Comments on: Gluten Free Southern Vegetarian Menu: Allergy Friendly Southern Slow Cooked Greens and Vegetarian Chickpea Fritter Recipe http://www.bookofyum.com/blog/gluten-free-southern-vegetarian-menu-allergy-friendly-southern-slow-cooked-greens-and-vegetarian-chickpea-fritter-recipe-1070.html Yummy Adventures in Gluten Free Cuisine Thu, 02 May 2013 19:09:55 +0000 http://wordpress.org/?v=abc hourly 1 By: Menu of the Week: Menu Plan Monday and Gluten Free Menu Swap | Book of Yum http://www.bookofyum.com/blog/gluten-free-southern-vegetarian-menu-allergy-friendly-southern-slow-cooked-greens-and-vegetarian-chickpea-fritter-recipe-1070.html/comment-page-1#comment-13575 Menu of the Week: Menu Plan Monday and Gluten Free Menu Swap | Book of Yum Tue, 18 Mar 2008 23:21:46 +0000 http://www.bookofyum.com/blog/?p=1070#comment-13575 [...] Tuesday: Indian Fusion Indian Rice Idli with coconut Chutney and Slow Cooked Southern Greens in Cashew Nut sauce [...] [...] Tuesday: Indian Fusion Indian Rice Idli with coconut Chutney and Slow Cooked Southern Greens in Cashew Nut sauce [...]

]]> By: Menu of the Week: Menu Plan Monday and Gluten Free Menu Swap | Book of Yum http://www.bookofyum.com/blog/gluten-free-southern-vegetarian-menu-allergy-friendly-southern-slow-cooked-greens-and-vegetarian-chickpea-fritter-recipe-1070.html/comment-page-1#comment-12123 Menu of the Week: Menu Plan Monday and Gluten Free Menu Swap | Book of Yum Mon, 18 Feb 2008 21:11:33 +0000 http://www.bookofyum.com/blog/?p=1070#comment-12123 [...] Vegan Southern Fried Tofu Mashed Cauliflower (like mashed potatoes) with Slow Cooked Southern Greens in Cashew Macadamia Sauce Random snacks: Butternut Squash “hash browns” Baked Goods: Homemade Bette [...] [...] Vegan Southern Fried Tofu Mashed Cauliflower (like mashed potatoes) with Slow Cooked Southern Greens in Cashew Macadamia Sauce Random snacks: Butternut Squash “hash browns” Baked Goods: Homemade Bette [...]

]]> By: Book of Yum - Blog http://www.bookofyum.com/blog/gluten-free-southern-vegetarian-menu-allergy-friendly-southern-slow-cooked-greens-and-vegetarian-chickpea-fritter-recipe-1070.html/comment-page-1#comment-3551 Book of Yum - Blog Tue, 16 Oct 2007 18:12:26 +0000 http://www.bookofyum.com/blog/?p=1070#comment-3551 [...] Some time ago I bought the Vegan Lunchbox cookbook by the author of the Vegan Lunch Box Blog. Apparently there is exciting news- her book has been picked up by a major publisher and will be redesigned and released in March 2008, so it should be available all over the country in bookstores soon. I’ve enjoyed her book as is, with its creative, healthy recipes and fun menu ideas, but I’m sure the new version will be great as well, and hopefully reach a wider audience. The other day I was trying to find something new to do with tofu, and I found myself flipping through Jennifer McCann’s book- until I was inspired by a recipe for Tofu Fish Sticks. Basically, you take tofu, slice it, cut it out in fish shapes with cookie cutters (or into boring ol’ sticks), dip in soymilk mixed with lemon and then coat it in a combination of cornmeal, nuts (i used almond and sesame), aonori (blue nori kelp sprinkles), and seasoning. You bake just like regular ol’ boring fish sticks in the oven, and enjoy! They got a thumbs up from DH, and I enjoyed them as well. They’re not quite as addicting as the nutritional yeast southern fried tofu or even baked nutritional yeast tofu, but they are tasty, fun, and something different that would probably appeal to kids. The first night we enjoyed them with roasted sweet potatoes and Slow Cooked Southern Greens in Cashew Macadamia Sauce. The next day for lunch, we had them with leftover GF corn pasta (DH is really into Mrs. Leepers corn pasta) mixed with fresh diced tomatoes, and roasted brussel sprouts, and roasted sweet potatoes. The right tartar sauce would be perfect with these darling fishie sticks- we had ours with a dill mustard sauce ’cause we didn’t have any tarter. So, whether you hunt down Jennifer’s book or just start improvising your own fishie stick recipe following her method- hopefully now you will be inspired to take fish sticks to the next gluten-free, vegan level- ’cause they’re yummy that way! I would give them a 7 or 8 out of 10, and would definitely make them again. [...] [...] Some time ago I bought the Vegan Lunchbox cookbook by the author of the Vegan Lunch Box Blog. Apparently there is exciting news- her book has been picked up by a major publisher and will be redesigned and released in March 2008, so it should be available all over the country in bookstores soon. I’ve enjoyed her book as is, with its creative, healthy recipes and fun menu ideas, but I’m sure the new version will be great as well, and hopefully reach a wider audience. The other day I was trying to find something new to do with tofu, and I found myself flipping through Jennifer McCann’s book- until I was inspired by a recipe for Tofu Fish Sticks. Basically, you take tofu, slice it, cut it out in fish shapes with cookie cutters (or into boring ol’ sticks), dip in soymilk mixed with lemon and then coat it in a combination of cornmeal, nuts (i used almond and sesame), aonori (blue nori kelp sprinkles), and seasoning. You bake just like regular ol’ boring fish sticks in the oven, and enjoy! They got a thumbs up from DH, and I enjoyed them as well. They’re not quite as addicting as the nutritional yeast southern fried tofu or even baked nutritional yeast tofu, but they are tasty, fun, and something different that would probably appeal to kids. The first night we enjoyed them with roasted sweet potatoes and Slow Cooked Southern Greens in Cashew Macadamia Sauce. The next day for lunch, we had them with leftover GF corn pasta (DH is really into Mrs. Leepers corn pasta) mixed with fresh diced tomatoes, and roasted brussel sprouts, and roasted sweet potatoes. The right tartar sauce would be perfect with these darling fishie sticks- we had ours with a dill mustard sauce ’cause we didn’t have any tarter. So, whether you hunt down Jennifer’s book or just start improvising your own fishie stick recipe following her method- hopefully now you will be inspired to take fish sticks to the next gluten-free, vegan level- ’cause they’re yummy that way! I would give them a 7 or 8 out of 10, and would definitely make them again. [...]

]]> By: yum http://www.bookofyum.com/blog/gluten-free-southern-vegetarian-menu-allergy-friendly-southern-slow-cooked-greens-and-vegetarian-chickpea-fritter-recipe-1070.html/comment-page-1#comment-3083 yum Sat, 06 Oct 2007 05:42:26 +0000 http://www.bookofyum.com/blog/?p=1070#comment-3083 Hi Victoria, What, yeast, freaky? ;) Nutritional yeast is quite different than the yeast used in baking. It's high in vitamin b, and is sold in containers or in bulk in yellow flakes that taste slightly salty and, if you stretch the imagination, cheesy. I like it sprinkled on popcorn (DH does not agree so much), and LOVE it baked or fried in a coating. It gets a delicious, rich, "meaty" flavor, for lack of a better word. If you're skeptical, try this recipe or the southern fried tofu recipe. Both are very, very good. And I've never had anyone not LOVE the southern fried tofu, even die-hard carnivores who don't think they like tofu. DH, who eats meat AND gluten LOVES the southern fried tofu and liked these fritters too. Hope this helps. Nutritional yeast really adds a lot to this recipe- i don't think it would be the same without it. But you can't substitute baking yeast OR brewers yeast for it... -sea Hi Victoria,
What, yeast, freaky? ;) Nutritional yeast is quite different than the yeast used in baking. It’s high in vitamin b, and is sold in containers or in bulk in yellow flakes that taste slightly salty and, if you stretch the imagination, cheesy. I like it sprinkled on popcorn (DH does not agree so much), and LOVE it baked or fried in a coating. It gets a delicious, rich, “meaty” flavor, for lack of a better word. If you’re skeptical, try this recipe or the southern fried tofu recipe. Both are very, very good. And I’ve never had anyone not LOVE the southern fried tofu, even die-hard carnivores who don’t think they like tofu. DH, who eats meat AND gluten LOVES the southern fried tofu and liked these fritters too. Hope this helps. Nutritional yeast really adds a lot to this recipe- i don’t think it would be the same without it. But you can’t substitute baking yeast OR brewers yeast for it…

-sea

]]> By: Victoria http://www.bookofyum.com/blog/gluten-free-southern-vegetarian-menu-allergy-friendly-southern-slow-cooked-greens-and-vegetarian-chickpea-fritter-recipe-1070.html/comment-page-1#comment-3076 Victoria Sat, 06 Oct 2007 02:28:44 +0000 http://www.bookofyum.com/blog/?p=1070#comment-3076 Those chickpea fritter looks really good. Just wondering, is nutritional yeast as 'freaky' as normal yeast? Those chickpea fritter looks really good. Just wondering, is nutritional yeast as ‘freaky’ as normal yeast?

]]> By: Book of Yum - Blog http://www.bookofyum.com/blog/gluten-free-southern-vegetarian-menu-allergy-friendly-southern-slow-cooked-greens-and-vegetarian-chickpea-fritter-recipe-1070.html/comment-page-1#comment-3058 Book of Yum - Blog Fri, 05 Oct 2007 17:41:29 +0000 http://www.bookofyum.com/blog/?p=1070#comment-3058 [...] Coming Soon: Posts On the Drawing Board The Gluten Free Vegetarian Grill: Grilled Kabocha and Sundried Tomato Almond Pate Gluten Free on the Road: Veggie Knish Recipe and GF Apple Turnover Recipe >The Southern Vegetarian:Allergy Friendly Slow Cooked Southern Greens in Cashew Macadamia Sauce with Southern-Style Pan-Fried Chickpea Fritters Easy Gluten Free Italian: Grilled Zucchini Parmagiano and Homemade Vegetarian Sloppy Joes [...] [...] Coming Soon: Posts On the Drawing Board The Gluten Free Vegetarian Grill: Grilled Kabocha and Sundried Tomato Almond Pate Gluten Free on the Road: Veggie Knish Recipe and GF Apple Turnover Recipe >The Southern Vegetarian:Allergy Friendly Slow Cooked Southern Greens in Cashew Macadamia Sauce with Southern-Style Pan-Fried Chickpea Fritters Easy Gluten Free Italian: Grilled Zucchini Parmagiano and Homemade Vegetarian Sloppy Joes [...]

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