Saturday, June 30, 2012

GLUTEN FREE KALE FRITTATA

For this delicious gluten-free kale frittata, the most I'll use in a 10 inch nonstick pan (did you know the newer ones are not made of those bad old chemicals) is one egg yolk to three whites plus a couple of tablespoons of milk.I saute the sliced vegetables (onion, mushrooms, sweet peppers, kale) on medium low until the onions brown, stirring occasionally.

GLUTEN FREE CASHEW BOK CHOY STIR FRY



The bok choy I used for this gluten-free stir fry (aren't most? oh, no: lo mein) were not quite baby bok choy, more like middle school, and nowhere near all grown up, but you probably could do well with this recipe with any type of bok choy, as long as the pieces you end up with are a smallish bite-size.

Thursday, June 28, 2012

GLUTEN-FREE VEGAN EASY PRETZEL RECIPE


Why, you may ask, do these gluten-free vegan pretzels have none of the traditional salt on them? That is because, initially, I thought I was making rolls, which, when I make them, I like to top with onion, poppy or sesame, and sometimes garlic bits, too. But these turned out more like the old New York City soft-yet-firm street pretzels I've missed since going gluten-free, so I'm not at ALL disappointed, but next time, I WILL remember the salt.

GlutenfreefromNYC (W&M ON FACEBOOK)

If real life has intervened, taken over, left almost no time to spare, I've fallen behind on posting recipes here, and nary a tweet has been heard from me for weeks, you will usually find something of interest written or collected by me here:


Sunday, June 24, 2012

GLUTEN-FREE VEGAN ANTIOXIDANT SALADS


Just as it seemed my mother was mostly addicted to iceberg lettuce (true, she'd try chicory or escarole, but we'd refuse its bitterness), I became addicted to romaine. For a while I ate hygroponic boston lettuce, but then the guy I got it from shut his stand at the greenmarket, and it was back to romaine.

THE SEED: A VEGAN EXPERIENCE


I went to this Soho event because, although I have been a vegetarian since 1989, I've struggled with becoming vegan. I felt it would be difficult if not impossible for me to give up my nightly frittata and morning cottage cheese. Then I saw the movie Vegucated.

Sunday, June 3, 2012

GLUTEN FREE COCONUT SPICE CUPCAKES


In my quest to lighten my cabinets of all the cans of organic pumpkin I bought a while back, I've been trying to bake more pumpkin items lately. This recipe also takes care of some of the bags of unsweetened coconut I found in the fridge. so it's worked out really well, there too. Oh, plus, they taste great!

Saturday, June 2, 2012

K-TOOS CHOCOLATE CREME SANDWICH COOKIES


Apologies for the size of this terrible photo. I guess I was more interested in getting back to finishing off the cookies than I was in any photographic excellence. This was my second bag of K-Toos this year, and I think I've decided on them as my go-to gluten-free Oreo knock-off. Similar crunch (oh, OK, maybe a bit more crumbly, but I always thought you could break a tooth on some Oreos) and similar sweetness. As they say in fashion, if you can't afford (or in this case, tolerate) the couteur original, nothing beat an excellent knock-off, and this, my gluten-free friends, is that! 

Friday, June 1, 2012

PAMELA'S CHOCOLATE CHUNK PECAN SHORTBREAD COOKIES

I'm not one of those people who believes chocolate improves anything and everything. In fact, I like my shortbread cookies straight up, especially if they contain pecans! These are good cookies, and come packed much more securely than the crumbles below might lead you to believe. But for buttery flavor, I'd go with Amy's shortbread cookies, my favorites being the ones without chocolate, of course.

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