I've got a 2-in-1 post for you today...I've been slacking a little. I'll say this, breaking up is hard to do.
BUT, as the old saying goes, when the going gets tough, the tough get cooking! I may have changed that just a bit ;-). I'm glad that I can make people happy through food!
First off, I want to review Chutney's Indian Restaurant. This little spot is right off SE 164th, so really close to my house. I've driven by it countless times, but I've honestly never been to an Indian restaurant, or had real Indian food for that matter. My mom and I had been wanting to try it, so, with my dad out at a golf tournament all day, Wednesday night seemed like the perfect opportunity to do so.
I'm happy to report that almost their entire regular menu is gluten free, with the exception of the naan dishes, since naan is an Indian bread. My biggest downfall there was tomatoes, but the server was so helpful and knowledgeable that it made it a lot easier on me. Then, the owner came out and told me he'd put together something special that combined what I wanted with what I could actually have.
The result was fantastic. They made me a rice crepe filled with a mixture of lamb, bell peppers, onions and spices. Oh my gosh it was so good. Plus you get lentil chips as a precursor to the meal, and those were awesome and edible for me as well. Everything seriously rocked. I was so happy with it that the owner asked if he should add the dish to the menu. I hope he does, I'll go back for that anytime! You've gotta check this place out, I had absolutely no complaints. They were fabulous.
Since I knew I'd be working all day Thursday and had Wednesday off, I decided to make dinner early to eliminate prep time on Thursday evening. I'm glad I did because this recipe takes about an hour to put together. I actually found this recipe in Living Without magazine probably a year ago. There was a profile on jenny McCarthy, who feeds her son a gluten and casein free diet to help with his autism. At the end, she shared a recipe for mushroom pie. We've been eating it ever since, but its not exactly the healthiest gluten free meal out there (rings in at about 571 calories a slice...yikes!!), so I decided to give it a Vitortarian makeover.
Mushroom Pie, my way
Namaste pie crust mix
8 cups chopped crimini mushrooms
1 cup chopped walla walla onion
1 tbsp. safflower oil
1/2 cup arugala
2 tbsp. chopped fresh basil
1/2 container Tofutti soy cream cheese
Preheat the oven to 400 degrees. Prepare the pie crust mix according to the package, and set it aside, uncooked. In a large skillet, heat the oil over medium high heat. Saute the onions for about 1 minute, then add the mushrooms. Cook for about 5 minutes or until mushrooms are tender. Add basil, arugala, and cream cheese and heat until cream cheese melts. Pour the filling into pie crust and bake for 45 minutes. Let cool at least 20 minutes before serving.