Posts Tagged ‘gluten-free recipes’

So I’ve been cooking every week, mostly vegan, since the first of the year.  Back to adventuring in food, I suppose.

Source:  Chloe’s Vegan Italian Kitchen by Chloe Coscarelli

vegan, gluten freeIMG_0184

  • 1 tbsp olive oil
  • 1 (8oz) pckg of tempeh, sliced in half
  • 1 c raw cashews
  • 3 garlic cloves
  • 2 tsp sea salt
  • 2 tsp fresh thyme
  • 2 scallions, trimmed and thinly sliced
  • 8 oz mushrooms sliced (I actually used about 4 oz)
  • paprika for garnish

In a large nonstick skillet, heat oil over med-high heat and arrange tempeh pieces in the skillet.  Using tongs or a spatula to flip the pieces, brown tempeh on each side, about 5 minutes.  Transfer to a plate.

Preheat the oven to 350 deg.  Lightly grease (or spray) a 9 x 13 pan.

In a blender, puree cashews, water, garlic and salt.  Transfer to a lg bowl.  Add thyme and scallions to the cashew cream and mix with a spoon.

In the prepared pan, arrange mushrooms and tempeh, and pour the cashew cream on top.  Dust the top with paprika and cover the pan with foil.  Bake for about 30 minutes, or until mushrooms are soft.  Garnish with fresh thyme before serving and adjust salt to taste.


What impressed me with this recipe is how fast this meal came together.  It’s filling, and good, and fairly fuss-free.

You want to know if it’s really creamy, and it’s creamy-like.  I don’t take a bite and say, “Gosh, I wish this was cream of mushroom soup.”  I’m actually sort of indifferent to cream of mushroom soup, because mostly, I think it tastes like salt.  (Probably because I’ve never had homemade.)


I picked up a new cookbook, which I need like I need a seventh ear.  I was browsing/Christmas shopping for the folks, looking through the cookbooks (which my folks need like a twenty-eighth ear), and I found one I could not resist:  Meat-Free Monday Cookbook by the McCartneys.  It’s a lacto-ovo vegetarian recipe, intended for meat-eaters.  What I like a lot about it is that it’s organized by seasons, so makes the most of what’s in season.  Love that.  It feels like a British cookbook, too…and by that I mean there’s quite a bit of hearty rootstock stuff, but taking much more from Asia than the Americas.  I would expect Indian flavorings, and there’s not much from Central America.  This is good, and interesting.  I don’t have a cookbook quite like it.  So far, I’ve gone through the Winter section, and I’ve used up an entire container of little sticky notes to tag pages with recipes I’d like to try.

On a second go-through, I looked today for ridiculously simple dishes that would be okay cold to pack for a lunch.  My new job has me living out of my car.  This is fine but I have no microwave, and I end up getting high-fat expensive eat-out stuff.  I’ve gained ten pounds in the past six weeks…it’s horrible.  Granted, citrus rice is not going to sound as good as stopping at a Village Inn for a garden skillet, but I need to train myself to eat cold lunches.  I may have eaten peanut butter and jelly sandwiches every single day for lunch when I was a child, but I can’t do it now.

This cookbook also has the advantage that it has specific recipes for packed lunches.  Way cool.  It calls this a side dish, and it is….but it’s interesting and snacky and low on the calories, high on the protein and vitamin C….all good things.

source:  The Meat Free Monday Cookbook by Paul, Stella, and Mary McCartneycitrus rice

lacto-vegetarian, gluten –

  • 1 1/2 c basmati rice
  • juice and zest of 1 lime
  • juice and zest of 1 lemon
  • 2 tbsp finely chopped cilantro
  • 1/3 cup yogurt

Cook the rice “according to box instructions.”  Mix everything else together, serve warm.

A couple of notes on this…I love brown rice.  I realize that people unused to it prefer white rice, but I think this dish would be heartier and richer with brown rice, add more nutrients and add a nutty-like flavor that would be welcome in this dish.  I buy basmati for cheap at Indian grocery stores….I pour the rice into the pan, and fill with water until my finger touches the top of the rice, and the water covers the first digit of my finger.  I learned that from May Goh’s mom and have made perfect white rice ever since.  You could make this vegan by removing the yogurt…it adds some texture, but the dish wouldn’t suffer without it.  I let the rice cool to see if I like it cold, and it’s just fine as a cold snack.

Nothin fancy, but nice.  Wonder if the brown rice would be enhanced with orange instead of lime.  Worth experimenting.

Mark keeps pointing out how many jars of jam we now have in the pantry.  What he doesn’t notice is that we’ve already eaten a third of what I’ve made so far, and that’s not even giving away any yet.  I’d actually hoped to have a spread of my homemade jams for Thanksgiving, and be able to make kiffles with my jam.

Maybe I need to hide a few.

Colorado peaches.  Had to make a batch of golden peach jam.  The recipes in the Ball book were mostly for plain peach jam, or a honey conserve, which sounded a little interesting.  The first jams I made were basic, straightforward fruit. And they’re really awesome, and Chase also eats them.  I wanted to stretch my fledgling cooking skill a little bit, though.

When Mark and I did our engagement trip to Napa, we had a day of wine tours.  At one of those places, we tasted a peach cinnamon jam that was OUT of this world.  We’ve been missing that jam ever since, and we were not bright and didn’t write down the winery or the name of the jam.  So I really wanted to try a cinnamon spice peach jam.  This recipe also had pectin in it.  Pectin has its own flavor, and I’m kind of meh on the flavor.  I do notice it slightly in the jam.  But this recipe came out really nice.  Definitely a fancy jam intended for soft skeezy cheeses and not for peanut butter sandwiches.  Love the spice I added to it.  The Ball recipe did not have those in it, but upon googling a few, I saw that the basic jam recipe is only altered by adding spices.

This is the Ball recipe, and what I did with it.

source:  Ball Blue Book Guide to Preserving, and Yummly Spiced Peach Jam and Cinnamon Peach Jam and Yummyly Grand Chamion Peach Jam


  • 1 quart finely chopped, peeled peaches
  • 7 1/2 c sugar
  • 1/4 lemon juice
  • 1 pouch liquid pectin
  • 1/4 tsp cardamom
  • 1/4 tsp nutmeg
  • 1 cinnamon stick

(Wish my camera had focused so you see how embarrasingly gorgeous these peaches were.)  To prepare raw peaches, blanch in boiling water for 30 to 60 seconds, then dunk in cold water.  The peach skins will peel off easily if they are ripe.  Combine fruit, sugar, spices and lemon juice in a large saucepot.  Bring slowly to a boil, stirring until sugar dissolves.  Stir in liquid pectin.  Return to a rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat.  Skim foam if necessary (and it will be).  Ladle hot jam into hot jars, leaving 1/4 inch headspace.  Adjust two piece caps.  Process 10 minutes at sea level (I’m doing 30 mins) in a boiling-water canner.

Ball says you can add  tsp whole cloves, 1/2 tsp whole allspice and 1 cinnamon stick tied in a spice bag to jam during cooking.  Then take the spice bag out and fill jars.

(Better photo of beautiful peaches.)  I had 2 lbs of peaches, which made a generous 1 1/2 quart of peaches.  I increased the recipe by 150% accordingly, but because I wanted spicy peaches, I doubled the nutmeg and cardamom.  I forgot to double my cinnamon stick, however.  And I think it would be good to use ground cinnamon.  I do like the flavor now, it’s definitely a warm autumny spice peach jam.  But it’s not my cinnamon jam, it’s a cardamom-nutmeg jam.  Which is also lovely, but my tastebuds wanted cinnamon.  I’m also noticing that in my jam, the peach bits are rising to the top, and I have clearer golden bottoms.  I may have an opinion on that as these get eaten up…just noticing it and finding that interesting now.

With 2 lbs of peaches, I ended up with 12 8-oz jars and 3 4-oz jars.  It’s cheeseworthy.  And it’s possible that I’ll make another batch with cinnamon, and *maybe* a dash of clove, without cardamom.  And if it keeps us in cheeseworthy peach jam for the next ten Thanksgivings, that is a happy thing.  (I’ll bet you it won’t last that long, though.)


….As these finish processing, they’re still hot, but they are liquidy.  I will watch that they form up, but I’m wondering if I made spicy peach …er, glaze….or something.  Not jam.


I drive by Berry Patch Farms on my way to the hospital in the mornings.  I’ve been driving by there for two years, and since my drive-by times are 0545 and 1845 when I’m working, I haven’t stopped.  Today, I did.  Wonderful place.  They had more of those wonderful peaches when I first walked in, but there were only two left by the time I was done picking raspberries.  (Won’t make that mistake again.)  That peach tasted like pure happiness.

Mostly, I picked raspberries.  I chose the rubiest berries that almost fell off the vine into my hands.  Red raspberries are Mark’s favorite, so I thought I’d start there.  They’ve also got fields of ever-bearing strawberries and golden raspberries. ….Further types of jam likely coming.

No better time like partial-employment in September to make jam.

source:  Ball Blue Book:  guide to preserving

veganish, gluten –

  • raspberries, I had 1.5 lbs
  • sugar, 2/3 cup for every cup of berry you have

Combine berries and sugar in a large saucepot.  Bring slowly to a boil, stirring until sugar dissolves.  Cook rapidly to gelling point.  As mixture thickens, stir frequently to prevent sticking.  Remove from heat.  Skim foam if necessary.  Ladle hot jam into hot jars, leaving 1/4 inch of headspace.  Adjust two-piece caps.  Process for 25 minutes in boiling canner at metro Front Range and foothills altitudes.

InSANEly good jam.

This recipe is ridiculously rich.  It makes a vat that will last in the fridge forever.  Definitely worth doing if you make Indian food occasionally.  Tamarind paste is findable in my local grocery store, but you can also find it from any Indian grocery.  (The ‘butter’ in the title is deceptive…apple butter is an apple puree.  It’s really insanely tasty.)

vegan, gluten –

source:  Indian Vegetarian Cooking At Your House by Sunetra Humbad and Amy Schafer Boger, MD

  • 1 tbsp toasted cumin seeds, ground
  • 1 jar (14 oz) apple butter
  • 1 3/4 c water
  • 1 tbsp tamarind paste (or to taste)
  • 1/4 – 1/2 tbsp ground black pepper
  • 1/4 tsp salt

Blend.  That’s it.  The authors state that this will keep in the refrigerator for a year and can also be frozen.

Makes 3 1/3 c of chutney.  Tamarind is my favorite kind of chutney, and I have drizzled it on pappadums, and the samosa potato recipe I did ages ago.. (


My husband was seriously in the doghouse last week.  The reasons for it aren’t blogworthy.  I worked a 52 hour workweek, and so when I came home from Platte on Saturday, I found that he had cooked!  We’ve been together four years, and he’s cooked for me three times.  (I don’t tend to get mad at him very often.)

This is what he cooks when that happens.  It’s really tasty.  I get the impression that he learned to make this dish for some girlfriend distant years ago….but I don’t grouse and I take my “I’m sorry”s as they come.  He had this, and a glass of OZV Zin poured when I hobbled in after my busy shift (complete with tweaked back).  This was ready, as was the hottub, and an episode of Sherlock Holmes on Roku.  He even cleaned up all the dishes, and remembered not to run my Calphalon frying pan in the dishwasher.  I didn’t even have to remind him.

It was like I’d walked home to a laborador retriever giving me Sad Puppy Eyes I’m So Sorry I Piddled On The Floor I Love You With My Whole Being Please Forgive Me Eyes of Death.  (He doesn’t like dogs and wouldn’t get the gentle spirit in which I mean this….but he doesn’t read my blog, anyway.)

He’s a good hubby.  grumble grumble.  And I love him.  grumble.  And he’s good to me.

The peanut butter with the tomato may sound strange, but I’m telling you, millions of Africans have the right idea with this.  I suppose you could make this with seitan or chicken, if you have the inclination.

source:  I have no idea where he got this

vegan, gluten –

  • 1 pckg extra firm tofu
  • 1 medium onion, chopped
  • 2 – 3 cloves garlic, minced
  • 1 2 inch piece of ginger, peeled & minced
  • 1 jar unfancy spaghetti sauce
  • 1 cup smooth peanut butter
  • 2 tbsp peanut oil
  • 1 small can tomato paste

optional (and he’s never done it with these)

  • sliced green onions or fresh cilantro
  • 1 – 2 c sliced mushrooms
  • 1 – 2 c chickpeas

Drain tofu.  (If you don’t cook with tofu often, this just means setting a large plate over it, and paper towels under it while you do other things.)  Chop onions, garlic, ginger and any other veggies.  Sautee tofu in peanut oil until browned.  Add veggies, cook until soft.  Add sauce, tomato paste.  Add chickpeas, if you are using them.  Simmer.  When hot, stir in the peanut butter until it mels.

Serve over rice.

Brown rice would be even richer of a taste with this, by the way.

This week is going to be better than last week, I have decided.  (It took me until about an hour ago to decide this, but whatever.) Last week was a debacle….wailing, gnashing of teeth, drama.

I dreamed, this morning, that I was Sigourney Weaver, and I was standing on a cliffside above a roiling angry sea at night, deep indigo with whitecaps and taste of salt and funk of seaweed.  Behind me was a dimly-lit warren of buildings and pods clinging to the precipice, my work, where I built my robots.  The other people and I worked in relative secret here; nobody knew about my robots and whatever boring projects other people did.

I could see stars between the purple-black clouds, so like those during tornadoes.  And moving in closer was an armada of alien warships just entering the atmosphere.  There were at least two large ones, with a handful of smaller ships, and dots of even smaller pods coming faster, closer.  Most of the people in the buildings were panicking, running around like ants inside the pods, calling governments about the impending doom.  I stood there, thinking.  My robots couldn’t help us.  Because, cool as they were, they did stuff like vacuuming.  (Hey.  Don’t knock it.  I could USE a robot that vacuums.) My robots were peaceful robots.

And here I stood, above the sea, armed only with my cool laser-beam toothbrush.  Against the alien invasion.

But at some point today, I realized.  Hey, I’m Sigourney Weaver.  I am Bad.  Ass.  And I will take down your legion of alien warships with my nifty laser-beam toothbrush AND have time for lunch.

Screw you.

And my day was immeasurably better after that.

And this is my plan for dinner.  Picture to come later today.

source:  Bittman, aka my Julia Child, in How to Cook Everything Vegetarian

lacto-vegetarian, gluten –

  • 4 bell peppers in fun colors
  • 1 c cooked red (or plain) quinoa
  • 1/2 c goat cheese (Bittman suggests 1 c…that’s a lot of freakin cheese)
  • 1 tbsp minced garlic
  • a handful of button mushrooms
  • salt and pepper
  • 1/2 c evoo
  • fresh chopped basil leaves
  • fresh chopped cilantro
  • fresh chopped oregano

Preheat oven to 450.  Cut tops off the peppers, and hollow out white rind.  Mix quinoa, cheese, garlic, salt, pepper and your herbs.  Stuff your peppers.  Sprinkle insides of peppers with salt & pepper.  Spread half the evoo in a shallow roasting pan that will allow room for the peppers.  Roast peppers for 30 to 40 minutes, until stuffing is hot.  Test by putting a metal skewer in the middle…if that is warm, you’re good.

Serve hot, warm or at room temp, drizzled with remaining olive oil and garnished with more herbs, if you like.