Remember this? At the time I was wheat, dairy, soy and egg-free. Now we’ve added corn to see if we can’t get Bubby’s rash to finally clear up. Here’s a head’s up: in North America corn is. in. everything. It’s madness.
Anyway, there are some obvious, common sources of corn that this totally eliminates. Until now, I had been sort of desperately clinging to the fact that while I couldn’t eat bread (sigh) or cheese (whimper) or cake (sob) I could, at least, have corn chips and Coke. Yeah, yeah, I know, cola is death blah blah blah. I ran out of vices so I cut myself some slack. Today, though, I really wanted nachos and a Coke. You know, dairy-free, wheat-free, corn-free nachos and Coke. Made of what, exactly? Made of this:
And you know what? It’s awesome. My inspiration was this recipe from my friend Alyson. Here is approximately what I did:
1/2 can black beans, rinsed
1 clove garlic
2 tsp onion powder
1/ 2tsp cumin (I freaking love cumin)
2 tsp chili powder
1/4 cup vegetable stock
2 tbsp rice flour
Throw everything in a food processor and blitz until smooth. Spread on an oiled, foil-covered cookie sheet to about the diameter of a dinner plate, or 1/4-1/2 inch thick. Top with Daiya Shreds ( I used cheddar flavour because it was all we had, but pepperjack or mozzarella would make more sense) and bake at about 340*F until the edges look dry and the shreds are all melted, maybe 20-30 minutes. Serve by topping with salsa, shredded lettuce, more salsa and cashew cream. Drink a Blue Sky Cola alongside to complete the feeling of guilty indulgence.
edited 10/15/11: I have just discovered that while Blue Sky is HFCS free, the caramel colour and citric acid in it are manufactured using…corn! And the Daiya Shreds? More citric acid from…corn! ARGH! Well, we’ll keep trying. It was still delicious, though.