Monthly Archives: September 2011

Adventures in Gluten-Free Eating

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Eating is an adventure…

It might be a simple meal of roasted sweet potatoes dug up from beneath mounds of smoky embers, eaten while squatting on the ground in the highlands of West Papua, Indonesia…

Or a 10-course culinary extravaganza in a red velvet-lined banquet hall in China, where the meal always ends with an obligatory platter piled high with noodles. Even though one usually passes comfortably full by the 5th or 6th course, the noodles are never refused, because noodles symbolize long life. And nobody wants to pass on a serving of deliciously long life…

Or my personal favorite, a walking street food buffet down the alleyways of Seoul, South Korea, with Kimbap (Korean version of sushi rolls), spicy Ddeok-Bokki (Korean rice cake, not like “rice cake” as we know it, but closer to a chewy, gluten-free gnocchi in an addictively spicy sauce), sweet Hoddeok (flatbread stuffed with cinnamon and brown sugar, fried on a griddle), and savory Pajeon (scallion pancake). I should create a gluten-free scallion pancake recipe for you someday. Mmmmm! Scallion pancakes are a delight that nobody should have to miss out on.

Food is more than just filling your stomach, and refusing food is more than simply saying, “No, thanks.” Even when language differences prevent all but the most basic conversation, food speaks volumes.

Unfortunately dietary restrictions have a way of drowning out this culinary conversation and bringing the mealtime adventure to an unceremonious halt.

Since giving up gluten and other foods earlier this year, I generally avoid eating out, preferring to prepare all my food in the safety of my own home. The extra work is well worth it to me, and I go to great lengths to create food that is adventurous, delicious, and yet safe to enjoy.

But the truth of the matter is that it’s hard to shut yourself away in your own little world all of the time, and its nice once in awhile to go out and eat with friends and family, and have somebody else prepare all the food, wash all the dishes, and so on.

So from time to time I take that risk. Recently I ate at Pho Ngo Gai, a new Vietnamese restaurant in San Bernardino, California (1033 North Waterman Ave. Ste. J). I pointed out the lemongrass tofu on the menu, and asked the waitress if I could have something like that, except without wheat/gluten, soy/tofu, sugar, egg, peanuts, and corn. Just the veggies and whatever sauce they could prepare. Without missing a beat, she checked with the kitchen, and sure enough, they prepared a delicious dish off the menu, just for me. One of the few times I’ve eaten out with absolutely no negative reactions.

It’s easiest to eat out gluten-free in places where they make their food from scratch and don’t depend on pre-made sauces and dishes. There have actually been a couple times at restaurants that pre-make food when I’ve had to simply walk away because there was absolutely nothing available for me to safely eat. Calling ahead when possible is always a good idea. I could have saved myself the trips.

When dining at ethnic restaurants, sometimes the language barrier can be a problem in communicating dietary restrictions. It helps immensely when the staff speaks and understands English well, like they did at Pho Ngo Gai, or if you are able to bring along someone who speaks the language.

I’ve been there, done that with varying degrees of success trying to explain what I can’t eat to waiters who depend on English-speaking diners pointing at the number of the dish they want to order. CeliacTravel.com has printable restaurant cards in 51 languages that can solve this problem.

So take precautions, be safe, and enjoy your adventures in gluten-free eating!

How do you deal with eating out gluten-free?

Gluten-Free in Guam

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The view from our beachfront kitchen in Guam

Whether your autumn winds are chilly or scorching, you can still escape with me to Guam for some cool ocean breezes and refreshing Chamorro cuisine.

Kelaguen is a ceviche-style dish in which the acid in the lemon juice “cooks” the fish, or in the case of grilled chicken, serves as a delicious marinade. Freshly grated coconut, green onions, and chili peppers round out the island flavors.

While visiting Guam, some vegetarian friends taught me how to make soy chicken kelaguen. Now I have to confess that even though I am practically vegan myself, I am not a big fan of soy chicken. The kelaguen marinade, however, completely transformed the soy chicken and I could not stop eating it. It was that delicious.

I have a new version of kelaguen to introduce to you today: Mushroom Kelaguen. While not a traditional ingredient (I’m pretty sure mine is the first mushroom kelaguen ever made), mushrooms are a perfect fit for this tangy, lemony dish. And luckily, kelaguen is naturally gluten-free!

Grating fresh coconut in Guam

One of the secrets to a good kelaguen is freshly grated coconut. Freshly grated coconut is not the same thing as dried, shredded coconut and will not give the same results. Much the same way that orange powdered cheese is not a satisfactory replacement for a good Wisconsin cheddar.

Luckily you can find good frozen grated coconut in Asian/Filipino markets, which is a decent replacement for fresh.

Look for frozen grated coconut without added sugar or preservatives. If you are a coconut fan, you should buy more than one package, because you will certainly want to try it out in cakes, muffins, and other recipes as well.

Frozen grated coconut

Frozen grated coconut comes in one pound packages. To use it, simply thaw a package, measure and set aside what you need, then use a half-cup measuring cup to make 1/2 cup mounds from the remaining grated coconut. Place the coconut mounds on a baking tray and put the baking tray in the freezer until frozen like ice cubes. Then transfer the coconut cubes to a freezer bag and store in the freezer. When you want more grated coconut, just take out the amount you need and thaw. Nothing could be easier!

Print
Mushroom Kelaguen

Yield: 4 cups

Ingredients

  • 2-3 lemons, juiced
  • 2 pounds white mushrooms, finely chopped
  • 1/4 cup unrefined coconut oil
  • 1 teaspoon sea salt
  • 1-1/2 cups grated coconut, fresh or frozen (thawed)
  • 2 green onions, finely chopped
  • 4-6 small red chilies, finely chopped

Instructions

  1. Juice the lemons and set aside the juice. Rub the inside of your food processor (if using) and cutting board with the insides of the juiced lemons. This will give some protection against mushroom discoloration.
  2. Slice mushrooms in a food processor or by hand. A food processor will give very thinly sliced mushrooms. If you slice them by hand you don't need to slice as thinly as a food processor would, aim for about 1/8 inch wide slices.
  3. Cross-cut the slices in both directions to make small pieces, about 1/8 to 1/4 inch. Don't worry if a few pieces come out too large. You can always cut them with your spatula while cooking the mushrooms.
  4. Melt the coconut oil in a large non-stick pan over medium-high heat and add the finely chopped mushrooms. They will likely fill the pan close to overflowing, so stir carefully until they cook down a bit and let their water out. Two pounds of mushrooms chopped like this will shrink down to 3-4 cups. Cook the mushrooms, stirring occasionally, for about 30 minutes until most of the water has evaporated.
  5. Add the sea salt and stir. Cook for 15-20 minutes longer to coax out and reduce any remaining water. A little moisture when you press down on the mushrooms with a spatula or spoon is OK. Just so there is no liquid in the pan.
  6. While the mushrooms are cooking you can prepare the coconut (if grating fresh), and chop the green onions and red chilies. If you don't like chili heat, remove the membranes and seeds from inside the chilies before chopping.
  7. When the mushrooms are cooked, transfer them to a bowl and add the grated coconut, green onions, and red chilies. Stir to combine.
  8. Add the lemon juice to the mushroom mixture. Start with 1/2 cup and stir to combine. Taste, and add more lemon juice if desired. Add more sea salt if desired.
  9. Enjoy! Can be eaten at room temperature or chilled. Serve as a salad or side dish with gluten-free tortillas, tortilla chips, flatbread, or large lettuce leaves for scooping.
http://www.laurawestkong.com/gff/2011/gluten-free-in-guam/

We made kelaguen and other island favorites right on the beach in our camping kitchen.

Too many cooks couldn't spoil these pancakes!

Well worth the wait for this island feast!

(This recipe was shared at: Gluten Free Friday)

Lemongrass Mahi Mahi

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Marinades are one of those irresistible improvisational creations. Not much in the way of science to worry about usually, just imagine the flavors you love and swirl them together in a sea of deliciousness.

The only problem one encounters occasionally in improvisational marinades is happening upon utter perfection, and having no way to duplicate exactly what you’ve done. A way around this would to be measure everything carefully as you go and write it all down, but that takes away half the fun.

This Lemongrass Mahi Mahi is one of those problems…

Serious. Died-and-gone-to-heaven good.

I don’t have the measurements for you, but I do remember what I mixed together. You’re on your own for the proportions. Luckily for both of us, marinades are rather forgiving concoctions. Here’s what I used:

  • coconut milk
  • minced garlic
  • minced red & green Thai chilies
  • lemongrass, sliced & smashed
  • green onion, sliced crosswise
  • celtic sea salt
  • coconut sugar
  • galangal powder
  • amchur powder

Cook as desired and serve over brown rice, with romaine lettuce leaves for scooping. (Or go paleo-style and skip the rice, just serve with romaine.)

Lemongrass can be bought fresh or frozen in Asian supermarkets. You can even grow it yourself if you live in a warm climate. Lemongrass gives bright, citrus-y notes to curries, soups, and marinades, and goes particularly well with garlic and chili.

You can cook with lemongrass in one of two ways. First, like in my marinade above, in large pieces used for flavor and removed before eating. Smashing the lemongrass with a large cleaver helps release more flavor. The second way is to cut the lemongrass into small pieces and pulverize them with a mortar and pestle or food processor, then add to food before cooking.

Galangal powder is available in Asian and Indian markets. Galangal is a relative of ginger root and tastes a bit like peppery ginger. It is used in Thai and Indian cooking. It goes well with fish, as well as garlic and chili. A little goes a long way. Like ginger, galangal can also be used fresh.

Amchur powder, or ground dried green mango, can be found in Indian markets or online from Rani’s World Foods. Amchur has a sour, acidic taste and is used in curries and chutneys. In marinades it makes a good tenderizer. Use it with fish and other meats, in vegetable curries, and wherever you’d like to add a bit of tart flavor.

What’s your favorite marinade mixture?

Tuesday’s Rice

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Fried rice is a great dish to highlight your favorite fresh ingredients or even simply use up whatever deliciousness happens to be hiding in the vegetable drawer of your refrigerator. Today’s special contains a little of both: baby broccoli, snow peas, and home-grown tomatoes.

Traditionally, a large round-bottomed wok with a ring, and very high heat is used in making fried rice. I’ve adapted the process for easy home use with a 12-inch nonstick pan on medium heat. It’s still a quick dish to make, just a little more relaxed. If I have other tasks to do in the kitchen, I often work on them in the several minutes in between adding each ingredient to the pan.

One advantage of this non-traditional cooking method is that you can leave the minced garlic in the finished dish without fear of it burning. You’ll get a softer flavor from cooking the garlic at a lower temperature, plus many of the garlic’s nutrients will still be retained. If you want a more pungent garlic flavor and higher nutritional value, add the garlic closer to the end of the cooking process.

I like to have fresh Thai chili peppers on hand (Prik Chee Fah). These flavorful peppers are about 2-4 inches long (not the tiny, extremely hot bird’e eye chilies, also referred to as Thai chili). They add a bit of heat and a vibrant dose of color to any dish. If you don’t want the heat, remove the membranes and seeds before chopping. Look for Thai chili peppers in Asian grocery stores. You can also substitute Serrano chili.

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Tuesday’s Rice

Yield: serves 1 as a main course or 2 as a side dish

Ingredients

  • 1 small onion
  • 3 fresh red Thai chilies (prik chee fah)
  • 4 garlic cloves
  • 5 stems baby broccoli
  • 1 handful snow peas
  • 1 medium tomato
  • 1-1/3 c leftover brown rice
  • coconut oil or other cooking oil
  • 1 teaspoon raw coconut aminos (or gluten-free tamari)
  • Thai basil (for garnishing)

Instructions

  1. Chop the onion and set aside.
  2. Finely mince the chilies and set aside. If you'd like it less spicy you can remove the membranes and seeds before mincing.
  3. Finely mince the garlic and set aside.
  4. Chop the baby broccoli into 2-3 inch long pieces and separate the stems from the florets.
  5. Remove the strings from the snow peas and set aside.
  6. Chop the tomato and set aside.
  7. Julienne the Thai basil and set aside.
  8. Heat a frying pan or wok to medium and melt a little coconut oil in it. Add the chopped onion and stir fry for several minutes.
  9. Add the minced chili and stir fry for a minute or two.
  10. Add the minced garlic and stir fry for a minute or two.
  11. Add the baby broccoli stems and stir fry for a couple minutes. Add the baby broccoli florets and stir fry for a couple minutes.
  12. Add the snow peas and stir fry for a couple minutes.
  13. Add the leftover brown rice and stir to combine. Add a teaspoon of coconut aminos and a little more oil if necessary. Stir fry for a couple minutes.
  14. Add the chopped tomato and gently stir fry for a minute or two until the tomatoes are warmed. Check the seasoning and add a little more coconut aminos if necessary.
  15. Garnish with the julienned Thai basil.
  16. Enjoy!
http://www.laurawestkong.com/gff/2011/tuesdays-rice/

Feel free to adjust this recipe to fit your tastes and what’s in your refrigerator on any given day. You may want a bit more rice than I used. I was surprised to find that 1-1/3 cups of cooked rice was all I had on hand today. Two cups would make a more usual proportion of rice to vegetables and would serve more people as well. Of course, you would then also need to adjust the seasonings. I enjoyed the generous proportion of vegetables to rice, so I decided to share it with you exactly how I made it. Cooking, unedited.

(This recipe was shared at: Gluten Free Friday)

Italy Meets Southeast Asia … {+ coconut oil giveaway}

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Tomatoes, garlic, olive oil, and basil. Simple, yet divine.

Before the last of summer’s tomatoes are gone, I’d like to introduce you to a fresh twist on this Italian classic:

Tomatoes, garlic, coconut oil, and Thai basil. Italy meets Southeast Asia.

Tomatoes and garlic are familiar enough. Ever use coconut oil or Thai basil?

Tropical Traditions sent me a jar of their Gold Label Virgin Coconut Oil to try in my recipes, and I’ve used (and loved) it in everything from curries, stir-fry dishes, and roasted veggies to cakes, muffins, granola, and more.

One lucky reader will also receive a 32-ounce jar of Tropical Traditions Gold Label Virgin Coconut Oil. (Enter to win at the end of this post.)

One of the best things about unrefined coconut oil is the fresh coconut scent and taste that it gives to your food. Take advantage of this flavor boost in your cooking. The Southeast Asian-Inspired Spaghetti recipe, below, has a light coconut taste from unrefined coconut oil.

For a bold coconut flavor, such as in a curry, start out by sauteing the ingredients in unrefined coconut oil and then later thickening with coconut cream or milk.

If the taste of coconut won’t go well with the ingredients in a particular recipe, you’re better off using a different oil that time and saving your unrefined coconut oil for the recipes where it can really shine.

A hint of coconut flavor from unrefined coconut oil is almost always welcome in baking. Coconut complements fruits of all kinds, chocolate, and nuts. The melting point of coconut oil is about 76° F. When the temperature is above 76°, coconut oil is liquid. Below 76°, it is solid. This makes it very versatile for baked goods. Unrefined coconut oil is easily melted if you need a liquid oil. If you need a solid oil, like butter or shortening, just chill it in the refrigerator. Unrefined coconut oil makes a flaky vegan pie crust with ease.

For research on the health benefits of coconut oil, visit CoconutOil.com. For even more recipes using coconut oil, visit FreeCoconutRecipes.com.

The final ingredient in our southeast Asian foursome is Thai basil. Thai basil is easy to grow and is quickly becoming more common to find in nurseries. Or simply pick up a package of fresh leaves on your next trip to an Asian grocery store. Thai basil is sweet and has a distinctive anise flavor. It will lend an authentic touch to your Thai and Vietnamese dishes. Try Thai basil in curries, with stir-fried ginger eggplant, or fresh in salads.

Print
Southeast Asian Spaghetti

Ingredients

  • 8 ounces uncooked brown rice spaghetti
  • 2 cups baby broccoli, cut into 1-1/2" to 2" lengths
  • 1 cup tomatoes, chopped
  • 2 tablespoons garlic, minced
  • 1/2 cup Thai basil, julienned
  • 3 tablespoons unrefined coconut oil
  • 1-1/2 teaspoons sea salt

Instructions

  1. Bring water to boil in a large pasta pot with insert. Blanch the chopped baby broccoli for 1 minute in the boiling water. Remove the insert and set the baby broccoli aside. Do not discard the water. Separate stems and florets when cool.
  2. If you prefer your tomatoes peeled, you can dip them in the boiling water before cooking the spaghetti. Then peel and chop the tomatoes while the pasta cooks.
  3. Add 1 teaspoon of the sea salt and the brown rice spaghetti to the boiling water. Cook according to package directions. Be careful not to overcook. Drain and rinse well with cold water. Drain excess water and set cooked spaghetti aside.
  4. Melt 2 tablespoons of coconut oil in a nonstick pan over medium heat. Add the minced garlic and remaining 1/2 teaspoon of sea salt. Cook 2 minutes, stirring often.
  5. Add the baby broccoli stems and cook 2 more minutes, stirring often.
  6. Reduce heat slightly to medium-low and add the remaining tablespoon of coconut oil and the cooked spaghetti. Stir gently to coat the noodles with oil.
  7. Add the chopped tomatoes and julienned Thai basil and stir gently to combine. Check the seasoning and add more sea salt if desired. Cook until spaghetti and vegetables are heated through.
  8. Enjoy! This dish is also good chilled as a pasta salad.
http://www.laurawestkong.com/gff/2011/italy-meets-southeast-asia/

(This recipe was shared at: Gluten Free Friday)

Enter to win a 32 ounce jar of Tropical Traditions Gold Label Virgin Coconut Oil! (a $29.50 value) There are 3 ways to win:

  1. Subscribe to Tropical Traditions’ Email Newsletter for special sales and free recipes.

  2. Follow Tropical Traditions on Twitter

  3. Like Tropical Traditions on Facebook.

Leave a me a separate comment below with your name and email address after completing each item. Each comment will count as an entry. The giveaway starts today, Sunday, September 18, 2011 and ends Wednesday, September 28, 2011. A winner will be picked at random via Random.org on Thursday, September 29, 2011. Open to residents of U.S. & Canada.

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

32-oz. – Gold Label Virgin Coconut Oil – 1 quart

Soy Good! Gluten-Free Soy Sauce Options

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Just because you’re gluten-free doesn’t mean you have to go soy sauce-free. Even if you’re soy-free, there’s a sauce for you, too!

There is actually a whole world of soy sauce out there. Once I browsed an entire aisle of soy sauces at 99 Ranch Market. It must have taken me a half-hour or more to read the labels of all those bottles. A handful of them are made from gluten-free ingredients.

  1. Tamari, a Japanese soy sauce, is dark and smooth, never bitter like some soy sauces with wheat can be. Tamari is naturally brewed, so it is complex and richly-flavored. You can use it in stir-frying, marinating, and in recipes calling for soy sauce. Tamari is easily available in well-stocked grocery stores, health food stores, and Asian grocery stores.  It is available in both organic and non-organic varieties. Tamari is sometimes made with a little wheat so always read the label. San-J Tamari is certified gluten-free. All the tamari I have seen are also free of artificial preservatives.
  2. Ponzu is a Japanese dressing made from soy sauce or tamari, rice vinegar, citrus juice, and sugar. Ponzu containing tart yuzu juice is the most traditional. The combination of sweet, sour, and salty flavors blend well with a variety of foods. Use Ponzu as a marinade, dipping sauce, or even a low-sodium citrusy replacement for traditional soy sauce. You could also whisk ponzu together with your choice of oil for a fresh Asian-inspired salad dressing. Wan Ja Shan‘s Organic Ponzu is made with all-natural gluten-free ingredients, and contains no artificial preservatives. You’ll probably have to visit a large Asian supermarket to find ponzu made with gluten-free ingredients.
  3. Coconut Aminos is a raw, gluten-free, soy-free alternative to soy sauce. It is 100% organic, naturally fermented and made from coconut tree sap and sea salt. The coconut amino sauce is lower in sodium than traditional soy sauce and is slightly sweet. Tastes nothing like coconut. It is rich and complex, but not as assertive as Tamari. Due to the fermentation process coconut aminos sauce is a bit fizzy when you first open it and smells a little like booze, but don’t let that put you off, it’s wonderfully delicious. You can use coconut aminos in stir-frys, marinades, and dipping sauces, or to replace soy sauce in recipes. Find Coconut Secret‘s Raw Coconut Aminos at health food stores.
  4. Kecap Manis is a dark, sweet Indonesian soy sauce traditionally made from soy sauce and palm sugar. It is thick like molasses, has a rich caramel flavor and is only slightly salty. Kecap manis is essential for many Indonesian, Malaysian, and even some Thai dishes. It’s also a great ingredient for marinades, and pairs addictingly well with chili sauce. I found a ready-made version made without wheat, but with regular sugar instead of palm. This particular kecap manis lists the vague term “spices” which probably includes things like garlic, star anise, galangal, coriander, and bay leaves, but I always get nervous when ingredient labels are vague. It also has artificial preservatives, which I prefer to avoid. The most disappointing part though, was the lack of palm sugar, which adds a depth of flavor that even brown sugar cannot duplicate. I recommend making your own gluten-free kecap manis. Next time I need kecap manis I’m going to try this recipe from Food.com, substituting coconut or palm sugar for the plain sugar and diluted tamari for the soy (see Reduced Sodium Soy Sauce, #7 below). In a pinch you could probably use equal parts diluted tamari and coconut/palm sugar with a little minced garlic thrown in for good measure.
  5. Black Bean Soy Sauce is from Taiwan. It’s not made from the same black beans that the good folk at Chipotle pile into gluten-free burrito bowls, but rather from fermented black soy beans, plus salt and sugar. (Most soy sauce is made from yellow soy beans.) Black bean soy sauce is tangy, slightly sweet, and has a hint of the heat of chili, amazingly enough, since it contains no chili. You can use it in stir frying, marinating, and as an ingredient in dipping sauces. Black bean soy sauce pairs especially well with fresh green beans and tofu. Read the labels, some black bean soy sauces may contain wheat. O’Long makes a traditional Taiwanese black bean soy sauce without wheat or artificial preservatives. Find it at Asian supermarkets.
  6. Liquid Aminos are made from unfermented soy beans. Bragg Liquid Aminos are raw, unfermented, and gluten-free. I prefer the traditional brewed soy sauce flavor when cooking Asian-style food, so I don’t use it in my Asian dishes unless I have no other options. The taste of liquid aminos is flat and not very authentic. But its fine for non-Asian food such as spaghetti sauce, chili, or western-style soup to get the salty essence of soy sauce without an overpowering Asian flavor. Available in health food stores and some well-stocked grocery stores.
  7. Reduced Sodium Soy Sauce is available in gluten-free tamari. In my experience, reduced sodium soy sauce tastes like watered-down soy sauce. That being said, I haven’t tried reduced-sodium tamari, so I can’t comment on its quality. It seems more practical and cost-effective to buy the full-strength kind and dilute as necessary or simply use a smaller amount if less sodium is desired. To dilute your full-sodium gluten-free tamari or liquid aminos, mix 3 parts soy sauce with 1 part water. Or even better, create your own mushroom-flavored reduced-sodium soy sauce by mixing gluten-free soy sauce with strained soaking water saved from reconstituting dried Chinese black mushrooms. Yum!
  8. Fish Sauce is not a soy sauce, but it seems to fit in with this post. Fish sauce is available gluten-free, and that’s good news for lovers of Thai and Vietnamese food. I have to admit, although I love the taste of dishes made with fish sauce, I haven’t quite gotten over the smell to use it in my own kitchen. Check the labels, some brands, not all, are gluten-free. A Taste of Thai gluten-free fish sauce can even be found in regular grocery stores. Here’s an interesting recipe for vegan fish sauce from The Recipe Renovator blog.

What’s your favorite gluten-free sauce (soy, BBQ, marinade, or otherwise)? I’m always up for trying something new!

Wild for Blueberries!

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August in Canada is wild blueberry season. Glorious, delectable little indigo morsels…

When I was a child, my family spent summer vacations at my grandparents’ farm in northern Minnesota. Sometimes we would take a road trip into the backwoods of Ontario and go wild blueberry picking.

Picking blueberries in Canada with my sister and grandmother. That's me on the left.

The goal was to get the berries into buckets so we could take them home, but as you can imagine, most of them went straight into my mouth. Those that did make it into the buckets were destined for home-made wild blueberry pie, pancakes, muffins, jams, and my personal favorite: vanilla ice cream topped with wild blueberries for breakfast.

No place else but Grandma’s can one enjoy such a delicacy as ice cream and wild blueberries for breakfast. When you let the ice cream start to melt, you can swirl the berries round and round with your spoon, making fabulous tie-dye patterns until the creamy white finally gives way to a solid brilliant purple.

Even though wild blueberry season is winding to a close, thanks to the wonders of flash freezers anybody can enjoy delicious wild blueberries in any place, any time of the year.

Here’s one of my favorite ways to enjoy wild blueberries today: in gluten-free blueberry buckwheat pancakes. If you don’t have wild blueberries, you can still make the pancakes with cultivated blueberries. Although I highly recommend the wild blueberries if they are available.

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Blueberry Buckwheat Pancakes

Yield: Makes about 12 3-inch pancakes

Ingredients

  • 1/4 cup each of buckwheat flour, garbanzo bean flour, sorghum flour, & tapioca flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon sea salt
  • 1 tablespoon flaxseed meal
  • 1/4 cup dates, pitted & chopped
  • 1 cup unsweetened almond milk (or milk of your choice)
  • 1 tablespoon coconut oil, plus extra for pan (or mild cooking oil of your choice)
  • 1/4 cup unsweetened applesauce
  • 1 cup wild blueberries, thawed if frozen (or cultivated blueberries)

Instructions

  1. Put the chopped dates in a small saucepan with 1/2 cup of the almond milk over medium heat. Bring to a boil. Simmer gently for one minute, then turn the heat off, cover, and let the dates soak for 5 minutes.
  2. While the dates are soaking, sift the flours, baking powder, cinnamon, and salt together into a large bowl. Stir in the flaxseed meal.
  3. Pour the hot date-almond milk mixture into a blender, add the tablespoon of coconut oil, and blend until smooth. Add the remaining 1/2 cup almond milk and the applesauce, and blend until smooth.
  4. Pour the wet mixture into the bowl with the dry ingredients and stir until just blended. Gently fold in the blueberries. (Note the two batters below. The batter on the left has partially thawed berries. The blueberries in the batter on the right are completely thawed. Not only will your batter look better with completely thawed blueberries, the pancakes will be much easier to cook as well!)
  5. Heat a nonstick griddle or pan, add a little oil and spoon a scant 1/4 cup of batter into the pan. Spread it around slightly to make a circle about 3 inches wide. Repeat several more times to fill the pan.
  6. Cook for a couple minutes until bubble pop on the surface of the pancakes and the edges turn slightly brown. Flip the pancakes over and cook about one minute longer until the other side is done. You can press your finger gently on the top of the pancake at this point. If it feels like the inside is still mushy it's not done yet. Remove from the pan when cooked and serve while still warm.
  7. Repeat steps #5 and #6 until all the batter is cooked.
  8. Garnish as desired and enjoy!
http://www.laurawestkong.com/gff/2011/wild-for-blueberries/

Size comparison of cultivated blueberries (top left) and wild blueberries (bottom right)

Top 5 reasons why I {heart} wild blueberries
5. Truly wild blueberries are naturally organic.
4. They are sturdier than cultivated blueberries, and don’t smash easily in baking.
3. Wild blueberries are not only full of antioxidants, they’re cute, too. :)
2. More blueberries per cup means more blueberry goodness in each bite.
1. Sweet and tangy, wild blueberries have a power-packed flavor explosion.

What are your favorite ways to enjoy blueberries?

Butternut Squash Soup Improv

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Remember that half of a pureed butternut squash from my mac & cheese? Well, here’s the soup it grew up to be: Indian-Spiced Butternut Squash Soup

Soup is the ultimate improvisational food. I can’t resist the lure of a large soup pot on a cold day. It’s so much fun to throw in a bit of this and that, plus all my favorite veggies. Simmer, taste, and adjust the seasonings for soup perfection.

I didn’t have a whole day to devote to broth- and soup-making, so I sauteed a small onion together with a garlic clove, added an Organic Country Herb Medley bouillon cube (from Edward and Sons Trading Company) and a dash of sea salt and freshly ground pepper. Organic Country Herb Medley bouillon cubes are gluten-free, vegan, and made from yeast extract, a variety of herbs, and sea salt. When you don’t have time to make homemade broth, these bouillon cubes have a fresh, natural taste. Not like some bouillon that tastes like it should be used to season artificially-flavored potato chips.

Just as I was finishing up the soup, in true improvisational fashion, I suddenly wanted a gingery butternut squash soup. Since this soup was done cooking, the time when I should have fried fresh ginger was long past. I took out the ground ginger. Next to the ground ginger was my Indian spices, and well, an Indian-spiced butternut squash soup does sound absolutely heavenly.

So I added a generous amount of ginger and Indian chili powder, some cumin seed, galangal, and turmeric, and a pinch of garam masala. In essence, all the Indian spices on hand that were already ground. After all there’s no time for grinding and frying whole spices when as previously noted, the soup is already cooked.

Finally, I topped it all off with a garnish of fresh thyme leaves. Sure enough, simply heavenly.

What’s your favorite soup to make?

(This recipe was shared at: Fill Those Jars Friday, Gluten Free Friday, Fall Harvest Potluck Party)

Veggie-tastic Mac & Cheese

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Mac & cheese without wheat or dairy is, well … &.

Actually if you take my usual mac & cheese recipe (from my pre-gluten- free, dairy-free days) and remove the wheat and dairy, you’re left with Dijon mustard, salt, and pepper. Hmmm, you’re not feeling very hungry today, are you?

Luckily, with a few secret ingredients a creative cook can make a delicious, comforting, and healthy mac & cheese dish. Do you thirst to know our secret ingredients? (Random bit of trivia: I’m a BIG Iron Chef fan in spite of the fact that I can eat almost nothing that they cook.)

1. Tinkyáda Brown Rice Pasta – Fusilli: Whole grain, gluten-free, nutritious and delicious. Also really hard to mess up. Need I say more? You could use other gluten-free pasta, but why?

2. Daiya Cheddar Style Shreds: Vegan, gluten-free, and soy-free. Tastes surprisingly like cheese and melts like a dream. It’s not really a whole food, but Daiya is fabulous for a special treat like pizza or mac & cheese.

3. Fresh Butternut Squash: Butternut squash has a slightly sweet, pumpkin-ish taste. It’s a great source of vitamins A and C. Also a good source of the minerals magnesium and potassium. You won’t need a whole butternut squash for this recipe, so why not roast and puree extra butternut squash and save it to make soup the next day. For butternut squash soup, just saute some chopped onions, then add some broth and the pureed roasted butternut squash. Heat gently, then season with sea salt and freshly ground pepper and nutmeg. Two meals in one! Or two out of five butternut squash dishes if you’re playing along with Iron Chef.

Allez cuisine!

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Veggie-tastic Mac & Cheese

Ingredients

  • 3 cups butternut squash, peeled, seeded, and chopped into 1" cubes*
  • 1 16-ounce package Tinkyada Brown Rice Pasta – Fusilli
  • 1 8-ounce package Daiya Cheddar Style Shreds
  • 1-1/2 tablespoons grape seed oil (or other mild-tasting oil)
  • 1 teaspoon gluten-free Dijon mustard
  • Sea salt
  • Freshly ground pepper
  • 1 pinch freshly ground nutmeg
  • Smoked paprika
  • *A small butternut squash weighs about 2 pounds. You will probably use about half a small squash, or you can buy a bag of pre-cut butternut squash. 3 cups of squash cubes will cook down to about 2 cups.

Instructions

  1. Preheat the oven to 400°. Put the butternut squash and grape seed oil in a roasting pan and toss to coat. Roast for 20-25 minutes until tender. Stir the squash pieces halfway through the cooking time.
  2. While the squash is roasting, bring a large pot of water to boil. Add 1 tablespoon salt and brown rice pasta when the water boils and cook pasta 10-12 minutes according to package directions. Reserve 3/4 cup of the pasta water before draining. Rinse the cooked pasta well with cold water.
  3. Place the roasted butternut squash and reserved pasta water into a blender and blend until smooth.
  4. Put the butternut squash puree into the empty pasta pot. Add the package of Daiya Cheddar Style Shreds and Dijon mustard. Stir to combine. Add sea salt and pepper to taste. 1 teaspoon of sea salt and 1/2 teaspoon of pepper is a good amount to start with. Add the pinch of nutmeg. Be careful not to overdo the nutmeg. Nutmeg can easily overpower the sauce. Stir to combine all ingredients.
  5. Gently fold in the drained pasta to coat it with sauce. Warm the noodles and sauce in the pot over medium heat until the Daiya Cheddar Style Shreds are melted and the pasta is heated through. Gently stir occasionally to distribute the heat evenly and prevent sticking. Place a lid on the pot while warming to quicken the heating process, if desired.
  6. Sprinkle with smoked paprika before serving. Enjoy!
http://www.laurawestkong.com/gff/2011/veggie-tastic-mac-cheese/

How do you like to prepare butternut squash?