Tuesday, September 28, 2010

GLUTEN FREE WHOLE GRAIN HERO SANDWICH ROLLS

2T yeast

2 T sugar

1 1/2 c water, 110 degrees (lukewarm)

1c cornstarch

1 1/2c sorghum flour

1/2c teff flour

1T xanthan or guar gum

2 tsp salt

2T olive oil

1 tsp vinegar

3 egg whites

1/4c sesame or poppy seeds


Heat oven to 350 degrees.


Mix sugar, water and yeast in small bowl.

Mix salt, xanthan gum, flours on low, in mixer.

When yeast mixture is foamy, add to flours.

Mix egg whites, oil and vinegar in medium bowl.

Add to mixer bowl.

Mix on high for 5 minutes.


Oil baguette pans.

Dust with cornmeal.

Ladle batter into pans, creating four long rolls.

Spray rolls with cooking spray.

With cool, wet spatula, smooth tops of loaves.

Make angled cuts in loaves with razor blade.

Sprinkle with seeds

Cover and let rise to double in warm place.

(I use top of stove as oven heats.)


Bake until internal temperature is 200 degrees, about 1 hr.

Cool to room temp, out of pans.


Sliced vertically, perfect for bruschetta.

Sliced horizontally, hero sandwich rolls with a great whole grain flavor.


Friday, September 24, 2010

SOUEN'S GLUTEN FREE VEGAN JAPANESE FOOD. TU-LU'S DESSERTS.

TWO gluten-free stops in the East Village!

What we had at Souen, what it cost, what was in it:

Summer Rolls 6.50 carrot, cucumber, burdock, mint and basil in rice paper.
Yuba 6.50 steamed tofu “skin” marinated in kombu-shiitake broth.
Squash Tofu 12.00 sauteed tofu, squash, onion, carrot, nappa, green, broccoli, snow pea in miso-tahini sauce.

Apologies. We dove in too quick for snaps other than these of menu and decor!
For photos, see here.

The spring roll and yuba appetizers were perfection. When I left Japan, it was with a box of dried yuba (the skin that forms on boiled soymilk when tofu is being made), and kept it so long that I began to worry there might be something wrong with it, and discarded it. So this dinner was a special occasion for me. Finally, yuba! Seemed like protein lasagna to my western eyes. Loved the sweet rice and nori and vegetables in the roll. Definitely going to Sunrise Mart, my local Japanese supermarket so I can experiment with some soon.
The squash tofu had a flavorful creamy sauce, and I appreciated everything but the tofu (not my texture favorite) and greens (too bitter) but fortunately I was sharing the dish with someone of opposite predilections, so nothing was wasted.

Highly recommended: the crisp and refreshing Jamaican ginger beer.

We adjourned to Tu-Lu's Gluten-Free Bakery for cupcakes.
Never a disappointment. Always a delight!

Thursday, September 23, 2010

GLUTEN FREE VEGETARIAN PIZZA AND MORE AT PALA


Pala is a great spot for gluten-free, gluten-free vegetarian, gluten-free vegan or glutenous carnivorous Italian food. Located conveniently across the street from the F train and a walk of a few blocks to the east side subway, it is accessible to almost everyone in the city and given the quality of the food, this is a very, very good thing.


We began with arancini, of which sadly, we have only a photo of the accompanying sauce, because they were devoured so quickly, even by the one of us who planned to have "just a taste." Spinach and mozzarella and tomato sauce, and fried crumbs and gluten-free--an irresistible ball 'o pizza.


Seating is indoor/outdoor along Allen Street, with views of the world passing by and, at least for an early dinner, without the din of many New York restaurants. Call me crazy but I'd rather hear traffic than loud music and inebriated screams. Nice table top, no?



This crust was so crispy and chewy--well, I'm sure you've heard this before--it was just like the pre-gluten-free days. But that's not as much of a compliment as this pizza deserves. It was great pizza, not just gluten-free pizza that didn't taste as if it was. Not overly sauced, with fresh parsley, pecorino, mushrooms, it was unanimously declared a winner at our table. And this was no skinny-crusted eight inch pizza for one, more an individual pizza-and-a-half.

A bouquet of oregano at every table? How often does that happen at your favorite pizzeria? Lovely. Service: fast, attentive, yet not the least bit overbearing. Ideal.

And rather than ordering the one item on a menu I can eat, as I usually do, I was faced with a list so full of gluten-free vegetarian options that I actually needed time to decide. What a pleasant and novel task!

I can see this restaurant becoming my post-Landmark-cinema dining spot of choice. I can feel how inviting it will be in the dead of winter. Or, for that matter, in summer when stopping in for one of their salads which sound so good. Or just for dessert: tarte tatin, among several gluten-free choices. In fact, there's really no time of year I wouldn't take friends here, if only to prove how delicious gluten-free food Italian food can be.

Wednesday, September 22, 2010

GLUTEN FREE VEGAN JO-SEF VANILLA COOKIES

These gluten-free, vegan, nut-free, dairy-free vanilla cookies are as close to shortbread as I've had since beginning to eat gluten-free. Which is sad, in a way, because cookies that have called themselves shortbread haven't measured up, while here is this modestly-named vanilla cookie which is so much better than those promising more and delivering less. The only issue I have with these Simply Delicious Square Vanilla Cookies is that keeping a box in the house can do serious damage to any efforts at weight loss!
You might also want to try Jo-Sef chocolate cookies, which I found to be superior as well.

Sunday, September 19, 2010

GLUTEN FREE CHOCOLATE-DIPPED COOKIES BY SCHAR

If you were a fan of LU's Petit Ecolier dark chocolate butter cookies in your pre-gluten-free days, you will be reminded of them by these Schar gluten-free chocolate-dipped cookies.
The semisweet chocolate used on these is perfect, and is what really carries the cookie because, unfortunately, the cake part is sorely lacking in the rich butter flavor you'd expect here. The flavor, while not offensive in any way, is so bland that it adds nothing to the chocolate experience.
Note: At the same dinner, I tried Schar's Classic White Rolls, and in that case, the lack of butter was just fine, since the roll was acting as a foil (almost like a water cracker) for various highly flavored cheeses and spreads at a buffet style dinner. It worked perfectly! (Sorry, no photos of that one, but here's a link to the Schar site.)

Friday, September 17, 2010

GLUTEN FREE VEGETARIAN GLAZED NONMEAT BALLS WITH CORIANDER POMEGRANATE SAUCE AND WALNUT CRANBERRY DILL PILAF

I've always been a great fan of pomegranates, so it was a lot of fun to prepare this pomful meal.
Thanks for the pomegranate juice, which was provided by Pom Wonderful.
NON-MEAT BALLS

INGREDIENTS

3T chopped black and green olives
1T minced garlic
1 tsp smoked paprika
1 tsp tamari

1 cup cooked lentils

1/4 cup diced onion

1T olive oil

1/4 cup roughly chopped walnuts

1 oz fat free milk

1 egg

2T chopped cilantro

1 tsp gluten free vegetarian Worcestershire sauce

2 tsp tamarind paste

1 1/2 tsp cumin

1/2 tsp salt

1/4 cup millet or sorghum or other gluten free flour

canola oil for frying


INSTRUCTIONS


Saute onions and garlic in 1T of the olive oil.

Process lentils and nuts until grainy.
Mix egg, milk, flavorings, olive oil, onion/garlic.
Slowly add flour, beating as you go.
Add lentil/nut mix and combine well.
Heat canola oil in large pan on medium heat.
Use tablespoon of batter per ball.
Brown on all sides.
Drain on paper towels or brown paper bags.

POMEGRANATE SAUCE

INGREDIENTS
1/3 cup chopped cilantro
1 small onion, minced
2T oil
20 oz pomegranate juice
2T cornstarch

INSTRUCTIONS
Bring pomegranate juice to a boil, then simmer until reduced to 16oz
Add cornstarch to 4 oz of the reduced juice, then return to rest of juice, stirring constantly until thickened.

POMEGRANATE PILAF

INGREDIENTS
1 cup uncooked brown rice
2 cups water
1/2 cup pomegranate juice
2T oil
1 small onion, minced
1/4 cup chopped walnuts
2T minced fresh dill
1/4 tsp nutmeg
1/2 tsp salt
1/4 cup chopped dried cranberries

INSTRUCTIONS
Mix rice with water, salt and pomegranate juice. Bring to a boil, then cook on lower for about 30 minutes until almost, but not all, moisture is absorbed.
In another pan, toast nuts until fragrant, then saute onions, dill, nutmeg, and cranberries
in oil until onions are translucent. Add rice to pan and mix well, heating on very low flame, covered, until all moisture is absorbed.

video

Sunday, September 12, 2010

A GLUTEN-FREE VEGETARIAN CORNBREAD FROM A SEATTLE PAL

One of the high points of visiting Seattle was seeing my dear friend Maggie, her handsome cats and her home overflowing with miniature treasures at every turn. And that comforting lunch she prepared--I loved it all! She sent me off with a care package for the conference, and was I ever glad she did. The soup, the figs, the cornbread.....food like that was in short supply where I was headed and I was lucky to have the bag of goodies she'd made. Here's the cornbread recipe, inspired by Moosewood's, but very different, with the changes made here.


As well as a wonderful cook, Maggie is a well-known children's book writer and illustrator (I read almost all her books to my niece when she was younger), as well as the designer and maker of some of the most amazing stuffed animals that tiny hands can't seem to get enough of!


425 oven 8x8 buttered pan


A.

1/4 cup honey

1 cup buttermilk (when i ate dairy i used to use a combo of milk, plain yogurt and some lemon, this time i used goat yogurt + hemp milk + lemon)

1 egg


B.

1 cup cornmeal

1 cup bob's redmill gluten free all purpose baking flour

3/4 teaspoon xanthum gum

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt


C.

3 tablespoons butter melted in a small bowl


beat the A's together


sift the B's together and discard any corn bits that don't pass through the sifter


combine well A, B, and C.

spread in buttered pan and bake 20-22 min.


Saturday, September 11, 2010

A GLUTEN-FREE VEGETARIAN IN SEATTLE, CONTINUED

QUEEN ANNE AVENUE NORTH, SEATTLE,
MOVIE THEATER MARQUEE SEEN THROUGH CAFE WINDOW

For me, seeing as much of Seattle as I possibly could in three days, despite being committed to two full days of seminars and social events at the International Food Bloggers Conference was really important. I'd never been to the city and didn't want my memory of it to be a darkened room and projected images, however beautiful. I was fortunate to have two good friends to visit with while I was there: Maggie, of the cornbread recipe above, and Barbara, who lived in Seattle for years and was able to take the time and show me around to Eastlake and other spots (and drive me to Wheatless in Seattle!) Barbara and I shared a gluten-free vegetarian dinner at an Indian restaurant, Roti, next to the Queen Anne Avenue theater pictured above.


HOUSEBOATS ON EASTLAKE, AND VIEWS OF DOWNTOWN FROM EASTLAKE

Sunday, September 5, 2010

GLUTEN-FREE VEGETARIAN FOOD HUNT AT SEATTLE'S PIKE PLACE MARKET

INTERNATIONAL FOOD BLOGGERS CONFERENCE
SEATTLE  AUGUST 27-29 2010
I'd read a bit about Pike Place Market from the gluten-free vegetarian perspective, so I was not expecting to find much I could eat. When I got really hungry, I hit First Avenue for the very small taco stand two doors down from the very large international corner newsstand. 


There I had a $3.50 lunch of two corn tacos, one with refried pinto beans and one with black beans, guaranteed gluten-free and vegetarian. Saved! I have to admit I hadn't made anything resembling an exhaustive tour of the Pike Place restaurants in search of gluten-free veg food (long flight, short nap), so there may very well be other foods I can eat there, but probably none this inexpensive! (Apologies for lack of photo, but I was distracted by hunger.)

The easiest sources of gluten-free and vegetarian food were the abundant produce stands,so I got fruits for snacking on at the conference seminars, and then just started to enjoy the non-food aspects of the place, which were numerous, diverse, and visually stimulating. 
Above, as the sign states, a real clown shoe. I'd never seen one of those close up before .


Saturday, September 4, 2010

GLUTEN-FREE VEGETARIAN FOOD HUNT AT SEATTLE'S FREMONT MARKET

INTERNATIONAL FOOD BLOGGERS CONFERENCE
SEATTLE  AUGUST 27-29 2010
When I went from truck to truck at the Sunday Fremont Market lunch for ifbc, it seemed that each had either gluten free or vegetarian food. Ah, for the good old days when I was simply vegetarian!

At one of the tables closer to Theo, I ate what I thought was a green salad at what was marked a gluten-free table, shocked to find bacon at the bottom of the bowl, but then, the sign hadn't said vegetarian or vegan and gluten-free, just gluten-free, so I supposed I should have asked for details. 

Frustrated and hungry, I took the transportation offer of Kate McDermott, pie-maker extraordinaire, whom I met waiting on a truck line (she's just gluten-free, not veg, lucky devil, so she was able to eat!) and in minutes we were at the Ballard Farmers Market, where I was grateful for the produce and tamales and chunks of cheese I was able to buy for lunch and the flight home. There is a part of me, though, that wonders just how odd my food needs were that they couldn't be met chez ifbc....especially for a food conference.

Nothing but good to say about the marvelous Freemont Market, though! It's a great flea with northwest flair. The section held in the garage down the street was like a visit to the Hades of all tag sales. Some stuff hilarious, some weirdly beautiful, some just weird. Nice mix, I thought:


GLUTEN FREE VEGETARIAN FOODS AT SEATTLE'S BALLARD FARMERS MARKET

INTERNATIONAL FOOD BLOGGERS CONFERENCE
SEATTLE AUGUST 27-29 2010
The wonderful piemaker and teacher Kate McDermott drove me from Fremont Market, where there was nothing for me to eat, to Ballard Market where there was everything for me to eat! Nothing like being shown around by a Seattleite! First, we met her friends at Jerzy Boyz (see below) and then she led me to an incredible tamale stand (seeing all those gluten-free vegetarian foods in one spot--I almost cried!) and last, to her favorite cheese stand where I stocked up for the flight home. Whew! a lifesaving trip if there ever was one! I kept thanking her and I would like to ask you to help me to continue thanking her again right now, by asking you to please take a look at the videos of her baking classes. One of them, Sisters of the Pie is just a great movie, in my opinion, pie or not--very, very beautiful! Thanks again, Kate, for introducing me to part of your Seattle.


FLYING GLUTEN-FREE VEGETARIAN

INTERNATIONAL FOOD BLOGGERS CONFERENCE

SEATTLE  AUGUST 27-29 2010
When I travelled back and forth to Europe as a student or new graduate, I had no dietary restrictions whatsoever and my main concern was how much Italian sausage I could sneak off the plane at JFK if I hadn't already devoured it all in flight.
I have changed, and, perhaps foolishly, expected airlines to change with me. Nowadays, as a gluten-free vegetarian, I find, sadly, they have not quite kept in step with the needs of people like myself. How difficult would it be to serve vegetarian chili with gluten-free corn tortillas? Or an all-chickpea falafel in a brown rice wrap? Or any number of vegetarian dishes with accompaniments that are respectful of the gluten-free? Too difficult, it seems!

I flew Continental to and from IFBC (NYC>Seattle), and I will be flying Jet Blue to and from Blogher Food (NYC>SF), and in addition to winning in the legroom research I did all too late (I expect to be more comfortable on JB), information on available meals is clearer on the Jet Blue site, where images inform me that I can expect the items listed for each box meal will be individually wrapped, allowing me to eliminate any problematic foods. I will report back in October as to how that worked out. 
Since will be my first time on Jet Blue, I will carry with me, as a back-up, the same items I had on the way to Seattle, flying with Continental. I tend to graze all day and would hate to be caught empty-handed because of travel delays. Hence the generous size of this back-up pack. 

GLUTEN-FREE VEGETARIAN IN-FLIGHT EMERGENCY BACK-UP PACK

1 sleeve rice cakes
2 rice cakes spread with peanut butter
2 rice cakes spread with soft cheese
1 small plastic bag of walnut halves
1 plastic bag of carrot sticks, cucumber sticks, celery sticks and grape tomatoes
1 12 oz can vegetable juice
3 fruits
2 gluten-free power bars
Call me crazy but I'm hoping, within a year or so, to travel by air almost as easily as a person without dietary restrictions. Since gluten-free foods are, according to Nielsen, one of the fastest growing segments in the food industry, and the New Vegetarians are growing in number, too, it is hard to imagine that airlines won't be paying attention!

Thursday, September 2, 2010

WHEATLESS IN SEATTLE GLUTEN-FREE BAKERY

INTERNATIONAL FOOD BLOGGERS CONFERENCE

SEATTLE AUGUST 27-29 2010

One of the most important stops for a gluten-free vegetarian to make in Seattle: Kaili McIntyre's Wheatless in Seattle in Greenwood. The Best Wheat- and Gluten-Free Bakery is what it says on the card, and once you've tasted the bakery's products, you'll find it difficult to disagree.
Here is Kaili, the woman responsible (with her talented team) for the gluten-free dishes that disappeared so quickly at the conference lunch that gluten-eaters had to be warned off at dinner, so that there would be enough for the gluten-avoiders! She's as warm and wonderful as she looks in this picture, and her sophisticated yet comforting food was a lifesaver for those of us who really need to eat gluten-free and a joy to everyone present, celiac or not.
These are Wheatless in Seattle's baguettes. I tend to be a grazer, so I was grateful that torn-off hunks of this delicious bread, even plain as the oven gave them to the world, kept me going through a morning of seminars and all the intermittent networking, too.

The next day, when the bread was gone, I made my way through the bagels, pictured above, from the gift bag of goodies Kaili so generously had given me. Heaven!


Wheatless in Seattle provides a range of gluten free foods the size of which you might not expect from the cozy little cottage that houses the bakery. There are sweets too numerous to mention (though the chocolate cranberry orange mini bundt cake deserves a particular shout-out) as well as savories including quiche, pizza, bread, bagels and rolls of many varieties.

Next time you're in Seattle, drive up to Greenwood to see for yourself the cornucopia of gluten-free delights available there, some vegan as well, or visit one of the many Seattle restaurants that carry Wheatless in Seattle products. You might find, as I did, that a trip to Wheatless in Seattle which began as a practical (or, more accurately, desperate) search for gluten-free foods ended up being one of the major highlights of my trip!