Sweet & Savoury Freedom: Adopt A Gluten-Free Blogger

by Maggie on October 1, 2010

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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.