Vegetarian – Page 67 – The Celiathlete

May 27, 2013

Recipe: Gluten-Free and Vegan “Clam” Chowder

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

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.

Make it. Go ahead. I dare you!

May 27, 2013

thinkThin makes decadent and wholesome Caramel Chocolate Dipped Mixed Nuts Crunch Bar

thinkThin Caramel Chocolate Dipped Crunch Bar

thinkThin Caramel Chocolate Dipped Mixed Nuts Crunch Bar – $1.99+

Oh, I just can’t stop singing the praises of thinkThin and the amazing, gluten-free, delicious, and nutritious bars that they have out on the market. I have reviewed quite a few along the way, as I often use these as a protein pick-me-up, or even a pre-race or post-race snack. They are portable…and…even more importantly…impressively filling and delicious.

One of the newer bars out on the market are their line of thinkThin Crunch bars. They have a few varieties out there. Previously, I tried out just the regular Chocolate Dipped Mixed Nuts Crunch Bar…and absolutely devoured it and sang its praises along the way.

Well, my roommate loves a good deal…and while I sent her out to grab something from the grocery store one day when I was in the kitchen slaving away over dinner, she returned with gifts. And one of these gifts was a new flavor of thinkThin Crunch bars.

Happiness. I love new products. Especially by companies and brands that I trust.

Enter…the morning of one of my races. For longer races, I usually dine on a delicious banana about 40 minutes prior to the run. For shorter races…it’s whatever I can grab. Banana works then too…but I haven’t been keeping bananas recently. Sad…I should start doing that again. But, in a rush to get out the door, it was find something quick from the drawer of race morning snacks. I didn’t want something with a lot of chocolate…because I don’t think my tummy would handle that well before a run. The only option, then, that I currently had…was the thinkThin Caramel Chocolate Dipped Mixed Nuts Crunch Bar that Cathy brought home for me. It still had a small amount of chocolate in it…but far less than the other options in the drawer. It would have to do.

We ended up being way ahead of schedule to the race…but the guy with all the packet stuff was running late that morning. It was a little earlier than I liked, but as we were sitting around waiting on someone before anything else race related could be done…I figured I’d go ahead and eat my bar, giving my body some time to work on digesting not just the bit of chocolate, but the nuts as well.

I unwrapped the bar and took a bite.

It reminded me of something…and I still can’t seem to put my finger on it. But…it was something I used to eat…often. So, trust me when I say…this bar is yummy! It is packed with a blend of peanuts, almonds, and cashews. All of the nuts are bound together and sweetened with a hint of honey, then the bottom layer is dipped in a decadent blend of caramel and dark chocolate. Together, the salty-sweet mix is the perfect blend for any palate. Who doesn’t love a hit of sweetness with salty things? It’s why I loved eating chocolate covered pretzels before I had to go gluten-free (but Glutino makes fantastic gluten-free chocolate covered pretzels)…that combination of salty and sweet just does it for me. And this bar combines everything I love about that combination…into one healthy and satisfying bar.

Nutritionally speaking, when it comes to bars of this nature, this is one of the best you can choose. One bar will only set you back 190 calories and 11 grams of fat. Yes…the fat content may seem high, but most of that is from the nuts, and those are healthy, belly-flattening fats. This bar is low in sugar, topping out at only 6 grams, which is 70% less than most leading fruit and nut bars. In addition to that, a healthy dose of 9 grams of protein (that’s 80% more than leading fruit and nut bars as well) and 4 grams of fiber will help keep you feeling full and satisfied long after this bar is eaten. I ran a hard, hilly 5K race and I wasn’t even starving afterwards like I usually am.

Replace candy bars with this wholesome Crunch bar from thinkThin and you’re right on track to delicious, nutritious snacking. I absolutely loved the flavor combination and that this bar is so healthy on top of it. thinkThin has done me proud in the past…and once again…they live up to the high standards they set. I continue to buy bars from thinkThin because they continue to put out a product worth buying. The crunch bars will replace your sugar-loaded candy bars or granola bars…and give you added nutrients in the process.

Smart thinking, thinkThin.

thinkThin Caramel Chocolate Dipped Crunch Bar (unwrapped)

May 27, 2013

Create your own pizza on Udi’s Gluten-Free Pizza Crust

Special Delivery of Udi’s Gluten-Free Goodies – including brand new products!

Product: Udi’s Gluten-Free Pizza Crusts (2 Pack) – $5.99+

It was October 24, 2011 when I first was able to finally try Udi’s Gluten-Free Pizza Crusts. I remember the day like it was just yesterday instead of almost two years ago. At this point, my gluten-free journey was in the beginning stages. I had tried Udi’s bread…and loved it. But that was basically all I could find in my area…until one day…the gluten-free gods smiled upon me…and one of my local stores started carrying Udi’s Gluten-Free Pizza Crusts in their freezer section. I was so happy (and hungry) at that moment, I damned my budget, threw a pack of them into my cart and went home to make some gluten-free pizza for dinner.

Almost two years ago.

Sometimes things change over the span of a couple years. Companies toy around with recipes…sometimes because it is needed (Udi’s Gluten-Free Cinnamon Rolls…yes…you…and I still am not the biggest fan of those)…and sometimes because they just want to see if they can improve on the awesome product they already have on the market (Rudi’s Gluten-Free Bread…your new recipe is awesome!).

One thing that hasn’t changed, however, is the quality, taste, and sheer awesomeness that comes in each pack of Udi’s Gluten-Free Pizza Crusts. Sure, Udi’s now makes pre-topped frozen pizzas…and those are all fine and good. But sometimes…most of the time…I have my own pizza toppings in mind and I want to get into my kitchen and draw on my inner allergic chef and just…create.

Most people would think that would mean…make your own gluten-free crust. I have. And sometimes I still do. But when you’re hungry or in a hurry…you work with what is available to you. And what my area happens to have in almost every grocery store now…are Udi’s Gluten-Free Pizza Crusts. And I couldn’t be happier about it.

Recently, I received an amazing box of gluten-free goodness from Udi’s of products, both classic and new…to try for my blog. One of the included items was a pack of their Gluten-Free Pizza Crusts. As I run a lot and my favorite pre-race meal is gluten-free pizza…this had me stoked. I already knew I was a huge fan of their pizza crusts…although it had been…probably about a year since I had last had one.

Well, yesterday I ran two 5K races…one in the morning and one in the evening. And that meant…Friday night was gluten-free pizza night. Normally, my roomie and I would just pick a local restaurant that had a respectable, safe gluten-free pizza on the menu. But…we’re on a tight budget this month…and now…I had pizza crusts in my freezer. So…yes…I would make my own.

I got out my pizza stone, put some cornmeal down, then got the pizza crusts out of the freezer. I removed one of them and put the other one away. Once my pizza stone was properly heated and the corn meal beginning to brown, I placed the crust down on the stone and began to top it with what ingredients I had on hand. I made my own version of a gluten-free and vegetarian Hawaiian pizza. A little marinara, some homemade gluten-free and vegan bacon, some red onion, chunks of fresh pineapple, and topped it off with Daiya mozzarella vegan cheese. Oh…my pre-race meal was already making me drool and it still had to bake.

Udi's Gluten-Free Pizza Crust (ready for toppings and baking) — Udi’s Gluten-Free Pizza Crust (ready for toppings and baking)

Into the oven it went for about 10-12 minutes. It smelled fantastic as it started to bake, the cheese getting melty and gooey…the pineapple beginning to caramelize under the heat of the oven, the crust turning to that perfect golden brown. Oh yes…this was gluten-free pizza that was going to get me through two races in one day. And it was turning into pizza perfection.

And the best part was…I still LOVED it. Every last bite of it. My pizza turned out brilliantly. The crust baked to a crispy, yet still chewy, perfection. It was able to sustain the heavy pineapple chunks among the other toppings. And it tasted so good. SO good. This crust is light and thin, so you don’t feel like a glutton for downing half of the entire crust (which is the serving size, BTW). I am just as in love with these pizza crusts now as I was almost two years ago. Nothing about them has changed. They are amazing. Top them off however you wish. You can’t go wrong when you’re making it your own. And thanks to Udi’s…you can do this on a super busy night…or if you just want to have some time to relax. Pizza doesn’t have to be about making your own crust. Let Udi’s do that for you…because this is a crust worth slicing into and devouring.

Nutritionally speaking, this is also one of the best pre-made gluten-free pizza crusts on the market. The serving size, as I mentioned before, is 1/2 of the pizza. It makes sharing with someone so simple and easy. My roomie gets her half and I get mine. I leave a zone between the halves for easy slicing, as she uses real cheese on hers…whereas I am lactose intolerant and use vegan cheese on mine. It works out beautifully. A serving of the crust alone will only set you back 190 calories and 5 grams of fat. Trust me…this is on the low end of most of the pre-made gluten-free crusts out there. Believe me…I have searched. On top of that, your half of a pizza serves up 4 grams of protein. AWESOME.

These crusts are made from a blend of tapioca starch, brown rice flour, water, canola oil, egg whites, evaporated cane sugar, tapioca syrup, tapioca maltodextrin, salt, xanthan gum, yeast, and cultured corn syrup solids (to prevent mold). Combine it and what you end up with is one of the best gluten-free pizza crusts in your grocer’s freezer section. These have been on the market for quite awhile…but if you are new to the gluten-free lifestyle or just haven’t spent the money to try them out…I encourage you to do so…and do so now. These are fantastic and…make having a pizza party a whole lot less stressful.

Bake up one for yourself and taste the awesomeness of Udi’s Gluten-Free Pizza Crusts. No really. Do so. Pizza waits for no one.

Gluten-Free and Vegetarian Hawaiian Pizza made on Udi's Gluten-Free Pizza Crust — Gluten-Free and Vegetarian Hawaiian Pizza made on Udi’s Gluten-Free Pizza Crust

May 23, 2013

Another great seafood stand-in found with Sophie’s Kitchen Gluten-Free Breaded Vegan Scallops

Product: Sophie’s Kitchen Gluten-Free Breaded Vegan Scallops – $5.99+

Yes…more vegan seafood!

Don’t judge.

When you’re a gluten-free vegetarian…you buy and try products like this. There is nothing wrong with that, right? In fact, I encourage all you seafood lovers to give these a shot. Maybe start with the most amazing gluten-free and vegan breaded shrimp…then try some of the other offerings.

You see, this little company called Sophie’s Kitchen, is making these frozen vegan seafood dishes…and I couldn’t be happier about it.

I was on the fence with their Gluten-Free Vegan Fish Filets…but I fell in love with the rich and bold flavors and texture of the Gluten-Free Breaded Vegan Shrimp. Well, I had pasta to use up…so I got it in my head to do something with the Gluten-Free Breaded Vegan Scallops.

Why not? A nice gluten-free angel hair pasta dish with some sort of garlic sauce would pair perfectly with scallops, yes? Of course it would. Pasta, garlic and scallops are…like…best mates.

So, the other night for dinner, that’s exactly what I set out to make. I got my gluten-free angel hair pasta going on the stove top, worked on a side of roasted asparagus (done in the oven with olive oil, balsamic, a little salt and a dash of black pepper). Then, I pulled the Gluten-Free Breaded Vegan Scallops out of the fridge (I put them in there to thaw while I was at work) to get them onto their own baking sheet and ready for the oven as well.

Sophie's Kitchen Gluten-Free Breaded Vegan Scallops (cooked) — Sophie’s Kitchen Gluten-Free Breaded Vegan Scallops (cooked)

That’s really all there is to these. You place them in the 375°F oven for 10-15 minutes, or until they are golden on top, and then…you’re ready to serve them up, however your little heart desires.

My pasta turned out to be an epic fail. My sauce was awesome. And as for Sophie’s Kitchen Gluten-Free Breaded Vegan Scallops?

I really liked these! I mean…really liked these. Not to the epic scale that I love the Gluten-Free Breaded Vegan Shrimp…but the scallops are really tasty as well. The texture was great. They weren’t grainy or anything. They didn’t taste like rubber. They had the perfect texture of a seared scallop. I felt that it really was the star of the entire dish that I whipped together. These just looked and tasted authentic. I was very happy with feasting on them. I actually saved a scallop as my last bite since the pasta was an epic fail (see blog post before this one). My sauce was awesome though. But the vegan scallops, as any “meat” portion of a dish should be, was the star.

So…what exactly are these seafood imitations made from? The answer is…konjac root, which is an ancient superfood staple across Southeast Asia and is very popular in traditional Japanese cuisine. It’s also known as the elephant yam. The konjac is combined with seaweed and other ingredients and viola…vegan (and in most cases, gluten-free) seafood. In this case, the Gluten-Free Breaded Vegan Scallops are made from water, konjac powder, beta glucan, modified potato starch, organic agave nectar, sea salt, rice flakes, potato starch, white pepper, carrageenan, and seaweed. Put them together…and you get…amazing imitation scallops that have some of the best texture and definitely soaked up the garlic and olive oil in my sauce. Delicious.

Nutritionally speaking, a serving of Sophie’s Kitchen Gluten-Free Breaded Vegan Scallops is 8 pieces. This serving will only set you back 50 calories! FIFTY CALORIES!! You will also be taking in only 1 gram of fat, 3 grams of fiber…and sadly…no protein here. These little breaded vegan scallops of awesome have no cholesterol, no trans-fat, no preservatives, no added colors, no MSG, no added sugar, are naturally low in sodium…and basically contain no artificial…ANYTHING!

Loving it!!

This is the third product that I have tried by Sophie’s Kitchen and these are definitely my second favorite thus far. I would love to try them in another way for preparation purposes. I am really loving what Sophie’s Kitchen is brignign to my gluten-free and vegetarian table. Thanks to their vegan line of seafood…fish can be back on my menu!

I think I’m in love with Sophie’s Kitchen.

No…I know I am.

Thank you…great people behind Sophie’s Kitchen…for giving this gluten-free vegetarian delicious options for a seafood dinner.

Sophie's Gluten-Free Breaded Vegan Scallops (served over DeBoles Gluten-Free Rice Plus Golden Flax Angel Hair Pasta) — Sophie’s Gluten-Free Breaded Vegan Scallops (served over DeBoles Gluten-Free Rice Plus Golden Flax Angel Hair Pasta)

May 23, 2013

DeBoles Gluten-Free Rice Plus Golden Flax Angel Hair Pasta is a gummy, delicate mess

Product: DeBoles Gluten-Free Rice Plus Golden Flax Angel Hair Pasta – $2.69+

Ah…gluten-free pasta.

It can be just as good as the full-barrel pasta. Or it can be…beyond disappointing. I always hope for the best and tonight when I got it into my head to make an angel hair pasta dish with some vegan and gluten-free scallops on top. I happened to have some gluten-free angel hair pasta in my pantry, however, so this wasn’t going to be an issue. The most difficult part of dinner prep was going to be making the garlic sauce.

Upon arriving home, the gluten-free angel hair pasta was pulled out of the pantry and I got some water boiling in my large pot on the stove. The pasta that was debuting in my kitchen was none other than DeBoles Gluten-Free Rice Angel Hair Pasta…now with Golden Flax. I have had DeBoles pasta before…and it’s been…okay. Nothing to really scream about. But…decent enough to get by.

While I got the water boiling, I prepped some asparagus to roast as a side dish and got that in the oven. Then, I got the gluten-free and vegan breaded scallops set on their baking sheet for when they would join the asparagus in the oven. By then, my water was boiling, so I got the scallops into the oven and then got out the ingredients for my sauce and put the skillet on a burner to warm up.

It was now time to add the noodles to the boiling water. I opened up the box of DeBoles Gluten-Free Rice Plus Golden Flax Angel Hair Pasta and poured it into the water. The boiling water immediately calmed, and I gave the pasta a stir until everything was covered by the water. A rolling boil returned and I went ahead to focus on making my garlic sauce, giving the noodles a stir every now and again.

As the pasta began to soften, I noticed how brittle and delicate these noodles were going to be. When I would stir the noodles, they would occasionally split or break apart into smaller noodles. Okay…that’s fine. My mom used to split the noodles in half and cook spaghetti like that. I just…was hoping for something that would really hold up.

DeBoles Gluten-Free Rice Plus Golden Flax Angel Hair Pasta noodles, cooked...and unclumpy! — DeBoles Gluten-Free Rice Plus Golden Flax Angel Hair Pasta noodles, cooked…and unclumpy!

I cooked these to the perfect al dente (about 9 minutes), then drained them. I shook out the excess water and went to put the noodles into the skillet to mix with the sauce. And that was when I poured them into the skillet that I noticed just how gummy and sticky they were. They clumped together terribly. I was not happy. I poured a little more olive oil into my garlic sauce in hopes that it would help de-stick the noodles, but it didn’t. They just became this massive clump of gluten-free rice noodle pasta. I was livid. Honestly. No good at all.

But the pasta was all I had to work with…so I had to use it, despite it all being one ball of noodles now. I managed to scoop up four servings and place two in Pyrex containers for the following night…and the clumpy noodles that were left went into bowls for dinner. Over the top went the vegan and gluten-free breaded scallops from Sophie’s Kitchen. And then I gave mine a hit of crushed red pepper flakes, where my roommate took freshly grated Parmesan.

Dinner was…served, I guess. The image of it in my head seemed a lot better than the actual result. Stupid pasta. And, just as it appeared, it tasted. Not mushy, but gummy. The noodles broke as you tried to lift them from the bowl, perhaps due to the weight of the other noodles now stuck together…or the fact that this pasta was very delicate. I was not pleased. They tasted fine…the texture was great. But they just didn’t cook up properly, despite me doing everything right.

As for the bowls of noodles in the fridge…when reheated, I went ahead and left the lids off the Pyrex, hoping it might take some of the gumminess out of the noodles. Is it weird that I preferred the noodles on the second day as opposed to the first. My plan did work, although they were still a clump of really short noodles, instead of single long strands of angel hair pasta that could be wound around a fork. Suckage. But…like I said…at least they taste good.

Nutritionally speaking, this is like any other pasta noodle. For a 2 ounce serving (yes…I do measure and weigh), you’ll be set back 210 calories and 1.5 grams of fat. Not too shabby for pasta, yes? Thanks to the flax, you get a nice hit of 4 grams of protein. Unfortunately, the fiber content in this is rather low, so it may not be as filling as a regular pasta noodle would be. But, when you’re gluten-free…you use what you are given. And this is what I had. These noodles are gluten-free, wheat-free, and an excellent source of Omega 3…something this gluten-free vegetarian doesn’t really get regularly.

So…while not a horrible choice for noodles, there are others out there I would return to before picking up another box of DeBoles Gluten-Free Rice Plus Golden Flax Angel Hair Pasta. I prefer my noodles not to stick together…break…have a gumminess to them…you know…what any good gluten-free eater should get. Something done right and something done well. These noodles…failed me. And now…I have no love for them. I liked them…but it’s not love.

We’re just…acquaintances.

DeBoles Gluten-Free Rice Plus Golden Flax Angel Hair Pasta, now shortened and stuck together, topped with Sophie's Kitchen Vegan and Gluten-Free Breaded Scallops — DeBoles Gluten-Free Rice Plus Golden Flax Angel Hair Pasta, now shortened and stuck together, topped with Sophie’s Kitchen Vegan and Gluten-Free Breaded Scallops

May 22, 2013

Not sure I’m crackers for Mary’s Gone Crackers Organic Herb Crackers

Product: Mary’s Gone Crackers Organic Herb Crackers – $4.99+

First of all…best name for a brand…ever. It makes me smile when I look at it. Love the whimsy behind the name. You need whimsy…because Mary’s Gone Crackers deals with the great unknown of gluten-free snack products.

This is such a grey area at times when it comes to snack foods. Especially, if you’re like me, and had previously been able to eat regular foods. Going gluten-free was not easy for me. Nothing tasted just right. Nothing lived up to what I had previously been able to eat. Turns out…I was just purchasing the wrong products. I was doing gluten-free on a budget…and that was reflected in the products I was buying. I soon expanded my budget out of necessity to eat…something…delicious…and my world was opened up to an entire new line of products.

Gluten-free crackers are one of those products that can either be really, really delicious…or just…not so good.

If you flip back through my blog, you might discover quite a few varieties of crackers that I have sampled…and either enjoyed…or disliked. But…Mary’s Gone Crackers Organic Herb Crackers…they leave me on the fence.

Here’s why:

These crackers aren’t horrible. Not in the slightest. In fact, they are quite good. The flavor is just…bizarre to me. Honestly. I love how crunchy these are, but they leave my mouth feeling dry whenever I bite into one. I love how these are a blend of healthy grains and seeds…blending organic herbs in with their original recipe to add this savory quality. But…they just seem to be missing something. I think it’s a dip or a spread. A light schmear of cream cheese, or salsa, or even guacamole might do these crackers wonders. They have great texture and I love that I can see the seeds throughout the product. They are definitely crispy and have this rich herby and nutty flavor to them, despite containing no nuts at all in the ingredients. I really want to love these…I don’t. I like them. I think I need hummus or something to devour these with and enjoy them to their full potential. But they aren’t horrible. They are just…different.

Different can be good. Different can be bad. This sort of different is just…different.

Mary’s Gone Crackers Organic Herb crackers are made from organic, gluten-free whole grain brown rice, quinoa, flax seeds and sesame seeds…with a touch of blended organic herbs. They are not only organic, but also non-GMO (YAY!), vegan, dairy-free, wheat-free, gluten-free, made from whole grains, kosher, use no hydrogenated oils, and contain no trans-fats. So, these aren’t at all a horrible choice for a snack. Just know…these are best with a dip or spread…not on their own. On their own, you’ll be downing the water to rid yourself of the dry sensation and taste they leave in your mouth.

A serving of Mary’s Gone Crackers Organic Herb Crackers is 30 grams (or about 13 crackers). Remember, I always way out my food. It’s more accurate. This serving will set you back 140 calories and 5 grams of fat. These crackers are low in sodium as well. Yes, there is a small touch of saturated fat listed on the nutrition information, but that is naturally occurring in the sesame seeds that are part of these crackers. This is good. They have 3 grams of fiber and a powerful 3 grams of protein as well. So, not a bad choice for a snack. Not really. But…they could be if you have to add a spread or dip, depending on what you choose to top it off with. Healthy fats and healthy spreads or dips are a good choice. A homemade guacamole or hummus…or even a salsa would be amazing. I also think that goat cheese would be awesome on these crackers. But that’s just me.

So, while I don’t dislike these crackers, they just don’t stand out on their own. This is one of those crackers that would be perfect to lay out for a party…with a variety of toppers and dips. On their own, they are lackluster and a bit dry. But they definitely have a great crispiness in each bite, which is something I do love about them. I have sampled other Mary’s Gone Crackers products and crackers and have really enjoyed them. I think the herbiness of these particular crackers just sort of take away from what is normally so amazing about this brand.

May 21, 2013

Slide into a vegan and gluten-free burger season with SoL Cuisine’s Original Sliders

Product: SoL Cuisine Original Sliders – $5.49+

For the past month or so, I’ve been experimenting with dinner rolls…as slider buns. And having found out that my very own local allergen-free bakery, Annie May’s Sweet Café, makes the best I’ve ever tasted…well…sliders have become one of my go-to menu items. And with summer on the way, despite not having a grill, it is burger time.

BUT…being a gluten-free vegetarian sometimes means…I have to make my own sliders. And, trust me, some recipes work out better than others. For one thing, mine tend to not want to hold together, turning to mush and not really having that “meaty” texture to them. Granted, the two recipes I’ve done haven’t really lent themselves to being faux meat, but…the thought was there. When you bite into something that is meant to be a burger…that’s sort of the texture and taste that you are going for.

The other day, after buying yet another bag of allergen-free dinner rolls from Annie May’s…and knowing I had plenty of fresh produce in my fridge…I thought…sliders for dinner on Sunday might be awesome. The thing was…I really didn’t want to make my own. It was a super-busy weekend as it was…and Sunday I had spent a majority of my day listening to the Dalai Lama speak in Louisville. I was starving when I got out of there (no gluten-free and vegetarian options at the venue) and after downing some ice cream…I went grocery shopping for…the Poblano Chick(pea) patties I blogged about not too long ago. Except…the store didn’t have them anymore. My plans were about to go down the tubes.

But…then I remembered the glorious day I spotted SoL Cuisine Sliders (vegan and vegetarian, mind you) at Whole Foods in their freezer section. While it would mean I’d have yet another blog to write (I was backlogged enough I thought) on a product I could eat…I really wanted some real food for dinner that night. So…neglecting my initial response to make something I’ve already had before…my roommate and I headed over to Whole Foods and picked up a box of SoL Cuisine Original Sliders.

It was like it was meant to be. Because this box contained six sliders…and I had six dinner rolls. Awesome! Granted, the serving size for this product is 2 patties…we really weren’t out that much more by adding one more for each of us for dinner. A serving (2 sliders…remember…) will set you back only 100 calories. Yep. 50 calories per slider. Not too shabby, right? I thought it was awesome. The normal serving size also provides a fantastic 13 grams of protein! These vegan and gluten-free burgers are are low in sodium (240 mg) and have 3 grams of fiber. I think I should also mention that two patties is only 3 grams of fat as well. How awesome are these little veggie burgers of gluten-free wonder?!

And they weren’t difficult to prepare either. You can grill them, microwave them, cook them stove top, or put them in the oven. I had other things to prep with dinner…so I decided to do the oven method. I hoped this wouldn’t backfire, as I’m sure grilling or even doing it stove top would have gotten a nice crisp on the outside of these little patties. That being said, I prepped a cooking sheet and laid out all six patties, putting them into a 350°F oven. They had to cook for about 10 minutes on one side…and then flip them over and cook for another 10 minutes on the other side. Perfect, as I would have to throw my dinner rolls in to toast them up for my condiments and add-ons.

They smelled fantastic while they were cooking. And in that time I mashed up an avocado for the sliders, cut up some lettuce, chopped up a tomato, and sliced into an onion…all in the name of gluten-free vegan slider goodness. When the rolls and the sliders emerged, it was time to assemble the burgers. And I was starving and ready to eat.

So easy. A touch of avocado, then lettuce, the slider, vegan cheese, tomato, onion, and then more avocado before placing the top of the dinner roll on and making…the perfect slider. I did this for all of the rolls and patties and served them up to my roommate and I for dinner. She was already digging in by the time I finished putting mine together…and she was raving about the flavor. This was good news, as the SoL Cuisine Tofu Rubs were just…meh…okay. I settled in for my own dinner and lifted a slider to taste.

Oh…yeah…these are keepers. These are one of those products that will continue to find its way into my freezer. Seriously!

The SoL Cuisine Original Sliders are amazing. They are perfection. They taste meaty without being made from meat. In fact…they have such great texture and taste, if you closed your eyes, you’d think you were truly eating a burger. It’s amazing. It’s awesome. I am in love with these. Not only do they have fantastic texture and flavor, but they pair so well with any topping you might want to put on there. I heaped these sliders full with different condiments and vegetables, and they didn’t detract at all from the taste of the burger. These definitely compliment anything you top it off with. Or…if you want to sneak a taste on its own (like I did…for the sake of the blog) know that they are also very delicious on their own. Three sliders were so filling. But I was happily stuffed.

The SoL Cuisine Original Sliders are gluten-free and vegan. They are also kosher, and are a great source of calcium and iron. And what, exactly are they? Well, according to their ingredient listings, these little patties of meat-free, gluten-free goodness are composed of filtered water, soy protein concentrate, sunflower oil, dried onion, modified vegetable gum, dried tomato, sea salt, dried garlic, spices, organic lemon juice concentrate, and caramel color. I love seeing ingredients that I recognize. Love it.

So, not only are these a healthy choice for a meal, but they are delicious as well. I can’t wait to purchase more of these, or even try the other two slider varieties in the freezer section: Spicy Black Bean Sliders and Quinoa Sliders. Both sound…awesome! They will both be purchased for the sake of the blog and consumed. I hope they can live up to the high bar the Original Slider set. Totally loving my gluten-free and vegan sliders. Thanks to SoL Cuisine…I don’t always have to make my own. Sometimes…I can just cook them up and leave the prep to someone else.

Gluten-Free and Vegan Sliders made with SoL Cuisine Original Sliders

May 21, 2013

Katz Gluten Free strips down the common cinnamon roll with their Cinnamon Strip

Product: Katz Gluten Free Cinnamon Strip – $7.24

Cake.

Cake for…breakfast.

That’s basically what I’ve been enjoying this week. I’m not even joking.

And why should I joke about such a thing. When my roomie ordered the Cinnamon Strip from Katz Gluten Free, she did so without my knowledge. You see, I gave her carte blanche to place an order for Katz goodies using a Groupon or Gluten Free Saver certificate that I bought…without me knowing what would be arriving. One of the items she chose was…the Cinnamon Strip.

I had no idea what the Cinnamon Strip was, honestly. No joke. When it arrived at my office and I unpacked it…it looked like a loaf of bread. I took it home that night, put it in the freezer…and there it remained. But, you see, summer is coming and I need room in my freezer for my ice cream maker. So, I’m making my way through the items I’ve stored in there. And this week…I thought something called a Cinnamon Strip might be a delicious idea for breakfast. I mean, it’s probably a cinnamon-y loaf of some sort, right?

Well…I was kind of right.

I took the Cinnamon Strip out of the freezer the night before and placed it in the fridge to thaw. The next morning, I wasn’t exactly sure what to do with it…but assuming it was a loaf of something, I thought…maybe making it into French toast. So, the Cinnamon Strip came out of the fridge and I heated up a skillet and cracked an egg and scrambled it up to dip it in. And then…only then…did I retrieve a cutting board and knife and actually slice into the Cinnamon Strip.

On Katz Gluten Free Web site, the Cinnamon Strip is simply described as being a great-tasting and decadent treat with rich layers of cinnamon filling. I didn’t read this nor look at a picture before deciding to make French toast from it. Obviously. Because when I sliced into the Cinnamon Strip…I was not expecting what I got. In fact…the Cinnamon Strip is less like a cake or a loaf of bread…and more like a cinnamon roll…before you actually slice them into rolls to bake. Since I already had the egg ready to go, I went ahead and did that day’s up as French toast…topping it off with a small amount of real maple syrup. It was delicious…but I wanted to eat this in the actual way it was meant to be eaten.

Sliced…warmed…and just rich with cinnamon flavor.

The next day, that’s exactly what I did. I retrieved the Cinnamon Strip from the fridge and sliced into it again. This time, I only intended to give it a few seconds (about 20 total) of warming in the microwave. The first slice went to my roommate. And as I was warming mine up, she was digging in. I asked her if she preferred this over my attempt to make it French toast. She said that it tasted like a cinnamon roll.

Well, we all know I have a deep love and appreciation…and addiction…to cinnamon rolls. If a gluten-free bakery is doing them…I want them. Well, this seems to be Katz Gluten Free’s answer to the cinnamon roll. That’s exactly what it smells like as it warms in the microwave. If I had some icing handy, I’d have spread it over the top. But I ran out of icing a little while ago. I checked. None was currently lurking in my freezer. Trust me…I hunted. That being said..when I settled in to taste this for myself…I couldn’t have agreed more. Like eating a a slice of cinnamon roll. It was sweet with a cinnamon and sugar crust on the outside, but soft on the inside, the cinnamon rolled between the dough giving that perfect sweetness to each bite…even the ones without that candied outside crust.

In other words…super yummy!

I admit…this is probably not the healthiest choice for breakfast, but, honestly, it’s like a smaller, lighter cinnamon roll. So…how bad can that be? I sliced up my Cinnamon Strip into 10 slices, because the servings per container said 9, and I hate odd numbers when there are two people in my apartment that eat something. So, these are already slightly less caloric than they would be had I sliced them into 9 servings, as directed. That being said, normally a slice of Katz Gluten Free Cinnamon Strip would set you back 210 calories and 8 grams of fat. It is rather high on sugar, containing 17 grams, but it’s no different than eating a cinnamon roll, honestly. If you’re going sweet treat for breakfast…that sugar will be higher. Higher than I like…but I wasn’t sure what I was slicing into. This is probably meant to be a dessert…but for me…it’s a delicious breakfast treat this week.

Katz Gluten Free Cinnamon Strip is made from their gluten-free flour blend (a mix of potato, tapioca, white rice, brown rice, and sorghum flours), sugar, canola oil, water, eggs, confection sugar, orange juice, vanilla sugar, dry yeast, cinnamon, xanthan gum, baking powder and salt. And what you get is this strip of cinnamon-sugary sweetness that is ideal for dessert, but perfectly works for breakfast as well. If you are a conneasuier of cinnamon rolls like I am…then you will want to devour this. It’s hard to keep it to just one slice when something as moist, delicious, and sweet emerges ready to eat. Toast it, warm it…or eat it straight. It’s delicious any way you slice it.

Katz Gluten Free just won me over with yet another product. They are on one sweet, sweet roll!

Katz Gluten-Free Cinnamon Strip (sliced)

May 21, 2013

Sweet vanilla flavor and crunchy texture make Udi’s Gluten-Free granola a favorite

Special Delivery of Udi’s Gluten-Free Goodies – including brand new products!

Product: Udi’s Gluten-Free Sweet and Crunchy Vanilla Granola – $6.50+

A little while back, I received a nice box of goodies from Udi’s Gluten-Free, containing some of their old products and a few of their new products. Now…one of the first gluten-free products I actually enjoyed eating came from Udi’s. I believe it was their bread…and I think it made me cry because I was finally eating gluten-free bread that actually tasted like bread. I was in Colorado at the time. At a convention. And it felt like I had just won the lottery. Nothing could have made me happier.

Since that initial taste, I’ve been a staunch supporter of Udi’s products. In fact, I’ve tried most of their older products at some point and have enjoyed every single one of them…save the Cinnamon Rolls. They just don’t…do it for me. Perhaps it’s because I’ve been spoiled by gluten-free bakeries like Annie May’s Sweet Café here in Louisville, Kentucky, and Sinfully Gluten Free in Dayton, Ohio…whose gluten-free cinnamon rolls are to die for. Udi’s just hasn’t mastered that product yet. But…that’s okay. Everything else…is addicting. To the point I have my cousin in Minnesota (who does not have to eat gluten-free) completely addicted to and purchasing Udi’s Gluten-Free Double Chocolate Muffins.

No lie. I got her hooked on them last year when I was out to visit my grandpa and my family. If people who can eat anything prefer Udi’s…well…they are doing something right!

Udi's Gluten-Free Sweet and Crunchy Vanilla Granola — Udi’s Gluten-Free Sweet and Crunchy Vanilla Granola

Some of you may realize that I am a breakfast person. I love me some breakfast. LOVE it. I could eat breakfast for every meal of the day and not get tired of it. Breakfast is so versatile and so many varieties of food can be made into a breakfast treat of some sort.

Well, one of my favorite things to make for breakfast is a fruit and Greek yogurt parfait. I give these some texture by adding gluten-free granola. And, let me tell you…I have pretty much exhausted the market of gluten-free granola. At least the ones I can find in this area. Every now and again I’ll stumble across one that I haven’t tried yet…but…yeah…I’ve pretty much got the granola available around here covered.

But…in my Udi’s box of gluten-free goodies…there was a package of granola. Now, I’ve had a few of Udi’s Gluten-Free Granola before…but I hadn’t tried the Sweet and Crunchy Vanilla Granola yet. So…this one, while not a new product, was a new product to me. I hadn’t tried it yet. In fact, I hadn’t even seen this variety in my various grocery stores I hit up on a week-to-week basis (and let me tell you…I hit up a lot every week).

Excited for my next breakfast parfait, I tucked it into my pantry for safe keeping and then…promptly went on two trips out of town and had to cancel my CSA bin of fresh and local produce and fruits. That being said, I was finally back in town and had some leftover plain Greek yogurt from making tzatzkiki with the cucumber and red onion I had received in the bin. When fresh blueberries showed up in my CSA bin, I already knew what was on the menu for breakfast.

A serving of Udi's Gluten-Free Sweet and Crunchy Vanilla Granola — A serving of Udi’s Gluten-Free Sweet and Crunchy Vanilla Granola

The next morning, I pulled out the remainder of the Greek yogurt and knew I needed to dress it up some for my roommate. Plain yogurt has never been her thing, so I added a dash of my gluten-free vanilla, a hit of cinnamon, and a squeeze of honey and mixed it all together. It looked fantastic. I gave the blueberries a rinse and then pulled the granola out of the pantry. It was time to assemble the parfaits…but first…I needed to see how this granola tasted on its own.

I grabbed a small cluster in the palm of my hand and popped it into my mouth.

And then…I did it again. It was so incredibly good. The vanilla gives it the right amount of sweetness and the almonds give it texture and this nice savory and saltiness that it needs to balance it all out. The toasted gluten-free oats are crunchy to perfection, lending this great flavor and texture a much needed crunch. And the sweetness of the honey really shines in each bite. Oh yeah…this was good. This was beyond good…this was deliciously fantastic…and amazingly addicting.

I had to tell myself to stop eating it from the bag and start making breakfast parfaits for my roommate and I. So, into the bowl went a bit of the Udi’s Gluten-Free Sweet and Crunchy Vanilla Granola. I spooned some Greek yogurt over that, gave it a hit of honey, then added some blueberries. I then repeated with another layer. Topped it off with a bit more granola, and then hit it up with one last drizzle of honey. The result?

Sweet, refreshing, crunchy, perfection. It was one of the best parfaits I had assembled. The flavors just meshed well. The granola gave the yogurt and berries a much needed crunch. And the sweetness blended well with that of the other components in the parfait. I was hooked.

Udi’s Gluten-Free Sweet and Crunchy Vanilla Granola is a good choice when it comes to gluten-free granola. So often, granola are laden down with sugar, making them an unhealthy choice. Which, is not what you expect when you eat granola. A serving of Udi’s Gluten-Free Sweet and Crunchy Vanilla Granola is 1/4 cup, which will set you back about 140 calories and 6 grams of fat. That’s not too bad for granola. Even better, this particular variety only has 7 grams of sugar (YAY!! It’s one of the better ones I’ve seen!), serves you 2 grams of fiber, and 4 grams of protein. Awesome. This flavor has no cholestorl, no sodium, and no trans-fat.

And it is SO addictive and SO delicious. Trust me. Whether you eat it straight or add it to your oatmeal or yogurt…one thing is for certain…

Udi’s is continuing to do great things for the gluten-free foods on the market. Udi’s Gluten-Free Sweet and Crunchy Vanilla Granola is just proof that good things come in small packages. This is one delicious and fantastic granola that won’t make you feel too guilty about indulging. Find it and try it. You won’t be disappointed.

A Blueberry and Greek Yogurt Breakfast Parfait made with Udi's Gluten-Free Sweet and Crunchy Vanilla Granola — A Blueberry and Greek Yogurt Breakfast Parfait made with Udi’s Gluten-Free Sweet and Crunchy Vanilla Granola

May 16, 2013May 16, 2013

Lemon zings every bite of fantasic Lemon Shortbread from Simply Shari

Product: Simply Shari’s Gluten-Free and Fabulous Lemon Shortbread Bite Size Cookies – $4.29+

LEMON!!!

Lemon is one of my most favorite flavors in this world. Honestly. There is something so refreshing and revitalizing about not just the scent, but that taste of lemon. And everyone who knows me is quite aware of this fact.

Especially my friend Jenn…who is as much a connoisseur of lemon-flavored lemony things as me. And she is the person I have to thank for bringing Simply Shari’s Gluten-Free and Fabulous Lemon Shortbread Bite Size Cookies into my life. For freakin’ real. She has been one of the most understanding and adapting of my friends when it came to me having to go gluten-free. I show up at her house at times and she showers me with goodies that she has found while out and about. AND…she keeps a “gluten-free” section in her pantry for me as well. Good friends like Jenn are AWESOME and meant to be praised in blogs like this one.

So…awhile back she gifted me with a bag of gluten-free goodness that I asked her to pick up for me since the items were on sale. And when there is a gluten-free sale, even in another state, I jump at the chance to take advantage of it. Well, she threw in a couple of extra things she spotted…and one of them was these little bite-size lemon shortbread cookies.

Simply Shari’s was one of those brands I just sort of accidentally happened upon way back when this gluten-free thing was new to me. I was in Frankfort, Kentucky for the Black Cat Chase 5K…and my roommate and I dropped into the Kroger on our way out. And one of the Manager’s Specials was on a frozen gluten-free pizza from Simply Shari’s. We ended up purchasing it…and eating it a few nights later…and loving it. The Almond Shortbread was next…and we both were enamored with that as well.

So…lemon goodness had to abound from these, right? I knew it was a sure thing because Jenn had picked up some for herself and told me that they were super yumtastic. Those weren’t her exact words. I’m loosely quoting here.

Well, being as it is National Chocolate Chip day…and I don’t have anything chocolate chip in the apartment…I settled on the next best thing for dessert. Yes…lemon cookies. Because nothing says celebrating chocolate chips like lemon shortbread. I never do anything normal or simple. This is my norm.

So, after a delightful dinner and after scouring all the dishes…my roommate and I were definitely ready for a small bite for dessert. That’s one thing I love about these cookies from Simply Shari’s. They are bite-size. So you aren’t getting this huge cookie that is packed with all these fillers that will make you feel more stuffed than you already are. Nope. Not these.

Simply Shari’s Gluten-Free and Fabulous Lemon Shortbread Bite Size Cookies (for being bite size…that’s a mouthful, yes?) are awesome. No exaggeration there. One bite and it was hard to keep myself from simply devouring the other two that were held in the palm of my hand. Honestly. Lemon at its best. Shortbread at its most awesome.

Yes…you still have that buttery and crumbly texture that is associated with shortbread. It’s sweet and savory all at once. But then…add in that fantastic lemon flavor and you totally turn of the volume on these cookies…all the way up to 11. They don’t skimp on the lemon flavor, nor do they throw it in your face either. It’s not subtle but it won’t leave your taste buds feeling assaulted by lemon. That’s the tricky thing about lemon…you can easily make it too lemony so easily. Not Simply Shari’s. And that lemon flavor…it was the perfect match with the buttery taste of the shortbread. So impressed.

These cookies are made with simple ingredients. Rice flour, brown rice flour, sweet rice flour, tapioca flour, cornstarch, potato starch, xanthum gum, water, baking soda, modified corn starch, guar gum, baking soda, and, naturally, lemon fruit pieces. These candied lemon pieces are the star of these cookies, bringing them to life with their stunning lemon flavor. And these crumbly, delicious shortbread cookies are rather impressive nutritionally too…as far as cookies go.

One serving is three bite size lemon shortbread cookies. These three cookies will set you back only 120 calories and 6 grams of fat. Not bad for shortbread. Not bad at all. Even better, the sugar content in these cookies is definitely on the low side – only 9 grams. These gluten-free cookies are also non-GMO, which is always appreciated.

Simply put…Simply Shari’s Gluten-Free and Fabulous Lemon Shortbread Bite Size Cookies are amazing. I am so glad I have a second pack of these in my pantry as well. I’m addicted and hooked and loving the lemon and buttery goodness in a simply delicious and simply fabulous bite-size package. It’s hard to keep that serving down to just three.