Gluten-free

Gluten-free, meatless, vegetables, Vegetarian

Vegetable Bulgogi

Aside | Posted on by Brian and Jim

This is by no means authentic and was inspired by a number of posts and pins on social media.

Let’s start with the sauce:

  • 2 Tbl brown sugar
  • 3 Tbl tamari or soy sauce
  • 1 Tbl rice vinegar
  • 1 Tbl sriracha
  • 1 clove garlic, chopped
  • 1 tsp perilla oil or sesame
  • 1-2 tsp Korean red pepper flakes
  • 1/2 tsp ginger—I used 1/2 tsp powdered

Mix them all up and put aside until needed

For the veg (for about 3-4 servings):

  • 2-3 carrots chopped into cubes (i quartered the thick sections and halved the thinner)
  • 1 onion chopped
  • 8 ounces mushrooms chopped
  • 1 eggplant (I used 1 graffiti eggplant and I think that was perfect)
  • 1 cup of chopped walnuts
  • 1 clove garlic

In 1 tsp coconut oil I sautéed the carrot, onion and garlic until the carrot was somewhat soft

After sauté it gets removed from heat

Then in 2-3 TBL olive oil (you could certainly use something more neutral but that’s what I had on hand when I realized the coconut oil I used wouldn’t be enough), sauté the eggplant until the cubes are semi soft then add the mushrooms and walnuts and sauté until mushrooms are cooked and eggplant is fairly soft and add back in the carrot and onion.

Give that a quick mix and stir in the sauce and I turned off the heat and let it sit covered for about 10 minutes so the veg had time to absorb the flavor

On the side I had a cucumber salad, kimchi and soy sauce sprouts. The green beans are blanched and splashed with rice vinegar, lemon juice and a little soy paste.

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Gluten free, Gluten-free, meatless, pescatarian, vegetables, Vegetarian

Deconstructed Cabbage Rolls and Beet Salad

Aside | Posted on by Brian and Jim

I knew I had a head of cabbage and half of another on the fridge so I was pondering that and struck on this idea.

I’m gonna give a shout out to a couple of my favorite brands here—just because the products are always here.

Penzey’s Revolution. I used this in the cabbage

Eden Organica Kimchi Sauerkraut I used this in the cabbage.

Stonehouse Olive Oil OMG spice This was perfect on the beets

Butler Soy Curls

This is 1/2 bag of soy curls soaking in water for 10-20 minutes

The rest is brand neutral.

This is most of the mise en place..

Beets

  • Beets, I had five small baby beets that I roasted and peeled at 350 for like 30 minutes
  • Carrot, radish, daikon…I thought I had carrot for the cabbage but instead had three small daikon so the salad got half and the cabbage got the other half—about 1/2 cup
  • Onions, 1/2 small onion chopped
  • Garlic, 3-4 cloves chopped
  • Pickles, Dill, 2 Tablespoons chopped
  • Olive oil, about 1/2 tablespoon
  • Vinegar, just a splash
  • Pickle juice, about 2 Tablespoons
  • OMG spice liberally – so you can add a mix of similar types of seasonings
  • Dill, chopped to serve

Just mix it all up!!

Cabbage

  • Cabbage, 1/2 head
  • Protein—hamburger, soy curls, tvp. I used 1/2 bag of butlers soy curls.
  • Carrot, 1/2-3/4 cup. I subbed daikon
  • Celery, 1/2-3/4 cup.
  • Tomatoes, 1 can chopped
  • Sauerkraut, 1/2 cup. I used kimchi kraut
  • Penzey’s Revolution, liberal shaking
  • Garlic, about 5 chopped cloves
  • Worcestershire, splash on soy curls
  • Smoked paprika, to help add some Smokey meatiness. Just a few shakes
  • Chives, chopped to garnish for serving. Mine looked bad so I used micro greens
  • Sour cream for serving

Sauté the soy curls in two swirls of olive oil just to fry out a bit and then add feelers garlic onions and carrots

Once it’s softening up some add the can of tomatoes

Let that cook a bit and add the cabbage

That cooks until everything is not raw crisp and the juice has been released. Then I add the sauerkraut and turn off the heat so it gets incorporated and heated but you don’t kill the probiotics.

Serve it with a dollop sour cream.

Food related, Gluten free, Gluten-free, pescatarian

Pasta Puttanesca

Aside | Posted on by Brian and Jim

Most of my mise en place— oops, forgot the important item! Anchovies!

This is the first dish I cooked for my partner 25 years ago. It’s relatively inexpensive and usually I can pull it together with pantry staples. There are countless variations but this is the one that I can make from memory and has served me well for over 2 decades.

  • Olive Oil, 2 1/2 times around the pan
  • Garlic, 4-5 cloves or more or less to your taste
  • Anchovies, 1 can flat
  • Red pepper flakes, 1/2 tsp or a touch more if you like
  • Tomatoes, 2 cand, whole or sliced ideally but chopped work. Crushed would be last choice
  • Olives, about 1/4 cup sliced kalamata, oil cured, or similar
  • Capers, 1-2 tablespoons to taste
  • Parsley, flat leaf, 1/4-1/2 cup chopped
  • Pasta of your choice. Long thin is the best like spaghetti. Fettuccini works well too. In these pictures I have a gluten free fresh fettuccine.

Sauté the olive oil, garlic, anchovies and red pepper until the anchovies melt into the oil.

Add the tomatoes and stir periodically while cooking over medium heat

Cook and stir until most the liquid is gone and the oil clearly starts to separate

Add in the olives and reduce more of the liquid until mostly gone

Turn off the heat and add in capers

Stir in the pasta and plate. Topping with the parsley.

Simple salad dressed with olive oil, white pepper and lemon juice.

Gotta have a cocktail…this is my version of a Pomtini that includes grand marnier, home Meade citrus vodka, lime juice, pomegranate and grey goose.

beans, Gluten-free

Arepas de Maiz

Aside | Posted on by Brian and Jim

On my Amazon wish list for my birthday I always have cookbooks as that’s an easy option for friends and family. This year I noticed Provecho by Edgar Castrejon and added it and it was as purchased for me by my sister. This is a very fun book that will be loved by those that abode gluten and meat. I’m making arepas inspired by his recipe in that book.

1 1/2 cups masa—-I use Tres Latino masa

3 Tbl nutritional heat

Salt to taste

Corn…canned sweet corn. 15 ounces

Water to adjust for the right texture

The arepas should come together like this

The corn gets a blender treatment before being poured in
The photo makes these look way thicker than they are but they are a nice 1/4 inch thick or so

For the green salsa…I toasted the ingredients below and gave them a whir and now they simmer a bit.

For the red sauce…

Roasted tomato, shallot, jalapeño, with garlic, rehydrated California peppers and Mexican oregano.

The two sauces

For the beans…

The beans are leftover “refried” pintos from another post. I added roasted jalapeño and some Chile soaking liquid to simmer and blend.

Other sides…

My curtido is crazy good after the extra fermentation time. Sadly, this is her last appearance.

I wanted something extra so I grabbed some salad shrimp that got dressed up with chili and some lime juice

Then I just loaded them up as a vehicle for the toppings

beans, ferments, Gluten-free, Uncategorized, Vegetarian

Pupusas with fermented curtido and salsa

Aside | Posted on by Brian and Jim

I started this adventure a week ago as the curtido needs 2 days to ferment so the rest of the time it can hang in the fridge.

A half a head of cabbage, 2 grated carrots, and 2 garlic cloves

I did use 1 tsp of salt and 1/8 tsp of culture…plus about 1 tablespoon of Mexican oregano.

And she got treated to 3 days on the counter at room temp

The sauce starts with three anchos and one California soaking in warm water. Once they soften (retain the water) they are cleaned of seeds and hard stems and added to 1 big Roma and 3 garlic close, a dash of liquid smoke and a quarter of an onion in the blender. Adding soaking water as needed.

The sauce mixture goes on the lowest heat to simmer down by 1/3 volume then adding reserved chili liquid to reach a somewhat runny consistency.

I forgot to soak the beans in advance so they did a cycle in the Instant Pot on pressure cooker. After that I added my home made low sodium no chicken broth—substitute as you will…onion, garlic powder. Simmering slowly to eliminate liquid.

I just mush them in the pan so I have some solid pieces but mostly mashed.

The Pupusas were made with 2 cups masa and 1 1/2 cups water, and a little salt. My Pupusas were small and this recipe yielded 8. You just mix the ingredient and go for a Play Doh texture adding a little more water or a little masa if needed. I filled these with cheese—you can use any melting cheese you want really, but I had a white Mexican cheese.

My dough was rolled into 8 balls. Take a ball and press your thumb in to make a deep indentation. Fill that with about 1 Tbl cheese, close your hole and flatten the pupusa, which next gets fried. you can make this vegetarian by using beans instead of cheese as the filling.

I had a jicama sitting around so I cut that into sticks and sprinkles with tajin and lime.

Here’s the whole table:

The pupusas
Salsa, curtido and margarita
A pupusa with sauce and curtido. I like my curtido dripping over the top….
Gluten-free, pescatarian, Uncategorized

Pickle marinated tuna salad

Aside | Posted on by Brian and Jim

I haven’t made this in a bit but was thinking about it coming home from work…

It’s your regular tuna filets marinated in picked juice before cooking.

After it’s looking a little cooked—-like 2-3 hours you can pan fry your tuna.

Once pan fried to just barely done, you can shred it to your liking with a fork. I’m happy with pretty decent sized chunks.

Next you add the fun stuff…1-2 green onions to taste, 3 or so Tablespoons of green olives, some sliced pickle to taste, powdered dill, salt and pepper to taste….and I dislike an all Mayo tuna so I use this: 1.5 Tbl Mayo, 1.5 Tbl lemon olive oil, and 2 Tbl vinegar of choice.

Mix it up and let it rest for like 30 minutes or more so everything marries well.

I served on a salad with some cucs, tomatoes and micro greens.

Shared first on What’s for Dinner Sunday:

The Lazy Gastronome
The Lazy Gastronome
beans, cultured, ferments, Gluten-free, Uncategorized, Vegetarian

Cultured Beans

Aside | Posted on by Brian and Jim

This is batch 4 of my attempts at cultured beans. The first batch was black beans made with the fermentation liquid from a hot sauce batch plus salt. It was yummy but too salty for my taste. The second batch was creamy creamy white beans that I made with salt and yogurt whey and they were yummy but I must have put a dirty spoon by accident or something because after they were finished and I scooped some, they grey fuzz so I trashed them. Batch three were garbanzos made with buttermilk whey—they were okay but I’m not a fan of the buttermilk whey. So I bought some powdered culture. This batch is cannelini with salt and culture. They taste great going into the jar.

They need the skins busted open. They don’t need to be mashed but they do need the skin broken so the culture can get in. These beans soaked a day then I boiled them with dried garlic and some fresh rosemary.

Smash them up with the culture—about 4 Tablespoons and 1 Tablespoon salt. I used Cutting Edge Culture at 1/8 tsp/4 Tbls water.

Pack into the jar and leave it out 3 days….and fingers crossed that we have some magic.

Day two—24 hours
Day 3 it puffed up.

And finally they are ready for fun! These are super creamy with a nice sour bite and no overwhelming salt flavor.

Gluten-free, Vegetarian

“Meat” and Potatoes

Aside | Posted on by Brian and Jim

A while back I made some meatballs using buckeye beans from Ranch Gordo. I was wondering what’s for dinner and I realized I had six of those yummy balls in the freezer and some potatoes and Brussels, so I figured I go meat and potatoes for dinner. The potatoes are smashed and fried with some roasted Brussels and a mushroom gravy.

Here’s the link to my original meatballs post-Bean Meatballs

Thanks for checking them out.

farmers market, Food related, Gluten free, Gluten-free, Ingredients, Made at home, Stuff I make

Lemon liqueur

Aside | Posted on by Brian and Jim

I have a pile of lemons at our new home…I had planned to make limoncello as I did with grapefruit at our old house. But I wasn’t feeling it. I hinted around online and made a conglomerate recipe…

I actually used 6 lemons….all of them as this will be strained later.

I chopped them small/medium ish

I added 1 cup of sugar to the lemons

Then I poured in 1/2 the vodka and shook to dissolve. Then the rest of the vodka. This jar held 1/2 the bottle with the lemon bulk in it.

Soundly shaken again abs detached in a dark cabinet.

I feel like this will be far more lemony than limoncello! I’ll get back to you in 4-6 weeks