Posts Tagged 'gluten free'

Rooibos Risotto with Asparagus and Coconut

Rooibos Risotto 2
While we typically think of South African rooibos as a welcome addition to desserts, the sweet, slightly woodsy character of this tea also works well in savoury dishes, imparting a delicate flavour and gorgeous hue. Here, we’ve used rooibos in place of broth and paired it with fresh, spring asparagus and creamy coconut to make a risotto that tastes as good as it looks.

Ingredients:
1 bunch asparagus
2 tablespoons coconut oil
1 cup risotto rice
½ onion, finely diced
2 cloves garlic, minced
1 inch piece of ginger, minced
1 stalk of lemongrass, peeled and gently bruised
2 lime leaves
½ cup dry white wine
3 cups prepared Tealish Organic Rooibos tea
½ teaspoon salt
¾ cup coconut milk
½ tablespoon agave
½ tablespoon lime juice
Freshly ground pepper, to taste
Unsweetened shredded coconut and thinly sliced Thai basil, to garnish

Directions:

  1. Begin by preparing your tea. Make sure the infusion is strong, and keep the tea warm!
  2. Wash and trim the ends off the asparagus. Slice into 2-inch pieces, saving a few stalks whole for garnishing the bowls.
  3. Warm 1 tablespoon of the coconut oil in a large non-stick fry pan. Add the asparagus and a pinch of salt, and cook until the asparagus is bright green but still has a bite to it, about three minutes. Transfer asparagus to a plate and reserve.
  4. Heat a large saucepan on medium, and add the remainder of the coconut oil. Add the onion and cook until translucent, 5-7 minutes. Stir in the garlic and ginger and cook for an additional two minutes, until fragrant.
  5. Add the rice to the saucepan and stir to coat. Allow the rice to toast for about two minutes. Pour in the wine and stir until all the liquid has been absorbed.
  6. Place the lemongrass and lime leaves in the saucepan, along with ½ cup of the tea and the salt. Stir gently until all the tea has been absorbed.
  7. Continue to ladle the tea into the rice, ½ cup at a time, making sure all the liquid is absorbed before adding the next ladleful. You will need up to three cups of tea, depending on how dry your rice is. The rice is done when it is tender but still firm to the bite.
  8. Remove the lemongrass and lime leaves. Stir in the coconut milk, lime juice, agave and pepper, and add the asparagus. Cover, reduce heat to very low and let the mixture warm for about five more minutes.
  9. Serve in bowls, garnished with shredded coconut, Thai basil leaves and reserved stalks of asparagus.
  10. Enjoy!

 

TBS: Gluten Free Vegan Toasty Almond Cupcakes!

Nothing goes with tea quite like fresh baked goods, but what if your tea was baked into them? Introducing the Tealish Baking Series (TBS), a set of tea-licious recipes with options for almost every food sensitive tummy.

Obsessed with Toasty Almond? Join the club. Here at Tealish we’re constantly trying to invent new ways to get more toasty almond into our daily lives. Months of brainstorming, experimenting, failure, and tasting finally lead to this magnificent recipe, a combination of our two favorite things: behold, the Toasty Almond Cupcake!

Ingredients

50g bag of Toasty Almond tea
1/3 cup canola oil
1 + 1/2 cups almond milk
2 teaspoons pure vanilla extract
1 teaspoon almond extract
3/4 cup sugar
1/4 cup tapioca flour
2 tbsp ground flax seed
1/3 cup corn or almond flour (we use corn)
1/2 cup white rice flour
1/2 cup quinoa flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Cupcake Directions

Preheat oven to 350 degrees celsius

Step One:
Stir 8 teaspoons of Toasty Almond into the soy milk in a small saucepan on medium heat. Stir constantly for ten minutes, careful not to burn the soy milk, until colour is quite pink. Some of the milk will be soaked into the tea but don’t worry, we’ve planned for that! Pour through sifter into bowl and put aside.

Step Two:
In a large bowl, mix 1 cup of tea infused milk, extracts, oil, and sugar together with electric mixer on medium until ingredients are just combined.

Step Three:
Add tapioca flour and flax seed and mix vigorously for one minute until flour is dissolved.

Step Four:
Add all other remaining ingredients and mix with electric mixer on medium for two minutes: don’t worry, it is impossible to over mix this recipe!

Step Five:
Pour batter into baking tray (fill 3/4 full) and bake for 20-22 minutes. Let them cool completely before icing!

Icing

Ingredients

1/4 cup vegan margarine (we use earth balance)
1/4 cup vegan shortening
2 + 1/2 cups icing sugar
1 teaspoon vanilla
1/4 cup toasty infused milk
1 pinch of cinnamon
12 tsp “toasty extract”*

*brew a quarter cup of toasty almond tea with 6 teaspoons of tea for as long as possible. This will create a sort of extract that helps turn your icing pink!

Icing Directions

Step One: Cream together margarine and shortening until fluffy.

Step Two: Slowly add all other ingredients, adding small amounts of “toasty extract” last until you create a suitable shade of pink.

Step Three: Ice cupcakes liberally, brew up a cup of tea and enjoy!


ABOUT TEALISH

Tealish is a modern tea boutique located in downtown Toronto, Canada. This blog is meant to be a peek in to what Tealish is up to as well as a source of information about loose leaf tea and all things tea related. We hope you enjoy these posts and we hope you enjoy our teas – check us out online at www.tealish.com

Twitter Feed