RECIPES: Gluten free, meat free with Madison's Original Hot Sauce

Ever wonder what living a gluten-free life is like? How about becoming vegan? Were you too worried about the stress a specialized diet can put on your lifestyle?

As celiac diseases and the demand for all-natural products are on the rise, every aspect of every meal counts, especially when it comes to sauces and condiments that can be high in sugar, sodium, and packed with additives.

This is why Brad Child, creator and founder of Madison's Original Hot Sauce, made it a point to assure his customers the sauce they pour; dash, mix or mash with only contains the crème de la crème of ingredients.

Learn how to prepare a gluten-free and vegan dish for every meal of the day that all incorporate some all-natural heat with Madison's Original Hot Sauce.

Here are the recipes from Monday's show:

Pastry Shell
1 cup rice flour
1 cup tapioca flour
2 tablespoon white sugar
1 teaspoon salt
½ teaspoon baking powder
2/3 cup vegetable shortening
6 tablespoons cold water
1 teaspoon vanilla extract
1 pound firm tofu, drained
2 tablespoons water
1 teaspoon grapeseed oil
2 cups button mushrooms, thinly sliced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 cup diced carrot
1/2 cup thinly sliced leek
1 cup chopped fresh spinach
½ cup broccoli florets
1/2 cup sliced red bell peppers
Ground black pepper
2 teaspoons sweet white miso
1 teaspoon umeboshi vinegar
1 tablespoon of Madison's Original Hot Sauce
1/4 teaspoon ground turmeric

1. To make pastry shell, in a medium bowl, whisk rice and tapioca flour with sugar, salt, and baking powder. Mix in the shortening with fork until the mixture resembles sand. Stir in the water and vanilla extract and work mixture enough to form a soft dough ball. Flatten the ball to a thick disk, wrap and place in the fridge for several hours before rolling. Before rolling, let dough come to room temperature.
2. Preheat oven to 375 degrees. Roll it out slowly, giving it a moment to rest between rolls. If lining 9 ½ inch tart pan, cut out a 12-inch circle of dough. Lay the dough loosely over the pan, and fold extra dough inward to make a double thickness, pressing firmly against the pan to form crust. To prevent puffing, poke the base several times with a fork and bake for 10-15 minutes.
3. To prepare the filling, let the water drain from the tofu for 10 minutes and chop all vegetables accordingly. In a skillet over medium, heat 1 tablespoon of water + grapeseed oil. Add mushrooms, dried basil + oregano, and a pinch of salt. Cover and cook for 5 minutes. Add carrot + leek + red bell pepper, stir and cook for additional 5 minutes. Lastly, add broccoli, spinach and pepper to taste. Cook until tender. If needed, add remaining water to keep veggies from sticking to the skillet.
4. In a food processor, add crumbled + drained tofu, miso, Madison's Original Hot Sauce, vinegar, rest of the salt, and turmeric processing until smooth. Transfer to medium bowl and fold in cooked vegetables. Pour into lined tart pans. Bake for 1 hour at 375. Let stand 30 minutes before slicing and serving.

1 cup dried lentils
1 can garbanzo beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 onion, chopped
2 garlic cloves, smashed and chopped
1/2 cup chopped celery
1/2 cup chopped carrots
1 inch ginger, peeled and grated
1/2 tsp cayenne pepper
1/2 tsp cumin
1/4 tsp nutmeg
1/4 tsp cinnamon
28 oz can of diced tomatoes (and juice)
4 cups vegetable broth
¼ cup Madison's Original Hot Sauce
Spicy Crispy Chickpeas
1 small can of organic chickpeas, drained and rinse
1 tablespoon olive oil
1 tablespoon chunky sea salt
1 teaspoon garam masala

1. Chop vegetables. Add to crock pot. Drain and rinse beans, and add to pot. Add dried lentils. Grate your ginger, and add it with dried spices. Stir in the vegetable broth, Madison's Original Hot Sauce, and tomatoes. Cover and cook on low for 8-10 hours.
2. To prepare spicy roasted chickpeas, preheat oven to 400 degrees. In a medium bowl, toss chickpeas with olive oil. Spread evenly on a large cookie sheet. Roast for 30-40 minutes. Turn and stir every ten minutes. Take out and toss with salt and spices. Set aside.
2. Before serving, use an immersible blender and pulse, blending ingredients together. Pour into soup bowl and garnish with crispy spicy chickpeas.

2 cans black beans, rinsed and strained
1 shallot, chopped
1 garlic clove, minced
1 - 2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
Salt & pepper to taste
Zest & juice of lime
2 teaspoons Madison's Original Hot Sauce
1 1/4 cup cooked quinoa
2 tablespoons tomato paste
2 tablespoons olive oil

1. To cook the quinoa, add 1 cup rinsed quinoa to 1 ¼ parts liquid. Bring to a simmer; reduce to low and cover, cooking around 30 minutes. Remove from heat and let sit covered for an additional five minutes. Set aside and let cool completely.

2. To prepare

the burgers, add 1 ½ black beans, shallot, garlic, spices, lime zest, juice and Madison's Original Hot Sauce into the bowl of a food process fit with a steel blade, processing until mixture is a coarse, chunky puree and transfer to mixing bowl. Set aside.

3. Add remaining beans, cooked quinoa and tomato paste and stir together. Shape the mixture into 6 patties and chill in the fridge for 30 minutes or longer. Over medium heat, add olive oil and patties. Cook 3-5 minutes per side.

4. Serve on top a butter leaf lettuce cup, slice of beef steak tomato and garnish with micro greens and a drizzle of Madison's Original Hot Sauce.

Madison's Original Hot Sauce   

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