November 2nd, 2008

Falafel and Tahini sauce...easier than you'd think!

so, I love falafel. When I was young I hated it, I don't know why but then one day I had one for lunch and since then I haven't stopped craving them. There are thousands of shwarma places in Toronto but as cheap as they are, I'm too poor to spend that much money on my copious falafel addiction.

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so for the price of a falafel sandwich at a restaurant you could make a whole lot of sandwiches yourself.
Also, I have been using one of them earthchef pans with the ceramic instead of teflon and let me tell you, its friggin amazing. if you need a new pan, get one of these. plus, they plant a tree or some other hippie crap.*

*its a joke, people.

Diabetic-Friendly Thanksgiving?

I'm going to be in charge of making Thanksgiving Dinner for my family. Both my Dad and Grandmother have Type II diabetes. My grandmother actually just had her 2nd heart attack as she refuses to control her diet in anyway and my Dad is completely oblivious to any healthier options for his life and has no idea how to cook. While I can't fix either of their lifestyle choices, I figure I'd try and make Thanksgiving as diabetic-friendly as possible to show them there are tasty things they can eat. I was going to make this pumpkin pie sweetened with agave nectar and a crust made out of nuts: http://community.livejournal.com/vegancooking/2129939.html

In addition, I wanted to make a layer cake using the agave sweetened cupcake recipe and the agave sweetened frosting recipe from Vegan Cupcakes Take Over the World and perhaps some pumpkin bread and/or rice pudding.

My question is this...I know excess carbs are bad for diabetics and the layer cake, pumpkin bread, etc. will have a lot of carbs. Would using gluten-free flour be any better for a diabetic-friendly cake? I'm thinking of replacing the regular flour in the cake with the Bob's Red Mill Gluten Free flour that contains a mixture of garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour. I have no idea if this would make any difference, but it seems like it has more complex carbs and protein than regular flour.

Thoughts? Has anyone used the gluten-free flour that can comment on taste, texture, etc.? Will it come out really weird and do I use the same amount as regular flour?

Any other tried and true diabetic-friendly desserts? Any help would be SUPER appreciated! :-)