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

Some time ago I heard about an amazing Oaxacan restaurant in Palo Alto that offered a wide variety of naturally gluten-free fare, with only a few gluten dishes. How rare is that? Some local Bay area Celiacs had discovered this restaurant and were very impressed by the owners’ careful attention to detail and ingredients. They enjoyed the freshly made corn tortillas, made from their most basic components with no wheat tortillas on the premesis, and wonderful naturally gluten-free chocolate dessert. The DH and I wanted to go check it out as soon as we heard about it, but they have rather specific hours and open days (being closed on Saturdays for lunch and Sunday and Monday for both lunch and dinner) and we didn’t manage to make it in at the right time.

However, this Thursday was my birthday. I had initially thought of going to the vegetarian restaurant Millennium in San Francisco, but as a work weekday, it wasn’t a good time for the DH. I got the idea that maybe this would be a good day to check out the Oaxacan Kitchen, and when I checked their website I found that they were back from vacation and open for business. We walked into a cozy, warm place painted cheerfully with a good number of customers without being excessively crowded. When you first walk in, you can see the tortillas being shaped right there- and I was nervous when I noticed white powder on the trays. My Celiac contacts had said the tortillas were safe, but what could that substance be besides flour? I was nervous, but stuck around to ask the waitress about it and other gluten-free offerings. Happily, it turned out the white powder was cal, a mineral used to make corn more digestible, so those luscious tortillas were completely safe.

Our meal started with lightly seasoned pumpkin seeds, toasted with salt and citrus zest. While ordinarily I’m not a huge fan of pulpy pumpkin seeds, these were refreshing and tasty and I gobbled them up.

On our server’s recommendation, I ordered Memelas – Vegetariana. On the menu they are described as “two thick handmade soft corn tortillas, crispy on the bottom and then topped with black beans, mole negro, queso fresco, cabbage, guacamole, and salsa.” These small, round disks of corn reminded me of a cross between tortillas and arepas, but instead of being filled, they were topped like a tostada. The corn base was a little dry but the topping was tasty and I enjoyed them.

Next I had to order their unusual Empanadas Con Champiñones, described as “two fresh corn tortillas folded and stuffed with mole amarillo, quesillo, and epazote, with sautéed mushrooms with garlic.” It is very rare that empanadas be made from a gluten-free base, and I was very excited to try them. Unfortunately, although their fresh corn tortillas were soft and flavorful, the mushroom filling was somehow not terribly appealing to me- and I couldn’t really taste the garlic. This dish was probably my least favorite of the things I ordered and I wouldn’t order it again. Another filling might be more appealing, but I believe mushroom was the only vegetarian option.

Finally, on the DH’s request, I ordered Quesadillas Vegetariana, described as “Two fresh corn tortilla folded and stuffed with quesillo, and epazote.” I hadn’t really heard of quesillo before, but apparently it is a special salted cheese used in the region for dishes like quesadillas. The tortillas were soft and heavenly, with a distinctive and unique flavor of minerals and corn that comes with a truly fresh and traditionally made tortilla- a world away from those nasty preservative laden things in the grocery store. The cheese melted in the mouth and was pleasant, but the overall flavor of the dish was very mild and needed the accompanying salsa. This was probably the DH’s favorite dish. I enjoyed it but might have liked the oomph of more ingredients in the filling.
Finally, for his dish the DH ordered a pescatarian non-vegetarian dish, Camarones con chipotle, described as “pan-seared fresh Gulf shrimp with spicy chipotle sauce. Served with rice, black beans and market fresh vegetable of the day.” As you may know, I occasionally venture into pescatarianism, and so I did try a bite of the shrimp. One thing I enjoyed about this restaurant was the purity of the ingredients. Most restaurants make me very uneasy when I’m eating their food for the first time because there are so many odd flavors and ingredients that could contain gluten- but the food here all tasted pure and fresh, and I felt like I could taste each and every ingredient and it was made with real food. That being said- the shrimp wasn’t very exciting in flavor, so I left it to the DH. However, the traditional black beans on the side were prepared perfectly and melted in the mouth like butter. The real star was the fresh vegetable of the day- which turned out to be lightly seasoned caramelized sweet veggies including carrots and I believe parsnips. There was a faint flavor of cinnamon and some other spices I couldn’t identify- but whatever they were seasoned with, they were just perfect and I’m afraid I stole quite a few from the DH’s plate. If only I could order a whole plate of them! Yummy.

We closed the meal with a delicious cup of traditional hot chocolate and Oaxacan coffee. The latter was just okay, but the hot chocolate was wonderful with a unique corn flavor that really grew on us. Do be careful though as some Oaxacan hot chocolates can be made with gluten grains- luckily this restaurant’s was safe and absolutely delightful. After eating so many savory dishes, we had no room for more dessert, but I have heard reports that their chocolate experience 3 part dessert may be gluten-free. Please confirm with staff and/or owner before ordering.

This meal was a lovely birthday treat. Once I quizzed the wait staff I felt very comfortable about the gluten-free status of their dishes and I enjoyed the purity of ingredients and flavors. While I may not have identified my favorite dishes to order the first time around, there are so many options that I’m sure I’ll be able to find things that are perfect for my palate over subsequent visits.

I think it is wonderful that this very specialized international restaurant has started catering to the gluten-free community. According to the owners’ educational web page, they will even be offering a class on “Mexican Fiesta -Gluten-free Dinner on September 28, 2009 6:30 – 8:30 PM.” It would be great to see more local restaurants turning their attention to gluten-free diners. Let’s make sure to respond to the efforts at the Oaxacan Kitchen with our business!

Just so you know…
Service is somewhat slow and relaxed. Prepare for a relaxing dining experience and not fast food.
Prices are a bit high thanks no doubt to Palo Alto rents. I hear their farmer’s market offerings are tasty and inexpensive (but haven’t researched their gluten-free status yet).
We didn’t find it a problem on a Thursday night, but they are reported to be busy and crowded some nights.
Gluten churros are fried in the oil so deep fried dishes are out. Chilies rellanos are also said to contain gluten.

Review of more Oaxacan Kitchen dishes and article on their presence at the Sunnyvale farmer’s market – Sep 2009

More Vegan Quesadilla Recipes:
Fat Free Vegan’s No Queso Quesadilla Recipe (Just sub corn or other GF tortillas to make gluten-free)
Show me Vegan’s Sweet Potato Chard and Mushroom un-quesadilla Recipe (Again, sub corn or other GF tortillas to make gluten-free)
If you liked this Mexican Gluten-Free Recipe, you might like my other gluten-free vegetarian Mexican recipes:
Gluten-free Dairy Free Enchilada Recipe
How to make Homemade Corn Tortillas
Vegetarian Corn Fajita Recipe
Vegetarian Zucchini Green Chili Enchilada Recipe
Mexican Red Bean Soup Recipe
Mexican Soup with Dumplings
Red Enchiladas and Kalamata Greens
Corn Quesadilla Recipe with Rice and Beans

Vegan Sweet Potato Black Bean Quesadilla Recipe Main Course  Corn  South American  Mexican

Ingredients Corn Tortillas, homemade preferred 1 sweet potato 1 can black beans peanut oil or canola oil 1/2 red onion, diced 1-2 tsp. cumin seeds 2 tbsp. fresh cilantro salt and pepper to taste sprinkle of sugar squeeze of lime juice Vegetable “fajita” stir fry 1/2 tbsp. olive oil (I used lemon olive oil) 1/2 red onion, sliced 1 cup crimini or portabella mushrooms, slice 1 red pepper, sliced GF fajita seasoning or mexican seasoning mix salt, pepper Squeeze of lime juice Directions Prepare corn tortillas so they are lightly cooked (about 40-50 seconds on each side). Microwave your sweet potato until cooked (3-4 minutes). Remove and let cool slightly, and remove sweet potato skin. Chop cooked sweet potato flesh. Heat peanut oil (or canola) in a cast iron pot and add your diced onion. As it begins to become translucent, add your cumin. Saute for another minute or two and then add your beans. Mix and let flavors mingle for another few minutes. Add your sweet potato cubes and cook for another few minutes. Salt and pepper to taste, and sprinkle with a little sugar. Finally add your cilantro and gently mash with a potato masher. Leave some beans whole, but sweet potatoes should be thoroughly mashed and combined. Adjust seasonings as needed and sprinkle with fresh lime juice. Reserve. If you like, you can also prepare some vegetable fajita mixture to top the quesadillas. Heat the olive oil in a cast iron pan or nonstick pan and add onion, frying until it begins to turn translucent. Add mushrooms and cook until they are almost done, and then add your red pepper. Season with flavoring mix to taste and add a squeeze of lime juice at the very end. To prepare quesadillas, fill two tortillas with sweet potato black bean mash, press together, and heat each side in a nonstick pan until well done and filling is warm. Top with vegetable fajita stir fry as a garnish. Notes Guacamole would be nice as a topping!

Rating:  8 Original Source:  Contents of my brain, please do not replicate without my permission. Recipe ID:  1404 Added:  April 30, 2009 Last Modified:  April 30, 2009

Other Gluten-Free Enchilada Recipes:
Karina’s Sour Cream Enchiladas-non veg but with veg Enchildada sauce
My Gluten-Free Dairy-free Vegan Enchilada Recipe
My Gluten-Free World Vegetarian Enchilada Casserole

Vegetarian Enchilada Recipe Main Course  Vegetables  Dairy  South American  Mexican

Ingredients 1 tbsp. olive oil 2 tsp. butter (use margarine for vegan) 1 tbsp. cumin seeds 1 large yellow onion, diced 1 zucchini, cubed 1 green pepper, diced 1 can corn, low salt, drained 1 can black beans, rinsed and drained 1 sm (4 oz) can mild green chilies 1/2 package low-fat cream cheese (use 3 oz. tofutti for vegan) smoked paprika, to taste salt, to taste 1 jar GF enchilada sauce 10 or more corn tortillas mozzarella or other white cheese, grated (skip or use vegan) muenster or other cheese of choice, grated (skip or use vegan) Directions Preheat oven to 375 degrees. Heat olive oil and butter in a large sauce pan and add cumin. When it starts to pop, add the diced onion and saute until translucent. Add zucchini and green pepper and cook until it softens SLIGHTLY but not until it gets mushy. Add the black beans and stir. Add smoked paprika and salt. Remove from heat. Stir in cream cheese and let melt into the vegetables. Prepare large baking dish with a thin layer of enchilada sauce. Put enchilada sauce in a large dish with edges that come up for dipping. Either heat corn tortillas stacked, in microwavable dish covered with damp paper towels, or heat one by one in nonstick pan with a little oil, turning. Remove hot tortillas and dip in enchilada sauce on both sides. Fill with vegetable cream cheese saute and roll up. Place in dish and continue until all tortillas are filled and placed in the dish. Sprinkle with mozzarella or muenster cheese. Bake for twenty-five minutes or until cheese is melted and golden. Enjoy!

Rating:  8 Original Source:  Original creation by me. Do not replicate anywhere without my permission. Thanks. Recipe ID:  1329 Added:  December 5, 2008 Last Modified:  December 6, 2008

Also, now that I’ve been exposed to the cake and coffee culture in Austria, I’ve been inspired to come up with gluten-free recipes for all kinds of Austrian cakes. You can expect experiments for Apple Strudel, a Gluten-free Sacher-style torte (Chocolate Cake), and more.

I’m torn between experiences of the past and present at the moment. I definitely want to share all of my past experiences with you, but now that I’m back home I have a lot of tasty plans for new dishes. So, I think I’ll alternate posts about our trip with posts about my latest culinary creations. Our first real meal home was basmati rice with southern fried tofu and roasted chili garlic broccoli. But after that, I started playing around with some new recipes. To use up leftover basmati rice, I came up with Spanish Rice Quesadillas with Refried Bean Recipe for a tasty and healthy breakfast. DH made a special request for dinner, asking for a “main dish salad with Asian flavors.” I adapted a sauce recipe from an unpretentious cookbook called “All You Can Eat Chinese and Thai Cooking” and came up with a mixture of lettuce, carrots, jicama, apple, and rice noodles for the base of the salad- enough carbs and vegetables to make us both happy. DH proclaimed it to be exactly what he wanted, and oddly enough, it turned out to be just what I wanted, too. In fact, it was so good I wanted to share it with you all right away. My next post will probably be the conclusion of my series on our Indian culinary experience, but for now, here’s a little taste of the activity in my kitchen lately. I plan on making a batch of DFIL’s Gluten-Free Norwegian Christmas Bread today, and still intend to share Adeena’s yummy recipe for Gluten-free Teff Dinner Rolls, so you can expect to see these recipes soon, too… Enjoy!

*note: as always, you can substitute any nut butter for the peanut butter in this recipe.

Spanish Rice Quesadillas with Refried Beans Main Course  Corn  Rice  Mexican

Ingredients 1 tbsp olive oil 2 or 3 cups cold long grained rice (white or brown) 1 whole white onion, diced 1 tbsp capers, diced 1-2 cloves garlic 2 tsp or more whole cumin seeds sprinkling of fajita seasoning corn tortillas canned vegetarian refried pinto beans 1 or 2 oz. skim mozarella or other white, lowfat cheese, sliced (optional) 1/2 fresh jicama, cubed 1/2 fresh avocado, cubed salt lime juice hot sauce if desired Directions Heat your olive oil in a cast iron pan over medium heat and add diced onion when hot. Sautee your diced onion and when it begins to look translucent, add your capers, garlic, and cumin seed. When seasonings are warm, add rice and sprinkle it with fajita spices and mix. If you have room, move your rice over and heat a dash of little peanut oil in a corner of the pan, adding your mashed refried beans to the oil and letting them heat. If you like, take two corn tortillas and heat them one side on the surface of the cast iron pan, moving the rice so that it is on top of the tortilla. When one side of the tortilla is lightly browned, turn over one tortilla, and layer cheese (if desired), the refried beans, some seasoned rice, and the other tortilla, with the browned side facing the filling. Let the cheese melt and turn over your quesadilla so both sides are browned. Prepare your jicama and avocado, sprinkle them with salt and squeeze some lime juice on them. Top your quesadilla with extra seasoned, mexican rice and the seasoned jicama and avocado. Add some hot sauce to the edges of your plate and enjoy. Notes This was a good way to use up the basmati rice DH wasn’t especially excited about…

Rating:  8 Original Source:  The contents of my brain, do not replicate without my permission Recipe ID:  1166 Added:  January 2, 2008 Last Modified:  January 3, 2008

Cold Szechuan Sesame Noodle Salad Main Course  Rice  Chinese

Ingredients Mild Szechwan Peanut Sauce: 3 tbsp natural peanut butter 2 tbsp wheat free tamari (i prefer San-J low-sodium variety) 1 tbsp water 4 tsp. sugar 3 tbsp rice vinegar 1 tbsp. sesame oil 1 clove garlic, chopped a few drops of hot sauce (optional) 8 oz. skinny rice noodles (thai or vietnamese variety) a few drops of sesame oil Mild Szechuan Peanut Sauce 1 tbsp toasted sesame seeds or pine nuts 1 package firm tofu peanut oil salt 1/3 head of romaine lettuce 2 carrots, peeled and cut into matchsticks 1/4 jicama, diced 1/2 apple, sliced (optional) salt, lime juice Directions Combine ingredients for sauce in food processor or blender and process until smooth. Prepare rice noodles by bringing water to boil, submerging your noodles, turning off the burner and letting them soak until soft. Rinse in cold water and drain, reserve. Cut tofu block in half and press between towel for at least 30 minutes. Slice tofu into strips, heat a small amount of oil (1 tbsp, more if desired) in a cast iron pan and fry strips, turning when golden on one side. When both sides are golden, sprinkle with salt and put on plate with paper towel to get off any excess oil. When cool, cut into thin strips slightly bigger than a matchstick. Prepare and clean lettuce, carrots, jicama, and apple. Lightly sprinkle jicama with salt and lime juice. Make salad by preparing a bed of dry, spun lettuce leaves and topping it with the cold noodles. You can add a few drops of sesame oil (baby droplets) to the noodles to loosen them if they’ve stuck together and distribute through your serving of noodles. mix with sesame seeds or pine nuts, and other prepared vegetables (and apple). Drizzle dressing and top with tofu strips. Enjoy!

Rating:  8 Original Source:  Sauce Adapted from All You Can Eat Chinese and Thai Cooking, otherwise original so do not replicate Recipe ID:  1167 Added:  January 2, 2008 Last Modified:  January 3, 2008