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Thai Desserts – Pumpkin and Bananas in Coconut Milk

Gluoy Bwod Chee might not be the most appetizingly appealing dish, but bananas in coconut cures any sweet craving! Thais also like to use pumpkin in their sweet dishes, so I’ve included it as a substitute in the recipe.

Makes 2 servingsdsc_04351

You will need:

  • 1 cup bite size pieces of pumpkin or 2 ripe bananas peeled and cut into bite size pieces
  • 1/2 cup coconut milk
  • 1 cup water
  • 1 1/2 tbsp palm sugar
  • pinch of salt

This is the easiest dessert to make! Simply put it all into a sauce pot and boil it for about 4-5 minutes! Adjust the flavour with a little more sugar and/or salt.

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Gluten Free & Vegan Pumpkin Pie – with Whipped Coconut Cream

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My tummy felt like it was being hugged by my grama!

For a while now, I have been vegan. Since November really, but while I was in Nepal I had a fair bit of yoghurt. It was simply delicious.

Now that I’m back in Bangers, I’m happily vegan, but suffering from a lack of sugar. The only interesting thing in the pantry was a can of pumpkin and half a carton of coconut milk in the fridge. Hmmmm…. pumpkin and coconut. Pumpkin and coconut? Pumpkin and coconut!

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This was before I put it in the oven. Note: you should use a pie tin, not a cake tin!

After looking at Gluten Free Vegan Girl’s quiche and lemon coconut pie, I had my inspiration.

Start with the crust first:

  • 2 1/4 cup raw cashews (I added some walnuts because I had slightly less cashews in the pantry)
  • 3/4 cup rice flour
  • 4-6 tbsp water
  • tsp sugar
  • 1-2 dates

I threw the nuts into the food processor and then gradually added the flour, sugar and only 4tbsp water. The nuts provide the oil so you don’t have to add any! Mix together with your hands into a ball, then move to your pie tin.

Prick with a fork and then put in an oven for about 10-15 mins at 200 degrees Celsius, or until it turns golden yellow.

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It has the look and consistency of baby food, but it turned out ok!

Now it’s time for prepping the pumpkin part. You’ll need:

  • 2 cups pumpkin puree (plain, not spiced pumpkin pie filling)
  • 1/2 cup full fat coconut milk
  • 3 eggs or egg replacer
  • 3/4 cup brown sugar
  • 1 1/2 tsp vanilla
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • pinch cloves
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Before the oven treatment

I cooked the pie for 15 mins at 215 degrees Celsius, then turned it down to 175. If I were to do it again, I would use aluminum foil to cover the sides of the crust, because it got a  bit burned!

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It smelled so good and it was incredibly delicious!

You can finish it off with some icecream, whipping cream etc., but I followed Gluten Free Vegan Girl’s coconut whip cream instructions. Simply put the coconut milk in the fridge/freezer overnight. It will thicken and you can whip it into shape! Add a bit of sugar and vanilla to give it a sweeter taste.

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Pumpkin Risotto

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A risotto Gordon Ramsay would love!

I’ve made this several times with different veg, and I’m going to let you in on a little secret: This risotto recipe is not difficult and you can alternate the veg. For example, today I am using pumpkin. But you could use mushrooms instead. Be creative and confident in your cooking!

Here’s a video of Gordon Ramsay on the F Word making a pumpkin risotto.

The ingredients for my risotto are rough measurements, since, if you’ve read any of my other recipes, I don’t exactly follow them!

Ingredients:

  • 1 1/2 cups pumpkin, cut into 2cm cubes
  • approx. 1 1/2 cups stock (you can use fish, veg, beef or chicken)
  • 3/4 cup risotto rice
  • 1 medium size onion, finely chopped (or 1/2 cup shallots)
  • 3 cloves of garlic, finely chopped
  • 1/2 cup spinach, roughly chopped
  • 1 tsp rosemary, crushed
  • salt and pepper
  • 1 tbsp olive oil
  • parmesan to garnish

You may also wish to use the pumpkin seeds as a garnish. I pull them out as I’m cutting the pumpkin and give them a good wash to get rid of any gooey membranes. You can either pan fry them, or coat them in the spices and throw them into the oven for a while. I use a bit of cumin, chili powder and garlic salt to give them a spicy taste. You want them to be crunchy, but not burnt! You need to watch them! These also make a great snack.

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You could use roasted pumpkin, as Ramsay does in his recipe.

directions:

  1. Start by heating some oil in a thick-bottomed frying pan or non-stick pan. You want to use medium heat. Then add the onions and garlic. You want to ‘sweat’ them – that means you do not want to colour them, instead you want the onion and garlic to become transparent. That should take 2-3 minutes over medium head.
  2. Then add your rice. Again, you don’t want to fry it, you want to ‘open it to the idea’ of being cooked.
  3. Then add in some stock. Do not pour all of it in! You want to gradually add it. If you pour all of it in, you may be at risk of overcooking your risotto and turning it into baby food. The goal is to have a creamy risotto, while the rice should still be al dente.
  4. imageStir your risotto constantly, and don’t let it become dry. After the first bit of stock has disappeared, add in a little more and add your pumpkin as well.
  5. Season with some salt and pepper, and add the rosemary. Watch closely, you may need to add in some more stock.
  6. When the rice is finally al dente, add in a little more stock, like a tablespoon, and then the spinach. Turn off the heat, but stir the risotto to incorporate the spinach.
  7. imageServe and garnish with parmesan or pumpkin seeds.

Prep time is about 10 mins and cooking time should take no more than 20 mins. Have some extra stock or water beside you, in case you find the risotto is very thirsty. This makes 2 decent sized portions.

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Gluten Free Pumpkin Muffins

Make all your colleagues jealous as they catch a whiff of your mid-morning snack!

INGREDIENTS

  • 1 cup grated pumpkin
  • 2 eggs (or 4 mini bananas for vegans)
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1/3 cup water
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3/4 cup gluten free oat flour
  • 3/4 cup gluten free pastry flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 tablespoon allspice and cinnamon

DIRECTIONS

1. Preheat oven to 375 degrees F.
2. In bowl or mixer,  combine pumpkin, eggs (or bananas), oil, applesauce, water and vanilla. Then add sugars.
3. In separate bowl, whisk together flours, salt, baking soda, and spices.
4. Pour flour into wet ingredients, and mix just until combined, making sure not to over mix.
5. Coat mini muffin tin with cooking spray or butter, and fill cups full with batter. Bake for 18 minutes or until toothpick inserted in center of muffin comes out clean.
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Naturally Gluten Free Roasted Pumpkin Soup

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Awesome soup with not-so-awesome bread…

You don’t see a lot of pumpkins in Thailand, until you really look. They often appear in curries, with green skins. Sometimes you will see them carved into ornate flowers and leaves in fancy restaurants. A few times, I have seen them used as moulds for custards, like in the picture.

When my CSA sent me a pumpkin last week I was so excited! I thought, Oooh I can roast the seeds! And then reality hit and I realized the only pumpkin dish I know is pumpkin pie, and I wasn’t about to commit to the idea of a gluten free pie crust just yet.

So I looked in the fridge for some inspiration. I had some leftover sweet potatoes, coriander (or cilantro, same shit), onions, red curry paste and coconut milk.

What transpired was the laziest soup ever!

I wrapped up the root veg and threw them in the oven with some garlic salt, olive oil and black pepper. I roasted it until the veg was nice and soft.

Then I threw it all in my blender. Oh how I love that blender! While it was blitzing, I added some cinnamon, only a bit, and about half a cup of coconut milk. Then I threw it into a big pot and added about a tablespoon of red curry paste. I kept adding coconut milk until I thought it was the right consistency.

Toast some of your gluten free bread. To give it a kick, I roasted some garlic separately and mixed it with my sunflower spread. If you roast your garlic, keep it in the skin so it doesn’t burn and go brown.