Shiraz Poached Pears with Almond Vanilla Ice Cream

originally from: http://www.godairyfree.org/recipes/shiraz-poached-pears

I’m honored to introduce my friend Jackie Ourman, who is sharing some words of healthy New Year wisdom and an amazing recipe for poached pears with us today.  In case you don’t know her already (I’m betting many of you do!), Jackie is a chef, recipe developer and food writer. She recently worked as a test kitchen contributor […]

The post Shiraz Poached Pears with Almond Vanilla Ice Cream appeared first on Go Dairy Free.

Red Lentils With Coconut Milk In The Rice Cooker

originally from: http://feedproxy.google.com/~r/Gluten-Dairy-Sugarfree/~3/dC15fQVQWEA/

Red Lentils In Coconut Milk With Broccoli

 

My 15-month-old daughter is going through a fun phase right now where she spits out all her food. Sometimes she does it when she doesn’t like something, sometimes she stuffs her mouth too full and doesn’t know what to do so she spits it back out, and sometimes if she’s eating one thing and wants to put something else in her mouth but she’s not done chewing the first thing she spits that one out. It’s really stretching my limits as a clean freak! She’s definitely starting to develop likes and dislikes and although she is still a very adventurous eater (a few weeks ago she ate a fried oyster and loved it), she is very particular about what she does and doesn’t want to eat at any particular time. So I am on a quest to find new and exciting foods for her to try that are easy to get down.

A friend suggested cooking red lentils in coconut milk and I thought that sounded yummy. Always looking for ways to make cooking easier, I decided I would try making it in my stainless steel rice cooker. It worked great! It took about 25 minutes and though I had to stir it once while cooking to keep it from getting too thick on the bottom and not cooking evenly, it was still much easier than heating it on the stove top. I added a little turmeric and garlic for flavor, and threw some broccoli on top for about the last 10 minutes to steam, saving me from dirtying another pot. I thought it was absolutely delicious, but my daughter took a couple bites and then proceeded to spit the next one out. Oh well, it was worth a try…

Red Lentils With Coconut Milk In The Rice Cooker

3/4 cup red lentils

1  14-oz can full-fat coconut milk

1 cup stock or water

1/4 tsp sea salt or to taste

1/2 tsp turmeric

2 cloves garlic, pressed

broccoli florets, zucchini or other veggies (optional)

 

Stir the lentils with the coconut milk and water in the rice cooker to keep them from clumping as they absorb water. Add the salt, turmeric and garlic and turn on the rice cooker. Check it after 10-15 minutes and stir once or twice to make sure it is cooking evenly. When it begins to thicken (the last 5-10 minutes or so) you can add some broccoli, zucchini or other veggies to steam as it cooks. The rice cooker will turn off when the lentils are done!

Green Christmas 2015

originally from: http://www.greenkitchenstories.com/green-christmas-2015/

GKS_Christmas_2015

Answering questions about vegetarian Christmas food has almost become a December tradition for us. It seems like a lot of people are looking for more plant based options for their holiday celebrations, regardless if they are vegetarians or not. I wish we had an awesome vegetarian version of Swedish meatballs or a brilliant vegetarian Christmas sausage recipe to send over, whenever we are asked. But truth be told, we usually keep things simpler in our family. One of our favourite things to bring to a Christmas table is a flavourful salad with some cooked quinoa, buckwheat or millet, a selection of roasted vegetables, greens, nuts and fruit. It might sound boring with a salad but it always look very colourful and festive and really stand out from all the bread, gravy and sauces.

When Norwegian newspaper DN asked us to create a couple of vegetarian Christmas recipes for their weekend magazine D2, a holiday salad was of course on the menu. But we also included an updated version of our old mushroom loaf recipe with spinach, brown rice and hazelnuts, as a delicious green main dish. Along with our gluten free beet buns, a red cabbage and grape salad and a Christmas spiced chocolate mousse that is dead-easy to make. And now, with Christmas just around the corner, we are also sharing all those recipes here, for all of you that don’t speak Norwegian. Choose one dish or make the entire menu. And if you are looking for more Christmas recipes, you can have a look through our archive. Happy holidays!

GKS_Brussels_sprouts_persimmon_salad

Millet, Persimmon & Brussels Sprout Salad
Serves 4

As I mentioned above, we love hearty salads that balances warm and cold ingredients, have a variety of textures and a touch of sweetness. This Christmas salad with oven roasted Brussels sprouts, kale and persimmons has all that. The millet makes it into more of a main dish than just a salad and the honey Dijon dressing adds delicious Christmassy flavours. If you are not cooking for vegans, some feta cheese or goat’s cheese would also be delicious in this.

Salad ingredients
300 g oven roasted brussels sprout
1 tbsp olive oil
¼ tsp sea salt
1 cup / 200 g uncooked millet (or quinoa)
2 large leaves kale, stems removed
1 persimmon or orange, sliced
1 cup / 125 g roasted walnuts or pecan nuts
1 handful pomegranate seeds

Mustard dressing
4 tbsp cold-pressed olive oil
1 tbsp Dijon mustard
1 tbsp quality honey
2-3 tbsp lemon juice, to taste
a pinch sea salt and pepper

Preheat the oven to 200°C / 400°F.

Rinse the Brussels sprouts, remove the outer leaf, cut off the end and slice them in halves. Place in an ovenproof dish, drizzle with olive oil and salt and toss with your hands. Place in the oven and bake for about 20 minutes or until soft and with golden and crispy edges.

Rinse the millet in hot water and then cook it according to the packaging.

Prepare the dressing by whisking all ingredients in a small bowl. Chop the kale coarsely and place in a salad bowl, pour over the dressing and use your hands to massage the leaves, making sure every single kale leaf is covered in dressing. Add the cooked millet and toss to combine. Then add persimmon, walnuts and a sprinkle of pomegranate seeds on top.

 

GKS_mushroom_hazelnut_rice_loaf

Mushroom, Rice & Hazelnut Loaf
Makes 1 loaf

This delicious Christmas loaf is filled with flavour from mushrooms, spinach and hazelnuts and a very satisfying thanks to the rice. It’s perfect to make for Christmas as a vegetarian main dish. We love the look of the whole hazelnuts inside the loaf but you can chop them coarsely to make it even easier to cut the slices.

1/2 cup / 150 ml whole grain rice, any colour (we used red)
1 cup / 300 ml water
a pinch sea salt

2 tbsp cold-pressed coconut oil, butter or olive oil
1 large onion
2 garlic cloves

10 oz / 300 g mushrooms
1 sprig rosemary
2 sprigs thyme
sea salt and black pepper
7 oz / 200 g spinach (fresh or frozen, thawed)
4 eggs
1/3 cup / 100 ml unsweetened plant milk or regular milk
sea salt and black pepper
¼ tsp ground nutmeg

3.5 oz / 100 g hazelnuts (if allergic to nuts, use sunflower seeds or simply skip them), whole or coarsely chopped

Preheat the oven to 400°F / 200°C.

Place the rice in a sieve and rinse with water. Then place in a saucepan with water and salt. Bring to a boil, lower the heat to a bare simmer and let cook for 30-40 minutes (check the specific cooking time on the package).

Clean the mushrooms with a soft brush, if they are very dirty you can wash them with a little water and dry well. Slice the stem and the cap lengthwise into large slices. Heat oil in a skillet on medium-high heat, add garlic and onion and fry until fragrant. Then add mushrooms, rosemary, thyme salt and pepper and let fry for 2-3 minutes until browned on one side, then stir to flip side. Fry for a couple more minutes and then add spinach, stir around until wilted and pour into a bowl. In a separate bowl whisk the eggs with milk, nutmeg, salt and pepper. Add hazelnuts, cooked rice and the mushroom and spinach mixture and combine. Grease a loaf pan or cover it in baking paper. Pour the loaf mixture into the pan, place in the oven and bake for 45 minutes. Let cool slightly to allow the loaf to set. Carefully flip the loaf out of the pan. Use a sharp knife when slicing it, we usually do 1-2 cm slices. Enjoy!

 

GKS_red_cabbage_salad

Crispy Red Cabbage & Grape Salad
Serves 4-6

We make this crunchy salad as a fresh and simple side to all the richer dishes. It has a stunning colour and is very quick and easy. We add grapes for sweetness but orange slices would also be delicious. You could also add a tablespoon of maple syrup if you prefer it a little sweeter.

1 small or ½ large red cabbage (1 lb / 450 g)
20 red grapes
¼ red onion
1 large handful parsley 

Dressing:
juice from ½ lemon
2 tbsp olive oil
sea salt and pepper

Use a mandolin or a sharp knife to slice red cabbage and onion thinly. Cut the grapes in half and remove the seeds. Chop the parsley coarsely. Toss everything in a bowl. Mix the dressing and pour over the salad. Serve in a bowl or in a wide jar.

 

GKS_glutenfree_xmas_buns

Gluten-Free Beet Buns

These delicious mini bread are so ideal on a Christmas table with their cute colour and slightly sweet flavour. Even if you are not gluten intolerant you will love these for their simplicity. Plus, it’s a nice gesture if you have guests with intolerances coming over. We posted the recipe for these buns here a while back. We added in a 1 tsp caraway seeds for extra flavour in this batch.

GKS_chocolate_mousse

Dark Chocolate Christmas Mousse
Serves 4

The technique for this chocolate mousse was invented by the french scientist Hervé. The remarkable thing is that you only need dark chocolate and a liquid – it even works with water! The secret is to simply whisk air into the melted chocolate and the result is a creamy mousse with an intense chocolate flavour. Here, we are however making it with milk and gingerbread spices for a Christmas twist. Since chocolate is the main ingredient, make sure to choose good quality.

3/4 cup / 200 ml plant milk of choice
1 pinch clove
¼ tsp ginger
¼ tsp cardamom
½ tsp cinnamon
7 oz / 200 g dark chocolate (70%)

Topping
4 tbsp greek yogurt or whipped cream
pomegranate seeds
1 tsp powdered sugar, optional

Create a water-bath by filling a sauce pan with 5 cm water and placing it on the stove on medium heat with a heatproof bowl on top (steel or glass bowl works best). Add milk and spices to the bowl. Chop the chocolate coarsely then add it to the milk. Stir a few times with a spatula while the chocolate is melting in the milk, then fill a large mixing bowl halfway with ice. Move the bowl of melted chocolate from the heat to the ice bath and start beating it vigorously with a hand whisk for about 3-4 minutes. At first it will look very loose and bubbly but after a while it will start to feel more like when you are whipping cream, fine lines will appear as you run the whisk through the chocolate and it starts looking like a mousse. Use a spoon to carefully pour or divide the mousse into 4 desert glasses that you store in the fridge. It’s easily happened to overmix the chocolate the first time – only 30 seconds too much and it firms up so you can’t pour it and eventually becomes grainy. In that case, simply bring it back to the heat, let it melt entirely and then place it back on the ice and start whisking again.

Serve with a dollop of yogurt or cream and a sprinkle of pomegranate seeds. You can dust a little powdered sugar on top just for the look of it.

********

PS! We are actually not having any of these dishes for Christmas as we are currently in Thailand on a no-work holiday. The only time we have been reminded of Christmas here was when a bunch of monkeys broke into our house and stole some of the Christmas gifts that we had brought for Elsa! So now we are looking for a monkey wearing a striped dress and some glitter nail polish.

Are Greggs bringing out a gluten free range? Find out the truth here…

originally from: http://theglutenfreeblogger.com/2016/01/16/are-greggs-bringing-out-a-gluten-free-range-find-out-the-truth-here/

Coeliacs everywhere this week were buzzing about the news that popular pasty chain Greggs might be developing a gluten free line. It all stemmed from a piece in Insider Media, which reported:

“Roger Whiteside (pictured) told reporters that the gluten-free range would be launched alongside a number of new lines and products throughout the year.” – click here for the full article.

But, Greggs fans, before you get too excited, it might not be a done deal just yet. I thought the report seemed a tiny bit vague – with no direct quote from Mr Whiteside himself – actually saying this was happening.

And questions were quickly being asked on social media. What would the range involve? How would they avoid cross contamination? When would we see such a range?

Are Greggs developing a gluten free range?

Are Greggs developing a gluten free range?

I contacted Greggs about this gluten free line myself, who sent me the following statement:

“Press reports are partly accurate in that we are looking at gluten free trials, however, it may be that we are not able to comply with the strict cross contamination regime demanded by the gluten free claim. If that is the case we will look to trial products made without gluten but they could not be recommended to customers with a medical allergy to gluten.”

The spokesperson said they could not confirm if they were yet working with Coeliac UK and the range was only in the ‘infancy of the planning stages’.

So there you have it coeliac Greggs fans – I wouldn’t get to excited yet. That being said, I think the fact Mr Whiteside mentioned this to the press in the first place probably means, in my opinion, the range is likely to happen at some stage or another.

It seems that The Independent might have been right when it predicted gluten free becoming even more mainstream for 2016.

Greggs have told me they will keep me posted on the development of this range. I’ve never had a Greggs before (there isn’t one down here anyway) and while it’s not what I would normally eat, I can see it would appeal to a lot of people who have had to give up this sort of food.

Plus the more choice we have as coeliacs, the better, right?

Would you like to see a gluten free range at Greggs? What would you include in it? Comment below with your suggestions!

 

Filed under: gluten free news

Quinoa Bircher with Persimmons & Petals

originally from: http://www.greenkitchenstories.com/quinoa-bircher-with-persimmons-petals/

Quinoa_bircher_1

Would it be presuming of us to think that a few of you are reading this post in horizontal position? We are imagining you lying on the couch with a big bowl of Christmas food leftovers balancing on a pillow next to you and a pile of cookies on the sofa table? It’s how these days between Christmas and New Year usually are spent. And rightfully so, after all the holiday craziness it’s nice to just doze away for a while.

But sometime soon you will probably start feeling for something fresh again. Regardless if it is tomorrow or next year, we’ve got the perfect recipe for you. It’s a true breakfast revelation, and such a pretty one as well.

Quinoa_bircher_2

First time we tried quinoa bircher was at one of the many trendy Melbourne cafes, one year ago, and then again at Satan’s Coffee Corner (that name!) in Barcelona. We knew that we had stumbled over something great and have since then been experimenting with our own quinoa/buckwheat/oat bircher recipes. Simply explained, this bircher is made by mixing quick-cooked quinoa (making it more crunchy than mushy) with oats, yogurt (or coconut yogurt), vanilla and ginger. Then we top it with ripe persimmons, nut butter, bee pollen and these beautiful edible flower petals that we found at a local store. The result is a creamy and fresh breakfast that is super satisfying and really delicious. The petals actually taste surprisingly good – very flower-y – and suits this dish really well, but we mostly use them because they are pretty. If you can’t find any, feel free to make this dish without them.

Quinoa_bircher_3

With this post, we also want to wish you all a happy end of the year and hope that you will get a great start of the next one! We are honestly so happy and grateful to have you reading our posts and trying our recipes. We have a bunch of special and exciting things (new book coming out!) for you in 2016, so stay with us.

Big big LOVE!
/David, Luise, Elsa & Isac!

Quinoa_bircher_4

Quinoa & Oat Bircher with Persimmons & Petals
Serves 2-4

1/2 cup uncooked quinoa + 1 cup water (or 1 cup leftover cooked quinoa/millet/buckwheat)
1 pinch sea salt
1 cup rolled oats or jumbo oats
2 cups unsweetened creamy greek yogurt or non-dairy ‘yogurt’
1/4 tsp ground vanilla or 1/2 tsp pure vanilla extract
1/2 tsp freshly grated ginger

Optional toppings
persimmon or other seasonal fruit
nut butter
bee pollen
dried flower petals
maple syrup

Quick-cooked quinoa: Place 1/2 cup rinsed quinoa, 1 cup water and a pinch of salt in a medium-size saucepan. Bring to a boil, lower the heat immediately to a bare simmer and let gently cook for about 8 minutes. The texture should be soft with a crunchy feeling (think al dente). Drain the excess water and set aside to cool in a mixing bowl.

Combine the quick-cooked quinoa with oats and stir in yogurt, vanilla and ginger. Serve in two large bowls or four smaller and top with thinly sliced persimmon, nut butter, bee pollen and petals. Drizzle over a teaspoon maple syrup if you prefer it a little sweeter.

Store any leftovers in the fridge for up to 3 days. This recipe is ideal for preparing ahead stored in a sealed jar and then have the toppings added right before serving.

PS! I’m suspecting that we’ll get some questions about the bowls. They are from Danish ceramics KH Würtz and they are just as gorgeous IRL.

Soledad Vegan Cheeze: Cheddar, Ricotta, Parmesan and More

originally from: http://www.godairyfree.org/product-reviews/soledad-vegan-cheeze

We have not yet trialed Soledad Vegan Cheeze, but did receive a review from a reader who has! That said, I cannot yet give it a personal rating or weigh in on the taste, texture, etc, but enjoy the unbiased reader review and if you have tried Soledad Vegan Cheeze, please do leave a comment […]

The post Soledad Vegan Cheeze: Cheddar, Ricotta, Parmesan and More appeared first on Go Dairy Free.

Dad’s Cherry Jell-O Salad Recipe

originally from: https://simplygluten-free.com/blog/2015/12/dads-cherry-jell-o-salad-recipe.html

Post image for Dad’s Cherry Jell-O Salad Recipe

Traditions are what connect us with those who have come before us. They are things to be treasured and passed down to those who come after us.

Traditions come in all forms; beliefs, foods, practices that are done over and over again and bring with them meaning. Unlike laws and rules, traditions are things we observe because we want to, because they have become special to us, because they connect us to those who may no longer be with us.

A tradition my family observes at every holiday is to eat what has become known in our family as “Dad’s Jell-O.” For years this was my father’s contribution to our holiday dinners. As time went by he passed the recipe (or receipt as he called it) on to me and my sons to prepare. It would not be a holiday meal in our home without Dad’s Jell-O.

This Thanksgiving was the first holiday I experienced without my father. After over 91 long and remarkable years, he passed away – quietly and gently, just like he lived.

Carol Kicinski Father - James O'Neal

Our little 4 year old, Harper, remarked as she was helping me prepare Dad’s Jell-O for our Thanksgiving feast, “Granddad won’t be able to eat it this year because he’s not here but we can think about him while we eat it.”

So very, very true.

Gluten-Free-Cherry-Jello

Note: There is a print link embedded within this post, please visit this post to print it.
Dad’s Cherry Jell-O Salad Recipe
Ingredients

1 large or 2 small packages cherry Jell-O
2 cups boiling water
1½ (13.5-ounce) jars natural maraschino cherries (preferably Bing Cherries or dark Bordeaux type), stems removed
1 (20-ounce) can crushed pineapple in juice – do not drain
½ cup chopped pecans, chopped then measured
½ cup white wine, such as Chardonnay

Directions

In a large mixing bowl, dissolve the Jell-O in 2 cups boiling water. Let it cool for about 10 minutes then stir in the cherries and the pineapple along with the juice from the pineapple. Add the pecans and wine and stir. Let cool a little then pour into a serving bowl. Cover with plastic wrap and refrigerate for at least 4 hours. Can be made several days ahead.

Servings:

A gluten free recipe that serves 8.

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

 

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

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