I love to teach vegetarian cooking for health and vitality. Mixing and matching the local, seasonal, organic harvest with sustainable raised whole grains is a fun way to go wild in the kitchen. Wildly creative that is! (Though, I love wild foods like mushrooms, sea vegetables, berries and more. Don’t you?) In cooking classes and in life, there’s always room for self expression. You can play and choose seasonal ingredients and even the the size and shape when chopping them. Include a rainbow of colors and automatically you have a balanced meal of 5 flavors: For example: black beans, carrots, daikon radish, collard greens and red bell pepper. When you prepare and eat a colorful meal, you are bound to be happily nourished. All your senses come alive and also nutrition is being served with a smile.
African-Spiced Coconut Teff & Red Lentil Stew with Collards & Yams
Gingered Tempeh & Shiitake Sourdough Sandwiches with Mesclun Mix
South American Red Quinoa with Green Beans, Pumpkin Seeds and Chiles
Coconut Curried Seitan with Carrots, Cabbage & Mung Bean Sprouts
Jade Rice Vegetable Pilaf with French Lentils & Toasted Walnuts
Asian Vegetable Stir Fry with Bhutanese Red Rice
Spicy Peanut Tofu.
Earthy whole grains like teff, quinoa, Jade Pearl Rice, Bhutanese Red Rice among other gluten-free grains are quick and delicious, especially when cooked with seasonal vegetables and spices. These easy to follow recipes were the ones that I taught all in one evening hands on cooking workshop in New York City’s Natural Gourmet and also these recipes from my cookbooks: Going Wild in the Kitchen and Gluten-Free Recipes for the Conscious Cook. They offer globally inspired flavors that novice cooks can prepare and inspire experienced cooks.
Yes, these dishes are nutritious, delicious, quick and easy to prepare from scratch. Here are photos from my workshop that sold out the Natural Gourmet in NYC for the 6th time.
Asian Vegetable Stir Fry with Bhutanese Red Rice from Going Wild in the Kitchen Asian Vegetable Stir Fry with Bhutanese Red Rice... YUM! Great with the vegetables of the season: onion, carrot and daikon radish. Serve with Spicy Peanut Tofu or Tempeh for a quick and easy Vegetarian meal
Sweet and Spicy Peanut Sauce with Tofu From Going Wild in the Kitchen, great on pasta and the Bhutanese Red Rice Stir-Fry , too
Jade Rice Pilaf with French Lentils and Toasted Walnuts from Gluten-Free Recipes for the Conscious Cook
Open Ginger Tempeh Sandwich with Shiitake Mushrooms and Mesclun Salad
Have a great organic feast with the local harvest!
Does an author who writes a gluten-free cookbook have to be someone suffering from celiac disease or who has a gluten intolerance? In the case of Leslie Cerier, the answer is a loud “No!”
Cerier, author of gluten-free recipes for the conscious cook, admits she does not follow a gluten-free diet herself, but says, “Over twenty years ago, when I heard that teff, quinoa, and brown rice, to name just a few gluten-free grains, were highly nutritious, I was eager to try them, and I’ve never looked back.”
As Cerier explains, having a variety of grains in the diet can be beneficial to health. There are health advocates who believe that some wheat intolerances arise from eating too much of that grain.
The opening chapter provides an introduction to the gluten-free grains with sections on amaranth, buckwheat, corn, millet, oats, quinoa, rice, sorghum, teff, and wild rice. Also included here are coconut flour and oil as well as nut and seed meals and butters.
After reading about, and choosing the safe grains, the home cook can find detailed instructions on how to prepare them, especially with the chart that indicates the amount of water and cooking time. Instructions are provided for toasting, sautéing, soaking, and baking. Those with rice cookers, pressure cookers, and even solar cookers receive special tips here.
Beginning with Chapter 3, “bountiful breakfast,” Cerier presents over 100 recipes that can be enjoyed by anyone wanting to eat gluten-free. To start the day, there’s Teff Porridge with Cinnamon and Dates, Banana-Cranberry Smoothie, or Oat and Raisin Muffins, Unfortunately, for vegans 40% of the recipes in this chapter have eggs. These include muffins, pancakes, and waffles.
Blueberry Pancakes From Gluten-Free Recipes Conscious Cook
“main course sensations” offers a variety of mouthwatering vegan creations that include Soba with Tempeh and Broccoli in Coconut Sauce, Teff Loaf with Red Peppers and African Spices, Sweet Potato and Black Bean Chili with Tomatillos, and South American Quinoa Stew.
Those desiring to entertain friends can delve into the chapter labeled “sushi party.” Beginning with the preparation of three possible types of rice (short grain brown, black forbidden, or Bhutanese red), the author provides numerous suggestions for inclusion in sushi rolls. Some enticements are Nori Rolls with Gingered Tofu, Gingered Tempeh and Shiitakes, and Naturally Fermented Pickled Vegetables. All are vegan.
Nori Rolls
One of the largest sections of the book is “super sides” that features more than two-dozen all-vegan recipes. Beginning with the Aztec Two-Step, this chapter includes exotic dishes like Madagascar Pink Rice with Cashews and Scallions, Sorghum with Summer Squash and Red Bell Peppers, Kasha Varnishkes, and Basmati Soup with Indian Spices.
“savory sauces and tempting toppings” provides suggestions for salad dressings, sauces, and pestos. This chapter suggests some common varieties of gluten-free pastas as well as devoting a full page to Great Garnishes. Topping off the chapter is a recipe for Fried Dulse, a sea vegetable.
And then there’s dessert, or as labeled by Cerier, “sweet indulgences.” The author says there’s no need to give up desserts, especially baked items, when following a gluten-free diet. Featured are cookies, pies, cakes, crisps, and pudding. Some of the baked items include eggs or honey.
Sidebars, charts, and shaded gray boxes for recipe “Variations ” are distinguishing design features of the book. Recipes are presented in a unique style with ingredients and instructions shown side by side. The volume concludes with a “glossary of ingredients” and “resources.”
For people who strive for ultimate gluten-free safety, the best option is to prepare food themselves. Those who want to eliminate gluten from their lives and are vegetarian will find gluten-free recipes for the conscious cook an excellent basic introduction to this style of cooking. Leslie Cerier presents a variety of creative recipes to introduce readers to a whole variety of grains other than wheat, rye, and barley. Although the recipes use some grains unfamiliar to many, these gluten-free substitutes appear in tasty and exotic creations that are quite easy to prepare. One disappointment was that more vegan variations are not offered in the breakfast and dessert recipe sections.
Here are some remarkably delicious recipes from Leslie Cerier‘s Gluten-Free Recipes for the Conscious Cook. Also you will be able to listen to an interview with The Natural Counselor, Irina Wardas HHC AADP, Women’s Holistic Health, Nutrition and Relationship Expert. You will learn what is gluten, what grains are gluten-free, how quick and easy it is to open up a world of health eating pleasure; eat a high fiber, mineral and vitamin rich gluten-free diet, and lots more.
Here is the link to listen to the interview and below you have 2 of the recipes that I gave on the interview: Butternut Squash and Tempeh Stew with Shiitake Mushrooms and Millet Apple Raisin Cake
Butternut Squash and Tempeh Stew with Shiitake Mushrooms
Serves 4 to 6
The cooked butternut squash practically melts to form a sweet sauce in this warming stew. If you use soy-rice tempeh, the dish offers complete protein; or you can just serve it over cooked millet or rice. Chickpea miso is especially complementary to the flavors of this stew, but you can substitute other gluten-free varieties if you like; hearty brown rice, adzuki bean, or millet miso would all be good choices. You can use either red or white wine in this dish—or any other wine for that matter. I recommend using whatever wine you’d like to drink with the stew. For a special treat, try pear or peach wine.
1/2 cup dried shiitake mushrooms, stemmed
2/3 cup wine
2 tablespoons extra-virgin olive oil
1 pound tempeh, cubed
4 cups cubed butternut squash
4 cups cubed potatoes
1 1/2 cups water
2 tablespoons chickpea miso
2 tablespoons prepared mustard
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
1 1/2 teaspoons dried thyme
1 teaspoon dried sage
Soak the shiitake mushrooms in the wine for about 15 minutes, until they soften.
Heat the oil in a soup pot over medium heat. Add the tempeh and cook, stirring occasionally, for 5 to 10 minutes, until golden brown. Add the squash, potatoes, water, wine, and mushrooms. (You may want cut the mushrooms into bite-size pieces or at least halve larger mushrooms.) Bring to a boil, then lower the heat, cover, and simmer for about 20 minutes, until the potatoes are tender and the butternut squash is melting into the pot.
Stir the miso and mustard into some of the hot broth, then stir the mixture back into the stew, along with the rosemary, thyme, and sage.
Millet Apple Raisin Cake from Leslie Cerier's Gluten-Free Recipes for the Conscious Cook
Millet is a naturally sweet grain, and after cooking, it sets up and is sliceable. My daughter Emily loved this cake as a child—still does twenty years later. Not only is it quick and easy to make, it’s extremely healthful. In fact, you need not enjoy it just for dessert; instead of pouring it into a pan to set up, you can eat it hot, as a porridge. And as you can see from the variations below, it’s also a very versatile dish. Experiment and tweak it to your liking!
1 cup millet, rinsed
3 cups apple juice
1 cup raisins
Pinch of sea salt
Combine the millet, juice, raisins, and salt in a medium-size saucepan over high heat. Bring to a boil, then lower heat, cover, and simmer for about 20 minutes, until all of the juice is absorbed and the millet is tender. Give it a stir, and then taste it; if the millet is still crunchy, add more juice, cover, and simmer for about 3 minutes, then check the tenderness again.
Pour the mixture into a standard loaf pan and let it cool for about 1 hour, until set. Slice and serve. Store any leftovers in the refrigerator.
Variations
Use a combination of other fresh or dried fruits, such as pears, apples, or apricots. Small fruits are fine as is, but you may want to chop fruits that come in larger pieces.
Try different fruit juices.
Stir in about 1 teaspoon of ground cinnamon or vanilla extract before pouring the batter into the loaf pan.
Use corn grits in place of some or all of the millet.
To use a pressure cooker, just put all of the ingredients in the pressure cooker and lock the lid. Bring up to pressure over high heat, then adjust the heat to maintain pressure and cook for 15 minutes.
Asparagus Soup with Fresh Fennel
Fennel, with its subtle anise flavor, goes well with potatoes and asparagus in this simple, puréed soup. A great first course.
Asparagus Soup with Fresh Fennel
Serves 4 to 6
6 cups water
1 tablespoon extra virgin olive oil
3 garlic cloves, thickly sliced
3/4 cup coarsely chopped fennel
1 cup coarsely chopped unpeeled red potatoes
1/2 teaspoon sea salt or to taste
3 1/2 cups 1-inch asparagus pieces
1/2 cup coarsely chopped parsley
6 thin orange slices
1. Boil the water in a separate pot.
2. Place the oil in a 6-quart stockpot, and warm over medium heat. Add the garlic, fennel, potato, and salt, and sauté, stirring occasionally, for about 3 minutes, or until the fennel begins to soften.
3. Add the asparagus and boiling water to the pot. Allow the ingredients to simmer for 5 to 10 minutes, or until the asparagus is bright green and tender.
4. Stir in the parsley, and remove the pot from the stove.
5. Let the soup cool for 5 to 10 minutes, then purée the ingredients in a blender. (This may have to be done in two or three batches.)
6. Adjust the seasonings, if desired.
7. Ladle the soup into bowls, and garnish each with an orange slice before serving.
