Gluten-Free Food Fun with Mom

GF Product Reviews, GF Recipes, Gluten-Free, Travel, Vegetarian

Gluten-Free Food Fun with Mom

7 Comments 18 July 2016

Time with Mom is always refreshing. In our family, visiting Mom means time in the country. And this girl needed a serious reprieve from the craziness of the City. I finished the school year, took a day to pack, and was off to the Midwest for some much needed RnR.

We did the small town 4th of July fireworks shows, yes plural, walked picturesque farms, and even picked fresh fruit.

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Raspberries_Gluten-FreeCat

Mom is a gluten-free expert. She has been gluten free for about a month longer than I have. I still remember that phone call 12 years ago when Mom told me that she had tested positive, it was a hereditary condition, and that I should be tested too. Of course I balked that I didn’t have any of the classic stomach symptoms, but at the time I had no idea the full range of other ailments that would disappear within a few short months of going gluten free. So, yay Mom!

Breakfast at Mom’s usually starts with a smoothie, because I know that the rest of my meals will be outside of my normal eating patterns. But at least one morning Mom will make her waffles using Pamela’s Gluten-Free Baking and Pancake Mix. YUM!

Waffles_Gluten-Free_Cat

The first dinner we made came from Mom’s stack of recipes that she saves to try with me. We LOVED these Zucchini Lasagna Roll-Ups. They’re vegetarian and gluten-free, but definitely not vegan as we used regular cheese. I loved my Mom’s simple little Oxo handheld mandoline slicer. It’s so small and compact that you’d better believe I’m going to find a little nook in my itty bitty city kitchen to keep one.

The thinly sliced zucchini noodles softened so perfectly that we didn’t even miss the lasagna noodles. And did I mention that these tasted amazing? I look forward to making them at home using Daiya and a vegan ricotta. Does anyone have a good dairy-free brand that they like?

Zucchini_Rolls_Gluten-Free_Cat

My favorite dessert was definitely this strawberry shortcake, and what a festive choice for the 4th of July. Although the cake wasn’t vegan, the coconut whipped cream was. You can find my recipe here.

Strawberry_Shortcake_Gluten-FreeCat

Mom found the Angel Food Cake Mix at Aldi’s. She’s lucky to have an Aldi’s just around the corner.

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It doesn’t make the most beautiful cake.

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But slathered in strawberries and coconut cream, who cares?!

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I’m heading back to the City feeling rested and happily full. Thanks, Mom!

Readers dish!

  • Vegans, what brand of vegan ricotta cheese do you recommend?
  • Where do you go for RnR?
  • What traditions do you have when visiting family?
Banana Chai Chocolate Chip Cookies (Vegan, GF)

GF Recipes, Gluten-Free, Vegan, Vegetarian

Banana Chai Chocolate Chip Cookies (Vegan, GF)

5 Comments 06 July 2016

When I visit my mom we like to experiment in the kitchen. And of course I love the luxury of working in a real kitchen that can fit more than one person! She has counter space galore, every pan and kitchen gadget you could ever wish for, and a pantry filled with gluten-free baking ingredients. In a nutshell, I have kitchen envy.

My mom does the typical preparations for my arrival. She prepares my room, stocks the fridge with fruits and veggies, and prints out a stack of recipes that she’s been waiting to try. Mom lives with a hardcore carnivore, so my visits provide the perfect opportunities to experiment with vegan and vegetarian recipes.

Yesterday, we played with a cookie recipe that really only has two ingredients – bananas and rolled oats. It’s so simple that I could even make this in my itty bitty city kitchen! Mom found the original recipe from Camila’s site Power Hungry, and all we had to do was decide on our add ins. We loved the results so I thought I’d share.

We opted for a chai flavor, so first we made a chai mix.

Continue Reading

Treat House: Gluten and Dairy Free

GF Friendly Restaurants, GF Recipes, New York City, Vegan, Vegetarian

Treat House: Gluten and Dairy Free

11 Comments 18 June 2016

I’ve walked by this storefront in my neighborhood at least 100 times. Even though they have a sign in the window that says they sell gluten-free treats, I really wasn’t tempted to check them out until a friend wanted to stop in. Why did I wait so long? Treat House is a rice crispy treat shop, and if I’m going to enjoy a gluten-free treat it has to involve chocolate. Well, it actually has to be filled with chocolate, drenched in chocolate, and then dusted with chocolate.

What I didn’t realize was that the rice crispy square itself is just the beginning. There’s plenty of room for spreading, dipping, topping, and sprinkling with chocolate or any other of your favorite flavors.

Treat_House_Gluten-Free_Cat

The creators at Treat House seem to be limited only by their imaginations.

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Which doesn’t seem to be a problem for them. They have 12 original flavors and seasonal flavors that rotate throughout the year.

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It definitely wasn’t an issue to find that much needed bit of chocolate.

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All of their treats are gluten-free, dairy-free, and nut-free unless specified otherwise. It’s pretty obvious that the gluten-containing flavors are s’mores, chocolate pretzel, and cookies and cream. But as always, don’t assume anything is gluten free just because there’s a sign in the window. Ask. Always.

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They even had a little something for Cinco de Mayo.

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Take them home in packs of 1, 2, 4, 12, or 24.

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And this chocolate chip treat is vegan!

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Here’s a flashback to my Cocoa Crispy Brown Rice Treats that I “healthed up” a bit. Vegan, gluten-free, and sweetened with agave instead of marshmallows, these were delicious.

2 Crispy Rice Muffins by Gluten-Free Cat

Readers, dish!

  • Are you a rice crispy treat fan?
  • What are your “must haves” when you splurge on a treat?
Gluten-Free Vegan Eats and Blogger Re-Entry

GF Recipes, Gluten-Free, Healthy Living, New York City, Raw Foods, Vegan

Gluten-Free Vegan Eats and Blogger Re-Entry

7 Comments 11 June 2016

I can’t tell you how envigorating it is to be back in the blogging world. I drifted away from Gluten-Free Cat with the busyness of a new life in a new city after feeling blog burnout. To be back on my own terms is refreshing. My own terms may mean two posts one week and then not again for three. It may also mean being content with the one blurry snapshot of a dish that I took with my iPhone or a less than ideal “plating”. It most definitely means trying to capture as much natural light as possible on my windowsill and being content with the ugly metal window frame in every shot you’ll ever see.

But the best outcome has been reconnecting with blogging friends. I pretty much didn’t read a blog for about two years. I’m not entirely sure why a break in blogging meant a break in reading others’ blogs, but I think I suddenly saw myself as an outsider. Out of sight out of mind was easier. Reading blogs as a non-blogger was a bit on the depressing side too. I saw the incredible things these bloggers were doing and felt wistfully jealous. Even though my cooking time had been cut to nearly none, which is normal for New Yorkers, the rare times that I did cook would frustrate me. So when I read a blogger’s recipe, I knew I wouldn’t have time or space to make it. It was easier not to read about it.

Waking up Gluten-Free Cat (which sounds like a musical title) has reminded me of the talent, beauty, and deliciousness that’s only a few finger taps away. I definitely read blogs differently than I did before. I can enjoy the story behind the food without being hung up on circumstances outside of my control. And I’m finding that there’s more that I can do in my kitchen than I originally thought.

Like this Chocolate Chia Berry Crunch that I had for breakfast yesterday. The base is Gena’s Carob Chia Pudding using raw cacao instead of carob, sprinkled with buckwheaties, which I also learned to make years ago from Gena’s blog. By the way, did you know that her blog has a new name? (I’m sure it’s old news to many of you.) She changed it from Choosing Raw to The Full Helping. Whether you’re a vegan or not, your life can only be healthier and more full by reading her blog.

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And as an example of blogging on my own terms, here’s the ugliest parfait ever, which I made while brushing my teeth, between spin class and school.

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I didn’t actually have time to eat the ugly parfait in the classy stemless wine glass, although I did toy with the idea of wrapping it in saran wrap and bubble wrap so I could take my breakfast to school and eat it in style. But time was of the essence, so this nonbeauty was dumped into a thermos, tossed into my backpack, and thoroughly enjoyed at my desk while prepping lessons for the day. Despite the unromanticness of reality, it was delicious! The raw cacao made this pudding decadent, and the overripe strawberries tasted like the summer that is only 12 school days away, but who’s counting?

A simple, fun lunch I enjoyed recently was this Curried Chickpea and Avocado Salad by Davida of The Healthy Maven. Curry, avocado, and chickpeas are three staples in my life. Davida is the genius that put them all together in one cool salad.

Curried_chickpea salad_Gluten-Free_Cat

Don’t judge her creation by my snapshot. Look at these photos which are what made me realize I had to eat this now. Protein-rich chickpeas, curry, and avocado? Love in a pepper. I was really excited to see how Davida’s blog has blossomed in the two years that I was away. Do you love good food, fun stories, fitness, and gorgeous photography? Read The Healthy Maven.

With the heatwave we had in the City last week I was essentially existing on smoothies, handfuls of anything from a nuts.com bag, and salads. I purchased sweet potatoes before the temperature rose, and they sat and shriveled because there was no way I was turning on the oven to bake them. And did I mention that was the week the air conditioner decided to die? But an oasis opened up with this Cold Almond Butter Noodle Bowl by Kimmy of Rock My Vegan Socks.

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I found fresh gluten-free brown rice noodles, so I only had to boil water for 3 minutes. And the stir-frying that took just long enough to open up flavors and brown the tofu, kept the kitchen heat minimal. We enjoyed this Thai-inspired bowl for days right out of the refrigerator. Delicious!

Kimmy’s blog is a special one. I love how she shares her life with her readers along with her food adventures and creations. She invites you in, seats you at her kitchen table, and gives you a cup of tea to sip while she tells you a story. I have loved reconnecting with her. And if you want to see what a real parfait should look like, check out her latest post on Cherry Oat Parfaits.

Reader, dish!

  • What new recipes have you tried lately?
  • How often do you try new recipes?
  • Which blogs have you been enjoying lately?
  • Which of these delicious recipes are you hopping over to next?
Vegan Bowl with Creamy Mango Sauce

GF Recipes, Healthy Living, Vegan

Vegan Bowl with Creamy Mango Sauce

6 Comments 20 August 2014

Lately I’ve been all about making Vegan Bowls. I know that they’re a staple for vegans, but for some reason I’m a little late getting on board. They are actually quite simple to make.

I learned about Vegan Bowls by reading this post by Gabby of The Veggie Nook and thought, “This is brilliant! And easy. I can do this.” A vegan bowl has 4 simple ingredients: a grain, a protein, veggies, and a yummy sauce. Can you imagine just how many different combinations you could come up with? It could be as exotic as Gabby’s Warm Sweet Potato and Quinoa Salad or as boring as seeing what leftover grains and veggies you have in the fridge, tossing on some beans, and saucing it up an olive oil/apple cider vinegar concoction.

Here’s a delicious Mexican Bowl that I enjoyed at New World Cafe.

Bowl_Gluten-Free_Cat

The magic does seem to be in the sauce. I do love Gabby’s Cashew Cheeze sauce as well as Suzanne’s Dragon Sauce that you can find at Hello Veggie.

Recently I came across a very ripe mango that was begging to bedazzle my next vegan bowl.

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So I created a Creamy Mango Sauce that we loved on this bowl filled with a quinoa/rice mixtures, chickpeas, sweet peppers, and carrots.

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Creamy Mango Sauce

by Heather

Ingredients:

  • 1 c. fresh mango
  • 1/4 c. cashews
  • 1 T. apple cider vinegar
  • 1 T. gluten-free tamari
  • 1 clove of garlic

Directions:

1. Place all ingredients in Vitamix or high-powered blender, and process until creamy.

2. Spoon onto your favorite vegan bowl.

Yields 1 cup

We love this sauce and hope you do too!

Readers, dish!

  • What’s your favorite vegan bowl combination?
  • What’s your favorite sauce? Please add a link, I’d love to try it!
Raw Foods Thursdays 5/8/14 and an announcement

GF Recipes, New York City, Raw Foods, Raw Foods Thursdays, Vegan

Raw Foods Thursdays 5/8/14 and an announcement

14 Comments 07 May 2014

Friends, I’ve been meaning to write this post every week for the past 3 months. But every week, I put it off and host another Raw Foods Thursdays, because I become incredibly inspired by your submissions and faithful participation. So I set aside a few hours to write a highlight post, and the post I meant to write is pushed to the back of my mind.

Until the next Wednesday evening.

Raw Foods Thursdays is going to take a little break. I love this event, so this is a hard announcement to make. But my life has changed so drastically since moving to NYC that blogging has become less of a priority. I’m finding that instead of my normal 2-3 posts per week, my only posts lately have been Raw Foods Thursdays posts. Why? Because I’m busy with other aspects of my life, but I have an obligation to our wonderful participants and readers.

Realizing that I’m posting out of obligation finally made me write this today.

This isn’t goodbye.

This isn’t an announcement that Gluten-Free Cat is closing down.

I just won’t be writing as frequently for a season. And when I do write, I will write because I’m excited to share something with you and not because of a schedule.

I’m also finding that my diet is changing. While I will always love raw vegan foods, and my diet will mostly consist of plant-based meals, I find myself not sharing certain experiences with you because of the raw vegan label. You might be disappointed if I told you that I’ve been eating some non-vegan foods. (There, I said it!)

That I enjoyed this very delicious not-so-dairy-free risotto from my favorite gluten-free restaurant on Saturday.

Rissoto_Gluten-Free_Cat

That when I stumbled upon this sign in the West Village I just had to try the pancakes and didn’t ask if they were made with eggs.

Pagani_Gluten-Free_Cat

I don’t believe I’ll ever be a meat eater again. There are just too many ethical reasons why that no longer works for me. But I’m no longer swearing off all animal products. Living without them mostly? Absolutely. But completely? No.

I know that most of you don’t care how I eat, but there are some of you who read this blog because you’re a vegan. Not wanting to disappoint you is one of the reasons my posts have been dwindling. But I really just want to be me. Without a label.

Me_on_Morton

So, let’s share some raw foods before my hiatus begins! And I will definitely let you know when RFT starts up again!

Here’s how you can participate:

  • Simply link up a raw foods recipe (see What is Raw Food?), mention Raw Foods Thursdays, and link back to this post so your readers can join in the fun!
  • Please link to the recipe, not to a blog’s home page, so we can all find your raw foods recipe.
  • You may link up a recipe that you’ve made in the past. Just make sure to share something different each time you participate.
  • Be sure to leave a comment letting us know who you are and what you’re sharing.
  • Feel free to use the Raw Foods Thursdays blog badge created by the lovely, talented Heather Peters!

Sharing the Raw Love:

  • All raw submissions will be pinned on the Raw Foods Thursdays Board.
  • All raw submissions will be shared on Facebook.
  • Feel free to share this event in your social media communities as well!

What are Raw Foods Meals?

  • Plant-based meals that are not cooked.  Dehydrators may be used.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.) Feel free to link up recipes that use a slightly higher temperature as long as they could be made at 118 with a longer dry time.
  • Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.

What isn’t raw?

  • Anything cooked or heated above 118.
  • Anything processed.  If it comes from a can or a package that lists more than one ingredient, chances are it’s not raw!
  • If your recipe contains an ingredient like maple syrup that makes your submission “almost raw”, please share it anyway. Raw sweeteners are easy to substitute.

What do you have to share?


Raw Foods Thursdays: 5/1/14

GF Recipes, Raw Foods, Raw Foods Thursdays, Vegan

Raw Foods Thursdays: 5/1/14

9 Comments 30 April 2014

Happy May Day! I’m glad you’re here. I can’t think of a better way to celebrate a day dedicated to plants and flowers than to share our plant-based raw creations! Last week there were some incredible submissions, and I’d like to share some of my favorites with you.

Favorite Breakfast

Green Hemp Acai Bowl by The Taste Space

Bowl_TasteSpace

Favorite Salad

Sauerkraut-Avocado Salad by The Gluten-Free Treadmill

GF_Treadmill

And there was no way I was choosing a favorite dessert. So here are three!

Vegan Pear Chocolate Cake by Naturelle

Cake_Naturelle

Or would you rather enjoy your chocolate cake with a lemony twist? Try Chocolate Dipped Blueberry Lavender Cake by Detached & Connected.

Cake_DetachedConnected

Hazelnut Chocolate Drops by The Fussiest Eater

Hazelnut_FussiestEater

Are you inspired? Me too!

Here’s how you can participate:

  • Simply link up a raw foods recipe (see What is Raw Food?), mention Raw Foods Thursdays, and link back to this post so your readers can join in the fun!
  • Please link to the recipe, not to a blog’s home page, so we can all find your raw foods recipe.
  • You may link up a recipe that you’ve made in the past. Just make sure to share something different each time you participate.
  • Be sure to leave a comment letting us know who you are and what you’re sharing.
  • Feel free to use the Raw Foods Thursdays blog badge created by the lovely, talented Heather Peters!

Sharing the Raw Love:

  • All raw submissions will be pinned on the Raw Foods Thursdays Board.
  • All raw submissions will be shared on Facebook.
  • Feel free to share this event in your social media communities as well!

What are Raw Foods Meals?

  • Plant-based meals that are not cooked.  Dehydrators may be used.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.) Feel free to link up recipes that use a slightly higher temperature as long as they could be made at 118 with a longer dry time.
  • Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.

What isn’t raw?

  • Anything cooked or heated above 118.
  • Anything processed.  If it comes from a can or a package that lists more than one ingredient, chances are it’s not raw!
  • If your recipe contains an ingredient like maple syrup that makes your submission “almost raw”, please share it anyway. Raw sweeteners are easy to substitute.

What do you have to share?


Raw Foods Thursdays: 4/24/14

GF Recipes, Raw Foods, Raw Foods Thursdays, Vegan

Raw Foods Thursdays: 4/24/14

6 Comments 23 April 2014

Welcome back to Raw Foods Thursdays, the weekly blogging event that will fulfill all of your raw desires. Well, all of your raw food desires anyway. If you’re new to this event, come join in the fun! Browse through last week’s entries, this weeks highlights below, and come back later to check out the raw goodness that will be linked up in the next few days. We’re glad you’re here!

Last week we enjoyed an assortment of smoothies, goodies, and unique raw creations. Here are a few that I didn’t want you to miss!

Frozen Orange Kiss Desserts by Shirley of Gluten Free Easily

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Rawsome Carrot Wraps by Kimmy of Rock My Vegan Socks

Carrot_Wraps_Kimmy

Raw Vegan Chocolate Truffles by Karen of Karen Luvs Life

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This week I’m sharing my first Raw Foods Potluck Adventure in NYC.

Veggie_Rolls_Gluten-Free_Cat

Here’s how you can participate:

  • Simply link up a raw foods recipe (see What is Raw Food?), mention Raw Foods Thursdays, and link back to this post so your readers can join in the fun!
  • Please link to the recipe, not to a blog’s home page, so we can all find your raw foods recipe.
  • You may link up a recipe that you’ve made in the past. Just make sure to share something different each time you participate.
  • Be sure to leave a comment letting us know who you are and what you’re sharing.
  • Feel free to use the Raw Foods Thursdays blog badge created by the lovely, talented Heather Peters!

Sharing the Raw Love:

  • All raw submissions will be pinned on the Raw Foods Thursdays Board.
  • All raw submissions will be shared on Facebook.
  • Feel free to share this event in your social media communities as well!

What are Raw Foods Meals?

  • Plant-based meals that are not cooked.  Dehydrators may be used.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.) Feel free to link up recipes that use a slightly higher temperature as long as they could be made at 118 with a longer dry time.
  • Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.

What isn’t raw?

  • Anything cooked or heated above 118.
  • Anything processed.  If it comes from a can or a package that lists more than one ingredient, chances are it’s not raw!
  • If your recipe contains an ingredient like maple syrup that makes your submission “almost raw”, please share it anyway. Raw sweeteners are easy to substitute.

What do you have to share?


Raw Food Potluck NYC

Book Review, GF Recipes, Raw Foods, Vegan

Raw Food Potluck NYC

5 Comments 21 April 2014

I miss my Raw Foods Girls. But it has been a lot of fun to find likeminded foodie friends here in the City. We had a mostly raw foods potluck with a few friends, and I wanted to share some highlights with you. The menu had an Asian flair, so what better raw foods cookbook to cook from than Ani’s Raw Food Asia?

We started with Ani’s Summer Rolls with Ginger “Peanut” Sauce. These cute little cucumber wraps burst with flavorful veggies and herbs, and I love the cute little kelp noodle tendrils that peek through. These are fun to make, fun to eat, and scrumptious in Ani’s ginger “peanut” sauce which actually features almond butter.

Veggie_Rolls_Gluten-Free_Cat

I tried my hand at tempura using Ani’s Vegetable Tempura with Orange Lemongrass Dipping Sauce which can also be found in Ani’s Raw Food Asia.

Tempura2_Gluten-Free_Cat

Simply coat your favorite veggies in her zucchini-based tempura batter and dehydrate for 7 to 10 hours. The dipping sauce is insanely delicious.

Tempura_Gluten-Free_Cat

Also from Ani’s Raw Food Asia was this delicious Shitake Mushroom Namul. Easy to make. Just slice the mushrooms and allow them to marinate for at least 20 minutes.

Marinated_Mushrooms_Gluten-Free_Cat

I pulled out a tried and true recipe for Living Pad Thai by one of the Raw Foods Girls, which you can find here. I think it’s my favorite raw foods dish…ever.

Pad_Thai_Gluten-Free_Cat

We also had vegan sushi. I toyed with the idea of making it 100% raw with a cauliflower cashew rice, but we went the white rice route. To make the raw version, just put equal amounts of cauliflower and cashews in the food processor and process until it resembles rice.  To make the sushi rolls, follow the directions linked in my post Sushi, Vegetarian Style.

Sushi_Rolls_Gluten-Free_Cat

Our friends outdid themselves with their contributions. These marinated mangos were the perfect combination of sweet and spicy. I couldn’t believe how tender the mango pieces were. So tender that I didn’t realize at first that the mango hadn’t been peeled! Skin and all, who knew mango could taste like this?

Mango_Gluten-Free_Cat

Our friends also taught me that I have a broiler in my baby oven. Ha! They broiled up these eggplant strips for a little cooked fun.

Eggplant_Gluten-Free_Cat

A meal is never complete without a little raw chocolate, right? For dessert we enjoyed these pistachio truffles. The recipe for the chocolate base can be found in The Art of Raw Living Food. These are so rich that they can cause heart palpitations. Seriously.

Truffles_Gluten-Free_Cat

Yes, all of this was made in this tiny NYC kitchen.

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Living raw vegan in the City isn’t always this involved, but it sure is good to know that it’s possible even in this little space!

Other Raw Foods Potluck posts you might enjoy:

Readers, dish!

  • What’s your favorite style of raw foods?
  • Do you have a go-to raw foods recipe book?
  • Which dish above would you make first?

A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, fitness fanatic, gluten-free foodie, high-raw vegan, and Mama Cat living in NYC. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. While I'm not 100% vegan, it's my favorite way to eat, and making and sharing raw foods makes me giddy. Living in the City has its joys and challenges, and I enjoy sharing my experiences with you.

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