March212013
healthy-homesteading: Cauliflower Wraps : Ingredients - (Curry Wraps) 1/2 head cauliflower, cut into florets 2 eggs OR 1 egg plus 1 egg white 1/2 tsp. curry powder 1/4 tsp. salt (Garlic Herb Wraps) 1 minced garlic clove 3/4 tsp. dried herbs (basil, oregano, thyme or a combo) Instructions - Preheat to 375 and line two baking sheets with parchment paper. In a food processor, pulse the cauliflower florets until they form a crumb-like texture. Place the crumbles and 1/4 cup water in a saucepan with a tight fitting lid. Cook on medium high heat for 8 minutes, until tender. Drain the cauliflower in a sieve, transfer a kitchen towel. Firmly squeeze any excess water from the cauliflower. In a bowl, stir together the cauliflower and remaining ingredients. Form two thin circles on the parchment-lined baking sheets. Press “dough” so it forms a thin layer. Keep the wraps compact—there should be no parchment showing through the mixture in any area of the wrap. Bake for 17 minutes until dry and pliable. Gently remove to a wire rack to cool so the bottom does not become soggy. Notes - These delicate wraps are best served within a few hours of baking.

healthy-homesteading:

Cauliflower Wraps :

Ingredients -

(Curry Wraps)

  • 1/2 head cauliflower, cut into florets
  • 2 eggs OR 1 egg plus 1 egg white
  • 1/2 tsp. curry powder
  • 1/4 tsp. salt

(Garlic Herb Wraps)

  • 1 minced garlic clove
  • 3/4 tsp. dried herbs (basil, oregano, thyme or a combo)

Instructions -

  1. Preheat to 375 and line two baking sheets with parchment paper. In a food processor, pulse the cauliflower florets until they form a crumb-like texture. Place the crumbles and 1/4 cup water in a saucepan with a tight fitting lid. Cook on medium high heat for 8 minutes, until tender.
  2. Drain the cauliflower in a sieve, transfer a kitchen towel. Firmly squeeze any excess water from the cauliflower. In a bowl, stir together the cauliflower and remaining ingredients. Form two thin circles on the parchment-lined baking sheets. Press “dough” so it forms a thin layer. Keep the wraps compact—there should be no parchment showing through the mixture in any area of the wrap.
  3. Bake for 17 minutes until dry and pliable. Gently remove to a wire rack to cool so the bottom does not become soggy.

Notes -

These delicate wraps are best served within a few hours of baking.

gluten free dairy free 

July232012

Strawberry Muffins - Gluten and Dairy Free

I used the Gluten Free Pantry Muffin Mix and followed the directions on the package. The only things I changed were using orange juice instead of milk and adding some cinnamon and lemon zest. Also, I used 2 full cups of chopped organic strawberries for a double batch. I made the muffins for a fundraiser and benefit concert for Collective Roots, a non-profit organization and garden. They educate the youth and community in growing and eating fresh, healthy food.

I’ve used the Gluten Free Pantry muffin mix before. I love it because I can add almost anything to it. Once I added dried cranberries and orange zest. They were great too.

I hope you enjoy these!

-the gluten free artist

gluten free muffins gluten free muffins dairy free strawberries 

May172012
Quesadilla and Brussels Sprouts I used Sanoma Ivory Teff tortillas, soy cheese, garlic and dill for the quesadilla. I toasted it in the toaster oven so no need for cooking oil. I bought prechopped brussel spouts at Trader Joe’s. For the brussel sprouts I did heat some olive oil in a pan then cooked them until browned. Then I added a little water and covered to steam and make them more tender. When they were almost done I stirred in a little sea salt. This was just a quick and easy meal I made the other night. -the gluten free artist

Quesadilla and Brussels Sprouts

I used Sanoma Ivory Teff tortillas, soy cheese, garlic and dill for the quesadilla. I toasted it in the toaster oven so no need for cooking oil. I bought prechopped brussel spouts at Trader Joe’s. For the brussel sprouts I did heat some olive oil in a pan then cooked them until browned. Then I added a little water and covered to steam and make them more tender. When they were almost done I stirred in a little sea salt. This was just a quick and easy meal I made the other night.

-the gluten free artist

gluten free dairy free quesadilla brussel sprouts 

May162012

Mother’s Day Brunch

Flower shaped quiche with potatoes and veggies. I totally got this idea off of Pinterest. I actually bought a pan with flower shapes. It was perfect for making the quiche which was crustless. I just whisked together some rice milk, soy cheese and seasoning with the eggs and baked them at 350 degrees for 45 min. For the potatoes I just chopped up some russets, tossed in olive oil and seasoning and baked at 450 degrees for 35 min. I sliced up cucumber and bell peppers for presentation. I also make gluten and dairy free strawberry muffins. They were really good. Overall, I think the mom’s in our family enjoyed their brunch.

-the gluten free artist

mother's day brunch quiche gluten free dairy free potatoes 

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