GF-Strawberry Muffins and GF-Spinach Pasta w/grilled Artichokes
It's a beautiful day today and also one to thank all those vets who have served our country and those men and women that are still doing so today. Most of us know someone who has put their lives on the line. My husband's second cousin who is 23yrs old who just finished up Army boot camp is on his way to Afghanistan. We are thinking of him today and hoping he stays out of harms way. While I have my own feelings on war I will not get into that.
Now I'll move on to the food! How does GF-Strawberry Muffins sound?
This is pre-baked, obviously. I like to use the Vanilla Gluten Freedom Cupcakes from VCTOW...
but with some changes.
I originally was going to frost these but they turned out more like a muffin...or so I thought. These would make a great breakfast muffin. These came out really light and airy.
The changes I made were...
eliminating the almond extract/decreased the sugar to 1/2 c.
1/3 C. millet flour instead of corn flour
1/2 C. sorghum flour instead of quinoa flour
1 C. chopped fresh strawberries added at the end....fold in gently until well combined.
Spinach Pasta with Cilantro Pesto and Grilled Artichokes
This recipe was taken from Veganomicon but I used GF-spinach pasta and I used fresh artichokes. Since artichokes are now in season I used them and then grilling them really made the dish more fresh tasting. The cilantro pesto that has basil in it is really nice too. This also tastes good cold the next day.
Are there any other ways you all use fresh artichokes? Anyone have a vegan stuffed artichoke recipe? I'm trying to come up with one.