Book of Yum

Last weekend we had a combined housewarming/birthday dinner to celebrate our new apartment and my DH’s 30th birthday. There was a huge menu. How does this sound?

Gluten Free Vegetarian Party Menu
GF French Bread with bruschetta tomato topping or basil dipping oil
Fresh Basil, Tomato, Mozzarella Salad (for those who eat dairy)
dolmas
Huge platter of grilled artichokes, asparagus, peppers, or mushrooms (my grilled asparagus recipe)
an allergy-friendly risotto w/ mushrooms
Sesame grilled tofu
medjool dates stuffed with walnuts
two carrot cakes: one was a traditional, sugary Gluten-free cake with thick cream cheese frosting (for the DH), and the other was vegan (and soy free) for allergy sensitive guests.

Everyone seemed to enjoy the meal, and DH and I enjoyed the leftovers for a few days after the event because of course, I always cook way too much. I’ve included the recipe for the allergy-free risotto at the bottom of this post, because I just haven’t been in the mood for salads or dressing lately. Hope you enjoy!

This week the Gluten-Free Menu Swap is hosted by Gluten-Free Goodness and the ingredient of the week is the pear, although she considered selecting cinnamon. I’ve never been a pear kind of girl, unless it’s an asian pear, but cinnamon plays an important role in Monday’s recipe for Dal Vada (fried dal fritters). While you’re looking for menu ideas, don’t forget to check out the great menus at Org Junkie including her Thanksgiving meal ideas!

Monday: Indian
Dal Vada/Dal Pakora
Madras Spinach
Rice

Wednesday: Vegan
Vegan Veg Pot Pie

Friday: Raw Food
Eggplant Ravioli Recipe (flourless)

This week I posted a really delicious recipe for a deep fried tofu Chinese Stir Fry
and shared our Experience at the Tomatofest Heirloom Tomato Festival in Carmel, California

Classic Allergen-free Vegetarian Risotto Recipe Main Course  Rice  Italian

Ingredients 6 cups homemade Gluten Free vegetable stock (or use gluten free veg bouillon) 4 tbsp olive oil 1 lg yellow onion finely chopped 2 whole garlic cloves 2 bay leaves 1 1/2 cup arborio rice (short grain japanese sushi rice also works) 1/2 cup white wine 1/2 cup brandy salt to taste freshly ground black pepper 2 tsp. your favorite Italian seasonings blend (I used McCormick) Pan-Fried Mushrooms for serving 1 package crimini mushrooms, sliced olive oil salt pepper +cast iron pan is desirable 2 tbsp fresh basil leaves, julienned for garnish 2 tbsp pine nuts, toasted Directions Heat stock in a pan until almost boiling, then lower heat to simmer. Heat oil in a heavy dutch oven on medium heat. Add onions or shallots, galic cloves and bay leaves and cook until onions are softened but not browned. Add rice and stir until grains are translucent and glistening (a minute or two). Pour in wine and then brandy and let simmer until it is absorbed. Add stock to risotto one cup at a time, stirring and letting each cup be absorbed, repeatedly until you’ve used almost all the stock liquid and the rice is tender (about 20 minutes). *During this process, prepare mushrooms-instructions below. Add the last bit of stock. Season to taste (and actually taste it- you may want to add more seasonings, especially salt.) Combine thoroughly, remove from heat, cover and let sit for a few more minutes. *Heat a thin layer of olive oil in cast iron pan- start with a small amount and swirl it around the pan. Add a single layer of your cleaned, sliced mushrooms to the pan and season with salt and pepper. Leave on the pan until golden brown (without moving) and then turn, letting the other side brown. Leave on the side so guests can add mushrooms to the top of the risotto if they desire. I also served julienned basil and toasted pine nuts, as well as grated romano cheese on the side for those who could have dairy.

Rating:  8 Original Source:  Modified from Rice, Grains, and Beans Recipe ID:  1298 Added:  October 5, 2008 Last Modified:  October 6, 2008

Yesterday afternoon I had the pleasure of attending a religious studies class on sacred mountains in Asia and found myself watching a video called The Marathon Monks of Mount Hiei about Tendai Monks at Mount Hiei that perform austerities including 1000-day marathons in order to attain Buddhahood. You may be wondering what connection this bit of trivia has to a post about food. As it happens, in the video there was a section on the monk’s vegetarian meals at the monastery. They begin their days with miso soup, delectable crispy fried tofu, and if I remember correctly, perfectly steamed white rice. As I looked at the crispy blocks of tofu on the screen, I was inspired. Previously I had planned to make a vegetarian version of Japanese-style gyuu don (beef bowl on rice) with mushrooms and onions, but it occurred to me that if I combined the idea of gyuu-don with fried tofu, I could make a Chinese-type saute with a delectable savory mushroom sauce. I stopped at Trader Joe’s on the way home from my class and picked up some firm tofu and a box of fresh crimini mushrooms. I used my favorite vegetable boullion cubes as a base for the sauce to reduce sodium and add flavor, and combined it with sake, maple syrup for sweetener, chili garlic sauce for a little heat, and sesame oil for earthy depth. The barest tipple of wheat-free tamari added saltiness, but if you don’t have any on hand, a little gourmet salt will work just as well. The meal was a success with the DH, and it perfectly satisfied my craving for delicious vegetarian fare. It just goes to show- you never know when inspiration for your next gluten-free masterpiece will strike next!

What’s the last thing you saw that inspired you to experiment in the kitchen? Share in the comments!

P.S. I know lately the Book of Yum has been focused more on “gluten-free adventures” than gluten-free recipes. But, I’m happy to tell you that I’m back on the recipe kick and we’ll have a new and improved focus on yummy, gluten-free recipes from now on! Enjoy.

Try more Book of Yum Tofu Recipes!
Vegetarian Sesame Tofu Recipe
Ginger Tofu with Agave Peanut Sauce Recipe
Peanut Tofu Recipe with Coconut Rice

Chinese Deep Fried Tofu with Mushrooms in dark sauce Recipe Main Course  Vegan  Tofu  Chinese

Ingredients 1 package firm tofu cornstarch salt 1/2 white or yellow onion, thickly sliced 1 pkg. crimini mushrooms, sliced 1 1/2 cups vegetable stock (from bullion or from scratch) 2 healthy glugs of sake 2 tsp chili garlic sauce 1 small glug of wheat-free tamari (start with 1 tsp) 1 small glug of sesame oil (start with 1 tsp) 1 small glug of maple syrup (start with 1 tsp) 1 tbsp. cornstarch pickled red ginger strips sesame seeds rice, to serve lg. quantity peanut oil or canola oil for deep frying Directions Slice tofu and cut into rectangles or cubes (to taste). Press between kitchen towels for 30 minutes. Dust with cornstarch. Heat 2-3 inches of peanut oil in deep fryer or small/medium pot (preferably one with tall sides) and deep fry tofu in small batches in the pot, turning occasionally with a all metal slotted spoon or tongs. When tofu is evenly golden brown remove it to a wire rack and let cool, continuing to deep fry remaining tofu. Heat a wok or cast iron pan to medium or medium high and add a small amount of peanut or canola oil, swirling it around the pan. When it is hot, add a single layer of sliced mushrooms. Add salt and pepper and let mushrooms brown nicely on one side and then turn them. Do NOT move them around on the pan. After all mushrooms have been cooked (probably in multiple batches) remove them to a bowl and add a little more peanut or canola oil to the pan. Toss on your onion slices and let them brown slowly and start to caramelize. You may want to lower the heat slightly. Meanwhile, combine your veg stock, sake, chili garlic sauce, tamari, sesame oil and maple syrup in a small bowl. Whisk and then whisk in cornstarch. When onions seem to have softened and caramelized slightly, toss in the mushrooms and let them cook a few more minutes. Add your drained deep fried tofu to the pan. Whisk your sauce one more time and pour into the pan over the tofu, reserving a little sauce. Raise the heat slightly and let it start to bubble. If it hasn’t thickened enough, add a little more cornstarch to your reserved sauce, whisk it in and then add to your pan. Let the mixture bubble and thicken to your taste and then serve. I served mine on short grain white rice (but brown would be good too) and sprinkled it with sesame seeds and pickled ginger strips. It was soooo good. Just what I wanted.

Rating:  9 Original Source:  The contents of my brain. Do not replicate anywhere without my permission. Recipe ID:  1297 Added:  October 2, 2008 Last Modified:  October 3, 2008