Along with my final recap of the Dole Summit festivities, I decided to share this Grilled Romaine with Sweet and Smoky Dressing recipe today because, well, I’ve been pouting about it for days now (which can really make your lips tired after the first 7 or so hours).
Okay, so I haven’t really been pouting continuously about it–but enough that the HH tersely suggested I try to create my own grilled romaine recipe after I whined that I wasn’t able to taste the one they served at the summit. And so, I did. Pout be gone!
I remember first learning about grilled romaine a few years ago, when I read how it transformed Susan from a romaine-reviler into a romaine-rooter. I thought, “Hmm, nifty idea!” and then promptly forgot about it.
Well, last Thursday evening at the final soirée of the Dole Summit (after our day in the field and at the company headquarters), one of the food stations at our dinner proffered grilled romaine with a buttermilk dressing. (There were six food stations all together, each with a different theme, but all featuring salad veggies).
[Grilling romaine on our hotel terrace in Monterey.]
Although there were plenty of options I could freely enjoy (I loved the southwestern quinoa-black bean-corn combo, the gluten-free veggie pizza, and the watermelon-tomato-basil salads most), the grilled romaine was off the menu for me. I stared, entranced, as the chef grilled leaf after leaf of the crispy green lettuce, then slathered them in rich, creamy dressing. (He did offer to provide a leaf on its own to me, but really, what would have been the point of having it undressed?). Once again, I tucked the idea away in a fairly uninhabited compartment of my brain (lucky I’ve still got loads of those available), with the intention of re-visitng it when I got home. Then I went on to enjoy the rest of the party.
[Coolest centerpiece ever: butter lettuces in a basket!]
Friday morning, my last in Monterey (adieu, clear Northern California air! Bye, bye, blue skies! G’day, green, lush fields! Sayonara, summit!) the folks from Dole took those of us still around on a short tour of 17 Mile Drive and Pebble Beach. Like virtually all the California scenery we took in during our stay, this area was breathtakingly picturesque. A highlight was the legendary Lone Cypress tree, which we all gathered round to admire.
[Requisite touristy photo of the Lone Cypress.]
As much as I loved seeing the sights, after three days of travel, intensive discussions, learning, and chatting, I was quite weary and ready to get home (“And we were ready to have you back, Mum! Dad just doesn’t dole out the treats the way you do. Ha ha, ‘dole out,’ get it?“). After a two-hour taxi trek, Amie, Kevin and I finally arrived at San Francisco airport. While Amie boarded her flight to New York, Kevin and I headed to the checkin counter for Air Canada–where we hit our first snag in the plans.
[Kevin taking a photo at Pebble Beach]
Our flight had been delayed by an hour and a half! No worries; that gave us time to purchase some lunch and learn a little more about each other’s blogs. Finally, after roaming the airport (one way to get exercise), we strolled to the gate to find. . . the flight had been delayed, again! By this point, our departure was set for 6:15 California time, which meant we wouldn’t touch down in Toronto until 2:35 AM local. As this fact slowly registered in my brain (one of the inhabited compartments this time), it was then that I–to put it mildly–lost it.
For that, I sincerely apologize to Kevin (who clearly had no idea whatsoever how to handle an incoherent, hysterical, middle-aged woman laughing so hard she sounded like a deranged macaw). As any reasonable individual in a similar situation might do, Kevin stepped aside and pretended he didn’t know me.
I finally made it through my front door at 3:43 AM. (For that, I sincerely apologize to all my neighbors, who undoubtedly were awoken by the eardrum-piercing yelps, growls, snarls and barks that emanated from the startled Girls when they spied my shadowy figure hovering over the keyhole, unannouced, at that hour of the morning.)
And now that life is (relatively) back to normal, I thought I’d share this terrific salad, my version of the one I missed in Monterey. The dish seems to be at once very trendy in its preparation method, yet somehow also retro with its combination of lettuce and a creamy, smoky-sweet dressing, much like the popular iceberg wedges topped with blue cheese dressing. In this case, the romaine attains a certain caramelized sweetness as it yields to the grill in places; but the heat also enhances its juiciness, all without removing the crunch factor. The trio of crisp romaine, sweet and smoky dressing, and caramelized, chewy onions is entirely captivating.
I’m glad I finally gave the recipe a try. Even if it’s not the same as the one they served in Monterey, this version still evokes a special occasion (it would be great as a Mother’s day treat, for those of you celebrating tomorrow). Oh, and memories of grilling by the Monterey Bay, under the California skies.
Many thanks to all the great folks at the Dole Summit for the inspiration!
A perfect first course or side dish to summer Bar B Q’s. If you don’t grill outside, the leaves can easily be cooked on an indoor grill (such as a George Foreman grill) as well.Despite the many parts to the recipe, this comes together fairly quickly.
For the garnish:
4 green onions, white and light green parts only, sliced
1 Tbsp extra virgin olive oil, preferably organic
For the dressing:
1/2 package (6 ounces or 175 g) firm or extra firm silken tofu, such as Mori-Nu
1 head of romaine lettuce, washed and leaves removed*
about 2 Tbsp (30 ml) extra virgin olive oil, preferably organic, divided
Make the garnish: Heat the 1 Tbsp (15 ml) olive oil in a small, nonstick frypan. Add the sliced green onions and cook over medium-low heat, stirring occasionally, until the onion bits are all browned and have begun to crisp up, 10-15 minutes. Remove from heat.
Meanwhile, make the dressing: Place all ingredients in a blender and blend until perfectly smooth. Set aside.
Prepare the lettuce: Heat a grill according to directions. Using 2-3 leaves at a time (stack them on top of each other), brush the inside and outside leaves with olive oil and place on the grill. Grill for 3-5 minutes, flipping once, until the leaves wilt and parts are charred, ensuring that the leaves still retain their shape. Transfer to a serving dish. Continue until all of the leaves are cooked.
Assemble the salad: Layer the leaves on a serving plate and spoon the dressing over them as desired. Sprinkle with the browned green onions. Serve while the romaine is still warm (though this can also be served at room temperature). Makes 4-6 servings.
*Note: most grilled romaine recipes advise you to cut the lettuce lengthwise into 4 sections, keeping the root end intact. This does help make grilling easier, but severely limits your servings (ie, to just 4). I prefer to separate the leaves so that I can feed to a larger group if desired; the choice is up to you.
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as treats!”)
Some decisions in life are just no-brainers. Did I wish to get a second dog after Elsie? Uh-huh. Should I move in with the HH? Duh. Do I present at Nourished when asked? Uh, yeah. Will I accept when Ellen finally invites me onto her show? OF COURSE I WILL!! And when Casey of KitchenPLAY emails to see if I’d like to be part of the “Build a Better Salad” event featuring olives and olive oil, do I agree to create a recipe and blog about it? Well–talk about a no-brainer!
To read more about this event and to see my recipe, click here.
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as treats!”)
It’s Thursday–time for Wellness Weekend–AND the much-anticipated Nourished Food Blogger Conference, which starts tomorrow! As you read this, I am likely wending my way to the Chicago area for tomorrow’s presentation. Looking forward to meeting many of you there! I’ll be back next week with a recap of the events, so be sure to come back then as well.
In the meantime, I hope you’ll share your healthy recipes once again. Many of you already shared some great holiday recipes last week, and I hope those of you who didn’t will link up some of the yummy foods you ate over the holiday weekend.
Newsy Tidbits
Nourished–it’s finally here! I’ll be a presenter tomorrow at the only food blogger conference for all special diet bloggers. With so many great presenters and topics, I am really excited to be there–not just as a presenter, but as an attendee as well! Hope to see some of you there.
The Blender Girl’s amazing KitchenAid Stand Mixer giveaway continues throughout the month! Each day features a new recipe using a stand mixer, and another chance to win! Hop on over to Tess’s blog to see today’s recipe and submit your entry.
I’ve been working on a very special recipe to “build a better salad” as part of campaign that I’ll share on Monday, April 16th. I am really pleased with the salad and can’t wait to share it with y’all! Come back then for all the details and recipe.
With travel on my mind, I’ve been thinking about foods that are simple to prepare and eat. So today’s theme is: SIMPLE! Here are some highlighted recipes on that theme:
Braised and Roasted Cabbage from Eat, Recycle, Repeat. I love the simplicity of this recipe. If you’ve never tried roasted cabbage, this is a must-try. What a great way to enjoy this underrated veggie!
Simple Cabbage Sauté from The Tasty Alternative. Yes, I love cabbage! In addition to a tasty recipe, Amber also provides a bunch of great information on the health benefits of cabbage here.
Readers’ Choice, Savory:High Protein Creamy Cauliflower Alfredo Pasta from The Taste Space. This recipe set a record, by being the FIRST savory recipe to score more hits than any of the sweet ones on Wellness Weekend! And judging by the recipe, a well deserved honor.
Readers’ Choice, Sweet: Chocolate Chip Cookies from Vgan Jar. You won’t believe how simple these are to make, or how healthy. Consider yourself a VIP with this recipe!
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:
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until the following Monday at midnight.
Simply link up a recipe you made (and posted about) that contains health-supporting ingredients (see list below). You may link up older posts from your archives as long as they contain a link to this post. Please do not link more than once to the same page from your blog.
Please link the post with your recipe, NOT your blog’s home page or another event 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 FROM EACH BLOG 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.
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!
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?”
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link.
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 link to another blog event, 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.
I hate to have to remove links! PLEASE read the guidelines before posting!
And n0w. . . what have you been cooking up lately? Please share!
Good Evening, Wellness Weekenders! This past week has been a crazy melée of writing, school prep, recipe development and dealing with a disconnected muffler (we found it dragging on the driveway)–which is why I’ve neglected the blog and missed all of you!
That’s why I’m so glad to have these weekly link-ups, which bring in so many fabulous recipes and little “hello’s” from all of you in the comments section. Thanks for the wonderful contributions to last week’s event, and for continuing to stop by and take part!
Newsy Tidbits
Andrea Nakayama and I kicked off our Sweet Victory sugar detox course last Saturday, and we’re going gangbusters to get out that sugar! With almost 50 participants, our group is taking up the challenge admirably, providing all kinds of great feedback and support on the Message Board (where Andrea and I also check in several times a day). If you missed our first call, it’s not too late to join in! Last week’s call is available as a recording on the site, and you can still have access to all the other features plus our second call live this weekend. Check here if you’d like to join in this coming Saturday, March 31st!
Hallie over at Daily Bites is giving away a pack of From the Ground Up products--GF grains and baking mixes. The best part about these is that they’ll custom mix them for you–either with or without certain ingredients as you require! Hop on over to Hallie’s blog to enter.
For those of you who celebrate Passover, my friend Cara has a series called “Passover Prep” in which she discusses the different aspects of the holiday and provides a new Passover-friendly recipe each post. This week’s recipe is Raspberry Crumble Squares (which look great for any time of year, frankly!).
And now, as we move into Easter and Passover season, I thought that the theme of “good for a holiday table” might fit right in! Here are this week’s picks:
Brussels Sprouts Done Right from Green Veg’n Living. I love brussels sprouts all on their own, but I thought the addition of this second green veggie made this dish totally irresistible!
Omega Wild Rice Salad from My Munchable Musings would make a great side dish at a holiday table. And extra Omegas are always a good idea!
Five Layers of Dessert Heaven from Cats in the Kitchen. This trifle-like concoction of brownies, cream, berries and more looks like a perfect way to cap off a holiday meal. And bonus cute dog/cat pics!
And this week’s Readers’ Choices:
Readers’ Choice, Savory:Quinoa Flour Tortillas from Cara’s Cravings. These are part of that Passover Prep series I mentioned above. . .see, told you it was a great series!
Readers’ Choice, Sweet: Oatmeal Chocolate Chip Dough Cinnamon Rolls from Vegan Mommy Chef. I think the title says it all–two favorite sweet treats combined in one amazing dessert!
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 NOTE NEW GUIDELINES!!
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) that contains health-supporting ingredients (see list below). You may link up older posts from your archives as long as they contain a link to this post. Please do not link more than once to the same page from your blog.
Please link the post with your recipe, NOT your blog’s home page or another event 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 FROM EACH BLOG 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. I will try to email you to let you know, but I can’t always do so–if you’re wondering why your post was removed, you can email me, or read the last section below.
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?”
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link.
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, they link to another blog event, 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!
And n0w. . . what have you been cooking up lately? Please share!
Welcome to this week’s Wellness Weekend (plus a sentence with a whole lot of “W”‘s!!). Today’s post features some updated guidelines for the event, so please be sure to check out the changes below.
I’ve also got a few news items to share before we move on to all of your fabulous, healthy recipes. :)
I. One-Pot Meals–and Veggies for V-Day:
This week on The Balanced Platter, I shared tips for one-pot meals, the perfect way to save time and enjoy winter comfort foods. Head over to the site for information and recipe suggestions to cook up dinner in a single pot. I’d love to hear about your favorite one-pot meals, too.
I’m excited to report that my first article for the new site, Fitalicious.com, was also published this week! In it, I suggest, “This Valentine’s Day, Serve Him Veggies!“. Well, without having him notice they’re actually veggies, of course. ;)
II. Nourished Food Blogger Conference: The Agenda is Set!
The excitement is building for the first-ever food blogger conference geared specifically for those of us on special diets–how cool is that? And I’m thrilled to be presenting there, alongside many of my favorite blogging heroes. To check out the official agenda, click here. And to buy your ticket, click here!
III. Events and Giveaways
It seems as if blog events have exploded in recent weeks–it’s getting hard to keep up! Here are a few tidbits:
One new event, Allergy-Free Wednesday, is hosted by some of Wellness Weekend’s regular contributors, so do check it out!
There’s also Love Your Heart, a month-long event taking place very Wednesday. Check out my friend Cara’s intro to the event (which includes linkys and giveaways!).
To find out more events or to register your own, see The Food Blog Diary, where Jacqueline and Karen keep an up-t0-date list of all the food blog events they learn about.
If you host a blog event, please let me know via email (dietdessertdogsATgmailDOTcom) so I can mention some of them each week here!
IV. Unique Training for Holistic Nutritionists, Dieticians or Health Care Professionals!
My friend Andrea Nakayama, with whom I teach the sugar detox course, Sweet Victory, is offering a Holistic Nutrition Lab that provides in-depth training about body systems for nutrition professionals who want to better help their clients. I’m seriously in awe of Andrea’s knowledge and skills in this area–just check out some of the quotes on the HNL page (including from doctors and naturopaths who work with her). Early bird pricing ends tomorrow, so if you’re interested, now is the time to register! More info here.
And now, on to this week’s favorites–on the theme of “Sweet” (but of course! It’s Valentine’s Day weekend!). Have a very Happy Valentine’s Day, everyone!
Readers’ Choice, Savory: Gum-Free Savory Chickpea Flour Cakes from Hobby and More. The method described here is just as intersting as the unique snack food!
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 NOTE NEW GUIDELINES!!
With so many events out there and so many sets of guidelines to follow, I decided to simplify the rules here at Wellness Weekend.
So STARTING THIS WEEK, please feel free to submit any posts on your blog, whether new or old, as long as you include a link to this post.
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) that contains health-supporting ingredients (see list below). You may link up older posts from your archives as long as they contain a link to this post. Please do not link more than once to the same page from your blog.
Please link the post with your recipe, NOT your blog’s home page or another event 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 FROM EACH BLOG 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. I will try to email you to let you know, but I can’t always do so–if you’re wondering why your post was removed, you can email me, or read the last section below.
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?”
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link.
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, they link to another blog event, 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!
Welcome to the party! Today’s post is in honor of Amy Green of Simply Sugar and Gluten Free, who is expecting her first baby. . . well, any day now! Her good friends Hallie (of Daily Bites) and Maggie (of She Let them Eat Cake) have banded together to co-host a virtual baby shower, and you’re all invited! The event includes a group of Amy’s blogging buddies (see list at end of this post). We all hope you’ll join us for some great party food as we celebrate Amy’s impending new family member!
It’s been such a pleasure getting to know Amy over the past few years, both as a fellow sugar-free, gluten-free blogger and as a dear friend. She continually inspires me with her knowledge, her generosity, her level-headed approach to life’s challenges–and of course her RECIPES! (including many from her best-selling cookbook). And now that there will be a new little Green joining her clan, I can’t wait to meet him as well!
(“Mum, we can’t wait to meet him, either! After all, isn’t a ‘little Green’ sort of like a Greenie? And you know how much we love those!”)
This recipe is my gluten-free, anti-candida take on a recipe that The Nurse gave to me quite some time ago, for a Wine and Cheese Charlotte (a savory version of the classic dessert). I’ve had the recipe since I was in my teens, but hadn’t thought about it for decades.
Like so many young girls, as a teen I looked up to my older sister, who (at the time) seemed so much more worldly than I, so much wiser and more talented in so many areas (and who had naturally thick, blond hair that hung down past her waist, perhaps the major source of my teenage envy). I still do consider her a role model today–just not in the same areas that seemed so important to me back then.
When The Nurse was first married and began entertaining at her new home, I was barely out of high school. And while baking was already entrenched in my repertoire, I hadn’t quite made the leap to savory cooking at that point.
This charlotte featured prominently at a family brunch she threw while still a newlywed. It took center stage on the table, which practically heaved with platters of salad (pasta, potato, greens), smoked fish, deviled eggs, stuffed cherry tomatoes and all manner of cookies and sweet bars, which were cut into perfectly identical rectangles or diamonds (my sister’s specialty). At the time, the combination of soft buttered bread, soaked in a bath of eggs whipped with broth and wine, all tossed with grated Gruyère and baked until puffed and golden, was a revelation to my callow self. I couldn’t stop scooping mounds of the light, airy dish, strings of gooey Swiss stretching between the casserole and spoon as it made its way to my waiting plate. I requested the recipe and subsequently made that charlotte for dozens of my own dinner parties and social gatherings over the years.
Well, seemed to me that Amy’s shower would be the perfect occasion to break out this delectable dish once more!
My allergy-friendly version is a tad heavier but just as tasty and moreish. You’ll enjoy a pillowy, creamy, cheesy soufflée-like dish, perfect for spooning onto your plate beside any of the other appetizers and salads on offer at our shower table. And don’t forget the desserts–they all look fantastic as well. Let’s eat!
A kind of savory bread pudding, this charlotte is very reminsicent of soufflé, though a wee bit denser, and perfect for a party or brunch table. The combination of cashews, squash, dijon and apple cider vinegar mimic the flavors of wine and cheese admirably here. This is best served hot from the oven.
8-9 slices mildly-flavored bread (I used sourdough rice bread), cut into 1/2 inch (1 cm) cubes–see note
3 cups (720 ml) vegetable stock or broth
1 heaping cup (140 g) raw cashews
1 cup (240 ml) squash or pumpkin purée (about 10 oz/290 g)
Preheat oven to 350F (180C). Grease an 8-cup (2 liter) casserole dish with coconut oil, or spray with nonstick spray.
Place the bread cubes in a large bowl and set aside.
Bring the broth to a boil and turn off heat. Add the cashews to the pot and allow to soak for 5 minutes.
Meanwhile, place all remaining ingredients except for the bread in a blender. Add the cashews and broth and blend until smooth. You should have a very creamy liquid, but one that is easily pourable. If it’s too thick to pour, add a bit more broth.
Pour the cheese sauce over the bread in the bowl and toss gently to coat all the cubes. Allow to sit for 20 minutes, until the bread is mostly soaked through with the sauce (it’s okay if there’s excess sauce in the bowl).
Gently spoon the mixture (the bread may be fragile and crumble otherwise) into the casserole dish. If there is any cheese sauce left in the bowl, pour it over the bread in the casserole and smooth the top (the ratio of sauce to bread may seem high, but even more of it will be absorbed as the casserole bakes).
Bake 55-70 minutes in preheated oven, rotating the casserole dish about halfway through, until the charlotte is puffed and browned on top. Allow to cool 10 minutes before serving. Makes 10-12 servings. May be frozen: freeze individual portions in freezerproof containers, then defrost overnight in the refrigerator before re-heating (about 30 minutes at 350F/180c; sprinkle with 1/4 cup extra broth if necessary when reheating).
Note: The exact number of bread slices you need will depend on how heavy your bread is; the rice sourdough I used is very heavy (8 slices weighed 15.5 ounces or 445 g). If you use a lighter bread (a regular sandwich-type loaf), you may need a couple more slices. The bread cubes should, ideally, soak up most of the “cheese” sauce before you transfer the mixture to your casserole dish.
And here’s a list of all the bloggers participating in our party. Be sure to check out what they’re all cooking up as well! (please note that not everyone on the list is vegan):
Hallie of Daily Bites: Mini Chocolate & Vanilla Pudding Parfaits
