Tag: Tomato Free

Posted in Dairy Free, Egg Free, Gluten Free, Main dishes, Meat, Nightshade Free, Soy Free

Meatloaf

Posted on by Annie Eskeldson

Ingredients

  • 2 lbs organic beef
  • 1/4 cup chia seeds
  • 1 cup filtered water
  • 1/2 cup fresh pureed Butternut Squash
  • 3 slices gluten free bread, diced into small squares
  • 1 tsp each thyme, rosemary, basil, salt, pepper (all to taste and to allergies)
  • an extra 1/2 cup of fresh pureed Butternut Squash for topping (if desired)

DIRECTIONS:

  • Tip a large mixing bowl in order to add the chia seeds on the side of the bowl.
  • Whisk in the water and let the ‘chia eggs’ gel. When the chia mixture is firm, set the bowl down on its bottom. ( I do this to avoid having to use/wash an extra bowl to mix chia eggs)
  • Mix in 1/2 cup of fresh pureed Butternut Squash.
  • Add all seasonings.
  • Add the diced bread. Mix well.
  • Add in the beef and continue to mix well, probably with hands.
  • Bake at 375 for 1 hour.
  • Spread on topping and bake 20 minutes more.

DISHING ON THIS DISH: Kind of funny, but I switched phones while starting this blog and so many photos of my dishes were on my old phone. I wasn’t able to email them to myself (without swapping SIM cards) so I figured I’d take a pic of my pic. I forgot to edit out my cell phone. Oh well. The meatloaf is absolutely as good as it looks. Enjoy!

Posted in Dairy Free, Egg Free, Gluten Free, Nightshade Free, Soy Free

Pizza with Garbanzo Bean Crust and Butternut Squash Sauce

Posted on by Annie Eskeldson

Garbanzo Bean Crust

Ingredients:

  • about 2 1/2 cups garbanzo bean flour
  • 1/2 Tbsp Sea Salt (to taste)
  • 1 tsp coriander ( or pepper)
  • 3 tbsp olive or grapeseed oil or safflower oil
  • 1 1/2 cups (approx) water. Add water until consistency is a little thinner than pancake batter. Should be stirrable and pourable. It won’t be thick like bread dough but it won’t be water thin, either.

Instructions:

  • Heat oven to 450 degrees while the batter rests.
  • Pour another 2 – 3 TBSP grapeseed oil into cast iron pan. I like using a round one for pizza, but a rectangular can be used also. 
  • Put pan with just oil into 450 degree oven for about 6 minutes to heat the oil. 
  • Carefully remove pan, then pour the batter into it.  A nice hot pan will ensure a crispier crust.
  • Bake 20 to 25 minutes. Remove and turn oven down to 350.

Pizza Sauce – pureed Butternut Squash

  • Bake a butternut squash at 375 for about 45 minutes. Let it cool a bit.
  • Scoop the flesh out of the peel and put it into a food processor.
  • Add a bit of water and mix.
  • Add enough water to make it the consistency of a pizza sauce that you desire.
  • Add seasonings such as garlic, rosemary, thyme, basil, salt, pepper as desired.

***You could also use beets. Boil them and puree as above. Add desired seasonings.

Add Toppings to Pizza and Sauce

  • Let bread cool a bit after it’s done baking.
  • Ladle your pizza sauce onto the crust.
  • Add desired toppings: hamburger, organic turkey pepperoni, home-made sausage, veggies of any kind, olives, Daiya Mozzarella Cheese.
  • Return pizzas to 350 degree oven. Bake 15 minutes.
  • Remove, slice with pizza cutter, and enjoy!

NOTE: Measurements are approximate. I’ve made this so many times that I throw it all together by feel. Experiment and get the right thickness and crispiness of crust that you want for your pizza. This recipe is super flexible! Bread can be made thick or thin – just adjust water and adjust baking times.  We also use this bread for snacking and sandwiches.

DISHING ON THIS DISH: We don’t do well with nightshades which excludes tomatoes from our diet. I use butternut squash as a great alternative to tomato sauce in pizza, ketchup in meatloaf, and it’s fabulous as a pumpkin alternative in bread and pie too!