Tag Archives: quinoa

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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MANCAKES

15 Aug

Listen: http://thegorounds.bandcamp.com/

Brandon and I have been playing with this killing band all summer (see above link) in addition to our snazzy Appleseed adventures. Each show includes anywhere from 12 to 17 performers and feels slightly more epic than the last. I think I actually injured my neck from dancing so hard last weekend. Blah blah blah it’s super cool blah blah, anyways there are a couple other gluten-free kiddos in the band which gives us yet another thing to get excited about (BAKED GOOOODZ). I brought some gluten-free banana zucchini (my roommate dubbed it “bacchini” [bikini]) bread a few weekends ago to Sleepy Bear Music Festival, took some homemade gluten-free oreos to our gig in Traverse City last weekend, and I would love to take some goodies to Hoxeyville this weekend, but our sink is in disrepair which does not really inspire me to figure out alternative cleaning methods.

Anyways, I digress. I’ll get on with the treats. I wanted to figure out something tasty to make with quinoa flour and pancakes were definitely a good choice. I will share these with my fellow gluten-abandoners when I next get the chance.

Any gluten-free baker knows the trials and tribulations of finding the right flour blend for each endeavor. I’ve experimented with a lot, and I think I’m most often pleased with my own flour blends instead of pre-mixed anything. They’re great in a pinch, but there’s something lovely about the creativity involved in gluten-free baking and the richness of the flavors you can combine. Shauna over at Gluten Free Girl and The Chef has a great post about ratios and making your own flour blends (I ended up blending whatever I had in the kitchen, which at the time was a mix of these flours: brown rice, oat, quinoa, sorghum, tapioca, and brown rice). Check it out here (scroll down a while) and then make her pancakes. I did.

And for your convenience I’ve copied her recipe below:

PANCAKES YUM!

7 ounces whole-grain flour mix
1 ounce ground flaxseed
1 ½ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon cardamom
½ teaspoon Saigon cinnamon
8 ounces buttermilk (I used flax milk “curdled” with lemon juice)
¼ teaspoon almond extract
2 large eggs
2 ounces melted butter

(I also added bananas and blueberries!)

bacon grease or butter for the skillet

Combining the dry ingredients. Whisk together the flour and flaxseed meal to incorporate them together and aerate. Add the baking powder, salt, cardamom, and cinnamon. Whisk them all together. Make a well in the center of the dry ingredients.

Combining the wet ingredients. Whisk together the buttermilk, almond extract, and eggs. Pour the liquid into the dry ingredients. Stir with a rubber spatula until the batter is combined. Add the melted butter and stir until the pancake batter is entirely combined.

Making the pancakes. Preheat the oven to 250°. Put an oven-safe plate in there.

Set a cast-iron skillet over medium-high heat. Grease the pan liberally (and by liberally, I mean a lot) of bacon grease or butter. Pour the pancake batter into the buttered pan, about ¼ cup at a time. When bubbles have started to form and pop on the top of pancake, flip it. Cook for about 1 minute more, then put the crisp pancake in the oven to keep it warm.

Enjoy!

Detox.

9 Aug

Oh my. We have just returned from over a week in northern Michigan, frolicking in both the upper and lower peninsulas. We had a lovely time playing at Sleepy Bear Music Festival in Lake Ann, enjoyed a little beach time at Lake Michigan, then made our way (barely) to Marquette, up and up all the way to the Keweenaw Peninsula for Farm Block Fest. It was a time full of ups and downs, camping and bug bites, amazing music and slightly less amazing food, totally badass storms and lots of time in the car. But we’re home now, gearing up for the BIG CD RELEASE SHOW TOMORROW AT THE ARK. Brandon and I have been eating deliciousness for the last few days, trying to shove as many vegetables into our bodies as we can to make up for the lack thereof experienced on the road (it’s hard to keep veggies fresh in your cooler for that long).

As we walked into the grocery store, wondering what to make for dinner, it suddenly smacked us right in the face:

collard green wraps.

I can’t say enough about these thangs. Really, though, the only words we seem to be able to get out while eating them are “dude…so good…” and then we both just make “mind blown” faces. We’re nerds, it’s true. In fact, the first words out of my mouth during dinner tonight were simply “I love food” (sorry for not initially acknowledging the lovely candlelit table, B).

So here’s what’s up.

COLLARD GREEN WRAPS (SHABANG!)

(Serves 2)

2 large collard green leafs

1/2 green pepper, sliced thin

1/2 small cucumber, sliced thin

a few cherry tomatoes, sliced

1/2 avocado, sliced

2 heaping Tbsp baba ghanouj or hummus

1/2 cup quinoa, cooked

1/2 brick of tempeh, cut into strips and cooked

handful of pickled carrots

handful of bean sprouts

2 Tbsp crumbled feta

To prepare the collard greens, slice them in half along the stem, removing the stem and leaving yourself with two wrap bases. Spread avocado and baba ghanouj in the center of each wrap, and pile on the toppings! I listed what I used/had around, but whatever you’re interested in would surely be delicious. Vegan burritos? Falafel and tabbouleh? Collard greens are a great (and gluten-free) replacement for tortillas or pitas in a sandwich-type situation. We used tempeh and pickled carrots from The Brinery right here in Ann Arbor, our favorite fermentation location. Both mixed well with the slight bitterness of the collard greens and all the fresh vegetables offer a very satisfying (and healthy) crunch.

What will we wrap up next?

……….that joke, surely. That’s a wrap on that joke, folks. Oh gosh, I can’t stop. Someone make it stop…oh look food pictures!

Enjoy!

What’s In The Fridge? (Cashew Curry Tofu Edition)

31 May

So I’ve been a little behind in the last few days. This is what running around can do to you. I’m floating between Beverly Hills and Ann Arbor, crossing my fingers and hoping to all that is good in this world that my little pug brother will be okay. We just found out that he has bacterial meningitis, which means the meninges surrounding his brain and spinal cord are swollen. We’ve started treatment but nothing is certain. It breaks my heart to think that he might be in pain, so I’ve been coping by cooking (and eating), as many do. I do know that the only constant in life is change, and that change brings about growth. So here’s to changing and learning throughout your entire life. And here’s an easy and tasty dinner you could make any night of the week!

Pan-Fried Tofu with Cashew Curry Sauce (and Sautéed Vegetables with Quinoa)

The Sauce:

NOTE: I was a bad blog lady and didn’t measure while I was cooking, so the following are approximations to the best of my guessing ability. Plus you can just alter it to taste!

1/3 (heaping) cup cashews

half an onion (chopped)

2 Tbsp olive oil

4 Tbsp flax milk (or any milk-like beverage)

1 Tbsp red curry paste

1/4 tsp cayenne

1 tsp chili powder

pinch of salt

Heat the olive oil in a sauce pan and add the cashews so they brown. Stir in the rest of the ingredients and simmer until the onions are translucent and the sauce smells awesome. Remove from heat. Once cooled a bit, transfer to a food processor and blend until smooth.

The Rest: 

NOTE–since this is a “what’s in the fridge?” dinner, use whatever vegetables you want!

1 package firm tofu

2 cloves fresh garlic, chopped finely

4 Tbsp tamari

2 Tbsp maple syrup

handful of green beans

half an onion (chopped)

1 portobello cap, chopped

pinch of salt and pepper

1 cup quinoa

Begin by pressing the water out of your tofu (here’s a pretty good explanation on how to do that from Veggie Belly). While you wait, prepare the marinade for the tofu.

Combine tamari, maple syrup, and garlic in a bowl. When the tofu has dried, slice it into 1/4 to 1/2″ pieces and cover with the marinade. Allow to sit while you prepare the quinoa and veggies.

just hangin out

To make the quinoa, bring 2 cups of water to a light boil. Add the quinoa, and reduce heat. Cover and allow to simmer for about 12 minutes. There should be no water left in the pot and you will have beautiful, fluffy quinoa!

quin-wow

Sauté vegetables of your choice in a little vegetable oil, beginning with the aromatics (in this case, onion). I used chopped portobello mushrooms, fresh green beans, and onion this time. I always put a little salt and pepper on my vegetables, but you could add whatever spices that tickle your fancy.

vegging out

Once your tofu has taken on some color, it’s time to throw it in a hot pan! I used my cast-iron skillet with medium-high heat.

Let the tofu brown on each side and remove it from the pan. You can drizzle the remaining marinade on the tofu before flipping it for extra taste and caramelization.

Fill bowls with quinoa, vegetables, and top with a few slices of tofu. Spoon your smooth, cashew curry sauce on top and there you have it!

This is one tasty mess of vegetarian, gluten-free delight.

Enjoy!

P.S. Brandon and I leave for Portland tomorrow, so get ready for some travel posts!

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