Puerto Rican Pastelon & Boston Cream Pie (both GF & Dairy free)

[heron61]

So, I've been doing a lot of cooking of late and have created the first soft cake like gluten free cake I've ever managed (nut tortes are easy, more normal cakes are not), and have also created a version of a Puerto Rican dish called Pastelon. Pictures and recipes behind the cut. ( click for pictures and recipes )

community promo

[runpunkrun]

The comm had a great first day, and it's been wonderful meeting you all! I'm still working my way through the introduction post, but in the meantime, here's a banner you can use if you want to promote the comm. I made some nice code for you in a box.

( code is behind the cut )

Tofu Chocolate Silk Pie (or mousse)

[indywind]

There are innumerable basically similar versions of this recipe all over the internet, but this one I got from my cousin-in-law, a source of many recipes that make me say "how have I never heard of/tried this before?" My spouse, not a fan of tofu and previously adamant that it doesn't belong in dessert, has come round to requesting this recipe as a birthday treat.

Ingredients:
Filling:
silken firm tofu, 2 packages or ~24 oz
semisweet or extra dark chocolate chips, 1 bag or about 2.5 cups
vanilla extract, 1 tsp
salt, 1 pinch (<1/8 tsp)
honey, 2 tbs (or substitute maple syrup or agave nectar; or omit)
garnishes if you want
Crust:
prepackaged cookies, scant 2 cups or ~12 oz, crumbed, preferably chocolate
(I like Pamela's Simplebites Extreme Chocolate; the cookie part of KinniToos or Glutino chocolate creme-filled sandwich cookies takes a little more work to separate the filling.)
butter, margarine, coconut oil or other solid-at-room-temp oil, 1/2 cup or 1 stick


Or substitute your favorite tart crust recipe, prepared.
Or crust can be omitted and the filling served as mousse.


( Read more... )

hello, and thank you for putting this comm together!

[rafiwinters]

This is a great idea, and I was happy to hear about it. This is just to say HI! to everyone, and to say that I always read and sometimes post. I bake GF bread, usually in the bread machine--does that count as making it "with my own hands"? (I mixed the ingredients together myself...)

I've made pie, too--pumpkin--with store-bought GF crusts.

Looking forward to recipes and all that.

Perth folks- the Gluten Free Expo is on tomorrow and the next day

[leecetheartist]

 https://www.glutenfreeexpo.com.au/perth It's not to be missed for those wanting to exclude gluten from their lives. See you there!

Leece's Totally made up Moroccan Chicken, Vegetable and Lupin Split Yum.

[leecetheartist]

Some people are allergic to lupins so don't eat this if you have any doubts about that.

Leece's totally made up Moroccan Chicken, Vegetable and Lupin Split yum.

So I had a bag of split lupins. I wanted a wholesome meal so I started throwing some ingredients together and making it up as I went along. It turned out very tasty! ( Ingredients and method, though there be madness in it. )

Butter or ghee

Vegetable oil

2 onions - chopped roughly

3 carrots - peeled and cut into rounds

1 red capsicum - chopped roughly, pith and seeds removed. But you knew that.

Moroccan spice mix - turmeric, cinnamon, nutmeg, cardamom, cloves, pepper, salt is one mix

Half a cabbage finely shredded.

One salt-dried lime from the Eastern cooking supplies shop like the Spice Library. Soak it if you remember! Carefully poke a hole in it, but they're hard so don't slip and cut yourself. You could use a squirt of lime juice or a quartered fresh lime as a substitute.

Splash of rosewater

Handful of sultanas

Method

Whack the split lupins into a pot of boiling water. Stir it in an ongoing sort of way if you're paranoid, but they just don't seem to stick.

While that's boiling for half an hour or until you're done with everything else (but, you know, obviously don't let it boil dry) grab yourself a medium frypan and chuck in the butter or ghee. Once that's doing its thing put in the onion and don't wipe your eyes, cause onion juice really stings. While that's frying grab a large oven dish of some kind - baking dish perhaps, chuck in the capsicum and some oiland put it in the oven, at around 180C because that'll benefit the capsicum. Pop the lime in with the boiling splits.

Coat the chicken in the spice mix because you forgot to marinade it earlier. Put it in with the onions and stir it. When it looks done add it to the capsicum in the oven. Give the carrots a brief fry in the same frypan (straight in after the chicken's gone, no need to wash). Put them in with the chicken in the oven and give a desultory stir. Let that cook in there for 10 minutes or so.

Then add the cooked lentils and lime to the baking dish. I didn't drain the water when I added the lentils to the baking dish - do what you like with it. You might like to drain them off a bit. I didn't have much water left so I just poured everything into the baking dish. Add a splash of rosewater, stir and also stir in the cabbage and sultanas. Turn the heat down a bit if you like. Give it 10 minutes, see if the cabbage is cooked to your liking, depending on

your oven of course.

We really enjoyed this dish!

Makes quite a lot - we'll get 4 dinners and 3 or 4 lunches out of it. Doesn't seem to need bread or rice anything - a bowl of it is very satisfying.

This would be brilliant with a splodge of Greek yoghurt and some fresh pomegranate.