This afternoon I had a visitor, a baby snapping turtle. I took it upon myself to name this little guy Mandy (because he’s got a mean mandible)! haha get it? We swaddled this baby up in a towel and walked him to the nearest decent body of water. I live basically on a wetland reserve so it wasn’t hard to find. Now he’s back in his comfy place, hopefully with his friends and family. My Disney/Pixar infiltrated mind provokes me to wonder if he wasn’t lost at all. What if he wanted to come in for lunch? Or maybe he does this all the time and loves being swaddled and carried like a baby moving the comparable speedy pace of a human stride,like a free roller coaster. Maybe my so called “turtle rescue” is merely his form of afternoon entertainment. I’ll never know. Goodbye Mandy.
1/2 Gluten free flour blend
2/3 Coconut sugar
1/4 tsp Salt
1/2 tsp Baking powder
1/4 tsp Baking soda
1. Bake sweet potato 20 minutes at 350 deg while the rice is cooking. Also, boil the rice with a fourth more water than the usual routine (we want the rice to be more wet so it’s sticky)
2. Peel then slice the carrot and cucumber vertically into strips ready to roll into the sushi then slice the avocado
3. Mix tempura batter while you wait using the GF flour, coconut sugar, salt, baking powder and baking soda (mix dry ingredient together first and then gradually add desired amount of water to preferred battered thickness)
4. The potato will be done before the rice so get the potato out of the oven, peel and slice into desired sized
5. Heat enough oil in a deep pan to fry
6. Lightly dip potato strips into batter and turn over after a few minutes. (Fry until golden brown color and a crisp texture)
7. Add a couple tablespoons of rice vinegar to the rice and stir. It should be sticky and kind of get stuck on the spoon. Wait for rice to cool for a few minutes
8. Get your nori out and spread the rice across evenly
9. Place desired sushi components across the roll starting at one end…either use your hands or a rolling mat to roll it up
10. Slice horizontally and boom. Sushi time!
Gluten Free Vegan Falafel with a little twist. I’ve added kale with some Indian infusion (curry and garam masala). My family attacked these bad boys and I absolutely loved them!
– 1.5 cups of garbanzo beans (raw,
– 1/4 cup chopped kale
– 3/4 cup chopped cilantro
– 1 tbs chopped parsley
– 1/2 cup chopped small red onion
– 2 garlic cloves chopped
– 1 tbs cumin
– 1 tsp curry powder
– 1/2 tsp garam masala
– 1 tsp baking soda
– 1/2 tsp salt
– (canola oil for frying)
1. First pulse the garbanzo beans with salt in a food processor into a choppy texture like the photo above.
3. Make into ping pong sized balls (a bit flattened). Heat 1/2 inch of canola oil in a skillet on medium-high heat. Lightly coat each ball with gluten free all purpose flour to avoid sticking to the pan
4. Begin frying the balls to a dark golden brown color. This should take about six minutes rotating them frequently to fry evenly all around. If they fry too fast reduce to medium heat
5. Place on paper towel lined plate to remove excess oil
6. Serve with hummus or tahini sauce ( I made my family a cumin and parsley cream dipping sauce by mixing Greek yogurt, Greek cream cheese, lemon juice, minced garlic, salt, cumin, and parsley)
My creative brain is temporarily out of service. It’s sprouting ideas are currently being silenced by zombie inspired GRE study material.