My latest Gluten Freedom post is up at tuja wellness, where I deliver a few tips on gluten-free pasta, and include a recipe for Mediterranean Fusilli Salad with Grilled Asparagus. You can see the full recipe, along with some gluten-free pasta tips, here.
Almonds provide the creaminess in this ranch-flavored dip inspired by an old peppercorn dressing that we used to dip carrots in when we were kids. Though it takes just moments to put together, the almonds have to be soaked overnight, so requires thinking a day ahead. Choose colourful vegetables to go with your dip of choice, or serve with toasted whole grain, gluten-free crackers or pita bread. Use coarsely ground peppercorns for a kick of flavor, if desired.
For the crudités:
A wide variety of colorful vegetables, such as peppers, carrots, celery, tomatoes, or whatever is in season.
For the Almond Ranch Dip:
1 heaping cup whole raw almonds, soaked over night, and skins removed
4 1/2 tablespoons cider vinegar
3 tablespoons lemon juice
1 tablespoons extra-virgin olive oil
1 to 2 teaspoons agave nectar
1 1/2 teaspoon onion powder
1 teaspoon dried dill
1/2 teaspoon garlic powder
Sea salt to taste
Lots of fresh ground pepper
1/2 to 1 cup water, for blending
1/4 cup freshly minced parsley
After soaking and skinning the almonds, put them in a heavy-duty food processor. Add the vinegar, lemon juice, olive oil, 1 teaspoon of the agave nectar, onion powder, dill, garlic powder, a pinch of salt, and a bit of pepper.
Pour in about 1/3 cup water, and turn processor on. Continue adding water until reaching a dippable consistency. Stir in parsley. Adjust seasonings and agave nectar to taste. Refrigerate before serving, preferably at least a few hours.
Consider quinoa as a sweet way to start the day instead of a savory side dish. Similar to baked oatmeal, this easy recipe is warms you up in the morning, while offering a balance of brain food and deliciousness, too. For a dessert, add a little extra maple syrup and a scoop of nondairy coconut milk ice cream.
2 cups nondairy milk (I like unsweetened vanilla Almond Breeze)
1 cup dry quinoa, rinsed
2 small apples, cut into small chunks (a good baking apple)
1/2 cup raisins
1/4 cup pure maple syrup
3/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1 cup pecan halves, chopped
1 tablespoon nondairy buttery spread (such as Earth Balance) or 2 teaspoons coconut oil (though the Earth Balance is my preference here)
1 tablespoon unrefined cane sugar
Preheat the oven to 350F. Lightly grease a 9×9-inch glass baking dish.
Bring the milk to a boil in a medium saucepan. Add the quinoa. Return to boiling and cook for 2 minutes. Remove from heat and add the apples, raisins, maple syrup, cinnamon, vanilla, and salt. Mix well. Pour the mixture into the prepared dish. Cover with foil and bake for 15 to 20 minutes, until the quinoa is fluffy and has absorbed the milk.
Put the pecans, margarine, and sugar in small bowl. Mix to completely coat the pecans. Sprinkle the mixture over the quinoa. Return to the oven and bake, uncovered, for 25 minutes longer, until the pecans are fragrant and the top is browned. Let stand 5 minutes before serving.
Laurie Sadowski 