Posts Tagged ‘gluten-free’
I wish I had more time to cook all of the fabulous recipes I come across in the food blog world. If I’m not creating my own recipes, I’m either eating out or eating on the run. Recently though, a girlfriend sent me this granola bar recipe and I knew I had to make it immediately. Not only did it feature my newest obsession, buckwheat grouts, but I also knew it was something that Bryan would love for breakfast and snacks.
Have you tried groats yet? Thanks to Kath, I have been putting them on just about every dish. I keep a bowl of toasted groats on the counter to sprinkle on smoothies, oatmeal, and last night- brussels sprouts! I kid you not. The obsession is real.
I’ve also been on quite the granola bar kick lately, making chewy bars, peanut butter chocolate bars, and Samoa bars- each one becoming a favorite. I really do love when BL begs me to remake items.
Mine turned out a bit crumbly, which was fine after we enjoyed the first few bars. I chopped the rest up to enjoy as granola. Hunks of groat bars on top of yogurt and blood orange slices? Divine.
What recipes from other blogs have you made lately?
I love the idea of stuffed peppers, pumpkins, squash, ect. There is something so classic and fall-friendly about stuffing produce and then baking it! I was at the farmers market this past week and saw these gorgeous peppers. I thought they would be perfect stuffed with the rage I made the previous evening.
I’m usually not that concerned with calories (thank you plant-based diet!), but the other nice thing about stuffed peppers is that they are very filling without adding extra calories. I added couscous to these, but you can do quinoa to make it gluten-free or double the ragu to stuff with instead.
Mmmm. Flavorful, colorful, these peppers are also BL approved. Quite the stamp in my opinion. Healthy, ‘man food’ doesn’t get much better than this.
Ragu Stuffed Peppers
4 large peppers
2 tablespoons extra-virgin olive oil
1/2 cup couscous
1/4 cup chopped fresh basil
1/4 cup parmesan cheese (or vegetable parmesan cheese)
2 teaspoons red wine vinegar
1/2 cup chopped fresh parsley
2 tablespoons tomato paste
Ragu, recipe below
To prepare: Cut tops off peppers; remove seeds and membranes. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 10 minutes, until slightly soft. Drain peppers and set aside.
Whisk together 1 tbsp. olive oil and 1 tsp. vinegar, the tomato paste and 3/4 cup water. Pour into the bottom of a glass baking dish.
In a large saute pan, add the couscous and 1/2 cup water. Stir and let cook for 3 minutes until al dente. Add the ragu, parsley, basil, remaining red wine vinegar & cheese.
Place the peppers into a baking dish, cut side up. Stuff the couscous mixture into the bell peppers. Cover the dish with foil and bake until the peppers are tender and the filling is hot, about 25 minutes. Drizzle with remaining cooking liquid.
2 cloves garlic
1 medium onion, chopped
1/4 cup chopped celery
1/4 cup chopped carrot
28oz. can of crushed tomatoes
1/2 teaspoon chopped fresh rosemary
3 tablespoons extra-virgin olive oil
1 package beef-less crumbles (like the kind from Trader Joe’s or Tempeh)
In a food processor, pulse together the garlic, onion, celery, carrot, and rosemary. Heat the olive oil in a large sauté pan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened about 5 minutes. Add the crumbles, 1 teaspoon salt and 1/2 teaspoon pepper and cook an additional 5 minutes. Add the tomatoes & 1/2 cup water. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 10 minutes.
Stuffed Poblano Peppers
Our garden is still producing massive amounts of peppers, cherry tomatoes and basil. Not that I’m complaining. I’m Italian- I never get tired of eating pesto on just about everything. I usually chop our peppers up for quick fajitas, soups, or sauces but loved the idea of stuffing them with roasted corn, quinoa, and seitan. It’s the perfect meal to finish up our summer garden, and hearty enough for the colder temperatures outside.
If you can’t find seitan or want to make this gluten-free, add another pound of mushrooms instead. Don’t skip the cilantro cream, the added sauce is totally worth it, especially against the heat from the peppers.
Stuffed Poblano Peppers with Cilantro-Tofu Cream
Stuffed Pepper Ingredients:
1 cup cooked quinoa
2 cups roasted corn kernels
1/2 lb. (80z) seitan, diced
1 lb. cremini mushrooms, chopped
1 yellow onion, chopped
2 cloves garlic, minced
2 tbsp. olive oil
1/4 cup cilantro, chopped
1 tbsp. cumin
2 tsp. dried oregano
1 serrano chili, minced
1 tbsp. chili powder
salt/pepper to taste
3 large poblano peppers
1 recipe Cilantro Tofu Cream, recipe below
Prep the peppers: slice in half and remove the seeds and white rib. Bring a large pot of salted water to a low boil. Add the peppers and cook until soft. Carefully remove, drain any water from the inside, and set in a baking pan.
While the water is boiling, prep the filling. In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, cumin, chili pepper and dried oregano and cook until translucent, about 5-10 minutes. Add the mushrooms in a single layer and let sit for 5 minutes until crispy on the underside. Stir and let cook a few more minutes. If the mushrooms stick to the skillet, add some water or vegetable broth. Add the chopped seitan, corn kernels, and serrano pepper. Season with salt/pepper and cook for another few minutes, stir in the cooked quinoa.
Preheat the oven to 350°F. Spoon the filling into the cooked peppers. Slowly add 1/2″-1″ layer of water into the baking dish making sure not to let the water touch the filling. Bake for 25 minutes. If the top layer gets too crispy, cover the dish with aluminum foil. Remove from the oven and top with cilantro-cream.
Cilantro Tofu Cream:
1 bunch cilantro
12 oz. silken tofu
1/3 cup lime juice
1/2 cup + 1 tbsp. water
1/4 tsp. salt
Combine all ingredients in a blender/food processor until smooth.
This is a super simple weeknight recipe, perfect on it’s own or as a side dish. Fava beans are a little bit of work but wow are they worth it! If you don’t feel like messing with them or can’t find them, sub lima beans instead.
This salad is not only delicious, it is also gluten-free. I am trying to be more conscientious in creating more gluten-free fare. If you have a smart phone, you should download the Find Me Gluten Free App! This app is great for finding gluten-free dining and I helped create the gluten-free dining cards! I also created a new ‘gluten-free’ tab on the side and am working on placing all of my recipes that fit the category into it.
How many of you follow a gluten-free diet? Is this something you would like to see more of?
Grilled Quinoa Salad
1/4 cup good quality olive oil (I used my new favorite lemon OO. Addicting)
1 lemon, zested and juiced
3-4 whole peppercorns
1 tsp. white balsamic vinegar
1 cup quinoa
1 small red onion
1 lb. fava beans, unshelled
2 tbsp. parsley
1 stalk green garlic, minced
Preheat the grill to medium high. Slice the red onion in quarters and lightly spray with cooking oil. Place the onions onto the hot grill, sliced side down. Add the fava beans as well and cook for 5 minutes until beans are soft and onions are cooked.
Remove the onions and beans from the grill. Place the beans in a bowl and cover with plastic wrap, let steam for 5 minutes. Remove from the bowl and shell the beans from the pod and remove the wax coating. Set aside.
Finely dice the red onion, and place into a salad bowl along with the shelled fava beans.
Bring 2 cups of water to a boil, add the quinoa and reduce heat to low. Cook for 10-12 minutes until all the water is absorbed. Remove from heat and fluff with a fork. Blend together the lemon juice, zest, olive oil, peppercorns, and salt.
Combine the dressing, quinoa, fava beans, onions, and parsley.