#vegetarian stir fry sauce

[daily-deliciousness]

Supreme soy noodles

[bauliya]

fellas I do believe I’ve perfected the chowmein

[tilbageidanmark]

I made some Tofu stir-fry for my mom (She’s too been a vegetarian for many years).

[engageandcreate]

Asian - Mushroom Stir-Fry Recipe This vegetarian stir-fry uses shiitake, beech, and enoki mushrooms, delivering a meaty texture and earthy flavor that will please both vegetarians and carnivores!

[blk24ga]

Mushroom Stir-Fry Recipe This vegetarian stir-fry uses shiitake, beech, and enoki mushrooms, delivering a meaty texture and earthy flavor that will please both vegetarians and carnivores! 2 teaspoons honey, 2 stalks celery thinly sliced diagonally, 2 tablespoons peanut oil, 6 green onions, 1/4 pound enoki mushrooms trimmed, 1 teaspoon freshly grated ginger, 1 tablespoon sesame oil, 1 medium onion cut into 1/2-inch wedges, 1 teaspoon Sriracha sauce, 2 cloves garlic minced, 3 tablespoons low-sodium soy sauce, 3/4 pound shiitake mushrooms trimmed and cut into 1/4-inch slices, 1/4 pound beech mushrooms trimmed, 2 tablespoons rice wine vinegar, 2 teaspoons cornstarch

[petermorwood]

Hello! I wondered if you had any easy (and requiring few ingredients) recipes for a student? I tend to go through your food tag for inspiration but a lot of stuff seems to require more advanced cookware than the simple pan/oven or needs quite a few ingredients. Thought I'd ask!

#food and drink is a wide-ranging topic, so try #recipe / #recipes for more specific information.

IIRC a lot of them call for one or at most two pans and not many ingredients - scrambled eggs with herbs / snipped green onions and chopped bacon or sausage, for instance, needs just one pan.

Fry the meat first, take it out, add the eggs, and when they start to thicken return the meat along with herbs / onions, combine the lot, cook until the eggs are As You Like Them, then serve up on hot buttered toast with a sprinkle of Tabasco and maybe grated cheese if there's any in the fridge.

*****

You'll find various soups and stews - ours, and from other sources - which again need only some basic ingredients and then, unlike the speed of those scrambled eggs, another ingredient which you can't buy at the shop.

Time.

*****

I've mentioned more than once that even a jar of heat-and-stir-in pasta sauce is hugely improved by letting the heating be a half-hour on the stove rather than a minute in the microwave.

Pour it into a saucepan and heat to the very gentle simmer which in French is called mijouter (what I call "blip, not bloop").

Add your choice of black pepper / chilli flakes / garlic powder / dried herbs / a splash of Worcester sauce / balsamic vinegar / wine and stir well in. Any or all of those additions will elevate the end result well above what it was when the jar was opened.

Partly cover with a lid to contain any splats, set a timer for 30 minutes, then go do something else.

When the timer goes, return to the stove, stir the sauce, cook whatever pasta you fancy, drain it, combine with the sauce, plate up and get stuck in.

*****

If feeling more adventurous there's a recipe here...

...for simple pasta (or tomato) sauce from scratch.

NB, the recipe doesn't have salt as an ingredient. This is a personal preference and I've never missed it, but YMMV. Taste first, add salt second.

It's remarkably good and, though vaguely Italian, is non-specific enough that with appropriate tweaks of herb or spice it's been used as a cooking sauce for meat, meatballs or poultry.

Those tweaks have included lots of black pepper and / or a dollop of horseradish for beef, some dried tarragon and / or sour cream for chicken, thick slices of onion and green pepper for meatballs, and that was before I started thinking about what could be done with spice mixes like baharat, quatre-épices, garam masala or herbes de Provence...

*****

The basic sauce is vegetarian, maybe even vegan, so try using it for carrots peeled and split lengthwise or cut in thick slices, quartered potatoes, some sliced red and green peppers, maybe a drained tin of beans or chickpeas. If carnivorous, regard this as side veggies. If vegetarian, it's the main course.

(Hint: though it'll involve a second pan, frying the carrots and potatoes enough to brown their edges before going in the sauce is A Good Move.)

Check in 30 minutes, then again in 45. You'll know the carrots and spuds are done when a knife-point, fork or cocktail stick stabs in easily. Once they're done, everything else is also done. Taste again, and perhaps sprinkle with a tiny amount of vinegar or lemon juice to balance the carrot sweetness.

Serve with rice, couscous, or just some crusty farmhouse bread to mop with.

Hope This Helps! :->

[najia-cooks]

[ID: A close-up on a dish with glossy noodles, spinach, carrot, mushroom, and sesame seeds. End ID]

잡채 / Japchae (Korean noodle stir-fry)

Japchae is a popular Korean dish made with glass noodles. Sweet potato starch noodles are fried in a flavorful sauce, combined with colorful, tender-crisp vegetables, and dressed with sesame; the result is chewy, savory, garlicky, slightly sweet, and highly satisfying. Because of its versatility and the ease of preparing large batches, japchae is frequently served for banquets at weddings and birthday celebrations.

"Japchae" is a compound of "잡" "jap" "mixed," and "채" "chae" "vegetables"; both syllables are Korean readings of Chinese characters ("雜" and "菜"). Like the name, modern japchae dishes combine Chinese and Korean elements: the cellophane noodles now considered central to the dish originated as a Chinese import towards the end of the 20th century. From the 17th century until then, japchae had been a royal court dish consisting only of stir-fried vegetables (frequently mushrooms, cucumber and radish).

Japchae, along with other Korean foods, is becoming more prevalent in the Philippines and Malaysia, by way of privately owned Korean restaurants usually owned by migrants. Dr. Gaik Cheng Khoo writes that, despite the South Korean government's campaign to promote the globalization of hansik (한식; Korean food), it is these independent restaurateurs who actually engage in Korean "gastrodiplomacy" by interfacing with clients in their particular contexts.

Recipe under the cut!

Patreon | Paypal | Venmo

Ingredients:

For the dish:

8oz (230g) 당면 / dangmyeon (Korean sweet potato starch noodles)

1 medium carrot, cut into a thick julienne

1 small yellow onion, sliced

2-3 green onions, cut into 2" pieces

6oz fresh spinach

1 cup (65g) sliced shiitake or wood ear mushrooms

4oz beef substitute of choice, or 1/2 cup (30g) soya chunks (chunky TVP)

1 clove garlic, chopped

Neutral oil, to fry

Sesame seeds, to garnish

Both dangmyeon (which may be also labelled "sweet potato vermicelli") and soya chunks / nutra chunks (from a brand such as Nutrela) may be found at an Asian grocery store.

For the sauce:

2 cloves garlic, grated

4 Tbsp Korean soy sauce

2-3 Tbsp brown sugar, to taste

2 Tbsp toasted sesame oil

1/2 tsp ground black pepper, or to taste

For the marinade:

1/2 cup vegetarian 'beef' stock from concentrate, or vegetable stock (only if using nutra chunks, which need to be hydrated)

1 tsp dark soy sauce

1/2 tsp brown sugar

1/2 tsp toasted sesame oil

Instructions:

1. Bring a large pot of water to a boil. Meanwhile, prep your vegetables and mix all ingredients for the sauce and marinade.

2. Mix beef substitute and all marinade ingredients to coat.

3. Once the water is boiling, blanch the spinach for 30 seconds to a minute, until bright green. Drain and shock in cold water. Squeeze out excess water, roughly chop, and dress with a bit of salt.

4. In the same water, boil sweet potato noodles for 6-8 minutes, until translucent and softened. A firm pinch should break the noodle.

5. When noodles are fully cooked, drain and shock in cold water to halt cooking. Cut them in a few places with kitchen scissors to make them easier to eat. Toss with a bit of sesame oil to prevent sticking.

6. While noodles are cooking, begin stir-frying the vegetables. Heat 1 tsp oil in a medium skillet on high. Stir-fry carrots, onion, and a pinch of salt for a minute or two until slightly softened.

7. Set aside and add more oil to the pan; stir-fry mushrooms for a couple minutes until they have released their water. Add garlic and sauté until fragrant.

8. Add green onion and cook for 30 seconds to a minute; do not allow it to soften too much. Set aside.

9. If using nutra chunks: drain and reserve liquid. Fry for a minute on high, agitating often, to brown. Pour in the rest of the marinade and cook until dry. If using another beef substitute: fry according to package directions.

10. Heat another Tbsp of neutral oil in a large skillet and add in noodles and about half of the prepared sauce. Stir fry, tossing often, until fragrant. Remove to a bowl and stir in vegetables, beef, and the rest of the prepared sauce. Garnish with sesame seeds and serve warm.

Leftovers may be served hot or cold, as a side dish or a main, or over rice.

[taosnipple]

Hey anon! Didn't post your message because it was transphobic and vile and you're a fucking weirdo for sending it!

The rest of this isn't for you or people like you.

Anyways hey friends, if you have a giant pot with a lid or a crock pot, you can make massive amounts of deeply nutritionally dense bone broth or vegetarian stock this fall! My go-to is a whole 12 pack of drumsticks that are on clearance, 2 small or one big onion (or one quart-size bag worth of scraps, you can use the roots and skins if you discard ones with too much dirt or rinse them before deep storage in a freezer,) 3 carrots, roughly chopped, mostly for color and earthy sweetness, and up to a whole head of garlic (roasting in the oven beforehand will pump up the flavor so hard and make any cold germs in your home weep in fear) put em in a pot with a bit of oil, do a few minutes of stirring and frying for the veggies to take on color, then add enough water to cover, pop on ur lid, bring to a low boil for 4-6 hours for ready-to-use strength, or 8-12 hours for concentrated gelatinous goodness (for either option pls check in on ur soup occasionally and stir/top off with water. You can add any powdered seasonings u want but bay leaf/onion/garlic/salt/pepper/ginger/cumin is my favorite blend, measure with ur heart!)

I like to get mayyyybe 60-80% of the fat off before storing because its so well seasoned and makes vegetables of any kind go so hard you'll never think about bioessentialism or heteronormativity ever again. Portion as much soup as you can stand into ice cube trays or other means of freezavle storage and squirrel it away for when you feel like shit and nothing will fix it, i PROMISE YOU good soup will at least help you find the first step. Season dish by dish as needed, i like making mugs of steamed egg with chili oil and soy sauce when i use my soup! The higher fat content also makes for a super satisfying mouthfeel if used for ramen (even instant!!!)

Obviously, if you're transphobic, this soup will magically turn into rat poison before you eat it. No way around that one. Suck it up. You'll never be able to enjoy a good soup the way someone too queer to see the boxes any one ingredient fits into can enjoy the experience of unity and wholeness. You'll never be cool. Do a kickflip lol.

[kins-gather-at-the-table]

hiiiii!

Can I please get recommendations for vegetarian foods for a cat?

Ty!!!

Of course, dear, I'm so sorry for the delay.

bang bang cauliflower

garlic broccoli stir fry

spicy tofu with creamy coconut sauce

pepita tofu

watermelon mochi

broccoli cheddar baked egg bites

healthy egg salad with greek yogurt

chia pudding with blueberries

[daily-deliciousness]

Bok choy and mushroom stir fry

[pinkabrinka]

Mushrooms On Toast 2023

Breakfast and Brunch, Family Recipe, Mains, Simple Meals, Vegetarian

Difficulty: Easy | Servings: 1

Description:

My ever-so-slightly fancier take on a classic dish. (Only slightly—if you’re looking for a crab meat and bearnaise sauce-fancy version go find Marco Pierre White.) Suitable for brunch, lunch, or dinner. Serve with a simple salad.

Mushrooms on toast was always something I considered an easy dinner. It seemed like more of a legitmeal™️ than just making instant ramen or throwing something in the microwave, but not so complicated that I couldn’t manage it on my low energy/high pain days. As a bonus, most of the ingredients are staples in my kitchen.

I started with a fairly basic plan: “sauté sliced white mushrooms in butter with jarred minced garlic and worchestershire sauce. Serve on buttered toast. Top with poached or over-medium egg.” Over time, it evolved to sautéing a mushroom/green onion combo in butter with minced fresh garlic and thyme, then adding whole grain mustard and a bit of milk to make more of a sauce. Finally, one night I didn’t feel up to cooking eggs (because accidentally broken yolks are a freaking tragedy) so I decided to break the damned yolk on purpose and use the egg to make French toast as the base. ✨REVELATION.✨

My step-grandfather, Frank Otis (1932-1998), had worked as a country club chef for years and taught me to make French toast when I was maybe in junior high school. His version involved slices of a dense loaf topped with sesame seeds, dipped in a mix of one egg and just a splash of milk per slice, and shallow fried in a measurable depth of oil. Though I can’t quite remember the variety of bread he favored (maybe it was sold in a pre-sliced loaf as Texas toast?), I still rely on his egg+milk proportions.

Ingredients:

*All measurements given are approximations. Unlike baking, cooking isn’t always science. Some quantities, like garlic, you can only truly measure with your heart.

THE TOAST:

1 thick slice good quality bread (brioche if you can get it)

1 egg

1 tablespoon milk

Butter or oil for frying

THE MUSHROOMS:

2 large handfuls white mushrooms, cleaned and sliced

3 green onions, chopped and separated white/green (reserve some of the prettier green parts for a garnish)

2 cloves OR 1 tablespoon* minced garlic (fresh is great, but jarred is just fine. Conserve your energy as needed).

1 tablespoon dried thyme, crushed

Butter (or butter + olive oil) sufficient for sautéing

1 heaping tablespoon whole grain mustard (my favorite is Maille Old Style)

2 tablespoons whole milk or cream (adjust as desired)

Salt

Pepper

Finishing salt (like that jar of über-fancy fleur de sel your sister gave you a few years ago)

Directions:

For the toast:

Beat egg and milk in container large enough to fit the bread slice. Briefly soak bread in egg mixture. Cook in a sauté pan over medium heat, turning once, until golden brown on both sides. Pour any additional egg mixture in the pan and cook it, too. (Let it cool then give it to the cats—no sense wasting it!) Remove from heat; cover and keep warm in a wide, shallow bowl.

For the mushroom topping:

In the pan you cooked the toast in, add more butter. Add the garlic and thyme, then after that’s heated through and fragrant add the whites of the green onions. Cook for a few minutes. Add sliced mushrooms, salt**, pepper, and the remainder of the green onions (except the garnish bits), adding additional butter or oil if needed.

**Add a bit less salt than you think you need because you’re going to add the finishing salt later.

When the mushrooms are almost done cooking, add the mustard and milk and stir to incorporate.

Remove bread from the microwave (or wherever you’re keeping it warm). Spoon/pour mushroom mixture over the French toast. Add reserved green onions and finishing salt. Take a photo for Instagram as proof you cooked.

[whentherewerebicycles]

top 10 things i cooked in 2023

this year i made 104 unique recipes (plus lots of duplicates when i liked something enough to make it multiple times). the places i went to most for recipes were feasting at home + the NYT recipes app, although i very much liked the weekday vegetarians, love and lemons, cookie & kate, nora cooks, and the foodie takes flight.

my top 10, in no particular order:

NYT ricotta pasta with roasted broccoli and crispy chickpeas (super simple but a great yummy pasta to make real quick for friends. I roasted the broccoli instead of broiling and added lots of extra lemon zest, garlic, red pepper flakes, and a tray of oven-roasted chickpeas)

moroccan vegetable tagine (i blended a bunch of recipes but the one linked was my starting point. this is the one form i like butternut squash in lol. modifications: i went heavy on all the spices but especially the cinnamon and cardamom, added chopped dried apricots to the stew for extra sweetness, and threw in a bunch of extra veggies. yum)

indian-ish nachos with cheddar, black beans and chutney (do NOT skip the multiple chutneys and sauces. it will seem like too much work you will say can't i just make one and be done with it but those sauces are where the magic lies. the great tragedy of these nachos is that i wanted to eat them for DAYS but they do not reheat well. but godddd they were good)

ottolenghi's green pancakes with lime butter (these are SO easy. great for brunch but also make delicious additions to your lunch for a couple days after. also it's a perfect way to eat a pound of spinach and feel very virtuous about it when really you just ate delicious jalapeno-y scallion pancakes. the lime butter is great but it's a lot of work so i usually just top these with some sour cream mixed with a lil bit of lime zest & lime juice)

cauliflower shawarma with spicy tahini sauce (YUM! the tahini sauce as written was too bitter for me with the cholula mixed in. i think i'd try it with sriracha next time so it was a little sweeter. i also added chickpeas yum)

roasted cauliflower daal with chickpeas (my notes say this was "OUTTA THIS WORLD DELICIOUS" but also note that it will "really clean you out GI-wise" lol. lentils always have that effect on me though so ymmv. i added bell pepper, roasted the cauliflower first, cooked the lentils most of the way soft in the rice cooker instead of on the stove, and added two chopped serrano peppers with seeds to give it a lil extra kick. i would recommend halving the recipe if you are cooking for one as there were TONS of leftovers and my GI system could not handle being cleansed that many times lol)

pasta with corn, tomatoes, "onion-bacon," and basil (this method of preparing onions really should not taste like bacon and yet it sort of does????? this was a summer recipe i made multiple times for a range of audiences and it was a hit every time. originally from the weekday vegetarians)

creamy corn pasta (THIS HAS NO RIGHT BEING AS GOOD AS IT IS. IT'S SO SIMPLE AND YET IT'S THE BEST THING I'VE EVER TASTED I COULD EAT IT FOR DAYS. WE ATE IT ALL SUMMER)

ottolenghi's very full roasted veggie tart (it will take you hours to make and no time at all to consume but oh my god it's so good and SUCH a satisfying way to spend a long weekend afternoon. liz and i loved this so much we had to have a serious sitdown to discuss how we would divvy up the leftovers because we felt it could seriously damage our friendship if one of us ate all of it)

bombay burritos (the little sauces and things take a long time to make but you can prep a lot of the stuff a day or two in advance and gosh these are so tasty!! the curried mashed potatoes YUM)

honorable mentions:

ottolenghi's mango soba noodles (skip the eggplant i'd do tofu or something instead)

braised tofu with basil (i made this with a veggie-loaded stir fry and topped it with a fried egg)

this carrot cake (it took forever to make but it was the best carrot cake i've ever had and the only thing i'll ever make on my bday from here on out). she also has a pumpkin cake recipe that is so good and much simpler to make (no grating required)

momofuku's ginger scallion tofu with crispy coconut rice (the recipe is for a shrimp version but we made it with tofu and it was very yummy. i made this at a friend's house and it was so good i wanted to ask to take home some of the leftovers but decided that was too rude ahaha)

and then of course i gotta give a shoutout to my #1 comfort foods this year, SHAKSHUKA (my beloved) + a caprese sandwich with balsamic glaze served on really good bread.

[greekcookingmadeeasy]

Brussel Sprouts With Bacon Au Gratin

🥬

Brussel Sprouts with Bacon Au Gratin - Lahanakia Vrixellwn me Bacon Au Gratin

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

                                                 

Check My YouTube Video: HERE

Κοιτάξτε Επίσης Την Συνταγή Μου Σε YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ

SERVES  🍴⃒     PREP. TIME 🕔⃒

4-6 pers.            30 min.

COOK. TIME ♨                   DIFFIC. LEVEL 👩‍🍳⃒

Brus. Sprouts: 15 min

Au Gratin: 25-30 min            Easy

Brussel Sprouts are always a classic side dish at the Christmas table. However, a lot of people are struggling to enjoy their taste, hence this recipe for Brussel Sprouts au gratin with scrumptious bacon and plenty of cheese to improve the finishing tasting experience.

Lip-smacking while easy to make, this warm side dish complements your roasted turkey perfectly but also any other meal, any time of the year!

Let me show you how to prepare it.

Suitable for lacto-vegetarians.

And if you search for another idea, see also my amazing Festive Salad with Roasted Brussel Sprouts HERE

 

INGREDIENTS:

·      600 gr. / 1 lb 5.5 oz Fresh Brussel Sprouts, cleaned, washed

·      125 gr. / 4.5 oz Bacon, in strips

·      70 gr. / 2.5 oz Fresh Leek, washed, finely chopped   

·      1 medium Onion, finely chopped

·      3 tbsp. / 45 ml Olive Oil

·      250 ml / 1 cup fresh Milk, warm

·      250 ml / 1 cup heavy Cream (double cream)

·      60 ml / 0.25 cup White Wine

·      100 gr. / 3.5 oz grated Goat Cheese

·      120 gr. / 4.2 oz grated Graviera Cheese (or special for gratin)

·      Ground Salt and Pepper

 

METHOD:

A. Prepare the ingredients, one hour before serving:

1.     Rinse sprouts and let them dry. Trim their hard bottom ends. Remove any outer leaves that look discolored or withered. Place the sprouts in a bowl. Reserve.

2.     Pour the olive oil in a non-stick frying pan over medium-high heat.

3.     When it heats up, throw in the bacon strips and sauté them on one side for 1'. Flip and sauté them on the other side for 1' more. Remove bacon strips in to a bowl.

4.     Next, place Brussel sprouts in the hot pan and sauté them for 5', tossing them gently regularly.

5.     Adjust temperature to low, add the chopped onion and leek and sauté them together with the sprouts for 2'.

6.     Season with ground salt and pepper, to taste.

7.     Deglaze with wine and continue cooking all ingredients for 2' stirring regularly.

8.     Pour in the warm milk, stir to incorporate and simmer for 5'. Turn off the heat.

B. Assemble the au gratin dish:

9.     Spread the boiled sprouts with their sauce in a medium size square casserole/oven dish (with Christmas decorations) of of 20 x 20 cm / 7.9 x 7.9 in. Level their surface.

10.  Sprinkle the grated goat cheese and then the sautéed bacon strips on top.

11.  Pour the heavy cream on top and shake the dish to cover all ingredients with it.

12.  Finish by sprinkling on top the grated graviera cheese.

13.  Ready for the oven.

C. Baking instructions:

14.  Bake Au gratin in a preheated oven, FAN @ 200 ℃ / 400 ℉ for 25'-30' or until it turns golden on the surface (depends on the oven).

15.  Remove from oven and serve immediately while still hot.

 

D. Serving suggestions:

A wonderful, filled with tangy aromas side dish for your Christmas table!

For Christmas lunch or dinner, serve it warm directly from the oven together with the following.

🎄 Savory dishes:

The scrumptious roasted whole Turkey with lemony potatoes and Gravy and the amazing Christmas stuffing

 

🎄 Traditional Greek Christmas treats/Sweets:

Super Kourabiedes with chocolate coating, Greek Haslamas (i.e. melomakarono in a pan), authentic Melomakarona (honey cookies), some (original) Kourabiedes with icing sugar, Christmas cookies and my own Pomegranate Liqueur.

 As you can see when cut through, this dish is oozing with pungent melted cheese!!

My Christmas plate is served and waiting...

This time I can assure you Brussel sprouts will be happily eaten by all.

E. Storage info:

Leftovers can be stored, covered, in the fridge for up to 1 week. Reheat in the oven.

 

Check my YouTube Video: HERE

[tsunflowers]

what are some of your favorite vegetarian recipes? i wanna cut down on my meat consumption but i’m really bad at choosing any protein that isn’t “meat”

I feel like I'm the wrong vegetarian to ask bc my fave recipes just don't have meat and I sometimes throw fried tofu on at the end. but I will tell you some plant-based proteins that I like using

beyond beef

you can put this stuff in pretty much any recipe in place of ground beef. it even holds together well enough that you can make your own meatballs or burger patties. other companies have ground beef substitutes that are cheaper and taste as good but they tend to be dry. this one tries hard to replicate the fat content of beef and that makes it really versatile. but you can buy any "meatless ground," cook it in a sauce, and put it over pasta. easy

gardein chick'n

this is my mother's favorite chicken substitute and she actually eats chicken sometimes. a little bland on their own just like real chicken but you can toss them in oil and seasonings. you can buy them packaged with teriyaki sauce and then you have the start of a stir-fry right there

morningstar farms veggie bacon

if you cook it just right the red part is crispy and the white part is fatty and chewy. not really comparable to pork bacon but good for adding a little fake-meat crunch

chickpeas. these are some high protein little legumes and you can just throw them into a lot of pastas and salads. here's a recipe I like with chickpeas from vegetarian chef deborah madison

shes so pretentious but I love her. ignore all her shit about things being freshly milled. you can buy breadcrumbs in a box and use any dried spice mix instead of fresh chopped parsley

tofu. extremely versatile but some people just don't like it. since it's so plain the way you cook it changes it a lot. experiment with marinades. I like tofu in a soy sauce and sugar based sauce like in this bibimbap recipe

this guy is so full of shit when he says the bok choy stems will turn golden but the recipe is solid otherwise

[fcukfodmap]

Day 42: Low-FODMAP Gluten-Free Strawberry-Custard Pie

This recipe came together because another recipe completely fell apart. I tried to make these graham-cracker waffle things for a whole s'mores situation, but, turns out, baked goods made from gluten-free flour completely lack coherence, and I couldn't get them out of the waffle iron intact. So instead of graham-cracker waffles, I had graham cracker crumbs. So let's turn that frown upside down and make pie with a graham-cracker crust!

Low-FODMAP Gluten-Free Strawberry-Custard Pie

Ersatz Graham Cracker Crust

1 c gluten-free flour

1/4 c brown sugar

1/2 tsp baking soda

pinch of salt and cinnamon

4 tbsp melted lactose-free butter

2 tbsp lactose-free milk

1/4 c maple syrup

1 tbsp vanilla extract

For the crust: 6 tbsp melted lactose-free butter

Mix together the dry ingredients into a bowl, then pour in the wet ingredients except for the 6 tbsp of melted butter for the crust. Stir until a dough forms, and let sit for 5 minutes. You could either pour this into a waffle iron or pan fry them like pancakes, cooking until the waffle/cakes have a nice brown crust. Let cool for a bit, then break up and pulse in a food processor until crumby. You should have about 1 1/2 c crumbs.

Melt 6 tbsp lactose free butter, and mix with the crumbs. Press into a deep dish pie pan while still warm, and put into fridge to set up. Meanwhile, make:

Vegan Custard

1 1/2 c plant milk such as almond or oat

2/3 c coconut milk

1/2 c cornstarch

1/3 c sugar

1 tsp vanilla extract

1/8 tsp turmeric

Off-heat, mix together everything but the turmeric in a sauce pan; whisk out the lumps. Over medium heat, cook stirring constantly until the custard thickens, 2-5 minutes. Turn off heat and keep stirring for another minute to keep it from clumping.

Let it cool for 5-10 minutes, then stir in the turmeric (which is for color, because the pudding is otherwise an unpleasant gray.) Spread custard over the graham cracker crust, and put back in the fridge. Meanwhile, make:

Strawberry Pie Glaze

1 pkg strawberry flavored Junket Danish Dessert

1 3/4 c water

1 lb strawberries, hulled and cut into quarters

Mix the Junket packet with the water, and cook over medium heat until boiling, stirring often. Boil for 1 minute, stirring constantly. Let cool for 10-15 minutes. Arrange strawberries in an even layer over the custard, then pour the pie glaze over the strawberries. Put back in the fridge to set up.

Once the pie sets up, serve with vegan whipped cream.

So this whole project was ridiculous from beginning to end, but the results were pretty good! I liked the plant-milk custard, especially the hint of coconut from the coconut milk. I thought it paired well with the fruit, which was the sweetest thing in the pie. I like my pies not very sweet, so that was perfect. I could have used less butter in the graham cracker crust because it ended up being a little hard. It could also use a little ginger and cinnamon in the ersatz graham cracker crumbs. But really, no complaints.

Even though there was some dairy in the crust -- a little milk and some butter -- I decided I was going to make the filling vegan? Honestly, I have no idea why I committed to that, but you could easily make this recipe 100% vegan by using shortening and a plant milk in the crust instead. I had a bunch of plant milks and vegan whipped cream to use up, so that was that.

I'm not sure how widely available Junket Danish Dessert is. My Scandinavian grandparents used it often as both pie glaze and as a pudding. I've always used it as a vegetarian option instead of Jello, because Junket is thickened with tapioca starch not gelatin. In fact, you can usually find Junket by the Jello in the grocery store.

So! Pretty silly, but a pleasant way to spend an afternoon.

Evergreen disclaimer: I am no dietician. I'm doing my best to minimize FODMAPs in my diet, but it's possible for me to be misinformed or mistaken about various ingredients.