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Wednesday, March 16, 2011

quinoa + portobello puttanesca -- gluten free + dairy free

a few weeks ago i had a great dinner at a friends house - buffalo meatballs (i found a red meat that i can actually tolerate!) with homemade spaghetti sauce - puttanesca style. the meal was mouthwatering good. it inspired me to make my own sauce. i put together the below recipe on the fly and it turned out great - i've made it around 4 times since. the recipe below is, as always, gluten free and dairy free - and vegan too!

on another note - you have likely noticed the ceramic ware by liz benotti that i've been tagging in my postings. she is quite an amazing gal - an extremely talented artist, baker, cook and is savvy when it comes to all things green. liz recently put together her own blog - Once Upon a Tomato it features artwork, food, and other wonderful considerations. i highly recommend trying the recipe on her most recent post good + simple squash pie. she whipped together a gluten free + dairy free version of this squash pie last thanksgiving. it was insanely good. stop by her blog and take a peek!

eat your heart out.

portobello puttanesca
  • 1 28oz can fire crushed fire roasted tomatoes (i like muir glen organic brand)
  • 1 small sweet onion diced
  • 2 garlic cloves minced
  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 2 tbsp tomato paste
  • 1-2 tbsp cane sugar
  • 3 portobello mushrooms cut into 1 inch cubes
  • 1/4 c chopped kalamata olives
  • 1/4 c chopped spanish olives (with pimentos)
  • fresh basil to taste julienned
  • fresh oregano to taste finely chopped
  • kosher salt + pepper to taste
heat olive oil in a large sauce pan over medium heat - add in onions and cook until translucent - around 7-10 minutes. add in garlic and cook until fragrant - around 2-3 minutes. stir in balsamic vinegar and tomato paste until well combined. season with a bit of salt and pepper. stir in 1 tbsp sugar then toss in portobellos - cook around 3 minutes. pour in 3/4 can of fire roasted tomatoes (save remaining 1/4 can for another recipe), kalamata olives and spanish olives. simmer around 20-25 minutes, or until portobellos are fully cooked. taste - if necessary add in additional sugar, salt and pepper. just before serving stir in fresh basil and oregano.  this makes a whopping batch - enough to feed at least 4. this sauce tends to taste better on the second day as all of the flavors meld together - it makes great leftovers.

  • 1 c rinsed quinoa
  • 1.5 c vegetable stock
  • salt + pepper to taste
in a fine mesh strainer rinse off 1 c of quinoa - as it is coated with a chemical compound - saponin - washing it prevents bitter tasting quinoa. bring 1.5 c of stock to a boil and pour in rinsed quinoa. turn heat to low, cover with a lid and simmer 12-15 minutes or until all water is absorbed. if you prefer you can rinse the cooked quinoa under water - i typically dont.

this is a feel good meal - packed with protein and vitamins. remember you eat with your eyes first - the vibrant colors of this dish make it a masterpiece. on the taste front, its nothing short of a palate pleaser.

stop by Allergy Friendly Wednesdays to peruse allergy friendly recipes!


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