Augusty Recipes 2010
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Cashew Fish .. .Lemon Aioli (also known as Cashew Sauce) .. .
Chocolate Sweet Potato Torte . .
Mustard Chicken ..
. .Quick Fried Rice ..
. .Potato Bread Rolls ..
Lemon Aioli (also known as Cashew Sauce) – Tina shares this versatile dairy substitute. Originally a dipping sauce for artichokes, she has used it with cucumbers for "creamed cucumbers", to top baked potatoes, to mix with rice, and more. ½ c raw cashews ¼ c water 3 TBS fresh lemon juice 3-4 garlic cloves ¼ tsp ground mustard seeds pinch salt black pepper to taste ½ c extra virgin olive oil Soak cashews in water for one hour. Blend all ingredients in a blender on high speed until smooth and well emulsified.
Cashew Fish – Here’s a new baked fish option from Diane.
Fish of choice (Diane recommends tilapia)
Giant brand or other GFCF yellow mustard
Cashews, finely chopped
Preheat oven to 350. Dredge fish in mustard to coat both sides. Lay fish in
cashews to coat just one side. Place fish on a cookie sheet with the nut side
up. Bake for 30 to 45 minutes or until cooked through.
Chocolate Sweet Potato Torte – When a relative made this recipe for Becky, she knew she’d found a winner. “It was the richest, moistest cake ever. And oh so chocolaty!! Only after learning about the sweet potatoes could I vaguely detect them. YUMMY!!” (From vegetariantimes.com)
1 ½ c sugar, divided
1 c packed cooked, mashed orange-fleshed sweet potato
1 c almond flour
½ c unsweetened dark chocolate cocoa powder
1/8 tsp salt
4 large eggs
2 oz Ghirardelli 70% Cacao Extra Bittersweet Baking Bar or other GFCF bittersweet
chocolate
2 TBS Nature’s Promise Original or other GFCF soy milk
Preheat oven to 375. Coat 9-inch springfoam pan with Giant Canola or other GFCF cooking spray. Blend sweet potato, 1 cup sugar, almond flour, cocoa, and salt in food processor 30 seconds or until smooth, scraping bowl as necessary.
Separate 3 eggs, placing whites in bowl of electric mixer. Add 3 yolks and remaining whole egg to sweet potato mixture. Pulse to combine. Transfer sweet potato mixture to large bowl.
Beat egg whites with electric mixer at high speed until soft peaks form. Add remaining ½ c sugar. Beat 2 minutes more or until stiff, glossy peaks form. Fold 1/3 egg white mixture into sweet potato mixture with spatula. Gently fold in remaining whites. Pour batter into prepared pan. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove springform sides; cool completely.
Melt chocolate in small saucepan over medium-low heat. Stir in “milk”.
Spread chocolate mixture over top of cake. Let stand until chocolate sets.
Mustard Chicken – Thanks to Diane for sharing this flavorful variation on chicken tenders. Chicken breasts, cut into slivers to create tenders Giant brand or other GFCF yellow mustard Red Robin Dust or other GFCF seasoning salt Dredge chicken in mustard, coating both sides. Lay them in a deep fryer basket. Season generously with seasoning salt. Fry about 10 to 15 minutes or until cooked through.
Quick Fried Rice – Thanks to Priya for sharing this GFCF-friendly version of fried rice.
½ c uncooked rice uncooked (Priya recommends Basmati rice)
1 bunch chopped spring onions (whites and greens separately)
1 TBS olive oil (I use olive oil)
½ c cabbage, chopped
½ c carrots, chopped
1 tsp sugar
Salt to taste
2 tsp wheat-free Tamari or other GF soy sauce
1 tsp pepper
Cook rice as per directions. (Usually a ratio of 1:2 of rice to water in a
electric rice cooker works for Basmati rice). Set aside. Sauté whites
of spring onions in a pan with oil until transparent. Add cabbage and carrots
and cook until slightly tender. Add sugar, salt, and tamari. Continue cooking
about five minutes to blend flavors. Stir in cooked rice and pepper. Garnish
with remaining spring onions.
Potato Bread Rolls – Priya also shares this favorite comfort food. See the tips at the end for ways to vary the recipe to suit your family’s tastes.
4 slices GFCF bread (I use bread made from Bob’s Red Mill Bread Mix)
2 medium gold potatoes
½ tsp salt
½ tsp pepper
½ tsp red chilly powder (optional)
½ tsp chopped coriander leaves (optional)
1 c water
Oil to deep fry
Boil the potato until cooked either in a microwave or on the stove. Peel and mash well. Add the salt, pepper, chilly powder and coriander leaves and mix well into the mashed potato mixture. Roll the potato mixture into roughly four parts. Roll each part into a ball and then extend the shape (kind of like a hotdog). Set aside.
Pour water into a separate flat pan. Take a slice of GFCF bread and dip it completely in the water. Wait for 2-3 seconds, then immediately take it out and quickly squeeze out all the water. Remove the harder bread crust sides. The bread slice will become soft and pliable.
Take one potato ball and use the softened slice of bread to cover it completely. Use your wet fingers to shape the slice so it completely covers the potato ball and the ball is no longer visible. Repeat with remaining bread slices.
Deep fry all the ball-bread slice combinations until they turn golden brown. Enjoy with your favorite GFCF ketchup!
TIP: Once you are familiar with the above, you can vary this recipe as you
like by changing the spices or by adding other vegetables. This is a good way
to ‘hide’ vegetables. Cooked carrots, peas, beans and cauliflower
are all good vegetables to use in this recipe with the potato mixture either
individually or together.