Due to my new venture of becoming vegan, I've fallen in love with leafy greens. Wow, that is something I never thought I would say. I think the reason I'm soo into them right now is that I've found ways to make them new and exciting, a far cry from the extreme bore that are salads. Get this...I'm even eating greens for breakfast these days. I've gotten plenty of weird looks from people I've shared this fact with, but seriously, you guys don't know what you're missing!
I challenge you to try this recipe. Maybe try it for lunch or dinner first, I know how hard it can be to give up breakfast carbs (I used to be a cereal addict). I promise you'll eventually fall in love with your greens too and you'll feel so much better eating this than processed cereal for breakfast!
Sweet Breakfast Greens
2 c. leafy greens of choice (I love collards, kale and or rainbow chard)
2 tbsp. pure maple syrup
1 medium Fuji apple, cored and diced
1 tbsp. pumpkin seeds, hulled
Cinnamon to taste
Heat the greens and the apple in the maple syrup over medium high heat until apple is soft. Add pumpkin seeds and cinnamon, cook another 30 seconds and serve! Makes one large serving.
Try it! I know it sounds weird but I promise you can train yourself to like greens when a little maple syrup is involved! Happy eating!
Thursday, March 31, 2011
Thursday, March 10, 2011
Queen of Sheba
I consider myself a bit of a contradiction. Despite being extremely limited in what I can eat, especially when it comes to restaurants, I absolutely love being adventureous with food. I will honestly try anything as long as I know it is free of animal products and all my other sensitivities. Unfortunately, I don’t get to do this very often.
I’m especially into experimenting with random ethnic foods because after eating whatever I wanted in Greece and feeling great, I think there is a lot to be said for the quality of food in some other countries. I had a lady come into the store a few weeks ago who told me about Ethiopian food and how its mostly naturally gluten and dairy free. I was sold immediately, and I’ve been researching places to try it out ever since. I decided on Queen of Sheba because I’d seen mostly positive reviews and heard they make their signature bread gluten free upon request.
The place is on MLK Boulevard in Portland, and we almost missed it cause it looks like a waiting room or something instead of a restaurant. The server was extremely knowledgeable. I told her all my sensitivities and she was able to recommend 4 dishes that would be safe for me to eat. My friend Pete had no idea what to get, so she was able to recommend something for him as well.
The service was super speedy, I don’t think we waited more than 15 minutes. They bring your food out to you on these giant plates with the signature Ethiopian injera bread underneath what you ordered. You don’t use any utensils, instead, you rip off pieces of the bread and scoop the food up that way. The bread is basically in crepe form but it tastes more like sourdough. We both thought eating with our hands was pretty awesome. I got a trio of mustard greens, chickpea paste and lentil stew and it was all incredible. I finished everything which was probably a mistake, I always forget how freaking full you can get off plant based foods.
I honestly cannot WAIT to go back to this place!
I’m especially into experimenting with random ethnic foods because after eating whatever I wanted in Greece and feeling great, I think there is a lot to be said for the quality of food in some other countries. I had a lady come into the store a few weeks ago who told me about Ethiopian food and how its mostly naturally gluten and dairy free. I was sold immediately, and I’ve been researching places to try it out ever since. I decided on Queen of Sheba because I’d seen mostly positive reviews and heard they make their signature bread gluten free upon request.
The place is on MLK Boulevard in Portland, and we almost missed it cause it looks like a waiting room or something instead of a restaurant. The server was extremely knowledgeable. I told her all my sensitivities and she was able to recommend 4 dishes that would be safe for me to eat. My friend Pete had no idea what to get, so she was able to recommend something for him as well.
The service was super speedy, I don’t think we waited more than 15 minutes. They bring your food out to you on these giant plates with the signature Ethiopian injera bread underneath what you ordered. You don’t use any utensils, instead, you rip off pieces of the bread and scoop the food up that way. The bread is basically in crepe form but it tastes more like sourdough. We both thought eating with our hands was pretty awesome. I got a trio of mustard greens, chickpea paste and lentil stew and it was all incredible. I finished everything which was probably a mistake, I always forget how freaking full you can get off plant based foods.
I honestly cannot WAIT to go back to this place!
Saturday, February 26, 2011
Masu Sushi
I got some devastating news recently...apparently, sushi rice generally has sugar in it! I always wondered why I was still getting kinda sick whenever I ate sushi. I really don't understand the need for Americans to hide sugar in literally EVERYTHING.
Don't worry though, this post bears good news. I found an awesome sushi place, called Masu sushi in SW Portland, that will custom make your sushi without the sugar laden sushi rice. In fact, all the sushi is made to order and the fish comes in fresh daily! Plus, they serve only top shelf sake and I've heard that their cocktails are killer. AND they have gluten free tamari!
I started my meal with a sea vegetable salad that is, no joke, the best I've ever had. Not nearly enough food cause I devoured it instantly, but it was the perfect appetizer for my sushi rolls.
For my main course, I ordered off their decent-sized vegetarian menu. I got the veggie maki which has avocado, sprouts, cucumber and burdock root, and the ume shiso roll which is pickled plum and shiso which is a japanese mint. The ume shiso was veeeeeeeeeerrry salty due to the pickled plums but I've been hearing how good they are for you so I had to try it. The veggie maki was awesome, I'm such a sucker for sushi with avocado. I was so tempted to order more after I finished but I was already stuffed.
I highly recommend you try this place out. In addition to the delicious food and drinks, its has a very classy upscale vibe and the wait staff is extremely knowledgable. I just love when restaurants make my life easier instead of harder! Kudos Masu :)
Don't worry though, this post bears good news. I found an awesome sushi place, called Masu sushi in SW Portland, that will custom make your sushi without the sugar laden sushi rice. In fact, all the sushi is made to order and the fish comes in fresh daily! Plus, they serve only top shelf sake and I've heard that their cocktails are killer. AND they have gluten free tamari!
I started my meal with a sea vegetable salad that is, no joke, the best I've ever had. Not nearly enough food cause I devoured it instantly, but it was the perfect appetizer for my sushi rolls.
For my main course, I ordered off their decent-sized vegetarian menu. I got the veggie maki which has avocado, sprouts, cucumber and burdock root, and the ume shiso roll which is pickled plum and shiso which is a japanese mint. The ume shiso was veeeeeeeeeerrry salty due to the pickled plums but I've been hearing how good they are for you so I had to try it. The veggie maki was awesome, I'm such a sucker for sushi with avocado. I was so tempted to order more after I finished but I was already stuffed.
I highly recommend you try this place out. In addition to the delicious food and drinks, its has a very classy upscale vibe and the wait staff is extremely knowledgable. I just love when restaurants make my life easier instead of harder! Kudos Masu :)
Wednesday, February 9, 2011
Nori Rolls
I have a new obsession. Nori. A sea vegetable most commonly known for its roll in sushi (no pun intended), Nori is about 1/3 protein and 1/3 dietary fiber and is an excellent source of calcium, iron, iodine, carotene, B vitamins and vitamins A and C, making it a staple in whole food vegan cuisine. They have a slightly salty flavor that my palate associates with sushi, so the addition of it to dishes makes basically anything taste like sushi!
I'll use it on salad, but my favorite way to use it is to make Nori Wraps. I'm posting a basic recipe here, but know that almost ANYTHING wrapped in Nori is delicious; feel free to create your own delicious rolls with whatever tickles your pickle!
Nori can be purchased at most health food stores. Whole Foods has a whole section dedicated to sea vegetables. You may also be able to find it in Japanese markets.
Vitortarian Nori Rolls
2 sheets nori
1 avocado, halved and sliced
1 carrot, cut into sticks
2 leaves dinosaur kale
1/2 c. cooked brown rice
2 leaves basil
1 tbsp. wheat-free tamari
Place the two sheets of nori on a flat surface. Put half of each of the ingredients on each sheet, rice down first. Roll up like a burrito, dip in tamari, and voila, you have a delicious, nutritious meal in a matter of minutes!
Just FYI, I'll be dining at Abby's Table tonight for her Wednesday night family style dinner she holds at her kitchen in SE Portland. I've helped cook for the dinner but never actually had the full experience! I'll be dining as a Vegan tonight so hopefully I'll get some great new ideas for the blog! Either way, you should definitely check out Abby's Table! She caters, is a private chef, and does reservation-only dinners every Wednesday, and everything is gluten, dairy and soy free. She's a killer chef, not to mention a fascinating person! Check her out and make reservations online at http://www.abbys-table.com/.
I'll use it on salad, but my favorite way to use it is to make Nori Wraps. I'm posting a basic recipe here, but know that almost ANYTHING wrapped in Nori is delicious; feel free to create your own delicious rolls with whatever tickles your pickle!
Nori can be purchased at most health food stores. Whole Foods has a whole section dedicated to sea vegetables. You may also be able to find it in Japanese markets.
Vitortarian Nori Rolls
2 sheets nori
1 avocado, halved and sliced
1 carrot, cut into sticks
2 leaves dinosaur kale
1/2 c. cooked brown rice
2 leaves basil
1 tbsp. wheat-free tamari
Place the two sheets of nori on a flat surface. Put half of each of the ingredients on each sheet, rice down first. Roll up like a burrito, dip in tamari, and voila, you have a delicious, nutritious meal in a matter of minutes!
Just FYI, I'll be dining at Abby's Table tonight for her Wednesday night family style dinner she holds at her kitchen in SE Portland. I've helped cook for the dinner but never actually had the full experience! I'll be dining as a Vegan tonight so hopefully I'll get some great new ideas for the blog! Either way, you should definitely check out Abby's Table! She caters, is a private chef, and does reservation-only dinners every Wednesday, and everything is gluten, dairy and soy free. She's a killer chef, not to mention a fascinating person! Check her out and make reservations online at http://www.abbys-table.com/.
Monday, January 24, 2011
Ginger Pop
I'm excited to share this new restaurant with you guys! Ginger Pop is a brand new Thai place off Columbia House Boulevard in Vancouver. I tried it out for the first time this weekend and it was fabulous!
First of all, its the most adorable place. You walk in and are immediately greeted by fun colors and mod-themed decor. Our waiter was very friendly and helpful, and was easily able to answer all my allergy related questions. The lunch menu was small, which was actually nice seeing as most Thai places have an overwhelming amount of options, half of which you've never heard of. Ginger Pop's menu was simple: things like fried rice, pad thai and curries that you've heard of before. They also have an assortment of hot and iced teas and coconut juice, which may just be my favorite new beverage.
I ordered the Yellow Curry, which was a mild curry dish made up of pork, potatoes, and a few other veggies in a coconut milk curry sauce. Immediately, I knew the pork and the potatoes weren't going to work for me. The waiter informed me that you can make any substitutions you want, everything can be made to order. So I swapped red bell pepper for the potatoes and tofu for the pork. He also assured me that soy sauce is rarely used in their recipes, so most of the recipes are gluten free.
My mom ordered the Sweet Basil Fried Rice which was also pretty incredible. Also, the pad thai and the pad kee mow are made with rice noodles, making them great gluten free options as well. And of course, as is tradition in authentic thai, the curries are made with coconut milk, making them dairy free. The lunch portions also weren't outrageously huge; i did have leftovers but I didn't leave uncomfortably full. And it tasted GREAT the next day.
I highly recommend you check this place out, especially if you are a thai food virgin, since the menu is simple and easy to understand. I'd love to hear your critiques and praise as well! Happy Dining!
First of all, its the most adorable place. You walk in and are immediately greeted by fun colors and mod-themed decor. Our waiter was very friendly and helpful, and was easily able to answer all my allergy related questions. The lunch menu was small, which was actually nice seeing as most Thai places have an overwhelming amount of options, half of which you've never heard of. Ginger Pop's menu was simple: things like fried rice, pad thai and curries that you've heard of before. They also have an assortment of hot and iced teas and coconut juice, which may just be my favorite new beverage.
I ordered the Yellow Curry, which was a mild curry dish made up of pork, potatoes, and a few other veggies in a coconut milk curry sauce. Immediately, I knew the pork and the potatoes weren't going to work for me. The waiter informed me that you can make any substitutions you want, everything can be made to order. So I swapped red bell pepper for the potatoes and tofu for the pork. He also assured me that soy sauce is rarely used in their recipes, so most of the recipes are gluten free.
My mom ordered the Sweet Basil Fried Rice which was also pretty incredible. Also, the pad thai and the pad kee mow are made with rice noodles, making them great gluten free options as well. And of course, as is tradition in authentic thai, the curries are made with coconut milk, making them dairy free. The lunch portions also weren't outrageously huge; i did have leftovers but I didn't leave uncomfortably full. And it tasted GREAT the next day.
I highly recommend you check this place out, especially if you are a thai food virgin, since the menu is simple and easy to understand. I'd love to hear your critiques and praise as well! Happy Dining!
Tuesday, December 21, 2010
Gluten Free Christmas Cookies
Sorry it's been so long since I've written! I must say its been crazy around here. But I couldn't hold out on you during Christmas...I am so excited to share my Christmas cookie recipes with you!
My family is all about tradition during the holidays. We've done everything the same way since I was little, including the recipes we make for Christmas. Last year, my mom and I decided to suck it up and eat wheat, dairy, etc. because we didn't want to bother adapting our old recipes. This year, however, I didn't feel like being sick all through the holidays and decided to change our old cookie recipes to become dairy and gluten free. I wasn't sure how it would turn out, but let me say my family and I are thrilled with the results!
For all the recipes, I used Bavaria Mills' All Purpose Flour Blend. This flour blend is incredible. The xanthan gum is in the mix, so there is no extra work needed! This flour can be used cup for cup in place of regular flour in almost any recipe. It can be found exclusively at Lingonberries Market.
Clockwise from top left we have Almond Crescents, Peanut-free Peanut Butter Blossoms, Cherry Jewels, Sugar Cookies, and Kolackys (not pictured).
Almond Crescents
These are my dad's absolute favorite. They are originally from the Martha Stewart Christmas Cookbook. Enjoy!
2 cups All Purpose gluten free flour
1 cup unsalted butter or butter substitute
1 cup finely chopped almonds or nut of your choice
1/2 cup corn-free powdered sugar, plus more for dusting
1/2 tsp. salt
1 tsp. vanilla extract
1/4 tsp. almond extract
In a large bowl, combine all the ingredients except the dusting sugar. Mix well with your hands. Wrap the dough and refrigerate for at least 2 hours.
Preheat oven to 350 degrees and line baking sheets with parchment paper.
Form dough into 1-inch balls, then roll each ball into a 2-inch roll. Each should be narrow and the center slightly flattened to create a crescent moon when curved. Set 1 to 2 inches apart on baking sheets.
Bake 12 to 15 minutes until set but not browned. Allow cookies to cool slightly then dusting with powdered sugar.
Peanut-free Peanut Butter Blossoms
Unfortunately, because Hershey doesn't make a Kiss that's entirely dairy free, this recipes can't be made officially dairy free.
½ cup butter or butter substitute, softened
½ cup nut butter (I used almond butter)
1 cup coconut sugar
1 egg
1 tsp vanilla extract
¼ tsp salt
1 ¾ cup GF All Purpose flour
1 tsp baking soda
Hershey Kisses candy (45 or so – depending on how large you make the cookie balls)
My family is all about tradition during the holidays. We've done everything the same way since I was little, including the recipes we make for Christmas. Last year, my mom and I decided to suck it up and eat wheat, dairy, etc. because we didn't want to bother adapting our old recipes. This year, however, I didn't feel like being sick all through the holidays and decided to change our old cookie recipes to become dairy and gluten free. I wasn't sure how it would turn out, but let me say my family and I are thrilled with the results!
For all the recipes, I used Bavaria Mills' All Purpose Flour Blend. This flour blend is incredible. The xanthan gum is in the mix, so there is no extra work needed! This flour can be used cup for cup in place of regular flour in almost any recipe. It can be found exclusively at Lingonberries Market.
Clockwise from top left we have Almond Crescents, Peanut-free Peanut Butter Blossoms, Cherry Jewels, Sugar Cookies, and Kolackys (not pictured).
Almond Crescents
These are my dad's absolute favorite. They are originally from the Martha Stewart Christmas Cookbook. Enjoy!
2 cups All Purpose gluten free flour
1 cup unsalted butter or butter substitute
1 cup finely chopped almonds or nut of your choice
1/2 cup corn-free powdered sugar, plus more for dusting
1/2 tsp. salt
1 tsp. vanilla extract
1/4 tsp. almond extract
In a large bowl, combine all the ingredients except the dusting sugar. Mix well with your hands. Wrap the dough and refrigerate for at least 2 hours.
Preheat oven to 350 degrees and line baking sheets with parchment paper.
Form dough into 1-inch balls, then roll each ball into a 2-inch roll. Each should be narrow and the center slightly flattened to create a crescent moon when curved. Set 1 to 2 inches apart on baking sheets.
Bake 12 to 15 minutes until set but not browned. Allow cookies to cool slightly then dusting with powdered sugar.
Peanut-free Peanut Butter Blossoms
Unfortunately, because Hershey doesn't make a Kiss that's entirely dairy free, this recipes can't be made officially dairy free.
½ cup butter or butter substitute, softened
½ cup nut butter (I used almond butter)
1 cup coconut sugar
1 egg
1 tsp vanilla extract
¼ tsp salt
1 ¾ cup GF All Purpose flour
1 tsp baking soda
Hershey Kisses candy (45 or so – depending on how large you make the cookie balls)
In a large mixing bowl, use a mixer and blend the softened butter, nut butter, coconut sugar, egg, vanilla, and salt until nice and creamy. Add the flour and baking soda and mix until even. Roll dough into balls. The size is around the size of ping-pong balls. Try to keep all the cookie balls close in size. You may have more or less than 45 especially the first time when you’re learning to make these cookies.
Place cookie balls on baking sheet. Leave space – about two inches all around. They spread a bit. Bake 8 to 10 minutes at 375 degrees F in a preheated oven until the cookies are done.
As soon as you take the cookies out of the oven, press a Hershey Kiss in the center of each. Press firmly until the Hershey Kiss is nestled in the middle of the hot cookie. Do this before removing the cookies from the baking pan. Once you’ve put Hershey Kisses in the middle of all the cookies on the pan, remove cookies and let cool.
Cherry Jewels
Usually, we put halved maraschino cherries in the center of these babies. Since those are the most disgusting things on earth, I decided to go with sugar free strawberry jam this year.
1/2 c. butter or substitute
1/4 c. coconut sugar
1 egg yolk
1 1/4 c. GF All purpose flour
1 tsp. grated lemon rind
1 tbsp. lemon juice
1 tbsp. orange juice
1 tsp. vanilla
3/4 c. finely chopped pecans
Strawberry jam
Preheat oven to 350 degrees. Combine all ingredients except nuts and jam. Chill dough for at least an hour. Roll into balls and roll in chopped nuts. Place on cookie sheet and make a thumbprint indent in each cookie. Bake 10 to 12 minutes. Spoon jam into thumbprints.
Sugar Cookies
1 1/2 cups corn-free powdered sugar
1 cup butter or substitute
1 egg
1 tsp. vanilla extract
1/2 tsp. almond extract
2 1/2 cups GF All Purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
Icing:
1 pkg. Tofutti cream cheese
1 pkg. Ricemellow creme
Food coloring
Mix powdered sugar, butter, egg, vanilla and almond extract. Mix in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours. Heat oven to 375 degrees. Divide dough in two halves. Roll each half 3/16 inch thick onto heavily floured surface and cut out shapes. Place on cookie sheet. Bake 7 to 8 minutes.
For icing, beat together cream cheese and ricemellow creme. separate into containers and add food coloring of choice. Frost cookies when cool.
Kolackys
Pronounced "koh-latch-kees", these are a Polish favorite. We do a lot of traditional Polish recipes on Christmas Eve so these are a perfect compliment to the meal!
1 c. butter or substitute
1 pkg. Tofutti cream cheese
1/4 tsp. vanilla extract
2 1/4 cups GF All Purpose Flour
1/2 tsp. salt
Thick jam or canned fruit filling, corn free
Cream butter and cream cheese until fluffy. Beat in vanilla extract. Combine flour and salt, add in fourths to butter mixture, blending well after each addition. Chill dough until easy to handle. Roll dough to 3/8 inch thick on a floured surface. Cut 2 inch circles or other shapes. Place on an ungreased cookie sheet. Make a thumbprint in each cookie and fill with jam. Bake at 350 degrees for 10 to 15 minutes.
Thursday, September 2, 2010
Basil Cashew Tilapia
This recipe is not only delicious, its one of the easiest, quickest dishes I've made in a while. You can also use cod or halibut in place of the tilapia.
Basil Cashew Tilapia
2-3 tilapia filets
1/2 c. raw cashews
Fresh or dried basil
Olive oil
Preheat oven to 500 degrees. In food processor, grind cashews and basil until fine. Do not over process or you'll get nut butter. Coat filets with mixture and place in a baking dish. Drizzle olive oil over the top. Bake 10-12 minutes or until fish is opaque and flaky.
Serves 2-3.
Basil Cashew Tilapia
2-3 tilapia filets
1/2 c. raw cashews
Fresh or dried basil
Olive oil
Preheat oven to 500 degrees. In food processor, grind cashews and basil until fine. Do not over process or you'll get nut butter. Coat filets with mixture and place in a baking dish. Drizzle olive oil over the top. Bake 10-12 minutes or until fish is opaque and flaky.
Serves 2-3.
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