Chocolate Sorbet- Vegan and Dairy-Free

Rich chocolate sorbet- without dairy. Pass the spoon.

Two trends are sneaking in to recipe searches this week. The first? Super bowl recipes. You know, guy-style chicken chili and Crock-Pot crowd pleasers. Party food for the Big Game. Guacamole and hummus. Nachos. The second trend is a search closer to my own heart and its tender sensibilities.  You may have already guessed it. Because you, Wonderful Reader, are smart, savvy and, well. Let's just gush a minute with appreciation. You are downright fabulous (with impeccable taste and discernment, I might add).

The second big trend is a search for romantic recipes and Valentine's Day inspiration. You're not surprised, are you? (See, I knew you were brilliant).

I'd much rather conjure up chocolate recipes than beans and burgers. Sexy food is more interesting than AstroTurf and lines of scrimmage and backfields in motion. And what the Hail Mary is a down, anyway? First down, fourth down. All these downs and off sides. It makes my head spin.

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Quinoa Mushroom Pilaf

Quinoa pilaf with mushrooms, scallions and bell peppers.

New Queen on the Block

In between bouts of rain and nostalgia (I prickle using the word nostalgia, to be honest; it smacks of sentimentality, not a trait I cultivate or suffer gladly, but I'll get to that later) I've been craving quinoa like there's no tomorrow, as if I'm living in my own post-apocalyptic genre movie, foraging for nuts and berries on a desert highway in my fashionably shredded mud spattered get-up complete with goggles and chain link bracelets, wishing I had the taut burnished thighs of Tina Turner instead of my own wobbly, pale set of limbs.

Yeah. I'm talking voracious.

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Gluten-Free Chili - Our Favorite Recipe

Our favorite gluten-free chili- hearty winter comfort.

 
FADE IN:

INT. 5TH FLOOR APARTMENT - DAY


A chilly winter light slices into a SANTA MONICA apartment and illuminates every cobweb. (Obviously, a certain individual has been neglecting house work again). Said individual sighs audibly. Glances sideways into the mirror hanging above the kitchen sink cluttered with coffee spoons, grilled cornbread crumbs and half-filled tea mugs. She could never pass for Martha Stewart. Not in a million years. 

DISHEVELED GLUTEN-FREE GODDESS

Good gravy. Look at all the dust balls. 

STEVE (HUSBAND)

So what. What's a dust bunny or two? 

(glancing up from his laptop)

I’ll vacuum later. Or next Tuesday.

DISHEVELED GLUTEN-FREE GODDESS

My hero.


(dragging out the Crock Pot from under the sink)

This calls for chili.

FADE TO BLACK

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Rain in Santa Monica

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Mulligatawny Soup with Jasmine Rice

Warm up with a bowl of this delicious mulligatawny soup.

Soup weather has arrived in Southern California. The sky is flannel gray and thick with rain. The streets below are slick and shiny wet. Monday morning traffic sounds are hushed and distant. It is even a bit chilly- for L.A. standards. I am wrapped in a sweater. And I am craving mulligatawny- one of my favorite spicy soups. As luck or fate or Plan B foresight would have it, I had enough ingredients on hand to make my favorite soup for lunch today. A simpler, easier version of my well worn favorite recipe for Vegetarian Mulligatawny. I skipped the cabbage and cauliflower and canned tomatoes this time. And upped the carrots for a fresh tasting, healthy soup.

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Red Quinoa with Butternut Squash, Cranberries and Pecans

A dazilious red quinoa salad with fruit and vegetable jewels.

Today's recipe is a beautiful red quinoa recipe I tossed together featuring roasted butternut squash, cranberries and pecans. Serve this as a colorful side dish or stuff a vegetable. It would be fab and hip served in scooped out roasted vegetables such as big bell peppers or tomatoes. Red quinoa has a milder taste than the standard quinoa. So if you think you don't like quinoa, try the Inca red. I suspect you'll convert to quinoa love.

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Sweet Potato Biscuits

Tender pull-apart biscuits that are gluten-free and vegan.

Detox schmeetox. Am I the only one eschewing the perennial pressure trend to buckle down and face the new year (new decade!) with a tidy, self actualized list of "healthy" resolutions sprinkled with key buzz words like fat-free and detox and no sugar and low calorie? Really? Am I the only gluten-free goddess out there craving the homespun comfort of warm tender biscuits instead of a drink-it-fast-because-it-tastes-like-shag-carpet-shampoo-but-it's-good-for-you spinach-kale smoothie?

It's January, people. It's still winter. Some folks are shoveling snow. Enough already with the bunny food. Dump the word cleanse from your vocabulary.

Have a biscuit.

You can whip up all the low calorie high fiber cleansing smoothies you want if they help you feel virtuous and powerful and fresh as a daisy. I've got nothing against smoothies. I'm a fan of creamy breakfasts, actually. And I love antioxidants as much as the next gluten-free soul (bring on the blueberries, Buster). But I chafe at the word diet. And should. And so I resist the collective push to declare my commitment with a list of New Year's Resolutions for a Better Me.

If I did make a list, though? It might look something like this.

Top Ten Gluten-Free Goals for the New Year

1. Make more biscuits. I'm serious. Warm, fall apart, tender, melt-in-your-mouth biscuits. Life is too short to live without biscuits.

2. Drink more Champagne. It's silly to wait for a special occasion. Every day deserves Champagne.

3. Walk more. And I don't mean power walk. I don't mean buying a pedometer. I mean walk as in stroll. Amble. Look at the sky. People watch. Notice the way the late afternoon sun resembles the color of honey.

4. Play around with some donut recipes. Start with those old fashioned blueberry cake donuts that have a hint of cinnamon and nutmeg.

5. Listen to more music. Discover new artists.

6. Dream up a fabulous gluten-free bialy. Just chant: Yes, I can.

7. Go on more picnics. See goal #2.

8. Take more photos. For fun.

9. Stop feeling guilty for (fill in the blank). Just do it. I said so.

10. Breathe, Baby, breathe. Everyone's doing the best they can to get through the day. And those of us with celiac? We're doing double.

Sweet potato biscuits are fab with soup.

Sweet Potato Biscuits Recipe

Make this dough lickity split with a sturdy stand mixer or do it the old fashioned way- with an elbow grease powered wooden spoon.

Ingredients: 

In a mixing bowl, combine the dry ingredients and whisk them together:

1/2 cup sorghum flour
1/2 cup potato starch (not potato flour)
1/4 cup millet flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon xanthan gum

Pinch nutmeg, to taste (don't put in too much!)

Add in:

3 tablespoons Spectrum Organic Shortening
1 cup canned sweet potato or finely mashed cooked sweet potato
2 tablespoons pure maple syrup
1 1/2 teaspoons Ener-G Egg Replacer whisked with 2 tablespoons warm water, till frothy

Beat to combine. The dough will be smooth and sticky.

Instructions:

Preheat the oven to 375ºF. Prepare a muffin pan (if the pan is non-stick, no need to do anything). You'll be using 9 of the cups.

Spoon the biscuit dough into nine muffin cups. Shape the tops with wet fingers, if you like (I left mine like drop biscuits, a little rough and bumpy).

Bake in the center of a pre-heated oven for 15 to 20 minutes or so- until firm and slightly golden. A wooden pick inserted into the center will emerge clean and the bottoms will be golden and firm. If in doubt, bake for another 3 minutes.

Pop the biscuits out of the muffin pan.

Indulge while they are still warm. Slather with maple butter, apricot jam, whipped honey...

Makes 9 biscuits.

Note:

I tried freezing a few and reheating them in the microwave. They were not nearly as good. This is one of those recipes you make and enjoy. Live in the now.

Recipe Source: glutenfreegoddess.blogspot.com

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More gluten-free sweet potato biscuit recipes from food bloggers:

Vegan Sweet Potato Biscuit Recipe from Book of Yum
Sweet Potato Biscuits from The Sensitive Pantry

Sweet Potato Biscuits - Gluten-Free at Gluten A Go-Go

Classic Bisquick based biscuits you can tweak to make gluten-free (use a gluten-free baking and pancake mix):

Sweet Potato Biscuits with Bacon and Thyme from Nicole at Pinch My Salt

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