Vegetarian Ireland

Apologies to my readers for not posting any delicious new recipes in so long. It was a busy summer of house moving, gardening, hosting visitors, creating lots of tasty vegetarian meals at the Boghill Ctr.and working on recipes for Coming Home To Cook Part Two!                                                                                                                           

Recently I cooked for a delightful group that was gluten free, dairy free, sugar and caffeine free. I wanted to make a special cake for their last evening so came up with this gf/df/sf/egg free recipe. Enjoy!

Chocolate Cake

Preheat oven to 350f or 180cGrease and line two 9″ cake pans or springform pans with parchment paper. Beat together 4 cups of gluten free flour *, 1 Tbl. of baking powder, 2 tsp. baking soda, 2 tsp. cinnamon, 1 tsp. table salt and 1 1/4 cups of cocoa powder. In a separate bowl mix together 1 cup of good quality vegetable oil, 3 cups of liquid honey or a similar sweetener*, 1 Tbl. apple cider vinegar, 1 Tbl. vanilla extract and 2 cups of water. When the wet ingredients are well blended, add to the dry ingredients, mixing well, pour into pans and bake for about 30 minutes or until a tester comes out clean.

Chocolate Glaze

Blend together 1 cup cocoa powder, 2 1/2 cups honey or sweetener*, 2 tsp. vanilla extract and simmer on low heat. To 6 Tbl. dairy free milk (soy milk, lactaid, rice dream, etc.) add 4 Tbl. arrowroot* . Add to warm liquid and simmer until thickened, a few minutes. Put the glaze in a bowl and refrigerate to set.  When the cake is cooled, ice and make a layer cake or 2 small cakes.

Helpful Information:

* You can buy gluten free flour mixes in health shops. I used a white bread flour mix for this one and it worked well.

* If you are a vegan who dosen’t use honey in your diet, try the same quantity of maple syrup or Agave syrup. I used honey here because it is less expensive and I got the same results.

*Arrowroot is a thickener and used here in place of confectioners sugar. Corn flour can be used as an alternative. Arrowroot can be found in health shops.

You can create this easy, flavorful entree  in less than an hour. Always use the freshest curry and lemons. It’s full of the super spices that I often use in vegetarian cooking and it’s a complete protein. Enjoy!

Curried Lentils - gluten and dairy free

Cook 1 cup of brown lentils in vegetable stock seasoned with sea salt until soft. While they are cooking, saute in olive oil the following, diced: 1 leek, whites only (save greens for stock) ,1 stalk celery, 2 medium carrots, 6 small button mushrooms. Chop 1/4 cup coriander (cilantro) and add to vegetables as they are cooking. Add 1 tbl. curry powder, 1 tsp. cumin, sea salt and pepper to taste and 1 Tbl. dry red wine. Cook, stirring until all is well blended and the aroma of the spices fill the room. Add to drained lentils and warm on low heat until serving. If you think the lentils are dry, add a little vegetable stock. Mold into a 1 cup round.

Lemon Rice - gluten and dairy free

Boil 3 cups of salted water. Add 1/2 tsp. turmeric, 2 Tbl. chopped parsley and  1 1/2 cups jasmine rice. When the rice is alm0st absorbed add 1 whole squeezed lemon and white pepper to taste.  In a seperate pan boil 1/2 cup petite green peas. Drain and add to cooked rice.  Mold into a 1 cup round and garnish both with chopped coriander.

What to do with all those pesky bread ends?  Over those past few months I froze the ends  that were leftover from the morning  ritual of cinnamon raisin toast. I came up with this recipe that I know you will love. It is surprisingly moist and yummy and with a kick of coffee and chocolate, it can’t be beat!   And,  top  it off with this delicious warm caramel sauce.   Calories galore and my apologies to my gluten and dairy free readers. I will experiment with a comparable recipe for you soon.

Bread Pudding

Heat oven to 350 (180) degrees. Cut 16 pieces of cinnamon raisin bread into small squares. Place in a 8″ square baking pan.                                                    Warm 2 cup milk. Dissolve 2 Tbl. instant coffe into milk.  Beat 6 eggs and add to milk . Beat in 3/4 cup white sugar, 1 tsp. vanilla extract and 1/2 tsp. cinnamon. Pour liquid over the bread, covering it. Chop 4 oz. of  unsweetened chocolate and press into bread. Place the pan into a larger pan 1/2 filled with water.  This is called a hot water bath and is often used for baked puddings and cobblers.  Bake for 1 hour or until top is browned and liquid is absorbed.

Caramel Sauce

Heat 3 Tbl. butter in a heavy pot. Pour in 12 oz. of evaporated milk, 1/4 cup dark brown sugar, 1 tsp. vanilla extract.  Cook on low heat.  In a separate bowl, spoon out a little of the milk mixture  and whisk in 2 Tbl. cornstarch until it is completely dissolved. Pour milkback into pot and lower heat.  Cook until it starts to thicken and remove from heat. Pour warm over pudding. Enjoy, you can go back to the diet tomorrow :))

Although somewhat labor intensive this savory entree is well worth your time. Packed with essential nutrients and protein from a variety of good grains, nuts and vegetables, they are just delicious. And, they are vegan and gluten free! Serve with a smooth, warm cranberry glaze and sit back and wait for the compliments. This is truly a special vegetarian dish.

Croquettes

In a big bowl mix together the following cooked grains:   1 1/2 cups cooked millet, 1 cup  red quinoa, 1 cup quinoa, 2 cups jasmine rice. Toast in a 350 (180) oven 1 cup of hazelnuts. When browned, chop in processor. Add to grains. Heat 2 Tbl. olive oil and saute 1/2 cup finely diced onion, 1/2 cup diced celery, 1 cup chopped mushrooms and 1 cup diced carrots  until browned and add to grains.  Chop 1/4 cup coriander (cilantro). Add sea salt and pepper,  1/2 cup currants and 3Tbl. tamari to grains.  In a processor, blend 2 cups of white beans to form a paste. This is used to hold the mxture together, replacing the eggs. Form into oval shaped croquettes. Heat 2 Tbl. olive oil and brown croquettes on each side. Then put on a baking sheet and cook in oven 20 minutes.

Cranberry Glaze

Heat 1 Tbl. olive oil and saute 1/4 cup chopped shallots. Boil1 cup of fresh cranberries in 1 cup water until  soft. Strain cranberries through a fine mesh sieve. Add enough water to make 11/2 cups.    Transfer to a small skillet, add 3 Tbl. honey and 1 tsp. chopped rosemary, sea salt and ground black pepper.  Take out a little juice and add 2 Tbl. arrowroot and whisk until smooth. Return to skillet and cook until it thickens.  Enjoy!

Cooks are always keeping their eyes open for new recipes.  One of the many reasons I love living in Co.Clare, on the west coast of Ireland is that there are so many people there, who make their living by doing interesting things.  Photographers from Holland, Traditional musicians from Ireland and abroad, potters and artists from England, artists from Germany are among the cherished few.  I often share recipes with my friend from Israel who is an amazing Pastry Chef.  I tweeked it a little by adding olives and a gluten free flour. Make it your own and serve topped with a dollop of sour cream or yogurt, accompanied with soup and salad or as a side dish with your favorite entree from my cookery book Coming Home To Cook.

Courgette Feta Mint Cakes - gluten free

Shred 2 cups of courgettes (zucchini). Drain well by squeezing the water out through a fine mesh collander. When dry, put in bowl and add 2 beaten egg yolks, 1/2 cup crumbled feta cheese, 1/4 cup chopped scallions, 1/2 tsp. baking powder, 11/2 tsp. chopped fresh mint, 1/4 cup chopped kalamata olives, 1/2 cup garbanzo bean flour and sea salt and pepper to taste.  Beat the egg whites until foamy and slowly fold into the batter.  In a skillet, heat enough olive oil to just cover the bottom of the pan. Form the batter into 2″ cakes and fry on both sides until crispy and brown. Enjoy!

When the temps drop into the single digits it’s time to warm up with a hot chocolate and this lovely steamed bread, made in a can. Canned Bread? Yup, and it’s so easy, delicious and full of good stuff. Just put the batter in a greased coffee can(see pix below) , put can in a pot  of boiling water, 3/4 of the way up the can. Cover with aluminum foil, lower the heat to a gentle simmer and steam for 2 hours or until a tester comes out clean. It’s really good with a dollop of cream cheese.  This recipe is a combination of  Date Nut Bread and Boston Brown Bread and it’s from my cookery book                     Coming Home To Cook.

Steamed Fruit Bread - gluten free In a large bowl mix together 2 1/2 cups gluten free bread flour or my recipe for gf flour in book. If using gluten flour use - 11/2 cups whole wheat flour and 1 cup plain white flour. Add 1 cup cornmeal, 11/2 tsp. baking powder, 1/2 tsp. baking (bread) soda, 1 tsp. salt, 1/2 cup raisins, 1 cup chopped dates, 1/2 cup sunflower seeds, 1/4 cup sesame seeds, 1/2 cup chopped walnuts, 3/4 cup dark molasses, 1/2 cup honey, 2 cups buttermilk. Mix well and spoon into greased cans. Place in water, cover with foil, cover the pot and steam for 2 hours.  Let cool on a wire rack. To remove, turn the can over, tap on bottom and bread will slide out. Enjoy!

Traditional Cuban Black Beans are made with a piece of salt pork or ham hocks.  But, with the correct seasoning and a rich vegetable stock this vegetarian version  hits the spot.  It’s great with yellow rice flavored with turmeric. These 2  recipes have 5 of the 7 super spices: turmeric, cayenne pepper, paprika and cumin. Turmeric is a bright yellow spice that is an antioxidant and cancer fighter, as well as promoting brain health by protecting against cognitive decline. Cayenne and paprika enhance metabolism, increases satiety and stimulates fat burning. Cumin  also has cancer fighting properties, aids in digestive disorders and has antiseptic value in fighting the common cold. Garlic has cancer protective benefits.

Cuban Black Beans with Yellow Rice - gluten and dairy free

This is a really light, moist quick bread that is gluten and dairy free.  There’s a lot of  options to help you with gluten free baking in most health shops.  In Coming Home To Cook I have my favorite gluten free flour recipe which is a combination of white rice flour, potato flour, soy flour and tapioca flour.  For this bread I decided to buy a gf bread flour mix. It is a combination of these flours: garbanzo bean, potato, tapioca, white sorghum and fava bean. So if you don’t want to have a lot of ingredients hanging around, buy a bag  that is already mixed.  I simply substituted the gf flour mix for the traditional white and whole wheat in my favorite recipe.  Some recipes and packages tell you that you need xanthum gum, which is a stabilizer used in place of  gluten, but this bread came out perfect without it. Here’s how:                            Preheat oven to 325. Oil a large bread tin.

Blend 1/2 cup soy margarine or 1/2 cup canola oil  with 1/2 cup white sugar. Beat in 2 eggs, 3 large very ripe bananas, 1 tsp. vanilla extract. In another bowl blend 2 cups of gluten free bread mix with 1 tsp. baking soda and 1/2 tsp. salt.    Mix wet and dry ingredients together. Add 1 cup of fresh blueberries, blending well. Pour into the bread pan, top with chopped pecans. Bake for 45 minutes or until a tester comes out clean. Cool on a wire rack, and remove from pan.     Enjoy!

Helpful hint: Freeze overripe (black) bananas. When ready to use, defrost, peel, drain juices and use in recipe.

Eggplants, otherwise known as aubergines, are rich in calcium, vitamin A, iron and have plenty of good fiber. Stuffed, rolled, stacked, diced, layered and pureed they are versatile in an array of ethnic vegetarian dishes.  I made these timbales or stacks with a homemade tomato sauce and fresh mozarella cheese. To keep this dish light and low fat I used low fat ricotta,  baked the eggplant (which is much lighter than frying) and I made it gluten free by using rice flour and gluten free bread crumbs.  They’re perfect with my slamming good garlic bread recipe from Coming Home To Cook and a fresh green salad. Here’s how:

Eggplant Timbales - gluten free

Peel 1 large eggplant. Slice into 1/4″ rounds.  Fill 3 separate bowls with 1 cup flour, 2 eggs beaten with 1/2 cup milk and 1 cup breadcrumbs. Dredge eggplant in flour, eggs, then breadcrumbs and place on a lightly oiled baking sheet. Bake at 350 (180), Cook for 10 minutes on each side until crispy. Set aside.

Make your favorite tomato sauce.

In a skillet, lightly saute in 2 Tbl. olive oil - 1 cup chopped mushrooms, 1/2 cup diced onions, 1/4 cup chopped fresh basil, 2 chopped garlic cloves, sea salt and pepper to taste.  Let cool.

Mix together 2 cups of lowfat ricotta cheese, 1/4 cup grated fresh romano cheese and 1/3 cup low fat cream cheese and add to the mushrooms.

Slice thin pieces of fresh mozzarella cheese from a large ball.

To assemble:

Pour enough tomato sauce to cover the bottom of  a baking dish. Layer 1 slice eggplant, spread it with ricotta mix, 1 slice of mozzarella and repeat to make a 3 layer stack. Top with tomato sauce and bake for 30 minutes. Enjoy!

Comfort yourself and your family with  a warm dessert on a cold winters night.  This is an old American cake recipe that’s made in a cast iron skillet or you can use a spring form pan. Don’t have either? A 9″ cake pan is ok, too. There’s nothing complicated about this recipe.  Just follow the steps and you will have a perfect cake that will look beautiful and taste delicious. Good luck! Here’s how:                                                                                                                                   Preheat oven to 400.   Melt 1/4 cup butter with 1 cup brown sugar. Peel, core and slice into rings - 1 fresh pineapple.  In a cast iron skillet, pat down sugar/butter mixture. Sprinkle 1 cup of whole pecans and top with pineapple rings.     Now make the cake batter, which for this recipe is called  Cottage Pudding:                                                                                                          Sift together 1 1/2 cups white flour, 2 tsp. baking powder and 1/2 tsp. salt. Blend with 1/2 cup white sugar. Seperately mix together 1 egg with 1/2 cup milk and 1/2 cup melted butter. Mix together dry and wet batter. It will be thick. Pour into the pan, covering the pineapple. Bake for 20-25 minutes. Let cool on a wire rack.  With a knife or spatula, loosen the cake from the sides of the pan. Place a flat plate over the pan, completely covering it. Slowly turn over and the cake will come out of the pan onto the plate. Put another plate on the bottom of the cake and turn over again, so the pineapple side is up. Serve warm with a scoop of vanilla ice cream or a dollopof whipped cream.  For more delicious recipes check out my vegetarian cookbook Coming Home To Cook.  Happy Cooking!