Butternut Chili

New Year's Day is almost upon us. Rather than wax nostalgic and dreamy about the bumpy (and enlightening) year I've had, I'd rather post a simple recipe I know you'll love. Making a pot of bean soup or chili to welcome in a freshly minted year is a tradition as old as the hills. From Italian Pasta Fagioli to homestyle southern Hoppin' John, beans somehow acquired the favorable reputation of attracting good luck. Why? I haven't a clue. But I do know this. Beans paired with cubes of winter squash make for one sweet and tasty chili. That, Dear Reader, you can take to the bank.

Wishing all of you a healthy, safe
and deliciously creative New Year 2008!

Butternut Chili

This savory chili has a fresh, vibrant taste with a Southwestern twist. The secret ingredient? Lime. Adding a splash of lime juice just before serving brightens the flavor and teases your taste buds.

1 tablespoon extra virgin olive oil
6 cloves garlic, minced
1 teaspoon each: cumin, chili powder and ginger
1 medium red or sweet onion, chopped
2 celery stalks, chopped
1 red bell pepper, cored, seeded, diced
1 green bell pepper, cored, seeded, diced
2 cups butternut squash, cubed
3 cups gluten-free broth
1 28-oz. can Muir Glen Fire Roasted Tomatoes, diced or broken up, with juice
1 cup chopped green chiles- mild or hot, as you prefer
2 14-oz. cans black beans, rinsed, drained
1 14-oz. can white Northern beans, or red kidney beans, rinsed, drained
1 tablespoon golden balsamic vinegar or rice vinegar
1 tablespoon agave nectar

1 large fresh lime- for juice and garnish

To assemble in a slow cooker::

Drizzle the olive oil in the bottom of the cooker; add the garlic and spices and stir to combine.

Add the remaining ingredients except the lime juice. Gently stir with a wooden spoon or vinyl spatula (you don't want to mash the beans) to mix. Cover and follow the manufacturer's instructions for slow cooking a chili with canned (not dried beans). I cooked mine on low for five to six hours, for example.

To make on the stove top::

Heat the olive oil in a large pot over medium heat (I would use a little more olive oil); add the spices, stir and heat through for a minute; add onions and stir for two to three minutes; add the remaining ingredients except the lime. Cover the pot and bring to a simmer; lower the heat and keep the chili at a slow simmer, covered; stir now and then, and check the consistency. Add a little more broth if needed, to thin. Cook for an hour or so until all the flavors have combined and the sauce is thickened and rich.

Before serving, squeeze in the juice from half a lime; stir. Taste test for seasoning adjustments - more lime? A pinch of salt? More heat? A touch more agave? You decide.

Serve piping hot, as is, or with a garnish on top.

Garnish Ideas::

Chopped fresh cilantro
Wedge of lime
Crumbled blue corn chips

Serves 6.

Try this gorgeous chili with my green chile studded Skillet Cornbread.

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Vegan Banana Bundt Cake

Vegan (egg-free) baking is a mega-challenge at high altitude. Throw gluten-free and dairy-free into the equation (not to mention, soy-free, Darling- I can't even rely on tofu yogurt!) and trust me, it can be a major pain in the proverbial butt. I've dumped two previous egg-free incarnations of this recipe lickety-split into the trash. Today, however, I tweaked again. And guess what? We have a winner.

So- this one's for all you lovely celiacs, gluten-free vegans, multi-allergic sweethearts and autism spectrum angels out there (neurodiversity rocks, after all).

Big banana recipe kisses xoxo!

Vegan Banana Bundt® Cake

This fragrant cake turned out moist and hefty- but not heavy. Not unlike a pound cake. But there's no butter or eggs in sight. I'm thinking it will be tasty for breakfast. If it was summer, I'd serve it with sliced strawberries.

Wet Ingredients::

3 medium very ripe bananas, cut up and mashed into puree
1/2 cup applesauce
3 teaspoons vanilla extract (I used Trader Joe's Bourbon Vanilla)
1/4 cup original Vance's DariFree powder (or use dry milk or rice protein powder if you avoid potatoes)
1/3 cup extra light olive oil
2 tablespoons agave or maple syrup
1 1/3 cups organic light brown sugar

Dry Ingredients::

2 cups gluten-free flour blend* (I used Gluten-Free Pantry French Bread Mix w/o the yeast packet)
1 teaspoon baking soda
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon sea salt* (if your flour blend has no salt)
1 teaspoon xanthan gum* (if your flour blend has no xanthan or guar gum added)


Add in last::

Egg Replacer for 2 large eggs (I used Ener-G Egg Replacer made with vanilla rice milk)

Preheat oven to 350 degrees F. Prepare a Bundt® cake pan by rubbing a little oil in it.

Place the banana puree into a bowl. Add the applesauce, vanilla, DariFree powder, olive oil, agave, and light brown sugar. Beat well.

In a separate large bowl, measure and combine your dry ingredients (I use a whisk to do this).

Add the wet ingredients into the dry mix, and beat for two minutes.

Make and froth your Egg Replacer; add it to the batter and beat to combine.

Pour the batter into the prepared Bundt® pan and bake in the center of a preheated oven for 40 to 50 minutes until done. Check the center for doneness with a wooden pick. The cake should be firm, and may appear slightly golden brown at the edge, yet still be moist inside.

Cool the cake on a wire rack before releasing it from the pan (by placing a serving plate on top of the cake pan and turning it upside down onto a plate).

My Bundt® pan is non-stick, so my cake slid right out- but if your pan is not non-stick, be sure the edges of the cake are loosened from the sides before you invert the pan.

Yields 12 to 15 slices.

Edit***
I- personally- think vegan cakes are best eaten the day they are baked.

If anyone with more experience than me has some tips on vegan gluten-free cake baking--- please leave a comment below- or e-mail me. Thanks!

Notes::

• I don't eat much frosting- but this cake would be fabulous drizzled with a light lemony glaze.

• This kid-friendly cake is gluten-free, dairy-free, egg-free, soy-free, nut-free.

• I anticipate grilling slices in a bit of olive oil for a warm not-too-sweet treat.

• Try it as cupcakes!
  

• More banana recipe love.
  

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Skillet Cornbread with Green Chiles & Cinnamon

One of the first recipe conversions I attempted in my brand spanking new gluten-free life (begun six short years ago, December 19th, 2001) was my tired-and-true favorite cornbread recipe. Lucky for me, it converted to gluten-free rather easily. As a tender, fragile newbie to life sans gluten it gave me hope. The will to live. After all, when your beloved world of cooking, baking- and eating- is flipped upside down, a modest success in the kitchen can perk up your day. Maybe even, your week.

So when I recently discovered I needed to give up dairy and eggs as well, I flipped through recipes once again and decided to reprise my skillet cornbread- this time as an egg-free vegan version. And wouldn't you know it?

It worked.



Skillet Cornbread with Green Chiles & Cinnamon

This cornbread is moist and tender. You can top it with ground cinnamon before you bake it (shown in the first photo) or leave the top plain (though if you haven't tried the flavor combo of green chiles and cinnamon- give it a whirl!).

We love leftover wedges grilled in a little olive oil. If you like your cornbread really spicy try using chopped jalapeños instead of the roasted green chiles. See other substitution ideas- including subs for a sweet vanilla cornbread in Cook's Notes below.

Dry ingredients::

1 cup stone ground cornmeal (I use Arrowhead Mills)
3/4 cup white rice or sorghum flour
1/2 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon chili powder or cinnamon- or both!
1/2 cup organic light brown sugar

Wet Ingredients::

Ener-G Egg Replacer for 2 eggs, made with water* see notes below
1/2 cup plus two tablespoons light olive oil, or grapeseed oil
1 cup water or watered down plain rice milk or almond milk with 1/2 teaspoon apple cider vinegar added
2 extra tablespoons water, if needed- the batter should be like cake batter, and not too thick

Add::

1/2 cup chopped roasted green chiles
A sprinkle of chili powder and cinnamon, for topping, if desired

Preheat your oven to 375 degrees F.

Lightly oil a 10-inch iron skillet.

Combine the dry ingredients (cornmeal through brown sugar) in a bowl and whisk.

In a large mixing bowl, combine the Egg Replacer with the oil and water and beat for one minute.

Add in the dry ingredients and beat by hand just until a smooth batter is formed, about one minute. Add in the chopped roasted green chiles. (If your batter seems a little dry, add a tablespoon more liquid at a time until you achieve a smooth consistency.)

Heat the prepared skillet over medium-high heat.

Pour the batter into the heated skillet and sprinkle a little chili powder and/or cinnamon over the top or the batter if you like.

Bake the cornbread in the center of a pre-heated oven for 25 to 35 minutes (depending upon your altitude), until firm to the touch in the center, and slightly golden around the edges.

A wooden pick inserted into the center should emerge dry.

Place the skillet on a wire rack and allow the cornbread to rest 15 minutes before cutting. This helps keep the slices from crumbling apart.

Serve warm.

Grill leftover slices in a little olive oil for a savory winter treat.

Yields 8 to 10 slices.

Cook's Notes::

• Not vegan? Use two happy organic free-range eggs and buttermilk.

• I started out making this cornbread with rice milk, but now I use spring water for the liquid. It seems to rise better, and develops a lighter texture. If you know why it works better with water than rice milk- please let me know!
  

• Pamela's Ultimate Baking Mix (or your favorite GF flour mix) would work in place of the rice flour/sorghum and tapioca combo.
  

• If you have a plain soy yogurt you like, use that in place of the water or rice milk as a richer alternative.

• I use Ener-G Egg Replacer. Note- you need a replacer that binds and leavens.

• Make this a sweet vanilla cornbread: Omit chiles and hot spices; use vanilla hemp milk without the vinegar added, and add 1 teaspoon vanilla extract and 1 teaspoon cinnamon.
  

More gluten-free cornbread recipes::

Sweet Potato Cornbread

Easy Green Chile Cornbread

Pumpkin Corn Muffins

cornbreadgluten freeveganautism diet recipe

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My Favorite Winter Recipes

My Favorite Winter Recipes

appetizers

Parmesan Crisps & Roasted Tomato Salsa
Hummus Tahini with Spiced Oil
Garlic Shrimp Pizza
Nachos Fabuloso
Winter Pesto

breakfast & brunch

Hot Buckwheat Cereal & Maple-Cinnamon Apples
Roasted Vegetable Cheddar Quiche
Vegan Breakfast Brownies

Eggs Diablo on Soft Polenta
Sweet Potato & Black Bean Enchiladas
Roasted Vegetable Noodle Kugel

Sour Cream Blueberry Muffins
Quinoa Breakfast Cake
Sweet Potato Cornbread

Gold Potato Frittata
Pumpkin Corn Muffins
Mediterranean Pasta Frittata

soups

Karina's Beef Stew
Santa Fe Pumpkin Chowder
Rustic Chicken Soup for the Soul

Irish Potato & Cabbage Soup- with sausage
Two Artists Chili
Sunshine Butternut Soup

main dishes & comfort food

Beef and Potatoes au Chocolat
Beef in Pomegranate Sauce
Good Karma Meatloaf Pie

Balsamic Roasted Pepper Chicken
Easy Melted Peppers & Dags (yes, dags)
Pork Roast in Apricot Mushroom Sauce

Sour Cream Chicken Enchiladas
Baked Chicken Chili Rice Casserole

Kicked Up Baked Mac & Cheese

Baked Mac & Cheese - Dairy-Free
Savory Vegetable Kugel
An Easy Savory Ragout

Roasted Vegetable Lasagna
Jazzed Up Turkey Tetrazzini
Holiday Turkey Enchiladas
Turkey Nachos

Salmon & Spinach Goat Cheese Strata
Garlicky Shrimp & Spinach Bake
Stir-Fry Bliss

Karina's Maple-Apricot Glazed Meatloaf
Vegetarian Putanesca
Crunchy Gluten-Free Bread Crumbs for Topping

Christmas Penne

side dishes

Karina's Latkes & Applesauce
Balsamic Roasted Veggie Smothered Baked Potato
Roasted Blue, Red & Gold Potato Wedges

Karina's Cheesy Uncheese Sauce
Skillet Cornbread with Green Chiles
Pinon Rice Bake

Pomegranate Glazed Green Beans & Portobellos
Santa Fe Brown Rice Bake
Rice Pilaf & Variations

Acorn Squash with Attitude
Dijon Roasted Vegetables
Horseradish Spiked Red Potato Salad- Serve Warm

Karina's Kicked Up Colcannon

breads and muffins

Sweet Potato Cornbread
Pumpkin Berry Muffins
Pueblo Bread- with green chiles

The Best Skillet Cornbread with Green Chiles
First Loaf in My Gluten-Free Bread Machine
Make Mine a Gluten-Free Cheese Sandwich

Buttermilk Flatbread

winter sweets

Cranberry Crumble

Apple Pear Crisp
Cappuccino Brownies

Flourless Chocolate Cake
Dark Chocolate Brownies
Vegan Banana Bundt Cake

Maple Frosted Pumpkin Cake
Almost Nantucket Cookie Bars
Peanut Butter Chocolate Chip Bars

Frosted Banana Spice Cake- plus
Coconut Frosted Banana Cupcakes &
Chocolate Banana Cake (scroll down the page)

Pie Crust Recipes
Buckwheat Chocolate Chip Cookies
Mint Chocolate Chip Cookies

& more to come!

Like this post? Check out:

My Favorite Spring Recipes

My Favorite Summer Recipes

My Favorite Autumn Recipes

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Chicken Tropicale

Steve's been doing all the cooking of late. I know you know why, Babycakes, but do you also know how ridiculous it is to wield a sharp knife and balance on crutches and pass the balsamic vinegar in a kitchen built (obviously!) for one person- who (also obviously) didn't cook- all the bumping-bums-while making sure your left foot is touching the floor at precisely (doctor's orders) 25% of your total body weight- which, truth be told, Dear Reader, has blossomed by six- er- seven and a half pounds since you've been lounging in bed every morning past 10 o'clock, eating cinnamon-laced wedges of grilled cornbread and deep bowls of crunchy maple buckwheat flakes as you cruise your e-mail? That's right. I'm talkin' ridiculous.

So we've been eating a lot of familiar recipes and not experimenting much. Experimentation needs elbow room. And stamina. Both seem to be in rather short supply here. Which led me to remember this terrific recipe from before my no-chicken, no coconut days. It disappeared from the blog for awhile (don't ask!). I thought it might be time to bring it back.

And speaking of disappeared, there's one distinct advantage to finally gaining some weight after celiac disease has ravaged your loyal and tenacious little body to alarming Kate Moss proportions. That's right.

The boobs are back, Baby! All hell could break loose. Any minute now.

Chicken Tropicale

Here's a slow cooker recipe perfect for this time of year. Assemble it ahead of time and the house will smell so breezy-island fabulous you'll want to invite friends over to party. The word festive comes to mind.

For the slow cooker::

A dab of olive oil, as needed
4 split happy free-range organic chicken breasts
Sea salt and ground pepper, to taste
1 Bermuda onion, chopped
5 cloves of garlic, chopped
2 zucchini squash, cut into half moons
1 large red pepper, cored, cut into chunks
1 15-oz can pineapple chunks with juice
2 cups organic chicken broth
1 teaspoon cumin
1-2 teaspoons curry- mild or hot, to taste* (I used red curry)
1-2 teaspoons paprika (I'd love to try smoked paprika)
Crushed red pepper flakes, to taste
2 teaspoons organic brown sugar, or agave nectar

Later::

1 14-oz can coconut milk
1/2 cup sliced black olives
Juice from 1 large, or two small, limes

To serve::

2 1/2 to 3 cups cooked brown rice
Silvered almonds, if desired

Directions:

Drizzle a touch of olive oil in the bottom of the slow cooker.

Rinse chicken breasts in cold water and pat dry. Place in the bottom of the slow cooker. Season with sea salt and ground pepper. Add the onion, garlic, red pepper, and pineapple chunks with juice.

Add the broth, spices, and brown sugar or agave.

Cover and cook on low or high- your choice- according to your slow cooker's instructions for cooking chicken and vegetables.

A half an hour before serving, add the coconut milk, sliced olives, and lime juice; stir a bit. Cover and heat through for 20 to 30 minutes.

Serve- with all the broth- over hot cooked brown rice.

I served this with Pomegranate Glazed Green Beans & Portobellos. Tasty.

Serves 4.


Cook's Notes::

• Top with fresh chopped cilantro, for serving, if you like.

• Serve with slices of avocado or mango on the side.

• Season this dish according to your own taste buds. I like to heat things up, so I use lots of spice.
  

chickengluten freedairy freeautism diet recipe

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Nirvana Bars

I decided to reprise a family favorite- my chocolate-coconut cookie bar recipe- just in case new readers missed it. It's a recipe too good to keep hidden. Too simple to make. Too sweet and gooey and bliss inducing. And most important- you can offer them at any gathering without a gluten-free apology. (Would that be, Don't ask, don't tell?)

Bummed about the dairy in it? My son Alex has created his own casein-free version using condensed coconut milk. How proud am I? Find his Dairy-Free Nirvana here.

gooey chocolaty-coconut goodness

Nirvana Bars

For Alex's last night home I made a batch of these wonderfully rich and decadent bars. [Truthfully, they're more like candy than cookie.] Gooey and divine, they made the men in the house simply go, "Ahhhhhhhh." "Nirvana?" I asked. "You betcha," was the lip-smacking reply.

1/2 cup butter or vegan margarine, such as Smart Balance
1 1/2 cups gluten-free chocolate cookies, processed into crumbs*
1 cup (heaping) semi-sweet chocolate chips
1 cup sweetened flaked coconut
1 cup chopped roasted almonds (I used salted because I like a sweet & salt combo)
1 14-oz. can sweetened condensed milk

Preheat the oven to 350 degrees F.

Place the butter in a 9x13-inch baking pan and set it in the oven until the butter is melted. Tilt the pan to coat the bottom evenly.

Sprinkle the cookie crumbs in the buttered pan and toss them to coat; press them into a layer. Pour the condensed milk in the pan. Add a layer of chocolate chips, then a layer of coconut, then almonds. Using the back of a spatula, press the mixture firmly into the pan.

I usually sprinkle a few extra chips on the top, and gently press them in. Why not?

Bake at 350 degrees F for about 20 to 25 minutes, until set.

Cool completely on a wire rack. Chill before cutting.

Makes 15 to 20 bars.

I usually mix it up and cut some larger, some smaller. And I always cut up a couple of "tiny bites" to wrap and freeze for a small, quick treat - when I crave something sweet, but don't need much.

Cook's Notes*

I used Pamela's gluten-free chocolate cookies because I have to be gluten-free, but any cookie will work in this recipe.

gluten freecoconut recipe

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1 2 3 4

directed by: patrick daughters | choreography: noemie lafrance


My favorite gluten-free antidepressant. Play as needed; call me in the morning.

Feistgluten freedairy freeantidepressant 1234

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Karina's Maple-Apricot Glazed Meatloaf

After eight long weeks of no funny business, yours in gluten-and-casein-free bliss is humming to the Stereo MC's and shuffling around our one room casita with a walker. Yup. I was officially sprung from wheelchair status today! Progress.

High-fiiiive me.

I'm one happy crone tonight. So I'm keeping this short and sweet. Here it is. It snowed today. There's a crackling fire in the kiva. A glass of wine awaits- not to mention- one of our favorite comfort foods. A slice of my Maple-Apricot Glazed Meatloaf, and a generous scoop of warm Champagne Vinegar Potato Salad. Life is good.

Have a safe and tasty weekend! And be good to your bones!

Karina's Maple-Apricot Glazed Meatloaf

Use pure maple syrup in this cozy old-fashioned recipe. My meatloaf is easily adapted to your particular likes and dislikes- see notes. It's very flexible. Hmmm. Kinda like, yours truly.

1 3/4 lbs. organic grass fed free-range ground beef
1 small sweet or red onion, peeled
1 medium to large organic carrot, washed and trimmed
4-5 cloves fresh peeled garlic
1/3 cup good tasting tomato ketchup- I like organic Muir Glen or Annie's
1 tablespoon gluten-free steak sauce- or Worcestershire sauce
2 tablespoons pure maple syrup
2 organic free-range happy eggs- or omit for egg-free
1 scant cup (gluten-free) rolled oats, or your favorite gluten-free bread crumbs
A pinch of nutmeg
A pinch of allspice
A pinch of mild curry
A pinch of cinnamon
1 teaspoon sage
Sea salt and pepper, to taste

Preheat the oven to 350 degrees F.

Put the ground beef into a large bowl and using a fork or spoon, break it apart it a bit.

Roughly chop the onion and carrot into same sized chunks and place them into a food processor; add the garlic cloves; pulse until the veggies are uniformly diced- fine- not too chunky; add them to the meat. Toss lightly with a spoon or fork to quickly distribute the veggies. Add the catchup, maple syrup, eggs (if using), oatmeal or crumbs, spices and sage. Mix it all up- but try not to over-mix it into mush (over-mixing makes for a dense loaf).

If the mixture is too dry at this point, add a little more catchup. If it's feels too wet, add more crumbs. You want a nice stick-together balance. Very ying-yang.

Spoon the meatloaf mixture into a standard size loaf pan and firmly press into place, smoothing and rounding the top of the loaf so that the sides are lower than the edge of the loaf pan (you don't want the glaze spilling over the sides later on).

Bake in a pre-heated oven for 45 minutes.

Meanwhile, make your maple glaze- so easy!

Maple-Apricot Glaze

Stir to combine:

1/3 cup real maple syrup
1/3 cup pure apricot preserves
1-2 teaspoons balsamic vinegar, to taste
1 teaspoon honey mustard
A small pinch of nutmeg and cinnamon

At the 45 minute mark, remove the loaf from the oven and carefully pour off the fat.

Spoon the maple-apricot sauce on top of the loaf. Cover the loaf loosely with a piece of foil, if you like.

Bake for an additional 30 minutes or until the internal temperature reaches 160 degrees F.

Allow the cooked loaf to cool for ten minutes or so before slicing and serving.


Cook's Notes:

Options for subbing the ingredients above include:

• Add 1/4 cup chopped roasted green chiles or jalapeños to the loaf mixture

• Add 1/4 cup diced roasted red pepper to the loaf mixture

• Add chopped cooked mushrooms instead of carrots

• Use chipotle chili powder and salsa for a spicy Mexican taste

• I am allergic to eggs, so I omitted them; this works if you keep the add-ins diced fine, keep the mixture moist, and allow the loaf to set for 15 minutes before slicing

• Use organic brown sugar in the sauce, in place of maple syrup

• Use an Asian sweet-hot chili sauce for the glaze to kick up the heat

• What to do with leftover meatloaf? Make a pie!
  

meatloafgluten freemapleautism diet recipe

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The Cheesy Uncheese

Don't worry. This won't hurt a bit. Promise. In fact, you might even thank me. Especially if you're cooking for a groovy dairy-free girlfriend (like my son Alex). Or a hunky casein allergic BF. A cute as a button autistic angel. And let's not ignore the teeming hoards of the lactose intolerant. One just might show up for dinner one day. Hungry. You never know.

And how about those vegans? They're sprouting up everywhere, for goddess sake. What will you do? What will you feed them- besides chopped salad? Carrot sticks? Kumquats? You'd planned on mac and cheese. You were contemplating tetrazzini. Imagining Alfredo. Craving a sauce so creamy it would woo your lover into dreamy surrender. Then casein got in the way.

Well you know what, Babycakes? Have I got a sauce for you.

It's not exactly like a traditional butter laden, heavy cream, three cheese heart attack on a spoon- I'd be lying if I told you it was- but if you let go of old notions, and approach this sauce with an open mind and love in your heart (that would be: love for the smart, sassy, handsome, cute, wonderful, sweet and irresistible non-dairy object of desire sharing your life) you'll lick your fork and spoon with pleasant surprise.

Not to mention, you'll score some serious points.

Uncheese Sauce Fit for a Goddess

I had mastered a basic white sauce years ago, and sometimes used vegan cheese in it, but after my additional food allergies surfaced, I found it impossible to find any casein-free vegan cheese locally (that was not based on soy or nuts). Thus- my dip into nutritional yeast-land. I encountered nutritional yeast through Sea, Susan, and Isa's famous vegan cookbooks, but resisted trying it until I could simply resist no more. Aren't you glad I gave in?

4 tablespoons light olive oil
5 tablespoons sweet rice flour
2 1/2 cups unsweetened plain hemp milk or rice milk
2 rounded tablespoons nutritional yeast
1/2 teaspoon sea salt, to taste
A dash or two of Simply Organic Garlic Powder, to taste
A dash or two of Simply Organic Minced Onion, to taste
1/2 teaspoon gluten-free Dijon or honey mustard, or to taste
1 tablespoon golden balsamic vinegar, rice vinegar, or lemon juice- to taste
1/4 teaspoon nutmeg
1/2 teaspoon paprika (for orange) or turmeric (for yellow) color
4-5 tablespoons of white wine, to taste (Frey Organic is vegan/egg-free)

Note: I now add a rounded tablespoon of sesame tahini to the sauce mixture as well.

In a saucepan, heat the olive oil over medium heat, and stir in the rice flour (I like to use a whisk to do this). Cook and stir the flour for about 30 seconds- it will make thick paste- and continue stirring to cook the raw flour taste out of it.

Slowly add in the hemp milk, whisking to blend the flour paste and hemp milk.

Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the nutritional yeast, sea salt, garlic and onion powder, mustard, vinegar, nutmeg, paprika or turmeric, wine (and sesame tahini, if using), and whisk to blend.

Continue heating and stirring the sauce over gentle heat for about five to ten minutes. Taste test. Does it need a hint more salt? Wine?

Stir and gently heat through.

Remove from heat and use on pasta, rice, potatoes, vegetables or casserole fillings.

Makes about three cups sauce.

Cook's Notes::

• Originally I used rice milk in this recipe, but lately I have switched to Living Harvest Hemp Milk- it's thicker and creamier, and rich with Omegas.

• I added the salt and vinegar to my basic sa