From Gluten Free Gigi's dairy free, soy free, nut free recipe box:
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!
All July long, I’m featuring PEPPERS of all kinds. Get ready to try everything from mild to wild!
Color it healthy with naturally gluten free peppers rich in vitamins C & A!
Let’s Get This Pepper Party Started!
How about a simple single-skillet dish filled with flavors of the Caribbean islands?
With five fantastic types of pepper, this gluten free vegan delight will make you want to Mambo!
5 spicy friends come together in this vegan pepper party!
Five Pepper Plantain Chickpea Heat
Gluten Free, Vegan, Soy free & Nut free
4 Tablespoons olive oil, divided
1 1/2 cups chopped onion
1 whole yellow pepper, chopped
2 large plantains, cut into 1/2-inch thick slices (not very green, but also not too dark & soft ~ in-between ripeness is best)
1 tablespoon raw coconut aminos
1 Tablespoon thyme
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground red pepper (cayenne)
1/2 teaspoon black pepper
1 tablespoon Earth Balance Soy Free Spread
1 1/2 cups cooked chickpeas
4 garlic cloves, minced
1 teaspoon habanero hot pepper sauce (or to taste; I use 3 teaspoons!)
2 tablespoons chopped fresh cilantro (optional)
Here's our "Gluten Free Gigi Recipe Plan" for this one. We're going to:
(1) Heat the oil in a large nonstick skillet over medium-high heat.
(2) Add onion, yellow pepper, and plantains, cooking for 5 minutes, stirring occasionally so that the plantains do not stick to the pan.
(3) Add aminos, thyme, allspice, salt, ginger, red pepper, black pepper, Earth Balance, and chickpeas. Stir mixture to coat chickpeas evenly.
(4) Add the additional 2 Tablespoons of oil.
(5) Stir in garlic; sauté 2 minutes.
Gluten Free Gigi Tip: Garlic burns easily so we'll stir often to keep it moving around. We'll pay close attention for this two minutes!
(6) Drizzle with hot sauce, and stir well.
(7) Finally... Sprinkle the dish with cilantro (if you want to use some), give everything a final stir, and serve your meal hot from the skillet!
"Where's the Fifth Pepper?"
It's allspice!
This seasoning is a signature flavor of island fare. It's the dried unripe berry of the Jamaican pepper tree.
It is also sometimes called pimento (not to be confused with pimiento... a capsicum, which is a veggie, not a spice!).
Allspice gets its name from the fact it mimics the flavor of a combination of other spices like cinnamon, nutmeg, and cloves with an underlying peppery spark.
In North American cuisine, we typically find it only used in sweeter dishes like pumpkin and apple pie. However, the uses of allspice go much further in the rest of the world. There we'll find it in savory dishes like Jerk chicken and Osso Bucco.
Have fun trying allspice in all sorts of things for a little sweet and spicy kick!
This seasoning is a signature flavor of island fare. It's the dried unripe berry of the Jamaican pepper tree.
It is also sometimes called pimento (not to be confused with pimiento... a capsicum, which is a veggie, not a spice!).
Allspice gets its name from the fact it mimics the flavor of a combination of other spices like cinnamon, nutmeg, and cloves with an underlying peppery spark.
In North American cuisine, we typically find it only used in sweeter dishes like pumpkin and apple pie. However, the uses of allspice go much further in the rest of the world. There we'll find it in savory dishes like Jerk chicken and Osso Bucco.
Have fun trying allspice in all sorts of things for a little sweet and spicy kick!
Ground peppers add depth of flavor to a dish!
~g~
So... Thanks for coming over for our July-long Pepper Party!
I like parties... so I'm having two this month! "What? Two parties?!"
You got it!
My one-year blogaversary for GlutenFreeGigi.com is July 21 and I'm working on something very special to celebrate it with you!
Later this week I'll let you know via Twitter, Facebook, email, and GlutenFreeGigi.com what's happening!
Now to our regularly scheduled, non-party programming...
On Thursday, I’m serving up A Side of Science and discussing the USDA’s new Food Plate.
Because science should be fun, each week, I'm going to start having a trivia question for you that we'll answer in Thursday's A Side of Science!
This week's Gluten Free Gigi Trivia Question: "What is the #1 non-dairy source of calcium that can also fill the "veggies" section of your Food Plate?"
Thursday, and I'll have my answer for you!
On Sunday, join me for a cup of much-needed relaxation at week’s end with Sipping Sunday!
Meantime, look out for my next big party announcement and let me know how you're doing during this great gluten free, dairy free, nut free, soy free, and sometimes vegan (and even raw foods!) week!
xo,
Gluten Free Gigi
RSS Feed
