a Thanksgiving Feast that was wheat and dairy free. In particular, I’m trying to figure out a GF pie crust that works and tastes good.
In addition, this issue has five recipes for GF crackers. Since we eat a lot of hummus, I’m always looking for something crunchy to go along with it.
On Sunday, DH made pancakes! He’s not an experienced pancake maker to begin with, and this is the first attempt at vegan, gluten free pancakes. So he had a whole new learning experience! I cheated, and helped out a bit, even though he’s supposed to be making breakfast on Sunday mornings so I get a break.
Equipment griddle (cast iron recommended)
cookie sheet
pancake turner
silicon basting brush
Pancake Flour Mix Yield
2 cups
Equipment Required list special equipment here Ingredients 1 cup Bob’s Red Mill Organic Brown Rice Flour 1⁄2 cup Bob’s Red Mill GF Sorghum Flour 1⁄2 cup Bob’s Red Mill Organic Quinoa Flour Directions Sift all flours into a bowl. Whisk together.
You don’t have to make just savory tamales… You can also make sweet, dessert versions! The masa can be corn, chick pea, or whatever else you can dream up and stuffed with all kinds of fresh or dried fruits and nuts.
When I was in Santa Fe during Christmas Week one year, someone told me about their particular family’s tradition of adding some brown sugar and cinnamon to the corn masa and stuffing them with a mixture of Granny Smith apples, raisins, butter and more brown sugar.
This is one of my favorite chili recipes because you can use it in tamales, as I’m doing this week, as a taco filling or even eaten with a salad as a main dish!
The main protein source is lentils and kidney beans. The lentils are cooked down a bit to give it a creamy base and the chopped kidney beans add both nutrition an a ground meat texture.
Before we begin the actual recipe, let me explain how to cook lentils, in case you’ve never done it before.
Cooked Lentils Equipment Required large pot Ingredients 1 pound lentils, dried (about 2 cups) 1⁄4 teaspoon sea salt 8 cups water Directions Put the water and the salt in the pot and bring it to a boil on the stove. While the water is heating up, wash the lentils. Pick out any stones and dirt. When the water is boiling, add the cleaned lentils to the pot and reduce heat a bit until they are simmering.
Even though I haven’t covered the fillings yet… Let’s take a look at how to assemble and steam traditional (wrapped in corn husk) tamales. It’s not difficult, and there are a lot of pictures here to guide you.
Assembly To begin, you will need many dry corn husks, one for each tamale, plus a few extras, in case something goes awry. I buy mine in bags at the grocery store. I try to find a brand that has a single stack of very flat husks.
Not everyone wants a corn masa for their tamales. In some parts of South America, it isn’t even traditional to use corn for either the masa or the wrappers! A common alternative is to use chick peas. An alternative wrapper is banana leaves.
I’ve given my version of chick pea masa an even different twist: I’ve sprouted the peas to boost the nutritional value and change the flavor profile!
In addition, I’ll be showing you an alternative method to using your stand mixer.
It’s Tamale Week! At the beginning of fall, I start dreaming about tamales: green corn with chili, red chili, plain smothered in tamale sauce, even sweet tamales filled with nuts, dried and fresh fruit such as apples, pineapple and cinnamon. Yum! They are a traditional ethnic holiday food. So when the weather starts cooling off, I start planing for the holiday season. Tamales can be made ahead and frozen, then reheated before serving, so they are something I can make early… ahead of the holiday rush.
I have a special request from a regular viewer! He has asked me about my food dehydrator!
A Few Years Ago My daughter asked for a food dehydrator for a gift several years ago. I don’t think she really thought I would get it for her, because of the cost, but I did. She is very involved in the Boy Scouts (my grandson is a Scout) and loves camping. In addition, she lives in an area of the U.
This week in our Bountiful Baskets we got Collard Greens.
HUH? Collard Greens? I have no clue what to do with those! The only thing that comes to mind is that boiled, nasty, bitter Southern dish that usually also includes ham or bacon!
DH says, “You said we need to eat lots of dark, leafy greens! You can probably treat it like Kale, like in quick stir fry or something.”