Archive for the ‘Gluten Free’ Category

8 Oct

Iron Chef Challenge #1: Buffalo Chickpea Bites

Posted by Kristen in Football, Gluten Free, veganmofo. Tagged: , , .

20111008-020538.jpg

This week’s secret ingredient is chickpeas! I made buffalo chickpea bites to dip into a ranch sauce for the game tonight.

Buffalo Chickpea Bites

  • 1 15-oz can chickpeas, drained and rinsed
  • small onion, diced
  • 1 large garlic clove, minced
  • 1/2 cup Daiya mozzarella-style
  • 2 tablespoons cornstarch
  • 1/4 cup of Louisiana hot sauce
  • 1/2 cup chickpea flour
  • 1/2 teaspoon salt
  • 2 cup sea salt rice chips, crushed into crumbs
  • oil for frying
  1. Put chickpeas in a large bowl and mash with a fork. You can have some whole chickpeas, but most of them should be mashed so they will mix with the other ingredients. Stir in all the other ingredients, except rice chips.
  2. Form chickpea mixture into patties (or “fingers” or balls). Roll patties into rice chip crumbs to coat.
  3. Heat oil in a cast iron skillet  over medium-high heat. Fry each patties on each side for a couple minutes until browned. You should also be able to see the cheese melting.

20111008-020547.jpg

20111008-020601.jpg

Or you can bake them at 350 degrees for 20 minutes

20111008-020647.jpg

20111008-020640.jpg

20111008-020629.jpg

For the ranch dipping sauce, I just mixed Tofutti better than sour cream with Organicville non-dairy ranch dressing (2:1 ratio).

Less than 3 1/2 hours until the Alabama-Vanderbilt game. Roll Tide Roll!

18 Aug

Red Lentils with Spinach

Posted by Kristen in Gluten Free. Tagged: , .

Red lentils look so pretty and colorful in the bag and then you cook them and they turn into a dull, yellowish-brown mess.  To fix this “problem,” I added a can of tomatoes, which kept it more colorful.

Ingredients

  • 2 cups of red lentils, washed
  • 1 large onion
  • 5 cloves of garlic, minced
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 2 heaping teaspoons of Vegetarian Chicken Soup & Seasoning Base or a veggie bouillon cube
  • 1 14-oz can of diced tomatoes
  • 9 oz baby spinach
  • salt & pepper to taste

Directions

In a dutch oven, saute onion in water (enough to keep the onions from sticking) until tender. Add garlic and saute for a minute longer. Add cumin and paprika and cook for another minute. Stir in red lentils with 1 and 3/4 cup of water. Add veggie broth. Bring to a boil, cover, reduce heat and simmer for 10 minutes.

Add tomatoes and simmer for an additional 20 minutes. Stirring occasionally.  With an immersion blender (or regular blender, working in batches), blend the lentils and tomatoes.  Return to pot if using the blender. Stir in spinach until wilted. Add salt & pepper and serve over rice.

17 Jun

Random things from this week – Jenapea’s, Simple Market & Bike Commuting

Posted by Kristen in Gluten Free, Non-veg Restaurant. Tagged: , , .

Jenapea’s on the Square would be great if it just added a vegan protein. (OK, they do have peanut butter sandwiches, but it’s hard spending $5 for a peanut butter sandwich (note: make sure you order the PB sandwich without butter spray)). Hummus on its Alpine Veggie sandwich would be great (without the cheese and mayo). And how hard is it to throw some beans on a salad? Charge me an extra dollar and you’ve more than paid for a can of beans.

H and I went here on Monday and I ordered the Garden salad. The homemade croutons have cheese in them, so I didn’t get those. Fortunately, I had some leftover beans at work. I brought those along and surprised H when I reached into my purse and pulled out some beans. I really wanted a salad though. If this is how I have to do it, so be it.

20110614-055508.jpg

The biggest news of the week is the Simple Market, which is finally open in the Square. As you can see from this amazing photo below, Daiya is available in Woodstock! And…RICE WHIP!!! Much of the Simple Market is dedicated to organic meat, eggs and dairy, but they offer lots of vegan products, too. It is an all natural, gluten-free store, which is almost too good to be true.

I bought Daiya pepperjack style and some B12 supplements.

20110614-055541.jpg

Yoga in the park started this week. It’s a Parks & Rec program held at Emerson Park. Monday was amazing. The weather was perfect- sunny and just a tad chilly. Hopefully, we’ll have more days like that and not like Wednesday when it was pouring down rain and we moved into the depressing multi-purpose room at the Rec Center. There’s still room in the class, so if you live in town, you should join us!

20110617-114954.jpg

And finally, I am a bike commuter! I’ve biked to work three days this week, even on Tuesday when it was gross and rainy and even yesterday when I forgot to change into flats. Before I noticed and could go back in to change, some guy at the bar next to my office said “You’re biking in heels? That’s hardcore!” To which I replied, “yeah, it is!” and rode off.

20110614-055612.jpg

16 Jun

Garlic Scape Bean Dip and Peanut Butter Cookies

Posted by Kristen in Baking, Blog Recipe, Gluten Free. Tagged: .

I  bought some garlic and scallion scapes at the farmers market last week.  (The farmer was surprised I knew what they were.  Sad.)  I made a White Bean and Garlic Scapes Dip from Ciao Chow Linda, which is super easy and tasty.

20110616-085047.jpgI had it with pita bread for breakfast and in a wrap for dinner (H is still eating leftovers from his extravagant meal on Monday).

Tonight I made naturally gluten-free peanut butter cookies from One Green Planet, my new favorite blog. I’m always looking for great recipes for gluten-free baked goods for H to bring into the office. My gluten-free cupcakes aren’t quite there yet, but these are fabulous. Just 5 ingredients, so it’s easy to whip together. And who knew you could make cookies without flour?

 

15 Jun

Martha Stewart Wednesday: Spiral Pasta with Spinach & Walnut Pesto

Posted by Kristen in Gluten Free, Martha Stewart Monday. Tagged: .

H was in the city on Monday, so I had pie and wine for dinner didn’t cook. Tuesday is Hillstriders with cheese-less Domino’s pizza by the lake. It’s been almost a week since I cooked dinner!

On Monday I downloaded the Martha Stewart Everyday food  app, which is a waste of $2.99.  It has crashed about 10 times and it takes forever for a page to come up. However, I did manage to get in a search for spinach (to use up the bags I bought at the farmers market on Saturday) and I came across this recipe for Fusilli with Spinach and Walnut Pesto.  I had all the ingredients except the pasta, but once again Jewel’s Italian section disappointed me. There was no fusilli, so I bought some brown rice spiral pasta.

To veganize, I obviously left out the cheese, but I also decreased the amount of pasta so I could add cannellini beans and there would still be enough pesto to cover everything.

Ingredients

  • 1 bunch spinach (about 1 pound), trimmed and washed
  • 3/4 cup walnuts, toasted
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely grated lemon zest
  • Coarse salt and ground pepper
  • 12 ounces brown rice spiral pasta
  • 2 cups (or 1 can) cannellini beans

Directions

  1. Add spinach and 1 tablespoon water to a large skillet set over medium-high. Cook, stirring constantly, until spinach is wilted, about 3 minutes. In a food processor, combine spinach, walnuts, oil, and lemon zest. Process until mixture forms a smooth paste, scraping down bowl as needed. Season with salt and pepper.
  2. In a large pot of boiling salted water, cook pasta until al dente. Reserve 2 cups pasta water; drain pasta. Return pasta to pot and add pesto, tossing to combine and adding enough pasta water to create a sauce that coats pasta. Mix in beans and serve.

This dish is so simple, but very flavorful.  It’s probably a good thing I didn’t make this Monday night; I might have eaten the whole pot.

24 Apr

Happy Easter!

Posted by Kristen in Baking, Gluten Free, Holiday, Vegan Cupcakes. Tagged: .

The centerpiece – jelly bean basket and fresh tulips.
20110424-101049.jpg

20110424-101123.jpg

Breaking out the fancy place settings.

20110424-101416.jpg

Course One: Arugula Salad with Strawberries
20110424-101147.jpg

20110424-101210.jpg

Seond Course: Carrot Vichyssoise (not so carrot-y). I used vegetarian chicken broth and unsweetened almond milk instead of chicken stock and whole milk.

20110424-101219.jpg

Main Course: Crispy Tempeh with Brussel Sprouts over Polenta from The Vegan Girl’s Guide to Life. This was very flavorful. I read this book last week and this is the first recipe I’ve tried. Very impressed.
20110424-101230.jpg

Dessert: Easter cupcakes.
I wanted to make this, but I didn’t have the right tip, so I just created my own design that’s more inspired by a flower than an actual flower. I made lemon and vanilla cupcakes and half of them are gluten free. This round of gluten free baking was better for quinoa flour, but, FYI, corn meal is not a good substitute for corn flour. The cupcakes are moist and taste good, but the texture is still grainy. However, if you love cornbread, you’ll love these cupcakes!

20110424-101251.jpg

20110424-101301.jpg

20110424-101312.jpg

24 Jan

Arabian Lentil and Rice Soup

Posted by Kristen in Appetite for Reduction, Gluten Free.

I love it when I have all the ingredients for a recipe in my kitchen. It was freezing cold on Saturday and we vowed to not leave the house after we got home from the gym/running. I went through Appetite for Reduction looking for a recipe with ingredients that wouldn’t require a trip to the store.  This recipe for red lentil soup is easy and delicious, of course. It is very lemony. The lemon zest added a nice flavor after simmering for 40 minutes, I’m not sure 1/4 of a cup of lemon juice is really necessary.  I made it the same day as Mattin’s carrot ginger soup and the lentil soup blows the carrot soup out of the water. Isa Chandra Moskowitz should be on Top Chef.

Follow

Get every new post delivered to your Inbox.

Join 205 other followers