Saturday, November 27, 2010

GLUTEN FREE VEGETARIAN DILLED CABBAGE SOUP

Sometimes I find a head of cabbage that's been lurking in the fridge a bit too long after all the dreams of stuffed cabbage and plans for even more intricate preparations have faded. That's when I peel off the less than perfect leaves and think of soup. In this case, all that was required was to head out and buy some fresh dill. Everything else was a staple, ready in the cupboard for this easy recipe.


2 lbs green cabbage, shredded coarsely
1 c chopped fresh dill
3 tsp caraway seeds
2 tsp fennel seeds
1 large onion, coarsely chopped
2T lemon juice
2 tsp sugar
2 tsp salt
1/2 tsp pepper
28 oz can tomato puree
15 oz can cannellini beans
15 oz can chick peas
1 cube gluten-free vegan chickn bouillon (I used Edward & Sons)
7 cups water
1 cup mixed sliced sweet peppers (I used Trader Joe Melange a Trois)
4 stalks celery, chopped
6 carrots, sliced
2T olive oil

Saute onion, half of dill and all of seeds in olive oil until onion is translucent.
Add half of shredded cabbage. Cook until cabbage is limp.
Add bouillon cube dissolved in 1c of boiling water, salt, sugar, carrots, celery, beans and chick peas. Stir. Mix in tomato puree.
Add water and rest of cabbage.
Cook until all vegetables are fork-tender.
Mix in lemon juice and rest of chopped dill.

Serves 4 ravenous or 8 more refined people.

Friday, November 26, 2010

SAN FRANCISCO: GLUTEN-FREE VEGETARIAN DINING AT GREENS


If you come early in the morning, just as they open for Sunday brunch, as we did, the setting of Green's is truly magical. I had been here once before, maybe fifteen years ago, but I think it was evening, but at any rate I'm sure I wasn't as aware of the beautiful location as I was this time.

Greens is a local tradition for vegetarians. Although the restaurant is not mainly gluten-free, there are certainly options for gluten-free vegans or gluten-free vegetarians.

The vegetarian Yukon Gold Potato Griddle Cakes with manchego and chives. They are served with eggs over easy, romesco, salsa verde, nicoise olives and mache.

The gluten-free vegetarian squash soup with creme fraiche was delcious. The gluten-free vegetarian Pinnacles Scramble was filling and flavorful, with its scrambled eggs, yellow finn potatoes, poblano and chipotle chilies,scallions, cheddar and cilantro. It is served on corn tortillas with Rancho Gordo chili, crème fraiche,tomatillo and pumpkin seed cilantro salsas.

For dessert, we headed to the Fort Mason Farmers Market, where fruits and vegetables of incredible beauty and perfection were everywhere!


Monday, November 15, 2010

WINNER OF BAKERY ON MAIN GIVEAWAY: SHELLY!

THANKS, SHELLY, FOR YOUR SUGGESTION OF COCONUT POORI!
NOT AN EASY CHOICE, BUT I'LL GIVE IT MY BEST SHOT

WRITE TO ME AT GLUTENFREEVEG@GMAIL.COM WITH YOUR MAILING INFO SO YOU CAN RECEIVE THIS LOVELY SAMPLER FROM BAKERY ON MAIN.

CONGRATULATIONS!

And thanks to Bakery on Main for providing the gift!

Sunday, November 14, 2010

GLUTEN-FREE VEGAN BEET SOYRIZO MINESTRONE

This is one of those gluten-free vegan recipes that, if it weren't so healthy and delicious, I'd hesitate to post, because it is so improvised as to hardly be a recipe at all. For one, I made my own vegetable stock for the first time (I usually use Better than Bouillon vegetable concentrate), by simply take all the vegetable trimming I'd been saving in the freezer for months and boiling, then simmering, them in maybe 8 cups of water for an hour or so, before straining the liquid and discarding the vegetable scraps.Then i diced a medium onion, threw it in some olive oil, added about a quarter cup of Trader Joe Soyrizo separated into bits with a fork, about a tablespoon each of smoked paprika, oregano and basil, a teaspoon of garlic powder, a 15 oz can of kidney beans (rinsed and drained), two cups pureed grape tomatoes (or use some canned crushed tomatoes), two cups mixed roasted vegetables (beets, green peppers, carrots and onions), four cups frozen vegetables (I used peas, butternut squash cubes and broccoli, but use any mix you like). Added a bit of salt. You get the idea. I just used what was around.
After the soup was brought to a boil and was simmering, I boiled water for some rice pasta. Once again, I used what was in the kitchen, looking for the kind whose bag I found open (but I knew I didn't want something like delicate little shells--this soup was shaping up to be hearty). I cooked the pasta to where I like it to be (a hair over al dente) and then put it in its own refrigerator container after I used the amount needed for the night I made the soup. Now, each time I heat the soup I throw in some (now slightly hardened) pasta, which softens up perfectly in the time it takes to microwave the soup to steaming loveliness. (I do this to prevent the pasta from getting inedibly mushy in the uneaten soup, which rice pasta can tend to do).

Note:
The vegetable/beet/tomato base is perked up with the addition of the spicy vegan sausage which is definitely something you want to add to taste, since some may love it and some may find it too hot. If you don't have any, use TVP with some red pepper flakes, or just red pepper flakes, although then you'll mix the extra textural bonus of the TVP or sausage. The combo of sweet and spicy is a favorite of mine, so I've been eating bowls of this since I made it. Hope you like it, too!

Thursday, November 11, 2010

GLUTEN-FREE VEGETARIAN SCHAR'S LADYFINGERS

I had some gluten-free ladyfingers earlier this year, and I thought they were fine except for the un-finger-like shape. Sort of oval blobs. But light. Not bad. Perhaps a bit heavy-handed with the vanilla flavoring.
Then I was invited to a Schar press luncheon where a lovely tiramisu made from Schar ladyfingers was the dessert and a package of of included in the goodie bag.
I immediately started planning to make a tiramisu of my own. Weeks passed and I never got around to it. Then I was given another package of ladyfingers by my niece. Plans grew to include a trifle with lemon curd and raspberries.
During the hectic between many summer and fall trips, when I was not up to attacking the preparation of complex meal finales, I consumed both boxes quickly. Simply as cookie snacks. Which they are perfect for, too. They're light, beautifully made, not overpowering in the vanilla flavoring area and ideal when you need something sweet but not filling.
Although having made my way through two boxes in two weeks, I suppose I have to admit I was occasionally...full. But happy.

Wednesday, November 10, 2010

GLUTEN-FREE ICE CREAM SUGAR CONES

These gluten-free sugar cones travelled back from San Francisco in my carryon luggage, which is probably why half of them broke, but I would still recommend checking the box before purchasing because they are a bit lighter than the glutenous ones, if I'm remembering correctly. I bought them at Whole Foods and probably I didn't have to. They're most likely right here, a short walk from where I live, at my local Whole Foods, but sugar-cone excitement is in my blood. Ever since childhood, if there were no sugar cones available, I'd ask for a paper cup, rather than eat what tasted like a paper cup. Above, the glamorized illustration. Below, the totally casual yet accurate chocolate ice cream cone I prepared. You can see the tiny pieces of cone about to crack off, but did that bother me? Not one bit. It could have been heavier, sweeter, browner, but it's the closest to the childhood and pre-celiac cone I've found. If you know a brand you truly love, let me know. These are made by Edward & Sons, and they will do just fine until a better one comes along.

GLUTEN-FREE BREAD: VEGAN, SOY-FREE, NUT-FREE, SUGAR-FREE

THANKS TO CELIAC CHICKS FOR

THIS WONDERFUL YEAST-FREE BREAD THAT TASTES GREAT AND

WHICH SO MANY PEOPLE
ARE ABLE TO ENJOY WITHOUT A WORRY!

RECIPE AGAIN: HERE

Tuesday, November 9, 2010

SAN FRANCISCO: GLUTEN-FREE VEGETARIAN CHOICES AT DOSA

Here's a restaurant I chose based on my love of the dosa (lentil and rice flour crepes) served at my neighborhood Pongal on Curry Hill (as some call the strip of Lexington Avenue in Manhattan which is north of Gramercy Park and south of Murray Hill). This San Francisco restaurant located at the edge of Japantown, though even called Dosa, could not have been more different!

The somewhat industrial exterior doesn't prepare you for the lush, theatrically designed setting within. Grand scale, well chosen, dramatic visual focal points throughout. But the lighting is a perfect example of what was problematic here. The fixtures were bold and beautiful. But lack of good lighting at tables rendered them so dim as to make the menu almost unreadable. The food was fine, the sambal a bit milder than I'm used to in New York (I actually preferred it mild) but so gracelessly plated that half our party found it almost took your appetite away. The salads, both main dishes and sides, seemed small and overpriced, as did other dishes.

GLUTEN-FREE VEGETARIAN BAKERY ON MAIN ***G I V E A W A Y***

The folks at Bakery on Main have been kind enough to provide samples of eight of their gluten-free products, a fifty-cent coupon, and a Bakery on Main carrybag. All you need to do is write a comment below telling me which gluten-free vegan or vegetarian recipe you haven't seen but would like to see here at wheatlessandmeatless. (These little snacks would be great to have with you while doing your holiday shopping.)As for the recipe ideas: Bagels? Strawberry shortcake? Chocolate chip cookies? (OK, you can't use those because I just gave them to you!) My favorite wins this whole bag of goodies shipped to you pronto. You have until November 15.

WINNER: SHELLY

HER WINNING SUGGESTION: GLUTEN-FREE COCONUT POORI

Definitely challenging. Totally fascinating. Probably near-impossible. But I'm willing to try!

Please contact me at glutenfreeveg@gmail.com with your mailing info. Congratulations!

Thursday, November 4, 2010

GLUTEN FREE VEGETARIAN BRUNCH FRITTATA

This brunch plate contains The Ugly Frittata, looking perhaps a bit neater than usual, since it was not flipped or folded, but simply sprinkled with gruyere and served in wedges. At the side are slices of whole grain italian bread, this time coated with poppy seeds (starting to become my number one bread seed) rather than sesame.

This was an fast brunch dish for five. A large pan, with heat kept medium low throughout the whole process, diced onions and peppers sauteed in olive oil until soft, sprinkled with smoked Spanish paprika, oregano, salt and pepper, then topped with beaten egg whites (2 or 3 per person), covered till firm, and for the last minute or two, cooked covered with cheese sprinkled over it.

Almost effortless and easily expandable to accommodate however many are visiting for a late morning get-together, this needs only a green salad and fruit for dessert to complete it. Less time cooking. More time with friends!

PS: If you want to make the frittata, but not the bread, you can buy it here, at my online bakeshop, GlutenfreefromNYC. Freezes wonderfully!

GLUTEN FREE VEGETARIAN MARY'S COOKIES


I may have had some problems with Mary's all-too-twiggy twigs or all-too-crunchy crackers, but the flavors if not the textures were so appealing I became a fan after a while.

But these require absolutely no period of adjustment! These uber-chocolatey delights are perfect from first bite to last. I'm usually not a fan of traditional chocolate chip cookies and find what holds the chips together too boring to make my way through most of the time, but no complaints here, it's chocolate chocolate chocolate all the way, and to me, if something says Double Chocolate, that's just what it should be. Crunchy, then a little chewy and even a tad melty.

Perfection!

GLUTEN FREE VEGAN LARABAR'S NEW FLAVORS

Larabar, the gluten-free vegan and widely available snack, is now up to eighteen, yes 18, different flavors, so if you can't find something that appeals to you in this range, you might REALLY be a picky eater! The newest two are pictured above. They are Coconut Cream Pie and Peanut Butter Chocolate Chip. Although they each have the flavors described in the names, some find the names sort of over the top. Coconut Cream Pie? Where? How?
Nonetheless, a reliable treat a gluten free vegan can safely purchase almost anywhere is worth a lot and makes up for the work of the Department of Silly Names (Monty Python, anyone? Minister of Silly Walks?).

Samples provided by Larabar. I was not paid to write this review.

GLUTEN-FREE VEGETARIAN AT THE BOSTON VEGETARIAN FOOD FESTIVAL '10

It was the first day of the two-day 15th Annual Boston Vegetarian Society' Food Festival. I'd been to Boston before, but so long ago, it hardly mattered, at least as far as finding anything familiar. I had a bit of time to investigate the area around Boston's bus terminal, and discovered I was a few blocks from Chinatown, hence the opening shot of the slide show below. I made my way back to the terminal, found the subway and even executed a change of lines smoothly, so I was starting to feel proud of my navigation of Boston's public transit system but to be honest, it was an easy commute, especially once I exited the T station, (boldly decorated: see below) and found the Roxbury Community College sports center directly across the street.

The lobby of the building was small, so I expected the rest of the building to be the same, but when I entered the hallway I'd been directed to I found hundreds of people on line, waiting for the Festival to begin. As the day progressed, the traffic increased, until when I attempted to leave, five hours later, the exhibitor hall was elbow-to-elbow with visitors. Upstairs from the vendor area was a smaller room of exhibits, but for the most part the upper level was devoted to nonstop food demos, lectures on sustainable agriculture, and vegan/vegetarian issues of all kinds.


One of my favorite vendors was the vegan Akara booth, sellers of The All-Natural African Beancake, which I bought a package of, and had for dinner with friends later that night. Spicy and rib-stickingly good! Here's wishing them broad distribution!

I've yet to make the fauxfishcake I discussed with the folks at Maine Coast Sea Vegetables, but I definitely will making them soon. I first hears about this company on the Cooking Channel FoodCrafters show with Aida Mollenkamp. I tasted the delicious Kelp Krunch, which is a great sesame candy that was being sold by Maine Coast, but I left with a bag of dulse flakes for my fauxfishcake project. (If I hadn't been on such a tight budget, I'd have gotten both--that candy was good!)

Not a food issue, but a favorite animal rights issue of mine, was addressed by this greyhound rescue organization, which actually has managed to shut down many dog tracks throughout the country. Go greyhound rescuers!!

Also:

Soy whip and rice whip in pressurized cans, just like ol' ReddiWhip from soyatoo.
The Sproutman, with so many products to help you grow your own at home.
Ocean Approved, another seaweed harvester from Maine, served seaweed coleslaw. (Excellent!)
Samples of Bob's Red Mill Might Tasty GF Hot Cereal were handed out. Haven't made it yet, but as it gets chillier, I see hot cereal in my future.
Crazy Camel Dessert Hummus is food you don't see everywhere: sweet and sweetly spiced chickpea and tahini spread. So frustrating: I bought some but forgot to take it home with me!

Edward & Sons is one of my old favorites. I use their vegan, gluten free worcestershire sauce all the time. Thanks to the Festival I've discovered their Not-Chick'n broth, also vegan and gluten free. Great to have around when you have no time to make stock. Excellent crackers too, especially the Exotic Rice lne.

Big names and little startups, free samples and lots to purchase. Informative lectures and cooking demos with samples, too, discounts on cookbooks,--entry free to one and all. Definitely a Festival to put on your calendar. Check with the Boston Vegetarian Society for dates of their next events.