Soup’s on! Peel and cube sweet potatoes.
Roast sweet potatoes (this step is not necessary but I find that the soup is even more flavourful when you roast the potatoes).
Coarsely chop onion. Add coconut oil to a large saucepan and cook onion. Stir in ground coriander + curry powder.
Add sweet potatoes, stir, then add hot vegetable stock.
Add white beans (I used cannellini), and puree.
Stir in balsamic vinegar + maple syrup. Add salt + pepper to taste.
Enjoy with a dollop of yogurt, chopped parsley and hemp seeds!
Sweet potato white bean soup
2 tbsp coconut oil (original recipe called for 1 tbsp butter and 1 tbsp vegetable oil)
½ onion, coarsely chopped
1 rounded tsp curry powder
1 tsp ground coriander
2 medium sweet potatoes, peeled and cubed (and roasted if you have time)
946 ml carton of vegetable broth (I used Pacific Foods’ low-sodium version)
19 oz can white beans, rinsed and drained
1 tbsp balsamic vinegar
1 tbsp maple syrup
sea salt and fresh ground pepper, to taste
plain Greek yogurt (optional)
chopped fresh parsley (optional)
hemp seeds (optional)
Add coconut oil to a large saucepan over medium-low heat.
Add onion. Cook about 5 minutes until soft but not brown.
Stir in curry powder and coriander, for about 1 minute.
Add sweet potatoes and cook, stirring, for 1-2 minutes.
Add hot stock. Bring to a boil, reduce heat to low and simmer, covered, for about 20 minutes (or until sweet potatoes are soft).
Add half of the beans and puree until smooth. Add remaining beans.
Stir in vinegar and syrup. Season with salt and pepper.
Serve with a dollop of yogurt and a sprinkle of chopped parsley. Hemp seeds are a nice touch, too.
I heard it was National Sandwich Day (November 3, mark it down on your calendars!) and I wanted to partake. So I whipped up an open-face avocado sammie with Organic Works Bakery’s gluten-free quinoa and honey bread.
I wish I could share this with you. But since I can’t here’s how to make it: Toast bread and top with avocado chunks, honey goat cheese, hemp seeds, a squeeze of fresh lime juice and a pinch of fresh-ground black pepper. Take a bite.
Lucky for us, FEAST now carries our favourite gluten-free bread so we don’t have to travel to London, Ontario get it.
But we have been known to do so…
Any way you slice it, gluten-free people can have their sandwich and eat it too. For all the sammie lovers out there, check this out.
Organic Works Bakery will be selling and sampling their many varieties of GF bread at Gluten Free Garage—raisin cinnamon; quinoa maple; buckwheat, chickpea and flax; buckwheat chia—along with more of their delicious baked goods. And, get this, owner Peter Cuddy is bringing along the bakery’s buckwheat farmer, George, who grows 300 acres of buckwheat for Organic Works on his farm!
When it comes to snack time, Neal Brothers Foods is always there for us. At least once a week the kids ask for “blue nachos” (made with Neal Bros’ Organic Blue Corn Tortillas with Flaxseeds) and we serve it with a side of their tasty salsa (mild for the kids, hot for hubby) and some homemade guacamole. And the Organic Cheese Puffs, Pops and Twists are always a big hit. Now Neal Brothers has a seat at our dinner table, too.
Pimp up your chicken with Neal Brothers Kettle Chips and Mayonnaise.
Neal Brothers Kettle Chip-Crusted Chicken with Truffle Mayo
4 skinless, boneless chicken breasts
Neal Brothers Truffle Mayonnaise
Neal Brothers Kettle Cooked Pink Himalayan Salt Chips (or any flavour)
Preheat oven to 425°F.
Liberally coat the chicken with the mayo.
Crush the chips, to about ½-inch squared or smaller.
Press the chicken, mayo side down, into the chips, coating quite thickly.
Place in the oven and cook for about 15-20 minutes.
Enjoy with some extra mayo on the side.
Tip: Switch up the mayo and chip flavours for a variety of taste sensations—Sriracha mayo and Srirachup chips for a Buffalo-style chicken; Lime mayo and Vij’s Delhi-licious chips for a Far Eastern flavour; and Classic Mayo and Smokey BBQ chips for a crowd pleaser! Try it on fish, too.
You can also kick it old-school and munch on these chips right out of the bag! BBQ is my go to.
At Gluten Free Garage, Neal Brothers will have you covered for chips, dips and a whole lot more from GFG regulars enerjive and Bix Bakery and newcomer Hippie Foods!
JK Gourmet’s new honey-sweetened artisan chocolate comes in four tempting flavours: roasted almonds, almonds & blueberries, almonds & cherries, almonds & black currants. But no need to feel guilty for indulging—it’s made with raw, organic, fair-trade, dairy-free Ecuadorian dark chocolate!
Celiac may be the first disease most people associate with gluten free, but for JK Gourmet founder, cookbook author and colitis sufferer Jodi Bager, going “g” free (as in gluten and grains) was a key ingredient to being symptom free for the past 16 years.
Launched in 2001, JK Gourmet makes natural whole foods and baked goods—free from grains, gluten, sugar and preservatives—that taste out of this world and make you feel great, regardless of your reason for going gluten free.
JK Gourmet was one of the first of its kind to bring choice grain-free ingredients together with culinary expertise (and far too many health benefits to list) and stays on top of the trade by coming out with irresistible new products on a regular basis.
We’ve been huge fans of JK Gourmet’s granola forever and these days we can’t get enough of their new artisan chocolate (drop by the JK booth at Gluten Free Garage and taste for yourself!). But with the fall season well underway, nothing makes us feel as warm and cozy as this rustic apple pie, made from none other than JK Gourmet’s famed almond flour.
Our go-to gluten-free noodle: Italpasta’s Gluten-Free Spaghetti, made from a mix of rice and non-GMO corn. For pasta lovers who don’t want to give it up. (We love it with our turkey meatballs.)
If you’ve ever cooked gluten-free pasta, you know about its tendency to end up a mushy, sticky mess. We’ve been there, done that. So we turned to the pros—Italpasta—for some advice on how to cook gluten-free pasta.
5 tips for cooking gluten-free pasta
#1: Always cook gluten-free pasta in lots of water, preferably 5 to 6 quarts per pound of pasta.
#2: Season your pasta water with one tablespoon of salt per pound of pasta after it begins to boil. Gluten-free pasta gets a boost of flavour from properly seasoned pasta water.
#3: Stir pasta immediately after adding to water and continue to stir for the first 30 seconds to avoid sticky noodles or pasta stuck to the bottom of your pot.
#4: Undercook and test. Some gluten-free pastas will become mushy if overcooked. Start testing your pasta 2 minutes before it is fully cooked (according to package instructions) and check every minute until al dente. Italpasta Gluten-free pasta is made from a delicious combination of rice and non-GMO corn that helps to ensure you get the perfect plate of pasta every time.
#5: Never rinse your pasta. Rinsing gluten-free pasta not only cools down your cozy meal, it can also give noodles a gummy texture.
Made in Italy and approved by Canada’s Gluten Free Certification Program, Italpasta has become a go-to for gluten-free fusilli, penne and spaghetti.