Sweet Peas Gluten-Free Crepes - Capitola

Sweet Pea's Entrance

Over New Year's Eve, I was lucky enough to spend a few days in the Capitola area. My family and I checked out the original Sweet Peas Cafe, known for their gluten-free crepes. They also offer gluten-free sandwiches, as well as dairy-free options. I was not disappointed.

I ordered a classic gluten-free crepe (a mere 50 cents more than the wheat version) flavored with lemon and sugar. It reminded me of the first authentic crepe I had when I was 21 years old and living abroad in England. Simply put, it was delicious. The flavors were delicate, while the crepe itself was light, yet sturdy enough to not fall apart, like so many gluten-free alternatives. Sweet Peas also offers lots of savory crepes, in addition to the sweet variety.

It's a small, casual place, no white table cloths here. It has a beachy, modern, cozy vibe. Good for reading the morning paper and setting into the day. The kind of place locals know about but is a bit off the beaten path. For anyone who's gluten-free, it's well worth a visit, especially since it's just a few minutes away from beautiful Capitola beach and wharf.

The menu.

If only every specials board ended this way!

My son excitedly awaiting breakfast.

My lemon sugar crepe.

View of charming nearby Capitola.

One happy gluten-free lady!

Spaghetti with Green Olives and Tomatoes

 

Spaghetti with Green Olives and Tomatoes

When I'm in the middle of a hot July, I really enjoy what I think of as a "no sauce" pasta.  What that means is 1) I don't feel like turning on the oven or spending a long time in a hot kitchen and 2) that I opt for olive oils and broths instead of heavy tomato sauces.  Cooking this way enables me to focus more on the other ingredients, usually a mix of whatever vegetables I have on hand.  That and a good glass of dry rose make me a happy woman. 

This version I made the other night, after a long, satisfying day of gardening, included fresh cherry tomatoes, green olives, onion, garlic, capers, and, yes, fresh ground black pepper :)  

 

I like to pour the drained pasta directly into the pan, toss, and cook everything together for a minute or two.  Sometimes I use my wok but this time I opted for my large saute pan.  With a dish like this, it's best to serve it immediately, mostly because the chef will be so hungry! :)

Ingredients
1 lb of pasta (I used Trader Joe's Corn Spaghetti)
1 pint cherry tomatoes
1 16 oz can of whole pitted green olives
2 tablespoons of capers
1 small onion chopped
2-3 cloves of garlic chopped
Olive oil
Sea salt
Fresh black pepper
Red pepper flakes if desired

Directions

• Bring a large pot of water to a boil and boil pasta according to directions.
• Meanwhile, in a large saute pan or wok, drizzle about 2 tablespoons of olive oil on medium high heat.  
• Add onions and cook for about 2-3 minutes until onions start becoming soft and clear.  
• Add garlic.  
• After a few minutes, add the tomatoes, olives, and capers.  
• Add seasonings.
• Add olive oil as needed (if mixture seems like it is beginning to stick).  
• When everything is mixed well and the tomatoes are bursting open, add the drained pasta and a bit more olive oil.  
• Top with grated cheese if desired and serve immediately.

Italian Style Linguine with Mixed Greens

Italian Style Linguine with Mixed Greens

I cooked this for dinner for my family last night. What I really like about it is that it has a sophisticated taste, while satisfying like a comfort food, and is easy to make. Hope you enjoy it, too!

Ingredients*

2 lbs of mixed greens cleaned and rough chopped (I used mustard, turnip, collards, and spinach)
1 lb of gluten-free linguine or pasta of your choice (rice or corn)
Red pepper flakes
Sea salt
Fresh ground black pepper
4 Cloves of Garlic (minced or sliced)
Chicken or vegetable broth (about 2 cups, more as needed)
Olive oil
Grated Pecorino Romano to top (optional)

Variations: Add crispy bacon, soy mozzarella, olives, or tomatoes!

*If you don't have a particular ingredient, simply substitute something you have. If you don't like a particular ingredient, omit it. Nothing is set in stone. Make the recipe yours and let me know your tips, tricks, and twists!

Directions

• Drizzle enough olive oil in the bottom of a wok or very large saute pan to coat it completely (about 4 Tablespoons). Heat on medium high heat until quite hot.
• Lower heat to medium and gradually add greens.
• Drizzle a little additional olive oil with each addition of greens, tossing to coat. If you haven't cooked greens like this before, don't be alarmed at the amount. Greens shrink in size quickly when cooked, and all of them WILL fit in the wok by the end :)
• Add garlic, toss, and cook for a few minutes.
  
• Add broth and cook the greens covered, except for occasional tossing, for about 35 minutes (enough time to take the "toughness" out of them, but still maintain their nice green color).
  
• Meanwhile, bring a large pot of water to boil for the linguine (or pasta of your choice).
• Cook the linguine according to the instructions.
• Add the linguine to the wok with the greens, thoroughly tossing.
  
• Add red pepper flakes, salt, and black pepper to taste.
• Cook together for about 2-3 minutes.
  
• Top with grated cheese if desired and serve immediately!

Suggested Wine Pairing
German Riesling (typically light and crisp, with a hint of sweetness to balance some of the natural bitterness in the greens)

Product Review: Amy's Tofu Scramble

One of the things I'm most excited about sharing on The G-Free Chef are product reviews. The market for gluten-free and dairy-free foods is growing all of the time and, happily, the offerings at local supermarkets and specialty stores are also expanding. However, not all gluten-free food is made equally delicious or healthy.

Today, I sampled Amy's Tofu Scramble for lunch. I found it near other vegan and organic foods in a freezer in the vegetable section of Nob Hill Supermarket.

Dairy-Free, Gluten-Free, Vegan

It's true that you shouldn't always judge a book by its cover, but appearance DOES matter. While the photo on the box looks inviting, did the real deal hold up?

Amy's Tofu Scramble after 4 minutes in my microwave

Overall, I thought Amy's Tofu Scramble looked pretty appealing on my plate (especially for frozen food) and tasted quite good, as well. It consists of a tofu scramble featuring spinach, mushrooms, and carrots, a side of hash browns, and some sliced tomatoes.

The tomatoes looked and tasted mushy, but when I mixed them with the scramble, they added flavor and texture that worked well. The tofu scramble itself had a nice firm texture, and was flavorful without being spicy.

As I was eating it, I was contemplating whether or not dairy/gluten-intolerant kids would go for this as a breakfast alternative. The taste is a bit sophisticated, which I appreciate, without being overdone. I suspect some kids actually would like this a lot.

And, who doesn't like hash browns? Like the tomatoes, the hash browns were a bit soft, but they probably would have been crispier had I followed the oven directions. I was short on time and wanted to test the microwave version, since that's usually all I have time for. Although the hash brown's texture was more like a potato mash, when they were done I wanted more.

Would I buy this frozen meal again? Definitely. I felt like I was eating real food, with real flavor, for very little effort. Thanks, Amy's!

Amy's Tofu Scramble at a Glance

Pros: Good-sized portion, flavorful taste, firm texture of tofu, healthy/organic, kid-friendly

Cons: Could be crispier

Compliant For: Vegans, Gluten-Free, Dairy-Free

Contains: Soy

Calories: 320

Price: $5.69 (in my local CA supermarket)

G-Free Chef Recommended: Yes