Friday, February 27, 2015

Dinner and Drinks | Gluten Free

Our new housemates have some specific dietary needs. One is gluten free and the other is a vegetarian. So I've been tweaking some of our meals lately. The other night, we had a particularly yummy adventure. I thought I'd share here!

The salad entree is a wilted spinach salad that I paired with a cauliflower, Portabello mushroom sauté. The second course was a bowl of Julia Child's garlic mashed potatoes, taken from her book Mastering the Art of French Cooking. I also served a rosemary lemon vodka tonic cocktail with dinner. It was a weird set of things that all went together beautifully! Yay for happy accidents.

Wilted Spinach Salad with Marinated Onions in Mustard Seed Dressing
Recipe from Ani's Raw Food Kitchen by Ani Phyo

Marinated Onions:
  1/2 yellow onion sliced thin
  1 Tablespoon apple cider vinegar
  1 Tablespoon soy sauce (I used Bragg Liquid Aminos since we have a gluten free eater)
  Pinch ground black pepper

Mustard Seed Dressing
  1 Tablespoon maple syrup or honey
  3 Tablespoons apple cider vinegar
  1/4 cup extra virgin olive oil
  1 teaspoon mustard seeds
  1/2 teaspoon salt

  8 cups spinach
  2 carrots julienned
  Pinch ground black pepper

To marinate the onions, combine onions with vinegar, Braggs Liquid Aminos and pepper. Set aside to marinate while you prepare the rest of the salad. (I let mine marinate for two hours).

To make the dressing, combine maple syrup or honey, vinegar, oil, mustard seeds and salt into a small bowl and mix well.

Toss dressing, marinated onions and salad mix together and let stand for 5-10 minutes to allow for wilting. This is a raw, vegan, gluten free salad and it is delicious!

Portabello Mushroom and Cauliflower Sauté
(I made this up on the spot)

1/2 head of cauliflower, chopped
2 large portabello mushrooms, chopped into bite sized pieces
2 cloves garlic, send through garlic press or finely chop
1 fresh sprig rosemary, stem removed and chopped
Pinch sea salt
Pinch ground pepper
Olive oil, 2-second pour

Heat oil in sauté pan over medium to high flame (I have a gas stove). Toss cauliflower into pan and sauté for a few minutes before tossing in the mushrooms. Add salt, pepper, garlic and rosemary. Either flip or stir ingredients in pan as they cook. I like to let my vegetables brown up a bit. After a few minutes, vegetables will soften. Serve when a desired consistency is reached. 

1 comment:

leslie said...

Please keep the vegetarian/gluten free ideas coming! We are vegetarians and we have dear friends who are vegan/gluten free who spend quite a bit of time at our house and I am always looking for great ideas for things to serve them. That mushroom saute looks amazing! And who doesn't love garlic mashed potatoes (although it does break my heart a little bit to make them with margarine for the vegans) Great ideas!