G/F & D/F Day 13: The Outside World.

The phrase "The Universe Provides" pops up often, from my hippie-dippie friends, all the way to...well, my hippie-dippie friends. I have mixed feelings about the truth to this statement, but one thing the universe didn't provide me with today was enough time to make my lunch. This was the first time in nearly two weeks that I had to buy lunch in the city since the start of this G/F diet.

I hit up one of my favorite falafel places closest to work, The Country Kebab on Fulton Street. I asked about their falfel - turns out it's dairy free, but made with flour. Cripes! In a jam for time, I quickly chose the Red Lentil Soup with two sides: spiced spinach and chic peas, along with some roasted brussel sprouts. The soup was phenomenal! (Note, if you're looking for an awesome falafel sandwich, I highly recommend giving this place a try! It's a little different that your average deep fried chic pea balls, and more like a lighter falafel patty).

Later that night, and still pressed for time, I grabbed some more food on the go. The Whole Foods in Tribeca has a sushi bar (and is far less crowded than Union Square or Midtown). The health food nerd in me really likes that they use brown rice over white, in addition to have several vegetarian options. I mixed the sushi with some steamed greens and edamame for a quick and easy dinner:

G/F & D/F Day 12: Snow Day!

The anxiously anticipated snow storm! After listening to NPR, I realized that New Yorkers have no idea what a snow storm really is, especially compared to other states like Ohio where this alleged "blizzard" might be considered a mere feather dusting. Either way, we had our noses firmly pressed and fogging up the window panes, hoping and praying (and repeatedly dialing) the office weather gods would grant us the special treat of staying home today. No such luck.

Dragging through the snow in knee-high goulashes, and taking my time to enjoy a snowflake or two before heading to the grind, I stopped to snap a few peeks of color on this otherwise colorless day:

After a messy walk into work (and many weather warnings later), we were given the glorious news of an early dismissal! It was time to hit the snowy streets again, after about three hours of solid work (read: dreamily drifting into the snow globe which had taken over my office window), but this time I took video instead (plus audio):

Music © The Decemberists

Something to warm the insides: Baked Ziti with Ancient Harvest quinoa pasta, marinara sauce, and some leftover Daiya vegan mozerella cheese. Mmm.

G/F & D/F Day 11: Second Verse, Same As The First.

Since I have been really busy, I ate exactly the same thing as yesterday. I thought it might be good to highlight a few bites eaten in-between: Snack time!

The above cookie is actually gluten-free oatmeal (oatmeal not always being gluten-free, due to the way it's processed) from the brand Smart Treat. Most of these treats are wheat-free, dairy-free, vegan, and gluten-free...but nothing short of delicious! I have tried their Chocolate Peanut Butter Cups (think Reese's Pieces) which are so good that I have actually gone on specific hunts to find them, annoyingly asking health food store employees when they will be back in stock. Some of their other cookies, however, are a little bit daunting...as I've been known to cop a feel through their plastic packing, resembling cement more than a delicious treat. I stay away from those flavors, but the 2 different oatmeal cookies I tried were soft, sweet, and better than any non gluten-free oatmeal cookie I've ever had.

Time to make the pretzels: It was Tim's suggestion to use the leftover pizza dough still sitting in the fridge to attempt some oven-baked pretzels. I was a little skeptical, as the dough now had a more yeast-like smell (read: BEER!) than it did on our previous pizza-making day, but I was willing to give it a shot:

The result left a little something to be desired in taste and texture, although they were aesthetically pleasing to the eye. This first pretzel attempt was a definite nudge to try again later. In the meantime, famished at work and strangely contemplating a drawer full of ketchup packets, I quickly ran over to Duane Reade as my only saving grace, unsure if I would be able to fulfill a gluten & diary free snack fix at this everyday NYC drug chain. But it appears Duane Reade now has their own line of snackables, among other products, called DR Delish and the Pistachio trail mix was satisfyingly-crunchy and good:

G/F & D/F Day 10: Eat Your Peas & Mind Your Q's.

I always hated peas as a kid, with lentils coming in close second. But no matter how much I hated them, they somehow found a way onto my plate at every meal. Lentils became my favorite bean later in life, although I never developed a love of peas in quite the same way. I still try to love them, and keep a bag in my freezer for those days when there is nothing left in the produce bin to make for lunch. This happens to be one of those days.

When I think of peas, I also think of carrots, which I always preferred (even as a kid) raw over mushy and cooked.

Another staple from childhood was my mother's baked Lemon Basil Chicken. We had this at least once a week (the working mother's special), if not more. I mastered the art of her (tofu-substituted) chicken cutlet, so I thought I would try my hand at this one.

The texture is crucial, since it's usually dry on the outside but juicy on the inside. In order to capture the same result, I thoroughly drained the tofu and froze it the night before, which gives the tofu a much tougher bite. After thawing it out and draining it again, I marinaded it overnight in a mixture of lemon, garlic, rice cooking wine, basil, salt and pepper:

First round of the tofu was oven-baked in their juices, with the second round giving them a quick finale grill in a cast iron skillet. The taste and texture came out perfect, filling up the apartment with a nostalgic smell of garlic and lemon:

(Below: 3 kinds of roasted potatoes in olive oil & rosemary, steamed beet greens, lemon basil tofu)

Aside from being picky about certain vegetables (or my dramatic need to "digest" between every bite of food), I was one of those rare kids who actually loved spinach and could eat it totally plain & steamed, as apposed to my brother who needed it creamed, salted, and tasting nothing at all like spinach. My mother would be so proud.

G/F & D/F Day 9: That's Amore! (Part due)

Second pizza try, and this time I was Armed and Dangerous. Thinking that I needed to simplify my recipe (and lack of dough-making skills), I went around town looking for Bob's Red Mill GF Pizza Crust Mix (which also had me wishing I wasn't still suspended from the damn Food Co-op), but I found something unexpected instead.

Surprisingly, Back To The Land didn't have Bob's pizza mix, so just before I was ready to give up and do the Charlie Brown sad walk, Tim suggested we duck into the little mom & pop D'Vine Taste (next door) just to give it a shot. Not only did they have Bob's mix, but they had other gluten-free choices as well! I don't think I have ever squealed that loudly over finding an ingredient like flour before, and the owner happened to be shelving breads nearby to overhear it. After a verbal match of who's the best ("you are, no you are") the owner and I discussed my baking needs and he was ready to help. He highly recommended two Italian brands (which I have never seen before), one for the yeast and one for the flour. I was a little intimidated, but wanted to give them a try from his overwhelming and very assuring recommendation.

Back at the pizza ranch, I was ready to get messy again. This flour was a little different, and had the same exact texture (dry) as vital wheat gluten, which is usually reserved in my kitchen to make seitan. This mix made a larger quantity, making it more for your money (as apposed to using one package of quinoa flour for only one pizza). Due to the European instructions, there was a little weighing and measurement conversions needed.

I was excited for the dough to rise, and when it was finally time I noticed that something was slightly off. I don't know if it was from something I did wrong or not, but the dough balls were so sticky on the inside they may as well have been mashed potatoes:
Disappointed, but still not giving up, I used whatever remaining dusting of quinoa flour was left over from the previous pizza, and did my best to make this mush into something I could call pizza dough. It was extremely messy and time consuming, but after some serious elbow grease I managed to get something that resembled pizza (with fingers-crossed that it didn't just stick to the pan):
(Above: toppings included Muir Glen organic tomato sauce, Daiya vegan cheese, Tofu-Cashew Ricotta from Veganomicon {with honorable mention to my girl KZ for giving me the idea from her blog}, fresh tomato slices, basil and oregano).

For such a troublesome assembly, the result was perfect! It didn't smell or taste "yeasty" like with the fresh yeast, and it felt a little bit closer to regular parlor pizza than most. I definitely recommend Stagioni 5, if you can get your hands on it, but please let me know if you crack the mashed-potato code in the process...and then pass on that damn secret!

***disclaimer: I am not sure if Stagioni 5 is 100% suitable for vegans, as I don't know about their European emulsifier & thickening agents.

G/F & D/F Day 9: That's Amore! (Part Uno)

Friday always means pizza to me. It's something that I learned growing up in the family of (an albeit non-practicing) Catholic household. Even during my grammar school days, Friday was pizza (Ellio's style, of course; which I can still remember with nausea) and a box of milk. During Lent on Fridays you were not supposed to eat meat, which either meant lentils & rice, or (the more highly anticipated) pizza. {For the record, when it was lentil & rice, I hid at my neighbor's house}. I still get that rush of excitement of a round pie at the end of a long work week. I have made my own pizzas before, both vegan and non-vegan, using everything from your run of the mill mozzarella, to my own homemade vegan "cheeses" ranging from nuts, tahini, rice, and soy. Now, given the challenge of still craving pizza but maintaining gluten-free for another week, I wasn't about to throw my hands up and surrender to the carrot stick.

For my first attempt, I adapted this recipe from Emilia's gluten-free blog online, which sold me immediately on her amazing pizza photo. I had an unopened bag of quinoa flour, so this was the perfect time to get crackin' with it:
For the yeast: Red Star, flour: Shiloh Farms Quinoa Flour, sauce: Muir Glen Organic Pizza Sauce, cheese: Galaxy Vegan Rice Mozzarella

(Above: uncooked, assembled, and ready for the oven! The end result wasn't bad, but left something to be desired. It might have been the wet yeast, which I've never used before and didn't really like. But I will try this all over again tomorrow!)

In other pizza news, some Ghosts of My Homemade Pizza's Past:

G/F & D/F Day 8: I'm Sure That Egg Is A Very Nice Person.

Since today's post is all about egg (Her?), I thought it might be important to mention that egg is neither dairy nor meat. Eggs are actually their own category, although I didn't realize this until after it was too late. When someone tells you to go gluten-free & dairy-free, do they also mean to exclude eggs as well? Either way, it doesn't matter for me since I don't care to eat them much anyway.

I started the morning off with a Spanish Scramble recipe from Ani Phyo, who is a raw cookery genius. I not only love her creativity with raw foods, but I love her positive personality and watching her cookbooks come to life via You Tube:


Here are the ingredients you will need to make this light & delicious dish:

Love the Chicks Pate:

• 1 cup almonds, dry (soaked overnight and air dried)
  
• 1/2 cup sunflower seeds, dry
• 1/4 teaspoon sea salt
• 1 teaspoon tumeric
• 1/2 cup filtered water

Spanish Scramble:

• 1/4 cup cilantro
• 1/2 cup tomato, diced
• 2 tablespoons scallions, chopped
• 1 batch Love the Chicks Pate
• 1/2 cup spinach leaves
• Pinch of black pepper

After the second visit with my Acupuncturist, she recommended a gluten-free bakery right in Park Slope that is only a few blocks from my apartment, and yet I have never heard of it before. Everybody Eats is not a retail store front, but a wholesale bakery that is 100% gluten-free, and open to the public on Saturdays. Even though I was freezing and almost numb (forgetting proper gloves), I decided to walk all the way from Henry street in Carroll Gardens to Everybody Eats located at 294 Third Avenue & the corner of Carroll Street. (You will know when you are getting closer, as the fresh bread scent near this otherwise industrial area will waft and lure you right to their doorstep).

I must admit, I felt a little strange walking in there, not really knowing what to expect. Even though I knew it wasn't a retail store, I couldn't help but imagine glass rows filled with freshly baked cookies and breads. Instead, what you walk right into is a small office, although the man who greeted me (Bruce Bassman, I am assuming by their website), told me that they were getting ready for a private party so it's not normally like this. I asked what was dairy-free as well as gluten-free, he named off about five options; I chose the "deli rolls" ($8 for six) and was back on my way. I was so excited at the possibility of this, nearly skipping and intoxicated by bakery fumes, that it hadn't even occurred to me to ask if that also meant "egg free." Lo and behold, when I got home and pulled out the bag to read the ingredient list, it did not. It was my own fault for not asking, and I was too cold to go back and try to return them (I am also a little scarred from childhood, when my Father tried to return "mayo" -another egg filled product- and became the laughing stock at Foodtown). Returning was not an option, but wasting food wasn't either. Luckily, Tim was willing to give them a try:

(Above: "His & Hers" veggie burgers. Whole grain Gardenburger with Everybody Eats gluten and dairy free deli roll & Sunshine Burger on Food For Life sprouted corn tortilla).

In summary, Tim said the rolls were good. "Kinda like a biscuit roll, but lighter than an actual biscuit." Although, we were both in agreement that they did, in fact, smell a little like Egg.

G/F & D/F Day 7: Lunchables: Super Nerd Attack!

I am a total dork when it comes to bringing my homemade lunch to the office. It keeps me eating well, as apposed to when I'm home and snack all day, crumbing right over the sink. It is also pretty expensive to buy lunch out every day in downtown Manhattan, running around $12 a day to keep you full and satisfied. I hate breakfast, but more on that later; for now, it's my highly awaited time of the workday: lunch!

After trying many different products over the years, and before actually getting it right, here are my top three favorite items for lunch on the go:

1. Built NY (featured above: Gourmet Getaway Lunch Tote in black)
Lunch totes made from neoprene (the wetsuit material), stain resistant, machine washable, stores flat. It's unlike most other obvious lunch carrying totes out there on the market, and it won't leak like most bags I have found. Cloth bags always seem like a great idea, but if you're a water-packed cruciferous eater like most of us veggies are, then keeping your bags dry and cool is of the utmost importance. Plus, I am usually carrying shmancy camera equipment around the city these days, so leaking lunch is a no. They come in varying sizes and patterns; I highly recommend one!

2. To-Go Ware (featured above: To-Go Ware 2 Tier Stainless Steel Food Carrier w/ sidekick sauce container)
This was given to me as a gift about two years ago and it's still going strong. The tiffin is perfect for carrying large quantities of food, like a picnic or road trip, as well as lunch if you have a big appetite like I do. The upside is the quality of stainless steel, the non-leakage latched lunch tiers, and the ability to just take the top part off if you don't need to bring too much with you (I find the double tier a bit much at times). The downside is that it's a little bulky, and the snapping & unlatching at lunchtime create a good laugh in a quiet office, which can sound like gearing up for the great big space launch. Which brings us to the reason for my latest purchase:

3. Stainless Steel Sealable Food Container Set (featured above: Round, BPA-Free plastic lids, from www.plasticfreebottles.com)
I seriously love these things. They are super lightweight, non-bulky, stackable, and come in the perfect size range. They also look a bit more like Tupperware, and I am really surprised that no one else in the container-familia hasn't jumped on this eco-steel bandwagon yet. In due time, I'm sure. These are my total favorite so far.

(Above: mixed salad of green leaf lettuce, red cabbage, zucchini slices, carrot shreds. Side of black olive tapenade, green olives, artichoke and hummus w/ Mary's Gone Crackers).

G/F & D/F Day 6: Have Your Toast, And Eat It Too.

(Above: Food For Life Brown Rice Bread toasted with Earth Balance - this bread was better for the morning, almost like a pound cake consistency -as it's fruit juice sweetened- with fresh orange juice, berries, and roasted mixed nuts).

Almost at the half point. I feel it's necessary to say that this is a two-week detox for me, at least at this point, but that this has truly raised my awareness on food intolerance. It is also frustrating when foods are not labeled correctly, for example being gluten-free or dairy-free, and not being labeled as such. Sure, you can scrutinize the label, like you see the good ol' vegans doing in every grocery store aisle, but when it comes to an actual food allergy it really should be labeled. The health food stores are better with this, but regular groceries not as much. At least in my findings so far.

(Above: lunch of leftovers; this time instead of more rice noodles, I added quinoa to change it up. Eden Organics tea always gets rave reviews in my book, with their roasted green and brown rice tea being my ultimate favorite. The roasted aroma is intoxicating! Tamari & sesame seed flavored Rice Cakes with a side of celery sticks).
(Some dinner ideas: brown rice pasta with pesto, sun dried tomatoes, carrot and zucchini shreds).
Save the best for last: I cannot compliment this brand Coconut Bliss enough. Wherever you stand on the food chain, this frozen treat will surely wow you. I'm not saying that it's healthy, it just happens to seem a little bit healthier, in my personal opinion, because they use agave nectar as the sweetener instead of sugar. Of course, nearly eating a whole pint of the cappuccino flavor is not exactly what you would call healthy! (plus it's high in fat). But this stuff tastes good. Damn good.

G/F & D/F Day 5: The Call Of Cthulhu.

Above: Cthulhu lurks in muddy waters (aka. Eden Organics Arame Sea Vegetable), waiting to rise up and be eaten. (Or, eat you, whichever should come first).

Some breakfast and lunch ideas (above: Nature's Path amarath & quinoa cold cereal mix with fruit & Rice Dream; two tacos made from Food For Life sprouted corn tortilla, kidney beans and rice, cilantro, vegan cheese, and Brad's Organic mild salsa, which is so good!)

I wanted to try something different, and I had a few Japanese sea vegetables waiting around in the cupboard back from when fellow foodie Candypenny went to Japan (see 2 friend blog postings here & here). I also wanted noodles, but I am often turned off my the empty nutritional value that rice noodles appear to have. I was happy to find Rice Sticks from Hokan, which claim to have a fiber count of 3g, and Iron 6%. I am not personally making claims that this is healthy or not, but these little details matter to me when I choose one brand over another. And good choice too, the noodles worked great!

(Below: Rice noodles with green peas, sugar snaps, broccoli, bok choy, and scallions in a Bragg's, garlic, ginger and Mirin marinade. On the side, mandarin orange, Arame (aka. Chtulu) sea vegetable in sesame oil, cucumbers & sesame seeds).

It was cool watching the Arame expand; I just hope it doesn't get me in my sleep!