- 3 tbsp aquafaba
- 2 tsp dijon Mustard ( I Used Regular Mustard)
- 3/4 tsp salt
- 2 tbsp white wine vinegar ( I used rice wine vinegar
- 1 cup vegetable oil ( I used avacado oil going to try coconut melted)
- 1 tbsp olive oil
I then mixed with ketchup for fry sauce
• 1 (15 ounce) can reduced-sodium chickpeas, at room temperature
• ⅓ cup white sugar
• 1 (15 ounce) can pumpkin puree
• 2 tablespoons coconut oil, melted
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
1. Reduce oven temperature to 325°F.
2. To prepare filling: Drain chickpeas, measuring ½ cup of the bean liquid (aquafaba) into a mixing bowl. (Save the chickpeas for another use.) Beat with an electric mixer on high speed until stiff peaks form, 3 to 5 minutes. Add sugar and continue beating on high until shiny and glossy, about 1 minute more.
3. Whisk pumpkin, coconut oil, cinnamon, ginger, cloves and salt in a large bowl. Gently fold in the whipped aquafaba. Pour the mixture into the crust.
4. Bake the pie until the outer edges of the filling are set and the crust is lightly browned, 35 to 45 minutes. It will seem like the filling is not fully cooked, but it will set up as it cools. Let cool on a wire rack for 1 hour, then refrigerate overnight.
Gluten Free Manicotti Shells
- 2 c. GF flour mix (such as Jules , my fave, or Bob’s Red Mill)
- 2 c. water
- 6 eggs
- ¼ tsp. salt
- Mix all ingredients in a blender (you can also use a hand- or stand-mixer, I like the blender because you can just pour it onto the pan.) Batter should be thin. (Thinner than pancakes.)
- Lightly spray a small non-stick pan with cooking spray (the smaller the pan, the smaller the shell will be.) Heat pan over medium-high heat. Pan is ready when a drop of water placed on it sizzles.
- Pour batter onto pan, swirling pan to spread the batter out.
- When the edges start to curl up (usually 60 seconds), carefully flip crepe to finish cooking (30 to 60 seconds more.)
- Stack finished crepes on wax paper. Continue cooking until all batter is used up.
- Fill with filling.
Dairy Free Manicotti Filling
- Dairy Free Ricotta
- 2 12-oz. blocks Extra Firm Silken Tofu,
- 1 t. honey or agave nectar
- 2 t. apple cider vinegar
- 2 t. salt, plus more to taste
- 1 egg
- ¼ c. grated Italian cheese (Parmesan, Romano, Locatelli-whatever you like)
- Salt & Pepper to taste
- Chopped parsley, 1 T. fresh or 1 tsp. dry
- 2 or 3 crushed meatballs (optional)
- In a small bowl, mash the tofu with a fork or crumble with your hands.
- Mix in the remaining Ricotta ingredients until well combined. Ricotta will keep for 3 days in an air-tight container in the refrigerator.
- Mix egg lightly with a fork before adding to the ricotta, in a large bowl.
- Add rest of ingredients, mixing well.
Putting it all together
- In a shallow glass or ceramic casserole dish, cover the bottom with your favorite tomato sauce.
- Place one crepe on a plate or piece of waxed paper.
- Spoon the filling in a line, ¼ of the way up the crepe.
- Roll the crepe up.
- Place seam side down in the casserole dish.
- Continue until you have a single layer of manicotti. Cover with sauce.
- Bake in preheated 350 degree oven for 30 – 40 minutes.
Meatloaf gets a bad rap. I’m not sure why (it’s one of the most popular entrees at the trendy Ivy
restaurant in Santa Monica). And every time I make a meatloaf it is devoured with gusto. Or maybe my family is simply crazy for old fashioned comfort food. My latest variation for gluten-free meatloaf is to use cornbread to make gluten-free breadcrumbs. This makes for an amazingly flavorful and moist meatloaf that cozies up rather well to my favorite Brown Sugar Glaze.
- 1 3/4 lbs. ground turkey
- 1 small sweet or red onion, peeled
- 1 medium to large carrot, peeled, trimmed
- 3 cloves fresh peeled garlic
- 1/2 cup good tasting tomato ketchup
- 1 tablespoon molasses
- 1 organic free-range egg (or omit for egg-free and use 1 more tablespoon molasses)
- 3/4 cup gluten-free cornbread crumbs
- A pinch of nutmeg
- A pinch of cinnamon
- 1 teaspoon thyme
- Sea salt and pepper, to taste
- Preheat the oven to 350ºF.
- Put the ground turkey into a large bowl and using a fork or spoon, break it apart it a bit.
- Roughly chop the onion and carrot into same sized chunks and place them into a food processor;
- add the garlic; pulse until the veggies are uniformly diced- fine- not too chunky;
- add them to the turkey.
- Toss lightly with a spoon or fork to quickly distribute the veggies.
- Add the ketchup, molasses, egg (if using), cornbread crumbs, spices and thyme.
- Mix it all up using a light touch; try not to over-mix it into mush (over-mixing makes for a dense loaf).
- If the mixture is too dry at this point, add a little more ketchup. If it feels too wet, add more cornbread crumbs. You want a nice stick-together balance.
- Spoon the meatloaf mixture into a standard size loaf pan and firmly press into place, smoothing and rounding the top of the loaf so that the sides are lower than the edge of the loaf pan (you don’t want the glaze spilling over the sides later on).
- Bake in a pre-heated oven for 40 minutes. Meanwhile, make your brown sugar glaze.
Brown Sugar Meatloaf Glaze
Stir to combine:
- 1/3 cup brown sugar
- 1/3 cup ketchup
- 2 teaspoons balsamic vinegar, to taste
- 1 teaspoon honey mustard
- A small pinch of nutmeg and cinnamon
- At the 45 minute mark, remove the loaf from the oven.
- Spoon the glaze mixture on top of the loaf.
- Bake for an additional 30 minutes or until the internal temperature reaches 180 degrees F.
- Allow the cooked loaf to cool for ten minutes or so before slicing and serving.
Serves 4 to 6.
Skillet Cornbread Recipe with Green Chiles and Cinnamon
This cornbread is moist and tender. You can top it with ground cinnamon before you bake it (shown in the first photo) or leave the top plain (though if you haven’t tried the flavor combo of green chiles and cinnamon- give it a whirl!).
We love leftover wedges grilled in a little olive oil. If you like your cornbread really spicy try using chopped jalapeños instead of the mild roasted green chiles. See other substitution ideas- including subs for a sweet vanillacornbread in Notes below.
- 1 cup stone ground gluten-free cornmeal
- ¾ cup sorghum flour
- ½ cup tapioca starch or potato starch (not potato flour!)
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon chili powder or cinnamon- or my fave: both
- ½ cup organic light brown sugar
- 1 tablespoon Ener-G Egg Replacer whisked with ¼ cup warm water*
- ½ cup plus two tablespoons light olive oil, or grapeseed oil
- 1 cup very warm water or rice milk ½ teaspoon lemon juice
- 2 extra tablespoons water, if needed- the batter should be like cake batter, and not too thick
- ½cup chopped roasted green chiles- mild or spicy, as you prefer
- A sprinkle of chili powder and cinnamon, for topping
- Preheat your oven to 375ºF.
- Lightly oil a 10-inch iron skillet.
- Combine the dry ingredients (cornmeal through brown sugar) in a bowl and whisk.
- In a large mixing bowl, combine the Egg Replacer with the olive oil and beat for one minute.
- Add in the dry ingredients and beat by hand just until a smooth batter is formed, about one minute.
- Add in the chopped roasted green chiles. (If your batter seems a little dry, add a tablespoon more liquid at a time until you achieve a smooth consistency.)
- Heat the prepared skillet over medium-high heat.
- Pour the batter into the heated skillet and sprinkle a little chili powder and/or cinnamon over the top of the batter.
- Bake the cornbread in the center of a pre-heated oven for 25 to 35 minutes (depending upon your altitude), until firm to the touch in the center, and slightly golden around the edges.
- A wooden pick inserted into the center should emerge dry.
- Place the skillet on a wire rack and allow the cornbread to rest 15 minutes before cutting. This helps keep the slices from crumbling apart.
- Serve warm.
- Grill leftover slices in a little olive oil for a savory winter treat.
Yields 8 to 10 slices.
All Natural Pumpkin Spice Sauce:
- 1¼ cups water
- ¾ cup Agave Nectar
- 3 Cinnamon Sticks
- ½ tsp of ginger
- ½ tsp of ground cloves
- 1 tsp of nutmeg (or if you’re lazy like me and that is too many ingredients, just shake on some all spice until you’re happy with it)
- 3 Tbs of canned pumpkin
- Bring to Boil and Mix
Pumpkin Spice Latte
- Make some VERY strong coffee….
- NOTE: To get strong coffee, I take the leftover breakfast coffee (probably around 2-3 cups), and pour it back in the coffee maker (instead of water), add some grounds to the ones that were already used and re-brew. This makes awesomely strong coffee!
- Use around 5 tbps of it
- 6-8 oz unsweetened coconut milk
- Heat the milk.
note: the coconut milk is awesome, because it’s thicker than regular milk, it’s my preferred choice.
- 2-3 Tbps Pumpkin Spice Syrup —-or more if you like it sweet like I do.
- Mix together, and add a little whipping cream, or a sprinkle of cinnamon is you want (the cream part isn’t low cal).
Source: Creatively Living Outside the Box