Gluten Free Menu: Vegan soy-free dairy-free Quinoa tahini mint salad recipe

September 20th, 2009 yum Posted in Gluten Free Menu Swap Monday, JM friendly, Menu, Quinoa, Salad, Salad Dressing, Soy Free, Vegan, fresh herbs 2 Comments »

quinoasaladout

Saturday: party food
french bread, jamaican bbq

Sunday: Fusion Southern Food
Pan fried okra
mashed potatoes
Indian red pinto bean veg chil

Monday: Chinese
Fresh veggie stir fry with basmati rice

Wednesday: Italian
Cafe Gratitude pizza toppings and cashew ricotta on Carol Fensters pizza

Friday: Eastern European
Potato knish in chebe pastry

Dessert: Dairy-free Coconut Pumpkin Pie

This week the gluten-free menu swap is hosted at Celiacs in the House with pumpkin as the theme. The menu headquarters are hosted by Cheryl at GF Goodness. Don’t forget to check out more menus at Org Junkie.

The September Edition of Adopt a gluten-free blogger is open for adoptions! Adopt a gluten-free blogger today!

I was inspired by last week’s ingredient of the week to create this mint quinoa salad that borrows from middle eastern tahini sauce for a dish that even quinoa skeptics will enjoy. I know I certainly gobbled this dish up! It was almost even better the second day after flavors got a chance to fully develop.

Vegan Gluten-free Tahini Fresh Herb Quinoa Salad Recipe
Ingredients
1 cup quinoa
2 cups vegetable broth

tahini sauce:
2 tbsp. tahini
1 tbsp. olive oil
3 tbsp. water
juice from one lemon
2 tsp. agave nectar
2 green onions, diced
freshly ground pepper

zest from one lemon
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
1 large carrot, cut into matchsticks
1 heirloom tomato, sliced, de-seeded and lightly salted, cubed
1/2 sweet red pepper, diced
1/4 avocado, cubed

lemon olive oil, to drizzle, optional

sesame seeds
salt to taste

Directions
Prepare quinoa according to directions. If you have time, chill. Otherwise salad can be prepared warm. Whisk sauce ingredients together. Combine fresh herbs, zest veggies and fruit and immerse in sauce, folding into the quinoa. drizzle with lemon olive oil if you have it, and sprinkle with sesame seeds and any additional salt.
Notes
Good the next day as well!
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Monster Gluten Free Quinoa Peanut Butter Cookie Recipe

July 12th, 2007 yum Posted in Dairy Free, Egg Free, Quinoa, Soy Free, Vegan 16 Comments »

monstercookie.jpgSometimes all you want is a monster peanut butter cookie. But, you’ve had the popular peanut butter cookie recipe a la Gluten Free Girl a few times, and you want something heartier- a macho cookie you could eat at a coffee shop with a cappucino and feel like you’re eating a real meal. I have been thinking about multiple allergies a lot lately, which always makes me turn to my vegan cookbooks. And, low and behold, just as I was daydreaming about cookies and peanut butter, I came across Isa’s recipe for “Big Gigantoid Crunchy Peanut Butter Oatmeal Cookies.” Now, unlike some daring folks, I don’t actually do oats. I haven’t been convinced one way or another that they are completely safe for my delicate constitution. (Swoon- but this from the girl craving a MONSTER cookie? hmmm…). But, I do eat quinoa, a super protein packed healthful grain, and would really like to work it into my diet as much as possible. So, I took Isa’s recipe and started playing with flours and some lovely quinoa flakes to come up with my own gluten free Peanut Butter Cookies- sans milk, eggs, soy, and oats. Fun and will work with a lot of complicated diets- although sadly, not good for those with a peanut allergy. (But how about substituting home ground almond butter for peanut butter?) I baked me up a batch of my MONSTER COOKIES, pulled up a chair, a plate, and the aforementioned fork- and dug in. It was a nice snack (ok, lunch), and the quinoa and peanut butter gives it more protein than your average cookie. Mmm mmm tasty, and it would be even better with a cappuccino…

If you’re not in the mood for the crunchy goodness of MY monster quinoa cookie, you can try Shauna’s cookie, or Brendon’s brown rice flour based peanut butter cookie at Something in Season.

*note: if you don’t want to bother with all these flours, you could try Bette Hagman’s gourmet blend or using straight brown rice flour. Tell me about your experiments!

Gluten Free Quinoa Peanut Butter Cookie Recipe
Ingredients
Group 1:
1/3 cup Brown Rice Flour
1/3 cup Sorghum Flour
1/3 cup cornstarch
1 cup quinoa flakes
1 tsp baking powder
1/2 tsp salt

Group 2:
3/8 cup canola oil
3/8 cups peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup vanilla rice milk
1 tsp vanilla extract

Directions
Preheat oven to 350 F and spray one cookie sheet with nonstick cooking spray.
Combine dry ingredients (group 1) thoroughly in one medium bowl and mix wet ingredients (group 2) in one large bowl. Add the dry ingredients to the large bowl and mix to form dough.

To make monster cookies, fill 1/3 cup measuring cup with dough, roll it into a ball and then flatten on cookie sheet. To make normal cookies, use 1-2 tablespoon balls of dough. Bake monster cookies for 12-15 minutes or until they seem to be dry and slightly golden. Let cool on cookie sheet for at least 10 minutes or they will fall apart when you try to take them off the sheet.

The normal cookies bake for 8-10 minutes and should probably cool on the sheet for at least 5 minutes before removal. In both cases use a good metal spatula to get the cookies off the sheet.

Enjoy!

Notes
Makes 6 monster cookies, or you can double the recipe for 12.
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