Friday, August 12, 2011

Pussac Punay Bean Salad with Avocado and Vine Ripe Tomatoes

This is the perfect salad to make and enjoy at a picnic, potluck, as a side dish or Meatless Monday meal at home! The star of the salad - Pussac Punay Beans add great texture and buttery flavor.  The beans are also the perfect protein at 10 g per serving and also offer - 13 g of fiber and less than 1 g of sugar per 1/4 cup serving. Perfecto!

Just a few simple ingredients and such flavor ... this will become your favorite too!

Ingredients

1 cup Pussac Punay Beans, cooked and cooled
1 avocado. cubed
3 vine ripe tomatoes
1/2 cup red onion
1/4 cup Spanish olive oil
1 Tbs garlic, crushed
1 lime, juice
1/4 tsp Matiz smoked sea salt
1/8 tsp Aji Panca, dried

In a bowl mix the Pussac Punay Beans, avocado, tomatoes, red onion, olive oil, garlic, lime juice and dried Aji Panca.  Mix well and chill in a tightly sealed container in the refrigerator for 1 hour to meld the flavors before serving. It is even better the next day!
Aji Panca is one of the most common ingredients used in Peruvian cooking.  Aji Panca is one of the mildest ajis in spiciness and offers a fruity-berry like flavor. When the Aji Panca is tickled with lime juice and smoked sea salt the flavors become even more enticing.

Tip - the lime juice will enhance the flavors of the ingredients and will help to keep the avocado fresh and green.

Salud!

Thursday, August 11, 2011

Sweet Potato Waffles - Gluten Free

I am not off my obsession with Sweet Potato flour just yet ...
In my house we definitely draw a line "the Waffles" vs "the Pancakes".  Mac, my dog, and I are on "the Waffle team" ...
luckily we win most of  the time because I am making them!

I know why I love these waffles so much, the Sweet Potato flour flavor is just perfectly complimented with the cinnamon, clove and ginger.  When the butter and maple syrup sneak into the nooks made from the waffle iron, you get all of the flavors in an amazing bite! Mmm ... add the bacon, some fresh grated ginger on top and ... score!

The sweet potato flour is so good for you, so it must be OK to have the butter and bacon if you so desire!  Just sayin' ...

2 parts - the mix then the recipes ... just slight differences on the recipes with the eggs and oil 

I use Carol Fenster's Flour Blend to start off with - make a container of this and label it so that you have it on hand at all times!
1 1/2 cups Sorghum Flour
1 1/2 cups Potato Starch or Corn Starch (I use Potato Starch)
1 cup of Tapioca Flour

Sweet Potato Waffles and Pancakes Mix (SPWPM)
Make this mix up in a large container so it will be ready anytime you have that special craving for your favorite waffles or pancakes.  I adjusted the recipe to include the Sweet Potato flour.

1 cup Zocalo Sweet Potato Flour
2 cups corn starch
2 cups of Carol's Fenster's Flour Blend
1/2 cup light brown sugar
6 tsp baking powder
1 1/2 tsp sea salt
2 tsp baking soda
1 tsp xanthan gum
1 Tbl cinnamon
1 tsp clove
1 tsp ground ginger

Mix well and store the SPWPM in a dark space for up to 2 months.  Be sure to put a label on the container so you know what it is, trust me on this one! Always mix well before using.  I actually shake my container making sure the lid is on tight!

Sweet Potato Waffles
1 cup of Sweet Potato Waffle and Pancake Mix (SPWPM)
2 large eggs
1/3 cup Coconut Milk or milk
2 Tbl Grapeseed oil (this has a high smoking point, a buttery taste without the calories and fat)
1 Tbl Vanilla extract - make sure it is Gluten Free

Mix together well by hand or with a hand mixer.  Heat the waffle iron and add Grapeseed oil to coat and about 1/4 - 1/2 cup of batter to the iron depending on the size of your waffle iron. 

Sometimes I add more fresh grated ginger to the batter or on top of the waffles. Serve warm with butter or your favorite non-dairy butter and real maple syrup! I like mine with smoked bacon!


Sweet Potato Pancakes
1 cup Sweet Potato Waffle and Pancake Mix (SPWPM)
1 large egg
1/3 cup Coconut Milk or milk
2 1/2 Tbl of Grapeseed oil

Mix together well by hand or with a hand mixer,  Heat the skillet and add Grapeseed oil and about 1/4 cup of batter per pancake.  Heat until you see the bubbles coming through and edges lifting, turn and cook the other side for about a minute or until golden brown.

Serve warm with butter or your favorite non-dairy butter and real maple syrup! I also like mine with smoked bacon!

If there are leftover, let cool on a rack and them put into a zip freezer bag and freeze them.  When you want to re-heat put them in the toaster!

So what do you think ... Waffles or Pancakes?

This recipe and photographs were created by Lisa Garza - Gluten Free Foodies