Super easy and tasty little gluten free appetizers! This recipe makes about 50! Continue reading
Almost everyone in my house is over 5’5″. Almost. Five of the six of us are. My four year old daughter is not. She’s not even over four feet tall. She’s also very observant of the fact that she’s the very smallest of our family. In fact, she’s started telling strangers “I’m the only child in my family,” which confuses strangers who then try to figure out who all the teens are and what our relationship to them might be.
It’s hard being so small in such a big family. Big people can do a little more, play a little harder, push themselves a little longer. A tiny person has to expend twice as much energy just to keep up on a walk. So it’s no wonder that after our month of fun on the road, our smallest member was a little bit tired. But because she’s four, there’s no way she would actually rest. Rests are for babies. Continue reading
I think everyone who goes gluten free begins a quest. The quest for the perfect bread. The perfect bread is our Holy Grail. We buy pre-packaged gluten free frozen bread, only to have it break apart in the toaster. We make gluten free biscuits from mixes and they’re dry, salty and sandy. Our tortillas crumble. Our sandwiches disintegrate. Without the gluten in wheat, bread needs weird things like xanthan gum. And even if it does contain xanthan gum, it still doesn’t really taste or feel like bread.
Okay, so the perfect gluten free bread might not be out there. But there has to be some way to satiate that bread craving. Or at least hold our sandwich stuff together.
This week I’m going to be sharing some of my new favorite bread replacements. They’re not bread, but they really get rid of that, “I just want to eat something normal” feeling. Continue reading
It's official. After an amazing 11 months in Thailand, we're moving back to the States. Needless to say, I have mixed feelings about this. It's been three years (2 in Canada and one here in Thailand) since life has been “normal”. I miss normal. On the other hand, a community like Verge @ 50 is a very rare one, and I can't imagine finding a situation that would allow me to “do life” with others in such a real way. I'll miss the great friends that have surrounded us here.
There is one thing I don't have mixed feelings about. Football. You can't get all the games in Canada, and we haven't been able to get any games here in Thailand. And I miss football. I miss the family time. I miss the excitement. I miss shouting at the TV. And I really miss the snacks.
I made these little chickpea fritters the other day and the first thing I though was: these would taste so much better with football. They're so easy to make, they just take a bit of preparation. You need to throw everything together ahead of time and let the chickpeas soak. They taste very much like falafels. And they'd be excellent dipped in ranch or a sweet chili sauce. These are best if you eat them soon after they're made. If you're expecting company, double the recipe.
Gluten Free Vegan Football Fritters
- 1 cup dried chickpeas
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1 T ground corriander seed
- 2 tsp ground cumin
- 2 T dehydrated garlic
- 2 T oil
- 3 cups water.
- Sautée vegetables in oil until tender.
- Add spices and stir lightly over heat until vegetables are combined.
- Add water and salt to taste. (you want this to have the same saltiness of soup you yourself would eat. )
- Bring to a boil.
- Remove from heat, let cool slightly and pour warm broth over chickpeas.
- Let sit 8 hours or until chickpeas have about doubled in size.
- Drain chickpeas, reserving broth.
- Add chickpeas (and the celery and onion stuck all over them) and 1 cup broth to the blender.
- Blend on high, adding broth by the Tablespoon until chickpeas move loosely throught the blender. Blend until smooth. (it will still look sortof chunky no matter how much you blend it. If it's not really moving through the blender, you can add more broth a tablespoon at a time.
- Heat 2″ of oil in a frying pan until smoking lightly.
- Drop by half tablespoons into the oil.
- Fry until tops are firm and full of bubbles and bottoms are brown. Flip and brown other side. You may need to add more oil as you go if the fritters soak it up.
Enjoy hot with football.
On Monday I invented mung bean pancakes. I had ground mung beans to try out in my continuing grain free waffle experiment, but the flour was so soft and beautiful I decided to make pancakes instead. They weren’t quite what I was hoping for. Fantastic texture, but the taste just wasn’t pancakey enough. Too savory. So I turned to Google. Surely someone else has had the idea of making mung bean pancakes and did it better than I did.
I was right. Someone else had beat me to it. A whole country of someone elses. The Koreans. The next day I found out that I’d been outdone by an entire continent. They’re called Chillas in India and a similar recpipe made from black lentils is called Dosa in Sri Lanka. These savory, crispy, amazing pancakes are brought to you by the ingenuity of Asia. Continue reading