Archive for ‘Recipes’

December 15th, 2010

Zimtsterne Cinnamon Stars

I’m a little late jumping into Christmas baking. Honestly, I was a little discouraged at what I thought was my lack of options. I’ve never had a gluten-free Christmas. Having a GF Thanksgiving wasn’t all that fun, if I’m being honest. I’m really missing my traditional Christmas breakfast, which is “coffee cake”. It’s my Grandma’s recipe for a sweet, cinnamon topped bread. It’s perfect toasted and slathered with salty butter. I may need to make some exceptions! I just realized that I don’t need to make as many exceptions as I thought, with cookies.

I feel like I haven’t been making Christmas cookies, on my own, for that long. It’s true and false at the same time. I was always in the kitchen helping my mom during Christmas. When I was younger, I would be making the more “American” cookies, while my mom would be crankin’ out the German cookies. I guess I should have paid more attention to our traditional recipes. We always had several tins full of all kinds of cookies and my mom would put them on the porch, where it would stay nice and cool, and the cookies would last a long time.

My favorite German cookies were the nut/meringue cookies. I loved the crisp texture of them. It took me forever to make these right, on my own. I would always end up “trying” to making them, and my mom would have to come in and finish them- this is a recurrent pattern in my baking history!

I was glad to realize that my favorite German cookies, that give me that “Christmas” feeling, were naturally gluten-free. A lot of German cookies are made with meringue and nuts, which is very good for me! I guess I just never realized there was no flour in them until I couldn’t have it!

I hope you enjoy these as much as I do. Merry Christmas!

Zimsterne Cinnamon Stars

2 1/4 cups confectioners’ sugar, plus more for rolling*
15 ounces sliced almonds, with skin (about 4 1/2 cups)
1 1/4 teaspoons ground cinnamon
3 large egg whites, room temperature

Sift the powdered sugar

Add 1/2 C. 10x sugar and 10 oz. of sliced almonds to a food processor and process until ground into a meal. It can be a little chunky, if you like bigger chunks of almonds in the cookies.

Add 3 room temp egg whites to a clean bowl of an electric mixer and whip on med high until you get a stiff peak.

On medium speed, add the rest of the powdered sugar and whip until thick and creamy and stiff.

Set aside about 1/2 C. of the meringue for icing the cookies

Fold in the nut mix gently into the meringue.

On a piece of parchment sprinkle it with powdered sugar and dump the mix on the parchment and cover it with more powdered sugar and flatten with your hands as much as you can. Add another piece of parchment and roll out until 1/4 inch thick.

Cut out in star shapes put it on a parchment covered cookie sheet. Preheat the oven to 250 degrees.

With the remaining meringue, paint on the frosting as thick as you like, without letting it seep off the sides. Top with the rest of the sliced almonds.

Bake for 30 minutes until the cookies are slightly browned on the botom and the icing is dry. Crack the door and leave the cookies in for another 10 minutes.

Store in a cookie tin.

December 7th, 2010

Welcoming December With Potstickers

As my sweet husband put it, the seasons are beings very organized. Fall was fall, and Yesterday, on December 1, it snowed for the first time. It wasn’t anything major, but I nice little dusting to put me into Christmas cheer.

We actually spent the day with my Dad, waiting on our new countertops to show up. After they were finally installed, (at 6:30 PM!!) B and my Dad could get to work putting the plumbing back together and tiling. I felt bad because my dad drove up for just the day and thought he could be home that night to eat dinner with my mom. They live an hour and a half away.

Since we were taking him hostage for the night, we thought we would go get something to eat. Since I’m eating gluten-free, organic and for the time being, dairy-free, it’s hard to think of restaurants I can eat at! I always forget about it but we have a great Thai restaurant in town that use organic ingredients, free range meats and as much local as posible. My Dad loves asian food so this was a win win for me.

It was just us in the restaurant since it was a little before the dinner rush. The food was great, but what made it so awesome was looking out of the window at the falling snow, illuminated by the street lamps. It was such a perfect site to jump start the Holiday Spirit.

I don’t know what it is about winter but all I want to eat is potstickers. It was the highlight of my Chinese Restaurant experience as a kid. Every year since I’ve learned to make them, I just can’t get enough.

The best thing about food blogs, is that people bring their family recipes to the cyber table to share. I love Chinese food but could never recreate it at home, especially potstickers. I found a great blog, UseRealButter, that showed step by step instructions on how to make them. I make these babies in bulk and given them as gifts, they are so good.

I have since played with the ingredients and made my own, vegetarian, gluten free version, that hits the spot every time.

For the Wrapper

1/2 C. Tapioca starch
1/2 C. White rice flour
3/4 t. Xanthan gum
1 T. Toasted Sesame oil
6 or 7 T water

In a stand mixer with the paddle attachment, mix all ingredients until well combined. Add the water until it forms a soft but not stick dough ball. Be sure to keep it moist until ready to use. I cover the bowl with a damp cloth or plastic wrap.
Adapted from Hey that tastes good!

Pot sticker filler

2 green onions
1 C. Quorn grounds
2 leaves of napa cabbage
1 oz gluten free soy sauce
2 T chopped ginger
1 clove of fresh garlic
1/2 C. dried shitake mushrooms
1/4 C. mushroom water
1 T tapioca starch
1/3 C water (for steaming)
2 or 3 T sunflower oil

In a skillet, heat the sesame oil to medium heat. Add the quorn grounds (I use them frozen) and cover to cook. Once the grounds are soft, add the soy sauce. Chop very finely the ginger, napa cabbage, green onions, and garlic. Add the dried shitake to a small pot of water and rehydrate them. This takes me about 10 minutes. Once they are soft and rehydrated chop them very finely. You can put all the “hard” ingredients into a food processor, but you need to be sure not to make it too paste. Add all the chopped food to the skillet and cook until every thing is cooked through and not raw. With 1/4 C of the remaining mushroom water add it to 1 T of tapioca starch and combine with your clean fingers. Add to the filling mix over medium heat. It will thicken everything, making it easier to fill the wrappers. Cool completely.

To assemble

Roll a small ball of the dough, about 1 tablespoon, and place between 2 pieces of parchment paper, do not use wax paper. With the back of a small pan, flatten the ball. Once it’s flattened, you can use a rolling pin and roll it a little thinner, but be sure to keep it circular. Peel it from the parchment and in the middle of the circle place a small teaspoon amount of the filling in the center. Fold it in half and press the sides together and place on parchment until ready to cook. Or you can lightly oil a pot sticker press and use it.

To cook

In a skillet that has a tight fitting lid, add 2 or 3 T of oil on med/high. Place the dumplings, side down in a circular pattern around the skillet, facing the same way to make the most room. Pan fry until the bottoms are golden brown. Once the bottoms are cooked, quickly add 1/3 C of water, it will spit and spatter, and cover with a tight fitting lid. Cook until the water has all cooked off. Uncover the pan and brown up the bottoms a little more to make sure they don’t stick. These are very hot, too hot to eat, so once they slide around, turn off the heat and make your dipping sauce.

Dumpling dipping sauce
1 oz. soy sauce
1 t. honey
a little bit of chopped green onion
1/2 t rice wine vinegar

Combine all ingredients. You can heat all the ingredients to concentrate the flavors.

November 18th, 2010

Vegan Cashew “Cheesecake”


I don’t know when it happened. The point of which your 8 year old self would have gagged at your adult self for eating something you wouldn’t have touched with a 10 foot poll. I feel like I liked most things as a kid, and I don’t think I was too fussy when it came to food. I definitely was born with a sweet tooth, as most people in my family have one. It’s such a big part of our family celebrations. There’s a cake for everything!

One of the family recipes I just couldn’t get behind, as a kid, was cheesecake. My Oma passed down her recipe and people would flock to it when my Mom would make it. I just didn’t get it. It wasn’t my idea of dessert! The turning point happened somewhere in my early 20’s. I lost that need for one note sweets. I started appreciating the balance of flavors that things like dark chocolate offered, as well as coffee with desserts. Cheesecake was naturally part of the balance.

I had a major craving for cheesecake for the past couple of weeks. I was sad because I was trying to cut back on dairy, so I wasn’t thinking I could indulge myself. I’m cutting back because I was relying so heavily on it, and I was suspecting it was causing some sinus issues I’ve have for quite awhile. I knew I could do it since I was a vegan when I was 16.

With my craving still lingering, I happened to be watching a food show about nuts. One of the things featured was “cheesecake” that was vegan, raw and made with nuts! The custard was made mostly with soaked cashews. I had heard of this before but I thought it was way too complicated and took too long, plus, until a couple of months ago, I didn’t have a high speed blender, which is needed to really get it processed.

It sounded so good, I researched how to make this type of dessert, mashed a couple of recipes together and voila! I satisfied my cheesecake craving without compromising my dairy cut-back. I couldn’t believe the comparable texture soaked cashews could be to cheesecake custard. It was tangy, smooth, nutty, rich and surprisingly wholesome!

All the nuts provide lots of minerals, protein and fiber that most desserts can’t offer! I used raw honey as the sweetener, lemon juice for that tangy cream cheese taste, and raw nuts for the crust. It was easier than I thought and it was totally delicious. I’m excited that I can eat this and not feel like I’m clogging my body up! I added toasted nuts, chocolate chips, and maple syrup to top it off, which changes it to “mostly” raw. I will be making this for the holidays for sure!

Nutty crust

1 C whole raw almonds soaked for 1 hour
1 C whole raw pecans soaked for 1 hour
1/2 t salt
1/2 pitted majool dates
Soak the nuts in water for 1 hour. Drain them and grind them in a food processor. Add the salt and dates and grind until fine but not powder. At the bottom of a spring form pan, I used a 10 inch, line it with plastic wrap and press the nut mixture to cover the bottom. Freeze for 1 hour.

Cashew Custard

3 C. soaked raw cashews
1/2 C fresh squeezed lemon juice
3/4 C. raw honey (to keep it vegan use agave or brown rice syrup)
3/4 C. coconut oil (warmed to liquid)
1/2 C. pitted majool dates
1/2 t salt
2 t. vanilla
Add in order listed to a vitamix or blendtec blender. Blend until completely smooth and thick like cheesecake batter. Add the batter to the springform pan and freeze for 1 hour and it will be set and ready to eat! You can also leave it in the refrigerator for longer to set up. Top with whatever toppings you like. Maple syrup makes a delicious topping! Enjoy

November 2nd, 2010

Pumpkin Waffles With Apple Maple Syrup


There it is! I’ve been waiting for my cooking/baking urge to kick back in. It took a break after my umpteenth batch of summer ice cream.

I was getting a little worried because it’s fall. What’s better than baking in the fall?! All the cinnamon, clove, pumpkin and apple flavors to play with. Here’s a secret, I don’t like cinnamon! I mean, not to the point of refusing to eat something because it has cinnamon in it. I guess I just don’t like just cinnamon as the main flavor. I hate snicker doodles, oatmeal raisin cookies, cinnamon coffee, you get it. I like the smell of it but I guess in my mind, I figure if you’re going to eat something decadent, why wouldn’t you eat chocolate! I know there is the other side of the argument, where people just don’t like chocolate, like my Dad for instance.

I do like when cinnamon is an accent flavor. On Saturday, it felt like the perfect fall morning, crisp and cool and I could smell the neighbors wood burning stove. B was outside raking leaves. This was the morning I would make pumpkin waffles for the first time this year. I knew it would be a little different, since the last time I made them they were made with wheat flour. These would be made grain and gluten free.

They were a success! Warm pumpkin, spiced up with cloves, ginger, cinnamon and vanilla. I think they were even better, because I made a homemade apple syrup from reduced, fresh pressed apple juice, mixed with warm maple syrup. Fall perfection! These were also guilt free since they were grain-free. No grains to burden your body and made with healthy ingredients.

Grain-free Pumpkin Waffles
3 T coconut flour
1 T mesquite flour
1 t baking powder
1/2 t baking soda
1/2 t cinnamon
pinch of ginger
1/8 t ground cloves
2 T almond flour
3 eggs
3/4 C. pumpkin puree (not pumpkin pie filling)
1 T virgin coconut oil melted

Combine all the dry ingredients with a whisk in a medium bowl. In another bowl, combine the eggs, pumpkin and oil until well combined. Heat your waffle iron on medium (if you have numbers I used about a 3.5). Mix the dry into the wet. I did not butter my waffle iron since I think there is enough oil in the batter. Spoon your batter evenly on the waffle iron and cook until it lets you know they’re done. This makes 4 square waffles.

Reduced Apple Maple syrup
juice of 4 apples (I used a juicer)
Reduce the juice in a sautee pan until thick and syrup-y. Add in about 1/4 C. of maple syrup and serve.

October 29th, 2010

Butter Beer

Harry Potter is one of those movies I always try to squeeze in, in October, to get into the fall/Halloween season. This did not happen.

Some how, I was at the grocery store, saw a lady running out of the store with bags of candy in her arms, and thought to myself, “I should probably get some trick or treat candy soon”. The thought stopped there! When I came home, B reminded me that beggar’s night was that night. I freaked out a little because I was so unprepared. The kids would be ringing out door bell any moment.

I was busy cooking dinner and awaiting my brother-in-laws arrival. B made the fastest candy run ever. I called him right after he left (I thought) to tell him to get packs of organic raisins instead of candy. Yes, I’m that person who would give the weird, healthy snack! I don’t want to give my money to companies that contribute to our country’s obesity problem. B made the run, so we had a bowl full of typical Halloween fair.

Back to Harry Potter- I love when Harry and his mates visit The Three Broom Sticks. The minute I saw “Butter Beer”, I could taste it! I knew exactly what was in it. When you see it, in the movie, you see the golden, buttery color, and the lovely white foam on top.

I looked up recipes, but all were loaded with artificial flavors and ingredients. I like to keep it natural. I whipped up a batch of salted butter caramel ice cream and added cream soda, and BAM! Butter Beer. It tasted just like it should. a little salty, sweet, and warm from the intense vanilla. I recommend using a high quality cream soda such as Virgil’s. It’s the creamiest cream soda I’ve ever had!

I’m sure vanilla ice cream would be equally delicious, but won’t give off that buttery flavor. This would be a great addition to a Harry Potter themed party or any Halloween party!

Salted Butter Caramel Ice cream

For the caramel
3/4 C organic gran vanilla sugar
1/2 t Fler De Sal
2 T salted butter

In a small sauce pan add the sugar to the dry pan. Heat on Medium heat, do not stir. The sugar will melt slowly and you may swirl it, but not stir. Once it’s melted and starts to smell like might burn, take it off the heat and add the salt and butter. Stir until completely combined. You can add it back to the heat for just a little bit to combine them but don’t let it burn, which happens fast.

For the ice cream base
2 C heavy cream
2 1/2 C whole milk
1/2 C vanilla sugar
1/2 t salt
1 T honey
1 T + 2 t tapioca starch

Add the milk (reserving 1/4 C), cream, sugar, honey and salt together in a medium pot. Bring to a boil to evaporate some of the water in the milk, this should take just a couple of minutes. Add the caramel and stir to combine. With the reserved milk add the tapioca starch and dissolve with your clean fingers. Add the starch mix into the cream base and on medium heat stir until thick and coats the back of a spoon. Remove from heat and cool over an ice bath if you like, or just cover and refrigerate over night. Churn according to manufacturer’s directions .

For the Butter Beer
Add 2 scoops of the caramel ice cream to a large glass or stein and pour in a 12 oz. bottle of cream soda

October 21st, 2010

Hazelnut Macaroons With Homemade Nutella


Hazelnuts trigger a very distinct feeling and memory for me. In my (German) family, hazelnuts scream Christmas. My favorite Christmas cookie that my family makes is the hazelnusse cookies. It’s a hazelnut meringue atop a backoblaten, which is a baking wafer, used back when parchment and silicon mats were unavailable. They always reminded me of the communion wafers from church.

Everyone in my family makes them, and it took me forever to master this family cookie. I remember trying to make them when I was little, and I would always end up with flat, unfamiliar rounds of crunch. My mom would have to take over to fix my mistakes. It’s funny how, as an adult, I look at the recipe and realize, with a little family guidance, the mistakes I made. I always over mix the batter and deflated it.

When I moved on, to French macaroons, I was well practiced. I was so intimidated by French macs at first, because of hearing how hard they are to make. When I made my first batch, I realized I had been making these for years, just with less flavor variety.

As I was planning my Dads surprise 70th Birthday Party, I knew I wanted to make Nutella filled hazelnut macaroons. Even though it wasn’t Christmas, it was a celebration, that a lot of our German friends and family would be at. It would be something they would recognize, with a twist.

I was so happy at how they turned out, even B was hovering over them, begging to have more. At the party they seemed to go pretty quick. The more unattractive ones were left over, and as we were cleaning up, my Dad said to my Uncle, “hey, these are pretty good!” and finished them up. That’s all I need to hear, to know if something is good. My Dad is a man of few words, and if he praises something, it must be really good!

There weren’t any left. Enough said

Hazelnut Nutella Macaroons

macaroons adapted from Cannelle et Vanilla

181 grams hazelnut flour
243 grams powdered sugar, sifted
138 grams organic egg whites
3 grams egg white powder
2 grams fine sea salt
2 grams of cinnamon
81 grams sugar

Sift the powdered sugar, sea salt, and cinnamon with a fine mesh strainer or sifter into a bowl. Add the Hazelnut flour, and stir with a whisk. Add eggs whites and egg white powder into the bowl of an electric mixer, and whip on medium until soft peaks form. Continue whipping, now on med. high speed and gradually add the sugar until you get stiff peaks.

Add the hazelnut flour/ powdered sugar mix to the meringue and fold gently, trying not to lose too much air. Make sure everything is uniformly mixed. The batter should have a little volume but should not be too runny.

Put the batter into a piping bag and pipe into uniform rounds on a parchment lined baking sheet. If there are any peaks, wet your finger and smooth it out.

Let the macaroons dry for at least 30 minutes or until they are dry to the touch. Bake at 325 degrees for 10 minutes, rotate the pan and bake 7 minutes longer.

Remove the sheet of parchment and let them cool on a cooling rack.

Homemade Nutella filling

adapted from bakingbites.com
1/3 C hazelnut flour
1/2 dry nonfat milk powder (organic)
1/3 C. sugar
1 T. honey
1/4 C. unsweetened cocoa powder
1 T. cornstarch or tapioca starch
3/4 C. milk
1 T. virgin coconut oil

In a small sauce pan add the first 6 ingredients and combine. Then add the Milk and oil and whisk over medium heat until it starts to bubble and thicken. Take off heat and add to a sealable glass container.

To assemble macaroons

Let the hazelnut spread cool completely and add to a piping bag. Pipe the spread in a concentric circle on the hazelnut macaroon, because it will not spread so, cover the shell completely. Do this before serving or they will go soft and a little soggy over a few days.

October 14th, 2010

Flour-less Chocolate Chip Cookies


The other night when B and a friend were watching a basketball game, I had a hankering for chocolate chip cookies, so I got out my almond flour recipe book and looked it up. The recipe didn’t seem familiar. I had made them before, and I noticed that some ingredients were different.

I went with the old recipe, and changed things up a little. The cookies were perfectly addictive, and I didn’t feel too bad about eating more than I usually would. They are made with almond flour =protein and fiber. Instead of granulated sugar, I used honey, so that’s a little easier on my system.

Chocolate chip cookies are one of my favorite things. There are a lot of talented chocolate chip cookie makers in my family, so I was never far from a good cookie. Store cookies NEVER compared. However, I never gave into my desires to eat the whole plate of cookies. Those are all terrible for you. White flour, white sugar, some times, gasp, Crisco was used. I wasn’t about to give them up, since I started eating less grains. The fact that there are no grains in these make them worth making weekly! I don’t feel like I’m clogging my insides with plaster when I eat these. Even B, who loves the way things used to be sometimes, loved these. He even asked me if I could make more.

If you’re going to indulged in cookies, you might as well eat something that’s going to benefit your health! Cheers to yummy cookies!

Almond Flour Chocolate Chip Cookies
1 1/2 C almond flour
1/4 t baking power
1/4 t salt
1 t vanilla
1/4 C. honey
5 T melted butter
1 egg
1/2 C chocolate chips

Measure out the the almond flour in a medium bowl. Melt the butter over low heat. Add all the dry ingredients to the almond flour and combine with a spoon or whisk. Add the butter, honey and eggs and stir until well combined. Stir in chocolate chips. Refrigerate for at least 30 minutes. While the mix is chilling, pre heat the oven to 350 degrees. Measure out about 1 tablespoons worth of mix, they will spread to leave an inch between each cookie. Bake until the edges are golden brown, about 9 minutes. I hate warm cookies, so I put them on a plate and refrigerate them! Enjoy!

*recipe inspired by Elanaspantry.com chocolate chip cookie recipe

September 30th, 2010

Vegetarian Tortilla Soup

When my parents would take us out to eat on Sunday nights, there was something I was always irritated with. Soup! I love soup. Being a vegetarian, and loving soup, there is always a moment of disappointment when you ask the server if the soup is made with meat stock, and their answer is yes (or you get the server who has no idea and makes up the answer, such as, I don’t think so…I don’t trust those servers!).

Some of B and I’s friends have made up a saying, based on one of our heated “disagreements”. They thought it was so funny and bring it up from time to time. When we were first married, B asked what we were having for dinner one night, I told him “soup” with no hesitation. He kept asking, “soup aaaaaand…..” I was confused, because, wasn’t soup enough? My parents always had just soup for dinner sometimes, and no one ever complained.

I continued to tell B that it was just a hearty soup. He said “you can’t just have just soup, there needs to be a point of interest, like a sandwich or quesadilla. I don’t even like soup”. I finished the “conversation” with a loud, “I like soup, soup fills me up!”

I guess I can see why this is funny to other people. You see, I got the last laugh. B loves soup now, and is happy when I serve soup for dinner.

I had never had tortilla soup, but I was always eyeing whoever ordered it, whenever we ate out. It looked and smelled so good. One day, I had had enough and started making my own. I love this recipe so much. It’s such a warm and hearty soup.

As fall has made it’s debut here in Ohio, soup was definitely on the menu. I always save those tiny bits at the bottom of the tortilla chip bag. They are perfect for my tortilla soup. I feel so included when I make this soup. I even make it with Quorn so it tastes authentic. B, a meat eater, even loves this soup!

Vegetarian Tortilla Soup

1 T extra virgin olive oil
1 C frozen Quorn tenders
1 t hot sauce
1/2 t smoked paprika
2 C veggie stock
2 C water
1 1/4 C diced tomatos (or you can use crushed)
1 jalapeno de-seeded
2 chopped garlic cloves
1 C chopped leeks or onion
1/4 t cumin
1/2 t chili powder
1 t. garlic granules
1/2 t pepper
2 T chopped fresh cilantro
1/2 a lime juiced
2 t celtic sea salt (course)
1 C old tortilla crumbs
1 C pepper jack cheese
1.Add the evoo to a medium size pan, and heat on medium heat.
2. Add the Quorn, hot sauce and paprika. I use the Quorn frozen. Sautee until the spice has absorbed. About 2 minutes.
3. Cover with the stock and water and add in all the other ingredients, except the salt, cheese and tortilla crumbs. Bring to a boil and once it boils, cover and turn to medium low for about 20 minutes.
4. Once the ingredients has cooked together add the cheese, tortilla crumbs and salt. Continue cooking for about five more minutes.
5. Top with shredded cheese and plain greek yogurt.

*my favorite brand of chips to use are organic Xochitl.

September 27th, 2010

Coconut Porridge

As the mornings are getting a little colder here, I have noticed a void in my breakfast ventures. Since changing my diet to low grain/mostly gluten free, breakfast isn’t as familiar as it used to be. I used to eat eggs and toast, pancakes, crepes, homemade english muffins, oatmeal, you get the picture, mostly carbs/grains!

On the cooler, misty, fall mornings, it seems like nothing will satisfy like oatmeal. I haven’t had oatmeal since the winter, probably. I’m not the biggest oatmeal fan, but as an adult, I was learning to love it. I used to love those Quaker instant packs as a kid. They even had ones where there was a squeezable topping, like strawberry jam, or chocolate fudge. I have a hard time finding people that remember those. Anyways, those are less than healthy, so I gave those up a long time ago.

I figured, to fill the void, yet sticking to my grain/gluten free diet, I would play around with some ingredients. I had been making a lot with shredded coconut, so that was going to be my medium. To my delight, things turned out just as I had hoped. It was warm, creamy, filling and satisfying. There was no grains, which made my belly happy.

The coconut offers a lot of health benefits and there’s a lot of fiber in it. Add in whatever trips your trigger. I topped it with honey and raw, slivered almonds and a white wine poached pear (left over from the party).

Coconut Porridge

2/3 C. coconut milk (or whatever milk you like)
1/4 C. shredded, organic coconut (unsweetened)
1 t. vanilla
a pinch of salt
2 T almond flour
1 T. golden flaxseed meal
honey to taste

Heat the milk in a small sauce pan and add in the remaining ingredients, cook on medium heat until it reaches the desired thickness.

September 23rd, 2010

Black bean noodles

I’m still recovering from the party! I don’t know why it’s taking so long, maybe it’s just mental. In the days following I just wanted healthy, nutritious food. It’s probably because I was up to my elbows in sugar for 4 days straight. Whatever the reason, I needed healthy eats.

I had a bundle of fresh green beans in the fridge and a new bag of black bean noodles I was excited to try. I remember hearing, on some show, that black bean noodles existed. I thought that was too good to be true but it wasn’t! I saw it in the gluten free section of my health food store and I grabbed the last bag for around $5!! Whatever, I was excited to try it.

What I liked about it was that it was way lower in carbs than other GF pastas, had more protein, a lot more. One of my favorite snacks has always been pasta with soy sauce and toasted sesame oil. I don’t know why, but it just hits the spot.

The noodles are short, thin and dry feeling. Very delicate, unlike other GF noodles. When cooked, they are a bit rough on the tongue and dry tasting as well. They are best suited for an asian application. I really did like them, despite my negative toned description. They held onto my sauce well.

This did make me feel better. I think my body was satisfied with the unexpected protein punch.

The brand I got was Explore Asian Authentic Cuisine. It was called gluten free black bean spaghetti. I also liked that it was organic. All the ingredients are- black beans, water. An added bonus was also that it was locally made.

Black bean spaghetti- Asian style
2 oz. black bean spaghetti
Cook the noodles for about 6 minutes and drain in a fine sieve.

Add about 1 tablespoon of GF tamri, 1/4 t. toasted sesame oil and a little bit of red pepper flakes to taste to a warm pan and toss with the noodles. Finish with sesame seeds.

This is how I like it but you can adjust it to your taste.