I can barely rip my eyes away from my screens during the Olympics. I get obsessed. So many amazing athletes, feats, stories, and atmosphere. I had the chance to go to the Vancouver Olympics as a volunteer – an experience chronicled in my first blogging attempt – if you happen to have a similar obsession, it is fun to re-live!
But the best thing so far about the Rio Olympics is learning about pão de queijo – a Brazilian cheese bread that is always made gluten-free (with tapioca flour). I made these last week for a little Opening Ceremony party with friends and they would not, could not believe they were gluten-free! They are not pictured because you can’t keep paws off of them long enough to take a shot!
Before the Olympics began (when I still had time for reading), I borrowed Sprouted Kitchen Bowl + Spoon from my local library.
I tried 6 recipes while I had it checked out and 5 were fantastic (Popeye Protein Bowl, Mixed Greens with Beet and Walnut Puree, Summer Tomato Salad, Barbeque Tempeh with Cauliflower ‘Couscous’, and Kale Slaw with soaked Golden Raisins). I’ve already made the cauliflower ‘couscous’ a couple of times again. The other miss was the Chickpea Deli Salad which was fine but not among my favourite chickpea salads – luckily those other five recipes meant I need to get my own copy so I can make them all again and all the others that look great too!
And a few more favourites from the past few weeks:
- Summer curry with eggplant and squash from Veganista. A great way to use up August produce!
- Vegan Pepperoni from Minimalist Baker (who has a cookbook out I can’t wait to get my hands on!)
- Chatelaine’s Nutty green beans. I made this with Kinnikinnick Gluten Free Panko and it worked just great even though it doesn’t look like traditional panko.
- Lots of salads with the great local produce including a version of this Loaded Power Salad from What’s Gabby Cooking – with a really yummy basil vinaigrette!