Category Archives: Appetizer

Kitchen Therapy

So it’s been awhile since I’ve posted, but it’s only because I’m finally starting my summer. My neuroscience class ended and I finally feel like a person again. And although I haven’t posted I have been cooking- a lot.

Say hello to my little celebratory pineapple-mango guava rum delite to kickoff my summer- and maybe it was 12pm in the afternoon after my neuro final ūüėČ20120713-095128.jpg

On fourth of July I had to have my meaty mushroom millet burger which I decided to have some spicy sweet potato fries and my favorite summertime snack- tomatoes I know weird right? I probably go through a container of grape tomatoes every three days and having lots of fresh basil growing outside doesn’t hurt.

Oh and that cheese there, is Daiya, and it’s AMAZING! Seriously you have to try it if you are curious it is SO worth it and yes it is a bit pricy at 3-4$ a bag, but just once I encourage you to splurge. And don’t worry it is very melty, it just doesn’t look like it because I was doing 1,000 things in the kitchen and didn’t time it right.

I also made some Apple Cinnamon Goji Berry Granola with Toasted Coconut- needless to say this has been a huge hit and is almost gone.


Some super satisfying vegan and gluten free comfort food, aka Three Pepper Loaded Pizza on Polenta Pizza Crust (half has Daiya and the other half has shredded Mexican cheese with dairy)



I finally made Tahini with raw sesame seeds that I roasted myself- if you decide to do this don’t leave the kitchen! Those babies can burn quick and you don’t want to have to throw it out. Oh and did I mention- it is SO good! I will never buy store bought again, and why should I when a bag of sesame seeds cost 2.50$ a pound where a 10oz jar can be at least around 6$?


And a whole bunch of other things


Front Right: Pumpkin Seed Butter with Cinnamon and Honey
Middle: Sweet & Spicy Curried Lentil Hummus
Back Left: Green Cabbage Kimchi
Back Right: Dye free, preservative free Pickled Ginger

And of course one would think that I should be satisfied by this abundance of food.¬† Whereas I am refraining daily from buying an ice cream maker because I know the damage that could be done ;).¬† But on those hot summer nights where nothing feels better and all I want to do is drive literally 2 miles to the soft-serve, gluten free, 8 calories an 1oz! speciality store where I can have cookies and cream which is practically taboo in the gluten free world.¬† Yes it really is only 8 calories an ounce, and it is really freaking good and I don’t know how they do it.

So I hope you are enjoying your summer as much as I am enjoying mine, now its off to reading in the sunshine!

(If anyone wants recipes for anything let me know and I will share ūüôā )


Red Pepper and Parmesan Stuffed Mushrooms

Stuffed mushrooms are such a quick and easy appetizer, especially convenient for last minute plans.  There are so many wonderful combinations, the hard part is choosing one. After visiting the farmers market and finding red bell peppers on sale  a pound, I had quite a few to use.

I love parmesan cheese stuffed in mushrooms, but then I realized that most recipes call for breadcrumbs.  For a second I regretted not spending 6$ on a small container of GF breadcrumbs- then I realized I have the tapioca loaf in the fridge and I could just make some- DING DING.

This recipe requires basically no effort or skill. ¬†If you wanted to make this more substantial as a main course you could use portabellos or other larger variety and stuff with hearty grain like quinoa or buckwheat or scramble some eggs…etc. ¬†Having a blender or even a magic bullet is your best friend with this recipe. ¬†From start to finish this only takes 25 minutes¬†max.¬†Make your friends and loved ones think your a chef and try this recipe!


9 baby bella mushrooms (could also use white button)

1/2 cup spanish onion

1/2 red bell pepper

1 clove garlic

1/4 cup parmesan cheese

1 slice tapioca or other GF bread

5 sprigs fresh thyme


1. Gently remove stems from mushroom caps and discard. (if you make veggie stock keep or you can use them in stuffing mix, I did not) Wipe them carefully to remove dirt with a slightly damp paper towel. ¬†Don’t scrub or rinse with water. ¬†Use a teaspoon or espresso spoon if you have one and super carefully scrap the gills out. ¬†Set mushrooms aside.

2. Grab your blender and toss 1 slice GF bread in to make crumbled meal.  Add fresh thyme (no stems) and mix again.  Add parmesan cheese and pulse till combined.  Set aside in a separate bowl.

3. Throw garlic clove into blender to mince.  Add red bell pepper that has been roughly chopped as well as onion. 

4. Heat small saute pan on medium heat with 1 tbsp olive oil and saute the mixture until fragrant. ¬†Don’t put your face over it like I did- it burns.

5. Mix with breadcrumb mixture and stuff!

6. When ready to cook- (I made these ahead of time, could make 1 day ahead) preheat oven to 350 and cook on tin foil lined pan until tops start to brown slightly and the mushroom is slightly soft-not mushy. 12-18 minutes

These are waistline friendly but most importantly taste bud friendly.  They only lasted about 54.3 seconds before they were gone. 

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