Gluten-Free Recipes for Vegan



Tomatillo Salsa

January 30, 2012

Tomatillo Salsa


From Diane Eblin of The WHOLE Gang

Ingredients:

  • 1-2 dozen fresh tomatillos, huskedGluten-free tomatillo salsa
  • 1 onion quartered
  • 1 poblano pepper, seeded and cut into quarters
  • 1-2 jalapeno peppers, seeded and cut into quarters
  • 1-3 cloves of garlic, skin off
  • Full handful fresh cilantro
  • 1-2 tsp ground cumin
  • Celtic sea salt and pepper to taste
  • Olive oil

Directions:

1. Pre-heat oven to 400 degrees.

2. Clean and prep the peppers, onion, garlic and tomatillos. Toss in oil and spread out on the baking sheet. Bake for 30-40 minutes until browned. Remove and let cool for 15 minutes.

3. Put all the roasted foods into food processor with cilantro, seasonings and a little oil (1 tsp) and puree.

4. Add in cumin, salt and pepper. Taste and adjust seasonings if needed.

Creamy Tomatillo Salsa

Start with the Tomatillo Salsa recipe and add 1-3 avocados into the processor.

More gluten-free Super Bowl recipes:


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Warm Millet Salad

December 22, 2011

Warm Millet Salad


From Paul Biscione of Healthy Xpectations

Ingredients:

  • 1 cup of Millet; rinsed about 2 or 3 times and drained
  • 2 cups of Water
  • 8 oz pkg of Shiitake Mushrooms
  • 1 orange or yellow Bell Pepper; dicedGluten-Free Warm Millet Salad
  • ½ of an Onion; diced
  • 15 oz can of Corn; drained
  • 2 small or 1 large Scallions; green and white parts
  • 1 cup of Mustard Vinaigrette (see recipe below)
  • Salt and Pepper to taste

Basic Mustard Vinaigrette

(Mix all ingredients below and whisk thoroughly to combine)

  • 2/3 cup Extra Virgin Olive Oil
  • 1/3 cup Rice Vinegar
  • 2 Tbsp Dijon Mustard
  • A pinch of Salt and Pepper

Directions:

1. In a large pot (or wok), add the rinsed millet and dry it out from the rinsing over a medium low heat; keep it moving in the pan so it does not burn.

2. After it is dry (about 2 minutes), add 1 Tbsp of olive oil and continue to stir to coat the millet for about 1 more millet; remove the pan from the heat.

3. In a second large pot with a heavy or a snug fitting lid, bring the 2 cups of water to a boil.

4. Add the millet to the pot of water and bring the pot back to a boil; place the cover on and lower the heat to low. Set a timer for 25 minutes (do not uncover or touch the millet again until it is done).

5. While the millet is simmering; in a large sauté pan or wok, sauté the onions and bell pepper in about 3 Tbsp of olive oil over a medium low heat for about 4 minutes until the peppers and onions are slightly tender.

6. Now add the corn and the shiitake mushrooms to the pan and raise the heat to high and continue to cook mixture for about 3 minutes; you are only looking to warm the corn and mushrooms through at this point. After the mixture is done, set aside and cover the pan to keep warm.

7. After 25 minutes when the millet is done, shut the heat off, uncover the pot and set the timer for 10 minutes (do not touch or stir the millet). This will allow the millet to dry out a bit and fluff up nicely.

8. After the 10 minutes, use a fork with large tines and fluff by raking the fork through the millet.

9. Dump the millet into a large mixing bowl (big enough for the millet and vegetable mixture), add the vegetable mixture to the bowl along with the scallions and gently fold to combine.

10. Add all of the vinaigrette to the millet mixture with your desired amount of salt and pepper and again fold gently to combine.

11. Place millet salad in the fridge for about 20 minutes so the flavors have a chance to combine.

12. Take the millet out of the fridge after the 20 minutes and zap it in the microwave for about 30 seconds or so just to bring it back to a warm temperature (but not hot). Serve.

Note: I find that letting the millet sit for a while really allows all of the flavors to come together and to intensify. Of course, you can eat the millet right after you make it without refrigeration, but the full impact of the flavors will not be present without a little resting. In fact, you can let this chill in the fridge for quite a few hours if you want to make this beforehand for a party.

For more gluten-free holiday recipes and tips:

Gluten-Free Holiday Central


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Vegan Pumpkin Mousse or Pie Filling

October 31, 2011

Vegan Pumpkin Mousse or Pie Filling


From Laura of Laura Friendly

Serves 6 to 8.

Prep time: 10 minutes

Ingredients:Gluten-Free Vegan Pumpkin Pie Filling

  • 2 cups cooked pumpkin (fresh or canned)
  • 12 oz. package of extra firm tofu, drained
  • ½ cup maple syrup
  • ¼ cup coconut milk
  • 1 tbsp vanilla
  • 1 tsp cinnamon
  • dash of sea salt

Directions:

1. Combine all ingredients into a food processor and blend until smooth and creamy.

2. Fill individual dessert cups and chill until firm. (If you are using this as a pie filling, pour the mousse into a pre-baked gluten-free pie crust and chill until firm.)

Note: If you would like this to be lighter and more whipped-cream like, use soft tofu in place of the extra firm.

For more recipes, see NFCA’s Gluten-Free Holiday Recipe Box.


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Spicy Corn Salad

August 15, 2011

Spicy Corn Salad

Ingredients:Corn and Red Pepper Salad

  • 1 bag (12 ounces) frozen corn
  • 1 cup chopped red bell pepper
  • 1/2 cup finely chopped red onion
  • 1/4 cup finely chopped fresh cilantro
  • 3 tablespoons lime juice
  • 1 to 2 tablespoons Thai Kitchen Spicy Thai Chili Sauce
  • 1 to 2 tablespoons sugar

Directions:

1. Bring saucepan of water to boil on high heat. Add corn; cook 2 to 3 minutes or until heated through. Drain well.

2. Place corn in large bowl. Add bell pepper, red onion and cilantro; toss well. Mix lime juice, chili sauce and sugar in small bowl until sugar is dissolved. Pour over the corn; toss well. Let stand at least 1 hour to allow flavors to blend.

For more Asian-inspired gluten-free recipes, visit the Thai Kitchen Recipe Box on beyondceliac.org.


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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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Gluten-Free Gnocchi

January 17, 2011

Gluten-Free Gnocchi


From Allyson Kramer of Manifest Vegan

Ingredients:

Gluten-Free Gnocchi

  • 4 medium potatoes, mostly peeled, and cut into 1 inch sections
  • 1/2 cup fresh chopped basil
  • 1/4 cup nutritional yeast
  • 2 cloves garlic, crushed
  • 1 1/2 tbsp olive oil
  • 1 tsp salt
  • 1 tbsp water
  • 1 tbsp flaxseed meal mixed with 2 tbsp water
  • 1 cup sorghum flour
  • 1/2 cup potato starch
  • 1/4 cup sweet white rice flour

Directions:

Fill medium-sized pot about half full with salted water and bring to a boil. Once water reaches a boil, carefully place chopped potatoes into the water. Wait for water to return to a boil, reduce heat slightly and cook for about 9 minutes, or until potatoes are easily mashed with a fork. Drain in colander and rinse with cold water.

In food processor, combine basil, nutritional yeast, garlic, olive oil, salt and water. Pulse until smooth.

Place potatoes and basil/nooch puree into large bowl and mash together with a potato masher until smooth and uniform. Try to get out the lumps as best you can.

Use a fork to mix in the prepared flaxseed meal and sorghum flour until stiff dough forms. Use your hands to mix in the remaining potato starch and sweet white rice flour. If your dough happens to be too wet for some reason (size, shape, etc., of potatoes can be a variable), mix in more sweet white rice flour until it resembles the gnocchi pictured.

To create the gnocchi shape, grab little sections of dough and squeeze firmly in your palm until compact dumplings form. Cut off any excess with a knife. I also found it helpful to have slightly wet hands while forming the gnocchi. Indent with fork and repeat until all dough has been used.

Bring another large pot of water to boil and drop gnocchi in, about 10 at a time (depending on the size of your pot). Boil for about 1-2 minutes, or until they float. Drain and rinse quickly with cold water.

Serve with your favorite pasta sauce, or just drizzle your gnocchi with a touch of olive oil, and dust with nutritional yeast and fresh ground black pepper. Green beans make a nice addition, too.


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Lucy’s Gluten-Free Vegan Carrot Cake (And, no nuts!)

March 22, 2010

Lucy’s Gluten-Free Vegan Carrot Cake (And, no nuts!)

Courtesy of Dr. Lucy Gibney of Lucy’s cookies

GFcarrotcakeThis is one of my favorite gluten-free, vegan creations. As you know, it is hard to make a cake without wheat flour, dairy butter and eggs. In this case, carrots and marmalade come to the rescue! I proudly serve this at any dinner party, and get rave reviews from everyone; even folks with no dietary restrictions. Enjoy!

2/3 cup soy milk (You may use other types of milk instead.)
3 Tablespoons Ener-G (brand) Egg Replacer
(If you would rather use eggs, the soy milk and Ener-G egg replacer can be omitted and replaced with two to three whole eggs. For another vegan option, instead of using soy milk and Ener-G Egg Replacer, use ¼ cup ground flax meal and add directly with the oil and sugar. Mix on medium speed for about 30 seconds. )
2 cups of your favorite gluten free flour mix
(A blend of garbanzo, potato starch and tapioca starch in roughly a 5:3:2 ratio works great. Or, use a blend that you already like. If you decide to use a flour/baking mix that is pre-prepared with baking soda, baking powder and salt, take care not to add these again into the recipe. )
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon xanthan gum
½ teaspoon salt
3/4 cup canola oil (You can use a little less if you like a drier cake.)
¾ cup sugar (I use organic evaporated cane juice.)
2/3 cup brown sugar (Also here, I use the organic evaporated cane juice version.)
½ cup orange marmalade (A smoother, less chunky brand works better.)
1/3 cup orange juice
3 cups grated carrots (Lightly packed.)

Preheat oven to 350 degrees Fahrenheit. Prepare two 8-inch round cake pans with shortening and a dusting of flour mix. I use organic palm oil shortening to grease the pans and then shake in sifted flour blend, dumping excess flour once the pans are covered lightly.

If you are using the Ener-G egg replacer and soy milk blend suggested above, prepare that now so it will have time to “bloom” into a sticky egg-like substance. For this, I heat 2/3 cup soymilk in the microwave for about 22 seconds, then stir in the egg replacer. Use a fork to whisk it so that no clumps are remaining. Set aside to bloom!

Sift together the dry ingredients, including the cinnamon and xanthan gum.
In the bowl of an electric mixer fitted with a paddle attachment, combine canola oil, white and brown sugars, marmalade, orange juice, and Egg Replacer and soy milk blend (or eggs, or flax meal if you so chose). Mix for about 30 seconds.

Now, at a low mixer speed, add dry ingredients gradually in thirds. Mix only until blended and smooth; then briefly blend in carrots.

Pour batter into prepared cake pans and bake for about 35 to 40 minutes. A toothpick or metal skewer inserted in the middle of the cakes should come out clean to indicate doneness.
When baking is complete, cool cakes for at least 10 minutes in pans on a cooling rack then remove from pans to finish cooling.

Now, use your favorite icing to finish. I make a vegan version of “cream cheese” icing. (Recipe below.) It’s delicious and looks great! If you want to garnish the cake further, consider grating lemon and/or orange peel on the icing.

(Other options for those who are not allergic would include toasted, chopped walnuts in the cake recipe and/or as a garnish on the icing.)

Lucy’s Gluten-Free Vegan “Cream Cheese” Icing
This easy to make icing spreads beautifully and tastes great. The most important tricks for success are careful sifting of the powdered sugar, and adequate blending of ingredients with a heavy duty mixer and whisk attachment.

2 cups Organic Palm Oil Shortening
One 7 oz. container of Vegan Cream Cheese
2 teaspoons Vanilla Extract
1 ½ teaspoon Orange Extract
3/16 teaspoon Salt
About 7 cups Gluten Free Powdered Sugar (Sifted thoroughly!) (This is about one 2 lb bag!)
(You may want to add more or less powdered sugar, depending on the taste and texture you prefer for your frosting. You can also adjust the flavorings and salt to suit your tastes.)

Combine the shortening, vegan cream cheese, salt, vanilla and orange flavoring together the mixer and whisk on high speed for about one minute until smooth. Then gradually add the sifted powdered sugar on slow speed until blended, running mixer at about 20 to 30 second intervals. Lastly, whisk the finished mix on high speed for added fluff.

This makes a large amount of icing so you are sure to have a beautiful cake, no matter how thick you like the icing. You may decide to reduce the recipe in the future if too much is left over.

Add a thick layer of frosting to the top of your base cake layer, stack your second layer on top and finish. If you are new to icing cakes, I highly recommend that you invest in two baker’s icing spatulas. One should be about 11 inches long and about 1.5 inches wide. The other, 8 inches long and narrower. They are inexpensive and will make the job much easier and the result more appealing! You’ll know which one to use for which parts of the job once you’ve tried them a few times!

Best wishes for your special occasion!
Lucy

Learn more about Lucy’s cookies at www.drlucy.com


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Bananas in Coconut Milk

December 14, 2009

Bananas in Coconut Milk



Thai Kitchen Logo


Courtesy of Thai Kitchen

Prep Time: 5 minutes
Cook Time: 12 minutes

1 can (14 ounces) Thai Kitchen® Coconut Milk
3 tablespoons palm sugar
1 teaspoon vanilla extract
Pinch salt (optional)
3 large bananas, peeled

1. Mix coconut milk, sugar, vanilla and salt in medium saucepan. Bring to simmer on medium heat, stirring occasionally.

2. Cut bananas in half lengthwise, then into 2-inch pieces. Stir bananas into coconut milk mixture. Reduce heat to low; simmer 10 minutes, stirring occasionally. Serve warm bananas with coconut milk.

Makes 4 servings.

Test Kitchen Tip: Palm sugar, commonly used in Thai cooking, can be found in most Asian groceries. If unavailable, substitute granulated sugar.

Nutrition Information Per Serving: 339 Calories, Fat 19g, Protein 2g, Carbohydrates 40g, Cholesterol 0mg, Sodium 30mg, Fiber 3g


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Berry Flan

November 17, 2008

Berry Flan

Berry Flan

From “A Primitive Diet” by Beverly Southam

Ingredients

Crust:

  • 2 cups hazelnuts ground finely
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  1. Blend hazelnuts, honey and lemon juice and press into flan tin and refrigerate

Filling:

  • 8 oz strawberries
  • 8 oz raspberries
  • A sprinkle of cinnamon or fresh ground allspice to taste.
  • Sprig of mint
  1. Reserve a few berries for decoration, then puree the remainder of the berries in the blender or food processor.
  2. Add spice to taste
  3. Spoon into flan, decorate with reserved berries and mint sprig, and refrigerate til required.


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