Tag Archives: gluten-free

Day three and a promise

I promise to post about something else as soon as:

1) This cleanse thing is over; OR

2) I have a day where I forget to take photos; OR

3) I have a day in which I eat all stuff I’ve already posted about.

But in the meanwhile, here’s the food for day 3 of the cleanse.

Breakfast: Fried O’Brien potatoes, homemade ketchup, watermelon, and V-8

breakfast

Lunch: Big salad with homemade sesame dressing (mixed up sesame oil, rice vinegar, agave nectar, grated fresh ginger, wheat-free tamari, and grated garlic to taste), topped with sesame salt; fresh cherries

Salad and cherries

Snacks: Nuts, seasoned seaweed, and Oh, so much fruit. More than I can show you here, but among the bounty was more watermelon. Also, white peaches so ripe it’s making my mouth water to tell you about them. And more cherries. And so on. Plus a latte made with decaf espresso and homemade soymilk. (The soymilk maker is still in the testing phase. I’m working on it.)

peaches, watermelon, and soy latte

Dinner: Tamale pie. The plan was for chili, but I was waffling on finding a good vegan, gluten-free cornbread, and James suggested I just make some more polenta, add olives to the chili, and make tamale pie. Those of you who’ve been around a while know that James is big on suggesting yummy and time-consuming things for me to make, so I was happy to oblige with this relatively quick and easy dish.

Tamale pie

I also added some olive oil and a fair bit of garlic and nutritional yeast to the polenta before pouring it over the chili (which I dished into the baking dish with a slotted spoon so it wouldn’t be too soupy). The chili is based on the Moosewood recipe that Susan V. adapts here, but I left out the bulgur and used some olive oil in the preparation.

So there it is. There’ll be more Mom Food when this is over. I promise!

“Cleanse” day 2

When I’m doing one of these fun/silly diet challenges (not “diet” in the sense of weight-loss, which I’m not into, but “diet” as in “what I eat”), the best time to do them is a time like this month, when I’m working at home and have all the time in the world to cook. You can expect to see lots of posts this month; brace yourselves.

Today’s menu:

Breakfast: Tofu scramble; fried O’Brien potatoes; agave ketchup (recipe below)

tofu scramble and O'Brien potatoes

Morning snack: Figs and raspberries

figs and raspberries

Lunch: Salad with vinaigrette (olive oil, cider vinegar, a touch of agave nectar)

salad plates

Afternoon snack: guacamole and chips (James made the guacamole with onions, jalapenos, and garlic. He asked me if I wanted him to clean it up for photos, but I said Nah, we’re just gonna sit and watch movies with it; this is how it looks.)

guacamole and chips

Dinner: Polenta with wild mushrooms. The morels didn’t look good, so I got porcini, chanterelles, and baby buttons. Cooked down with onion, garlic, olive oil, salt, pepper. Served over fried polenta sticks. I used this method, but left out the animal products and added olive oil and a little bit of nutritional yeast for “cheesiness.”

polenta and mushrooms with broccoli on the side

These photos are by way of saying that even if there’s a food you don’t or can’t eat, you don’t have to sacrifice abundance. I don’t believe in deprivation, and there’s no reason a vegan, gluten-free life has to be dull and drab.

Oh, and here’s the recipe for the ketchup. Let me know if you improve on it. I love ketchup!

Agave Ketchup
Author: 
Recipe type: Condiment
 
The texture isn’t the same as bottled ketchup, but this version is free of white/refined sugar, and uses gluten-free apple cider vinegar. You can actually leave the agave out, but then the ketchup will be (obviously) less sweet.
Ingredients
  • 1 small can (6 oz.) tomato paste (I used organic, because the only ingredient is tomatoes)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon amber agave nectar, optional
  • ¼ teaspoon salt
  • ¼ teaspoon finely ground black pepper
  • 2-4 tablespoons water
Instructions
  1. Mix everything but the water, then add the water a tablespoon at a time until the ketchup is the consistency you want. Makes about a cup of ketchup.

 

Orange-glazed tofu

Super-easy, tasty dinner to start the cleanse thingy. I’ve been at my mom’s for a week, and we ate out almost every day. I’m home now, and it was actually kind of nice to make this simple, healthful meal for our first dinner of the cleanse.

orange tofu

5.0 from 1 reviews

Orange-glazed tofu
Author: 
Recipe type: Main dish
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 tablespoons olive oil, divided
  • 6-7 oz. (1/2 package) firm tofu, cut into bite-sized pieces (no need to press)
  • juice of 1 orange
  • 2-4 tablespoons agave nectar or honey
  • ¼ teaspoon salt
  • 2 tablespoons rice vinegar
  • ½ red onion, sliced thinly on the vertical
  • 1 cup chopped fresh broccoli
Instructions
  1. Heat 1 tablespoon of the oil in a skillet.
  2. Add tofu, orange juice, agave nectar, salt, and rice vinegar. Stir gently to coat tofu with glaze, then cook on medium, stirring occasionally, until tofu begins to brown, about 20 minutes. Set tofu aside and rinse out the skillet.
  3. In the same skillet, heat remaining oil. Add onions and broccoli and cook until onion is browned and broccoli is crisp-tender. Add tofu back in; cook and stir until heated through.
  4. Serve over rice.

 

21-day “Cleanse” menus

I’m doing a “cleanse” with some friends — really, just a few weeks of vegan (and gluten-free, in this case) eating, which is not unusual for me, but it usually makes me feel better, and I’ve been feeling a little puny lately. Anyway, I thought I’d write down the menus I’m using, for my reference, and others’. On this particular challenge, there are no animal products, gluten, alcohol (which I don’t drink), caffeine (which I rarely drink), or refined ugar. Not too tough for me, but it’ll be fun to be in a group with people new to this way of eating, so here goes:

The menus

Breakfasts

Breakfasts will be one of the following, with lots of repeats. I’m boring at breakfast.

  • O’Brien potatoes, fried in olive oil or “fried” in water
  • Oatmeal with raisins, with or without agave syrup (I know not everyone counts honey as an animal product, but I do)
  • Cold cereal with homemade (unsweetened) soymilk or rice milk or nut milk (for rice/nut milk: 1 cup cooked brown rice or raw nuts or soaked nuts, 4 cups water; blend and strain if desired. Vanilla and sweeteners and salt are all optional; I skip them. Mom just gave me a soymilk maker, so I will see how that goes and let you know.)
  • Leftovers from another meal

Lunches

Lunch will be a huge salad every day. Easiest for me to just plan it that way. I have tons of good salad dressing recipes that I will try to collect if anyone’s interested.

Dinners

Dinners will come from this list, or from improvisation. I’m unlikely to do them in this order. I’m on furlough for the month of July, so I have all the time in the world to cook and shop for fresh produce. I may shoot from the hip more often than this, but I like being prepared. I also always add some kind of cooked or raw non-starchy vegetable with each meal, but I decide that based on what’s good at the market, so I mostly didn’t specify.

  1. Stir-fried tofu and veggies over brown rice
  2. Polenta with wild mushroom sauce
  3. Red, Gold, Black and Green chili (with TVP instead of bulgur)
  4. Curried chickpeas and kale with brown rice
  5. Thai black pepper and garlic tofu
  6. Vegan taco salad
  7. Split pea soup
  8. Black bean burgers with homemade salsa and guacamole
  9. Falafel, hummus, baba ganouj, and quinoa tabbouli (sub quinoa for bulgur wheat). I confess I always fry my falafel, not bake them.
  10. Stuffed grape leaves (no recipe here; I just stuff them with brown rice, tomatoes, olive oil, garlic, onions, salt, and whatever else strikes my fancy, then cook them in a pot)
  11. Roasted ratatouille over polenta
  12. Farmer’s pie (vegan shepherd’s pie), using chickpea gravy thickened with cornstarch instead of flour
  13. Thai red curry rice noodles with veggies and either tofu or chickpeas
  14. Red beans and rice
  15. Black bean tostadas
  16. Mashed potatoes and chickpea gravy thickened with cornstarch instead of flour
  17. What we call ‘summer feast’ around here: Good tomatoes with olive oil, fresh garlic, fresh basil, and salt; whatever fruit is in season (watermelon, peaches, whatever), and corn on the cob.
  18. Veggie and/or TVP tacos
  19. Corn and potato chowder (using homemade non-dairy milk)
  20. Barbecued tofu (homemade no-sugar barbecue sauce — tomato paste, a little mustard, onion sweated in a little oil, some water, some smoked paprika, and optional natural sweetener — frozen apple juice concentrate works well); poppyseed cole slaw; corn on the cob and/or baked potatoes
  21. Fried rice

Put on your thinking caps!

Food bloggers are one of the most generous communities I’ve ever encountered. We stick together, and we support each other in difficult times. This is why I thought to come to you with this. Please read on!

Wanna help me give the gift of MomFood to a fellow foodie?

The woman who writes the freezer-cooking cookbook I usually use has become an online pal of mine, and she’s really neat. (I’ll tell you her name later, but I’m hoping she won’t see this post until things are finalized; I don’t think she reads the blog regularly, but she might see her name in google if I mention it.)

The past few years, her cooking has taken on one challenge after the other, though, as her family members have developed (or found out about) food sensitivities and allergies. The poor woman makes several meals every night just so she can keep up with everyone’s food restrictions.

This is where the food-blogging community comes in. I’ve been meaning to write an eBook, and now’s my chance, with your help. I will produce an e-cookbook filled with recipes that her WHOLE family can love!

Here’s how you can help:

1) Make a recipe that takes the list below into account. Or make two. Or ten! Your name will go on the recipe in the eBook, and you’ll contribute to helping a frazzled mom feed her kids. Either blog about the recipe, put it in the comments here, or email it to me via the contact page.

2) Publicize this post wherever your friends and fellow foodies hang out.

3) If you’ve made an eBook before, tell me in the comments all the things you wish you’d known before you started. :-)

Here’s her list. It’s challenging, but I have confidence you can do it!

None of the following things should be in any recipe:

Gluten
Sugar
Honey
Aspartame
Meat (except fish)
Dairy
Peanuts
Mushrooms
Carrots
Apples

I’m going through all my recipes on both blogs to get started, but then I plan to make some new recipes, as well. The eBook’s tentative title is Cooking with Abundance,, because I really believe in concentrating on what you CAN have, not on what you can’t.

The list of what they can have includes all grains except wheat, rye, and barley; most fruits, most vegetables, most nuts, all seafood, all beans, and all spices and seasonings. With this great palette of deliciousness, I know you can come up with good stuff. If it freezes well, even better!