Microwave & Marinara: a Road Food Recipe….

Because of that whole “gluten-free thing”, I can’t go out to eat like a normal person when traveling for work. Instead, I go to a grocery store and scavange around until I find something that sounds appetizing. Tonight, I wanted spaghetti. Kind of a tall order when you don’t have a kitchen, but I knew exactly what to do. Get ready… I’m about to reveal one of my Road Food Recipes!
Road Food Spaghetti
(Gluten-Free, Dairy-Free, Vegan)

Ingredients:

  • 1 pkg House Foods Tofu Shirtaki Noodles, drained and rinsed very well
  • 1/2 cup gluten-free Marinara Sauce
  • 1/2 a bag of Mixed Broccoli & Cauliflower, steamed in the bag

Directions:

  1. Pierce vegetable bag with a fork and cook in the microwave 3-4 minutes, until tender.
  2. Pour marinara sauce into a microwave safe bowl, cover, and heat in the microwave for 45 seconds, until hot.
  3. Add Shirtaki Noodles and steamed vegetables to the bowl of warm marinara sauce, stir, and enjoy!

No-Bake Crack Cookies….

TODAY IS THE LAST DAY TO HELP ME

WIN A TRIP TO ITALY!!!!!!!!! 
This contest, sponsored by Jovial Foods is for the trip of a lifetime! PLEASE PLEASE PLEASE take a second to click on this link and vote for me (Katrina, #9)!!!!!!!!!!!!!!!!

These cookies are ridiculously addictive! Upon sampling one, I immediately dubbed them “crack cookies”. Super simple to make with relatively healthy ingredients, I think Santa will love these. Not to mention, he could use some more whole grains in his life. (Just sayin’…) 

A pinch of Cayenne gives these cookies a grown-up twist and a delightful little kick, almost like a Mexican Hot Chocolate. Feel free to omit it, but I recommend trying it at least once. You may be surprised!

In other news, Dickens is super excited for Christmas! 😉

Chocolate Peanut Butter No-Bake Cookies
(Gluten-Free, Dairy-Free, Vegan)

Ingredients:

  • 2/3 cup pure Maple Syrup
  • 1/4 cup Earth Balance Vegan Buttery Substitute
  • 5 Tbsp Cocoa Powder
  • 1 tsp Cinnamon
  • 1/4 tsp Cayenne Pepper
  • 1 cup certified Gluten-Free, Old-Fashioned Oats
  • 1/2 cup Peanut Butter
  • 1 tsp pure Vanilla Extract

Directions:

  1. In a saucepan over medium-high heat, melt together the syrup and Earth Balance. Add the cocoa powder, cinnamon, & cayenne and bring to a low boil.
  2. Boil for 3 minutes, stirring constantly.
  3. Remove from heat and stir in remaining ingredients. Stir until evenly coated.
  4. Drop by spoonful onto a baking sheet lined with wax paper.
  5. Refrigerate until firm.

Hot and Spicy!!! (and not just my dinner)….

First thing’s first (my apologies to everyone who has already seen this)….

I AM A FINALIST TO WIN A TRIP TO ITALY!!!!!!!!! 
This contest, sponsored by Jovial Foods is for the trip of a lifetime and voting ends tomorrow! PLEASE PLEASE PLEASE take a second to click on this link and vote for me (Katrina, #9)!!!!!!!!!!!!!!!!

Now, on to other business…..

With all the traveling I do, the last thing on my mind on my days off is grocery shopping. Actually, going anywhere is pretty much crossed off my list. I turn into a little homebody who would rather watch a movie oh Hulu and do a little P90X then go to the movie theater or a gym class.

Saturday, started with a fantastic breakfast that included a slice of Udi’s Cinnamon Raisin Bread topped with pumpkin puree (my fav!!!)

Then, I did a little interval training at my apartment’s gym, got a much needed hair cut, watched Dr. Dolittle 3, and played on Pinterest…. basically, I did a whole lot of nothing and loved it!

However, I had a friend coming over for dinner. I know he wouldn’t judge me for it, but I just couldn’t bring myself to serve him a Peanut Butter Sandwich for supper. I also couldn’t bring myself to go to the grocery store. Sooo….. I decided to create something new. I opened my refrigerator to find tofu and a few random vegetables. The cabinets revealed a dearth of grains so a stir-fry was out of the question. Plus, last time I made him a stir-fry I caught my BCBG Alpaca Poncho on fire. I plan on steering clear of the wok for a long while after that tragedy.

Then inspiration struck! A savory pancake? Why not? After all, Ethiopian’s eat Injera. The French have Socca. Why not make a savory pancake-like bread? That was the spark that I needed! Supper was born!
I had a general idea of how long things would take to cook. But, as I am learning, this new oven is super hot. Things cook a good 15-20 minutes faster than I expect them to. My monster hot oven paired with spicy red pepper flakes made for one hot and spicy supper!
Serving suggestion: Serve with roasted broccoli & onions, a fresh herb salad, and a dollop of Tofutti Better Than Sour Cream!
PS- Sorry about the sad picture. I couldn’t find my camera memory card and had to use my phone.

Indian Spiced Tofu
(Gluten-Free, Dairy-Free, Vegan)

Ingredients:

  • 1 block Soft Tofu
  • 2 1/2 tsp Curry Powder
  • 1 tsp Cumin
  • 1/2 tsp Turmeric
  • 1/2 tsp Salt
  • 1/8 tsp Red Pepper Flakes
  • 3 Tbsp Extra Virgin Olive Oil
  • 2 tsp Mirin

Directions:

  1. Drain tofu and press to remove excess water. Press for a minimum of 1 hour, maximum overnight.
  2. Cut tofu into cubes, 1 block should yield around 24 pieces.
  3. In a measuring cup, combine the curry powder, cumin, turmeric, salt, red pepper flakes, olive oil, and mirin to make a marinade.
  4. Place the tofu in a container with a lid. Pour the marinade over the tofu and toss gently to evenly coat. Cover and refrigerate for 1 hour.
  5. Preheat the oven to 425 degrees F and spray a baking sheet with non-stick cooking spray.
  6. Place the marinated tofu in a single layer on the prepared baking sheet.
  7. Bake tofu about 30 minutes, turning once at the 15 minute mark.

Savory Vegan Pancakes
(Gluten-Free, Dairy-Free, Vegan)

Ingredients:

  • 1/2 cup certified Gluten-Free Oat Flour
  • 1/2 cup White Rice Flour
  • 2 1/2 Tbsp Baking Powder
  • 1 tsp Parsley
  • 1 tsp Thyme
  • 1/4 tsp Salt
  • Black Pepper
  • 1 1/4 cup Unsweetened Almond Milk
  • 2 Tbsp Olive Oil

Directions:

  1. In a bowl, whisk together dry ingredients.
  2. Slowly add the wet ingredients to the dry and mix until smooth.
  3. Preheat a skillet over medium-high heat.
  4. Drop batter by 1/3 cup onto preheated skillet. Cook about 3 minutes, until bubbles appear on the top of the pancake.
  5. Carefully flip and continue cooking until done, about 3 minutes.

A Bea-UDI-ful Holiday!….

Hello all! A little side project of mine….. click on the recipe below to check out my post on the Udi’s Gluten-Free Foods Blog! 
(PS- Let me know if you want my tricks to make the Dairy-Free!)

Also, I AM A FINALIST TO WIN A TRIP TO ITALY!!!!!!!!! 
This contest, sponsored by Jovial Foods is for the trip of a lifetime! PLEASE PLEASE PLEASE take a second to click on this link and vote for me (Katrina, #9)!!!!!!!!!!!!!!!!

GF/Vegan Pumpkin Crunch Doughnuts….

Forget the cookies! Santa is getting doughnuts this year!
Back-story: When I was little, Krispie Kreme was kind of my jam. A fresh Boston Creme doughnut was my drug of choice after a long day of Show Choir rehearsal. (Yes, I was in show choir, and we were awesome. Don’t judge…) While Kinnikinnick Gluten Free doughnuts are okay in a pinch, they are dense, not the fluffy clouds of sweet, sweet, doughy goodness created by the genius bakers at Krispie Kreme. 
For my birthday, my husband surprised me with a doughnut pan! WIN! I decided to make Gluten-Free, Vegan Doughnuts my first high-altitude baking experiment. I was pleasantly surprised by how easy it was! 
Much healthier than their gluten-filled counterparts, my Pumpkin Crunch Doughnuts are light as air, low-fat rings of glory! I could hardly contain my joy! In fact, I debated posting this recipe. But, in the end, I came to the conclusion that it is far better to give than to receive.

This post is linked to Cybele Pascal’s Allergy Friendly Friday.

Merry Christmas!

Vegan Pumpkin Crunch Doughnuts
(Gluten-Free, Dairy-Free, Vegan)

Ingredients:

  • 1/2 cup certified Gluten Free Oat Flour
  • 1/2 cup White Rice Flour
  • 1/4 t Salt
  • 1/4 t Baking Soda
  • 1/2 t Baking Powder (this is for high altitude; only use 1/4 tsp if at regular altitude)
  • 3/4 t Cinnamon
  • 1/4 t  Nutmeg
  • 1 cup Unsweetened Vanilla Almond Milk
  • 1/2 Tbsp White Wine (I didn’t have any lemon juice or mild vinegar, so I improvised!)
  • 1 tsp Vanilla Extract
  • 1 1/2 Tbsp pure Maple Syrup
  • 2 Tbsp Organic Sugar
  • 1/3 cup Pumpkin Puree

Directions:

  1. Preheat oven to 375 degrees F. (350 degrees F for low altitude) Spray a doughnut pan with non-stick cooking spray.
  2. In a large bowl, combine oat flour, rice flour, salt, baking soda, baking powder, cinnamon, & nutmeg.
  3. In a small bowl, combine almond milk, wine, vanilla, syrup, sugar, & pumpkin.
  4. Add the wet ingredients to the dry, stirring until just combined. Do not over mix.
  5. Spoon into prepared doughnut pan, 2 Tbsp batter per doughnut. Smooth doughnuts using a spatula or spoon.
  6. Bake in preheated oven 7 to 9 minutes, until done.
  7. Cool in the pan 5 minutes, then finish cooling on a baking rack.
  8. Meanwhile, prepare Maple Crunch Topping. (recipe below)
Maple Crunch Topping

Ingredients:

  • 1/4 cup Earth Balance Vegan Buttery Spread, melted
  • 1 Tbsp pure Maple Syrup
  • 1/3 cup Organic Sugar
  • 1/2 tsp Cinnamon
  • pinch Ginger
  • pinch Nutmeg

Directions:

  1. In a bowl, combine the melted Earth Balance and maple syrup. Set aside.
  2. In another bowl, combine the sugar and spices.
  3. Dip one side of each cooled doughnut, first in the Earth Balance mixture, and then in the sugar mixture.
  4. Place on a baking rack to allow to set.
Also, I AM A FINALIST TO WIN A TRIP TO ITALY!!!!!!!!! 
This contest, sponsored by Jovial Foods is for the trip of a lifetime! PLEASE PLEASE PLEASE take a second to click on this link and vote for me (Katrina, #9)!!!!!!!!!!!!!!!!

    Slow Cooked Greek White Beans….

    I received an email today from a reader that touched me deeply. Her words were simple, that she missed my posts, but they meant the world to me. Lately, I have felt out of touch with the blog community. My sporadic posts and lack of time in the kitchen have led me to feel obsolete, like no one cares any longer if I post or not. Today’s email helped me see it is not what I post. It doesn’t matter if I’m making an omelet or roasting a duck. What really matters is that I post from the heart. So, without further ado, I announce the return of Gluten Free Gidget. She may be a little different, but who wants to stay the same? 
    Thank you to that reader (you know who you are) for making me see just how important a little blog can be.
    Now, on to the food! I plan on eating leftovers of this recipe tonight. It is absolutely delicious, filling, and healthy. 
    Cooking dry beans has always intimidated me. Thank goodness for my Facebook friends! They coached me through the process, even suggesting the addition of Baking Soda to eliminate the gaseous effects of the beans! I had heard of cooking beans with a bay leaf to aid in this, but never of baking soda. What about you? Do you have any tips/tricks to ban the “bean bloat”?
    Slow Cooked Greek White Beans
    (Gluten-Free, Dairy-Free, Nut-Free, Vegan)

    Ingredients:

    • 1/2 lb large dried White Beans, soaked overnight
    • 1 Bay Leaf
    • 1 sprig fresh Sage
    • 1 clove Garlic
    • 1/8 t Baking Soda
    • drizzle Extra Virgin Olive Oil
    • 3 cloves Garlic, minced
    • 2 cups Tomato Basil Simmer Sauce
    • 2 t Honey
    • 1/4 cup fresh Italian Parsley, chopped
    • Sea Salt & Black Pepper

    Directions:

    1. Place beans, bay leaf, sage, & garlic clove in a medium saucepan. Cover beans about 1 inch deep in water.
    2. Bring to a boil, reduce heat to medium-low, and simmer 35 minutes.
    3. Add baking soda to the beans and continue cooking 15-20 minutes.
    4. Drain beans, removing bay leaf, sage, & garlic clove, but reserving 1/4 cup of the cooking liquid.
    5. Meanwhile, in a large skillet, heat oil.
    6. Add minced garlic and saute 1 minute, until fragrant.
    7. Add tomato simmer sauce, honey, parsley, salt, & pepper.
    8. Reduce heat and simmer for 20 minutes.
    9. After sauce has reduced slightly, stir in the cooked beans. If needed, add the reserved bean cooking liquid.
    10. Pour beans into a 9×13 casserole dish.
    11. Bake in a 350 degree F oven for 45 minutes.