Tag: gluten-free

Sweet Thai Nori Crisps

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When we think of a snack, “seaweed” doesn’t really come to mind. But nori and its adaptability works for so much more than just sushi. These, trust me, are pretty addictive.

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Sweet Thai Nori Crisps


4 sheets nori
Water, for brushing
1 tablespoon grapeseed oil
1 tablespoon pure maple syrup
1/8 to 1/2 teaspoon Thai red curry paste (to taste)
1 tablespoon black or white sesame seeds, toasted
1 tablespoon hemp seeds
Sea salt, to taste

Preheat the oven to 350F. Lay 2 sheets of nori on a cutting board. Use a pastry brush to lightly brush water on the sheets. Only use a little, they should be slightly sticky. If you soak them, it will become soggy. Take the two remaining sheets and lay them atop the ones with water, completely covering each one. This is to make a “thicker” piece of nori, a more substantial crisp. If desired, you can layer another sheet to make them thicker.

In a small bowl, mix together the oil, maple syrup, and curry paste. Use the pastry brush to brush the mixture on top of each doubled nori sheet.

Sprinkle the sesame seeds, hemp seeds, and salt on the nori, pressing into each one.

Bake for 12 to 14 minutes until crisp. Cut into squares using scissors while still warm. They will crisp more once they cool.

Chili-Lime Corn Chips with Edamame Guacamole

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The addition of edamame adds a bit of texture and protein, rounding out the fat/protein/carbohydrates you need to justify this as a balanced lunch. Right?

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Baked chili-lime corn chips with edamame guacamole

For the Baked Chili-Lime Corn Chips
1/4 cup freshly squeezed lime juice
1 tablespoon coconut oil or mild extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon sea salt
12 (6-inch) gluten-free corn tortillas

Preheat oven to 400°F (200°C).

Stir together the lime juice and oil. Brush each tortilla with the mixture. In a small bowl, mix together the cumin, chili powder and salt. Sprinkle each tortilla with the spice mixture. Stack tortillas, and cut into six to eight triangles.

Bake for about 10 minutes, until lightly browned.

For the Edamame Guacamole:
2 large avocados, pitted, and flesh removed
1 1/4 cups shelled edamame
2 to 3 cloves garlic (even better: roasted garlic)
1 lime, juiced
1 teaspoon sea salt
Pinch cayenne pepper, or more to taste
1/4 teaspoon ground cumin
1/2 cup red onion, diced
2 Roma tomatoes, chopped
3 tablespoons fresh cilantro, plus more for garnish

Put the avocado flesh, edamame, garlic, lime juice, sea salt, cayenne pepper and ground cumin in a food processor. Process until smooth. Transfer to a bowl, and stir in onion, tomatoes and cilantro. Refrigerate for a few hours before serving.

Just before serving, test the guacamole for seasonings. Garnish with additional cilantro.

Imam Bayildi (Turkish Stuffed Eggplant)

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The name of this famous Turkish meze dish literally means “the Imam fainted” or “the Imam was thrilled;” I’ve read it is because of the liberal amount of olive oil used. Often served room temperature or cold, this dish is delicious served hot, too. Some versions of this recipe use different herbs; others bake it; and some cook the filling, first. I like this version because it’s easy to put together and benefits from the slow cooking on the stove top.

eggplant imam

Imam Bayildi (Turkish Stuffed Eggplant)

2 large eggplants, halved lengthwise
1 yellow onion, finely sliced
3 large tomatoes, finely chopped
4 to 6 cloves garlic, finely chopped
1 small handful each: fresh flat-leaf parsley, fresh dill, fresh basil
1 teaspoon fine sea salt, plus more to taste
1/2 to 3/4 cup extra-virgin olive oil
1/4 to 1/2 cup water
1 teaspoon unrefined sugar or agave nectar
1 lemon

Use a sharp knife to remove a shallow amount of the innards of the eggplant. You don’t want to scoop it all out, but instead create a shallow indent for the filling to have somewhere to sit.

Finely chop the part you scooped out, and put in a mixing bowl.

Put the eggplant in a wide saucepan with a lid, skin-side down. Sprinkle with salt.

Add the onion, tomatoes, garlic, parsley, dill, basil and salt to the eggplant innards. Mix well, adding salt to taste.

In a small bowl, mix the oil and water. If you are wary about using 3/4 cup of oil, use 1/2 cup oil and 1/2 cup water. If not, use 3/4 cup oil and 1/4 cup water. Either way, it will total one cup.

Mix in the sugar. Drizzle the mixture over the eggplant and into the bottom of the skillet. Distribute the filling onto the eggplant halves.

Cover and cook for 1 1/2 to 2 hours, basting every 20 to 30 minutes. Let cool in skillet.

Squeeze with lemon juice and serve room temperature.