Category Archives: Gluten Free

Peanut Butter Fruit Smoothie

This is my favorite basic standby breakfast smoothie – and its ridiculously filling.  I use crunchy peanut butter because the little peanut chunks give the smoothie a delicious peanut-y texture.  Substituting dairy for almond milk will make the drink fluffier.  My roommate recently taught me the Cuban method for creating a super-fluffy smoothie by adding trigo (puffed wheat) – It’s awesome if you are looking to experiment with smoothie ideas.  Boris (my quaker parrot) loves it too!

This recipe serves 2, and makes about 16 oz.  It stores pretty well in the fridge for a couple of hours, too – but I probably wouldn’t push it past a day.

INGREDIENTS:
1 orange, peeled and sectioned
1 ripe banana, peeled
3/4 C frozen blueberries (or any frozen fruit)
4 T flax meal
4 T crunchy peanut butter (or your choice of nut butter)
1/2-3/4 C almond milk

DIRECTIONS:
Toss everything except milk into food processor and turn on; through the feeder tube, slowly add 1/2 C almond milk, or more, until smoothie reaches desired consistency.  Pour into two cups, and serve.


This recipe serves 2, and makes about 16 oz.  It stores pretty well in the fridge for a couple of hours, too – but I probably wouldn’t push it past a day.

Tostones

The ripeness and color of any plantain you choose at the market has a huge impact on the taste of your intended meal.  Green plantains are fantastic as a savory dish, as they are only slightly sweet; yellow and black plantains are more suited for sweet caramelized dishes.  

When I make tostones I choose a green plantain with almost no black spots.  When I make platanos maduros, I prefer a ripeness somewhere between yellow and black, although many traditional Latin-American dishes suggest using a completely black plantain.  Generally, I buy them green and store in a bowl on the counter for future use.  A green plantain can take up to a month to turn black, so its an easy fruit to perpetually have on hand.

INGREDIENTS:
1 green plantain
1/4 inch corn oil in a cast iron skillet
1 small dinner plate
Sea salt to taste
Lime wedges

DIRECTIONS:
Peel the plantain by cutting off each edge and then slicing lengthwise on both sides. Peel away the remaining peel. Slice the fruit at an angle into 1 1/2 inch chunks–slicing at an angle (rather than creating a flat surface) will help with smashing later in the process.

Heat 1/4-1/2 inch of corn oil in a cast iron frying pan. When a small drop of water sizzles in the pan, the oil is ready for frying. Carefully add plantain chunks to pan and fry both sides for approximately 3-5 minutes–until tostones just begin to brown.

Remove chunks and drain oil on a paper towel.  Using a small plate, flatten the tostones one at a time. The idea is not to make them super-flat, but just mash them down.

Return to oil and fry an additional minute or two flipping halfway through, until tostones are golden brown.

Remove from frying pan and drain oil once more onto paper towels.  Sea salt to taste, and serve with Lime-Garlic Mayonnaise and some extra lime wedges.


Lime-Garlic Mayonnaise

I absolutely adore homemade mayonnaise because its nothing like the store-bought stuff.  Its really fun to make, and its totally customizable.  All you really need is an egg, some oil, and an acidic ingredient like lemon juice or vinegar; experimenting is really cool.

One tip if you’ve never made mayo before: really, really take your time when emulsifying the oil and egg.  If you pour too quickly, the ingredients will not bind.  Further suggestions are in the recipe directions below.

Since you will not be adding any preservatives (yay!) to this awesomely homemade mayonnaise, be especially attentive to its life outside the refrigerator.  Also, I always throw mine out after a week.  Any longer might be compromising the food-safety integrity of the mayo.

IMPORTANT NOTE: This recipe does use raw eggs so if you are unsure about whether you are “at risk” when consuming raw eggs, check out the USDA Egg Fact Sheet.

INGREDIENTS:
1 egg
1 C vegetable oil, divided in half
1 T Dijon mustard
2 large garlic cloves, minced
Juice of one small lime
1/2 tsp salt

In a food processor, add the egg and mustard. Turn the food processor on. Through the feeder tube, add a drop (and I do–literally–mean 1 exact drop) of oil. Add another drop, and then another, until you have the thinnest, slowest possible stream of oil going through the feeder tube. This process of adding the oil will take several minutes. You will begin to notice when the oil and egg emulsify as the texture will suddenly “come together” and you’ll recognize the creamy consistency you are used to seeing. The reason I divide the oil in half is to ensure I don’t pour too fast; having a smaller volume to pour ensures maximum concentration each time.

When the oil is completely incorporated, and your mayonnaise is creamy, turn off the food processor. Add garlic, lime juice, and salt. Pulse several additional seconds, taste, and adjust flavor.  If you want to make an aioli garlic spread, try substituting olive oil for the vegetable oil–delicious!  Serve with Tostones, Tuna Burgers, or your favorite sandwich.


Pumpkin Peanut Butter Hummus

I make hummus practically every week, so I have to vary the recipe a bit in order to keep myself interested in my own cooking!

This hummus has a hint of brown sugary sweetness with the richness of a peanut butter and pumpkin combination–and is still justifiably healthy!  If you are serving it in a dish, garnish with a cinnamon stick, caramelized walnuts, or a drizzle of honey.  It tastes best with celery sticks, graham crackers, buttery crackers, or wrapped in crepes with potatoes and greens.  

INGREDIENTS:
1 16 oz. can chickpeas (garbanzos)
1 C pumpkin (cooked or canned)
1/2 C peanut butter
1/8 C olive oil
1 T lemon juice
1/4 tsp salt
4 T brown sugar
1 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/8 tsp allspice
1/2-1 C water

DIRECTIONS:
Add all ingredients to food processor except water.

Begin blending.  Slowly pour 1/2 C water through the feeder tube in your food processor. Blend 10 seconds, or until hummus reaches a smooth consistency.  Taste and adjust spices.  Blend again, pouring in the remaining water until hummus becomes fluffy and smooth.  You might not need all the water–or you might need a little more than 1 C–just stop pouring when your hummus reaches the consistency you prefer most.

Garnish with a cinnamon stick, some caramelized walnuts, or a drizzle of honey.

Curry Roasted Edamame


INGREDIENTS:

2 C edamame (thawed if frozen, and dabbed dry with a paper towel)
1 T olive oil
1 tsp curry powder
sea salt to taste

DIRECTIONS:

Preheat oven to 400 F.

In a bowl, mix edamame, olive oil, salt, and curry powder.  Transfer contents of bowl to a baking sheet and spread evenly.  Roast 15 minutes until crispy.  Toss beans occasionally to prevent burning.

Remove from oven and cool for 10 minutes.  Store in airtight container for maximum freshness.  Eat raw, or add to salads.