Book of Yum

These past few months have been hectic and it feels like we’ve had one cold after another. Ah, the joys of winter in preschool. However, I finally got the last roundup posted and I promise that this month I will not be late, either with my post or the roundup! I’m especially excited to participate this month because it will be Valentine’s Day. I think that Shirley of Gluten-free Easily, the queen of gluten-free baking and hostess of an amazing Valentine’s day party would be perfect for a Valentine’s Day adoption. What amazing gluten-free blogger would you like to adopt this month? Share in the comments! Also, if you leave your Twitter Name in comments I’ll try to give you a shout out on Twitter, just for fun and to raise awareness about our event.

Here’s how you participate.

1) Pick a gluten-free blogger whose recipes you admire and adopt them by commenting on this post with your name, blog name and their name and blog name.

*Blogger’s recipes must all be gluten-free or have a way to sort and read ONLY gluten-free recipes
*Please pick a different blogger every time you participate
*Please pick a blogger that has not been adopted yet this month!

2) Pick one (or two!) of your gluten-free blogger’s recipes to try.

3) Make the recipe, photograph it and write a post in your blog introducing the blogger and their recipe.

*Follow the recipe as written, as closely as possible. And, please don’t print their recipe on your post- just provide your reader a link to their original recipe.
*Provide a link to this event announcement page

4) Email me at adoptaglutenfreeblogger[at]gmail[dot]com with your photo of the recipe, the URL of your post, name of the recipe and the URL of the original blogger’s recipe post. PLEASE SIZE PHOTO TO BE A MAXIMUM OF 500 pixels wide. Otherwise I will have to resize it manually and after the first one or two I start to cry sad tears of weary despair. You don’t want me crying while I post, do you?

5) Post YOUR POST’s URL in a comment to this post, and if possible please try to visit two other blogger’s posts that are posted here (and comment!).

*The goal is to make this event more interactive and fun!

Deadlines:
Sign up BEFORE February 13(loose deadline; late sign-ups are ok)
Post your Review and Email me by February 28 (firm deadline, no foolin’)

If you don’t have a blog, you are still welcome to adopt a gluten-free blogger. Sign up to adopt a blogger, write a review of one of their recipes, including your name (or pen name), the recipe URL and recipe title. Then take a photo of the completed recipe (if you can) and EMAIL ME the review and photo. I will create a special page just for our non-blogging participants and post it for you.

I already started the adoption by adopting Shirley of Gluten-free Easily. Now it is your turn!

Adoption Sign-Up Sheet:
1) Shirley of Gluten-free Easily (adopted by Sea of the Book of Yum)
2) Elana of Elana’s Pantry (Adopted by Dawn of Cuter than Gluten)- cute name!
3) Brittany of Real Sustenance (Adopted by Jill of Recovery Road)
4) Gabby’s Gluten Free (adopted by Rochelle @ WheatlessRochelle.com)
5) The Allergy Free Test Kitchen (adopted by Liz @ The Good Eatah)
6) You pick!

I’ll be adopting

IMPORTANT NOTICE:
If you sign up and cannot complete this event by February 28th for any reason, please email me immediately at adoptaglutenfreeblogger[at]gmail[dot]com and let me know. Please ONLY use this email account for Adopt a Gluten-Free Blogger relevant emails.

Can’t find a blogger to adopt or looking to meet some new gluten-free friends?
Visit my Gluten-Free Blogroll
Example of an Adoption Post

Lately I’ve been making a lot of white rice with quinoa for Kid Yum’s bentos. It has the flavor of white rice that she prefers, with some of the nutrition of quinoa that I prefer, and yet sticks together nicely at lunch time. Today I got home with Kid Yum after picking her up from her Japanese language school and I had some rice still hot in the rice cooker from the morning. I had been craving sushi, so I thought I’d whip up some vegetarian sushi. I also made Kid Yum some tuna mayo sushi but it turned out she preferred plain avocado! Craziness. Anyway, for those who pause over serving just plain white rice sushi but prefer the flavor over brown rice sushi, you can try this unusual combo. We love it, especially with a healthy dash of sesame seeds on top and a splash of soy sauce.

Here’s a sample bento using this rice-quinoa mixture for “onigiri” with lettuce tops designed to look like strawberries to match the strawberry bento box. I included raw cauliflower and Kid Yum’s favorite tamagoyaki recipe. (I cut the recipe in half and use two eggs.)

Looking for more Book of Yum onigiri or quinoa sushi recipes? Try these!
Quinoa-only Vegetarian Sushi Recipe
Avocado Onigiri Rice Ball Recipe
Sesame Spinach Onigiri Rice Ball Recipe

Alternative Inspirations
Vegetarian Quinoa-only Sushi with Mango and Avocado
Grain-free Cauliflower “Rice” Sushi
Gluten Free Spicy Crab Roll (non-veg, pesc)
Hand Roll Sushi Recipes for a Sushi Party (non-veg, pesc)
Vegan Sushi Roll Recipe

*Sign up for Adopt a Gluten-free Blogger on February 1st here! Watch for Post on that date.*

Rice-Quinoa blended Veggie Sushi Main Course  Alternative Grains  Rice  American  Japanese

Ingredients 2 1/2 RICE COOKER cups white sushi rice 1/2 RICE COOKER cups quinoa (I used red but regular is fine too) 4 tbsp rice vinegar 2 tbsp mirin or MORE rice vinegar (will make less sweet) 3 tbsp sugar 2 tsp salt Nori sheets Avocado, cut into thick strips cucumber, cut into thin strips Black sesame (or brown if you prefer) Directions Put your white sushi rice and quinoa in a rice strainer and rinse multiple times until the water is no longer cloudy. Put in your rice cooker and add water up to the 3 cup mark. Start rice cooker. Next, combine your rice vinegar, mirin, sugar and salt in a small saucepan and bring to a boil on the stove, whisking. When all the powder has dissolved, remove off stove and let cool. When rice-quinoa blend is done cooking and on the warm setting, remove it and put it in a large glass bowl. Drizzle and fold in your rice vinegar mixture while fluffing the rice to cool it. You can fan the rice if you are really excited about cooling it off. Do not put in freezer or refrigerator as this will harden the rice, but let it come to temperature naturally. Prepare a bamboo rolling sheet and place one sheet of nori on it with the shiny side facing down. Cover 4/5 of the surface with your cooled rice leaving the top 1/2 inch bare. Place a strip of avocado in a horizontal line in the middle of your rice surface and roll up your sushi. Use a dab of water to seal the rolled edge together. Let it sit on the seam for a minute and then slice into rolls with a serrated or very sharp knife. Sprinkle with sesame seeds if you desire and serve with a gluten-free soy sauce or coconut aminos (for soy allergy). Enjoy!

Rating:  9 Original Source:  The contents of my brain, please do not replicate without permission. Recipe ID:  1604 Added:  January 29, 2013 Last Modified:  January 29, 2013