Lunch in the Gluten Free Cosmos

The gluten free stars have aligned in the Cosmos. Well, they have aligned at Cosmo's…on Brookside! I arrived late as usual fashionably late to meet my girlfriend Abby a couple days ago and was pleasantly surprised to see a gluten free menu waiting for me. Yes, you read that right. Not a gluten option list, or a gluten free teeny tiny section hidden under the scrumptious sounding, flaky breaded, gooey dough dishes, but an entire gluten free menu. Out. Of. This. World.

The only thing difficult about dining here gluten free was deciding what to order! After much deliberation I finally decided on the Vegetarian Sandwich: Avocado, garlic-dill cream cheese, mozzarella, cheddar, alfalfa, tomatoes, cucumbers & honey balsamic dressing piled high on a toasted gluten free bagel. ($9.49) The combination of smooth and crunchy textures burst through the flavors of the fresh cheeses. All sandwiches come with a side and I myself can never refuse chips and salsa if it is offered.

I had to catch myself a few times during my midday feast realizing that I was not contributing much to the conversation. I think I was overwhelmed with joy that I was enjoying a sandwich at lunch without a lot of diatribe allergy hoopla I usually have to go through with my waiter.

The service was fast and friendly, just what I look for in a work lunch. One hour can hardly be truly enjoyed if you are worried that your food may not make to the table with ample time to eat. The atmosphere was bubbly, and boasts artistic and local vibes.
A great meal awaits you anytime at Cosmo, and I think I may have to return for happy hour and see if the its name holds true to that long listed menu of cocktails…Gluten free appetizers anyone?

To view the entire gluten free menu click the link below:
Cosmo Cafe Gluten Free Menu

Cosmo Cafe
3334 South Peoria Avenue
Tulsa, OK 74133-2061
(918) 933-4848
http://cosmo-cafe.com/

Kitchen Poker Face

I love a good sandwich. There is just something perfect about how you can make converse flavors and textures melt together, tweaking a common known recipe into your own original plated perfection. An email I received yesterday from one of the recipe sites I follow boasted a bundle of “dinner worthy” sandwich recipes to try. As I clicked and became carried away with the mouthwatering, eye-catching icons, I realized I haven’t made a sandwich in a while. I used to express deep devotion to my Panini press, concocting all sorts of beautiful flavors between two slices of bread. Well, I am back in the game, and playing some wild cards in this round of cooking poker.

The BLT. Everyone has their own perception of the perfect BLT. My previous 5 card winning hand would have been:

1. Crunchy, cheesy toasted bread
2. Juicy, ripe, thick tomato slice
3. Crispy, light lettuce
4. ‘Special Sauce’ (mustard, mayo…something mixed)
5. And of course, the ace, thick sliced bacon

But, like I said, I am introducing some new rules to the game. I am not going to settle for traditional approaches. My “BLT” wouldn’t feature most of the natural go-to fixin’s: meat, cheese, egg, lettuce, mayo. Yes, I dealt a hand last night that beat the BLT god’s odds against me.

1. Gluten Free Bread (cheesy and buttery a la vegan)
2. Juicy, ripe, thick tomato slice (for old times sake)
3. Fresh, locally grown spinach (more nutrients!)
4. Dijon Mustard (mayo wha?)
5. FACON

V-BLT. Looks heavenly doesn't it?!

Um, FACON? Yes, Facon. Fake bacon. No, not the store bought kind. Those store bought strips strip most of what I like about bacon. Even when I ate bacon I would season to my own liking. I marinated, spiced, and browned thin tofu slices to FACON.

A risky move. Especially with such a long standing traditional recipe. I’ll think you’ll love this non-conformist BLT though, or rather FST? I know I should call a spade a spade but for reader’s sake, let’s try…V-BLT. A vegan BLT. Rolls off the tongue a bit nicer.


V-BLT

Yields 2 sandwiches

Ingredients
• 4 slices gluten free bread of choice
• ½ package extra firm tofu
• 2 tbs low sodium Tamari (gluten free soy sauce)
• 1 tbs Daddy Hinkle’s gluten free marinade OR liquid smoke
• Pepper
• Earth balance butter
• 2-3 tbs nutritional yeast (optional)
• 2 thick slices organic tomato
• ½ cup to 1 cup locally grown spinach
• Dijon Mustard
• PAM EVOO spray (if using griddle)

Directions
Heat oven to 400 degrees F. Place 4 slices of bread on a greased baking sheet. Lightly spread earth balances on pieces then sprinkle nutritional yeast evenly until all coated. (Omit yeast if preferred but it gives it a cheesy taste). Bake for 10 minutes, flip, and then another 10. My oven can be temperamental so I just watch for browning. Remove and set aside to cool.

While your bread is toasting, press your tofu and slice thinly lengthwise. I came out with about 6 slices. Place in a bowl and add tamari, daddy hinkles, and pepper. Let marinate for about 10 minutes.

Heat a sauce pan with 1 tbs earth balance. Dry off your tofu and add to the pan. Brown on both sides until crispy like bacon!!

Heat your griddle to 350 F and lightly grease. You can use a large pan if you prefer, or Panini press. I wanted mine piled high so I opted for the griddle. Lay down your slices of bread and begin layering. On 2 slices layer spinach, tofu, and tomato. Drizzle Dijon on the other two slices and place it on top of your layered slice, pressing down slightly with your spatula. Flip (carefully) after about 3-4 minutes. You just want everything to combine and warm together.

Plate and serve! I made kale chips on the side. Haven’t tried them? Oh, you don’t know what you are missing! Here is quick recipe below. I have my whole family hooked!

Oh, and in case you were wondering, this was the most perfect "BLT" I have ever eaten. The bread was crispy and buttery and housed the most amazing flavors. The Facon? Perfection. Even my husband didn't want to come up for air between bites. This version also cuts a whole lotta calories, another win I would say. V-BLT just earned itself a weekly spot on the week's menu!

Kale Chips

Ingredients
• 1 bunch curly kale, stems removed
• 1 tbs olive oil
• Seasoning of choice
     o Sea salt and pepper
     o Cajun
     o Nutritional yeast for cheesy chips

Directions
Heat oven to 425 F. Tear leaves off the stems into small pieces and place in a large bowl. Add olive oil and massage into kale. Lay on a lighted greased baking sheet with none of them touching. Add preferred seasoning. Bake for about 10-15 minutes or until edges begin to brown.

Plate and serve. My advice, get your hands on some before serving…they go FAST!

Burger. What's in a Name?

What's in a name? That which we call a burger by any other name would smell as savory…


Burgers. We all love ‘em. And that is exactly what was on the menu last night! But like dear Juliet portrayed in her soliloquy, this burger is far more than its mere given title. This is not your meat packed patty that pops in your noggin when you hear ‘burger’. No, this burger is better is better than that. Yes, I am calling you out. My burger is better than your burger.

Nanner Nanner Boo Boo.

This burger is packed with protein, and oh was it delicious! I saw the recipe on “Oh She Glows” and knew that my first homemade veggie burger would be this one. A couple gluten free adaptions and we were ready to go! Obviously these can me made with non gluten free ingredients as well. So let’s bust out the food processor and start patty cakin’ those veggie patties together. Oh and if your grill has not shed its winter cover, no worries! These are baked to goodness in your oven!

Vegan & Gluten Free Lentil-Walnut Burgers

Ingredients:
• 3/4 cup lentils, picked over and rinsed
• 3/4 cup walnuts, toasted
• 1 piece gluten free bread, toasted OR 1/3 cup GF breadcrumbs
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1/4 tsp red pepper flakes
• 3 cloves garlic
• 1/4 tsp sea salt
• Freshly ground pepper
• 1 tbsp extra virgin olive oil
• 1 chia/flax egg (1 tbsp ground chia or flax + 1/4 cup water)

Directions

Preheat oven to 350F. In a small bowl make the chia or flax egg and set aside. Place lentils in a small pot and add a couple cups of water. Bring to a boil and simmer for about 25 minutes. Remove and rinse in colander.
While the lentils are cooking, toast the walnuts by placing the walnuts on a baking sheet and cooking at 350F for about 12 minutes until golden brown and delicious. Let cool.

In a food processor, process the garlic, walnuts, toasted bread OR breadcrumbs, garlic, spices & seasonings until combined. Now add oil and lentils and pulse until coarsely chopped (some lentils should be visible and left chunky). Add the flax or chia egg and pulse a bit more until combined.

Now shape 4 patties with hands and place on a baking sheet lined with parchment or a non-stick mat. Bake at 350F for 20-22 minutes on each side for a total of 40-45 mins. bake time. Makes 4 patties. Adapted from Martha’s Great Food Fast Cookbook from the Blog Oh She Glows.

We topped ours with fresh spinach and ripe tomato. The tomato is a must! I was planning on adding guacamole but they had over ripened. But no worries, we have 2 left for tonight and I am headed to the store at lunch to pick up some avocados!

Our burgers didn’t need the whole 22 minutes once they were flipped. I was being careful that didn’t turn out too dry either. Make sure that you make your patties even. If the ends are thinner they are likely to dry out an burn. Nobody wants a burned burger.

I have yet to find a Vegan & Gluten Free Bread or Hamburger Buns so unfortunately I strayed from my vegan diet last night. One step at a time. I have cut out milk and cheese. Eggs were baked in this bread but I have been cutting them out otherwise. If you know of any gluten free/vegan breads let me know!

I cannot wait to experiment with different recipes after making this one. Of course I will be changing it up and posting new ones for you!

Cabin Fever Sandwich

A sandwich used to be an easy meal to whip up in the kitchen. A couple slices of bread, turkey, a bit of cheese, lettuce, spicy mustard…You get the picture.


Now picture this- waiting for your loaf of bread to thaw so you can break 2 slices off, then toasting to warm the bits of ice off and completely thawing, then adding everything between the slices. A panini takes longer, a simple grilled cheese can be botched easily, and the whole time you hold your breath that the piece of bread doesn’t fall apart.

This has been my journey through bread. I have taste tested and experimented a lot in the kitchen with this simple yet fickle food and finally settled on a few different bread brands that work with me and not against me. Rudi’s and Udi’s both have served me well on many occasions. San Juan 5 grain has done me right too. I don’t HAVE to freeze them either! I do because I don’t eat bread too often and I don’t want to waste, but I can pull a couple slices fresh out of the bag now if I wanted to. It’s wonderful I tell you. And these breads don't require a gym workout to be able to break apart the slices when and if you decide to freeze them.

Sounds silly to admire something so simple sometimes, but when you’re gluten free it’s the little blessings you begin to count. I have developed a great appreciation for food and what I put into my body. I’m a laborious label checker, to avoid gluten and over processed foods and I aim to eat calories that will benefit me and my life.

That said, I promised some recipes using Rudi’s gluten free multigrain bread. Last week I was snowed in so I was able to whip up some delicious meals. It was very hard to choose just one, but I did. Sorry, leaving you wanting more I know. I will post more though, don't you worry your sweet little heads my dear readers.

This sandwich truly is a bit of an “everything but the kitchen sink recipe”. Or more relative to my actual situation, “what I could rustle up in my almost barren pantry from being snowed in recipe.” As I perused my potential pantry contenders I began formulating a delicious, warm, hearty, and open faced lunch. Here you go!

Baby Bella, Spinach, & Toasted Pine Nut Open Faced Sandwich

(Told you it was a doozy!)

• 1 cup Baby Portobello mushrooms, sliced

• 1 clove garlic, minced

• 2 cups raw organic spinach

• 2 tbs EVOO

• 1 tbs Balsamic Vinegar

• ¼ cup toasted pine nuts

• Pinch of Oregano

• Pinch of Rosemary

• Salt and pepper to taste

• Freshly grated parmesan

• ¼ -½ cup Marinara



Directions:

Toast your 2 slices of bread and set aside.

Place your pine nuts on a small cookie sheet, and toast in the oven for about 5-10 minutes at 350 degrees or until lightly golden brown. Remove and set aside.

In a small sauce pan heat the olive oil on medium heat. Add garlic and stir until fragrant. Toss in your mushrooms, coat, and sauté until soft (5-7 minutes). Add you balsamic vinegar and mix to coat then toss in your spices.

Add in your spinach a handful at a time (your pan will be crowded but it will cook down quick). Keep adding until all your spinach is mixed in and cooked down. Remove from heat.

Spread your marinara evenly on your bread. I had leftover Classico Marinara from the pasta I cooked up the night before so whatever you have or tickles your taste buds. Top with freshly grated parmesan that will melt when the warm veggies hit!

Put your delicious spinach and mushroom mixture on top, and sprinkle your pine nuts over the sandwich.

ENJOY!