vegan/wheat free ideas for event
i've volunteered to cook vegan/wheat free for four guests at a department event this week. while i've totally got the vegan cooking part down, i'm not as familiar with wheat free. i know some of the basics, such as what flours are okay or not to use. What other vegan ingrediants have wheat? Like i think i read soysauce does..
second question is that i want to put together something totally delish and easy to transport for them. i was thinking wraps or sandwhiches, but that aren't that fun. i'm going to see if i could do hot dishes. does anyone have any ideas to share? or a tried and true wheat-free "desert" (banana bread, cookies, etc) recipie?
i should just take them some tempheh sausage crumbles! ;D
The best wheat-free recipies I have come from the Simple Treats cookbook (they have a link here somewhere, they make vegan wheat-free baked goods as well). We cut down on the amount of wheat so as not to build up an intollerence. The easiest wheat alternatives are oat flour (just take rolled *not* quick oats and put them in the food processor until flour-like) and barley flour. When you do not use wheat flour the baked goods come out a bit more crumbly than usual, so don't be alarmed. For things like drop cookies really smoosh them down on the cookie sheet and be careful taking them off.
Besides that, you can use spelt flour, millet flour, brown rice flour and garbanzo flour (I think) interchangably wiht wheat in recipies. I hardly ever use more than 20% wheat flour in recipes and they turn out great :) The Simple Treats cookbook pretty much uses half oat flour and half barley flour which ends up being a good combo, imho.
Anyhow, good luck!
I vote for the tempeh sausage crumbles! ;)
A polenta dish would be good as it is pretty solid & easy to transport. You could top with your own new recipe of temeph sausage crumbles & veggie mixture -- like maybe basil, olives, tomatoes, spinach, whatever. Put slices of polenta on plate & top with sauce/mixture.
Well, I cook my polenta in a pressure cooker & it's the easiest thing! But even without a pressure cooker, I would definitely cook it from scratch. I've had those tube ones & I thought they had a fermented taste.
Polenta is like a porridge when it's ready for pouring. I pour into a lightly greased pan. Then let it set. I usually let it set overnight in the fridge. Then it is very dense -- more cheese like than cake or bread. You can easily cut it into squares, wedges, etc. It doesn't rise. Alter the size of your pan to get the thickness you want.
At this point you can mash it with a fork, micro it & slather it with Earth Balance - ultra yum! Or you can brush the top with some Earth Balance & broil for a bit till golden. Then you can serve up with chunky veggie sauce, tomato sauce, spinach, 'shroom sauce, all sorts of great things.
If you like corn, you'll love polenta! And if you have pressure cooker, I'll post my pressure cooker directions.
Yeah! I vote for polenta! :D
Hey! I also vote for the TSC. Try serving them with rice pasta (Tinkyada is delicious). Spelt flour is also wonderful and makes a great replacement for wheat. Try making a savory vegetable pie with a spelt crust (with TSC!!).
*Chickpea, tomato, and spinach curry over basamati
*Brooklyn Pad Thai (from VWAV--the noodles are traditionally rice)
And, the perfect solution to avoiding polenta mishaps...make *MILLET polenta with spinach and sundried tomato pesto (also from VWAV). The intro says its easier to prepare than corn, since it doesn't need much stirring.
And tempeh is 100% magically powered fermented soybeans. Yay! Have fun!
Wow, I just realized I have never been more obsessed with any cookbook (ok, since the Joy of Cooking) EVER! I constantly read and reread recipes...for fun. I make at least 5-10 things out of it per week. Man, that was $14.79 well spent!
What about brown rice pasta with veggies and sauce? I bet you could even toss in some TSC in a tomato sauce with chunks of portabello mushrooms.
Easy, transportable in a casserole dish and delish!
One thing you may want to be aware of is how many foods have wheat in them that you wouldn't expect (Soy sauce, for example).
Quinoa + tempeh/tofu + sauteed kale makes a great meal that is gluten free and full of protein, iron, and fiber.