Gluten-Free Recipes for Vegetarian



Strawberry Vinaigrette

June 30, 2020

From Oonagh Williams of Royal Temptations Catering

I’ve tried some strawberry vinaigrette recipes with sour cream and yogurt and didn’t like them. So I went back to my old faithful of a maple herb vinaigrette.  Use honey if you don’t have maple syrup. Strawberry jam sweetens and helps intensify the strawberry flavor. You MUST use sweet ripe strawberries or you’re wasting your time and money. It’s not sticky sweet. A girlfriend that doesn’t like sweet loved it. My husband thinks a salad isn’t complete without feta cheese and cashews. 

The following was filmed and edited by us at home. It aired on ABC-TV on June 3, 2020.

Gluten-Free Strawberry Vinaigrette
Makes about 1 cup of vinaigrette

Ingredients:

  • 1 tbsp lemon juice, or white wine vinegar or apple cider vinegar.  Please make sure vinegars say made from wine or grapes, apples or cider. 
  • 1 tsp gf honey mustard or regular Dijon
  • salt and pepper to taste
  • 1 tbsp strawberry jam – I’ve used Bonne Maman or Trappist jams
  • 1 tbsp maple syrup or honey or 2 tbsp jam. 
  • 1 tbsp chopped parsley 
  • green of the stalk of one green onion – none of the white end.
  • 4 med to large ripe strawberries, washed, hulled and quartered
  • 1/4 c light tasting oil. Extra virgin olive oil overpowers the flavor. I tend to use 3 tbsp avocado oil and 1 tbsp evo. I never use canola oil.

Directions:

  1. Put everything in a 2 cup jug and blend it with an immersion blender, or a liquidizer. If you don’t have either, mash the strawberries really well with the rest of the ingredients. 
  2. Cover and leave for at least an hour for the flavors to meld. Taste then and adjust salt, sugar, vinegar to your taste.  But remember a dressing tasted on its own on a spoon or fork tastes very different from a dressing on a salad with other fruit, veggies and cheese. So stir dressing and dip a lettuce leaf in to taste after dressing’s sat for a while.

I like fresh crisp lettuce, some more sliced strawberries, some chopped celery or Gala apple for crunch, and some feta cheese.  I’ve tried it with Brie but it didn’t taste right. Add cooked chicken, shrimp, tuna for more protein. Spinach leaves. Try making it with fresh raspberries, peaches, mango and appropriate jam. 

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TAGS: APPETIZERS/SNACKS, SIDE DISHES, VEGETARIAN


Chilled Avocado Citrus Soup

June 1, 2020

From Oonagh Williams of Royal Temptations Catering

I had this soup years ago at the Elephant Walk Restaurant (Cambodian/French) in Waltham, MA, and got the staff to give us the recipe. I made my own variations of it since then. It was really good, but I think the most important part is wonderfully ripe tomatoes, followed by ripe avocado. I made it again this week with temps in New Hampshire above 90 and humid.

Gluten-Free Chilled Avocado Citrus Soup
Makes 4-6 Dinner Party portions

Ingredients:

  • 1 small onion, finely chopped or chopped green onion and 1 tsp salt
  • 1+1/3 cup orange juice
  • 2 tbsp – 1/4c freshly squeezed lime juice
  • salt and pepper
  • 1 tsp  sugar
  • 1 small clove garlic, peeled and finely crushed (flavor mellows and raw garlic taste disappears)
  • 2 tsp extra virgin olive oil
  • 1 large, ripe avocado, halved, stoned and flesh cut into ½ inch cubes.
  • 4-5 Fresh button mushrooms, cleaned, halved and cut into ¼ inch slices
  • 2/3 cup (about 1 Large) really ripe tomatoes, peeled, seeds removed and cut into ½” dice or 5-6 Campari tomatoes.
  • Freshly chopped cilantro for serving, optional

Directions:

  1. Mix the chopped onion with salt and leave to stand for 20-30 minutes. Rinse the salt off the onion, drain and squeeze off excess water. Draws out the strong juices of raw onion.  Or use chopped green onions (spring onions, scallions) and don’t salt them.
  2. Mix orange juice, lime juice, garlic, sugar and salt and pepper, stir to dissolve sugar and salt.
  3. Add olive oil and mix well.
  4. Add diced tomato, avocado, mushrooms and onion, stir gently to mix well.
  5. Let chill and blend for about 1 hour before serving. Taste and adjust salt, pepper and more lime juice before serving.
  6. Top each portion with chopped cilantro – optional

The soup kept well in the fridge for several days.  The orange juice prevents the avocado from browning. It’s also tasty with some tiny salad shrimp or crab.

 

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Claire’s Gluten-Free Breakfast Casserole

April 16, 2020

Recipe by Claire Baker, Beyond Celiac Director of Communications

The genesis of this recipe was an abundance of okay-but-not-that-great gluten-free sourdough bread-making. You can use any gluten-free bread you want. The key is to let the bread cubes dry out a bit before adding the egg and milk mixture so that they soak it up.

Gluten-Free Breakfast Casserole

Ingredients:

  • 1 T. olive oil
  • 1 medium onion, chopped
  • 1 t. garlic, minced
  • 7 oz (two links) of Beyond Meat Beyond Sausage plant-based sausage, thawed and chopped into small pieces or equivalent of actual meat sausage, fully cooked, or alternate gluten-free sausage-like product, cooked to package instructions and chopped
  • 1 cup frozen spinach
  • 5-6 cups of dry gluten-free bread cubes, ¾ to 1 inch square — sourdough cubes give a nice depth of flavor, but not necessary
  • 8 large eggs
  • 2 cups milk or milk replacement
  • 1 T. yellow mustard
  • ½ t. liquid smoke (optional)
  • ½ t. salt
  • 1 t. black pepper
  • 1 ½ cups shredded mozzarella cheese, divided

Directions:

  1. Grease a 9” X 13” dish.
  2. In a medium skillet, heat oil and saute the onion and garlic until translucent. Add the sausage and cook until browned. Add the spinach and stir until thawed and wilted. Remove from heat and let cool.
  3. In a large bowl, combine eggs, milk, mustard, liquid smoke, salt and pepper. Whisk until blended. Add 1 cup of the cheese and the sausage/onion mixture and stir.
  4. Add bread cubes to the egg/milk mixture and stir, coating the bread cubes.
  5. Pour the mixture into the baking dish. Top with the remaining cheese and cover with foil. Refrigerate for several hours or overnight to allow the bread to soak up the egg mixture.
  6. Preheat the oven to 325. Bake uncovered for 30 minutes. Turn the heat up to 350 and bake for 20-30 more minutes. If the top is browning too rapidly, cover for the last 10 minutes. To test for doneness, the peaks of the bread and cheese on top should be brown and a knife inserted in the middle should come out clean. 
  7. Cool 10 minutes before cutting and serving. Salt and pepper to taste.
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Marinated Mushrooms

March 26, 2020

From Oonagh Williams of Royal Temptations Catering

For Easter, serve these mushrooms with Carando, spiral, boneless, brown sugar spice ham (not sweet or spicy), labeled gluten-free for about $2.99/lb for a 4 lb ham in my regular local market. 

Fresh mushrooms cooked in an oil, vinegar, garlic, onion, sugar and herb marinade until tender and then left to absorb all the wonderful flavors.  These mushrooms are not overly vinegary like store bought, but truly addictive as part of a salad plate, antipasto, side dish with grilled meats etc.

This recipe came years ago from a client who said that her family devoured it. Since I always prefer recipes that come with recommendations to just having to find one in a book, I decided to use her recipe.  However, I found it slightly too vinegary and a friend whose family makes marinated mushrooms agreed, so I altered proportions to my taste and added garlic and bay leaf. My husband asked for the tiny fresh mushrooms to pair with cubes of cheese on a toothpick. 

Gluten-Free Marinated Mushrooms

Ingredients:

  • ¼ c gf red wine vinegar
  • 1/3 c oil – I use avocado oil, evo is too strong in my opinion.  No, I don’t use canola oil. 
  • 1/3 c water
  • 1 tsp gf Dijon mustard
  • 2 tbsp light brown sugar
  • ¼ c freshly chopped parsley
  • 1/2 tsp salt
  • 1/8 tsp pepper or 8 peppercorns
  • 3 small bay leaves
  • 4 cloves garlic, peeled and crushed
  • 1 medium onion, peeled, halved, thinly sliced and separated.
  • 1 lb whole baby mushrooms, cleaned

Directions:

  1. Combine all ingredients except mushrooms in a non reactive (stainless steel or non stick) saucepan, bring to the boil, reduce heat, cover and simmer for 5 minutes. Vinegar smells strong as it heats.
  2. Add mushrooms, bring back to boil and simmer, covered, for 5 minutes, mushrooms will shrink and produce liquid.
  3. Remove from heat, pour into glass or similar non reactive dish, cover and chill.
  4. Allow to marinate for at least 4 hours.  Books say they will keep for up to one month, but we’ve finished them in a week.

Mushrooms are nicest served at room temperature. I also substitute 1 lb thawed pearl onions for mushrooms and cook for about one hour to make addictive onion relish/chutney whatever. Great on French bread with cheese, anywhere. 

 

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Candy Corn Mini Muffins

September 30, 2019

Candy Corn Mini Muffins

Courtesy of Enjoy Life

An allergy-friendly, gluten-free Halloween treat!

Makes 30 mini muffins

Ingredients:
For the muffins:

  • 1 box (14.5oz/411g) Enjoy Life Foods Muffin Mix
  • 1 C. + 2 t. cold water
  • 1/4 C. olive oil or grapeseed oil
  • 2 t. vanilla extract
  • 3/4 t. ground cinnamon

For the frosting:

  • 1/2 C. dairy-free buttery spread
  • 2 C. confectioners’ sugar
  • 1 t. vanilla extract
  • 1 T. dairy-free milk, plus more as needed
  • 1/3 C. Enjoy Life Foods Mini Chips

Directions:

  1. Preheat the oven to 350° F. Line a mini muffin tin with liners or oil well.
  2. Put the Muffin Mix in a large bowl. Add the water, oil, vanilla extract, and cinnamon. Stir to combine.
  3. Divide the mixture into the prepared pan, filling each one about half full.
  4. Bake for 10 to 13 minutes, until golden brown on the edges and a toothpick inserted slightly off-center comes out clean.
  5. Let the muffins cool in the pan for 10 minutes, then transfer each one to a wire rack to cool completely before frosting.
  6. To make the frosting, put the dairy-free buttery spread in the bowl of a stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat on high speed for 1 minute, until the mixture begins to lighten.
  7. Add 1 1/2 cups of the confectioners’ sugar. Beat for 2 minutes until smooth, light, and fluffy. Add the remaining confectioners’ sugar, 1 tablespoon of the nondairy milk, and the vanilla extract. Beat for an additional minute until smooth and creamy, adding a teaspoon of dairy-free milk at a time if needed. Stir in the Mini Chips. Divide the mixture into three portions to create orange and yellow (the frosting itself will be the white layer).
  8. To make the orange frosting using food dye, mix 1 drop yellow food dye and 12 drops red food dye into one of the portions, adjusting by one drop, at a time until desired color is reached. To make orange frosting naturally, grind gogi berries into a fine powder and mix it into the frosting, adding as much as needed until desired color is reached.
  9. To make the yellow frosting using food dye, mix 20 drops yellow food dye into one of the portions, adjusting by one drop, at a time until desired color is reached. To make yellow frosting naturally, sprinkle turmeric into the frosting, adding as much as needed until desired color is reached.
  10. To frost the muffins, pipe the orange frosting each muffin, covering the top of the muffin completely. Top with a round of yellow frosting, then the white frosting.
  11. Serve, storing leftovers in an airtight container at room temperature for 2 days, moving any others to the freezer for up to 3 months.

 

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TAGS: DAIRY-FREE, DESSERT, FOR KIDS, HOLIDAY, VEGETARIAN


Warm Olive and Artichoke Dip

January 28, 2019

Warm Olive and Artichoke Dip

From Cindy Gordon of Vegetarian Mamma

This post is sponsored by Crunchmaster®. The opinions are my own.

Because of the name, I am sure that you guessed that olives and artichokes are the stars of this dish. They pretty much run the show in the flavor department.

For this recipe, I used canned olives and canned artichokes. If you have one of those fancy olive bars in a local grocery store the olives and artichokes from there will work too!

Gluten-Free Warm Olive and Artichoke Dip

The other ingredients are:

  • Yogurt
  • Cream cheese
  • Mozzarella cheese
  • Parmesan cheese
  • Crunchmaster crackers for dipping

It is a pretty simple list of ingredients. The best part is that you can easily prep this artichoke dip recipe ahead of time and then bake it on game day!

I am not kidding when I tell you that once your guests see this hot artichoke dip become all golden and bubbly, they will not be able to resist it!


CLICK HERE TO GET THE FULL GLUTEN-FREE RECIPE ON VEGETARIAN MAMMA


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Quinoa Cilantro Taco Salad

January 2, 2019

Quinoa Cilantro Taco Salad

Courtesy of Crunchmaster

Gluten-Free Quinoa Cilantro Taco Salad


Ingredients:

  • 1 cup Crunchmaster® Roasted Garlic Multi-Seed Crackers, crushed
  • 2 tbsp Olive oil
  • 1 tsp Apple cider vinegar
  • 1 tsp Cumin
  • ½ tsp Chili powder
  • ¼ tsp Sea salt
  • 2 tbsp Poppy seeds
  • 1/3 cup Sunflower seed
  • 1 cup Quinoa, cooked
  • 4 cups Mixed salad greens
  • 5 Fresh chives
  • ½ cup Cabbage, shredded
  • 6 Cherry tomatoes
  • 1 Medium red onion, sliced
  • ½ cup Fresh cilantro, finely chopped
  • 2 tbsp Fresh parsley, finely chopped
  • 1 Medium carrot, cut into matchsticks
  • 1 Ripe avocado, peeled, pitted and sliced
  • 1 Papaya, cut into 1/4-inch slices
  • 1 cup Shredded mozzarella cheese


Directions:

  1. Combine olive oil, apple cider vinegar, cumin, chili powder, sea salt, poppy seeds and quinoa in a large mixing bowl; gently toss to combine.
  2. In a large serving bowl, add mixed salad greens; top with quinoa mixture. Add crushed Crunchmaster® Crackers and remaining ingredients; mix well.


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TAGS: DINNER, FOR KIDS, LUNCH, VEGETARIAN


White Cheddar Stuffed Mushrooms

December 17, 2018

White Cheddar Stuffed Mushrooms

Courtesy of Crunchmaster

Gluten-Free White Cheddar Stuffed Mushrooms

Makes 28 mushrooms


Ingredients:

  • 1/2 Cup Crunchmaster® Multi-Grain White Cheddar Crackers, cruched
  • 1/4 Cup grated pecorino romano cheese
  • 2 oz. Soft goat cheese, crumbled
  • 2 Garlic cloves, peeled and minced
  • 1/4 Cup chopped fresh parsley
  • 28 Large white button mushrooms, stemmed
  • 1/4 tsp. Sea salt
  • 1/4 tsp. freshly ground black pepper
  • 2 tbsp. Olive oil


Directions:

  1. Preheat the oven to 400°F. Prepare a large baking dish with nonstick baking spray.
  2. Stir the Crunchmaster® White Cheddar Multi-Grain Crackers, Pecorino Romano, goat cheese, garlic, parsley, sea salt and pepper and olive oil in a large bowl; mix well to combine.
  3. Stuff the filling into the mushroom cavities and arrange on the baking sheet.
  4. Bake until the mushrooms are tender, approximately 25 minutes.
  5. Serve warm.


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Bacon, Brie and Cranberry Holiday Melts

December 3, 2018

Bacon, Brie and Cranberry Holiday Melts

Courtesy of Crunchmaster






Gluten-Free Bacon, Brie and Cranberry Holiday Melts


Ingredients:

  • 24 Crunchmaster® Multi-Grain Aged White Cheddar Crackers
  • 24 small slices Brie cheese
  • 1/4 cup prepared cranberry sauce
  • 2 slices bacon, cooked and crumbled


Directions:

  1. Preheat broiler to high and position rack in center of oven. Arrange crackers in single layer on foil-lined baking sheet.
  2. Top each cracker with slice of Brie, 1/2 tsp cranberry sauce and sprinkle of bacon. Broil for 1 to 2 minutes or until cheese is melted.

Tip: For a vegetarian option, substitute chopped hickory-smoked almonds or pecans for bacon.


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Tomato and Red Pepper Soup with Cracker Melts

November 26, 2018

Tomato and Red Pepper Soup with Cracker Melts

Courtesy of Crunchmaster


Gluten-Free Creamy Tomato and Roasted Red Pepper Soup with Cheddar Cracker Melts


Ingredients:

  • 24 Crunchmaster® Tuscan Peasant Fire Roasted Tomato Basil Crackers
  • 1 onion, chopped
  • 1 carrot, chopped
  • 3 cloves garlic, chopped
  • 2 bay leaves
  • 2 tbsp finely chopped fresh chives, divided
  • 1 cup chopped prepared roasted red peppers
  • 3/4 cup shredded Cheddar cheese
  • 1/3 cup 35% heavy cream
  • 1 tsp cider vinegar
  • 2 tbsp olive oil
  • 1 tsp salt, divided
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • Pinch chili flakes
  • 1 can (28 oz) no-salt added diced tomatoes
  • 4 cups organic no-salt added vegetable broth


Directions:

  1. Heat oil in Dutch oven or large saucepan set over medium heat; cook onion, carrot, garlic, 1/2 tsp salt, pepper, paprika and chili flakes for about 5 minutes or until vegetables are slightly softened.
  2. Stir in broth, tomatoes, roasted peppers and bay leaves; bring to boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until vegetables are tender. Discard bay leaves. Let cool slightly. Transfer to blender; purée in batches until smooth. Stir in cream, remaining salt, half of the chives and vinegar.
  3. Cheddar Cracker Melts: Meanwhile, preheat broiler to high and position rack in center of oven. Arrange crackers on parchment paper–lined baking sheet. Sprinkle with cheese. Broil for 1 to 2 minutes or until cheese is melted.
  4. Divide soup among 6 bowls. Sprinkle with remaining chives and serve with Cheddar Cracker Melts.

Tip:Use mild, medium or aged Cheddar, or substitute smoked mozzarella if desired.


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TAGS: LUNCH, SOUPS/STEWS, VEGETARIAN