Tofu-Avocado Salad + GF Day 1

One of the most popular recipes on this blog is Avocado-Egg Salad. And for good reason -- that sandwich is dynamite. Now, as I look back on the most recent recipes I've been giving you guys, almost all of them are for cookies, scones, breads, or some other flour-heavy concoction. One-track mind, I guess.

So, in the spirit of St. Patrick's Day, here's something GREEN!

TOFU-AVOCADO SALAD
vegan alternative to Avocado-Egg Salad

What you'll need . . . 

• 1/2 block of extra firm tofu, drained and ripped into chunks 
• 1 ripe avocado, sliced out of skin in chunks
• 1/2 white onion, diced
• 1 tablespoon grainy mustard 
• 1 tablespoon dill, fresh or dry
• Juice of 1/2 to a whole lime, depending on your preference
• Salt + pepper
• 2 to 3 tablespoons Vegenaise (you can also try Tahini!)

Method . . .

1. Put all ingredients in a medium-sized bowl. 
2. Note: You can play around with the seasonings to fit your specific preferences. We never make it the same way twice.
3. Then just blend all ingredients together using a knife. More about this technique, check out my Easy Guacamole recipe. I learned it from one of my writing professors in college. 
4. Then eat on its own or use it to top crackers, toasted bread or inside wraps, etc.

I didn't get a great photo of the finished product, but it really just looks a mess like in that last process picture. Makes two gigantic servings or four "normal" ones. We ate ours in Mission Wraps, which I've said goodbye to in this gluten-free adventure.

GLUTEN-FREE

Tofu's gluten-free, right? I mean, I know it is -- I think? -- but I feel like everywhere I look, gluten is lurking. In oats of all places (though we have a package of Bob's Red Mill GF), soy sauce (really???), malt vinegar, some dairy products, etc. Crazy. Just crazy.

I'm going to do the best I can for the next 28 days, but I would like to note that I do not think I have a gluten sensitivity. I got a couple emails urging me not to "self-diagnose" -- which I'm certainly not doing. This period away from gluten is purely to get myself off eating TOO much of a good thing.

Overindulging in chocolate or alcohol or carrots or anything, for that matter, wouldn't be a good thing either . . .

I would say almost all our meals revolve around bread in some capacity. If you go back a few pages in the archives, you'll see what I mean. Naan buns for veggie burgers, pizzas, dinner rolls, scones + waffles for breakfast, the list goes on. Truth is, I got lazy with my cooking. It's easier to grab a slab of crusty bread than it is to take time stir-frying up some veggies.

I will not be going totally gluten-free at the end of the short experiment, I'm just hoping to gain some fresh perspective and start thinking OUTSIDE the bread box.

I'm also seeking . . .

• Better digestion. My stomach is upset a lot of the time and I feel bloated constantly. Maybe from the inflammatory properties in gluten, maybe not. I think this might also have to do with too much salt intake. 
• Beer, too. I have a beer a day -- but I'd like to swap that for wine or cut out alcohol entirely more nights of the week and see if my stomach feels better. (However, any suggestions on good GF beers? I hear Dog Fish makes one.)
• Brighter skin + aura of health. Yes. I just wrote that. I feel dull inside and out. Like the bread soaked the life-juice out of me. 
• Alternative carbohydrate sources to fuel running. I don't need to eat half a large pizza the night before a race, eh? There's got to be other, high-quality foods that can help my running performance.
• More variety in the foods my family eats. I still want to eat pizza every week, but I think we could mix it up a bit and try cauliflower crust and other swaps every now and again. More veggies = more nutrients = healthier family with or without bread.
• Energy. I guess this is an overarching thing -- but my energy levels aren't, well, level at all. I go through lots of peaks and valleys, and I think sugar consumption is also to blame. Of course I can still eat sugar without the gluten, but I think it will be at least slightly more difficult, thereby making me think twice before baking a huge chocolate cake.
• Fewer cravings. Apparently "Eating grains makes you crave grains and sugar since grains break down into sugar, they create a rise in insulin levels when those levels fall you crave more grains and, thus, the vicious cycle continues" (Source).

A lot of how I'll be "measuring" the results of this experiment is by feel. I won't necessarily do measurements or weight because that's not my primary goal. Also, I've started weight training and have been simultaneously getting fitter and heavier with the added muscle, so I don't think it'd be an accurate gauge anyway.


I suppose I'll update you guys a little bit after most of my posts. I hope you enjoyed the Tofu + Avocado Salad recipe. It's a sign of more vibrant, healthy foods to come this month and beyond.

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Finally! Mayo-Less Egg Salad

I hate, hate, hate mayonnaise. I love, love, love egg salad. There's an easy solution, though, that works extremely well and tastes great. Just use TAHINI! I know it sounds incredibly weird. But I'm starting to use tahini in everything. You may have noticed it in the veggie stromboli recipe we just posted. So, if you're game, you definitely should try this recipe, too. I promise you won't gag. You won't think it tastes bad. Not even for a second.

In fact, you'll probably fall in love and want to discover even more uses for tahini. It's not just for hummus anymore!


First we need to cover how to hard boil an egg (or 5). There are many methods, but this is the one that's worked best for me . . .

1. Put your eggs into a stock pot. Cover with an inch of cold water.
2. Bring water to a boil, then immediately remove from heat and cover. Let sit for 13 minutes.
3. Then transfer to a bowl of very cold water. Let sit for 10 minutes.
4. My dad has a trick: Stream a little cold water in the whole time (it's somewhat wasteful, but keeps the temp cold).
5. Then put in a container (or baggie) and refrigerate. You can also eat warm, if you like.

By following this method, you'll likely have some awesome hard boiled eggs to enjoy alone or in this egg salad recipe.

THE MAYO-LESS EGG SALAD

What you'll need . . .

• 2 hard boiled eggs, peeled, of course
• 1 tablespoon tahini
• 1 to 2 teaspoons brown mustard
• Half a tomato, chopped
• Handful of spinach, chopped
• A bowl and a fork
• A bagel or English muffin

Method . . .

1. Put the eggs and all other ingredients in a bowl.
2. Use the fork to mash everything together.
3. Toast a bagel or English muffin and serve the sandwich open-faced.
4. Marvel at your creativity and enjoy!

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Red Quinoa Bread

Stephen and I are in love with red quinoa. We've been eating it with every meal -- and when we had the opportunity to get some more this weekend (we can't find it where we live, so we had to trek to Greenstar in Ithaca, NY) . . . we stocked up on it. Big time. In fact, we have so much, we hardly know what to do with it all.


But then I got the idea to make (protein-packed) bread with it. After all, we've been buying far less bread during our grocery trips -- we thought it might be nice to have some around for a change. You may wonder -- why RED quinoa versus white? There's really no different in the nutrition. It's just flavor. Red quinoa has an earthier flavor, I guess is the best way to describe it. So, if you're not a fan, just use your favorite of the two grains in the bread (there's also black quinoa, but I've never seen it in stores).


I also wanted to create a recipe that could use some of the premium agave nectar the kind folks at Xagave sent me to take for a spin. Though I didn't use it in a raw recipe, the agave is both raw and organic (produced at a temperature less than 118F). Now, I know we've had some discussions on the blog about whether or not agave is a good way to go. If you're interested in checking out more -- the "truth" about agave, check out this page for more information.


They even put a handy chart on their bottles with exchange information for cooking, baking, etc. -- as well as how many calories you're saving in the switch. I think that's kind of cool.


RED QUINOA BREAD

What you'll need . . .

• 1 cup raw quinoa (we used red quinoa, but any kind will do)
• 2 cups of water
• 1/2 cup raw walnuts, chopped
• 2 teaspoons active dry yeast
• 3/4 cup water, wrist temperature
• 1/3 cup agave nectar (again, we used Xagave)
• 1/4 cup sunflower oil (or canola)
• 2 tablespoons flax meal
• 3 tablespoons grainy mustard
• 2 cups unbleached white bread flour
• 1 cup whole wheat bread flour
• 1/2 teaspoon salt

Method . . .

1. In a medium saucepan, combine the 2 cups of water with the red quinoa. Cook over medium to high heat -- stirring as necessary -- for between 10 and 15 minutes. It's "done" when all the water is absorbed. Set aside to cool.
2. Whisk together your 3/4 cup warm water with the yeast (I did this in the bowl of an electric mixer). Let sit until frothy -- about 5 minutes.
3. Add the agave, oil, flax meal, and mustard to the yeast mixture and stir to combine.
4. Using a dough hook, stir in 1 cup of the unbleached white bread flour. Add the salt, too.
5. Now add the quinoa and walnuts. Continue stirring until well combined.
6. Now add the whole wheat bread flour and the other cup of the white bread flour. Continue mixing with your dough hook for about 5 minutes. You may wish to just knead yourself on a lightly floured work surface.
7. Dough is "ready" when it is smooth and elastic. So work in more flour if it's sticky. Add water if it's dry.
8. Lightly oil a large bowl and place the dough inside. Cover with plastic wrap or a damp towel for 2 hours -- until doubled in bulk.
9. Then oil a large loaf pan. Shape the dough into an oval, smoothing the top, and place inside the pan. Cover with your plastic wrap and let rise again for 1 hour.
10. Preheat the oven to 400 degrees F. Place a pie pan with an inch or so of water in it at the bottom of your oven when you're ready to place your loaf inside.
11. Bake for 30 minutes -- routinely checking to see if the top is browning too much -- and then cover with tin foil and bake for another 15 (or so) minutes until the loaf is done.
12. Let cool in pan for 10 minutes . . . and then remove to let cool completely on a wire rack.

Bread should stay fresh for up to 4 days if sealed in an air-tight container (we put ours in a freezer bag and popped it into the fridge. Top with anything you like. The mustard makes the bread better for more savory toppings -- and we absolutely heart this red pepper jelly (thanks for telling us about it, Nancy!).



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Buckwheat Mustard Loaf

Not enough food posts this week. That's because I've been too busy frolicking in this lovely weather we're having. I promise I'll get myself back into the kitchen (where we women belong, right?) ASAP. Hah. For those of you unfamiliar with sarcasm, please don't post about my snide anti-feminist comment. I'm only kidding! However, I'm a woman . . . I love my kitchen time . . . and among my many flours, sugars, and pretty appliances, I really do feel that I belong.

Deep.

Today I'm sharing an experimental bread recipe -- mostly made up by me -- that turned out wonderfully. It's served best with the hummus-esque dip Stephen made to accompany it. Now, I didn't get fantastic photos (I hate, hate, HATE when that happens!), but I assure you. It's golden. And it's good.


MUSTARD LOAF
(yields one delicious loaf that ultimately serves 16)

What you'll need . . .

• 1 package (1/4 ounce) active dry yeast
• 3/4 cup warm water
• 1/4 cup beer (I used a lager, stick to darker brews)
• 3 tablespoons honey
• 3 tablespoons brown mustard
• 1 teaspoon Kosher salt
• 2 cups bread flour
• 1 to 1-1/2 cups buckwheat flour
• 1/8 to 1/4 cup chopped red onions
• 1/8 to 1/4 cup chopped zucchini
• 1/4 cup olive oil
• 1 tablespoon ground pepper

Method . . .

1. In a large mixing bowl, whisk yeast into warm water until dissolved.
2. Add beer, honey, mustard, salt, and bread flour (2 cups). Beat until smooth.
3. Slowly stir in remaining flour until a soft dough forms (not too sticky, but not too dry).
4. Turn onto a floured surface; knead until smooth and elastic for about 6-8 minutes.
5. Place in a greased bowl. Cover and let rise in a warm place until doubled (45 minutes).
6. Punch down and fold chopped red onions and zucchini into the dough; shape into a loaf. Place in a greased 9 x 5 inch loaf pan.
7. Cover and let rise until doubled, about 1 hour.
8. Preheat oven to 400 degrees F.
9. Mix together the oil and pepper. Brush top of loaf to generously coat.
10. Bake for 20 minutes.
11. Rotate pan and cover loosely with foil -- bake for an additional 10 to 15 minutes (until golden brown).
12. Let cool in the pan and then move to cooling rack.
13. Enjoy with the following dip . . .

ROASTED RED PEPPER/SESAME DIP

Combine the following ingredients in a small foor processor until smooth.

• 1 can garbanzo beans
• 1/4 cup roasted red peppers (with some juice from the jar)
• 2 cap-fulls of lemon juice (so, 2 teaspoons?)
• 2 teaspoons sesame oil
• 2 teaspoons sesame seeds
• 1 tablespoon garlic powder
• Dash paprika
• Freshly ground pepper (to taste)

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