Besides making my second loaf of gluten-free bread in the bread machine, stewed cabbage, and whatever the hell else I already wrote about, I additionally whipped up a stellar loaf of pumpkin spice bread, a round of black bean curried hummus, a rather hellaciously oniony/garlicky/spicy salsa-type dip, and to top it off, I have a loaf of "normal" bread in the machine for the fam.
So, the pumpkin bread was yet another recipe I got from the Gluten-Free Goddess (henceforth to bear the acronym "GFG"), and yet again, I changed it a bit. Here's how I did it:
GFG's Pumpkin Chai Bread:
Combine in a large bowl (I use a whisk to combine everything):
1 rounded cup canned pumpkin
1/4 cup prune baby food (don't groan, it works great as a fat substitute in recipes like this)
1/4 cup oil (the recipe calls for 1/2 cup oil and no prunes :) )
scant cup of packed brown sugar (I used dark, though the recipe calls for light, cause that's all we had)
2 tsp. vanilla
Ener-G Egg Replacer for 2 eggs made with warm water (presumably one could use two real eggs)
1/3 cup apple cider (recipe calls for 1/3 - 1/2 cup apple juice, cider, or orange juice)
Whisk together in another bowl:
1 1/2 cups gluten-free flour blend (I used 1 part sorghum flour, 1/2 part potato starch, 1/2 part tapioca flour, 1/3 part buckwheat flour)
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. xanthan gum
1 tsp. cinnamon
1/2 tsp. allspice (or cardamom)
1/2 tsp. ginger
1/2 tsp. ground cloves
Now, dump the dry ingredients into the wet stuff and whisk together until everything is smooth. If the batter is too thin, add more of the flour-mix to thicken it. I personally found the batter to be the perfect thickness, but there you go. I added a scant 1/2 cup of raisins to the batter at the end, but you could add any number of other things (nuts, chocolate chips, etc.).
Oil and lightly flour the bottom of either a loaf pan or an 8x10 pan (I used loaf) and pour the batter into it. Bake in a 350 degree oven for 50 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack. Voila!
I ate some warm with vegan butter and some with Tofutti, and in both cases, it was DELICIOUS! The bottom has a thin layer that's more dense than the rest, but all in all, this bread tastes kind of like gingerbread and is extremely moist and dense and yummy!
Next, I decided to whip up some hummus, but I wanted to use half chickpeas and half black beans, mainly because I was too lazy to go down to the basement for a second can of chickpeas....Here's what I did:
Blend in food processor:
1 can chick peas, liquid mostly drained
1 can black beans WITH liquid
about 1 tbsp. olive oil
about 1 tbsp. minced garlic
juice of 1 lemon
about 2 1/2 tsp. curry powder
salt
SO GOOD! SO SIMPLE! SO HEALTHY! I'm a HUGE fan of this new-found combo of beans and curry!
Now, the last thing I made came out woefully heartburn-inducing...After taking a few taste-tests (like less than a spoonful) I promptly developed heartburn. I think it's just that there's WAY the f too much onion in it in proportion to the other ingredients, so this could still be a good dip, but just change it some. Here's how I did it:
Blend in food processor until smooth:
1 avocado
2 medium tomatoes
1 small onion
about 1 tbsp. minced garlic
dash of lemon juice
dash of chili powder
dash of salt
dash of sugar (attempt to counteract the intensely-too-strong onion zest)
I also ended up adding probably about a tablespoon, tablespoon and a half of Tofutti in a further, vain attempt to cut the extreme acidity and onion-y-ness of this rather atrocious dip. I still think this combo of stuff would be delish, but maybe like a quarter the amount of onion and less garlic, and maybe if I used some vegan sour cream or something it would be better...But, I had to use up the dang avocado and this was how I wanted to use it...I may be able to salvage this stuff, but if not, hey, what's one truly failed experiment amongst so many successes?
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