Sweet & Savoury Freedom: Adopt A Gluten-Free Blogger

by Maggie on October 1, 2010

Bookmark and Share

Sweet or savoury?  What’s your pleasure?

I’m feeling a little sweet-toothed out this week.  Is that even possible?

I’ve been baking a new banana bread for a local café and it’s pretty irresistible (if I do say so myself).  It sits on my kitchen counter calling my name.  Begging for attention.  Pleading to join me and my morning green tea.

It totally deserves my attention.  It deserves to be cradled in my hand.  But it’s full of sugar.  And I’m just not used to that much cane sugary goodness anymore.

So I’m trying to dry myself out with a little bit of savoury.  And thank goodness one of my favourite bloggers is really good at the savoury thing!

Adopt A Gluten-Free Blogger

You’ll recall my review of Ricki Heller’s baking book Sweet Freedom.  Pete and I sampled a few of her delightfully delicious and sweet recipes.  They’re free of refined sugars so while they’re not AS crazy sweet, they still totally satisfy my really aggressive (and sometimes quite rude) sweet tooth.

I thought it would be cool to adopt Ricki for this month’s Adopt a Gluten-Free Blogger, hosted by Sea from the Book of Yum.  I really wanted to try out some of Ricki’s savoury vegan recipes from her amazing blog Diet, Dessert, and Dogs. And not only is Ricki a recipe maven, she’s also a great storyteller.

Savoury Freedom

First up I made Ricki’s Roasted Beet and Quinoa Salad.  It was so good.  I was totally intrigued by the dressing for the salad because you have to cook the garlic, lemon juice, and oil before whipping it all into a dressing.  I’ve never cooked a salad dressing before!  Which tells you that I’ve never made a warm salad.  But I can tell you that I have since made this dressing two more times!  You can enjoy this salad warm or cold.  It’s delightful and I plan on taking it to our Thanksgiving celebrations next weekend.

I found this recipe really easy to put together, especially because I could do it in steps.  I cooked the quinoa in the morning, roasted the beets in the afternoon, and put the salad together for dinner (I know, the bonuses of being at home all day with the kiddies).  The only changes I made was to use maple syrup instead of stevia (I’m just not there yet) and to use kale instead of cilantro (I didn’t have any in my crisper).

When I was living in Vancouver, I used to frequent an amazing restaurant called The Na’am. They made the best vegetarian meals on the West Coast!  They’re famous for their miso gravy, in fact you can purchase it in grocery stores on the West Coast.  Lucky for me, one of my girlies buys me some whenever she visits Vancouver.

When I saw that Ricki had a recipe for Miso Gravy, I knew I had to try it.  I served the Miso Gravy with Sweet Potato Fries and the Roasted Beet and Quinoa Salad.

Pete and I thoroughly enjoyed our meal.  It was like eating at a yummy vegetarian restaurant (minus the pile of dishes sitting in OUR kitchen).  We cook sweet potato fries all the time but Pete and I both loved the addition of the sesame seeds.  And I always cook mine at about 405 degrees, whereas Ricki suggests 425 degrees.  We’ll definitely stick with her temp!


Next up I tried one of Ricki’s kale salads.  We’ve been eating kale for about a year now and we love it.  But we’d never made a salad entirely from kale.  We usually mix it into our green salads, throw it in our smoothies, or make kale chips.  It was so good and it felt great to be enjoying something that was so good for us!

One more thing – Ricki has a gluten-free index on her blog.  She hasn’t always blogged gluten-free so this is a really handy index if you want to try one of her many gluten-free recipes.

Make sure you hop over to Ricki’s blog, or catch her on Facebook and Twitter.

I’ll announce the winner of my Sweet Freedom giveaway next week.

Don’t forget to check out the rest of the bloggers who were adopted this month (I was adopted by my good friend Amy from Simply Sugar and Gluten-Free!).  The post should be up in a few days, so check out Sea’s blog.


Print This Post Print This Post

{ 9 comments… read them below or add one }

Zoe October 1, 2010 at 7:56 pm

Oh I was just trying to think what to make with beetroot today! I have three that need some lovin’. This will be perfect! I make a roast cauliflower and quinoa salad too, maybe I will combine the two salads.

I totally have a sweet tooth, generally Matt makes dinner and I make dessert. I should probably start working refined sugar out of our diets before all our teeth fall out…

Reply

Ricki October 1, 2010 at 8:47 pm

Thank you so much for “adopting” me–and I am so glad you liked the recipes! I do eat the salad cold all the time (and flavors blend by the next day–even better!). And did you love the kale salad? I actually think I like raw kale better than cooked, now!

I just saw Amy’s post about you, too–those crackers look to die for. I am SO making them this weekend! :)

Reply

Chelsey October 2, 2010 at 9:00 am

Wow, that cooked dressing and salad sound great. Every year before Halloween I like to go sugar free for a month (becaus deep down I never grew up and LOVE candy!). It really cuts out sugar cravings and gets me baking healthy treats (lame right? But no, they are good). I will definetly have to try some of Riki’s recipes. Thanks for sharing Maggie!

Reply

Mom (Gretchen) at The Gluten-Free Edge October 2, 2010 at 3:50 pm

Many of Ricki’s pre-gluten-free recipes in Sweet Freedom adapt very nicely to gluten-free. The Chocolate Mystery Cupcakes please everyone, no exceptions and no questions. My collection of cat-themed bookmarks didn’t seem to fit Ricki’s cookbook so it now has its own special marker featuring sweet faced puppies – you cannot ignore the inspiration of Elsie and Chaser!

Reply

Celiacs in the House October 3, 2010 at 1:06 pm

So glad you chose her savory recipes. I haven’t checked out her recipes because I thought it was all desserts. Boy have I been missing out. Heading over there now to see what she has for my favorites:beets and kale.
Wendy

Reply

Ellen @ I Am Gluten Free October 3, 2010 at 7:44 pm

I also contributed to the Adopt a Gluten Free Blogger 2010 September Edition. I made Kale Chips – betcha just can’t eat one! http://iamglutenfree.blogspot.com/2010/10/salt-vinegar-roasted-kale-chips.html

Reply

megs October 4, 2010 at 8:43 am

I want to try both salads! mmm.
I’ve got kale and beets in the house, perfect timing for the post!

There may be some Na’am coming your way sooner than you think too!

Reply

Kim - Cook It Allergy Free October 5, 2010 at 8:17 pm

Maggie, that cooked salad dressing sounds delicious! I roasted some golden beets tonight for me to snack on tomorrow. i am thinking I should make the quinoa and the dressing for dinner tomorrow night. I love that you picked all savory recipes, too. I have not been much in a baking mode lately either!! Love your pictures, by the way!
xo

Reply

Lexie October 5, 2010 at 8:21 pm

Maggie Mae — “May” I add “Mae”. Either you hate that or it’s your real middle name, ha! :)

Great post. I always love reading your posts. Cheers to you and Ricki for helping me figure out what to do with the 3 bunches of kale I got today :)

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: