Category Archives: Gluten-Free

Gluten-Free, Vegan Macaroni and “Cheese”

Nailed it!

That’s totally what went through my head with this recipe. I told my husband last week that I was craving Kraft Macaroni and Cheese. (Doesn’t everyone have these random cravings for nostalgic, refined “crap” foods once in a while?) It’d been forever since I’d had anything close to macaroni and cheese, much less the “real” thing (Kraft or homemade). Last year around this time, I made a “cheesy” grain-free, vegan cauliflower and butternut dish that was a delicious swap for macaroni and cheese. But never had I attempted something that would really replace macaroni and cheese. I wanted, you know, noodles. With a creamy cheesy-like sauce.

So I went for it. I found some brown rice pasta that I enjoy. I grabbed a whole can of full-fat coconut milk, my good ol’ vegan cheesy standby – nutritional yeast – and a few other ingredients, and got to work. What resulted surprised me. It looked and felt very much like the cheese sauce you might find in a boxed macaroni and cheese. It was creamy. Smooth and rich. Orange, even. Only it tasted better. The flavors were more complex, but still cheesy, and still kid-friendly. My oldest son Matt, who really enjoys the simpler flavors of childhood days, commented that this was some good macaroni. (I hadn’t told him that it wasn’t “real” cheese until afterwards.) The kid in me could imagine some sliced up hot dogs thrown in. (My favorite meal when I was about five – no joke!)

Of course, if you want to elevate this to grown-up status, you could certainly put it in a baking dish, top it with some non-dairy shredded cheese, sprinkle some gluten-free breadcrumbs over, and bake for 20-30 minutes. It’d be amazing that way as well.

So embrace your childhood. Make some mac ‘n’ cheese today!

Print Recipe

Macaroni and “Cheese” (gluten-free, vegan, soy-free, nut-free)

1/4 c vegan butter or butter-flavored palm shortening

1/3 c chopped onion

3 large cloves garlic, minced

1/4 c potato starch

1 T lemon juice

1 14-oz can full-fat coconut milk

1/4 c nutritional yeast

2-3 T Dijon mustard

2 T tomato paste

1 t turmeric

Salt and pepper to taste

12 oz gluten-free pasta (I used Tinkyada), cooked according to directions on package

Smoked paprika, for sprinkling

Heat the vegan butter or shortening in a medium saucepan over medium heat until melted. Add onion and sauté until translucent, about 5 minutes. Add the garlic and sauté another minute. Add the potato starch and whisk in until thick. Add the lemon juice, coconut milk, and remaining ingredients and whisk in completely, and stir occasionally until the sauce bubbles. Remove from heat and transfer to a blender and blend until smooth. Taste and adjust seasoning as needed. Stir in cooked gluten-free pasta, and serve with smoked paprika sprinkled over.

Serves 4-6.

 

posted on Tuesday, May 21st, 2013 by altawrites Posted in Dairy-Free,Gluten-Free,Kid-Friendly,Pasta,Quick and Easy,Refined Sugar-Free,Side Dishes,Vegan 11 Comments

Swiss Chard with Orange and Pepitas

Earlier this month, we did some renovations to our kitchen. For about a week, I was kitchenless. As in, I couldn’t cook. There were even two days where we could barely get water from the fridge. (Seriously. We had to tear away some plastic sheeting to get to the water and ice, and if I wanted into our pantry, I had to suck it in and squeeze between the fridge and the wall in what amounted to less than 10 inches of space.)  When we finally scheduled for the work to start, we only had about a day’s notice before I had to clean out the cabinets. I went into a state of half-panic. I would starve! I thought. After all, I pretty much prepare all of my meals myself. I didn’t have time to make much of anything in advance. How would I survive? Well, needless to say, I managed. I’m grateful for some trustworthy gluten-free restaurants and my arsenal of snacks that I stashed in my desk drawer at work. And now we are back in the new kitchen. Let me tell you, it’s awesome. I am so excited.

In fact, I’m so excited that I definitely need to take some photos for you and share. I have a few, and I’ve shared a bit on Instagram, but I really need to get some decent (read: non-iphone) photos for you! Stay tuned for that.

Meanwhile, my garden didn’t stop growing just because we weren’t cooking. In fact, the lettuces, radishes, Swiss chard, collard greens, arugula and even some mizuna were all in need of harvesting. But I left them there, as I didn’t really have a way to wash or prepare them. Once we were back in business, I pulled radishes (some of which had grown to the size of golf balls!), cut what was left of the good lettuce (much of it has bolted), attempted to take control of the cucumber beetles, and harvested some of the Swiss chard for this easy little side dish.

Swiss chard is one of my favorite greens. It’s so pretty – especially the rainbow chard, with the colorful red, pink, yellow and white stems. It’s also milder in flavor than some other greens, and it cooks quickly – nearly as quickly as spinach. And the stems are tender, which is a bonus. I love munching on them raw. They have a texture somewhat similar to celery; crunchy and crisp.

This dish highlights that freshness that chard offers by throwing in a hit of citrus. It’s bright and light. I served it alongside some roasted chicken, but I imagine it would go extremely well with grilled pork, shrimp or any poultry. The pepitas (a.k.a. pumpkin seeds) add a nice crunch and nuttiness.

This recipe should serve 3-4; unless you’re me and love greens. In that case, I’d say it’s enough for 2.

Print Recipe

Swiss Chard with Orange and Pepitas (gluten-free, vegan, paleo, sugar-free)

1 T coconut oil

1 large bunch Swiss chard, stems and leaves separated and chopped

2 cloves garlic, minced

Zest of 1 orange

Juice of 1 orange

Salt and pepper to taste

About 3 T raw pepitas, toasted in a dry skillet

Heat coconut oil in a large skillet over medium heat. Add the stems of the Swiss chard and sauté for a minute. Add the garlic and orange zest and sauté for another minute. Then add the leaves of the chard and stir, and add the orange juice. Cover the pan with a lid and lower the heat to medium-low. Allow to wilt for about a minute, then remove the lid and stir again. Allow the juice to reduce a little, season with salt and pepper to taste, and then remove the pan from the heat.

Serve with toasted pepitas sprinkled over.

Serves 3-4.

posted on Thursday, May 16th, 2013 by altawrites Posted in Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Paleo/Primal,Quick and Easy,Vegan,Vegetables,Vegetarian 3 Comments

Secret Ingredient Chocolate Cake

Check out this chocolate sheet cake. Fudgy, chocolatey goodness. It’s gluten and dairy-free to boot. But what if I told you that it was a tad healthier than a traditional chocolate cake? And that there was a secret ingredient in this cake that contributes to it’s “healthy” status? Furthermore, no one can tell that this is anything but a fudgy, indulgent treat.

Wanna know what that secret ingredient is?

Head on over to The Balanced Platter, where I’m sharing the recipe for this chocolate sheet cake. I’ll be divulging all of my secrets and more!

 

posted on Tuesday, May 14th, 2013 by altawrites Posted in Baked goods,Budget-Friendly,Dairy-Free,Gluten-Free,Refined Sugar-Free,Vegan,Vegetarian 2 Comments

Kettle Brand Chips – Gluten-Free and NonGMO


If you’ve been around here for any length of time, you’ll start to realize that I am all about real, whole foods. It’s even in my logo – “real food recipes”. I love knowing my recipes are nourishing. I’m a proponent of eating local, organic, sustainable food when we can. I’m also most definitely not a fan of genetically modified foods.

I’m also no stranger to treats. I do eat sugar sometimes. I make gluten-free Ding Dongs, I make cookies, and I even fry things on a rare occasion. I’m a big believer that the only way to really keep a happy, healthy relationship with food is to allow yourself treats. Most of my treats I make myself, and they often are healthier version, but sometimes, a store-bought treat is needed.

That doesn’t mean I am left with only junk to eat though! Kettle Brand Chips are made with real, all-natural ingredients. They’re also the first potato chip to be verified by the NonGMO Project. While I would never go so far as to say that this qualifies potato chips as “health” food, it’s a treat I can definitely feel more comfortable with. Combine that with the fact that Kettle Chips are super-crunchy and delicious (I’ve long been a fan of Kettle Chips!), and I think that if I am looking for a little salty treat, I can reach for something like these.

Kettle Brand Potato Chips are also all gluten-free and processed in a gluten-free environment. (Their TIAS chips are gluten-free as well, but processed in a facility that makes gluten-containing products. Same with their nut butters.) I appreciate that they disclose this information, as it helps consumers like me make an informed decision. They also have been using non-GMO ingredients since they were founded in 1978. They have chips that are verified by the NonGMO Project. I’m glad that they are taking the steps necessary for this verification. I truly believe that everyone deserves an informed choice about whether or not to consume genetically modified organisms – and amglad to see companies such as Kettle Brand Chips getting on board.

What are GMOs? GMOs, or “genetically modified organisms,” are plants or animals that have been genetically engineered with DNA from bacteria, viruses or other plants and animals. These experimental combinations of genes from different species cannot occur in nature or in traditional crossbreeding. Most developed nations do not consider GMOs to be safe. In more than 60 countries around the world, there are restrictions or bans on GMOs. For more info on GMOs, check out The NonGMO Project.

Of course, I’ll continue to eat (and share!) real-food recipes – that’s the way we live from day to day. But for special events or treats – for example, for a crawfish boil/barbecue party we’ll be hosting soon – I’ll have store-bought treats available as well. Kettle Brand Chips are definitely on that list!

Why are real ingredients important in your recipes?Share! Each reply will be entered for a chance to win $250.

This is a sponsored conversation written by me on behalf of Kettle Brand. The opinions and text are all mine.

posted on Thursday, May 9th, 2013 by altawrites Posted in Appetizers,Dairy-Free,Gluten-Free No Comments

Honey Teff Bread

It’s been a while since I’ve baked bread. I don’t really do it much – I don’t often have the time to allow dough to rise and all that jazz – and besides, up until recently, I haven’t done well when consuming many grains. (Over time, though, I’m finding I’m more able to tolerate them in moderate amounts. Hooray for healing!) But the other day, I decided it was time. Time to get back out the flours, knead some dough, and make some real, honest, good bread. I’ve been working on a bread that would be delicious for sandwiches for a long while. I was inspired by this recipe over at The Whole Life Nutrition Kitchen, but I played, played, and played some more with the recipe. I wanted to make something that was corn-free, so my corn intolerant family members could enjoy it, and so I used different flours and in varying amounts until it was right for me.

What I love about this bread is that it’s not dry. It doesn’t have to be toasted to be enjoyable, and it doesn’t crumble when made into a sandwich. It’s pliable, flavorful, and filling. I’ve enjoyed several turkey sandwiches with it this week, in fact. A sandwich is a simple thing, really, but it’s something I’ve missed. I’ve never been a huge sandwich “person”, but to have one every now and then is truly wonderful.

Anyway, back to this bread. I highly encourage you to try out a loaf for yourself. It’s therapeutic. Kneading dough is something many of us gluten-free bakers rarely get to do anymore. Usually, gluten-free dough isn’t kneadable. This is. Take advantage of it, and release some stress! You won’t overwork the dough – there’s no gluten in it, after all! Then relieve more stress when you bite into your first slice, because after all, my friend, it’s the best thing since…well, it is sliced bread!

Print Recipe

Honey Teff Bread (gluten-free, dairy-free, refined sugar-free) – adapted from Whole Life Nutrition Kitchen

2 ½ c warm water (105-110 degrees)

2 active dry yeast packets

3 T honey

2 T extra virgin olive oil

1/3 c ground chia seeds

¼ c psyllium husk powder

 1 c teff flour

½ c sorghum flour

1 c millet flour

½ c sweet white rice flour, plus more for kneading

2 t kosher salt, plus more for sprinkling

Place the warm water in a bowl or 4-cup liquid glass measure. Add the yeast and honey, whisk together. Let rest for 5 to 10 minutes to activate the yeast. The mixture should get foamy or bubbly.

 While the yeast is activating, mix together the dry ingredients in a large bowl.

 After the yeast mixture is all bubbly, whisk in the olive oil, ground chia seeds, and psyllium husks into the water-yeast mixture. Let stand for a minute or two to let the chia and psyllium get thick.

Pour the wet ingredients into the dry and mix together until thick. I usually start by using a wooden spoon and then eventually get in there with my hands for this step. Knead the dough to incorporate the flour – you could do this on a floured wooden board, or do as I do, and simply knead while it’s in a large bowl. Add additional sweet white rice flour, a little at a time, until the dough holds together and isn’t too sticky (about ¼ to ½ cup total). Form dough into a ball and cover with a damp towel. Place in a warm spot to rise. Let dough rise for an hour or until doubled in size.

After the dough has risen, place a pizza stone in your oven on the center rack. Preheat the oven to 400 degrees F.

Punch down the dough a bit and knead again for a minute or two. Form into a round ball. Place on a piece of parchment paper and use a sharp knife to cut slits on top. Pour a little olive oil on your hands and lightly rub over the top of the bread, and sprinkle with kosher salt. Let rise for about 30 minutes while the oven and stone are preheating.

Carefully lift the parchment paper with the risen loaf on top and place it onto the stone in the oven. Bake for about 40-45 minutes. Remove from oven and let cool for an hour before cutting into it. It is preferred to allow to cool on a rack to allow air to circulate around the loaf. The bread will be somewhat gummy if cut into while the loaf is still hot.

 Store leftovers for a day at room temperature, but store in the refrigerator for longer term storage – about a week.

 

posted on Monday, May 6th, 2013 by altawrites Posted in Baked goods,Dairy-Free,Gluten-Free,Refined Sugar-Free,Vegetarian 25 Comments

A Gluten-Free Mother’s Day Ebook

 

A Gluten-Free Mother's Day: Recipes for Moms by Moms from Attune Foods

Mother’s Day is on the horizon. Attune Foods wanted to help you make this year’s celebration extra special with a FREE ebook filled with recipes any mom would love.

They gathered eight incredible gluten-free, allergy-friendly mom food bloggers (including yours truly – and yes, I lumped myself into that “incredible” category – let’s just go with it…) and asked them each to develop a recipe to make the occasion deliciously memorable.

Within the pages A Gluten-Free Mother’s Day: Recipes for Moms by Moms, you’ll find gluten-free dishes with simple ingredients for breakfast in bed, brunch, recipes designed specifically for cooking with kids, and those you can make ahead of time. We’ve included something for every type of dietary restriction, too. Mom can choose her favorite and hand the recipe off to Dad, or she can bring her kids into the kitchen and let them help prepare a meal to celebrate her.

A Gluten Free Mother's Day from AttuneFoods.com

The recipes include:

  • Blueberry Breakfast Pudding with Granola Topping from Kim Lutz (vegan, tree nut-free, peanut-free, soy-free)
  • Turkey Strata Muffins with Orange Slices and Balsamic Glaze from Beth Hillson (tree nut-free, peanut-free, soy-free)
  • Corn Flake Quiche Lorraine from Karen Morgan (tree nut-free, peanut-free, soy-free)
  • Roasted Asparagus and Tomato Tart from Kelli Bronski (vegetarian, tree nut-free, peanut-free)
  • Blueberry Scones with Vanilla Lemon Sweet Cashew Cream and Homemade Blueberry Chia Seed Jam from Maggie Savage (vegan, egg-free, dairy-free, peanut-free)
  • Peanut Butter Crunch French Toast with Maple-Peanut Butter Syrup from Alta Mantsch (vegetarian, dairy-free, tree nut-free)
  • Chocolate or Carob Tart with Dairy-Free Whipped Topping from Adrienne Urban (vegan, dairy-free, egg-free, peanut-free)
  • Strawberry Streusel Oatmeal Breakfast Cake from Kim Maes (vegetarian, dairy-free, peanut-free, tree nut-free)

I’m delighted to be a part of the creation of this ebook. Download your FREE copy of A Gluten-Free Mother’s Day: Recipes for Moms by Moms, and Happy Mother’s Day!

 

posted on Wednesday, May 1st, 2013 by altawrites Posted in Appetizers,breakfast,Dairy-Free,Gluten-Free,Kid-Friendly 1 Comment

Radish Top Pesto Stuffed Sweet Potato (with Black Beans, Red Pepper, and Shiitakes)

Okay, well, as you can tell by the photo, this sweet potato is stuffed with more than just that simple radish top pesto I made the other day. (See, I told you it was good for lots of things!) There’s all sorts of delicious, nutritious goodness stuffed in there – specifically black beans, shiitake mushrooms, and red bell peppers. It’s a filling, healthy, meatless mish-mash of flavor. Perfect for a quick little meal, or a side dish – whichever you prefer.

Never stuffed a sweet potato before? Well, don’t you fret – it’s not hard. In fact, this version of a stuffed sweet potato is just one of many (and exists merely as a result of my desire to utilize the available produce hanging out in my fridge). Hallie over at Daily Bites made a Broccoli and Walnut Stuffed Sweet Potato a while back, Gena from Choosing Raw has a super-healthy Kale and Quinoa version, and Kate from Eat, Recycle, Repeat shared a Bacon, Mushroom and Onion version as well as a sweet Chestnut, Apple and Coconut version over at Paleo Parents. Clearly, we love our sweet potatoes out there in the blogosphere!

Personally, I am partial to my version topped with my radish top pesto. That fresh, creamy pesto added a lovely flavor and texture that married all of the other ingredients together wonderfully. Back in the day, I would have reached for cheese as an easy way to achieve that result – now, it’s liberating to find new ways to combine flavors and textures and still satisfy the way cheese used to. I would be lying if I said there weren’t days when I miss cheese, but with flavors like this, those days are few and far between.

Next time you’re looking for an easy meal idea, try stuffing a sweet potato! This version, with smoky beans, sweet bell pepper, and the rich umami of the mushrooms, topped with pesto, is definitely a win in my book.

Print Recipe

Radish Top Pesto Stuffed Sweet Potato (with Black Beans, Red Pepper, and Shiitakes) (gluten-free, vegan, grain-free)

2 large sweet potatoes, baked until tender (bake in 375 degree oven for about 40-50 minutes)

1 T olive oil

8 oz fresh shiitake mushrooms, sliced

1 red bell pepper, diced

1-2 cloves garlic, minced

1 14 oz can black beans (I like Eden Organic), drained

1 t ground cumin

Salt and pepper to taste

Radish Top Pesto

Bake sweet potatoes. While they are baking, add olive oil to a skillet over medium heat. Add mushrooms and bell pepper. Saute until the mushrooms soften, about 3-4 minutes. Add garlic and sauté another minute or until garlic is cooked through. Season with salt and pepper to taste. Remove from heat and set aside.

In a small saucepan, heat black beans over medium-low heat, adding ground cumin, and salt and pepper to taste. Stir occasionally until warmed through.

Once sweet potatoes are baked through, cut a slit in each sweet potato. Open enough to expose a good amount of the flesh inside. Season with a bit of salt, and then top with mushroom-red pepper mixture and black beans. Finally, top with a healthy dollop of radish top pesto.

Serves 2.

posted on Monday, April 29th, 2013 by altawrites Posted in Beans,Budget-Friendly,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Main Dishes,Quick and Easy,Refined Sugar-Free,Side Dishes,Vegan,Vegetables,Vegetarian 2 Comments

Radish Top Pesto with Walnuts and Hemp

Radish tops – have you ever eaten them?

Up until recently, it never occurred to me that you could. After all, when you visit the grocery and buy a typical bunch of radishes, the green tops are usually wilted and past their prime, and really, they don’t look the least bit appetizing. I just assumed they were something you threw away.

Once I started purchasing radishes from the farmer’s market, however, one of the farmers mentioned to me that the tops were delicious as well. Eat the tops?, I thought. What a novel concept. I sautéed them once or twice after then, but never really thought them anything special. I’d eat them, sure, but if I was to choose between them and another leafy green, chances are I’d choose arugula, kale, or chard over radish tops. But this weekend, I was faced with a huge bunch of radish tops after harvesting radishes from our garden. (A side note: If you are new to gardening, I suggest planting radishes. They’re easy, and they go from seed to harvest in what seems like record time. These took a little over a month.) They were better-looking radish tops than even most I’ve seen, even at the farmer’s markets. I’m not trying to brag on my gardening skills, which are far from spectacular; it’s just that they were perfectly green, healthy-looking, with no blemishes to speak of. I felt I really needed to highlight them, not just throw them in a skillet and sauté. So, I put a shout-out on Instagram and Twitter. After I received the suggestion from Ali at Whole Life Nutrition Kitchen to throw it in smoothies, I made plans to add a good amount into my green juices. But I still had plenty left.

And then, like magic, it came to me. Why not make pesto? I’ve seen basil pesto (and have even made some), arugula pesto, and even kale pesto. Radish tops could be made into pesto too! The next thing I knew, the food processor was out and in a matter of minutes, this pesto was born.

This little condiment is a bit milder than a basil or arugula pesto – there isn’t that overly herbal or peppery bite to it. Instead, it adds a lovely freshness to anything it graces. It would be delicious in a sandwich, in a chicken salad, on top of eggs, in potato salad, on a burger, or as a dip for raw veggies. I could keep going. Basically, I think pesto could be added to everything. Because, well, why not?

If you happen upon some lovely radish tops this spring, don’t just toss them – give this pesto a try!

Print Recipe

Radish Top Pesto with Walnuts and Hemp (gluten-free, vegan, grain-free)

4 cups radish tops/greens, packed

1/4 c walnuts, toasted in a skillet

1/4 c hemp seeds/hemp hearts

1/4 c nutritional yeast flakes

1 T green garlic (young garlic – 1-2 cloves of regular garlic can be substituted), roughly chopped

1/2 t kosher salt

1/4 t black pepper

3 T extra-virgin olive oil

Place radish tops, walnuts, hemp seeds, nutritional yeast, garlic, salt and pepper in the bowl of a food processor fitted with a metal blade. Process until the leaves are broken down. With the processor going, drizzle in the olive oil and continue to blend until everything is pretty smooth and no large chunks remain. Taste and adjust seasoning as needed.

Makes about 2/3 cup. Store in a covered container in the refrigerator for about a week.

posted on Wednesday, April 24th, 2013 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Paleo/Primal,Quick and Easy,Refined Sugar-Free,Vegan 5 Comments

KIND Review and Giveaway

Update: This giveaway is now closed. Congratulations to the winner: Amy Z! Amy, you will be receiving an email from me – please respond with your mailing address so I can get your prize out to you ASAP. Thanks everyone for participating!

Are you familiar with KIND Snacks? Personally, I’ve often relied upon them as a quick or emergency snack, perfect for stashing in my purse or my desk. If I’m out somewhere and don’t know where my next meal will come from, these can be a lifesaver. Living with food allergies, intolerances, or celiac disease means that planning ahead is key, and these KIND bars definitely help. A lot.

So when KIND contacted me to review and give away some of their snacks, I was all for it. I mean, why not share in the snack love, right? Sounds awesome to me.

What’s even more awesome is that KIND recently expanded their variety. They also have some tasty multi-grain granola, and have some new KIND bars in delicious flavors like Madagascar Vanilla Almond or Cashew & Ginger Spice. Most importantly, in my opinion, is that they still have my favorite – the Almond & Coconut. (I seriously have a coconut addiction, as evidenced by these cookies, and these too…just saying.) I’m also a fan of the fact that they’re non-GMO, and while not every single one of their bars is dairy-free, almost all of them are, giving me quite the variety to choose from.

 

Want to win a box of KIND bars, so you can join in the delicious snacking fun?

To enter, do the following:

- Check out the KIND Snacks website and leave me a comment HERE telling me the snack you’d most like to try.

- Follow me on Facebook and leave me a comment HERE telling me you did/already do.

- Follow KIND on Facebook and leave me a comment HERE telling me you did/already do.

That’s it! Best of luck!!

Contest is open to continental US and Canadian residents only. Sorry to my friends overseas! Contest will be open until Sunday, April 28th, 2013 at 11:59pm CDT. Winners will be chosen at random, notified via email, and their names will be shared on this post.

What are your favorite on-the-go snacks? Share at Udi’s Gluten-Free Living Community!

posted on Monday, April 22nd, 2013 by altawrites Posted in Dairy-Free,Gluten-Free,Kid-Friendly,Quick and Easy 71 Comments

Farmer’s Market Quinoa “Bibimbap”

While I know some of you might still be dealing with snow (even though it’s mid-April!), down in Texas, Spring is definitely here. The farmer’s markets have opened for the season, and they’re full of greens, asparagus, spring onions, carrots, beets, and more. There’s even some zucchini from East Texas. I didn’t hesitate to grab as much as we could possibly consume this week when I went this past Saturday, and possibly a little too much. I tend to get really ambitious when I see so much fresh produce, and I buy like there’s no tomorrow. Does anyone else have this issue?

Of course, in my usual fashion, I arrived home after my farmer’s market trip late in the morning, famished. I had to get something tasty in my belly that wouldn’t take a ton of time. With all the veggies in the house, and cravings lately for all sorts of Asian flavors, I suddenly had an idea strike. What if I made bibimbap?

Bibimbap is traditionally a popular Korean dish consisting of rice topped with a mixture of seasoned and/or cooked vegetables, and often beef and a raw or fried egg. The vegetables I’ve seen in bibimbap are typically cucumber, bean sprouts, carrots, daikon radish, spinach, and the like. I figured that I could take some liberty, and use what I had on hand (along with some quinoa instead of the traditional rice, just for fun) to make a unique version of this dish. I grabbed some of my wares from the farmer’s market: zucchini, carrots, shiitake mushrooms, asparagus, green onions, and mizuna (Mizuna is a Japanese green, slightly peppery and spicy, although not as spicy as arugula. It’s one of my favorite greens). Next thing I knew, this new “bibimbap” was born.

This could be my new favorite Saturday meal, to be honest. It’s endlessly versatile and can be modifed throughout the season as different vegetables are available. It also helps take care of that “OMG, what will I do with all this stuff?” dilemma that so often accompanies a big farmer’s market purchase. And with an egg or two on top, plus a little Sriracha, how can you go wrong?

Print Recipe

Farmer’s Market Quinoa Bibimbap (gluten-free, dairy-free, vegetarian)

1 c quinoa, rinsed

Sauteed shiitake mushrooms (see instructions below)

Sauteed asparagus (see instructions below)

Sauteed mizuna (see instructions below)

1 medium zucchini, cut into strips

2 carrots, peeled and cut into strips

1-2 T coconut oil

8 eggs

1 sheet toasted nori, crumbled

1/2 c chopped green onion

Kimchi

Additional wheat-free tamari

Sriracha

 

Prepare the quinoa as directed on the package. Once cooked, divide among 4 bowls. Prepare the shiitake mushrooms, asparagus, and mizuna, and divide among the bowls. Divide zucchini and carrot strips among the bowls as well.

Wipe out the skillet used for sautéing vegetables and add coconut oil. Heat over medium heat. Fry eggs just until whites are set, 2 at a time, adding more oil as needed. Remove eggs and place on top of each bowl of quinoa and veggies.

Serve bowls with crumbled nori, green onion, kimchi, additional tamari, and Sriracha as desired.

For the mushrooms:

1 T coconut oil

1 t sesame oil

1 clove garlic, minced

½ lb shiitake mushrooms, sliced

1 t wheat-free tamari

Heat a large skillet over medium-high heat and add the coconut oil and sesame oil. Once the oil is hot, add the garlic and mushrooms and sauté, stirring occasionally, until mushrooms are cooked through. Add tamari and toss to incorporate. Remove from skillet into a bowl and set aside.

For the asparagus:

Additional coconut oil as needed

2 c asparagus spears, cut into 2-inch lengths

Salt and pepper to taste

Using the same skillet, add a little additional oil if needed. Once the oil is hot, add the asparagus spears and season with salt and pepper. Saute for 2-3 minutes or until tender. Remove from skillet into a bowl and set aside.

For the mizuna:

Additional coconut oil as needed

1 bunch mizuna, leaves torn into pieces (can substitute spinach or another leafy green)

1 t wheat-free tamari

1 t sesame seeds

In the same skillet, add additional oil if needed. Once the oil is hot, add the mizuna and a splash of water and sauté for a minute, just until wilted. Add tamari and sesame seeds and toss. Remove from skillet into a bowl and set aside.

 

 

 

posted on Tuesday, April 16th, 2013 by altawrites Posted in breakfast,Budget-Friendly,Dairy-Free,Gluten-Free,Healthy Meals,Quick and Easy,Vegetables,Vegetarian 11 Comments

after