My favorite dish at the Gluten Free Waffle joint, Cafe Rio Co. is the waffle ranchero. It's a delectable combination of huevos rancheros and waffles. A waffle topped with egg, cheese, sausage/bacon, avocado, and salsa.
Cafe Rio Co.'s version:
Cafe Sweet Pea's version:
I took the easiest route possible for this as I had just gotten done working a night shift and was headed to bed.
Ingredients:
One Van's Gluten Free Eggo Waffle, toasted
One fried egg, over easy
Fried proscuitto
Avocado
Salsa
Dairy free cream cheese
Highly Recommened. I like Cafe Rio Co's better because I don't have to do the dishes! :-)
This is one hefty BLT. I went to Bob's Red Mill last week and picked up the GF vegan loaf from the freezer case. It is AMAZING. It tastes so good I've re-read the label several times to make sure I can eat it. I HIGHLY recommend the trip to Milwaukie, OR for a loaf (or 2 or 4). Bacon, spinach, a good red tomato (they're slowly getting tastier), vegannaise and a pickle. Also not to forget a cup of English Breakfast tea in a cup that has been handed down in the family. :)
The first breakfast of champions was a tomato sandwich. This second one is a sweet potato/zucchini hash with toast and a cup of tea.
Ingredients: Zucchini Sweet Potato Onion Jimmy Dean Sausage Garlic cloves, minced
With a piece of tapioca bread and vegannaise... mmm (close enough). And a cup of English breakfast black tea, my favorite. Cheers to another great start to a day!
This was my 'breakfast' either before or after a 12 hour night shift this week. BLT.
Thursday I had a day off. Matt and I cooked up a storm to break in the new kitchen. I started it out with a bruschetta: 4 slices from a sour dough loaf from New Cascadia Traditional Gluten Free Bakery 4 swipes of Earth Balance buttery spread 4 pieces of proscuitto Chopped tomato Chopped fresh basil Salt and Pepper
We continued the cooking adventure to make Shrimp and Artichoke Heart Alfredo: Divine.
Alfredo: Quinoa Pasta cooked al dente Cooked, peeled, and deveined shrimp One box of frozen artichoke hearts Garlic cloves, minced Almond and cashew Mimic cream* Daiya mozzarella cheese Salt and Pepper
So almonds are on my allergy list. However, via my hair dresser who has been living with similar allergies for 7 years, it may be the case that I am only allergic to the husks. The husks don't follow almonds into the milk/cream. I didn't die from it so we must be good to go. Yay!
Things have been painfully busy but loads of good cooking are on the way. I also have pictures of the apartment on my camera that is temporarily in an unknown location. I used my computer cam to capture something thrown together for a breakfast with a spinach craving.
Sourdough fried in a cast iron pan Red/black quinoa polenta fried up Chopped leftover meatballs thrown in A hefty handful of spinach And a good cup o' English Breakfast Tea
I picked up a loaf of sourdough from the New Cascadia Traditional Bakery at SE 6th and Market (much closer to me now-near Goodwill). It is an dedicated gluten free bakery with vegan options. I also picked up a GF vegan pizza with kalamata olives, sun-dried tomatoes, onions, and peppers on it. I ate it as I ran errands all afternoon. It was the fastest food I've had in a while, they had it ready and just warmed it up. I may have also picked up a cupcake, my oven is still out of service and I had wanted to bake last night. This cupcake was glorious, the most concentrated sugar I've had in months. It pretty much gave me a sugar migraine. So worth it. I forsee myself making more regular visits to New Cascadia.
Yes, the glorious days of pumpkin puree have begun! I stumbled upon this amazing recipe via cookitallergyfree.com. Combining two of my favorite things: pumpkin and waffles! The recipe following... was sketchy to say the least. They taste like... well all I can taste is the gluten free all purpose flour and lack of gluten and eggs :-/ yeah, you just can't get past that. BUT, I really think the buckwheat and pumpkin duo is great.
Ingredients. Bob's Red Mill was on sale so I picked up these three today: brown rice flour, amaranth flour, and sweet white rice flour.
I made my own all purpose flour because I ran out and because I have an exorbitant amount of flours at this point (though, it never seems like enough). I used this recipe though I don't have potato starch (1/2 cup corn starch) or quinoa flour (replaced with more brown rice flour).
2 cups sorghum flour
2 cups brown rice flour (I use superfine brown rice flour)
1 1/2 cups potato starch, not potato flour
1/2 cup white rice flour
1/2 cup sweet rice flour
1/2 cup tapioca flour
1/2 cup amaranth flour
1/2 cup quinoa flour
Kept the dry and wet separate and folded them in. Whisked those fake eggs into submission.
A bit thick... lol. Don't over mix.
First one, perfect.
Second one, crap. Still edible just ugly.
Ugly waffles rectified with bacon. That'll save anything.
PUMPKIN PIE WAFFLES: Gluten-Free, Dairy-Free (Easily Nut-Free and Egg-Free)(adjusted by Sweet Pea)
Ingredients: 1 1/2 cups all purpose gluten-free flour 1 cup buckwheat flour 3 teaspoons baking powder (aluminum and gluten-free) hmmm? 1 1/2 teaspoons baking soda 1/2 teaspoon sea salt 2 teaspoons ground cinnamon 1 teaspoon pumpkin pie spice (or more cinnamon, or nutmeg, or a pinch of ground cloves) 1/3 cup packed brown sugar (or coconut sugar)-didn't originally add this but is in important HOWEVER, that was the cause of the sticking to the griddle issue Eggs-Egg-Free version: mix 3 tsp of Ener G Egg Replacer with 4 Tbsp water or non-dairy milk. Whisk until as foamy as possible. This is only the replacement equivalent to 2 eggs, but this is quite adequate. 1 cup plain non-dairy milk of choice 1/2 cup water 1 can organic pumpkin (NOT pumpkin pie filling) It asks for kefir (fermented milk) and yogurt. Obviously that's not happening. So I used the whole can of pumpkin and a bit of water. 6 Tablespoons Organic Canola oil, OR Earth Balance Vegan buttery sticks (melted), OR organic butter (melted) -The vegan butter was not enough, I would definitely use at least half canola oil and half butter. Directions: 1. In medium bowl, sift together all-purpose flour blend, buckwheat flour, baking powder, baking soda, sea salt, cinnamon and other spices of choice. Once blended, mix in the sugar. 2. In another bowl, whisk together egg, milk (dairy-free) , organic pumpkin, and oil (or melted Vegan butter, or dairy butter). Combine until smooth. 3. Add the wet ingredients to the dry ingredients and gently fold until just incorporated (do not over-mix). 4. Let batter sit for five minutes while allowing your waffle iron to heat up. Make sure to brush the waffle grates with A LOT of oil. For a 7 inch round waffle iron, add about 2/3 to 1 cup of batter to the center and quickly spread. Close lid and cook according to iron directions.
The fact that I didn't have to cook for two weeks has inspired me to actually do so now that I'm home. I had been fed up with cooking for myself, hadn't been home much, and had been paying the price. So tonight, at 10PM I decided to wip up some buckwheat waffles.
Turned out rad, wish I had followed the recipe a bit better and wish I could make a PB&J waffle BUT they were fantastic none the less. I used a recipe from a blog and made necessary adjustments. I liked not having to mix the flax meal (my fake egg) before hand and just using one bowl-an oddity with my cooking.
Gluten Free Dairy Free Egg Free Buckwheat Waffles
3/2 cup buckwheat flour
1/4 cup Bob's Red Mill All Purpose flour
1 tablespoon ground flax seeds (or flax meal)
2 tablespoons tapioca flour (cornstarch or arrowroot would be okay, too)
1 tablespoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup non-dairy milk (I used hemp, soy or almond is probably better)
1/2 cup water
2 tablespoons pure maple syrup (IMPORTANT! I left it out and they NEED it)
2 tablespoons canola oil
1/2 teaspoon pure vanilla extract
In a large mixing bowl, mix together all flours, flax seeds, tapioca, baking powder, cinnamon and salt. Create a well in the center and add the remaining ingredients. Use a fork to mix well for about a minute. Let the batter rest.
Warm up the waffle iron and go for it! It made less than 2 waffles but, my waffle iron is huge. Next time I will not forget the maple syrup, I may spread it out on the iron a lot so they are crunchy, and I will make whipped faux-cream for the top!
So this morning, after having a good-bye party for a friend last night, I went down to the kitchen to enjoy my new expensive stash from whole foods. I toasted a rice flour english muffin, made some jimmy dean sausage, and fried up a tofu slice with some tumeric. I threw it together with a swipe of veganaise and I have to say it was the most glorious thing I'd eaten in a month! The bready, greasy, egg-like-ness of it all was fantastic. I meant to take a photo but I gobbled it down too quick. There certainly will be more where that came from. mmmm
So... at request, here's some recipes.
Vegan breakfast has been the most difficult parts of the new diet. I'm a big breakfast person, especially before a 12 hour shift. Here's some things I came up with:
Tofu Scramble: (an attempt to replace my desired fried egg)
Breakfast sausage (italian or good ol jimmy dean)
Zucchini
Mushroom
Yellow onion
Firm tofu
Tumeric
Salt and Pepper
Brown the meat, throw in the veggies and spices, last 2 min. throw the tofu. Tumeric is supposed to be one of the major things I ought to be eating-it's one of the Indian healing herbs. Help with anti-inflammation and some other anti-cancer blahblah look it up. And onions contain enzymes that inhibit inflammatory prostaglandins which, is also right up my ally. Of course, that means eating a lot-so I've been trying to eat onions 2x a day and tumeric for breakfast every day. Busy busy.
MMMM... another mornin with tapioca bread, a spread of veganaise and a cupa English Breakfast.
(To replace the fried egg, on whole wheat toast with mayo, and 2 cups of coffee)
Easy Sunday Morning Gluten-Free Pancakes
1 1/3 c. Gluten-Free All Purpose flour
1 tsp baking powder
1/2 tsp sea salt
1/2 tsp baking soda
2 Tbsp vegetable oil
1/2 to 2 Tbsp honey or maple syrup (to desired sweetness)
1/2 tsp vanilla
3/4 cup + 2 Tbsp water, warm
2 egg whites, stiffly beaten (set aside)*
*egg free option=substitute 1/4 to 1/3 c organic applesauce
-In a bowl, combine the first 4 ingredients. Sifting yields a lighter pancake but, who wants to actually do that?
-In another bowl combine oil and warm water (or just throw it all in-whatevs)
-Mix dry and wet ingredients ONLY until blended. Then gently fold in egg whites. Don't over-mix or you'll get chewy ones blech.
-Cook em up like pancakes... ya know... blahblahblah
-They're good warm but don't re-heat well
I'd say I do like them better than buckwheat but, buckwheat is easier to make so it will still win the race sometimes.
So, I've been craving waffles. I have a huge waffle maker that I got for christmas one year. So, I made Bob's Red Mill Buckwheat waffles. I would probably want to try a rice flour recipe in the future.
-1 cup of mix
-2 eggs*
-2 Tbsp. oil
-3/4 cup cold water
*For eggs, I used Bob's Red Mill flaxseed mix. Mix one Tbs of meal with 3 Tbs water per egg. You mix it separately and let it sit and gel.
They turned out ok, they pretty much taste like buckwheat (better than they look). I soaked it with the help of Mrs. Butterworth and ate the whole thing which, I don't recommend, it's pretty hefty and filling. Blech-I'm a buckwheat blob. Time to go for a run in the sun!
Eggy in a blanket, hawaiian chicken, tacos, peanutbutter cookies, meatloaf, salmon. MMMM. So one of my favorite things to do in Albuquerque is cook. A LOT. I sleep in and wake up and start on dinner.
Chorizo, eggs and cilantro!
Tangy green beans, made so that boys will eat them. :-) We had these at the fish fry!
So I'm sitting at work which, is obviously VERY slow today, thinking about my grocery list and all I want in the world right now is eggs!Scrambled, fried, hard-boiled, deviled, soft-boiled, mmm.My mom introduced me to soft-boiled eggs and cute egg cups. If I had all the time in the world for breakfast I would have one of those every mornin.When my sis lived in Seattle she used to always make eggs in a blanket/basket for me when I visited.I also think of the movie Michael with John Travolta (mom and I's favorite) when they're making breakfast and she cooks everyone's eggs. Yum!
