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Ingredients
Sweet Potato Almond Coconut Curry 1 sweet potato, cubed into bite-sized pieces 1/4 onion, chopped 3 garlic cloves olive oil smoked paprika or chipotle pepper or chili powder
Sauce:
1/4 cup smooth almond butter
1/4 cup coconut milk (lowfat is fine)
2 tbsp. gluten free broth made from 1/2 veg bullion cube and 1/2 cup water (double strength)
1 tbsp. agave nectar or your favorite liquid sweetener
juice from 1/2 small lime
2 tsp. olive oil
3/4 medium onion, diced
1 cup crimini mushrooms, chopped
greens of your choice (I used 1/4 of abunch of chard, stemmed and julienned)
generous sprinkling of garam masala- 1/4 tsp or more (blend yourself or purchase from Penzey’s Spices)
salt IF needed (taste)
additional smoked paprika, chipotle pepper or chili powder to taste
1/2 small lime, cut into small wedges
Optional: fresh julienned cilantro to add to dish at end or to layer on pastry or rice
Favorite gluten-free pastry OR the following pastry mix OR serve on rice
Pastry Mix:
1 1/4 cup Brown Rice Flour Mix
1/4 tsp. salt
1 tsp. xanthan gum
1 tsp. vinegar (optional- I would leave out next time)
1/3 cup shortening
4 tbsp. cold water
Directions
Preheat oven to 375F. Throw sweet potato, onion, and garlic on a baking sheet and drizzle with a little olive oil and sprinkle with “red” spice of choice. Bake for about 20 minutes and then turn sweet potatoes and bake another 20 minutes.
Whisk sauce ingredients together in a small bowl.
Meanwhile heat nonstick frypan or cast iron skillet on medium and add your oil. When it is warm, add your diced onion and mushrooms. As mushrooms release their liquid and become soft, add your greens and pour the almond butter coconut sauce into the pan on top of them. Combine ingredients thoroughly and season with garam masala, salt, and more of your chosen “red” spice. Let sauce thicken and then take off burner.
Add lime wedges for garnish and flavor. If you will be using in a pastry, add the juice and remove the wedges. You can fold in fresh cilantro and/or sprinkle it on rice or pastry if you will be serving the curry accordingly.
To make pastry (optional) combine pastry ingredients, form into 2 balls and chill for 30 minutes in the refrigerator. Preheat oven to 375F. Place one ball in a large, gallon, freezer quality ziploc bag and roll it out inside the bag to your preferred thickness. If there is too much pastry for the bag, take some out and roll it later. Cut the edges of the bag when it has been rolled out and use it in mini tart pans, to line muffin tins, or even for a shaped pastry although I found it prone to cracking and not well suited for this application. I recommend using it for mini savory pie crusts.
Once you have lined your tart pans with dough, sprinkle them with freshly chopped cilantro and drizzle a little olive oil on them. Then you can fill the crust with your sweet potato curry and bake until golden brown. (Start checking at 15 minutes.)
Notes
*For an example of a brown rice flour GF mix, Rebecca Reilly
Posted on: 24-09-2009 | By: Gluten Free Foods
 There’s nothing I love more than sweet potatoes, a coconut curry and a savory pastry. Somehow the other day it occurred to me to combine these elements for a gluten-free and potentially vegan savory treat. I was very happy with this dish, and hope you enjoy it as well. I experimented with several different versions, putting the curry in an enclosed pastry, a pastry shell, and on rice. The pastry shell takes this dish over the edge from a weekday-ready yummy
curry into something that’s perfect for entertaining or a special weekend night, but honestly the curry tastes just as good spooned over rice. Unless you have a really easy to work with pastry recipe (like chebe) I don’t recommend it in an enclosed pastry, but the savory tarts were charming, not very difficult, and tasty too! I look forward to hearing about your experiments with this recipe in the comments. :)
 
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Almond Butter Coconut Sweet Potato Curry Vegan Baked Samosa Recipe
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Ingredients
Sweet Potato Almond Coconut Curry 1 sweet potato, cubed into bite-sized pieces 1/4 onion, chopped 3 garlic cloves olive oil smoked paprika or chipotle pepper or chili powder
Sauce:
1/4 cup smooth almond butter
1/4 cup coconut milk (lowfat is fine)
2 tbsp. gluten free broth made from 1/2 veg bullion cube and 1/2 cup water (double strength)
1 tbsp. agave nectar or your favorite liquid sweetener
juice from 1/2 small lime
2 tsp. olive oil
3/4 medium onion, diced
1 cup crimini mushrooms, chopped
greens of your choice (I used 1/4 of abunch of chard, stemmed and julienned)
generous sprinkling of garam masala- 1/4 tsp or more (blend yourself or purchase from Penzey’s Spices)
salt IF needed (taste)
additional smoked paprika, chipotle pepper or chili powder to taste
1/2 small lime, cut into small wedges
Optional: fresh julienned cilantro to add to dish at end or to layer on pastry or rice
Favorite gluten-free pastry OR the following pastry mix OR serve on rice
Pastry Mix:
1 1/4 cup Brown Rice Flour Mix
1/4 tsp. salt
1 tsp. xanthan gum
1 tsp. vinegar (optional- I would leave out next time)
1/3 cup shortening
4 tbsp. cold water
Directions
Preheat oven to 375F. Throw sweet potato, onion, and garlic on a baking sheet and drizzle with a little olive oil and sprinkle with “red” spice of choice. Bake for about 20 minutes and then turn sweet potatoes and bake another 20 minutes.
Whisk sauce ingredients together in a small bowl.
Meanwhile heat nonstick frypan or cast iron skillet on medium and add your oil. When it is warm, add your diced onion and mushrooms. As mushrooms release their liquid and become soft, add your greens and pour the almond butter coconut sauce into the pan on top of them. Combine ingredients thoroughly and season with garam masala, salt, and more of your chosen “red” spice. Let sauce thicken and then take off burner.
Add lime wedges for garnish and flavor. If you will be using in a pastry, add the juice and remove the wedges. You can fold in fresh cilantro and/or sprinkle it on rice or pastry if you will be serving the curry accordingly.
To make pastry (optional) combine pastry ingredients, form into 2 balls and chill for 30 minutes in the refrigerator. Preheat oven to 375F. Place one ball in a large, gallon, freezer quality ziploc bag and roll it out inside the bag to your preferred thickness. If there is too much pastry for the bag, take some out and roll it later. Cut the edges of the bag when it has been rolled out and use it in mini tart pans, to line muffin tins, or even for a shaped pastry although I found it prone to cracking and not well suited for this application. I recommend using it for mini savory pie crusts.
Once you have lined your tart pans with dough, sprinkle them with freshly chopped cilantro and drizzle a little olive oil on them. Then you can fill the crust with your sweet potato curry and bake until golden brown. (Start checking at 15 minutes.)
Notes
*For an example of a brown rice flour GF mix, Rebecca Reilly
Posted on: 13-09-2009 | By: Gluten Free Foods
 Today Sunday the 13th was Baby Yum’s 2 month birthday, so Happy Birthday to her. I can’t believe how big she has gotten. And… Here’s my menu for the week!
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.
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Vegan Dairy free soy-free Coconut Milk Almond Butter Spinach Pie Recipe
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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.
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Posted on: 13-09-2009 | By: Gluten Free Foods
Today Sunday the 13th was Baby Yum’s 2 month birthday, so Happy Birthday to her. I can’t believe how big she has gotten. And… Here’s my menu for the week!
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.
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Vegan Dairy free soy-free Coconut Milk Almond Butter Spinach Pie Recipe
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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.
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