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posted by on Food & Cooking

After going gluten-free one of the things that I disliked most was not being able to go to one of my favorite places, Panda Express. All of their food is wonderful, my favorite was the orange chicken since it was kinda spicy and sweet at the same time unlike most orange chicken I have had. I will now occasionally go to Pei Wei and order their G-free sweet And sour shrimp and Spring Rolls which I highly recommend. Even though I can go to Pei Wei I wanted some Asian dishes I can make myself since I love the cuisine so much.


My mom bought me some Thai Kitchen rice vermicelli noodles the other day so I decided on a Thai stir-fry since I wanted to try them out.

Tip: If you smell melting plastic you probably placed the noodle box on the very hot burner which is now melting the plastic. I may or may not of done that myself. ;)

While thinking of Panda Express’s food I remembered seeing their beef and broccoli. I decided I would make a mushroom and broccoli. I wanted to make this vegan since we try to only eat meat about once a week. I also made this kinda sweet with a small kick of spice so it would have a good flavor balance. If you want it more spicy just double the cayenne pepper.

This stir-fry is gluten-free, dairy-free, vegan, corn-free nut-free, refined sugar-free if you don’t use the optional molasses,  and you can easily make this soy-free if you use Coconut Aminos soy sauce substitute.

Thai Mushroom And Broccoli Stir-Fry
Serves: 2
A vegan Thai stir-fry with mushrooms and broccoli. It is also gluten-free, sugar-free if you leave out the optional molasses, and can be soy-free. It is full of flavor and has a sweet and spicy sauce.
Ingredients
  • 2 Tablespoons plus 2 teaspoons agave
  • 1/2 tsp molasses (optional)
  • 2 Tablespoons soy sauce or coconut substitute.
  • 1/8 tsp cayenne pepper
  • 3/4 tsp white vinegar
  • 3/4 tsp ginger
  • 1 1/4 tsp garlic
  • 1 1/2 tsp tapioca starch
  • 2 cups mushrooms
  • 2 cups broccoli florets
  • 2.2 oz rice noodles (about 1/4 a box of the Thai Kitchen brand)
  • 1/4 cup vegetable stock
Instructions
  1. Cook the rice noodles as the directions on the box suggest. While the noodles cook combine the first eight ingredients, the agave through tapioca starch. Pour sauce in skillet. Add broccoli florets and mushrooms to skillet. I cut my mushrooms into 1/2 inch by 1-2 inch logs. Add vegetable stock, cover and steam on high for three minutes. Uncover and add noodles, stir well and serve.

 

posted by on Food & Cooking

I have always loved the way my family makes breakfast pizza. Part of the reason is probably because I am obsessed with hash browns. They are so crispy, golden, salty, and perfect for anytime of the day. This takes hash browns to a new level. A crispy and golden hash brown, mushrooms, onions, and an egg. Perfect for breakfast, lunch, dinner or midnight snack!

Portobello mushrooms truly are wonderful. They are also really nice to use instead of meat in some recipes. I usually add bacon to my breakfast pizza so in this case the mushrooms replaced that.

Golden potatoes with mushrooms and onions, perfect.

No, this is perfect. The egg ties it all together. It also adds a wonderful sauce when you break the yolk.

This is gluten-free, dairy-free, soy-free, corn-free, sugar-free, and even vegetarian!

Mushroom And Egg Breakfast Pizza
Serves: 1
A breakfast pizza with a hash brown crust, an egg, and mushrooms. You don’t even miss the bacon!
Ingredients
  • 1 medium russet potato
  • 1fl oz finally diced onion
  • 3 portobello mushroom slices, diced (about 1/4 a portobello mushroom)
  • 1 large egg
  • salt and pepper
  • oil
Instructions
  1. Saute mushrooms and onion over medium-high heat in a small skillet for about five minutes. Remove from pan and add enough oil to lightly cover the bottom of the pan. Add the potato and spread out to cover the pan, slightly press it down with the spatula. Check the bottom of the hash brown by lightly lifting the edge up with the spatula, once it is golden flip it. Spread the mushrooms and onions on top of the hash brown and place the egg in the middle. Slightly break up some of the hash brown that is under the egg white to help the egg cook. Once the bottom is golden place the pan under the oven broiler until the egg is completely cooked. Sprinkle with salt and pepper, serve immediately.

posted by on Food & Cooking

We love simple and rustic food with a lot of flavor, these  pizzas are just that. I used to make them often since they were easy, fast, flavorful, and everyone could make their’s how they liked. Although I stopped making them when we went gluten-free, the other day I started wanting one again and I decided to experiment.

I love the way these turned out, I think they are just as good if not better than the wheat ones I used to make. You could pretty much put anything on these you like, get creative!  I decided on caramelized onions and bell peppers with sauteed mushrooms and gruyere cheese. The flavors complemented each other really well, especially the mushrooms with gruyere. Sometimes when I don’t want to use cheese I use hummus instead which I also greatly enjoy.

This has the added benefit of being good for people with food allergies. They can easily leave something off if they are allergic. This is great for soy allergies, corn allergies, dairy and lactose allergies, Celiacs or people with gluten intolerance.

For my gluten-free flour I mix 2 cups brown rice flour, 2/3 cup potato flour, and 1/3 tapioca starch.

Flat Bread Pizza With Mushrooms And Onions
A flavorful gluten-free flat bread you can top with anything.
Ingredients
  • 2 cups gluten-free all-purpose flour
  • 1 cup warm water
  • Pinch of salt
  • Toppings of your choice
Instructions
  1. Combine flour, water, and salt in a small bowl. Knead for two minutes. Roll into a log and divide into 10 separate pieces. Sprinkle four on a cutting board and roll out each flat bread individually until thin. Grease and heat griddle over medium-high heat, cook each side until golden brown.