Comments on: Chebe Dairy Free Calzone Delights

By: Pat

Pat — Sat, 03 Jan 2009 01:48:46 +0000

Great recipe, thanks. I made one with chicken, mushroom, onion and avocado (no tofu cheese). Excellent!

By: Book of Yum - Blog

Book of Yum - Blog — Fri, 28 Sep 2007 20:49:17 +0000

[...] Being gluten-free on the road can be difficult, unless you happen to be traveling to some area like Portland, Oregon that has unexpected numbers of health food stores and gluten free bakeries. Luckily, some time ago I came across By the Bay’s brilliant solution to the self-contained meal: gluten free chebe knishes. She took a package of chebe and used the manioc based mix to create a brilliant, pliable dough that can be used for pastries, knish, perogies, and even calzones. The possibilities are endless. My favorite thing is how easy this dough is to roll out and handle- I never thought of pastry as a “weekday meal” option before I discovered Chebe as pastry, but now I don’t hesitate to make baked samosas, spinach tartlets and even calzones as a last minute meal solution. Cool, right? As you can tell, By the Bay’s recipes have really inspired me. But you know what’s better than being inspired by ONE By the Bay recipe? Being inspired by TWO of By the Bay’s recipes at the same time! As part of her un-cooking series, By the Bay featured a recipe for Balsamic Tuna Salad. Maybe I’ve become entirely too obsessed with these chebe meal packets, because as soon as I saw this unconventional tuna salad recipe, I thought that it would undoubtedly taste great baked into a knish! So, some time ago when DH and I planned a road trip to Sacramento and intended to start our trip in the evening, I baked up a big batch of knishes to take with us. Half of the recipe was filled with By the Bay’s potato knish filling, and the other half was filled with balsamic tuna salad! It was absolutely delicious, and very satisfying. The only thing about chebe knishes is that the day after you make them, they really need to be baked in the oven for 10 minutes or so to achieve crispiness, and they’re not very good microwaved. But, since we were chomping in the car relatively soon after I baked them, they were perfect little self contained meals. But, as you know, although I occasionally indulge in seafood, my meal focus is really vegetarian. As soon as I tasted the Balsamic knish, I immediately started thinking of how I could make a vegetarian version. The recipe below is actually my second attempt. The first time I used little white beans, and I was not at all happy with the results. Although usually home baked slow cooked beans are preferable to store bought, in this case the soft mushiness and the bland sweetness of the white beans couldn’t stand up to the vigor of the balsamic sauce. I started thinking about a veggie bean salad I make sometimes, inspired by a trip to Florida, and decided that, since kidney beans hold their own in that vegetable salad recipe with raspberry vinaigrette, they just might stand up to this kind of balsamic vinaigrette. I tried it, and success!(small photo, right) I was very happy with the results, although I think DH preferred the tuna version. By the way, the main photo for this post is of my version of By the Bay’s potato knish- virtually identical to her recipe except this time I sauteed some pressed garlic with the onions, and I added some turmeric to the dough for color. I’ve also tried her potato knish recipe with portobello mushrooms added to the onion mixture.(small photo, left) It is delicious, but I think I prefer the original recipe (with garlic). [...]

By: yum

yum — Sat, 07 Apr 2007 00:31:32 +0000

Hey there Ashley, Stephanie!

Ashley- It’d be great to have you in the Bay Area! Palo Alto is nice because it’s right on the train line, making it easy to get around to San Francisco etc. It’s not too shabby for us GF folk, although not quite as lovely as Boulder, Co. *sigh*

Stephanie- That’s too bad! Chebe will ship for free, but you have to order a case. On the other hand, you could order one or two packages from Gluten Free Mall, but they charge heavy shipping fees. Doh. My favorite pizza crust is currently Carol Fenster’s recipe, which you can access under Gluten Free Recipe Collections:
Carol Fenster’s Savory Palate in the left bar.

Take care!
-Sea

By: Stephanie

Stephanie — Fri, 06 Apr 2007 17:48:13 +0000

That looks amazing! Unfortunately, I can’t find a retail shop anywhere near me that sells Chebe. I’m in Oakland, and the closed places the site lists are Santa Rosa and Palo Alto. Le sigh.

And btw, what is your favorite pizza dough? I’d love to know.

By: Ashley

Ashley — Fri, 06 Apr 2007 00:07:02 +0000

Sea-
Oh WOW!! I’m so excited to try these (and, of course, the dairy-free ricotta!!) I picked up some Chebe mix at Whole Foods while visiting California over the weekend. Now I know what I’ll use the mix for.

I may end up living in Palo Alto for graduate school. If that becomes the case, I might have to ask you for GF grocery/restaurant tips for the bay area.
-Ashley

By: yum

yum — Wed, 04 Apr 2007 04:54:37 +0000

Why thank you! It’s always nice to get comments and compliments. I think having been diagnosed for so long is good in some ways and difficult in others. For example, sometimes I have no idea what something is “supposed” to be like, so I just have to guess and figure out how to make it come out a way I like it. ;) But GF food has definitely come a LONG way, and the quality of the products available to us is Soooo much better than it ever was when I was a kid.

-Sea

By: Gluten Free Recipes - Mike

Gluten Free Recipes - Mike — Tue, 03 Apr 2007 23:23:45 +0000

You sure do make some fine looking food!
And, having been GF from a very early age, you sure have a lot of experience behind you. Nice blog :)