This recipe was entered in The Gluten-free Homemaker’s Gluten-free Wednesday Event and Simply Sugar and Gluten-free’s Slightly Indulgent Tuesday Event.

Gluten-free Vegetarian Sweet Potato Hash Recipe Main Course  Vegetables  Mexican

Ingredients Spice Blend: 1 tsp. ground cumin 1 tsp. oregano 1/2 tsp dried epazote (optional) 1 tsp. salt freshly ground pepper to taste Main ingredients: 1/4 cup grapeseed oil (or your favorite oil) 5 or 6 sweet potatoes, peeled and diced 1/2 tsp. cumin seed 1/2 onion, diced 2 portabello mushrooms, diced 1 tbsp. grapeseed oil 1/2 onion, diced 1 can black beans, drained and rinsed powdered green chili or red chili powder to taste fresh cilantro, washed and diced (optional) Quickie Green Chile Sauce*: 1 tbsp. olive oil (or your favorite oil) 2-3 cloves garlic, minced 1/4 onion, minced 1/2 cup water 1 1/2 tsp arrowroot starch dissolved in a little cold water 4 ounce can of whole roasted green chiles Directions Combine spice blend in a small bowl. Reserve. Heat oil in a very large cast iron or stainless steel pan on medium high. When oil is hot, add your diced sweet potatoes. While those are browning, prepare your beans. In another pan (preferably cast iron, but nonstick is ok), heat your tablespoon of oil, saute your additional half of an onion until translucent and then add your black beans. Saute for a few minutes and sprinkle with some of your spice mixture. Saute for another few minutes and add your chili powder. Back to the first pan. Once the sweet potatoes are brown on one side, turn them. Clear a small area in the pan and add a little oil to it, letting it heat. Then add your cumin seed to the oil, let sizzle, and mix throughout while sprinkling with some of the spice mixture. Add your onion and let start to turn translucent. Once it does, clear another area in your pan, add another drizzle of oil and toss in your diced mushrooms. Let them brown and then turn and sprinkle with spice mixture. Once they have browned, you are ready to add your beans. Mix them into the large pan with the sweet potatoes. At this point, reduce the heat, add the lid and let the flavors blend for a few minutes. To make your green chili sauce, drain your roasted green chilies and mince them. Heat the oil in a saucepan on medium and add your minced onion and garlic. As it turns transluscent, add your minced green chilies, water, and arrowroot starch slurry. Heat to simmer and let thicken. Turn off heat and remove from burner when it has reached the desired texture. When ready to serve you can sprinkle with (optional) cilantro. Invite guests to drizzle hash with your green chili sauce. Delicious! Notes Chile Sauce inspired by Karina’s Quickie Green Chile Sauce http://glutenfreegoddess.blogspot.com/2006/10/sweet-potato-black-bean-enchiladas.html

Rating:  9 Original Source:  Contents of my brain, inspired by the serendipity between sweet potatoes and black beans. DO NOT REPLICATE WITHOUT MY WRITTEN PERMISSION. Recipe ID:  1527 Added:  November 28, 2010 Last Modified:  November 28, 2010

Announcement: Don’t forget to participate in the March Adopt-a-Gluten-Free-Blogger Event! Event Open so SIGN UP NOW!

You can find more great menus over withOrg Junkie. As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog. The theme of this week’s gluten-free menu swap is Latin cuisine, which inspired me to try to come up with a baked recipe for chilies rellanos (on the DH’s request).

Monday: Japanese
Sesame Miso Eggplant
Tofu with peanut miso paste
Rice

Wednesday: Vegan Raw Foods
Zucchini Un-pasta with sauce
Dehydrated falafel and tahini sauce

Friday: Indian
Gluten-Free flatbread
Mattar Paneer

Saturday: Latin Cuisine
GF Baked Chilies Rellanos
Mexican Rice
Beans
guacamole

Gluten-Free Baked Goods: Banana Muffin Recipe

Recipe of the Week: Gluten-Free Potluck Quiche Recipe
Alas, no light salad or dressing recipe for you today. Lately I’ve been baking up a storm of hearty, protein-rich recipes, so I thought I’d share one of my favorites with you today (with more to come, including a dairy-free version). Recently we had a Celiac Bay-Area Gluten-Free Potluck Luncheon. When I heard the theme I immediately thought- what could be a better gluten-free, vegetarian luncheon item than a lovely quiche? I’m always pining after the veggie quiche in the refrigerator case at coffee shops, but can never had them due to the crust. But crust is no obstacle to the gluten-free baker! Many people use potato hash browns as a quiche base, and it is true that they make a lovely crust. But, I happen to be partial to a nice, decadent gluten-free pastry, so for this event I mixed up a batch of Gluten-Free Pantry Crust and rolled it out. And I cursed. Oh yes, I cursed. Maybe I hadn’t let it chill long enough, but after the ease of Chebe pastry or even my own recipes, I found that particular crust a real hassle to work with. Next time I’ll either make my own recipe or follow Bette Hagman’s dream crust recipe. However, once it was baked with a lovely filling, it tasted lovely and was everything a vegetarian quiche should be, so I suppose all is well that ends well.

Gluten Free Asparagus Pine Nut Quiche Recipe Main Course  Vegetables  Dairy  American

Ingredients Gluten Free Pie Crust* 1 small bunch (or half of one) of asparagus, end snapped off and cut into 3 pieces or so. 2 tsp. olive oil 1 onion 1/2 jar artichoke hearts 1 diced red pepper or multiple baby sweet peppers, diced 2 tbsp. pine nuts 1 ounce feta cheddar cheese to taste 3/4 cup milk 4 eggs fresh basil herbs (dill, provincial etc) Directions Blanch asparagus for a few minutes then drain. Sautee onion in olive oil. When it turns translucent, add other ingredients through the pine nuts. When pine nuts have toasted, take pan off burner, add drained asparagus, put sauteed veggies in pie crust, and sprinkle with cheese. Mix milk and eggs together, whisking and seasoning Bake 35 minutes or so at 375 or until quiche is firm and lightly brown on top. Notes *I used Gluten-Free Pantry pastry mix, but think I prefer Bette Hagman’s Dream Pastry Mix for handling OR, for an easy “cheating” move- use Whole Foods GF Bakehouse pre-made pie crust.

Rating:  8 Original Source:  Contents of my brain, do not replicate anywhere without my permission. Recipe ID:  1376 Added:  March 15, 2009 Last Modified:  March 17, 2009

How to make Spring/Summer Rolls and peanut sauce recipe
Summer Rolls Vegan Lunchbox-Style
Gluten-Free Soy-Free Chinese Fried Rice Recipe
Soy-free Szechuan Chinese Pea Recipe
Soy-free Szechuan Chili-Zucchini Brown fried Rice Recipe

Coming Soon…
Gluten-Free Soy-Free Living- Challenge #3 Gluten Free Vegetarian Sushi without the soy sauce (and without missing it!)
Recipes, Tricks and tips for gloriously yummy (and healthy) Japanese dining- out AND at home!
Past Episodes…
Gluten-Free Soy-Free Living- Challenge #1 Gluten-Free,Soy-Free, Dairy-Free Chocolate Chip Cookies

Soy-Free Chinese Jicama Stir Fry Main Course  Vegetables  Chinese

Ingredients 1/2 cup Canola Oil (or peanut, if allergies don’t forbid) 1 tbsp. szechuan peppercorns a few slices of fresh ginger 2 large garlic cloves 2 scallions, just the white part 1 small jicama or 3/4 large jicama, peeled and cut into sticks 2 carrots, peeled and cut into sticks 8 med-lg. mushrooms (white or crimini), washed, stems removed, sliced 1/4 tsp. salt (NO LESS! Chinese food NEEDS the saltiness, and remember, you’ve already cut down on sodium by not using soy sauce) 2 tsp. fresh ginger, minced Sauce: 1/2 cup vegetable stock (or make from vegetable bullion) 1 tsp. mirin 1 tsp. brandy 1/2 tsp. rice vinegar 2 tsp. honey a touch of salt 1 tsp. cornstarch (the important measurements here are the VEG STOCK AND CORNSTARCH. proportions of the alcohol and honey etc. are estimated- just add until you’ve created a balance in sauce that you like. This isn’t a lip-smackingly yummy sauce on its own- it is to add depth of flavor to well seasoned vegetables that are already flavorful) Directions Szechuan oil: Heat a wok on high and add Szechuan to pan, tossing lightly. Turn heat to low and toast peppercorn lightly, stirring frequently- about a minute and a half. Add the peanut oil and raise heat to medium or medium high, depending on your stove. Once oil begins to bubble lightly (if it ever does), add ginger, and garlic cloves. Lower heat and let cook until the garlic cloves and ginger turns brown. You may want to turn them in the oil to get them brown on both sides. When they are golden brown remove them and discard. Add in the white part of the scallions and let it brown, and then remove it from the oil and discard. You should have nicely flavored oil by now. If you have the patience, let cool and strain into a glass container (with a lid). If you don’t have the patience, strain with heat resistant metal strainer after letting it reach a cooler temperature into a heat resistant metal or glass. You don’t need to clean your wok if you are planning on immediately making this stir fry. Mix your sauce ingredients in a small bowl and reserve. Add cornstarch last by mixing it with a small amount of the sauce first and then adding it to the sauce. Take two tablespoons of the flavored oil and heat in your wok over high heat. Toss in your salt and then, a few seconds later, your fresh minced ginger. As it starts to brown, throw in your jicama sticks. Move them in the wok with cooking chopsticks or other wooden cooking device (I have a wooden paddle thing I’m rather fond of) to allow them to brown evenly and not burn as well as get evenly coated with the yummy oil. After two minutes or so, add in the mushrooms, and then the carrots. You do NOT want to overcook the carrots, so watch them carefully. You want the mushrooms to be nice and soft and melty and the carrots to be crisp tender. Continue moving the food around as needed. When the dish seems ALMOST done, stir your sauce one last time and create a well in the center of the wok. Add the sauce to the center of the wok and then fold in the veggies as it thickens. Make sure the sauce has evenly coated all the veggies and then turn off the heat. Remove from wok and place in serving dish. Notes If needed, you can add more oil right before you add the mushrooms and carrots, but try to let the oil heat up a little before adding the next ingredients, and keep the jicama away from it on the sides of the wok. You can also experiment with LESS oil, but it adds a lot of flavor and the interest to the dish, so I would try it first with the given amount and then adjust for your own tastes. Steamed veggies are an alternative for the super-health conscious- but I’ve never been keen on them and the goal here is to achieve lip-smacking Chinese restaurant style tastiness without soy or gluten. You can serve this with rice (white or brown), rice noodles, or even in a summer roll rice paper wrap. Craziness, I know. :)

Rating:  9 Original Source:  The contents of my brain, do not replicate anywhere without my permission or I will have to send Ra and his minions after you. Recipe ID:  1286 Added:  August 23, 2008 Last Modified:  September 6, 2008

I loved all the savory dishes, but dessert time was especially fun, as we had all sorts of exotic fare from gluten-free cream puffs to allergy-free (egg-free, bean-free, soy-free, dairy-free etc) chocolate wacky cake and an absolutely divine allergy-free brandied apple cake. I was ecstatic over the cream puffs, as I’d only had them once before (in my life!) and I wasn’t the only one. I think everyone enjoyed them. The only problem with fluffy bread bits filled with ooey, gooey custard filling and topped with luscious chocolate frosting? You end up wearing as much filling and frosting as you ate- or maybe that’s just me. You can see the big ol’ mess I made on the left. But the recipe, the recipe was divine, and I was so thrilled that one of our members went to all the trouble to make them. Hurrah for ambitious gluten-free bakers! The recipe was based on Melonie Katz’ recipe for cream puffs from the SillyYaks message board through Yahoo, and then variations of filling recipes found online. I’m eager to make them myself. I will be contacting Melonie to see if she’ll let me share them with you on here. I’ll test the recipe with my own luxurious filling, and hopefully you’ll be seeing my version at the Book of Yum soon. In the meantime, feast your eyes on them above.

But I also really appreciated the allergy-friendly recipe for brandied apple cake that our master bakers, V and H, brought to the party. This allergen-free (but not taste-free) cake was gobbled up by those with special allergies as well as by the simply gluten-free folks. As one of our party commented “I think I like cakes with brandy.” Me too! This is my version of V and H’s excellent recipe. I would like to do some experiments in the future- maybe add a little more liquid ingredients (one half cup applesauce?) in addition to my dry brandied apples. Also a teaspoon or two of xanthan gum might make it less crumbly. Quinoa adds its own stamp to this cake, but you could also try it without for a lighter flavor. I have to admit, the powdered sugar V and H added really took it to a whole new level. Too bad we didn’t have any powdered sugar in the house… but that shouldn’t stop you from adding some. Trust me, it’s worth the sugar guilt. I would strongly recommend you visit V and H’s GF Recipe Web Page to check out their tasty recipes- there are tons of yummy gems in there, including their Simply Amazing Easy Cranberry Pie Recipe that I blogged about in October.

Isn’t it wonderful having gluten-free friends with such great kitchen voodoo? :) The meals I enjoy at these support group potlucks are always worlds better than most restaurant offerings- and certainly there’s way more variety and imagination present! If you haven’t tried joining a gluten-free support group, why not look into it? You may find, as I did, that there’s a whole community right outside your door that can understand better than anyone else the joys of GF online shopping, the best and worst of the latest gluten free products, and the highs and lows of the gluten-free lifestyle.

Vegan Brandied Apple Spice Cake Recipe Dessert  Alternative Grains  European

Ingredients 1 cup brown rice flour 1/2 cup tapioca starch 1/4 cup sweet rice flour 1/4 cup quinoa flour (or teff) 1 generous tsp. baking soda 1 generous tsp. baking powder 1 tsp cinnamon 1/2 tsp nutmeg 1/8 tsp ground cloves 1/2 cup vegan margarine like Earth Balance 1/2 cup brown sugar 1 1/2 cup brandied apples- recipe below (may substitute applesauce but the texture will be different) 1 cup raisins Directions Prepare 8*8 baking pan with nonstick cooking spray or by greasing with vegan margarine. Preheat oven to 350 degrees F. Combine flours and baking powder and baking soda with spices in a medium size bowl. Cream margarine and brown sugar together in a mixer and then add flour mixture, brandied apples, and raisins to the bowl. Turn the mixer on and let the apples get chopped up a bit by the mixer. Place the (stiff) batter in your baking tin and bake in your pre-heated 350 degree oven for 45 minutes to an hour. Sprinkle with powdered sugar to serve. (I was out so left it off.) How to make 1 1/2 cup brandied apples: 5 medium (green?) apples, peeled and thinly sliced several healthy slugs of brandy generous sprinkles of ground cinnamon 1/8 tsp. ground nutmeg 1 tsp high quality vanilla plenty of brown sugar Add your apple slices to a cast iron pan and heat, mixing slugs of brandy, cinnamon, nutmeg, vanilla, and a healthy layer of brown sugar. When the apple slices brown you can turn them over and if you like, add more brandy and brown sugar. Cook until the apples are tender, and remove from stove. Place in glass jar, cool, and reserve (or use right away in a recipe). There may be more than 1 1/2 cups apple slices after cooking- don’t worry, just use them in another recipe, like on ice cream or in a mini tart. (mmm, mini tart.) Notes My version of this recipe is tasty but not especially moist. (Although in a way that makes it tasty- like a bar cookie!) Next time I might try: an extra 1/4 or 1/2 cup applesauce (or yogurt if dairy or soy is not an issue) 1 or 2 tsp xanthan gum

Rating:  7 Original Source:  My Variation of Vic and Hallie’s Recipe- my own original flour blend, my proportions of apples, and take on seasonings. Recipe ID:  1269 Added:  August 7, 2008 Last Modified:  August 7, 2008

Sweet Lime Soda Sauces & Condiments  Vegetables  Indian

Ingredients 1 1⁄2 tbsp. or more freshly squeezed lime juice 2 tbsp. or more simple syrup (equal amounts of sugar and water, boiled together and let cool) 3⁄4 cup soda water Lime slice Directions Put your lime juice and soda water in a tall, clear glass. Add simple syrup, mix, and taste. Add more simple syrup to taste. Garnish with a lime. Enjoy! If you like you can add ice, but we were generally skeptical of the water used for ice in India so enjoyed ours at room temperature or cooled, if the soda water had been refrigerated.

Rating:  8 Original Source:  Adapted from Saveur magazine but modified by our observation in India. Recipe ID:  1169 Added:  January 4, 2008 Last Modified:  January 4, 2008

Pesto Grilled Veggie Pizza- one on Chebe crust (front) and the other slice (back) on Carol’s crust…

And now- for the recipes! One of the most interesting recipes that I made for this potluck was a totally allergen-free sundried tomato pizza. As you may know, I have been happily using Carol Fenster’s pizza recipe, available at her Savory Palate web site and in many of her books, for a very long time. I have developed some special tricks for working with the dough over the years that I really wanted to share it with you, but since I don’t publish recipes by gluten-free cookbook authors without permisison, I emailed Carol Fenster for permission to reprint a modified version of the recipe. She graciously gave permission, so you can see the recipe below, modified to be dairy free and vegetarian and including my dough tricks. Carol recently released Gluten-Free Quick & Easy: From Prep to Plate Without the Fuss. I haven’t read it yet, but I’m sure it’s full of great recipes just like her others. Two of my favorite gluten-free recipes ever have come from Carol Fenster- her pizza crust and her equally yummy flatbread. I also like her recipes for their flexibility with flours- if you have multiple flour allergies besides gluten, you can easily adjust her master flour blends to accommodate those intolerances, with excellent results. So, if you haven’t tried any of Carol’s recipes yet- I hope you will, and if you’re a long term fan like many of us, I hope you’ll take this chance to check out her new cookbook!

For another grilled veggie pizza, see my post on The Best Gluten-Free Pizza ever.

Adapted Carol Fenster’s Pizza Crust Recipe Alternative Grains  Italian

Ingredients 1 tablespoon dry yeast 2/3 cup brown rice flour 1/2 cup tapioca flour 2 teaspoons xanthan gum 1/2 teaspoon salt 1 teaspoon Italian herb seasoning OR “pasta seasoning” mix like Trader Joe’s 2/3 cup warm non-dairy milk (110) (rice etc.) 1/2 teaspoon sugar or honey 1 teaspoon olive oil 1 teaspoon cider vinegar Directions Preheat oven to 425 degrees F. Put a pizza stone on the bottom rack, leaving the main rack free. Combine dry ingredients in your mixer, including yeast. Then add the liquid ingredients slowly and beat the ingredients for two minutes. If the dough bounces around the mixer, it’s too dry, so add extra liquid a little at a time until it will mix smoothly. Prepare a pizza pan by greasing it either with nonstick baking spray (NO FLOUR VARIETY) or grease the pizza pan with a little olive oil. Next, take your mixed dough and either split it for two mini pizzas or use it for one large pizza. throw your dough on the pizza pan (rectangular pan for two, round for one) and take a freezer-quality ziploc bag. Either spray with nonstick baking spray OR grease with a little olive oil. Put your hand inside the bag and use it to spread the dough out into a pizza shape, giving the dough a little rim around the edge to hold the toppings. Bake for ten minutes and then remove from the oven. I like to baste the crust in oil from sundried tomato pesto. Cover the pizza with your desired toppings and then move the pizza stone to the middle rack and put your covered pizza on the pizza stone and bake it for at least ten minutes or until the pizza is done. Notes THIS PHOTO SHOWS THE HALF-BAKED DOUGH BEFORE THE second-baking on the pizza stone. After baking the second time, especially after pesto basting, the dough turns golden brown. The pizza stone really makes the dough nice and crispy so I highly, highly recommend one!

Rating:  9 Original Source:  Based on Carol Fenster’s Pizza Recipe at Savory Palate. Please do not replicate this recipe anywhere without BOTH Of our permission. Recipe ID:  1230 Added:  May 15, 2008 Last Modified:  June 7, 2009

Slow Roasted Tomato Recipe Side Dish  Vegetables  Italian

Ingredients 2 lbs or more of your favorite medium sized tomato high quality olive oil sea salt pepper a dash of sugar Chili flakes or any other desired seasoning (not too many, though- you want the tomato flavor to be central!) Directions Preheat oven to 200F Slice your tomatoes and brush with olive oil and sprinkle with salt, ground pepper, and a teeny amount of sugar. Space the tomatoes out evenly on a dark baking pan (or whatever you have). Bake for an hour and a half and then raise temperature to 225f or 250f, and bake for at least another 45 minutes. Your tomatoes should have shrunk somewhat but still be slightly moist. Remember, you’re not making sundried tomatoes, but intensifying and condensing the flavor. Notes Yummy yummy! Great for using in all kinds of recipes!

Rating:  9 Original Source:  Based on I Heart Farms recipe Recipe ID:  1231 Added:  May 15, 2008 Last Modified:  May 15, 2008

Dairy-free, Nut-free Vegan Sundried Tomato Pesto Recipe Sauces & Condiments  Vegetables  Italian

Ingredients 8 or more high quality sundried tomatoes (fresh packed) 4 slow roasted tomatoes 1-2 slow roasted garlic cloves 1/8 cup high quality olive oil freshly ground salt freshly ground pepper Directions Soak your sundried tomatoes in hot water for 30 minute or so and then drain. Combine all ingredients in your food processor. Blend and taste. Adjust seasonings, add more olive oil if desired. Notes The great thing about this recipe is that you can use it for pasta too! Here the pesto is pictured with some Glutino corn pasta with grilled veggies and a touch of marinara. Enjoy!

Rating:  9 Original Source:  The contents of my brain. Do not replicate anywhere without my permission. Recipe ID:  1228 Added:  May 10, 2008 Last Modified:  May 16, 2008

Dairy Free Basil Pesto Recipe for Pizza or Pasta Main Course  Sauces & Condiments  American

Ingredients 2 cups basil leaves, destemmed, and packed tightly 1/2 cup pine nuts, toasted (*Edited to have more nuts) 1/6 cup rice wine or cider vinegar 1/8 cup water 1/6 cup nutritional yeast flakes (optional) 2 cloves roasted garlic (bake with other dishes in the oven or use raw if you like) 1/4 cup olive oil salt and pepper Your favorite gluten-free pizza recipe (from mix, scratch (carol fenster) or pre-made) Directions Combine all ingredients in a food processor or blender through the garlic, and pulse until ingredients are combined and chopped. Add olive oil in a steady stream with the machine on until you form a nice pesto paste. Scrape out pesto into a bowl and reserve. Notes Reserve one or two tablespoons of pesto for other recipes like my buckwheat grit pesto fries! You can use it for pizza: Prepare your gluten-free pizza according to recipe and top with pesto. Add any other ingredients you like (olives? artichoke hearts? portabella mushroom slices?) and bake according to instructions. (Usually 10-15 minutes). Slice and enjoy! Or for pasta: Combine with gluten-free pasta, grilled veggies and plenty of pesto. Yum!

Rating:  8 Original Source:  modified version of this recipe: http://www.bookofyum.com/recipes/showrecipe.php?recipe=1024 Recipe ID:  1208 Added:  March 16, 2008 Last Modified:  May 15, 2008

Gluten-Free Grilled Vegetable Pizza Recipe *Dairy Optional* Main Course  Vegetables  Italian

Ingredients 1/2 recipe dairy-free, nut free sundried tomato pesto (recipe in files) Enough slow roasted tomato slices to cover your pizza (recipe in files) High Quality Organic marinara sauce 1 whole portobello mushroom 1/2 red pepper Several creamy white potatoes 1 zucchini, sliced horizontally 1/2 red onion, sliced olive oil Pasta seasoning blend, salt, pepper to taste 1 recipe Carol Fenster brown rice pizza crust (can be made with rice milk for dairy-free, nut-free, soy-free) *OPTIONAL* equal amounts of grated romano and mozarella cheese Directions Assemble pesto, slow roasted tomato slices, and marinara sauce and reserve. Season some olive oil with your pasta seasoning mix (or italian seasoning mix) as well as salt and pepper, and baste your whole mushroom and red pepper, zucchini, red onion, and potatoes. (Actually, I threw the potatoes in with the tomatoes while I was roasting them and then grilled them after they were mostly baked.) Grill your vegetables and then reserve them for the pizza. Bake pizza crust for ten minutes and then top with pesto, slow-roasted tomato slices. Fill in the holes with marinara sauce. Top with grilled veggies and cheese, if you like, but this pizza was designed to be delicious without cheese. Bake for another ten or fifteen minutes on a pizza stone and enjoy!

Additional Pictures

Rating:  9 Original Source:  The contents of my brain. Do not replicate anywhere without my permission. Recipe ID:  1229 Added:  May 10, 2008 Last Modified:  May 15, 2008

We arrived at the convention center and found ourselves in the lobby with the coat check and reception desks. Those with a VIP pass were allowed first dibs on the main conference room and its goodies, as well as champagne. Unfortunately DH and I hadn’t splurged on a VIP ticket, so we got our goodie bag (Containing Bob’s Red Mill GF Oats and an individual serving of Bob’s Red Mill GF cereal… there might have been another small item but I can’t quite remember), and cooled our heels in the lobby.

Delicious smells were wafting out into the hall when finally they let us in to the main room full of yummy food. The first thing we saw was a buffet table piled high with cookies and a gorgeous, decadent chocolate fountain. Marshmallows and fresh fruit were piled all around the chocolate fountain. Those chocolate fountains are usually off limits due to the prevalence of wheat-based dippers, but this time all the offerings were completely free of all gluten, so it was fair game.

The theme for the night was “pasta.” Chef teams composed of nutritionists, chefs, and doctors concocted a variety of dishes based around this theme.

Competitive dishes included:
UnGlu’d Mac’N'Cheese *there was some unfortunate confusion over this dish. Apparently one version was vegetarian and the other contained bacon. Confusingly, both times it was listed in the ingredient lists the recipe included bacon. C’mon guys, do you NEED the brown crackly stuff? If I were to make a dairy-decadent mac and cheese for an event like this, I’d personally go a bit more gourmet with it and choose a white rice pasta or at least use Tinkyada brown rice pasta and pair it with smoked cheese or more exciting cheeses than just cheddar and parmesan. To me it was a bit on the bland side.

Risotto Salsicia, a meaty dish that didn’t stand out for DH.

Chicken Schnitzel Schloss Solitude DH’s hands down favorite, a dish reminiscent of our Austrian experience

Poached Salmon with Pappardelle & Meyer Lemon Crème Fraiche garnished with brussel sprout leaves (photo on right). The pasta was overcooked, but the brussel sprouts were tasty.

and Prosciutto Wrapped Salmon with Herbed Polenta, Kasha, Dried Fig & Balsamic.

In case you were wondering, the two salmon dishes won the competition- and the mac and cheese won with the kid voters. Hmmm…
Unfortunately, while I love the idea of the competition, some of the competition dishes were only fair, especially those using the pasta. It is very difficult not to overcook pasta, and non-gluten free chefs may not realize the importance of rinsing the pasta in cool water to remove excess starch, not only stopping the cooking process but also removing excess gluey starches. Luckily there was no shortage of dishes, such as Bell and Evans gluten-free non-veg nuggets, Organic Bistro frozen meals (non-veg and not my personal favorites), and some rather plain fried rice (non-veg). Things were looking pretty bleak for the vegetarians in the audience, but luckily the Brazilian Cheese Bread Company was there to save the day.

Honey Oat Bread (Nope, I didn’t try it, but I’m REALLY curious)
Sourdough Bread
Chocolate Chip Cookies (yum! too bad I was so full!)
Peanut Butter Cookies (double yum! too bad about the being full thing, really got in the way!)
Apple, Cherry, and Pecan Pie

Double Chocolate Brownies that looked pretty good- if only I had been hungry at that point
Scones and
Cinnamon Rolls (interesting idea but they were a bit on the flat, heavy side)

Charlotte’s Bakery had some pretty tasty bread, too. It tasted like home made rice bread, freshly baked and with no need for toasting, at least fresh out of the package. I’m not sure how it would hold up over time, but right then it tasted pretty good. They offer:

Rice Bread
Banana-Nut Bread
Cinnamon Raisin Bread
Cranberry Orange Bread

Thai Kitchen, Mr. Krispers, and SoyJoy all had tables with free samples. The Thai Kitchen noodles available weren’t my favorite (I like Onion or Garlic), so I didn’t take any. Mr. Krispers baked rice crisps were ok, but not really the kind of thing I go for either. And Soyjoy- well, I took some, but when I tried them later I regretted it. Basically think 1960s health food- bad texture, bad flavor, and totally uninspiring. If I was starving on an island somewhere, maybe I’d eat one- but otherwise, it’s the kind of GF snack you open, sniff, take a bite of, and then leave in the package to get all dusty. Sometimes you have to wonder if food companies actually TASTE their product before selling it. I didn’t take a picture, but Mariposa also brought boxes of their gluten-free brownies that were promptly snapped up by everyone in the know. Man, those things are good! I saw a few old ladies stuffing them in their purses- and who can blame them! (not like any of us were remotely hungry at that point- the sheer volume of food, especially desserts, offered was ridiculous!)

Pamela’s was also there with a huge spread of cookies and cupcakes guaranteed to send you into a sugar coma with the first bite, as well as some tasty samples of espresso-chocolate chip cookies. They aren’t quite on par with Whole Foods GF bakehouse, but you also don’t have to call them “whole paycheck cookies” either, so I guess it must balance out. Bob’s Red Mill was there, too, but didn’t have samples for tasting, to memory. All together there was a great variety of gluten-free goodies to try and enjoy. I think the highlights, for me, was getting the chance to meet people from the Celiac Bay Area Yahoo group, and of course, being able to EAT (and DRINK) every single thing there. Nothing like kicking back a Gluten-free Redbridge Beer or Hard Cider with some tasty gluten-free hot food with some gluten-free people and friends, listening to some crazy music and watching a gluten-free iron chef drama unfold… So, if the Gluten-free Cooking Spree’s coming to your town, why not pick up a ticket and see what new gluten-free goods you can try?

Note: Although I really enjoyed the event, some with multiple food intolerances had somewhat limited options, as many dishes contained dairy or some other allergen. One Celiac naturopathic doctor in line with me commented on it- “Don’t they know how many Celiacs have problems with dairy?”* While there was a little more available that was dairy free that was not immediately apparent, there were quite a few main dishes that contained dairy. Also, a bummer for the vegetarians, almost everything savory except for the vegetable plate, tapioca pizza (and dairy-free cheese quesadillas) contained non-veg ingredients. However, unless you have severe multiple allergies, it is quite unlikely that you would go hungry at this event- I’ve never seen such VOLUME of GF foods in my life. I also was a little surprised to be approached by a freelancer advertising their holistic doctor’s services- the Celiac equivalent of being propositioned by a rose vendor in Italy, I suppose. But, these peculiarities aside, I was really glad I went, and I’d love to go again next year!

*I actually thought this was a bit of a snarky comment, but ironically, it was said in front of the Organic Bistro stand, which he ignored. Must have been the microwave. haha.

**According to Vanessa Maltin, the organizer of the event, the following dishes were dairy free:
Proscuitto Salmon
The Fried Rice (unclear about the butter issue)
Pasta with Ground Turkey Marinara Sauce
and the Frozen meals: Wild Salmon, Ginger Chicken, Chicken Citron (offered by Organic Bistro)
the entire cheese plate
and many desserts (many, many desserts- if you like GF desserts, let me tell you this Is your event!)

Did you attend the GF Cooking Spree This Year? Tell us about it in the comments! What did you think of the meal and GF food samples??

Didn’t make the SF Event? No worries! Attend one of the other Gluten Free Cooking Sprees taking place all over the US in 2008!

Here are some of my other riffs on spinach-garlic goodness:
Dairy Free Spinach Pie – can be vegan with the right pie crust or the shepard’s pie topping
Spinach Pie or Shepard’s Spinach Pie Non-vegan
Spinach Tartlets using Chebe Non-vegan

This is my second entry for Tasty Palettes ‘one-off’ Vegan Challenge in honor of November, national vegan month.

Twice Baked Spinach Garlic Stuffed Potatoes Main Course  Vegan  Potatoes  American

Ingredients 4 large russet potatoes, scrubbed and cleaned kosher salt canola or other vegan margarine, or favorite high quality flavorful oil like olive oil or coconut oil 1 medium onion, diced 3 garlic cloves, pressed 1 tbsp olive oil 1 tbsp vegan margarine (or more olive oil) 1-2 tbsp fine brown rice flour 2 cups (more or less, to taste) rice milk, plain 2 tbsp nutritional yeast 1+ package fresh spinach, cooked and drained, chopped Garlic powder to taste 1 portobello mushroom, stemmed, thinly sliced salt, pepper Directions Take baking dish and sprinkle with a layer of kosher salt (large grain). Cover the entire surface of the dish entire bottom of the dish. Prepare your potatoes, making sure to remove any eyes but keep the cuts shallow and leave as much of the skin intact as possible. Place your washed, dried potatoes on the salt covered baking sheet and bake them at 375 or 425 (your preferred temperature) for 1-2 hours, or until the potato squishes slightly when you press it. Rotate your potatoes a few times during that cooking process to make sure it bakes evenly. When potatoes are done, slice them in half horizontally and gently remove most of the baked potato flesh, leaving a nice potato skin boat. Rice the baked potatoes if possible and then fold into them some canola margarine or olive oil (or other favorite oil, coconut might be nice if you have it) and rice milk. Salt and pepper to taste. Make sure your mashed potatoes are not soupy- you want them to be fluffy and fairly dry. If you like, you can enjoy half or more of these mashed potatoes for a snack or side dish right away. You only need about half or a quarter of the recipe for the stuffed potatoes. This step can be done the night before. Just keep your potato skins and mashed potatoes refrigerated. —————————- Preheat oven to 375. Heat your oil and margarine (if using) in the pan until margarine has melted but not browned. Throw in your diced onions and let them start to get translucent. Add your pressed garlic. When the pan begins to release the fragrance of garlic, mix in your fine brown rice flour and let it begin to toast slightly. Add a little garlic powder and mix into the roux. Gradually add your rice milk (I used organic, brown rice milk) and create a light white sauce. Whisk often to avoid lumps. When you’ve created a nice white sauce, add your nutritional yeast (this adds both color and flavor) and your chopped, drained spinach. When dish has heated through, add a quarter of your mashed potato to the filling and combine. If desired, add more mashed potatoes to taste. Taste and add additional garlic powder as you like. Heat cast iron pan with olive oil and a little margarine if desired. Add your thin portobello mushroom slices and add salt and pepper to taste. When they have softened, turn them over. To prepare: Fill your potato boats with the spinach white sauce potato filling and top with portobello mushroom strips. Place in oven and bake until they are heated through and take on a golden brown tinge. Plate and enjoy! Notes When cooking for our celiac group, I try to avoid allergens as much as possible. Earth Balance is a Vegan, Gluten-Free margarine, but I don’t believe it is soy free, which is a must for some of our members. To make this recipe strictly vegan, you could use Earth Balance or a high quality olive oil or coconut oil. The margarine I used had minor amounts of whey flavoring (the very last ingredient, under flavorings, a sub-component of “flavoring”), making it not strictly Vegan, but it was 100% lactose free. Lactose is often a problem for (newly diagnosed) Celiacs.

Rating:  8 Original Source:  Contents of my brain, do not replicate without permission Recipe ID:  1159 Added:  November 18, 2007 Last Modified:  November 18, 2007