July 3, 2008
Gluten-Free Beef Stir Fry
I'm back! It would appear that they have ironed out the issues that were occurring that left me unable to access Dianne's Dishes Tuesday afternoon and the better part of yesterday...Now watch, I probably just went and jinxed myself! ;oP
Anyway, let's get started with some food shall we?
The other day when I made the Vegetable Stir Fry for me, I also made a Gluten-Free Beef Stir Fry for Jamison. You marinate it much the same way, but the "sauce" is much more simple than that of the Vegetable Stir Fry. The result is a tender, slightly sweet/carmalized and slightly salty dish that really hits the spot. Unlike Jamison you can throw in some steamed broccoli or a few sautéd vegetables and really round out the dish. Pair the stir fry with some brown rice and you've got a lovely, healthy meal that you can throw together in the morning or the night before, put in the fridge and then quickly cook in the evening. What's better than that?
What You'll Need:
1 tablespoon of sesame oil
1/4 cup of gluten-free soy sauce
1/4 cup of rice vinegar
1 scallion, chopped (green and white section)
1 clove of garlic, chopped fine
1 pound of steak, cut into cubes and all visible fat trimmed
1 cup of cooked brown rice per person (Note: Remember that most brown rice takes about 50 minutes to an hour to cook. The stir fry itself takes about 20-30 minutes.)
In a bowl or a canning jar mix together sesame oil, gluten-free soy sauce and rice vinegar until incorporated. Stir or shake in scallions and garlic to mix. Add steak and toss or shake to coat. Marinate for at least 1 hour to overnight covered tightly in the fridge.
Dump the contents of your bowl or jar into a large skillet and over medium heat bring to a boil. Cook the beef until the liquid evaporates, the mixture thickens slightly and the beef is tender:
Serve with rice and/or steamed or sautéd vegetables.
Notes: You could do this with chicken or sea food as well.
Posted by Dianne at 8:47 AM | Comments (5) | TrackBack
June 30, 2008
Gluten-Free Dinner Muffins
Still on my quest to find a dinner "roll" for Jamison that is gluten-free. I've tried some of the recipes out there that are supposed to be to "die" for, but so far no dice. This recipe makes a quick, yeast free muffin and they are really quite good, however you would want to eat these the day you bake them or the next because after that they get kind of gummy and/or chewy.
What You'll Need:
2/3 cup of tapioca flour
3/4 cup of sweet rice flour
1 1/2 cups of sorghum flour
2 tablespoons of xanthan gum
2 tablespoons of organic cane sugar
1 teaspoon of sea salt
1 tablespoon of baking powder
2 eggs
1 2/3 cup of buttermilk
1/3 cup of safflower oil
Preheat oven to 375 F.
In a large bowl mix tapioca flour, sweet rice flour, sorghum flour, xanthan gum, organic cane sugar, sea salt and baking powder and stir until incorporated. Dump eggs, buttermilk and safflower oil into the dry mixture and stir until a sticky dough forms:
Next spoon the "dough" into a muffin pan that has been sprayed with non-stick spray:
Bake for 10-15 minutes or until golden brown.
Makes roughly 2 dozen muffins.
Notes: No notes for this one...Gluten-free baking is a pretty exact thing. If you tweak it you end up with a mess.
Posted by Dianne at 1:08 PM | Comments (3) | TrackBack
June 13, 2008
Gluten Free "Granola" Squares
When we discovered that Jamison had Celiacs we immediately tried out some gluten free products. Many of them didn't make the cut, but one of the ones that did were EnviroKidz Panda Peanut Butter Crispy Bars and the quickly became a regular on our grocery list. The only problem with that is that depending on when you catch them they run from $4-5 for 6 bars. That adds up fast! So I decided to try and make something along those lines at home and I kept putting it off and putting it off, but earlier this week I finally got around to playing around with some ingredients.
I knew right off the bat I'd be using puffed rice and some form of peanut butter, but I felt like it needed just a little something else. I debated milk chocolate chips, but I didn't have any on hand. I also thought about raisins, but while Jamison likes raisins on their own, he's not a big fan when they are in something. I also thought about nuts, but we have much the same situation as the raisins with those too, so I decided to skip those as well. I finally decided on some unsulphured coconut, because it's so small it doesn't really show up in the bar, but it helps sort of bind things together and it gave a faint hint of coconut, without being overpowering.
The result was very good. I even liked them and this is coming from a person who doesn't care for Rice Krispee squares! Jamison liked them too so I'll be whipping these up to take place of the "Panda Bars" as Alexis calls them so he'll have some to take in his lunch. Yeah me! ;oP
What You'll Need:
4 cups of puffed rice cereal
1 cup of unsulphured coconut
1/2 cup of maple syrup
1/2 cup of honey
1/2 cups of peanut butter powder
1/4 cup natural brown sugar
Preheat oven to 350 F.
Mix rice cereal and coconut in a large bowl and set aside.
Add maple syrup through natural brown sugar into a large pot and bring to a slow boil. Boil 3 minutes and remove from heat.
Quickly pour hot liquid mixture into the bowl with the rice/coconut. Be extremely careful as the liquid is VERY hot! Stir quickly to coat rice/coconut completely.
Pour mixture onto a baking dish that has been lined with a silicone mat and spread out into a rectangle. (Note: You can shape with your fingers, but be very careful as it is still warm/hot!)
Bake 5-6 minutes at 350 F and then let cool. Cut into squares and store in an airtight container.
Notes: This should work with puffed corn as well. You can add in other things as mentioned above including raisins, nuts and/or chocolate chips.
Posted by Dianne at 12:10 PM | Comments (2) | TrackBack
May 30, 2008
Gluten-Free Buttermilk Waffles
A few times a month we like to have breakfast for dinner. When we discovered that Jamison couldn't have gluten anymore this became infinitely more complicated since that breakfast for dinner was often pancakes or waffles. So far we haven't experimented with pancakes since the gluten discovery, but we have played around with waffles.
Our first journeys into waffledom used Pamela's Pancake and Baking Mix
These waffles could easily fool a gluten eater. They would have no idea they were eating something that was gluten free. The waffles are tender and fluffy. Pair them with some fruit and/or maple syrup and you're set! We'll definitely make these again.
What You'll Need:
1 cup of sweet potato flour
1 cup of sorghum flour
1/2 cup of tapioca flour
1 tablespoon of baking powder
2 tablespoons of xanthum gum
1 teaspoon of sea salt
1/2 cup of organic cane sugar
2 eggs, separated
1/4 cup of safflower oil
2 1/2 cups of buttermilk
Pre-heat waffle maker.
In a large bowl sift or whisk together sweet potato flour through organic cane sugar. Set aside.
Separate eggs and whip egg whites until stiff peaks form. Set aside.
Add egg yolks, safflower oil and buttermilk to dry mixture and stir until mixed. Gently fold in egg white until incorporated.
Spray your waffle iron with non-stick spray or brush with oil. Place a dollop of batter in the middle of each square (or circle...my iron makes 4 square waffles) and lower the lid. Cook for 4-6 minutes until waffles are golden brown. Serve immediately.
Makes 8-10 waffles
Notes: These kept well and Alexis enjoyed some the next few days. Something during the cooking process caused the waffle iron to pop open. This happened on each batch, but it happened right before they were done so it didn't make a mess, but it was odd. We joked that they were explosive waffles! ;o)
Posted by Dianne at 9:15 AM | Comments (4) | TrackBack
May 7, 2008
Gluten-Free Blueberry Muffins
Before the gluten had to go Blueberry Muffins were one of Jamison's favorites. Of course his version came out of a box, but that's neither here nor there! ;oP So now it was time to come up with a gluten free version that Jamison could enjoy and this happened to fill that bill.
One nice thing about these muffins is that they stay moist, even days later. The consistency is very good as well. There is no residual graininess or anything of that nature either that sometimes happens with gluten free baked goods. This is one you could definitely take and serve to gluten eaters without them really noticing and sometimes that is just what you need.
What You'll Need:
2 sweet potato flour
1 cup of tapioca flour
1 cup of sorghum flour
1 3/4 cups of organic cane sugar
4 tablespoons of powdered milk
3 tablespoons of xanthum gum
1 teaspoon of sea salt
1 heaping tablespoon baking powder
1 cup of plain yogurt (Note: I used fat free.)
4 eggs
1/3 cup safflower oil
1 tablespoon vanilla
1 1/2 cups of buttermilk
1 - 10 ounce package of frozen blueberries (Note: If you can't find a 10 ounce package then 12 or 14 ounces will work fine.)
Preheat oven to 375 F.
In a large bowl mix or sift together sweet potato flour through baking powder. Set aside.
In a separate bowl mix together through buttermilk until smooth. Add wet mixture to dry mixture and stir until dough forms.
Stir in blueberries until incorporated and place dough in muffin pan that has been lined with cupcake liners. Each liner should be 3/4ths of the way full. Bake for 18-20 minutes until golden brown.
Makes roughly 30 muffins. Store in an airtight container to retain moistness.
Notes: In theory this should work with any frozen berry. I say in theory, because as I've learned since this gluten free adventure began, theories that might work with regular flour sometimes go astray when you're dealing with no gluten.
Posted by Dianne at 1:29 PM | Comments (8) | TrackBack
April 30, 2008
Gluten Free Sandwich Bread
Gluten free bread, whether commercially made, or made from scratch is largely hit or miss, especially when you are used to eating the glutenized equivalents. I've talked to several people who no longer can eat gluten and their reactions are largely hit and miss too. One person told me after not having gluten for years they still hadn't found a gluten free bread that was to their liking. Another told me that they had no problem switching over to gluten free breads and actually enjoyed their bread of choice. Jamison would squarely fall in the former category and not the latter and given he's a very picky eater (yeah I know) this bread journey has been an adventure in and of itself! I have to admit though he's been a very good sport.
Right after we found out that Jamison couldn't eat gluten we purchased a bread machine
This bread is really good for gluten free. It doesn't dry out after a day or two after some gluten free baked goods do. It has a very nice texture and a nice crumb too. The taste is also mild and it doesn't overpower what you're putting on your sandwich. We've been really pleased with this concoction and I bake a loaf every week or so so that Jamison has bread for his lunch to take to work. I have not tried it out in a conventional oven, though I intend to do that one day soon. So far we've just stuck to the bread machine
What You'll Need:
3 eggs
1 1/2 cups of warm water
4 tablespoons of extra virgin olive oil
1 1/2 tablespoons of honey
2 teaspoons of apple cider vinegar
4 tablespoons of powdered milk
1 tablespoon or organic cane sugar
2 cups of sweet rice flour
1 cup of tapioca flour
1/2 cup of sorghum flour
2 tablespoons of xanthum gum
2 teaspoons of sea salt
4 teaspoons of yeast
Into the well of your bread machine dump eggs through organic cane sugar. The machine will do the mixing for you so don't worry about stirring.
In a large bowl whisk or sift together sweet rice flour through sea salt until well incorporated. Once mixed dump the dry mixture on top of the wet ingredients. The machine will mix these together too. Dump yeast on top of the dry mixture and set the machine on the Basic 2 pound setting.
My machine also has a setting for light, medium or dark crust. If yours has this setting too then set it for medium. Start the machine and go back in and take a look between five and ten minutes to make sure that all the flour is incorporated. You may need to scrape down the sides of the well to make sure everything incorporates. I'm not sure why this is the case with gluten free breads, but I've had to do this with every loaf I've made even the mix
After the first mix and when you've scraped down the sides the dough will look like this:
The dough is very shaggy and makes a very rustic loaf.
After it has risen it will look like this:
Still shaggy, but roughly doubled in size.
The top and sides turn a lovely brown:
And thus your have your finished loaf. It's moist and holds up well and is easily sliced with a bread knife. It's just perfect for sandwiches.
Notes: Make sure that you use sweet rice flour and not just plain brown or white rice flour. It really adds to the texture and taste of the bread. Also the tapioca flour helps retain the moisture and give you the tender crumb. You could most likely use all honey or all organic cane sugar and it should work fine. The olive oil also lends to the crumb and flavor. You could substitute safflower oil or something if you wanted, but I wouldn't recommend that substitution.
Posted by Dianne at 9:21 AM | Comments (4) | TrackBack
April 21, 2008
Gluten Free Yellow Cupcakes
On the continuing quest to develop some good gluten free alternatives to old standbys our next stop is Gluten Free Yellow Cupcakes!
These cupcakes are very good. Alexis and I enjoyed them and Jamison even liked them. The crumb was very nice, although as with many gluten free baked goods you'll want to eat these the day they are made or the next day at the latest, because they dry out quickly. For the full batch it would be perfect for a party, but if you're just making them for yourself I'd half the recipe and make a smaller batch. I topped them with my version of Wilton's Buttercream icing and Alexis insisted they be blue. Overall we were quite pleased!
What You'll Need:
2 cups of sweet potato flour
1 cup of sorghum flour
1 teaspoon of sea salt
1 heaping tablespoon of baking powder
1 cup of organic cane sugar
1 cup of buttermilk
4 eggs
1/4 cup of safflower oil
1 tablespoon of vanilla
Preheat Oven to 350 F.
Sift or stir together sweet potato flour, buckwheat flour, sea salt and baking powder until well incorporated. Stir sugar into the flour mixture. In a separate bowl whisk together buttermilk, eggs, safflower oil and vanilla until well mixed and then add to the flour/sugar mixture. Stir until the two mixtures are incorporated fully.
Line a muffin pan with silicone baking cups
Makes about 2 dozen cupcakes give or take a few depending on how you fill your cups.
Notes: No notes for this one. What you see is what you get! ;o)
Posted by Dianne at 9:34 AM | Comments (2) | TrackBack
April 16, 2008
Gluten Free Chocolate Chocolate Chip Muffins
Gluten free baked goods are tricky and they are largely hit and miss. As I've been experimenting I have discovered that buckwheat flour is nice in that it usually doesn't give baked goods such a grainy (and by that I mean sandy, not whole grain) texture. If you add in a variety of potato flour and/or tapioca flour you end up with a nice tender crumb that resembles wheat products more closely. These flours also tend not to have such a green taste.
These muffins would easily fool your average gluten eater. They would never know they were eating an alternative flour unless you told them. I also think that the batter would make an amazing sheet cake, but I'll have to test out that theory another time. These muffins are just perfect for a snack or even for a breakfast on the go and trust me you'll never miss the gluten!
In honor of full disclosure Jamison didn't actually like these muffins, but Alexis and I loved them! And I took some over to my sister right after Grant was born and they liked them too! I think it was just a little too much chocolate (is that possible??!?!?) for Jamison though. I'm going to play around with it without the chocolate and see if I can't come up with a good cupcake or blueberry muffin using a similar base. The sweet potato flour is really good utilized along these lines.
What You'll Need:
1 cup of sweet potato flour
1 1/2 cups of sorghum flour
1 teaspoon of sea salt
1/2 cup of cocoa
1 heaping tablespoon of baking powder
1 cup organic cane sugar
1 - 11.5 ounce package milk chocolate chips
1/4 cups safflower oil
2 tablespoons chocolate extract (Note: I used chocolate extract from Flavorganics, which is gluten free. Check the label of the chocolate extract to make sure it's gluten free if you don't use Flavorganics.)
3/4 cup of rice milk
4 eggs
Preheat oven to 350 F.
In a large bowl whisk together sweet potato flour, buckwheat flour, sea salt, cocoa, baking powder and sugar until completely incorporated. Stir in chocolate chips until incorporated in the dry mixture. Add safflower oil, chocolate extract, rice milk and eggs and stir until smooth. Place batter in muffins pans that have been lined with liners. Fill each liner 3/4ths of the way full and bake for 20 -25 minutes until done through.
Makes 14-16 muffins.
Notes: You could add in a cup of nuts too if you wanted or even leave out the chocolate chips.
Posted by Dianne at 7:06 AM | Comments (2) | TrackBack
April 9, 2008
Gluten Free Chewy Chocolate Peanut Butter Rice Squares
When the gluten monster reared it's ugly little head we had to totally rethink Jamison's lunch. His normal lunch was a peanut butter sandwich, chips of some sort, a piece of fruit and/or some carrots or raisins along with some cookies or a granola bar or something along those lines. We've been able to adapt the lunch somewhat, peanut butter on gluten free bread (which I'm still working on), corn tortilla chips in place of those that had wheat (including many of the baked potato chips), the fruit/veggies stayed the same, but the treat portion had to have a major makeover. We found some gluten free granola bars that were good, but they only have five in the box and they aren't the cheapest option so I set out to make something at home and this is what transpired.
These squares are something along the lines of a Rice Krispee square, yet different. I actually liked these and I'm not a fan of RK squares so that says a lot. But regardless these squares are a nice fix for a gluten free treat option. I'm going to play around with making some actual gluten free granola bars, but we'll get back to that later. For now enjoy the Chewy Peanut Butter Rice Squares!
What You'll Need:
3 packages unflavored gelatin
1/2 cup of water
1 1/2 cups organic cane sugar
1 cup light corn syrup (Note: I used one from Wholesome Sweeteners that a hint of vanilla. Read the back of your bottle and make sure it does not have high fructose corn syrup in the syrup itself.)
1/2 cup of water
1/2 cup powdered peanut butter
6 cups puffed rice cereal
1 - 11.5 ounce package of milk chocolate chips
Butter to coat your dish
(Note: Your first step is to basically make peanut butter marshmallows. In fact if you spread this mixture out in a buttered dish and let it sit for a bit that is exactly what you'd end up with, but in this case you're going to use it for the "glue" to hold your bars together.)
Combine the gelatin in 1/2 cup of cold water in your mixer and let sit while you complete the other steps.
In a medium sized pot mix sugar, corn syrup, peanut butter powder and water over low to medium heat and cook until the sugar dissolves. Once the sugar has dissolves raise the heat and cook until the mixture reaches 240 F (or in other words roughly soft ball stage). Remove from the heat and pour slowly into your gelatin mixture while the mixer is on low. Once the sugar liquid is all added turn your mixer slowly to high and beat for 6-8 minutes until the mixture is thick and creamy.
While the marshmallow mixture is beating in a very large bowl mix together rice cereal and chocolate chips. Once the marshmallow mixture is ready pour the mixture over the rice cereal and chocolate chips and stir to incorporate. (Note: It will be very sticky. Mix quickly!) Spread the mixture into a 13 X 9 inch dish that has been buttered or sprayed with non-stick spray. (Note: If you have trouble spreading the mixture then slightly wet your hands and help push it into place.) Let the mixture sit for and hour or so and then cut into squares.
Notes: You could stir in peanuts too if you wanted, or even leave out the chocolate chips and use raisins or something along those lines instead. It's an easily mixed and match sort of recipe to play around with.
Posted by Dianne at 7:46 AM | Comments (4) | TrackBack
April 3, 2008
Gluten Free Chocolate Peanut Drops
Before the attack of the gluten monster one of Jamison's all time favorite cookies were Oatmeal Peanut Butter Drops, or "Cow Drop" cookies as we always called them as kids. There is some debate within the Celiac community as to whether or not Oats are Celiac friendly or not. Apparently there is some evidence that says that oats are often contaminated with wheat and some Celiacs can't eat oats to begin with so therefore the Celiac Sprue Association lists oats as a no-no grain. So that kind of put a damper on the "Cow Drop" cookies needless to say.
When I first set about retooling this recipe in my head I immediately thought of cashews to replace the oats, but then again I'm all about the cashews, but I realized I didn't have any cashew butter on hand, but I did have peanuts and peanut butter so I went that route instead. I'll most likely get back to the cashew version another time, but this time it was chocolate and peanut butter all the way! I ended up taking a big bunch of them to my sister on the day Grant was born and they have enjoyed them a lot from what I've been told.
This cookie is a gluten free dream! It's also a chocolate/peanut butter lovers dream! It's a go to recipe that is easy to make and it will satisfy the gluten eaters and non-gluten eaters alike and sometimes that is just what you need to feed a crowd.
What You'll Need:
1 stick of butter
2 cups of sugar (Note: Sometimes I use organic cane sugar and sometimes I use brown. The brown sugar gives it a deeper flavor note that really compliments the peanut butter and chocolate.)
2 tablespoons of cocoa
2/3 cup of heavy cream
1/2 cup of peanut butter
2 cups of roasted peanuts (Note: Go with a lightly or no salted version.)
2 teaspoons of vanilla
Melt butter, sugar, cocoa and cream until smooth. Bring to a boil and boil for 5 minutes, stirring occasionally to prevent scorching.
Remove pot from the heat and stir in peanut butter until it is melted and the mixture is smooth. Add vanilla and stir to mix. Stir in peanuts and drop by the spoonful onto a baking sheet that has been lined with a silicone mat or wax paper. Let set for a couple of hours an then serve or store cookies in an airtight container.
Notes: This method should work with any nut and butter combo (i.e, cashews and cashew butter, almonds and almond butter, etc. I plan to experiment with it more in the future.)
Posted by Dianne at 9:27 AM | Comments (4) | TrackBack
March 28, 2008
Gluten Free Beef with Broccoli
As I mentioned in passing a while back on the banana pudding post we recently discovered that Jamison can't eat gluten (or in more technical terms he has Celiac Disease). While that sounds dire, in reality it just means he has a gluten intolerance and needs to avoid it entirely. Needless to say for a person who had a diet largely made up of wheat in some form or another this has been a huge adjustment, but I must say he's done very well, if not for a grumble here or there, cutting the gluten out of his diet. (Note: The banana pudding recipe is NOT gluten free as it was made before we found out he couldn't have gluten. the pudding itself and the bananas are gluten free, but the vanilla wafers are not.)
As this journey begins you are startled by how many things have gluten in them that you wouldn't expect (various medicines/vitamins, almost anything that is a pre-packaged food which Jamison was a fan of, candy, and of course any breads/crackers and I even discovered that the brand of garlic salt I used had wheat in it! What's that about?) Once you know you can't gave gluten you have to start reading labels even closer than you did before and let me tell you I'm a label reader to begin with! You quickly learn what is and what isn't gluten free and you regularly visit the Celiac Sprue Association's Grain Page. I'm still learning, but I'm becoming more and more comfortable every day saying what is and what isn't gluten free.
One of those things that you wouldn't suspect to have wheat is soy sauce and because of that a lot of Chinese foods, especially those with brown sauces, are now off the market if you can't have gluten. Unfortunately Jamison loves Chinese and all of the dishes he eats are cooked in that soy filled brown sauce and this is how this recipe came about. If you can't have gluten then you just have to start adapting recipes of the things you love. In some cases it isn't easy, but it is doable and in this case it was a quite easy fix.
Chinese cuisine has an aura about it that makes a lot of people think it's hard to cook, but don't worry it's not! If you can steam some veggies, stir fry and make rice, you're golden! It also doesn't take a long time to prepare. It's a quick, easy and healthy option for when you want take out, but can't necessarily have it for health reasons or any other issue.
You'll also notice we have a new "Gluten Free" category on the side bar and I'll be adding to it as I adapt Jamison's favorites to gluten free equivalents. So far it's been hit and miss and I've yet to find a bread recipe that isn't grainy in texture and green in taste, so that's an adventure in and of itself, but I have been able to adapt some other things, so stay tuned! Oh and I will conquer that bread too! I'm anything if not determined! ;o)
What You'll Need:
1 1/2 cups of water
2 tablespoons of rice vinegar
2 tablespoons of organic cane sugar
4 tablespoons of gluten free soy sauce (Note: La Choy soy sauces are wheat free according to their label. I always use the version that has less salt. If in doubt read the label! Wheat should be readily labeled and if it says something along the lines of "food starch" in most cases that means wheat so steer clear!)
2 tablespoons of corn starch
Extra virgin olive oil
2 pounds of beef, cut into bite sized chunks
1 pound of broccoli, steamed
1 cup of cooked brown rice, per person
In a medium sized bowl mix water, rice vinegar, cane sugar, soy sauce and corn starch and whisk until the mixture is smooth. Add meat and stir to ensure that all the meat is covered. Cover the bowl tightly and then refrigerate to let the mixture marinate for at least an hour to overnight.
Remove the meat from the refrigerator and take it out of the sauce. Do not discard the sauce as you will need some of it for the recipe.
In a large skillet over medium heat sauté the meat in a little olive oil until the outsides are slightly browned. (Note: Don't go overboard with the oil. You want enough to just coat the pan, roughly 1 tablespoon max.) Once the meat is browned add 1 cup of the marinating liquid and cook until the mixture thickens and the beef is done through. If you like a lot of sauce add more of the marinating liquid.
While the meat is cooking steam the broccoli until just tender and set aside.
Most varieties of brown rice take around 1 hour to cook. The Beef with Broccoli takes about 20-30 minutes to cook depending on how big your chunks of meat are so make sure you give enough time for the rice to be done. You want 1 cup of cooked brown rice per person.
To serve place some rice on a plate and top with the cooked beef mixture. Next add 6-8 broccoli florets and serve.
Notes: You could add in different types of steamed vegetables (i.e. carrots, snow peas, cauliflower, etc.) to make a Mixed Vegetable version. You could also substitute chicken or shrimp for the beef if you're not a beef fan. If you wanted to make a completely vegeterian/vegan version you could use tofu or mushrooms in place of the meat. The possibilities are endless!
Posted by Dianne at 7:12 AM | Comments (4) | TrackBack