Gluten-free Vegetarian

Latest two escapades

glutenfreevegetarian — Thu, 10 Jan 2008 08:24:03 +0000

Been a bit slack on the updates, have been trying a few new things lately though. First one was a mung bean and rice dish, which turned out pretty good. I bought some mung beans to stuff into pita pockets, but then never got around to it. Found this recipe for the meal which I pretty much followed. I think it needed a bit more of a kick to it however, so I’d suggest playing around with the spices. Super easy to make though.

Last night I made a Borlotti Bean Moussaka which was also good. The filling was made of potato, carrot, onion, beans, tomatoes, red wine, tomato paste. I cooked all that up in the saucepan and then poured into oven dish. Covered with a whisked mixture of 4 eggs, natural yoghurt, milk and paprika. Then sprinkled some parmesan cheese and breadcrumbs (crumble some gf bread, or skip this part). Bake in the oven, and delicious!

Cafe Villa

glutenfreevegetarian — Mon, 26 Nov 2007 01:54:20 +0000

A week or two ago, we went out for breakfast at Cafe Villa in Leederville. Pleasantly surprised as the menu had a large selection, and vegetarian/gluten free options were clearly marked. Gluten free bread was available as an option with any meal, so it worked out very well. It’s a pretty big place for a cafe, and our food was great. Recommend it if it’s not too busy.

Sweet potato soup and vegetarian paella

glutenfreevegetarian — Thu, 01 Nov 2007 10:10:33 +0000

Sweet potato soup was a delicious dish, easy to make and very tasty for days to come. Simply fry some onion in a saucepan of melted butter with some cumin and garlic. Add a plenty of sweet potato diced, a diced green apple and some celery into that afterwards and coat. After a few minutes pour in 2L of vegetable stock and simmer for half an hour.You can blend the soup afterwards, or just do what I did and mash as you go, as it gets softer and softer. Salt & pepper to taste, and a spoonful of natural yoghurt.

The vegetarian paella involved saffron threads, lightly fried then crushed into a 1/4 cup water. Then fry up some onion, red capsicum, garlic, cumin, ginger, cinnamon, allspice & nutmeg. Add some aborio rice, beans of your choosing, tin of tomatoes, tomato paste, water and cook until the water mostly evaporates. For the last few minutes, chop up some silverbeet leaves, and stir through.

Yum!

Basic pasta

glutenfreevegetarian — Sun, 28 Oct 2007 23:40:13 +0000

The other night, I wanted to make a simple pasta, quick and easy with not too many ingredients. I settled on a basic tomato sauce with plenty of onion, peeled tomatoes, mushroom and some oregano/salt/pepper.

I also had two batches of pasta on the go (gf animal shapes, and some gourmet rigatoni that took my fancy at the shop).

10 minutes later I had dinner served and not long after that, eaten

Herb & Sundried Tomato Loaf

glutenfreevegetarian — Fri, 26 Oct 2007 00:40:16 +0000

So, I tried it

It was actually extremely delicious. I added some basil, thyme, sesame seeds, salt along with some sundried tomatoes from a jar of oil. I used slightly less water this time, and baked it for an extra 20 minutes. It rose in a different shape (higher in the middle), and toasts extremely well. Tastes great with just a tiny bit of butter melted on top.I think I will get a shorter tin, to make a higher loaf. Definitely making progress though. This one had no odd rice or strange taste at all. I mixed it by hand instead of with the mixer this time, and that didn’t seem to have any adverse effects.

Baked!

glutenfreevegetarian — Tue, 23 Oct 2007 05:40:09 +0000

Here is the loaf fresh from the oven.

It didn’t really rise (as expected), and I only had a short tin so that probably didn’t help. It toasted well this morning however and was kind of sweet tasting. No plastic taste, and the texture was soft enough. Much better than store-bought.

It wasn’t quite cooked through, so more time is needed in the oven. I think I’ll get a different tin, and try some of the other recipes using this mix as a base. This was just simply the bread mix and water, although there is a few tips at the Well & Good website on improving the outcome. There is a bunch of recipes there so I think I might give the sundried tomato and herb one a try. I also will be experimenting in the bread maker when I have some spare time.

Gluten-free bread

glutenfreevegetarian — Mon, 22 Oct 2007 14:19:02 +0000

Tonight is my first attempt at baking bread, ever. Why not start hard with a gluten-free loaf. I have bought a bread machine, but before I have enough time to devote to trying out a few of the good recipes, I’m starting a quick and easy mix in the oven. I’ve found what is hopefully one of the better pre-mixed ones, and I’ve got that baking now. I found the mix at the Well & Good website. This was supplied by my local You Can Bake It store, which was just around the corner. I’ll update with results once I’ve tasted!

Pesto Pasta & Vegetable Toss

glutenfreevegetarian — Mon, 22 Oct 2007 14:06:54 +0000

Tonight I made a Pesto Pasta & Vegetable Toss. This was a recipe from Karina @ Gluten Free Goddess. I followed the recipe exactly, except adding some mushrooms to the mix. For the pasta I used gluten free fettucine. update: It was pretty tasty, the gluten-free pasta made it a bit gluggy / sticky as it always seems to. Might try some brown rice pasta next time, although I can only find penne. I’ll get the hang of online ordering my shopping soon enough.