Tag Archives: dairy free

Bippity Boppity Bi Bim Bop

28 Aug

If you are gluten-free or have any common sense whatsoever, you know that quinoa is AWESOME (unless you can’t eat it in which case I’m sure you are still intelligent, just at a slight disadvantage in quinoa-eating competitions and similar matters). I squeem, you squeem, we all squeem for (s)quinoa. It’s a pure protein, it’s got a delicious flavor, it blends well but stays confident as a flour, it looks pretty…it’s an all-around winner. If Brandon and I are actually home for the week we probably eat it at least 2-3 times in the span of a few days. The good news is that I’m pretty sure it’s impossible to be addicted to quinoa. The bad news is that I’m addicted to quinoa. Anyways, it fits well with most anything it’s paired with, which in this case is my own version of bi bim bop. Bibimbap. B-bop. Betty boop…buhhh…whatever you want to call it. I feel slightly sacreligious calling this bi bim bop because it is not being delivered to me by my favorite Korean lady at Bell’s Diner in Ann Arbor and it’s not covered in “special Korean hot sauce” which looks exactly like ketchup but tastes like magic.

Anyways, I looked it up, and bibimbop basically suggests a dish mixed with rice. Now, if you experienced any part of my childhood, pretty much everything could hypothetically have been called bibimbop since it all got mixed together in the rice bowl. Reading that back, I feel like I am suggesting more Asian-ness than is really accurate. For goodness sake, my favorite preparation of rice included solely (lots of) butter and soy sauce. I still sometimes eat that when I need comfort food. My family called it “Katie rice” which actually is more like “it’s ok cause you’re only half Asian” rice. I infinitely digress! Bibimbop has been amazing everywhere I’ve eaten it and I have non-deliberately Americanized it for my own purposes (those purposes mostly being “I have these ingredients and I am going to mix them all together eventually but if I display them nicely and put a fried egg on top I can call them bibimbop”). Bibimbop seems like a pretty flexible concept to me. Some people put raw seafood on it, some prefer marinated beef; I like mine with a healthy dose of (Brinery) kimchi and a runny egg. Unfortunately on this day of bibimbop creation we were out of pickled foods (FOR SHAAAAME!) so while my stomach was greatly satisfied it still wept a little for its long lost best friend.

So here’s what I ended up with:

QUI-BIM-BOP (heh, sorry)

Serves 2

1 cup quinoa (in these photos, I was trying out a blend of grains including quinoas and wild rice)

2 large carrots, julienned and cooked to your preference (steamed or pan-fried…buttery carrots are always tasty)

1 cup cooked spinach (I steamed mine and then mixed it with Tamari)

2 small zucchini, cubed and cooked to your preference (pan-fried and seasoned with a little salt and pepper)

1/2 lb tempeh, cubed and cooked however you want (this would be a great use of maple/Tamari marinated tempeh–just cube some fresh tempeh and soak it in a 3:2ish mixture of Tamari to maple syrup with a clove or two of minced garlic for at least 30 min, then pan-fried)

1 cup sugar snap peas, steamed

2 large eggs, cooked to order

seasonings I would suggest you try out to taste, not necessarily all together: salt & pepper, olive oil, Tamari, Sriracha (or your favorite hot sauce), rice wine vinaigrette

As I mentioned, bibimbop is a mixed rice dish. So, simply split the cooked quinoa between two bowls and top with your ingredients. I assembled mine to look nice, then covered it all in Sriracha and made a delicious mess of it. This is a perfect dish to get creative with. Instead of marinated beef or seafood, Brandon and I (naturally) opted for tempeh (yet another thing I may be addicted to…it could be worse!). I had zucchini on hand, so they went in the bowl. Mung bean sprouts or julienned cucumber would be a super fresh, crunchy addition to this meal. Other things you can sub in might be short-grain brown rice for the quinoa or kale for the spinach. The opportunities are (gluten-free and) boundless.

Enjoy!

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Tis The Season For…Herbs and Sinusitis

22 Jun

So it was 95+ degrees out yesterday and I spent most of the day in the walk-in clinic with sinus pain that come on faster and stronger than normal. OH BOY, FUN! I know, everyone totally wants to spend their summer days in bed, sweating (more than normal), thermometer constantly in mouth checking to see if that fever has yet to break, eating soup because it hurts too much to chew, and in my case, pounding a mixture of hot water, honey, and apple cider vinegar. But that is quite enough of a sob story for now. The good news is that I took the opportunity of staying in bed to watch a nerdy science show about aliens, and convinced Brandon to make vegan/gluten-free “mac n cheese.” Now, I totally owe you a recipe for this, but I was barely able to help cook, let alone play photographer and lighting wizard (not like I’m even a lighting wizard when not having fever dreams…on that note, last night’s fever dream included “jazzy” salmon…). I will tell you this much, though: it was delicious, easy to chew, and not nearly as hard to make as one might imagine. AND we put this beet in it!

Is that not the beet to end all beets? I am determined to find more like it so their beauty shall not go to waste in such a concotion as pasta!
Anyways, that’s enough raving about g-free noodles for now, especially when I can’t even show you what we ate. In case you’re wondering, yes, the sauce DID turn pink. Very pink. To top off his evening of winning in the kitchen, Brandon surprised me with some MINT GALACTICA coconut milk ice cream. He’s a real keeper. OH! And truffle oil. He brought home truffle oil. And put it in the “mac n cheese.” Ok, now I really have to stop because this must be torture for you vegan, gluten-free folks out there with a mean hankering for a rich, creamy pasta (I probably need to widen my market eh?).
In other news, we have managed not to kill all of our herb plants, and in fact have just harvested some thyme! We’re going to dry it to have on hand in the cooler months. Here it is!

 

 

Ain’t it purty?
Well, I think that’s all I’ve got for now. I did make some tiny, tasty lemon tarts with leftover curd from Brandon’s birthday cupcakes and I think they’re calling me. I’m planning to be beaming with health tomorrow as I perform my little heart out all day. Come catch me at The Ark or Woodruff’s and I promise I won’t breathe on you!
Yours,

 

 

The Most Glorious Farmers Market

4 Jun

 

So I’ve been a little behind since we arrived in Portland. This time I’ll blame it on non-stop adventuring and leaving the iPad in the hotel room safe. However, I have no shortage of things to share with you! I will dedicate this post solely to the Portland Farmers Market because it was wholly incredible. This was definitely the biggest farmers market I’ve been to, complete with any kind of artisan food product you could think of (we were introduced to drinking vinegars), gorgeous organic and local produce (the brightest, sweetest strawberries), a locally-renowned biscuit vendor, and even a few gluten-free bakery stands.

 

Brandon and I were looking for a tasty, healthy, gluten-free breakfast and after many tasty samples and laps around the market, we first stopped at Pure. They were sampling both fresh-pressed almond milk (which had a nice hint of cinnamon) and an apple-mint-kale juice. Both were delicious, but the green juice won out and we got a bottle. We’re suckers for kale at any time, and the fresh mint flavor was to die for.

 

Just a few stands away we found Eatin’ Alive, purveyors of delicious raw (vegan and gluten-free) food. They had a totally awesome custom-made bike cart made by Rejuiced Bikes which held totally awesome raw goodies like kale and beet crisps, strawberry rhubarb strudel, zucchini lasagna, and more. After sampling almost everything, we ended up with a bag of “pizza” crisps (sundried tomato, etc.), a small jar of dandelion pesto, and a “falafel” wrap (sunflower seed patties and veggies in a collard green wrap). The pizza crisps were a perfect match for the dandelion pesto–the salty, thicker crisp held up to the sweet and slightly bitter flavor of the dandelions. And the faux-falafel was impeccably light and delicious, paired with a sesame tahini dressing alongside shredded fresh vegetables. We’ll definitely be making wraps with greens when we get home, so keep an eye out for those.

 

After forcing all of our companions to sample our breakfast, we set out to see the second half of the market (it was so big we had to explore it in rounds). Aside from the sheer size of the market, the most memorable part for me is the kindness of the people working there. We talked for a while with Emma, who had recently dubbed herself the Swedish princess of cheese (she had acquired a crown of fresh flowers, been dubbed royalty by a Swedish friend, and was working at a lovely cheese stand). We also established that she and I were twins since we had matching Birkenstocks.

A side note about footwear in Portland: I had no idea I would fit in so well wearing my clogs! There must be a bit about clogs on Portlandia…there must!

 

Moving on, we quickly found Divine Pies. These gorgeous little pies are gluten and dairy free, raw, and whole food. Made with a crust of local hazlenuts, they have a selection of their own twists on classic flavors like chocolate mint cheesecake, key lime, rosewater cardamom cheesecake, and more. With the owner’s recommendation, we decided to share a strawberry pie. The filling was light and smooth, and just sweet enough with fresh Oregon strawberries. The crust, loosely made with finely blended hazlenuts, was a perfect companion for the sweet center.

 

We tried tons of tasty treats (I couldn’t resist the alliteration just now) and I had to resist buying something at every gluten-free bakery. The sheer existence of their booths was too exciting for my g-free tummy and tastebuds. The rest of the weekend continued to center around food (as is par for the course for my foodie family). I’ll save the rest of our adventures for later, though. We’re in the airport now, waiting to head to San Francisco, where the fun continues. See you later, Portland!

 

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