Gluten-Free Recipes for Vegan



Easy Oven Pancakes

November 5, 2015

Easy Oven Pancakes

Ingredients:

  • 1/2 cup canola oil
  • 6 eggs
  • 1 cup almond milk
  • 2 tsp. vanilla
  • 1 cup gluten-free flour
  • 1 tsp. baking powder
  • 1 tsp. salt

Directions:

1. Pour the canola oil into a 13″ x 9″ casserole dish. Put it into the oven and set the temperature to 425 degrees (let the dish warm with the oven).

2. In a medium bowl, mix the 6 eggs with the almond milk and vanilla. In a separate bowl, mix all the dry ingredients (flour, baking powder, salt) with a whisk. Then combine the wet and dry mixtures, whisking it to get the lumps out.

3. When the oven is preheated, carefully get the dish out (or ask an adult to get it out) and pour in the batter. Put it back in the oven, and bake for 15 minutes.

4. When the time is up, remove the dish from the oven, cut the oven pancake into squares and serve with maple syrup. Leftovers are great the next day, too!


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TAGS: BREAKFAST, DAIRY-FREE, FOR KIDS, VEGAN, VEGETARIAN


Easy Protein Powerballs

October 26, 2015

Easy Protein Powerballs


Love with Food
Courtesy of KC t



he G-Free Foodie, curator of Love With Food’s Gluten-Free Box

Easy Protein Powerballs

Ingredients:

  • 1 cup Nut Butter (your favorite flavor)
  • 1/2 cup honey
  • 3 Tbsp. protein powder
  • 1 tsp. vanilla extract or vanilla bean paste
  • 2 cups gluten-free rolled oats
  • 1/2 cup dried goji berries, or other dried fruit

Directions:

  1. Place nut butter, honey and vanilla in the bowl of a standing mixer. Mix on medium speed using the paddle attachment until thoroughly combined.
  2. Add the protein powder and mix again, then add the oats one cup at a time and mix thoroughly. Add in the dried fruit and mix gently to combine.
  3. Scoop out 2 tablespoon of the mixture at a time and roll into balls. Store in the fridge or freezer. Perfect before a workout or to get out of a 3pm slump!

Want to see it step by step? Check out this video from KC of Love with Food.


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TAGS: APPETIZERS/SNACKS, DAIRY-FREE, FOR KIDS, VEGAN, VEGETARIAN


Acorn Squash Souffle (Gluten-Free, Grain-Free)

October 5, 2015

Acorn Squash Souffle (Gluten-Free, Grain-Free)

Gluten-Free, Grain-Free Acorn Squash Souffle


From Miranda Jade Turbin of



GlutenFreeHelp.info

Ingredients:

1 large acorn squash

4 eggs, separated

1 ½ tsp. cinnamon

2 tsp. butter ( or coconut oil for dairy-free)

3 tsp. sugar or alternative sweetener

Directions:

1. Preheat oven to 350 degrees.

2. Cut and steam acorn squash pieces. Simmer until soft.

3. Let squash cool and peel off skins. This yields 3 to 3 ½ cups of squash.

4. Blend squash, add 2 egg yolks only, and then add cinnamon, sugar/sweetener and butter. Add more sugar/sweetener to taste.

5. Coat inside of soufflé dish with butter or coconut oil.

6. Whip egg whites in separate bowl and fold squash mixture into whites gently (so you don’t deflate whites).

7. Pour gently into soufflé dish.

8. Bake 20-30 mins until done.


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TAGS: DAIRY-FREE, SIDE DISHES, VEGAN, VEGETARIAN


Homemade Tomato Sauce

Homemade Tomato Sauce


From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

  • ½ cup of olive oil
  • 4 huge onions, peeled and roughly chopped
  • 1 lb carrots, peeled and roughly chopped
  • 4 x 28 oz cans of peeled plum tomatoes in tomato puree (you can also pick up a 100 oz. can from bulk discount stores)
  • 1 tbsp Italian seasoning (optional)
  • 2 tsp dried thyme
  • pinch cayenne pepper
  • 1 tsp salt
  • 2 bay leaves
  • 2 cups chopped parsley
  • 8 large garlic cloves, peeled and finely chopped
  • 2 tbsp balsamic vinegar (optional)

Directions:

1. Heat the oil in a large, heavy pot. Add onions and carrots and cook, covered, over low heat for about 15 minutes until vegetables are tender.

2. Add the tomatoes, dried herbs, salt and pepper, and bay leaves. Bring to a boil. Then reduce heat and cook over medium heat, covered, stirring occasionally for about 30 minutes.

3. Remove the bay leaves. Puree the sauce using an immersion blender or by pouring the sauce into a blender, then returning it to the pot once pureed.

4. Over medium heat, add the parsley and garlic and cook for another 5 minutes. Taste and correct seasoning. Add the vinegar now if the sauce lacks intensity.

Tips & Alternatives:

Don’t skimp on the olive oil. That is one of the ingredients that really adds to the flavor, and olive oil has nutritional value.

Think about adding ½ cup of sun-dried tomatoes as you add canned tomatoes. You could also add 2-4 freshly roasted and peeled red peppers.

I store cooled, cooked sauce in 1-2 cup quantities in freezer bags. Press out as much air as possible, then label with content and date and freeze.

For a quick meal, heat sauce, add some fresh parmesan, a touch of cream and canned tuna. Serve over pasta. I’ve also been very indulgent and added lobster, shrimp or scallops to the sauce with cream. Plus fresh basil.


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Nutty Millet Veggie Bites

September 21, 2015

Nutty Millet Veggie Bites

ShopRite Logo


Courtesy of ShopRite

Makes 4 servings
Preparation time:
15 minutesNutty Millet Veggie Bites from ShopRite
Cooking time:30 minutes

Ingredients:

  • 1 cup finely grated carrots
  • 1/3 cup finely chopped roasted salt-free mixed nuts
  • 1/2 cup chopped red bell peper
  • 1/3 cup chopped red onion
  • 1/4 cup chopped fresh parsely
  • 1/3 cup gluten-free, fat-free egg substitute
  • 1 tsp. gluten-free, salt-free garlic herb seasoning
  • 1/4 tsp. freshly ground black pepper
  • 1 1/2 cups hot cooked millet

Directions:

  1. Preheat oven to 350°F. Line the cups of an 8-cup muffin tin with foil liners; coat with gluten-free non-stick cooking spray. In a large bowl combine carrots, nuts, bell pepper, onion, parsley, egg substitute, garlic–herb seasoning and pepper. Add millet; gently stir to combine. Spoon mixture evenly into muffin cups.
  2. Place muffin tin in oven. Bake 30 to 40 minutes or until a knife inserted into the center of a muffin comes out clean. Serve warm or at room temperature.


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Grilled Vegetable Medley

June 8, 2015

Grilled Vegetable Medley


From Annette Marie of Best Life Gluten-Free & NFCA Blogger Ambassador

Ingredients:Grilled Vegetable Medly

  • 1 red onion
  • 2 or 3 Portobello mushrooms
  • 1 or 2 zucchini
  • 1 eggplant
  • 1 yellow squash
  • 1 or 2 red bell pepper
  • ¼ cup (or a bit more) Extra Virgin Olive Oil. I love “light.” If you feel you’ve prepared a lot of veggies, you can add a little bit more oil.
  • 2 Tbsp. thyme (I used fresh, but if you can’t get some, use dried, but a small bit less. Dried are more intense than fresh.)
  • 1 Tbsp. parsley (again try fresh, chopped. But dried is okay too.)
  • Salt & pepper to taste. Also try freshly ground black pepper.

Directions:

  1. Cut red onion, Portobello mushrooms, eggplant and red bell pepper into 1” chunks. Slice the zucchini and yellow squash into ½” pieces. Don’t worry about the size too much.
  2. In a small bowl prepare the coating liquid. Add the spices to the oil and stir with a whisk or fork until well blended.
  3. Put all of the cut veggies in a very large bowl and pour in the oil dressing. Use a wooden spoon (or even clean hands) and rotate and stir to coat everything very well. Allow these to stand for about 15 minutes before grilling.
  4. If possible, use a grill pan made for vegetables (one that keeps small vegetables from falling through the BBQ grill into the heat.) If you can’t afford one, then look for an inexpensive, disposable one that looks like a wire mesh. I found one for one dollar! Of course, you’ll discard it afterward, but until a proper grill pan goes on sale, this is always an option.
  5. Put the grill heat on low to start. You must rotate the veggies to cook them all of the way through. Can’t tell you the exact time this will take. All of us have different types of grills: charcoal, gas, electric, etc. But taste one and when it’s to your liking, then you’re done. So good!


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Marinated Mushrooms

June 5, 2015

Marinated Mushrooms


From Chef Oonagh Williams of Royal Temptations Catering

This recipe came from a client who said that her family devoured it. I altered proportions to my taste and added garlic and bay leaf as well as coming up with other options.

Ingredients:

  • ¼ cup (2 fl oz, 60 ml) red wine vinegar
  • 1/3 cup (80 ml) olive oil
  • 1/3 cup (80ml) water
  • 1 tsp. (5 ml) Dijon mustard
  • 2 Tbsp. (30 ml) light/soft brown sugar
  • ¼ cup (60 ml) freshly chopped parsley
  • 1/2 tsp. salt
  • 1/8 tsp. pepper or 8 peppercorns
  • 3 bay leaves
  • 4 cloves garlic, peeled and crushed
  • 1 medium onion, peeled, halved, thinly sliced and separated into rings.
  • 1 lb. (500 g) whole baby mushrooms, cleaned

Directions:

1. Combine all ingredients except mushrooms in a stainless steel or non-stick saucepan, bring to a boil, reduce heat and simmer for 5 minutes.

2. Add mushrooms, bring back to boil and simmer, covered, for 5 minutes.

3. Remove from heat, pour into glass or similar non-reactive dish, cover and chill.

4. Marinate for at least 4 hours.

Tips and Alternatives:

These mushrooms are best served at room temperature. They are a wonderful part of an antipasto platter or side dish with grilled meat. I also substitute 1 lb. thawed pearl onions for mushrooms and cook for about one hour to make an addictive onion relish/chutney. It goes great on gluten-free French bread with cheese.

If the mushrooms are too vinegary for you, then reduce the vinegar by 1 Tbsp. next time, or add some more sugar to blend until it dissolves.

Try adding some of these ingredients:

  • Add rosemary and/or thyme for different additional flavor.
  • Add cooked shrimp or mozzarella balls to cooled dish.
  • Add cubes of roast beef and quartered artichokes to cooled dish.


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TAGS: DAIRY-FREE, SIDE DISHES, VEGAN, VEGETARIAN


Asparagus with Ginger Butter

June 1, 2015

Asparagus with Ginger Butter



Allergic Living logo




Courtesy of Allergic Living and Chef Simon Clarke

Ingredients:
Asparagus with Ginger Butter

  • 3 bunches fresh asparagus
  • 2 Tbsp. butter alternative
  • 1 tsp. fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tsp. gluten-free Tamari sauce (optional)
  • Fresh ground black pepper to taste

Directions:

  1. Wash and trim asparagus.
  2. In a medium sauté pan, melt butter or alternative. Add ginger, garlic and sauté for 2-3 minutes, stirring frequently. Add Tamari sauce and pepper and keep warm on very low heat.
  3. In a large skillet, heat 4 cups (1 L) water to a boil. Cook asparagus until tender, about 4-5 minutes.
  4. Drain well, transfer to platter, drizzle with ginger mixture. Serve.


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Asparagus in Orange Vinaigrette

May 5, 2015

Asparagus in Orange Vinaigrette


From Chef Oonagh Williams of Royal Temptations Catering

6-8 portions

Ingredients:

  • Buy enough asparagus for 3-5 pieces per person (or more), depending on whether the spears are thick or thin
  • 1/3 cup olive oil
  • 1 tablespoon white wine vinegar or champagne vinegar
  • ¼ c orange juice concentrate, undilutedAsparagus in Gluten-Free Orange Sauce
  • 1 teaspoon Dijon mustard
  • 2 teaspoons maple syrup or honey
  • Grated zest of 1/4 or 1/2 orange
  • 1/2 teaspoon salt or to taste, freshly ground black pepper
  • 2-4 tablespoons finely chopped fresh parsley
  • 1-2 tablespoons ends of green onions or fresh chives
  • Chopped salted cashews – quantities to taste (optional)

Directions:

1. In a small jug, mix together oil, vinegar, orange juice concentrate, mustard, honey or maple syrup, orange rind, salt and pepper. Stir well until honey/maple and salt are dissolved. Add fresh parsley and chives or green onions.

2. Alternatively put dressing ingredients (except parsley and green onions/chives) in small blender and run. Add herbs and run just to chop. If you run the blender too long then the dressing will turn pale green. The dressing will stay thick mixed in a blender. If you just mix it in a jug it tends to separate out on standing. The dressing stays a more orange color if you don’t use the immersion blender to chop the herbs. Or, you can add some sour cream or mayo to give both a creamier texture and a lighter color.

3. Break asparagus at the bending point, discard ends and cook in single layer in a skillet of boiling water until tender. Just keep taste testing the asparagus to your preference. Roughly 10 minutes, but keep testing.

4. Drain and rinse in cold water containing some ice, drain again. This helps keep the bright green color of asparagus. You can cook the asparagus the day before.

5. Pour about half of dressing over cooked asparagus in 9” pie plate or similar size container where asparagus can lie flat in one layer. Refrigerate for about 2 hours. (Decant leftover dressing into jam jar or plastic container. It will last in the fridge for about 2 weeks. Stir well before use.)

6. Remove asparagus from fridge about half an hour before arranging on plates. Arrange asparagus spears together on individual plates, with tips pointing in one direction

7. Top with sprinkling of chopped cashews and serve with additional vinaigrette for those that like plenty of dressing.

Tips/Alternatives:You can also top asparagus with tiny, cooked salad shrimp, smoked salmon, crab, lobster, etc. (Just make sure it’s gluten-free)

Don’t choose asparagus by how thick or thin it is. The thickness difference is due to different varieties of asparagus (similar to Granny Smith v. Gala apples). Instead, look for tightly closed flower tips, no wetness/sliminess visible on the flower tips, and firm stalks without wrinkles.

Using orange zest as well as orange juice concentrate gives a really tangy orange vinaigrette. Leave out orange zest if you prefer vinaigrette to be less tangy.


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Watercress & Pea Soup

May 4, 2015

Watercress & Pea Soup


Allergic Living logo



Courtesy of Allergic Living & Chef Simon Clarke

Ingredients:
Watercress and Pea Soup

  • 2 Tbsp. olive oil
  • 1 sweet onion, diced
  • 1 clove garlic, minced
  • 1 large bunch of watercress, washed and trimmed
  • 2 cups (475 mL) fresh or frozen peas
  • 6 cups (1.5 liters) gluten-free vegetable stock
  • 1⁄4 cup (60 mL) fresh mint
  • 1 tsp. each, salt and pepper

Directions:

  1. In a large saucepan, heat olive oil over medium heat. Add onions and garlic. Sauté for 3-4 minutes.
  2. Add watercress and peas, cook a further 4 minutes.
  3. Add stock and bring to a boil. Then reduce to a simmer and cook 8-10 minutes.
  4. Transfer soup to food processor, add mint, blend until smooth. Return soup to pot and heat gently. Add salt and pepper.
  5. Ladle into bowls. Serve immediately.


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