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I like gluten free

Журнал о безглютеновой еде и путешествиях

Gluten free

Rabbit

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Attention! The following information is not for children, vegans and nervous people! I like the game. This rabbit was running through the meadows to the United States of America, and then bought frozen at my favorite place on the planet – “Guido’s”…although I’m not less enthusiastic now from a supermarket “New Morning” (CT). This recipe was given to me by Asya. By the way, in the United States rabbit is not actually popular; and not served in restaurants.

Ingredients:

  • rabbit
  • 0,5 liters dry red wine
  • 0,5 liters fat broth
  • 2 anise stars
  • 4 cinnamon sticks
  • 4 red onions
  • 3 bay leaves
  • salt
  • pepper
  • olive oil (optional)

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Classical lasagna for people keeping to a non classical diet (a gluten-, dairy- and eggs-free one)

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As a twelve-year-old girl, I was on my way to London on a Ukrainian cruise ship, when I tasted lasagna for the first time in my life. The chèf there often cooked traditional Italian dishes, and it was on that ship where my love for Italian cuisine was born. And recently I’ve been given a pack of excellent lasagna sheets “NUTRI FREE” (gluten-, dairy- and eggs-free), which don’t even require any pre-cooking. To be frank, to make dairy-free bechamel sauce turned out to be quite a difficult process, but the outcome was beyond my expectations. So… this is my first lasagna, which I’m infinitely proud of.

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A salad with chickpeas, cherry tomatoes and tahini

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It has been the first time this year I cooked something new with chickpeas, apart from the usual meringue. For those who are still unaware what to do with chickpea brine, here I posted a meringue recipe (it’s mainly for those who don’t eat eggs). I spotted this very recipe on Veronika Belotserkovskaja’s web site. You may vary the number of all ingredients according to your own preferences, but nevertheless, the more tomatoes the tastier.

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Gluten-free and dairy-free frozen yogurt in an ice cream cone (without sugar)

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On the weekends it will be hot in St.-Petersburg again, and that means it’s time to enjoy gluten-free ice cream and register to my masterclass on Sunday for cooking dairy-free frozen yogurt. 4 places are left. All the details are here. And the recipe, that we are going to create, is below.

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Freshly-salted cucumbers

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Oh, summer, summer – it is my favorite season, because it is time to create favorite pickles from local products … and, of course, I still love September, but it is ahead. Last year I posted a recipe for sauerkraut…Mmmm…there are so many vitamins! Soon I will try to pickle tomatoes.

Ingredients:

  • 0,5 kg small cucumbers
  • 1 liter non-carbonated mineral water
  • 3 tbsp sea salt
  • horseradish leaves
  • currant leaves
  • 1 fennel umbrella
  • 5 cloves garlic
  • 3 Bay leaves
  • Peppercorns

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A sandwich with gluten-free sardine spread

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Well… I’m getting ready for the dinner party and waiting for your reservations. Next month you won’t be able to make a reservation for the “supper club” as I’m arranging a gluten-free wedding in August. Let me remind you that this very Sunday we’re holding an American picnic party. Here is a recipe of one kind of the sandwiches you’re going to have at the picnic.

Ingredients:

  • sardines without skin and bones
  • small bunch farmer cilantro
  • small bunch farmer parsley
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp grated lemon zest
  • salt
  • ground black pepper
  • some red onions, or shallots (optional)

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A salad with baked potatoes, quinoa and sauce made of shallots and capers

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Are you wondering what kind of a salad with potatoes and quinoa I’m going to serve to you at the picnic party on 17 July? So here it is! Do you think you will put on weight? Oh, yes, you will…but it won’t go amiss for some of us… I’d like to remind you that if you follow the tags #picnic and #baking on my website, you will discover fabulous recipes, which you can easily try. Take these dishes to your office, and all the colleagues, who are used to having lunch in cafes, restaurants and other public eating places, will definitely envy you.

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Ice fruit pops

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This recipe is dedicated to Independence Day, which will be in a couple days in the USA…barbecue, firework and a lot of alcohol. By the way, you can also make for holidays the version from watermelon and gluten-free vodka. Have a nice weekend, America!!!

Ingredients:

  • 3 cups any kind of your favorite pureed fruits (you can also make a rainbow)

You will also need ice pop molds set of 6

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Quinoa salad with artichokes, sun-dried tomatoes and capers (gluten free, vegan)

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One of the best salads – to take away for a picnic or a lunch on the plane. Very simple recipe and so delicious. Enjoying the summer!

Ingredients:

  • 1/2 cup quinoa (I like this one tri-color)
  • 1 cup water
  • 1 jar marinated artichokes (use in recipe with the liquid)
  • 1/3 cup chopped sun-dried tomatoes
  • 2 tbsp capers
  • 1 tbsp vegan parmesan (the recipe is here)
  • salt
  • pepper

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Vegan gluten free cinnabons

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I have not been eaten anything more delicious recently. And it has passed a long time since my last posted recipe, so I decided to treat all of you with something special. I have been carrying out experiments with the cinnabons for the whole week. I have tried various premade mixtures too, but as a result I liked most the one, which is in the recipe below. You may try making the cinnabons with the other kinds of starch and flour, and then feel free to share your experience in the comments. Thank you!

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