With all these posts about the annual January Detox out there, I decided to jump on the bandwagon and try out a green smoothy of my own.
I really knew I would miss fondue when I figured out I was both intolerant of cows milk, gluten, and wine. Then I saw a post from Jenn Cuisine on fondue and that set my mind in motion to find a way to make a cows milk free and wine free fondue with gluten free bread to dip in it. And, well with the help of a google search to find cheese recommendations from a book called Fondue, a basic recipe from Whole Foods, and some guess work...I believe I have succeeded! This was delicious, but it made a lot of fondue. I would say this recipe would be best for 3-4 people.
I'm trying to get in a habit of stopping by the Flying Apron on weekends to grab a snack or a sweet treat of some sort. On of my favorite things they have there is a Macaroni & Chez with spinach and after having it for the first time I knew I had to recreate it! Their version listed the primary ingredients as olive oil, tahini, nutritional yeast, turmeric, and cumin. I made a couple of versions but nothing turned out just right. And just at that moment a friend e-mailed me a recipe from the Vegan Fusion World Cuisine cookbook and with just a couple simple changes, I ended up with a perfect gluten and dairy free (and vegan!) substitute for one of my favorite comfort foods.
Everybody welcome the new Canon S95 pictures! Hooray!
This is now my second spinach souffle attempt, my first one was here back in 2009. With this one, I adapted the Barefoot Contessa's Spinach and Cheddar Souffle to be both gluten free and cows milk free, with the exception of the butter. I should also note that I used a regular ceramic pie dish instead of a souffle dish and it turned out just fine.
This is another family recipe, specifically attributed to my aunt, and it's one of my favorite comfort foods. If I remember correctly, she would make it with red and green peppers. But green peppers and I don't get along so well, so I primarily use red and sometimes orange ones.
The original recipe has sourdough baguette croutons and Romano cheese, so it was actually easy to convert using a gluten free baguette from Platypus Breads and Pecorino Romano cheese which is made from sheep's milk.
This is another long overdue post, but I'm finally getting around to it. Surprisingly, Anchorage was not the most difficult place to travel to while being gluten free. I was able to find a number of places that were understanding and receptive, I ended up using my travel cards a lot here and that worked very well.
Miro Tea in the downtown Ballard neighborhood, not only has delicious cups of tea, but also gluten free crepes! And they can also use rice milk instead of regular cows milk to make them! I got the "Lemon Pop" crepe (pictured above) which was basically lemon, poppy seeds, and butter mixed together and then coated with powdered sugar.