Hypo-allergenic Gluten-free Rotation Diet Menu: Vegetarian Soy-free Egg-free Baby Bok Choy Stir Fry Recipe

October 25th, 2009 yum Posted in Breastfeeding for Allergic Baby Recipe, Chinese, Dairy Free, Egg Free, Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Nut Free, Soy Free, TED Elimination Diet, Vegan, Vegetarian 5 Comments »


Saturday: American Breakfast
Fried Potatoes and Onions, Slow Simmered Greens

Sunday: Japanese
Japanese vegetable rolls and onigiri

Monday: Vegan
Quinoa salad

Tuesday: Vegan
White Sweet Potato home fries, kidney bean patties

Wednesday: Irish
Vegetarian Shepard’s Pie

Thursday: Chinese
Vegetable Fried Rice

Buckwheat Risotto

Saturday: Vegan
Mashed Smoky Sweet Potatoes, Veggie Soup

Soy-free Calcium Rich Bok Choy Stir Fry Recipe
Medium sized bowl full of baby bok choy
1 tbsp. your favorite oil
1 large knob ginger, peeled

1 cup your favorite GF allergen-free broth (I use veg bullion)
salt to taste (my broth is low-sodium so i use 1/2 tsp. or more)
1 tbsp. honey or agave nectar (for vegan)
1 tbsp. brown rice vinegar
1 tbsp. potato starch (or corn starch, to preference)

Rinse bok choy and slice in half horizonally, rinsing again. Soak in water if needed- dirt can really get into the leaves! Cut one slice of peeled ginger and reserve. Use a microplane or grater to grate small shreds of ginger. Place half in a medium sized bowl and reserve the rest. Add your sauce ingredients into the medium bowl with the grated ginger, starting with the broth, salt, sweetener and vinegar. At the end, whisk in your potato or corn starch so it completely dissolves.

Heat your wok to high and add your oil. When a whisk of white smoke rises off the oil, add the slice of ginger, and then the salt. Brown the ginger on both sides and then remove the ginger slice from the oil. Add the reserved grated ginger and toss your baby bok choy into the wok. Move the bok choy around the pan with your cooking chopsticks. When it looks close to done, with the leaves wilting but stalk still tender crisp, make a well in the center and pour in your sauce. Let it begin to thicken, folding the bok choy in. When done to taste, remove from pan and enjoy!

AddThis Social Bookmark Button

Gluten Free Menu of the Week: Soy-free Zucchini Stir Fry and More Recipes

May 16th, 2009 yum Posted in Chinese, Dairy Free, Egg Free, Grilled, JM friendly, Menu, Menu Plan Monday, Soy Free, Vegan, Vegetables, Vegetarian, Zucchini, soy-free challenges 13 Comments »

This week I’m hosting the gluten-free menu swap with zucchini as the theme. I have had a love/hate relationship with zucchini for years, but I realized some time ago that it isn’t that I don’t like zucchini- but that I don’t like some ways of preparing it. In its worst form, zucchini can be mushy and overcooked, with a slimy texture and slightly bitter taste. But it doesn’t HAVE to be! Not only is zucchini great hidden in recipes like gluten-free zucchini bread, but it is also delicious grilled, roasted, or even briefly stir fried. One of my favorite sneaky recipes for zucchini haters is one of the recipes below for a zucchini crust pizza- it’s hard to dislike anything with all that flavor and cheese! Below I’m sharing a tasty Chinese-Thai Zucchini stir fry and a Zucchini salad recipe. Enjoy!

Here are some of my favorite zucchini recipes from the Book of Yum:
Vegetarian Zucchini Green Chili Enchiladas
Grilled Zucchini Parmesan Recipe
Chinese Szechuan Zucchini Brown Fried Rice
Zucchini Crust Pizza Flatbread Recipe

Feel free to share the URL of your favorite gluten-free vegetarian zucchini recipe in the comments, and I’ll add the link to this post!

Celiac Tips shared a recipe for Roasted Zucchini and Goat Cheese. (YUM!)


Menu of the Week

Sunday: Thai
Green Bean Pineapple Basil Stir Fry with Jasmine Rice

Tuesday: Vegetarian
Hash Brown Potato Crust Vegetarian Savory Pie

Wednesday: Mexican
Oven Baked Sopes with Zucchini Corn Filling

Friday: Vegan
Brown rice and Caribbean Pineapple beans with greens

You can find more great menus over with Org Junkie. As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog.

Participants in this Week’s Gluten-Free Menu Swap:

Cheryl of GF Goodness has a menu with plenty of whole grain gluten-free goodness as well as an announcement about a Virtual online Recipe Baby Shower she is throwing Baby Yum! Is it bad if I say that I’d love to see you there? :)

A Modern Gal’s Menu features a variety of international dishes with Mexican, Chinese, and Thai flair.

Gluten Free is Life likes zucchini roasted with EVOO and a little salt, and shares a hearty family-friendly menu using ingredients on hand.

Heather of Celiac Family plans to take inspiration from Elise of Simply Recipes and adapt a recipe for zucchini fritters this week. She is celebrating a birthday this week and contemplating chocolate, but her menu reflects her attempt to balance nutrition with her family’s diverse taste buds. Happy birthday, Heather!

Angela of Angela’s Kitchen is continuing strong with her walk for breast cancer training in the midst of a busy week. She’s planning on sauteeing some zucchini up this week, and has also planted seeds for fresh-from the garden zucchini later this summer. Angela will host next week’s menu swap with an avocado theme and I can’t wait to participate!

Celiacs in the House has a very photogenic post with menu ideas as well as a link to an intriguing Martha recipe for pickled zucchini ribbons.

Esther of the Lilac Kitchen reminded me that zucchini is also known as Courgette in New Zealand or British English, and shared a menu with some local, fresh produce and comforting fare.

I’m including a Thai-Chinese inspired zucchini stir fry recipe I enjoyed for dinner last night, as well as an absolutely delicious grilled zucchini salad that premiered on the Book of Yum two years ago, when I’d just started the blog. I hope you enjoy them, and at least one of these recipes inspires you to experiment with zucchini, even if it has never been one of your favorite vegetables.

Soy free Jicama Zucchini Stir Fry
1 tbsp peanut or other
szechuan peppercorns
1 inch knob ginger, minced

1/2 small jicama, cubed
handful green beans, chopped
3 green onions, sliced
1 zucchini, cubed
1/8 cup raw cashew halves

3/4 cup GF veg broth (from cube like Edward and sons not-beef)
1 tbsp mirin
1/2 tsp sesame oil
white pepper

2 tsp corn starch

1/2 bunch of fresh thai basil

Heat wok on high and add szechuan peppercorns, toasting lightly. Add oil and let it heat until a white wisp of smoke curls off of it, and then add your minced ginger. When ginger turns brown, strain peppercorns and ginger out of the oil and leave oil in pan. Let oil heat again and add salt to it. When oil is curling up in smoke again, add your cubed jicama and stir fry for a few minutes or until it is lightly seared on multiple sides. Add the green beans and fry for another minute, moving around pan occasionally. Add green onions and let them soften slightly before adding cashew halves and finally zucchini cubes.

Combine veg broth and mirin (or other GF alcohol of choice) in a small bowl and whisk in sesame oil and sprinkle in some white pepper. Add some of the sauce to the vegetables in the pan and let it heat. Add cornstarch to the remaining sauce, whisk in thoroughly, and then add to the pan. Combine so vegetables are evenly coated in sauce. Let thicken to taste and remove from pan. Add thai basil and serve with rice or rice noodles.

For a variation, fill thai rice wrapper with rice noodles and stir fry ingredients, wrap up, let cool into a sealed pouch, and enjoy.
Grilled Zucchini with Tomato and Olive Salad
1 lb fresh zucchini and/or squash
1 1/2 tbsp olive oil
1 1/2 tsp fresh minced thyme
1 medium sized tomato cut in small dice
1 lg garlic clove, minced
16 kalamata olives, pitted and sliced (or regular blk olives)
1 tbsp chopped capers
1 1/2 tbsp red wine vinegar
salt, freshly ground pepper
1 tbsp pine nuts
8-10 fresh basil leaves
Heat or otherwise prepare grill or grill pan. (charcoal or propane grill is best) Cut zucchini lengthwise 1/4 inch thick, baste in 1 tbsp olive oil and sprinkle fresh thyme until evenly coated.

Combine diced tomato cubes, garlic, olives, capers, and red wine vinegar in a bowl and put aside.

Salt and pepper zucchini or squash rounds and grill until marked with grill stripes (3 minutes or less depending on heat). Place on serving platter when done, spread tomato olive mixture on top and season with salt and pepper. sprinkle with pine nuts and attractively cut basil and serve.

DH and I don’t even like zucchini, and we gobbled this whole recipe up in a night. A good pizza-less “pizza”- very tasty tapa dish. Yum! Perfect for using fresh farmer’s market zucchini available everywhere this year.
AddThis Social Bookmark Button