Thai Curry with Cauliflower “Rice” {gluten-free, vegan}

Thai Jungle Curry + Cauliflower

Adam made me this cutting board. There is something so much more intrinsically beautiful in a gift that is made versus bought. He’s a little protective of it, though, re-sanding the surface every now and then. I’ve even been gently reproached for allowing strawberry hulls to sit too long on its surface.

There is symbolism in this cutting board, too. In the early years of our marriage my husband was a full-time carpenter, a surprisingly lucrative job for a twenty-something in a ski-town. “Building America,” he would say with a wink. He loved the work. The life-style. However, with the arrival our first child he felt it was time to move up the ranks, to trade in the hammer and tool belt for collared shirts and client meetings. Management. He had arrived.

Life is full of irony. As it turns out, he quite liked that old hammer and tool belt. So much so that he’s decided its time to take a leap, to set aside the nine-to-five for a while and test out furniture making full-time. I’ll be sure to share more of his work going forward. It’s beautiful stuff.

Thai Jungle Curry + Cauliflower

This change coincides with another, perhaps even more important. In the last year-and-a-half since Cecil was born we have become increasingly aware of the distance that separates us from our kinfolk, the sweet people who love us and our son the most. As we’ve talked, and talked, and talked some more about this decision, it has become abundantly clear that the time is now. Everything all at once.

At the end of July, with quiet enthusiasm and measured certainty, we will move back to the Oklahoma hills where Adam was born.

THAI CURRY WITH CAULIFLOWER “RICE”
Adapted from Whole Living

This is one of my favorite vegetarian/vegan dinners.  It just feels good to get full on a bunch of colorful vegetables. You could easily substitute any number of different veggies: asparagus, green beans, a handful of spinach, etc. If cauliflower “rice” sounds too fringe/new-age-hippie I completely understand, sometimes I’m not feeling it either, so I just substitute brown rice. Or serve both for more bulk and a little grain.

Cauliflower “Rice”
2 cups cauliflower, florets only
1 tablespoons unrefined coconut oil  (olive oil works, too)
1/2 red onion, chopped fine
2 garlic cloves, minced
sea salt
1/4 cup vegetable broth

Thai Curry
1 tablespoon coconut oil
2 garlic cloves, minced
1 tablespoon fresh ginger, peeled and minced
1 tablespoon Thai red curry paste (more or less to suit your spice level)
1 tablespoon brown sugar
1 cup coconut milk (I prefer full fat, but “lite” would be fine)
1/2 red onion, sliced
2 cups broccoli florets
2 carrots, julienned
1/2 red bell pepper, julienned

Garnish
3 tablespoons shelled and toasted pumpkin seeds, sunflower seeds, or peanuts
3 tablespoons fresh cilantro leaves, chopped
fresh sprouts (optional)
fresh lime slices for garnish
Sriracha sauce, to serve

  1. Pulse cauliflower florets in food processor until they resemble the texture of rice (see pic above).
  2. Heat coconut oil in a medium sized skillet over medium-low heat, add onion and garlic and saute until softened, approximately 3-5 minutes.  Stir in the cauliflower “rice”, a pinch of salt and veggie broth.  Partially cover the pan and simmer/steam 5 minutes until broth has evaporated and the cauliflower is tender but still toothsome.  Keep warm.
  3. While the “rice” cooks, make the curry.  In a large skillet or wok, heat the remaining coconut oil over medium to medium-high heat.  Add the garlic, ginger, curry paste and brown sugar and cook for 1 minute, stirring to incorporate the ingredients.  Add the veggie slices: onion, carrot, broccoli and red bell pepper.  Stir-fry 2-4 minutes until tender-crisp and just beginning to brown on the edges.  Decrease the heat to low and add the coconut milk, stirring to loosen any browned bits.  Allow curry to simmer gently and thicken for 2 minutes.  Taste and adjust seasoning as necessary.
  4. To serve, spoon veggies and sauce over cauliflower “rice”.  Top with pumpkin seeds, cilantro, fresh sprouts, and a lime wedge.

Serves 2

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Olive Oil and Maple Granola {gluten-free, vegan}

Olive Oil and Maple Granola {gluten-free, vegan}

We just returned from a lovely trip to Italy.  It was somewhat last-minute and a wonderful whirlwind.  Cecil came, too, and couldn’t have been more delightful!  More on our trip later.  I’ve been tarrying over this silly granola post the entire month of March.

Much like banana bread, I’ve never met a granola I didn’t like.  So to use superlatives like “best” would certainly show uncharacteristic partiality on my part.  BUT.  If I had to pick only one…

Olive Oil + Maple Granola {gluten-free, vegan}

In this version, the more traditional ingredients like honey and a neutral-tasting oil or butter are swapped out for the dark, heady flavor of real maple syrup and the grassy notes and pleasant bitterness of olive oil.

Not only is this unexpected pairing of flavors complimentary, but it also creates a markedly unusual texture.  Whereas most granolas are pleasantly chewy – giving one the sense you’ve earned your morning nutrients through prolonged chomping – this recipe is almost brittle, crumbling to pieces in your mouth.  I tend to hover over the hot heap right out of the oven, picking out the toasty coconut shards and eating them one-by-one.

This cereal doesn’t stop at breakfast, either. We eat it all day long: soaked in milk with the addition of dried cherries (Molly’s idea), a dry handful as we dash out the door, even sprinkled over greek yogurt for dessert.  And, to bring things full circle, it makes a great snack for long-haul flights.  It’s no wonder a single batch of the stuff never lasts more than 48 hours!

OLIVE OIL & MAPLE GRANOLA
This recipe was created by Nakisia Davis, owner/founder of Early Bird Foods.  She was generous enough to share it eons ago with the good folks over at Food52 as part of their “Genius Recipes” column, a weekly post that’s been a real boon to anyone’s ongoing search for delicious food.

3 cups gluten-free old-fashioned rolled oats
1 cup raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled
1 cup unsweetened coconut chips
1 1/4 cups raw pecans, whole or roughly chopped
3/4 cup real maple syrup
1/2 extra-virgin olive oil
1/2 cup packed light-brown sugar
1 teaspoon kosher salt

  • Preheat oven to 300 degrees F.  Line a rimmed sheet pan with parchment paper.
  • In a large bowl mix all ingredients together, stirring until everything is evenly moistened.
  • Spread granola mixture onto lined sheet pan and bake, stirring every 15 minutes, until toasty brown, approximately 45 minutes.
  • (Try to) cool completely before serving or storing.

Yield: 7 cups.

 

Maple-Sunbutter Cookies {gluten-free, nut-free, vegan}

Maple-Sunbutter Cookies {gluten-free,vegan}

I had a recent taste-bud epiphany.  Desperate for a snack, and having already raided my cupboards only to find stale tortilla chips, I settled upon the sad slice of cinnamon-raisin bread languishing away in the back of the freezer.

It became toast.  Because toasting improves everything.  I topped it with a few smears of sunflower seed butter.  Then, because this wasn’t interesting enough, I added a generous drizzle of maple syrup and a sprinkle of coarse sea salt.

Strangely, the combination was good.  The flavors pushed all those savory-salty-sweet buttons like a good peanut butter cookie. Thus the idea for this recipe was born.

Winter Daybreak

MAPLE-SUNBUTTER COOKIES
I’ve tried this recipe with all sorts of gluten free flours, oils, and, at times, I have even veered from my original plan by substituting other sweeteners.  However, maple syrup was my muse, and I just kept coming back to her.

The choice of oil seemed to make less of a difference.  I give a couple of options below.  If you opt for coconut oil, be sure it is melted.  Like butter, it solidifies at cooler temps and will seize up into little chunks when it meets a cold substance (like refrigerated maple syrup!).

Dry Ingredients:
1 cup sorghum flour (or brown rice flour)
1/2 teaspoon baking soda
1/2 heaping teaspoon kosher salt
1/4 teaspoon xanthan gum

Wet Ingredients:
1/2 cup sunflower seed butter
1/2 cup pure maple syrup (I used grade A, but I bet grade B would be even better)
3 tablespoons unrefined coconut oil (melted), olive oil, or organic canola oil
1 teaspoon vanilla

  • Preheat oven to 350 degrees F.  Line a sheet pan with parchment paper.
  • In a medium bowl, whisk together the dry ingredients.
  • In a large bowl, mix together the wet ingredients.  Add the dry mix to the wet mix and stir until evenly moistened.  Allow the dough to rest a minute or two.
  • Using a tablespoon, drop the dough onto the cookie sheet and give each mound a gentle press to barely flatten into disks.
  • Bake 9-11 minutes, depending on your cookie personality: soft vs crumbly.

Yield: About 1 dozen

Lemon Chia Seed Cake {gluten-free,vegan}

Lemon Chia Seed Bread {gluten-free, vegan}

I thought I’d share this new gluten-free, vegan quick bread I’ve been making a lot lately. Consider it a twist on the lemon poppy-seed sort. It swings a little more to the cake end of the spectrum than my other quick breads, but in a good way, with a light, springy texture and a tad extra sweetness. The lemon is subtle, just a teaspoon or so of zest. And chia seeds, while an excellent visual substitute for poppy seeds, play a structural role as an egg-replacer, too.

P1060822

A Super Seed
Here are a few cool facts: chia seeds boast more calcium ounce-for-ounce than a glass of milk (great news for the dairy-free!), are a concentrated source of omega-3 and omega-6 fatty acids, and provide complete protein all on their own (Vegans? Vegetarians? That’s for you.). Poppy seeds are cool and all, but chia seeds win my vote any day for their super-food bragging rights.

To read more about this super-seed and its fascinating history, check out Sarah’s post at My New Roots.

I’ve mentioned already that chia seeds stand in for the binding power of eggs in this recipe, but it is sparkling water that makes up for eggs’ leavening abilities. I find I am using sparkling water more often in my baking to give these arguably heavy gluten-free flours some lift and lightness.

Lemon Chia Seed Bread {gluten-free, vegan}

Also, I like to dust the pan with sugar instead of flour, which creates a wonderfully crunchy sugar crust around the edges, especially at either end.

LEMON CHIA SEED CAKE

Dry Ingredients:
1-2 tablespoons white sugar (for dusting the pan)
2/3 cup brown rice flour
1/3 cup millet flour
1/3 cup potato starch
1/4 cup tapioca starch
1 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum (I used Bob’s Red Mill)
1/2 teaspoon Kosher salt
1 teaspoon lemon zest (about half of a lemon)

Wet Ingredients:
1 tablespoon chia seeds
3 tablespoons hot water
2 tablespoons unrefined coconut oil
3 tablespoons neutral/mild flavored oil like canola
3/4 cup turbinado sugar
3/4 teaspoon pure almond extract
3/4 teaspoon pure vanilla extract
2 teaspoons fresh lemon juice (about half of a lemon)
1/2 cup plus 2 tablespoons sparkling mineral water, like Perrier (sea level bakers may need closer to 3/4 cup)

  • Preheat oven to 350 degrees F. Oil a 9×5 loaf pan and sprinkle with 1-2 tablespoons of white sugar, turn the pan to coat, and tap to remove any excess sugar.
  • In a small bowl, whisk together the chia seeds and hot water. Set aside for 10 minutes to thicken.
  • In a medium bowl, whisk together the dry ingredients, beginning with the brown rice flour through the salt. Add the lemon zest to the mix with your fingers so as to break up any clumps of zest.
  • In the bowl of a stand mixer, beat the coconut oil, canola oil, and turbinado sugar. Add the chia seed gel and mix to incorporate. Add the almond and vanilla extract, along with the lemon juice, mix until fully incorporated. Alternately, add the dry flour mix and sparkling mineral water until the batter is just blended.
  • Pour batter into prepared pan and bake 45-50 minutes until the center is set and a toothpick inserted into the bread comes out clean. Allow bread to cool in pan for 10 minutes. Then remove from pan and allow to cool fully on a rack.

Pomodori col Riso {gluten-free, vegan}


I was the happy recipient of two grocery bags full of homegrown tomatoes last weekend (thanks Erika!).  Talk about the perfect gift. Admittedly giddy, I went through and delicately handled each shapely orb, dividing them into little groups according to ripeness and day-dreaming about all the ways I could use them up.  There was one beautiful heirloom with dark burgundy and black stripes that begged to be eaten, so I sliced that one thick and ate it on the spot.

The four biggest, buxom beauties were set aside with this dish in mind.  I’ve been ogling the recipe at Rachel Eats for over a month, hoping to get my hands on a few particularly good tomatoes.
Rice-Stuffed Tomatoes {gluten-free, vegan}

Pomodori col Riso translated is literally Tomatoes with Rice.  No bells and whistles here.  Much like the name, the ingredient list is a minimalist’s dream: tomatoes, rice, olive oil, salt and pepper, and a few leaves of fresh basil. I t should come as no surprise that the preparation is equally straightforward.  Basically, empty the tomatoes of their pulp and juices, mix said pulp and juices with everything else, and then refill the tomatoes with the mix.  Indeed, a perfect example of Italian culinary brilliance and thrift. Nothing goes to waste.

I am over-simplifying the process a bit, because it is necessary to heed two other very important steps. We’ll call them “The Wait” and then “THE LONG WAIT”.  You see, once you’ve got your bowl of tomato pulp, rice, oil, and seasonings – a primordial soup if I’ve ever seen one – you must allow it to sit.  The rice will swell and soften, absorbing the flavors of each component.  Rachel recommends at least 45 minutes.  It is after this little wait that you stuff the tomatoes and then roast them in the oven.

Now comes the torturous final step, or “THE LONG WAIT”, whereby you allow those hot, intoxicating and shriveled mounds to rest…for hours…at least 2-3, or even over night.

In an effort to escape the aroma and avoid temptation until dinner, Cecil and I went for a long walk.

The Pomodori are traditionally served at room temperature, which we noted allows all that flavor to really sing. The rice was exceptionally creamy, so much so that Adam asked in a puzzled tone what cheese I had used. The answer was, of course, none in the least.

POMODORI COL RISO
Adapted from Rachel Eats

Now, I must confess, I went a little rogue in my choice of fresh herbs. I had a nice bunch of fresh thyme but no basil on hand and it seemed frivolous to run out for just basil. I reasoned that an Italian would more likely frown down upon wastefulness than swapping herbs. Besides, it is mid-September and where I live the leaves are already turning, Fall is in the air, and thyme just seemed more appropriate.

We served our stuffed tomatoes along side perfectly fried, runny-yolk eggs, fondly named Nick’s Eggs in our house, after our brother-in-law. I will have to post that recipe sometime.

Do pop over to Rachel’s post for her spirited and altogether charming description of the preparation process; it is a delightful read.

Ingredients:
8 fist-size ripe and flavorful tomatoes (I had 4 extra-large tomatoes)
salt
2 cloves of garlic, minced
10 or so tablespoons of arborio rice (or any risotto rice, I should think)
1/3 cup extra virgin olive oil, plus a glug
black pepper
2 sprigs of fresh thyme (or fresh basil), chopped

  • Using a paring knife, slice off tops of tomatoes and set aside.
  • Scrape out tomato pulp, seeds and juices into a medium-sized bowl, leaving enough flesh intact to provide structure. Sprinkle interior of each scraped tomato with a little salt and then place top down over a few folded paper towels to drain.
  • Break down the tomato pulp via a food mill, an immersion blender, or a pulse or two in the food processor.  You don’t need a smooth texture; you just need to smoosh any large chunks.
  • To the bowl of tomato pulp add the minced garlic, rice, olive oil, about 4 pinches of salt, a few generous grinds of fresh black pepper and thyme. Stir the mix, cover with a tea towel and allow to sit at room temperature for at least 45 minutes.
  • Preheat oven to 400 degrees F.  Oil a baking dish that will accommodate all of the tomatoes without being either too roomy or too snug.
  • Before stuffing the tomatoes, stir the mix one more time and taste, avoiding any of the still-crunchy rice. Adjust seasoning if necessary.
  • Fill tomato shells 3/4 full with tomato pulp and rice mixture and replace tomato tops. Place tomatoes in the oiled baking dish. Dollop any leftover stuffing around the tomatoes in the bottom of the dish.
  • Roast for 45 minutes, until the rice is tender.
  • Allow to cool 2-3 hours, at least.  Serve at room temp.

(Serves 4)