For all of us on a special diet due to a food allergy, here’s the latest from Gluten Free Gigi’s gluten free, dairy free, soy free, nut free recipe box!
Picture
You can have this gluten free flat-bread ready in under an hour, and no one will ever guess that it's gluten free!
 
Serve it with my Vegan Chana Masala, Slow Cooker Lamb Shanks with Lemon & Dill, or Vegan Slow Cooker Curry Lentils & Rice! 
5 Comments
 
 
From Gluten Free Gigi's dairy free, soy free, nut free recipe box:

Naturally Gluten Free Vegan Peppers
Peppers are naturally gluten free!

I hope you had a marvelous gluten free 4th of July!

Reacquainting myself with Red Hot Momma (Do you Blendtec?!) and the rest of my kitchen was the order of the day for me.

I was just back home from five days on the road. I was attending the 37th Annual Gluten Intolerance Group Conference where I had the pleasure of learning from speakers like Dr. Tom O’Bryan and nutritionist Julie Starkle.  

You can look forward to learning more about the information I gathered for you there in the coming weeks.

Right now, though, I have something else for us... a PEPPER PARTY!

4 Comments
 
 
Picture
Kimchi, Zucchini Pancakes with Dipping Sauce, & Rice make a balanced Korean meal.
Reaching out from the mainland of Asia, Korea rests between the Yellow Sea and the Sea of Japan.  From its geography to its government, Korea is filled with extremes.
 
4 Comments
 
 
Picture
Adapted from Cooking the Korean Way (Chung & Monroe, 2003)

Zucchini Pancakes

1 small zucchini, cut into 1 1/2-inch matchsticks
1 small yellow onion, finely diced
1 teaspoon vegetable oil
1/2 teaspoon sesame oil
1 cup water
1 egg, beaten
1/2 cup white rice flour
1/4 cup sorghum flour
1/4 cup tapioca flours
1/2 teaspoon salt
1 Tablespoon vegetable oil for frying
 
Stir-fry the zucchini and onions in 1 teaspoon of oil over high heat for 2 minutes.

Remove the veggies from heat, transfer to a bowl to cool, and drizzle with sesame oil.

In a mixing bowl, combine flours and salt. Whisk to blend.

Add the water and egg, and stir with a whisk until a smooth batter is achieved.

Stir in the zucchini and onion.

Heat 1 teaspoon of the vegetable oil for frying in an 8-inch skillet over medium heat. Pour 1/4 of the batter into the pan, tilting the pan to evenly distribute batter.

Cook for 3 to 4 minutes, then flip the pancake over and cook for an additional 2 to 3 minutes. Transfer the pancake to a plate and tent with foil to keep warm until all pancakes are cooked.

Repeat with remaining batter (to make 3 additional pancakes).

Cut each pancake into 8 triangles and serve.
Add Comment
 
 
Perhaps the a-MAY-zing part of this month is how quickly it's racing past me.
Picture

With week 3 now a sweet memory, I'm eager to charge on for the final full week of May and make it our best yet!

Did you have a look at my review of Indie Candy? If not, check it out to see where you can find fantastic allergen-free, natural gourmet confections!
Picture
Want a little spice to balance that sweet? Check out my review of Zatarain's New Orleans style rice mixes ~ 20 varieties, all gluten-free. Go ahead, get your N'awlins on!

And congrats to Cheryl F., who won the giveaway!
But we didn't stop with a taste of New Orleans...
Picture

we kicked up our heels in the Med, delighting in the enticing flavors of Greece with this vegetarian menu...
Picture


then journeyed north to the Arctic circle for a vegan Norwegian middag!
Picture


And for a healthy snack along the way, crisp Kale Chips with Rosemary & Sea Salt!
A tremendous week indeed! But I say we can top it!

Coming up next week, I've got new product reviews for you, a peek at where I spent my Sunday, and our best giveaway yet! I've partnered up with my pals at JoyBauer.com to be able to give 4 of you a gift that will help you stay on the path to optimal health! I cannot wait! See you then!

xo,
Gigi
Add Comment
 
 
Picture
A meal that showcases the best of Norway.
With two-thirds of Norway's land surrounded by water, the natural choice for this meal seemed to be fish, but I wanted everyone to be able to enjoy the flavor's of Norway with me, so I decided against fish (or any meat at all) and went vegan!
4 Comments
 
 
Picture
Beet patties were the star of our Norwegian dinner!
If you've been following along, you know that beets rank at the top of my favorites list when it comes to veggies. I don't think I could live without them (really)!

Don't believe me? Check out my favorite cupcake recipe (they're beet-iful!).

Discovering a recipe for Beet Patties in Cooking the Norwegian Way (Munsen, 2002), I knew they would make their way into our Norwegian meal!
Add Comment
 
 
Picture
Impressive enough to please a King; simple enough to please me!
When the first King of Athens sought a patron deity for his city, he required contenders to offer up an impressive gift. Poseidon, god of the seas, thrust his trident into the earth, releasing water. Quite valuable, except that the water was salty and hardly of any use to the people of Athens.

Then, in steps Athena, goddess of wisdom and skill, with her gift of the olive tree. The rest, as they say, is history...or more acurately, Greek mythology.
2 Comments
 
 
Picture
This is no "pie in the sky" tart...it can be yours...right...now!
While I find anise quite overpowering, I adore the slightly sweet, more subtle anise flavor of fennel root. In Greece, both the root and the feathery leaves are consumed, and have been since ancient times.

I adapted a recipe found on the web by creating my own gluten-free vegan tart pastry, adding thinly sliced Vidalia onion, and substituting non-dairy alternatives for the cream and cheese.

Let's call it a loose interpretation born of (dietary) necessity and a burning desire to dine at the World's table...join me!
6 Comments
 
 
Picture
Gluten-free vegan pastry for your savory & your sweet moments.
I'm no pastry chef (nor am I any other type of chef), so when I needed a pastry for a savory tart, there ensued a moment (or two) of dough-y contemplation.
4 Comments