If You're Ever in Seattle...

Whenever I visit my aunt and little cousin in Seattle, Cafe Flora is one restaurant I always want to eat at. The menu is entirely vegetarian with several gluten free and vegan options that are bursting with flavor. There are dessert options as well, I've always been too full to try one though. Maybe next time I'll start with dessert first. Great atmosphere, fantastic food, you can't go wrong. The cafe is in a great little neighborhood near Lake Washington. Once you're full of good food it's worth walking around and exploring.

Brunch consisted of Hoppin' John Fritters and a 'Cringer' (ginger and cranberry brew). The spicy collard greens that come as a side are some of the best greens I've encountered. I hope you get a chance to visit!

www.cafeflora.com

Happy St. Patrick's Day!

In honor of the Irish holiday, not only did I sport my Shamrock socks, but I made a festive dinner as well. I have so many good memories that involve Irish dinners, the company is always excellent and the food is so comforting. It doesn't have to be St. Pat's to enjoy this meal, but I swear the food tastes even better with a pint of cider and some Irish music in the background.

Menu: Vegetable Pot Pie, Mashed Potatoes, Steamed Cabbage

Vegetable Pot Pie
1 1/4 c Bob's Redmill GF Biscuit Mix
1/4 c plus one Tbs butter or butter substitute
1/4 + 1/8 c water
2 c Mimi Creme
1/2 yellow onion, diced
1 carrot, chopped
1 brimming c broccoli florets
1/2 c peas
2-4 oz extra firm tofu cut into 1/2 inch squares
2 Tbs fresh thyme
2 Tbs fresh sage, minced
2 cloves of garlic, minced

Make a half batch of GF biscuits using Bob's Redmill biscuit mix. I added some time a fresh garlic for taste. Make 6, 1/2 inch by 4 inch biscuits. Set aside.

In a medium saucepan, saute onion and carrot in butter or oil until onions start to turn translucent. Add cream, tofu and herbs. Once the sauce begins to bubble reduce to a simmer, stir frequently. Just when sauce starts to thicken, add broccoli, garlic and peas. Cook until broccoli turns bright green. Pour sauce into a deep baking dish. Place biscuits gently on top of the sauce. Bake at 350 degrees until the sauce bubbles and biscuits turn golden brown. Remove from heat and let rest approximately 10 minutes before serving.

Not Your Ordinary Italian

This sounds sacrilegious, I know, but there are times when I crave something inspired by the beautiful country of Italy that does not include pasta. Tonight was one of those nights. So, I decided to replicate a dish I saw on an Italian cooking show. I don't remember the show and just caught the end of it, but I got a long enough look at the dish to recreate it by visual memory. I have named this dish Nestled Eggs. It is a warming, hearty, tomato based dish. The beauty of this dish are the eggs that are delicately poached right in the tomato sauce. Serve with your favorite artisan style gluten free bread (I used Portland Sourdough from New Cascadia Traditional) and you have yourself a dinner that is not only sure to please but easy on the bank as well!

Nestled Eggs
1-2 Tbs butter or butter substitute for vegan
1/2 white onion sliced
4-6 red chard leaves, cut into thin strips (cut stems off at the bottom of the leaves)
1 can organic tomato sauce
2 cans roasted tomatoes, diced (drain the excess juice from the tomatoes and reserve)
2-3 cloves garlic, thinly sliced
1 tsp oregano
1 tsp basil
1/4 tsp red pepper flakes (optional)
4 eggs

Heat butter in a deep skillet, preferably one with a lid. Once melted, add onion and saute 2-3 minutes. Add chard and saute just until chard begins to wilt. Add tomato sauce, roasted tomatoes, garlic, herbs and pepper flakes if using. Stir well and cover with lid. Once sauce begins to bubble gently reduce to a simmer. Simmer 20-30 minutes stirring occasionally. If sauce seems to be too thick, thin with reserved tomato juice. Once sauce has simmered allowing flavors to meld, create four little craters in the sauce. Gently crack one egg into each of the craters. Do not disturb the sauce and replace the lid. Keep the sauce and eggs covered until the eggs turn white. Remove lid and continue cooking until yolks are to your preference. Using a slotted spoon gently lift eggs from the sauce and place on a platter. Once all the eggs are on the platter, spoon the remaining sauce around them. Serve with toasted bread and enjoy!

*This is an original recipe by Jessica Mattson. Please appropriately reference with your personal use. Thank you!

Homemade Thai

After a disappointing experience at a local restaurant that serves a small selection of gluten free asian fusion food, I was inspired to give a go at one of my recipes begging to be used in the many cookbooks I have. This recipe comes from my Auntie and turned out well. It satisfied my craving for Thai and was healthy to boot! I hope you enjoy it.

Aromatic Noodles with Peanut and Lime Sauce
Salad Rolls

Recipe for Aromatic Noodles
3/4 lbs. pasta (Tinkyada Pad Thai noodles worked well)
2 c broccoli florets
2 c snow peas (1 c would have sufficed)
2 c sugar snap peas (1 c would have sufficed)
1-2 scallions chopped
1/2 c unsalted peanuts, roasted
1/2 c natural creamy peanut butter (I used creamy almond butter to increase the nutrients and it worked well)
1/4 c soy sauce (San-J gluten free)
1/4 c water
2 Tbs rice vinegar (I substituted with raw apple cider vinegar)
2 Tbs fresh lime juice
3/4 inch piece fresh ginger, grated (a microplane works great!)
2 Tbs brown sugar (I used natural muscovado, unrefined cane sugar)
1/4 tsp red pepper flakes

To make sauce combine peanut or almond butter, soy sauce, water, vinegar, lime juice, ginger, sugar and red pepper flakes. Mix in a food processor or mix well by hand with a whisk. Set aside.

Cook pasta according to package instructions, drain, rinse well and set to the side.

Steam broccoli just until it starts to turn bright green, approximately 1-2 minutes. Add both types of peas and steam just until peas turn bright green. Immediately remove from heat and add to noodles. Add chopped scallions. Add 3/4 of sauce and gently toss until all ingredients are well combined. Top with peanuts and serve. Extra sauce can be served on the side to suit individual taste (I used the extra for the salad rolls).

Post Shamrock Run Brunch

Running has been a love/hate relationship ever since I started in January of 2010. Until very recently the emphasis had been more significantly on hate. I always felt as though I was running through cement and could never get my pace up. It was the love of how I felt after that always got me hitting the pavement for yet another run. I had to take a hiatus from the sport in order to start healing from the damage done by my consumption of dairy, sugar, gluten, etc. After a 5 month break and an allergen free diet I decided it was time to run again. What I have experienced has been remarkable. I am now experiencing the joy of running and living a life free of trigger foods. The difference I feel in my body is amazing, no more running through cement or exercise induced asthma! On days I feel discouraged about my diet, on days I grieve gluten, I just have to remember my running and I have the resolve to continue.

To bring in the running season for 2011 my boyfriend, his mom, several of our friends and I ran the Shamrock Run today. Completely decked out in green, we all had a great time regardless of the drenching Portland rain (P.S. the pic is from last year, same costumes this year we just looked like drowned somethings when we were done). The after race breakfast was devoured at the Cup and Saucer

on Hawthorne. The restaurant boasts an extensive menu with several gluten free options. I had Eggs Benedict with spinach and tomatoes sans the english muffin and a gluten free, vegan pancake (cornmeal based). Breakfast was delicious and we all agreed it was a restaurant to visit again.

Vodka Cream Sauce

An effort to use up some of the perishables in the fridge and a craving for a rich Italian dish inspired me to try my hand at this popular sauce. A creamy red sauce over gluten free fusilli.  It was a success! I hope you enjoy it as much as I did.

This version is not only gluten free, but vegan as well.
Vodka Cream Sauce (for two)
1 c pasta (dry), cooked according to package directions
2 Tbs oil
1/2 small red onion diced
14oz roasted tomatoes
1/4 to 1/2 c Mimi Creme (heavy cream for non-vegan)
1/8 to 1/4 c vodka
2-4 Tbs fresh basil chopped (1-2 dried)
1-2 Tbs oregano minced (1 Tbs dried)
2-3 cloves garlic chopped
1/4 to 1 tsp red pepper flakes (depending on your heat preference)
1/2 tsp sea salt
*tomato paste

Start with the smallest cup suggested when adding the cream and vodka to prevent the sauce from being too thin. In a blender, add tomatoes and cream. Pulse until well combined and tomatoes are nearly pureed. Set aside. If it's too runny you can add some tomato paste*.

In a medium skillet heat oil on medium heat. Add onions and saute until just translucent. Add garlic and red pepper flakes, stirring to combine. Add the remaining ingredients: tomatoes and cream mixture, vodka, herbs and salt. Stir to combine all ingredients. Once the sauce begins to bubble reduce heat to a simmer for approximately 15-20 minutes. The sauce should reduce slightly and the alcohol should have evaporated. Pour over cooked pasta and enjoy!

*Original recipe by Jessica Mattson. Please appropriately reference with your personal use. Thank you!

Farewell to Mardi Gras Dinner

Prepared a cajun inspired feast for one of my favorite ladies tonight. Maybe a day late given it's Ash Wednesday, but we enjoyed ourselves nonetheless.
Ever since visiting New Orleans in October I have been fascinated with the south, particularly the cuisine. However, as a future Holistic Nutrition Consultant I couldn't help but try to create dishes that not only represented the flavors of Nola, but were also rich in nutrients. Tonight's dinner was an effort to accomplish such a task. I have to say the end result was quite successful.
Below is the menu and an accompaning recipe. I also attached a couple pictures from New Orleans. Some say you leave your heart in San Francisco. I left mine in Nola...
Menu:
Veggie Jambalaya
Collard Greens with Bacon
Sweet Potato Puree

Veggie Jambalaya
7-10 crimini mushrooms, chopped
1 small zucchini, chopped
1/2 red onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 cup brown rice
1 3/4 - 2 cups of vegetable broth (based on type of rice)
1 can diced tomatoes
1/2 tsp thyme
1/2 tsp paprika
1 tsp oregano
Favorite hot sauce such as Tobasco to personal preference

Using a deep skillet with lid, saute mushrooms at medium-high heat in a fat of your choice (I used butter from pastured cows, grapeseed oil would also work). Add remaining vegetables and cook until just translucent. Add rice and herbs. Stir until aromatic. Then add broth,tomatoes and hot sauce stirring once more. Cover with lid and cook until liquid begins to boil. Stir, replace lid and reduce heat to a simmer. Stir occasionally until rice is tender and most of the liquid is absorbed. Whenever possible I use organic ingredients and encourage others to do so as well.

*This is an original recipe by Jessica Mattson. Please appropriately reference with your personal use. Thank you!