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Balsamic Red Onion & Vegetable Medley Tarte Tatin with Avocado and Cherry Tomato Bulgur. Martin saw a photo of this tarte tatin the other day on pinterest and made a request for something similar for dinner, so I happily agreed.

Balsamic Red Onion & Vegetable Medley Tarte Tatin with Avocado and Cherry Tomato Bulgur

I’ve based the recipe on the original from the Gourmet Vegan site which has loads of fabulous recipes to tantalize those taste buds and this tarte tatin (I keep saying it in a sing song voice, like ta dah!.. Weird I know!) Is really delicious. One of my favourite things for dishes is red onion and balsamic vinegar mix, it’s just packed with flavour and can be used as a side, for burgers, for pies, for tarte tatin… did you read that in a sing songy voice now?? The original recipe uses roasted vegetables, but I was short on time, so sauteed them instead, but I think it’s worth it if you plan in advance, although you can saute them like me and it still tastes great.

Balsamic Red Onion & Vegetable Medley Tarte Tatin with Avocado and Cherry Tomato Bulgur (Vegan with Gluten free option) Serves 4 – Ready in about an hour For the tarte tatin 1 tsp dried basil. Quinoa with Roasted Brussels Sprouts, Leeks and Slivered Almonds. It might be love.

Quinoa with Roasted Brussels Sprouts, Leeks and Slivered Almonds

If you've been hanging with me for awhile here on Gluten-Free Goddess, you already know how much we dig quinoa. It's one of our favorite gluten-free grains. I've grown to love- even crave- quinoa's distinct smoky-nutty flavor. More assertive than rice or oatmeal, the taste of quinoa gives gluten-free baked goods and grainy side dishes a certain je ne sais quoi that feels nourishing, healthy, and satisfying all at once. In a very understated, happy blue skies kind of way, I mean. Not in a pious eat-this-it's-good-for-you kind of way. Though I'm sure there are plenty of quinoa converts that proselytize its admirable qualities in the nutrition arena (and why not? I meet quinoa where she stands. Hey, you! That's right. Sweet Mother Mary.

So Quinoa, honey. You can even stay for breakfast. Quinoa Recipe with Roasted Brussels Sprouts, Leeks and Slivered Almonds Recipe posted April 2011. This elegant and easy grain dish is vegan and gluten-free. First- make your quinoa. Ingredients: Acorn Squash Stuffed with Mushrooms and Rice. Barley and Vegetable Skillet Salad. I know most of “us” (yes, including me) avoid barley because we think of it as health food.

Barley and Vegetable Skillet Salad

And health food is not supposed to taste good right? When barley is prepared properly and seasoned well, it can transform into gourmet food. Barley is a very versatile grain with a pleasant nutty flavor. These little grains are filled to the brim with nutritional benefits, the best one being the fiber content. An average person needs about 28 grams of fiber per day. 1 cup of cooked barley can provide you about 55% of your daily requirement!! I am obsessed with it and use it in everything I have made fajita and quesedilla with it and they were fabulous! And the best part about this salad is that you tend to have automatic portion control because of the chewy texture and barley is extremely filling! This recipe is just a guideline. And oh! Hehe….that was a bit too much I know, but its just to tell you how much I love asparagus.

Note: You may use the quick cooking barley for this recipe. Oven-Roasted Chickpeas and Broccoli with Barley. Try Kitchen View!

Oven-Roasted Chickpeas and Broccoli with Barley

Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View 1 Preheat the oven to 400 and line a rimmed baking sheet with parchment paper or aluminum foil. 2 Bring a stockpot of salted water to a boil. Add the barley, reduce the heat to low, cover, and cook the barley until tender, about 45 minutes total. 3 While the barley cooks, pat the chickpeas and broccoli dry with an old towel, then toss in a large bowl with the olive oil, salt, and chili flakes. 4 Spread evenly on the prepared baking sheet and roast for 20 minutes, until the tips of the broccoli are caramelized and the chickpeas are shiny and slightly shriveled. 5 Drain the cooked barley and toss with the roasted vegetables, seasoning with additional salt, pepper, and olive oil as needed. Vegetarian Black-Bean Chili. Stuffed Portobello Mushrooms with Pine Nuts and Raisins. The stars are tuning their alignment in our favor.

Stuffed Portobello Mushrooms with Pine Nuts and Raisins

After eighteen months on the market (and more than once price reduction along the way) there are rumblings of a house sale. Negotiations are afoot. We are walking on Easter egg shells through the weekend. Monday will bring us definitive news. Send kind and generous thoughts to our buyer. We've been preparing for good news, sorting through books both old and new. And cookbooks off in recycled Whole Foods bags to the used book store in Santa Fe .

Trading media for food. We took the cash and bought wine, gluten-free flours , olive oil and boxes of tea. We drove up to Abiquiu this week, driving by Georgia O'Keeffe's place, tucked back in the hills above the highway. The drive home was quiet, the brown landscape on either side of us dusty with the gusts of spring wind. When in truth, we carry it with us. We introverts and artists. The coyotes could care less. This is an easy make ahead gluten-free vegan side dish. In the rice cooker Ingredients: . Vegetarian Lettuce Wraps. Today is Ash Wednesday, the beginning of Lent, and I’d like to share this exceedingly meatless treat with you that I’ve been saving since December.

Vegetarian Lettuce Wraps

It’s absolutely, positively, delicious. Let me begin by warning you that this dish contains tofu. I just laughed when I typed “tofu.” It ain’t exactly…my thang. But guess what? The thing about tofu is…well, you have to get past the name. Actually, never mind. The second thing you have to realize about tofu is that straight out of the package, it’s grody. But that’s my own private struggle. The Cast of Characters: Firm tofu, romaine hearts, fresh or frozen corn, chili powder, soy sauce (not pictured because I’m an airhead. Very good things are about to happen here. Slide the block of tofu straight into a hot nonstick skillet with a little bit of peanut or olive oil. IMPORTANT NOTE: A nonstick skillet is really, really good here. Break it up into pieces with a spoon… Then continue breaking it up until it’s in very small pieces. Tofu, tofu, tofu. Ha. a.

Roasted Brussels Sprouts and Cranberries with Barley. Cosmic Cashew Kale and Chickpeas with Confetti Quinoa. My daughter E graduated from middle school on Monday, so she’s officially a high schooler now.

Cosmic Cashew Kale and Chickpeas with Confetti Quinoa

Yes, a high schooler. Those of you who picture her as she appeared in her first photo on this blog can perhaps appreciate how strange it feels to look at her and see both that nine-year-old girl and the beautiful, smart young woman that she’s becoming. Makes a mom feel proud. And old! Anyway. Cosmic Cashew Kale and Chickpeas Ingredients 1/2 cup raw cashews 1/2 cup hot water 3/4 cup water 1 clove garlic, minced 1 teaspoon vegetable bouillon or broth powder 1 large onion, diced 1/2 red bell pepper, diced 1 clove garlic, minced or pressed 1 1/2 cups chickpeas (or one 15-ounce can, rinsed and drained) 1 bunch kale, central stems removed and leaves thinly sliced 1 teaspoon dried oregano Salt to taste Freshly ground black pepper, to taste Hot sauce, to taste 2 to 4 tablespoons fresh basil, minced Instructions Soak the cashews for an hour in hot water or overnight in room-temperature water.

Spinach and chickpeas. First off, this dish is not called “spinach and chickpeas”, it is espinacas con garbanzos.

spinach and chickpeas

Don’t you agree? “Spinach and chickpeas” is something you eat because you should — it is healthy and you aspire to be. Espinacas con garbanzos is something you eat because it sounds sexy, and doesn’t taste half bad either. It’s hearty and smoky with a little kick, you eat it on little fried bread toasts at a tapas bar in Spain. Or, you know, in New York City on another brutally rainy March night. To make the dish, I used a blend of Ximena’s recipe and the fancier restaurant version in Moro: The Cookbook, a book I am going to confess that I cannot open very often because I immediately want to make every single thing in it right that very second and this crashes into the reality of being pressed for time and the longing, it is actually painful.

I have digressed again. One year ago: Penne with Potatoes and RocketTwo years ago: Butterscotch Ice CreamThree years ago: Skillet Irish Soda Bread.