Karen
Monday, July 18, 2011
Sunday, July 17, 2011
The Wonders and Benefits of Black Rice
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| Black Rice the New Super Food! |
Black Rice
Black Rice is a highly nutritious species of rice that is now considered a modern super food. Check out the above link to find out more.I found some organic black rice at my local Bulk Barn. I made some up. After it was cooked I added a large can of drained chickpeas and warmed the mixture through. Seasoned it with salt, pepper, a little cayenne and some margarine. It was tasty.
Black Rice has a very interesting and royal history. See the report below.
Black Rice: the Emperor’s Rice
Published on Sep 06, 2010
It’s kind of difficult to imagine the archaic times of the ancients when comfortable living was reserved for royalty or only a few lucky individuals. Yes, it’s very hard to picture a time when something as simple as stealing a few handfuls of Black Rice would result in being put to death. Yet that’s exactly the way it was according to the history books. Black Rice is also known as “forbidden rice”, and as the name might imply, consuming it without approval from the proper authorities can have life threatening consequences for those involved. Luckily, we no longer live in times of Black Rice prohibition.
The natural healing power and goodness of black rice has been very well noted in modern times. Loaded with antioxidants, Vitamin E, Fiber, and valuable anti-inflammatory properties, this special rice is truly remarkable in its abilities. In ancient China Black Rice was set aside specifically for the Emperor and / or the royal family, regular people weren’t allowed anywhere near the stuff. Much has been written recently about the studies linking antioxidants to anti-aging. What’s really incredible about Black Rice is the fact that it contains even more antioxidants (per serving) than blueberries; which are famous for their anti-aging properties.
The Emperor says, “Hands off the black rice! It’s mine.”
In ancient times, Emperors reserved this wonderfully nutty rice for their own consumption because it was thought that it would extend their lives; actually, it seems they weren’t that far off the mark. Black rice does provide many health benefits that we are just finding out about now; including prevention and treatment of very serious ailments. Avoiding diseases and conditions such as heart disease, cancer, diabetes, high blood pressure, and others is surely a great way to extend the length and quality of your life.
In addition to its healing and nutritious qualities, it would seem that Black Rice was also considered to be somewhat of an aphrodisiac at one time. It is highly likely that the Emperors down throughout the ages probably shared their Black Rice stock with their consorts or concubines.
Black Rice is surely ‘one of the’… if not ‘the most’ special breeds of rice that are cultivated on Earth. Its special, near medicinal values are truly stunning, even today with all of our medical knowledge and tools Black Rice is the kind of food that can save your life. Now every time you set down to enjoy a few servings of this awesome super food, you can remind yourself that you are eating something specifically reserved for kings.
____________________________________________________________I'm going to try the many recipes listed at the linked website for black rice. I'm considering grinding it for use in my gluten free flour particularly for chocolate baked goods.
Karen
Wednesday, July 13, 2011
Gluten Free "Beef" Seitan by Jeanette
"BEEF" STYLE GLUTEN-FREE SEITAN SAUSAGE
Wet Group:
½ cup cooked, mashed brown lentils or black eye peas/beans
⅓ cup finely chopped sunflower seeds5 Tbsp grated onion (6cm diameter one) or grated celery
3 Tbsp stewed apple or mashed cooked parsnip
2 Tbsp oil
1 Tbsp white vinegar
1½ Tbsp dark soy mushroom sauce
1 tsp molasses
fresh cup finely herbs - 3 tsp chopped sage, 2 Tbsp parsley, 2 tsp thyme or 1 Tbsp dried mixed herbs
⅓ chopped sunflower seeds (I do this in a spice mill)
Dry group:
½ cup rice flour
⅓ cup chickpea flour/ channa/ besan1 Tbsp pea flour
2 Tbsp nutritional yeast
1 tsp maize starch
½ tsp mung bean gram/flour (optional but desirable)
1¾ tsp garum masalla
1 tsp mushroom stock granules
½ tsp smoked paprika
¼ tsp salt
8 grinds fresh black pepper + 8 grinds of gourmet pepper if you have it
Place the wet ingredients in to a large bowl as you measure them out and then stir together with a spatula.
Sit a sieve over the bowl of wet ingredients. Into it place the dry ingredients as you measure them out.
Shake or rub the dry ingredients onto the wet ingredients. Stir in with a spatula until well combined. Stand for 10 minutes.
Only add 1 - 2 Tbsp onion juice if you feel the mixture is too stiff (some brands of "flours" soak up liquids more than others).
Meanwhile prepare baking paper by cutting it into 8 rectangle pieces 15 x 20cm diameter (6 x 8 inches) in which to roll up the sausages.
Pour a few inches of water into the base of a saucepan and set a steamer pan on top. Bring water to the boil.
Divide the sausage mixture into 8 portions and place a sausage portion along the wide side of a rectangle of the baking paper keeping it in 3 - 4 cm (1¼ - 1½ inches) from the ends. With damp fingers shape into a sausage neatening ends with a knife. Roll up in the paper and either twist the ends (you can tie them with a piece of string) or fold neatly like a parcel then place in the base of a steamer. Repeat with rest of sausages stacking them up in the steamer if necessary.
Cover with lid and steam for 35 minutes.
Remove sausages from steamer and stand for 5 - 10 minutes before removing paper wrapper.
These sausages may be browned in a little oil before serving with a good quality tomato sauce.
*I haven't received my pea protein yet so I added a little more chick pea flour.
*I didn't have black eyed peas but used black beans.
*I didn't have mung beans so I omitted.
*I used mushroom boullion cube that I crushed fine.
*I put everything in the Vitamix and blended fine.
*I used tin foil instead paper.
This Gluten Free "Beef" Seitan was good. I cut some slices off and sauteed them and added it to my salad. A tasty supper.
Karen
Scarborough Fair Gluten Free Vegan Pate
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| Scarborough Renaissance Festival |
I referenced Jeanette's Gluten Free "Beef" Seitan and the "Tofu Pate" from VegWeb.
While I was putting this together the tune of "Scarborough Fair" by Simon & Garfunkel played over and over in my mind. Humming the tune, I only remembered the herbs, this pate came together quickly.
I developed the following recipe:
Scarborough Fair Gluten Free Vegan Pate
Preheat oven to 300 degrees.
Prepare a glass loaf pan by oiling it and a piece of foil oiled.
Ingredients:
2 vegan mushroom bouillion cubes or 2 TBSP vegan mushroom bouillion powder
1 vegan beef bouillion cube or 1 TBSP vegan beef boullion
1 cup dry TVP granules
1 cup boiled water
2 TBSP dried parsley
1 tsp ground sage
2 tsp rosemary
1 tsp thyme
1/2 tsp black pepper
1 TBSP low sodium soy sauce
1 tsp lemon juice
1 TBSP cocoa powder
12 oz of extra firm tofu
1 cup cooked or canned black beans rinsed
1/3 cup gluten free flour
1 tsp Baking Powder
Directions
1)If using boullion cubes put in a dry Vitamix or food processor and pulse until the boullion cubes become powdered. If using powders add with TVP. Blend until powdered.
2) Add boiled water, blend.
3) Add parsley, sage, rosemary, thyme, pepper, soy sauce, lemon juice, cocoa powder. Blend.
4) Add tofu and black beans. Blend.
5) Add gluten free flour and baking powder. Blend.
6) Pour into prepared loaf pan, put oiled aluminum foil on with oiled side towards mix.
7) Bake at 350 degrees for 1 hour. Cool with foil on.
8) Serve on gluten free bread, crackers or biscuits.
Scarborough Fair Pate
Pate on Gluten Free Biscuits
Karen
Tuesday, July 12, 2011
Pea Protein
I was able to find on-line Pea Protein by "NOW", from VitaminLife.com.
I trust this brand as many of my supplements are NOW Brand products.
This Pea Protein is:
- Non-GMO Vegetable Protein
- 100% Pure, Unflavored
- High in Branched Chain Amino Acids
- Allergen-Free, Soy & Dairy Free
- High Solubility, Easy to Digest
- Vegetarian Product
- All Natural - No Aspartame, No Sucralose, No Acesulfame-K
Peas are well known for being a rich source of highly bioavailable protein. Additionally, they are free of common allergens. Collectively, this makes pea protein an ideal source of post-workout nutrition for athletes who may have difficulty supplementing with other types of protein. NOW® Sports Pea Protein is a Non-GMO vegetable protein isolate that contains an impressive 28 grams of easily-digested protein. Each 1 scoop (33 g) serving typically contains over 4,800 mg of branched chain amino acids, and over 2,000 mg of L-Arginine. NOW® Sports Pea Protein is 100% pure and natural, unflavored, and mixes easily into your favorite beverages.
Vitamin Life is based in Washington State and shipping could take up to 12 days. Looking forward to getting this product.
Karen
Look what I found!! Gluten Free Seitan Recipes!!
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| Gluten Free Seitan "Beef" |
This is like an answer from heaven. I think she's based in Australia. She uses pea protein and pea flour a lot which I've not been able to source.
But I think with some experimenting I can come up with something that will work.
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| Gluten Free Asian Flavoured "Sausages" |
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| Gluten Free Seitan "Chicken" |
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| Gluten Free Seitan "Pork" |
Karen
A Funky Gluten Free Marriage of Two Recipes
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| Gluten-Free Mocha Muffins Oohy, coffee chocolatey muffin goodness! |
I also referenced Rebecca's Basic Muffins Recipe on pg. 19.
Here's what I came up with:
Gluten-Free Mocha Muffins
Makes 12
Preheat the oven to 375 degrees.
Prepare the muffin tins. I used muffin paper liners or you can oil and dust with rice flour.
Dry Ingredients
1 1/2 cups of Rebecca's Gluten Free flour mix
1/2 cup of Vegetarian Protein Powder(Helps me keep off the roller coaster of high/low blood sugars and I stay full longer and eat less tempting treats) - optional-if omitting add 1/2 cup more gluten free flour mix
1 Tablespoon flax meal
2 Tablespoons expresso coffee (I used an Instant Expresso Coffee)
1 tsp cocoa powder
1 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup of Xylitol or sugar or sweetener substitute as desired.
1/2 teaspoon baking powder
Wet Ingredients
1/4 cup cooled brewed coffee
1/3 cup canola oil
1 Tablespoon vanilla
1 cup soymilk
1 Tablespoon lemon juice
*1/2 cup semisweet vegan chocolate chips- measured out in a separate bowl.
1) Blend all the dry ingredients together in a bowl. Mix well.
2) Put all liquids except the lemon juice in a 2 cup measure, blend well.
3)When ready to mix the liquids to the dry ingredients, then add the lemon juice to the wet ingredients and mix thoroughly. (If you add the lemon juice too soon the soymilk will curdle).
4) Add wet ingredients to the dry ingredients. Blend well, then add the chocolate chips.
5) Bake for 18-20 minutes.
6) Cool to room temperature.
7) Store in a sealed container in the refrigerator or wrap individually in plastic wrap and freeze.
Enjoy with a glass of non-dairy milk. No extra caffiene required!
I am enjoying experimenting with Veganizing Gluten-Free Recipes and De-glutenizing (is this a word?) Vegan Recipes.
Karen
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