Serves 4
Total Time:4-6 hours (1 hour if serving hot)

Ingredients:

• 3 large golden beets
• 1 tablespoon of extra virgin olive oil (coconut oil would work as well)
• 1 small onion, minced
• 1 clove garlic, minced
• 3 cups of gluten-free vegetable broth
• 1/2 cup almond milk
• 1/2 teaspoon turmeric
• sea salt and course ground pepper, to taste

Directions:

1. Preheat the oven to 375 degrees.

2. Scrub then halve your beets and drizzle a 2 teaspoons of olive oil and sprinkle sea salt and pepper on top. With your hands massage them until they are coated evenly with the olive oil. Roast them for about 45 minutes to an hour. Allow them to cool them and then you can peel off the outer layer or their skin; if the beets are thoroughly clean peeling off the skin is optional and leaving them on will create a deeper flavor.

3. In a blender combine the cooled beets with a cup of vegetable broth. Blend until smooth. I chose not to add my garlic and onion in at this point, because I wanted my final product to have some texture. If you’d like your soup to be extra smooth, add your onions and garlic in with your beets and puree.

4. In a large saute pan, heat the left over teaspoon of olive oil on low and add in the onions and garlic. Cook through for a few minutes, then add the remaining 2 cups of vegetable broth, the beet puree, almond milk and turmeric. Stir together well and allow to simmer for a few moments. This soup works well hot, but the flavors really develop as it cools. Allow to cool and then refrigerate to chill for a few hours.

Optional: Serve with a dollop of Greek yogurt and fresh scallions.

Ingredients:

• 1 (14-ounce) can kidney beans, rinsed and drained, divided
• 1 (14-ounce) can chickpeas, rinsed and drained, divided
• 2 avocados, peeled, pitted and diced
• 1/2 cup finely chopped red onion
• 1/2 cup slivered almonds, roasted (roasting instructions)
• 1/4 cup olive oil
• 3 tablespoons sour cream or non-dairy alternative
• 1 tablespoon white wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Hot sauce to taste

Directions:

1. Combine about half of kidney beans and about half of chickpeas in a food processor or blender, and pulse until mashed but still chunky.
2. Combine the rest of the ingredients with the bean mixture above until well mixed
3. Serve with Blue Diamond Nut Thins or Baked Nut Chips.

For more gluten-free recipes, see: Blue Diamond Recipe Box

Courtesy of Allergic Living and Chef Simon Clarke

Serves 4-6.

Ingredients

Salad

• 4 cups cooked brown rice
• 1 can each, Borlotti, pinto and Cannellini beans*, drained and rinsed OR 1½ cups cooked dry beans (Pre-soak according to package directions.)
• 1 cup shiitake mushrooms, sliced
• 1 red pepper, diced
• 1 cup celery, diced
• 1 clove garlic, minced
• 1 cup cucumber, diced
• 1 apple, diced

*Note: It’s fine to substitute other beans of your liking. Beans come in a wide variety of healthy choices.

Dressing

• 1 cup olive oil
• 1 ⁄ 2 cup white wine vinegar
• 1 Tablespoon brown sugar
• 1 teaspoon Dijon mustard
• 2 medium tomatoes, seeds and skin removed
• 1 jalapeño pepper, halved, seeds removed
• 1 Tablespoon fresh oregano
• 2 green onions, roughly chopped
• 2 garlic cloves
• 1 teaspoon salt
• I teaspoon pepper

Directions

1. Combine all salad ingredients.
2. For dressing, place all ingredients into a blender. Blend on high for 30-40 seconds.
3. Pour dressing over salad, toss.

This salad can be made up to an hour in advance.

Serves 6 to 8.

Prep time: 10 minutes

Ingredients:

• 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

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

Ingredients:

• 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.

[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 shallot
• 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.

Ingredients:

• 1 pound Japanese eggplants (about 4)
• 2 tablespoons Thai Kitchen Premium Fish Sauce
• 1 tablespoon brown sugar
• 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 »

Ingredients:

• 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.