In 2011, my last year at Burning Man, we camped with new friends that built a pizza oven on the playa. It was a hot hot year and despite the heat, I could not wait until I could play with the blow torch, fire up the oven and make pizza after pizza. A pizza goddess was born in from the ashes and dust that year and I was determined to continue to flame the fire in the default world. With a wood burning stove in the back and a pizza stone for indoor use, I took my pizza skills to the next level working on dough moisture and consistency. I came up with a wonderful whole grain but gluten-full crust. We decided that this year, on burn night, we would reignite that flame and host a burning oven for our friends who, like us, were not at the actual Burn. I decided it was time to play with flours, starches and binders again to come up with a gluten-free crust as part of our array of offerings. Here is a yeasted gluten-free, dairy-free, egg-free, gum-free dough sweetened for a very tasty crust.
It’s finally winter in southern California…if you can call a high in the low 60’s winter (The east coaster in me thinks it is summer year round here and can’t tell one year to the next). But it’s all relative and given that it is no longer 90 degrees F outside, I can wear my boots, sweaters and scarves and actually feel like eating the potatoes that make an appearance in my CSA box every so often. In a healthy way – layered with veggies and lentils, garnished with either goat cheese or smoked shiitake “bacon” for an extra boost of flavor.
I was driving home and passed Bulan – a vegan thai joint that I love but rarely have a chance to frequent. My first thought was that I should call my hubby and ask him if I should get some take out for tonight. My second thought was, I am on a whole food challenge – what could I eat that would really be worth it? My favorite dishes are made of wheat gluten, soy and other ingredients I can’t eat. Even if I ordered a coconut curry, I am not sure I would enjoy it without the starches I am used to eating.
Which brought my mind to Chinese take out. Hmmmm, noodles. I could not get them out of my mind.
Do you know what time it is? It’s time for recipe creation. I refuse to deprive myself of the food I want, leaving that craving lingering in me until I give in and eat something that does not make me feel good. (what you resist persists)
How can I make what I want to eat and make it healthy?