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Thick Yet Meatless Biqsue with Purple Baby Taters

Posted Mar 03 2009 2:06pm
R emember a day ago that I stated I thought my finger was infected? Well, I confirmed it by extracting some non-appealing goop from the needle thin hole - yes that’s the cut’s size - but the swelling appears to be worse. I might have to go to a doctor to get it spliced and drained and/or an antibiotic and tetanus shot . Fun.

I also went on my 6 hour pilgrimage to Floyd Virginia to get my wedding dress fabric because the guy won’t purchase fabric from any closer location. I can understand in one respect because my whole gown’s fabric totaled to only $160. The dress itself will cost $350, I believe, and my mother in law agreed to buy the fabric for me. So I get a whole customized dress for just over $500. I have money set aside for the church so that’s essentially self-paid, now invitations need to be finalized and decorated (I’m doing a lot of homemade stuff). We decided on a celestial-like theme because of our initials. Phillip said, one day, that our initials will represent the morning and night: AM and PM. So our colors are silver-white, black, and midnight blue. I’m going to have a flower crown-veil (FYI its awkward to type without the index finger!!) . I’m so excited! I wish I could invite all my celiac bloggers because they’ve been my strength through harsh times.

Well, once I returned from my fabric pilgramage, as I’d like to call it, I felt exhausted and sick because they (the little group I went with) had stopped at Hardee’s for lunch and I didn’t eat anything until 3 PM since 7 AM and I‘m contaminated because last night my body was uncontrollably itchy. As sick, tired, and hungry as I was, I didn’t feel like a heavy meal so soup and potato salad was a divine feast. I’ve been experimenting with hemp milk and I must say it is quite good so in alternation with almond milk, I’d go to hemp milk (see later for rundown info).

Oh and in addition to locating my Japanese sweet potato, I’ve found purple potatoes. I can live again! My starch quest is complete! Woot!


Dairy Free Cauliflower Bisque with Toasted Edamame & Pistachios

The Bisque
10 oz cauliflower florets
1 small carrot, diced
1 stalk celery, chopped

¼ cup vegetable broth
½ cup hemp milk

Rosemary
Basil
Garlic powder
Salt and pepper

In a pot, bring the hemp milk and vegetable broth to a boil. Add the cauliflower and boil until very very tender.
In a pan sprayed with non-stick cooking spray, sautee the onions, celery, and carrots until soft and golden brown Add this mixture to the finished cauliflower and puree with an emersion blender or transfer to a food processor, processing until creamy.

Return to the pot, add the rosemary, basil, and garlic powder with salt and pepper to taste. Bring it to a boil then let it simmer for three to five minutes.

Either let cool and refrigerate or serve after resting for a few minutes.


Toasted Edamame & Pistachios
¼ cup cooked and cooled edamame
Small handful shelled pistachios

Cinnamon
Salt
Paprika
Cumin
Pepper

Preheat a pan sprayed very well with nonstick cooking spray. Combine the spice blend, then divide the spice mixture between the pistachios and edamame. Coat the edamame and toss them into the pan and continue to stir them until they become golden brown.

Repeat with the pistachios, which will only take a few minutes as opposed to the edamame which would take longer. This is why you do it separately so you don’t end up with burnt pistachios or underdone edamame.
Garnish the cauliflower bisque and enjoy with some bread or another starch like the potato salad below.


Sweet-Tart Purple Potato Salad
9 baby purple potatoes
1 large Vidalia onion, sliced on a biased
2 tbsp dried cranberries

½ tbsp agave nectar
1 tbsp white wine vinegar

Dried crushed mint
Salt
Pepper

Preheat the oven to 400 degrees.

Spray the baby potatoes and coat with salt and pepper. Line a baking sheet or pan with foil, spray with nonstick cooking spray and spread out the baby potatoes. Roast in the oven for 10 to 15 minutes, depending just how small they really are.

Remove from the oven and let cool. Once cooled, slice and put into a bowl, along with the sliced Vidalia onion, cranberries and remaining ingredients. Allow this to marinade for a few hours or over night before serving cold or at room temperature.

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