I have adapted it to be gluten-free and a bit more savory from a rather dated and, I’m sorry to say, out of print edition ofThe Great American Tofu Cookbook that promises to teach the reader to use “the Orient’s Amazing Protein Food in America’s Favorite Dishes.” Oh dear. However dated the tagline, the author has some very creative ideas about using tofu, and we’ve enjoyed several recipes from the book including Tofu Strips with spicy peanut sauce and a rather stellar Tofu with Mushrooms in White Wine Sauce. What can I say, we like our tofu. And I hope you will enjoy this recipe too, brought to you with love from all of us at the Book of Yum. Happy Valentines Day! It is perfect for a night of spaghetti love. Re-enactment of a gluten-free vegetarian version of a certain “Lady and the Tramp” scene, anyone? If you have any leftovers, you can serve it on gluten-free french bread in a subway sandwich. Delightful! What is your favorite vegetarian main dish for Valentines Day, or other romantic holidays?

By the way, the tofu meatballs are pictured on Mrs. Leeper’s Organic Corn Spaghetti, a favorite with our whole family.

Entered in Diane’s Real Food Weekly Event and Slightly Indulgent Tuesday.

Tofu Ganmo Ball Recipe Main Course  Tofu  American

Ingredients 2 lbs firm tofu, drained 3 cloves garlic, minced 4 whole green onions, sliced 1 tsp fennel seeds 1/4 cup minced fresh parsley 1 1/4 tsp salt generous amounts of freshly ground pepper 1/2 cup freshly grated parmesan or romano cheese (optional) 1 egg, beaten 3/4 cup gluten-free bread crumbs, made in a food processor 1 1/2 tsp italian seasonings 1/4 tsp smoked paprika more freshly ground pepper 2 or 3 tbsp. olive oil pasta sauce A few large mushrooms, thinly sliced (optional) fresh basil for serving additional grated parmesan or romano (or dairy-free cheese) for pasta Directions Slice tofu horizontally and wrap in kitchen towels and put a cutting board on top of the wrapped tofu. Put something on top of the cutting board, like a pot, for additional weight. Leave it to drain for 20 minutes. Then wrap it in a clean thin cotton dishtowel, knead it and squeeze as much water out of it as possible. Knead the tofu in a large bowl for five minutes and then add the garlic, green onions, fennel seeds, parsley, salt, pepper, and cheese. Knead it for another few minutes. Whisk the egg and work it into the tofu dough. Combine the ground bread crumbs, spices and pepper in a large flat bowl or pie pan. Make small, walnut-sized balls out of the tofu dough and roll each ball in the dough. Heat the olive oil in a nonstick pan or well-seasoned cast-iron pan on medium and fry your tofu ganmo meatballs on each side until golden brown. I like to freeze half the recipe and save it for another time. Then simmer in pasta sauce for an hour or more so it absorbs the flavors. If you like you can add thinly sliced fresh mushrooms to the pasta sauce and let them simmer along with the tofu meatballs. Serve on gluten-free french bread with fresh basil leaves or on gluten-free spaghetti, sprinkled with additional grated cheese and julienned basil.

Rating:  9 Original Source:  adapted from the Great American Tofu Cookbook Recipe ID:  1541 Added:  February 8, 2011 Last Modified:  February 12, 2011

*This recipe is easily vegan if you substitute vegan sugar and use agave nectar instead of honey. Go for it!

Homemade Dairy, Soy and Nut Free Sunflower Butter Chocolate Cup Recipe Dessert  American

Ingredients 1 cup Enjoy Life DF SF chocolate chips 1 tablespoons palm oil shortening (Spectrum or Whole Foods) 1/3 cup Earth Balance No Soy margarine 1/2 cup and 2 tbsp. crunchy homemade sunflower seed butter 1/4 cup honey 1/4 cup organic sugar 1/4 tsp. salt Shaped paper cups (for confectionery or mini muffin tin liners) Directions Melt chocolate and shortening in microwave on half power for 1 minute, stirring and then heating in 30 second intervals, stirring after each cycle. It only takes me one or two 30 second cycles. Baste your paper cups with a layer of melted chocolate on the bottom and sides. Put in refrigerator to cool and harden. Reserve enough chocolate to cover the top of your cups. Meanwhile, combine margarine, sunflower seed butter, sweetener and salt in a pan and heat on medium-low, stirring frequently. When smooth and tasty, remove from burner and let cool. To assemble fill each cup with your cooled sunbutter filling and then drizzle chocolate on top, using a spoon to spread it and smooth around the edges. let cool and then enjoy as desired. Freezes well! Notes *I had 6 tini heart-tins and six about the size of a regular 12 count muffin liner, but had to be slightly skimpy with the chocolate. Recipe makes extra nut butter filling- try it in a “nut butter chocolate pie”

Rating:  7 Original Source:  Contents of my brain. Please do not replicate without my permission. Recipe ID:  1484 Added:  February 14, 2010 Last Modified:  February 14, 2010

History
James Beard’s 1972 reference American Cookery describes three kinds of red velvet cake varying in the amounts of shortening and butter used. All of them use red food coloring for the color, but it is mentioned that the reaction of acidic vinegar and buttermilk tends to turn the cocoa a reddish brown color. Furthermore, before more alkaline “Dutch Processed” cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name “Red Velvet” as well as “Devil’s Food” and a long list of similar names for chocolate cakes.

Dye And Other Color Sources
The use of red dye to make “Red Velvet” cake was probably started after the introduction of the darker cocoa in order to reproduce the earlier color. It is also notable that while foods were rationed during World War II, some bakers used boiled beets to enhance the color of their cakes. Boiled grated beets or beet baby food are still found in some red velvet cake recipes. Red velvet cakes seemed to find a home in the U.S. South and reached peak popularity in the 1950s – just before a controversy arose about health effects of common food colorings. (Source: Wikipedia)

To make my version of red velvet cupcakes, I was determined to avoid using expensive red food coloring when I could use natural ingredients. The traditional dye besides red food coloring was beets, but I’d heard a lot of criticism that beets imparted a heavy, earthy flavor to the dessert. So, I went to Whole Foods with an open mind, looking for other bright red ingredients that could be used instead of beets. I had recently received a sample of Pom Wonderful Pomegranate Juice, which inspired me to think of red juices like pomegranate. (I probably would have used this juice, but there was a mix-up and it ended up sitting in our apartment complex office for two weeks when it needed refrigeration- oops.) Whole Foods didn’t have that specific brand of pomegranate, so I ended up bringing home an acai juice instead. However, I was also inspired by a can of cranberry jelly that seemed ideal for decreasing the oil in the recipe as well as bringing color and additional flavor. Maybe it was unconventional, but I had read complaints that Red Velvet Cupcakes often didn’t have much flavor and since I didn’t want a strong chocolate flavor, fruit-infused vanilla sounded really good to me.

I couldn’t have been happier with the results. The cupcakes might have turned out more of a light brown than a red, but the flavor was wonderful, with crystallized sugar sparkling on the top and a light, fluffy texture. I had feared the batter might be too thin, but it rose to a perfect height and texture in the oven. To be honest, it didn’t even need frosting, but to make it more festive we whipped up a batch of the DH’s special cream cheese frosting. DH’s response? He asked me why I don’t bake more often… and ate about four of them in a row, before I could even get them frosted.

Looking for other gluten-free takes on the red velvet cupcake? Try these recipes!
Going Gluten-Free Red Velvet Cupcake Recipe with Chocolate Pudding
Ginger lemon Girl’s Lowfat Whole-Grain Red Velvet Cupcake Recipe
Naomi of Better Batter’s Starbucks-Style Ganache-filled Red Velvet Cupcake Recipe

I hope you have a delicious and gluten-free Valentine’s Day! What are you enjoying for Valentine’s Day dinner and Dessert? Please share in the comments!
Enjoy more of my Valentine’s Day Recipes!
Lemon Vanilla Heart Tuiles with Vanilla Custard
Homemade Easy GF Macademia or Pistachio nut Fudge
No refined sugar Babycake Brownie Recipe

Gluten-Free No food coloring Red Velvet Cupcakes Dessert  Alternative Grains  American

Ingredients 2 1/2 cups your favorite gluten-free flour blend (I used Bette Hagman’s gourmet blend*) 1 1/2 cups vanilla sugar ** 1 tsp. baking soda 1 tsp. salt 1 tsp. cocoa powder 3/4 cup canola oil 1/2 cup cranberry jelly (not the whole berry kind) 1 1/4 cup buttermilk [dairy-free: try soy milk with 1 tbsp. lemon juice] 2 large eggs, at room temperature [egg-free: try 2 Ener-g Foods Egg Replacer "eggs"] 2 or 3 tbsp. acai juice, cranberry juice, or pomegranate juice (i used acai) 1 tsp. white wine vinegar 1 tsp. vanilla extract Frosting: 1 package lowfat cream cheese (equiv. tofutti for dairy-free) 2 tbsp. butter, room temperature (earth balance margarine for dairy-free) 1 tsp. vanilla powdered sugar to taste Directions Preheat oven to 350 F. Prepare two muffin tin either by greasing or using muffin tin liners. Sift together your flour, sugar, baking soda, salt, and cocoa powder. Whisk together or use your mixer to combine the cranberry jelly, canola oil, eggs, juice, vinegar and vanilla. You may want to start with just the cranberry jelly and oil or eggs. Mix until all wet ingredients are combined and smooth. Fold in the sifted dry ingredients. Next, pour smooth batter into your muffin tin or liner until each cup is 2/3 full. (Batter may seem liquid, but it will rise beautifully. If you’re worried you can add a little more flour blend, especially if you used 3 tbsp. of the juice.) Bake for 25 minutes or so, turning the pans around at around the 12 minute mark. Frosting: Combine cream cheese, butter, and vanilla in your mixer and beat until you have a creamy sauce. Add powdered sugar to taste- we probably add about 1/2 cup, but the key is to mix and taste as you go. Let cupcakes cook and then frost. Sprinkle with colored sprinkles if desired. Whole Foods has a natural fruit colored sprinkle. Notes *Bette Hagman’s Gourmet Blend, available through Ener-g Foods or mixed in bulk: 3 cups white rice flour 1 cup potato starch 1/2 cup tapioca starch flour. **To make vanilla sugar, simply store a vanilla bean with your sugar overnight.

Rating:  9 Original Source:  Inspired by classic recipes online, but modified so heavily it has become my own original recipe. DO NOT replicate anywhere without my written permission. Thanks! Recipe ID:  1364 Added:  February 13, 2009 Last Modified:  February 14, 2009

After last month’s exhausting and extraordinarily rich yule log recipe, I was really relieved that this month’s recipe was much simpler, and also lower in calorie. Our instructions were as follows:
- use one of the batters given to make a tuile
- shape it either prior (using a stencil) or right after baking and
- pair it with something light; fruit, sorbet, a mousse, or maybe even a fruit soup, think glazes or dips…..
-And finally, bend it, shape it, anyway you want it!

I loved the butterfly example that we were given to inspire us, and perhaps next time I’d make butterflies, but since Valentine’s Day is coming, I thought it would be fun to make heart shaped cookies. After all the chocolate last month, the idea of making them with delicate lemon and vanilla flavoring really appealed to me. And, when I started thinking of light sauces or creamy desserts, somehow vanilla custard called my name. Luckily I had a lot of beautiful whole vanilla beans thanks to a Costco find. The wonderful thing about working with fresh vanilla is that it makes the whole house, and your skin smell absolutely delicious. The cookies were quite easy to convert to gluten-free simply by subbing a gluten-free flour, and I didn’t even really feel the need to add xanthan gum. The only trouble I ran into is that after taking the whole (half batch) out of the oven, I was only able to shape about half of them as the rest cooled and hardened. Next time I’d probably cut the parchment paper so I could take half out and leave the rest in to stay warm. The stencil part was pretty easy and fun too- I caniballized half of a (huge) silicon baking sheet that I had to make my hearts. I’d always hated the baking sheet and found it way too big to work with. Now I still have a smaller baking sheet, if I want to use it, but I also have a sheet of cute heart stencils as well. Yay! And it didn’t cost a dime. For my shaping tools, I folded cardboard in half to make triangle shaped cooling racks. It worked fine, at least while the tuiles were still warm. I used some strawberry jam as a red fruit element for topping the custard- it wasn’t as smooth as I might have liked, but it was fun to play with.

The DH proclaimed the cookies a huge success. They were definitely easy enough to make again. I have lots of ideas for the future as far as flavoring goes, too. There is a scrumptious sounding savory option I’d love to try.. but for sweets, I think I’d enjoy trying to make lavendar-vanilla tuiles. Honey, almond, or anise flavorings would be lovely as well.

Unlike some Daring Baker Challenges, this is really one that is very doable and fun, and yields impressive results. I’d love to try making cone shaped tuiles, basket shapes, or even fortune cookie tuiles like some of my Daring Baker peers. I hope you’ll take the time and look at some of our other Daring Bakers’ creations- there are so many interesting, creative approaches to the challenge!

Check out my other completed Daring Baker Challenges:
GF Yule Log
GF Vegan Pizza
GF Eclairs
GF Danish
GF DF Cheesecake Pops
GF Vegan Party Cake

Vanilla Custard Recipe Dessert  Dairy  American

Ingredients 2 cups low-fat (1%) milk 1 3-inch piece vanilla bean, split lengthwise 1/4 cup sugar 2 teaspoons cornstarch 1 large egg Directions Put milk in a heavy saucepan and add the seeds from your vanilla bean and then the whole bean. Heat but do not let come to a boil. Combine sugar and cornstarch in a bowl and whisk together until smooth. Whisk egg in and then begin adding hot milk, whisking it in slowly. When it is entirely added into the pan, pour it back into the pan and bring to a boil on the stove and let thicken. Chill and enjoy.

Rating:  7 Original Source:  Based on Bon Appetit recipe Recipe ID:  1355 Added:  January 28, 2009 Last Modified:  January 29, 2009

Gluten-Free Lemon Vanilla Tuile Recipe Dessert  Alternative Grains  European

Ingredients Recipe: Yields: 20 small hearts/6 large (hearts are just an example) Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch 65 grams / 1/4 cup / 2.3 ounces softened butter (not melted but soft) 60 grams / 1/2 cup / 2.1 ounces sifted confectioner�s sugar 1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract) 2 large egg whites (slightly whisked with a fork) 65 grams / 1/2 cup / 2.3 ounces sifted Gluten-free flour mix such as Bette Hagman’s Gourmet Blend* 1 tsp. lemon flavoring Butter/spray to grease baking sheet Oven: 180C / 350F *Bette Hagman�s Gourmet Blend, mixed in bulk: 3 cups white rice flour 1 cup potato starch 1/2 cup tapioca starch flour Directions Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Add the lemon flavoring. Be careful to not overmix. Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it). Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the heart. Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven�t tried that). Or: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable. If you don�t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones�. Notes This was a recipe taken from a book called �The Chocolate Book�, written by female Dutch Master chef Ang�lique Schmeinck. To make my heart stencils, I traced a heart shape onto half of a silicon baking sheet (that I didn’t like) and cut them out.

Rating:  8 Original Source:  �The Chocolate Book�, written by female Dutch Master chef Ang�lique Schmeinck Recipe ID:  1356 Added:  January 29, 2009 Last Modified:  January 29, 2009

Many of you may have seen my menu plan for our Valentine’s Day trip to Florida, and you may have wondered how or why I was planning on cooking during a vacation. Well, unlike vacations where one stays in a hotel and ends up eating out of the microwave and whatever gluten-free restaurants you can find, this time we were staying in a time share condo with a gorgeous kitchen and lots of counter space. Our everyday kitchen lacks floor AND counter space, so just staying somewhere with a nicer kitchen was a vacation all by itself. Of course the gorgeous palm trees (complete with coconuts), beach, and golf course outside our window, not to mention family all around, were the best part, but the kitchen was a definite perk.

Because we were staying on an island (Captiva, near Fort Myers), I knew that access to groceries would be limited. There are two (expensive) grocery stores, but their offerings are somewhat limited, so I thought it would be a good idea to bring some staples. Of course I brought along snacks for the plane, which was a good thing because in spite of the fact we were flying all night, cheap-o American Airlines didn’t offer us a thing, except for the opportunity to buy candy and potato chips from their stewardesses. I passed, and chomped on some prepared roasted broccoli (yes, really), roasted brussel sprouts (ditto), and Ener-g Foods Pretzels. It wasn’t great, but it was better than nothing. I also brought protein bars, a mariposa brownie, and some individually wrapped Pamela’s cookies. I also had, stashed in my suitcase, the following staples:

1 box polenta (corn grits) from Trader Joe’s
1 box arborio rice (for Risotto) from Trader Joe’s
1 box pocono buckwheat cereal
1 small bottle, sealed, of wheat-free san-j tamari
1 pkg Pamela’s pancake baking mix
2 pkg Chebe- one bread stick, one regular
1 small bottle of toasted sesame oil from an Asian market
1 package rice/tapioca summer roll wrappers
1 pkg Thai rice noodles (for summer rolls)

*I probably also should have brought some spice mixes because they are pretty pricey at resort areas, and limited.

Bringing all these goodies meant that as soon as we arrived at the condo, I could whip up some pancakes and have breakfast before collapsing in exhaustion. But what about our other meals?

The first day we were there, Thursday, was Valentines Day. I planned to make summer rolls with peanut sauce, coconut rice, and grilled fruit with a coconut peanut sauce from my favorite book, Peanut Butter Planet. At the grocery store that first day I bought fresh veggies, fresh fruit a jar of natural peanut butter, coconut milk and pineapple juice, which allowed me to make all I wanted! Everything turned out pretty well, but the grilled fruit was only mediocre due to the very weak grill we used. The grilled pineapple was tasty, but the strawberries and plums ended up somewhat mushy. I think this recipe needs a bit of tweaking.

Thai Peanut Sauce Sauces & Condiments  Thai

Ingredients 1 sliced small onion 1 tablespoon olive oil 1/4 teaspoon cayenne 1 tablespoon soy sauce 1 teaspoon sugar 2 cloves crushed garlic 3/4 cup NATURAL peanut butter or 1 cup dry roasted salted peanuts 1/4 teaspoon ground ginger 1/2 teaspoon salt 2 tablespoons lime juice Directions Saute onion and garlic in oil til tender. Cool. Place in blender, add everything else, and blend carefully. Slowly and carefully add enough boiling water to form a thick paste. (I like it about the texture of slightly thinned peanut butter.)

Rating:  9 Original Source:   Recipe ID:  1029 Added:  March 3, 2007 Last Modified:  March 3, 2007

The next day I’d planned a Mediterranean menu. I used my entire box of polenta to make a dairy-free polenta with italian seasonings. Of course it was way too much for us, even with family members there, but as soon as I saw it bubbling away I remembered Erin’s polenta fries. I served half of it at the table and put the rest in a baking dish to cool and firm up for the next night’s dinner. Since there was broccoli and some tasty organic cauliflower in the fridge, I decided to make my roasted broccoli recipe with a twist- adding gorgeous cauliflower florets to the pan. I was feeling a bit anxious about having enough food, so not only did I make an old favorite recipe,Aunt Joan’s summer salad, but I also mixed up a batch of chebe rolls, using cheese for extra luxurious texture and flavor (and to make it more palatable to the glutenoids). The meal was a success! I did find that it is quite a bit different cooking for six than two- what seemed like a mountain of food vanished. Happily, there was still enough for a tasty breakfast the next morning.

*scroll past recipes to continue with post*

Chili-Garlic Roasted Broccoli Recipe Side Dish  Vegetables

Ingredients broccoli tops, equiv. to about one lg broccoli. 1/8 cup extra virgin olive oil or so. 5 to 6 cloves garlic, finely chopped dash of chili powder 1 tablespoon grill seasoning blend (I used Trader Joe’s) Directions Preheat oven to 425 degrees F. Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 15-17 minutes. Notes I made this tonight with a baked potato(washed, dried, pricked and baked in the oven on a bed of kosher salt), and my favorite southern fried tofu recipe. (That recipe should be already in the recipes file).. It was really satisfying. And I was just thinking that one way to expand what we can eat is by expanding how we prepare what we eat… Roasted broccoli is very different (to me) than steamed or sauteed… So, give it a try. I thought it was delicious! I’ve also enjoyed this recipe with half organic cauliflower florets. You can tone down or up the chili powder to taste.

Rating:  8 Original Source:  Adapted from Rachel Ray Recipe ID:  1004 Added:  January 13, 2007 Last Modified:  February 28, 2008

Aunt Joan’s Summer Salad Salad  Vegetables  American

Ingredients 1 can of corn, drained 1 can kidney beans, rinsed and drained 1 small jar roasted red peppers, chopped 1 english cucumber, peeled cut in half, with seeds scooped out, chopped 1/4 jicama, peeled and chopped 2 green onions, chopped 1 organic carrot, peeled and chopped your favorite vinaigrette dressing Directions Combine all prepared vegetables in a bowl and mix thoroughly. Drizzle vinaigrette over all ingredients to taste. (Be sparing with it). Enjoy as a side dish for a light, fresh, grilled summer meal.

Rating:  8 Original Source:  Modification of Aunt Joan’s Recipe Recipe ID:  1199 Added:  February 28, 2008 Last Modified:  September 28, 2008

For our final meal in Florida, DH and I really went all out with a gourmet vegetarian feast. DH made risotto, with delicious, pan seared mushrooms, and I sliced the leftover polenta into fry shapes and then seasoned and baked them until crispy. I wanted to make roasted asparagus, but I’d forgotten it at the main store, and had to improvise because the island store had a VERY limited selection. The only fresh green vegetable I could find was zucchini. I hesitated, but then I remembered our succesful grilled zucchini salad that I’d made last year, so the menu changed from roasted asparagus to grilled zucchini salad garnished with fresh vegetables and seasoned with a vinaigrette and pico de gallo. And of course, no gourmet vegetarian grilled meal is complete without our favorite grilled tofu recipe! This meal was pronounced our best yet, and it truly was tasty. The polenta fries and risotto vanished in a flash- and some sibling rivalry fueled fighting over the mushrooms broke out, from the grown-ups, no less. haha. It’s always a good sign when people are fighting over your food! Not bad considering I was the only gluten-free vegetarian in the room- but everyone was happy!

*scroll past recipes to continue with post*

Grilled Zucchini with Tomato and Olive Salad Side Dish  Vegetables  Mediterranean

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.

Rating:  9 Original Source:   Recipe ID:  1078 Added:  May 28, 2007 Last Modified:  May 16, 2009

Yummy Grilled Tofu Side Dish  Tofu  American

Ingredients 1 lb of firm tofu (Chinese Style is best for this kind of recipe) 2 tbsp GF soy sauce (preferably San-J Low Sodium Tamari) 1 1/2 tbsp maple syrup 1 Tbsp rice vinegar 1 tbsp fresh ginger, grated 1 tbsp toasted sesame oil (we like a Japanese brand) 2 pressed cloves of garlic Directions Drain water from tofu, and cut horizontally in thirds or half. Wrap in towel and leave for 30 minutes or so until water has absorbed into towel. Mix marinade ingredients, and marinate tofu for at least 30 minutes. If possible, grill, if not, broil or pan fry. Makes a wonderful protein addition to salads, sandwich fillings, and perfect with rich rice dishes like risotto. Notes I’ve been making this recipe for years and it always goes over very well at parties. Very flavorful and easy. Can be doubled for a crowd. You may wish to brush or spray grill with oil, as the tofu can stick.

Rating:  8 Original Source:  Vegan Vittles Recipe ID:  1036 Added:  March 14, 2007 Last Modified:  July 6, 2008

I hope this post encourages you all to take your own gourmet vacation with a kitchen in the future. I know many people who are first diagnosed find the prospect of dining out and travel to be incredibly intimidating- and it’s true, it can be a hassle. You can research your area ahead of time to find any hidden gluten-free gems in the neighborhood, but sometimes, as with this vacation in a confined resort setting, there just isn’t going to be any specialty health food stores or restaurants. Regular restaurants CAN sometimes meet your needs, but when you have multiple issues, like vegetarian preferences or multiple intolerances, sometimes it’s just easier (and tastier!) to make your own food in a kitchen. You don’t have to have a fancy shmancy time-share either. Some quite reasonably priced hotels/long-term stay places (a week or more) have quite serviceable kitchen facilities. I loved our Austria trip and staying in a modern (kitchen-free) hotel worked reasonably well. However, the next time I go to Europe, I really think I’ll go out of my way to stay somewhere where I can cook meals, so I don’t have to be following my stomach and perpetually searching for the next safe meal when I should be sightseeing.

*
GF Travel Tip: Packing those little extra GF carbs and sauces in your suitcase really helps too- you don’t have to go quite as crazy as I did, but just having your favorite meal staples ready and waiting for you as soon as you unpack really takes off loads of stress, and frees you from having to spend your valuable vacation time in random grocery stores searching for GF soy sauce to add the final touch to your meals. Just make sure to pack it in multiple plastic bags, one sealed, so that if those baggage handlers start playing keep-away with your suitcase, it doesn’t break and douse your clothing in eu de shoyu/tamari. Also nestle carefully in soft clothes, and make sure the suitcase is full- the less it moves around, the less likely it could bang into something and break.

Still worried about that airplane trip and the perils of airport restaurants? I don’t blame you. Why not pack a bento lunch so you don’t have to worry?
Read Biggie’s enlightening post about Packing your own Airplane Bento

I’d love to hear your personal vacation stories. What gluten-free staples do you bring with you on a trip, both for munching on the plane and for preparing later in your hotel? Any tips to offer our readers? Post in the Comments!

And, if you haven’t already, don’t forget to participate in our adopt a gluten-free blogger event

I haven’t spent Valentine’s Day outside of the United States anywhere but in Japan. Interestingly, in Japan Valentine’s Day leaves something to be desired in terms of romance. As Wikipedia, that fountain of general (collaborative) knowledge explains, “Thanks to a concentrated marketing effort, Valentine’s Day has emerged in Japan . . . as a day on which women, and less commonly men, give chocolate or flowers. It has become an obligation for many women to give chocolates to all male co-workers. In Japan this is known as giri-choko (義理チョコ), from the words giri (“obligation”) and choko, (“chocolate”). This contrasts with honmei-choko (本命チョコ); chocolate given to a loved one. Friends, especially girls, may exchange chocolate referred to as tomo-choko (友チョコ); from tomo meaning “friend”. ” Probably my most vivid impression of Valentine’s Day in japan was formed while I hung out at a senior high school in Chiba Prefecture and watched a veritable parade of girls march up to one male English teacher’s desk and pile it high with love letters and homemade chocolates and cookies. I wasn’t quite sure what magic he possessed that had impressed all those girls, but clearly he presented a very bright flame to those moth-emulating girls. Valentine’s Day is practically national koku-haku (告白), or love confession day, because women are supposed to give the boys they like some kind of sweet. Unfortunately, after going to all the trouble of showering the object of their affection with some sweet dessert treat, they then have to wait for another equally constructed holiday called White Day. On this holiday on March 14, “men are expected to return the favour to those who gave them chocolates on Valentine’s Day. Originally, the return gift was supposed to be white chocolate or marshmallows; hence “White Day”. However, lingerie and jewelry have become common gifts. “(source= Wikipedia)

I have to admit that I don’t miss that custom of giri-chocolate or a one-sided valentines Day “confession” here back in Mountain View. However, I do have a sneaking fondness for “Tomo chocolate,” and in that spirit I’d like to share a recent recipe I tried for homemade, incredibly easy fudge. Chocolate junkies can use this recipe anytime to fight chocolate cravings. but I do believe the best usage of it is to whip up a batch and share it with a friend. I took mine over to my new neightbor’s house when she threw a party and invited many of her neighbors, to oodles and oodles of slightly inebriated but positive acclaim.

So, here’s my “tomo-choco” recipe just for you. I’d love to hear about how you enjoyed your Valentine’s Day, what fabulous new recipes you came up with, and your favorite ways to spend special time with your DH/W, DB/G, or DP! Enjoy.

How to Make Easy Fudge From Scratch

Chocolate Macademia Nut Fudge and Pistachio Fudge Recipe Dessert  Dairy  American

Ingredients 12 ounces bittersweet dark chocolate, milk chocolate, or a combination of the two, chopped 1 14 oz. can condensed milk 1/4 cup shelled pistachios 1/4 cup macademia nuts (or other nuts of choice) Directions Prepare one 9 inch square pan (Or two small bread pans) by spraying lightly with nonstick butter flavored oil or lining with wax paper. Put pistachio nuts in one small ziploc bag and whack it with a rolling pin or other threateningly heavy object until broken into pieces. Do the same thing with your macademia nuts. Put a heavy-bottomed pan on a burner on low and add your chocolate and condensed milk. (Make sure there is no water in your pan) Slowly melt your chocolate, stirring frequently. When it has almost melted take it off the burner. Sprinkle the bottom of your pan with a light layer of pistachio nuts on one side and macademia nuts on the other. Pour a layer of chocolate, sprinkle a layer of nuts on top of that (same nuts for the same side), and repeat until you end with all your chocolate in the pan and nuts sprinkled on top. Let cool and then refrigerate until firm. Cut into little squares and freeze for chocoholic attacks. You can also give some to friends and loved ones.

Rating:  8 Original Source:  inspired by Nigella Lawson recipe, adapted by me. Please do not replicate anywhere without my permission. Recipe ID:  1184 Added:  January 24, 2008 Last Modified:  January 27, 2008

I was intrigued by her recipe for brownies- not only was it gluten free, dairy free, egg free, but it was even free of refined sugars. She used agave nectar as a sweetener. Formerly I had only associated agave with Tequila, but apparently Mexican agave has recently gained acclaim as a healthful substitute for sugar, being both sweeter than sugar (so you can use less and thus decrease calories) and having a low glycemic index. I always feel like when I eat sugary things, I am temporarily giddy but always “crash” later, which isn’t fun. Web sites say you can use 25 percent less agave nectar (or syrup) than the sugar or corn syrup called for in a recipe, and it may be a good idea to lower your oven temp. by 25 degrees. I immediately went on a quest for agave nectar, finally selecting the agave pictured on the right. It was pure agave syrup, which can be hard to find, and the price was reasonable. This container of 46 oz looks like it would make about 5-6 brownie recipes, but there are larger sizes if you decide you will use it regularly. (Note: I always try to order from Amazon grocery rather than gourmet, as grocery usually has free shipping offered and gourmet ships from individual sellers and the price can really add up. Of course if you have a good source locally, that’s great too.) The Babycakes recipe was mostly based on high protein bean flour, which is both healthy and usually gives things a nice texture. The dough looked so silky smooth and light- and the resulting brownies looked so sweet and enticing. (Yes, I am enticed by such things…) I also picked up a mini muffin tin. Mini muffins look so sweet, and little portions make it easier to count calories. (I know, I know, no fun- forget I mentioned it.)

So, gradually I assembled the ingredients needed- and started my grand experiment with agave the night before Valentines Day. (And not a creature was stirring, as the cats were both unconscious on the couch, those lazy creatures.) I had a dark mini muffin tin, which I also used, but I also used my new silver muffin tin. (The silver one ended up working better and the muffins were easier to remove.) I sprayed the tins with nonstick cooking spray, mixed the batter, stirred in my (non-vegan) chocolate chips, and poured the batter in the pans. The smell of chocolate permeated the house… and when they were done, I tried some hot out of the oven and cooled the rest on a rack. When hot the brownie bites were perfectly moist, chocolatey, and melted on the tongue. Once cooled, the exterior became almost carmelized, sealing the soft brownie center in perfectly. They were probably the best brownies I’d ever had. DH’s eyes lit up when he tried them, and it became clear I would have to keep an eye on him if I wanted any brownies for myself. He said they were everything a brownie should be- chocolatey, melty, and “undistinguishable’ from the gluten variety. “Oh yes? So what would you rate them?” I asked. “A 9… or a 10, out of 10,” he said firmly. From the boy who gives out 6’s like there is a discount on them- who has so far never rated anything with a ten with the possible exception of my southern fried tofu- this is high praise indeed. But don’t take our word for it- try them yourself! You won’t be sorry- and I promise, you won’t miss anything that’s not there, including the sugar.

Babycakes Brownies Dessert  Alternative Grains

Ingredients Nonstick GF cooking spray 1/2 cup canola oil 3/4 cup plus 2 tablespoons garfava bean flour 1/4 cup potato starch 2 tablespoons arrowroot 10 tablespoons plus 2 teaspoons agave nectar 2 1/4 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon xanthan gum 1 teaspoon salt 1/2 cup unsweetened cocoa powder 1/2 cup store-bought unsweetened applesauce 2 tablespoons pure vanilla extract 1/2 cup brewed coffee or espresso (hot water if you must) 2 cups vegan gluten-free chocolate chips, such as Tropical Source (or regular chocolate chips) Special equipment: Mini muffin tins, 2 or 3 is ideal Directions 1. Preheat oven to 325�. Spray 2 or 3 dozen mini-muffin pans with GF nonstick cooking spray. (I used 2 but had enough dough left over for one large brownie.) 2. Whisk together the dry ingredients in a medium bowl and set aside. In a large bowl, mix together the wet ingredients in a large bowl, including the agave syrup. Gently fold in flour mixture, stirring to combine. Stir in coffee (or espresso for more kick!) to make a smooth, silky batter. Fold in chocolate chips. 3. Put 1 tablespoon batter into each mini muffin cup. Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. (In my oven, more like 17-18 minutes, but watch carefully.) You can remove the muffins from the tins when they’ve cooled slightly and place them on a metal rack, or wait for them to cool and then put them on a rack. It is very important to place warm brownie bites on a rack and not a plate or moisture will condense on bottom of cupcakes and they will get soggy. Notes Makes about 5 dozen mini brownies Note: This recipe is free of wheat, gluten, dairy, casein, and eggs. (dairy free requires vegan chocolate chips) Martha Stewart had the owner of the NY bakery Babycakes on her show, and here is one of the recipes that she demonstrated for Martha. Looked good enough that I started wanting to buy some agave syrup! (and in fact, did buy at Amazon, just for this recipe.)

Rating:  9 Original Source:  adapted from Martha Stewart, Babycakes Recipe ID:  1016 Added:  February 15, 2007 Last Modified:  February 15, 2007