Showing posts tagged gluten free
“Big Vegan” by Robin Asbell Back in January I was given an amazing cookbook called “Big Vegan”. It’s huge, and beautiful, and full of delicious recipes that are not only meat and dairy free, but also largely gluten-free and low-fat. When I first got the book I would often peruse it and drool, but I wasn’t cooking from it a whole lot, although I did make this scrumptious Indonesian Noodle Salad.  Then, a few weeks ago, my doctor nonchalantly informed me that I should probably cut all gluten out of my diet. Like, all gluten. She said it wouldn’t be a big deal, babbling cheerfully about all the gluten-free options in the Bay Area. I stared at her, stunned, as my gluten-y life flash before my eyes: Acme bread, Zachary’s Pizza, cranberry scones, Tofurkey Beer Brats,  Seitan, Veggieburger buns, warm chocolate chip cookies…  Needless to say, I’m not ready to quit gluten altogether. However, I am trying to cut down on it, and to find other ways to satisfy my perpetually hungry belly. Instead of going at it with an attitude of deprivation (“No gluten for you!”), I’m trying to frame this in a more positive light (“Let’s make a recipe that just happens to not include gluten”). For instance, Hot and Sour Broccoli Salad: And that’s where Big Vegan comes in. The last few weeks I’ve started to actually cook lots of Asbell’s coincidentally gluten free recipes. Instead of lamenting what I can’t have, I’m focusing on what I can. Like New Potato Rendeng, pictured up at the top of this post.  Now here comes the meaningful life lesson (uh oh I really have become an obnoxious blogger): I think this is the only way to make a real dietary change. Don’t try to do it all at once. Don’t stress about little slips ups here and there (I’m talking to myself right now; I just ate a cake pop). Don’t torture yourself with weak imitations of whatever food you are no longer eating. DO find a cookbook, or a website, or a person who will give you oodles of recipes featuring your target food groups. And go buy Asbell’s cookbook- you won’t regret it!  Warm Teriyaki Tofu and Spinach Salad -E View high resolution

“Big Vegan” by Robin Asbell

Back in January I was given an amazing cookbook called “Big Vegan”. It’s huge, and beautiful, and full of delicious recipes that are not only meat and dairy free, but also largely gluten-free and low-fat. When I first got the book I would often peruse it and drool, but I wasn’t cooking from it a whole lot, although I did make this scrumptious Indonesian Noodle Salad. 

Then, a few weeks ago, my doctor nonchalantly informed me that I should probably cut all gluten out of my diet. Like, all gluten. She said it wouldn’t be a big deal, babbling cheerfully about all the gluten-free options in the Bay Area. I stared at her, stunned, as my gluten-y life flash before my eyes: Acme bread, Zachary’s Pizza, cranberry scones, Tofurkey Beer Brats,  Seitan, Veggieburger buns, warm chocolate chip cookies… 

Needless to say, I’m not ready to quit gluten altogether. However, I am trying to cut down on it, and to find other ways to satisfy my perpetually hungry belly. Instead of going at it with an attitude of deprivation (“No gluten for you!”), I’m trying to frame this in a more positive light (“Let’s make a recipe that just happens to not include gluten”). For instance, Hot and Sour Broccoli Salad:

And that’s where Big Vegan comes in. The last few weeks I’ve started to actually cook lots of Asbell’s coincidentally gluten free recipes. Instead of lamenting what I can’t have, I’m focusing on what I can. Like New Potato Rendeng, pictured up at the top of this post. 

Now here comes the meaningful life lesson (uh oh I really have become an obnoxious blogger): I think this is the only way to make a real dietary change. Don’t try to do it all at once. Don’t stress about little slips ups here and there (I’m talking to myself right now; I just ate a cake pop). Don’t torture yourself with weak imitations of whatever food you are no longer eating. DO find a cookbook, or a website, or a person who will give you oodles of recipes featuring your target food groups. And go buy Asbell’s cookbook- you won’t regret it! 

Warm Teriyaki Tofu and Spinach Salad


-E

Ethiopian Food: I did not make this (I am not that badass, but this restaurant is having a cooking class next week which I want to try and go to). Ethiopian food is some of the most delicious and healthy food you will ever eat. It’s especially wonderful as a vegan because there is plenty to eat. It’s also easy to avoid wheat for all you gluten free-ers out there, as their ‘bread’, called injera, is made from teff, a gluten free grain. It’s hard to tell from the photo, but this is an enormous platter filled with various kinds of flavorful lentils, chickpeas, split peas, some spicy, some creamy, zesty potatoes and cabbage, marinated mushrooms and tangy salad. Rather than using silverware, you use the tangy, spongy injera to pick up the food, which is brilliant. Who doesn’t want to eat with their fingers and then eat the utensil afterwards? My obsession with Ethiopian food started after I studied abroad in Ghana in west Africa. The food isn’t even all that similar, but both places use lots of vegetables, beans, and basically whole foods, cooked with rich spices and full of flavor. If you have never had Ethiopian, get yourself to a restaurant pronto. My favorite place in the bay area is called cafe colucci, on telegraph and Alcatraz. Anywhere you go should have the veggie combo, which gives you a taste of everything, which I recommend trying. It’s also vegan. Happy cultured eating :) N View high resolution

Ethiopian Food: I did not make this (I am not that badass, but this restaurant is having a cooking class next week which I want to try and go to). Ethiopian food is some of the most delicious and healthy food you will ever eat. It’s especially wonderful as a vegan because there is plenty to eat. It’s also easy to avoid wheat for all you gluten free-ers out there, as their ‘bread’, called injera, is made from teff, a gluten free grain.

It’s hard to tell from the photo, but this is an enormous platter filled with various kinds of flavorful lentils, chickpeas, split peas, some spicy, some creamy, zesty potatoes and cabbage, marinated mushrooms and tangy salad. Rather than using silverware, you use the tangy, spongy injera to pick up the food, which is brilliant. Who doesn’t want to eat with their fingers and then eat the utensil afterwards?

My obsession with Ethiopian food started after I studied abroad in Ghana in west Africa. The food isn’t even all that similar, but both places use lots of vegetables, beans, and basically whole foods, cooked with rich spices and full of flavor.

If you have never had Ethiopian, get yourself to a restaurant pronto. My favorite place in the bay area is called cafe colucci, on telegraph and Alcatraz. Anywhere you go should have the veggie combo, which gives you a taste of everything, which I recommend trying. It’s also vegan.

Happy cultured eating :) N

Breakfast

Breakfast is the bane of my existence. I hate getting up early and have a tendency to hit the snooze button a few too many times, so by the time I manage to drag myself out of bed I’m usually running late for work and don’t have a lot of time to make anything extravagant.

I’m also not a huge fan of traditional breakfasts foods. Sweet carbs like cereal and pancakes make me feel queasy in the morning. I much prefer something savory and high in protein. This morning, since I have the week off from work and my sister is in town and staying at my place, we decided to put our heads together and actually eat a complete morning meal. We heated up the leftovers of that aforementioned Christmakkah chili, toasted some vegan corn bread that our friend Lucia brought over from Sans gluten free bakery in San Rafael (www.sansglutenfreegrocery.com), slathered it in Earth Balance, and were scarfing away five minutes later.  

My point here is that, if you don’t want to eat a lot of meat and/or dairy for breakfast, it helps to get creative. Leftovers are always a a quick and delicious way to go. Don’t be afraid to re-purpose the contents of your tupperware containers. -e