Tag Archives: Gluten-free

Spicy Pumpkin Soup with Coconut and Ginger

16 Jan

Just a quick post (without so much as even a picture!), but I wanted to share this tasty soup I made for dinner tonight. It’s easy and fast to make, and the spicy, creamy treatment of the pumpkin made it very welcome during this cold snap we’re having.

Spicy Pumpkin Soup with Coconut and Ginger

1 tangerine-sized shallot, thinly sliced
1 Tbsp. coconut oil (preferably skimmed from the top of the coconut milk)
½ tsp. red curry paste (watch out for shrimp in the ingredients of some brands)
1 Tbsp. minced or grated fresh ginger
15-oz. can pumpkin (not pumpkin pie filling!)
2 cups broth (I used Better Than Bouillon vegan chicken style)
½ cup coconut milk (one of the small, 5-oz. cans would be great)
1 Tbsp. fresh lemon juice

Heat the oil over medium low in a pot with a wide base, like a Dutch oven. Add the shallots and cook, stirring occasionally, about 10 minutes or until quite soft and just starting to color. Add the curry paste and ginger, and cook two more minutes. Add the pumpkin, broth and coconut milk, and stir well to break up any lumps. Cover and let simmer for 10 minutes. With an immersion blender or conventional blender, puree the soup until smooth. Add the lemon juice and taste to adjust other seasonings. If you use a low-sodium broth you might want to add salt, but it wasn’t needed with what I used.

Makes a little over a quart, for two large servings or four small ones.

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Vegan Italian-style Shellfish Soup

8 Nov

I owe you a wrap-up post for October Unprocessed, but the cooking bug caught up with me tonight, and I decided to go for it and share this recipe with you instead.

First, let me say this: I’ve always hated seafood. With the occasional exception of tuna in childhood sandwiches or casseroles, even in my meat-eating days I wanted nothing to do with fish or shellfish. Which is why it’s sort of odd that my reaction today, upon reading a reference to Italian-style shellfish soup, was immediately, “I need to veganize that!”

I’ve never had shellfish soup, and other than a mention that the soup in question was made with tomatoes–and clams and mussels–I really had no idea what I was doing. But a few minutes with Google fixed all of that, and a stop at Whole Foods on my way home had me ready to go.


Ready for some fish-o’-the woods soup!

Here’s what I came up with, and I’m pleased to report that I’m quite happy with it. It’s kind of exactly what I wanted. I have no idea whether it resembles any traditional shellfish soup, but it’s really good in any case–warming against the cold front that just showed up, full of vegetables and tangy tomato and lemon, and with just a hint of seafood flavor that could be played up for those who don’t share my aversion. The soup is relatively light, so round it out to make a meal. Some blackened tempeh and avocado would be great with this.


No shells–just tasty soup

Vegan Italian-style Shellfish Soup

6 large cloves garlic, minced and divided
2 ribs celery, thinly sliced, ends and any leaves reserved
1 medium bulb fennel: green tops cut off and set aside; white bulb quartered, cored and thinly sliced.
1 large leek: green tops cut off, washed well and set aside; white part quartered, washed well and thinly sliced.
4 shallots, halved and thinly sliced
3/4 lb. oyster mushrooms: thick/tough stems trimmed off and set aside; remaining parts chopped in small bites
1/4 lb. lobster mushrooms (more if you like fishier flavor), minced and divided
3 sprigs thyme or 1/4 tsp. whole dried thyme. Lemon thyme would be great if you have it.
1/2 tsp. whole black peppercorns
1 tsp. yellow mustard seed
1/2 tsp. dill seed or 1 tsp. dried dill weed
olive oil
1 tsp. Herbamare (or 3/4 tsp. salt)
1-1/2 tsp. fish seasoning
1/2 tsp. aji amarillo paste (optional–adds a little heat and a nice, fruity flavor. I found mine at Big John’s PFI)
1/2 cup dry white wine
1 15-oz. can diced fire-roasted tomatoes (if the tomatoes are salted, you might want less salt in the recipe)
good handful flat-leaf parsley
juice of 1/2 lemon
black pepper

First, make a “fish” broth based on many of the trimmings from your soup vegetables. If you have a pressure cooker, this won’t slow you down much. If not, you should build in another 30-60 minutes. In a pressure cooker, combine half of the garlic; the ends and leaves trimmed from the celery; half of the tops trimmed from the fennel, coarsely chopped; the leek tops, coarsely chopped; the stems from the oyster mushrooms and about 1/3 of the lobster mushrooms; and 1/4 of the shallots. Add the thyme, whole peppercorns, mustard and dill. Add 1 quart water and seal the pressure cooker. Bring to high pressure; lower the heat and keep at pressure for 10 minutes. Remove from heat and let pressure release naturally. Strain and set aside. Without a pressure cooker, start with a brief sautéing of the vegetables, bring to a boil, and then simmer for 30-60 minutes before straining.


Straining the broth with my handy nut-milk bag

While that’s cooking, chop the rest of your vegetables and start them cooking.


Shallots, leeks and fennel, chopped and ready to go

In a Dutch oven or other soup pot, heat the olive oil over medium-low heat. Add the remaining garlic, celery, fennel, leek, and shallots. Saute 8-10 minutes, or until vegetables are softened but still have some texture.

While those vegetables are cooking, on another burner heat a medium skillet over medium heat. Add a bit of olive oil and then the lobster mushrooms, stirring until about half tender. Add the oyster mushrooms and cook, stirring occasionally, until they are softened and reduced in volume by roughly half–about 4-6 minutes.

When the vegetables in the Dutch oven are ready, add the fish seasoning, the chili paste (if using) and the Herbamare or salt. Cook for one minute more. Add the white wine and cook for 3-5 minutes, or until liquid is mostly evaporated. Add the cooked mushrooms, the broth and the tomatoes. Cook another 5 minutes, not allowing the soup to get above a simmer. Add the parsley, the lemon juice and several grinds of black pepper. Check for salt and other seasonings and adjust as needed. If you really want it fishy, you’ll probably want to add some dulse, nori, or kelp to the broth or the finished product. Makes about two quarts, which should serve 4-6.

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October Unprocessed: An Update

22 Oct

Time is flying by, and I wanted to do an update of this unprocessed-foods challenge I’m doing for the month of October.

The basics

Overall, it’s going well. For the most part, it’s really not that hard, though it’s making me spend significantly more time in the kitchen. To compensate, I’m often eating much more simply than I normally would. Friday night I took leftover roasted broccoli and sweet potato, added some pinto beans and chopped fresh tomato from the CSA, splashed on my new favorite hot sauce (purchased at Sugarpill Apothecary), topped it with chopped avocado, and that was dinner. No multistage cooking; no custom blend of herbs and spices, freshly ground in a mortar; no multiple dishes–just a melange of stuff heated up and thrown in a bowl. And it was good!

I do miss having so many options of places to eat out–or variety of dishes I can choose from the menus of vegan restaurants–but thanks to Thrive, Chaco Canyon, Veggie Grill and Whole Foods I haven’t had to rely entirely on my own cooking and could have some very tasty food prepared by others now and then. Jud has (as usual!) been quite supportive and flexible with where we eat, and has even forgone some processed foods in my presence in solidarity. And my awesome friends brought lots of unprocessed food to eat at a potluck brunch I hosted, so there was plenty of variety then.

I’ve definitely embraced some routines for the sake of time and simplicity: breakfast is very often a rice cake topped with peanut butter or sunflower seed butter, along with an apple or banana. Could I make a rice cake in my kitchen? Absolutely not. But when the only ingredients are whole grain rice and air, I’d say that counts as unprocessed. Lunches are often brown rice + beans + broccoli + oil/vinegar/spices, if I don’t have leftovers from dinner to heat up.

In general, I’m eating far fewer grains because it’s so much less convenient to grab ready-made stuff or make pasta the center of a meal, but since I know grains and grain-like seeds have a lot of valuable nutrients, I’m making a point not to get too skimpy on them. I’m eating a ton of nuts and seeds, and lots of fruits and vegetables. Although I am “allowing” oil in this challenge, I’m being more judicious with it than I normally am, and trying to get my fats from less-processed sources. For example, instead of a standard vinaigrette, I’ve been dressing salads and vegetables with lemon-tahini dressing and sauce.

The low points

For the first two weeks I actually felt pretty lousy. I had a stomach ache almost all the time. I honestly don’t know how much of that–if any–had to do with the dietary change. I’m sure there was some adjustment to the extra fiber I was consuming, but both generally and in this particular case I’m quite skeptical of things like “detoxing,” so I don’t attribute it to that. It’s also fair to say there has been plenty of stress in my life recently, which frequently manifests itself in the form of stomach upset. So there’s that. A bummer, but it’s better now.

Also, it seems I may be more sensitive to soy in certain forms than I’d previously thought, so I’m steering clear of soy milk for now, and when I do eat soy it’s usually as tempeh. I figure that’s one of the least-processed forms of soy anyway.

Discoveries

Freshly made almond milk is fantastically delicious. If you’ve only had the stuff in boxes, I highly recommend trying it freshly made. I’ve been working on a couple experimental recipes to use the pulp from my current batch of milk, and I’ll post soon with the results! I also tried making hazelnut milk–and made hot chocolate with it using roasted-and-ground cacao nibs, cinnamon and vanilla. It was a little more textured than I would have liked, but quite tasty nonetheless. I’d also like to try roasting the hazelnuts first rather than using them raw.

There are some nice chocolate bars out there that arguably fit the unprocessed guidelines–and some that I really don’t like at all. Stirs the Soul makes a line that is not cheap, but in some cases is quite tasty. I particularly recommend the orange goji-berry (even though I’m not particularly fond of goji berries) and the mint. I was much less impressed with the cayenne-cinnamon and the currant-chai flavors, which seemed not sweet enough (all are lightly sweetened only with whole dates) and with poorly balanced flavors. If I’m going to splurge on expensive, raw chocolate, I want it to really satisfy that chocolate craving. Speaking of expensive chocolate, I picked up one of these at Thrive, and it was very, very tasty. This Hibiscus-Ginger chocolate, on the other hand, I didn’t like at all. I might try other flavors from that line, but the tartness of the hibiscus did not work for me in this bar.

I’ve become pretty well hooked on Heidi Ho Veganics Chipotle Cheddar (overlooking the agar, it’s remarkably unprocessed), and today I tried an herb-cashew cheese from Punk Rawk Labs, which was just as delicious as it was expensive ($10 for a 5-oz. tin–ouch!). At the same time I picked up the smoked cashew variety, which I haven’t yet tried. At that price, I can’t see those cheeses becoming a regular item in my fridge, but they sure would be nice for an occasional splurge.

Some things I’ve been eating for dinner


Tabbouli with homegrown parsley and mint, plus homemade hummus and carrots (yes, they’re supposed to be yellow rather than orange!)


A small-plate-style dinner after a late lunch: Rice cake and Triscuit-type crackers with Heidi Ho Veganics Chipotle Cheddar, pickled asparagus and pepper, and an heirloom-tomato-avocado salad with smoked salt


Mexican-inspired dinner of polenta, pinto beans cooked with zucchini and tomato, raw heirloom tomatoes, avocado, pepitas and cilantro

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October Unprocessed

1 Oct

Last week I came across a link on Facebook, posted by Seattle Tilth. A blogger named Andrew Wilder was inviting people to join his challenge, October Unprocessed 2012. The idea is very simple: commit to eating only unprocessed foods in October (or at least commit to doing your best toward that goal).


Yes to potatoes!

I was immediately drawn to the idea. I’ve always liked personal challenges like this and have tried many of them over the years. For me, they’re a way to bump myself out of routine, to question assumptions about how I live and interact with the world, and to learn which pieces of a different approach to living I might want to adopt as longer-term ways of life.

October is always a very demanding month for me at work, so I’m going to be a little extra forgiving with myself on exceptions when I really think I need them. But what the heck? I’m going to give it a try.

I like Wilder’s definition of unprocessed, and in general, I’ll follow his approach, with tweaks as they make sense to me. So no white flour, no white sugar (and limited sweeteners like agave or maple syrup), no Daiya, no seitan. I will include oil (anyone who knows me knows I need every calorie I can get!), but during October I will pass on delicious, greasy sandwiches from Highline or Wayward or donuts from Mighty-O. Good thing I had all of those things this past weekend ;-)

Really, though, I have confidence that despite all the things I’ll be cutting out, in so doing I’ll also be forced to try new things and in many ways expand my food choices and cooking repertoire, just like when I went vegan. Although I won’t be making any effort to restrict gluten, I expect I’ll be eating significantly less of it because I’ll be avoiding many of the things that contain it.


What’s there to miss?

I’m hoping to eat more healthfully, to reduce the amount of packaging I buy with prepared-food shortcuts, to eat more locally produced food, and to learn some new tricks.

And periodically throughout the month, I’ll blog about it here!

Here’s what food has looked like for day one:

Breakfast: Rice cakes with sunflower seed butter and an MacIntosh apple
Snack: Hazelnuts with cacao nibs (you didn’t think I was going to skip chocolate, did you?), and homemade nectarine fruit leather
Lunch:

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(Brown rice with broccoli and black beans, topped with raw pepitas and dressed with olive oil, vinegar, smoked salt and red chili flakes)

Snack: Banana and cashews
Dinner:


(Pumpkin-crusted tempeh with baked sweet potato, topped with parsley-lemon sauce)

With a demanding schedule I won’t promise much in the way of stellar food photography, but I’ll try to include representative photos as I go, plus recipes when I find ones worth recommending. If you have recipes I should try, I’d love to see them! And if you have suggestions for making my pumpkin-crusted tempeh less dry, I’d love to hear about those, too.

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Delicious new discoveries in Portland

23 Sep

Almost a year ago, Jud and I headed to Portland for a quick weekend of vegan food tourism with my sister and her boyfriend. We ate and discovered so much it took two posts to report on!

Portland’s Vegan Street of Dreams: Alberta

Dining Vegan in Portland: Portobello’s new brunch, and getting down to Brass Tacks

This weekend we returned, putting our bikes on the Amtrak Cascades train for a car-free trip that took advantage of this ongoing beautiful weather–and gave us a hand in working off some of the food we shoved into our mouths for another 24-hour whirlwind. Although it might seem odd to have skipped VegFest, which was happening while we were there, it would have been the third such festival Jud and I would have attended in less than a year–and we’re not much on crowds. So we focused instead on enjoying a handful of businesses and the beautiful sunshine!

We started with a delicious lunch at Blossoming Lotus. I won’t go into a lot of detail and will just say that this is one of my favorite, most consistently good restaurants anywhere. The menu is a mix of raw and cooked items (all vegan, with several gluten-free options) prepared in fresh, creative combinations. The atmosphere is pleasant and would be very nice for a special date but also works for a casual drop-in while wearing bike-friendly clothing, and the prices are quite reasonable for the quality of food and ambience. There’s a Sunday brunch I’d love to try sometime.


Fruit and cheese plate, with house-made nut-based cheese spreads


BBQ soy curl sandwich with whiskey BBQ sauce


Tempeh with a coconutty red curry sauce and yams


Raw falafel wraps. I was alone in thinking they didn’t taste that much like falafel, but we all agreed they were very good.

My sister also grabbed a gluten-free brownie to go, which we tried later. Yowza. Super, super good. Fudgy without being stodgy, and plenty of chocolate intensity.

There was a bit of time left before the Portland Farmers Market at PSU closed, so we headed over there and made a beeline for Petunia’s Pies and Pastries (Note: the website automatically plays music when you load it–don’t jump!). I’d read about this all-vegan, all-gluten-free bakery business on Facebook and heard my sister’s enthusiastic reviews, but I hadn’t yet tried any of the treats.

Now I have, and I can tell you with authority that you should find your way to some of these products just as soon as your legs will carry you (regardless of whether or not you can eat gluten). Check out this case:


So many difficult choices! Fortunately, Lisa, the owner, was on hand to help me narrow things down, but it was still a struggle.


Those would be s’mores cupcakes, with graham-cracker bases, chocolate cake, marshmallow frosting, chocolate ganache and more cracker crumbs. Tragically, I did not sample. But Maren did and gave full approval.


Fluffernutter cupcakes. Seriously. I also summoned the courage to pass on these since I knew they wouldn’t travel well in a pannier.


My spoils: Olive-oil orange bundt cake, Almond Joy pie, and a chocolate-covered peanut-butter crispy treat bar. Amazing, every one.

I also tried a bite of the pumpkin-chocolate-chip whoopie pie. Perfection. If you like any one of those things, even if you don’t like the others, you want one of these pies. And today, I lucked out and found more Petunia’s products at a Stumptown coffee, allowing me to try one of the mint-chocolate brownies I’d reluctantly left behind yesterday. Again, spot on:


I might guess that this was gluten free, but I absolutely wouldn’t care. Definitely up there with the best brownies I’ve had.

Petunia’s is scheduled to open a storefront in January, which will make it easier to get a hold of these wonderful treats. I will insist on a stop the next time I’m in town!

It was time to take a break from eating for a while, so we hit Powell’s, took a ride on the brand-new Eastside Streetcar and checked out the grand opening of the Oregon Rail Heritage Center. We still weren’t hungry, so we threw in a little more biking and a short walk before settling in for dinner at Canteen, the relatively new storefront run by the owners of the Sip juice cart. Canteen is a small, casual place, with about as much seating outside as in. The inside part smells wonderful from the fresh juices being prepared behind the counter, but we went for the bowls that make up the bulk of their menu.


The Portland Bowl, with quinoa, maple tempeh (or sub Soy Curls), delicious yeasty sauce and hazelnuts. I loved the bite I had and would be glad to get my own another time.


The Bangkok Bowl: brown rice, adzuki beans, steamed vegetables and kimchi, with peanut sauce. Very good, if maybe a little too similar to the lunch I’d had.


Walnut taco salad. OMG. Maren alerted us that someone needed to get this, and she was so right. Next time, this is what I’m ordering. You can see how bright and fresh it is, and the flavors were wonderfully balanced.

I wish there were more restaurants that served food like this: nutritious food, simply prepared in delicious combinations. Grain (usually) + legume + vegetables + fabulous sauce. In a reasonable portion and for a reasonable price. Why is this so rare to find in restaurants? If this business were anywhere in Seattle I would be there all the time.

Brunch today was at Portobello. For the most part, I love Portobello as much as the next food-lovin’ vegan northwesterner. Maybe because it does so much so well, I found a few nits to pick, but we did have another fantastic meal there.

We were pleasantly surprised to beat the line by getting there when they opened (beating a breakfast line is no small feat in Portland, and our last brunch at Portobello involved a little more competition), but for the second time were perplexed at how long it took to get seated with no obvious reason for delays. Once we sat down, the service was just fine, but going two for two on being left to stand around with little acknowledgement was a bit obnoxious.

Still, we were in for lots of good food:


Cashew-cheese-filled “Sweety Pepps,” which were a surprise hit.


Jud got the “Vegan Benedict,” which was easily the best version of several I’ve tried. The Hollandaise had a faint almond flavor to it, which was an interesting surprise, and the “housemade smoky seitan ham” was outstanding.


Brian got the blueberry waffle. I overload quickly on sweet dishes at breakfast and therefore don’t tend to order them, but the bite I had was delicious.


I ordered the “Wild Cascadia” omelet, which I liked but don’t know that I’d order again. In hindsight, I’m not sure they included the cashew cheese sauce it was supposed to come with, which could have made a difference. The chanterelles and slightly cooked heirloom tomatoes were a nice reflection of the shifting seasons, though.


Maren got the current incarnation of the savory waffle. The one I ordered last time, I declared–and still believe to be–one of the best dishes I’ve ever had, period. I only tried one bite of this one, so I can’t say whether it still reached that high, but it was excellent, and I’d urge you to try it if you you find it on the brunch menu. It’s gluten free, to boot!


Mushroom homefries, with lots of parsley pesto, were another big hit with all of us.

After twice trying both the mimosa and the bloody Mary on their menu, I’d encourage you to stick with the mimosa. It’s very well done, and has some nuances of flavor that don’t show up in most mimosas. The bloody Marys, somewhat surprisingly, are the opposite: the one last year was made with tasty, raw, heirloom tomato juice and came with a pickled green bean and wedge of lemon, though its spicing was really underwhelming, and some more fresh or pickled vegetables would have been welcome. Today’s drink, with standard, heat-processed tomato juice, was oddly ordinary and bland, and came with no “salad” at all–just a lone slice of lime. Given the skill and attention to detail evidenced in the rest of their menu, I’m not sure why this one drink seems to slip through the cracks, but it certainly needn’t get in the way of a great meal.

This afternoon, I squeezed in one last purchase at Stumptown, which I enjoyed on the train:


This cookie had some of the unfortunate crumbliness that’s hard to avoid in gluten-free baking, but it was very tasty and among the best gluten-free cookies I’ve tried. For those who love Skydottir cookies in Seattle, you should definitely look for these when in Portland.

All in all, another fantastic trip! The bike-train combo worked pretty much exactly as planned (be sure to reserve a bike spot well in advance if you do this, since there are only six spots available per train), and we got home to Seattle in time for dinner. Next time I hope to plan far enough in advance to get dinner reservations at Natural Selection or Portobello, which have now twice eluded me in each place.

For those of you who went to VegFest, what did I miss?

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Heading north for good Mexican–at La Vida Vegan

22 Jul

Through the magic of Twitter I just found another great vegan business: when I recently tweeted my happy discovery of vegan Nanaimo bars at a coffee shop just a few blocks from work, I netted a new Twitter follower (who quickly became a followee).

La Vida Vegan is an all-vegan food truck serving a simple menu of tacos and tamales, plus lots of made-to-order juices and a few sweets. Although they’re based in the central-Vancouver-Island town of Parksville, Jud and I caught up with them in Qualicum Beach and managed a quick snack before meeting my parents for dinner farther up island.

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La Vida Vegan, serving up delicious food at the Qualicum Beach visitors’ center.

We opted for one taco and one tamal to share, plus juices.

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Both dishes were really delicious–topped with similar crema, salsa verde and fermented vegetables (similar to sauerkraut), but different in form, of course, and with different fillings of black beans, lentils and vegetables. Their focus on making their products from scratch clearly comes through in nicely balanced fresh flavors, right down to the tortillas.

Jud had a beety “Duncan” juice, and I had a “Tofino,” with celery and lime. Thumbs up on both!

If we hadn’t already had dinner plans, I would have been glad to make a meal of some more tacos and tamales. Did I mention that they’re gluten free to boot?

Check them out on Twitter and Facebook to learn where to find them on a given day.

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A Gluten-Free Vegan Tour of Seattle

24 Apr

Last weekend, my sister and her boyfriend came up for some vegan food tourism (inspired by Jud’s and my visit to Portland last fall). Since Maren’s been eating gluten free for the past several months, it seemed like the perfect opportunity to round up Seattle’s vegan, gluten-free dining options.

There are so many! With little more than 24 hours in their visit, there were only so many places we could cram in (despite our very best efforts!), but safe to say, a vegan avoiding gluten could last a long time in this town before needing to return to the same spot. I should note, though, that only a few places are gluten-free establishments. If you’re sensitive enough to gluten that cross-contamination is an issue you should (as you surely already know) ask the staff at other places about how well they’re able to manage contact with gluten ingredients.

We started at Pizza Pi, source of many delicious vegan pizzas over the years. Sure enough, they offer a gluten-free crust, and since their sauces and cheese are already gluten free, there are lots of options on the pizza menu. We started with a “Saucy Sampler,” with one order of regular bread and one order of gluten free, both smothered in Teese.


Four sauces to go with gluten-free or conventional breadsticks

We all found the gluten-free crust (used both for breadsticks and for the 9″ personal size pizzas) to be quite respectable, even to those of us still used to eating gluten, and the sauces were all the same delicious ones I knew from the regular menu.

Maren tried the St. Patrick’s Revenge pizza (spinach and artichoke sauce, green peppers, broccoli, spinach and fresh basil), and I had a sample of it (the rest of us ordered gluten-containing items):

For some reason, it didn’t taste as good as usual (that pizza is one of my favorites), but I don’t think the different crust was the reason–maybe just an off day. I wouldn’t hesitate to order a gluten-free pizza there, or a St. Patrick’s Revenge, again, though just in case I might try a different combo next time.

We were all stuffed by the time we left, but of course we had to stop at Sidecar for the World Wide Vegan Bake Sale. In addition to the many gluten-free items the store carries regularly, the bake sale had an entire section of gluten-free treats. We picked up an assortment of goodies for later and headed off on a walk–mostly to make room in our bellies for the next stop: Jodee’s Desserts.

I’ve written about Jodee’s before, so I’ll just say that it once again delivered the goods–this time in the form of a slice of Key Lime Pie that we shared, along with some samples of other flavors. I’ll also point out that the menu is entirely gluten free (and vegan), so sample and order anything you want!

After some visits to Pike Place Market and the Olympic Sculpture Park, we were (eventually) ready for dinner. Maren and Brian hadn’t yet been to Travelers Thali House, which I’d recently discovered to be very friendly to GF/V diners.


My first meal at Travelers, with different dishes but the same format each month.

Sure enough, we had another great meal from the April menu, different from the one featured in my post, but in the same thali format. We made sure to order extra papadams to avoid having to fight over the two that came with our order.

For breakfast we hit Wayward. I wouldn’t have thought they’d have so many gluten-free options, but they really came through! As you can see from their gluten-free menu, many of their regular items are already gluten free or can be made so pretty easily.

I’ve been wanting to try their Club sandwich for ages, and I decided this was the time since a gluten-free version was available:


Gluten-free Club at Wayward. Be sure to specify, since there’s also a Club with gluten.

Normally, this comes with vegan turkey and ham along with the tempeh bacon, but the first two things must contain gluten since they’re excluded here. Thus, the Club really turns into a BLT, but it’s quite a tasty sandwich, even on rice bread. The French fries that came with it were excellent, and getting a pickle on the side (hidden behind the sandwich) always wins me over.

Brian tried the Gluten-Free Sampler (scrambled tofu, hashbrowns, greens, and tempeh bacon):

He enjoyed it, and having tried each of those things via their regular menu, I can vouch for them all being good.

Maren got one of my favorite items from the standard menu, which happens to be gluten free: the Very Veggie Omelet, served with home fries:

Vegetable-rich, filling and very tasty!

Of course as long as we were in the U-District we couldn’t miss Chaco Canyon, so we headed there to get some baked goods to eat later.

With a case like this right up front, you know you’re in good hands:

…and when you realize that the much-larger case below it contains a majority of gluten-free items as well (clearly labeled along with indications of raw items and those without soy ingredients), you start to feel the panic of very difficult choices:


Of course, writing a food blog gives you license (right??) to make all kinds of choices that would otherwise be ridiculous, so I got a chocolate-hazelnut cookie, a piece of rhubarb upside-down cake, AND a piece of that vanilla-lemon cake. The cookie was tasty, if a little dry and crumbly, as gluten-free cookies nearly always are. The cakes, though, were outstanding. Chaco has really mastered the art of making gluten-free cakes (and muffins) that you wouldn’t guess were gluten free. You taste rhubarb (and maybe a hint of fennel?), not garbanzo bean flour, and the texture is moist and only slightly more dense than a comparable counterpart would be with gluten.

This time I reluctantly skipped one of my very favorite desserts that they carry–raw chocolate brownies with hazelnuts. More like a truffle in bar form than a brownie, these things are so decadent, smooth and rich I would put them high on the list of things to feed skeptics who think that vegans eat unsweetened tree bark for dessert.

Chaco also serves “real food” if you want breakfast, lunch or dinner, and there are lots of gluten-free options (raw and cooked) on those menus also.

Finally (after a long walk around Discovery Park), no gluten-free tour of Seattle would be complete without a stop at Flying Apron in Fremont. This all-vegan, all-gluten-free establishment has been around for years, and I’ve heard many times how beloved it is by locals who avoid gluten. I confess that my experiences with their baked goods have been pretty hit or miss, so I hadn’t been by since they opened their storefront in Fremont. A couple weeks ago, I decided I needed to give them another try, and I’m so glad I did.

The new (not so new anymore, but new to me!) storefront in the middle of Fremont is adorable and welcoming–a huge improvement over the tiny, basement-level counter they used to occupy in the U-District.

There’s even a bit of sidewalk seating for nice days.

When I visited recently with Jud, I tried a couple baked items and a few things out of the savory case.


A hit and a miss: LOVED the lasagna; was disappointed in the Ginger Wheel cookie.

I must say, that experience reinforced my earlier experience with their baked items: dry and gritty. I will add that the cookie and the pecan cinnamon roll we also tried had really good flavor–they just fell far short of my hopes for texture. The cookie was quite hard, which would have been less annoying if it hadn’t also been quite thick. I think the cinnamon roll would have been much more enjoyable if it had been called something else. “Cinnamon Spiral,” maybe? For me, a cinnamon roll is soft and pillowy. This was crisp and brittle, much more like a scone. Again, the flavor was very good, but I had a hard time getting past the texture based on my associations with that particular baked good.


The Pecan Cinnamon Roll that should perhaps be called something else.

But. The stuff we got out of the savory case knocked my socks off. That lasagna you see up there? It’s one of the best lasagnas I’ve ever had, bar none. Complex flavor, plenty of veggies, and I would never guess that the noodles are made of rice and gluten free. Jud’s shepherd’s pie was not quite at that level, but it was very enjoyable, and I’d definitely order it again if I wasn’t in the mood for lasagna.


Shepherd’s pie at Flying Apron: rich and savory.

Jud also ordered a broccoli salad, with which I am now officially obsessed, so he ordered a large when we returned with Maren and Brian:


I could eat this daily for a good long time.

Raw broccoli (of which I’m not usually a fan, but gladly make an exception here), cabbage, and carrots with plenty of cashews and raisins in a lightly sweet, creamy dressing. Holy cow. Don’t miss this if you go.

On this most recent visit I also tried the Mac and Cheese, which is mixed with spinach:

Again, the rice-based pasta did not betray its gluten-free nature, and this was a very well-made mac and cheese. I appreciated the added spinach, both for nutrition and for flavor and visual interest, and the garlicky sauce was nicely creamy without being over-the-top greasy like some versions are.

I also tried a few other baked goods:


Russian Tea Cake (Have you ever seen one that big?! It’s easily 3″ across.) and Chocolate Chip Cookie


Chocolate Shortbread Cookie (and blue sugar cookies I didn’t try)

Finally, we had some winners. I actually liked all three of these quite a bit. The Russian Tea Cake was my favorite, with nice walnut flavor and subtle sweetness that didn’t take over the cookie. Because these cookies tend to be crumbly anyway, the texture achieved with gluten-free flours wasn’t far at all from the traditional results. I was pleasantly surprised to find the chocolate-chip cookie to be soft and even a little chewy, and the shortbread had a pronounced chocolate flavor while maintaining the just-crumbly-enough texture of a shortbread–with an unusually attractive presentation.

Fortunately, Flying Apron has a wonderful policy of a 100% guarantee: if you try something you don’t like, they’ll give you a refund. I didn’t take them up on this, but I hope it takes out enough of the risk factor for you to try some of their wares. You may not like all of them, but I bet you’ll find some that you do. And in any case, don’t miss the savory items! The only thing I haven’t liked so far was the vegetable-topped flatbread that features more peppers than I prefer (and many would consider that a plus).

There are lots of other places that would be high on my list for gluten-free, vegan dining in Seattle. We only skipped Bouteloua Bakery because it was closed for the weekend, but they do an excellent job with gluten-free cupcakes and cakes by the slice. Thrive on 65th is another place that’s entirely vegan and gluten free, serving mostly raw food with a few cooked items. Sutra, which I’ve also raved about before, is so focused on vegetable-centered dishes and local ingredients that many of its menus are already gluten free, but if you alert them ahead of time they can assure you of a gluten-free meal. St. Dames, in Columbia City, is an ovo-lacto place with a good assortment of vegan, gluten-free, and GF/V options for brunch/lunch/dinner. Finally, Plum Bistro and Sage Bakery and Cafe are well-loved vegan restaurants that cater easily to those avoiding gluten.

You want a map? Of course you do.


View Larger Map

This is still just the tip of the iceberg. Where have you found good gluten-free vegan food in or around Seattle?

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Cookbook review: Comfort Soups to Keep You Warm

18 Apr

You don’t have to read much of this blog to know that I am not at all opposed to oil in my food. I cook with it, bake with it, and happily eat food others have prepared with oil.

But just as enthusiastically, I like to learn about different ways of preparing foods and ways of accommodating others’ diets. So I was glad to try a new eBook by Veronica Patenaude, aka The Low Fat Vegan Chef: Comfort Soups to Keep You Warm (I got a free review copy). Patenaude’s self-published eBook contains 30 soup recipes (plus some extras), all developed for use without any added oils.

I honestly had a hard time picking which recipes to try first, since the pictures and recipe titles (all viewable here) made a pretty strong case for all of them. I decided to start with the Greek Fasolada (White Bean) Soup, using some beautiful little Orca beans I found at the farmers’ market.


Greek Fasolada Soup, with Orca Beans

I liked the different colors in this soup, and the subtle heartiness of the beans. On the down side, as someone accustomed to foods with added oil, was that I did miss the oil, especially at first. It tasted pretty bland, despite the inclusion of flavorful ingredients like fire-roasted tomatoes and fresh lemon juice. Patenaude points out that some people unaccustomed to low-fat cooking might want to use a little extra salt as their taste buds adjust, and I did find that that helped, especially using a spicy celery salt that added more complex flavor than salt alone could have provided. Indeed, the book typically calls for Herbamare, but offers plain salt as a substitute. Based on my experience, I would not recommend using plain salt in these recipes. Whether you use Herbamare or another seasoned salt blend, I found that that extra element of flavor was really important for compensating for the lack of oil.

I wish that I had held back a serving of the soup to try the next day, since bean soups so often improve in flavor overnight. However, the friends I shared the soup with tried it after a day, and they gave it thumbs up. I will also say that if I hadn’t been full after the generous first bowl I served myself, I would have gone back for more. One friend agreed that he liked the soup more as he ate more of it.

For the next recipe, I went for the Creamy Potato Corn Chowder, made with coconut milk and lime:


Creamy Potato Corn Chowder

This time I resolved to make my own broth, using my own un-recipe (turns out I don’t like the Pacific brand low-sodium broth she recommends if homemade is not available). The chowder takes an interesting turn from traditional corn chowders, using chili powder along with the lime and coconut milk for a unique fusion approach. In general I liked it, though I agreed with my friends that the lime was a little overpowering and made the soup too tangy. A smaller amount would have been just right, I think. The lite coconut milk called for in the recipe did a good job of incorporating the creaminess you want in a chowder–and a mild coconut flavor–while adding a minimal amount of fat.

Finally, I was drawn to the Moroccan Chickpea Soup, with plenty of spices to accompany the beans and vegetables.


Moroccan Chickpea Soup

I used the rest of my homemade broth in this recipe, along with freshly cooked chickpeas. The results–with fresh ginger, cinnamon, and other spices–were a well-balanced nod to Moroccan flavors and ingredients, and an enjoyable lunch for me the past two days. Although it looks similar to the Greek soup due to similar vegetables, the flavors are totally different, and it’s another soup entirely.

I confess that I miss the oil in this one a bit, too, but I do think that has a lot to do with what my palate is accustomed to. For someone already accustomed to low-fat cooking, I think this book would provide a number of varied recipes to try, and for someone interested or otherwise motivated to try more cooking without added oils, there are lots of good tips on technique and ingredients to help beginners. I would not recommend it as an introduction to vegan food for someone accustomed to omnivorous or rich vegetarian fare, as I think such a person would have a hard time seeing past what’s not there to see what is there to enjoy.

Overall, one thing I found frustrating was the wide variation in serving sizes used throughout the book. In her introduction, Patenaude explains that the serving sizes are subjective, based on her recommendation for that recipe. I can see the value in that approach, but it made for some very unpredictable yields. The Greek soup I made said it would serve six, and it produced 3-1/2 quarts of soup. The chowder also said it would serve six, but it only made 2-1/2 quarts. Then the Moroccan soup listed as four servings and also made 2-1/2 quarts. I would say that any of those could be reasonable servings for those soups, but the inconsistency between recipes meant, among other things, that I didn’t know how much fridge or freezer space to plan for once the soups were done.

The eBook is available as a PDF file (also formatted for Kindle and iPad), simply designed but easy to use, with clickable table of contents and easy key word look-ups using the find function. I had no trouble bringing it up on my Android phone, which would be very helpful for quick look-ups while at the grocery store, or keeping the book handy for cooking in someone else’s kitchen. It sells for $19.95 (ETA: I had erroneously said before that this was Canadian, but the book ships from the US and is priced in US dollars), which is on the high end for an eBook, but it does come with a money-back guarantee if you find you don’t like the book, plus notification of any revisions (I did catch a missing ingredient, which I’m told will be corrected for future distribution of the book). You can also try for yourself her recipe for Low Fat Vegan Mexican Black Bean Corn Soup, which just might be next on my list to try.

Patenaude’s writing is conversational but clear, and she takes advantage of the electronic format to err on the side of thoroughness in explanations and introductory material. Because of the format and design, though, it’s easy to skip over those sections when you want to just get to your recipe. I appreciated that every recipe had a (well-done) photograph, which is a huge help for visual people like me in picking what recipe to make. You might notice that my images show “brothier” results than the ones in the book. I’m not sure whether she styled her photos differently in an effort to better show the elements of each soup, or whether the recipes might have called for more broth than would ideally be included. If you try them, you might want to hold back one cup of broth and consider what consistency you prefer as you’re finishing the soup.

In good news for those with other dietary restrictions, the recipe collection is largely gluten- and soy-free (or can easily be modified to be), which made it very easy for me to share the results with my friend who avoids both of those things.

It’s tempting to think that in mid-April soup weather is now many months away, but we in this part of the world know better: there will be “soup days” for months yet, and if you’re looking for a source of low-fat recipes this would be a good one to check out.

And hey, there’s a GIVEAWAY!

Yep, the author is generously making available a free copy of Comfort Soups to Keep You Warm to one of my readers. To enter, just comment with either your favorite kind of soup or a tip you use for flavorful, low-fat cooking (or both, of course, if you want to). A winner will be chosen at random from entries received by end of day (midnight, PDT) Sunday. I’ll announce the winner Monday.

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Notes from Vegfest 2012

25 Mar

This weekend was Vegfest in Seattle, run by the Vegetarians of Washington. After a daunting-yet-fast-moving line, Jud and I made it in this afternoon, eating our way through the huge exhibition hall at Seattle Center. For a pair of crowd-hating introverts, Vegfest can be something to endure as much as enjoy, but it’s such an unmatched way to try new products that we persevered again this year.

Having just been to the NYC Vegetarian Food Festival, I confess feeling a little smug at how favorably Seattle’s Vegfest compares. Far more vendors, better organization of exhibition space to handle the insane numbers of people that both events attracted, and much better organization of the admissions process (I never found out why there was such a delay to get started in NY, but it was very irritating, especially to the people who had paid a bunch extra for VIP tickets that should have gotten them right in). I enjoyed the NYC festival, but I really do have to tip my hat to the Vegetarians of Washington for our spectacular local event.

Even though they upped the admission price this year to $8, it’s still a steal for all the tastes, take-with-you samples, coupons, and access to discounted products that you get. There’s a rest area for people needing a seat away from the sometimes shoulder-to-shoulder crowds, a nursing area, a well-stocked book table, and of course row after row of booths with volunteers sampling all kinds of food and beverages.

New things I tried that were notable:

  • Wayfare “Pig Out” bacony bits. Crunchy, smoky, just the right amount of salty. I could definitely see dumping these on salads, baked potatoes, soups, and my outstretched hand. They don’t taste just like bacon, and I think in this case that’s a good thing. They taste remarkably natural, and like they just took all the best elements of bacon and left the rest. Unfortunately, they’re currently available only by mail order. I hope that changes soon! I’d love to pick some up at Sidecar.
  • Heidi Ho Organics nut-based cheezes. I had previously tried and liked the Smoked Gouda flavor, but today I had the chance to try the Monterey Jack and Chipotle Cheddar flavors. Soy-free and gluten-free, these hazelnut-based cheezes are much less processed than some of the more famous ones, like Daiya or Follow Your Heart. On the plus side, they’re…well, less processed, which many people appreciate as its own virtue. On the potential downside, they would not fool anyone trying to imagine they’re eating dairy cheese (some might consider that a plus, also!). They taste and act similar to cheezes you might make out of The Ultimate Uncheese Cookbook (which I highly recommend), so you can get some softening/slight melting, but you won’t get the gooeyness that Daiya is famous for. I find that the Jack and Gouda flavors especially have a pretty strong mustard flavor to them. On a sandwich, I think I’d be quite happy with that. On crackers or in a baked recipe I might prefer something without such a pronounced mustard note. The Portland-based company is working on expanding distribution to Seattle.
  • Speaking of Daiya, I tried one of their new Daiya wedges, in the Jalapeno-Garlic Havarti flavor. The texture was creamy and soft, and the flavor was really excellent: some sharp notes balanced with smoother, richer flavors. Maybe it was just the piece I got, but I didn’t notice any of the heat that I would have expected from the Jalapeno (but I prefer it that way). This is one of a very few vegan cheeses I’ve tried that I would eat straight up on crackers. In fact, when I smooshed it onto the caraway-flavored Mary’s Gone Crackers I had picked up across the aisle, it was really a perfect match.
  • I was really excited to try the GardenBar, after reading about it recently via Grant Butler. I have eaten an awful lot of bars in my decade and a half as a vegan, and after all the Clif bars, Lara bars, Odwalla, etc. etc. etc. I have longed for something not sweet. When traveling or hiking I tend to go through a lot of these things, and at some point you are just done with eating sweet food and might like an option other than nuts or sesame sticks–especially when you really are stuck eating one instead of an actual meal. All of which to say…I wanted to like these more than I did. I love the premise, but I felt a little cheated when I found that they are sweetened also. So yes, they’re savory, but savory kind of like teriyaki is: you feel like you’re getting a solid dose of sweetness also. I wouldn’t say I disliked them, and I would like to give each flavor a more thorough try than I got from the little bites today. Honestly, overall I’d say I preferred the Sheffa bars I tried in NYC. Those truly are not sweet at all, and the rosemary flavor in particular was really good. On the other hand, the Sheffa bars are crisp-dry, which makes them messy as they crumble when you eat them, whereas the GardenBars hold together nicely. GardenBars also include actual vegetables, rather than just the legume-grain combo of Sheffas. What I’m hoping is that this is the new fad in convenience foods, and that we’ll see many more varieties of savory snack bars to fill this sadly neglected niche.
  • Mom’s Vegan Kitchen French Toast Mix. I had never heard of this company, but they were sampling the French Toast Mix, and I was very impressed. The batter seemed to do just the right job of flavoring the bread and making a good crust on it as it fried. I see now that the product is gluten free, so if you wanted to use gluten-free bread for your toast this wouldn’t get in your way. Locally, it’s carried at the usual suspects (Karmavore, Sidecar, Oly Vegan, Food Fight, among others), so it’s easy to find. They also make biscuit mix and pancake/waffle mix, which I’d be glad to try also.
  • I finally tried a Field Roast frankfurter, which has been available for several months now. They’re good! Firmer in texture than most vegan franks, but not as firm and smoother in texture (as you’d hope) than the rest of Field Roast’s line of grain meats. Flavor was good, and it hit the spot with some mustard on a bun. They’re significantly more expensive than most vegan dogs, but they’re also a little larger than many and definitely a nicer product. If you’re a hot dog fan, these are probably worth a splurge.

I also got to re-sample quite a few old favorites, like Coconut Bliss, Sunbutter, Biscoff Spread and Mighty-O Donuts.

Did you go to Vegfest this year (or to Portland’s Better Living Show, which also happened this weekend)? What products were your favorites? Anything you are glad to know you don’t want to bother buying?

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Travelers Thali House: No dairy, no gluten, no soy? No problem.

26 Feb

About a month ago, I got an email from my friend Bernie, asking for Indian food recommendations in Seattle. A long-time vegan newly directed to avoid both gluten and soy, Bernie saw an opportunity in focusing more on Indian food, which has a lot of options that don’t include those ingredients.

Unfortunately, I didn’t have a lot of recommendations up my sleeve, but that very same day I saw a tweet from Michael Natkin, a local ovo-lacto food blogger (and soon to be cookbook author) you should follow. The food in that thali looked awfully tasty, and both Michael and the Travelers website offered good reason to believe that this vegetarian restaurant could do right by vegans. Bernie, Jud and I resolved to check it out.

Travelers has a tea room on Capitol Hill, which also sells snacks and a nice assortment of spices and kitchen implements suitable for Indian cooking. For a weeknight dinner, though, we headed to their Beacon Hill location: Travelers Thali House.

The space is in fact a converted house, and it’s both casual and inviting. The menu didn’t make clear what was vegan or gluten-free, but invited us to ask. When we did, we learned that most of the menu was or could be made vegan, and that nearly everything but the breads were gluten free. Avoiding soy was also no problem. For the three of us, we split a Deluxe Thali ($20), a Full Thali ($15) and a plate of samosas ($5), which was a good amount of food to fill us up.


Full and Deluxe Thalis, free of gluten, soy, or any animal ingredients (except the chapatis, which contain wheat).

The difference between the Full and the Deluxe is that the latter adds an order of bread (all contain gluten; only the chapatis are vegan), a beverage (tea, chai, coffee or soft drink), and dessert. Each one came with a large papadam; if you wanted a gluten-free deluxe you might ask if they’d give you a second papadam for the bread. If you want less food, there are smaller options (with fewer dishes) for $8 or $6. There’s also a “light fare” menu that breaks out of the thali format, offering dal, rice, salaad and a couple condiments for around $5. Safe to say, the menu can easily accommodate any size of appetite, and the prices seem very reasonable for what you get.


A closer look at a Full Thali

What you see here (clockwise from front center; italicized descriptions are quoted from the menu):

  • Masoor Dal (red lentils, cooked with ginger, garlic and chilies, topped with fried onions and roasted black cumin seeds)
  • A chickpea curry not listed on the menu
  • Nepali Lauki Ki Sabzi (lauki is a gourd that grows on lush vines that cover houses and haystacks throughout India. This authentic recipe – with potatoes, tomatoes and onions, lightly seasoned – comes from our Bhutanese-Nepali chef)
  • Papadam (poking up from center of tray)
  • Sesame Potato & Cucumber Salaad (nearly hidden behind the papadam: a Nepali salaad of potatoes and cucumbers, coated in a dressing of toasted sesame seeds with ginger, garlic, cilantro, lime juice and fried fenugreek seeds)
  • Steamed basmati rice
  • A simple fruit salad with orange, fresh pineapple and pomegranate seeds
  • Kadhi Pakore (fried chickpea dumplings that would have been smothered in dairy products if we hadn’t ordered vegan)
  • Achaar Pachranga (the famous mixed pickle of Haryana – sour, salty, spicy – stimulates the digestive fire)
  • Mango Chutney (sweet chutney from the mango fields of northern India, preserved with vinegar, sugar and salt)

All of the elements were well prepared. The curries had a nice balance of flavors and weren’t overly spicy, and the potato/cucumber salad was an interesting combination of familiar flavors I would never have thought to put together. I wouldn’t say that any one thing jumped out at me as outstanding, but the generous variety of textures, flavors and visuals made for a very enjoyable meal. We also appreciated the fact that, unlike most Indian restaurant food, this seemed to be prepared with a reasonable amount of oil. The thali format also meant not having to coordinate our ordering to get a nice balance of food groups on the table.

The two tasty, piping-hot samosas (not gluten free) came with both a tamarind and a mint chutney:

Not pictured is the delicious chai I enjoyed as part of the Deluxe Thali. I don’t think I’ve ever had a better chai, with a nice mix of fresh-tasting spices and tea, both peppery and slightly sweet. If you don’t have time for a meal, I’d urge you to stop in to either location just for that. They also sell packages of the spice blend and tea to make the chai at home yourself. This would give you nice control over the sweetness level, in addition to being very cost effective. There’s even a rooibos version if you’d prefer to avoid caffeine.

Jud had a glass of wine, which came amid apologies from the server that recent changes in Washington State liquor laws have limited the variety of wines they have access to. Sure enough, the wine was drinkable but probably not anything we’d order again. They do offer a short list of beers also, which I would guess to be less affected by availability issues.

The Deluxe came with a little plate of dessert, also:


Dessert, plus two polished-off thalis

The rectangles were Besan Burfi (“chickpea flour fudge”); the balls were Ganesh Ladoo (“sweet balls of chickpea boondis”). I had had besan burfi before, but never ganesh ladoo. Like many desserts in Asian cuisines, the primary flavor is “sweet,” which is not generally what I enjoy in a dessert, preferring less sweetness and more complexity of flavor. Given that, I’m probably not the person to ask whether these were good examples of those dishes.

Overall, though, I really enjoyed the experience. The thali menu changes monthly, so unless you go very soon you’ll have some different dishes in the rotation. If you’re working around dietary restrictions beyond veganism like we were, this place is a great, no-fuss way for everyone to get a nicely varied meal. One more bonus is that the restaurant is just a couple minutes’ walk from the Beacon Hill light rail station, making for very easy access if you don’t already frequent that neighborhood.

Thali House Restaurant
(206) 329-1465
Open noon to 9pm, Wednesday – Sunday
Happy Hour 4:00 – 6:30
Closed Monday & Tuesday
2524 Beacon Avenue S
Seattle, WA 98144

Where do you go for vegan Indian food in the PNW?

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