January 20th, 2014
You can tell there is snow in the forecast….the grocery stores were having a white sale: bread, eggs, milk
Following some of the restaurants that are offering meatless Monday dishes, I decided to try a recipe given to me by my friend, Kathy. I have had the recipe for some time. But tonight was the night.
Like any of the recipes that I prepare, I usually add a little bit of this and a little bit of that. To this particular recipe, I changed a few things, and it was still very good.
The original recipe was vegetarian and gluten free. Usually, I would prepare it that way, using short or long grain brown rice, but I do have 50 pounds of pearl barley so I used the barley instead of the rice, and therefore, the recipe as I prepared it was not gluten free. All you have to do is to use the rice instead. Here it goes….I hope you love it just as much as I did.
PEARL BARLEY (OR, SHORT/LONG GRAIN BROWN RICE) AND WALNUT LOAF
1 1/4 short or long grain brown rice (I used pearl barley.)
1/4 cups walnuts, roasted and chopped (I bought the ones already chopped and roasted them.)
2 tablespoons sunflower seeds, lightly roasted
1/4 cup minced onion
1/4 cup minced celery
6 eggs, beaten
1 tablespoon Dijon style mustard (Plenty of gluten free ones on the market, like Emeril’s.)
1 teaspoon salt is optional (I did not use it since there is cheese in the recipe.)
1/2 teaspoon of ground pepper
1/2 teaspoon rubbed sage
1 cup grated cheddar cheese ( I bought an extra sharp cheddar block and did the grating at home.)
Pre-heat oven to 350 degrees. Roast the walnuts for about 5 minutes then add the sunflower seeds for another few minutes. Watch them so they don’t burn.
In a large bowl, combine all of the ingredients and mix well.
Pour into a lightly greased loaf pan.
Bake at 350 degrees until lightly browned and pulling away from the sides a bit. I will take about 60 to 90 minutes.
In the meantime, prepare the Gravy. Once again, the original recipe called for 3/4 cup of Cashew Butter. Never have seen it, and never found it. So, I decided to replace it with Almond Butter. I also replaced the 2 1/2 cups of water for unsalted chicken broth. If using chicken broth make sure it is gluten free. This gravy is gluten free. It is so good, you might want to use this gravy for everything. It makes about 4 cups.
3 tablespoons olive oil
3 large onions, diced
3/4 Cashew Butter if you find it. If not use the Almond Butter…..very good.
1/2 cup wheat-free and reduced sodium soy sauce
2 1/2 cups unsalted chicken broth
1/4 teaspoon ground pepper
1/4 teaspoon sage
Heat the oil in a large skillet over medium heat. Add the onions and cook until caramel in color; about 20 minutes, stirring occasionally. As the onions become browner, stir more frequently. Add the cashew or almond butter, gluten free soy sauce, broth, and spices. Cook until heated through.
Place in a blender or food processor and blend until smooth. I did this in batches, placing the already blended sauce in a saucepan and repeating the process. Be careful while blending since hot liquids tend to foam up. Warm up the gravy while you wait for the loaf to cook.
Once the loaf is ready, cut it and serve it with gravy drizzled on top. You may add your favorite veggie or salad to this dish. Enjoy!!
Have a good one!!
December 18th, 2013
Restaurants in Rehoboth Beach, Delaware are more and more in tune…offering meatless Monday dinners. It is a day of the week when eating vegetables, pastas, rices, beans, and other offerings give you the opportunity to eat more “plant-based”.
I decided to take my friend, Cindi, to Modern-Mixture, located at 62A Rehoboth Avenue in Downtown Rehoboth Beach. Tel. 302-227-0600. Website? http://www.modern-mixture.com. You can find Modern-Mixture on Facebook, as well.
Modern-Mixture has been in Rehoboth for about 2 years. It has a liquor license and it opens every day except, Tuesday.
Cindi and I decided to try 2 Meatless Monday lunches. Leo suggested the following:
A tamal, enfrijolada, chile relleno with cheese, rice and guacamole.
And, the Vegan Meatloaf. I have had this meatloaf before and really think it is delicious. Beans, oats and sauce makes so good that you will not miss the beef.
Dessert was presented by Leo….It was a Chocolate Mousse Cake; light, moist with just the right amount of sweetness.
EVENT
Friday, December 20th – 7:00 p.m. – Plant Based “Winter Holiday Dinner & Wine Pairing” at Modern-Mixture, also hosted by VegRehoboth. It will be a Vegan Four-Course Prix-Fixe Dinner. Special Spanish Wines will accompany each course. Wine representative Laura Lamprecht from Specialty Wines and Liquors will be on hand to discuss each wine.
Tickets are $30 each. They are on sale at Modern-Mixture. For additional information, please call 302-227-0600.
Creamy Cauliflower and Coconut Soup topped with Grapes and Almonds, Baby Kale Christmas Salad, pomegranate, red onion, pecans with a tangy ginger dressing, Three Stuffed Vegetables: A traditional Chile en Nogada stuffed with Nuts and Fruits, topped with Cashew Cream Sauce and Pomegranate; a Stuffed Tomato with Farro, and a Stuffed Chayote with Sweet corn and Herbs…the final course; the sweet ending with poached pear rice pudding.
If you wish to try something new….then give them a call and purchase your ticket.
Have a good one!!
July 11th, 2013
I will have to thank Beth for this wonderful recipe. Serve it as a main meal for any meatless day of the week, just add a salad or sliced summer tomatoes. Perfect for company if you are cooking outdoors, as well.
The recipe uses buckwheat. Buckwheat is gluten free. It is not related to wheat, but to sorrel and rhubarb. Thought you might want to know.
This recipe can be modified to be gluten free very easily. First, instead of using Pam, just lightly oil the roasting pan. Secondly, instead of the commercially sold balsamic glaze, then, just reduce your own balsamic vinegar by placing a whole bottle (I use Pompeian) in a small saucepan and cook it medium low for several hours, depending on your stove. It will reduce to about 1/2 cup. Be patient, watch it and don’t let it burn. I have done that too.
KASHA PILAF WITH ROASTED VEGGIES
13 ounces Buckwheat – cooked according to directions on the box
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped mushrooms
Saute the above veggies and add to the cooked buckwheat. Set aside.
Pre-heat oven to 375 degrees. Oil roasting pan with either Pam or your favorite oil.
Cut: onion, red pepper, sweet potato, yellow and green summer squash. I cut about 1/2 cup each, but make it your own and cut more or less. Place on roasting pan and roast for about 45 minutes.
Mix pilaf and roasted veggies together.
Chill for 4 hours or overnight.
Drizzle with balsamic glaze or your own before serving. And….Enjoy!!
June 17th, 2013
During the First Rehoboth VegFest I got a taste of Dr. Ruby Lathon’s Mango Kale Salad. It has been a few weeks since that event, and I have made it several times. Enough with the kale my husband said. Haha!
The weather is getting warmer and warmer and I think this salad could be a great addition to your summer recipes.
I did not know 2 of the ingredients: Red Star Yeast Flakes and Bragg Liquid Aminos. A trip to our local Rehoboth Health Food Store is all it took. Rehoboth has a new health food store called Good News Natural Foods. It is located at 220 Rehoboth Avenue. Website? http://www.goodnewsnaturalfoods.com.
Red Star Yeast Flakes – It is a vitamin fortified food product. It is a source of high quality protein, amino acids, vitamins and fiber. It can be added to your meals and drinks, sprinkle on popcorn, or use as a seasoning for salads, soups, casseroles and gravies. It is gluten free, but packaged in a facility that processes soy, wheat, milk, eggs and peanuts. My husband has celiac disease and did not have any problems. More info? Please visit http://www.lesaffre-yeast.com.
Bragg Liquid Aminos – It is an all purpose seasoning from soy protein; natural soy sauce alternative. It has naturally occurring sodium; none is added. Gluten free. More info? http://www.bragg.com
MANGO KALE SALAD
Please note that this recipe makes 6 to 8 servings. You can adapt it to your needs.
2 bunches curly kale, washed and torn into small pieces
3 tablespoons extra virgin olive oil
1 medium red onion, chopped
2 or 3 cloves of garlic, peeled and minced (optional)
2 or 3 tablespoons Bragg’s Liquid Aminos
2 or 3 tablespoons nutritional yeast
Cayenne pepper, to taste
1 large, ripe or almost ripe mango, peeled and diced into small squares.
Place the kale in a large bowl. Massage the kale for a minute or two to soften it.
Drizzle the olive oil over the kale and toss with salad tongs to coat all leaves with the olive oil.
Add the remaining ingredients and toss well.
Serve and Enjoy!!
Note: I only used one bunch of the curly kale since there were only 2 of us eating. I think I would use 2 mangos if using 2 bunches.
If you would like other recipes from Dr. Ruby Lathon, please visit http://www.rubylathon.com. You can also find her on Facebook.
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