THE GREAT GLUTEN FREE VEGETARIAN SHIRATAKI CHIKN LO MEIN DISASTER

Shirataki noodles are often touted as the amazing naturally gluten-free pasta. Usually made in Japan of either tofu or yam flour or a combination of the two, they are extremely low in calories have no carbs. I tried it a while ago but found them unpleasantly slimy. I thought I'd try again, being celiac now. 

I'd forgotten what is described on the package as the noodles' "authentic aroma." Sorry, but even with parboiling and drying, as directed, the "authentic aroma" which in some circles might be called "strange stench" never disappeared.  Which was disappointing, especially after the labor-intensive prep. (I've never actually had to hand-dry noodles before saucing.)

Several sites mentioned that shirataki should definitely not be used as a substitute for Italian pasta, since its texture would be an unpleasant distraction in, say, spaghetti carbonara. I took the recommended route of using a spicy Asian dish, traditional chicken lo mein, with the Quorn chikn tenders subbing for the meat.

I like Quorn, especially the roast, which resembles baked turkey breast. Not all Quorn products are gluten-free. I believe it is only the roast and these tenders. They are soy-free as well as vegetarian. The Quorn was excellent. The problem was the authentic aroma. Which is why this photo has just a few strands of noodles. 

I didn't want to ruin the entire meal by contaminating the rest of the food with the shirataki. Instead, I served it with a heated brown rice wrapper from Trader Joe. Great last-minute choice, if I do say so. Of course, brown rice itself would be perfect, too. Or brown rice spaghetti. Just not, in my opinion at least, shirataki.

My mix of vegetables was 

1c sliced onions

1c sliced celery

3 cloves crushed garlic

2 inches peeled and shredded fresh ginger

4 ounces mushrooms

4 ounces snow peas 

1 lb bok choy 

(Add/substitute green or red peppers, water chestnuts, bean sprouts, baby corn, if you like.)

Sautee onions, celery, mushrooms, ginger and garlic in pan sprayed with oil till onion is soft. 

Add bok choy and chikn till softened/defrosted.

Add 3T tamari, 1T gluten-free vegetarian hoisin sauce (Edwards brand), 1 tsp five spice powder.

Add snow peas, raise flame and stir quickly for 1-2 minutes till peas are done but still bright.

Mix in 1 tsp of sesame oil and serve.

TIP: An easy way to peel fresh ginger is to rub off the brown skin with a teaspoon.

In the end, the meal itself was not a disaster, but delicious! 

GLUTEN FREE VEGETARIAN TREATS AT WHOLE FOODS GLUTEN FREE TASTING

This past Wednesday night, August 19, Whole Foods Union Square in New York City held a gluten free tasting from 5pm to 7pm. This is the second gluten free tasting I've been to at Whole Foods and I really enjoy them, since the products, both gluten free and otherwise, are so numerous at a store of this size that it's easy, without this sort of focussing on one type of item, to overlook something that could really be of value to you. 

Like, for example, these energy bars by Amazing Grass. I don't think I'd be drawn to something just because it's called a green super-food. In fact, it might even deter me from a purchase (the "probably tastes as bad as it is good for me" response). But that's the value of tasting nights--they bring you out of your culinary shell. These were delicious, fudgey, and if they're good for you, which, by all accounts they seem to be, eating them was a nonetheless delightful experience.

I love macaroons so I had two servings of these. (Found at the bakery section). One came from the middle of the tray, so I thought it was a bit underdone. Then I had this one, from a corner. Wonderful. If you've got a range of tastes for macaroons in your family (well done to less so) a tray of these would be fine. If not, stick to individually baked macaroons with lots of crusty parts. 

Although I lived in Italy for two years, I must admit that I never loved gnocchi. Especially unflavored white potato ones, like this. This is from Nuovo, who also make a basil and roasted sweet potato version, which sounds a bit more interesting than the plain jane gal pictured above.

Ah, Glutino. source of the only gluten free bagel I can eat without feeling sorry for my celiac self. And now this unforgettably Proustian moment, these childhood cookies revisited, only gluten free. At left, the chocolate covered vanilla wafer, and on the right, the lemon filled vanilla wafer. They are light and sweet and absolute perfection. Don't forget your milk!

CLICK THE *GF VEG SHOPPING* AND SNACK LABELS BELOW FOR OTHER SNACK IDEAS

GLUTEN FREE VEGAN STEAKY PORTABELLO DINNER

portabello mushroom, sliced in 1/8 or 1/4 inch slices

several garlic cloves, minced or crushed

half or whole large onion, sliced

fresh parsley chopped

fresh pepper

olive oil for all

mix of tamari and balsamic vinegar

turn mushroom slices once or twice

cook until liquids almost evaporate and mushrooms are glazed

no real measurement because all is to taste

try it with a green vegetable and mashed potatoes, as shown

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TRADER JOE'S GLUTEN FREE BROWN RICE LARGE TORTILLAS

Thanks to all the helpful tweeps who guided me in my search for large gluten free tortillas that I could use for wraps. Didn't see any at the Union Square Whole Foods but found them at TJ and I'm so embarrassed, I got them home and gobbled up the two burritos I made before photographing them, so....more tomorrow!

OK back again , today with a secret ingredient I use as often as possible. If my chili turns out dry, I add it. If my diet-right vegetables are too boring, I add it. Here I added it both inside and out of the burrito. Perfect! (not that there was anything wrong with the chili, of course!)

I sliced this burrito because the sides cracked a bit, but this was still a great package of tastiness. No side dishes but steamed broccoli. Once again, couldn't wait to dig in!

Here's a picture of the chili NOT as a burrito. The recipe is below:

Twenty 1-cup servings

1 cup TVP

1c boiling vegetable broth

2T oil

2T wheat free tamari

2 c chopped onions

2T chopped garlic

1c chopped green bell pepper

1/2 lb cremini mushrooms cut in quarters

1T cumin

1T ancho chile powder

1 1/2 tsp chipotle chile powder

1T salt 

2T oregano (epazote if possible)

2 28 oz cans crushed tomatoes

1 28 oz can whole tomatoes, roughly chopped

1c chopped cilantro

1/2 lb dry chickpeas, cooked, about 4c

1/2 lb dry kidney beans, cooked, about 3 1/2 c

1/2 lb dry black beans, cooked, about 3 1/2 c

Note: for mild chili, cut chile powders by half.

Mix TVP and broth. Let sit until liquid is absorbed.

In large pot sprayed with cooking spray, add TVP and all but tomatoes, cilantro, beans.

When onions are translucent, add beans.

After stirring well, add tomatoes and cilantro.

Cook on medium 30 mins or low 2 hours (preferred), stirring every 15 mins.

For thicker gravy, blend part of beans and pour back into chili.

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NEW KIND OF GLUTEN FREE VEGETARIAN GRANOLA

Though from this photo I suppose this doesn't look like a new kind of granola, I still think it is. The newness is in the way you buy it.This bowl is custom granola, made to order for you each time you buy. Which means you can try out ingredients and see if you like them, you can switch the mix of your granola on a whim without having to stock, say, a pound of walnuts from Trader Joe and be stuck with them forever. 

Mine came out exactly as I imagined it, very nutty, slightly sweet from a few dried fruits (currants and cranberries) I included and without overwhelming amounts of flakes. I included nuts too expensive for me to ever have bought a bag of (macadamias, brazils) and my favorite, coconut. This doesn't come cheap, though. The container you see below weighed a couple of ounces shy of two pounds, and with shipping cost about $25. Spiffy packaging and a note from the packer saying this was made just for you. Could be a nice weekend guest gift.  

Though not certified gluten free, you can easily order the mix without any gluten-containing items and great care is taken to avoid cross-contamination. I wrote to the manufacturer about this, since the box says "may contain wheat." Here's the answer I received:

About the gluten-free part, we use separate mixing processes for each mix. This means that each cereal is mixed individually rather than in a batch. We can therefore avoid cross contamination. For the gluten-free mixes specifically, we always start the day with mixing these before any other mixes are made. They are mixed first since warehouse has been meticulously cleaned (twice - once in the evening and once, first thing in the morning) so that no traces of previous ingredients should exist.

 

The gluten-flakes are produced in a gluten free environment. We have had a lot of people with high gluten-intolerences try the flakes and have not received anything but positive feedback thus far. That said, it is important to mention that we store everything in the same warehouse and we are legally obliged to inform the customer that there may be traces of gluten in the cereal. Once again, out of the thousands of customers we have sold to, we have not received a single case where someone was dissatisfied with their gluten-free mix. 

This is a fun product, and though I myself am not just gluten intolerant, but a full celiac, I was able to eat these with no negative symptoms whatsoever, so for me, it's a great item. But of course, you and your doctor should make this decision for you. For vegetarians without gluten intolerance, it's a great way to make granola, all the ingredients, none of the storage or mess issues, and huge variety!

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GLUTEN FREE VEGETARIAN BOMBAY BEASTLESSBURGER™

These burgers are a lot lighter than the original BeastlessBurger™ or the Southwest BeastlessBurger™. I developed it for those meals where you don't want to overdo the calories (or have overdone them earlier in the day!), yet want a tasty main dish to go with a salad or vegetables (see the coconut curry cabbage under VEGETABLE SIDES). Of course you can ignore its potential for a light meal and give yourself a double BB as in the photo. That's a homemade hamburger bun, made from my Italian bread recipe, in BREAD RECIPES at the column to the right.

Although the Bombay is great with traditional fixings, be adventurous and pair it with TraderJoe's Mango Ginger Chutney, one of my favorite TJ condiments. Note: you don't have to cook these burgers till they're as dark as the ones in the photos--I just happen to love really well-done food! 

Makes 20 small burgers 

(10-20 servings, freezes well)

3 cups cooked lentils

1 1/2 cups baked eggplant flesh without skin

2 cups chopped onion

1T cumin

1T coriander

1T tamarind paste

1/2 c chopped walnuts

1 egg

2oz milk

3 egg whites

1/2 c gluten free all-purpose flour

1T salt

6T oil for frying

Puncture the skin of an approximately 10x4 inch eggplant in several places.

Bake eggplant till soft on pan sprayed with oil.

When cool, cut eggplant in half and scrape out flesh, measuring out 1 1/2 cups.

Saute onions and garlic in 1T of oil.

Process lentils and nuts until grainy with some larger bits.

Beat eggs, milk, flavorings

Add onion/garlic mix.

Slowly add flour, beating as you go.

Add lentil/nut mix and eggplant, combining well.

Heat 2T oil in large pan on medium flame.

Use 1/4 cup of batter to form a burger (flatten with fork to thin out).

Add more oil as needed.

Drain on paper towels or brown paper bags.

TIPS

Use freshly toasted and freshly ground spices if possible. 

For gluten free flour, you could use Bob's Red Mill all-purpose mix. 

Or mix your own: 3/4 c sorghum, 3/4 c cornstarch, 1/2 c tapioca, 1/4 c chickpea. 

Lentils should be slightly undercooked for this recipe.

This will be a batter consistency and will spread a bit in the pan.

Turn the burgers only when the edges are dark brown.

These freeze well with no defrosting needed: ready to eat after microwaved 1-2 minutes.

MORE BEASTLESS BURGERS™  TO LOVE! CLICK PROTEIN BURGER RECIPE LABEL BELOW:

GLUTEN FREE VEGETARIAN WEIGHTWATCHING TIPS

When I tweet often about my dessert being cantaloupe and blueberries as I attempt to remove the last few pounds gained by eating way too much gluten free bread (be warned, those who think it's tasteless and inedible!), I'm sure it sounds like I'm suffering. But I'm not. I love cantaloupe and blueberries so much that this is what I do with them. Absolutely nothing except find a pretty plate. Calorie-saving AND time-saving. 

Sorry--yet another frittata foto. Just wanted to point out the luxurious caramelization of it all, with no oil used except a spritz of Trader Joe's olive oil spray. And patience. I usually make the salad as the frittata cooks, and since I eat huge salads, that times things pretty well. For a luscious large version, click on pic.

FOR MORE FAST AND FRUGAL GLUTEN FREE VEGETARIAN MAIN DISH MEALS, BE SURE TO CLICK ON PROTEIN MAINDISH RECIPE LABEL BELOW:

PINK AND PURPLE GLUTEN FREE VEGETARIAN FOOD

I could have done the research before, but that's not how I shop, so when these bright borlotti bean pods faded to the dullest lavender, I was shocked and saddened. There were only these few, so I put them in a salad in which they countered all the acidity I usually like with something sweeter and smoother.

On the other hand, when I bought these potatoes, I wasn't expecting much, because I could see beyond the dust that the outside was deeply purple and I knew about red cabbage fading and red bliss potatoes fading so I foresaw major fading. Wrong again. 

Used half for this frittata, to which I added thyme and some rosemary,(to remind me of Italy). Think I'll have the remaining three, pictured, as a garlicky mash.

Ah, the mysteries of colorful foods! 

STUFFED HOLLOW TOMATOES: 3 GLUTEN FREE VEGAN DIPS/FILLINGS

I was buying these tomatoes because of their beautifully patterned skin. The cashier asked, "You know they're hollow, right?" I hadn't known, and became even more interested in them!

Cut in half, they really are almost hollow. With hardly any waste, they're quick to fill. 

This is the recipe for the edamame pate:

2c shelled, cooked edamame beans

1/4 cup lime juice

1 tsp horseradish paste

4 tsp oil olive

1 tsp salt or to taste

1/4 c cilantro

Process, scraping down sides till all is smooth.

Fill the tomatoes , chill 30 minutes, then slice.

In the small green dish above is lemon and lime hummus. Here's the recipe:

2 cups cooked chickpeas

1 /2 tsp tahini

1 tsp salt

2 crushed garlic cloves

2 oz lemon juice

2 oz lime juice

Blend/process all till smooth, adding more liquid if desired. 

In the endive leaves is roasted red pepper hummus:

2 cups cooked chickpeas

1 c roasted red peppers (I used part of a jar of Trader Joe's)

1 1/2 tsp tahini

2 crushed garlic cloves

1 tsp smoked paprika

1 tsp ancho chile powder

1/4 tsp cumin

1/4 tsp coriander

6 oz lime juice

2 tsp salt

Blend/process all till smooth, adding more liquid if desired. 

These recipes, together, would be enough for five trays like the one shown.

GLUTEN FREE VEGETARIAN SUMMER SQUASH FRITTATA 3

I was particularly happy with this frittata, so I thought I'd add some more notes on the frittata process that I've been posting about this week. 

This time, I actually DID beat the egg whites, and this led to, I must admit, greater veg to egg adhesion: less stuff fell out/broke off when I folded the frittata. By the way, I know you're technically not supposed to fold a frittata, but then I like my fillings frittata style. So is this a frittalette? An omelatta? Anyway, I'll be beating the whites in the future.

Another thing I did differently was to put the squash slices down first and dice the green peppers and slice the onions and set them aside while the squash cooked, to give the slices a chance to brown undisturbed. 

And the third thing I did that's a change from what I usually do is to use the "crack the pan" technique, but only towards the end. That still let moisture escape while heating the eggs more quickly but the moisture of vegetables escaped more quickly at the beginning when the lid was off. Will have to try this with mushrooms to see which way I like it.

This frittata's ingredients (in a 10" pan sprayed with olive oil) were:

3 egg whites 

1c sliced summer squash

1/c sliced onions

1/3c diced green pepper

salt, pepper, oregano, basil

TODAY'S GLUTEN FREE VEGETARIAN SALAD & OMELETTE

Today's salad: More ingredients from the Wednesday's farmers market trip. 

One ingredient: these lemon kirbies. 

Kirbies are used for pickling, but they've always been my favorite salad cuke because the skins are thin and don't need to be peeled. Strange thing is, when these lemon kirbies are sliced, the interior edge of the slice is actually greener than the skin (sorry, too hungry to get the camera out again, you'll have to believe me!)

The main ingredient of today's ugly frittata: 

They are a variety of pattypan squash, and though I've read a lot about stuffing them, these were so small, only about three inches or so in diameter, that I just julienned them, sauteed them with onions, mushrooms, cilantro, garlic, salt and pepper  before I threw in the egg whites. Their color stayed bright and beautiful even though the omelette was perfectly burned, just as I like it.