Fresh Pineapple Spring Roll Recipe with Soy-Free Garlic Free Peanut Sauce OR Nut-free Sweet Chili Garlic Sauce Recipe

June 29th, 2009 yum Posted in Bay Area, Dairy Free, Egg Free, Garlic-free, JM friendly, Soy Free, soy-free challenges 11 Comments »

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This weekend I hosted our local Celiac Bay Area potluck at a local Sunnyvale, California park just in time for a heat wave. Whoops! Luckily our park was well shaded and somehow managed to have a slight breeze that kept us and the delicious feast everyone had brought relatively cool. I always like to make spring rolls for picnics, but this time I was inspired by a recent sighting of Pineapple spring rolls at Whole Foods to make a fruit spring roll as well as a savory mint roll. The DH has always been a fan of apple in spring rolls, and my pineapple experiment was met with enthusiasm. He liked the peanut sauce so much he suggested putting a layer in the roll itself- which I did later in rolls I made for us at home. (I try to keep allergens separate for our group members with multiple allergies). For anyone that was allergic to nuts, I made a homemade sweet chili sauce.
Yes, premade ones exist, but I always get nervous when reading Trader Joe’s allergen statement about wheat on the lines, especially when cooking for other Celiacs. Besides, homemade sweet chili sauce is just so satisfying! I’ve been making variations of the sweet chili recipe from Real Vegetarian Thai cookbook for years- it is a classic! (And for under $6 the book is a real steal with many recipes that can easily be adapted to be gluten-free.) Despite the fact that I had a friend and her significant other over to help with spring roll assembly and we made a veritable mountain of them, I ended up with very few leftovers, alas. Luckily I had lots of filling ingredients left over that I was able to use in spring rolls that became our dinner the next day. Fruit rolls are natural alternatives to the usual savory tofu rolls i make- but you can also make an absolutely delicious savory roll without any soy by leaving out the tofu and including a mint leaf, rice noodles, carrot, jicama, and cucumber. Mmm, tasty and gluten-free picnic fare.

Pineapple Fruit Spring Roll Recipe
Ingredients
Rice spring roll wrapper (dried, must be soaked in warm water to soften)

Filling:
thick sticks of fresh pineapple
medium thick sticks of peeled cucumber
thin slices of peeled apple
thin sticks of carrot
fresh lettuce leaves

Directions
soak dried rice wrapper in warm water until it softens and then lay on a flat cutting board. Layer pineapple, apple, and carrot in a small pile in the center of the wrapper. Cover loosely with a small piece of lettuce and fold the wrapper around the filling as if you were making a burrito.

Serve with a sweet peanut sauce or other sauce that you like…

Soy free peanut sauce
Ingredients
1 sliced medium onion
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1 teaspoon sugar
3/4 cup NATURAL peanut butter or 1 cup dry roasted salted peanuts
1 tbsp. fresh peeled ginger, grated
1/2 teaspoon salt (more to taste)
2 tablespoons lime juice
Water (to taste, start with 1/2 cup and add more as needed)
Directions
Saute onion in oil til tender. Cool. Place in blender,
add everything else, and blend carefully. Slowly and carefully
add enough water to form a creamy paste.

If you will be keeping sauce in refrigerator until serving, you may need to add more water later for the same texture as it thickens over time.

Sweet Chili Garlic Sauce
Ingredients
1 cup sugar
1/2 cup water
1/2 cup brown rice or other favorite vinegar
2 tbsp. minced garlic
1 tsp. salt
1 tbsp. chili garlic sauce (or less, to taste)
Directions
Combine ingredients through the salt in a saucepan and bring to boil, whisking occasionally. When sugar has dissolved, turn down the heat to medium-low and simmer until sauce forms a syrup after 20 minutes or so. Whisk in chili garlic sauce, let cool and serve.
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Gluten Free Menu of the Week: Soy-free Zucchini Stir Fry and More Recipes

May 16th, 2009 yum Posted in Chinese, Dairy Free, Egg Free, Grilled, JM friendly, Menu, Menu Plan Monday, Soy Free, Vegan, Vegetables, Vegetarian, Zucchini, soy-free challenges 13 Comments »

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This week I’m hosting the gluten-free menu swap with zucchini as the theme. I have had a love/hate relationship with zucchini for years, but I realized some time ago that it isn’t that I don’t like zucchini- but that I don’t like some ways of preparing it. In its worst form, zucchini can be mushy and overcooked, with a slimy texture and slightly bitter taste. But it doesn’t HAVE to be! Not only is zucchini great hidden in recipes like gluten-free zucchini bread, but it is also delicious grilled, roasted, or even briefly stir fried. One of my favorite sneaky recipes for zucchini haters is one of the recipes below for a zucchini crust pizza- it’s hard to dislike anything with all that flavor and cheese! Below I’m sharing a tasty Chinese-Thai Zucchini stir fry and a Zucchini salad recipe. Enjoy!

Here are some of my favorite zucchini recipes from the Book of Yum:
Vegetarian Zucchini Green Chili Enchiladas
Grilled Zucchini Parmesan Recipe
Chinese Szechuan Zucchini Brown Fried Rice
Zucchini Crust Pizza Flatbread Recipe

Feel free to share the URL of your favorite gluten-free vegetarian zucchini recipe in the comments, and I’ll add the link to this post!

Celiac Tips shared a recipe for Roasted Zucchini and Goat Cheese. (YUM!)

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Menu of the Week

Sunday: Thai
Green Bean Pineapple Basil Stir Fry with Jasmine Rice

Tuesday: Vegetarian
Hash Brown Potato Crust Vegetarian Savory Pie

Wednesday: Mexican
Oven Baked Sopes with Zucchini Corn Filling

Friday: Vegan
Brown rice and Caribbean Pineapple beans with greens

You can find more great menus over with Org Junkie. As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog.

Participants in this Week’s Gluten-Free Menu Swap:

Cheryl of GF Goodness has a menu with plenty of whole grain gluten-free goodness as well as an announcement about a Virtual online Recipe Baby Shower she is throwing Baby Yum! Is it bad if I say that I’d love to see you there? :)

A Modern Gal’s Menu features a variety of international dishes with Mexican, Chinese, and Thai flair.

Gluten Free is Life likes zucchini roasted with EVOO and a little salt, and shares a hearty family-friendly menu using ingredients on hand.

Heather of Celiac Family plans to take inspiration from Elise of Simply Recipes and adapt a recipe for zucchini fritters this week. She is celebrating a birthday this week and contemplating chocolate, but her menu reflects her attempt to balance nutrition with her family’s diverse taste buds. Happy birthday, Heather!

Angela of Angela’s Kitchen is continuing strong with her walk for breast cancer training in the midst of a busy week. She’s planning on sauteeing some zucchini up this week, and has also planted seeds for fresh-from the garden zucchini later this summer. Angela will host next week’s menu swap with an avocado theme and I can’t wait to participate!

Celiacs in the House has a very photogenic post with menu ideas as well as a link to an intriguing Martha recipe for pickled zucchini ribbons.

Esther of the Lilac Kitchen reminded me that zucchini is also known as Courgette in New Zealand or British English, and shared a menu with some local, fresh produce and comforting fare.

I’m including a Thai-Chinese inspired zucchini stir fry recipe I enjoyed for dinner last night, as well as an absolutely delicious grilled zucchini salad that premiered on the Book of Yum two years ago, when I’d just started the blog. I hope you enjoy them, and at least one of these recipes inspires you to experiment with zucchini, even if it has never been one of your favorite vegetables.

Soy free Jicama Zucchini Stir Fry
Ingredients
1 tbsp peanut or other
szechuan peppercorns
1 inch knob ginger, minced
salt

1/2 small jicama, cubed
handful green beans, chopped
3 green onions, sliced
1 zucchini, cubed
1/8 cup raw cashew halves

Sauce:
3/4 cup GF veg broth (from cube like Edward and sons not-beef)
1 tbsp mirin
1/2 tsp sesame oil
white pepper

2 tsp corn starch

1/2 bunch of fresh thai basil

Directions
Heat wok on high and add szechuan peppercorns, toasting lightly. Add oil and let it heat until a white wisp of smoke curls off of it, and then add your minced ginger. When ginger turns brown, strain peppercorns and ginger out of the oil and leave oil in pan. Let oil heat again and add salt to it. When oil is curling up in smoke again, add your cubed jicama and stir fry for a few minutes or until it is lightly seared on multiple sides. Add the green beans and fry for another minute, moving around pan occasionally. Add green onions and let them soften slightly before adding cashew halves and finally zucchini cubes.

Combine veg broth and mirin (or other GF alcohol of choice) in a small bowl and whisk in sesame oil and sprinkle in some white pepper. Add some of the sauce to the vegetables in the pan and let it heat. Add cornstarch to the remaining sauce, whisk in thoroughly, and then add to the pan. Combine so vegetables are evenly coated in sauce. Let thicken to taste and remove from pan. Add thai basil and serve with rice or rice noodles.

Notes
For a variation, fill thai rice wrapper with rice noodles and stir fry ingredients, wrap up, let cool into a sealed pouch, and enjoy.
Grilled Zucchini with Tomato and Olive Salad
Ingredients
1 lb fresh zucchini and/or squash
1 1/2 tbsp olive oil
1 1/2 tsp fresh minced thyme
1 medium sized tomato cut in small dice
1 lg garlic clove, minced
16 kalamata olives, pitted and sliced (or regular blk olives)
1 tbsp chopped capers
1 1/2 tbsp red wine vinegar
salt, freshly ground pepper
1 tbsp pine nuts
8-10 fresh basil leaves
Directions
Heat or otherwise prepare grill or grill pan. (charcoal or propane grill is best) Cut zucchini lengthwise 1/4 inch thick, baste in 1 tbsp olive oil and sprinkle fresh thyme until evenly coated.

Combine diced tomato cubes, garlic, olives, capers, and red wine vinegar in a bowl and put aside.

Salt and pepper zucchini or squash rounds and grill until marked with grill stripes (3 minutes or less depending on heat). Place on serving platter when done, spread tomato olive mixture on top and season with salt and pepper. sprinkle with pine nuts and attractively cut basil and serve.

Notes
DH and I don’t even like zucchini, and we gobbled this whole recipe up in a night. A good pizza-less “pizza”- very tasty tapa dish. Yum! Perfect for using fresh farmer’s market zucchini available everywhere this year.
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