Vegetarian – Page 97 – The Celiathlete

July 21, 2012

Gluten-Free Pantry bakes up moist and light cakes with Old Fashioned Cake & Cookie Mix

Product: Gluten-Free Pantry Old Fashioned Cake & Cookie Mix – $3.99+

I wasn’t aware until just a moment ago that Gluten-Free Pantry is owned by Glutino. Go figure. It’s no wonder this product was stunning and amazing. Glutino has become one of the companies I can rely on for delicious, amazing, gluten-free goodies. I just normally equate them to crackers and cookies and snack-type things.

But in the line of Gluten-Free Pantry items, which has a wide range of baking mixes from cakes to muffins to brownies and so on…Glutino shows that the stereotypical belief that gluten-free means heavy and dense is just a rumor. Trust me…until my pan mishap, I had a light, fluffy, amazingly perfect gluten-free cake…which I had intended to layer and coat in a whipped chocolate frosting made from Cool Whip.

But the baking gods had a sense of humor that day…or really wanted to see me cry. Because when I went to invert the cake layers from the 9-inch round pans…they didn’t come out so easy. Half of the cake remained in the pan, the rest…crumbled and fell apart onto my plate. I may have cried…a little. But there is no crying in baking…or so I’m told.

Gluten-Free Orange Cake Layers made from Gluten-Free Pantry Old Fashioned Cake & Cookie Mix (pre-crumble)

My roommate was the first to even try the cake. I was too busy being upset and pissed off that the layers didn’t come out of the pans as they should have. This was no fault of the mix…but probably a poorly floured pan (my own fault). Trying to make me happy, Cathy came over to where the pieces of cake were laying on my plate and grabbed a pinch of it to taste. She immediately grabbed another, and exclaimed how really light and moist it was. I was making a Gluten-Free Orange Layer Cake, so I flavored the cake with orange zest and freshly squeezed orange juice from said oranges I got the zest from. After her rave reviews, I took a few deep breaths and grabbed a small piece.

She was right. Absolutely amazing. One of the best, softest, moistest cakes I had baked up from a mix since going gluten-free. I was beyond impressed. And yet…here it lay in broken layers. What was a girl to do?

After some Google-fu and a little encouragement from Facebook friends, I sent the roomie out to the store to grab some vegan cream cheese and some Baker’s chocolate. Upon her return, I had thrown the broken layers into a large bowl and had broken them down more by hand. With the addition of the cream cheese, I was now ready to rock and roll some cake balls. With some help from the roomie, we rolled out 48 cake balls. Afterwards, I melted down the Baker’s chocolate (16 ounces worth) and began to coat each cake ball in the chocolate. Cathy then sprinkled half of them with chopped hazelnuts and the other half with chopped walnuts.

Gluten-Free Orange Cake Balls (dipped in chocolate and covered in chopped hazelnuts)

The cake mix was saved. Thankfully. Because it would have been sad to have to get rid of this amazing cake because of a fluke in the spraying and flouring (I used gluten-free rice flour) of the pan. Honestly…this cake was made to be raved about. I only wish I could have had it as I intended to make it…but there will be other opportunities. And, I can promise you, more Gluten-Free Pantry mixes will find their way into my pantry. I was beyond impressed.

Interesting part of this mix, as well, is that you can either make cake or cookies with it. So…two for one…take your pick…run with it. For me…it was all about the cake this weekend. And while it didn’t work out as planned, none of this fantastic, light, moist cake went to waste. It’s just in a different form. Still just as delicious as when I pulled it from the oven.

Gluten-Free Pantry…you’re always welcome in my kitchen. I am inspired, amazed, and truly in awe.

Gluten-Free Chocolate Covered Orange Cake Balls with Hazelnuts (made from Gluten-Free Pantry Old Fashioned Cake & Cookie Mix)

July 19, 2012

Recipe: Tzatziki

The first time I ever tasted tzatziki was…exactly last year. I was in St. Louis at my roommate’s aunt’s house and she had made up some. Being the good hostess that she always is, she wanted to make sure we had some dinner in our bellies before we got some sleep. For me, she had some grilled veggies to enjoy and then she pulled out this bowl of tzatziki. And I was hooked. I would find something, anything, to dip into it or put it on top of. Delicious!

And while I always said I was going to make it myself…I never did. But with an overabundance of cucumbers in my crisper drawer, my roommate made the suggestion herself. Make tzatziki.

And so…that’s exactly what I did.

Recipe: Tzatziki

Servings: 16
Time: Prep 10 minutes; Mixing 5 minutes

Ingredients:

1 (16 ounce) tub of plain Greek yogurt (I used Chobani 0% Plain)
1 large English cucumber, seeds removed
2 tbsp olive oil
3 cloves garlic, minced
1/4 of a red onion, finely minced
1 tsp kosher salt
lots of freshly ground pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1-1/2 tsp dried dill
juice & zest of 1 small lemon

Directions:

Grate the cucumber and place it in a mesh strainer and position the strainer above a bowl. Use a large spoon to press out all the water from the cucumber. Sprinkle a bit of salt over top the cucumber to let the water out quicker or just wait it out.

In a small mixing bowl, combine the olive oil, garlic, dill and spices together. Add in the thick yogurt and stir well.

Stir in the cucumber and lemon zest.

Add in the juice of half of the lemon, stir and taste. If it needs more tang, add more juice. Adjust seasoning if necessary.

Dip and enjoy!

~*~*~

This version had a bit more heat behind it than I normally would think of tzatziki as having. But it works. And I felt the flavors balanced out beautifully. Even the roomie, who isn’t a fan of cucumbers, said she loved it. And she wasn’t just being nice. She just helped me plan out tomorrow’s dinner around the taztziki. And she even mentioned me making more of it. So, I think the recipe is a win.

July 19, 2012

Recipe: Gluten-Free Chocolate Hazelnut Scones with Dark and White Chocolate Chips

Ever since I stepped back into my kitchen after a bit of a break…it’s like I can’t get enough of trying new things and sampling new recipes. One big factor in this is the bin of local, organic produce I have delivered every Friday. If anything, it has encouraged me to get back into the kitchen and bake or cook until my heart’s content.

This past weekend…I spent all of my Sunday in the kitchen. Why? I had a lot of things to make and ingredients to use so that nothing would go to waste. While this recipe didn’t utilize anything from the bin I receive, it was an experiment with different flavors.

It was one that paid off.

These scones are fantastic. Very rich. Part of that is that I used chocolate hazelnut milk in the recipe. The rest…is just the science and art of baking.

Recipe: Gluten-Free Chocolate Hazelnut Scones with Dark and White Chocolate Chips

Servings: 12
Time: 20 – 25 minutes

Ingredients:

2 cups Pamela’s Products Gluten-Free Baking & Pancake Mix
1/4 cup cocoa
1/3 cup sugar (I used Truvia)
1 tsp baking powder
1/4 cup white chocolate chips (I used Nestle)
1/4 cup dark chocolate chips (I used Nestle)
2 tbsp chopped hazelnuts
5 tbsp pure pumpkin (I used Libby’s)
2/3 cup milk (I use Pacific Chocolate Hazelnut Milk)

Directions:

Preheat oven to 375° F.

Mix the dry ingredients together.

Add the pumpkin and chocolate hazelnut milk milk. 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.

Bake for 15-17 minutes.

~*~*~

Rich, decadent…delicious. That’s what these scones bake into. They are a tasty breakfast treat or something amazing to enjoy with tea or coffee…any time of day. I loved how incorporating chocolate hazelnut milk took the flavor to the next level. Amazing how one simple change can make all the difference.

July 14, 2012

Tomato soup and grilled cheese…any way you want it (including vegan/gluten-free) at Tom + Chee

Restaurant: Tom + Chee, Louisville, Kentucky

The world is full of comfort foods. You know…those foods that make you feel nostalgic, or comforted, or just…make you feel better. While chocolate, ice cream, and sweet treats often find their way onto this list…sometimes it’s something so normal and basic that just makes you feel content.

That’s what makes Tom + Chee a great place to get some nostalgic eats…but with a twist.

Why?

Because Tom + Chee is serving up gourmet grilled cheese (in every combination thought of by man…and then some!) with three varieties of homemade tomato soup. Your basic…soup and sandwich. And who doesn’t love tomato soup and grilled cheese? It’s one of my favorite meals…any time of year. It’s just…comforting.

Now…turn it up a notch.

My roomie and I have talked about checking out Tom + Chee since they opened up a location in Louisville, Kentucky. The other three locations, by the way, are in Cincinnati. We walked by it numerous times and knew about it as well from Man v. Food when Adam Richman went there to have one of their famous Blueberry Bleu Grilled Cheese Donuts, which is one of Tom + Chee’s signature items. It’s basically a house-made blueberry reduction, mozzarella cheese, and bleu cheese on an inside-out glazed donut. Yes…seriously. But all the talk never amounted to action. And then Groupon offered up a deal on Tom + Chee and now we had incentive.

No grilled cheese donuts for this gluten-free girl! Besides, I’m not into the whole “Paula Deen Sammie” appeal. So…I stuck with what I knew I could have…and yes…they have gluten-free and vegan options here at Tom + Chee.

My roommate went for one of their classic grilled cheese options with a bowl of the Chunky Tomato and Basil Soup. Her grilled cheese of choice is the often raved about and much mentioned BBQ + Bacon Grilled Cheese (1/2 sandwich). The combo was only $5 because if you get something other than a plain grilled cheese, they do not charge you to do the 1/2 sandwich and soup combo. NICE! So what is (this is so non-vegetarian, but I didn’t eat it) on the BBQ + Bacon Grilled Cheese? Simply BBQ chips, bacon, American cheese on white bread. Yep…that was her grilled cheese and one of their most popular as it is always mentioned.

As for me…the gluten-free vegetarian…well, they have something for me too. YAY!! I also did the 1/2 sandwich and soup combo. I opted for a grilled cheese sandwich on gluten-free bread with vegan cheese on it. I went with the Classic Tomato Soup as my soup part of the combo, after inquiring as to whether their soups were gluten-free. After the cashier checked, I was told all three of their soups are gluten-free. NICE! My combo only ran $4.50.

The Groupon covered all but tax once we added fountain drinks, and soon we were given a number to set on our table and we settled in to wait for our order. I couldn’t stop looking at the menu board and checking out all the different versions of fancy and classic grilled cheese options on there. It was awesome. Our wait was about 10 minutes, as it is all done fresh and to order. We could see the line for the sandwiches being assembled. And yes…they changed gloves for the gluten-free sandwich (mine!).

All sandwiches are grilled with a vegan soy oil (instead of butter), which gives them this amazing crust on the outside. I found that fascinating. But it makes sense. A vegan can’t have a sandwich that is cooked with butter. Doesn’t work that way.

Our orders arrived at our table and I was never happier to have grilled cheese and tomato soup brought to me in my life. They looked and smelled absolutely amazing. After snapping pictures of the food (I always do!) I was finally able to dig in. I started with the Classic Tomato Soup. And it is just that. Classic. Tomato. Soup. It tastes like the soup I grew up eating, but better as it is homemade and not from the can. It is made fresh every day and you can tell. Delicious, rich, tomato-y…like marinara…but not as thick. It was tomato soup done to restaurant perfection. No chunks. Just plain and simple.

My gluten-free and vegan grilled cheese was my next bite. I’m not sure what the vegan cheese they used in the sandwich is…but it was more of a goat cheese texture and look than a slice of cheese. Fine by me. It was probably something like a Daiya wedge or Teese. Either way, it was delicious. My favorite part? The way the bread tasted due to being grilled in the vegan soy oil. It gave it a little salt, a little crunch, and tons of flavor. Even better…this sandwich was amazing dunked into the tomato soup. Which, mind you, at Tom + Chee, you can offers “Soup Dippers” for an extra $1 with any grilled cheese order. Gotta love that!! I was in tomato soup and grilled cheese heaven.

And, if you haven’t figured out why it’s called Tom + Chee…take a look: Tom(ato) + Chee(se).

So, if you happen to be in Cincinnati or or Louisville and really want to experience some great soup and sammie options…I recommend…no, highly recommend trying out Tom + Chee. Honestly…nothing is better than a perfect grilled cheese and delicious tomato soup…and that’s what you will get here. Accept no substitutes.

Fall in love with a classic all over again…and discover why this falls into the category of comfort food.

I’m forever a fan…and really looking froward to a return visit…and soon.

Tom + Chee 1/2 soup and sandwich combo: Classic Tomato Soup with 1/2 Gluten-Free Vegan Grilled Cheese

July 13, 2012July 13, 2012

A show of gratitude for the staff, the chef, and the Skyight Bistro & Wine Bar at The Indianapolis Marriott East Hotel

Restaurant: The Skylight Bistro & Wine Bar @ The Indianapolis Marriott East, Indianapolis, Indiana

I think every good deed should be praised and rewarded. Honestly. Because sometimes something unexpected can happen in the most unlikely of places.

Take for example my recent stay at The Indianapolis Marriott East Hotel. I was in Indianapolis, Indiana for a convention and it was the first night of the event. After a stressful drive up there (heavy traffic and then being the victim of a semi truck tire blow-out/tread shower), I got checked in, hauled in the luggage, and went to go get my badge and program from my roomie’s mom, who was attending, but staying at a hotel across the lot, not at the convention itself.

With that mission accomplished, my roomie and I turned our attention to other pressing matters – dinner.

We were hungry!

With opening ceremonies for the convention getting close, we decided to give the hotel restaurant a shot. The Skylight Bistro & Wine Bar does not have a menu up online so we meandered over that way to glance at the one they had out at the host stand at the entrance of the Bistro. I gave a quick overall glance to what was being offered, and it seemed that salad was once again going to be on my plate.

The host asked if he could help us, and a waiter just happened to meander over. I explained my dietary restrictions – being a vegetarian and gluten-free. He gave a nod, said that I could take my time looking over what they have to offer. And then, after a pause, Mark, who ended up being our waiter that day, said that he would go back and talk to the chef to see if there is something that he could make for me that wouldn’t just be a salad.

I thanked him and he disappeared for a moment. While he was gone, I decided on a salad that I could have in case that plan were to fall through. But when Mark returned, he had happy news from the chef. The chef happened to have gluten-free rice noodles in the kitchen. And he could definitely work some vegetables in with that. It’s been a long time since I have had that much happy! We gave a nod and soon we were being seated in the plush seats of the Skyight Bistro & Wine Bar.

Mark went to retrieve our drink order (hydration – so water!) and when he returned, we were ready to order. My roomie went off the beaten path…and got the BLT Sandwich which came with fries ($9.00). As for me…I eyed the salad again, and decided that I’d be bold…and see what the chef could do for me. So I said the vegetables and rice noodles would be awesome. Mark then inquired if I would like a sauce with that. I told him to ask the chef because not all sauces are safe for someone who can’t have gluten. So, he gave a nod, took the order and went to put it in. A moment later he returned to tell me the chef was going to cook the noodles in a vegetable broth and that way there would be some flavor throughout the dish. He did, however, mention that our food would take a bit longer to come out because the chef would have to make mine completely from scratch.

I told him I was happy to wait.

And so…we waited. It took, just over 20 minutes for our meals to be brought out to us. My roomie looked quite happy to have food settled in front of her. And her BLT sandwich looked really, really good. As for me, a bowl was settled in front of me. In it was the most fantastic, amazing looking Asian Noodle Soup I ever laid eyes on. Huge. The vegetables were steamed and mixed into the broth. The rice noodles were cooked to perfection, laying in this fantastically seasoned vegetable broth. And the chef even did up a beautiful little layering of vegetables and noodles to really make it look fine dining.

It was one of the most amazing things I had ever seen.

And so…as Mark went to retrieve a spoon for me, I took my fork and began tasting what I could spear. The vegetables were cooked to perfection. There were carrots (ribbons of them), mushrooms, asparagus, red peppers, and squash, beautifully chopped and included in the meal. The portion…was much more than I expected. I made my roommate take a taste and even she was happy for me. I mean, everything was seasoned and done to perfection. And all of this was created specifically for me…due to dietary restrictions.

There are few chefs who would step up to a challenge like that, but this one did. And everything in that bowl worked. It was one of the most fantastic soups I’ve had the honor of trying. And, it was made specifically for me. That dish is nowhere on the menu (but, it should be). Yet, here is a shining example of a restaurant stepping up and taking charge of a dietary need. More places should learn from this. My meal was filling, delicious, and special. I’ll always remember it…and I’ll forever recommend the Skylight Bistro & Wine Bar at the Indianapolis Marriott East now to anyone going into that area. Brilliantly executed, stunning to look at, and savory. This was just what I needed that night.

Best of all, despite having to create the dish on the fly, I was only charged $14.00 for my large bowl of gluten-free, vegetarian goodness. Basically, I was charged the entree price on a Chicken Pasta. Nice.

Like I said, every good deed should be praised. Well, here is a shining example of restaurant staff stepping up to a challenge and conquering it. I am forever grateful to Mark and the chef for really making my dining experience at the Skylight Bistro & Wine Bar one to remember. I was blown away by the service, the care, the technique, and the food.

No simple salad for me…not this time.

Thank you.

My Rice Noodle Vegetable Soup compliments of and created by the chef of the Starlight Bistro & Wine Bar — My Rice Noodle Vegetable Soup compliments of and created by the chef of the Skylight Bistro & Wine Bar

July 13, 2012

Not quite sold on ‘exotic’ flavors in Terra Exotic Harvest Sea Salt Chips

Products: Terra Exotic Harvest Sea Salt Chips – $3.49

I have to say, the last time I bought Terra Chips, I fell in love with them. They were different, but made from fresh vegetables, seasoned to perfection…and crunchy. Oh, I loved that they were crunchy. The right combination meant a happy palate.

So, when my grocery store had some of the chip flavors on special, I snagged one of the bags and figured I would give it a shot. After all, Terra actually does label their products so I could rest assured that these were indeed gluten-free.

The flavor that I ended up with was Terra’s Exotic Harvest Sea Salt Chips. What exactly is considered to be an “exotic harvest”? Well, this means the chips are made from carrots, blue potatoes and kobacha squash. Yep. These aren’t your average potato chips, friends.

But…I’m sort of on the fence when it comes to the flavor. Unlike the previous variety I bought, this one has yet to grow on me. I still love the crunchiness in each bite. And I love that all the ingredients are recognizable…vegetables, oil. That easy. But…I don’t know if the carrot chips are winning me over completely.

The blue potatoes and the kobacha squash make fantastic flavors for these chips. They are the right level of salty with the perfect hint of crunch. Especially the blue potato chips. But chips are made from potatoes, so that’s expected. The squash is sweet, but sturdy. They pack more of a crunch than the blue potato chips do. And I love that. But the carrots…this brings a whole new level of sweetness to the mix. And while they aren’t bad, I don’t know if I’m 100% sold on the flavor of them. It might take a couple more servings to decide for sure.

However, all-in-all Terra Chips once again brings a healthier variety of chips to the market. I love that these are gluten-free and low in calories and fat. For chips, anyway.

As for the taste…all together…four out of five stars. It’s the carrots that are throwing me off. While I am a huge lover of carrots and could eat them every day without growing tired of them…I just don’t know if they make good chips. In the end…when mixed with the rest…it’s not so bad. It just takes some getting used to.

Need to break out of your potato chip slump? Find Terra brand at your local grocery store and try one of their exotic varieties. It’s a fun, flavorful way to try a new twist on a classic snack.

July 12, 2012

Recipe: Gluten-Free Creamy Avocado Pasta

My roommate is finally coming around to the glorious, delicious, healthy wonders of the innocent and sometimes intimidating avocado. It’s true. She has eaten guacamole for the first time and enjoyed it. And now…she even let me replace an Alfredo sauce over a pasta with something a little different and a little healthier…avocado.

Seriously.

And…to be honest, I once again have Pinterest to thank for this recipe turning up. Not only is this version gluten-free, but it’s full of healthy fats and delicious flavors. Better yet, it’s so versatile…you can dress it up however you want. While the regular recipe called for toasted pine nuts (yeah…I can’t afford those), I instead crumbled up some blue corn tortilla chips as a garnish. Voila. Add whatever seasonings suit your fancy. Get creative. Just know…you are in for a decadent, creamy treat.

Recipe: Gluten-Free Creamy Avocado Pasta

Servings: 4
Time: Prep 10 minutes; Cook 1 hour 10 minutes

Ingredients:

10 – 12 small Campari tomatoes, quartered
3 – 4 tbsp olive oil
4 servings of pasta noodles (I used Hodgson Mill Gluten-Free Penne)
2 ripe avocados, seed and skin removed
2 garlic cloves, peeled
1/2 tsp salt
2 tbsp lemon juice
1/4 cup pine nuts
grated fresh Parmesan cheese
salt and cracked black pepper to taste

Directions:

Preheat oven to 300 ºF.

Wash and quarter the tomatoes. Place on a baking sheet lined with parchment paper. Drizzle with 1 – 2 tbsp olive oil, just enough to make the tomatoes glisten. Bake for 1 hour in the oven.

Ten minutes before tomatoes are finished, fill a large pot with water and a sprinkle of salt. Bring to a rapid boil. Add the dry pasta to the water and cook until al dente.

While the pasta is boiling, add 2 tbsp olive oil, avocado, garlic, salt and lemon juice to a food processor. Pulse until the ingredients are smooth and creamy.

Strain the pasta, and combine with the sauce in a large bowl, until all the pasta has been covered.

Add the roasted tomatoes, sprinkle with Parmesan cheese and pine nuts. Add some salt and black pepper to taste.

~*~*~

I never, ever would have thought to make a sauce out of avocado, but it works brilliantly. I loved the green hue it coated the pasta in. It was light and colorful. You won’t miss the creamy, heavy Alfredo sauce because the avocado easily balances it out. The roasted tomatoes give the dish a needed sweet and tart zing that helps level off that creaminess of the sauce. And the saltiness of the Parmesan cheese is a great topper for seasoning it to perfection.

Avocados are a fantastic food. They contain up to 30% healthy fats that are essential to your diet and your body. They can help reduce the risk of heart disease, help reduce inflammation from arthritis or the onset of arthritis. They are a natural belly flattener and can help your body actual absorb nutrients better when combined with other fat burning foods. Avocados also reduce the signs of aging, regulate blood sugar and promote eye health.

What’s not to love? So, go ahead…give this recipe a try. I promise…you’ll never go back to that heavy, fattening Alfredo sauce. This also veganizes the recipe. Sweet!

Avocado was a surprise sauce for me…but in the end…I loved it. Top it off and spice it up however you like. The possibilities…are endless.

July 12, 2012

Recipe: Gluten-Free Lemon White Chocolate Chip Scones

What happens when you have a random lemon show up in your CSA bin? That’s what happened to me recently. You see…my CSA group will not give out produce that is not up-to-par. They set a standard and they see that it is maintained. So when the organic eggplants were not fit to go out in our bins, they replaced it…with an organic lemon.

So, I did what any self-respecting girl would do when handed a random lemon. I zested it, put the zest in the freezer, and then juiced it. I knew fresh lemon juice and zest could be used for whatever my heart desired. Well…it apparently desired scones.

I know. Shocker.

But this time, instead of pairing it with fruit as I have in the past (mainly blueberries), I paired it with white chocolate chips. And what emerged is pure decadence on a plate.

If you love lemon flavor and the sweet taste of white chocolate…this recipe is sure to make you happy.

Recipe: Gluten-Free Lemon White Chocolate Chip Scones

Servings: 12
Time: Prep 10 minutes; Bake 15 minutes

Ingredients:

2-1/4 cups Pamela’s Products Gluten-Free Baking & Pancake Mix
1/3 cup sugar (I used Truvia)
2 tsp baking powder
1/2 cup white chocolate chips
5 tbsp unsweetened applesauce
1 tbsp lemon zest
2/3 cup lemonade juice

Directions:

Preheat oven to 375°.

Mix the dry ingredients together.

Add the lemon zest, apple sauce, and lemon juice. 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.

Bake for 15-17 minutes.

~*~*~

The tang of lemon mixed with the sweetness of the white chocolate is amazing. I am very in love with the flavor of these scones. Lemon is such a refreshing flavor anyway and it pairs so well with so many things. I have to say…these were quite delicious. The texture is light and fluffy, and each bite zings you with lemon flavor. Yeah…I’d most certainly make these again in a heartbeat.

Got a lemon? Get baking. I promise…you’ll love these.

July 12, 2012

Recipe: Gluten-Free Summer Squash Pizza with Goat Cheese

I’m of two sides of the coin when it comes to how to prepare the perfect pizza. While I think nothing is better than a fresh pizza dough, made from scratch and perfectly seasoned and cooked on a pizza stone…I’m a gluten-free girl. And sometimes the gluten-free crusts made from scratch are a lot more hassle than they are worth. The different flours and techniques used to make the perfect pizza dough is just something I don’t have time for…at the moment.

So, if you have a fail-proof gluten-free pizza dough recipe…please…feel free to use it in this recipe. I am not there yet. However…I do know where to get some pretty fantastic gluten-free pizza shells to use…and for this pizza I turned to Rustic Crust Gluten-Free Napoli Herb Pizza Shell. It was the perfect choice for this pizza.

I mean, what says summer pizza more than summer squash and goat cheese? Very little. That’s right. So, when Food & Wine Magazine shared this recipe, I immediately knew I had to make it. As luck would have it, my CSA was delivering local summer squash in the bin to my door that week too. It was perfect. And this pizza…was one of the best I have ever tasted.

Recipe: Gluten-Free Summer Squash Pizza with Goat Cheese

Servings: 4-12 (depending on size of pizza crust)
Time: Prep 15 minutes; Cook 5-15 minutes

Ingredients:

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 garlic clove, minced
All-purpose flour, for dusting (if making own dough)
6 ounces pizza dough or 1 store-bought pizza crust/shell (I used a store-bought gluten-free crust)
Pinch of crushed red pepper
Salt and freshly ground black pepper
1/2 small onion, thinly sliced
1/4 cup shredded part-skim-milk mozzarella (I used non-dairy cheese shreds for my half of the pizza)
1 teaspoon chopped summer savory (I used or 1/2 teaspoon thyme and 1/2 teaspoon oregano)
1/4 pound summer squash, thinly sliced on a mandoline
2 ounces fresh goat cheese, crumbled
2 tablespoons chopped toasted walnuts (optional)

Directions:

In a small bowl, combine the 1 tablespoon of olive oil with the minced garlic and let stand.

If making your own dough: Preheat the oven to 500°. Preheat a pizza stone. On a lightly floured work surface, roll out the dough to form a 12-inch round, 1/4 inch thick. Transfer the round to a lightly floured pizza peel.

Once your dough is ready or if you are using a store-bought crust/shell:

Leaving a 1/2-inch border of dough, brush the round with the garlic oil and sprinkle with crushed red pepper, salt and black pepper.

Scatter the onion slices over the round; top with the mozzarella and savory.

Arrange the squash slices on top in a single layer, overlapping them slightly.

Dot with the crumbled goat cheese.

Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp and the squash is slightly browned. Transfer the pizza to a work surface. Sprinkle with the walnuts, if using, and drizzle with olive oil.

Cut into wedges and serve.

~*~*~

I didn’t use the walnuts on my pizza because I didn’t think they were necessary to the recipe. Granted, I may try this again using the walnuts to see if it adds anything to it. I know walnuts seem like an odd topping for a pizza, but I use them all the time on my Meditenuttian Pizza and it is amazing what they can add to the dish. I simply…forgot this last time, working this recipe from memory.

Again, feel free to make your own dough. I wish I had a good recipe that I could use to make my own pizza dough. Sometimes that perfect flour mixture is just an experiment away. Maybe in the coming weeks I’ll play around with what I have in my pantry and see if I can make something work. But for people like me…or if you simply don’t have time, something straight out of the store (shelf or frozen) will work just as well.

The flavors of the squash, the onion, the garlic, the red pepper…they all work so well in combination with the salty tang of goat cheese and mozzarella. This pizza is perfect for the summer. Light. Crispy. Delicious.

You know you’re craving pizza now. So use what’s in season and do it proud.

July 12, 2012

Pacific Natural Foods offers smooth taste of chocolate and hazelnut in one fantastic beverage

Product: Pacific Natural Foods Chocolate Hazelnut Non-Dairy Beverage – $1.99+

Chocolate and hazelnut are best mates. Seriously. This is why things like Nutella exist in life, yes? It just works. You can’t explain the science behind it, but you don’t have to…because it is so smooth and delicious.

Since becoming lactose intolerant, I’ve been experimenting with different types of non-dairy ‘milk’ products. I’m incredibly fond of almond milk, with coconut milk ranking up there as well. But every now and again I allow myself to branch out and try something different. Something I normally wouldn’t purchase.

My roommate surprised me the other day by bringing home a carton of Pacific Natural Foods Chocolate Hazelnut Milk.

Let me preface this by saying that I have coveted trying this beverage for the better part of the last year. I spot it all the time at my grocery store and stare longingly at it. Why I didn’t buy it…probably had to do with necessity over desire. But every now and again, I get a gluten-free, dairy-free treat from my roomie and this time…it was this magical box of chocolate hazelnut goodness.

I was elated.

Out came the glasses and I poured us some to give it a try.

The verdict? How many ways can you say YUMMY?

Pacific Natural foods blends together roasted Oregon hazelnuts and real chocolate, which turns into a rich and decadent beverage. Not only do you get the sweetness from the chocolate, but the nutty flavor that comes with the roasted hazelnuts provide an extra kick. It isn’t something I am used to, but…it wowed me.

Think…liquid Nutella.

Did you just get goosebumps? Yeah. It’s so good. While I normally am a girl who goes for unsweetened non-dairy beverages, I can’t complain about the flavor in this one. Sweetened with brown rice sweetener and evaporated cane juice, this drink is sweet enough without being overpowered. The chocolate and the hazelnut flavors are in perfect balance, allowing each one to really shine in each sip, gulp, or chug.

I am going to use some of this over the weekend to create a new variety of scone (you know me and my gluten-free scones) because I really think the flavors I want to include will pop with the inclusion of this beverage.

I’m going to say it again to get my point across…liquid Nutella.

There you have it. I bow down to the flavor gods at Pacific Natural Foods for bringing chocolate and hazelnut together in a beverage form. I’m addicted. I want more. And thankfully…there is a container in my fridge at the ready. Why I waited so long to try this is a mystery…but now that I have…I think it will be readily available in my fridge.

Yeah…it’s really that fantastic.