Buttermilk Biscuit Recipe

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Ingredients

• 1/2 pound of cold butter
• 4 cups flour
• 2 tablespoons of sugar
• 4 teaspoons of baking powder
• 1/2 teaspoons of salt
• 2 eggs
• 1 cup buttermilk

Directions

1. Preheat oven to 400 degees F. Put butter in food processor bowl. Add flour, sugar, baking powder and salt. Process to coarse crumb consistency (about 12 seconds).
2. Whisk the eggs and buttermilk together. Stir into flour and butter mixture just until dough comes together. (Do not over mix.) Place on to a lightly floured surface and knead a few times until all flour is incorporated.
3. Roll dough out to 1-inch thickness. Cut into rounds with a glass. Press leftover dough together and roll until smooth; repeat cutting. Place on parchment paper on a baking sheet. Bake at 400 degrees F for 8 minutes.
   Turn pan 180 degrees. Bake another 8 minutes or until golden.

Makes 12 biscuits.

Beer Can Chicken Rub

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In case you are looking for the perfect rub for your beer can chicken
Ingredients

• 1/4 cup paprika
• 1 tablespoon firmly packed dark brown sugar
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• 1 teaspoon celery salt
• 1 teaspoon freshly ground black pepper
• 1 to 3 teaspoons cayenne pepper, or to taste
• 1 teaspoon dry mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 can of beer (or alcohol free beer)
• 1 large whole chicken (4 to 5 pounds)

Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup.
Directions

1. Take three tablespoon of rub and set aside.  Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.
2. Set up the grill for indirect grilling placing a drip pan in the center. If using a charcoal grill, preheat it to medium.
3. If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.
4. Pop the tab on the beer can. Using a church key style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.
5. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.
6. Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
7. Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.)

Chi Chi's Seafood Enchilada Recipe

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Ingredients

• 6 tablespoons butter
• 1/2 cup flour
• 1/2 teaspoon white pepper
• 2 tablespoons lobster base
• 3 1/2 cups 2% low-fat milk
• 1 cup white wine or 1 cup cooking sherry
• 8 ounces monterey jack cheese, shredded
• 1 (4 ounce) can baby shrimp
• 2 (8 ounce) packages imitation crabmeat , flake style
• 10 (6 inch) flour tortillas, old mission restaurant style
• paprika

Directions:

Sauce

1. Melt the butter in a 2 quart saucepan over medium heat. Add the flour.  Cook and stir for 5 minutes. Add 1/2 teaspoon of white pepper. Stir in 2 tablespoons lobster base and cook for an additional minute. Add milk & wine.  Add 2 oz. of the cheese.  Continue to cook until thickened.

Crab Mix

1. Lightly chop the flaked imitation crab.  Combine with shrimp in a medium size bowl.  Add 1.5 cups of cold sauce and mix well. 

Enchiladas

1. Lay out the tortillas on a flat surface and place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.  Place flap of the tortilla over the crab mix and roll.

2. Place flap side down onto a plate or in your baking dish.  Ladle warm sauce over the enchiladas and top with remaining monterey jack cheese.

3. Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.  Watch and do not allow to burn(brown spots).

4. Sprinkle with paprika.

Gluten-Free Picnic Recipes - Karina's Faves

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Easy, easy! Grilled veggies for gluten-free pasta salad.

The summer kick-off weekend is here Darling. Let the picnics and grilling begin. June is nigh. 'Tis the season for dining alfresco. From a casual backyard family get-together to post-graduation parties, it's time to celebrate. And time for a little romance- a picnic in the park, a sunset dinner at the beach, feeding each other beneath the stars.

So air out those picnic blankets, blow the winter dust off your beach chairs and wire brush that grill. I've got some fabulous Gluten-Free Goddess® recipes for you. My best top ten gluten-free dairy-free picnic recipes, in fact. And nine of them just so happen to be vegan.

We are moving in less than week.

A stone's throw north, to Studio City. My year at the ocean is winding down fast. As I pack up our last bits and pieces, our favorite pasta bowls, spoons and cake pans, I listen to the waves and breathe in the salt air. This has been a nourishing year. Four seasons by the sea. Seasons that deepened my love for my family, nurtured my marriage, and illuminated my ongoing gratitude for each new day.

May you enjoy a meaningful Memorial Day, defined by love, gratitude, and the support of family and friends.

I'll catch you on the flip side- I'll be blogging from Studio City next week.

Be safe.

Karina's Top Ten Gluten-Free Picnic Faves

(compiled by Karina + Steve Allrich)

Festive and pretty strawberry spinach salad with berry dressing.

Fresh and pretty baby spinach salad with juicy strawberries in a berry dressing. (I could eat this every day- K.)

Karina's Gluten-Free Grilled Vegetable Pasta Salad

An Allrich family favorite- gluten-free brown rice penne pasta tossed with smoky grilled vegetables and herbs. Serve at room temperature.

Karina's Quinoa Taco Salad- vegan and gluten-free delicioso.

A vegan and veggie lover's taco salad. Packed with lovely vegan protein and spiked with fresh avocado and lime.

Karina's Lemon Infused Pasta Salad with Grilled Asparagus

Karina's personal favorite. A lemony, light and fresh pasta salad with bites of grilled asparagus and fragrant fresh herbs. (I could also eat this every day- K.)

So easy Heirloom Potato Salad with Vegenaise®

The Casa Allrich so easy you can hardly call it cooking new potato salad. With flavor-rich baby heirloom potatoes, you barely have to do anything. Seriously. Can't do Vegenaise? Try Karina's soy-free egg-free Champagne Vinegar Potato Salad Dressing.

Karina's Horseradish Spiked Red Potato Salad

An old school favorite potato salad recipe- without eggs. Just mega-flavor. And the spicy punch of horseradish. Heaven.

Gluten-Free Strawberry Rhubarb Crumble-Crisp

Summer crisps and crumbles are the best. Simple, easy, no fuss desserts. This one (Karina's fave) features strawberries and rhubarb. The surprise is quinoa flakes. Gluten-free and vegan yum.

Gluten-Free Goddess® Blueberry Corn Muffins

Gluten-free corn muffins bursting with fresh blueberries. Bake them early in the day before the kitchen gets hot.

Karina's Gluten-Free Vegan Raspberry Almond Coconut Bars

Gluten-Free Goddess® has a dedicated sous chef. This is his favorite Gluten-Free Goddess® dessert. He bakes it- far too often. It's the reason Karina no longer fits in her summer jeans.

Gluten-Free Goddess® Dark Chocolate Brownies. Divine.

Hands down, this is Karina's numero uno best loved, most often baked, most often shared Gluten-Free Goddess® dessert recipe. The best gluten-free brownies. Evah. Reason number two Karina no longer fits into her jeans.

Quinoa Salad with Blueberries, Strawberries and Watermelon

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A summer quinoa salad studded with fresh, ripe fruit.

I cook sparingly in the heat of summer. And only if I absolutely have to. It's one of the perks of being a grown up- and post empty nest. We cook if we feel like it. And if we don't? We grab some baby spinach and chard, frisee and herbs and make a salad. We like to keep things simple.

That's no surprise to you, I'm sure.

I don't exactly do elaborate. We don't go for complicated around here. And goddess knows, we don't do formal. If we can toss together a bowl of fresh salad greens and herbs, and add some quickly cooked protein to make a meal of it, we're content. We might add strips of organic free-range chicken grilled with lemon and black pepper. Or a piece of wild salmon broiled with a touch of agave and lime. Perhaps an organic hard boiled egg. Or two. If we're lucky, some leftover cooked quinoa.

Dinner in a flash.

Quintessential summer.

So today's post (and recipe) is a nod to the natural marriage of summer and simplicity. Get out of the house. Step away from the screen. Disconnect. Reconnect.

Redondo Beach just before sunset.

May we just take a moment of appreciation to embrace the natural beauty and soul restoring power of a walk on the beach? There is nothing that soothes my heart quite like the thunder of ocean surf. The invigorating rush of water and salt air and foam.
Walks are a daily ritual. Morning and evening. Summer walks here in Southern California are cool and still.

At the beach, the air hangs in angles of yellow light that glance the pod of surfers rising and falling with each unpicked wave. Evening walks are cool, sometimes chilly and brisk, with a dampish steady on-shore wind that smells like Provincetown. When the western sky begins to turn pink it always startles me how much it resembles a Cape Cod sunset.

Hydrangea near our apartment. The word gorgeous comes to mind.

Last night I discovered a garden voluptuously Victorian with vintage-toned hydrangea blossoms the size of dessert plates.

And speaking of dessert plates.

Watermelon wedges with blueberries, strawberry and mint.

My favorite summer meals are picnics. Don't worry if it's too hot to bake dark chocolate brownies. Make a no-cook, sugar-free vegan dessert plate with wedges of fresh watermelon, blueberries and strawberries. Add a mint leaf. Summer fruit is simply glorious as dessert.

Light, refreshing, and fabulous.

A vegan quinoa salad to celebrate summer.

Quinoa Salad Recipe with Blueberries, Strawberries and Watermelon

Make the quinoa in a rice cooker and you'll keep the kitchen the cool. This time I used Heidi Swanson's Super Natural Cooking ratio of two cups uncooked quinoa with three cups water. It turned out fluffy and perfect, and made enough to create a generous quinoa salad.

First make the quinoa:

2 cups uncooked quinoa
3 cups fresh water
Pinch of sea salt, to taste

Place the quinoa, water, and sea salt in a large to medium rice cooker, and cover. Cook until all the water is evaporated and the quinoa is tender. Scoop the cooked quinoa into a large bowl and fluff with a fork. Let it cool to room temperature.

Meanwhile, prepare the fruit and baby greens.

Ingredients:

1.5 cups fresh blueberries, washed, picked over
1.5 cups fresh strawberries, washed, sliced
1.5 cups diced watermelon
6 cups baby salad greens
A handful of fresh chopped herbs: cilantro, dill, parsley and mint

For the dressing:

1/2 cup extra virgin olive oil
Fresh squeezed lime juice from 1-2 limes
Cracked pepper, to taste

Instructions:

When the quinoa has cooled, drizzle it with the extra virgin olive oil and toss well to coat, fluffing with a fork to separate the grains. Add the fresh squeezed lime juice and toss again. Season with cracked pepper, to taste. Taste test. Add more olive oil or lime as needed.

Add the blueberries to the quinoa, and toss lightly.

Distribute the baby greens on six plates. Add the quinoa and blueberries. Add the sliced strawberries and diced watermelon, and the fresh chopped herbs.

And voila! A vegan gluten-free salad worthy of July Fourth. 

Cook time: Maybe 30 minutes

Serves six.

Refreshing. Easy. Gluten-free. Vegan.

This coming Independence Day, celebrate your independence from gluten!

Red Curry and Rice Recipe

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This recipe came from my friend Katherine Siebert after Jordon raved about it after having it at a dinner meeting.

Ingredients

• A large drizzle of vegetable oil or olive oil
• 1 tablespoon of red curry paste.  Cock Brand Thai Red Curry Paste was recommended by Katherine but I tried Thai Kitchen paste the first time
• 2 cans of organic coconut milk
• Fish sauce to taste (it cuts the heat so just add it to taste)
• Any vegetables or chicken you desire.
  • thinly sliced mushrooms, carrots, bamboo shoots, green beans and snow peas are all recommended
• Basmati rice

Directions

1. Start with heating the oil then adding the curry paste to combine. Add the coconut milk and stir for a bit.  Let it heat up.  Next add the fish sauce until it's a desirable heat. Then add any precooked chicken and vegetables.
2. Serve over cooked basmati rice.

If you have any, serve up some spring rolls and raw vegetables on the side.

Thai Red Curry Shrimp Recipe

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Ingredients

• 1 can (14 ounces) coconut milk
• 2 tablespoons Red Curry Paste
• 1 tablespoon brown sugar
• 1 pound large shrimp, peeled and deveined
• 1 cup assorted vegetables, such as snap peas, bamboo shoots and sliced red bell pepper
• 1/4 cup fresh Thai basil (optional)
• 2 tablespoons Fish Sauce 
• Cooked Basmati Rice
• Fresh red chillies, thinly sliced (optional)

Directions

1. BRING coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
2. STIR in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.
3. SERVE with cooked rice, if desired. Garnish with additional basil and red chile slices, if desired.

Nutrition Information Per Serving: 295 Calories, Fat 19g, Protein 21g, Carbohydrates 10g, Cholesterol 168mg, Sodium 1095mg, Fiber 1g

Cheesy Spinach Soup Recipe

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Ingredients

• 1 tablespoon soft reduced calorie margarine
• 1/4 cup chopped onions
• 2 cups fat free milk
• 1/2 pound Velveeta cheese, cut into 1/2 inch cubes
• 1 package frozen chopped spinach, cooked, well drained
• 1/2 teaspoon ground nutmeg
• Dash of pepper

Directions

1. Melt margarine in a medium sized saucepan on medium heat.  Add onions; cook and stir until tender.
2. Add remaining ingredients; cook on low heat until the Velveeta is melted and soup is heated through, stirring occasionally. 

Makes 4 servings.

Substitutions: You can use frozen chopped broccoli instead of spinach.

Source: The Soup Bible

Chi Chi's Seafood Enchilada Recipe

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Ingredients

• 6 tablespoons butter
• 1/2 cup flour
• 1/2 teaspoon white pepper
• 2 tablespoons lobster base
• 3 1/2 cups 2% low-fat milk
• 1 cup white wine or 1 cup cooking sherry
• 8 ounces monterey jack cheese, shredded
• 1 (4 ounce) can baby shrimp
• 2 (8 ounce) packages imitation crabmeat , flake style
• 10 (6 inch) flour tortillas, old mission restaurant style
• paprika

Directions:

Sauce

1. Melt the butter in a 2 quart saucepan over medium heat. Add the flour.  Cook and stir for 5 minutes. Add 1/2 teaspoon of white pepper. Stir in 2 tablespoons lobster base and cook for an additional minute. Add milk & wine.  Add 2 oz. of the cheese.  Continue to cook until thickened.

Crab Mix

1. Lightly chop the flaked imitation crab.  Combine with shrimp in a medium size bowl.  Add 1.5 cups of cold sauce and mix well. 

Enchiladas

1. Lay out the tortillas on a flat surface and place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.  Place flap of the tortilla over the crab mix and roll.

2. Place flap side down onto a plate or in your baking dish.  Ladle warm sauce over the enchiladas and top with remaining monterey jack cheese.

3. Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.  Watch and do not allow to burn(brown spots).

4. Sprinkle with paprika.

Restaurant Review: Don Cherry’s Sports Grill

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The other night Jordon and I met Nathan for some snacks and drinks at Don Cherry’s Sports Grill.  What were we thinking.  The bar was loud, the food was horrible.  I ordered a mushrooms neptune that was overpriced and undercooked.  Jordon had some three cheese nachos that were cool and actually had processed cheese as one of the cheeses.  The service was abysmal despite there only being one other table being used.

We have gone a couple of times now and you really have to think about what makes a restaurant that bad.  The walls are lined with cheap memorabilia that looks like it should belong in a kids room rather than in a serious sports bar, the waitresses are indifferent to you, and the food is horrible.  Again, this was on a night when there was 8 of us in there and two waitresses were working.  Then during the playoff hockey game Jordon was watching, they turned the hockey game volume down and the music up.

What’s worse is that it is in my neighborhood.  What could have been a quaint and laid back sports bar where you wanted to go for a bite to eat, a coffee, or meet up with some friends, have been ruined by a bad menu, indifferent customer service, and no effort to make the place genuine.  There are a lot of places in Saskatoon that don’t try to be sports bars that are a better place to watch the game and a whole lot better to eat at.

Dairy Free Brownie Mint Ice Cream

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Dairy Free Brownie Mint Ice Cream
 Rich, creamy, decadent brownie mint ice cream recipe that does NOT need an ice cream maker!   My kids were frantically scooping this minty treat into their cups and fighting over who was getting more.  The best secret about this delicious ice cream......it contains spinach.  Shhhhh don't tell the kiddos, they'll never know.
I have been participating in a 30 day boot camp that requires me to consume two green smoothies a day and I thought I'd make it into a delicious dessert and get some greens into my kids at the same time.  The idea for this delicious ice cream was born and it is a delicious green smoothie/dessert all in one! **Don't let the spinach in this recipe scare you off....   
The only thing the spinach gives to this recipe is the amazing green color which goes perfect with its mint flavor.  Kids expect mint ice cream to be green, use that to your advantage and get some greens in those kiddos. Unfortunately I think I ate a little too much of this ice cream, this ice cream could easily grace any dessert table and yet it is healthy and can be easily made without any refined sweeteners at all.
I have been striving to reduce the amount of refined sugar we eat in this house.   Just as a clarification my definition of refined sugar includes:

• agave nectar
• maple syrup
• turbinado sugar
• succanut
• brown rice syrup
• coconut or palm sugar
• honey
•  

Any sweetener that is a concentrated source of sugars that is NOT the original WHOLE plant!  Yes, this recipe does contain some maple syrup but you can certainly leave it out and use more dates.  

Of course I would never use white sugar in any form, however, I do not use concentrated sweeteners and consider them whole foods, because the reality is, they are NOT!


They contain very little or no fiber, no protein, no fat, very minimal vitamins or minerals and do NOT grow on trees, plants or in the ground therefore they are NOT whole foods.  Dates and other dried fruits are the only whole food sweeteners available.  Eventually I would like to reserve all concentrated sweeteners for special occasions only and right now we are quickly moving in that direction.


I hope you enjoy this delicious Green Smoothie/Dessert Recipe!

Chocolate Brownie Mint Ice Cream 3 servingsGreen smoothie for dessert!!  Delicious!!
Brownies:1 c. dates2/3 c. pecans1/3 c. maple syrup or use another 1/2 c. of dates instead.  [the maple syrup gives a delicious flavor]1/2 c. coconut flour1/2 c. cocoa powderProcess until dough forms.
Ice cream:
2 1/2 frozen bananas1/2 c. almond or soymilk1 c. spinach1/2 tsp. peppermint extractBlend until creamy.  Add in about 1/4 c. brownie mixture and blend until well mixed.  Serve topped with crumbled brownie mixture.
Nutrition Profile for 1 serving of this Dairy Free Brownie Mint Ice Cream Recipe
Calories.............167Protein.......... 3.1gOmega 3's........10%Vit. A...........43%Folate............11%B 6................28%Vit. C.........14%Vit. D........11%Vit. K........49%Calcium........10%Iron.........5%Magnesium.....16%Manganese.....37%Zinc.....8%
***The above ice cream has an excellent nutritional profile and even contains nearly the same amount of calcium and protein as cows milk ice cream!Surprised?
Traditional Chocolate Ice Cream Nutrient Profile in 1/2 c. serving  Calories.............188Protein.......... 3.5gOmega 3's........10%Vit. A...........23%Folate............1%B 6................2%Vit. C.........0%Vit. D........4%Vit. K........1%Calcium........11%Iron.........4%Magnesium.....7%Manganese.....7%Zinc.....6%
 

Delicious Dairy Free Seven Layer Dip

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Dairy-free Vegan Seven Layer Dip
This hearty seven layer dip was the hit of the party on superbowl Sunday.  My dad was a little skeptical about a dairy free seven layer dip.  However, when he dipped his first chip in for a taste he said, this doesn't have cheese?  Nope.
This delicious dairy free seven layer dip does feature a delicious vegan cheese sauce that compliments the flavors of the dip perfectly. 
As you can see the dip didn't even last for a photo before people started digging in!
We had an amazing superbowl Sunday menu, unfortunately I did not get photos of the entire spread.  Here is a teaser preview of what we had.  I will post the recipes for everything we ate in the coming weeks:

• Fruit tray with a delicious poppy seed dip
• Vegetable platter
• Gluten free seitan buffalo wings
• Seitan buffalo wings
• Healthy Hostess style gluten free cupcakes
• Potato chips with creamy dip

If you want a gluten free seitan recipe let me know in the comments!
I have created a delicious gluten free seitan recipe that will work prefectly for any recipe you would normally use seitan in.  I want to see how much interest there is in a gluten free seitan substitute.  I have seen a few on the internet but they seem complicated, time consuming and the review do not indicate that these seitan substitutes taste as well as people would like.
Okay, so on to the feature recipe.......dairy free, vegan seven layer dip


1 can refried beans
1/2 c. salsa
1 1/2 tsp. chili powder

mix these together, you can heat them to make the beans easier to mix. Spread this mixture on the bottom of a 9 X 13 pan.


Guacamole:

3 avocados
2 Tb. lemon juice
1/2 tsp. salt
1/4 tsp. garlic powder

Mash avocados, mix in lemon juice and spices and spread on top of bean mixture.


Tofu sour cream:

2 pkg. silken tofu
1/4 c. lemon juice
2 tsp. salt
1 pkg. taco seasoning


Blend until creamy. Spread on top of guacamole

2 tomatoes diced
4 green onions chopped
1 can sliced olives

Sprinkle these on top of the sour cream on on top of the cheese sauce whatever you prefer.

Cheese sauce:
1 large potato
1/2 c. onion
2/3 c. carrots

boil in water until softened about 10 minutes. drain and pour in blender. add:


1/3 c. nutritional yeast
1/3 c. cashews
1 1/2 tsp. salt

add about 1/2 to 2/3 c. water to help it blend but don't add too much or it will be too runny.

Blend until creamy. 

Delicious Vegan Valentine Dinner Menu

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Delicious Vegan Sausage Stuffed Gluten Free Seitan Valentine Dinner Menu





The most amazing vegan valentine dinner featured delicious, hickory smoked vegan sausage smothered in homemade mozzarella cheese sauce rolled up in gluten free seitan sitting in a bed of fettucinni topped with a delicious garlic rosemary cream sauce.
My husband kept eating this until he said he was so full he felt sick!  He ended up over-eating on the delicious gluten free brownies and chocolate mint ice cream I made as well, it was certainly a button popping valentines dinner!

My kids LOVED this meal and have been eating the leftovers the past couple of days.  I was really trying to think of something special to make for my husband for valentines day and I was having a hard time.  I asked the kids what they thought would be good and of course I got responses like, "noodles and sweet and sour sauce"  or "pasta" 

I hate to admit that I was frustrated with their answers, but I really needed some inspiration.  I looked through some food websites and saw a lot of 'stuffed' style recipes and knowing my husband LOVES Italian flavors this recipe idea came to mind.  I had NO idea how this was going to turn out but much to my surprise it turned out delicious!   I hope you enjoy it as much as we did.


Vegan Sausage stuffed gluten free seitan recipe

2 recipes of tempeh sausage
1 1/2 c. white cheddar cheese recipe

2 c. chopped spinach
6 servings brown rice or whole wheat fettucini cooked according to package directions

The Gluten Free Seitan features a gluten substitute that helps with the texture of the seitan.  Here is a link to where you can purchase the Orgran Gluten Substitute you can purchase one box or a case.





Gluten Free Seitan

2/3 c. water

1 15 oz. can garbanzo beans

1/2 c. nutritional yeast

1/4 c. potato starch

1/2 c. orgran gluten substitute

1 1/2 Tb. egg replacer

3 Tb. cornstarch

3/4 tsp. baking powder

1 tsp. sage

2 Tb. parsley

2 1/2 Tb. tamari

1 tsp. rosemary

2 tsp. garlic powder

1/4 c. minced dried onion

1/2 tsp. salt

1/4 tsp. liquid smoke

1/2 tsp. thyme

1/4 tsp. marjoram

dash black pepper

Blend water and garbanzo beans until liquified. Transfer garbanzo paste into a bowl and add spices and nutritional yeast first, then add the flours, gluten substitute and other thickeners. Stir until thick dough forms.   Roll out entire recipe on wax paper into a large oval shape.
 
Spread the white cheddar sauce down the center 1/3rd of the seitan, then spread the tempeh sausage on top of the cheese sauce and top with the chopped spinach.   Roll each side of the seitan over the filling with the wax paper and then put in a steamer basket or use a large stock pot filled with 1-2 inches of water with a large metal sieve/strainer inside place the seitan roll inside the metal strainer [not in the water] cover the pot and steam on high for 15 minutes.  Remove from heat.  Peel off the wax paper and place the seitan roll on a baking sheet and bake at 350 for 15 minutes.  Slice the seitan roll into 1 inch slices.
 
Garlic Rosemary Cream Sauce
 
2 c. water
1/2 c. cashews
1 clove garlic
1 tsp. garlic powder
2 tsp. dried rosemary leaves
1 1/2 tsp. salt
1/4 c. nutritional yeast
 
Blend until creamy.  Pour in a saucepan and warm over medium heat until sauce thickens.
 
Serve:  Place a serving of fetuccini on a plate, put a slice of stuffed seitan on the fetuccini and then top with the garlic rosemary cream sauce and more of the white cheddar cheese if desired.

Applebee's style Blackened Tempeh & cooking tutorial

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Applebee's style Blackened Tempeh Salad example for the Tempeh cooking tutorial

A delicious dish based on the All-American favorite restaurant Applebee's.   This dish features delicious cajun spiced blackened tempeh served over a cool, crisp salad with a signature creamy dressing.  
Tempeh can be a little tricky when you first start to prepare it.  It does not have any flavor of its own and so if it is not properly marinated or flavored you can end up with a pretty flavorless dish.     If you are not going to marinate the tempeh, boil it for about 10 minutes  prior to adding it to any casserole, soup or other recipe to reduce the bitterness.
The marinade possibilities for tempeh are endless.  You can prepare thai, italian, chinese, cajun, mexican marinades to accent any dish you are preparing.  Tempeh works beautifully ground for burgers, cut in squares for kabobs, strips for tempeh bacon, or crumbled for sausage.  Don't be afraid to experiment with tempeh.
Tempeh sausage flavors include: liquid smoke, garlic, onion, nutritional yeast, tamari and sage.  You can add a little heat if you like with red pepper flakes
Tempeh bacon:  add a little natural food coloring such as beet juice or turmeric, nutritional yeast, garlic, tamari, liquid smoke, olive oil, sage, thyme, parsley, rosemary, salt.
Tempeh is a traditional food from Indonesia.  It is made by naturally culturing soybeans through a controlled fermentation process.   The soybeans used in tempeh are soaked prior to fermentation.  The process of making tempeh increases the nutritional value of the soybeans.   Tempeh is sold in many varieties, including multi-grain with flax, barley, spelt and other grains.

I am considering changing the format of the blog.....
There are some exciting changes coming that I will announce in the next few months.  I have been working on a new project that I think you will all enjoy!
I have had less time to work on the blog recently and I have found that readership has dropped significantly due to my decrease in posting.  
I am considering only posting photos of the recipes along with articles and cooking tips.
I will only continue to post recipes if there is enough interest in me doing so.  

Instead of posting the whole blackened tempeh salad recipe I will explain how to marinate and cook tempeh.
Marinating and Cooking Tempeh
1 package tempeh  
**There are many varieties of tempeh, but the only gluten free ones are the original.
Slice the tempeh in half and then slice each half of the tempeh block in half lengthwise.  Then slice it into triangle pieces.  This is a very nice, fancy cut but you can cut them in squares or other shapes as you prefer.
Basic Marinade:1 c. water3 Tb. lime juice2 Tb. tamari or soy sauce1 tsp.  worcestershiresauce1 tsp. garlic powder
**You can use any marinade recipe that you like.
 Mix themarinade in a large bowl and then put the tempeh in the bowl and let marinateat least 30 minutes.

When the tempeh is done marinating, heat a skillet over highheat.  Rub the cajun spice blend on eachslice of tempeh so it is well coated. Pour in 1/3 of the marinade into skillet and 1 tsp. olive oil [opt]  Brown the tempeh on one side, then turn andbrown on the other side.  Add marinade asneeded  during cooking to prevent burning.

Gluten-Free Picnic Recipes - Karina's Faves

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Easy, easy! Grilled veggies for gluten-free pasta salad.

The summer kick-off weekend is here Darling. Let the picnics and grilling begin. June is nigh. 'Tis the season for dining alfresco. From a casual backyard family get-together to post-graduation parties, it's time to celebrate. And time for a little romance- a picnic in the park, a sunset dinner at the beach, feeding each other beneath the stars.

So air out those picnic blankets, blow the winter dust off your beach chairs and wire brush that grill. I've got some fabulous Gluten-Free Goddess® recipes for you. My best top ten gluten-free dairy-free picnic recipes, in fact. And nine of them just so happen to be vegan.

We are moving in less than week.

A stone's throw north, to Studio City. My year at the ocean is winding down fast. As I pack up our last bits and pieces, our favorite pasta bowls, spoons and cake pans, I listen to the waves and breathe in the salt air. This has been a nourishing year. Four seasons by the sea. Seasons that deepened my love for my family, nurtured my marriage, and illuminated my ongoing gratitude for each new day.

May you enjoy a meaningful Memorial Day, defined by love, gratitude, and the support of family and friends.

I'll catch you on the flip side- I'll be blogging from Studio City next week.

Be safe.

Karina's Top Ten Gluten-Free Picnic Faves

(compiled by Karina + Steve Allrich)

Festive and pretty strawberry spinach salad with berry dressing.

Fresh and pretty baby spinach salad with juicy strawberries in a berry dressing. (I could eat this every day- K.)

Karina's Gluten-Free Grilled Vegetable Pasta Salad

An Allrich family favorite- gluten-free brown rice penne pasta tossed with smoky grilled vegetables and herbs. Serve at room temperature.

Karina's Quinoa Taco Salad- vegan and gluten-free delicioso.

A vegan and veggie lover's taco salad. Packed with lovely vegan protein and spiked with fresh avocado and lime.

Karina's Lemon Infused Pasta Salad with Grilled Asparagus

Karina's personal favorite. A lemony, light and fresh pasta salad with bites of grilled asparagus and fragrant fresh herbs. (I could also eat this every day- K.)

So easy Heirloom Potato Salad with Vegenaise®

The Casa Allrich so easy you can hardly call it cooking new potato salad. With flavor-rich baby heirloom potatoes, you barely have to do anything. Seriously. Can't do Vegenaise? Try Karina's soy-free egg-free Champagne Vinegar Potato Salad Dressing.

Karina's Horseradish Spiked Red Potato Salad

An old school favorite potato salad recipe- without eggs. Just mega-flavor. And the spicy punch of horseradish. Heaven.

Gluten-Free Strawberry Rhubarb Crumble-Crisp

Summer crisps and crumbles are the best. Simple, easy, no fuss desserts. This one (Karina's fave) features strawberries and rhubarb. The surprise is quinoa flakes. Gluten-free and vegan yum.

Gluten-Free Goddess® Blueberry Corn Muffins

Gluten-free corn muffins bursting with fresh blueberries. Bake them early in the day before the kitchen gets hot.

Karina's Gluten-Free Vegan Raspberry Almond Coconut Bars

Gluten-Free Goddess® has a dedicated sous chef. This is his favorite Gluten-Free Goddess® dessert. He bakes it- far too often. It's the reason Karina no longer fits in her summer jeans.

Gluten-Free Goddess® Dark Chocolate Brownies. Divine.

Hands down, this is Karina's numero uno best loved, most often baked, most often shared Gluten-Free Goddess® dessert recipe. The best gluten-free brownies. Evah. Reason number two Karina no longer fits into her jeans.