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Serves 2 VERY hungry people or 3 moderately hungry people
Have Ready:
1cups cooked rice, 1/8 cup cooked black lentils (or bean of your choice,) 1/8 cup of cooked quinoa and 1/3 onion, chopped.
1 recipe Braised Mushrooms (recipe follows)
1 Recipe Sweet – Garlic Sauce (recipe follows)
1 recipe Roasted Vegetables (recipe follows)
2 plum tomatoes cut into eighths, ½ English cucumber cut into 16 thin wedges.
Braised Mushrooms:
3 medium portabella mushrooms, stems cut off.
Place in a greased ceramic baking dish and cover with Sesame Sauce and bake at 400˚F for 15 – 20 minutes, turning over once part way through. Cut them in half when finished.
Sesame Sauce:
In a blender combine ¼ cup sesame seeds, ¼ cup of water, ¼ cup of oil and 1 tbsp soy sauce. Puree.
Sweet - Garlic Sauce:
In a blender combine 1 cup water, 2 cloves garlic, 1 ½ tsp brown rice vinegar, 1 tsp. Miso, 1 ½ tbsp. Maple syrup and 1 ½ tbsp soy sauce. Puree.
Roasted Vegetables:
1 Broccoli stem, cut in half, 1 bell pepper, cut in half, ½ eggplant, cut into quarters. Line a cookie sheet with parchment paper and place vegetables on it. Spray them with oil and bake at 400˚F for 30 – 40 minutes. When done cut them into bite sized pieces and cut 1/3 of an onion and mix in with them, (keep raw.)
Assembly:
Mix the rice, lentils, quinoa and 1/3 of the sauce together.
Mix the roasted vegetables and another 1/3 of the sauce together.
For serving 2 people, cut everything in half, for 3 people, cut everything into thirds.
In a medium sized bowl fill with ½ of the rice mixture so it fills it 1/3 of the way and ½ of the veggie mixture so it fills it another 1/3 of the way. Stick 8 of the cucumber wedges upright so they line the bowl. Place a piece of tomato between them. Place 3 of the portabella half so they line against the cucumber and tomato. Drizzle with remaining sweet – garlic sauce, and sprinkle with sesame seeds.
Ingredients:
100g Doves Farm Bread Flour
pinch of salt
1 rounded tsp gluten free baking powder
1x 5ml spoon ground ginger (1 tsp)
25g margarine (sunflower spread)
25g sugar (caster or granulated)
1x 15ml spoon Golden Syrup (1tbsp)
1 medium free-range egg
Method:
1. Mix together flour, salt, ginger and baking powder
2. Rub in margarine until like light breadcrumbs, then add the sugar and mix with a metal spoon.
3. Lightly beat the egg to combine, transfer to the dry ingredients and partially mix in with a wooden spoon
4. Add the syrup and mix well until smooth
5. Place mixture in a greased 500ml pudding basin
6. Cover with greaseproof paper or foil and steam for one-and-a-half hours
Serve with hot custard. %^P~
I was the official blogger for this years expo. Here's some snippets of the action (and food) packed day. www.chompchomp.com.au/2014/03/top-ten-highlights-coles-gl...
Gluten free focaccia with sesame seeds blacks
www.ilricettariodianna.com/2008/05/focaccine-con-sesamo-n...
Cooked in a small amount of butter, but so rich-tasting they only needed a dollop of raspberry jam.
Read all about it at Minimally Invasive.
Chocolate pudding, crushed Koala Krisp on top, stale gummy worms. It was very yummy if you picked out the worms. :) Photo by Mackenzie
From a recipe by Glutenfree Homemaker. Oh My goodness! They turned out so good. Nice and soft with enough firmness to hold up to a burger and all the fixens. I even made ham and egg breakfast sandwiches this morning. Yum!
turn your traditional Swiss carrot cake into a lactose free and gluten free cupcakes: www.sweetgalas.com/2013/05/carrot-cupcakes.html