The holiday spirit is definitely in the air. . . and today, I’m excited to tell you about a blog event in which I’m participating, called the Home for the Holidays. . . Gluten Free Style! It’s hosted by Shirley of Gluten Free Easily and will continue from now until December 23rd.
Please join me, Shirley, and 23 other gluten-free bloggers as we make the recipes that mean both “home” and “holidays” to us. I’m sure you know the ones: one smell or one bite, and you’re enveloped in all the warmth, love, and holiday wonder of the season. Perhaps they’re recipes that have been passed down through the generations, and now you’ve succeeded in making a gluten-free version. Or maybe they’re new, naturally gluten-free favorites. No matter what, they’re recipes you’ll enjoy sharing with family and friends.
I’ll be sharing my own “Home for the Holidays” recipe with you on Sunday, December 11th!
There’s A Giveaway Each Day–with a spectacular Grand Prize of a VitaMix Blender!
In addition to the recipes that say Home for the Holidays, we’ll also be hosting giveaways of the resources you value the most … cookbooks, reference books, apps, and much more.
This event will take place from Monday, November 28 through Friday, December 23. The daily giveaways will be announced each day (with a quick turnaround time to enter, so be sure to follow along so you won’t miss out!).
Every time you enter on any of the individual blogs, your entry is also eligible for each of the final prizes as well. In other words, if you enter each daily giveaway, you’ll end up with 26 entries for the final prizes!
Final Prizes:
The third prize is a Caveman Cookies giveaway package (an $89 value)!
The second prize is a shopping spree from Free From Gluten(a $150 value)!
Here’s the Lineup so you can follow along (for a full list of each day’s giveaway, you can check Shirley’s intro post, or just go to the blogs each day):
If you’re counting on being home for the holidays this year, I hope you’ll join us for some–or all–of the daily posts, and enter to win the some of the many giveaways.
And major thanks to Shirley for hosting this amazing event!
[Hearty, slurpy, stick-to-your-ribs Lentil and Almond Tagine]
Up until last month, the only tagine I had ever eaten were this one ** or one at a small Middle Eastern restaurant that the HH and I went to in the early days of our relationship. But then I was contacted by the lovely Martine from Robert Rose publishers, wondering if I’d like to review Pat Crocker’s latest oeuvre, 150 Best Tagine Recipes, and the amazing world of tagines opened up for me.
If you’ve never heard of tagines, you’re in for a treat. The word tagine refers both to the Moroccan clay pot used for slow-cooking a meal or side dish, and also the very meal or side dish that results (don’t you just love the efficiency of those Moroccans?). The (edible) tagine is a thick, rich, slowly-simmered kind of stew that can contain almost any ingredients you fancy, from meat (um, nope) to poultry (nada) to seafood (nuh-uh) to legumes (getting warmer) and all manner of vegetables (jackpot!). It’s also always deeply spiced with a mixture of aromatic blends with African influences. . . Think of it, as Jamie Oliver does, as “stew with attitude.”
At first, I was a little concerned that (given the traditional tagine ingredients) I wouldn’t find much in the book I could cook. But I was assured that the vegetable chapter would provide me with ample choice.
Turns out that was only partly true. There are 16 vegetable tagine recipes in the book; however, considering that there are also full chapters devoted to each of poultry, lamb, beef, and fish/seafood, I’m not sure I’d purchase the book if I were simply browsing in a bookstore looking for a new vegan cookbook. After all, there are so many other wonderful vegan cookbooks on the market right now (in fact, my next book review is going to focus on one of them!). That said, however, the book also contains quite a few recipes for salad and sides, dips and other finger foods as well as beverages and sweets; and it has tons to offer for gluten-free eaters, as tagines are naturally gluten free.
Chapter topics move from a general introduction to a detailed explanation of the concept of tagine cooking, its history and traditional equipment used, to the evolution of the modern (and stovetop) tagine. Crocker also covers information about traditional spices and seasonings used, common ingredients, and traditional spice blends (for which she includes recipes).
Because I don’t own a traditional tagine, I opted to cook the first recipe I sampled using the stovetop method described in the book (basically cooking the ingredients in a large pot with a lid). While it worked just fine, I wondered if I were somehow missing out on the true intent of the recipes, as the cooking time for stovetop preparation was under 30 minutes, when true tagine cooking can take hours. So, for my second attempt, I popped the ingredients into a casserole and baked at a leisurely pace. The result was spectacular: flavors melded beautifully, spices developed their full potential, chunks of veggies caramelized and exuded natural juices to season the entire stew.
When you make these recipes at home, I’d recommend baking in the oven rather than cooking on the stovetop if you have the time (unless you own a stovetop tagine, of course).
And so, on to the recipes!
The first recipe I tried was Lentil and Almond Tagine (see top photo), an aromatic mix of red peppers, lentils, tomatoes and toasted almonds. Both the HH and I loved the Bahrat Spice blend that was included (recipe from the book) and the hearty mix of toothsome lentils with soft, sweet squash.
Next up was the Eggplant and Lentil Tagine, which I decided to bake in the oven to reproduce more of an authentic tagine effect. I used store-bought garam masala for this spice mix (one of the suggested options) and while it was delicious, both the HH and I thought the casserole could have used even more spice.
[Subtly spiced Eggplant and Lentil Tagine]
Finally, I tried out a side-dish tagine, which may actually have been my favorite of the three. As you may know, I already love beets; but this is one dish that anyone can enjoy. As the headnote to the recipe states: “Slightly sweet, this colorful side dish tagine is often enjoyed by ardent beet haters.” That’s quite a confident statement, and one with which I’d concur! The spiced, sweet-and-sour broth is a perfect medium for the delectable roots. This tagine also offers the surprise tartness of green apples (which, by the time I snapped the picture, had absorbed the vibrant fuschia of the beets). And it even included some sliced fennel–the only way I’ve ever loved that veggie!
[My favorite, Beet Tagine--it will make a convert of you!]
Want to Try Tagines? Win a Copy for Yourself!
If you’re already a fan of tagines or just curious to give them a try, the kind folks at Robert Rose are offering a free copy to a DDD reader!
How to Enter: Entering the giveaway couldn’t be easier: just leave a comment here telling me whether you’ve ever tried a tagine (and if so, how you liked it) OR what about a tagine appeals to you.
Second and subsequent entries: you can gain extra entries by subscribing to this blog, following DDD on Facebook, following me on twitter, posting about this on your own blog or Facebook page, tweeting about it (be sure to include @rickiheller in the tweet so I see it), or checking out the Pat Crocker page from Robert Rose and telling me which of her other books you think you’d enjoy.
For each additional entry, please be sure to come back here and leave a comment telling me you did so!
The giveaway will run until midnight my time this Wednesday, November 30th. I’ll announce the winners later in the week. Open to anyone in North America (with huge apologies to my international readers!).
To get you in the mood, here’s a recipe from the book (which you can enjoy wherever you are).
A great stew for a winter’s evening, the combination of lentils, sweet potato and peppers in a rich and spicy tomato sauce is sure to warm you against the season’s chill!
1 fresh hot chile pepper, chopped (I used jalapeno)
1/2 red bell pepper, chopped
1 Tbsp (15 ml) sweet paprika
2 tsp (10 ml) Bahrat Spice Blend (see below)
1 cup yellow, red or brown lentils, rinsed (I used brown)
1 can (19 oz/540 ml) diced tomatoes, with juice
2 cups (500 ml) diced pumpkin or squash (I used butternut squash)
1/4 cup (60 ml) ground almonds
2 cups (500 ml) shredded swiss chard (I included stems)
1/2 cup (125 ml) toasted whole almonds
In the bottom of a flameproof tagine (or dutch oven), heat oil over medium heat. Add onions, chile pepper, bell pepper, paprika and spice blend and cook, stirring, for 5 minutes. [Note: I found the mixture really stuck to the bottom of the pan this way; I deglazed with a splash of vegetable broth.] Add lentils and cook, stirring for 2 minutes. Add tomatoes with juice and bring to a boil.
Cover with tagine lid, reduce heat to low and simmer for 20 minutes or until lentils are tender. Add pumpkin and ground almonds, replace lid and simmer for 15 minutes. Stir in Swiss chard, replace lid and simmer for 5 minutes or until greens are wilted and pumpkin is tender. Garnish with whole almonds.
Makes 4 servings. May be frozen.
Bahrat Spice Blend:
2 Tbsp (30 ml) coriander seeds
4 tsp (20 ml) cumin seeds
1 piece (1 inch/2.5 cm) cinnamon, crushed
5 whole cloves
1/2 tsp (2.5 ml) cardomom seeds
2 Tbsp (30 ml) paprika
1 tsp ground sumac, optional (I left it out)
1/2 tsp (2.5 ml) ground nutmeg
In the bottom of a small tagine or frypan, combine the coriander, cumin, cinnamon, cloves and cardamom. Toast over medium heat, stirring frequently, for 3 to 4 minutes or until lightly colored and fragrant. Remove from diret heat just as the seeds pop; do not let the spices smoke and burn.
In a mortar and pestle or electric grinder, pound or grind the toasted spices until coarse or finely ground. Transfer to a bowl and stir in the paprika, sumac (if using) and nutmeg.
Store in an airtight (preferably dark) glass jar with lid in a cool place for up to 3 months. Makes 1/4 cup (60 ml).
**Thanks to Johanna for reminding me about the olive-quinoa one! Since I can’t eat most of the ingredients in it any more, I must have wiped it from my memory.
Last Year at this Time: Borscht to Beet Stress (gluten free; ACD All Stages)
Happy Thanksgiving to all my American friends! I know that today is a big day for many of you in the States–I hope it’s a very happy one, filled with family, friends and other loved ones (and let’s not forget the fabulous food!).
And since we’re all here for the food, let’s get to it! Last week’s submissions certainly didn’t disappoint, with a wide range of dishes and some really innovative ingredient combinations. In keeping with the day, today’s highlights all fit in with the holiday, with foods fit to share with others:
Kamut Gingerbread Pancakes from Hol: Fit. You know I’m a pancake fiend, and these sound like they’d be great at a brunch table (but my version would have to be gluten free, of course).
Coconut Bacon from Green Gourmet Giraffe. I’m totally intrigued by this recipe, and would love to share a batch at my own holiday brunch table (maybe alongside those kamut pancakes, hmm?).
Mushroom Nut Roast from Wheat Free Meat Free. How could I leave out a nutloaf in a holiday-type roundup? A great main dish!
And the Reader’s Choice this week was:
Raw Spice Cake Truffles from The Palate Peacemaker! So many of Desi’s creations look spectacular, but these raw truffles really hit the right spot with all of you. Hope you’ll share.
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
NOTE: A few of you have mentioned problems linking up in the past couple of weeks because of the backlink requirement. If the linky won’t work for you, please let me know so I can tell the Linky Tools owner and the problem can be fixed!
[Stacked high, topped with homemade apricot jam and plumberry sauce]
Who says you can’t teach an old dog new tricks? When she was a puppy, I would have sworn that Elsie had no vocal chords. She never made a peep until she was about six months old. No barking, no whining, no howling, no growling–nothing. (In retrospect, I’m guessing that her inauspicious beginnings, raised as a stray in a shelter cage with at least 20 other bigger and more aggressive pups, taught her to be quiet in the same way that babies become silent if they’re never picked up or soothed when they cry. I know: heartbreaking. Excuse me for a sec, I just need to grab this tissue. . . .).
Even once she learned to bark, Elsie remained an exceptionally quiet dog–that is, until Chaser entered the picture. The complete antithesis of Elsie in every way, Chaser came into the world wailing, and pretty much hasn’t stopped since.
Chaser barks at car headlights as they flit by on the street outside our house; she bays at other dogs being walked by their owners, even if we happen to be driving in the car when she spies them; she howls when she wants me to throw her ball; she yaps when she’s hungry; she growls at the fly that’s buzzing in the windowpane. Whining comes in a close second: she whines when she needs to go “do her business” outside; she whimpers when I don’t respond to the request to throw her ball; she shrieks when she sees a squirrel at the end of the street. And in recent months, Elsie has begun to imitate her vociferous sister.
These days, it’s a fairly noisy trek to the local trail where The Girls enjoy their best romps. I’m treated to Canine Cacophony–in stereo–as we make our way to the parking lot just beside the field. And while I’m glad to see my Girls so excited, I think I’d rather preserve my hearing into old age, thank you very much. So here’s what I do: just as my friends are wont to do with their young children, I distract the Girls into silence with a question. As soon as Chaser launches into her trademark keening, I glance to my left and remark, “Oh, Chaser, is that a bird I see over there?” [silence.]. Then I just keep talking, pointing out various landmarks, until we arrive at our destination. Works every time!
This little sleight-of-focus came in quite handy last weekend with the HH (because, let’s face it, underneath it all, he’s really just a big kid). I was jonesing for pancakes, but didn’t want to repeat any of the recipes I’d already made before (I’m a food blogger, after all). In recent weeks, I’ve also decided to reduce the amount of grains I eat in a day in an attempt to stave off even more unwanted poundage that seems to be mysteriously accumulating on my belly and hips. (Please note: I am not among the crowd who believes that white potatoes are the edible spawn of Satan, even though I do eat grain-free a good deal of the time. Potatoes don’t seem to elicit the same frenetic, “gotta-have-it-now” reaction from me that other white stuff does–to wit, white flour, white sugar, white rice, white wedding dresses during my twenties. . . so glad I’ve put all of those behind me now).
After being so enamored of Ashley’s Carob and Buckwheat Breakfast Bake recently, I decided to combine those two flavors once more, this time in a pancake recipe of my own. Once the cakes were ready, I noticed the HH eyeing the platter with some suspicion.
“So, what are those made of?” he asked.
Should I tell him, and have him refuse to even try them? Should I lie? Ultimately, I decided to go for the same “redirection-of-attention” technique that worked so well with the dogs:
Ricki: Um, they’ve got carob. And almonds. Oh, and carob chips.
HH: That’s it? But what kind of flour do they have?
Ricki [stalling]: Um. . . . I’d rather not tell you.
The HH grimaces, staring wryly with eyebrows raised.
Ricki: I told you, I’m not happy with my weight these days. So I have to eat grain-free.
HH: Which part is grain-free?
Ricki: [almost inaudible] Buckwheat. . .
HH:But I hate buckwheat!!! [pause]. You mean buckwheat’s not a grain?
Ricki [seizing the opportunity]: No, it’s a seed. [Glancing toward the stovetop]: Oh, sweetheart, are those potatoes getting too browned? Would would you mind giving them a stir?
HH[stirring]: No, they seem fine. They look good. Mmmmm, I love homefries. . .
See how easy?
These pancakes combine the beauty of buckwheat flour (ie, technically not a grain) with unsweetened carob chips and optional chopped almonds for textural interest. They offer up a light, moist (but not wet) and subtly flavored result with an alluring, yet somehow mysterious, blend of buckwheat and carob, the latter neutralizing the brashness of the former. I loved these with some of my recent plumberry jam dolloped on top. For those of you who can tolerate it, maple syrup would produce a spectacular flavor combination here, and I can attest (having watched the HH wolf down 3 of these ‘cakes), they won’t become saturated and then disintegrate the way many gluten free baked goods do when moistened. And no xanthan!
In the end, the HH loved these. At first, he guessed that they contained chocolate, then decided they didn’t. At the end of our brunch, he pronounced this recipe ”at the top of the list” and remarked, “It’s not often that you find a new flavor that works this well.” Just exactly what “that flavor” was, however, he’d forgotten by the time we sat down to eat our meal. And that, my friends, is the beauty of distraction.
Although the ingredient list appears long, these pancakes actually come together very quickly. The only real “work” aside from measuring is to chop up the almonds if you toast them yourself (and slivered would work well, too). If the batter seems too thin at first, don’t worry; just cook the cakes thoroughly and they’ll rise high and won’t remain wet in the middle.
enough unsweetened plain or vanilla almond, soy, hemp or coconut milk (the kind in a carton) to equal 1-2/3 cups (400 ml) with the vinegar (see directions)
2 Tbsp (30 ml) sunflower or other mildly-flavored oil, preferably organic (I used macadamia)
2 tsp (10 ml) pure vanilla extract
10-20 drops plain or vanilla liquid stevia, to your taste
In a medium bowl, sift together the buckwheat flour, coconut flour, carob powder, baking powder, soda and salt. Add the ground flax, ground chia, almonds and carob chips and whisk to combine.
Place the apple cider vinegar in a glass measuring cup and add milk to reach the one cup (240 ml) mark. Add the oil, vanilla and stevia to the cup and whisk briefly to combine. Begin to heat a nonstick frypan over medium heat.
Pour the wet ingredients over the dry and mix just to blend; do not overmix.
Using a large ice cream scoop or 1/3 cup measuring cup, scoop batter and pour it in the pan; spread out slightly if necessary to create a circle shape. Allow to cook until the pancakes are totally dry on the edges and begin to puff in the middle, 4-6 minutes. Flip and cook the other side another 3-4 minutes, until light golden. Keep pancakes warm as you continue to use all the batter in this manner. Makes 9-10 medium pancakes. May be frozen.
*Note: I also tried these with light buckwheat flour for a milder flavor, but I know that it can be difficult to find light buckwheat in some areas. They’re still great with regular buckwheat as well, though the buckwheat flavor is a bit more prominent. If you use light buckwheat, reduce the flour to just one cup (150 g).
“Hey, Elsie, is that a bird I see over there? Better drop that ball. . . “
“Good try, kid. Unless you can get me one of those pancakes Mum made, this ball is mine.”
Are we feeling the holiday buzz yet? Seems that the instant Halloween is over, the holiday carousel begins! Here at the DDD household, celebrations begin the week before Halloween, with my birthday. Then, mid-November, it’s the HH’s turn. Seems like we’ve been feeling the holiday spirit for a few weeks now!
Your contributions to last week’s Wellness Weekend were pretty darned spirited, too. So many fabulous recipes worthy of a celebration! Here are just a few of my own picks, based on the theme of “celebration pirit”:
Tiramisu Pancakes from Hobby and More. Really, don’t these make you want to say, “Yippee!”??
Roasted Celeriac Mash from My Munchable Musings. Another great recipe that would work as a Thanksgiving celebration side dish.
Parsnip Pâté from The Mommy Bowl. I love the sound of this recipe! (Okay, I love it twice as much because it’s also perfect for this month’s SOS Challenge on parsnips–hope you’ll submit there, too!)
And the Reader’s Choice this week was a new take on a classic:
Samoa Style Coconut Chocolate Chip Cookies from Shirley at Gluten Free Easily. Both gluten-free (and grain free, egg free, dairy free and refined sugar free) and easy to make, these cookies were definitely something to celebrate (trust me, I know–I ate quite a few of these babies myself last week).
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Oh, and if you missed it this morning, today also marks Week Three of the “A Gluten Free Holiday 2011″ event! Today’s topic is Gifts of Good Taste. I’ve got a list of recipes that would make great gifts here. Alta from Tasty Eats at Home is hosting the event this week, with a great giveaway. Check it out on her blog!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
NOTE: A few of you have mentioned problems linking up in the past couple of weeks because of the backlink requirement. If the linky won’t work for you, please let me know so I can tell the Linky Tools owner and the problem can be fixed!
Welcome to Week 3 of A Gluten Free Holiday 2011, the holiday event created by Amy and shared each week by yours truly (and four others–check below for all the participating blogs)! This week’s topic, Gifts of Good Taste, is hosted by Alta of Tasty Eats at Home. Hop on over to see what edible gifts Alta has to share, or to link up your own favorite gifts-of-food recipes (and be sure to enter the giveaway while you’re there!).
I thought this would be a perfect week to share some of my own favorite recipes on the blog that would also make fantastic homemade–and edible–gifts.
Before we get to the food, though, we’ve got another cookbook giveaway!
The book Alta is giving away this week is Artisanal Gluten-Free Cupcakesby Kelli and Peter Bronski. So if you’re a cupcake fan, or if you want to win a great gift for someone else who is, enter the giveaway by leaving a comment on Alta’s blog or by linking up a recipe there.
And now, the food. . . .
In my younger years, I made almost all of my gifts myself (edible or otherwise). Of course, the fact that I was a student living in penury (I won’t say I was a “starving” student, because with my love of dessert, that was never even a vague possibility) was one factor contributing to my motivation for making everything from scratch (unlike today, when the motivation is trying to remain free of the dreaded candida symptoms).
More importantly, though, I always believed that homemade gifts demonstrated how much you cared about someone, giving to them both your time and your thoughtfulness. Since time is at a premium for all of us these days, we have to choose wisely–both what we’ll make, and to whom we’ll be giving it!
For those very special people on your lists, you might want to mix up one of the following. (NOTE: Some of these recipes are made with spelt and/or higher glycemic sweeteners such as sucanat or maple syrup. Recipes with an asterisk * fall into that category; the rest are gluten free and lower glycemic.)
“Mum, it’s great that you’ll be making some homemade gifts this year. . . so does that mean Chaser and I will be getting homemade peanut butter treats? Mmm!”
One of the things I admire about my dad is that he speaks something like eight languages. Having been born in Poland, he grew up in a milieu that encouraged multilingualism simply because of its promximity to so many other countries. Later, he lived in Russia and adopted their tongue; then he moved to Canada where he acquired English; and subsequently opened a butcher shop* in a multicultural Montreal neighborhood where he picked up French, Italian and Greek.
Makes me feel rather limited with my paltry English, French and reading knowledge of German (but let’s not forget that I once memorized Beowulf in its entirety, in the original Old English). The feeling is compounded every time I glance down the hallways of the college where I teach and see students who hail from virtually every country on the planet. The ambient noise as you stroll from classroom to cafeteria could rival that at the original construction site at Babel any day.
Despite not being able to speak many other languages, I do enjoy picking up other vocabularies. In fact, one way to deal with a narrow linguistic repertoire is to drop key words and phrases from other lexicons into your daily conversation. Just say them with conviction, and everyone will think you know what they mean. For instance, I can vividly recall one fellow student in the PhD program when I was at U of T (let’s call him “A. Fected”) who’d constantly use words that sounded foreign, even though in retrospect, I’ve come to believe he had no idea what most of them meant.
Mr. Fected was over 6 feet tall, with greasy black hair that stood out in jagged points like an unruly cactus. His sweaters were always a tad too tight, the sleeves a tad too short, his ego a tad too inflated. He’d saunter around the department with his trademark houndstooth woolen scarf tossed across his shoulders like Cinerella’s cape, blathering to anyone in earshot (which usually meant the poor secretary, who was too polite to kick him out of her office).
“Ah, now you see, Ricki, that blouse of yours is very outré,” he’d pontificate, gesturing with long, bony fingers, the fingernails bitten jagged. “And did you read that excerpt from Foucault last week? Elicited a bit of schadenfreud, wouldn’t you say? Then again, we are all revelers manqué in professor Drivel’s class, aren’t we? Well, you know what they say! In vino veritas! Capiche? “
Eventually, I learned to just smile beningnly and move along. It took me years to realize that he had no idea what he was talking about, either.
I’ve found that the world of food not only allows for, but encourages appropriating terms from other languages, many that contribute to the overall enjoyment and gratificaton of cooking. For instance, don’t you love making a roux? To me, it sounds like a nickname (à la George Carlin‘s “doesn’t even belong on the list”): Oh, my leetle Roux, you are so cute! I just want to pinch your leetle cheeks, my sweet Cabbage-Roux! Come live with me, my Roux, and be my love. . . ” etc. Or how about Jerry and George waxing enthusiastic over the word, “Salsa”? Myself, I’ve always liked the word muesli, even though I don’t eat the stuff. Brings to mind a very smart person deep in thought: “Let me just muesli on it for a bit.” Then there’s chiffonade; sounds like something you’d wear to a very fancy dinner party. And al dente is much more appealing than ”slightly undercooked,” isn’t it?
I could go on. . . . (but lucky for you, I won’t).
Well, as of this week,pilafhas joined my list of favorite exotic culinary terms.
Used to be, the word pilaf brought to mind all things Parisian (or sang-froid, as the French themselves might say). It reminded me of the upper-crust Français, the ones who have servants bringing their food to the table when summoned by a little bell. Maybe because it evokes thoughts of Edith Piaf, but the word pilaf sounds to me so very, very French, doesn’t it? In reality, pilaf is nothing of the sort: it’s one of the homiest, most comforting and universally appealing dishes you could imagine. These days, pilafs are prepared with just about any array of ingredients and spices from countries all over the globe.
Last week, I cooked up a fabulous Moroccan-inspired millet and butternut squash pilaf from my friend Hallie’s new cookbook, The Pure Kitchen. Are you acquainted with Hallie and her blog, Daily Bites? At once formidable and adorable, Hallie is a powerhouse in a petite package. She cooks up beautiful, healthy, natural foods that will appeal to pretty much everyone. With the publication of her book, she’s stepped into the cookbook arena, and I think she’s poised to take that world by storm.
This recipe combines our quintessential autumn veggie, butternut squash, with a host of African spices and what I consider to be an underappreciated grain, millet. The only grain known to be alkalizing in the body (which is what you want for optimum balance and immunity), millet is neutral tasting and pairs well with almost anything, sweet or savory.
When I first mixed up the pilaf, I must admit I thought it might require more spice (we tend to like a lot of spice in the DDD household), but after cooking it up and having it for lunch, I found myself returning to the pot again and again for a little nosh, before I finally packed it up and froze the leftovers to prevent myself from consuming the entire batch. It was perfect, just the way it was. I’d say the combination of creamy, sweet squash with the firm bite of the millet, the salty brine of the olives and the intermittently sweet and chewy raisins offers up a lovely and irresistible mix–for lunch, a holiday side dish, or any time.
And really, there’s nothing to match eating flavorful, satisfying, healthy food–in any language. Capiche?
*If you haven’t read this before, yes, my dad owned a butcher shop, which means I grew up eating meat every day. And yes, I now eat a vegan diet. Irony, much?
Moroccan Millet & Butternut Squash Pilaf (suitable for ACD Stage 3 and beyond*)
This hearty whole grain pilaf makes a flavorful side dish to a festive autumn or winter meal [or, in my case, accompanied by salad for a full lunch]. If butternut squash is unavailable, try using another sweet winter squash or sweet potatoes instead.
1 medium butternut squash, peeled, seeded, and cut into 1-inch (2.5 cm) cubes
2 Tbsp (30 ml) extra virgin olive oil, divided
1/4 tsp (1 ml) fine sea salt, or more, to taste
1/2 medium yellow onion, finely chopped (I used a red onion as that’s all I had on hand–worked just fine)
2 garlic cloves, finely chopped
1 tsp (5 ml) brown mustard seeds
1 tsp (5 ml) ground cumin
1 tsp (5 ml) curry powder
1 cup (200 g) millet, rinsed and drained
2-1/4 cups (300 ml) water (I used half water and half veg broth)
1/4 cup (60 ml) dried currants (for ACD, omit, or use homemade dried cranberries)
1/4 cup (60 ml) pitted green olives, chopped
1/4 cup (60 ml) finely chopped flat leaf parsley
Preheat oven to 400F (200 C). On a rimmed baking sheet, toss the squash cubes with 1 Tbsp (15 ml) of the olive oil and 1/4 tsp (1 ml) salt. Roast for 20-30 minutes until tender and brown in spots.
Meanwhile, heat th remaining Tbsp (15 ml) oil in a medium ot over medium-low heat. Add the onion, garlic and mustard seeds. Cook, stirring often, until the onion is soft and translucent, 3-5 minutes. Add the cumin, curry powder and millet. Stir for one minute. Add the water. Increase heat to high and bring to a boil. Cover, reduce the heat to low, and simmer until the water is absorbed and millet is fluffy, 25-30 minutes.
Using a fork, fluff up the millet and mix in the currants, olives and parsley. Gently stir in the squash and season the pilaf to taste with salt before serving. Makes 4 servings. May be frozen.
Before I get to tonight’s Wellness Weekend, I’ve got some winners to announce-how could I have forgotten this yesterday?!
Five lucky DDD readers will each receive a package of Cocoa Cardio, the antioxidant-enhanced cocoa powder that I’ve been enjoying pretty much daily every since the fine folks at iHerb sent me a sample.
Here are the five winners, chosen at random:
Molly, who wrote: “i would love to try cococardio!”;
Liz,who said, “I have never had a MadreLabs product but I love that it’s Non-Alkalized and that it has beets in it! What a great thing to include to start your morning. Thanks for reminding me about buckwheat bakes – I need to make them again!”;
Ashley, who commented, “Happy to hear you were able to retrieve most of your files! That’s the worst part about computers crashing. Your buckwheat bake looks delicious! Those have been on my list of things to make for a while.”;
Kate, who told us: “I love all things chocolate so I’d love to try this product!!”; and
Keith, who wrote, “It’s CHOCOLATE. Which means love. And oh, it’s healthy too.”
CONGRATULATIONS to all five of you! Please send me your full names and mailing addresses (at dietdessertdogsATgmailDOTcom) so that I can forward them to iHerb, who will mail out your Cocoa Cardio! (Please be sure to sign up on the iHerb site first).
And speaking of giveaways, don’t forget about the gluten free cookbook prize (The Gluten Free Asian Kitchen by Laura Russell) over at Cook it Allergy Free, as part of this week’s Gluten Free Holiday 2011 event!
Now, on to this week’s event! Last week’s entries were, as usual, a great mix of sweet, savory, and all types of comestibles from juice to appetizers to main courses to desserts. I’ve chosen four fave recipes on the theme of “Memorable Eats” in honor of Remembrance Day, which is tomorrow:
Raw Nori Nachos from the Palate Peacemaker. I loved the unusual pairing of ingredients!
Collard Greens with Tahini from City/Life/Eats. Collards are one of my favorite greens–these sound great (and check out Valerie’s lovely new site design while you’re there!).
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. Looking forward to the next batch of amazing recipes!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
Now, since Canadian Thanksgiving occurred a month ago, many of you have already encountered my own list of favorite Thanksgiving recipes that I posted here (and please do feel free to use them for your American Thanksgiving, too!). Personally, I’m not averse to celebrating twice. So let’s get to it!
I was chatting yesterday with some online buddies about Canadian-vs-American Thanksgiving (I’d say the tacit consensus was that Americans make more of a fuss about it) and I admitted that, in the home of my childhood, we never actually celebrated T-Day. My memory about it is fuzzy (who am I kidding? My memory about everything is fuzzy these days), but I think the first traditional Thanksgiving celebration I attended was at the home of my first boyfriend’s mum.
I was madly in love with Spaghetti Ears and adored his mother, an Irishwoman who had been widowed at a young age and lived on her own in a little bungalow across town from the university. She was a pixieish woman, perpertually smiling, her dancing blue eyes flitting about the dinner table as she regaled us with stories of her Irish relatives and friends. Her cheeks were permanently flushed pink and her bobbed gray hair, normally hugging her head like a shawl, would swing back and forth as she reached across the table to pass bread or pat my hand. She also made the most delicious curried beef I had ever tasted (okay, so it was the only curried beef I had ever tasted). And I still possess–and use–the hand-knit tea cozy she gave me for Christmas almost 30 years ago, its red and green woolen stripes just as vibrant today as they were back then. I was honored to be invited to her holiday celebration!
Although I loved the idea behind the Thanksgiving feast (and the feast itself) from the first time I experienced it, the cranberry sauce was one aspect I just couldn’t rally behind. I always found it far too sweet for my taste; in fact, canned cranberry sauce is the reason I thought I didn’t like cranberries for many years. Last year, I decided to combine the crimson berries with some stewed apples for a stellar Cranberry Apple Compote, which I was happy to eat alongside nut roast or on toast, and the HH was delighted to enjoy with his turkey. This year, I opted for something a little different:
Today’s recipe comes courtesy of our organic produce delivery, which arrives like clockwork every week ,whether or not I’ve finished up the previous week’s fruits and veggies. As has happened in the past, I left some plums in their paper bag to languish on the counter, unnoticed until it was almost too late to save them.
I decided to combine the soft, squishy plums with their hardier, tarter cousins, and cooked up a quick Plumberry Compote. It offered up the perfect mix of tangy, sweet, and spreadable, with a deep magenta hue and gemlike brilliance.
[How I freeze my plumberry sauce. . . no, the color in the photo isn't off--this pic is frozen apricot spread.]
I hope you give this unconventional cranberry sauce a try. The flavors work beautifully in tandem to offer up a thick sauce that is nearly sweet enough even on its own, without added stevia. It’s also tasty enough to use as jam on toast–something traditional cranberry sauce can’t quite match, which means that leftovers will actually get used! It’s quickly become a favorite condiment here, as it can be used by the HH on his Thanksgiving turkey (that is, if he had had turkey this year), can be spread on some savory nut roast, can double as a chutney with a nice Indian curry, or can be used in lieu of maple syrup on a stack of pancakes or a breakfast bake (as in the photo above).
Yep–it’s time to forge a new tradition, I say!
And don’t forget about the fabulous giveaway this week!
Kim is giving away a copy of Laura Russell’s Gluten Free Asian Kitchen. Just head over to her blog to enter! Here’s a list of the other bloggers who are participating in the event as well:
And my post on Dateless Date Squares from last week, click here.
[A new favorite--breakfast bake topped with Plumberry Sauce and chocolate almond butter.]
Plumberry Sauce or Jam (Suitable for ACD Stage 2 and Beyond)
This sauce is so easy to make, it’s almost embarassing to write it out as a recipe. Freeze any leftovers in silicone muffin tins, then pop out and store in plastic bags in the freezer, for up to 3 months.
6-7 small, ripe black plums, pitted (leave the skins on)
20-30 drops plain or vanilla stevia liquid, to your taste
In a small food processor or blender, purée the plums. Transfer to a medium pot and add the remaining ingredients except stevia.
Cook, stirring frequently, until desired thickness is reached and most of the cranberries have popped (if you have a splatter screen, this is a good time to use it. Otherwise, place a lid on the pot with just a crack open to let the steam escape. That way, you’ll avoid speckling your stovetop and any other surface within sight).
Once the desired thickness is achieved, add the stevia and stir well. Pour into a clean glass jar or container and store in the refrigerator for up to 10 days. Alternately, freeze in silicone muffin cups, then pop out of the cups and keep frozen in a plastic bag or freezer container for up to 3 months. Makes about 2 cups (480 ml).
I’m from the generation that was raised on soap operas. In fact, I first learned to watch soaps at my mother’s knee (no, seriously: the TV was perched on her dresser at the foot of the bed; she sat on the bed, and I, on the floor. . . at her knee). When I was a child, she watched Edge of Night; then Secret Storm. As a teen, I remember my mom’s daily soap trilogy of Days of Our Lives, Another World, and General Hospital blaring as she did the ironing, folded laundry, or ate her lunch in front of the TV.
Up until it went off the air a couple of years ago, I loved watching my favorite soap as well. Since its demise, I’ve barely watched any television at all (though some might suggest that’s a good thing). My weekday evenings would go something like this: walk the dogs, prep dinner, catch up with the HH, clear up the kitchen together. Retreat upstairs to the TV room where I’d snuggle in to my favorite armchair, feet tucked under me and a steaming cup of herbal tea in my hand. Flick on the PVR and start the day’s episode. Gaze with anticipation at the screen; adjust the volume as the credits roll. Sit back and savor every one of the 42 minutes of the show.
Unless, of course, it was a day when this happened:
Voice Over Announcer: The role of Mary Montgomery will now be played by [some unknown actress's name].
Didn’t you hate when they did that? Poof!–Just like that–one of your favorite characters could become. . . somebody else!
Sometimes, the show didn’t even bother to find a successor who resembled the original actor (as when Peter Bergman replaced Terry Lester as Jack) or–the apex of “please suspend your disbelief”–when they replaced Anne Heche, who had assumed the role of identical twins Marly and Vicky, with two separate actresses who were not only different somatotypes, but also about six inches apart in height.
On the other hand, there are plenty of occasions when a stand-in might just surpass the original. Do you know the story of how Shirley Maclaine got her start on Broadway? Toiling as an unknown understudy to Carol Haney in The Pyjama Game, Maclaine leapt to fame when she replaced Haney at the last minute after the star broke her ankle. The rest, as they say, is history. (And have any of you heard of Carol Haney since then? I didn’t think so). Similarly, I’d say that the unnamed actor’s moves in Flashdance (that eye-popping finale in front of the dance academy judges at the end of the film) certainly outshone anything Beals herself could have done. And who didn’t think that the body double for Julia Roberts in Pretty Woman was infinitely more appealing in those thigh-high boots than the somewhat equine Ms. Roberts herself?
Well, this past weekend was a bit of a whirlwind for the HH and me, one that involved its own stand-in of sorts. After a final celebratory brunch at Fresh in honor of my birthday (don’t you just love a birthday that lasts almost a month?), I threw a little dinner for my office mate, who married his long-time sweetheart a couple of months back. Interestingly, while the number of couples opting for cohabitation continues to increase yearly, Mr. Mate is the second person over 40 that I know who tied the knot recently. (Is there some tax loophole for “legally married in middle age” that the HH and I should know about?).
Our dinner party menu was a truly eclectic affair, with food geared both toward the omnis among us (ie, everyone except me) and a few choice morsels from my vegan repertoire, selected specifically to wow the guests (I didn’t want to overwhelm those folks with a full-on ACD menu; we do want them to come back, after all). So I served these sushi rolls as appetizers, which everyone gobbled up with glee.
Now, I’ve mentioned before that the HH and I used to enjoy a weekly lunch date, which began after I switched my diet from the SAD to the NAG (luckily, those acronyms apply to my eating habits rather than describing me in general). Every Tuesday, we’d meet for sushi: the HH savored his chunks o’ raw seafood, while I relished my beloved veggie maki. For several years, all was well with the Ricki-HH world. (“And our world, too, Mum! Except we weren’t crazy about you leaving us for two whole hours once a week. What’s up with that?“).
Once I reverted to the strict ACD in March, 2009, sushi was off the table–literally. I wasn’t permitted even a minute amount of sugar (used to season sushi rice), and of course the (white, refined) sushi rice was also forbidden. Wahhhh! Instead, I frequently turned to one of my favorite substitutes, raw nori rolls, which I could make at home whenever I craved sushi. Unfortunately, this dietary change also means that my lunch dates with the HH have been put on hold indefinitely since then. (“But Mum, now you have more time with us! How’s that for a bonus??”).
When I came upon Gena’s recipe for raw sushi “rice,” I knew I’d have to give it a try in lieu of my usual rolls. And a bonus for me (besides all that extra time with The Girls) is that it’s made from parsnips–this month’s SOS ingredient! Knowing I could depend on Gena for a recipe that was both reliable and delicious, I went ahead and rolled up a huge batch.
Incredibly easy to make, this sushi rice evokes a distinct Asian palate with a novel combination of ingredients. When raw, parsnips are mildly flavored and don’t overpower the other seasonings; they provide the perfect foil for any vegetables you choose to surround with ”rice,” all wrapped in a glossy, chewy, umami nori sheet. The beauty of this recipe is that you can pair the “rice” with any filling you fancy. The HH and I first enjoyed some simple rolls with just “rice,” avocado and tomato on the first night we tried them. For my guests, I added cucumber, carrot and green onion to the mix. I also drizzled a little sriracha over the top of the veggies before rolling–a great way to provide the “oomph” of wasabi paste when you don’t have the actual wasabi at home (though I’m definitely going to try these again using pickled ginger and wasabi for a more traditional “sushi” experience). I’d even try the “rice” on its own or with other toppings as part of a dinner bowl rather than rolled in sushi–I think it could stand up well on its own.
My office mate and his new bride adored these little bites, as do the HH and I. They had no idea what was in them, except that it wasn’t rice; and they certainly didn’t realize that our appetizers were both ACD friendly and vegan. In fact, I’m already planning for the plant-based replacement I’ll use in our main course, next time.
Raw Sushi with Parsnip “Rice” (adapted from Choosing Raw)
