M-Elle introduced me to Ani Phyo’s Raw Mediterraneal Dolmas and I enjoyed every healthy bite. Raw cookbooks and blogs are actually fantastic for us gluten-free folks as they rarely use gluten ingredients, but it must be said that many raw foods recipes are quite time consuming once you get beyond a simple salad recipe. This recipe was interesting and flavorful, but easy to make as well! I thought the filling was very tasty and even enjoyed the crunchy collard wrap. DH enjoyed them, but wasn’t entirely sure about the collard greens. “Couldn’t we have the filling in lettuce?” Oh, DH. However, leftover filling was quite good as a topping to a more casual salad, so he may have been on to something. I tied the wraps shut with a green onion top, but otherwise followed the recipe as written.
Book of Yum Editor Ra, sleeping like the little fur person he is
A freshly made recipe of Bette Hagman’s Egg Pasta (from More from the Gluten-free Gourmet)
Greek meal, adapted from The Greek Vegetarian – Egg Pasta with Warm Tahini-Yogurt Sauce
This week the gluten free Menu swap is hosted by Asparagus Thin with a theme ingredient of licorice flavor (anise or fennel). I had a hard time figuring out what to make, until I thought of the Indian lassi. I’ve been drinking mango lassi a lot lately, and thought anise seed might add a fun note to a tart plain yogurt lassi. Many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog GF Goodness. You can find more great menus with Org Junkie.
Monday: South American Fusion
Smoky Sweet Potato Soup
Homemade Corn tortillas
Tuesday: South Indian
Masala Dosa (made with urad dal)
with green chutney and cashew chutney
Dal Vada/ Dal Pakora- Dal lentil fritters
Vegetarian Fox Noodle Soup
Red Lentil Savory Pie
Baked Goods/Desserts: Indian sweet carrot pudding, Bette Hagman GF yeast crumpets, Sweet potato-brown rice biscuits (Adaption Vegetarian Mother’s Cookbook)
Beverage: Anise Lassi
This week I just could not decide what to publish as the regular Sunday recipe. I made a tangy grapefruit salad with mache, a.k.a. Lamb’s Lettuce, and enjoyed it but just didn’t think it was special enough to merit a post. I had planned on making homemade gluten-free egg noodles for an intriguing recipe for egg noodles with warm tahini-yogurt sauce, and we had it for dinner tonight. I liked the tangy sauce and the egg noodles were scrumptious, but I wasn’t sure the sauce was the recipe of the night either. The egg noodles weren’t my recipe, but came from the late gluten-free queen of baking, Bette Hagman. Luckily I was inspired to make these carrot muffins for dessert, and they were a huge hit at our house, especially with the non-GF DH. He gave them an enthusiastic 9/10 after having the first one- and immediately snuck into the kitchen to snag two more. Shockingly, he didn’t even want to coat them in cream cheese frosting- as they are pleasantly sweet as is. Thus, our “salad or dressing of the week” once more has become a dessert of the week… Hope you don’t mind. ;) Enjoy!
Gluten Free Carrot Raisin Muffin Recipe
2/3 cup vegetable oil
2 large eggs
2/3 cup organic sugar, plus a little for sprinkling on top (latter is optional)
1/2 cup brown sugar
1 teaspoon vanilla extract
2 cups GF flour mix (Such as Rebecca Reilly’s. Made in bulk, proportions are: 2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch. Now please buy her wonderful cookbook.)
1 tsp xanthan gum (optional)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups finely shredded carrot
1 cup raisins, soaked in 2 cups hot water and drained (a little extra liquid is ok)
Prepare 12 muffin cups with paper baking cups (or grease). Heat oven to 375°.
Combine oil, eggs, sugar and vanilla in a bowl. Whisk together.
Fill muffin cups and bake for 20 minutes or until you can stick a toothpick in and have it come out clean.