This site is about my life in the art studio. It includes drawings, paintings, knitting and cross stitch and fun art techniques. I will also include recipes and yoga and book reviews. This is a lifestyle blog with intentional and simple living ideas.
This is a gluten free and dairy free spaghetti dish. Great for lunch and dinner.
Ingredients
Gluten free spaghetti
Garlic
Mushrooms
Cherry tomatoes
Spinach
Nutritional yeast
Boil water and cook spaghetti until it is to your liking. While it is boiling saute the mushrooms and garlic. Add tomatoes until the skin peels off. Set aside and pour olive oil in another pan and saute the spinach.
When spaghetti it done. Mix all ingredients together and add some nutritional yeast.
I usually serve this with my salad. I like to have the pineapple cut up in the salad, along with watermelon, cantaloup and cucumber, with a lemon basil dressing from Paul Neuman. There is a toping in the recipe book that is exceptionally good and tasty, but I don’t think I will be making that when I pull this out of the freezer.
This is one of my favorite recipes to make, because it is simple and easy to freeze.
Dinner
I warmed up the left over rice and veggies from earlier this week. Then I warmed up the chicken burger. (Goal for meals, is to use what I have and what I made).
Gluten free bread crumbs- about 1/4 cup, start with less then add more
Two eggs
Salt-dash
Pepper-dash
Sesame oil start with little then add more if needed
Dice the celery and green onions
put the tuna, bread crumbs, egg and sesame oil in the bowl with the celery and onions. mix together.
the patties will seem either really wet or too dry. If wet, add more bread crumbs, you can also add parmesan cheese, or nutritional yeast if you are dairy free. Once the patties are formed, place them in the refrigerator for at least 20 mins to an hour. Then take them out and cook in a skillet until golden.
Or you can cook them on a skillet loose, no in a burger form. Such as this:
I placed this in the freezer..it will be a good spread for a sandwich, with pasta or in a salad. And even a simple lunch with crackers. All you have to do is thaw it and warm it up.
Serve this with rice, quinoa, or gluten free spaghetti, with a side salad, green beans or other vegetables. Remember to put some fruit on your plate for some sweetness!
This is my first attempt to make gluten free bread from scratch. I made the gluten free breads from Simple Mills box. Those are good, but I grew up making muffins, cakes and brownies by scratch. I used a recipe on a blog I found on Pinterest. I was not sure if I made this correctly. The directions slightly confused me, because I am not familiar with all of these different flours.
Tapioca flour, rice flour, psyllium husk. And the list can go on!
The Flours
I decided to use 1 to 1 Bob’s Red Mill baking Flour, Not knowing if this was a good substitute, when the recipe stated “substitute it for regular flour. So I didn’t use the tapioca flour or the psyllium husk.
Time will tell if I used the correct flour.
Recipe
It was simple to put together and mix. But I found it needed more water. I couldn’t shape it in a ball. I added a little olive oil in bowl too.
Put it in a bowl with cling wrap to tighten it so it can rise. I put mine with towels around it in front of my electric fireplace.
Section off 5 pieces and roll in a ball. Put back in the covered bowl for 10-20 mins.
It was a FLOP
So it was a flop. I am not surprised. I think it was the flour mixture.. the blog I was reading was thorough and organized. Not at all the writers fault. I need to learn how to bake gluten free!
What’s Next?
I ordered gluten free cookbooks about making bread and baking. I need to understand these flours.
The challenge of gluten free, soy free and dairy free is learning how to make recipes and relearning recipes without those ingredients.
Lunch
Here’s what I had for lunch instead.
Broccoli salad with tomatoes and spinach and arugula, hamburger, and toast with bruschetta.
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