Category Archives: Gluten-free

Rich Flourless Chocolate Cake, (Lower-carb, GF,Dairy-free, Keto, Passover)

Looking for a low-carb, gluten-free, Keto or Passover dessert? Look no farther than a flourless cake.

(I cannot find my pictures; sorry)

This is an excellent easy, considerate dessert, or addition to a party table, when you want to accommodate diabetic or gluten-intolerant guests.

Consider adding other flavors for an impressive difference; some ideas are included below.

Depending on just how sweet or low-carb/low calorie you want to go, I give you several alternatives:

Basic cake ingredients:

I ½ oz of (good) bittersweet chocolate. (I use high-cocoa plain candy bars)*

½ cup pure cocoa powder *

1/2 cup butter cut into small pieces

¾ cups sugar of choice, or 2/3 cups stevia  ‘sugar replacement’  for baking, ( made with sugar, erythritol or monkfruit)*

4 eggs

½ cup hot (not boiling) water

Dash of salt

½ tsp vanilla extract, (or  tsp almond extract, mint flavoring, raspberry;  1 tsp hazelnut brandy or coffee liqueur)

*NOTE: More of these ingredients may be needed for toppings, along with any of the suggestions below.

Melt the chocolate gently and carefully in a microwave or double boiler. Add the butter chunks and stir until melted.

Put into a mixing bowl and add the sugar/substitute; add the hot water and beat until smooth.

Add the salt and one egg at a time, as soon as the mixture is slightly cooled, (so the eggs don’t cook). If using, add the flavoring at the end.

Prepare a baking pan (8-9” round, 8-9” square)  with liberal buttering and dusting of cocoa, or use a pan-release, such as Wilton’s, or Pam for Baking. A piece of parchment in the bottom will facilitate the removal of the cake from the pan.

A tart pan or springform pan would make this even easier; the sides pull away in a springform; some tart pans have removable bottoms. The cake can be left in a nice ceramic tart or baking pan, as well, if you can cool it quickly.

Bake at 325F for about 30 minutes.  It will look like it is rising and then fallen; this is normal. Test for doneness by inserting a thin knife, cake tester into the middle of the cake. When it comes out clean, it’s done.

Cool in pan for 10 minutes and remove, (if not using a ceramic baking pan). The cake will be flat and dense and as delicious as it is, it needs a little something on top.

When completely cool, you can dust the cake with cocoa and powdered sugar, (or the substitute baking blend whizzed in a grinder, blender or food processor to make an equivalent ‘powdered sugar’). You can then add grated bittersweet chocolate, nuts, berries or any combination for an even nicer presentation.  Instead of the powdered sugar, you can simply drizzle with melted chocolate, or ganache and serve as soon as the topping is reasonably dry.
I think you will enjoy this as much as my family and guests do.

Lovely Lemon Gluten-Free Cake

 

New Year 2020! I made a Gluten-free Lemon cake which was a hit.

This cake is simple and can be made as low on carbs as you’d like by changing sugar with a Stevia baking mixture, (stevia and sugar, or stevia and erythritol for even fewer carbs).

The delicate lemon flavor would be good for Easter.
Omit the baking powder and feel free to make this for Passover.

 

Lemon Gluten-free Cake

1 ½ cups almond flour (Instructions below on making your own)

4 eggs, separated (whites in one large bowl, yolks in another)

½ cup sugar or stevia baking mix, divided into two ¼ cup portions

1 tsp cream of tartar, (optional)

1 teaspoon baking powder (optional)

1 Tbsp. grated lemon rind

1 ½ – 2 Tbsp. freshly squeezed lemon juice

Powdered sugar or substitute sweet baking mix for serving.

Additional garnish of choice, such as almond slices or fruit. (I used fresh raspberries; blackberries would also be a good match. If using fresh fruit slices, such as banana, apple or pear, first dip in lemon juice or citrus soda so that they don’t turn brown; pat dry.)

 

With an electric beater, beat egg whites until very foamy.  Add cream of tartar to add volume and give the egg whites more ‘body’, but it is not essential.  Slowly beat in ¼ cup of sugar or stevia baking mix and beat until the egg whites are firm and glossy; to not let them become dry.

In another bowl, beat the egg yolks with spoon, whisk, or beat gently with hand mixer; (do the egg whites first; the beaters and bowl must be free of any oils or fats to whip well, but don’t leave them standing for too long).

 

Add the baking powder, (if using), the lemon rind and juice, and mix well. Add the other ¼ cup of sugar or stevia mix slowly and beat well.  Add the almond flour and mix well.

Fold the egg white mixture into the egg yolk mixture with a rubber/silicone spatula or a wooden spoon, in a downward, round motion until they are mixed. Mix thoroughly, but try not to deflate the egg whites completely.

This cake is too delicate to be inverted onto a cake rack, so plan on spooning the mixture into a spring-form pan, or into what I used, a tart pan. Either one you use, cover the bottom and insides with baking spray, butter and flour, or painted with cake-release.

Bake at 323F for 35-40 minutes, or until it is slightly browned on the edges and a cake tester comes out clean when put into the middle. Do not open the oven for the first 25 minutes. Whether using baking powder or not, the cake will rise then fall, and this is fine.

Cool, then garnish just before serving.

NOTES:

You can grind fresh, untoasted and even unblanched almonds into flour using a small food processor, a small electric grinder or even a well-cleaned coffee grinder.

As shown on my version of the cake, you can also make ‘powdered sugar’ this way out of sugar baking substitutes; what you see is a stevia-erythritol mix sprinkled over the cake.

You can adjust the strength of the lemon flavor by adding more zest, but I found the subtleness of the amount of lemon that I used refreshing, which would make it lovely for a tea, brunch or after a large meal.

GOOD, and Easy Gluten-Free Christmas/Holiday Cookies

Looking for really nice and gluten-free cookies for the holidays?  Here are two recipes that will impress even those who don’t need to go GF.

Of course, other than cookies, there are other gluten-free offerings which I will be serving, among them, quinoa-based dressing, rice pudding, cranberry relish and chiffon, (recipes in previous posts).

In a hurry, I decided that I could cheat by rising the temperature; unfortunately, that was a mistake, as they browned a little more than they should have. Leaving them in the oven for longer at lower temperatures will give you an even nicer presentation, however, depending on the sugars used, the colors could be darker, but none of these affect the flavors.

Both recipes are easy and need no prior refrigeration, rolling, cutting or icing/decorating afterward. A few sprinkles, jimmies, dates or nuts on top before baking is all that is needed to  make them a little fancier.

Also, both recipes feature dates. You may wish to experiment with well-drained maraschino cherries, Crasins in your favorite flavor or other dried fruits, feel free to do so. (I will be!)

Also, going with margarine in the second recipe makes both  dairy-free.

 

Walnut-Date Meringues

Whites of two large eggs

1/2 cup sugar, (white, coconut, date, combination or equal in stevia baking mix)

½ tsp vanilla extract

1 cup chopped walnuts

1 cup chopped dates

Assorted sprinkles, (if using)
or extra dates or walnuts for decoration

Beat the egg whites until foamy. Add the sugar(s) and vanilla slowly and mix until the egg whites are solid white but not dry.
Fold in (or gently mix by hand) the nuts and dates.

Drop by small spoonfuls onto liberally greased baking sheets,(or use baking spray).

Decorate with sprinkles or extra nuts/dates.

Bake slowly in a 290F oven for about  2 ½ hours; (check after 2). You want them to be quite dry. Remove to rack gently and allow to cool completely. Place in airtight container.

 

Pineapple, Pecan and Date  Drop Cookies

1/3 cup butter or margarine, softened

1 cup light brown sugar,(or date or coconut sugar)

1 large egg

1 tsp vanilla or natural butter flavor
or  2 tsp brandy

½ tsp cinnamon (optional)

1 ½   cup chopped pecans

1  ¼ cup chopped dates (or other semi-dry fruit)

1  – 15 oz can crushed pineapple in juice, well-drained

1 tsp baking powder

½ tsp baking soda

2 cups or equivalent of gluten-free flour, (I used 1 full cup quinoa flour and 1 scant cup banana flour)

Beat the butter or margarine, sugar(s) and eggs until light. Add the flavoring, baking powder and baking soda; beat well.
Add the pineapple, dates and pecans, beat on low or mix well by hand.
Beat in the flour(s).

Note: Quinoa, chickpea and some other flours have strong flavors of their own, which is why I mixed them in this recipe. Flavoring is essential, and a little cinnamon is very helpful in disguising the flavor of the flours.)

Let sit for 5 minutes.

Drop by small spoonfuls onto  baking sheets  which are greased or lined with baking parchment. Flatten slightly.

Sprinkle with jimmies, colored decorator sugars, extra nuts, dates or pieces of fruit used.

Bake in a 300F oven for 1 hour (or longer). The dough is wet and you want these cookies to dry out in the low heat of the oven, browned on the bottom and not soft. They may appear tough, or overly dry when cooled,  but will soften when placed in an air-tight container. As with tea breads and other baked goods with fruit, these taste even better after the flavors develop in a day or two.

I hope that you have a wonderful holiday season, whatever you choose to celebrate and a wonderful 2020!

Stovetop or Baked Stuffing: Standard, Gluten-Free and/or Vegan

 

 

Thanksgiving is here in America and with all of the holidays coming up, I find it hard to believe that I have never posted recipes for stuffing/dressing. Call it what you will, even if you need to go gluten-free or are vegan, you can enjoy this traditional side dish.

 

My family traditional dressing is made with bread cubes and turkey broth, often with giblets.  I make a vegan version without the giblets, and with vegetable broth. Although you can use bread cubes, I go gluten-free and use quinoa.

 

Stuffing/Dressing, Baked or Stovetop

3 cups of bread cubes – OR- 1 1/2  cups of cooked quinoa, (prepared with ½ of the recommended amount of water);
set aside

¾ stick of butter or margarine

1 ½ cups minced celery

1 cup minced yellow onion

3 Tbs marjoram

3 Tbs. sage (rubbed)

½ tsp celery salt

(Or the equivalent in poultry seasoning of the last 3 ingredients)

1 tsp salt

1/4 tsp. ground pepper (any color)

2 Tbs milk, (cow or plain nut)

1  ½  + cups broth

 

In a heavy, large pan melt the butter or margarine

Add the celery and onion
Add the seasonings

sauté until the onions and celery are soft;
add milk.

Simmer for 15 minutes until the milk is absorbed.

Add the broth, (and giblets if using), and simmer for ½ hour

Place the bread cubes or quinoa in a large bowl. Pour the cooked dressing mix over while it is still hot, and stir until it is mostly absorbed into the bread. (If the bread seems too dry, add more broth; the quinoa will not absorb the mix until it is baked or cooked)

At this point, you can:

  1. place in a well-buttered casserole dish and bake uncovered at 325F for an hour or until it is browned at the edges and fairly dry in the middle
  2. cook on the stovetop, in a large, heavy-gauge pan, (preferably with ceramic or other non-stick coating),  stirring often, until fairly dry
  3. stuff dressing made with bread into a chicken; double the recipe  to stuff a turkey

I hope that you find this helpful, especially for those of you who find yourselves with family or friends who cannot enjoy traditional dressing.

Gluten-Free Pie Alternatives+Vegan/Tree Nut-free Options

As promised, I am back with gluten-free options for pie lovers.

I adapted the “No-Fail” Piecrust recipe which I posted five years ago for the pumpkin pie: https://tonettejoycefoodfriendsfamily.wordpress.com/2013/11/16/you-can-make-pie-crust-and-pastryveganchiffon/
which can, of course, be used for any baked pie.

WP_20181121_004

Unfortunately, the camera did not do a good job and no, the right side of the pie‘s crust was not white; it was from a reflection of the flash.

I used homemade oat flour and almond meal. Homemade grain/seed/nut meals are easier to make than you think. You can find them in stores, and generally, they cost an arm and a leg. Oatmeal is inexpensive and if you grind your own almonds/nuts/seeds, (plus buy on sale or in bulk,) it’s much less expensive than bagged flours and meals. All nuts and seeds, in any form, can be frozen, (in as little air as possible).
The finished, unbaked pie crust can be frozen, as well.

To grind your own flours and meals takes little effort. You can do it in bigger batches in a strong food processor, but many leave bigger pieces in the bottom corners or on the top. You either end up with underground pieces or have the rest of your meal ground to powder/paste while trying to get the others ground down. I have three grinders from which to choose, but you only need one:WP_20181202_001.jpg

You may recognize the Mr. Coffee grinder; which is just about perfect. The Salton grinder is at least 40 years old; it was my aunt’s. The mini-processor is really convenient for grinding small batches and for whipping cream.( Mix any berry type into the cream or to coconut cream and you have a luscious, quick dessert, with or without other fruit or cake!)

I used old-fashioned oats and just turned on the grinder, dumping batch-by-batch into a bowl to measure out later.

The almond meal came out wetter, as would that of many nuts and seeds, but this isn’t a problem, since it helps with the cohesion of the crust. You can adjust up the amount of wetness by adding a little more water slowly, if needed.

For this Gluten-Free Pie Crust w/ Vegan /Tree nut-free Alternatives I used:
2 ¼ cups oat flour
1 ½ cup almond meal (or alternative nut/seed meal)
1 ¼ cup vegetable shortening (see note in the link above in reference to vegetable shortenings)
3 tsp sugar (any type), or less, if using a granulated stevia mix
1 ½ Tbsp. Apple cider vinegar
1 Tbsp. water
[OPT: 1/4 tsp vanilla or almond extract]
1 egg* or
1-2 Tbsp. flegg**
Mix the flours and sweetener. Cut in the shortening , (as directed in the ‘No-Fail’ recipe). Mix the water, (opt. flavor), egg/ flegg and vinegar together; mix into the meals.

This will not roll-out as the ‘No-Fail’ recipe. Gluten is what makes the crust pliable. You will need to press this into whatever pie plate you choose, as you would with a graham cracker crust. Press in gently but firmly; make sure that you have enough on the bottom and up the sides to hold the filling, but press out any excess that tends to build-up at the bottom edges. Since this will not cut-up or crimp, you will have to get creative with any attempts at decorations, as I did with sprinkles.

[Unlike graham cracker crust made with, well, graham cracker crumbs and butter or margarine, this cannot be used for refrigerator pies; it must be baked.]

*NOTE: To make a half-batch, use 1/2 egg. Crack a large egg and mix it. Use half in this recipe; cook the rest in other in any way, as in: add to an omelet, scrambled eggs, add to a cake recipe, (It will give more ‘lift’). It will keep covered in the refrigerator for several days.
**NOTE: “Flegg” is an egg substitute made (usually) with flaxseed or Chia seeds. You can make your own by adding around 2 Tbsp. of seed ,(grind the flaxseed for better results), to a quarter cup of very hot, (not boiling), water.*

After a short time, you should have a sticky, gelatinous mixture that will add to the cohesion of your crust in the same way an egg would. The stickiness is ‘mucilage’ and if you are a certain age, you know that we used a type of this for glue, so you can imagine the help it gives to binding the crust. You can use flegg for many alternatives, but not when you need a ‘rise’, as in a cake. (Flegg also adds nutritional value, fiber and omega-3s)

[*NOTE: Please heat water on the stove or in the microwave. Water out of a water heater should never be ingested. Heavy metals from the heater can leach into the water and any impurities and/or contaminants that may have slipped passed your water authority, (or is considered within their acceptable parameters for tap water), will be condensed in the continual ‘cooking’ of the water.]

Here is a healthier, G-F /Tree nut-free+Vegan alternative to pie:

Fruit Crisp:
3 cups (approx) sliced fruit or berries
1 cup whole, raw oatmeal*
2/3 Chopped walnuts, other nuts, or non-tree nuts/seeds
4 Tbsp. sugar (beet, cane, turbinado, date, coconut, stevia mix), DIVIDED
(OPT: a little spice that you like, for instance: cinnamon, nutmeg, allspice)
6-8 Tbsp. Butter or margarine, DIVIDED

Use 1 Tbsp.+ butter or margarine to butter the bottom and sides of a deep baking or casserole dish.
Slice apples, peaches, pears, etc., or add berries to nearly fill the dish. If desired, sprinkle with 1 Tbsp. granulated sugar/alternative. Dot with 2 Tbsp. of the butter or margarine.
Melt the remaining butter or margarine. Add the sugar (and spice, if using). Mix in the oatmeal, and walnuts/alternative. Sprinkle evenly over the fruit and bake at 350F for about 40 minutes, until the top is slightly browned.
Serve warm or cold, plain or with whipped cream, (or whipped canned, chilled coconut milk), or ice cream   or frozen alternatives.
*NOTE: I used old-fashioned oats in the crisp below, but they came out a little stiff. I will use quick-cook oatmeal to top it the next time. If you wish to layer the fruit and toppings, or will be using ice cream or frozen alternatives afterward, use old-fashioned oats, so that they will not become too soft.

WP_20181121_003

I do hope that you try and enjoy the recipes above. Please let me know if you tried any other nut alternatives and how they worked for you.

Some Basic Tips

Hello, Friends and Family! After many happenings and much time, I am here, but at first by request for baking tips.

It’s a good place to start, and just after Thanksgiving in the U.S., and before Christmas

Let’s start with a few basics.

Sift flours and powdered sugar. You don’t need a sifter; you can use a fine-mesh sieve: WP_20181113_004
MEASURE: If you are not used to cooking, measure your ingredients, but cooking and baking isn’t rocket science. Feel free to play around. In fact, do so more or less with seasonings, herbs, spices, nuts, etc., but don’t guess with flours and leavening. It’s better to add slightly less leavening and flour than even slightly too much.

Contrary to some recipe directions, do not add your leavenings [baking powder, baking soda, salt,] and seasonings to the flour before sifting; too much gets lost in that which is not used.

Always mix your butter/margarine/shortening, then add sugar or sweetener, and mix well in between. If eggs are in the recipe, add them afterward and mix well, add flavorings and scrape the bowl often. DO NOT dump everything into a bowl and expect a nicely textured cake or cookies.

Alternate adding the sifted flour with any added liquid, and mix well in between each addition.

Rest your batter before adding extra flour and before putting into pans or trying to make drop cookies; the batter will set and become stiffer after it sits. You don’t want it to become too stiff.

Chill pie crusts that call for it and rolled cookie dough well; overnight is the best. Wrapped well, they will last for days in your refrigerator or months in your freezer.

Roll out your doughs on flour, parchment paper or waxed paper . Roll small amounts of cookie dough at a time if using flour and add more ‘fresh’ dough to the scraps each time to keep your cookies from becoming hard when baked.

Dip your cookie cutters in flour between cuts.

Spray cookie stamps with cooking spray or dip them in vegetable oil and blot to keep them from sticking to the dough.WP_20181123_002

Preheat your oven, and put baked goods onto the upper-middle rack. If your baked goods tend to brown on the top too soon, then use a lower rack. If they tend to brown too soon on the bottom, preheat your oven on BROIL. Make sure that the broiler is turned off and the oven on and set to the correct baking temperature, (generally 350F), before you add your cookies and cakes.

Test for doneness by gently touching the top of cookies; they should be gently firm. Lift a cookie to check the bottom for doneness; they should be only lightly browned.
Also touch the cake tops; your finger should leave no imprint. Use a toothpick or thin knife to test the middle of cakes; they should come out clean with no batter stuck to them

Prepare pans: Baking pans for cakes and quick breads can be prepared by greasing and flouring, but that tends to make them crumby on the outside. Aerosol baking sprays work well; liquid, brush-on varieties are best, but expensive. Regular greasing/buttering/sprays can be made more efficient by using strips of baking parchment paper.
Cookie sheets can be used multiple times in a row by using parchment paper alone, (clean the pans well before putting them away). Cool the metal sheets between batches by temporarily removing the parchment paper and running the pans under cool water, (use pot holders).

INGREDIENTS:
DAIRY: Whole milk is best for baking, but 2% is useable. Skim milk simply does not work as well. Almond and other nut milks, Soy and Rice milks are useable.

You can make your own condensed version by simmering the milks until it is reduced, but canned coconut milk is the easiest to use.

Milk substitutions:

Most recipes calling for buttermilk come out just wonderfully by using any of the milks above with 2 teaspoonsful of white or apple cider vinegar or my preference, lemon juice. I use real lemons whenever possible, but keep a bottle of reconstituted lemon juice in my refrigerator for this purpose alone. (I will not substitute the real buttermilk called for in my husband’s grandmother’s Carrot Cake recipe, however!)

You can make a sour cream substitution by making it even better: Crème Fraiche. Use heavy cream, add lemon juice and let it sit at room temperature for 24-48 hours, (in not too hot of a room). Refrigerate. It’s wonderful. A quicker version is a mix of cream cheese, (vegan or cow) and milk, (cow or nut/soy/rice milks).

Vegan milks will not thicken as well, as cow milk, (but can be used), especially with a little thickenings, such as milk mixed with a little corn starch. There are Vegan Sour creams and cream cheese on the market, but most are soy-based.

Goat milk is strong; I do not recommend using it for baking.

Whipping cream of coconut with a little coconut or other vegan milk is a good substitute for condensed milk. Well-chilled, full-fat coconut canned milk can be whipped like cream.

WHIP-IT and other brands of whipped-cream stabilizer made of dextrose and modified corn starch is quite helpful in both coconut and cow whipped cream.

SALT is also a leavening; leaving it out of baked-good recipes is a mistake. Baking soda is used alone with acidic batters, like those with butter milk/sour milk. Baking Powder is a mix of baking soda and cream of tartar; they are not interchangeable. Cream of tartar was often found on pantry shelves when more home-cooking was done. Its most common use is in volumizing whipped egg whites.

Palm and other sugars can be substituted for white sugar. Brown sugar sold in America is usually sugar which has had the molasses removed by refining, and has had molasses returned in varying degree, (light or dark). I know; it makes no sense. But what this means is that in a recipe, you can substitute white sugar with a little molasses beaten into the mix, but mix extra well, as the texture of the sugar is not as fine.

White and dark corn syrup can be used interchangeably. If you really want dark with a richer flavor, you can add a little molasses.

There are dark syrups available, (Sorghum was big in Kentucky for generations), but I am skeptical about Brown rice syrup and Blue Agave. Both can, contrary to earlier reports, raise blood glucose levels and agave may cause miscarriages.

Flours:
All-purpose flour will be familiar to those of you who need to read this blog. Choose unbleached for nearly all of your basic needs. “White wheat” is a healthier alternative, but your baked goods will not rise as high and will not be as delicate.

Bread flour has higher protein and more gluten and makes for a chew consistency. Do not use for cakes and pastry.

Whole wheat flour takes extra effort and is harder to work with.

Alternative flours: I am experimenting now that I have family members who are gluten-sensitive. You cannot simply substitute other flours for the all-purpose flour most recipes call for and expect great results. It takes time and tweaking. Indeed, making bread and many doughs will not work at all with some flours because it is gluten that makes dough elastic. Plus, many flours, like besan, (chickpea flour), may be healthier, but they have an off-taste. You can disguise some of these with strong enough flavors. (I make a dense chocolate cake which basically covers the bean-taste.)

just developed a pie crust made of oat and almond flour. It is tasty, but it is not flaky, and it cannot be rolled-out, but needs to be pressed into the pie plate before filling. I’ll post that in the next post, soon.

I want to post this as soon as possible, although I have not touched on many points.

Please feel free if you have any ideas, questions or have any points you’d like to see addressed.

Thank you for being with me!

Chicken[Tofurkey,Quorn] Paprika(GF, DF)

Yes, it’s me. I have not forgotten you. I had my promised series on antipasti ready and my computer crashed taking all of the recipes with it…and that was just the beginning!
I have pix of most of what I created and will try to sort out what was what, but in the meantime, here is a recipe I have been asked for by a few people.

wp_20170126_002

The best way to make this is with boneless, skinless chicken breasts. Done right, they will not be dry. You can use boneless, skinless thighs, if you really prefer dark meat. There is no reason why one could not use thick slices of Tofurkey, (any brand of like product), or Quorn roasts to make a vegan or vegetarian version. I will add directions for alternatives below. I also, as usual, have short-cuts to make the recipe simpler.
The recipe will serve two big eaters. Simply multiply the ingredients to serve more.

Chicken Paprika
2+1 Tbsp Butter or margarine
1 large onion, chopped
2 large cloves garlic, chopped,(or 1 Tbsp dried, minced garlic)
1 ½ Tbsp paprika,(regular or half can be smoked)
1 ½ lbs of boneless chicken breasts or thighs
Salt
1 ½ cups strong chicken broth…(if you are using canned or from a carton, cook over high heat to reduce and strengthen. If you want to use bullion, make it double-strength)
1 cup crème fraiche, or sour cream
1 Tbsp plain flour , 1 ½ tsp corn starch or rice flour

Melt the 2 Tbsp butter or margarine. Quickly brown the chicken on both sides, (it will raw in the middle). Remove from the pan. Lower the heat, add the extra butter, onion, garlic , paprika and salt to the pan and cook just until the onion is wilted. Add the broth and the chicken, and cook on low heat just until the chicken is cooked in the middle. Again, remove the chicken and keep it warm. Mix the flour into the crème fraiche or sour cream and mix until smooth. Add slowly to the broth, (a whisk is helpful here). Raise the temperature and stir until the mixture is thickened. Lower the heat to warm. Add the chicken, turning once, until the chicken is rewarmed throughout and has absorbed some of the sauce. Serve over rice, couscous, boiled or mashed potatoes. Be generous with the sauce.

Tofurkey or Quorn Paprika
2+1 Tbsp margarine
1 large onion, chopped
2 large cloves garlic, chopped,(or 1 Tbsp dried, minced garlic)
1 ½ Tbsp paprika,(regular or half can be smoked)
1 ½ lbs of thickly sliced Tofurkey or Quorn roast
Salt
1 ½ cups strong vegetable broth…(if you are using canned or from a carton, cook over high heat to reduce and strengthen. If you want to use bullion, make it double-strength)
1 cup vegan sour cream or silken tofu
1 Tbsp plain flour , 1 ½ tsp corn starch or rice flour

Melt the 2 Tbsp margarine. Quickly brown the meat substitute on both sides. Remove from the pan. Lower the heat, add the extra margarine, the onion, garlic, paprika and salt to the pan and cook just until the onion is wilted. Add the vegetable broth and heat to boiling. Mix the vegan sour cream or silken tofu with the flour until smooth and add slowly to the broth, (a whisk is helpful here). Raise the temperature and stir until the mixture is thickened. Lower the heat to warm. Add the Tofurkey or Quorn turning once, until it is rewarmed throughout and has absorbed some of the sauce. Serve over rice, couscous, boiled or mashed potatoes. Be generous with the sauce.