Makes 1 1/2 cups.

Ingredients:

• 1/2 cup cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 clove garlic, minced
• 1 to 2 tablespoons Thai Kitchen Spicy Thai Chili Sauce
• 3 tablespoons chopped green onion

Directions:

1. Mix cream cheese, mayonnaise and sour cream until well blended and smooth. Add garlic, chili sauce and green onion; mix until well blended. Cover.

2. Refrigerate at least 1 hour to blend flavors. Serve with your favorite fresh vegetables.

*For more gluten-free recipes, visit Thai Kitchen’s Gluten-Free Recipe Box on beyondceliac.org.

[This recipe was a runner-up in Rudi’s Unbelievably Good Gluten-Free Recipe Contest. Stay tuned for a new episode of NFCA’s Alternative Appetites cooking videos, featuring the winning recipe from this contest!]

Time to Prepare:30 mins
Servings:1

Ingredients:

• 2 slices Rudy’s Original Gluten-Free bread
• 1 fresh red tomato, 1/8″ thick slices
• 2 oz. fresh mozzarella cheese, sliced 1/8″ thick
• Butter
• Pesto (see below)

Directions:

1. Butter one side of Rudy’s Original Gluten-Free bread. Place buttered side down in flat frying pan or skillet. Spread pesto on the face-up side of the bread.

2. Place tomato slices in a single layer on top of pesto. Place mozzarella slices on top of tomato slices.

3. Butter one side of remaining Rudy’s Original Gluten-Free bread, and place on top of cheese, buttered side up.

4. Turn on stove to medium. Grill until first side is nicely browned, then carefully flip to grill second side. The second side will take about half as long as the first to reach grilled perfection.

Make Your Own Pesto

Ingredients:

• 2 cups (packed) fresh basil leaves, washed and spun dry
• 1/3 cup pine nuts, lightly toasted
• 2 cloves garlic, minced
• 2/3 cup freshly grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• ½ tsp salt
• ¼ tsp finely ground black pepper

Directions:

1. Lightly toast pine nuts over medium heat in an ungreased pan until they are just a little fragrant and start to show some color. Set aside to cool.

2. Take the washed and dried basil leaves and place in a food processor, removing any thick or woody stems. Pulse the processor until leaves are roughly chopped. Add nuts (you can use walnuts if pine nuts are unavailable or too expensive), minced garlic, and the cheese. Pulse again to chop and distribute.

3. While the food processor is on a low, constant setting, drizzle in the olive oil. Process until smooth. Pesto should not be soupy.

4. Pulse in the salt and pepper. Refrigerate any unused pesto.

*For more family friendly meal ideas, visit Rudi’s Gluten-Free 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.

Makes 1 serving

Ingredients:

• 1/2 banana, frozen and chopped into ½ inch slices
• 1/2 c. frozen blueberries
• 1/2 c. 2% cottage cheese
• 1 T. of your favorite chopped nuts

Directions:

1. Put the banana and blueberries in a small food processor or blender. Process until it’s in small chunks.

2. Add the cottage cheese and process until smooth, scraping sides down as necessary.

3. Put your “ice cream” in a bowl and top with chopped nuts. If desired, return to freezer for 5 minutes or so before eating.

Hint: This tastes the best when made with very ripe, frozen bananas. Under-ripe bananas taste starchy.

Ingredients:

• Red-skinned New Potatoes (or Yukon Golds, you want a waxy potato here)
• Asparagus
• Red peppers
• Olive oil
• Salt & pepper
• Mayonnaise (Make your own! Recipe follows.)
• Thai Kitchen Spicy Thai Chili Sauce

(All quantities are up to you. The recipe is easily adapted to feed a small family or a large dinner party.)

Directions:

1. Start with the potatoes. Slice them into thick wedges and place them in a pot with cold water. Bring the water up to a boil for 5 minutes and then take it off the heat. Drain the potatoes and run them under cold water to stop the cooking while you prepare the other vegetables. You have to boil the potatoes before they hit the grill so they are cooked in the middle. They should be barely fork tender after the boiling. (Click the image to the right to watch a video of this recipe.)

2. Cut the red peppers into thick strips and toss away the seeds. Remove the tough ends of the asparagus and leave them whole.

3. Toss the pre-cooked potatoes with some olive oil, salt and pepper, and do the same with the red peppers and asparagus. Keep the potatoes separate so you can grill them first.

4. Crank your grill to medium-high heat and give it time to warm up with the lid closed. Open the grill and place the potatoes down. When they’re all spread out over your grill, shut the lid and cook the potatoes for 5-10 minutes, or until they have grill marks. Flip the potatoes over to get color on the other side and make room for the other veggies. Lay the asparagus and peppers on the grill and leave the lid open. Cook everything together for 7-10 minutes, or until the peppers and asparagus are lightly charred. Remove the veggies from the grill and bring them inside to dress the salad.

5. Using either your homemade mayonnaise (once you do it, you’ll never go back to store bought) or your favorite brand, whisk together a dressing of mayonnaise and Thai Kitchen’s Spicy Thai Chili sauce. Proportions are up to you. Want it spicier? More Thai Kitchen, less mayo. Like a creamy salad? More mayo, less Thai Kitchen.

6. Pour the dressing over your mixed grilled veggies and stir everything to combine.

7. Serve it to your family and watch them drool. It’s that good.

Make Your Own Mayo
(Free of gluten, dairy, soy, corn, nuts and tree nuts)

Ingredients:

• 3 large egg yolks
• 1/4 cup lemon Juice
• 1/4 cup brown rice syrup
• 3 cloves garlic, minced
• 4 tablespoons whole grain mustard (make sure it’s gluten-free!)
• 2 tablespoons garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups olive oil

Directions:

1. In the bowl of a stand mixer, combine the egg yolks, lemon juice, brown rice syrup, minced garlic, mustard, garlic powder, salt and pepper. Whip it. Whip it good. Seriously, use a machine to blend these together; your arms will burn wielding a whisk.

2. Turn your mixer on high and pour the oil into the bowl in the thinnest stream possible. Yes, it will dribble down the side of your measuring cup; it will get on your counter; you’ll pour it in cautiously slowly and sometimes too fast. The mayonnaise will survive as long as you try to pour it in slowly. This is how emulsification works.

3. When you’ve finished pouring in the oil, let it whip for another minute and then turn off the mixer. The mayonnaise should be pale yellow, flecked with mustard grains and thick (but not as thick as it will be after a stay in your fridge to chill). You’re finished. Wasn’t that easy?

*For more simple and delicous gluten-free Asian recipes, visit the Thai Kitchen Recipe Box.

Serves 4

Ingredients:

• 2 cups black beans, cooked and mashed
• 2 scallions, chopped
• 1 cup brown rice, cooked
• 1 ripe avocado, peeled, pitted and mashed
• 1 cup fresh raspberries
• 1/6 tsp. sea salt
• ¼ tsp. freshly ground white pepper
• 2 Tbsp. olive oil
• 4 Rudi’s Gluten-Free Hamburger buns
• 2 cups fresh baby spinach
• ½ cup fresh arugula
• 1 red bell pepper, sliced
• ½ cup Greek plain yogurt
• 1 tsp. Dijon mustard

Directions:

1. In a large bowl, combine black beans, scallions, brown rice, avocado, raspberries, sea salt and pepper; mix well. Using hands, form into 4 patties.

2. Heat oil in a large skillet over medium heat. Add patties; cook for 5-6 minutes per side or until golden brown.

3. Serve with Rudi’s Gluten-Free Hamburger buns, baby spinach, arugula and red bell peppers. Top with a dollop of Greek plain yogurt and Dijon mustard.

4. Enjoy!

* Rudi’s Unbelievably Gluten-Free Recipe Contest ends May 20. Check out the competition, then submit your recipe for the chance to fly to Boulder, CO, and star in your own Alternative Appetites cooking video! Visit the contest page



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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:

• 1 package extra-firm organic tofu
• 1/4 cup extra virgin olive oil
• 1/4 cup gluten-free Italian bread crumbs (I use Gillian’s)
• salt to taste

Directions:

1. Prepare the tofu by removing from package and pressing for two hours. Cut into cubes.

2. Heat olive oil in a large skillet over medium high heat (You want the oil to be hot, but not smoking. The tofu should sizzle when added to the pan).

3. Sprinkle half of the bread crumbs on the tofu and add to the pan. Fry, turning, until golden and crispy (approximately five to seven minutes). While you are turning the tofu, sprinkle the remaining bread crumbs over the squares.

4. Remove from pan with a slotted spoon and drain on a plate with a paper towel. While still hot, sprinkle with salt to taste.

 

Ingredients:

• 1 head broccoli (stem removed and reserved for a delicious pot of broccoli soup or some broccoli slaw later on) cut into smallish florets
• 1/2 lb. sliced mushrooms
• 2 Tbsp. olive oil
• 4 cloves garlic, finely chopped
• Salt and pepper to taste
• 6 slices sturdy gluten-free multi-grain bread (Rudi’s was great)
• 2 cups grated cheddar cheese

Directions:

1. Heat oil in frying pan and add garlic. Cook over medium heat, stirring constantly, for 2 minutes. Add broccoli florets and mushrooms and continue cooking until broccoli is crisp-tender, about 8–10 minutes, stirring occasionally. Season with salt and pepper to taste.

2. Place a heaping mound of the vegetable mixture on each slice of bread. Top with grated cheese and press down on the vegetables to make a snug blanket.

3. Broil at 400 degrees for about 7–10 minutes, or until cheese is melted and bubbly and just starting to brown.

Makes about 1 cup

Ingredients:

• 1 15 oz. can of garbanzo beans (chickpea), drained
• 1 clove garlic, grated
• 3 tablespoons of good quality, extra virgin olive oil
• 1/4 tsp lemon zest, juice from 1/2 a large lemon
• 1 1/2 tablespoons roasted tahini
• 2 handfuls (about 1 1/2 cups) of toasted pine nuts
• 2 small pinches of dried oregano
• 1/2 tablespoon of dried parsley
• freshly ground black pepper
• A pinch of salt
• 1/4 cup chilled water

Directions:

Place all ingredients in a food processor or blender. Mix until smooth with no lumps.

Serve with your favorite gluten-free crackers and vegetables, or use as a spread on gluten-free breads and wraps.

Note:I toasted the pine nuts in a small skillet before adding them to the food processor. The pine nuts give the hummus a rich, sweet flavor. The crackers in the photo are from Skinny Crisps, a company in Boulder, CO. They are vegan, gluten, dairy and soy free.