Tomato Salad

[Guest guest]

Tomato Salad

 

 

2 large tomatoes, cut into thin wedges

1 Lebanese (Mediterranean) cucumber, chopped

1/4 cup chopped flat-leaf parsley

1 teaspoon finely grated lemon zest

4 teaspoons lemon juice

 

 

Combine all ingredients in a medium bowl.

 

 

Serves 4.

[Guest guest]

Gluten-Free, Dairy-Free Pumpkin

Coconut Pie

 

Makes One 9-Inch Pie

Put the special back in your special diet with this delicious

alternative to traditional pumpkin pie. This gluten-free, dairy-free

version of the classic Thanksgiving dessert uses coconut milk in place

of heavy cream. It can also be made egg free using pureed silken tofu

in place of the eggs.

Don’t like coconut? Use 1¾ cups heavy cream or milk of choice (rice,

soy, hemp, nut milk) in place of the coconut milk and omit the toasted

coconut. If making the crust recipe without coconut, omit the coconut flour and

increase the gluten-free All-Purpose Flour Blend by ¼ cup, as instructed.

Pumpkin Filling

 

¾ cup light brown sugar, packed

 

1 tablespoon cornstarch or potato starch

 

½ teaspoon salt

 

1½ teaspoons ground cinnamon

 

½ teaspoon ground ginger

 

¼ teaspoon ground cloves

 

3 large eggs*

 

1 (14-ounce) can coconut milk

 

1 (15-ounce) can pure pumpkin puree

 

½ cup sweetened flaked coconut, lightly toasted, coarsely chopped in a

food processor

 

1 9-inch gluten-free pie crust, par-baked (recipe below or use a commercial

brand)

 

 

Preheat oven to 425 degrees.Combine sugar, cornstarch, salt and spices. In a

separate bowl, beat together eggs and coconut milk. Add pumpkin and beat

well.  Add sugar mixture to pumpkin mixture and beat to combine. Sprinkle

flaked coconut over the bottom of a par-baked gluten-free, dairy-free crust.

(Reserve 1 tablespoon coconut for garnish, if desired.) Pour the pumpkin

mixture into the pie shell.  Bake the pie in preheated oven for 15 minutes.

Lower the temperature to 350 degrees and bake an additional 40 to 50

minutes or until a knife inserted in the center comes out clean. 

Remove the pie from the oven and sprinkle remaining coconut over the

top, if desired. Let cool on a wire rack for 2 hours. Serve or

refrigerate until used. 

 

*Tip: For Egg-Free Pumpkin Pie,

replace the 3 eggs with ¾ cup pureed silken tofu (about 7 ounces or

half a package); increase the cornstarch to 2 tablespoons and reduce

the coconut milk by ¼ cup. Proceed with the recipe as instructed.

Gluten-Free Pie Crust

 

Makes One 9-Inch Pie Crust

 

1 ¼ cups gluten-free All-Purpose Flour Blend

 

¼ cup coconut flour or ¼ cup additional gluten-free All-Purpose Flour

Blend

 

1 teaspoon xanthan gum

 

¾ teaspoon salt

 

1 tablespoon sugar

 

½ teaspoon baking powder

 

1 teaspoon agar powder** or 1 additional teaspoon xanthan gum

 

6 tablespoons cold butter or non-dairy substitute, cut into small pieces

 

3 tablespoons shortening

 

3-4 tablespoons cold water, divided

 

1 teaspoon cider vinegar

 

Place the first seven ingredients in the bowl of a food processor fitted with

the steel blade. Pulse to combine. Add the butter (or non-dairy substitute) and

shortening and pulse until mixture resembles coarse meal.

Add half the water and all the vinegar and process until mixture begins

to form a ball.  Add remaining water, a little at a time, until dough

forms a ball. Remove dough from the bowl and pat it into

a disk between two sheets of plastic wrap. Roll it into a 12-inch

circle. Remove the top sheet of plastic wrap and gently turn the crust

over onto a 9-inch pie pan. (It may crack or break in places but it

will easily pat back into place.) Form and press the dough into a pie

shell and crimp the edges so that they are slightly higher than the

pan. To bolster the height of the crust and to prevent over-browning,

make a collar around the pie rim with aluminum foil. Prick the bottom

of the crust several times with a fork. Freeze the crust for 15 minutes

while preheating the oven to 375 degrees. Line a baking

sheet with aluminum foil. Set the pie crust on the baking sheet and

bake in preheated oven for 15 minutes. Remove from the oven and raise

the temperature to 425 degrees, in readiness for baking the pumpkin

pie.

**Tip: Agar,

also called agar agar, is a gelatin made from seaweed that gives body

and strength to pie crust. It is sold in natural food stores. If you

omit the agar in this recipe, double the amount of xanthan gum used to

a total of 2 teaspoons.

Each serving contains 452 calories, 28g total fat,

19g saturated fat, 0g trans fat, 105mg cholesterol, 48g carbohydrate,

446g sodium 4g fiber, 5g protein.

Living Without’s Gluten-Free All-Purpose Flour Blend

 

 

 

1 cup rice flour (white or brown)

 

½ cup tapioca starch/flour

 

¼ cup cornstarch or potato starch

 

Blend ingredients until well combined. Refrigerate in a tight-fitting container

until used.

 

Patricia Squyres

 

(714) 299-6468

 

(714) 974-7055 Fax

 

--- On Sat, 11/14/09, bearhouse52000 <bearhouse5 wrote:

 

bearhouse52000 <bearhouse5

Tomato Salad

 

Saturday, November 14, 2009, 5:11 PM

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tomato Salad

 

 

 

2 large tomatoes, cut into thin wedges

 

1 Lebanese (Mediterranean) cucumber, chopped

 

1/4 cup chopped flat-leaf parsley

 

1 teaspoon finely grated lemon zest

 

4 teaspoons lemon juice

 

 

 

Combine all ingredients in a medium bowl.

 

 

 

Serves 4.