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Friday, October 21, 2011

pumpkin bread pudding -- gluten free + dairy free

as you are all well aware, fall has made an appearance. the leaves are changing, temperatures are dropping and the days are getting shorter and shorter. i love this. absolutely, love this. i love wearing fall clothing, plaids, warm sweaters, corduroys and boots...i especially love winter squash and hearty, home cooked meals. i crave this time of year during the spring and summer months. 

i've been experimenting with lots of pumpkin baked goods lately and this is my first of three. stay tuned for flourless pumpkin brownies and pumpkin custard. i'm still perfecting the recipes and plan to have them down shortly! i've been craving something bready and this seemed very appropriate. i can't recall the last time i made a bread pudding - wait, yes i can. and i can remember how damn good it was. i made it in high school. with brioche and heavy cream and mixed berries. it was madness - i remember gorging on it - and i remember feeling sick as a dog afterward - yet i ate on. so, this time i decided to attempt an allergy/intolerance friendly version - using udi's gluten free bread and living harvest tempt unsweetened vanilla hemp milk. to be honest, this is waaaaay better than the 'allergen loaded' version that i ate over a decade ago. needless to say, i'll be abusing over the next few months and it will definitely find itself on the thanksgiving table.

to my surprise, mark ate lots of it and asked me to make it again. if its got his seal of approval, i consider my recipe is pretty decent. hope that you enjoy this! 

things here have been ultra hectic with work - i got back last weekend from a trip to NYC - and will be sharing my food adventures with you later this week / next weekend - so stay tuned... 

pumpkin bread pudding
  • 6 slices gluten free bread (i used udi's brand) cut into 1/2in squares
  • 2 c of canned pumpkin (1 15oz can)
  • 1.5 c unsweetened vanilla hemp milk (i used living harvest tempt brand)
  • 1/2 c grade b maple syrup
  • 3 eggs - lightly beaten
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp gluten free vanilla extract
recipe continues below....

in a bowl combine all above ingredients (expect for bread cubes) with a whisk. after combined, carefully stir in bread cubes. pour contents into an 8x8 baking dish and cover with aluminum foil then refrigerate for 30mins to 1hour. preheat oven to 350. place aluminium foil covered 8x8 baking dish into a 9 x13 baking pan and pour 1 inch of boiling water into the 9 x 13 pan (creating a water bath). cook for 75 minutes then remove foil and continue to cook another 15 minutes or until a toothpick inserted into the center of the dish comes out clean. if the top begins to get too browned, cover again with aluminum foil.

want to find more recipes and DIY ideas? visit the following blogs for inspiration!

nourishing treasures

Friday, October 7, 2011

vegetable bake -- gluten free + dairy free

and so the summer is slowly slipping away (or may have already done so depending on where you live). my CSA (community supported agriculture) share ended and i've sunk into a vegetable depression. i can't believe i'm no longer going to have a bundle of veggies waiting for me each weekend at the farm. i'm going to miss all of the fresh, organic deliciousness and am dreading shopping in a grocery store again. yuck. fortunately, a few local farms will continue to share their abundance though out the year - thankfully - due to the fact they have greenhouses onsite. to name a few (lucky me - both are within minutes of my office) - jay hill farm and cure organic farm.

it may sound as though that i'm a summer fanatic - don't get me wrong - i love, love, love the fall. its perhaps my favorite season. and some of the fall time yummies like winter squash are not to be scoffed at - but i'm going to miss fresh tomatoes and summer squash. i bid them adieu with this homage to summer - a vegetable bake. over the course of the past few months i made it at least once a week - in an effort to use up all of the vegetables that i received in my share. the colors are captivating and the taste - unreal. this dish is extremely versatile, and i often substituted different vegetables, depending on what was included in my share.

cutting board of color
before i delve into the recipe - a side note on what i'm up to - i'm getting ready to pack my bags this weekend and head to NYC for a conference next week. i'm excited to get back there. its my favorite city in the world and i'm going to get to see my best friend, liz, author of once upon a tomato. the conference ends on friday and her and i are staying on the following weekend to hang out in the city. our grandiose plans include shopping, going to museums, walking, talking, perusing chelsea market, drinking good coffee and OF COURSE eating, eating, eating. i've already got a plethora of gluten free + dairy free restaurants/bakeries on our list of places to visit. i'll be sure to take some pics and recount the trip in the upcoming weeks.

bake of summer beauty

vegetable bake

  • 2-3 large tomatoes - cut into 1/4 inch rounds
  • 3 small-medium potatoes - cut into 1/4 inch rounds
  • 1 yellow summer squash - cut into 1/4 inch rounds
  • 1 zucchini squash - cut into 1/4 inch rounds
  • 1 medium onion -  cut into 1/4 inch rings
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh chopped herbs such as basil, oregano, thyme
  • salt and pepper to taste
preheat oven to 375 degrees. meanwhile heat 1 tbsp of olive oil in a pan over medium heat - add in onion rings and cook 6-8 minutes, or until they are translucent and beginning to brown. transfer onions to bottom of a 9x9 oven safe baking dish. arrange sliced tomatoes, potatoes, summer squash and zucchini in alternating rows on top of onions. drizzle with remaining olive oil - then scatter fresh topped herbs on top and season with salt and pepper. cover with aluminum foil and bake for 30 minutes. remove aluminum foil and bake another 30 minutes or until vegetables are cooked thoroughly.

don't have the above ingredients? don't worry. substitute in various types of veggies! i often add in eggplant instead of zucchini. get create and customize this one to your liking.

the tasty alternative