Oh, the things you find at Big Lots when you walk the aisles. It never ceases to amaze me what kind of gluten-free goodness lurks in their food aisles. Especially when you hit up some of the specialty aisles…where things comes from across the ocean.
That was what happened when I happened across Cofresh Tandoori Marinade. It was any other browsing session through Big Lots to kill off some time. And naturally, I find something that catches my eye.
Being that I love, love, love, love Indian food…I figured this gluten-free marinade (it’s even labeled!) would come in handy…at some point. You know. Like when I feel the need to make something and give it some Indian twist. So, I purchased this imported sauce and took it home with me. And then, as is normally the case, it sat in my pantry for a good long while.
Until today.
Because today I decided to flex my CSA Bin muscle. I have lots of produce left from last week and a new bin on its way tomorrow…so I wanted to use whatever I could this evening with dinner. Over the weekend, I also picked up some Twin Oaks Original Tofu at Whole Foods, so I figured…at least I could do some Tandoori Tofu. But how to step it up? And how to use some of that produce in my crisper drawer? Hmmm…
And then…it came to me. It’s what my roommate now calls Triple T!
What is Triple T, you might ask? Well, it’s Tandoori Tofu Tortilla Wrap. And I added some of the Bibb lettuce and baby spinach in my crisper drawer, as well as chopped up some shallots to add a bit of texture. All I needed to do was get that tandoori tofu working. And that was easy!!
This morning, I cut exactly 6 ounces of tofu (2 servings) from the block and then sliced it up into bite-sized cubes. I tossed them into a plastic baggy with about 4 tablespoons of Cofresh Tandoori Marinade. I gave the bag a shake, and then let it rest in the fridge all day while I was at work. When I returned home tonight, I simply heated up a nonstick pan on the stove, dumped my marinaded tofu into it, and cooked it through.
Then…I warmed one of Rudi’s Gluten-Free Spinach Tortillas up in the microwave, added a touch more of the marinade to it, then layered on the fresh Bibb lettuce and baby spinach. On top of that when my warmed tandoori tofu, then a sprinkling of raw shallot, for texture. And when it was done…the Triple T was what we were having for dinner. I took my roomie her plate then went to get mine.
First of all…this was one healthy and amazingly flavorful dinner. The Cofresh Tandoori Marinade is labeled as being at a medium heat, but it does have some kick to it. And, you all know I am a spice girl, so I was loving that gentle burn. It worked so well on the tofu as the tofu really absorbed that rich flavor of the marinade. So delicious. And with the added crunch of the shallot and the fresh greens underneath, this was a hearty, satisfying, and spicy meal that sort of fused Mexican with Indian. And it was a match made in heaven.
Cofresh Tandoori Marinade also wins as far as nutrition as well. A serving size is 2 tablespoons, of which only sets you back 20 calories. That’s amazing for a sauce. This sauce is also fat free, gluten-free, vegetarian, and also vegan. The sodium is a bit higher than I like, topping off at 520 mg, but it just means there is no need to season further. And, honestly, you don’t need to.
I absolutely loved this marinade. The tandoori flavor had the right amount of heat, kick, and spice to keep each bite interesting to my palate. And I loved how it worked with my fresh, local produce. Looking for a new way to spice up your meal, I highly recommend Cofresh Tandoori Marinade.
Tandoori Tofu Tortilla Wrap (made with Cofresh Tandoori Marinade)
Breakfast, as many of you know, has always been my favorite meal of the day. In fact, I have been known to eat breakfast foods for not only breakfast, but also lunch and even dinner. Sometimes…all in the same day. I don’t know what it is about breakfast, but I have always loved it. It’s always so fulfilling and can be either savory, sweet, or a little of both. And maybe that’s just what food love is all about.
As I mentioned in my previous recipe, I have a fridge that is overflowing with asparagus. My CSA bins the past two weeks have included asparagus. And I do love asparagus, but sometimes I have a hard time fitting bin items into my meals…and so, two pounds of asparagus later, I’m seeking some recipes to help move it out before I lose it. I don’t like waste so I try to use what ingredients I have when I can.
That being said, I saw a pin come up on Pinterest the other day that was repinned from a recipe featured in Better Homes and Gardens. I was intrigued. This was for an Avocado and Asparagus Egg Sandwich. Sounded like the perfect thing to try for breakfast…and it moved out a couple of items from my bins. Perfect.
Breakfast, for the most part, is simple to convert to gluten-free. For this recipe, I simply used gluten-free challah bread from Katz Gluten Free, my vegan & gluten-free homemade bacon, and instead of frying up an egg in butter, I lightened up my dish by poaching the egg, which happens to be one of my favorite ways to eat eggs. I also made my sandwiches open-faced instead of having another slice of bread on top.
This made quite an impression at breakfast today. Even my roomie devoured it. The recipe (with my modifications) is below…
Recipe: Gluten-Free Avocado and Asparagus Egg Sandwiches
2 tablespoons butter (only if you are frying or scrambling your eggs)
4 eggs (I poached mine, so I didn’t need aforementioned butter)
4 slices of bread (I used Katz Gluten Free Challah Bread)
8 slices crisp-cooked bacon (I used my homemade vegan & gluten-free bacon)
Salt and pepper to taste (I seasoned with cayenne pepper for a bit of spice)
Directions:
Place asparagus in a single layer in a shallow baking pan. Cover with about 2 cups of boiling water. Let stand for 10 to 12 minutes, until bright green and crisp-tender. Drain. Finely chop three of the asparagus spears; set aside.
In a small bowl mash avocado with lime juice. Stir in chopped asparagus; set aside.
If frying your eggs, in a large skillet, melt butter over medium heat. Break eggs into skillet. Lightly sprinkle with salt and pepper. Reduce heat to medium-low. Cook eggs for 6 minutes, until whites are completely set and yolks begin to thicken. If desired, turn eggs, to fully cook the yolks.
If like me, you prefer poached eggs, bring water and a splash of vinegar to just below boiling. Break an egg into a bowl. Stir the water to get a whirlpool effect and slide the egg from the bowl into the water. Leave in water for about 3 minutes. Remove to paper towel and season with salt and pepper.
Meanwhile, toast the bread. Spread avocado-asparagus on four slices. Lightly sprinkle with salt. Layer bacon, egg, asparagus.
Enjoy!
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This recipe was SO easy to make and put together. And the best part was just how tasty it was. I sincerely enjoyed every bite. And the poached egg worked so well with the creamy avocado and the light crunch of the asparagus. The slightly runny egg yolk just added to the texture and flavor overall. I can’t wait to make this again. It will definitely become a welcome addition to my breakfast table.
This breakfast is definitely packed with nutrition and healthy fats, as well as a great source of protein. What a great way to start your day!
There has been a common ingredient in my past two CSA bins that have arrived at my doorstep on Friday evenings. For the last two weeks, my bin has had asparagus in it. And I absolutely LOVE asparagus. But I hadn’t even used the previous week’s bunch and here I was with a fresh stock of it as well. I needed to come up with something…and fast. I could always toss it in with pasta…or make up a risotto, both options I have done before. But…I wanted to try something different. Think outside the box.
And thanks to a pin that showed up on my feed on Pinterest, I had to look no further than a simple pizza.
Pizza!
This truly was a simple pizza, made with ricotta cheese, asparagus, Parmesan, garlic, salt and pepper. That’s it.
I figured, why not try it? After all…I had some vegan ricotta cheese lingering in my fridge and now had a recipe to use it in again.
So, last night for dinner, I baked up a gluten-free version of the recipe that was posted on Just A Taste, a blog about exploring life through food. Hmmm…my kind of blog. Anyway, I made the necessary adjustments to make this fit into my gluten-free diet. Below is my version of the original recipe.
Recipe: Gluten-Free Asparagus and Ricotta Pizza
Gluten-Free Asparagus and Ricotta Pizza
Servings: 2 (half of the pizza)
Time: Prep: 15 minutes; Bake 10 minutes
Ingredients:
1 Udi’s gluten-free pizza crust, or gluten-free crust of your choosing or making
Cornmeal, for dusting baking sheet/pizza stone
Olive oil
3/4 cups ricotta (I used Tofutti Better Than Ricotta Cheese)
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
2 Tablespoons chopped fresh flat-leaf parsley (I used 1 tablespoon dried parsley)
1 pound asparagus (medium thickness)
Lemon, for garnishing
Directions:
Preheat the oven to 500ºF.
Sprinkle your baking sheet or pizza stone with cornmeal. Place the pizza dough/crust on the baking sheet and brush the top lightly all over with olive oil.
In a small bowl, combine the ricotta, parmesan cheese, garlic and parsley. Season the cheese mixture with salt and pepper to taste.
Using a vegetable peeler, shave the asparagus length-wise into thin ribbons. (There’s no need to remove the tough ends first, as you can use them to more easily grip the asparagus as you peel them. Just make sure not to shave off any of the tougher part.) In a small bowl, toss the ribbons with 2 teaspoons of olive oil.
Spread the cheese mixture all over the pizza, leaving a 1/2-inch border around the edges, then evenly distribute the asparagus ribbons on top of the cheese.
Bake the pizza for 10 to 12 minutes, rotating it half-way through, until the crust is fully baked and golden brown.
Remove the pizza from the oven to a cutting board, drizzle it with fresh lemon juice.
Slice and serve.
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The picture over on the blog I got the original recipe for was much prettier than mine…but my vegetable peeler was not liking the asparagus. It just didn’t want to shave it cleanly. So, I made do with what I could manage. And probably got a little overzealous with the amount I put on the pizza…but…it was a nice change of pace for a pizza.
I loved how even the vegan ricotta cheese melted down to creamy perfection, forming the perfect base layer for this pizza. When roasted in the oven on the pizza, the asparagus took on the texture of a green pepper. It was fantastic. I loved each bite of this pizza. And the crust was golden and crispy and held up to the unwieldy toppings that I tossed on there. Next time…prettier asparagus shavings. But this was good for a first attempt. I would totally make this again. And I might have to try other pizzas with that vegan ricotta base. The creaminess mixed with the crunch of the crust and the crisp, oven-roasted asparagus really made the texture of this pizza perfect.
I encourage you to experiment with some asparagus…and whip it up on a pizza. It was amazing.
Okay…two posts in a row dedicated to Annie May’s Sweet Café in Louisville, Kentucky? Overkill? Never. Why? Because I go here often. And there is a reason I continue to return weekend after weekend after weekend. The food they bake up and cook up is worth the trip over the river. It’s one sweet or savory indulgence…and even if it means I only get it on Saturday morning’s due to living on the Indiana side of the Ohio River…than so be it. One day of treating myself is worth every moment in that cozy little bakery on Frankfort Avenue.
Normally on Saturday mornings, I get my long run or my race in and then my roommate and I hurry over for some amazing breakfast food at Annie May’s Sweet Café. I am truly addicted to their allergen-free donuts and their allergen-free and vegan breakfast sandwich. Seriously. It might be borderline unhealthy obsession…but I constantly am talking about breakfast at Annie May’s before the weekend even hits. I guess that speaks highly of their breakfast service…so if you haven’t been in there for breakfast…get over there this Saturday. I mean it.
But…this past Saturday we opted to do something…different. And it completely threw off Annie May and Kenna at the shop. But, they were more than happy to accommodate the change, of course. We actually arrive shortly after 11 a.m., instead of our usual 9:30 a.m. time. Why? Well, I ran in the Papa John’s 10 Miler that morning and clocked a fantastic time. Afterwards, instead of heading right to Annie May’s for breakfast, we did a little browsing at Half Price Books to kill off some time. The reason? Gluten-free pizza.
Yes, for their lunch portion of the fare offered on Saturday’s at Annie May’s…they cook up individual gluten-free and vegan pizzas. With a variety of offered toppings. As we had grown so accustomed to their baked goods and their breakfasts…Cathy and I chose to hit up the lunch service and see what the pizza was like. Now, I had my usual pre-race fuel of a gluten-free pizza at The Mellow Mushroom the night before…but we were totally getting different toppings and I was quite curious to see what the pizza crust was like here. They actually sell frozen pizza crusts at the shop, by the way.
So, we placed our order for one of the 9-inch gluten-free pizzas with vegan cheese ($9.99), and added tomato and onion for our toppings ($0.50 each). Kenna went ahead to get working on it and Cathy and I took a seat and anticipated our lunch. We were both rather hungry at that point, having eaten breakfast long before my race, and splitting a banana afterwards to just get us through to when we could get to the café and order lunch. For the pizza at Annie May’s…you can get a half (3 slices) or a full 9-inch pizza (6 slices). As we were splitting the pizza, we got the full one as we knew it would be just enough. We were right.
The pizza arrived after a short wait and I set to taking pictures for the blog while Cathy anticipated that first slice. With the photos taken, I dished us each up a slice and we dug in.
First of all…I love that for the onion they used red onion. It is my favorite onion, by far, and it works so well on pizza. The tomatoes were nicely diced and scattered over the top. The tomato sauce was light and flavorful, seasoned very well. And they use Daiya cheese, which I am a huge fan of, when it comes to vegan cheese. It melts to perfection and it totally complimented the rest of the toppings on this pizza. But the true star of any gluten-free pizza is the crust. So often gluten-free pizzas get relegated to that thin, cracker crust. The type that is immediately crunchy coming out of the oven. There is little to it. And it often can’t stand the weight of the toppings. I’ve eaten my fair share of cracker crust gluten-free pizzas. And that crust is okay…but it’s not…the pizza crust I remember.
At Annie May’s Sweet Café, you get an actual pizza crust. I mean, it’s no deep dish…but that’s good. I don’t like deep dish. But you get an actual crust. A fluffy, actual pizza crust that you can slice of bite into and actually feel like you’re eating a real pizza. It was such a nice change of pace from the norm of eating gluten-free pizza out. I was so thrilled. And everything about it just made my lunch that much more satisfying. It was golden brown, baked to perfection. The toppings were warm and the vegan cheese was melty, gooey, good. Cathy and I made very short work out of our 3 slices each.
And we loved, and yes, savored, every bite!
And we split one of their chocolate chip cookies for dessert. Because I love those cookies. So. Much.
This is how gluten-free pizza is done properly. Totally impressed. Maybe when the summer hours kick back in at Annie May’s my pre-race Friday pizza will be enjoyed there more often. So glad we decided to give the pizza a try because I was beyond impressed.
Whether it’s for baked goods, specialty cakes, breakfast, lunch (served throughout the week), or pizza on Saturday…stop in to Annie May’s Sweet Café and treat yourself to some gluten-free and even some allergen-free treats and meals that will blow you away. Anyone who says gluten-free is tasteless obviously has been dining and eating at the wrong place. Annie May’s Sweet Café hits all the right flavor notes and makes everything to perfection. Delicious perfection.
Annie May’s Vegan and Gluten-Free Pizza with Daiya Cheese, Tomato, and Red Onion
It seems like it has been ages since I reached into my pantry for a Tasty Bite.
Does that sound weird to you?
It shouldn’t. You see, there is this amazing company called Tasty Bite, who specialize in these little pouches of deliciousness. I am not exaggerating. I have bought many a pouch of ethnic-style cuisine. Why? Because there are some days that I don’t have time to cook up lentils or beans for a homemade curry, Indian dish, or even something with a bit of Asian flair. I wish I did always have that time, but I work full-time and I run…a lot. And all of that does cut into the hours of my day. And when standing in front of a stove and cooking dinner means that it might be 7 p.m. before I sit down to eat…I’d rather reach for something I know will be good. And it’s simple and takes only about 90 seconds to prepare.
This past Monday was my traditional fun run night. This means I book it home from work, eat something, and then drive into Louisville to hit up my running store, and hopefully traffic doesn’t make me late. Because I run with a group of people there and I hate missing my run.
This means…easy dinner. Nothing that will upset my tummy. And it has to taste good.
As I’ve had amazing luck with the Tasty Bite meals…I just happened to have one in easy reach in my pantry. That morning, I cooked up some jasmine rice that I could easily reheat for a couple of minutes before warming up my Tasty Bite meal.
On today’s menu…Tasty Bite Madras Lentils.
Madras Lentils is a classic combination of lentils, red beans, and classic Indian spices, all in a creamy tomato sauce. The ingredients of this pouch are so simple and recognizable. Water, tomatoes, lentils, red beans, onions, cream, salt, butter, sunflower oil, chilies, and cumin. That’s all. Everything in this pouch is pronounceable and probably something you’d rind in your pantry, on your spice rack, and in your fridge. You have to love that. I know I do.
So, I gave my rice a quick nuke in the microwave, splitting it between a bowl for myself and my roommate. Then, I tore a small opening in the bag for Tasty Bite Madras Lentils, placed it in the microwave for 90 seconds, and let it heat all the way through. That’s all it took. In this pouch emerged a steaming bag of creamy lentil goodness. It smelled fantastic.
I split the bag (it serves 2) between my roommate and I and handed her a bowl. We settled in to eat…and were both blown away.
If you like spicy Indian food, the Madras Lentils are probably not going to be your first choice. However, for those days you want to give your palate a break from the heat and bring flavor to the forefront…I highly, highly recommend the simplicity, yet delicious flavors of Tasty Bite Madras Lentils.
I admit, sometimes Indian food isn’t the prettiest cuisine to look at. But use your other senses and you will be amazed. For a pouch of food with simple ingredients and flavors, this really does hit the mark on taste. The sauce is creamy, yet smooth. You can see the lentils and tomatoes, two main ingredients that should easily stand out. And yeah…while there is a small hint of spice, it’s not a hot spice. Rather, it warms you on the inside and leaves you just wanting to go and take another bite only to experience it again.
I am a huge fan of Tasty Bite. I have yet to have one of their little pouches of easy-to-make cuisine that I haven’t liked. The simplicity of the preparation, ingredients, and the flavor really make these meals worth every cent. If you can find them…buy them. Try them all. Just…make sure the ones you pick up are gluten-free.
The Madras Lentils is not only gluten-free, but also vegetarian and certified kosher. One serving (half of the pouch) is only 150 calories and will provide you with only 6 grams of fat. The sodium content is at 510 mg, which is a little high, but this is processed food, so I’ve come to expect that. It’s actually on the lower end when you compare it to other pre-packaged items along the same line. And, best yet, a serving packs a protein punch of 7 grams. NICE!
Delicious. Nutritious. And easy to make. In no time you’ll be sitting down to a classic Indian meal. And all it took was a little microwave time. You gotta love that.
Oh, my dear time-suck that is Pinterest. Sometimes…just sometimes…I stumble across some of the best recipes that have ever happened to me. Sometimes…they are elaborate and something I could never, reasonably, undertake. Especially in my kitchen…with my limited space and limited cooking appliances. However, there are times that I find something so incredible…that I know I have to make it that very week. Even better when I just happen to have all the ingredients on hand.
That is what happened when I stumbled across a very broad recipe pin for 23 Amazing Ways to Eat a Baked Potato for Dinner. I scoured the list. And this one…this very recipe was the one that stood out to me the most. It sounded…awesome. Mouthwatering. Amazing. So, yesterday…after a a 10K race, some grocery shopping, and an ongoing battle with bronchitis…I decided this was going to be dinner.
It was super easy to make…and super delicious. I am going to make this again and again and again. Because I’m always looking for new ways to enjoy a baked potato.
The original recipe comes from Katie Goodman on Makezine. I changed out her choice of Gorgonzola cheese for Daiya vegan mozzarella shreds. But, I bow down to her palate…because this was fantastic.
Recipe: Baked Potatoes with Balsamic Caramelized Onion and Mushrooms
Baked Potato with Balsamic Caramelized Onion and Mushrooms
Servings: 4
Time: Prep 20 minutes; Cook 1 hour
Ingredients:
4 large baking potatoes, baked according to your preference (I coated with olive oil and sea salt and baked for an hour)
2 tbsp olive oil
1 medium onion, yellow or red
1 clove garlic
16 oz crimini mushrooms
8 oz red wine
3 oz balsamic vinegar
1/8 tsp sugar
3/4 tsp cornstarch
2 tsp fresh parsley, minced
Salt and pepper, to taste
Daiya mozzarella shreds
Chives, sliced for garnish
Directions:
Wash and pat dry the baked potatoes. Lightly coat with olive oil and sprinkle with coarse sea salt. Place in an oven at 425°F for about an hour.
While the potatoes are baking, clean the mushrooms and remove the stems. Slice the mushrooms thinly, about 1/4 of an inch thick.
Cut the onion in half from end to end. Remove the skin and discard. Cut the onion into slices.
Combine the red wine, balsamic vinegar, sugar, and cornstarch. Whisk to mix well and set aside.
Heat olive oil in a large cast iron skillet or sauté pan over medium-high heat until the oil is shimmering. Add the onion slices to the pan, tossing to coat with oil on all sides.
Evenly spread the onions out in the pan and continue to cook, stirring just occasionally for about 15 to 20 minutes.
Grate one clove of garlic over a microplane grater and add to the pan. Stir in the mushrooms and sauté until tender and golden.
Add the red wine and vinegar mixture to the pan. Bring to a boil over high heat, then reduce to medium and cook until thick and syrupy. Stir in the parsley and season to taste with salt and pepper.
Remove potatoes from the oven. Turn on the broiler.
Slice each potato open and fill with the mushroom mixture. Top with sliced chives and mozzarella cheese crumbles.
Place potatoes under the broiler for about a minute, just enough to let the cheese melt.
Serve and enjoy!
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I loved how full of flavor these were. The potatoes were a nice starchy base for this sweet and savory mushrooms and onions, and the syrup that they cooked in. The cheese gives it a nice additional flavor which all rounds out to form the most epic baked potato ever.
Seriously. If you love caramelized onions, mushrooms, and potatoes…then this recipe is definitely for you.
Habana Blues Tapas Restaurant – New Albany, Indiana
Restaurant: Habana Blues Tapas Restaurant – New Albany, Indiana
Habana Blues Tapas Restaurant is definitely one of the little gems tucked away here in New Albany, Indiana. I can say that for sure now that I have spent some time there and had one of the most amazing dining experiences to date. And this all happened…by dumb luck and pure chance.
Allow me to explain…
You see, March 13th is my roommate’s birthday. As part of her birthday gift, I told her to pick a restaurant she always wanted to try out…not to worry about if I could eat anything there or not…because I could bring a protein bar and then eat something at home. So many times we don’t get to restaurants where she wants to eat because of my dietary restrictions. I’m done with that. I will forever have a back-up plan. It’s not fair…but apparently, it doesn’t really bother her because even with those set rules laid out…she contacted a few places to find out if there were items on the menu that I could eat as well. Part of me thinks she doesn’t want to be seen with someone munching on a protein bar while she eats dinner. No need for embarrassment…that’s just how it works at times. If anything, I would be the one making the “scene” if you will, and I’m not ashamed. No one else should be either.
Her original choice was a gastropub here in New Albany called The New Albany Exchange. She had looked at the menu online and spotted a couple of salads that might work for me. She was eying their fish and chips, of course. I got on their Facebook page and sent a message to them about what a gluten-free vegetarian might eat. This was two days before I was actually set to dine there. And not a word was ever heard back. The day before we were to dine there, my roommate sent an e-mail inquiring about food options for me…and never heard back. Then, just before we left the office for the day on Friday, the dinner day, she called and no one answered. Needless to say…she was the one who nixed eating there. I told her we could still go…as part of the roommate birthday agreement she was to choose somewhere she wanted to eat. She simply shrugged and said she would look at other options.
Her next choice was the Bank Street Brewhouse. But upon browsing the menu, she said nothing really excited her.
And then, after a quick Trip Adviser search…she came across Habana Blues Tapas Restaurant. It was getting amazing ratings on trip adviser and after a glance at the menu, she figured there would be options for me. Plus, she took it as a good sign that the restaurant has a nicely laid out and beautiful Web site, as well as a menu that, upon first glance, had her mouth watering.
Decision made. Habana Blues Tapas Restaurant for dinner it was…
After I went for my training run that day, I changed back into proper dining attire, jeans and my concert t-shirt from the Bon Jovi show the night before (LOL!), and we took a short stroll from the gym to Habana Blues Tapas Restaurant, located on the corner of Market Street and Bank Street in New Albany. When I first moved here, this was Jimmy’s Music Store…which has moved to a different location up the way. A few restaurants have been in and out…but when Habana Blues opened in 2010…it had some staying power.
And yes…this restaurant has been here since 2010 and I didn’t visit there to eat until now. I am so ashamed.
Habana Blues Tapas Restaurant is a New Albany’s only restaurant to offer Cuban food. Yes…Cuban food. I love seeing something different on these streets in this area. This upscale Cuban cuisine is authentically prepared and presented in tapas style, that is small plates, or a variety of appetizer dishes. You can either get for yourself or share among the table. Tapas can be prepared warm or cold, and the menu at Habana Blues offers both types. The entire point of tapas is to encourage more talk and socializing at the table so that the diner isn’t as focused on the food…but more the company. What a great concept.
We entered the brightly colored restaurant and were seated immediately by the hostess. She placed menus and a drink menu down for each of us to peruse while we waited on our server. I was expecting a dark-haired, olive complexioned waitress…but we got the blond-haired, blue-eyed Wes…who was simply AMAZING! He had this cute little country twang in his voice and his eyes lit up when he spoke about the food and options. We went ahead and told him that I was a gluten-free vegetarian. He pointed out some vegetarian courses that are highly regarded there and said he would go ahead and check on the gluten-free part of each one.
He was gone for a good while, and I could hear him consulting with others over the entire menu. And when he returned, he had options for me written down and began to present them…along with any changes that could be made to the dish to make it safe for me to eat. Fantastic. He left for a few more minutes to give me some time to think about it…and after a little bit of discussion, my roommate and I came to a decision on the food we wanted to eat that night.
Habana Blues’ Guacamole con Chicharritas
First up…we had heard such fantastic things about their Guacamole con Chicharritas ($8.25), that we decided we would split that. Yes…it is exactly what it sounds like. Guacamole. But instead of the Mexican version where you eat the blend of avocados, tomatoes, cilantro, jalapeños, lime juice and red onion with tortilla chips, Habana Blues serves their guacamole with house prepared plaintain chips. And yes…they are gluten-free.
There is just something so amazing about a fresh guacamole. When the avocado is ripe and sweet and blends so well with the mild tomatoes, the bite of onion, the spice of the peppers and cilantro…and the acidity from the lime juice…when executed just right…magic happens. This was a happy plate for me. The plantain chips were vibrant and crunchy and looked amazing standing out next to the bright, fresh, green color of the guacamole. It reminded me a lot of the guacamole that I make at home. In fact, all the ingredients are the same, save I use serrano peppers in mine, as a preference of my roommate. But this…this was lively and fresh and not too spicy. Perfect for a started. The plantain chips added a nice hint of sweetness to each bite. They were sliced thin and fried to perfection. I love a good crunch with my chip and this definitely provided it. Honestly…this selection didn’t last long at all.
Cathy had her two plates she wanted to try ready to order. Her final decision was that this time while we dined here, she would try the Chimichurri Steak ($8.50), which is a grilled skirt steak that is served with a chimichurri sauce (she has been intrigued by what chimichurri was since we started watching a lot of cooking shows and a lot of chefs make it) and a side of sweet potato fries, which come with a smoked honey butter to dip them into. She ordered her steak medium, and it came out perfectly cooked. She enjoyed every bite of it, raving about the spiciness of the chimichurri and the delicious flavor of the smoked honey butter for the sweet potato fries.
Her other plate choice was the Queso Fundido ($5.75), which is a bowl of melted Spanish Tetilla cheese, topped off with crispy chorizo and served with bread. She loves cheese. She loves bread. It was no surprise when she loved this. The nature of the cheese made it one that paired well with the bread. By the end of the meal, it was no longer stretchy and gooey, but she could cut it up and place it over the grilled slices of bread and still enjoy every bite. Which she did.
The birthday girl was pleased.
Habana Blues’ Champinoes al Ajillo (no bread)
But enough about the carnivore in the group…what about my options?
My first plate of choice was the highly recommended Champinoes al Ajillo ($6.50). Normally this dish would be served with bread, but they said they would just leave that off. No big deal. Awesome. The Championoes al Ajillo are cremini mushrooms that are sauteed in olive oil with garlic, red pepper flakes, and some lemon juice. This came out in a little bowl for me…and it looked awesome. I can see how this would be a great topper for bread…but in my mind I was already creating a pasta dish around it (using gluten-free pasta of course). The mushrooms were sauteed to perfection. The olive oil bath they were sitting in had just the right amount of heat from the red pepper. And the garlic…wow…the garlic was awesome. I gave a squirt of the provided lemon to the top of the dish and…bam. It was delicious. I didn’t even miss the bread. On its own, this dish was a definite stand out!
The other vegetarian and gluten-free dish that I opted for was the first one Wes recommended, the Pincho de Vegetales ($7.50), also known as vegetable skewers. No adjustments had to be made to this dish. I got what any other patron of the restaurant would have received had they ordered this. It’s a simple skewer that is packed full of grilled yellow squash, bell peppers, red onions, zucchini, and cremini mushrooms that have all been basted with mojo sauce. On the side, these are served with this super, fantastic chili mayonnaise. OH. MY. GOD. This was amazing. Each bite was a different burst of flavor. The vegetables were done to perfection. They were grilled just perfectly. And that chili mayonnaise was killer. I mean…it just livened up each bite of those vegetables. I told my roommate not to judge me as I scooped out the last of the mayo onto my fork and ate it without any vegetables, as I had clearly already devoured those.
Habana Blues’ Pincho de Vegetales
We were full. Oh…small plates for sure…but we were full. However, we both felt that as we were out for a special occasion, that being Cathy’s birthday, we should have dessert. We took a peek at the menu and her eyes immediately fixed on the Churros con Chocolate ($4.75), or Spanish donuts served with a chocolate ganache. Come on. It involved the words donuts and chocolate. Of course she was going to be there.
In most cases, the flan is a safe choice for me, but I inquired with Wes regarding the status of gluten-free options. He said he believed that the flan would be safe for me, however, he was going to double check with the chef. He came back a few moments later and said that the chef indeed indicated the flan was gluten-free. Had it not been, they offer some ice creams I would have been more than happy trying.
But with the chef’s assurance, I waffled between the two varieties of flan offered, vanilla and coconut, finally choosing to order the Flan de Vanilla ($4.99), which is a traditional Cuban vanilla custard. I had the flan at a Mexican restaurant in Indianapolis after I ran a half marathon…and it was okay. Not heavenly. But okay. So, I was a bit nervous about this one. And when it came out, sadly, it was adorned with a cookie, which should have been left out. I pointed that out to Wes, and he quickly removed the plate from in front of me, apologizing and saying he had told them to leave the cookie off…and took it away. After a small wait, a new plate arrived in front of me with a fresh flan, no whipped cream (thank goodness!), no cookie, only a tiny drizzle of strawberry syrup, and adorned with a blue (yes, a blue!) cherry. Soon after, Cathy’s churros arrived and we were diving into dessert deliciousness.
The first thing I did was eat that blue cherry. It intrigued me. And it…tasted blue. It didn’t taste like a normal cherry would. It just tasted…blue. There is no better description for it. Trust me. As for the flan itself…rich, creamy, and melt-in-your-mouth good. Oh. My. God. I should have taken a lactase before diving into a custard…something that I noted after I was well through most of it. But…this…was so amazing and good I didn’t even stop then to take one. I mean…it just slid down my throat. The vanilla flavor was amazing and perfect. Not overkill. It didn’t take away from the creamy texture or the richness of the dessert. I felt every spoonful was pure heaven. This…was the perfect way to wrap up the meal.
As for Cathy’s churros…she enjoyed them to the fullest. And, shocked me by having chocolate ganache left over. I would have devoured that in a heartbeat. Silly, roomie. Wasting chocolate.
We were both so impressed with not just the service and attention to my dietary restrictions that Habana Blues gave us…but the food was out-of-this-world. I can’t stop raving about it. I’m already making plans to go back and eat again. Maybe try a few other suggestions that were recommended for a gluten-free vegetarian. Maybe get the same meal again, sans the dessert. Or…keep the dessert. Or…try one of the ice creams. Order a take-out of their Paella de Vegetales to take home and split with the roommate on a busy night when cooking just doesn’t seem feasible. Oh…I have plans alright. I have plans to return. And it will be in the very near future. Maybe next week.
If you are in the New Albany, Indiana region…or even in Louisville, Kentucky, as they have a branch open on Hurstbourne Lane, give some Cuban tapas a try. Stop in at Habana Blues. Feel welcome. Talk. Enjoy. Dine. Feast. Make your palate happy. And…don’t spend a fortune doing it. At this restaurant, the food is spectacular and the prices are affordable. And that…is a winning combination!
Do you know what happens when I forget that I have a certain item from my CSA bin in my crisper drawer until the day the new bin is to arrive and I’m attempting to make room for it? I’ll tell you what happens…I start to panic and then think up, as quickly as possible, one of the most efficient ways to use up said ingredient.
Normally with snap peas, I would totally stir-fry them. But I had just polished off a stir-fry and wasn’t feeling it this week. So, instead, I decided to make a risotto.
I have more than a lot of rice in my pantry…and two large bags of Arborio rice. So…why not? Everything that got added to this risotto was something I already had in my pantry or fridge or freezer from previous bins or the current one…
And, since it’s been awhile since my last recipe post…I figured it was time to shake things up in the kitchen.
Heat about half the olive oil in a medium pan on medium-high heat. Add the mushrooms and the onions to the pan. Don’t stir for a moment. Add a pinch of salt and allow to cook. Give the onions and mushrooms a stir every now and again, allowing the onions to soften and the mushrooms to brown slightly. Remove the mushrooms and oions from the pan, reserving in a dish.
Add the remainder of the olive oil to the pan. Pour in 1 cup of rice. Stir for 3-4 minutes, coating the rice with oil. Add one cup of the warm veggie stock and stir until absorbed. Continue to add broth, one ladleful at a time. While the rice is cooking, put the broccoli, snap peas, and green peas into a bowl and cover with a plate. Place in the microwave for about 4-5 minutes and allow to steam and soften. Carefully remove.
Once risotto has achieved a soupy, creamy consistency and the rice is cooked, toss in the snap peas, green peas, broccoli, onions, mushrooms, scallions and Parmesan stir to incorporate throughout the rice. Season with salt and pepper and give it one final stir.
Serve immediately with a little more Parmesan if desired.
~*~*~
I am a huge fan of risottos and I loved the way this one came out. The vegetables were a nice touch, and each with different textures…it all just fit in with the starchiness of the Arborio rice. It was filling and highly nutritious being that much of the serving was vegetables as opposed to the rice. I really love a good veggie risotto and this was was rather good. Any vegetable can be substituted for your favorite veggie or what you have on hand, of course.
I’d make this again in a heartbeat though. Yes, risottos are tricky and do mean a lot of standing over the stove and stirring…but I always love the end product.
ENJOY!
There is something that is so awesome about your locally owned businesses. I love going to the local restaurants whenever possible and trying them out. Especially when they have something that a gluten-free vegetarian can eat. And, let me tell you, not everywhere is equipped to handle that kind of patron.
I, however, am that patron. And that is my life…from restaurant to restaurant.
I actually got quite upset with Taco Punk the day I was to go and eat there. My roomie decided that Taco Punk would be the place to eat before hitting up the Pink concert at the KFC Yum! Center that night. I mean…Taco…PUNK. Pink. Yeah…it just seemed to work. She had read in our local independent paper, LEO, about how Taco Punk had vegetarian/vegan options, as well as some gluten-free options as well. Knowing that I wouldn’t have to depend on a protein bar stashed in my purse was a nice plus.
HOWEVER…
This is where Taco Punk fell short. I pulled up the menu the morning of the show and browsed it, trying to get a feel for my options and what I might be able to try. Not sure what ingredients went into what, I went ahead and shot them an e-mail via the “CONTACT” button on their Web site. I explained my dietary needs and the reason I was contacting them…because with a concert to get to, I didn’t want to have to question everything and anyone at the counter prior to the show. Going in prepared puts me at ease and helps make everything run a bit more smoothly in the end.
But…no response ever came. No e-mail. Nothing. My inquiry was either ignored…or just not important enough to get back to me. Which, honestly, put a sour taste in my mouth when it came to dining there the night of the show. Especially since I was running in a road race the following morning and have to be more cautious than normal prior to races about what I eat. One smidgen of gluten and I could be down for the count, out of the race, and out the money I poured into the race, not to mention the time and energy I put into training for each one. So, yeah, I bitched rather loudly at my office about not hearing back. My roommate offered to go somewhere else to eat, but I told her I would just go ahead and now call Taco Punk and see if they could spare a moment to talk to me about my dietary needs.
So, I called. And a woman answered the phone and very gratiously explained that while the house-made tortillas are not gluten-free, they keep corn tortillas that are on hand. So any taco could be made with those. As for vegetarian, they offer a Seasonal Veggie Mole Taco and that the Black Beans they have are vegan. So…there were some options. With that taken care of, I hung up and prepared to head out of the office to get some dinner pre-concert.
Taco Punk is a local restaurant in Louisville, Kentucky, that offers quick service gourmet tacos. Yep. They pride themselves on using only the freshest, highest quality ingredients in their food, to make the dining experience that much more enjoyable and offering only the best flavors. The tortillas, fillings, salsas and toppings are all made by hand, every day, in their kitchen. They believe in using locally raised, all natural meats, sustainably caught seafood, and local produce while it is in season. They also biomass and recycle everything they possibly can. Which, I find to be exceptionally awesome when all is said and done. And who doesn’t like a gourmet taco, right?
Upon entering Taco Punk, the first thing I noticed was the set-up. You are guided toward the back of the shop where a counter is set up, sort of like at Q’doba or Moe’s. It’s like…Subway done by way of tacos. I let Cathy order first since I was the oddball gluten-free vegetarian. Cathy placed her order…deciding to try out one of their Grilled Adobo Chicken Taco ($3.95) as well as Chorizo and Potato Taco ($3.25) with a side of chips and salsa. The woman at the counter shouted back to the kitchen for the chicken to be cooked up and she went to starting the rest of the order for Cathy, grabbing two of the housemade tortillas and prepping them for the fillings. Then she took my order.
I decided to go with the two suggestions that are available to me…Gluten-Free Seasonal Veggie Mole Taco ($3.95) and the Gluten-Free Black Beans and Cheese Taco ($3.25). I just got that with the chips and salsa as well. The woman called back for the veggie order and then asked another employee to change his gloves and start working on my order. She explained that they always did a glove change to cut down on cross-contamination, which I totally appreciated and told her so. He pulled out four of the corn tortillas and put them on the grill behind the counter to warm. It looked like a separate grill used only for the corn tortillas. That also put my mind at ease.
Cathy’s order was filled and she got us fountain drinks and went to find somewhere to sit. There were plenty of places to choose from as the restaurant wasn’t that busy. My order was filled next, and I had both tacos filled with their main ingredients, then topped off with cabbage, jalapenos, and pickled onions. It just sounded yummy. As I was using corn tortillas, they doubled them up so they would hold up to the fillings and proteins. My chips were added and I was directed over to the salsa bar to choose between their house made salsas. I’m a spicy salsa girl, but I decided to do a little of their Hot Salsa Roja, which is a hotter version of their tomato salsa; the Pineapple Habenero Salsa, a sweet and spicy combination, and of course, the Salsa Verde, a mix of tomatillos and green chilies.
I tried the salsas first, just in case I wanted to add them to my tacos. The first one I tried was the Salsa Verde. And I loved it. It was definitely mild, but I love the sweetness of salsa verdes anyway, and this one hit the mark. The next one I tried was the Pineapple Habenero…which I detested. It was far too sweet for my liking. So this one just got pushed off to the side. The Hot Salsa Roja was next. Very tomato-y in flavor, with an undertone of heat. It was good. It was. I just expected a little more heat with it. Needless to say, I used them only for tortilla chip dipping and nothing more.
As for the tacos…they were…pretty good.
The first one I decided to eat was the Black Beans and Cheese Taco. I picked it up, and the weight of the filling was already tearing through both of the corn tortillas that it was wrapped up in. And, this one wasn’t even that full. Ah well, that’s why we have forks. I took a bite…and loved the flavor of the black beans. The sofrito black beans that they use are flavored really well. This could be a really bland taco…but it wasn’t. The cheese was sort of a non-entity. I couldn’t even tell it was on there. And I was glad I went with the cabbage for some crunch and the pickled onions for some acidity…and the jalapenos for a little heat. I think this taco would have suffered without those additions. While the beans were cooked perfectly and seasoned well, nothing really was a flavor punch to the taste buds. And, I definitely have made versions of this in my home…and it tasted just as good as what I got here.
The Seasonal Veggie Mole taco, however, I was very excited about. Mostly because I have made veggie tacos at home, but never in a mole. And this mole was a pumpkin seed mole. So, it was even something a little offbeat and different. Loved that. This taco was packed full of sauteed seasonal veggies that were swimming in a pumpkin seed mole. It looked almost like a curry thrown into the corn tortillas. Smelled like that too. I was intrigued. It was definitely different…and in a good way. I loved how the vegetables were seasoned and how the mole tasted. But…it wasn’t as enticing as it sounded on the menu board. I appreciate the effort and the inventiveness of this taco…but it just wasn’t as amazing, to me, as it looked and sounded.
As for what Cathy thought of her tacos…she said they were…okey-dokey. Which, when I asked her to elaborate, she said that they were good…but nothing that just knocked her over and really made her want to go back in the near future for more.
And, unfortunately, I couldn’t agree more. I hate to say something like that about a local business. Espeically one that is having a bit of trouble lately and might be on the verge of closing. I love my local businesses, I do. But they have to impress me. They have to draw me back time and time again. Most of them succeed. Sometimes my roommate and I have to decide where to eat on Saturday and/or Sunday because there are so many local places that we enjoy going to and frequenting. This time, we decided to try somewhere new. And while I am happy for the experience and appreciate their high standards and food safety…I regret not being as amazed by their food as I was the care they put into making everything.
Would I go back to Taco Punk? Probably. But it wouldn’t be at the top of my list, nor would it be somewhere I actively sought out to return to when there are other places I know I enjoy more.
The food wasn’t bad, though. Don’t get me wrong. It just wasn’t something that stood up against other local restaurants and their flavors and food and impressed me. I was okay with what I was eating…but I felt, for the most part, I could just have easily made all of this in the comfort of my own kitchen and had it turn out the same…if not even better. It was a let down. And it’s too bad because I’ve been eagerly looking forward to dining at Taco Punk since I first learned of it. It took me awhile to get there. And now…it might take awhile to get me back.
If you love tacos and varieties of tacos that you normally can’t get anywhere…I encourage you to at least go in and try some of the offerings from Taco Punk. They are at least worth a stop and a sample. And, perhaps I was just there on an off day.
But, if it is any consolation…I still haven’t received a response to my e-mail…and it is two days past the day I sent it now. And it bothers me, more than a little, that an inquiry about ingredients and their food, went unanswered.
Taco Punk’s Black Beans & Cheese Taco and Seasonal Veggie Mole Taco with a side of chips and three house made salsas
Product: Tinkyáda Brown Rice Grand Shells – $3.39+
You know…I do have to give major props to Tinkyáda as a whole when it comes to gluten-free pasta options that are out on the market today. They definitely have the best variety when it comes to options. Normally the grocery store will have your basic fusilli, penne, spaghetti…but Tinkyáda actually has a couple of different options out there. For that, I am beyond appreciative.
One such option that is difficult to find, but worth the search or possibly the Internet order…is Tinkyáda’s Brown Rice Grand Shells.
In other words…a gluten-free option for anyone who has been craving stuffed shells.
Like I had been.
For…like…ever!
And on a whim one day while out at the grocery store, I spotted some Tofutti Better Than Ricotta Cheese in the vegan/vegetarian refrigerated section and bought it. Why? I have no idea. I wanted to try it. Tofutti makes the best vegan sour cream and a really great vegan cream cheese…so why not give the vegan ricotta cheese a try, yes?
I’m a chef in my own mind…the answer to that is always…a resounding, “YES!”
So, I purchased it. And took it home. I popped it into my refrigerator.
And then…it just…sat.
But it donned on me this past weekend while out grocery shopping…that I had purchased a box of Tinkyáda Brown Rice Grand Shells this past summer while in Milwaukee, Wisconsin for a race. I stopped by the Gluten-Free Trading Company and made a point to purchase a box of those. Why? Because my friend Jenn and I ended up ordering some on the Internet awhile back and we still haven’t used them. So…I now got to be the guinea pig.
After a long, hectic day at the office, I got home and immediately put a pot of water on the stove to bring to a boil. I retrieved this pasta from the pantry and popped it open to take a look. If you, like me, were expecting “normal” sized jumbo shells…like the “real” stuff you can buy at the store if you can eat the regular stuff…you will be disappointed. I sort of was.
Tinkyáda Brown Rice Grand Shells (cooked)
These Grand Shells…are definitely much smaller than the average shell you would use to make stuffed shells. So, I did feel my heart drop a little upon opening up the box. I checked the serving size…and it said that the box held 4 servings. So I counted out the shells and found I had 28 of them. Awesome. I always allow for pasta rippage and general carnage when using larger noodles. You might recall my unfortunate incident with the Tinkyáda Lasagna Noodles…and how they stuck together and then promptly fell apart into pieces, making my lasagna…a little interesting to put together. So…I dumped the entire box into the boiling water and cooked it for about 18 minutes, just so that it was al dente.
While the noodles cooked, I said a prayer to the gluten-free pasta gods for a little luck when it came to the shells. Maybe, just maybe enough of them would be useable. If not…I’d have to get really creative with my stuffed shell meal. So, with the shells boiling away, I set to prepping my filling for the shells.
I totally made this up. All I knew was that I wanted to use the Tofutti Better Than Ricotta Cheese. So, I scooped out a cup of it and put it in a bowl. From there…it needed to be seasoned. So I grabbed some dried herbs from my spice rack and just started eyeballing things. In went the parsley, sage, thyme, basil, and oregano. Then, a little garlic salt, some crushed red pepper flakes, a touch of cayenne pepper, and a little garlic powder. I mixed it all together. Then, I grabbed the green onions I had from my CSA bin and chopped those up, both parts…the white and the green, and threw them into a pan to sautee in a little olive oil. Out of the fridge came the vegan and gluten-free chorizo that I got at Trader Joes. I added it to the pan after the onions had softened and just allowed it to heat through. Finally, I threw in some minced garlic, let that heat for about 30 seconds until it was fragrant…then took it off the heat. I let it sit for a few minutes, then emptied that into my ricotta cheese mixture and folded it all together.
At that point, my shells were just about ready. I set up the colander to drain them, and picked up the large pot of noodles. Holding my breath, I poured the contents into the colander, expecting torn bits of these grand shells to tumble out. But, for the most part, the shells were completely intact. Color me impressed! I gave the shells a rinse in cold water and then shook them carefully out to get most of the water out. I brought them over to my work station and prepped my casserole dish with some tomato sauce and a sprinkling of Daiya mozzarella shreds.
Tinkyáda Brown Rice Grand Shells (stuffed)
Then…the exciting part. Stuffing the shells.
I handled each shell carefully at first, afraid that one single wrong move would cause the shell to tear or fall apart. Let’s face it…rice noodles have this reputation of getting mushy. And they have that reputation because…it happens. One tablespoon of filling went into each of the “grand” shells, because that gave them the perfect stuffed appearance. As these shells don’t fold over like normal shells, I laid them in the pan face up, instead of down, because I didn’t want my stuffing to fall out into the pan. The entire point of having stuffed shells is that they are…stuffed. Only a few shells didn’t make the cut. And the rest I had leftover were tossed only because I ran out of stuffing. It happens. Next time…more stuffing.
So now, the shells had survived boiling, draining, rinsing, and stuffing. And they were still holding their form. Still impressed. So, I took the remainder of my tomato sauce and poured it over top the shells. A sprinkling of Daiya mozzarella shreds went over the top. Then, into the oven at 350°F for about 30 minutes it went.
And I managed to squeeze in some time with my yoga mat while it baked away. I uncovered the dish for the last 5 minutes of baking and hoped for the best.
Out of the oven they came and I took a moment to marvel at how amazing the pasta still looked. The big test now was how they would hold up as I transferred them from the casserole dish to the plate.
The Tinkyáda Brown Rice Grand Shells passed with flying colors. I scooped up each shell in the cradle of a spoon and carefully deposited a serving on a plate. They didn’t fall apart at all. I was SO impressed. Now it came down to taste.
My roommate and I settled in with our dinner and she took the first bite. She raved about the filling. And then said that the noodles were actually really good. She loved how they were like regular ones in that you slice into them, and they squish down and the filling fills up the fork. I couldn’t agree more. Some of the shells were still a little too al dente…but the sauce and filling helped with that. Of course, the true test will come tonight when I reheat the shells and see if they still hold up as well after spending the night in the fridge.
As far as brown rice pasta goes, Tinkyáda is one of my go-to brands. I haven’t met a noodle I didn’t like from them. Honestly. The box of Tinkyáda Brown Rice Grand Shells has 4 servings in it. That’s actually a lot of shells…so you can probably squeeze out more to be honest. Even if they are smaller than the average pasta shell. A serving as 210 calories, which is right there with regular shells, so that’s a plus. The serving has only 2 grams of fat and 43 grams of carbohydrates for all you gluten-free athletes out there. Oh…and 4 grams of protein as well. Loving that. What’s even better is that the ingredients couldn’t be more basic: stone-ground brown rice, rice bran and water. Yep…I love ingredients that I recognize and can tell you exactly what they are. Love that this has nothing questionable in it.
So, all-in-all…a great showing for Tinkyáda when it comes to these “jumbo” (I use the term loosely) shells. I won’t complain. They did the job. And, as far as I have seen, Tinkyáda is currently the only gluten-free pasta company that offers something remotely close to the jumbo pasta shells out on the market. So, there is definitely a niche there and one that I am happy they filled.
Much love, Tinkyáda…and appreciation. Because my stuffed shell craving has been satisfied. Now…if only my local stores would start carrying these in their inventory…
Gluten-Free and Vegan Stuffed Shells made with Tinkyáda Brown Rice Grand Shells
The Celiathlete 