Sunday: Southern
Cornbread vegetarian stuffing
pressure cooker tarragon white bean soup
slow cooked greens

Monday: Italian (vegan)
Carol Fenster pizza with heirloom tomatoes and pine nut “cheese” marguerita topping

Tuesday: Thai
Green Vegetable Curry
Jasmine Rice

Friday: Vegan
Grilled Eggplant and Zucchini Gratin with cashew “ricotta” OR ratatouille
Quinoa mint salad

This week the gluten-free menu swap is hosted at La Cocina de Michelle, aka Cooking and Uncooking with quinoa as the theme. The menu headquarters are hosted by Cheryl at GF Goodness. Don’t forget to check out more menus at Org Junkie.

This week I thought I would share a truly unique recipe I came up with using So Delicious’ coconut drinking milk. I have been making a cheesy spinach pie for years and wanted to see what it would be like to make a “cheesy” pie with coconut milk and almond butter as the base. No, it really isn’t cheesy, but it did oddly enough evoke the original recipe. I think it was the garlic. Anyway, this probably isn’t a recipe that will suit die hard cheese-a-holics or those used to more typical American fare, but I rather enjoyed it. I hope that other vegans or those used to creative substitutions for dairy might as well. In any case, it was a fun experiment.

This isn’t the first time I tried making a dairy-free allergen friendly spinach pie. Check out this earlier attempt with a southern-style roux and nutritional yeast base.

Vegan Dairy free soy-free Coconut Milk Almond Butter Spinach Pie Recipe Main Course  Vegetables  American

Ingredients 1 large package fresh spinach (or 2 bunches) 1 tbsp. olive oil 1 tbsp. brown rice flour garlic powder toasted onion powder (optional, mine is from Penzeys) 1 cup or more original coconut milk (I used drinking coconut milk from So Delicious- NON VANILLA FLAVOR) 1/4 cup almond butter salt to taste 1 gluten-free pie crust, baked for 10 minutes sprinkled with garlic and/or onion powder (I used Bette Hagman’s vinegar pastry recipe substituting 1 cup of superfine brown rice flour for 1 cup of the featherlight mix- this pastry recipe is not vegan as written) Directions Preheat oven to 375. Cook spinach in large pot with small amount of water, rinse in cold water and cut into bitesized pieces. Drain and reserve. Heat olive oil to medium in a nonstick fry pan. Add your brown rice flour and let it toast, combining thoroughly with the oil. Add garlic powder to taste and onion powder. Add your coconut milk slowly, whisking into the roux. When roux has dissolved into the milk, let thicken. If you think you want more liquid for your sauce, add more coconut milk slowly. When sauce has thickened satisfactorily, taste. Adjust seasoning. Then mix in your almond butter into sauce. Add salt, taste, and adjust seasonings. Fold spinach into sauce. Pour spinach and sauce into pie crust and bake for 20 minutes or until crust is done. Notes Interesting. I liked it better the second day, cold, when the garlic had permeated the flavor and it actually started to taste like cheesy spinach pie.

Rating:  6 Original Source:  The contents of my brain, another attempt at allergen-free garlic-centric spinach pie. Please do not replicate without my permission. Recipe ID:  1454 Added:  September 13, 2009 Last Modified:  September 13, 2009

Sunday: Southern
Cornbread vegetarian stuffing
pressure cooker tarragon white bean soup
slow cooked greens

Monday: Italian (vegan)
Carol Fenster pizza with heirloom tomatoes and pine nut “cheese” marguerita topping

Tuesday: Thai
Green Vegetable Curry
Jasmine Rice

Friday: Vegan
Grilled Eggplant and Zucchini Gratin with cashew “ricotta” OR ratatouille
Quinoa mint salad

This week the gluten-free menu swap is hosted at La Cocina de Michelle, aka Cooking and Uncooking with quinoa as the theme. The menu headquarters are hosted by Cheryl at GF Goodness. Don’t forget to check out more menus at Org Junkie.

This week I thought I would share a truly unique recipe I came up with using So Delicious’ coconut drinking milk. I have been making a cheesy spinach pie for years and wanted to see what it would be like to make a “cheesy” pie with coconut milk and almond butter as the base. No, it really isn’t cheesy, but it did oddly enough evoke the original recipe. I think it was the garlic. Anyway, this probably isn’t a recipe that will suit die hard cheese-a-holics or those used to more typical American fare, but I rather enjoyed it. I hope that other vegans or those used to creative substitutions for dairy might as well. In any case, it was a fun experiment.

This isn’t the first time I tried making a dairy-free allergen friendly spinach pie. Check out this earlier attempt with a southern-style roux and nutritional yeast base.

Vegan Dairy free soy-free Coconut Milk Almond Butter Spinach Pie Recipe Main Course  Vegetables  American

Ingredients 1 large package fresh spinach (or 2 bunches) 1 tbsp. olive oil 1 tbsp. brown rice flour garlic powder toasted onion powder (optional, mine is from Penzeys) 1 cup or more original coconut milk (I used drinking coconut milk from So Delicious- NON VANILLA FLAVOR) 1/4 cup almond butter salt to taste 1 gluten-free pie crust, baked for 10 minutes sprinkled with garlic and/or onion powder (I used Bette Hagman’s vinegar pastry recipe substituting 1 cup of superfine brown rice flour for 1 cup of the featherlight mix- this pastry recipe is not vegan as written) Directions Preheat oven to 375. Cook spinach in large pot with small amount of water, rinse in cold water and cut into bitesized pieces. Drain and reserve. Heat olive oil to medium in a nonstick fry pan. Add your brown rice flour and let it toast, combining thoroughly with the oil. Add garlic powder to taste and onion powder. Add your coconut milk slowly, whisking into the roux. When roux has dissolved into the milk, let thicken. If you think you want more liquid for your sauce, add more coconut milk slowly. When sauce has thickened satisfactorily, taste. Adjust seasoning. Then mix in your almond butter into sauce. Add salt, taste, and adjust seasonings. Fold spinach into sauce. Pour spinach and sauce into pie crust and bake for 20 minutes or until crust is done. Notes Interesting. I liked it better the second day, cold, when the garlic had permeated the flavor and it actually started to taste like cheesy spinach pie.

Rating:  6 Original Source:  The contents of my brain, another attempt at allergen-free garlic-centric spinach pie. Please do not replicate without my permission. Recipe ID:  1454 Added:  September 13, 2009 Last Modified:  September 13, 2009