Gluten-Free Recipes for Dairy-Free



Bo La Lot

June 27, 2011

Bo La Lot



From Stephanie Weaver of Recipe Renovator

[This recipe is adapted from On a Stick, by Matt Armendariz.]

Makes 12 rolls

Ingredients:

  • 1 T. grapeseed oil (You can also use olive oil)
  • 2 garlic cloves
  • 1 shallotGluten-free vegan Bo La Lot on a dish
  • 1-2 T. lemongrass, minced
  • 1 T. ginger root
  • 1 jalapeno
  • 1 cup textured vegetable or soy protein (TVP/TSP)* (Or use ground beef, chicken, etc. for non-vegan)
  • 1 T. five-spice powder*
  • 2 T. agave syrup
  • 1-2 t. vegan fish sauce
  • 6 large Swiss chard leaves
  • 6 bamboo or metal skewers**

*Make sure you get TVP (TSP) that’s made only from soy, and only buy five-spice powder if you can read all the ingredients on the label. Some have salt and MSG in them.

**If you are using bamboo skewers, cover them in filtered water while you work.

Directions:

1. Wash the chard leaves, shake them dry, and prep them by cutting off the stem at the base of the leaf, then cut each side of the leaf off on either side of the rib. Aim for pieces that are about 3″ X 8″ in size.

2. Heat 1 cup of filtered water to nearly boiling. Pour over the TVP and let sit while you prep all the spices. (For non-vegan preparation, cook the ground meat in a saute pan over medium-high heat.)

3. Peel the garlic and shallot and remove the hard end. Mince into very fine pieces. Peel the outer skin off the ginger root and mince as well.

4. Remove any hard or papery leaves from the lemongrass, then pound with a mallet (I used the bottom of my ice cream scoop). This softens the fibers and brings out the flavor of the lemongrass. Mince the lemongrass into the smallest pieces you can.

5. Cut off the top of the jalapeno, slice it in half lengthwise, then remove the inner ribs and seeds. Mince finely.

6. Put 1 T. of grapeseed oil in a saute pan and heat on medium-high heat. Add the garlic, shallots, lemongrass, and ginger and cook, stirring, about 3 minutes. Add jalapeno, TVP (or meat), smoked paprika, five-spice powder, agave syrup, and vegan fish sauce, stirring to mix everything thoroughly. Cook about 5-7 minutes, until all the flavors have melded. Taste to see if it needs any additional seasoning.

7. Preheat grill pan or grill to medium-high and brush it with oil. Lay the chard leaves curly side up and place 2 T. of the mixture close to one end. Roll up tightly and set aside. Place four rolls next to each other and run a pair of skewers through them. Spray both sides of the bundle with cooking spray, and lay on the grill. Cook 5 minutes per side.

8. If serving as part of a meal, provide 3 rolls per person and serve with lime juice and shredded carrots. You can also cut them in half and serve with toothpicks, making 24 bites. If making these for a party, double the recipe, have them rolled and ready in the fridge, grill just as guests are arriving, then cut each in half and serve with toothpicks.


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Roasted Eggplant with Tofu and Basil

April 15, 2011

Roasted Eggplant with Tofu and Basil



Thai Kitchen


Courtesy of Thai Kitchen

Ingredients:

  • 1 pound Japanese eggplants (about 4)
  • 2 tablespoons Thai Kitchen Premium Fish Sauce
  • 1 tablespoon brown sugarGluten-Free Tofu Dinner
  • 1 tablespoon fresh lime juice
  • 2 teaspoons Thai Kitchen Spicy Thai Chili Sauce
  • 1 tablespoon vegetable oil
  • 2 small shallots, thinly sliced
  • 1 tablespoon minced garlic
  • 8 ounces firm tofu, drained and cubed
  • 1/4 cup basil leaves, thinly sliced

Directions:

1. Place eggplants on lightly oiled baking sheet. Broil 3 to 4 inches from heat about 10 minutes or until skin chars and blisters, turning frequently. Cool eggplant slightly. Peel eggplant and cut diagonally into 1/4-inch thick slices.

2. Mix fish sauce, brown sugar, lime juice and chili sauce in small bowl until well blended. Set aside.

3. Heat oil in wok or large skillet on medium-high heat. Add shallots and garlic; stir fry until golden brown. Add eggplant and sauce mixture; cook 2 minutes, stirring frequently. Gently stir in tofu and basil. Remove from heat. Cover. Let stand 5 minutes to blend flavors.

See more gluten-free recipes in NFCA’s Thai Kitchen Recipe Box »


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West African Chicken Soup

February 21, 2011

West African Chicken Soup

Thai Kitchen


Courtesy of Thai Kitchen and Michael Cohen (Recipe Contest Winner!)


This recipe won the Grand Prize in NFCA’s “Cool Weather Cooking with Thai Kitchen” Recipe Contest. Congratulations, Michael!

Ingredients:

  • 16 ounces boneless, skinless chicken thigh, diced
  • Freshly ground black pepper
  • Kosher saltGluten-Free African Chicken Soup
  • 1 onion, thinly sliced
  • 2 tablespoons freshly grated ginger
  • 6 cloves garlic, pressed or finely minced
  • 1/4 teaspoon ground cayenne
  • 1 (14-oz) can Thai Kitchen coconut milk
  • 4 cups low-sodium gluten-free chicken stock or water
  • 1 (28-ounce) can crushed tomatoes, drained
  • 2 tablespoons creamy peanut butter
  • 2 (15-ounce) cans black-eyed peas, drained and rinsed
  • 1 large sweet potato, peeled and large dice
  • 1 1/2 teaspoons fresh thyme leaves

Directions:

1. Heat a Dutch oven or large pot over medium-high heat. Season chicken generously with black pepper and lightly with salt. Add chicken to Dutch oven and cook for 5 minutes, stirring occasionally. Transfer chicken to a plate.

2. Add onion to the Dutch oven and cook for 3 minutes, stirring occasionally. Add 1/2 the ginger, 1/2 the garlic, and cayenne and cook for 1 minute, stirring frequently.

3. Add coconut milk, chicken stock, tomatoes, peanut butter, black-eyed peas, and 1 teaspoon thyme to saucepan. Bring to a boil and reduce liquid by 1/3.

4. Reduce heat to simmer. Stir in sweet potato, chicken, the remaining ginger, the remaining garlic, and 1/4 teaspoon thyme leaves. Cook for 15-20 minutes or until sweet potato is cooked through. Season, to taste, with salt and pepper.

5. Serve in bowls. Sprinkle with remaining 1/4 teaspoon thyme leaves.

Makes 4-6 entrée servings.


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Corn Pudding

January 24, 2011

Corn Pudding


Thai Kitchen

Courtesy of Thai Kitchen

Ingredients:
Gluten-Free Corn Pudding

  • 2 cups water
  • 3 cups corn kernels (fresh, frozen or canned)
  • 1 cup sugar
  • 1/4 cup tapioca flour or corn flour
  • 1 cup Thai Kitchen Coconut Milk
  • 1/2 teaspoon salt

Directions:

BRING water to boil in medium saucepan. Add corn; cook 5 minutes or until tender. Add sugar and flour; cook and stir until flour is well blended and sugar is dissolved.

STIR in coconut milk and salt. Return to boil, stirring constantly. Serve warm or refrigerate to serve chilled.


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Chicken Coconut Soup

December 13, 2010

Chicken Coconut Soup


Thai Kitchen

Courtesy of Thai Kitchen

Prep Time: 15 minutes
Cook Time: 15 minutes
Makes 6 servings.

Ingredients:Gluten-Free Chicken Soup

  • 1 tbsp. vegetable oil
  • 1 lb. boneless skinless chicken breasts, cut into thin strips
  • 3 cups Thai Kitchen Coconut Milk
  • 2 cups water
  • 1/4 cup Thai Kitchen Premium Fish Sauce
  • 1/4 cup fresh lime juice
  • 2 tbsp. minced ginger
  • 1/4 tsp. ground red pepper
  • 2 tbsp. thinly sliced green onion
  • 1 tbsp. chopped fresh cilantro

Directions:

HEAT oil in large saucepan on medium heat. Add chicken; stir fry 3 minutes or until chicken is cooked through. Stir in Coconut Milk and water. Bring to boil; reduce heat to low.

STIR in Fish Sauce, lime juice, ginger and red pepper. Simmer 10 minutes, stirring occasionally.

TO SERVE, ladle into soup bowls. Garnish with green onion and cilantro.


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Roasted Chili Flank Steak

November 8, 2010

Roasted Chili Flank Steak



Thai Kitchen


Courtesy of Thai Kitchen

Prep Time: 5 minutesGluten-Free Roasted Chili Flank Steak
Refrigerate:30 minutes
Cook Time:16 minutes
Makes 8 servings.

Ingredients:

2 tbsp. Thai Kitchen Roasted Red Chili Paste
2 tbsp. vegetable oil
1 tbsp. black peppercorns, crushed
1 tbsp. cumin seed, crushed
1 tsp. coarse sea salt
2 lb. flank steak

Directions:

MIX Red Chili Paste, oil, peppercorns, cumin seed and sea salt in small bowl. Coat steak evenly on both sides with mixture.

REFRIGERATE 30 minutes or longer for extra flavor.

BROIL or grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness. Let stand 5 minutes before slicing. Cut steak across the grain into thin slices.


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Chewy Granola Bars

September 20, 2010

Chewy Granola Bars


From Jules Shepard, of Jules Gluten Free

Makes approximately 20 chewy granola bars.

Ingredients:Gluten-Free Chewy Granola Bars

  • ¼ cup flaxseed meal
  • ½ cup Jules Gluten Free All Purpose Flour or certified gluten-free oat flour
  • 3 cups certified gluten-free rolled oats, rice flakes or quinoa flakes
  • 2 tablespoons cinnamon
  • 1 cup grated carrots
  • ¾ cup baking raisins (or boil raisins in water, drain, then add to the recipe)
  • ½ cup dried apples, chopped
  • ½ cup dried bananas, chopped
  • ½ cup figs, chopped (approximately 5 figs)
  • ½ cup grated coconut
  • ¼ cup dates, chopped
  • ¼ cup dried cranberries, blueberries, cherries or other berry of choice
  • 1 cup walnuts, chopped (omit for nut-free)
  • ½ cup agave nectar, honey or maple syrup
  • 1 cup unsweetened applesauce
  • ¼ cup Blackstrap molasses
  • ½ cup sunflower nut butter (for nut-free) or “natural” peanut, almond or cashew butter
  • ½ cup unsweetened apple juice or cider

Directions:

Preheat oven to 375ºF.

Line a jelly roll baking pan with aluminum foil and spray with cooking oil.

In a large mixing bowl, stir together the flaxseed meal, gluten-free flour, oats, cinnamon and fruits and nuts of your choice (in similar proportions to those listed above). When fully combined, stir in the agave nectar, applesauce, molasses, nut butter and juice, mixing with a large wooden spoon until well incorporated. The mixture should be wet enough to press together for baking.

Pack the mixture into the bottom of the prepared baking pan and press down with the back of a rubber spatula or large wooden spoon.

Bake for 30 minutes or until the edges begin to brown slightly.

Remove from the oven and cut into bars using a pizza cutter before fully cooled.

To remove bars when cooled, simply lift the foil edges out of the jelly roll pan and store the cut bars in a zip-top bag at room temperature or freeze.


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Banana Carob Snack Cake

August 30, 2010

Banana Carob Snack Cake


From Amy Green, of Simply Sugar and Gluten-Free

Makes (20) 2-inch snack cakes

Ingredients:
Banana Carob Snack Cake

1 1/2 cups fork mashed, ripe banana (about 3 medium bananas)
1/3 cup palm sugar
1/4 cup canola or grapeseed oil
1/4 cup 1% milk
2 large eggs
1 tablespoon vanilla extract
1 3/4 cups sorghum-garfava flour blend (see below)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon xanthan gum
1/4 teaspoon kosher salt
3/4 cup unsweetened carob chips

Sorghum-Garfava Blend
1 cup sorghum flour
1 cup garbanzo fava bean flour
1/2 cup potato starch
1/3 cup tapioca starch

Mix well. Store in an airtight container in the refrigerator.

Directions:

Preheat oven to 350F. Lightly spray a 9×13 inch baking dish with cooking spray.

In a medium mixing bowl, whisk together mashed banana, palm sugar, oil, milk, eggs and vanilla extract. In a separate bowl, whisk together the flour blend, baking soda, cinnamon, xanthan gum and salt. Dump dry ingredients onto wet ingredients and mix until combined. Stir in carob chips.

Pour batter into the prepared pan. Bake for 15-18 minutes until snack cake is firm and a toothpick tests clean. Let cool completely in baking pan on a wire rack before slicing. Freeze individual pieces for an easy snack for lunches, enjoy with a cup of afternoon tea or serve as a breakfast cake.


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Shrimp & Papaya Salad (Som Tom Goong)

July 19, 2010

Shrimp & Papaya Salad (Som Tom Goong)

Thai Kitchens

Courtesy of Thai Kitchen

Prep Time:20 minutes

Cook Time:5 minutes

Makes 4 servings.
Ingredients:
2 tbsp. vegetable oilShrimp & Papaya Salad
1 lb. large shrimp, peeled and deveined
Thai Vinaigrette:
1/4 cup fresh lime juice
3 tbsp. honey or sugar
2 tbsp. Thai Kitchen® Premium Fish Sauce
2 tsp. minced ginger
1 tsp. Thai Kitchen® Spicy Thai Chili Sauce
3 green onions, thinly sliced
1 pkg. (6 oz.) mixed salad greens
1 firm ripe papaya, peeled and thinly sliced (2 cups)
1 medium red bell pepper, cut into thin 1-inch strips
1/4 cup fresh cilantro leaves
1/4 cup dry roasted peanuts
HEAToil in large skillet or wok on medium-high heat. Add shrimp; stir fry 2 minutes or just until shrimp turn pink. Remove shrimp to plate to cool.
MEANWHILE, for the Thai Vinaigrette, mix lime juice, honey, Fish Sauce, ginger and Chili Sauce in small bowl until well blended. Stir in green onions.
TOSSsalad greens, papaya and bell pepper in large bowl. Divide salad mixture evenly among 4 plates. Top with cooled shrimp. Drizzle with Thai Vinaigrette. Sprinkle with cilantro and peanuts.


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Carrot & Ginger Bisque

April 5, 2010

Carrot & Ginger Bisque

Courtesy of RC Fine Foods

yields 2/12 gallons

  • 4oz blended oil
  • 4 large onions
  • 1/2 cup Chopped Garlic in Oil (RC Chopped Garlic in Oil)
  • 12 lbs carrots rough cut with skin left
  • 6lbs cubed butternut squash
  • 1 1/2 gallons prepared Chicken Base (RC Reserve Collection Chicken Base)
  • 1/2 gallon orange juice
  • 3 bay leaves
  • 1 tsp while pepper
  • 1 tablespoon salt
  • 1 cup ginger puree ( such as RC Fine Foods ginger puree)
  • 1/4 tsp nutmeg
  • 1/4 tsp ground thyme
  • Orange Extract (such as RC Fine Foods orange extract) to taste

In a heavy gage soup pot, heat blended oil and add chopped onions then brown slightly. Add chopped garlic in oil and saute till aromatic. Add carrots, butternut squash, prepared chicken base, orange juice, and bay leaves. Cook mixture until carrots & squash are tender enough to puree. Puree soup and add rest of ingredients. Finish seasoning with orange extract.


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