Monday, July 11, 2016

{Gluten and Dairy Free} Vegan Mexican Galette

Doesn't this look delicious? Poor and Gluten Free brings this super yummy vegan dinner!
photo as noted from Poor and Gluten Free

Ingredients for Gluten Free Galette (makes one baking sheet length, serves 4)

For Galette Crust

¾ c either brown rice flour or sorghum flour
½ c tapioca starch
¼ c sweet rice flour (aka glutinous rice flour – don’t worry, it’s gluten free, it’s just called that because it’s made from sticky rice)
1 Tbsp sugar
pinch of salt
8 Tbsp butter (or dairy free alternative or coconut oil) chilled and chopped into chunks
¼ c cold water + extra as needed

1 tsp apple cider vinegar

For Filling:

2 Tbsp olive oil
1/4 cup diced onion
1 clove garlic, minced
1 (15oz) can black beans, drained and rinsed (or about 1.5 cups frozen beans)
2 Tbsp lime juice
1 tsp chili powder
1/2 tsp cumin powder
1/4 tsp salt
1/4 cup chopped cilantro (or mint if you're a cilantro hater)

1/2 cup prepared salsa
2-3 cups fresh spinach
1 Roma tomato, thinly sliced

Optional wash: 1 Tbsp butter, olive oil, coconut oil, milk of choice  
Optional topping: shredded dairy-free cheese, dairy-free yogurt, (sorry, dairy here) crema, nutritional yeast, sliced avocado


To make galette crust: In a food processor (or using a pastry cutter or two knives) sift together flours, sugar, and salt and mix. Pulse (or cut in) butter until the mix is crumbly.

Add water and apple cider vinegar together and pulse or blend into flour mix until a ball is formed. If, after pulsing or mixing for a minute or so, the dough is still crumbly, add cold water by the teaspoon and mix until a smooth ball forms. Pat into a flat oval (this makes it easier to roll out after), wrap in parchment or waxed paper and chill 10 minutes.

In the meantime, make the chili lime black beans: In a large frying pan, heat olive oil over medium heat. Add onion and garlic and cook for 5-7 minutes, until onion is translucent. Add beans, lime, chili and cumin powder, and salt. Mash beans with a potato masher or back of spoon and continue mixing until beans are mostly mashed (about 2-3 minutes). Remove from heat and mix in cilantro.

To assemble the galette:  Preheat oven to 375F and cover a baking sheet with parchment paper (or use the parchment paper you'll be rolling the galette out on)

1. Roll galette crust out between two sheets of parchment or waxed paper. Shape into a rectangle, about the length of baking sheet. Remove galette to parchment covered baking sheet. If the crust is getting very soft, chill for another couple of minutes to firm up (I had to do this the day I photographed the galette because it was an extremely hot day and I was sweating in my kitchen. My dough practically melted on the countertop!)

2. Spread chili lime black beans filling over galette, leaving 1.5 - 2" free around edges. Spread prepared salsa over beans. Pile spinach over salsa, and top with sliced tomatoes. Fold edges of galette up over filling. Optional: Wash with a bit of melted butter (or vegan alternatives listed above). Then sprinkle with dried oregano and salt and shredded cheese, if desired.  

3. Bake for 20-25 minutes, until crust is lightly browned (crust will not get very dark).

Now try not to gobble.  

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