Gluten-Free Vegetarian Menu: Brown Fried Rice with Pineapple Recipe

May 10th, 2009 yum Posted in Brown Rice, Chinese, Eggs, Menu, Menu Plan Monday, ginger 5 Comments »

pineapplerice2Monday: Thai
Sweet Potato and Broccoli Thai Curry in prepared GF sauce

Wednesday: Italian
Vegetarian Risotto with Baked Italian Tofu and salad

Thursday: Vegan
Brown Rice and Caribbean Pineapple Beans

Friday: Vegetarian
Hash Brown Potato Crust Vegetarian Savory Pie

Did you see my (unloved) recipe for a vegan sweet potato-black bean “quesa”dilla this week? It was so good!

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. I was thrilled to hear that Lilac Kitchen was hosting this week’s Gluten-Free Menu Swap with a potato theme. Potatoes are one of my favorite gluten-free, non-specialty-store staples. Personally, I just love the skins- but really, I love every part of the potato except the eyes. I also love the variety available in potatoes at your local farmer’s market, from fingerlings to purple, white and read beauties. I recently asked my twitter pals what their favorite way to prepare potatoes was- Stella replied that her favorite method was “grilling them with a can of diced tomatoes & green chilies, onions & kosher salt.” Yummy and inspiring, and something I’ll have to try. One of my favorite simple ways to prepare a potato is baked perfectly on a bed of kosher salt. Somehow microwaved potatoes just can’t compare.

Here are some of my favorite recipes with potatoes:
Pesto-broccoli-potato Croquette Recipe
Vegan Stuffed Baked Recipe
Japanese Fusion Potato Salad Recipe
Maple Mustard Glazed Potato Casserole Recipe
Nut Butter Potato Cakes Recipe
Spinach Cottage Pie Recipe

me29weeks rarelaxing
Just for fun- me looking absolutely enormous at 29 weeks, and our precious kitty Ra impersonating a whale.

Pineapple Vegetarian Fried Rice Recipe
1 tbsp. low sodium wheat-free tamari (San-J)
1 tbsp. brown rice vinegar
1 tbsp. agave nectar
1 tsp. sesame oil
juice from 1 or 2 chunks fresh pineapple, squeezed
1 lg. knob ginger, grated w/ juice

Peanut or other favorite high heat-safe oil
1 knob ginger, chopped
2 carrots, diced
1/2 cup green peas
1/4 fresh pineapple, cut into bite-sized pieces
2 cups brown rice
1 egg, whisked

sesame seeds, white pepper, nori strips (optional) to taste and garnish

Combine sauce ingredients in a small bowl and whisk together.

Heat 2 tsp- 1 tbsp. peanut oil in a wok and add chopped ginger to flavor oil, removing ginger with slotted spoon when it is brown, and leaving oil in pan. Stir fry carrots for a minute or two and add peas and pineapple. Add enough of the sauce to cover the ingredients in the wok (no more than half) and simmer for a minute or so. Remove from pan. Heat another 2 tsp in the wok and add your whisked egg, stirring with cooking chopsticks, and as it begins to set then add your rice, mixing together. Add reserved veggie stir fry with sauce to rice, stir, and then stir in remaining sauce. Fry until brown rice is done to your preferred level of crispiness (it can take a lot of wok time!) and then add sesame seeds and white pepper. You can also add extra salt if you like a Chinese restaurant, salty experience. If people like it, they can add nori strips as a garnish. Enjoy!

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Gluten-Free Chinese Recipes: Szechuan Tofu Fried Rice Recipe

March 13th, 2009 yum Posted in Chinese, Eggs, Rice, Soy, Vegetarian, tofu 3 Comments »

Rice is one of the easiest and most versatile staples of the gluten-free diet, and the nice thing is that it is as valuable as leftovers as it is fresh out of the rice cooker. It can be frozen and saved for a later meal, combined with a gluten-free vegetarian meal pouch like Tasty Bite. Or, if left in the fridge for a day or so, it is wonderful sauteed up in a delicious vegetarian fried rice. I’ve posted fried rice several times at the Book of Yum, and have made all of the recipes multiple times. The great thing about fried rice is that small changes can have a big impact on the recipe. So, with that in mind, I recently whipped up a fried rice featuring vegetables easily available in Winter AND a great protein powerhouse, tofu. Don’t let the length of the directions scare you- the technique is the same for each layer of the dish, but preparing the components separately makes a big difference in the final recipe. Enjoy!

Szechuan Tofu Vegetarian Fried Rice Recipe
Seasoning and oils:
1 or 2 tsp. szechuan peppercorns, ground to medium grind in spice grinder or mortar and pestle
1/2 tsp. salt
canola oil, dash of sesame oil
2 tsp. diced ginger
2 tsp. grated ginger (or more)

1 tbsp. Wheat-free low sodium tamari
1/2 tbsp. sesame oil
2 tsp. maple syrup
2 tsp. brown rice vinegar
1 tsp. freshly grated ginger juice

1 package firm Nasoya cubed tofu, drained

1/4 cup onion, diced
1/2 cup or more green beans, chopped
2 nanette carrots, or 1 regular carrots, peeled and diced
1/4 cup green peas
3 green onion bottoms, thinly sliced
1/2 sweet red or yellow pepper, diced

1 1/2 tbsp. low sodium wheat-free tamari (San-J or similar)
1/2 tbsp. sesame oil
1 tbsp. (real) maple syrup
1 tbsp. brown rice vinegar

Egg Portion:
2 eggs, whisked
3 green onion tops, thinly sliced

3 cups cold (white) rice, leftover from the day before if possible
Sesame seeds (optional)

Combine marinade ingredients and whisk together. Taste and adjust seasonings to your taste. Cover drained tofu in marinade sauce and reserve while you prepare the rest of the ingredients. I like to prepare all my veggies and place them on a big plate, separated into type, so they are easy to add to the wok. Get all your spices and seasonings ready and measured. Combine sauce ingredients in a small prep bowl. Taste and adjust seasonings to your taste.

To make fried rice:
1.First, prepare the tofu.
Heat a tablespoon or so canola oil in your wok. When it begins to smoke add a pinch of salt and coarse ground szechuan pepper. Add a teaspoon of your diced ginger and as it begins to brown, throw in your marinated tofu, reserving the marinade liquid for later. Brown tofu on both sides and then add the marinade liquid after it is is nicely browned. Let tofu simmer in marinade and absorb the marinade. Then take off heat and return your tofu to your marinade dish, reserving.

2. Second, prepare your veggies. Heat two teaspoons or so canola oil in your wok. When it begins to smoke add a pinch of salt and coarse ground szechuan pepper. Add a teaspoon of your diced ginger and as it begins to brown, add your onions and grated ginger. Let it start to cook and then add carrots and green beans. Stir a little until they start to soften. Throw in your green peas (preferably defrosted, but I won’t tell if they are straight from the freezer.) Add all but a few teaspoons of your sauce to the center of the wok along with your diced sweet pepper and combine, letting simmer. When veggies seem done (slightly al dente is good), remove veggies (and sauce) from wok and reserve (with sauce) on your veggie prep dish.

3. Make the eggs.
Combine eggs and green onion tops in a bowl. Heat a little oil in your wok, season with a pinch of salt and szechuan pepper and throw in your whisked eggs and green onions. As it starts to cook, immediately add in your cold rice, with each grain as separate as possible, and stir so eggs are mixed in evenly with the rice. If it is too dry, you can add a teaspoon or two of sesame oil to the middle of the pan and mix in. Let egg cook for a minute or two and then add prepared tofu. You can just use half of the tofu if you like, and use the rest of the tofu in another recipe. After another minute or so, you can add the prepared veggies WITH sauce. Fold into rice until evenly distributed, and then add any remaining sauce. When flavors are distributed and warm throughout, sprinkle with sesame seeds and serve. Enjoy!

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