If I am out of town or at the gym, that is my preferred station. I might be a gluten-free vegetarian, but I love food. And I love to learn about food. And, even more, I love to learn new ways to cook food. Lucky for me HULU airs a few Food Network shows, and one evening my roommate and I tuned into an episode of The Barefoot Contessa. I know, a lot of people don’t like Ina that much, but sometimes the things she does with food is awesome. And on this particular episode…she was making risotto. The difference was, she was not going to stand over a pan on a stove, stirring and stirring and stirring as the rice worked its way to the perfect texture.
Nope. She was going to bake it.
BAKED RISOTTO!! Who would have thought that would work?
I changed up the original recipe to be vegetarian and make use of what I had in the kitchen, which meant I even (God forbid) took out the use of the white wine. I didn’t have any on hand. I include some sauteed fresh portobello mushrooms as well.
Recipe: Baked Parmesan Risotto with Peas and Portobello Mushrooms
Baked Parmesan Risotto with Peas and Portobello Mushrooms
Place the rice and 4 cups of the vegetable broth in a Dutch oven.
Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
While it bakes, clean and chop your portobello mushrooms (if using). Place a pan over medium heat and add olive oil. When the olive oil is heated, add the portobello mushrooms and a dash of salt and saute until the mushrooms are lightly browned on each side. Remove from the heat and set aside.
Remove the risotto from the oven, add the remaining cup of vegetable broth, the Parmesan, butter, salt, and pepper.
Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and mushrooms and stir until heated through.
Serve hot.
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I couldn’t believe how beautifully this actually worked out. Honestly. It was amazing. The rice was fluffy and soft. The risotto itself had that thick risotto feel to it. The cheese melted beautifully and really helped give it that added bit of creaminess. I didn’t even miss the wine. And by sauteing up the mushrooms, I gave the risotto a little meatiness. The seasoning was good, but if you are using a good Parmesan cheese, I recommend maybe cutting back slightly on the salt that is added.
My roomie loved this dish and was so happy we had leftovers. I even took a serving in to a co-worker because I had mentioned I was making it for dinner, and he had been having a rough week. When I saw him later that day, he said it was SO good. It made me happy.
So, if you love risotto but don’t want to slave over a hot stove to make it…give this recipe for baked risotto a try. I think you’ll be more than pleased with the results. As for me…I think I will forever bake my risotto in the future. So much easier and much better results.
With our California girls needing to return to work…and since we were sort of already out that way…and sort of missed out on our usual journey to Denver, Colorado in April due to my roomie’s teammate…Cathy and I decided that we would take that journey to Colorado. I admit, for much of the planning stages, tacking on the Denver portion was a nightmare…but we got it all worked out. And with that, we got to spend Wednesday through Sunday in beautiful Colorado.
There is so much to do and see in Colorado…and we’ve been here enough times that we have our favorites that we wouldn’t miss out on…ever. But, we also had our sights on some new adventures, both with friends and with food.
So…here’s how a gluten-free vegetarian eats while in Colorado!
Zamparelli’s Italian Bistro – Lafayette, Colorado
Zamparelli’s Italian Bistro, Lafayette, Colorado
It was our first day in Colorado. After landing at the Denver airport and getting our rental car (free upgrade to the Toyota Prius), we hit the road for our drive up to the Boulder, Colorado area. We were staying at the Boulder Twin Lake Inn, where many a famous runner has spent the night. I was thrilled. I was hoping maybe I was in the room Shalane Flanagan stayed in so that I could channel some of her speed. The inn is actually owned by runners, which is why it is popular with runners. Well, after getting checked in, we were starving…so Cathy and I made a short little drive to Lafayette, Colorado. Our Find Me Gluten-Free app had directed us toward a place called Zaparelli’s Italian Bistro…and it had many gluten-free options. Including…gluten-free pizza. Which, mind you, I was thrilled about, as I was doing my long run the following morning around the area the inn was located in…a full 12.5 mile run. Pizza was just the thing I needed.
Wanting to try something we couldn’t get anywhere else, we decided to get a Gluten-Free Johnny V’s Vegan Pie ($15.00). It just sounded intriguing…and, as I said, the toppings were different from anything we’d been able to get out anywhere else. Order in. At Zamparelli’s…the gluten-free crust is a $2.00 upcharge, but when you have to eat gluten-free, what are you going to do? The gluten-free pizza is a 12-inch pizza crust…and in this case…it is topped off with a garlicky white bean spread, roasted red peppers, caramelized onions, sauteed spinach, roasted mushrooms, artichoke hearts, and a spicy salsa rosa. Is your mouth watering yet? Mine was just reading the description. I liked that it was vegan…no cheese to upset my delicate stomach as it sometimes does. Also important with that long run looming.
The pizza was delivered and boy…did it look and smell amazing. It tasted just as good as it looked too. The white bean spread acted as the base, instead of a tomato sauce. The roasted red peppers elevated a lot of the flavor, especially when paired with the caramelized onion. Sweet and savory. Very delicious. But the star, believe it or not, were the artichoke hearts. That just brought all the other toppings together. Fantastic. The crust was really good. Not undercooked, but done to perfection. It was a thin crust without being a cracker crust, which I appreciated. I was quite happy with this meal and my roommate and I walked out of there satisfied, full, and quite happy.
The Buff Restaurant – Boulder, Colorado
The Buff Restaurant, Boulder, Colorado
I first heard about The Buff Restaurant on Man vs. Food. They are best known for their “Saddlebags” which are pancakes that are stuffed with either bacon, sausage or ham, and then topped off with two eggs. They are massive, mind you. Like…steering wheel size. So much more of the menu now has a gluten-free option available (including the Saddlebags…except being vegetarian…not for me)…but I had just done a 12.5 mile run and I was wanting some protein.
I ended up getting one of the omelettes. In fact, I went with the Veggie Omelette ($9.50). This thing is, honestly, the size of my head. But…full of delicious veggie goodness. This particular omelette comes packed with broccoli, mushrooms, tomatoes, spinach and onions, with a touch of blended cheddar. Along with this massive egg-splosion of goodness (see what I did there?), you get a side of their potatoes…or you can upgrade to the fruit for just $1.00 more. I wanted my carbs…so I stuck with the potatoes. And, with it came a slice of gluten-free toast. YUM! As I was in need of some caffeine, I ordered a Café Au Lait with almond milk ($3.50). It was just the hit I needed, especially since the cup it came out in was, again, the size of my head. I think I was wired for much the rest of the day. But it was good.
So was the food for that matter, but I already knew that. I’ve been eating at The Buff for three years now. I make a trip to Boulder specifically to eat there and go to the Celestial Seasonings factory. Honestly. I do. It’s the truth. The eggs are always done to perfection. The toast is crispy and never burned. I love it with their homemade jam. SO delicious. And the potatoes…they are my favorite way to consume carbs. Seasoned to perfection. Done with that bit of crisp on the outside and that soft center. I ate mine with hot sauce. The omelette too. HEAVEN…on a plate. Which I demolished, mind you. I ate every last piece. I was full for the rest of the day.
St. Bon’s Café – Highlands Ranch, Colorado
St. Bon’s Café, Highlands Ranch, Colorado
Around 5 p.m. after my massive breakfast, however, the tummy was starting to get a case of the rumblies. And my roommate had researched the perfect solution for said problem. We were now down in Denver for the remainder of our stay and it just so happened that Denver is the home of a 100% gluten-free deli and bakery. Seriously.
St. Bon’s Café was an absolute nightmare to get to. And we were getting hungry and cranky as we made our way through rush hour traffic on a Thursday night. Our GPS got us down to the right area, but had so much trouble actually getting us to the store. I finally looked it up on my iPhone and managed to get us there. But it was about 30 minutes before they were going to close. It was a good thing we already had an idea of what we wanted to eat…because we were cutting it close.
That being said, the owner, Kurt Fulwider, was behind the counter and ready to take our orders. He told us not to worry about it. He had a meeting he needed to get to across town and already called to say it wasn’t happening and that he would be late. So…we ordered…not just dinner…but a dessert to split. More on that after I tell you about our sandwiches.
For me…I wanted The 3 Wisemen Panini on the house made Rosemary Thyme Focaccia ($7.99). The 3 Wisemen is a basic caprese sandwich. It’s freshly sliced tomatoes, basil leaves and mozzarella. Cathy went with her favorite…something cheesy…opting for The Trinity Panini on the house made Basil Garlic Focaccia ($7.99). This sandwich is stuffed full of three different cheeses…creamy havarti, sharp white cheddar, and smooth meunster. We decided we could split a dessert and I had my heart already set on the Blasphemous Bread Pudding ($3.99), which was a gluten-free bread putting with a delicious custard and dark chocolate. With our orders now paid for, we settled at a table until they were ready.
Let me tell you…the wait wasn’t bad…and the food was fantastic. Absolutely FANTASTIC! I fell in love with the rosemary thyme focaccia. The flavors meshed so well with the fixings in my sandwich. The basil was so fresh and so fragrant. The mozarella was melt-in-your sammie good. And the tomatoes were ripe, and didn’t bleed juice all over my bread. The focaccia was toasted in the panini press to perfection, giving that nice golden crispiness to each bite. I was in love with this sandwich. Cathy tried a piece and said while she loved hers…she really loved the bread on mine.
As for that sinful dessert…oh…yeah. It was rich…creamy…and beyond blasphemous. This was a sin to eat. The custard was rich and creamy, but not overly heavy. The dark chocolate…melt my heart to pieces…so good. It paired so well with the custard. I was so happy when eating this. So very happy. I sort of want to recreate it for myself. If possible. It’s worth a try. Yep…that good. Mouth watering…sinfully…satisfyingly…perfect for when you are PMS-ing or any other time because you just need some chocolate dammit…good!! I hope I can get back here when I’m in Denver in May. It must happen.
Coquette’s Bistro and Bakery – Colorado Springs, Colorado
Coquette’s Bistro & Bakery, Colorado Springs, Colorado
I love crepes. LOVE them. With the exception of my local food truck, I normally can’t have them. I don’t have a good crepe pan to do them myself…nor would they come close to what Sweet ‘N’ Savory can cook up for me in their food truck. Normally when I am in Colorado, I would go to La Creperie Cafe in Denver. But…they closed. THEY CLOSED!! I was saddened by this, but started doing some research. What I did run across though was a little cafe that does only 100% gluten-free food. The catch was…it was in Colorado Springs. The best thing is…that doesn’t phase Cathy. We hopped in the car on Friday morning and took a little drive down to Colorado Springs.
Nestled at the foot of Pike’s Peak, Coquette’s Bistro and Bakery has the perfect location to entertain visitors and locals alike. The place and the food has won numerous awards over the four years it has been open. And it claims that the food is so amazing, you’d never guess it was gluten-free. This little restaurant serves breakfast, lunch, dinner, desserts, espresso, and cocktails. There is a little bit for everyone.
But Cathy and I made the journey for…yep…crepes. None of their savory crepes are vegetarian. That was fine for Cathy, and she ended up ordering the Rise and Dine ($11.00), which is a crepe that is stuffed full (and I mean full) with two scrambled eggs, ham, red onions, tomatoes, and cheddar cheese. The crepe is then topped off with hollandaise. It came with a side of fruit or their truffled potatoes. She went potatoes. I swiped one. OMG. Amazing. I swiped more than one after that. I think she welcomed the help as her crepe was HUGE. I would have gone savory had there been a vegetarian option…but I was okay going sweet. Most of the offerings were what I could get from my local gluten-free crepe food truck…so I went with the one that I hadn’t been served by my local go-to gluten-free crepe place. And that was the Bananas Fosters Crepe ($8.50). This dessert crepe (hey…dessert for breakfast is allowed on vacation!) is a delicious crepe that is topped off with banana and a rum brown sugar flambé. The crepe is served with some house made whipped cream on the side. My crepe was definitely the size of my plate, but being a dessert crepe, it is usually dusted with cinnamon and sugar on the inside and then topped off with the goodness on the outside. Much less to navigate through. But…let me tell you…this was one fantastic crepe. I loved the rum brown sugar sauce. The whipped cream was a nice touch. And the banana, being one of my favorite fruits in this world, made it all taste a little like heaven. I devoured it. Like…completely. Cathy had a good portion of her crepe remaining. Not me. I went all vegetarian piggy on that plate. Worth it. YUM! I am making this a required stop from now on. It must happen. It is that good. And I feel safe eating there.
Baker Street Pub & Grill – Denver, Colorado
Baker Street Pub & Grill, Denver, Colorado
It’s no secret…my roommate and I are completely obsessed with Sherlock Holmes. For real. No…seriously. And when we discovered that just a short walk from our hotel room at the Denver DTC was one of Colorado’s four Baker Street Pub & Grill locations, well, you better believe we knew what we were doing for dinner after hiking around Colorado Springs and the Garden of the Gods. Hey…you work up an appetite doing that.
We walked over to Baker Street Pub & Grill from the hotel on Friday evening. I loved how you got to seat yourself. Our server, a bubbly and enthusiastic woman came over to see about drinks. I was sticking with water. But Cathy decided to take in Happy Hour and went with a Baker Street Brown Ale ($4.25). And with that…her usual pub fare…a half portion of the Fish & Chips ($7.99). As for me…I went with the Baby Spinach and Feta Cheese Salad ($9.99), which I added avocado slices to ($1.49) with a side of the Serrano Coleslaw ($1.99). Our waitress put in our order and we sort of geeked out over Sherlock Holmes until it arrived.
My salad was MASSIVE!! And it looked absolutely amazing to top it off. This salad was a blend of baby spinach, feta cheese, gala apples, red onions, candied pecans (they didn’t candy mine), and red grapes. All of this was tossed in a fantastic raspberry vinaigrette dressing. And let’s not forget my deep love of avocado…which topped off my salad nicely and gave it this rich creaminess that I truly love in a salad. The flavors really, really worked together. I loved the way the fruit played well with the vegetables and how the sweet, yet savory vinaigrette just brought it all together. The avocado…if you order a salad…always top it with avocado…trust me!! As for the coleslaw…eh…it was coleslaw. With the wording of Serrano Coleslaw, I expected something with some heat behind it…but it just tasted like your run-of-the-mill coleslaw. Probably my only disappointment. The rest…so good!
Cathy was very impressed with her fish. In fact, we both enjoyed our food so much we came back on Saturday night, our last night in town. The manager on duty rustled up some can coozies for us and let us get in the big phone booth outside and took a picture. It was epic. We ordered the same thing…minus the coleslaw and rounded out the perfect stay in Colorado at one of our new favorite places in Denver…just a short walk from our hotel. Perfection.
Udi’s Café and Bar – Denver Airport – Denver, Colorado
Udi’s Café & Bar, Denver Airport, Denver, Colorado
I had every intention of making it out of Denver without eating at the airport. I figured Cathy and I would grab something in Atlanta. It’s a good thing she talked me out of that because we had no time for food in Atlanta as it turned out. So, her plan to eat something in Denver before heading to our gate for the first leg of our journey back to Louisville was a stroke of sheer genius.
And to our delight, Terminal B at the Denver Airport has an Udi’s Café and Bar. Udi’s is one of the major names in gluten-free breads and other products on the market. And…they are based in Denver. So the fact that the airport has one of these cafés shouldn’t be a surprise. I was so happy they did.
We settled in at a table and a waitress came over to give us menus and let us look them over. We had a vague idea of what we wanted to eat…sandwiches…with fries. Filling. Which is exactly what we needed, honestly.
Cathy went with the BLTA ($9.35), which is a bacon, lettuce, tomato and avocado sandwich with chipotle aioli and served on ciabatta bread. She got hers with the standard fries that come with the sandwich. As for me…I went with the Gluten-Free Caprese Sandwich ($9.95) and substituted the regular fries for Sweet Potato Fries ($2.00). Gluten-free sweet potato fries. Pardon my dance of joy and glee. This was the second time this trip I was getting sweet potato fries. This is me…being happy.
It was a little bit of a wait, but Cathy and I soon received our plates full of food. The sandwiches were huge. The fries…a big portion. But this was our meal for the day…so while we weren’t starving…we dove in.
My fries were FANTASTIC! Better than the ones I waited forever for at Disneyland. They were crispy, fried to perfection. I was in love with them. In fact, I saved them for the last bite because I wanted to remember those fries. As for the sandwich…epic win. Served on Udi’s bread (of course), this sandwich was stuffed with mozzarella cheese, fresh tomatoes, and a pesto aioli. And the flavors just popped. I have been eating a lot of caprese things since going gluten-free and this was one of the best sandwiches put together. Simple flavors…executed perfectly. And served with SWEET POTATO FRIES!! I was thrilled to actually be able to eat something other than a fruit cup, a salad, or some unhealthy snack at the airport. Seriously. This was my happy that day.
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So…there you have it. I find eating gluten-free in Colorado to be so easy. Both Rudi’s Gluten-Free and Udi’s Gluten-Free are based out of Colorado (one in Boulder…the other in Denver). Granted, on Saturday when we went up into the mountains to Rocky Mountain State Park…my lunch was a banana, some yogurt, and some Boulder chips…but…I’m in the mountains. I will cut them some slack.
This was one of my best foodie trips to date. Both California and Colorado offered me so many options and such delicious food. I wasn’t really disappointed with any of the restaurants that we chose to dine in. And that…is amazing!!
Colorado…see you in May. I hope my favorite places to eat will be ready for me again!
I dedicate this entry to, honestly, the best meal I have ever consumed in my life. No joke. Sorry mom…but it’s true. Never before have I been treated to such an exciting and taste-defying tasting menu, all of it done by the chef’s whim. And yes…all of it done to suit any food allergies at the table. For me…being a gluten-free vegetarian. For my friend Tawn…no shrimp.
What am I talking about?
Disneyland.
Napa Rose.
Chef’s Table.
OMGTHEFOODWASAWESOME!
Okay…now that I got that out of my system…kind of…let me explain…
You see, Disneyland has a lot of nice treasures inside its gates. And, after running the Disneyland Half Marathon, Indy wanted to treat all of us, plus her hubby and her dad, to a nice meal out…which would be our Christmas and Birthday gifts. She chose Napa Rose at Disney’s Grand Californian Hotel & Spa as the scene of this adventure. After a long day, the four ladies got all dressed up and met up with Evan (Indy’s hubby) for a ride over to the restaurant. Her dad was staying there so he’d meet us there.
A few drinks in the lounge and two Joey Fatone (from *NSYNC) sightings later, we were making our way to the Dessert Counter and being seated, napkins placed on our laps, and about to be treated to one of the finest, most epic, amazing meals of our lives…complete with wine tasting. All of this…completely at the whim of the chef.
So…let’s get started:
Amuse-Bouche: Plum with Grape Relish and Gluten-Free Flatbread
Amuse-Bouche: Plum with Grape Relish and Vegan & Gluten-Free Flatbread
The rest of the counter was treated to a Panna Cotta with Great Relish…but not this girl. The chef kept is simple, elegant, and instead of the panna cotta, served me up an amazing warm Plum with Grape Relish on top. The plum was sweet, pairing beautifully with the slightly sour tones of the chopped grapes. It was the perfect way to wake up the palate and prepare it for the rest of what was to come that night.
In addition, while the rest of the counter got to share this large basket of various breads, a basket of vegan and gluten-free flatbread was delivered to me. This bread had a fresh herbiness to it. It was crispy, yet still soft. And when it was fresh and warm…there was nothing like it in the world. It was a nice change from the gluten-free rolls I am so used to getting. It’s not everyday this girl gets to indulge in flatbread. And indulge I did. Because I just couldn’t stop eating it!!
First Course: Cauliflower Tower
Cauliflower Tower
What…you may ask…is a Cauliflower Tower. Simply what it sounds like. Cauliflower…in a tower. But…it is really so much more than that. In fact, while the base of this dish was, in fact, a cauliflower mash, it was blended with couscous, raisins, pistachios, and was drizzled with a blood orange sauce. I love cauliflower, so using it as a base for this meal was sheer brilliance. The couscous gave it a bit more body. Toss in the sweet raisins with the salty nature and crunch of the pistachios and you have a meal made in heaven. Seriously. Angels eat this when they picnic on the clouds. I swear. The blood orange sauce just sealed the deal. It gave this savory dish a little zing. It was fantastic. Down to the very last bite. If this was any indication of what was left to come, I was all in. I didn’t record the type of wine any of my meals were paired with…but I loved them. All of them.
Second Course: Grilled Peach Salad with Green Beans and a Peach Yogurt Sauce
Grilled Peach Salad with Green Beans and a Peach Yogurt Sauce
The usual version of this dish is served with roasted duck. But, being that I was the sole vegetarian at the table, the chef made one with duck, which Indy received, and made mine without it. But this made me want to grill peaches ALL the time. ALL the peaches. And then consume ALL the peaches with ALL the food that I could think would pair well with them. I will say this…I never would have paired peaches with green beans. But…this worked. This worked remarkably well. The peaches had this rich sweetness to them, the green beans were cooked perfectly, so they had that crispiness to them. And that yogurt sauce just tied everything together. This was fantastic. I could have eaten plate after plate of this and been one happy girl. But more goodness was still ahead.
Third Course: Heirloom Tomatoes with Golden Tomato Essence with Fava Beans and Parmesan
Heirloom Tomatoes with Golden Tomato Essence with Fava Beans and Parmesan
I do believe either Tawn or Cathy made the Silence of the Lambs reference when I was served this beautiful, rainbow dish. I mean, the colors on this dish just popped. The sweet tomato essence was what really made this dish so savory. The beautiful heirloom tomatoes were ripe, gorgeous, juicy and the flavors danced across my taste buds with the first bite. The fava beans added a little body…and some texture. And to top it all off…shaved Parmesan cheese, which gave the dish that big of salty seasoning that just brought it all together in the end. Rich, succulent…and fantastic. Each dish was topping the last…
Fourth Course: Chef’s Creation – Vegetarian Mushroom and Tomato Plate
Chef’s Creation – Vegetarian Mushroom and Tomato Plate
Be jealous. Because the chef made this one specifically for me. His gluten-free, vegetarian diner. What exactly was it? Savory goodness, that’s what it was. Honestly…this was fantastic. From the first bite he reigned me in with perfectly cooked mushrooms, beautifully seasoned and topped with gorgeous heirloom tomatoes and greens. I wanted to hoover this dish so much, but I sat there like the lady I am and ate it like the sophisticated foodie I see on television and dream about becoming. No…really. I savored this dish. Every bite of it. And I never wanted it to end. But…my fork fell onto the last slice and soon it too was gone.
Dessert:Meyer Lemon Crème Brûlée with Blueberries and Mint
Meyer Lemon Crème Brûlée with Blueberries and Mint
Without even knowing anything about me save for my food allergies and preferences, the chef sent out the most perfect dessert for me. It involved lemon and blueberries…and that pairing is, by far, one of my absolute favorites. So, without even knowing it…the chef capped off the perfect evening with the perfect dessert. His Meyer Lemon Crème Brûlée with Blueberries and Mint was a stunning plate to start with. The crust on the crème brûlée was brilliant. And that lemon flavor was just enough without overpowering the entire dessert. Toss in the blueberries (one of my favorite berries) and the hint of mint and I was in a delicious, tasty food coma. Seriously. I dug right into this dessert and savored it as long as I could. I even ate the drizzle of chocolate letters around the plate wishing me an early happy birthday. Yes…I enjoyed it…for real…down to the very last bit. But, I’m a dessert girl…and this was one hell of a dessert.
My hat is off to Indy, for this fantastic food experience. If I were to choose my last meal on Earth…it would be this. I would want to be at Napa Rose…at the Chef’s Counter…once again receiving the dishes of his choosing for me. I loved being surprised and not knowing what to expect when my plate was carried out and placed in front of me. The company was the best I could ever be with at this venue. The food was outstanding. I’ve been spoiled. No other meal has come close to equaling this one…and I am starting to wonder if one ever will.
My food hat is off to the chef of Napa Rose…the food that is served there…the wine it is paired with (SO GOOD!)…and the good friends I shared the experience with. If any of you find yourself at Disneyland…do try to experience this for yourself. It isn’t cheap…I can tell you that…but the food and the experience is worth every dollar you put towards this meal. I promise.
Sometimes…if you look hard enough…you manage to find something amazing…despite it being a processed food in the freezer department. At least it was at a natural food store…so that’s saying something, right? Right!
That’s what I’ll keep telling myself.
Anyway…what I speak of is a brand of gluten-free and vegan pizza (this version anyway) made by BOLD Organics. In fact, BOLD Organics pizzas (the vegan and the meaty ones) are all gluten-free, milk-free, lactose-free, casein-free, whey-free, egg-free, peanut-free, and treenut-free. EPIC!! I mean…EPIC, right?! Right!
BOLD Organics was founded with a simple principle to strive for – creating the most delicious and healthy frozen pizza on the market. And that vision was reached and realized with the line of gluten-free and dairy-free pizzas that, as the Web site puts it, “are redefining just how good eating healthy can taste.”
It’s not too bold (see what I did there?) a statement either. Because what BOLD Organics did…was take their goal and do everything in their power to make it a reality. Seriously. Founder, Aaron Greenwald, often found that traditional gluten-free products on the market were bland and lacked taste. That was when Aaron embarked on his mission to not just help people eat better…but also feel better. And he sourced the best chefs he could find who not only understood gluten-free food, but could also provide bold (I did it again) flavors to the products his company would produce. And so…BOLD Organics was born.
BOLD Organics began producing high quality, allergen-free foods…so people could have a choice when it came to gluten-free pizzas. He strove to provide restaurant quality food with premium taste…without paying a premium price.
Well, when I spotted this in my natural food store’s freezer…I decided that having a frozen pizza on hand wasn’t a bad idea. I mean…when you need something easy one night, just pop it out of the freezer, onto a pizza stone…and viola…dinner! So, I had one stashed in my freezer. And, as I am trying very hard to work my way through the plethora of gluten-free goodness I have stocked up in my freezer and pantry, on Friday, as I had a 16 mile run on Saturday, I figured gluten-free pizza would be the way to go.
BOLD Organics Gluten-Free and Vegan Veggie Lovers Pizza (cooked)
Out of the two vegan options offered by BOLD Organics, I went with the Veggie Lovers version. Why? Because any pizza that is topped with seasonal vegetables (organic roasted red peppers, organic roasted yellow onions, and shiitake mushrooms) is okay in my book. The cheese they use is completely vegan. So, I pulled this out of the freezer directly after work and preheated the oven to 450° F, per the instructions on the box. I stuck my pizza stone in to warm while the oven preheated and set about opening up the box.
The box does make me think that the pizza would be a little bigger than it really is…but what it lacks for in size (it’s an 8-inch pizza), it makes up for in the fact that it is not a cracker-crust, very thin-crust pizza. Nope. Not at all. This pizza has depth to it. It has the most amazing crust…and I could tell that before it was even baked. With the oven heated and pizza stone warm, I tossed the pizza in to cook for 20-22 minutes. If the vegan cheese has not melted, it says to broil it for 1-2 more minutes. The cheese on my pizza melted beautifully and the crust became fluffy and golden and just…perfect looking.
I removed the pizza from the oven and sliced it in half. The box I have says the serving size was half the pizza. That seems to have changed now…but…I’ll go off what I had in my freezer. One half went to my roommate, the other half was mine…all mine. I can say this…it looked and smelled amazing. But, as always, the true test lies in the taste. That is the absolute heart of the matter.
I settled in for dinner, fork in hand, and sliced through the crispy, yet soft crust. Crispy on the outside, chewy on the inside. That is pizza crust perfection, my friends. PERFECTION! And, furthermore…this pizza was frozen pizza perfection. It looked like all the non-gluten-free counterparts you see on the market. It wasn’t this sad-looking thin crust slab of cheese and veggies. No. This was a bold looking, veggie laden (save for the mushrooms…I got a bit gypped on those), vegan cheese coated amazing thing. The flavors were melt-together perfect. It was sweet from the peppers and savory with the cheese. It had that perfect crust. I was in pizza heaven. I was. Because, with the exception of my local allergen-free bakery, I can’t find anything but cracker-crust when it comes to gluten-free pizza. That just changed. My whole frozen pizza world just expanded. I was…SO impressed. The cheese, even being a vegan mozzarella, was stretchy and melty and gooey. Pizza perfection. BOLD pizza perfection. I’m sold. For life.
Let’s talk ingredients and nutrition, shall we?
This pizza is made up of filtered water, vegan gourmet mozzarella cheese alternative, inulin, soy protein, agar agar, sea salt, plant-based natural flavor, carrageenan (BOO!), vegetable source of lactic acid, organic crushed tomatoes, organic potato starch, organic rice flour, organic corn meal, organic roasted red bell peppers, shiitake mushrooms, organic roasted yellow onions, fresh yeast, organic tomato paste, organic extra virgin olive oil, xanthan gum, organic evaporated cane juice, organic oregano, organic apple cider vinegar, sea salt, and organic spices (rosemary, black pepper, granulated garlic, red chili).
As far as nutritional value goes…for half of a pizza…this isn’t too bad. One serving (1/2 of the pizza) served up 340 calories and 13 grams of fat. That’s actually not bad! I was impressed. It has 670 mg sodium, which is a little high…but…not bad in the grand scheme of things. The serving has 6 grams of sugar as well, which is super good. And, 1/2 of the pizza dishes up 6 grams of fiber and 6 grams of protein.
It’s awesome. BOLD Organics produced a product they can totally be proud of and stand behind. I loved every bite I took of this one. And I will definitely try the Vegan Cheese version in the future too. With a fluffy and flaky crust like that…it’s hard to stop me from stuffing another one in my freezer.
This pizza BOLD-ly went where no gluten-free pizza went before…and they did it perfectly!
A serving of BOLD Organics Gluten-Free and Vegan Veggie Lovers Pizza
It’s the second weekend in July…and that means one thing when you live in Utica, New York.
Yep…
The Boilermaker!
Confused? Don’t be. The Boilermaker 15K Road Race was established in 1976 and has grown to become the largest 15K road race in the United States. Not only that, the Boilermaker is ranked as the most competitive 15K in the world, drawing people from all across the United States as well as from other countries. It’s a big freakin’ deal. And that was why I found myself in Utica, New York this past weekend. I was running in The Boilermaker 15K.
And…as we have established from blogs past…before any major road race, my fuel of choice is a gluten-free pizza.
Lucky for me, a lot of the guesswork on this trip when it came to food was taken out of the equation. My high school friend, Jean, lives in Utica and she was the one who really directed me toward this race. I was going to run it the year before, but…I had a conflict in the schedule. Not this year. So, when I told her that I would require a gluten-free pizza the night before, she was sending me two different local Italian places that both offered gluten-free pizza. They both sounded good, so my roommate and I flipped a coin.
And the winner…Charlie’s Pizza.
Jean said it was her favorite place to grab food, so this was already sounding promising.
After a long day on the road, getting reacquainted with old friends I hadn’t seen in 15 years, hitting up the race expo, and taking my friend Jenn to Florentine’s to place an order for delicious baked goods she used to get when she lived in Utica…we all were rather hungry. So, our next stop was dinner. And that meant we all piled back into Jean’s car and headed toward Charlie’s Pizza.
Looks can be deceiving, and when you first catch a glimpse of Charlie’s Pizza in Utica…well…you might be tempted to go elsewhere. Located next to the Big Lots, it’s a little strip mall sort of joint. It looks like a dive at first glance, but I’ve learned, sometimes these “dives” are the gems of the area when it comes to food. I wasn’t casting judgment. I was going to get my pizza! We walked in to Charlie’s Pizza and it reminded me a lot of those establishments that are run down but for all the right reasons. They’ve got longevity. They’ve been there awhile. One of the ladies behind the counter asked if we were dining in. We said we were so she told us to take a seat anywhere. As we were a party of five, we took the big table at the back, underneath the television. Soon, menus were passed our way and we began to peruse the selections while our drink orders were taken. This allowed the rest of us to decide what we were going to order. Cathy and I were definitely splitting a gluten-free pizza. Jen W. and Jean were going to split a large pepperoni pizza ($14.99). And Jenn went for an order of their Stuffed Shells ($9.99).
All Cathy and I needed to do now was choose our toppings. In the end, we went for what is becoming one of our favorite pizzas to order when all ingredients are available. We settled on a Gluten-Free Pizza with Onion, Mushroom, and Pineapple ($15.50 – small cheese pizza: $9.00, made gluten-free: add $3.00, with two extra toppings: add $2.00; with one premium topping: add $1.50).
With orders in, we settled back into talking. Jean and Jenn W. were high school friends of mine, and when I moved away in 1998, I hadn’t been back to see them. We had lots to talk about and to catch up on, so you can imagine the conversations we had while waiting on food. With their pizza and pasta, there were side salads and soup for “The 3 J’s” at the table. Both Jen and Jean got the tossed salad (minus the olives) and Jenn went with the Italian Wedding Soup. It was a nice way for them to calm their rumbling stomachs. And not too long after they polished those off…food began to arrive.
Everyone’s food looked great. Jenn had expected more than just three stuffed shells with her order, but she said it turned out to be just enough. Jean and Jen’s pizza looked amazing.
But this gluten-free vegetarian was ready to dive into her own pizza creation.
Charlie’s Pizza offers up the usual gluten-free crust…cracker crust. I am not a huge fan of cracker crust when it comes to pizza as it can go wrong so easily. However…Charlie’s Pizza got it totally right. For one thing, the waitress informed us that they pre-bake the crust before they top it and put it in the oven again. This helps get the right amount of crispness to the dough so that it doesn’t remain soggy toward the middle. There is nothing worse than a soggy gluten-free pizza crust. And trust me…I have had my share of those! The cheese was melt-in-your-mouth good. And it really paired well with the fresh vegetables and the pineapple that topped the pizza. The onions and mushrooms were baked in to perfection, so that the flavors melted into the cheese and crust instead of being too bold and standing out. And the sweet pineapple was ripe and added the right hit of sweetness. The sauce was fantastic. And I loved that, while it took a bit of time to eat, the crust never once grew soggy as it sat on the tray. Not once. It remained crisp and a beautiful golden color. No burned edges. No struggling to get the pizza out of the pan. This was easy…simple…and totally delicious. I was impressed.
Highly impressed!!
Much thanks to Charlie’s Pizza for the amazing gluten-free eats the night before what turned out to be a fun, but grueling 15K the following morning. I felt well fueled for the run and have them to thank for not making me break my pre-race-night food tradition. I felt completely safe eating there as it came highly recommended by Jean. The pizza wasn’t greasy…which means everything sat well in my stomach. And it was honestly just really good food made by a great family-run business.
Thanks for the suggestion, Jean. Outstanding pizza to compliment an outstanding trip!
Charlie’s Pizza’s Gluten-Free Mushroom, Onion and Pineapple Pizza
So, I’m in Indianapolis. That morning, I ran 10 miles for training. My lunch was a gluten-free cookie and an orange. It was after 6 p.m. and I was starving. I had just finished up a string of back-to-back panels at a local sci-fi convention in Indianapolis, the entire reason I was in Indianapolis in the first place. My initial thought was a gluten-free sandwich from Jason’s Deli, but that would require leaving the convention hotel, driving out to the restaurant, which wasn’t nearby, and sitting and eating. And I honestly just didn’t have the energy.
So, my roommate and I hijacked the computer in the business center and started surfing Find Me Gluten Free.
And pizza…that’s not only convention food…it just sounded really, really, really good.
The most highly recommended place on the search was a local place called Jockamo Upper Crust Pizza. We pulled up the Web site, and…there it was…a 10 inch gluten-free crust. Awesome. We wrote down the number and checked the delivery area. And we were just a block or two outside of the delivery region. Cathy decided it was worth a try to ask if they would deliver to us, as they weren’t that far away. So, she called. And they were more than happy to accommodate. That was awesome.
We placed our order…one gluten-free pizza with mushrooms, red onion, and pineapple ($14.00). It just sounded…really good. With the order in, we were told it would be about 35 minutes, as it was a Saturday. So, we decided to keep ourselves occupied until we got the call that they were nearby. We’d meet the delivery guy in the lobby. We walked around and talked with some people while we waited and when they asked where we ordered pizza from, and we said Jockamo…they all melted and practically salivated on the spot. If that is any indication of what we were in for…I was beyond excited. And really, really hungry to boot.
It felt like no time had passed at all when Cathy’s cell phone rang. We skittered to the front lobby and had only a few minutes to wait before the delivery guy walked through the door and tracked us down. The pizza was handed over and we paid him, extra tip for coming outside of the delivery area. And then…no waiting, we hurried back to the hotel room to dive in and get some food in our stomachs.
I flipped open the pizza box and found the typical pizzeria gluten-free pizza. A cracker crust topped with red sauce, our toppings of choice, and cheese. I snapped a picture and then it was game on. We were starving and the pizza smelled fantastic.
So…we dove in. And devoured the pizza in less than 10 minutes, if that is any testimony as to how good it tasted. And this wasn’t just the “OH MY GOD I AM SO HUNGRY I WILL EAT WHATEVER IS IN FRONT OF ME REGARDLESS OF WHETHER IT TASTES GOOD OR NOT” sort of hungry. It honestly tasted really, really good.
Let’s start with the crust. The thin crust was cooked almost to perfection. Almost. It had a really good flavor, but it just didn’t have that golden crustiness that I prefer with my pizza crusts, which meant, it came across as being a little soggy. Of course, some of that could be a reflection of the fact that it was cooked, packed in a box, put in a car and delivered to us. So, I’m not saying the crust was bad at all. It just didn’t have that crunch to it when I bit into it. The red sauce was fantastic. I’m not just saying that. The tomato flavors were rich and bold and seasoned to perfection. The toppings we selected were fantastic. The mushrooms, onions and pineapple were all cooked to perfection, the pineapple’s sweetness being a nice contrast to the umami flavor of the mushrooms and the bite of the onions. And then…the cheese. A nice hit of saltiness that the pizza needed…creamy and gooey and just…the entire package was phenomenal. Yep. I was impressed.
Like I said…we devoured that pizza in less than 10 minutes, each of us getting three slices each. No holds barred. It was gone as quickly as it had arrived and we were left licking marinara off our fingers and happily discussing how every bite of that pizza was beyond delicious. We were now fortified for the long evening ahead of us.
Jockamo Upper Crust Pizza really surprised me. I didn’t know what to expect, just that all the locals were salivating whenever we mentioned where we ordered pizza for our dinner. And that was enough testimony to put my mind to ease. If we had scrolled a bit further through the menu, we also would have discovered that they also offer gluten-free cookies, made by Deihdre Alltop. I didn’t know about these…but now that I do…next time I’m in Indianapolis and order from Jockamo (there will be a next time…YUM!), I think dessert will have to happen as well. Because with a choice of three different gluten-free cookies…you just can’t go wrong.
Needless to say, the service at Jockamo Upper Crust Pizza, their willingness to come just outside of the delivery area and deliver to us at the convention hotel, spoke volumes of their service. Their food…especially that house made marinara…did the rest of the talking. Honestly, one of the best sauces I have ever encountered on a pizza. It was cooked up really well…the toppings were fresh and complimented the sauce, the crust, everything. I was beyond impressed.
If you are in the Indianapolis or Greenwood area, go by Jockamo Upper Crust Pizza and get a pizza. Dine in, take out, have it delivered. Just trust me…you really want to try it. I was one happy gluten-free pizza loving girl, let me tell you. And I’ve had a lot of gluten-free pizza in my life. This one…is definitely near the top of the list.
Jockamo Upper Crust Pizza’s Gluten-Free Pizza with Mushrooms, Red Onion and Pineapple
By now…many of you know that I am obsessed with quinoa. I mean…obsessed with it. It is always in my pantry, ready for me to cook up, fluff up, and serve in a variety of ways. It is so versatile and can be used not only in cooking, but in baking too. This ancient grain is a protein powerhouse, something that I love about it. And it cooks up quicker than rice…and is way better for you too.
But…sometimes I just need something easy for dinner. Something I can just throw on the stove and not have to do anything else too. That’s when Nature’s Earthly Choice steps in with their handy-dandy boxes of Easy Quinoa. I picked up all four varieties that were available last year when I was in Minneapolis, Minnesota. Why? Because I had never seen this item before in any of my grocery stores (a few of my natural food stores now carry these) and…it was quinoa. QUINOA!!
Yes…that did say last year. I was in Minnesota to run a race and spend time with my family…and as a reward for doing so well on my run…I picked up some items I had never seen before. Or even heard of for that matter. These little boxes of quinoa goodness were just some of what ventured home in my luggage. As I have tried two of the four varieties so far, you will recall that one was a hit and one was a miss. So…the other night as I was prepping to head out for a fun run with my running group in Louisville, I needed something easy to make and easy on the stomach.
I pulled one of the Easy Quinoa boxes out of the pantry and hoped for the best. My selection: Mushroom & Vegetable Medley.
Sounded appetizing enough. I love mushrooms. I love veggies. I love quinoa. Had to be something to it, right?
Cooking this up takes about 20-25 minutes total. Something I didn’t consider when I thought I would be reaching for something quick. I sort of missed my group run and ended up running it on my own…by myself. Ah well.
Quinoa and seasoning packets for Nature’s Earthly Choice Mushroom & Vegetable Medley Easy Quinoa
As I was saying, once the water is boiling, the rest is easy. But you do need to account for the time it takes to bring the water to a boil. In a saucepan, add 2 cups of water and the pouch of quinoa and bring it to a vigorous boil. Reduce the heat to a simmer and add the vegetable and seasoning packet. Give it a good stir so that everything blends together well. And then you just let the quinoa cook until it is tender and chewy (white spiral threads appear around each grain) and all the water is absorbed. Remove the pan from the heat and give this mixture a good fluffing with a fork.
Dish into bowls and settle in to eat. My roommate and I split the box between the two of us…but there are 3.5 servings per box. With this already being mentioned, I might as well hit you up with the down and dirty nutritional facts. One serving will provide your body with 160 calories and 2.5 grams of fat. The sodium content for something that comes from a box is very low, topping off at 230 mg per serving. You get 3 grams of fiber and an amazing protein hit of 6 grams. Awesome.
Every ingredient is something that I recognize. These include: quinoa, potato starch, onion powder, mushroom extract, dry milk, salt, yeast extracts, sugar, olive oil, soybean oil, garlic, tomato powder, glucose syrup, maltodextrin, celery flakes, spices, natural flavorings, citric acid.
So…how does this concoction of quinoa and dried veggies and spices taste? Better than I thought it would. The entire time it was cooking, I kept thinking that it smelled like chicken noodle soup…or some soup of that respect. It had a really great taste to it though. The onion and the spices really shine. I didn’t really get the mushroom flavor, but I’m sure it was blended in there. What mattered was how good it was. It had this savory, slightly salty flavor in each bite. The quinoa was cooked to perfection. And the flecks of veggies throughout the mix rehydrated really well when added to the water and allowed to cook into the quinoa. Everything just worked together really well and provided a distinct, and delicious flavor.
You could easily bulk this up into a main dish by adding a protein of choice (for me…tofu…for others, perhaps chicken, shrimp, beef or pork). Or…adding some sauteed vegetables or even some potato might really turn up the volume. The possibilities are endless…and that’s what is so great about Nature’s Earthly Choice Easy Quinoa. And, while the Sundried Tomato Florentine is still my favorite, this one is definitely a close second. I only have one more variety to try…and I’m really looking forward to it.
Search for these at your local grocery stores and/or natural food stores. Cook up a delicious protein-filled side or meal in no time flat. Yep…it really can be that simple.
Awhile back, Prevention magazine did a profile on Kris Carr. If you’ve never heard that name before, you’d be inspired by this woman. She is a best-selling author, a wellness activist, and a cancer thriver. Yes…thriver. You see, on Valentine’s Day in 2003, Carr was diagnosed with a rare and incurable stage 4 cancer. This diagnosis made her want to feel better, love harder, and enjoy life more fully. She wanted to live life to the fullest…and live it like she meant it.
Part of that journey was changing the way she ate. She went to a complete lifestyle makeover. She switched to a nutrient dense, plant-based diet, began exercising, and found joy and fun in everything.
Really…this woman is amazing and her story was one I remembered from the plethora of magazines I receive each month. I appreciate Prevention for profiling her…because it led me to her book: Crazy Sexy Kitchen.
This book just happened to be on the shelf of my local library. And after flipping through it briefly…I went ahead and borrowed it. Immediately I had recipes I wanted to try…but the one that interested me most is the one I made for dinner tonight…and, believe me when I say, it’s worth the effort to make. I had to make modifications with the ingredients at times, but in the end…it turned into a beautiful dish.
The recipe is below.
Recipe: Gluten-Free and Vegan “Clam” Chowder
Gluten-Free and Vegan “Clam” Chowder
Serves: 12
Time: Prep 60 minutes; Cook 15 minutes
Ingredients for Cashew Cream:
4 cups whole raw cashews, rinsed under cold water
Ingredients for Kombu Broth:
4 pieces kombu seaweed (I didn’t pick this up, so I used sheets of nori)
2 quarts water
Ingredients for Smoked Mushrooms*:
1 tablespoon small hickory chips
1 heaping cup diced king trumpet mushrooms
*(NOTE: I had 10 ounces of crimini mushrooms on hand and no stovetop smoker, so I improvised…)
Ingredients for Chowder Assembly:
1 tablespoon canola oil
1 cup diced white onion
1/2 cup diced celery (I used diced carrot because I didn’t have celery, but I did have plenty of carrots)
1 cup peeled and diced baking potato
2-1/2 to 3 cups water
1 teaspoon lemon juice, more to taste
1/2 teaspoon Tobasco or other hot sauce, more to taste (I used Sriracha)
2 teaspoons kosher salt, more to taste
1 teaspoon black pepper, more to taste
Directions:
Prepare Cashew Cream: Put the cashews in a bowl and cover with water. Cover with plastic wrap and refrigerate to soak overnight.
Drain the cashews and rinse under cold water. Place the cashews in a high-speed blender (this will need to be done in a couple of batches) and add enough water to cover by an inch.
Purée until completely smooth. If needed, pass the cashew purée through a fine strainer to remove any course bits; the final “cream” should have a smooth, thick consistency of heavy dairy cream. This will make about 3 cups cream (consistency will depend on the amount of water added while blending, and can vary from just over 2 cups to about 3-1/2 cups; thin as desired)
Prepare Kombu Broth*: Combine the combu and water in a medium pot and bring to a simmer. Reduce the heat to a gentle simmer and cook 40 minutes, then strain. This makes about 5 cups kombu broth, more than is needed for the remainder of the recipe. The broth will keep, covered and refrigerated, up to 10 days.
*(Note: I didn’t have kombu on hand, so I used nori sheets, and followed the instructions as if they were kombu. The flavor was probably milder than it would have been…but this worked. I did, however, have to press on the nori to wring out the rest of the broth)
Prepare Smoked Mushrooms*: Prepare a stovetop smoker: Spread the chips in the base of the smoker, directly over the burner. Place the drip pan (if using) over the chips and a rack on top of the drip pan. Place the diced mushrooms on the rack (be sure to use a rack fine enough so the mushrooms don’t fall through) indirectly over the chips (do not place the mushrooms directly over the chips, as this can cause them to oversmoke and turn bitter). Partially cover the smoker with a lid, leaving it open a cuple of inches. (If you do not have a commercial stovetop smoker, you can substitute by using a heavy roasting pan, a cake rack, and heavy duty foil to cover the pan as a lid.)
Heat the smoker over medium heat just until you see smoke escaping through the opening. Close the smoker entirely and gently smoke just to infuse the mushrooms with smoke flavor, not to cook, 3 to 5 minutes. Be careful not to oversmoke, or the mushrooms will become bitter.
*(Note: I don’t have a stovetop smoker or anything I could have used to do the makeshift one…so instead I went about this a little differently. After rinsing my mushrooms and cutting the stems even to the caps, I put them in a bowl with 1/4 cup olive oil, 2 teaspoons of Liquid Smoke (make sure it is a gluten-free brand), a touch of salt, and some kelp granules. I mixed this until everything was coated then placed them on a baking pan and roasted in a 350°F oven for 45 minutes. I then diced them as the recipe called for. It yielded perfect results.)
Assemble Chowder: Heat the oil in a medium-size soup pot over medium-high heat. Add the onion, celery (in my case, carrots), and potato. Sweat the ingredients, stirring frequently, until softened, 8-10 minutes.
Add 1-1/2 cups each of the Kombu Broth, Cashew Cream, and all the smoked mushrooms. Reduce the heat, and cook over low heat, stirring frequently, for 10 to 15 minutes to develop and marry the flavors. The Cashew Cream will thicken as it cooks, and you will need to add water from time to time to thin and adjust the consistency. We added about 3 cups of water as the soup cooked.
Season with lemon juice, Tobasco (or hot sauce of choice), salt, and pepper. Taste and adjust the seasonings as desired. This makes a generous 2 quarts of soup.
~*~*~
This recipe looks labor intensive at first glance, but I soaked the cashews overnight and making the cashew cream was a synch. As for the broth, I made that ahead as well and let it chill in the fridge. Then, when I needed it, I poured out the amount for this recipe and it was all set to go. All I really needed to do was chop the vegetables and get everything cooking.
And what emerged was a flavorful, creamy, delicious vegan clam chowder. The flavors were awesome. And the texture of the mushrooms after roasting in the oven for that long was just like a clam tasted (back before my vegetarian days and when chowder was safe to eat). I wasn’t sure what to think about this as I started to cook everything together in my big pot on the stove, but the end result was awesome.
I can’t wait to heat up more and enjoy it all over again.
As a side note, this soup is freezer-friendly. So go ahead and freeze the extra if needed and allow it to thaw when you’re ready to have more. Otherwise, the soup does keep for about 1 week in the fridge.
This is TOTALLY going to be made over and over again. Shockingly delicious. But, then again, Kris Carr enlisted the help of Chef Tal Ronnen for this one…so it’s no surprise this soup is packed with awesomeness.
French Meadow Bakery & Cafe, Minneapolis, Minnesota
Restaurant: French Meadow Bakery & Cafe, Minneapolis, Minnesota
You’ve probably seen some of their goods in your grocers freezer. I know I have. They have quite a great selection of gluten-free frozen goodies that I have yet to try yet…although I have actually had one of their products. Back in October 2011, just as I was starting to get the hang of this gluten-free stuff…I bought a box of 4 of their Gluten-Free Yellow Cupcakes with Vanilla Frosting. I was lukewarm on the review…being that I dislike frosting and that it had been frozen prior to consumption.
Of course, I had forgotten all of that up until a moment ago when I began this blog.
Here’s how we wound up here. I was gearing up for a trip to Minnesota and Cathy, the infamous roomie, had said she really wanted to go back to The Bad Waitress to eat while we were there. However, as she was scouting through recent reviews, it turns out The Bad Waitress had been cited for health concerns…so we nixed that immediately. This meant searching a little bit for somewhere new to eat.
Enter the savior of the moment, my aunt Jan, who had been messaging me back and forth on Facebook leading up to my trip. She said some colleagues at the hospital (she’s a surgical nurse) she works in mentioned a great place called French Meadow Bakery & Cafe. She must have been talking about my impending visit and the fact that I am a gluten-free vegetarian, because they mentioned to her the plethora of gluten-free options available…not to mention the gobs of vegetarian offerings. She mentioned this in the message. I looked it up. I sent the link to Cathy. We approved. And Jan said we would definitely go there one day while I was in town.
That day just happened to be Monday. Jan had the day off from work. The cold weather had given way to a beautiful, sunny 78 degree day. And we were out and about in Minneapolis, doing a bit of shopping and whatever else we felt like. Our only plan…be outside and soak up the sun and gorgeous weather. With that agenda in mind, we did a lot of our indoor stuff (like hitting bookstores and the like) that morning. And when lunchtime rolled around, we headed into Minneapolis and down to Lyndale Avenue South, hoping to grab a bite to eat at the French Meadow Bakery & Cafe. We arrived, parking around the corner on the street to the brilliant yellow building. A short walk later and we were entering the premises…greeted by towering black boards that held the menu, written in chalk. It was fantastic and…overwhelming…but awesome.
We gawked for a long moment at the boards, figuring out what we wanted to eat for lunch. Although there are still breakfast items as well…including a gluten-free waffle which was…SO tempting. We got it sorted just in time, because we were up next to order. Jan went first, ordering the California Wrap with a side of the Mixed Greens ($9.50). Cathy went for the Incredible Grilled Cheese Sandwich with a side of the Chips and Salsa ($7.50). Actually, I was expecting her to be a bit more adventurous than that when we ate here. That’s so…typical. As for me, I opted for the Roasted Vegetable Sandwich on Gluten-Free Multigrain Bread with a side of the Mixed Greens ($9.00). I was given the option, I feel I should mention, of either gluten-free white, multigrain, or cinnamon raisin bread. I HAD A CHOICE!! That made me so stupidly happy.
We were given our table placard, a big card of Edith Piaf, and we went to seek out some dining outside on the side patio. We spotted a table in the sun, but this made Cathy frown. So while Cathy and I made a run to the bathroom, Jan shifted us to a table with an umbrella and put Cathy out of the sunlight. She and I were shaded but still able to soak in the vitamin D. A happy medium.
We were able to sit around and talk while waiting on food. While I had been inside, I snagged a little chipotle hot sauce to add to my sandwich. I mean…we all know I like thing spicy…and with my race run…I could now spice things up as much as I liked or dared. WOOT!
A few moments later and our plates were being delivered. Everything looked fantastic. All of our sandwiches were loaded with ingredients (all fresh and organic, mind you!) and busting at the crusts. I eagerly snapped a picture of my Roasted Vegetable Sandwich with my mixed greens, then sliced that sandwich in half, added some hot sauce and took a bite.
The Roasted Vegetable Sandwich is just what it sounds like. Roasted vegetables. But what all do you get? Let me fill you in. This sandwich is packed full of goodness. Starting with beautifully roasted portabella mushrooms, roasted garlic, roasted red peppers, caramelized onions, organic spinach, and then topped off with some chevre goat cheese. Oh yeah…it smelled divine. But even better was the taste.
This has got to be one of the best sandwiches I have ever eaten. Honestly. The roasted vegetables only elevate the flavor, and the portabella mushrooms were done to perfection. They weren’t soggy and wet and making my bread to sponge up the fluid and fall apart. On the contrary, all of these vegetables meshed so well with the caramelized onion and the strong flavor of (my favorite) goat cheese. I was in sandwich heaven. And it took every bit of willpower in me not to just devour it on contact. I savored. I even ate the salad of mixed greens, which were lightly dressed in some sort of vinaigrette. Very tasty and the perfect accent to my sandwich, honestly.
This was certainly one of my favorite places in Minneapolis that I have eaten so far. The food was awesome. All of us were so happy with our orders and ate what we wanted. If we hadn’t been so stuffed, I probably would have opted for one of their gluten-free dessert options. Maybe next time. What am I saying? DEFINITELY next time.
With lunch polished off, the three of us continued our day out by taking the light rail down to Nicolette Mall and walking some of our food off. The flavor of that sandwich still resonates with me. I hope to get back to French Meadow Bakery & Cafe the next time I hit up the Twin Cities. It is certainly worth the visit and the trip. The food and service is out of this world. And you can tell they do take great pride in their variety and numerous options for different dietary needs. I know that I totally appreciate it.
Dear French Meadow Bakery…I LOVE YOU. I promise to come back soon. Promise!
French Meadow Bakery & Cafe’s Gluten-Free Roasted Vegetable Sandwich with Mixed Greens
This will teach me to allow my roommate to make changes to the original plan. Because, judging by the reviews that I’ve read since just working on this blog, I never would have gone to Pizza Ranch for my night-before-a-big-race gluten-free pizza tradition when a place like Pizza Luce existed within a short drive from my grandpa’s home. Let me tell you…next time I pick the place and we stick to the plan…because when I eat gluten-free pizza…I expect a really amazing gluten-free pizza.
But Pizza Ranch, right off the bat, I could tell wasn’t going to be a place to get something amazing to eat. Too bad. The line was pretty long and we had 10 people in our party as my cousin Molly and her hubby and two kids joined us, as did my cousin Andy and his significant other as well. My friend Heather came over and joined us for dinner as well. Big group…and not everyone quite sure how this place worked.
But my aunt figured it out. We had to either get the buffet (not gluten-free) or go place an order at the front desk. Everything was paid for in advance, and you could have all the pizza you wanted, or a specialty pizza made and brought to your table in its own box. After a little discussion, Heather, Cathy and I decided that the perfect toppings for our pizza that night were best kept mild…so mozzarella cheese, tomatoes, mushrooms and onions ($12.99). We all got fountain drinks, although I simply got water in mine.
Now, this was not how I wanted to start out Heather when it came to gluten-free foods. We had to wait awhile to actually get our food. Which…is fine. It’s okay when food takes some time to prepare. And yes, it was actually brought to the table in its own box. But by them, my family who had all opted for buffet and my grandpa, who had ordered some 2-piece chicken dinner ($5.49), all had pretty much finished off their meals. So, the pizza got there in time for us to make a show of eating it.
And a show it was. Opening the box it looks like the cracker-crust pizzas I get at every other small chain pizza place that is getting into gluten-free. And that’s fine. If it is done right. At first glance, this one seemed to be, even if a bit charred on the edges. When you’re working with such a thin crust…it happens. However…that being said, Cathy went to snag the first piece from the aluminum sheet it was cooked on, only to find it completely baked onto the disposable pan. I mean…crusted on there good. She managed to get her fork and knife in to hack away at the charred edge that held it in place and finally freed her piece. This made it easier for Heather and I to snag ours, but I was completely mortified. Remember…Heather hasn’t had gluten-free pizza before and this was already scaring me…a patron of the gluten-free pizza scene.
I scraped my piece out of the tray and onto my plate, gave it a little shake of crushed red pepper and sliced off the very tip with my fork. One bite. Instant disappointment. I mean…instant. It wasn’t that the pizza was bad. It wasn’t. It just…wasn’t all that good either. The crust, while crispy and maybe a little too done on the edges, was pale and soft on the inside. It was cooked through, but you couldn’t easily pick up this pizza to eat. It had to be eaten with a fork and knife because the crust was just…mush. Pale, ungolden, uncrispy…mush. And where it was crispy…it was a little too done.
Yeah…I think my disappointment showed. But at that point, you’ve paid for it, everyone else has eaten…so you sort of just eat what you have and be thankful that you’re at least getting your pre-race tradition done. We thought the toppings were fine. The vegetables were fresh. The onions were raw, not caramelized…but…we were at a place called Pizza Ranch. So…such luxuries are not exactly what you should expect. I’m okay with raw onions though. And they tasted fine. It was just too bad that crust ruined the entire pizza experience for me. I was so unimpressed and unhappy with every bite of that pizza. And the fact that the three of us had to literally fight to extract each piece from the tray was only making it worse. My heart was heavy. My pizza was…meh.
And my runner’s spirit was sort of crushed. As was my chance to really show Heather what the food I eat is all about. But…I have a feeling I can fix all of that when we hit up Chicago in October. She just needs to trust me.
Anyway…I had three pieces, Cathy and three, and Heather stuck with two (I don’t blame her). And we all left, discussing how the pizza wasn’t awful it just wasn’t…noteworthy or…good. It was underwhelming. And it honestly made me sad. When you are known for pizza…I don’t care if it is gluten-free…you make a damn good pizza. Even if you are a small, regional chain, only available in nine states…when you make a name off your pizza…make all of your pizza good. Not just the dough you make from scratch. The toppings were really good…the gluten-free crust, however, was not up to my standards. I eat a lot of gluten-free pizzas (because I run a lot)…and this was one of the worst yet.
Thank goodness it wasn’t an omen for race day. And thank goodness we all survived. I don’t think we’ll mosey over to Pizza Ranch again next time I visit Minnesota to run. I think I’ll go where everyone raves about the food and service. Pizza Luce…I’m looking at you. Pizza Ranch…I intend to let you fade from my memory. While I appreciate that you have gluten-free pizza available, we in the gluten-free community prefer to have as good a pizza as those who can dine normally. And, sadly, that wasn’t the case for me.
Pizza Ranch Gluten-Free Pizza with mozzarella cheese, tomatoes, onion, and mushrooms
The Celiathlete 