Menu of the Week: Gluten-Free Vegetarian Breakfast Recipes Baked Cubed Tofu and Home Fries

February 15th, 2009 yum Posted in Diner Food, Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, breakfast, tofu 3 Comments »

This week the gluten free Menu swap is hosted by Celiacs in the House with a theme of comfort foods. We love vegetarian (and often vegan) comfort foods at our house! As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog. You can find more great menus with Org Junkie.

Friday: Vegan
Baked Potato with Tahini Miso Sauce and Roasted Asparagus

Saturday: Valentine’s Day Favorites!
Southern Fried Tofu (Big time comfort food in our house)
Salt-crusted baked Potatoes (Ditto!)
Butter Braised chard

Sunday: Italian American Homestyle
GF Veggie Burgers (amy’s Bistro) on Kinnikinnick Bagels
Oven Baked French Fries
Zuchini Eggplant Parmesan (made with Trader Joe’s frozen Eggplant Misto, marinara and cheese)

Monday: Chinese American
Sweet and Sour Tofu
Chinese Pea Jicama Stir Fry (variation of linked recipe)

Tuesday: American
Split Pea Soup
GF French Bread Rolls Or Hot dog buns with Tofu Pups

Friday: Vegan
Vegan pot Pie (This has become a favorite comfort food at our house!)

This week I was a posting machine, with a
All-natural Gluten-Free, Wheat-free red velvet cupcake recipe
Pamela’s Double Apple Muffin Recipe
(along with a reminder to Blog Event folks to email me)

Breakfast Recipes of the Week:
This week I thought I’d share two dishes I enjoyed for breakfast while at the DH’s family condo in Florida. I had these red potato home fries with baked Nasoya Tofu Cubes marinated in ginger and GF tamari, along with some leftover grilled veggies from dinner. (I love these tofu cubes- they make preparing tofu so very easy and you barely need to drain them before baking. I’m thinking Vegetarian “chicken” salad… so many possibilities!) It was delicious and with some preparation ahead of time, not time-consuming to make. Breakfast is one of my favorite meals of the day, but it’s easy to get into a rut. What’s your favorite gluten-free breakfast?

Red Potato Home Fry Recipe
2 tbsp. olive oil
4 large red potatoes
1 large onion, sliced
Garlic seasoning mix (McCormicks fresh ground one is nice)
salt and pepper (If not included in above mix)
Fresh cilantro
shredded cheddar cheese
Large dollop of nonfat or lowfat yogurt
Microwave potatoes until barely tender. Cut into cubes and reserve, retaining skin. Heat 1 tablespoon of your olive oil in a nonstick pan on medium. Add your onion slices and saute until they start to become translucent. Move them off to the side a bit, add 1/2 tbsp more oil to the center of the pan, and swirl it around after it becomes hot. Add your potato cubes and mix in the onion. Let them cook until they turn golden brown on the bottom. Turn over your potatoes and put another 1/2 tablespoon of oil in the center of the pan, swirling and lifting potatoes as necessary to try to get them evenly oiled. Saute until potatoes are golden brown on the second side. If you like you can top them with a little bit of butter or margarine (dairy-free like Earth Balance is fine), season generously with your garlic seasoning mix (and salt and pepper if necessary), and turn over one more time for additional seasoning.

Top with cilantro garnish and cheddar cheese if desired. Add dollop of yogurt to the side as you like.

Serve and enjoy!

Breakfast Sesame Tofu Cubes
Breakfast  Tofu  Asian  
1 pkg. Nasoya CUBED Super-firm tofu (or 1 lb block very firm tofu, sliced thinly horizontally and pressed in a towel for 30 minutes, then drained and cubed)
2 tbsp GF soy sauce (preferably San-J Low Sodium Tamari)
1 1/2 tbsp honey or maple syrup
1 Tbsp rice vinegar
1 tbsp fresh ginger, grated
1 tbsp toasted sesame oil (we like a Japanese brand)
Drain cubed tofu. Combine soy sauce, honey, rice vinegar, ginger, and sesame oil in a bowl and whisk together. Combine in a bowl with the tofu and let marinate in the refrigerator overnight (or a minimum of 30 minutes). Preheat oven to 375. Line a cookie sheet with a layer of aluminum foil and grease lightly with sesame oil or nonstick cooking spray. Remove tofu from marinade and some of the fibrous elements like the grated ginger (reserving marinade) and bake on lined sheet until lightly brown on one side. This may be around 30 minutes, but watch it and turn as you like. Turn, baste with reserved marinade if desired, and continue to bake until tofu is brown and slightly crunchy, or to taste. (This may be another 20 minutes or longer, depending on your preference)
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Gluten-Free Baked Onion Ring Recipe and Pinto-Rice-Peanut Veggie Burger Recipe

August 26th, 2008 yum Posted in American Homestyle Cooking, Brown Rice, Diner Food, Easy, Gluten Free Crackers, Lowfat, Onions, beans 7 Comments »

The other night DH and I settled down to a deceptively simple feast of homemade vegetarian pinto bean burgers, corn tortillas, lettuce, and baked onion rings. And yes, I just said BAKED onion rings. Of course, they were totally GLUTEN-FREE. But the real secret… they weren’t even that hard to make! I had been thinking about baked onion rings for some time when I stumbled across an intriguing recipe at Cooking for Engineers. It used a nice buttermilk batter (alas, not gluten-free) and a crispy coating of potato chips and (non gf) saltine crackers. I just happened to have some buttermilk in the fridge so I converted the batter to be gluten-free, and then reworked the coating. I was reluctant to use FRIED chips for a BAKED dish and cancel out all that healthfulness, so I decided to use the newly gluten-free and crunchy Rice Chex instead of potato chips. DH and I had recently discovered a new type of Glutino Cheese crackers at the local New Leaf health food store, and I decided to use them as a substitute for the saltine crackers. The result was cheesy and flavorful with less fat than the gluten-based-recipe that inspired me. To accompany this traditional American fast-food restaurant treat, I took some homemade slow-cooked organic pinto beans and sauteed them with some caramelized onions and garlic, adding peanut butter, tomato paste, green pepper, and fresh cilantro for flavor. Then I added some freshly cooked brown rice and shaped the mixture into patties and floured them with pure GF buckwheat. I pan fried them in a little peanut oil in a cast iron pan and then sprayed them with nonstick cooking spray and baked them until they were firm and perfectly brown. We enjoyed them in a non-traditional corn tortilla with mayo and ketchup (and a little chipotle salsa) and they were the ideal accompaniment for golden, perfectly baked onion rings. Onion rings have always been a rare treat, due to all the trouble (and guilt) of all that oil and deep frying, but with this recipe, they can be on our regular menu. In fact, DH has insisted that we have them again… soon!

*I know, I know, the pinto bean burgers don’t have exact proportions. This is one of those recipes that I created as I went along, tasting and adjusting as I liked. That’s the fun thing about veggie burgers- you can make them up as you go along, just making sure they will shape into a croquette at the end of your kitchen witchery. Enjoy- and tell me all about your version!

Question of the day:
What is your favorite gluten-free breading, either homemade or purchased? Tell me in the comments!

Baked GF Onion Rings
*3/4 cup GF Glutino Original OR Cheese flavored crackers (or substitute)
*1 1/4 cup GF Rice Chex (check the box) or similar unsweetened GF cereal

1 large onion (cut into wide 1/2 inch rings and separated)

3 tbsp. white rice flour
1 tbsp. potato starch
1/4 tsp paprika or cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup buttermilk
1 large egg

1/4 cup fine brown rice flour

Preheat oven to 450 degrees and place large NOT oiled cookie sheet or baking tin in oven.

Grind Glutino Crackers and Rice Chex in your food processor until you have smooth, even crumbs a similar texture to coarse corn meal.

Whisk together your white rice flour, potato starch and spices with buttermilk and the egg in a medium bowl.

Put the onion in a plastic bag with the brown rice flour and shake until onion slices are coated with flour. Bring over your buttermilk mixture and shake the ground cracker and cereal onto a flat plate. Dip the floured rings into the white rice flour-buttermilk batter and then place each ring in the ground cracker-cereal mixture, covering both sides. Try not to get extra liquid into the cracker meal.

Take the hot pan out of the oven and baste it with a small amount of your favorite oil OR use a nonstick cooking spray. Place each coated onion ring (flour, batter, cracker meal) on the cooking sheet not touching each other and place in preheated oven. Bake for eight minutes and then turn and put back in the oven for 5 to 8 more minutes, checking after five minutes. Take out of oven and enjoy with ketchup or plain. Yummy!

DH loved these more than those made with a conventional breading mix. In fact, we both thought they were delicious and WILL be making these again- soon.

Amount of chex and glutino crackers is approximate. Use more chex than glutino, but cut down proportions to suit your taste and cracker supply.

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