The Gluten Free Pantry Through the Seasons

By Vanessa Burgess

The Gluten Free Pantry Through the Seasons is the gluten free book for everyone. Whether you have a strictly gluten free home or you are entertaining family or friends who eat gluten free, this is the book for you. The heart of this book is gluten free, but there are tips and advice on transforming recipes and meals to meet the needs of those following multiple allergies as well as diets from vegetarian to Keto. The skills section offers universal skills in self-sufficiency for anyone who is interested in healthier eating in the most cost efficient way and critical tips on how to prepare long term food storage that is gluten free. This new book covers how to establish a gluten free pantry with a comprehensive skills section and has over one hundred new recipes based on seasonal availability. At the heart of the transformation in the way we consume food throughout the world is the need to use nutritious, local, seasonal food and reduce the cost of food both in a monetary sense and the impact on the environment. The Gluten Free Pantry Through the Seasons is a single source that contains information, expertise and recipes you won’t find anywhere else!

• Language: English
• Publisher: AuthorHouse
• Release date: Aug 27, 2020
• ISBN: 9781728371139

Vanessa Burgess

Vanessa was born in the northern Canadian town of The Pas. After attending the University of Saskatchewan, she moved to the Pacific Northwest. While living in Saskatchewan, Vanessa was diagnosed with Celiacs at a time when there were few gluten free resources available. She has spent years using her creativity and skills to create gluten free food and experiment with new recipes. Vanessa has spent thirteen years homeschooling her children in different capacities and is currently a student at Western Governor’s University completing a dual license in Special Education and Elementary Education. She lives with her husband, Jonathan, five children, a small dog and a cat on the Olympic Peninsula.

Book preview

The

Gluten Free

PANTRY THROUGH THE SEASONS

VANESSA BURGESS

Copyright © 2020 Vanessa Burgess. All rights reserved.

No part of this book may be reproduced, stored in a retrieval system, or transmitted

by any means without the written permission of the author.

AuthorHouse™

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since publication and may no longer be valid. The views expressed in this work are solely those of the author and do

not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

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and such images are being used for illustrative purposes only.

Certain stock imagery © Getty Images.

ISBN: 978-1-7283-7112-2 (sc)

ISBN: 978-1-7283-7113-9 (e)

Published by AuthorHouse 08/31/2020

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Table of Contents

Acknowledgements

Welcome

Seasons

Spring

Summer

Autumn

Winter

What Is Grain?

The Pantry

Beans and Legumes

Grains

Fruits

Vegetables

Meat and Seafood

Nuts and Seeds

Seasonings and Spices

Oil

Sweeteners

References

Basic Skills for the Pantry

Canning

Dehydrating

Fermentation

Broth

Sprouting

Food Storage/Rotation

Accommodating Different Diets

Time Management

Basic Recipes

Basic Amaranth

Basic Millet

Basic Quinoa

Basic Wild Rice

Basic Long Grain Brown Rice

Basic Long Grain White Rice

Slow Cooked Beans

Rice Pizza Crust

Pizza Crust

Coconut Almond Frosting

Basic Frosting

Nut Pie Crust

Raw Pie Crust

Chicken or Turkey Broth

Beef, Bison or Venison Broth

Baked Beets

Tofu Sour Cream

Hoisin Sauce

Asada Marinade

Sweet and Sour Sauce

Egg Replacers

Nut Milk

Chia Gel

Lime Cilantro Chia Dressing

Salmon Patties

Chevre Stuffed Grape Leaves

Mushroom and Asparagus Risotto

Nettle and Black Bean Tostadas

Penne and Spring Vegetables

Sunny Spring Tofu Scramble

Red Quinoa and Snap Pea Salad

Gingered Sugar Snap Peas

Roasted Asparagus

Red Lentil Soup

Spinach Soup

Radish Green Soup

Asian Pear Haroset

Haroset

Matzah Bread

Teff Pancakes

Coronavirus Soup

Rhubarb Compote

Rhubarb Cake

Nutty Rhubarb Muffins

Chocolate Rhubarb Cookies

Rhubarb Crisp

Nettle Infusion

Moussaka

Indian Eggplant

Turkey and Quinoa Stuffed Zucchini

Baked Ratatouille

Baked Penne and Zucchini

Summer Tofu Scramble

Red Pepper Pizza

Teff Polenta

Slow-Cooked Black-Eyed Pea Soup

Balsamic Beet Salad

Spicy Black-Eyed Pea and Corn Salad

Greek Noodle Salad

Pepper Rice

Chocolate Zucchini Cake

Chocolate Cherry Pudding

Blueberry Lavender Shortcake

Nutty Plum Crumble

Peach Muffins

Zucchini Muffins

Chocolate Fig Cake

Summer Power Porridge

Zucchini Breakfast Cookies

Rhubarb Apricot Oatmeal

Cilantro Pesto

Dehydrated Summer Squash

Freezing Fresh Herbs

Plum Sauce

Bison, Asian Pears and Noodles

Butternut Curry

Split Pea Soup

Tuscan Bean Soup

Curried Pumpkin Soup Recipe

Celery Root and Lentil Soup

Curried Cauliflower Soup

Slow-Cooked Pumpkin Soup

Fermented Cabbage

Sauerkraut

Cortido

Fermented Garlic Carrots

Bean Bread

Pumpkin Spice Slow-Cooked Porridge

Pumpkin Pancakes

Cranberry Apple Upside-Down Cake

Pumpkin Molasses Cake

Beet Birth Day Cake

Raw Hazelnut Power Balls

Hazelnut Cookies

Pumpkin Cookies

Spicy Pumpkin Butter

Bison Stew

Winter Red Lentil Soup

Buckwheat and Beans Soup

Curried Lentil and Sweet Potato Soup

Cream of Turnip Soup

Sausage, Potato and Kale Soup

Turkey Curry

Kasha Skillet Supper

Bison and Broccoli Stir-Fry

Slow Cooked Potatoes, Millet and Chicken

Slow Cooked Sweet and Sour

Slow Cooked Game Roast

Orange and Beet Salad

Slow-Cooked Black-Eyed Pea Dip

Potato and Celery Root Rosti

Roasted Brussels Sprouts

Scalloped Potatoes

Buckwheat Bread

Winter Spice Granola

Teff Breakfast Porridge

Raw Pecan Pie

Pecan Pie

Rumpledoodles

Gingersnaps

Thumbprint Cookies

Gingered Porridge Muffins

Sources

Acknowledgements

The Gluten Free Pantry Through the Seasons took over a decade of work and experimentation to come into existence. First and foremost, my husband and children need acknowledgement as my support, my motivation and my test subjects. My children brought two other test subjects into my home. While neither Aiden nor Ukiah have celiacs or eat gluten free, they came into my home and willingly and thoughtfully critiqued my experiments. Ukiah and Aiden were young enough to be uninhibitedly honest, so when they declared they couldn’t even tell something was gluten free, I knew I had achieved success.

My mother, my Grandma Anderson, Auntie Carol and Auntie Lois also require acknowledgement. My mother, grandmother and Aunties established food expectations and skills I will forever be grateful for. I suppose now that I am older and the fact my Grandma and Auntie Carol have passed have helped me to understand how much gratitude I had for their influence in my life.

The Gluten Free Pantry Through the Seasons is dedicated to all those who are in the season of seeking knowledge and good food. This is what I hope my children and other seekers will look to when I can’t be there to show them.

Welcome

I want to welcome you to The Gluten Free Pantry Through the Seasons. This is an intimate book and I feel like it is so much more than a cookbook. This book is the work of many years and is a commentary on life. This book is intimate because you will see my life and my thoughts up close and personal. As I finally begin this welcome to The Gluten Free Pantry Through the Seasons, the world is entering the second week of the Global Pandemic of Covid-19 or Coronavirus. North America is experiencing panic. The panic stems from the threat of the lack of access to lifestyles that many people have become reliant on and fear of the unknown. While I have deep, heartfelt compassion for the restaurants and bars that are reduced to take out service and the loss of income for the businesses and employees affected by the Coronavirus Pandemic, the experience many in North America are going through related to food is the result of a lifestyle that lacks skill, knowledge and preparation. The Gluten Free Pantry Through the Seasons provides information on how to manage food for multiple types of diets, how to use food resources in season and how to prepare for any shortage in food supply. I welcome you to this book and to my life and I hope that you can come out of this experience with me with more security, peace and the excitement I feel about food.

The concept of a pantry is an old one that I explored in my first book, The Gluten Free Pantry: Gluten Free Cooking in the Real World Where Time and Money Have Limits. My first book was written out of an immediate need. Gluten free was still a new concept and the world of blogs and at your fingertip information was not as developed as it is today. People would literally stop me on the streets of my small town and ask me How do you do gluten free? or Can you give me a recipe? as if a street corner with was a great place to have a lifestyle conversation in the pouring rain surrounded by the small children I was always surrounded by. A pantry is not only a supply of food, it is a commitment to a lifestyle and the kitchen as the center of the home. The kitchen is where the family gathers, it is where laughter, tears, joy and sadness are shared. The pantry is what supplies the meeting place of the home whether it is the meals, hot cups of goodness that warm hands and hearts or the desserts that bring celebration to our lives. Many families have drifted away from the kitchen and the concept of the pantry. Families don’t eat together and convenience, take-out, eating out and skipping meals dominates our experiences with food. Families increasingly have difficulty coming together to eat because of a lifestyle of busyness where a pantry becomes a quaint notion of the past.

The Gluten Free Pantry Through the Seasons has taken over twelve years to write. I am passionate about good food. I am passionate about feeding people. My first book was written hastily to give people access to resources as quickly as possible. I still have a woman stop me every time she sees me and tells me one of the recipes in my first book is a favorite in her home and they still use it. Favorites are important; however, I have always been curious. I have always wanted to learn and explore and become better. I have favorite recipes and my family has staples, but I also passionately pursue new and exciting flavors. I do not explore in restaurants; I explore and experiment in my kitchen. I finished my first book in the year after the birth of my fourth child and I thought the second book would be finished in the year after the birth of my fifth and last child. What I learned, in a profound life lesson, is that seasons apply to life as much as the weather. The season of life after the birth of my fifth child did not allow me to even look at my second book very often. The season after the birth of my fifth child also gave me so much experience that would have been lost if I had tried to publish a decade ago. The season that I experienced led me to become knowledgeable about many diets in the quest for good health. Ketogenic, raw food, vegan, Paleo and others were tried upon professional advice and my underlying character drew the best of these diets and foods. Because good food does not have a dietary name, it is simply good food.

All of the recipes in The Gluten Free Pantry Through the Seasons are gluten free, but this book acknowledges we no longer live in a society with limited food access. World cuisine at our fingertips and we can afford to have allergies. Celiacs is a genetic condition, yet I was the first to be diagnosed in my family with Celiacs. All of my children have been tested for Celiacs but no one in my family of origin wants to be tested for Celiacs. Someone gave me the gene for Celiacs disease, yet in the past limited access to a variety of food didn’t allow for the consideration that one couldn’t have eaten wheat or glutinous grains in many areas. We also live in a society that allows for people to choose the diet they follow for health or weight loss goals. The recipes in this book are all gluten free but they also work for multiple types of diets. The best recipes are ones that everyone can eat. Substitutions and variety allow for the foundation of a diet to be tasty and nourishing for whoever you sit down to eat with.

My love of good food was passed onto me from my family. My mother, my Grandma Anderson, Auntie Lois and Auntie Carol were the women in my immediate life who created a culture of good food. I grew up eating well, expecting meals and each of these women were always providing an example of excellence. Grandma Anderson, Auntie Carol and my mother were all farm women in a small town in Northern Manitoba. Auntie Lois, while she didn’t have a farm, was commonly growing a garden. Each of these women made use of the short growing season to grow and preserve the bounty the earth provided. Their freezers and pantries were full of the goodness of the garden and farm. The lessons these women taught me were part of the fibers of my soul. I can’t cook without their influences, each of them different. Auntie Lois was always trying to give my mother zucchini, which my mother did not like and would not grow. I cannot be around summer squash and not think of Auntie Lois. Auntie Lois instilled a curiosity about zucchini and summer squash that is unquenchable in adulthood, probably a result of my mother restricting it in my childhood. My mother and Auntie Carol are associated with my love of pickles and my expectation of pickles everywhere. Neither my mother nor Auntie Carol fermented their pickles, but they are both with me whenever I want to try another experiment because they were always comparing production, quality and the heat while they worked. Their conversations established a need in me to consult and grow. One of my memories of my Grandma Anderson is gingerbread. I think that was the place I ate gingerbread and it created a love in me of spice. Each of these women helped shaped my love of good food and skill in more ways than I could ever express. When I learned I had celiacs at the age of twenty-one, it just meant that I would have to learn how to apply all the lessons these women had taught me into a new world.

At the time I write this, the world is shutting down. Schools are closing, people are self-quarantining and social distancing is becoming common. I feel the fear and the apprehension over these issues. People are not accustomed to staying at home, cooking at home or having their pantry stocked. The stores are empty as people panic buy as much as they can get their hands on. Smart Foodservice in the Puget Sound has become my go to place to buy twenty-five-pound bags of Bob’s Red Mill flour. I went there today, hoping to replenish a few of my bean buckets that are low. The shelves are empty. An employee told me that they get shipments Tuesday, Thursday and Saturday. Smart Foodservice opens at 8:00 a.m. and the lines start at 6:30 a.m. leaving them out of rice, beans and flour by 8:30 a.m. People are panic buying supplies in anticipation of quarantine and avoidance of disease, and I keep wondering if all this stuff will go to waste because people have no clue how to cook with it anymore. If there has ever been a need to revisit the idea of a pantry, this week is it.

I decided to write a seasonal cookbook because of the seasons of food and life. There is abundance in different seasons, and we have different needs in different seasons. In the seasons of the earth, there is abundance of different crops and few people know how to make use of what is available anymore. Part of the problem is the dependence on convenient, packaged food and restaurants and the other part of the problem is that people are afraid to try new things in the kitchen in case they make a mistake or discover that new food will never be eaten again. I have messed up many things in my kitchen. The only way to improve is to make mistakes. This book is the fruit of my experiences and mistakes. Many people where I live have no idea what to do with rhubarb although it grows in abundance. I think my mother and aunts and grandma would be shocked. Everyone should know how to make rhubarb meringue pie! That in itself is a lost skill, however, I have experienced more allergies and diets than I can keep track of. I don’t consume gluten, eggs or dairy and I have tried so many diets in the quest for better health it is hard to sort them all out. Try making a rhubarb meringue pie without eggs, dairy or gluten. It becomes a little tricky. Not only do I have to worry about myself, I must worry about the other allergies in my family. In my home I have three people with egg allergies, two Celiacs, one person with a wheat allergy that is not celiacs, one person with a corn allergy, one person with a peanut allergy and one person with a banana allergy. What The Gluten Free Pantry Through the Seasons offers is a seasonal approach to managing use the abundance of the Earth in a plethora of possibilities in an incredibly accessible allergy free manner as possible.

The second way one may look at seasons are the seasons of your life. There are so many types of diets to choose from. Vegans and Paleo practitioners may think they will never see eye to eye, however, if you have been a vegan and a person who eats Paleo like I did in different seasons of my life, you may connect with more people than you can imagine. I have been on the quest for the best diet for my body. I have experimented with diet and food for my entire life. What I learned a few years ago is that rigidity in mindset is a bigger problem than what you eat or don’t eat. There is a new thought process, called intuitive eating. Intuitive eating is the notion that you can connect with the deepest needs of your body and respond to them rather than creating a rigid dogma out of your diet. If you follow the idea that you could eat intuitively, you can eat in different ways depending on what season of your life you are in. I tried to eat vegan for a season because I was swayed by the dogma that everyone should eat vegan to reduce fossil fuel emissions and cruelty to animals. When I was trying to eat vegan, my M.D. was a vegan and he finally told me NOT to eat vegan because it was not right for my body. For those of you that are thinking that I must not have the right blood type to eat vegan, since there is a diet that is eat right for your blood type, I have the blood type that theoretically can eat vegan. Veganism is not right for my body. Veganism may be right for me at some point in my life, but it is not possible or right for now. Similarly, I tried a Ketogenic diet under medical supervision. There were aspects of it that did not feel right. When I ended the keto diet, I developed hyperthyroidism. A holistic nutritionist told me that women with borderline weak thyroid who try keto or even Paleo go into full blown hyperthyroidism and all women who want to do Keto or Paleo should have their thyroid checked before starting these diets. Diet needs reflect the season of your life.

Regardless of what your diet is, The Gluten Free Pantry Through the Seasons is for you. There are recipes for good food in this book that are appropriate for many diets, many allergies and many seasons of your life. Your diet should change during your life to reflect the current you and your current needs. Vegans who are pregnant sometimes add fish or chicken while pregnant because that is what the baby needs or what their body needs to get through the pregnancy. Supplements do not always make up the difference in certain seasons of your life. The seasons of your life change and your food should as well. If you are deeply entrenched in your season of life and will not change your diet anytime soon, this book is also for you. I am sure you know someone who is on a diet. If we hold true to the notion that the kitchen is the place where people come together to meet over food, the pantry will be stocked with food for your loved ones who grace your table with their presence. The Gluten Free Pantry Through the Seasons will assist you with feeding the friends whose season of food is different than yours.

You or your loved ones may change your diets through the seasons of your life. You may develop conditions or allergies or simply need to lose some weight or bulk up depending on what season you are in. I have heard extreme judgement over people’s choices and medically diagnosed allergies. I am sure we have all heard criticism of the new fad diet. Some people speak that way about Celiacs even though it is a measurable medical condition. I have heard people literally say that Celiacs is not real because no one could actually be allergic to wheat. Ignorance and lack of education will cause people to say judgmental and even cruel things about those who change their diets and restrict certain foods. The fine art of ignoring is recommended in these circumstances. Some people cannot be educated. If, you have found this book because you have a loved one on a diet, I commend your open mind and generous heart. Creating meals that everyone at your table can eat is a difficult and complex task at times. One of my children does not have any allergies but does have sensory issues when it comes