View allAll Photos Tagged GLUTENFREE!"
Nana M turned 87, and we made her birthday cake from Betty Crocker Gluten Free Devil's Food Cake Mix, with a chocolate syrup frosting and candied violets.
I was at the checkout of my local grocery store and I saw a magazine by the bags. The cover stuck out as it obviously had some vegetable dish on the cover. I picked it up and took a look, it was "pumpkin curry". I said to myself, "I don't care, I am making this vegan". Turns out it was, almost. It just had some chicken stock which is easy enough to replace. The magazine had a couple other vegetarian recipes that I plan on making.
The pumpkin curry recipe is modified a bit, I didn't have pumpkin but I had pepper squash. Also, I love winter squashes but I hate peeling them, so I always roast them in the oven. Here is my modified recipe. I also added a couple more vegetables, because I like vegetables. I marked those as optional. Also, if you do not like hot, you can use 1 tbsp ginger and 2 tsp curry powder.
2 leeks, chopped (The recipes called for 1 onion and 1 cloves garlic, so, when I say leek in the instructions you can just add these if that's what you have on hand).
1 hot pepper, minced (optional).
2 tbsp minced fresh ginger (I keep my ginger in the freezer and grate it with a microplane as needed, no need to peel it).
2 green peppers, diced (optional).
2 carrots peeled and sliced thin (optional).
1 bunch of swiss chard, cut fine.
6 cups diced pumpkin, or whatever winter squash you like. Peeled and diced. It can be roasted before-hand if you're lazy like someone.
1 cup of chick peas soaked overnight and cooked, or drain and rinse a can of them.
4 tsp curry powder.
3 tbsp tomato paste.
1 1/2 cups VEGETABLE stock. Because vegetable stock trumps chicken stock in flavour.
2 tbsp chopped fresh cilantro.
Salt and pepper, to taste.
Place the leeks, hot pepper, ginger, and swiss chard in a large pot with 1 cup of water (or enough to barely cover), bring to a boil and cover completely, reducing the heat so it doesn't burn. After about 5 minutes, add the rest of the peppers, carrots, pumpkin, tomatoes, tomato paste, curry powder, chick peas, and stock. Bring to a boil then reduce heat to simmer. Cook for about 20 minutes (if you are cooking squash form raw, you might need to cook it a little longer). Add salt and pepper to taste. Garnish with fresh cilantro.
Serve over brown basmati rice, or any brown rice you like.
The recipe suggests garnishing each bowl with cilantro, raisins and almonds. I thought "Ewwww" so I didn't go for that. I tried toasting the seeds form the squash, but I ruined it so I didn't have anything to add. I am not a fan of raisins so they didn't make the cut. The amounts were 1/4 cup almonds and 1/4 cup raisins.
After 11 years of cooking without dairy, I was able to photograph and eat this delicious salad.`
fresh mozzarella, fresh tomato, fresh basil. Yum!
Lachsfilet mit Kreuzkummel Aioli und grüner Salat.
Yes, I need to work on my plating. Yes, it's a bit out of focus but I can assure you it was delicious.
The yellow is a cumin aioli. Garlic, cumin, lemon juice make a killer combination :)
Gluten free grain - delicious!
Will get a better picture another time...runner up to be my 365 entry today...
These are gluten free, vegan 'un-chicken' nuggets made out of tofu, chickpea flour, and spices that I created for my son's lunch box.
Recipe: radishboy.blogspot.com/2008/01/gluten-free-unchicken-nugg...
A new one-skillet-meal that was a hit with our family. Yummy, easy, and allergy-safe! Check out the recipe
What's on your table?
We have a salad, Mediterranean Chicken Saute, Rosemary-Garlic beans, and various other things
beets, potatoes, carrots, green beans, cabbage, onions, garlic, dill, V8, and vinegar.
See canadianveggie.wordpress.com/2010/12/26/gluten-free-vegan...
I love that every Sunday is a different set of people, and a different set of foods.
smoked salmon, figs with goat cheese and truffle honey, blackberry breakfast bars, and broiled plums with lavender butter.
yum.
Oh the joy of being able to eat oats again. This jar is nearly empty -- I've been eating and eating them for Little Bean. And me.
My 9x13 pans were in the dishwasher, so I made the polenta last night in pie pans. It looks pretty! I'm still shocked how easy it is!
Kiddo's on the left. Mom's on the right. Mild Italian chicken sausages, carrots and green beans(Mom's have garlic olive oil on them), and swiss cheese for both. Saffron rice for Kiddo and Quinoa with Earthbalance for Mom. Gluten-free cookies for Kiddo's treat and baby greens with red wine dijon vinaigrette to supplement Mom's bento.
new gluten free cookies from Freedom Foods.
we ate 2 boxes in one afternoon (we being - me, the baby, Regan and my sister; not we being me, lol).
Can you tell it's hot by the steam rising? I've only burned myself a couple times when the cornmeal splattered on me. Otherwise, making polenta is quite easy.