Saturday, December 31, 2011





Are you looking for a last-minute snack to add to your New Year's spread?


This easy recipe makes for a cheesy, salty, crispy bite.  We ate them plain, but you could pair them with a little salsa or plain-flavored coconut yogurt to dress them up a bit.

We have some exciting things going on here at Welcoming Kitchen in the New Year.  Please stay tuned for information on a new website that I'm thrilled to be part of and some new connections with VegNews (yippee!!).

We wish you a very happy and healthy 2012!

We shared this with Slightly Indulgent Tuesdays and Allergy-Friendly Fridays.

Oven-fried Zucchini Bites
Makes approximately 50 bites

Ingredients:
2 small or 1 large zucchini, cut into 1/4-inch slices (It should make about 1 cup of slices.)
1/3 cup cornmeal
1 teaspoon salt
1/3 cup Daiya cheddar-flavor cheese (optional)
1/2 cup non-dairy plain-flavored milk (I used coconut milk beverage.)
1 tablespoon flaxseed meal
Canola oil spray (use a fillable spray pump if you need to avoid soy lecithin).

Preparation:
Preheat oven to 425.
Spray a baking sheet with oil.
In a shallow bowl, combine flaxseed meal and non-dairy milk. 
In a separate bowl, combine cornmeal and salt.
Mix in cheese, if you're using it.
Let the flaxseed meal/milk mixture sit for approximately 5 minutes.
Wet zucchini slices in the milk mixture.
Then transfer to the cornmeal mixture.  Spoon the cornmeal over the zucchini slices ensuring that each one is coated and has some cheese.
Place coated zucchini slices on prepared baking sheet.
Spray the tops of the slices.
Bake for approximately 10 minutes, flipping halfway through.  The slices are done when they are a golden color.

Happy New Year!
Kim

Monday, December 12, 2011

Ok .... I need cookies.  That's a different story, though.

For the third year, a group of friends, old and new, got together to trade handmade gifts as an alternative to a traditional cookie swap.  (Speaking of cookie swaps, check out Rianne's virtual cookie swap at Art of Dessert for some allergen-friendly options.)

Each year our Get Your Craft On event gets bigger and better.  It is so much fun when you see all the creativity and craftiness that 40-plus women can put into an awesome kick-off-the-holiday-season event.  Let me tell you, Pinterest really helped up the game this year!

Painted Santa Gourd


How does it work?

Each friend brings 10 of the same (or similar) handmade gifts.  She then gets to take 10 gifts that others made.  With all of the offerings, it was really hard to pick what to take.  Last year, I was really planful and got all of my teacher gifts and some presents for some family members.  This year, I pretty much am keeping everything I took.

There are other rules we follow to keep it organized and fair--everyone goes in shifts, you get to take 5 unduplicated items in your first pass, then we go through a second time, etc.--but basically you make 10 things, you get 10 things.  It is a blast!  I strongly encourage you and your friends to give it a try.

What did people make?  I was crazy busy during the party, so I didn't take any pictures that night, but here are some photos of some of the stuff that I got.

There was jewelry.  I made rings from vintage buttons.  Other gals made necklaces, barrettes, pins or bracelets.
Knitted wire cuff -- so pretty!

Decoupage cuff --so cool and arty!




There were knitted and sewn accessories.  Scarves, mittens, hats and aprons.

There were food gifts, like dark chocolate peppermint bark, infused olive oil, a spice mix and granola.  There was booze, like cranberry and orange-infused vodka and amaretto.

There were gifty gifts like adorable mirrors to toss in your purse, sugar scrub, trivets, note cards, ornaments, yoga mat spray, decorated tote bags, picture frames, and the cutest Santa gourd.



I can't wait for next year!

I shared this post with Eat, Make, Grow Blog Hop.

Happy Holidays!
Kim

Looking for a great gift for the holidays or any time?  Welcoming Kitchen:200 Delicious Allergen and Gluten-free Vegan Recipes makes a thoughtful gift for the cook on your list.


Friday, December 2, 2011

Recently, I have been having even more photography challenges than usual.    Though I actually took pretty lovely photos (if I do say so myself) of this salad, I can't seem to get the photos off of Evan's camera.

That's right.  I used my 5-year-old son's camera to take the picture.  Not too professional, right?

Shelled Pumpkin Seeds
But, here is a photo of pepitas.  Something is better than nothing!
Better than my crummy cell phone, though, so I feel I'm moving in the right direction.  You'll just have to take my word about those pictures, though, because I can't figure out what's wrong, but I can't get the photos off of my camera!

Why not just make it at a later date, photograph it and post it then, you might ask.  Well...it was just too good to wait.  It does have great colors with the green from the broccoli, the white of the cauliflower and the reddish pink of the radishes, but you'll see that when you make it.

Thanksgiving already got in the way of my sharing this recipe.  First, it was all the yummy Thanksgiving food.  Then, it was transforming the leftovers into new, equally yummy dishes.  (Cranberry-sauce-topped pancakes, mashed-potato and Daiya pancakes, and roasted vegetable soup, for example.)

Now, it's time to think about holiday entrees and side dishes, thanks to the Gluten-free Holiday Event that's being hosted at Daily Bites blog this week.  I didn't want to miss out on participating in this exciting seasonal endeavor, and I didn't want my readers to miss out on the other delicious recipes or great give-away, a copy of The Pure Kitchen by Hallie Klecker.  So, I've made the decision to go ahead and let your imagination provide the picture of this texturally complex salad that would complete a holiday table beautifully.


Roasted Vegetable Salad with Toasted Pumpkin Seeds and Apricot-Dijon Vinaigrette
Makes 2 entree-sized servings or 4 side-dish sized servings

Ingredients:
1/2 head of cauliflower
1 bunch of broccoli
8 radishes
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 cup pepitas (shelled pumpkin seeds)
1 tablespoon apricot preserves (I used an all-fruit variety.)
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard

Preparation:
Preheat oven to 400.
Chop broccoli and cauliflower into 1-inch chunks.
Quarter radishes.
Toss vegetables with olive oil and salt.
Bake for approximately 15 minutes, but check after 10 minutes for doneness.
Vegetables are done when they are easily pierced, but not very brown.

Toast pepitas in a dry skillet over medium heat for approximately 2 minutes, shaking frequently.
Pepitas are done when fragrant and have a light golden tinge.

To make dressing, combine preserves, vinegar and dijon mustard.

Toss vegetables with dressing and top with toasted pepitas.

Happy Cooking!
Kim