[Sca-cooks] Looking for a "gluten-free, plant-based (no animal protein or fat) and low/no fat" recipe ideas

[yaini0625 at yahoo.com]

Vegan tamales! That sounds intriguing. Can you email me the recipe off list. 
I host a lunch once a month and I am always looking for new ideas.
Aelina

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-----Original Message-----
From: wheezul at canby.com
Sender: sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.org
Date: Mon, 19 Dec 2011 13:45:33 
To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Looking for a "gluten-free,
 plant-based (no animal protein or fat) and low/no fat" recipe ideas

I've been eating gluten free for a while, and recently made a quite
successful Christmas Stollen.  But I think the butter involved would make
this a non-starter for your party.

Our university office is remarkably diverse.  People eat varying diets for
health, religious and philosophic reasons.  Personally I think there is
nothing sadder than looking over a lovely potluck display but the only
suitable options are the fruits and veggie trays, especially if you want
something a little warm and savory.

For our holiday potluck I made vegan tamales (small ones) and then steamed
them before the party so they went hot to the table.  I queried my vegan
co-worker, and she told me that TVP was something that she used often.
(Bob's Red Mill is certified GF.)  I actually made both pork and vegan
tamales, using the same chile sauce base to the point where the meat or
TVP was added.  The TVP was reconstituted using vegan vegetable stock and
southwestern spices.  I added a dollop of mixed roasted delicata squash,
black beans and corn as a sweet/smooth component on top of the chili mix. 
The masa was simply prepared with olive oil.  My colleague said they were
the best vegan tamales she had ever eaten.  I actually think I liked the
vegan ones better than the traditional pork ones, though both were good. 
I think I made about 70 little tamales.

I think you can adapt so many recipes using rice noodles, or how about a
nice polenta and marinara?  If you want an asian taste, look for gluten
free tamari - I found it at my local Safeway.  And t'is the season for
yams and sweet potatoes.  Pecan topping - for the win!  I suspect there is
such a thing as vegetarian marshmallows.

I do also love green beans and garlic. Rice, carmelized onions and
mushrooms also sounds really good to me.  Stuffing made with gluten free
bread or rice?  I'd probably cook casserole rice in vegetable stock for
extra depth of flavor without extra fat.

Personally I loved the challenge of trying to craft something delicious
with table appeal within a set of rules.  It took a little bit of study,
but this sort of information is relatively common on the net.  I've also
been thinking that it is a good thing to be mindful of for SCA
get-togethers.

Stefan, what about looking at some of your standard "signature" dishes and
see what you could possibly do to adapt it to a vegan offering?

Not a vegetarian either but thinking about it,

Katherine


> Tis the time of holidays and pot lucks.
>
> We got a request from my sister-in-law for an early Christmas
> gathering and she asked for:
> "please make something that is gluten-free, plant-based (no animal
> protein or fat) and low/no fat to share"
>
> Anyone have some good recipe ideas that fit this restriction? Perhaps
> something I might eat if this is the best that shows up? While I try
> to bring period recipes to such non-SCA potlucks, I'm open to both
> period and non-period foods considering how tight this restriction is.
>
> Thanks,
> Stefan
> Not a Vegetarian


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