Red Wine Braised Short Ribs over Chickpea Fusilli
Roasted Cardamom Carrots, Horseradish Cream, Chives
Braised Short Ribs over Chickpea Fusilli is the second of two very popular dishes we served at “Sip & Savor: A Gluten-Free Experience” to support the Celiac Disease Foundation on behalf of Explore Cuisine.
Often, gluten-free dishes are vegetarian, as many health conscious consumers fall into both categories. However, there are several people with Celiac disease that are neither vegetarian nor vegan and simply crave dishes that are traditionally made with wheat, such as short ribs with buttered egg noodles.
Our dish is a gluten-free version of that crave-worthy meal. We substitute Explore Cuisine chickpea fusilli for the noodles and use gluten-free flour in the preparation.
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Pumpkin Ricotta Lasagne with Fried Sage
Green Lentil Lasagne Noodles
It was our pleasure to serve Pumpkin Ricotta Lasagne with Fried Sage at last weekend’s successful benefit “Sip & Savor: A Gluten-Free Experience” to support the Celiac Disease Foundation on behalf of Explore Cuisine.
A pumpkin ricotta mixture seasoned with warm complex pumpkin pie spices (cinnamon, ginger, allspice, nutmeg, cloves) is layered with gluten-free green lentil lasagne noodles, plenty of gooey mozzarella, and nutmeg-scented béchamel. Fresh sage leaves fried in butter enhance the seasonal flavors. Due to its overwhelming popularity, I promised to share the recipe here on Taste With The Eyes.
The Celiac Disease Foundation Board of Directors held Sip & Savor in a design center at the state-of-the-art Custom Design & Construction in El Segundo, California – it was a terrific venue for this event.
Event proceeds benefited Celiac Disease Foundation, the internationally-recognized non-profit organization that drives diagnosis, treatment, and a cure through research, education, and advocacy to improve the quality of life for individuals affected by celiac disease and non-celiac gluten/wheat sensitivity.
Explore Cuisine makes an extraordinary noodle for lasagne recipes. It is produced in Italy of green lentil flour (50%), green pea flour, and brown rice flour. These no-boil noodles soak up sauce to two-and-a-half times their size to a perfect al dente texture.
The noodles are full of plant-based pea protein, a lovely pale olive-green color, organic and gluten-free. They are also higher in fiber and lower in carbs than traditional lasagne noodles.
Pumpkin Ricotta Lasagne with Fried Sage Recipe
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