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Vegetable Cooking Cheat Sheet

Vegetable Cooking Cheat Sheet

What's For Dinner? - LinksApparently I am not very great at updating regularly so I am just going to post the links to some recipes I have been making lately. I will try to write more about them soon. Recipes I want to preface this section by warning you I am not too crafty. Our First GFV Dinner: Pumpkin Black Bean Toquitos with Pomegranate Guacamole and Rice with Fire-Roasted Tomatoes The first day post-diagnosis, I scowered the internet looking for recipes that I thought my kid (and husband) might eat. Breaded Tofu Nuggets with Peas and Potatoes This dinner was a pretty quick throw together because we had less than one hour to cook and eat. Red Curry with Purple Kale and Rice with Spring Rolls and Thai Peanut Sauce I had thought that the pumpkin toquitos were the best thing I had ever made - until I made this. Acorn Squash with Black Bean Quinoa and a Raspberry Chipolte Sauce This was a Delicious recipe. I had to go to Oregon for a week for work during this whole transition to a GFV lifestyle.

gluten-free just because i haven't been posting a lot lately, doesn't mean i haven't been cooking everyday and constantly making treats. it's just that some days are better documented than others. i did have a camera around when making pie the other day. can i just say this pie was SO GOOD! like perfect even. wonderful flaky crust, it didn't even have the slightest "gluten free" consistency. can't wait to have a reason to make another one..... then again whoever needed a reason? pear ginger pie pie filling 2-3 large ripe but firm pears1/2 cup sugar1 tablespoon freshly squeezed lemon juice 2-3 tablespoons ginger, chopped2 tablespoons cornstarch toss all pie filling ingredients gently in medium mixing bowl, set aside pie crust 2 cups brown rice flour 3/4 cup potato starch (not potato flour!) PREHEAT the oven to 425 slightly grease a 9 inch pie dish in a large mixing bowl, whisk the flours, starches, sugar, xanthan gum, and salt add the margarine in tablespoon-size pieces, and mix on medium speed about 1 minute

ADDICTED to VEGGIES I love this recipe so much, for so many different reasons. To start, it's fairly simple -- or at least less intimidating than real Risotto (in my humble opinion). It's infused with so much flavor from the herbs, spices, and a slightly adjusted Creamy Miso Garlic sauce. Ultimately this dish comes together by the magic of simple preparation and warming techniques. Important Note About this Recipe Beforehand prep is minimal, but important if you want to do this in a timely manner and have it as fresh as possible. Cauliflower Prep: 1 to 2 Heads of Cauliflower will make this recipe, depending on the actual size of the Cauliflower head. If you don't use Asparagus in this recipe you can add more chopped Cauliflower in its place (and the same amount). *Creamy Miso Garlic Dressing Prep: *Warming Methods: In Step 1 and Step 2 you will find warming methods. Let's make dinner! Lemon Thyme Cauli-'Risotto' Makes roughly four to five servings Step 1. Cauli-'Risotto' & Asparagus Measure into a mixing bowl: xoxo,

Gluten Free, Soy Free, Vegan Mitten Machen Gluten-Free Goddess Manifest Vegan: V/GF Semi-Vegan - Interactive Feature By MARK BITTMAN Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try. Preparation 1. 2. 3. 4. 5.

White Beans and Cabbage Monday, April 4, 2011 White Beans and Cabbage To me, cabbage, beans and potatoes are the best Western comfort food ever (just in case you’re curious, at the top of the list of my Asian comfort food are: white rice and ramen). And to have cabbage, beans and potatoes all in one dish that only takes 15 minutes to make? Triple Score. Last week, I received a copy of 101 Cookbooks Heidi Swanson’s brand new book, Super Natural Every Day ($12.77 on Amazon) and that very night, couldn’t wait to make this dish called White Beans and Cabbage. Heidi’s book is filled with 100 of her very favorite everyday recipes, “Well-loved recipes from my natural foods kitchen.” Simply put, Heidi is helping change the way people eat with wholesome recipes that are simple – most of the recipes in the book are no longer than a couple of paragraphs. I know you’ll love this book as much as I do. White Beans and Cabbage Step by Step Slice your cabbage as thin as you can. Leave a Comment

Falling Fruit

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