The Oscar’s are Coming! This Sunday is going to be a big night for many stars and their fans…….I know I am going to gather with friends to watch the gala! The question is………..what food do I bring to share?
I take Gluten Free dishes to my friend’s homes often and NARRY a negative comment do I hear……..Some of you who know me, may say that is because I write Gluten Free Cookbooks, but that’s not the reason……….I am happy to report that the reason is because we GF food lovers have so many more choices available today than ever before!
Have you tried Rudi’s Spinach tortillas? Oh my goodness, they are delicious! I am not here to promote Rudi’s products, but the things you can do with these are endless! Here are a few ideas on how to use at your Oscar night party.
- Pizza base. Top with a thin layer of pizza sauce, some sautéed onions, mushrooms and fresh tomatoes and then sprinkle on Galaxy Nutritional Foods Vegan Grated Parmesan cheese alternative……Put your pizza rounds on a cookie sheet and broil in the oven for a few minutes to heat through. Quick and easy and delicious!
- Wraps. This tortilla is great for a sandwich wrap or taco shell…………..I love this mock tuna salad recipe that I included in my latest cookbook, Gluten Free Vegan Comfort Food. It is great served in this wrap. You can also fill with hummus and guacamole, along with sliced veggies and or many other creative options.
Mock Tuna Fish Sandwich Fixin’s
Makes about 2 cups, 4 servings on or in lettuce or tortilla wraps
1 (15 oz) can organic garbanzo beans
1 dill pickle, chopped fine
1/3 cup finely chopped red bell pepper or piquante pepper
1/3 cup finely chopped celery
2 tbs minced carrot
2 tbs vegan mayo
1 tsp lemon juice
1 tsp pickle juice
Salt and fresh cracked pepper to taste
Rinse the beans and then place in a food processor or blender and pulse for about 20-30 seconds, until mashed. Place in a bowl and add the rest of the ingredients. Stir to fully incorporate the ingredients and then season with salt and pepper if desired.
Another great recipe for Oscar night is my Black Bean Burgers. Rudi’s also has hamburger buns you could use for these, or simply serve them open faced on a lettuce leaf. I like butter lettuce or romaine for this burger. See the attached photo. This recipe is great because you can add so many wonderful toppings and side dishes as an accompaniment. For instance, guacamole would be great, not just to top off the burger, but also to share with your friends. I would provide sliced veggies and chips to go with the guacamole and also have on hand some fresh tomatoes, grilled onions, or even consider topping with hummus or a guacamole mayo. See the recipes below for my black bean burger and Edamame hummus.
I took this new recipe to the Gig Harbor Gluten Free Group meeting so the members could be my taste testers. I was surprised at the numbers of people who really liked this version of hummus. I thought some might not care for the unique taste of edamame, but it was a huge hit. I put lemon juice in the hummus, but I bet it would taste just as good with lime juice.
1 12 oz. bag of frozen Edamame, (be sure you buy the shelled kind)
1-2 tsp. minced garlic (or more to taste)
3 tbs. + 1 tsp. lemon juice (fresh is best)
2 tbs. + 1 tsp (for top) olive oil (I use organic extra virgin)
¾ tsp. kosher salt
½ tsp. cumin
¼ tsp chipotle pepper (dried)
Pinch of cinnamon
Place the frozen edamame in a saucepan and cover with water. Heat to a boil and then simmer for 3-4 minutes and then drain and cool.
Once the edamame is cool, place the beans in a food processor along with all of the other ingredients (except 1 tsp. olive oil) and pulse until mixture is very smooth. You don’t want lumps in the hummus, so be sure you pulse it long enough. Set the mixture aside or place in the refrigerator for 20-30 minutes to allow the flavors to blend. Drizzle on the last bit of olive oil before serving.
Serve with carrots, celery, apple slices, brown rice chips, crackers, or whatever you prefer. Yield: 1 ½ cups.
Black Bean Burgers, Kristine Style!
I love black beans, so I developed this recipe and sent it off to one of my recipe testers. Kristine and her husband played around with my original recipe and made it even better, so I decided to name it after Kristine. You can serve them with fresh guacamole, salsa and hummus, with or without a bun, or create a lettuce wrap and add all of the trimmings of a burger. You can add a squeeze of lime juice and serve with a Tex Mex rice. Get creative with this, the possibilities are vast!
1 15 oz can of organic black beans washed and drained (or 2 cups fresh beans, soaked overnight, drained and cooked per package directions)
2 tsp dried parsley (or fresh, finely chopped cilantro)
3 tbs. finely chopped onions
1 carrot, finely chopped or grated
1 tsp. chia seeds whisked together well with 2 tbs. water (let sit 5-10 minutes, then whisk again before adding to food processor)
1 tsp. sea salt
½ tsp cumin
1 tsp chili powder (or chipotle pepper)
1/3 cup sorghum flour
1 tsp minced garlic
Up to 2 tbs. olive oil
Wash and drain the beans and then place them in a food processor and pulse to mash. You only want to mash them part way at this point, so they are half mashed. Next, add in the rest of the ingredients, except for the flour and olive oil. Pulse until mixture is well blended and then remove from processor and place in a large bowl so you can work with the ingredients better. Add in the flour and form the mixture into burger sized patties. I recommend washing your hands and then picking up a handful of the mixture and forming it into a ball. Then, press it out on a piece of waxed paper until you have a patty. You should end up with 4 patties.
Check out my website for more ideas…………www.susanobrien.org
Susan O’Brien is the author of Gluten Free, Sugar Free Cooking, The Gluten Free Vegan and Gluten Free Vegan Comfort Food. She is also a cooking instructor, Food coach and national medical education consultant. Susan loves to help others achieve optimum wellness by assisting clients in transitioning from a diet that doesn’t support their optimum health to one that does! Susan recently moved to Southern CA to be near her grandchildren and loves living in CA. You can reach her at email@example.com if you wish to learn more about how she can help you learn to shop, cook and enjoy foods that truly support your well-being! Susan is also on Facebook at https://www.facebook.com/glutenfreevegancomfortfood.