Tag Archives: gluten-free souffle

Daring Cooks: Broccoli “Cheese” Souffle

Dave and Linda from Monkeyshines in the Kitchen chose soufflés as our November 2010 Daring Cooks’ Challenge! Dave and Linda provided two of their own delicious recipes plus a sinfully decadent chocolate soufflé recipe adapted from Gordon Ramsay’s recipe found at the BBC Good Food website.

While I’m no souffle expert, I have made a dessert souffle a few times (a banana, which I blogged about, and Gordon Ramsay’s chocolate recipe, which for some reason, didn’t make it on here!). So I wanted to try a savory souffle. Most savory souffles I’ve seen focus heavily on cheese. Since I don’t eat dairy, this seemed to be a bit of a challenge. When I came across a recipe at Eating Well for a broccoli goat cheese souffle, I thought perhaps that I could substitute Daiya for the goat cheese, and since there were other flavors included in the recipe, that it would still turn out well. It was an experiment, but when am I not up for an experiment?

I doubled the Dijon mustard to boost the flavor, and substituted potato starch for the flour. It was great fun watching the souffles rise – I turned the light on in the oven and admired the show. (Conversely, it was not as much fun trying to capture photos before the souffle settled – from the first photo to the last, you can see the slow fall of the dish! Definitely a race against time.) We enjoyed our souffles with a steak, and they were a perfectly light and delicious counterpart. Next time, I might opt to increase the Dijon and broccoli even more to boost the flavor, but it was still a lovely dish.

If you’ve never tried souffles before, and they seem intimidating, don’t be discouraged! They’re a lot easier than their reputation suggests. And even if they don’t rise as much as they should, you still have a lovely mousse to enjoy. This was a great Daring Cooks challenge!

Broccoli “Cheese” Souffle, adapted from Eating Well

1 1/2 c finely chopped broccoli florets

2 T grapeseed oil

2 T potato starch

1 1/4 c non-dairy milk (I used half almond milk, half coconut milk)

2 t Dijon mustard

1/4 t fresh thyme leaves, chopped

1/4 t salt

1/2 c Daiya mozzarella or other non-dairy cheese

3 large eggs, separated

2 large egg whites

1/4 t cream of tartar

Preheat oven to 375 degrees. Coat 4 10-ounce ramekins with cooking spray.

Place broccoli in a microwave safe bowl and cover. Microwave for 1 1/2 minutes or until broccoli is tender-crisp. Set aside.

Melt oil in a medium saucepan over medium-high heat. Whisk in potato starch and cook, whisking, for 1 minute. Add non-dairy milk, Dijon mustard, thyme and salt and cook, whisking constantly, until thickened, 1-2 minutes. Remove from heat and whisk in Daiya and 3 egg yolks. Transfer to large bowl.

Beat 5 egg whites in a medium bowl until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form. Using a rubber spatula, spoon half of the egg whites into the milk mixture and gently fold in. Add the other half of the egg whites and the broccoli and fold in just until no white streaks remain. Transfer to prepared ramekins.

Bake on a baking sheet until puffed, firm to the touch, and an instant-read thermometer reaches 160 degrees F, about 20 minutes. Serve immediately.

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Filed under Appetizers, Baked goods, Dairy-Free, Eggs, Gluten-Free, Healthy Meals, Main Dishes, Side Dishes, Vegetarian

Banana Souffle for Holiday Food Fest

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Liz at Hoosier Homemade is hosting Fall Desserts this week for Holiday Food Fest. Be sure to check out her blog and link up your favorite fall dessert! She’s giving away a Pampered Chef Pie & Tart Cookbook and a cool candle.

My submission for Holiday Food Fest this week are these banana souffles. While they aren’t typical “holiday” desserts, they are so rich in flavor, so comforting, that they would surely be a delightful end to any special dinner throughout the holiday season. They also take very little time to prepare, so they’re a doable dessert to throw together at the last minute. The best part is – they are much lower in calories and fat (and are of course, gluten-free!) than most desserts, since they only use egg whites, and rely a great deal on the natural sweetness of the bananas. (I haven’t tried to completely omit the sugar, but I imagine it would be possible to replace it with a lesser amount of agave nectar. If you do so, let me know how they turn out!)

Stay tuned, for next week, I will be hosting Fall Dishes for Holiday Food Fest! Be sure and check back, because there will be another chance at a giveaway!

 

Banana Souffle

2 ripe bananas

3 T water

1/3 c plus 1 T sugar

1/2 t cornstarch

pinch of cinnamon

4 egg whites

pinch of salt

Butter and sugar 4 4-ounce ramekins. Preheat the oven to 400 degrees. Peel the bananas, and puree in a food processor until smooth. In a small saucepan, bring water and the 1/3 cup of sugar to a boil. Simmer 4 minutes or until the sugar has dissolved. Add banana puree, cornstarch, and cinnamon to sugar syrup, and stir until incorporated. Set aside to cool completely. (this is important – if you rush it and the mixture is still hot, it won’t fold into the egg whites correctly.) In a stainless steel bowl, beat egg whites and salt until foamy. Add remaining tablespoon of sugar and beat to soft peaks. Fold cooled banana puree into egg white mixture. Pour into ramekins and place ramekins on a baking sheet.

Place baking sheet in oven and immediately turn the temperature down to 375 degrees. Bake for 10-12 minutes, or until puffed up and browned. Don’t open the oven to peek! If you must look (and I always want to!), use your oven light and peer through the window. If you don’t have one, trust your timer. Serve immediately.

Serves 4.

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Filed under Baked goods, Budget-Friendly, Dairy-Free, Desserts, Eggs, Gluten-Free, Vegetarian