Soy-free and Rice-Free Challenge: Gluten-free Quinoa Vegetarian Sushi Recipe with no-soy sauce

February 6th, 2010 yum Posted in Breastfeeding for Allergic Baby Recipe, Dairy Free, Egg Free, JM friendly, Japanese, Karina Friendly, Rice Free, Soy Free, Vegan, soy-free challenges 25 Comments »

quinoasush3iI can’t lie to you. Dealing with a gluten-free and top 8 allergen free diet plus some can be really tough. Gluten-free doesn’t even make me blink, but you start talking soy-free, egg-free, and even rice-free (my latest effort for Baby Yum), and some key dishes start getting to be a real challenge. Take sushi. There is nothing I love more than an avocado sushi roll, dipped in gluten-free soy sauce. But now both the sushi rice and the soy sauce are (temporarily) off the menu, what is a Japanese-food-loving girl to do? Get serious about thinking outside the box! I’ve been playing with the idea of a quinoa based sushi “rice” for a while now, but the soy sauce had me stumped. Usually I would sprinkle the sushi with sesame seeds and salt for a good soy sauce substitute for my soy-free friends… but right now I’m avoiding sesame seeds! Luckily I was in my local Cupertino Whole Foods the other day and found a miracle staring me right in the face- a bottle of gluten-free and soy-free soy sauce! This miracle potion is called Coconut Secret Raw Amino Acids and is compatible with a gluten-free as well as a raw foods diet. The price tag, unfortunately, is steep. In fact, I think I bought it in a delirious haze of joy and didn’t notice the price until later, at which point I gulped and felt (some) buyers remorse. quinoachirashiBut this stuff is so awesome and works perfectly in Japanese and Chinese recipes as a straight substitute for soy sauce that I didn’t feel bad for long. And it was the perfect partner to my quinoa sushi rolls! The week I made this, my father was visiting, and it passed the glutenoid test with flying colors. It’s not quite vegetarian sushi without rice, but this quinoa sushi satisfied my sushi craving nicely, and is a fun and new way to use a very healthful “grain.” I hope you enjoy it as much as I did!

*If you don’t have nori you can make a chirashi “zushi” by sprinkling the filling over a nice bowl of the seasoned quinoa. Quick and easy, especially for leftover quinoa!

Gluten free Rice Free Quinoa Vegetarian Sushi Recipe
Ingredients
2 cups quinoa
4 cups water

sushi vinegar:
1/4 cup of neutral vinegar (i used a filtered apple vinegar)
1 tablespoon of sugar
1 teaspoon of sea salt

2 green onions, quartered horizontally
2 carrots, peeled,sliced into long pieces and blanched
1/2 avocado, sliced

Unseasoned nori sheets

*A large recipe- you will have enough leftover quinoa for several servings of quinoa “chirashi” with vegetables sprinkled on top, unless you are cooking for a large group very hungry for “sushi” rolls.

Directions
Toast quinoa in a skillet on medium low, stirring to prevent burning. When quinoa is nicely toasted, move to a fine wire strainer and rinse. Pour into pan with water and bring to boil. Cover and lower heat and leave for 15 minutes.

Meanwhile, heat vinegar, sugar and salt in a small pan on low and let the sugar and salt dissolve into the liquid.

Put your quinoa in a large, glass bowl and drizzle your sushi vinegar mixture over the quinoa. Fold it in for even distribution. Once quinoa has cooled, you can begin to make your sushi.

To prepare your sushi, get your nori sheet and place on a bamboo rolling mat. Cover the entire sheet with quinoa “sushi-rice” except for a horizontal strip at the bottom. Choose a line about 1 or two inches above the bare strip of nori and create a strip on top of the quinoa of filling ingredients. Make sure a small strip or two of green onions,blanched, thin carrot and a slice of avocado will be in every bite. Gently roll your nori together to form a cylinder and moisten the bare nori strip with water. Seal together and let rest while you make your desired number of sushi rolls.

When ready to serve, gently slice cylinders into bite size rolls. You may want to cut a wider roll at the ends where the quinoa mixture is the loosest.

Serve on a plate. If allergies don’t prohibit it, you can sprinkle the rolls with sesame seeds, but it is not necessary.

Enjoy with your favorite wheat-free soy sauce or one of the new soy-free sauces on the market like Coconut Secret’s Raw Coconut Aminos. (Yummy!)

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Gluten-Free Menu of the Week: Homemade Vegetarian Corn Potato Soup Recipe in the Pressure Cooker

July 5th, 2009 yum Posted in Corn, Gluten Free Menu Swap Monday, Japanese, Menu, Potatoes, Pressure Cooker, Soup, Vegetarian 7 Comments »

gfsoftfoods gftofuscramble cornquesa
Gluten-Free soft foods: 1. Microwaved Sweet potato with butter, salt, pepper and lot of yogurt in a mash, sauteed tofu with cheese and guacamole. 2. Sauteed tofu scramble with nutritional yeast/ground almond not-parmesan and mushrooms 3. After mostly Recovered- Corn Tortillas stuffed with fresh corn, beans, salsa, and cheese.

My apologies for my absence for the last two menus of the week. I always try to post a menu on Sunday and then twice during the week, but with spotty internet service as we moved to a new apartment, I just wasn’t able to. And, unfortunately, it just didn’t make sense to do a menu plan as meals have largely been consisting of restaurant fare and frozen gluten-free Amy’s meals.

I did manage to post two recipes somehow:
Japanese-fusion Avocado Onigiri Rice Triangles
and
Fresh Pineapple Spring Roll, Soy-Free Garlic-free Peanut Sauce and Nut-free Sweet Chili-garlic sauce

One of my favorite people, Cheryl of Gluten-free Goodness, is hosting the gluten-free menu of the week and the ingredient of the week is garlic. Unfortunately, somehow pregnancy has made me very sensitive to garlic (even though I formerly loved the stuff) and it just isn’t agreeing with me. I look forward to seeing what others do with this ingredient, though, and maybe I can join in after Baby Yum joins us and pregnancy is no longer playing havoc with my taste buds and constitution. The sweet chili-garlic sauce recipe I made for my gluten-free potluck above is perhaps the only valid entry I have for her theme… Here’s my sadly garlic-light menu for the week:

Monday: American
Homemade Cream of Tomato Soup
Homemade Gluten-free bread

Wednesday: Mexican
Vegetarian Enchiladas

Thursday: Chinese
Veggie Stir Fry

Friday: Italian
Veggie Pizza

You can find more great menus with Org Junkie.

If being 8 1/2 months pregnant, moving, and celebrating the forth of July weren’t enough this year, I also had an unfortunate incident involving a very painful cracked tooth that took real food off the menu when I suddenly had to have the tooth removed. EEK! Luckily I have the best husband in the world that kept me well supplied in hot (lukewarm) GF cereal, smoothies, ice cream and yogurt. Kozy Shack Rice Pudding went down very nicely, and I also enjoyed many a mashed sweet potato and even some nice sauteed scrambled tofu. I asked the DH to make me a soup, and fresh corn in the grocery store inspired him to channel a favorite in Japan- Cream of corn soup. Because he is my hero, he decided to try making it in the pressure cooker to soften the potatoes lightening-fast. He also pureed it to create one of the silky-smoothest vegetarian soups I’ve ever had. Because there is sodium in both creamed corn and bouillon, do be cautious when adding salt. I recommend adding any salt AFTER the soup is pureed. Naughtiness with sodium aside, this is one of the tastiest soups I have had in a long time and it made me love our pressure cooker and my wonderful DH all the more. Hungry yet?

Japanese-Style Cream of Corn Soup in Pressure Cooker Recipe
Ingredients
1/2 stick butter
1 onion, sliced
1/4 cup sweet rice flour
4 cups water
1 can (15 oz) cream style corn
kernels from 2 ears of fresh corn
2 cubes Gluten Free Not-chicken bouillon
2 potatoes, peeled and diced
2 cups lowfat milk (we use Organic 1%)
Parisien Bonnes Herbes (Penzey’s Spice Blend including chives, dill, basil, tarragon, chervil, and white pepper*) to taste
salt and pepper to taste (cautious with the salt- between the cream corn and bouillon it is easy to over-salt perhaps best to season at the end)
Fresh basil to garnish (optional but adds delightful flavor)

Directions
Fry onions and butter on low heat in a pressure cooker with the lid off. Add flour and stir for a few minutes to make a nice roux. Add remaining ingredients to pressure cooker and bring to a boil. Put the lid on the pressure cooker, reduce the heat to low, bring it up to pressure and let it cook for 6-10 minutes. Release the pressure using the quick release, season as needed, make sure the potatoes are cooked through. If they are not soft, simmer soup until they are soft. If you like, for a very smooth, creamy soup you can then let it cool slightly and then blend in a blender.
Notes
*if you don’t have this herb blend, use another green dill-based blend you like or any of these dried herbs listed to taste.
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