De Ma Cuisine

gluten-free Archive

Wednesday

18

March 2015

0

COMMENTS

Crispy Tofu with Black Bean Purée and Microgreens

Written by , Posted in Appetizers, Beans, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, Quick and Easy, Sandwiches, Sides, Snacks, Vegan, Vegetables, Vegetarian

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I think of this dish as a sort of open faced sandwich. We eat bread in our house. We also eat gluten. But, there are plenty of folks who don’t. There are also plenty of vegan-loving people out there. This is a shout out to all of you. But, but but but, not just for you GF+V friends! Because let me tell you, as a carnivore and gluten-eater, I loved this meal. So much so that I re-heated the leftovers and ate it again for dinner the day that I made it.

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My goal was to make a bean purée (ish) topping. I love to eat beans. They’re full of protein and add so much to most any dish. But, I didn’t want it to taste like I’d just opened a can of beans and mashed them up. So I added things like a touch of lemon and vinegar for acidity and brightness, butternut squash for creamy richness, and cayenne for a hint of spice.

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Which all tasted great topped with these super cute microgreens. Hello yum! Hello packed with nutrients!

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I mixed up a lemony dressing to toss the microgreens in. Note: wait until right before serving to toss them. They will wilt if left too long (lesson learned). If you have extra dressing, just save it for tomorrow’s lunch, use it for drizzling on some soup, or make a double batch of these yummy treats and have a party!

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I’m seriously digging crispy pan fried tofu these days. I love to sprinkle it with lots of cayenne and a bit of ginger (plus salt and pepper). In a super hot pan they’ll cook in no time at all.

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The tofu gets spread with beans and topped with the microgreens (mine were kinda swimming in the dressing, so I had to quickly consume as many as possible – not a problem).

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The perfect little gluten-free, vegan treat for lunch, dinner, snack, appetizer… maybe even for breakfast!

Happy Eating!

Print
Crispy Tofu with Black Bean Purée and Microgreens

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Yield: 2-3

Crispy Tofu with Black Bean Purée and Microgreens

Ingredients

  • 1 C black beans (if canned, drained and rinsed)
  • 1/4 C water
  • 1 T lemon juice
  • 1 t rice vinegar
  • sprinkle cayenne
  • 1/4 C mashed butternut squash or sweet potato
  • to taste salt
  • to taste pepper
  • 1/4 C lemon juice
  • 1 T parsley, minced
  • 1 t mint, minced
  • 1 T green garlic/green onion/chives/garlic, minced
  • to taste salt
  • 2-3 T olive oil
  • 1-2 C microgreens
  • olive oil, for frying
  • 14 oz. tofu (extra firm or firm)
  • to taste salt
  • to taste pepper
  • to taste cayenne
  • to taste ground ginger

Instructions

  1. Heat beans, water, 1 T lemon juice, rice vinegar, cayenne, squash, salt, and pepper in a saucepan over medium-low heat for about 10 minutes, stirring occasionally. Mash, taste and adjust seasoning if needed, and set aside and keep warm.
  2. Whisk lemon juice, parsley, mint, green garlic, and salt. Stream in olive oil while whisking. Taste and adjust seasoning if needed. Set aside.
  3. Heat a large skillet over medium-high. Add olive oil. Add tofu and sprinkle with salt, pepper, cayenne, and ginger. Cook for about 2-3 minutes per side, or until golden brown and crispy. Work in batches so the pan isn't overcrowded, adding more oil as needed. Set on a paper towel lined plate as they are done.
  4. Spread beans on top of tofu, toss microgreens with dressing (right before serving, being careful not to overdress, as they will get soggy) and place them on top of the beans.
http://www.de-ma-cuisine.com/crispy-tofu-with-black-bean-puree-and-microgreens/

Wednesday

11

March 2015

0

COMMENTS

Roasted Fennel and Asparagus with Mâche and Lemon Vinaigrette

Written by , Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Quick and Easy, Salads, Sides, Vegetables, Vegetarian

RoastedFennelAsparagusMache-6

For me, it’s not officially spring until we get asparagus in our Abundant Harvest Organics box. Guess this means that spring is here. I’ve planted my garden, baseball is back on with some spring training games, and the weather is pretty nice. It all adds up.

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The asparagus that we got this week is that super delicate, thin stalked, first batch. They’re just lovely.

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Especially when they’re tossed with some olive oil, salt, and pepper and roasted in a hot oven.

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I’m not sure that fennel is a sign of spring, but roasted, just like most any veggie, it’s sure to be yummy.

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To go with our spring theme, I have a bright and cheerful dressing that’s full of lemon, herbs, and delicious Bari olive oil. Right now I just can’t get enough of lemon and herbs. I want to eat it on everything. It’d be great with fish, to brighten most any roasted veggies (broccoli and cauliflower in the winter months, summer squash when it’s hot out, and even on hearty harvest veggies like winter squash in the fall), and as a great finish to soups.

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I served the veggies a-top some bulgur wheat. If you want to keep it gluten-free, wild rice would be great too. Be sure to spoon some extra dressing over to let the bulgur wheat or rice get nice and coated. You could also serve it as a hot and cold salad to go alongside some Parmesan Risotto or Gnocchi.

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We ate this outside, enjoying the sunshine and cool breeze. Tim, who is really into writers and Paris was reminded of absenthe, by the licorice notes in the fennel. He feels like this is a dish that Hemmingway would have eaten. Me, I just thought it tasted good, Hem or not.

Happy Eating!

Print
Roasted Fennel and Asparagus with Mâche and Lemon Vinaigrette

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 2

Roasted Fennel and Asparagus with Mâche and Lemon Vinaigrette

Ingredients

  • 1 T olive oil
  • 1 fennel bulb, thinly sliced
  • 20 asparagus, ends snapped off
  • to taste salt
  • to taste pepper
  • 1/4 C lemon juice
  • 1 t dijon mustard
  • 1 t honey
  • 1 T parsley (or basil or tarragon), chopped
  • to taste salt
  • 1 T green garlic (or garlic or shallots), chopped
  • 3 T to 1/4 C olive oil
  • 1 pint (2 C) mâche
  • Pre-heat the oven to 425F.

Instructions

  1. Toss fennel and asparagus with olive oil, salt, and pepper. Place on a baking sheet and roast for 20 minutes, flipping once.
  2. While veggies roast, whisk lemon juice through green garlic. Stream in olive oil as you whisk. Taste and adjust seasoning if needed.
  3. Toss the mâche with the dressing and serve over the roasted veggies. (Great served on top of bulgur wheat, but would also be great over wild rice, or alongside some parmesan risotto or gnocchi.)
http://www.de-ma-cuisine.com/roasted-fennel-and-asparagus-with-mache-and-lemon-vinaigrette/

Monday

9

March 2015

3

COMMENTS

Almond Butter Stir Fry

Written by , Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Nuts, One Dish Dinners, Pasta, Quick and Easy, Quinoa, Rice, Sides, Vegetables, Vegetarian

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Stir Fry is one of those dishes that’s packed with flavor, nutrients, and is ready in a flash. Perfect for those tired nights when you don’t know what to make for dinner.

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There’s just something about the colorful veggies. Purple cauliflower, bright orange carrots, green broccoli… they’re such happy and friendly colors. You could totally switch up the veggies depending on what you’ve got on hand and what’s in season. Sugar snap peas, bell peppers, onions, and green beans would all be fabulous.

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I like to add nut butters to bump up the protein in a dish, especially if I’m opting to keep it vegetarian (which I did for this dish, but you could definitely add meat, or keep it vegetarian and add some pan fried tofu). Also, I just like the taste. Today I used almond butter. It’s not quite as in your face as peanut butter is, yet it still brings the same nutty yumminess.

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The sauce is whisked together before the veggies go in to the wok. Since they are cooked over fairly high heat, stirred almost constantly, and cook quickly, I don’t want to take chances with anyone burning while I whisk up the sauce.

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They cook so fast that the veggies still retain their bright, beautiful colors.

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Sauce is added and will just cook for a minute or two.

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I like to toss the noodles (or rice or quinoa) with the veggies and sauce. That way I can make sure that they all get nice and coated.

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And then it’s ready to be topped with almonds and some lemon juice. You could absolutely add chopped green onions, sesame seeds, and cilantro too.

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I like using rice noodles with Stir Fry. Some don’t even require any cooking – they just warm up in a bowl of hot water. They stand up great to re-heating the next day too. Rice or quinoa – also great. Or how about fried rice? Yum! Or, how about rice noodles with a fried egg on top?! Now we’re talking… Of course it was great just the way I made it – topped with almonds and a good squeeze of lemon.

Happy Eating!

Print
Almond Butter Stir Fry

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4

Almond Butter Stir Fry

Ingredients

  • 1/4 C almond butter
  • 1 t honey
  • 3 T to 1/4 C water
  • 2 T lemon juice
  • 1/2 to 1 T liquid aminos (or GF soy sauce)
  • 1/8 t ground ginger
  • 1/8 t ground coriander
  • pinch cayenne
  • 2 T olive oil
  • 1-2 C broccoli, bite sized pieces
  • 1-2 C cauliflower, bite sized pieces
  • 1 C carrots (or celery), sliced on a bias
  • (sugar snap peas, bell peppers, onions, green beans would also be great)
  • to taste salt
  • to taste pepper
  • 1-2 C greens (or cabbage), chopped
  • 2 cloves garlic, diced
  • lemon slices, for serving
  • almonds, chopped, for serving
  • rice noodles, rice, or quinoa, for serving
  • fresh herbs (chives, cilantro) (optional), chopped, for serving

Instructions

  1. (Optional: Cook rice or quinoa, if serving one of those with the dish. Cook a protein, if desired.)
  2. Whisk together almond butter through cayenne. Taste and adjust seasoning if needed.
  3. (If using rice noodles, follow instructions on package and cook/warm now.) Heat a wok or large skillet over medium or medium-high heat. Add oil. When oil is hot, add broccoli through pepper. Cook for about 5 minutes, stirring almost constantly. Add greens and garlic, cook for 1-2 minutes more. Stir in the sauce and cook for 1-2 minutes more. (Optional) Toss with rice/quinoa/rice noodles if desired and cook for 1 minute more.
  4. Serve topped with a squeeze of lemon and almonds, and fresh herbs, if desired.
http://www.de-ma-cuisine.com/almond-butter-stir-fry/

Friday

6

March 2015

2

COMMENTS

Kohlrabi Stew

Written by , Posted in Beans, Cheese, Dinner, Fruit, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, One Dish Dinners, Potatoes, Soups, Vegetables, Vegetarian

KohlrabiStew-5

This is a humble meal. I like to think of it as peasant food. It begs for bread that’s hot from the oven, torn rather than sliced, topped with a good amount of butter. Peasant food, or comfort food. Or just good food. Doesn’t really matter what label you put on it.

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It contains simple ingredients like kohlrabi, mizuna, and garbanzo beans. You could play with the recipe if you need to, depending on what you’ve got in your fridge. Sweet potatoes in place of the carrots, cabbage in place of the mizuna, or cannellini beans in place of the garbanzo beans. You could use Greek yogurt instead of the ricotta, or leave the dairy out all together, to make it a vegan dish.

Whatever suits you.

But, for me, I’m gonna lock this one down and keep it just the way it is.

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The garbanzo beans add texture, protein, and a creamy beanie goodness.

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I have a drawer-full of lemons in the fridge. They brighten like nothing else (except maybe limes).

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For a soup, or a stew, whatever you want this to be, the flavors develop quickly, and there’s not a lot of cooking required. It’ll be in your bowl in about 43 minutes.

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If you can help it, don’t skip the ricotta or a drizzle of really good quality olive oil. They really made the dish, for me. Plus, that parsley, yep, do it!

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I really don’t know if peasants would have eaten this. But, I picture a cozy family dinner, roasted meat, stew made from things they’ve grown on their land, with their own hands. There’d be a fire in the fireplace and the biscuits would be passed around the table, to be eaten with a dollop of fresh butter and homemade jam. Maybe that’s what we will do tonight. Or, maybe we will eat it while watching something fun on Netflix, since we don’t have a fireplace or any meat that’s meant to be roasted. I do, however, have my garden boxes all planted. Maybe in a few months I will be making stew from things that I’ve grown.

Happy Eating!

Print
Kohlrabi Stew

Prep Time: 15 minutes

Cook Time: 28 minutes

Total Time: 43 minutes

Yield: 4

Kohlrabi Stew

Ingredients

  • 2 T olive oil
  • 1 C kohlrabi, peeled and chopped
  • 2 C broccoli, chopped
  • 1 1/2 C carrots (or sweet potatoes), chopped
  • 1 C cauliflower, chopped
  • 1/2 C potato (or rutabaga), chopped
  • to taste salt
  • 1 t mustard
  • 1 T balsamic vinegar
  • 1/2 t dried (or 1 t fresh) thyme
  • pinch cayenne
  • 1 t paprika
  • 1 C garbanzo (or cannellini) beans
  • 4 C water or veggie stock
  • 1 bunch mizuna (or chard, cabbage, kale... any greens will do), long part of stems removed, chopped
  • 1-2 T lemon juice
  • 1/4 C parsley (1 T reserved for topping), chopped
  • ricotta, for topping
  • olive oil, for topping
  • lemon wedges, for topping

Instructions

  1. Heat soup pot, add oil. Add kohlrabi through salt. Cook covered (letting them sweat) over medium-low heat for 10 minutes, stirring occasionally.
  2. Add mustard through water/stock. Bring to a boil, then simmer for 15 minutes.
  3. Add mizuna, lemon juice, and 3 T parsley. Cook for 3 minutes more.
  4. Taste and adjust seasoning if needed. Serve topped with ricotta, parsley, a drizzle of olive oil, and a squeeze of lemon.
http://www.de-ma-cuisine.com/kohlrabi-stew/

Wednesday

4

March 2015

1

COMMENTS

Roasted Carrots with Honey and Almonds

Written by , Posted in Cheese, Dinner, Fruit, Gluten Free, Lunch, Nuts, One Dish Dinners, Quick and Easy, Roasting, Salads, Sides, Vegetables, Vegetarian

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If these carrots had a story, I’d imagine that it would go something like this, “My grandmother used to tell us about life in the old country. Her father was a carrot farmer. They had good years, but there were the lean years too.

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Her mother made the best ricotta. It was a favorite in their town. During those harder times they would trade their carrots and that ricotta for the almonds grown on the farm right next to theirs.

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At the end of the summer, they would shake the trees and there was always so much dust in the air. But, it was worth it. When they tasted those almonds, combined with the sweet carrots, grown by her father’s hand, topped with the cool, silky ricotta, it felt like everything would be alright. There was a promise of better times in those simple ingredients.

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As she tossed the carrots with some olive oil, salt and pepper, a far away look would come over her.

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As she took her first bite, I knew that the taste was taking her back to a different time. Memories long forgotten were brought back with the sweet roasted flavor. It tasted like home.”

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 Yes, I think that’s the kind of story these carrots would tell.

Happy Eating!

Print
Roasted Carrots with Honey and Almonds

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Yield: 2-4 as a side dish, 2 as a light main dish

Roasted Carrots with Honey and Almonds

Ingredients

  • 3 carrots, sliced into rounds (1/4" thick)
  • 1 T olive oil
  • to taste salt
  • to taste pepper
  • 1 clove garlic, minced
  • 2 T honey
  • 1/4 C (heaping) almonds, diced
  • 1/4 C ricotta cheese
  • lemon slices, for serving

Instructions

  1. Pre-heat the oven to 425F.
  2. Toss the carrots with the olive oil, salt, and pepper. Place on a baking sheet and roast for 10 minutes.
  3. Toss partially roasted carrots with garlic, honey, and almonds. Spread out on the baking sheet and return to the oven and roast for 5-7 minutes more.
  4. Serve topped with a scoop of ricotta and a squeeze of lemon.
http://www.de-ma-cuisine.com/roasted-carrots-with-honey-and-almonds/

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