Vegetarian – Page 121 – The Celiathlete

November 24, 2011

Glutino Vegetable Crackers a gluten-free snack worth sharing (but you won’t want to!)

Product: Glutino Vegetable Crackers – $4.99+

It has probably been months since I last had a cracker. I’m not being facetious about it. But gluten-free crackers are not easy to come by around here, nor are they usually anywhere near being in the budget. I definitely crossed crackers off my list when I had to go gluten-free. Sadly…because I had just bought packs of some delicious vegetable crackers that I now couldn’t eat. vegetable crackers are one of my favorite things on this planet…so I was allowed to be a little bummed. I guess that’s why I have a roommate though, because she took on what I could no longer eat. Nothing wasted.

But, sometimes I just craved that salty crunch that only a cracker can bring.

While out shopping one day, my roommate said she wanted to treat me to something gluten-free and I could have my pick from whatever the store carried. We went to the section and I looked over the shelves. Cookies galore, but my pantry is loaded with gluten-free cookies. There were pastas everywhere. Every gluten-free mix under the sun. But then…the heavens parted and I zeroed in on a box that sat on the top shelf.

Glutino Vegetable Crackers.

First of all…crackers! Secondly…VEGETABLE CRACKERS!! *enter excited squee and little hops on the balls of my feet in the grocery store aisle*

The fact that these were made by Glutino made the purchase a lot easier. After all…they made the gluten-free pretzels that I raved about.

The box actually contains two sealed bags of crackers. I was a little put off by this at first, because that would normally mean less product. Ugh. I was wrong. Honestly. Not only are the bags packed with these crackers, but the image on the box is to scale. These aren’t little crackers. No…these crackers are as big as other crackers out there that are made specifically to slather on a dip or cheese, or whatever your heart desires.

Even better…these packed a crunch. Oh, I love it when a product surprises me. Sturdy. Plenty. Crunchy.

YUMMY!

What makes the flavor of these crackers stand out is the incorporation of tomato powder. Honestly. It makes it seem like you’re biting into a savory bread stick or pizza crust. That mix of tomato and oregano flavor is really pleasing. These are unlike any other vegetable cracker I’ve had. No fake dusting of spices. No oily or greasy residue left on fingers. Pure flavor with every crunchy bite. I even slathered one up with pizza sauce and vegan mozzarella cheese, heated it, and yeah…cracker bliss.

If you are looking for an amazing cracker for your next appetizer tray, your snack, or even to accompany a meal Glutino has the product for you. They are some of the most amazing crackers on the market. Added bonus…they are gluten-free so I get to enjoy them all I want. I think every now and again, I’ll have to work them into the food budget. These are definitely worth the splurge every now and again.

Thank you, Glutino for perfecting your products and making them stand heads and tales above the ordinary stuff. Gluten-free and delicious. Once again, you have impressed me.

And now…I can’t wait to sample the other flavors of crackers in their line-up.

November 21, 2011November 21, 2011

Recipe: Gluten-Free Hazelnut Sage Stuffing

Nothing says Thanksgiving like stuffing. I’m a vegetarian, so my Thanksgivings are always turkey-free…but that doesn’t mean I can’t enjoy a good stuffing. Yet, after having to change my diet to strictly vegetarian to also incorporating a gluten-free menu, it can be a bit of a challenge, especially during the holidays when get-togethers and parties don’t always offer sufficient menus to fit into your dietary needs.

But that doesn’t have to be the case. Thanks to my friends at Rudi’s Gluten-Free Bakery, this amazing and delicious stuffing is the perfect pairing for your Thanksgiving feast. Whether you need to eat gluten-free, or whether you have a vegetarian diet…this stuffing satisfies each of those. And if you do happen to enjoy a bit of turkey on the big day, I guarantee that this is far better than what Stove Top has on the grocery shelves.

I cooked this up this evening and ate it on its own for dinner and was blown away by the layers of flavor throughout. The hazelnut roasts beautifully while the dish cooks up in the oven. And the sage pairs beautifully with the array of vegetables that are included. Honestly…you’ll want to eat it straight from the oven.

Recipe: Gluten-Free Hazelnut Sage Stuffing

Servings: 10-12 servings
Time: Prep 40 minutes; Baking 20 minutes

Ingredients:

1 loaf Rudi’s Gluten-Free Multigrain Bread
1/4 cup olive oil
1 whole yellow onion, chopped
1 bulb fennel, chopped
2 garlic cloves, minced
4 tablespoons sage, minced
1 pound Cremini mushrooms, chopped
salt and pepper
1-1/2 cups veggie stock
2 eggs
1/2 cup chopped hazelnuts

Directions:

Cubes of Rudi's Gluten-Free Multigrain Bread, cubed and toasted

Preheat the oven to 250°F.

Cut the loaf of bread into 1/2 inch to 3/4 inch pieces.

Spread the bread cubes over a cookie sheet and toast them in the oven for 10-15 minutes, or until they’re light brown and slightly crisp on the outside.

Set the bread aside and turn the oven temperature up to 350°F.

Heat the oil in a sauté pan over medium heat and cook the onion, fennel, and garlic until they’re slightly translucent, about 5-7 minutes.

Onion, fennel, garlic, mushrooms and sage reducing in sauté pan

Add the sage and mushrooms and cook everything down for 10 minutes, or until the veggies are ~50% of their original volume.

Season everything with salt and pepper as you go along and taste, taste, taste!

Put the bread cubes in a large bowl and mix in the cooked veggie mixture. Make sure you mix everything well, no giant pockets of bread or veggies hanging out on their own.

Pour the veggie stock and two eggs (unscrambled) over the bread mixture and stir everything one more time. You want it to be moist but not mushy, the egg should coat everything (it will help the stuffing set in the dish).

Spread the stuffing into a 9 x 13 dish and sprinkle the hazelnuts over the entire casserole.

Bake the stuffing for 15-20 minutes, or until the bread is nicely toasted on top and moist in the middle. The nuts on top will toast as the stuffing bakes and release their most Thanksgiving-y aroma into your house.

Get a spoon and dig in. It’s Thanksgiving.

A serving of Gluten-Free Hazelnut Sage Stuffing

~*~*~

This stuffing is incredible. So often, stuffing tends to be runny and an over-gooey, soupy mess. This cooked up to perfection, crisping in the right places. In the oven, the mix of vegetables and bread meld together with the egg binder and really bring this beautiful stuffing together. And the flavor…with the addition of the hazelnuts, it’s a fantastic party on your palate. Plate this up on its own, or pair it with your Thanksgiving meal of choice. Trust me…you’ll have as much fun preparing it and enjoying the aroma as it cooks as you will devouring it. And with flavors this amazing…trust me…it will be devoured. Quickly.

Rudi’s Gluten-Free Bakery does the holidays a favor and makes it an enjoyable feast for everyone at the table. Give thanks this year…and be thankful for all you have.

Happy Thanksgiving!

November 21, 2011November 21, 2011

Recipe: Rudi’s Gluten-Free Bread Pudding

It’s that time of year again. Holiday time. The autumn leaves of done changing, and fall is now beginning to transform into winter. That means one thing: Thanksgiving is upon us.

This is one of those times of year that are a mass of trips to the grocery store, trying to put together the perfect meal to satisfy everyone who will be seated around the table on Thursday. You have to plan on someone who might have a food allergy, finicky and picky eaters (especially kids), and from there your menu must be built.

Traditionally, pumpkin pie and apple pie are the go-to dessert options for the big day. But, this Thanksgiving, I encourage you to change it up a little.

My friends at Rudi’s Gluten-Free Bakery have shared this recipe for their Gluten-Free Bread Pudding. I dug out my slow cooker this morning and got to work on this. The prep work is simple and the slow cooker does all the work for you. And this really makes your entire house smell fantastic as it simmers away for a couple of hours. Get it going on Thanksgiving morning and have it ready by the time the feast is consumed, simply serve it up, warm and fresh from the crock pot. It’s that easy.

Even better…it’s Rudiculously delicious! But don’t take my word for it. Gather the ingredients together and give it a go for yourself.

Recipe: Rudi’s Gluten-Free Bread Pudding

Servings: 8-10 servings
Time: Prep 20 minutes; Cook 5-6 hours

Ingredients:

9 slices of Rudi’s Multigrain, Cinnamon Raisin or Original Bread
4 tablespoons of butter or butter alternative
3 Golden Delicious apples, peeled and thinly sliced
2 tablespoons lemon juice
1 Tbs grated lemon rind
1/2 cup honey (to taste)
1-2 teaspoons cinnamon
1/4-1/2 teaspoons nutmeg
1 cup apple juice
1/2 cup golden raisins|
1/2 cup walnuts (optional)

Directions:

Spread butter onto bread and place in toaster or under broiler until nicely browned.

Rudi's Gluten-Free Bread Pudding in the slow cooker

Cut bread into chunks.

Place all ingredients in the slow cooker except for walnuts.

Set the slow cooker to LOW and leave to cook for 5-6 hours, but check and stir the bread pudding around the 3-4 hour mark.

Stir in walnuts before serving. Try serving it up with gluten-free ice cream or whipping cream.

~*~*~

This recipe was fantastic. I used Rudi’s Gluten-Free Cinnamon Raisin bread (my favorite!). The spices and ingredients all came together as it cooked up. The texture is smooth and the flavor…sweet with a little bit of heat from the cinnamon and nutmeg. Honestly, it definitely lived up to the fantastic aroma it cast throughout the house.

I ended up melting the butter on the stovetop and brushing it over the slices of bread before sticking them under the broiler to brown. I found this kept a good balance on each slice. And it toasted up brilliantly in my oven. Aside from that, just give the mixture a stir halfway through and enjoy the end product.

Proof once again that gluten-free is Rudiculously delicious…any way you slice it, bake it, and cook it up.

Give thanks this year for all the blessings in your life. Then give thanks to a new and satisfying gluten-free life.

Eat up. And Happy Thanksgiving!

November 20, 2011November 20, 2011

Earth Friends Café serves up a winning breakfast every Saturday

Restaurant: Earth Friends Café, New Albany, Indiana

Psst.

To all my readers who live in or around or might be traveling through the New Albany, Indiana/Louisville, Kentucky area. I have a little-known secret for you that I’m just dying to share. Why? Because it’s worthy of sharing. And if you’re coming into the New Albany area via Louisville…it’s even worth braving the bridge traffic for. I promise.

The day: Every Saturday.

The motivation: Breakfast.

The place: Earth Friends Café.

Did you get that? Did you write it down in black Sharpie and paste it to the dashboard of your car so you remember? If not. Do it now. I’ll wait.

…

Okay…good.

Now you might be wondering what all the fuss is about. Well, a couple weeks back I ventured into Earth Friends Café for lunch with my roommate. What I found was a great little place with wooden tables, colorful little vases, posters and fliers for local causes, amazing coffee, great food, fantastic service, great people, and a calm, laid-back café atmosphere. It was my first time in there and the staff made me feel like a regular. That doesn’t happen at your chain restaurants. Hell, that doesn’t happen at most local haunts either.

But that’s what separates Earth Friends Café from other places in the area. New Albany, Indiana has a hidden gem here. I call it a hidden gem simply because it is tucked away behind the main drag of Grant Line Road. Blink and you’ll miss it. So, look for the signs and follow them there.

With such a great experience the day I was in there for lunch, I was very excited to venture that way for breakfast. And it was the morning of one of my races, which was happening later that evening under the moonlight in Indianapolis. So I needed something that would give me energy…but still fit into my sometimes very restrictive diet.

Stacie, the owner of this café, makes Belgian waffles every morning. And they come in a variety of different flavors, so you need to be sure to inquire what kind is being served that day. The waffles are vegan. And…she keeps Bob’s Red Mill Gluten-Free flour on hand at all times…so making me a gluten-free waffle just meant waiting a little longer for my food. I was more than happy to wait. While I did, I was able to sip on my peppermint mocha, made with almond milk (another great reason to stop in…especially if you can be sensitive to soy and can’t have dairy milk (the dairy they have, however, is organic!)…because you get the option of almond milk or coconut milk) and served at the perfect temperature.

The breakfast menu is simple. Oatmeal, yogurts, fruits, Belgian waffles (vegan), Tofu Scramble Chili Tacos (vegan), a Ham and Cheddar Panini, a Banini (Banana, local honey, peanut butter, and organic chocolate on wheat bread), and more. Something for everyone. That’s what I love about this place. It’s not a vegan/vegetarian restaurant, but it offers those options. If you are a carnivore and must have your meat…they have something for you. If you have a gluten-allergy…they have something for you. If you are a vegan/vegetarian…they have something for you. When you can span the entire food spectrum on a one-page menu…you are doing something brilliant.

The morning I was there…it was the last day they were offering the Pumpkin with Sugared Pecans Belgian Waffle ($6.95). That sounded brilliant, so that’s what I ordered…done gluten-free of course. My roommate flipped a coin, trying to decide between the ham and cheddar panini and the tofu scramble chili tacos…and the tacos won.

We relaxed, chatted, and enjoyed the soundtrack of the morning provided by Adele’s “21” album over the speaker system. It was the perfect morning. And when the food arrived, I was ready to dig in and enjoy. The tacos my roommate got looked so delicious. And my waffle was fluffy and smelled incredible!

Vegan Tofu Scramble Chili Tacos with a side of Nacho Chips and Salsa

My roomate was eager to give the Tofu Scramble Chili Tacos ($7.95) a try. She’s a carnivore usually when we go out, but this morning, she was really feeling the tofu (thanks coin toss!). And she took a bite of the tacos and loved them. These were served up with a side of nacho chips and salsa (she raved about the salsa, so I tried it. It had a nice heat behind it, but a cooling flavor of lime to follow it up. YUM). And she also got a choice of fruit or yogurt with it. She went for the organic strawberry yogurt. And yes…she ate it all down to the very last bite.

And what about my waffle?

I immediately drizzled a bit of the maple syrup over it, grabbed my fork and dug in. That waffle should have come with a choir because it was the gospel. Honestly. If heaven could be served on a plate with a side of maple syrup, it would look and taste like this. This was my first real (not frozen) gluten-free waffle since I had to change up my diet. And this was the way to start back. The pumpkin flavor was perfect for the season, but what made this waffle crazy-delicious was the fact that the sugared pecans were baked into the batter. Not thrown on top as a garnish. No. The sugared pecans were an ingredient and therefore incorporated. Which meant that every bite, you got a bit of their sweet and crunchy presence. And pairing it with the pumpkin flavor made the entire waffle (and yes…I ate the entire plate-size thing on my own!) was a just enough to fill me up before my long day ahead of me and my run that night. I was full when I left, but not to the point of discomfort. These waffles are fluffy, but light. And they will definitely satisfy.

Alright, my friends…the secret is out. And this is one of those secrets that are meant to be shared. This area has been lacking this kind of a place for years now. We finally have it. And it is one of the friendliest, one of the best places around. If you want a bit of variety on food choices (vegan, vegetarian, meat, organic, local, etc), some great drinks (coffee, tea, espresso…and so many flavors, most also in sugar-free), and some amazing service…seek out Earth Friends Café.

Be it a stop in for a caffeine fix, some breakfast, some lunch, or both…I promise…you’ll want to share too. So tell your friends. Bring your friends. But go and enjoy! You’re in for a treat.

Gluten-Free Pumpkin with Sugared Pecans Belgian Waffle

November 18, 2011

Love cookie dough? These vegan and gluten-free chocolate chip cookies from Liz Lovely are the rockstars of cookie temptations

Product: Liz Lovely Gluten-Free Chocolate Chip Cookies – $3.99

So…this is the fourth variety of Liz Lovely’s vegan and gluten-free cookie line that I have managed to snag and try while out at the natural food store. The other varieties have had the chocolate base…so this time, I went for a little more variety…but keeping with the chocolate theme. Liz Lovely’s Gluten-Free Chocolate Chip Cookie was my vegan, gluten-free cookie of choice this past visit. And since I was working on a box of Glenny’s cookies at the time, this had to wait.

But…damn…these were worth the wait.

If cookies were rockstars, this one would win the Grammy. You wouldn’t even believe what you were eating was gluten-free, let alone contained no dairy or animal products. It’s like biting into a cookie pre-baking process. So, if you LOVE cookie dough, that’s what this is. But it is baked. Yet that fresh, straight-from-the-bowl flavor lingers and plays across your palate. Honestly…it’s cookie dough in cookie form. Which, is an odd way of putting it, but that’s what these taste like. Like I said…rockstar.

These cookies have that first initial stiffness to them, but they are chewy and soft. It’s the perfect storm of cookies. I mean, you honestly can’t a cookie composed of rice flour, dark chocolate, and other binders and sweeteners (of which are all recognizable and natural), that is not only certified vegan (YAY!) but also safe for those of us who have to be careful of the cookies we indulge in. Not every cookie is created equal, but thanks to Liz Lovely…those of us who need a special tweak to our cookies get ones that are far and away better than what any bakery, any café, or any weekend warrior baker could produce. These are perfection wrapped up in a plastic bag.

If you’re a lover of cookie dough and if chocolate chip cookies are one of your favorite temptations…get tempted by Liz Lovely’s Vegan and Gluten-Free Chocolate Chip Cookies. But remember, your serving is only half of a cookie…so indulge, but savor. The longer it takes you to get through it, the more days you get to enjoy it. So tempt yourself, treat yourself, and do it with the best flavor and ingredients around. Let Liz Lovely treat you to her rockstar-worthy gluten-free chocolate chip cookies.

Because if cookies won Grammy’s…I’d be handing over the trophy now.

Liz Lovely Gluten-Free Chocolate Chip Cookie

November 18, 2011November 18, 2011

Lundberg Family Farms gives rice chips a southwestern sweet heat with their Santa Fe Barbecue flavor

Lundberg Family Farms Santa Fe Barbecue Rice Chips

Product: Lundberg Family Farms Santa Fe Barbeque Rice Chips – $2.79+

I have a gluten-free tasting fair to thank for my new obsession with Lundberg Farms Rice Chips. Honestly. Prior to that, I had only had their actual rice products (gluten-free of course!). And while I loved their rice and risottos, I never thought to branch out into the snack-side of their company. Why? I’ll never know.

But after falling madly in love with the Lundberg Honey Dijon Rice Chips…I knew there was something good in each of their products. And now…I was actively seeking these products out.

While the selection of the Lundberg Rice Chips is meager at all of my local grocery haunts, I did manage to find the Santa Fe Barbecue flavor at one of them. I figured that would pair well with my dinner that evening. So, it was purchased and brought home.

What I find I love about the Lundberg products is how much attention to flavor is given to them. These rice chips are very crunchy. Each bite snaps and breaks with the most amazing crunch in chip history. I love it. Because chips are supposed to crunch. These turn it that crunch-level up to 11. And I mean that in the best of ways.

As for the flavor of the Santa Fe Barbecue…I really liked it. The subtle, sweet flavors of hickory smoked barbecue really shine in these chips. The addition of chili powder and red pepper cue up a gentle heat, which is very mild. Think of your favorite barbecue flavored chip…then turn up the taste volume to outstanding. That’s how these are. The flavors mix so well on the brown rice chips, which are also baked, giving them a healthier aspect when compared to other chips out there on the market.

A serving is just the right amount to satisfy. And the sweet heat that each of these chips provides is the perfect compliment to a meal, or to savor on its own.

Lundberg Family Farms continues to impress me with their outstanding, gluten-free product line. While these did not impress me as much as the Honey Dijon flavor, these are now my favorite barbecue flavored chip on the market. And one I intend to purchase, use, and enjoy for many years to come.

If a snack attack hits and you need that salty, sweet, heated crunch…look no further than Lundberg’s Santa Fe Barbecue Rice Chips. A handful of flavor in each serving. Mmmm…so good.

November 18, 2011

Recipe: Gluten-Free Cinnamon Scones

It’s that time of the year when the weather is cooling down, the air is getting crisp, and an everyday spice begins it’s life in the spotlight. I’m talking about cinnamon, my friends. What I love about cinnamon is that it brings a nice bit of heat, in addition to sweetening whatever it is added to.

While out shopping one evening, I spotted a bag of Hershey’s Cinnamon Chips…and just had to get them. It’s baking season and I knew I could find a use for them without a problem. And since on gym days I bake up scones for breakfast, I thought…why not use them in scones? So, I gave it a shot. Now, originally I was going to make these with apple cider, but I forgot about that and used my usual unsweetened almond milk. It’s okay…I’m making them again next week and will remember to use the cider.

I was so happy with the way these scones turned out. They are, perhaps, my second favorite scone-creation I have made yet. So, if you love cinnamon…give these a try!

Recipe: Gluten-Free Cinnamon Scones

Servings: 12
Time: 20-25 minutes

Ingredients:

2-1/3 cups Pamela’s Baking & Pancake Mix
3 tablespoons cinnamon, plus more to dust tops of scones with
1/3 cup sugar
1 tsp baking powder
1/2 cup Hershey’s Cinnamon Chips
4 tbsp butter/margarine
1 egg, beaten
2/3 cup milk (I use unsweetened almond milk)

Directions:

Preheat oven to 375°.

Mix the dry ingredients together.

Cut in the butter/margarine using two knives.

Add the milk and beaten egg. Mix together with a fork. Dough will be thick.

Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.

Lightly dust the tops of the scones with cinnamon.

Bake for 15-17 minutes.

~*~*~

These make a delicious, warm treat on a cold morning or any time of the day. They are filled with cinnamon flavor, and when hot from the oven or reheated in the microwave, the cinnamon chips are at that perfect melty perfection. If you love cinnamon, I would venture to say this recipe is for you. So go on…get out those pans and get baking.

November 18, 2011

Amy’s Kitchen’s allergen-friendly new Sonoma burger is the best of the vegetarian best!

Product: Amy’s Kitchen Sonoma Veggie Burger – $4.99+

It’s a crazy allergic world out there. At times, it can be a challenge to navigate. I usually run into roadblocks when it comes to finding a vegetarian meat-replacement that does not contain some sort of wheat protein. It’s not easy. It’s nigh on impossible at times. But…there are some companies out there that are moving to the forefront, taking the risk, and allowing gluten-intolerant vegetarians to have their faux meat and eat it too!

I think I let out a little squee of joy when these were spotted in the freezer section of my local grocery store. Honestly. I put back my other gluten-free splurge and got these instead because…it’s not everyday a gluten-free vegetarian burger waltzes into my life. Purchase made, I needed to plan out a burger night! No problem.

Take note veggie burger enthusiasts: not only are Amy’s Kitchen’s Sonoma Veggie Burgers gluten-free, but they are also dairy-free and soy-free! Each patty is made from organic vegetables, mushrooms and quinoa (which is a very protein-rich grain and one that I am very fond of!). To cook this up, I simply warmed a non-stick pan, spritzed a bit of olive oil on to prevent sticking and laid the patty on there to cook. It didn’t take long for each side to brown up to beautiful perfection.

As that was cooking, I sauteed up some slice mushrooms. Once the burger was perfectly cooked on each side and warmed all the way through (about 6-7 minutes total), I topped it off with the mushrooms, then through a piece of non-dairy Swiss cheese over the top, put a lid on to allow it to steam, and a minute or two later…the ultimate allergy-friendly burger was created.

I had used up the last of my gluten-free hamburger buns prior to this venture, but I decided to just plate it and eat it as is. Amy’s Sonoma Veggie Burger not just topped my list of veggie burgers…it blew away the competition. The texture was light and very soft, and the vegetables added a nice hint of flavor to the burger itself. I loved the way it flaked on my fork. Very tender and very tasty. I am already looking forward to my next burger night just so I can cook up another one. No bun needed, it was perfection on its own. Dress this burger up however you like. Add some condiments of your choosing. Any way you like it…it continues to be delicious.

Nothing I have every had from Amy’s Kitchen has made me turn up my nose. This brand is one that I can trust and that offers not just vegetarian food, but a wide variety of gluten-free vegetarian options as well. And for that, this gluten-free vegetarian foodie is forever in their debt.

Next time you want to indulge in a veggie burger, give Amy’s Sonoma Veggie Burger a try. Taste the difference. Taste the awesomeness. You’ll never go back to Morningstar or Boca again. I promise.

Amy's Kitchen Sonoma Veggie Burger, topped with sauteed mushrooms and a slice of melted non-dairy Swiss cheese and served with a side of Ore Ida's Extra Crispy Fast Food Fries

November 18, 2011

Recipe: Apple Compote

What do you do when you have a lot of apples on hand? Well, I had to think of something one day after making my homemade applesauce and still having about 3 pounds of apples remaining. So, on a morning when I decided to make gluten-free pancakes, I decided to liven them up a little. I placed some of my applesauce inside, so they now were applesauce-stuffed gluten-free pancakes. And then, instead of syrup, I thought…why not make a compote to pour over the top. The apples were perfect for it and would totally pair well with the applesauce stuffed inside as I cooked the gluten-free pancakes up.

This is an easy recipe and a great alternative to your usual morning maple syrup. Oh…and this would be fantastic over ice cream, yogurt, or anything else that pairs well with apples. Or, shake it up a little and try other fruits. But being the fall, apples are in prime season, so give this a go. Trust me…you’ll be hooked.

Recipe: Apple Compote

Servings: 8
Time: Prep 5 minutes; Cook 30 minutes

Ingredients:

2 medium apples, diced
1 teaspoon ground cinnamon
Dash of sea salt
1/4 cup sugar/artificial sweetener (Splenda, etc.)/evaporated cane juice
1 tablespoon corn starch
1 cup water

Directions:

Diced apples and seasonings warming in pan...soon to change into apple compote

Place the diced apples in a saucepan.

Add the other ingredients, except the water, and stir over medium heat.

Cook until the mixture becomes thick and the apples are soft.

Slowly add in the water a little at a time, allowing the mixture to thicken.

Add enough of the water to make sauce the consistency that will run over the edge of pancakes.

Gluten-Free Applesauce-Stuffed Pancakes topped with Apple Compote

~*~*~

Honestly…I loved having this poured over my pancakes. It was sweet, chunky, and unbelievable paired with the applesauce-stuffed gluten-free pancakes. What better way to start off a fall morning than with some fresh, hot pancakes with warm fruit over the top? Try it. You know you want to!

November 17, 2011

Sweet chilies and Asian flavor heat up SnapDragon’s vegan and gluten-free crisps

SpanDragon Pan-Asian Cuisine Bangkok Sweet Chili Baked Rice Crisps

Product: SnapDragon Pan-Asian Cuisine Bangkok Sweet Chili Baked Rice Crisps – $3.99+

SnapDragon Pan-Asian Cuisine should put a warning label on all of their boxes: Caution – may be addictive.

That would be especially true for the Bangkok Sweet Chili Baked Rice Crisps. Trust me. These unexpectedly came into my life and now I’m sorry that they were devoured so quickly!

This box was another gift from my friend, Amanda, who has been very helpful in acquiring gluten-free goodies. And with the added bonus of these being vegan as well…my addiction is being properly fed. Literally.

Upon first glance, much like the other flavor that I tried, these little brown rice crisps don’t seem like much in the scheme of things. Little shaped crackers with a dusting of seasoning. Nothing special. Until you eat one. Because that one becomes another and another and another and this deliciously vicious cycle begins.

Of the two flavors I’ve tried…this one is by far my favorite. I love a hint of spice, and the roasted sweet chili peppers and various Asian spices used on these. The box indicates a medium heat quotient in this variety…which is a safe judge of the “heat” factor. I didn’t find them particularly spicy, but I’m a spice lover and can handle a lot of heat in my foods. But these did come with an added punch in the spice category and it only made me love them more.

At first bite, you taste the brown rice in the cracker, slowly followed by a bit of Asian flair, and then the chili kicks in. Ah…it’s like the perfect snack, delivering layers of flavor that only entice the taste buds and have your hand reaching for another one to follow it up and experience it all over again.

Like I said…these can be addictive. No. These are addictive. Thank goodness I know a store nearby where I can purchase them. And the other flavors that SnapDragon has to offer as well. Because life without sweet chili is no life at all. Need a healthy, flavorful snack? Look no further than these crispy treats. Find them. Buy them. Enjoy them. And just try to stop eating them.