Tag archive for "Go Ahead Honey…It’s Gluten-Free;"

Raw Mexican Corn Chips and my lighting woes

New York City, Raw Foods, Vegan

Raw Mexican Corn Chips and my lighting woes

6 Comments 25 November 2013

It has been a while since I posted a recipe. I have all sorts of posts in my head to share. I even have recipes scrawled in my kitchen journal to tell you about. But I have a serious case of blogging aversion. After analyzing the situation I think I figured out what the problem is. I’m struggling with a crucial piece of my creative process.

(If you don’t want to hear me complain, skip down to the first photo to read about some delicious chips.)

While I’ve enjoyed playing in the kitchen, despite it’s small size, I have not had fun photographing my creations since moving to NYC. Why? Because I have one window with limited light due to the tall building behind our house that blocks the sun for all but 2 daylight hours. And that one window has a narrow windowsill. I can’t fit much on a tiny windowsill, so creating a well-lit, mouthwatering food scene is out of the question. I did try to balance my cutting board on the windowsill with my foot for a little extra play space. It wasn’t pretty. And everything is backlit which is not my favorite lighting effect. I have some awesome light stands which are inconveniently in a storage unit. So I need to figure out a solution, a small solution since every square inch of storage space has been filled.

Until then, please forgive my uninspiring photos!

I’m done complaining. Let’s get on to the food.

Every time we go to one of my favorite vegan restaurant we order Living Nachos.

Blossom_nachos_Gluten-Free_Cat

And every time, the Husband asks if I could make raw chips like these. Thin and crispy yet scoopable.  Just as I was experimenting with a corn-based chip for the first time, Janet of The Taste Space linked these babies up to Raw Foods Thursdays.

Janet's_corn_chips_Gluten-Free_Cat

She calls them The Best Raw Corn Chips, and the name fits perfectly! They meet all of my requirements for a corn chip without any added fat. Plus, they have the most delicious corn flavor I’ve ever tasted in a corn chip. One bite makes me think happy summer thoughts like corn on the cob, picnics, and warm sunshine. These chips truly are The Best Raw Corn Chips, and I suggest you hop over to The Taste Space to get the recipe!

So while I was fiddling to replicate Living Nachos I had a little help from Janet! I love her idea of using a bag of frozen corn as the base. So easy during the winter months!

My version is called Raw Mexican Corn Chips as I added a little spice. I also added some sunflower seeds for durability.

Raw_Mexican_Chips_Gluten-Free_Cat

They’re extremely hearty and easy to scoop with.

DSC_0018

DSC_0020

You can either break them apart in a variety of shapes, or score them into triangles part way through the dehydrating time to make the perfect “tortilla chip” shape.

DSC_0023

And they’re still thin enough to be considered a chip and not a cracker.

DSC_0025

Raw Mexican Corn Chips

by Heather (with inspiration from Janet of The Taste Space)

Ingredients:

  • 1 lb. frozen corn, thawed
  • 1 c. sunflower seeds
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. sea salt
  • 2 cloves garlic, minced
  • 1/2 c. ground flax
  • 1/4 c. water

Directions:

1. Place all ingredients except for the water in a food processor and process. Slowly add up to 1/4 c. water until the batter is spreadable.

2. Let the mixture sit for 10 minutes to allow the ground flax to gel.

3. Spoon onto 2 teflex-lined dehydrator trays, and spread the batter to the edges of the tray with a flat spatula, leaving a 1-inch borders. Be patient. This may take up to 10 minutes to spread evenly.

4. Dehydrate at 118 for 6 hours or until dry enough to flip and remove from teflex sheets and place on mesh trays. You can score it into triangle shapes with a knife.

5. Continue dehydrating for 18-24 more hours or until desired crispiness is attained.

6. Break along score lines and store at room temperature in a sealed container.

Makes a big bowl scoopable happiness.

DSC_0014

Readers, dish!

  • Have you ever made raw chips?
  • What’s your favorite kind?
  • What inspires you to write?

GF Recipes

February’s “Go Ahead Honey…It’s Gluten Free” Recipe Round Up

9 Comments 29 February 2012

What great fun it was to host February’s Go Ahead Honey…It’s Gluten Free event!  I chose the theme Hot, Spicy, and Heart-Shaped, and all month long I’ve received the most delicious submissions.  I’m excited that I can finally share the love with you!

First the savory, then the sweet…

My submission was Curried Lentil Love Burgers served up Valentine week.  Vegan and spiced with curry and tumeric, these burgers were a huge hit on Udi’s Gluten Free Hamburger Buns.

Melanie of The Grecian Garden made Roasted Yellow Beets, Leeks, and Red Jalapenos.  My heart lept for joy when I saw this gorgeous dish in a heart shape!  Spicy and bright with cilantro and lime, these earthy wonders make for a healthy, satisfying meal.

I can always count on my friend Valerie of City Life Eats to tempt me with her hummus recipes.  And she did not disappoint!  In fact, she used an ingredient that we both enjoy…hemp seeds!  This lemony, warm, and spicy hummus called Spicy Lemon Hemp Hummus is sure to be a crowd pleaser.

Judee of Gluten Free A-Z Blog shared her Moroccan Spiced Carrot Soup. Moroccan spices make me swoon, so this soup is on my “make soon” list.  An what an adorable heart topping!

Tessa, The Domestic Diva herself, shared a recipe that can be enjoyed all year round.  Her Fish with an Almond Garlic Lemon Topping looks incredible, and that touch of cayenne definitely puts this in the hot and spicy category!  Tess is also one of the hosts of Allergy Free Wednesdays, which you will definitely want to check out for even more deliciousness.

Lauren of As Good As Gluten made these sweet, buttery, and adorable Gluten-Free Sugar Cookies.  Have you ever had trouble rolling out gluten-free cookie dough without the sticky mess, like I have?  Try Lauren’s recipe for an easy dough to work with!

Sweet Shirley of gfe - gluten-free easily shared her Sweet Potato Biscuits as part of her Suite of Sweets for Sweethearts series.  Gluten-free, dairy-free, egg-free, and vegan, these soft, tender biscuits may be just what your sweet someone needs after a long day.  (Hint, hint, Husband.  Are you reading this?)

(And she gets extra points for Hot, Spicy, AND Heart-Shaped!)

Mollie of The Almond Flower made Baby Beet Cakes with Cinnamon Cream.  What could be more naturally romantic than the deep red beet?  Free of refined sugar and packed with nutrients, these cakes are moist and custardy.  Perfect for your sweet one.

Too much work to prepare a beet?  Mollie also has a quick and easy prep tip for you!

I almost flipped when I saw Amber’s Raw Carrot Cake Cookies!  How do I love thee, raw cookies?  Amber has given me one more way!  You’ll love the story behind how Amber came up with this recipe.  Enjoy this recipe and more at The Tasty Alternative.

Maggie of She Let Them Eat Cake made Vegan Gingersnaps.  Refined sugar-free and gluten-free, these cute little babies were perfect for Amy’s Baby Shower!  I’m sure you already know that anything Maggie creates will make your heart pitter patter.

Naomi of Straight Into Bed Cakefree and Dried, and creator of this event, submitted her Valentine Gingersnaps, which couldn’t be any cuter.  After telling a heart-warming Valentine’s story, Naomi gives directions for making these lovely treats thin and crispy or chewy with a gooey center.  A must read.  A must bake.

These Ginger Noms and Choc-Chilli Noms submitted by Cat of 23 Days and Counting are sure to knock the socks off that special someone.  With cardamom pods, cocoa, cinnamon, and even a hot red chili, these are nomilicious!

And my apologies to Paula for not posting her entry on time!  She submitted a lovely Cinnamon Dark Chocolate Molten Lava Cake that somehow disappeared in my inbox!  It’s absolutely gorgeous on the outside, but you must head to Live Free, Gluten-Free to see an amazing picture of the first forkful!  With chocolate and cinnamon, this entry takes the cake for Hot, Spicy, and Heart-Shaped!  Thank you, Paula, for letting me know that I missed you.  This round up would not have been complete without your creation!

Thank you all for sharing the love!  It was a blast being your host, and I look forward to our next theme…

Next month, Ali of The Whole Life Nutrition Kitchen will be hosting, and her theme will have bloggers pickling and fizzing…Fermenting!  Can’t wait to start!

A Double Challenge! Curried Lentil Love Burgers

GF Recipes

A Double Challenge! Curried Lentil Love Burgers

13 Comments 14 February 2012

Happy Valentine’s Day!

The Daring Cooks’ February 2012 challenge was hosted by Audax & Lis, and they chose to present patties for their ease of construction, ingredients, and deliciousness! We were given several recipes and learned the different types of binders and cooking methods to produce our own tasty patties!

I decided to combine this challenge with another challenge.  This month I’m hosting Go Ahead Honey…It’s Gluten-Free, the brilliant creation of Naomi Devlin of Straight Into Bed Cakefree and Dried.  Since February is the month of love and passion, what could be more passionate than hot, spicy, and heart-shaped foods?

I’ve challenged readers to create something that’s Hot, Spicy, and Heart-Shaped.  So when I read The Daring Cooks’ February challenge, I knew exactly what to make.

Love Patties!

I started by cooking onions, mushrooms, carrots, and zucchini.

And I cooked up some lentils in vegetable stock.

Then I used the food processor to mix up the remaining ingredients and add the hot and spicy love.  Curry, tumeric, and a heart-shaped cookie cutter turned these veggie burgers into Love Burgers.

Browned on each side in grapeseed oil, a few at a time, I was able to make about 12 heart-shaped patties.

Each one looked unique, but they tasted absolutely delicious!

What a perfect Valentine’s dinner!

Curried Lentil Love Burgers

by Heather

Ingredients:

  • 2 T. grapeseed oil, divided
  • 1/2 small onion, finely chopped
  • One 10-ounce container baby bella mushrooms, shredded
  • 1 carrot, shredded
  • 1 medium zucchini, shredded
  • 1 c. cooked lentils
  • 1 c. almond meal
  • 1/2 c. sunflower seeds
  • 1 T. curry
  • 1 tsp. tumeric
  • 1 tsp. sea salt

Directions:

1.  Heat olive oil in a large skillet over medium heat and add onions.  Cook until onions have softened.

2.  Meanwhile, place mushrooms, carrot, and zucchini through the chute of the food processor using the shredder disc.  Add the veggies to the skillet and cook for about 10 minutes or until veggies are soft.

3.  Place veggies in a large bowl and allow to cool.

4.  Stir in cooked lentils, almond meal, sunflower seeds, curry, tumeric, and sea salt.  Then transfer all to a food processor.  Using the S blade, pulse until combined.  Add water, one tablespoon at a time, until it reaches burger consistency.

5.  Press a palmful of batter into a heart-shaped cookie cutter and release it onto a plate.

6.  Heat a tablespoon of grapeseed oil in a large skillet over medium heat, and cook the burgers until they brown on each side.

7.  Serve on Udi’s Gluten Free Hamburger Buns with or without ketchup, or you can eat it on top of a green salad.

Makes 8-12 burgers, depending on the size of your cookie cutter.

Readers, dish!

  • What is your favorite kind of patty?
  • Have you tried Udi’s Gluten-Free Hamburger Buns?

This recipe is linked to:

GF Recipes, GF Resources

“Go Ahead Honey…It’s Gluten Free” Theme for February!

18 Comments 01 February 2012

Are you in the mood for love?  I’m honored to be hosting February’s Go Ahead Honey…It’s Gluten-Free event, the brilliant creation of Naomi Devlin of Straight Into Bed Cakefree and Dried.  Since February is the month of love and passion, what could be more passionate than hot, spicy, and heart shaped foods?

Join in on the fun!

  • Create a gluten-free dish that’s Hot, Spicy, Heart Shaped, or any combination thereof.  Extra points for all three!
  • You do not need to have a gluten-free blog to participate, but your submission must be gluten free.
  • Bloggers, post your creation on your blog and link back to this post.  Email me a link to your post and a photo by Monday, February 27th at heather (at) glutenfreecat (dot) com.
  • If you aren’t a blogger, just email your photo to me by February 27th so I can include your submission in the round up.

It’s short month, so fire up the culinary love and start creating!  I hope to have a roundup ready for you before the end of the month.  Good thing it’s leap year!


A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, friend, fitness fanatic, foodie, high raw vegan, child of the King, and Mama Cat. 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. And now I have another challenge ahead...I'm moving to New York City! I look forward to Living Raw Vegan in the City and sharing my experience with you.

Subscribe by Email

Enter your email address:

Connect with Me

Grab a Button!

© 2014 Gluten-Free Cat. Powered by Wordpress.