killer chicken salad, gingerbread cake, sandwich wrap breads, and tomato buckwheat stew

Going to coffee shops the other day went eh, ok. I had one place probably interested, one place tell me "they don't sell vegan things" (I didn't bother to correct her) and everywhere else say "maybe". I didn't bake my best batch of stuff to bring around, and I lost all the pictures I took, so let's not talk about it.
Instead, let's talk about dinner. I finally made the GF wrap sandwich bread from Kate over at Gluten free Gobsmacked that I'd been eying for a while. And oh man, I wish I'd tried it earlier. It was AWESOME. I nibbled at a corner while it was cooling and while I was making the rest of dinner, it reminds me of naan. I also made the best chicken salad EVER, with homemade mayonnaise, and tomato buckwheat stew. I also made a gingerbread cake to bring with me to New York tomorrow to see my family. Recipes? Yes!

If you want the recipe for the sandwich bread, go here. I'm not going to steal it! Although I will say that I used half sorghum and half rice flour for the dough.


Killer Chicken Salad
pulled chicken from one chicken
half an onion, diced
1 or 2 stalks of celery, diced
a generous handful of parsley, chopped
salt and pepper to taste
homemade mayo with smoked paprika, recipe below

Combine all the ingredients in a bowl. Refrigerate for about an hour to let the flavors come together. Serve with tomato on sandwich wrap bread.

Homemade Smoked Paprika Mayonnaise
Adapted from the Joy of Cooking 1970 ed
1 egg
1 tsp ground mustard
1 tsp salt
1/4 tsp chili powder
1 tsp sugar
1 tsp smoked paprika
1/4 tsp ground black pepper
1/4 cup olive oil
1 cup vegetable oil, divided into two
2 T lemon juice
1 T cider vinegar

Combine the first 8 ingredients in the blender, and blend until combined. With blender running, add 1/2 cup vegetable oil, and then lemon juice and vinegar. Add last 1/2 cup oil with blender still on.

Tomato buckwheat stew3 or 4 tomatoes
sea salt
fresh ground pepper
2 T olive oil
4 cups vegetable broth
half an onion, diced
2 stalks of celery, diced
3 cloves of garlic
1 cup of buckwheat groats

Preheat oven to 350. Quarter tomatoes, toss with 1 T olive oil and sprinkle with salt and pepper. Roast about 30 minutes. Meanwhile, sautee the onions, celery and garlic until soft in other 1 T of olive oil. Add the stock. When the tomatoes are done, toss them into the soup pot. Cook about 15 minutes, then scoop out tomatoes with a slotted spoon and puree in food processor with a little of the broth. Mix back into the broth, bring to a boil. Add groats, turn heat down to low, cover, and cook 15-20 minutes until the groats are done. Add salt and pepper to taste.
Gingerbread Cake
Also adapted from the Joy of Cooking. I was looking for a gingerbread recipe, and came across this "Wheatless Gingerbread" recipe. I changed it, using less cornstarch and adding xanthan gum and more sugar. The picture doesn't show it, but its a gorgeous dark, dark brown.
2 cups rice flour mix
3/4 cup cornstarch
1 t xanthan gum
2 t baking soda
1 t cinnamon
1/2 t ginger
1/4 t allspice
3/4 c sugar
1 cup molasses
1/3 cup butter
3 T canola oil
1 cup boiling water
2 eggs, beaten

Preheat oven to 325, and grease a 9 inch round pan. Mix together first seven ingredients in one bowl. In another, mix the sugar, butter, oil, and molasses. Stir wet ingredients into dry ingredients, and combine. Add eggs, beat for about a minute. Bake about an hour to an hour and 15 minutes.
Look at this happy dog!