Gluten-free Progressive OSCAR Dinner Party: Avatar inspired Millet Eggplant Croquettes and Chips

February 23rd, 2010 yum Posted in Blog Event, Dairy Free, Dinner Party, Egg Free, Eggplant, Gluten Free Progressive Dinner, JM friendly, Menu, Nut Free, Party Food, Party Menu, Soy Free, Vegan, Vegetarian, potato allergy 8 Comments »

When Diane of the Whole Gang suggested that this month we have an Oscar theme for our Gluten-free Progressive Dinner, I was both excited and perplexed. I’ve never held an Oscar themed dinner party. What could I make? Searching online, it seems that people hosting Oscar parties usually either go for a movie-theme (10 varieties of popcorn, anyone?) or prepare food inspired by one or more movies up for nomination. Popcorn didn’t inspire me, but I thought it might be fun to prepare a menu inspired by one of the nominated movies. Julie & Julia might be the most obvious choice, and I thoroughly enjoyed the movie. Hello, a movie about a food blogger and a woman who learned to cook in Paris- what could be better? I couldn’t remember much inspiring vegetarian fare, though, and the whole thing seemed a little too obvious. I briefly considered The Blind Side as I love making gluten-free Southern-inspired vegetarian fare. But, of this year’s nominees, Avatar was the one that really stood out to me. I loved its imaginative depiction of an alien society, its beautiful visuals, its interesting commentary on the exploitation of native peoples, and illustration of the anthropologist’s problem of “going native.” What could be more fun than creating a menu of other-worldly food? This vegetarian Avatar-inspired meal begins with an appetizer of spicy and lovely lotus root chips. If you prefer, you can try my healthier baked lotus root chip recipe. It continues with a hearty and peppery dish inspired by bruschetta but gone alien with a bird-seed millet grit base (appropriate for a people that fly on winged bird-dragons) topped with honey or agave sweetened caramelized balsamic eggplant and fresh arugula greens in a vinaigrette. The meal ends on a naturally sweet note with fried smashed plantain chips lightly spiced with exotic cinnamon and sugar. We enjoyed our meal thoroughly, and it would be perfect for an Avatar inspired Oscar Viewing party (or an Avatar viewing party).

This post is an entry in the Gluten-free Progressive Dinner Event Series.

Join us the week of February 22-26th for Award Winning Food for you to make for your Oscar Watching Party or anytime you want rave reviews.

Monday February 22- Shirley from gluten free easily sharing Veronica’s Pumpkin Soup

Tuesday February 23- SEA from Book of Yum with appetizers inspired from the movie Avatar

Wednesday February 24- Karen from Cook4Seasons and Diane from The WH.O.L.E. Gang using inspiration from Julie and Julia

Thursday February 25- Alison from Sure Foods Living

Friday February 26- Ellen from I Am Gluten Free

Looking for more Oscar Viewing Menus?
Epicurious Oscar Viewing Party Menu ‘09
Yahoo Oscar Menu Ideas ‘10 (love the “blue” theme for the Avatar menu!)

Fried Lotus Root Chip Recipe
Ingredients
1 lotus root bulb (renkon in Japanese)
canola or other oil for frying

salt
smoked paprika if you want it spicy

Directions
Peel your lotus root and slice as thinly as you can manage. A mandolin works very well for this. If it will be a while before you fry, you can put the slices in water with a little vinegar added. Before frying, drain and dry the slices thoroughly. A salad spinner works well. Be careful of any splattering while frying.

Prepare a wire rack with a pan underneath for excess oil to drip off while the chips cool.

When ready to fry, put at least one inch of canola oil in a deep, tall pan. I often use a soup pan. Heat the oil to 365F and carefully drop in a few dry lotus root chips. Use a metal strainer with a long handle or chopsticks to turn them. When they are golden brown, remove them to the wire rack to cool. Sprinkle with salt and smoked paprika if you like. Continue frying in small batches.

Serve and enjoy!

*If the lotus chips are not done enough in the center you can fry them twice- first to a light golden brown, then let cool slightly, and then fry once more to a full golden brown. Season after the last frying.

Notes
You can buy lotus root at Asian Markets, especially Japanese or Korean markets. Check your lotus root carefully. It should not have any mold. Try to avoid any dark spots. The ideal lotus root will have crisp flesh, smooth, unblemished skin, and will still have its “knot” that attaches to another bulb. The knot should not have any mold, and ideally will look clean and fresh.
Millet Polenta Croquettes with Honey Balsamic Eggplant topping recipe
Ingredients
1/2 cup Millet Grits (Bob’s Red Mill)
1 1/2 cup water
1/4 tsp. salt

1 tbsp. olive oil
Your favorite herbal blend (I like the Provencal blends by Penzeys)

1 large Eggplant
Marinade:
2 tbsp. olive oil
2 tsp. balsamic vinegar or more to taste
1/2 tsp honey or agave
your favorite herbal seasoning blend

Handful of arugula or other favorite sturdy salad green or herb such as basil

Your favorite balsamic vinaigrette or homemade:
2 tbsp. olive oil
1 tbsp. balsamic vinegar
1 tsp. honey or agave
salt
pepper
(adjust proportions to suit your palate)

Directions
Bring water and salt to a boil and add your grits, lowering heat and covering. Let cook on low for 10-15 minutes. Take off heat, cool for 15 minutes, and then remove to a small square shaped container like tupperware. cool in the refrigerator.

Preheat oven to 375F.

Meanwhile, prepare your eggplant. Slice or cut into 1/2 inch thick cubes, depending on your preference. Combine olive oil, balsamic vinegar, honey and seasoning blend in a small bowl. Whisk ingredients together. You can either baste your eggplant cubes with your marinade or dip your slices in the marinade. If you run out of marinade (depending on the size of your eggplant) just make more!

Prepare a baking sheet with parchment paper and place your eggplant slices or cubes in a single layer on the sheet.

Bake for 15-20 minutes or until eggplant has gotten soft and slightly caramelized. If you are making slices, turn over and bake another 10 minutes. The cubes may not need to be turned and baked more.

While eggplant is baking, remove your firm, cooled millet grits from the container. They should keep their shape. Carefully slice into rectangles about the size you would expect from bruschetta. Sprinkle with your seasoning herb and a touch of salt, if not included in the blend. Heat olive oil in a nonstick pan on medium. Place your millet “polenta” rectangles in the oil and fry until golden brown. Turn over and brown the other side. Remove to a serving plate.

If you like, you can caramelize some onions to top the dish with. Slice an onion and sautee in a little olive oil on low-med heat until it gets golden brown.

Whisk together vinaigrette ingredients.

Now, assemble the dish.

Top the millet croquettes with arugula and caramelized onions (optional). Drizzle a little dressing on top and add your roasted eggplant. Add some sprigs of arugula for garnish and serve. Enjoy!

*For a variation, you can add a little pasta sauce to the top of the eggplant while it is in its final roasting phase.

Notes
You can also layer the dish Croquettes, eggplant, arugula, but I decided I liked it better as written here. It’s up to you. :)
Fried Plantain Chip Recipe
Ingredients
1 slightly green plantain
canola oil
salt
sugar
cinnamon

Equipment
*Tortilla press
1 quart sized freezer bag

Directions
Prepare your tortilla press by lining it with a freezer bag with the sides cut out.

Slice plantain at an angle to get a long, oval slice. If the plantain is too green to easily remove the skin, carefully cut the skin off of each slice.

Prepare a wire rack above a wide, long pan for draining.

Preheat your canola oil (or other oil with a high smoke point) in a narrow, deep pan like a soup pan. Heat to 365F and you are ready to fry!

Place in the freezer bag lining your tortilla press and press down on the handle to create a large, flat “chip”.

Gently peel off your “chip” and carefully drop in the oil. Fry until golden brown on both sides. Remove chip from oil with a wire strainer and place on wire rack to cool. Season with a tiny smidgen of salt, and generous sprinkles of sugar and cinnamon.

Continue frying until all chips are done. You can place the rack (if oven safe) in an oven on 200F to keep warm if desired.

Serve and enjoy!

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Gluten Free Progressive Dinner: Vegan Un-Chicken Roasted Vegetable Soup Recipe

January 20th, 2010 yum Posted in Blog Event, Breastfeeding for Allergic Baby Recipe, Dairy Free, Egg Free, Fellow Food Bloggers, Gluten Free Blogs, Gluten Free Progressive Dinner, JM friendly, Karina Friendly, Nut Free, Nutritional Yeast, Rice Free, Soy Free, TED Elimination Diet, Vegan 15 Comments »

soup2For some time now, I’ve had a recipe idea rolling around in my head. I have been longing for some of my tasty Southern Fried Tofu Recipe but since I’m avoiding soy for Baby Yum, it is off the menu. So I thought, what if I could take the flavor elements of that yummy nutritional yeast, herb coating and somehow feature them in an entirely different but equally homey and comforting dish? As winter has darkened even sunny California with grey and rainy skies, soup started seeming more and more appealing. I decided to take those Southern Fried tofu flavors and infuse them into a warm, soothing un-chicken soup with nary a soybean to be seen. I loved the idea of a recipe where herbs could really sing in concert with roasted, fresh veggies and wanted a way to use some delightful baby zuchinni and baby pattypan squash that I’d found at the wonderful Milk Pail Market. This soup was just as savory and delicious as I had imagined, and was luckily done just in time for me to participate in Diane’s Gluten Free Progressive Dinner.

But a secret? This is one recipe I think I’ll be playing with for quite some time to get just right. After all, now that I’m a Mommy, I have to come up with a perfect un-chicken soup for all the colds, flus and chilly days ahead. Try this recipe, and enjoy- but don’t be afraid to tweak it for your taste buds. Just promise to tell me about your experiments- and whatever you do, don’t leave out the nutritional yeast, as it gives this recipe some serious vegan soul.

I took this soup base
soup
And these delightful veggies
soupzucch soupveg
To make one yummy soup!

What’s your favorite gluten-free vegan soup recipe? Share the URL in the comments and I’ll add the link to this post! You can find more gluten-free soups at the Gluten Free Homemaker Soup Carnival

gluten-free-progessive-dinner-party-178x300A Gluten-free Progressive Dinner Entry.

Visit the other entrees for January’s Light Winter Warmers
:

Monday January 18th Karen from Cook4Seasons made Creamy Potato Leek Soup and we enjoyed Roasted Cauliflower Soup With Gluten Free Croutons by Alison from Sure Foods Living.

Tuesday January 19th - Diane from The W.H.O.L.E. Gang made Winter Fire Roasted Tomato Soup w/ Prosciutto Topping

Wednesday January 20th Diane from The W.H.O.L.E. Gang made a -Mexican Seafood Soup and I made this Book of Yum Un-Chicken Vegan Savory Soup.

Thursday January 21st – Amy from Simply Sugar and Gluten Free made Black Bean Chili with Butternut Squash and Swiss Chard and Shirley from gluten free easily served Wassail.

Friday January 22nd -Ali from The Whole Life Nutrition Kitchen served Moroccan Chickpea and Potato Soup.

Gluten free Vegan Un-chicken soup
Ingredients
2-3 tbsp olive oil
1 onion, diced
3 carrots,peeled and diced
1/2 large fennel bulb, diced
2 celery stalks, diced

scant bunch of fresh parsley, chopped
1/2 bunch fresh dill, minced
2 tbsp fresh rosemary, minced

1 tsp basil
1 tsp oregano
1 tsp tarragon
1 tsp garlic powder
1 tsp salt
1 bay leaf
pepper to taste
1/4 tsp ground thyme
1/4 tsp ground sage

1/4 cup nutritional yeast (I like Kal’s)

4 cups water
4 cups veg stock

1/2 bunch of kale, de-veined and julienned (optional)

1/2 lb special veggies for roasting (i used baby zucchini and baby pattypan squash), cut into interesting shape,drizzled with olive oil, sprinkled with your favorite italian seasoning.
Freshly ground black pepper

Optional:
1/3 cup millet grits
6 tbsp hot water
1 tsp olive oil

Directions
Heat oven to 450F.

Heat olive oil in large dutch oven or similar pan on medium and add your died onion. Saute for a few minutes and add your carrot, fennel, and celery. Saute until the onions are translucent and vegetables begin to caramelize. Add fresh herbs and dried herbs and saute for another minute or two. Add your nutritional yeast. Warm throughout and then add your water and vegetable stock. Add kale (optional) to pan and let soup simmer.

While soup simmers, prepare your roasting vegetables and place on medium to large baking sheet. Put in oven and roast until vegetables are golden brown on one side. Roast for at least 15 minutes- timing will depend on the type of veggie you use, your preference for doneness, and the cut of the veggie. My veggies took at least 20 minutes, but i wasn’t watching them closely.

If you want a thicker soup with some substance, you can take millet grits and combine them in a small bowl with hot water, olive oil, and any seasonings you like. I microwaved them for a minute, but this probably isn’t necessary. Stir into your soup. I think next time I might leave this out.

Simmer soup until it has reduced to a strength of flavor that you like. For me, the soup was tasting very yummy by the time the vegetables were done roasting (about twenty minutes). Taste and adjust seasonings as needed, and add pepper.

Add your roasted vegetables to the dish and let flavors marry for a few minutes. Serve and enjoy!

Notes
Wonderful for a cold, drizzly day or if you have a cold, just like a traditional chicken soup.
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