Traditional Bread Sauce – GF, Vegan

 

Traditional Bread Sauce – GF, Vegan
 
Prep time

Cook time

Total time

 

This recipe is a slight twist on the traditional Bread sauce made in the UK for Christmas to accompany the traditional Roast Turkey lunch. Usually raw milk is used and white bread. I’ve used Wholemeal Spelt bread as well as Rye. I prefer the Spelt, but you can really use any type of bread you like. The Spelt Bread is not Gluten Free. I’ve used Rice milk, Almond Milk and Soy milk. Unsweetened Soy milk worked the best taste wise.
Author:
Recipe type: Condiments
Serves: 4

Ingredients
  • 125g freshly made breadcrumbs (I used a two day old Spelt loaf, crusts removed and blended in a food processor)
  • 1 large Spanish onion – Peeled and cut in half
  • 18 Cloves
  • 1 Bay leaf
  • 8 Black peppercorns
  • ⅛ tsp ground nutmeg
  • 1 Tbs Vegan butter
  • 600ml Soy milk (or any other non-diary milk of your choice)
  • ¾ tsp Sea Salt
  • ¼ tsp White pepper

Instructions
  1. Stick half the cloves on one part of the onion, and the other cloves on the other half.
  2. In a saucepan, place the onion with the cloves, bay leaf, peppercorns, nutmeg, salt, white pepper and milk.
  3. Bring the mixture to boil, then take off the heat. Cover the pan with a lid and let it sit to infuse for two hours or more.
  4. Finish making the sauce just before your ready to serve it.
  5. Remove the onion, bay leaf and peppercorns. You can use a strainer to do this.
  6. On low heat, add the breadcrumbs and butter to the milk, stirring now and again until the crumbs have swollen and thickened. This should take approx 15min. A thick sauce should suffice.
  7. At this point you can add soy creamer or leave as is.
  8. Place in a warm serving jug
  9. Serve and enjoy!

This post was submitted toWhole Food Wednesday’s @ http://www.beyondthepeel.net

Brown Rice, Chestnut, Chorizo and Pine Nut Stuffing &/or Salad – GF

Brown Rice, Chestnut, Chorizo and Pine Nut Stuffing &/or Salad – GF
 
Prep time

Cook time

Total time

 

This is such a delicious stuffing that it can be eaten on its own as a salad dish. Trust me, you wont be dissapointed. Full of flavour and textures. If you’re a vegan you can omit the Chorizo. The taste will not be compromised.
Author:
Recipe type: Pasta & Grains, Salad
Serves: 4-6

Ingredients
  • 300g Brown rice
  • 1 Spanish onion – med, finely diced
  • 4 Cloves garlic – finely chopped
  • ½ small chorizo – chopped – Optional
  • 2 Tbs Currants
  • 2 Tbs Pine nuts
  • 50g Vacuumed packed Chestnuts – chopped
  • Bunch of parsley – finely chopped
  • ¼ tsp ground all spice
  • ½ tsp Cumin
  • 1 Cinnamon stick
  • ½ tsp sea salt
  • ½ tsp Paprika
  • ½ – 1 Cup Filtered water

Instructions
  1. In a small non stick pan, fry the chorizo on med-high heat for approx 5-10min or until cooked. Add the pine nuts half way thru to brown.
  2. In a small non stick saucepan, add the onions and garlic with enough filtered water to cover, and cook on med heat for approx 10min or until onion is soft & translucent.
  3. Add the rice and some more water, cinnamon stick and all spices. Cook for a further 10-15 min until rice is half cooked. Stirring consistently and adding a bit of water at a time.
  4. Once rice is half cooked, add the rest of the ingredients and cook for a further 5min.
  5. If using this for a stuffing, turn off heat. Take out cinnamon stick. Stuff bird.
  6. If using this for a salad, keep on adding some water, as you would when making a risotto until the rice is cooked right thru. Remove cinnamon stick and serve. You can serve as is, or on a bed of lettuce.

This post was submitted to ‘Slightly Indulgent Tuesday; 1/10/12 ‘ @ http://simplysugarandglutenfree.com and ‘Traditional Tuesdays – Nutritious and Delicious! ~ January 10 2011′ @ http://wholenewmom.com