A recent trip to San Juan, PR exposed a new world of gluten free eating. We realized during this trip that warm, sunny San Juan eats a staple of corn, rice, beans, plantains, and assorted meats (lots of meats & sea-foods!)
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Excuse me for drooling, but I am sure you would too, if you walked down Flushing Main Street in Queens, New York City. For those of you not familiar with Flushing, it is a rich, vibrant area of Queens borough that is chock-full of immigrant communities. So the other day, my family & I planned a trip to the Queens Botanical Garden; as one walks down Main Street, one is met with local supermarkets with fruit displays outside the store- huge piles of ripe, golden fruits of the types I have seen, & some I have never seen.
I have a confession to make, I am a little sick of finding a trillion recipes for GF breads, cakes, muffins, cookies on the web. No offence meant to folks who love these, but come on, there has to be much more to life than just these foods. I am sure there are a ton of celiacs who are avoiding yeast and sugars/ agave & what-not, I am one of them for sure! So on one of our forays looking for something exciting, we came across this recipe for samosas and does it look yummy! For folks who don’t know what samosas are, they are a delicious pastry filled with vegetables (usually potato & peas) or meats. In India, these are accompanied by a sour-sweet chutney, & you are likely to find this food in every restaurant & sweetmeat shop in India. Trouble for us celiacs is the pastry is typically made of maida (refined flour).
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Learn how to make gluten free and vegan muffins that are dairy, egg, sugar, wheat and healthy and taste fantastic with Anette Martinsen.
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