View allAll Photos Tagged glutenfree...
Mango and Tajin go together like peanut butter and jelly. If you’ve grown up in southern California, you know what I’m talking about. It’s my addiction to Mexican candy that inspires this Mango Tajin Popsicle recipe. A refreshing treat with a bit of Mexican candy style kick. It’s not only gluten free but also healthy with a big flavor in every bite.
Photo quality is yellowy and faded, but the meal was anything but pale. I took it under the living room lamp about 11 pm, when this gorgeous delicacy was finally ready. Oh god.
Vegan crostini with smoky white bean and nectarine makes a brilliant summer appetiser or an impressive, yet fuss-free, lunch.
www.lazycatkitchen.com/vegan-crostini-smoky-white-bean-sp...
Another shot just to show off how nice and crispy brown these got - something we used to think was unusual in gluten free cooking.
I wanted to bake something that I could put some ganache on, and I have been craving autumn spices lately, so I went with this. The ganache is 2 parts semi-sweet chocolate, 1 part dark chocolate, and 1 part super dark chocolate. These cookies have quite a bite! I'm glad I made them as tiny as I did. :)
The dough looks more like batter, but that's the trick with GF dough - if it looks too wet, it's just right. Recipe in My Recipe Box
with sauerkraut, dijon mustard in the small round container, carmelized onions, steamed califlower, green beans and carrots and seasoned boiled potatoes.
It was cold when I woke up and I wanted a hot bowl of soup. So I threw together what I had...
1 xl baking potato diced into large pieces
1 tablespoon minced garlic
3 bags of Steam Fresh mixed veggies (corn, peas, green beans, carrots)
1 can, rinsed and drained, garbanzo beans
1 can, rinsed and drained, black beans
1 can petite diced tomatos
2 servings (pre-cooked) rice
enough water to cover potatos 1 inch...
so I threw everything (except rice) together and boiled for about 20 minutes then I added the rice, lowered the heat and set to simmer for about half an hour.
salt to taste
This almost overflowed my big chili stock pot...use the biggest one you've got. :)
Danny made Bean some applesauce yesterday, with fresh Fujis and local carrots he juiced for her.
I took a bite first and had to resist pulling it all away for myself.
she loved it, this sunny morning.
Daniel and Jeff had just spent two weeks in the Canary Islands. These potatoes — cooked in sea water — were a local delicacy.
We've been looking for a Gluten Free Pizza crust and this dough was pretty good. It created a nice crisp crust. We didn't have all the different flours so we used 1 1/4 cups gluten free brown rice flour (or gluten free flour mix, i.e. King Arthur) and 2/3 cup chickpea flour (or garbanzo bean flour) all the other ingredients for the dough were the same.
The lentil and rice patties were really tasty, but aren't chopstick friendly because they try to break apart. Next time I do these, I will add some kind of binder, maybe egg.
Mustard beans
I am not a fan of green beans, but this recipe I ate up.
A fair amount of green beans
Equal amount mustard and white balsamic vinegar (or white wine vinegar)
A couple splashes chipotle tobacco sauce
Some dried thyme.
Salt and pepper, to taste.
Remove the stems from the beans. Mix the mustard, vinegar, thyme, hot sauce, salt and pepper. Mix in with the beans.
If you have stuff in the oven, put this in an oven-safe dish and throw it in. If not, you can probably put this in a ceramic dish and cook it in the microwave.