Going Vegan at Envie

Let’s face it: Michael and I are about as far away from vegetarians as you can imagine. A vegan diet, where cheese is off the menu too, would be completely out of the question. However, we’ve heard great things about enVie and we finally got a chance to check it out.

We arrived at the restaurant early on a Thursday evening and took a seat inside, where we were the only customers. (The patio outside was full.) The atmosphere was very quiet, soothing, and relaxing – perfect for the end of a long week. We started off with drinks (a Boxing Rock Temptation Red ale for Michael and a glass of Blomidon L’Acadie Blanc for me). The enVie menu is very allergen-friendly and easy to understand. Gluten, soy, and nut free options are all marked with either an indicator of no allergen as-is, or an explanation of what modifications need to be made. There is also a handy booklet at the table describing various ingredients and terms as well as a list of the restaurant’s local suppliers.

We decided on an order of buffalo risotto cakes (two for $8) for an appetizer. For the main course, I chose the Filet-o-Fresh (tofu burger with tartar sauce, greens, and a “cheese slice” made from cashews, $13 + $1.50 for a gluten-free bun from Odell’s) and upgraded to a poutine for the side dish (additional $2). Michael ordered the Moroccan Chickpea Bowl ($14) on our server’s recommendation.

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What’s For Dinner? Gluten-Free Beer Can Chicken!

Why We Love It

Nothing says summer like a chicken roasted on the barbeque! This summer staple can easily be made gluten-free with the right beer.

Ingredients

• One can of Glutenberg Blonde Ale
• 1 tbsp. paprika
• 2 tsp. sea salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp pepper
• 1 whole chicken (4 to 4 ½ lb.)
• Several tablespoons of your favourite gluten-free barbeque sauce

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What’s For Dinner? Parmesan-Lemon Fettuccine with Squash!

Why We Love It

Fresh pasta is such a delicious treat, especially for Celiacs who often are limited to dried pasta. Spinach fettuccine ups the ante by offering something a little bit different. This recipe makes enough pasta for about four people.

Ingredients

• 1 package RP’S Pasta Spinach Fettuccine
• 2 tablespoons extra-virgin olive oil
• 1 medium white onion, diced
• 1 medium yellow squash, diced
• 2 teaspoons fresh grated lemon zest (plus a bit extra for garnish)
• ¼ cup white wine
• ¾ cup gluten-free chicken broth
• ⅓ cup heavy cream
• 2 ½ tablespoons fresh lemon juice
• 1 cup finely grated Parmesan cheese

Method

1. Cook fettuccine according to package directions.
2. Drain the pasta, reserving ½ cup of the cooking liquid, and return the pasta to the pot.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the onion and season with salt and pepper.
5. Add the yellow squash and sauté until almost tender.
6. Add the lemon zest and continue cooking for 1 more minute.
7. Add the white wine to deglaze the pan.
8. Add the chicken stock, heavy cream, lemon juice, and reserved cooking liquid.
9. Bring to a simmer and continue cooking until the sauce is creamy and coats the back of a spoon.
10. Stir in the grated Parmesan cheese. Season the sauce with salt and pepper to taste.
11. Toss the pasta with the sauce and serve. Garnish with additional lemon zest and enjoy!

Tips

• In Halifax, you can find RP’s Pasta at Pete’s Frootique and Chops Meat Market. In Moncton, try Jane’s Gluten-Free Foods.

(Source: http://www.cookingchanneltv.com/recipes/kelsey-nixon/fettuccine-with-yellow-squash-and-parmesan-lemon-cream-sauce.html)

Taste Testing Pillsbury Gluten-Free Chocolate Chip Cookie Dough!

The Product

Last summer, Pillsbury announced that they were adding gluten-free products to their lineup. Last month, the chocolate chip cookie dough and pie dough were brought to Canada! We picked up some of the cookie dough at Sobeys:

The tub you see here cost $5.49, which is double the price of their regular cookie dough (ouch!).

The Test

The first, and most important test, was how it tasted right out of the tub. (Isn’t that the best part of making cookies?)

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What’s For Dinner? Oven-Baked Fish and Chips!

Why We Love It

Fish and chips is a classic Maritime dish, especially in the summer. This version is a bit lighter since it’s done entirely in the oven. The recipe below makes enough fish and chips for two people, but can easily be scaled for a larger group.

Ingredients – Chips

• Three large Yukon or Russet potatoes
• Slightly more than 1 tbsp. vinegar
• 2 tsp. table salt
• 1 tbsp. canola oil
• Sea salt to taste

Ingredients – Fish

• Two fish fillets (any white fish will do, such as cod, haddock, or tilapia)
• About ¼ cup Miracle Whip or mayonnaise
• 1 cup gluten-free kettle chips, salt and vinegar flavour

Method

1. Preheat oven to 450°F.
2. Fill a large pot with water, 2 tsp. table salt, and slightly more than 1 tbsp. vinegar. Bring to a boil.
3. While water is coming to a boil, cut potatoes into French fry shapes (stick about half an inch thick, or however you like them).
4. Once water is boiling, place potatoes in pot and boil for 10 minutes.
5. After 10 minutes, drain potatoes well using a strainer or colander. (Be careful because they will be fragile.) Then, carefully place them in a bowl, toss with the canola oil, and season with salt.
6. Place potatoes on a baking sheet lined with parchment paper or non-stick foil. Place sheet into oven and set a timer for 13 minutes.
7. Meanwhile, place potato chips in a Ziploc baggie and smash them up with a rolling pin or mallet.
8. Brush fish with the Miracle Whip and then press crushed chips onto the sauce. Carefully place on a baking sheet lined with parchment paper or non-stick foil.
9. Once the oven timer goes off, turn the French fries over. Put the fish into the oven at the same time.
10. Bake both fish and fries for 12 minutes. Season fries with extra salt if desired.
11. Serve and enjoy!

Tips

• Be very careful when purchasing the kettle chips. We have seen several brands that include malt vinegar but were labelled gluten-free. We would recommend the Covered Bridge or Kettle brands.
• If you are just making the fries, you can also cook them at 500°F for 20 minutes.
• Thanks to reader Dave for the chip recipe!

(Source for fish recipe: http://www.kraftcanada.com/recipes/fish-n-chips-a-twist-164654)

Alexandra’s “Gluten-Free” Pizza Not Safe for Celiacs

A few weeks ago, local pizza chain Alexandra’s joined Twitter (and followed our blog). I got extremely excited about their first tweet:

 

I immediately tweeted at them asking for more information. They put me in touch with their marketing consultant, who has family members with Celiac and who seemed to really understand my concerns about gluten-containing ingredients and cross-contamination. Her first e-mail gave some information, including the fact that the dough is made off-site to reduce the chance of cross-contamination.

But then something weird happened.

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Great Deals at Chops Meat Market!

A reader recently tipped us off to the great gluten-free options at the new Chops Meat Market in Burnside. (They’re located at the very bottom of Wright Avenue in the black and red building behind the Ultramar on Windmill Road.) One look at the recent deals on their Facebook page and we knew we had to pay them a visit!

Although you could tell that they are still getting organized and getting stock in, we were pretty impressed at the selection of meats and gluten-free items. Things that caught our eye included:

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What’s For Dinner? Restaurant-Style Sweet and Sour Chicken!

Why We Love It

Before discovering this recipe, our favourite sweet and sour chicken recipe was this slow cooker version. Although it’s delicious and easy, it doesn’t deliver the same textures that a battered, bite-size restaurant dish does. This recipe takes a bit more work but definitely feels like something you would get in a Chinese restaurant.

Ingredients – Chicken

• Three or four boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 ½ cup cornstarch
• 3 eggs, beaten
• ¼ cup canola oil

Ingredients – Sauce

• 1 cup granulated sugar
• ¼ cup ketchup
• ¼ cup white vinegar
• ¼ cup apple cider vinegar
• 1 tablespoon gluten-free soy sauce
• 1 teaspoon garlic salt

Method

1. Preheat oven to 325 degrees.
2. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
3. Place cornstarch and beaten eggs in separate bowls. Dip chicken into cornstarch then coat in egg mixture.
4. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
5. In a mixing bowl, whisk together sugar, ketchup, vinegars, soy sauce, and garlic salt. Pour over chicken and bake for one hour in the preheated oven.

Tips

• Serve this dish with gluten-free chicken fried rice for a total takeout experience.

(Source: http://www.sixsistersstuff.com/2012/03/baked-sweet-and-sour-chicken-recipe.html)

Gluten-Free Pillsbury Products Coming to Canada!

Yesterday, Pillsbury announced that they will start distributing their gluten-free products in Canada in August 2014. Two products will be available to start with: chocolate chip cookie dough and pie/pastry dough. 

 

 

According to their new Canadian website, it looks like distribution will start in Ontario and Quebec with some availability on the East Coast. The website also has recipes and coupons!

If you’re anxious to try this new product out, Jane’s Gluten-Free in Moncton already has stock! We’re hoping to see it in major grocery stores as well, and will post a review once we’ve had a chance to try it out. We’d like to hear your experiences with this product, too!

Taste Testing Bread by Rudi’s!

In May, I picked up some Rudi’s tortilla wraps from Jane’s Gluten Free. They were delicious, so I was excited to see their bread in Sobeys grocery stores a few weeks ago. (Jane’s also carries the bread, but due to travel restrictions, I hadn’t picked it up on our last trip.) I tried a loaf of Rudi’s original bread; multigrain and cinnamon raisin flavours were also available.

At $5.99 a loaf, it seems comparable to other gluten-free breads, including my current favourite (Udi’s white bread). However, there is a real difference in size: Udi’s loaves are 340 grams, while Rudi’s are 510 grams. That means that the slices of Rudi’s bread are much bigger. Below, you can see Udi’s on the right and Rudi’s on the left:

 

 

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