Sub Categories in Gluten Free

Category of: Gluten Free

Beets three ways: beetroot, beet leaves and stems

August 19, 2017

In keeping with the nose to tail concept that doesn’t apply in my vegetarian kitchen, I am trying to use the whole plant, end to end and not waste any edible parts. You’d be surprised how much we waste in the foods we eat, throwing away good leaves, stems and even roots of some good vegetables. My company last weekend came bearing gifts from the garden, bringing beautiful beets with their greens still attached from... View Article

New potatoes and yellow beans with creme fraiche and dill

August 16, 2017

There is nothing like new potatoes lightly coated with creme fraiche and liberally sprinkled with fresh dill and it’s even better with buttery yellow beans fresh from the garden or your local farmers market. It’s one of my favourite summer dishes. I steam the potatoes whole and unpeeled, cook the beans separately in salted water (sometime in the water I steamed the potatoes in) and then combine them in a pot with either homemade or... View Article

Baked apple chips

November 19, 2016

Of course I love potato chips, who doesn’t, but trying to get away from the salt and fat is sometimes a good idea. For those occasions, you may want to make apple chips, especially now that apples are in season. These are very easy to make, especially of you have a mandolin to slice the apples with. You are aiming for uniformly thin slices and it’s easiest with a mandolin. You can if you wish... View Article

Mini zucchini “pizza” bites

August 18, 2016

The larger zucchini that have grown to a considerable diameter can be used for many things, one being a base for mini “pizza” rounds. This is kind of fun as an appetizer and if you use prepared toppings, it’s not that much work to prepare. I had small jars of pizza sauce and artichoke pesto from William Sonoma that I needed to use and were perfect for this little recipe. You can get more creative... View Article

Refreshing Gazpacho

August 15, 2016

With tomatoes in season and beautifully ripe, needless to say we feature them on the daily menu with pleasure. Tomato salads, tomato sauces, bruschetta with tomatoes and even fried green tomatoes get reinvented in one delish dish after another. This past week we had company and I knew that one of our guests loved a good gazpacho. I was inspired to prepare a couple of jars of this chilled soup to have available as an... View Article

Yellow beet hummus with dukkah

July 29, 2016

I had a few extra cooked yellow beets from a dish I made the other day and thought they would be interesting in a homemade hummus. I looked online for inspiration and found a recipe by Nigel Slater for red beet hummus with dukkah, an aromatic Egyptian spice blend made with chopped nuts, seeds and spices that has many uses in middle eastern cooking. I thought I could make the recipe with yellow beets, and... View Article

Watermelon bites with feta mousse

July 15, 2016

Here is something fun to make with sweet summer watermelons. Did you know that watermelon and feta is a delicious combination? something about the sweet and salty that makes your palate sing. Cut the watermelon into 1.5 inch slices, as even as you can, then punch out rounds or squares with a small cookie cutter. These should be a one bite thing so don’t use too large cookie cutters. With a melon ball cutter scoop... View Article

Zucchini “noodles” with parsely pesto and roasted tomatoes.

June 8, 2016

I mentioned a while ago that I bought the spiralizer attachment for the KitchenAid mixer, so, I am having fun playing with it and I thought I’d share this zucchini noodles dish in case you are interested. There are different spiralizers on the market if you don’t have one and you can look at a review here. When I first made the spirals with a zucchini they started all messed up, wet and short but... View Article

Soba noodles with two sauces

May 12, 2016

I usually have a package or two of soba noodles in the pantry to whip up an Asian flavoured lunch now and then. These are Japanese noodles made from buckwheat flour and are not very thick, similar to spaghettini. They can be used with either hot or colds sauces and are  quite versatile. Soba noodles do not cook al dente like a regular pasta so be careful not to overcook them or they will become... View Article

Zucchini “pasta” with pea shoots

April 26, 2016

It has been a while since I bought any kitchen gadgets but on a recent trip to Vancouver my son recommended the KitchenAid spiralizer attachment and I went for it instantly. I have a spiralizer thingy at home but it works best with larger vegetables such as potatoes etc. The KitchenAid one apparently works with any size. (nothing to disclose, this is not a promotional post). While in Van City we had dinner at Provence... View Article

Garden sushi rolls

April 19, 2016

For some reason I was craving sushi the other day and we went to a local Japanese restaurant to have some. I was discussing the vegetarian options with the server and she suggested a vegetarian bento box that would contain “a nice balance of different items”. Well, perhaps it did but I didn’t get my fill of sushi, with all the tempura, so called salad, more rice and whatnot included in the box. I have... View Article

Radish salad rolls

March 10, 2016

These were inspired by an image I saw somewhere on the web a few days ago. Of course trying to find it the second time is impossible with so much going on the net. They were beautiful and colourful and stuck in my mind. The other day I was slicing a bunch of colourful radishes for a salad and remembered the image, so changed course and made a few salad rolls for lunch. If you... View Article