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09 Feb 2010 08:20
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08 Feb 2010 12:28
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07 Feb 2010 17:25
- susan on Soy-free and Rice-Free Challenge: Gluten-free Quinoa Vegetarian Sushi Recipe with no-soy sauce
- Kristi RimkusSoy-free and Rice-Free Challenge: Gluten-free Quinoa Vegetarian Sushi Recipe with no-soy sauce
- TanyaSoy-free and Rice-Free Challenge: Gluten-free Quinoa Vegetarian Sushi Recipe with no-soy sauce
- RickiSoy-free and Rice-Free Challenge: Gluten-free Quinoa Vegetarian Sushi Recipe with no-soy sauce
- IrisSoy-free and Rice-Free Challenge: Gluten-free Quinoa Vegetarian Sushi Recipe with no-soy sauce
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06 Feb 2010 23:43
Soy-free and Rice-Free Challenge: Gluten-free Quinoa Vegetarian Sushi Recipe with no-soy sauce
February 6th, 2010 yumNo CommentsJapaneseKarina FriendlyRice Freesoy-free challengesNo Comments
I can’t lie to you. Dealing with a gluten-free and top 8 allergen free diet plus some can be really tough. Gluten-free doesn’t even make me blink, but you start talking soy-free, egg-free, and even rice-free (my latest effort for Baby Yum), and some key dishes start getting to be a real challenge. Take sushi. There is nothing I love more than an avocado sushi roll, dipped in gluten-free soy sauce. But now both the sushi rice and the soy sauce are (temporarily) off the menu, what is a Japanese-food-loving girl to do? Get serious about thinking outside the box! I’ve been playing with the idea of a quinoa based sushi “rice” for a while now, but the soy sauce had me stumped. Usually I would sprinkle the sushi with sesame seeds and salt for a good soy sauce substitute for my soy-free friends… but right now I’m avoiding sesame seeds! Luckily I was in my local Cupertino Whole Foods the other day and found a miracle staring me right in the face- a bottle of gluten-free and soy-free soy sauce! This miracle potion is called Coconut Secret Raw Amino Acids and is compatible with a gluten-free as well as a raw foods diet. The price tag, unfortunately, is steep. In fact, I think I bought it in a delirious haze of joy and didn’t notice the price until later, at which point I gulped and felt (some) buyers remorse. 
But this stuff is so awesome and works perfectly in Japanese and Chinese recipes as a straight substitute for soy sauce that I didn’t feel bad for long. And it was the perfect partner to my quinoa sushi rolls! The week I made this, my father was visiting, and it passed the glutenoid test with flying colors. It’s not quite vegetarian sushi without rice, but this quinoa sushi satisfied my sushi craving nicely, and is a fun and new way to use a very healthful “grain.” I hope you enjoy it as much as I did!*If you don’t have nori you can make a chirashi “zushi” by sprinkling the filling over a nice bowl of the seasoned quinoa. Quick and easy, especially for leftover quinoa!
Gluten free Rice Free Quinoa Vegetarian Sushi Recipe
2 cups quinoa4 cups watersushi vinegar:1/4 cup of neutral vinegar (i used a filtered apple vinegar)1 tablespoon of sugar1 teaspoon of sea salt
2 green onions, quartered horizontally2 carrots, peeled,sliced into long pieces and blanched1/2 avocado, sliced
Unseasoned nori sheets
*A large recipe- you will have enough leftover quinoa for several servings of quinoa “chirashi” with vegetables sprinkled on top, unless you are cooking for a large group very hungry for “sushi” rolls.
Toast quinoa in a skillet on medium low, stirring to prevent burning. When quinoa is nicely toasted, move to a fine wire strainer and rinse. Pour into pan with water and bring to boil. Cover and lower heat and leave for 15 minutes.Meanwhile, heat vinegar, sugar and salt in a small pan on low and let the sugar and salt dissolve into the liquid.
Put your quinoa in a large, glass bowl and drizzle your sushi vinegar mixture over the quinoa. Fold it in for even distribution. Once quinoa has cooled, you can begin to make your sushi.
To prepare your sushi, get your nori sheet and place on a bamboo rolling mat. Cover the entire sheet with quinoa “sushi-rice” except for a horizontal strip at the bottom. Choose a line about 1 or two inches above the bare strip of nori and create a strip on top of the quinoa of filling ingredients. Make sure a small strip or two of green onions,blanched, thin carrot and a slice of avocado will be in every bite. Gently roll your nori together to form a cylinder and moisten the bare nori strip with water. Seal together and let rest while you make your desired number of sushi rolls.
When ready to serve, gently slice cylinders into bite size rolls. You may want to cut a wider roll at the ends where the quinoa mixture is the loosest.
Serve on a plate. If allergies don’t prohibit it, you can sprinkle the rolls with sesame seeds, but it is not necessary.
Enjoy with your favorite wheat-free soy sauce or one of the new soy-free sauces on the market like Coconut Secret’s Raw Coconut Aminos. (Yummy!)
8The contents of my brain. Do not replicate without my permission. Thanks!1480 January 15, 2010February 6, 2010 -
06 Feb 2010 06:36
- StephanieAdopt a Gluten-free Blogger: Reviews of Millet Sorghum Recipes by Karina the Gluten-free Goddess
- Shannon on Gluten Free Progressive Dinner: Vegan Un-Chicken Roasted Vegetable Soup Recipe
- Cheryl on Adopt a Gluten-free Blogger: Reviews of Millet Sorghum Recipes by Karina the Gluten-free Goddess
- Colette on Adopt a Gluten-free Blogger: Reviews of Millet Sorghum Recipes by Karina the Gluten-free Goddess
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05 Feb 2010 09:33
Adopt a Gluten-free Blogger: Reviews of Millet Sorghum Recipes by Karina the Gluten-free Goddess
February 2nd, 2010 yum2 CommentsAdopt a Gluten Free BloggerBlog EventCooking for KarinaFellow Food BloggersGluten Free Blogs2 Comments
It has been quite a few months since I had the courage to participate in my Adopt-a-gluten-free-Blogger event. I have always been quite devoted to the idea of following my fellow bloggers’ recipes as written the first time around, and my limited ingredient options during the past few months made this difficult to say the least. However, being top eight-allergen free and rice shy at the moment, it occurred to me that the one blogger who might have options for me was our own Allergic goddess, Karina. I’ve always been inordinately fond of rice and rice blends in baking. And, barring that, I like to use bean flour blends. What to do when both are (temporarily) off the menu? Find someone who relishes the challenges of dairy and egg-free baking like Karina, and luxuriates in the stretchy, wholesome goodness of sorghum and millet, or course! Before I began this whole experiment, I had to make sure Baby Yum could tolerate a few fundamental ingredients, largely Hemp Milk, Ener-g Foods Egg Replacer, Sorghum, and baking powder. Happily, all ingredients seemed to work well with her delicate tummy. Because I’m doing potato starch and corn “light” at the moment, I did substitute arrowroot starch for the potato starch in Karina’s recipes, and alternated between coconut milk and hemp milk. 
One of the first recipes I tried was Karina’s Vegan Gluten-free Irish Soda Bread recipe. I have never been that appreciative of Irish Soda bread (sorry Bette Hagman), but the Millet-sorghum base in this recipe intrigued me, as well as the inclusion of caraway seed. I never met a caraway seed bread recipe I didn’t like… and this recipe was no exception. I used coconut milk instead of the alternative, and arrowroot starch instead of potato starch. I shaped it, baked it, let it cool (as much as I could bear to wait) and sliced it. Heaven! One of the best quick breads I’ve ever had. It is sweet, yet savory, and each bite is crunchy when toasted yet melts in your mouth at the same time. This will go into my regular rotation! 
I also tried Karina’s Vegan Gluten-free English Muffin Recipe. I’m a big fan of any round, yeasty bread product, whether it be Crumpets, English Muffins or buns, and I had high hopes for this recipe. Bette Hagman has spectacular recipes for gluten-free crumpets that I’ve enjoyed for years, and I was hoping Karina could help me make one using sorghum flour as the tasty base. Happily, this recipe did not disappoint in the slightest, even with the substitution of arrowroot starch for the starch flour. The dough was elastic and light, and I knew before I even poured them into the molds that this recipe was going to be a winner. I did make one error when I took them out of the oven- greedily sawing one out of the mold and trying to cut it in half and drizzle it with olive oil right away. Perhaps due to the arrowroot starch, they are delicate and if you rush these beauties by threatening them with a knife right away they may deflate and you may miss out on the optimal light-hole riddled english muffin experience. I found out that if you let them cool entirely and THEN delicately remove them, you can gently saw them in half with no damage to the structure of the muffin. Or if you just can’t wait (understandable, when you smell these lovelies in the oven), you can gently rip them apart (in half, horizontally) without entirely destroying them. These english muffins made me realize I’ve been giving sorghum a bum rap all these years. Just because there are some bad recipes using sorghum doesn’t mean the grain is bad… and these wonderful, faintly nutty, whole-grain flavored muffins are proof. I forced myself to freeze half of the first batch, but happily made another batch the next time sorghum day rolled around. And I’m sorry to say, none of those made it to the freezer. They made an excellent base for a sunbutter and jelly sandwich when I went out for a bachelorette party… and were just as good when i gobbled them with some no-soy margarine and dill. Karina should get a medal for these English Muffins. They are that good. *I also found that if you are greedy like me, you can squeeze 8 muffins out of the recipe. Just be slightly stingy when pouring the batter into your molds.
I also tried one of Karina’s quinoa-based recipes for what she calls a Vegan Breakfast Brownie. I love eating dessert for breakfast, but it is usually a guilty pleasure I don’t share with others. Who, me, eat half a gluten-free apple pie for breakfast? I don’t know what you’re talking about. Honest. But our decadent gluten-free goddess has no such compunctions, brazenly throwing out recipes for brownies that you are SUPPOSED to eat at breakfast time. My heroine. Who could feel guilty about a high protein treat stuffed with quinoa, anyway? I’m sure all that healthy goodness cancels out the chocolate chips, although not in flavor! These breakfast brownies are worthy of the name, and they travel gloriously well. You can also individually wrap them and freeze them. Brilliant! *I take them out of the plastic wrap and either defrost by leaving them out at room temperature or microwave on half-power. Perfect with a steaming Americano!
Of all the recipes I tried from Karina’s site, the only one that didn’t quite work for me was her Vegan gluten-free Herbed Flatbread Recipe. Perhaps the temperature of my liquids was off… but it just didn’t rise and look as lovely as her images. However, since I actually have a vegan gluten-free pizza crust recipe that works for me, I wasn’t too worried about it, especially since every other recipe was a keeper.
The one thing this little experiment taught me is that Karina’s title of “gluten-free goddess” is well deserved. All of us with gluten-intolerance and multiple intolerances can find yummy recipes, inspiration, and a bit of magic over at the Gluten-free Goddess’s Blogspot. What’s your favorite Gluten-free Goddess recipe? Share in the comments!
Recipe Recap:Gluten-free English MuffinsGluten-free Irish Soda BreadGluten-free Quinoa Breakfast BrowniesGluten-free Herbed Flatbread
This isn’t the first time I adopted Karina! I also adopted her in 2008 and made her tasty gluten-free Mac-n-Uncheese Recipe.
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02 Feb 2010 08:11
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01 Feb 2010 03:23
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