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Old 03-23-2013, 02:32 PM
 
3,764 posts, read 7,449,012 times
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Quote:
Originally Posted by Cliffie View Post
It's made of ground almonds, so yeah, it's about as high in fat as regular cheese-type cheese, but at least it hasn't been dosed with veterinary chemicals.


I would love to see a recipe for almond-cheese chiles rellenos! Hint hint!
Luckily, we are thin as rails, healthy as oxes & almond fat is of no concern.

I used to use hatch or anaheim chiles. Lately, I love the huge poblano chiles.

I roast them under the broiler in the oven, watching & turning carefully until they are black & blistered equally.Then I peel them, cut off the tops & remove the guts.

Then I stuff them with a thick slice of almond cheese. Then I batter them in an eggless tempura-type batter. I just googled that to get the recipe. My mexican restaurant chef guru uses soda water in his tempura batter for rellenos. Sometimes I use a traditional egg-based relleno batter. It helps to put ice cubes in the batter as it helps the batter adhere.

I heat olive oil, then fry.

I smother with chile verde, using chopped green chiles, a little flour, onion, water.

It's a bit of work & special!

Last edited by bongo; 03-23-2013 at 02:44 PM..
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Old 03-25-2013, 09:16 AM
 
Location: Prospect, KY
5,288 posts, read 17,917,595 times
Reputation: 6541
Quote:
Originally Posted by stan4 View Post
What do you mean few choices in the gluten free section?

Just don't eat anything that isn't whole foods.

You don't need a section.

Also, if you want things like coconut flour and quinoa pasta and you can't buy them in your stores, then just buy them online.
Stan - most of the "gluten free" sections are nothing but processed foods - really, very few things that aren't high in sugar and fat and lots of preservatives. The best way to eat gluten free is to go to the vegetable and fruit section of the market. Make your own beans, buy quinoa and buckwheat groats - I stay away from rice because even brown rice has only 1 gram of fiber...there are some rice blends with lentils that have higher fiber and protein content - for me any grain that I eat has to be gluten free and have fiber and nutrition - most processed mixes, breads, baked goods that are gluten free are not healthy in my view. The gluten free pasta is just ok to me - the best is the corn pasta but high in calories, little fiber and I suspect that most are made with gmo corn. Udi has a new gluten free bread that actually has a bit of fiber - but most gluten free breads are high in calories and have little if any fiber - I limit my bread to 2 slices every 10 days or so.

Good nutrition: Stay away from the gluten free section.
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Old 03-30-2013, 11:09 AM
 
Location: longbeach,ca
42 posts, read 77,937 times
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you can always make the switch to brown rice or quinoa pastas
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Old 03-30-2013, 11:19 AM
 
Location: where you sip the tea of the breasts of the spinsters of Utica
8,302 posts, read 12,182,159 times
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There are countless gluten free and veggie cookbooks.

Many ethnic cuisines are full of gluten free and meatless recipes, especially Asian. Half the world uses more rice than wheat!
There's a place on Amazon where you can download free books to your Kindle, and a high percentage of them are ethnic cookbooks.
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Old 03-30-2013, 12:39 PM
 
7,103 posts, read 9,307,651 times
Reputation: 8135
Quote:
Originally Posted by bongo View Post
Luckily, we are thin as rails, healthy as oxes & almond fat is of no concern.

I used to use hatch or anaheim chiles. Lately, I love the huge poblano chiles.

I roast them under the broiler in the oven, watching & turning carefully until they are black & blistered equally.Then I peel them, cut off the tops & remove the guts.

Then I stuff them with a thick slice of almond cheese. Then I batter them in an eggless tempura-type batter. I just googled that to get the recipe. My mexican restaurant chef guru uses soda water in his tempura batter for rellenos. Sometimes I use a traditional egg-based relleno batter. It helps to put ice cubes in the batter as it helps the batter adhere.

I heat olive oil, then fry.

I smother with chile verde, using chopped green chiles, a little flour, onion, water.

It's a bit of work & special!

Thanks!!
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Old 03-30-2013, 05:45 PM
 
Location: Prospect, KY
5,288 posts, read 17,917,595 times
Reputation: 6541
Quote:
Originally Posted by Woof View Post
There are countless gluten free and veggie cookbooks.

Many ethnic cuisines are full of gluten free and meatless recipes, especially Asian. Half the world uses more rice than wheat! .
The problem with Asian food is that much of it contains wheat-based soy sauce and they put it in so many things. You can buy gluten-free Japanese soy sauce but many Japanese and most Chinese restaurants use wheat-based soy sauce. P.J. Changs has a gluten free menu and gluten free sauces .
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