Tag Archives: dairy-free

inverted millet avocado kinda-sushi

plated-millet-avocado-sushi-roll

When one goes gluten-free, I think that the amount of rice consumed by said person exploses.  Like, missile high.  Scratch that, atmosphere galaxy high.  Whether it’s in restaurants (looks like we’ll be having sushi tonight, no wheat!) or at home (rice flour is now king), I can’t really say too much of anything is ever good for you.  Unless you’re fiercely in love, or writing a book, then putting an abnormal time into that thing is probably a good thing, but with rice?  eh.  Not sending rockets in my emotional hemisphere.

plastic-wrapped-millet-avocado-rolls

rolls-cut-simple

In fact, it might be.  Rice is a grain that is gluten-free, and of course just fine in moderation, but that is also acidic in nature (which we consume too much of in general), and contains sugars.  There are many health problems that stem from too much sugar and acidity in the stomach, from ulcers to bacterial overgrowths to straight up diabetes.  What’s more, if you’re cooking with white rice, or refined rice flour, you may be cutting out gluten, but wouldn’t it be cool to give your taste buds (and stomach) a break?

salmon-on-avocado-millet

Yeahhhhh totally would.

So!  Tonight I had a little experiment at my humble abode… I made a kinda-sushi-roll.  But! instead of seaweed on the outside I used avocado, instead of rice I used cooked millet, and instead of raw fish I used smoked salmon.  I think you’ll dig it.  Enjoy:

inverted avocado millet kinda-sushi

1 avocado, cut into thin slices

1/2 cup cooked millet*

2 slices smoked salmon (organic if you can find!), or vegetarian protein of choice

optional 8 thin slices green onion, cooked or raw

preparation time: 8 minutes

serves 1-2

avocado-on-cutting-boardmillet-and-avocado-on-cutting-board

1. Cover a cutting board with plastic film.  Lay out avocado slices in a vertical line with little overlap.

2. Lay out the cooked millet in a thin layer to cover just half of the avocado length-wise.  (see image.)  You can also add your onions if you’d like here.

3. Add smoked salmon, thinly sliced, in the middle.  Take the plastic film in two hands on the side of the millet.  Fold it over the top of the ingredients as you would making a burrito.  When the plastic reaches the other plastic, as in it rolls on top of itself, pull it snug like you would a burrito.  Then, roll the entire roll over the plastic to seal it in.  Make sure it’s tightly wrapped!

4. You can either cut the rolls with the plastic on if your knife is on the not-so-sharp side, or if your knife is running on all gears, cut it directly and transfer to the serving plate with a spatula.

not-cut-avocado-millet-roll

*of course, you can use rice if you’d like.  Just a suggestion, and something that tasted good.  :)

 

 

Leave a comment

Filed under dairy bubble, gluten bubble, nut bubble, recipes, smarty pants

BUBBLE CHILD the cooking show!

eating gluten-free cookie halloween bubble childHappy Halloween Bubble Children!  It has been some time, and we have had many exciting projects in the works here at Bubble Child headquarters!  (Hence the months-long absence.)  The new web-site is about reading to be shared, and the first episodes of the Bubble Child cooking show have been shot and I am rather thrilled to share with you first!

In the spirit of one of my favorite holidays, and one that I still celebrate as an expat over here in Paris as you should (costumes, cookies, festivities, yup!), it’s my pleasure to share with you the pilot Bubble Child episode: GLUTEN-FREE HALLOWEEN COOKIES

Check it out here : YOUTUBE!

RECIPE! :

cookie cutter halloween gluten-free dairy-free bubble child

HALLOWEEN COOKIES
Gluten- and Dairy-Free

3/4 cup + 2 tbs. millet flour
1/2 cup + 1 tbs. buckwheat flour
1/4 tsp. baking powder
1/4 tsp. sea salt
3/4 tsp. vanilla
1/3 tsp. agar agar
1 cup xylitol or 2/3 cup sugar
1/3 cup + 2 tbs. margarine or butter (non-hydrogenated margarine)
1 egg + 1 egg yolk

+cookie cutter or your choice
+extra flour for preparation

preparation time: 10 minutes
cook time: 10-12 minutes
Yields about 1 dozen large cookies, 2 dozen small

1. Pre-heat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silpat, or lightly grease.
2. Cream butter and sugar.  Add vanilla and sea salt.  Set aside.
3. Combine all dry ingredients with a whisk.  Set aside.
4. Cream eggs into wet mixture until homogenous.  Add dry ingredients.  Mix until dough is consistent in texture and is not too sticky.  If it’s too sticky, add a bit more flour.
5. Place dough in refrigerator as you clean off your work space to roll it out.  Generously flour the surface with gluten-free flour.
6. Remove dough from fridge, and roll out a half of it to desired thickness (this will depend on your cookie mold or personal preferences.)  Punch out molds, and transfer, with a spatula, to prepared baking sheet.  Finish with the rest of the dough.
7. Bake cookies for about 10-12 minutes, depending on their thickness and your oven.
8. Remove, let cool, and save for about 2-3 days.  Dough can be frozen, same with the cookies.

baked gluten-free halloween cookies

Please subscribe on YouTube!  More videos on both (a) recipes and (b) kitchen basics are headed your way so soon — lessons that all cooks, Bubble Children or not, can benefit from in their culinary endeavors!

Have a lovely Halloween!!  Bisous

Bubble Child

1 Comment

Filed under Bubble Child The Cookbook, buy me, dairy bubble, explore PARIS, gluten bubble, nut bubble, recipes, smarty pants, social butterfly

BUBBLE CHILD featured on VEGAN MIAM this week

vegan miam screenshotRika and Doni are living the vegan dream.  Their blog Vegan Miam — “miam” deriving from the French word for “yum” — catapults them around the world, where they explore major and minor cities alike, tasting their way through the animal-free side of the local cuisine.  This week, I am absolutely honored to have guest posted a complete vegan version of my homemade spring roll with thai “peanut” sauce.

Nut and gluten-free, of course.  (and complete herbavore as the name would have it!)

I recommend checking out the site.  For meat avoiders and embracers, the photography is so tantalizing you won’t care if the dishes were made from cardboard.  (Which would be rather impressive and disappointing all at once.)

Bubble Child on Vegan Miam: http://veganmiam.com/guest-posts/spring-rolls-nut-free-thai-peanut-sauce

two springrolls

Leave a comment

Filed under dairy bubble, explore PORTLAND, gluten bubble, nut bubble, recipes, smarty pants, social butterfly, vegan

INSPIRATION: quinoa puffs

quick little inspiration:

quinoa puffsInstead of starting your morning with rice krispies, try crisped quinoa.  It has more protein and is probably less processed, which means that it’ll leave you fuller longer and be easier to digest.

If it’s not available in your local health food store, try finding it here:

united states: the gluten free shoppe

france: greenweez

Leave a comment

Filed under buy me, dairy bubble, explore NYC, explore PARIS, explore PORTLAND, gluten bubble, nut bubble, smarty pants, vegan

gluten-free teff BAGUETTE

cooked baguetteswhen the goin’ gets teff… (first and last bad joke, I promise)

brushing oil teff breadoh baby

teff milkTeff flour has been one of my favorite substitutes for wheat flour for a while now.  Teff milk was a new discovery today: I’m not sure that rice milk is the best thing to consume out of the lactose-free milks as it’s basically just sugar.  It’s not bad, but it’s not rich, either.  Teff milk has now been my favorite dairy-free milk for one day.  A whole day.  And now night.

It’s real here: baguette is something that surpasses stereotype.  It surrounds the daily function of the Parisian, clings to the backs of those dedicated enough to leave an opening in their backpacks for the long strand of yeast-risen staple, breaks beneath the fingers of the eager who cannot make it home without finding the tip missing.  Yup, baguette’s a thing.  And today I wanted one real bad.  That’s when I found teff flour for the first time in grocery stores here.  Sha buy yah roll call

teff bread demi baguetteI think you’ve gotta be a bit of a geek to make it in this world.  Tech-y stuff is all over, and what’s slightly paradoxical is that I’ve found the more I give up my old ways of traditional-is-better-because-it’s-more-human, unless I actually want to go Neanderthal, it’s hit me that these new advances in images and sound and things with computers and wires can actually make the human things we do more interesting.

shaping baguetteIt’s not like the computer made the baguette.

I say this because you may notice that these pictures look slightly better than the past.  That’s because technically they are.  I’ve succumbed to, with the greatest pleasure, an actual camera.  It’s manual, I control things like aperture and shutter speed, and photoshop is now something taking up space in my hard drive.  In between washing off the teff flour and gluten-free yeast from my hands,  I spent my first day with my new ally in the kitchen.  And then ate some baguette so I’d have something pretty to share with you.  Of course, that was the only impetus to construct a plate like this.

plated breadExcuses are lovely sometimes.

Teff Baguette

-vegan-

-gluten, nut, soy, dairy, egg, and corn free-

ingredients: 2 tbs (21 g) flax seeds, 3 tbs (41 g) hot water, 1/4 cup (50 g) + 1/3 cup (75 g) teff milk [can substitute water], 3/4 cup (90g) teff flour, 3/4 cup (100 g) brown rice flour, 2 tbs (16 g) arrowroot starch/flour, 8 g yeast, 1/4 tsp (a large pinch) sea salt, 2 teaspoons honey or agave nectar

method: In small bowl, pour hot water over flax seeds.  Let soak 20 minutes.  Combine flax seed mixture with 1/4 cup teff milk (or alternative dairy-free milk or water) until puréed.  Set aside.

flax seed mixCombine all dry ingredients in large bowl, adding salt at the very last second before you add liquid.  (Salt will kill the yeast if left too long without the sugar to feed on.)

dry ingredientsAdd flax seed mixture and half of the teff milk.  Knead with hands.  Add honey/agave nectar and remainder of milk and more if needed to get a moist dough that is not sticky.  If too dry, add more milk or a bit water.  If sticky, add a bit of rice flour.  Knead for about 5 minutes, form into a ball, and let rise in bowl covered with wet towel.

kneading doughcovered rising doughKnead again for 5 minutes, separate into three balls for mini baguettes, two balls for demi baguettes, or keep whole for a large baguette.  Roll into a cylinder, then taper out the edges.  Place on a prepared baking sheet (silicon mat and a light oiling will do quite well) and flatten a bit in the middle, and then fold in both edges (see photo at beginning of post).  You’ll make a bit of a smushed taco.  Flip over (the smush is the bottom of the baguette) and make lines with a small knife on the top.  Cover with a damp towel and let rise about 1 1/2-2 hours minimum.*  Pre-heat oven to 400 degrees F (200 degrees C).  Bake bread for 5 minutes.  Remove from oven and brush with a fine layer of oil and sprinkle with salt.  Place back in oven turned the other way, for even cooking, and bake another 10 minutes.  If the inside or bottom is not cooked through, reduce heat to 375 F (185 degrees C) and bake for another 5-10 minutes.  This really varies upon the size of your baguette and your oven.  Remove from heat, let cool to touch, and consume within a day for freshness.  To keep longer, keep it in the freezer until use.

*If preparing the night before, keep covered in the refrigerator and let rise in a warm place for 1 1/2 hours the next day.

1 Comment

Filed under buy me, dairy bubble, explore PARIS, gluten bubble, nut bubble, recipes, vegan