Tag archive for "vegetarian"

Gluten-Free Food Fun with Mom

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

Gluten-Free Food Fun with Mom

5 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.

Angel_food_cake_Gluten-Free_Cake

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

Angel_Food_Cake2_Gluten-Free_Cat

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)

4 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

By the Way Bakery

GF Friendly Restaurants, Gluten-Free, New York City, Vegetarian

By the Way Bakery

8 Comments 25 June 2016

There’s a neighborhood gem called By the Way Bakery that I’ve mentioned before, and it’s about time I show it off. Unfortunately, or fortunately, it’s not on my daily path to and from work, or I’d stop there every day. I have to make a conscious effort to walk a few blocks in the opposite direction to enjoy these tasty treats. And out of sight out of mind is probably a good thing or I just might be a daily customer.

By the Way Bakery is a gluten-free, dairy-free bakery on the Upper West Side where every delicious item is made by hand. Everything I’ve sampled is so light, fluffy, and scrumptious that you’d never know it was gluten free, which was the original intent of the founder, to make delicious baked goods that “by the way” just happen to be gluten free. Owner and founder, Helene Godin, left a successful law career of 20 years to open this bakery which has expanded to three locations including Westchester, the Upper East Side, and the Upper West Side. To hear her inspiring story click here.

I usually pop in on a Saturday to grab a small treat like a cookie or a muffin.

BytheWayCookies_Gluten-Free_Cat

But if I’m having a chocolate craving, these brownies are the cure. They are the most delicious brownies on the planet. I swear.

BytheWay_Brownie_Gluten-Free_Cat

They also have a case filled with beautiful scones, tea cakes, and mini cakes for those wanting a few bites of fancy sophistication, but I’m a simple girl satisfied with a good old-fashioned cookie.

BytheWayCase_Gluten-Free_Cat

By the Way creates specialty cakes like this Pear Ginger Cake.

BytheWay_PearGinger_Gluten-Free_Cat

And this Sour Cherry Coffee Cake as well as layer cakes and challah.

BytheWay_SourCherry_Gluten-Free_Cat

But my favorite Saturday treats are definitely their muffins. I love the Blueberry Corn Muffins.

BytheWay_BluberryCorn_Gluten-Free_Cat

My current favorite muffin is the Cinnamon Chocolate Chip. Oh my heavens, it is to die for with a crumbly coffee cake-type topping and gooey chocolate chips inside.

BytheWay_CinnChocMuffin_Gluten-Free_Cat

Just last month we had a staff breakfast at school, and I brought a few dozen By the Way muffins for the gluten-free teachers. Of course, they were a huge hit with the gluten-eaters as well!
BytheWayPlatter_Gluten-Free_Cat

The next time you’re in the City, I recommend grabbing a box or two of By the Way goodies to take home. Or better yet, let me know and I’ll meet you there!

BytheWayBox_Gluten-Free_Cat

Readers, dish!

  • Have you tried By the Way Bakery’s goodies?
  • What’s your favorite all gluten free bakery?
  • What’s your favorite kind of muffin?
Gluten-Free Sidewalk Joy

GF Friendly Restaurants, New York City, Vegetarian

Gluten-Free Sidewalk Joy

5 Comments 05 June 2016

I love hand-lettered menu boards and sidewalk art. In fact, some day I’m going to share a post of all of my favorites. Maybe it’s the teacher in me that misses actual blackboards. These brightly-lettered chalk boards are colorful, quirky, and if they mention anything about a gluten-free item, my heart does a backflip.

It was flipping for sure when I saw this sign.
Menu_Board_Gluten-Free Cat

No, not the turkey burgers.

Check out the bottom.

If a local restaurant provides gluten-free bread, you’d better believe I’m going to try it.

The trouble with being a gluten-free vegetarian is that most restaurants that offer a gluten-free bread option only have meat patties or meat fillings for their sandwiches. So I’m extra excited when there are veggie options too.

At Island Burgers & Shakes on the Upper West Side, I was pleasantly surprised to find several vegetarian options and some pretty delicious sounding salads. But I had to order a sandwich to try out that gluten-free bread. It wasn’t vegan, but it was vegetarian and oh so scrumptious, and I didn’t have to pull an apple out of my purse while my friends at their burgers.

Sandwich_Gluten-Free_Cat

Mozzarella, Pesto, Tomato, Onion Sandwich at Island Burger

Readers, dish!

What was your last fun food find?

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

OLYMPUS DIGITAL CAMERA

Rawsome Carrot Wraps by Kimmy of Rock My Vegan Socks

Carrot_Wraps_Kimmy

Raw Vegan Chocolate Truffles by Karen of Karen Luvs Life

Truffles_Karen

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.

Kitchen2

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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