Entries tagged with “gluten-free

I’m still doing this cleanse thing which says I’m not allowed vinegar or sugars or dairy.  But vinegar is an essential component of most mayonnaises, and many commercial brands include sugar in theirs, and many recipes call for cream.  What’s a girl to do to get some flavour in her gluten-free sourdough sandwich?  Make her own mayo, of course! 

I was really intimidated by the prospects, but honestly, it was ridiculously simple.  I remember my grandmother making her own mayo and me whining that I wanted the commercial salad dressing type.  Ah, the folly of youth!  Fifteen minutes, common ingredients and a blender resulted in over a cup’s worth of fabulousness!  

1 whole egg, 1 egg yolk (room temperature)
1 tsp whole mustard seeds
1 tsp salt
1 ½ c olive (NOT virgin) or canola oil
3 tsp lemon juice (room temperature)

-In a blender or food processor, mix the eggs and spices together until frothy.
-While the blender or processor is still going, drizzle in the oil slowly- and I mean SLOWLY, so slow that if you eased up, it’d be coming out in drops.  Keep on mixing, only stopping once or twice to swipe down the sides of the bowl or blender.  This should take about 10 minutes, possibly 15.
-Add your lemon juice and mix in.

Keeps in the fridge up to 2 weeks.

I made this with my teenage daughter helping: I poured in the oil, she moved around our hand mixer (the kind with the whisk attachment) until she got bored, then I managed to do it myself.   I refrigerated half immediately, and then mixed in some unsweetened soy milk and made a tasty hollandaise sauce variant for brunch.

If you want to simulate the white garlicky sauce from your fave shawarma/gyro/falafel place, add 1-2 cloves (2 small ones or one big one) of  minced garlic at the same time as the lemon juice.  Goes great as a dip for roast potatoes as well as being a zesty sammich topping!

I am not actually a vegan, but I recognize that animal fats are generally not very healthy for me.  Plus, I have vegan friends, so I like to stock up on recipes for when they come to visit.  But right now I’m on a no-dairy (and a bunch of other stuff that’s off the table) cleanse.  So here’s a super tasty dessert treat that can also double for breakfast!  This makes about 4 ½-cup servings.

  • 2 cups cooked, brown rice
  • ½ cup coconut milk, unsweetened, stirred
  • 3 cups soy milk
  • ½ tsp vanilla (or if you’re really awesome, ½ a vanilla bean, diced)
  • ½ tsp cardammom (ground)
  • 1 tsp cinnamon
  • Sweetener:  I use 6 individual packets of Stevia.  Maple syrup would also be a lovely treat for the non-diabetic crowd.
  • ½ tsp salt: use only if your rice was cooked without salt. 

Combine all ingredients in a pot.  Simmer 40 minutes, stirring occasionally at first, then constantly for the last 10 minutes as it starts to thicken.  Let sit for 5-10 minutes to thicken up a bit more. 

I like to spoon it out into a funky dish (martini glasses are a popular fave, or a tea cup) and sprinkle with cinnamon.  You can even garnish it with a cinnamon stick.  By the way, did you know how good cinnamon is for diabetics?   It’s fabulous! 

Anyhow, this recipe is sugar-free and uses high glycemic-index brown rice, so it’s good for you, fine for those on candida cleanses or other non-gluten diets, and tastes great!  I like to serve this with fresh fruit on the side, but for the more traditionalist types, raisins or dried cranberries could be quite lovely.  If you really want to make this into a special dish, you could hydrate your raisins in some rum, and/or and top with a few slices of baked apple.  Or slices of banana and coconut flakes.

But for me?  I’m keeping it simple and healthy!

PS- if you don’t have any coconut milk, you can just use regular/soy milk and a bit of coconut extract.  Heck, the other day I didn’t have enough soy milk, so used all coconut milk, and it turned out just fine.  So long as you’ve got 3½ cups worth of liquid, you’re fine.