I recently had the pleasure of meeting someone I had admired from afar, a friend of a friend, named Lagusta. She has a vegan meal delivery business in New Paltz, NY called Lagusta's Luscious:
Lagusta's Luscious
We all had a vegan potluck together, and then we got to try her vegan chocolate truffles! She very carefully went over the ingredients for me to ensure they were not only dairy-free, but also gluten-free. Check out these inspiring flavors!
Bluestocking
They were delish, and I ate four too many then stayed up late!
Worth it tho'...meeting Lagusta gave me incentive to work on my recipes and blog. I am hoping I inspired her too, in a gluten-free way!
Tuesday, August 18, 2009
Monday, August 17, 2009
Bread-- to bake or buy, that is the question...
To which I reply:
Buy a new bread machine with a gluten-free setting!! and make your own! Use mixes like this one from Bob's Red Mill...
So much more tasty than frozen. You might not have to toast it first to enjoy it, even!
Buy a new bread machine with a gluten-free setting!! and make your own! Use mixes like this one from Bob's Red Mill...
So much more tasty than frozen. You might not have to toast it first to enjoy it, even!
Wednesday, August 12, 2009
while it's still summer...
The best summer smoothie ever:
smoothie for one, dbl ingred for two-
1/2 red grapefruit
1/4 c frozen berries
1/4 c Luna and Larry's coconut bliss - naked coconut - in your frozen section if you're lucky...it's soy, dairy, sugar and gluten-free!
1 c or more if desired apricot nectar or any juice...
blend, enjoy!
smoothie for one, dbl ingred for two-
1/2 red grapefruit
1/4 c frozen berries
1/4 c Luna and Larry's coconut bliss - naked coconut - in your frozen section if you're lucky...it's soy, dairy, sugar and gluten-free!
1 c or more if desired apricot nectar or any juice...
blend, enjoy!
ready for fall already
Mediterranean Chicken and Spinach Rice Bake
Easy and delicious Mediterranean Diet recipe- Baked Chicken Spinach Mushroom Rice
from http://glutenfreegoddess.blogspot.com
my favorite site at the moment!
2 2-lb bags frozen chopped spinach
2-3 tomatillos, cored, chopped
3 ripe red tomatoes, seeded, chopped
6 cloves garlic, chopped
Sea salt
Lemon Pepper
4-6 oz. marinated mozzarella, sliced
4 oz. goat cheese, crumbled
3 large chicken breasts (or white beans for a vegetarian version)
Olive oil, as needed
2 large portobello mushrooms, sliced
Balsamic vinegar, as needed
2 cups cooked brown rice
Preheat oven to 375 degrees F.
Thaw the spinach a bit [and pat dry if necessary] so you can scatter half of it in the bottom of a large baking dish. Sprinkle half of the tomatillos, tomatoes and garlic on top. Season with sea salt and Lemon Pepper. Scatter half the cheeses.
In the meantime, heat up a large skillet and brown the chicken breasts in a little olive oil. Season with sea salt and Lemon Pepper.
Remove the chicken from the pan and cut it into bite-size pieces.
Saute the portobello slices in a little olive oil and good splash of balsamic vinegar, till tender.
Add the cooked chicken and the portobellos to the spinach mixture. Spoon on the rice. Top with the remaining spinach, tomatillos, tomatoes and garlic. Add the remaining sliced mozzarella and goat cheese. Put the pan in the oven. Bake until done, about 25 to 30 minutes, till heated through.
Read more: http://glutenfreegoddess.blogspot.com/2006/09/joey-and-karinas-fall-spinach-bake.html#ixzz0NzM4ocNt
Easy and delicious Mediterranean Diet recipe- Baked Chicken Spinach Mushroom Rice
from http://glutenfreegoddess.blogspot.com
my favorite site at the moment!
2 2-lb bags frozen chopped spinach
2-3 tomatillos, cored, chopped
3 ripe red tomatoes, seeded, chopped
6 cloves garlic, chopped
Sea salt
Lemon Pepper
4-6 oz. marinated mozzarella, sliced
4 oz. goat cheese, crumbled
3 large chicken breasts (or white beans for a vegetarian version)
Olive oil, as needed
2 large portobello mushrooms, sliced
Balsamic vinegar, as needed
2 cups cooked brown rice
Preheat oven to 375 degrees F.
Thaw the spinach a bit [and pat dry if necessary] so you can scatter half of it in the bottom of a large baking dish. Sprinkle half of the tomatillos, tomatoes and garlic on top. Season with sea salt and Lemon Pepper. Scatter half the cheeses.
In the meantime, heat up a large skillet and brown the chicken breasts in a little olive oil. Season with sea salt and Lemon Pepper.
Remove the chicken from the pan and cut it into bite-size pieces.
Saute the portobello slices in a little olive oil and good splash of balsamic vinegar, till tender.
Add the cooked chicken and the portobellos to the spinach mixture. Spoon on the rice. Top with the remaining spinach, tomatillos, tomatoes and garlic. Add the remaining sliced mozzarella and goat cheese. Put the pan in the oven. Bake until done, about 25 to 30 minutes, till heated through.
Read more: http://glutenfreegoddess.blogspot.com/2006/09/joey-and-karinas-fall-spinach-bake.html#ixzz0NzM4ocNt
Wednesday, June 17, 2009
scuffins, by request
g-f and miss strawberry shortcake? here's your answer: SCUFFINS!
1 c flour (I mixed bob's red mill g-f mix, white rice flour and finely ground walnuts)
1/4 c soy-free earth balance (I added a spoonful of coco oil too)
1/2 t sea salt
cut together. coarse crumb texture, add more earth bal or flour til it looks right, like pie crust.
add mixture of:
1 egg or egg substitute
1/2 ish more or less c almond milk, or other milk, til it looks like you could spoon it onto a cookie sheet
1/4 c honey or agave, more or less
1 t vanilla
1/4 c choc chips
350 for 8-10 mins, depending on the size of your scuffins.
good w/ strawberries on top and coconut sorbet...altho' I do like whipped cream...a lot.
1 c flour (I mixed bob's red mill g-f mix, white rice flour and finely ground walnuts)
1/4 c soy-free earth balance (I added a spoonful of coco oil too)
1/2 t sea salt
cut together. coarse crumb texture, add more earth bal or flour til it looks right, like pie crust.
add mixture of:
1 egg or egg substitute
1/2 ish more or less c almond milk, or other milk, til it looks like you could spoon it onto a cookie sheet
1/4 c honey or agave, more or less
1 t vanilla
1/4 c choc chips
350 for 8-10 mins, depending on the size of your scuffins.
good w/ strawberries on top and coconut sorbet...altho' I do like whipped cream...a lot.
Tuesday, May 5, 2009
G-F and vegan sprouted adzuki bean burgers!
A friend of mine taught me how to make these (thanks, Geoff!!):
soak adzuki beans overnight. drain and keep in a mason jar with the lid just placed on or a sprouting lid. rinse every day several times with filtered water and drain for two days. should start to smell like yogurt and sprouts will form. go as long as you want, I usually do 2-3 days, depending.
then you boil them for 45 mins or so, til tender, drain.
I like to soak some brown rice at the same time as the beans, but just cooking the rice as normal works too.
Combine:
cooked beans
cooked rice
1 sauteed onion, chopped finely
toasted ground sunflower seeds (a handful)
ground almonds, raw (also a handful)
sea salt, Braggs to taste
black pepper
1/2 c tahini
2 T olive oil
curry powder, cumin, cayenne, garlic (sauteed or powder)...any spice combo to taste.
form into burgers and fry in olive oil. enjoy!!! I place them on romaine leaves and serve with sweet potato fries from the oven.
(you can also use 2 eggs in place of the olive oil and tahini.)
soak adzuki beans overnight. drain and keep in a mason jar with the lid just placed on or a sprouting lid. rinse every day several times with filtered water and drain for two days. should start to smell like yogurt and sprouts will form. go as long as you want, I usually do 2-3 days, depending.
then you boil them for 45 mins or so, til tender, drain.
I like to soak some brown rice at the same time as the beans, but just cooking the rice as normal works too.
Combine:
cooked beans
cooked rice
1 sauteed onion, chopped finely
toasted ground sunflower seeds (a handful)
ground almonds, raw (also a handful)
sea salt, Braggs to taste
black pepper
1/2 c tahini
2 T olive oil
curry powder, cumin, cayenne, garlic (sauteed or powder)...any spice combo to taste.
form into burgers and fry in olive oil. enjoy!!! I place them on romaine leaves and serve with sweet potato fries from the oven.
(you can also use 2 eggs in place of the olive oil and tahini.)
Thursday, April 30, 2009
gluten-free and vegan dinner!
meal idea:
romaine tacos!
fillings:
rice
beans
guacamole
salsa
the romaine leaves fold nicely in half just like a taco! delish. enjoy!
romaine tacos!
fillings:
rice
beans
guacamole
salsa
the romaine leaves fold nicely in half just like a taco! delish. enjoy!
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