Tag Archives: gluten-free

Two recipes

24 Jul

I made a couple of new things last week, so I wanted to share.

I started my days with a breakfast experiment:

I’m calling it an Overnight Oats Smoothie. I simply soaked raw oats in almond milk overnight and, in the morning, blended them with a frozen banana, a tablespoon of peanut butter, a dash of cinnamon, and a drop of vanilla extract. It was frosty and delicious, and it kept me full until lunch. Alongside it, I had my usual cup of tea (green with jasmine this time).

I followed with a lunch experiment:

This meal was a variation on Oh She Glows’ Spicy Potato ‘n Black Bean Burritos. Here’s my version:

Sweet Potato and Black Bean Burritos

  • 1 medium sweet potato, diced
  • Olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 container cremini mushrooms, roughly chopped
  • 1 tablespoon nutritional yeast
  • Cumin, salt and black pepper to taste
  • 1 cup kale, chopped or shredded
  • 1 can black beans, drained and rinsed
  • 1/4 cup green salsa
  • 4 large tortillas

In a small or medium pot, add the sweet potatoes and enough water to cover. Bring to a boil then reduce to simmer for 10 minutes, or until sweet potatoes are fork tender. Drain and set aside.

Meanwhile, heat a little oil in a saute pan over medium heat and add the onion. Cook, stirring occasionally, until the onion reaches the desired texture. I like mine with a little brown showing, but just softened works, too. When they are almost done, add the garlic, stirring to prevent it from burning and sticking. Now add the sweet potatoes, mashing slightly if you prefer. Let cook for about 5 minutes, stirring occasionally. Add the mushrooms, nooch, and spices for about two minutes, then dump in the kale, beans, and salsa. Cook, stirring occasionally, until everything is warm and the kale has wilted.

Serve in tortillas and add desired toppings (avocado slices, pepper sauce, more salsa, green onions, etc.). Makes 2 to 4 servings.

On Thursday, I ate half the recipe for lunch topped with pepper sauce. I started with 1/4 and was still very hungry, so I went back for seconds and was STUFFED. I used Trader Joe’s brown rice tortillas, which have the worst consistency ever. They crumble as soon as you look at them, which is why I ate the second one Ethiopian-style:

Messy but delicious. I polished off the leftovers on a different set of small tortillas, which were really tasty but decidedly not gluten-free.

Have you done any kitchen experiments lately?


Dinner on the fly

12 Jul

Last night, we made another on-the-fly, his-and-her dinner. This time the centerpiece was black bean burgers. I don’t have a formal recipe, but it went something like this:

  • Use your hands to mash and smash one can of rinsed black beans, half a container of chopped mushrooms, enough corn meal (maybe 1/4 cup?) to bring it together, and a few dashes of cumin and cayenne.
  • Form into four patties.
  • Heat a little olive oil in a saute pan over medium.
  • Add patties and cook for five-ish minutes on each side until they are browned.

He ate his two somewhat traditionally, on buns with lettuce, tomato, roasted corn, and barbecue sauce:

I cut one in half and ate it taco-style on two blue corn tortillas with roasted corn and barbecue sauce, plus a salad:

The verdict: good and SO easy. The latter was a necessity, given how tired and hungry I was last night. I saved the fourth patty for today’s lunch, which I will share tomorrow.

I was disappointed in the sauce, though. During my last trip to the grocery store, I grabbed some Stubb’s Spicy Bar-B-Q Sauce because the ingredients were decent (vegetarian and HFCS-free). The flavor, however, was very artificial-tasting. I enjoyed the kick, but I can’t quite put my finger on the ingredient that made it taste so plastic. I would not buy it again.

Anyway, the dinner made me glad I stocked up on cheap organic black beans at Trader Joe’s over the weekend. I had not planned this meal in advance at all, so hurrah for quick thinking.

Spin on a classic

4 Jan

I have two go-to cookie recipes when I want to please a crowd or just my belly and am not feeling creative. One is the Mexican Hot Chocolate Snickerdoodle recipe from Vegan Cookies Invade Your Cookie Jar that I know you’ve seen here before. The other is the Chocolate Chip Mint Cookies from the Joy of Vegan Baking. Both are simple but spectacular.

When I woke up on Christmas Eve, I dove right into wrapping gifts because, well, I’d done none so far. When all was done, it was 12:15, and I needed to shower and get ready for my first family gathering across town at 2:00. Except that I realized I hadn’t made a single food item for the celebration. Not only that, but the thought hadn’t crossed my mind until that second. I was desperate for a moment, and after being reassured by my mother and my taller half that I didn’t need to bring anything, I ignored them both — and the clock — and decided to make cookies, the Chocolate Chip Mint Cookies, to be exact.

Of course, I couldn’t just make cookies. I needed to make everything more complicated. Since the recipe makes about a dozen cookies, I realized I could take half to my dad’s house in the evening if only they were gluten-free. And didn’t I have a bag of Bob’s Red Mill All Purpose Gluten-Free Baking Flour in the freezer? I know you know where this is going. Yes, I had my first baking experience with gluten-free flour at that moment. The result…

I came home empty-handed. Woo hoo!

Because I was scrambling, I didn’t get a good photo, but you can see them sitting comfortably with the Brussels sprouts and the steamed squash here:

The recipe is a copy of the original except that I subbed in the gluten-free flour for the all-purpose white flour. The texture and flavor were both slightly different — a little heartier, maybe — but the biggest chance was that these actually spread. Vegan cookies often do not.

The next yen I get, you may see my beloved snickerdoodles shackin’ up with Bob.