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Posts Tagged ‘gluten-free’

Vegetable Korma – Thai Style, from (never home)maker

Every week I try to include a new recipe or idea into one of my dinners. I get so bored doing stir fry with rice after stir fry with noodles that I need something new every now and again.

I had a tough time finding a new recipe this week, all the usual recipe websites were failing me in their vegetarian recipe section (don’t suggest I make roasted potatoes! that’s not a full meal!).

I found this recipe from blogger (never home)maker while going through my RSS feed over the weekend and decided that it had one the prize of being my weekly new recipe!

Honestly, I couldn’t find any flaws with the recipe!
One tip is that coriander seeds are NOT a good substitute for coriander powder, unless you plan on grinding them up before you use them. I don’t mind coriander powder, but biting into a coriander seed always feels soapy… I picked around them pretty well 🙂 I also just realized now that I didn’t use any bay leaves, oops!

This was very good though, not too spicy and the coconut milk/peanut butter mix made it really creamy.

When all the veggies and chickpeas were cooking I did add a little bit of water every so often so it didn’t dry out. Served with regular white rice as the last time I tried to bake naan it was… disastrous.

I love finding tasty foods that are dairy-free but are still really creamy – the coconut milk and peanut butter definitely accomplishes that. It’s also vegan and gluten-free, so it’s a really great recipe for everyone. Alright, except for peanut-allergies. Darn.

Links
(never home)maker Blog
Vegetable Korma – Thai style Recipe

Recipe: Quinoa & Greens Pilaf

March 3, 2011 2 comments

I was searching for a word for this dinner I made on Saturday night.
It turned out really well so I knew I wanted to share it, but in order to that, it needed a name!

Casserole? No, it’s not baked.
Stir fry? Not quite.
Pilaf? Yea, I think that’ll work.

Quinoa & Greens Pilaf

about 4 servings

Ingredients
1 cup uncooked quinoa
2 cups water (for quinoa)
3 leeks
1 bunch of rainbow chard
1 bunch of kale
1.5 tablespoons peanut oil
3 cloves of garlic, crushed
Sea salt and other spices to taste

1.) Wash and roughly chop kale and chard. Chop the hard stems of the chard into smaller pieces.
2.) Chop white and light green ends of the leeks, wash.
3.) Start cooking quinoa: Boil two cups of water, add quinoa. Let boil for a minute or two and then simmer until water is absorbed.
4.) While quinoa is cooking, heat peanut oil in a high-sided frying pan and stir fry garlic, leeks, and chard until they soften.
5.) Add in kale and chard, plus about 1/4 cup water along with whatever spices you want, mix, and cover. I didn’t use any soy sauce in this one.
6.) When kale and chard are wilted, add in quinoa, and stir everything to blend it together.

Tofu Scramble with Veggies and Couscous

January 18, 2011 2 comments

I have a tendency to just get to cooking and make up dinner as I go along. Not going to lie, it was semi-planned. I knew it would have tofu, carrots, and broccoli. But after that, it really is all up to chance.

Tofu Scramble with Veggies and Couscous

makes 2 servings, with some couscous leftover

Ingredients
Half block of tofu, cut into cubes
3 carrots, peeled and sliced into rounds
Crown of broccoli, cut up
1/4 teaspoon cumin seeds
1/4 teaspoon brown mustard seeds
1 teaspoon turmeric
1 teaspoon curry powder
1 cup dry couscous
2 cups water
2 tablespoons peanut oil

Note: You can use extra virgin olive oil if you like. I’m not sure which one is better for you, but I love the way that peanut oil smells.

  1. Heat peanut oil in a pan over medium heat. Add in cumin seeds and mustard seeds, cover.
  2. When they start popping, add in tofu. Stir fry tofu and break it down into small pieces and add in carrot and turmeric. Stir to incorporate. Add water as needed so nothing sticks or burns.
  3. Once carrots have gotten softer, add some water, the broccoli, and cover to steam the broccoli.
  4. Halfway through broccoli steaming, add in curry powder and stir well to incorporate. Steam until broccoli is at your desired crunchiness level.
  5. When you start the broccoli steaming, get two cups of water to a boil in a small sauce pan. Once water boils, add couscous, cover, and take off heat. It is done in about five minutes.

I never understood how people could actually eat tofu as if it was scrambled eggs…. well now, I can totally understand. Maybe I’ll have to try out one of those ‘egg’ strata or quiche type dishes from the Veganomicon one of these days.

You should have about half the couscous you made as leftovers. It works out great substituted for rice in a stir fry or cold in a non-pasta pasta salad.

Adventures in Curry

November 8, 2010 1 comment

We finally decided to try to make the curry from scratch last night. By “we” I mean I made curry and Tim played with his friend.

There is only one ingredient in here that would make this not vegan/vegetarian friendly, and that is the shrimp paste. Frankly, since I haven’t tried this yet without the shrimp paste I don’t know if there would be a flavor difference or not… but there are so many other flavors in the curry paste that I don’t think the teaspoon of shrimp paste would be a big deal if omitted. Also, if the shrimp paste is not used, I am pretty sure it is gluten-free (I checked out the websites for Thai Kitchen (coconut milk) and Imagine (vegetable stock)).

Curry Paste (made 4 tablespoons)
-6 Jalapeno (?) peppers, chopped. More seeds equals more spicy.We bought what looked thin and spicy.
-1.5 tablespoons chopped lemongrass
-2 teaspoons chopped cilantro (I hate cilantro.)
-1 tablespoon chopped onion
-1 tablespoon garlic
-1 teaspoon chopped fresh ginger
-2 teaspoons cilantro seeds
-1 teaspoon cumin seeds
-6 peppercorns
-1 teaspoon salt
-1 teaspoon shrimp paste (optional, if you want it to be vegan. I’ll try it next time without to see if it makes a taste difference.)

Curry
-3 “seconds” of vegetable oil (aka pour for ~3 seconds)
-14 ounces of coconut milk
-2.5 cups of vegetable stock
-Potatoes, about 4, in bite sized pieces
-Green pepper, in strips
-Broccoli head, cut sort of haphazardly (lots of tiny bits abounding)
-2/3 cup frozen peas
-2/3 cup frozen corn
-2 tablespoons of curry paste (above)

Rice
3 cups of white rice, dry
1 stalk of lemongrass
4 cardamom pods

Before: Chop all ingredients so they are ready.

1.) Combine all curry paste ingredients in a food processor. Grind and chop your way to a paste consistency. I couldn’t get it to be completely homogeneous like the store-bought pastes.
2.) Heat oil in pan. Fry curry paste for a few minutes.
3.) Add coconut milk, vegetable stock, and potatoes. Cook until potatoes are almost done.
4.) Add green peppers and broccoli. Cook for a few more minutes, then add peas and corn. It’s done when the peas and corn have warmed up, just make sure the potatoes are done.

To make rice:
Wash your rice a couple of times. I don’t cook rice on the stove, instead I use a lifesaving Zojirushi Japanese rice cooker with like 5 million settings on it. Unpeel the lemongrass a few layers and cut into about half in long pieces. Give each piece a good whack with a flat knife blade and throw into rice along with cardamom pods.

All the ingredients, minus the peppers

Just about ready to get crushed

All done!

Stir Fry Noodles with Carrots, Bok Choy, and Pepper

November 2, 2010 Leave a comment

Stir Fry Noodles with Carrots, Bok Choy, & Green Pepper
Makes 3 servings. Vegan. Gluten-free.

Veggie Mix Ingredients
7 ounces ‘stir fry noodles.’ I used Thai Kitchen rice noodles since they don’t come with sauce.
Carrots, sliced matchstick/julienne style
Green pepper, sliced in strips
3 Bok choy bunches, cut stalks in small pieces, and leafy parts in strips
2 tablespoons EVOO

Sauce Ingredients
(no real measurements were taken)
-spoonful of sugar (I used a small spoon, as opposed to a soup spoon)
-ketchup (~1 tablespoon)
-mirin (~1 teaspoon)
-gluten-free soy sauce (~2 tablespoons)

Start a large pot of water boiling for the noodles. While that is heating up, heat EVOO in a larger pan (I used the kind with straight sides) over medium heat. I really don’t like very crunchy carrots, so I always fry my carrots in olive oil for a little bit. Add some water, let it evaporate, etc. Once those are done to your liking, add the bok choy stalks. Saute for about 2-3 minutes, then add green peppers.

Mix all of the sauce ingredients together in a small bowl. They won’t mix completely it’ll be kind of grainy from the sugar.

Hopefully while doing all of this, your water has started to boil and you added the noodles. Best case scenario is that the noodles are cooked as soon as the veggie mix is done.

After green peppers are done, add the leafy bits of the bok choy and the sauce mixture. Stir a little bit, and then add the noodles to the pan. Fold noodles and veggies together and cook until the sauce has mixed in well.

It was very yummy 🙂 I think the sugar and the ketchup mixed well together with everything. I was a little apprehensive about putting ketchup in it… but I figured since I put barbecue sauce in my soy sauce mixes sometimes, that the ketchup should be fine. And it was!

This can be made gluten-free if you use soy sauce without gluten in it. I don’t believe there is a problem with any of the other ingredients. The noodles I used were rice noodles (rice + water) and I checked out the ketchup and mirin on their respective brand’s websites.

I got this at….
Carrots, Pepper, Bok choy: Ann Arbor Farmer’s Market
Sugar, Soy sauce, EVOO, Thai Kitchen Rice Noodles: People’s Food Co-op
Ketchup: no clue. Its been in the fridge for a while….
Mirin: Tsai Grocery