Because of the stress of moving, and my need to take a break from cooking for the blog rather than cooking for myself, I haven't been recording recipes for much of what I've been cooking. I have, however, been cooking. For instance, last week I put together this stir-fry of swiss chard, red bell peppers, garlic and leeks with browned tofu and a sauce of gluten-free hoisin sauce, soy sauce and sesame oil.
I pride myself on converting tofu-haters to tofu-lovers or tofu-tolerators. Same thing for quinoa. What food do you think your cooking could convince a hater to change their mind about?
what brand of hoisin sauce do you use? I can't fine one here in Austin at Whole Foods. Thanks
ReplyDeleteeven though i no longer do soy, back in the day, aheam, two years ago, stir-fry was one of my classic go-to dishes. and this one looks terrfic! and it seems just as sunny on the east coast as on the west. ;-)
ReplyDeleteI was going to ask the same question as Suzanne...I have yet to find a gluten free hoisin sauce.
ReplyDeleteAnd, I love stir fry, fast food for the celiac. ;)
I'm hungry just looking at it.
ReplyDeleteI mentioned your blog on the latest KCC.
http://me-ander.blogspot.com/2007/05/kcc-18.html
Premier Japan has a brand of GF hoisin sauce that Whole Foods here in Massachusetts carries. And according to the glutenfreeforum, Dynasty and Kame also have GF versions.
ReplyDeleteUgh. I would love to love quinoa. What is your favorite quinoa recipe?
ReplyDeleteI found a n awesome gluten free hoisin sauce at the Whole Foods in Austin... look for the "Premier Japan" label. It has green lettering against a cream colored label, with the silhouette of a pagoda against an oranges colored sky reminiscent of a setting sun.
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