For even more recipes, check out my new Substitutions Guide available on Amazon.com at: http://www.amazon.com/Food-Allergies-Beyond-Substitutions-ebook/dp/B00A5GSVUK.
"Adaptable" White Lasagna
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"Adaptable" Squash Cake
"Adaptable" Squash Cake
I first made this as a frosted pumpkin cake, which was yummy, but one person in my family can’t eat frosting and can only eat certain squashes, and three family members can’t eat wheat but two can eat certain grains that the third can’t eat…An “Adapt-a-Recipe Queen” opportunity if ever there was one!
For the cake:
2¼ c. flour (wheat OR oat OR spelt OR barley OR any multi-purpose mixture you prefer
2½ tsp. baking powder
2 tsp. ground cinnamon OR 1 tsp. ground ginger or nutmeg (optional)
¼ tsp. salt
1 c. packed brown sugar, coconut sugar, or maple sugar OR 1½ c. fine date sugar
¼ c. butter, softened
¼ c. oil (I used olive) OR add another ¼ c. butter, softened
1 tsp. vanilla extract
3 large eggs OR substitute
1 15-oz. can pure pumpkin puree OR equivalent cooked pureed butternut or acorn squash or yams
For the frosting (if desired):
2 T. butter OR substitute
½ tsp. vanilla extract
10 oz. cream cheese OR equivalent in firm tofu (vanilla flavored if available)
1 c. powdered (confectioner’s) sugar (you can also try 1 c. maple sugar OR 1½ c. fine date sugar or finely ground coconut sugar, but the frosting may be slightly gritty)
Preheat oven to 350ºF. Grease a 9x11 in. baking dish.
Make the cake: In a large bowl combine flour, baking powder, cinnamon or other spice if using, and salt. In separate bowl, beat together sugar, butter, oil, and vanilla. Add eggs 1 at a time, beating well after each addition. Add pumpkin (or other squash or yams if using) and beat till evenly mixed. Add pumpkin mixture to flour mixture and beat just till evenly mixed. Spread batter into greased baking dish. Bake for 25 mins if using wheat or all-purpose flour, 35-40 mins if using oat, barley, or spelt flour, or until wooden pick inserted into center comes out clean. Cool cake before frosting (if using).
Make the frosting (if using): Beat together butter, vanilla, and cream cheese (or tofu) in medium bowl until well combined. Gradually add sugar, beating until well combined. Spread frosting on cooled cake. Cut cake into squares.
Note: Unfrosted cake can be refrigerated or frozen and is delicious served warm with a little cream. Frosted cake needs no further embellishments, though refrigeration renders it even more moist and tasty!
Prep time: 20 mins Bake time: 25 - 40 mins Yield: 12 servings
Prep time: 20 mins Bake time: 25 - 40 mins Yield: 12 servings
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"Adaptable" Fruit Crisp
"Adaptable" Fruit Crisp
I’ve made this fruit crisp using apple, quince, and persimmon, and using various sweeteners and grains, with great success every time (gauged by how fast it disappears from the pan when I set it on the kitchen table!). Pear and other fruits would probably also work well.
3 c. peeled and chopped apple OR quince OR persimmon
1 T. oat OR rice flour
2 T. maple syrup OR honey OR agave OR corn syrup
1 tsp. nutmeg and/or cinnamon (optional)
⅛ tsp. salt (optional)
1 T. water
½ c. rolled oats OR toasted rice cereal
¼ c. butter
⅓ c. maple sugar OR cane sugar OR coconut sugar OR ½ c. fine date sugar (note: date sugar won’t melt like the other sugars but will still taste and look good)
Preheat oven to 375ºF. Grease an 8x8 in. or 9x11 in. baking dish.
In a small bowl, combine fruit, flour, syrup or honey, nutmeg (if using), salt, and water. Spread the mixture evenly into the baking dish. In a separate bowl, mix the oats or rice cereal, butter, and sugar (I mix this with my hands to make sure that all three are well-combined). Sprinkle or spread the sugar mixture on top of the fruit mixture in the baking dish. Bake 30 mins if using date sugar or persimmon, 35 to 40 mins otherwise. Delicious warm with a little cream poured over – or for real decadence, try ice cream!
Prep time: 15 mins Bake time: 30 - 40 mins Yield: 4-6 servings.
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"Adaptable" White Lasagna
An adaptable white lasagna recipe I developed -- delicious no matter which ingredients you use!
Filling:
2 lbs. ground lamb OR beef OR turkey OR chicken OR crumbled dry tofu ORTVP
1 large onion, chopped OR 3 large shallots, chopped OR 2 tsp. onion powder
3 T. butter OR olive oil OR vegetable oil
1 heaping tsp. minced fresh garlic or ½ tsp. granulated/powdered garlic
1 tsp. salt (optional)
2 T. chopped fresh flat-leaf parsley or 1 T. dried parsley
1 tsp. dried sage or basil (optional)
½ tsp. black pepper (optional)
1 bunch fresh swiss chard, leaves & stems separated & chopped, or fresh/defrosted chopped spinach
Sauce:
2½ T. minced fresh garlic or 1 T. granulated/powdered garlic
1½ c. butter
¾ c. brown or white rice flour (or: flour made from corn, potato, spelt, oat, barley)
5-6 c. cow’s milk (or: 3 c. rice milk & 2 c. cream) – Note: other milks may not contain enough fat to thicken.
1 bay leaf (optional)
1 tsp. salt (optional)
For assembling lasagna:
15-20 sheets “no-boil” rice or spelt lasagna – Note: some brands still need to be parboiled first.
3-4 c. crumbled/shredded cheese (recommended: Havarti, Fontina, or mix of Parmesan & Mozzarella)
Chopped Swiss chard or spinach leaves from “filling” section above
Ø Prepare meat:
Note: if using onion powder, skip step 2 and jump to step 5, then go back to follow steps 3, 4 & 6)
1) Melt butter in large sauté pan.
2) Cook onions till golden.
3) Add garlic (& salt, if using), cook for 1 min.
4) Add Swiss chard stems (if using), cook 1-2 mins.
5) Add meat to pan & cook till browned (if using onion powder, add when meat is half-browned).
6) Add parsley & other spices (if using), cook 3 mins then remove pan from heat.
Ø While meat cooks, prepare sauce:
1) Melt butter in medium saucepan over low heat & cook garlic for 1 min, stirring constantly
2) Whisk in flour & cook, whisking, for 5-7 mins or until mixture is deep golden color.
3) Add milk in stream, whisking, & bring to boil still whisking. Add bay leaf (if using).
4) Reduce heat to simmer, whisking occasionally, and cook 20-25 mins (till sauce thickens considerably).
5) Remove from heat, remove bay leaf (if used). If sauce will not be used immediately, cover pot with wax paper.
Ø Assemble lasagna: (Preheat oven to 425º F).
1) Spread ½ c. sauce in buttered 13x9x12 inch or larger glass baking dish & cover with 4-5 sheets pasta.
2) Spread ⅔ c. sauce and ½ of meat filling into pan.
3) Sprinkle ½ of the Swiss chard or spinach leaves, then sprinkle ⅓ of the cheese.
4) Cover with another layer of pasta, then spread ½ c. sauce, remaining meat, remaining Swiss chard or spinach leaves, and ⅓ cheese.
5) Cover with remaining pasta, sauce, and cheese. Tightly cover dish with tin foil & bake for 30 mins.
6) Remove foil & bake till golden, about 10-15 mins. Let stand 15-20 mins before serving.
Prep time: 35 mins Bake time: 40 mins Yield: 6-8 large servings.
Note: Can make sauce and filling 1 day ahead & keep refrigerated (separately) – bring to room temperature before assembling lasagna. Without adding optional items, lasagna is still flavorful. Cooked lasagna freezes & reheats well.
