Mango Pudding (gluten-free & dairy-free)

Have you ever had Mango Lassi? It’s a spectacular mango yogurt drink available in most Indian restaurants.

Not quite a smoothie. Not really a milkshake. Just cool and creamy and screams, “mango!”.  Perfect with that flaming hot, flavor packed Indian dish you just ordered.

Yep. That’s how I rolled (when I still could have yogurt). Got one every time.

I originally thought I’d post a non-dairy version of that beloved drink.  Then my mind started down a different path and “boom” (as they say in some circles) mango pudding was born.

The Thai and Chinese cultures boast a beautiful mango pudding made with gelatine. Not quite what I was dreaming about. I opted instead to mimic a classic—chocolate pudding—and substitute the bold flavor of the chocolate with the bright taste of mango.

It was a pleasant success. It’s a combination of sweet, almost citrusy, mango and creamy coconut with a hint of secret spices and topped with a crumble of pistachio. Very very pleasant. I will be making this often!

Mango Pudding

In a small measuring cup or bowl whisk together to create a slurry and set aside:

2 tablespoons coconut milk or water
4 teaspoons arrowroot
1/4 teaspoon sea salt
1/4 teaspoon pure vanilla extract
1/4 teaspoon cardamom

Mix together and heat in a saucepan over medium heat, stirring often, until it just reaches a simmer:

1 1/2 cups mango puree*
6 ounces coconut milk (full fat) or plain coconut milk yogurt
2 tablespoons agave nectar (more or less to your taste)

Lower the burner heat to low and slowly stream the slurry into the mango mixture whisking it to combine. Continue to whisk gently until the pudding begins to thicken, about 2 or 3 minutes.

Remove from the heat and pour into four individual ramekins. Refrigerate until cold. Serve topped with crushed pistachios.

*Mango puree: I used Trader Joe’s frozen mango puree. According to their gluten-free list all their frozen fruits and vegetables are gluten-free. The package does not state gluten-free so please use your own judgment. Alternatively you can use fresh mango—probably two—peeled, diced, and pureed in a blender with a tablespoon or two of water. Frozen mango is another option; process the same as you would fresh mango to create the puree.

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Ali from The Whole Life Nutrition Kitchen posted Mango Coconut Pudding using kudzu as a thickener.

Tuna Noodle Casserole (gluten-free)

I’m a comfort food kind of woman. Although complex flavors are appealing I’ll cave every time to something as simple and ordinary as Tuna Noodle Casserole.

This dish is not a regular visitor to our table. I’ll let you in on a little secret—my guys are not actually in love with it.

Once in a blue moon they’ll indulge my craving and with half hearted smiles come to the table to stare at it’s creamy goodness. (Yes, they eat it. Without too much whining I might add.) Personally, I don’t get why it’s not a favorite. I think it’s sinfully divine.

It could be I enjoy it not only for it’s taste but because tuna casserole and I have a bit of history together. We met when I was in high school, introduced by a high school beau who would whip it up for lunch, dinner, or just a midnight snack. Needless to say during that period of my life I ate a lot of tuna casserole and, well, it just kind of stuck with me.

Sometimes the foods we grew up with and that still remain in our recipe boxes are a nice bit of comfort to ease life in a fast paced world.

Tuna Noodle Casserole (gluten-free)

Preheat the oven to 350 degrees.

Bring a large pot of lightly salted water to a boil. Add and cook until just al dente (about 2/3 the time recommended on the package):

8 ounces gluten-free fusilli pasta (I used Bionaturae)

Drain the pasta, rinse in cold water, and set aside.

While the pasta is cooking heat over a medium flame in a heavy skillet:

2 tablespoons olive oil

Add in:

1 ½ cups fresh mushrooms, sliced and coarse diced
1 small sweet onion, diced
3 celery stalks, sliced

Sauté until the vegetables are wilted and the liquid subsides…about 10 minutes.

Sprinkle over top and mix in with the vegetables:

¾ teaspoon celery seeds
1 teaspoon dry mustard powder
4 teaspoons sorghum flour

Add, a quarter cup at a time, mixing in and letting it simmer to allow the liquid to begin to thicken:

1 cup chicken broth mixed with
½ cup hemp milk

Take the skillet off the heat when the liquid is thickened and reduced to about three quarters.

Add and mix through:

1 ½ cups shredded manchego or cheddar cheese
salt and pepper to taste
2 cans of solid white albacore tuna, drained

Gently mix in the cooked fusilli.

If the mixture is too thick you can add a tablespoon or two more of broth or water to loosen it.

Spoon everything into an ovenproof casserole dish and sprinkle the mixture with:

1/3 cup gluten-free breadcrumbs
1/4 cup shredded manchego or cheddar cheese

Bake about 20-25 minutes until the casserole is bubbling and beginning to brown on top.

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