Book of Yum

This beautiful gluten-free cinnamon roll photo is brought to us by Emily at Gluten Free Expedition, following Ellen’s recipe.

This edition of Adopt a gluten-free Blogger was a marvelous success thanks to record levels of participation! Many thanks to all who participated. If somehow your entry didn’t make it onto the list, please email me at seamaiden399[at]gmail[dot]com with your URL, the URL of the recipe you tried, and your picture of the recipe right away and I’ll add you immediately!

In a posting snafu, somehow Maureen’s gorgeous adoption of Sophie from Flour Arrangements didn’t make it into the roundup the first time around. Oh dear! It was a real shame, too, because her Cranberry Orange Carrot Cupcakes with Gingerbread Frosting were absolutely adorable.

Sophie’s Gluten-Free Cranberry Carrot Cupcakes with Gingerbread Frosting Recipe

Kelly of the Spunky Coconut (what a great title!) chose a holiday recipe from Jeena at Jeenas Kitchen for a Christmas Cake similar to fruitcake. When she made Christmas Cake it went over very well with her whole family. Doesn’t it look absolutely delicious?

Christmas Cake Recipe

I adopted Kate of Gluten-Free Gobsmacked in order to finally make her exquisite recipe for gluten-free croissants. I made the delicious, buttery, flakey dough and watched my DH gobble it up- this would be perfect for a Thanksgiving treat, or a Christmas morning breakfast.

Gluten-Free Croissant Recipe

Heather at Life, Gluten Free (formerly Mama & Baby: Gluten Free) adopted Vittoria from Deliciously Gluten free and made her unique carrot cake! Rhubarb was not in season, so she used 1/2 cup of carrot and 1/2 cup of celery in addition to the recommended amounts of carrot and celery. Sounds healthy but looks uber-decadent. My kind of dessert!

Carrot Cake Recipe

Emily at Gluten Free Expedition wanted to make something fora post-Holiday vacation morning, and so she adopted Ellen of I Am Gluten Free and made her delicious Cinnamon Rolls and made us all crave them.
Gluten-Free Cinnamon Roll Recipe

Tovah of Gluten-Free Bay adopted Karina the Gluten Free Goddess and made her exquisite Pumpkin Chai Bread with Cranberries. According to Tovah, this bread has a really nice texture with little bursts of tart cranberry flavor. It is lightly sweet which is great for those of us who don’t have huge sweet tooths or are trying to cut back on sugar. Whole grain, a subtle chai flavor- mmm. Who could resist?
Gluten-Free Pumpkin Chai Bread with Cranberry Recipe

For this edition, Shao Ling Gluten-Free adopted Jill at Hey! This Tastes Good and made her tasty Gingerbread Cake. According to Kerrie, the cake tasted like the holidays - spicy, yet sweet. It was also the perfect complement to their Turkey dinner. Sounds perfect!
Gluten-free Gingerbread Cake Recipe

Sarina of Trinigourmet adopted Wheatless Bay and made her recipe for Opor Ayam, a traditional dish of celebration at Eid ul-Fitr, the end of Ramadan, in Java (and Malaysia). As Eid is a national holiday in Trinidad, it was a fitting holiday dish for Trinigourmet.
Javanese Coconut Chicken Curry Recipe

Rachel, The Crispy Cook, adopted Gluten Free South Africa and made her unique Panforte Recipe. As Rachel tells us, Panforte is a classic Italian dessert studded with lots of fruits and nuts, somewhat like a fruitcake, only without candied fruit. This panforte version is more spicy from the ginger and makes a sophisticated sweet treat or energy bar.
Gluten-Free Panforte Recipe

The creative Manda of Asparagus Thin kindly adopted ME and made my recipe for Coconut Saffron Lentil Dahl to pair with her own recipe for Sweet Potato Pumpkin Pulao. She proclaimed them the most complimentary dishes ever, something I was very happy to hear. Instead of making saffron coconut ‘cream’, Manda put the coconut milk into the dahl as it cooked along with the saffron. It looked and sounded absolutely lovely, and I’m so honored that she chose a recipe I’d been experimenting with for adoption.
Coconut Saffron Lentil Dal Recipe

Last but not least, Dana of Gluten-Free in Cleveland adopted Maureen of Hold the Gluten and made her skillet cornbread with some minor modifications. It was delicious, even for her gluten eating family, and was pronounced “bangin” by her brother who is usually skeptical of gluten-free food.

Gluten-Free Cornbread Recipe

Thanks to all who participated in this month’s special edition of “adopt-a-gluten-free blogger.” I hope to see you participating in this month’s edition… more information coming soon!

Our delicious gluten-free pies, served to the whole family in Whole Foods Bakehouse Pie Crusts. We made organic sweet potato pie, organic pumpkin pie, and organic apple pie. Yummy!
We had a wonderful gluten-free Thanksgiving this year, with gluten-free vegetarian dishes taking the center stage. We enjoyed Stuffed Acorn Squash with Portabella Mushroom Stuffing, dairy Spinach Pie (vegan variation), a delicious Vegan Green Bean Casserole Recipe, Mashed Potatoes, and Nutritional Yeast Vegan Gravy (recipe #2) and Cranberry Sauce. It was all delicious but I’m ready for some lighter food. This week the Gluten-Free Menu Swap is Hosted by Heart of Cooking with a theme of persimmon. I also always enjoy posting my menus with Org Junkie. Don’t forget that Cheryl is temporarily housing the Gluten Free Menu Swap at her blog GF Goodness.

Sunday: Breakfast Foods
Gluten-Free Croissants

Monday: Italian
Pasta
Wednesday: Mexican
Lowfat Enchiladas
Salad
Friday: Chinese
Stir Fry

This week has been a little unusual as far as food- I’ve basically been eating Thanksgiving leftovers all week! Mmm, spinach pie and mushroom stuffed acorn squash with vegetarian gravy… my favorite. I haven’t been doing a good job of making salads or dressings, but this morning i decided that I really needed to branch out from my steady diet of squash and gravy. I’ve been meaning to make a tofu scramble for some time, and since there was some lovely organic firm tofu in the refrigerator, it seemed like the perfect time. So, instead of a salad, here’s a delicious, tasty and light tofu scramble perfect for recovering from a heavy Thanksgiving menu.

Nutritional Yeast Tofu Scramble Recipe Breakfast  Tofu  American

Ingredients 1 tbsp. olive oil (or less) 1/2 sm-med. onion, diced 1/2 medium carrot, grated (use largest holes) 1 tsp. butter or margarine for flavor 1/2 package extra firm tofu, cut into small 1/4 in. cubes 3 tbsp nutritional yeast rosemary leaves dried dill leaves dry mustard powder 1 small drizzle wheat-free low sodium tamari such as San-J salt freshly ground pepper IF AVAILABLE, a few pieces of julienned fresh basil. Avocado cubes and fresh cubed tomato pieces would also be a lovely garnish. Directions Heat olive oil in pan to medium. Stainless steel, cast iron pan, or nonstick all work. Add your diced onion and saute until it starts to get translucent. Add the grated carrot and saute for another minute. Move onion-carrot mixture to the side of the pan and baste the rest of your pan with the butter or margarine evenly, painting the surface with the solid teaspoon. (You can use less- just enough to paint the surface. Throw in your tofu cubes and let brown slightly. Toss in 1 tbsp of your nutritional yeast and other seasonings (through mustard powder). Fold carrot and onion mixture into tofu. After you turn the tofu, season a little more and add a drizzle of tamari (no more than 1 tsp- I didn’t measure, but just the tiniest bit). Sprinkle with remaining nutritional yeast (2 tbsp.) and heat. Turn tofu one more time and add any extra salt and freshly ground pepper. Take off burner and serve with potato patties, sweet potato latkes, or a piece of hearty GF toast. (brown rice, garbanzo, etc. based) Notes Non vegetarian MIL enjoyed, and it was my favorite tofu scramble to date. Love the rosemary!

Rating:  9 Original Source:  The contents of my brain, do not replicate anywhere without my permission. Thanks! Recipe ID:  1327 Added:  November 30, 2008 Last Modified:  November 30, 2008