Gluten-Free Recipes for Vegetarian



Cauliflower and Parmesan Soup

November 14, 2008

Cauliflower and Parmesan Soup

Cauliflower and Parmesan Soup

By Edgar Steele,
NFCA Chef Spokesman

Ingredients

  • 1 Head Cauliflower Leaves Trimmed and Discarded
  • 1 Small Onion, Sliced
  • 1 Clove Garlic
  • 1 Bay leaf
  • 2 Tbsp. Butter
  • 2 1/2 Cups Water, and More as Needed
  • 1/2 Cup Heavy Cream
  • Small Basil Leaves
  • 1 Cup Grated Parmesan Cheese
  • Salt
  1. Heat the butter over medium heat in a saucepot. Add the onion, garlic and bay leaves and cook until golden in color.
  2. Cut the cauliflower head into uniform sized pieces and add it to the pot. Cook the cauliflower for 5 minutes, stirring gently.
  3. Add the water, cream and parmesan to the pot, and bring to a simmer. Remove the pot from the heat, and blend the soup until it is completely smooth and lump free in a blender. Adjust the seasoning of the soup with salt, and the consistency with water.
  4. Place some of the soup in a bowl, and top it with some thin slices of parmesan cheese and the basil leaves.


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TAGS: SOUPS/STEWS, VEGETARIAN


Laughing Cow Green Pea Risotto

November 8, 2008

Laughing Cow Green Pea Risotto

Gluten-Free, Fresh & Delicious: Laughing Cow Green Pea Risotto

By Vanessa Maltin,
NFCA Director of Programming & Communications

Ingredients

  • 6 tablespoons olive oil
  • 1 cup yellow onion, diced
  • 2 cloves fresh garlic, minced
  • 1 1/2 cups Arborio rice
  • 3 cups vegetable stock
  • 1 cup frozen peas
  • 2 cups dry white wine
  • 3 triangles Laughing Cow Garlic & Herb cheese
  • Salt, to taste
  • Pepper, to taste

In medium-sized saucepan heat 3 tablespoons of olive oil. Sauté onions and garlic in oil until they begin to brown. Add rice and remaining olive oil and allow to brown for 2-3 minutes, stirring constantly.

Slowly add vegetable stock one cup at a time and allow liquid to absorb before adding more. After adding 3 cups of vegetable stock, add in frozen peas.

Add in white wine gradually, allowing time for liquid to absorb. After adding second cup of white wine stir in Laughing Cow Garlic & Herb cheese. Allow cheese to melt for about two minutes while stirring constantly. Add salt and pepper to taste. Once cheese is fully melted and liquid is absorbed, remove from heat. Allow to cool for 2-3 minutes before serving.

See more low-cost gluten-free recipes at www.GlutenFreeonaBudget.com.


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TAGS: SIDE DISHES, VEGETARIAN


Pancakes with Certified Gluten-Free Oats

October 19, 2008

Pancakes with Certified Gluten-Free Oats

Ingredients:

  • 1 egg
  • 1 ½ cups certified gluten-free oat pancake mix, plus 2 extra tablespoons
  • 6 oz. organic chocolate yogurt
  • 6 oz organic vanilla soy milk (yogurt and milk used instead of buttermilk)

Directions:

1. Mix all ingredients together. Use a little more of the mix if needed to create a thick enough batter.

2. Pour ¼ cup on the griddle.

3. To be creative, oil a fun shaped cookie cutter and place on griddle. Then pour batter inside, and once bubbles start forming and popping, remove cutter and then flip over.


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TAGS: BREAKFAST, FOR KIDS, VEGETARIAN


Chocolate Chip Cashew Flour Cookies

Chocolate Chip Cashew Flour Cookies

Ingredients:

  • 1 cup gluten-free flour mix
  • 1/2 cup cashew nut flour
  • 1 cup ground/chopped cashews
  • 1 cup chopped pecans
  • ½ cup gluten-free chocolate chips
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/8 tsp nutmeg
  • ½ tsp cinnamon
  • 2/3 sticks of butter

Directions:

1. Preheat oven to 350 degrees.

2. Mix all dry ingredients, excluding chopped nuts and chocolate chips.

3. Add butter and mix.

4. Add nuts and chocolate chips.

5. On a non-greased baking ban, bake 6-7 minutes. Remove and cool at least 5 minutes.


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TAGS: DESSERT, FOR KIDS, VEGETARIAN


Gluten-Free Granola Bars

Gluten-Free Granola Bars

I’m bringing you this recipe courtesy of Cream Hill Estates.

Ingredients:

  • 2 cups shredded coconut, unsweetened
  • 1 1/2 cup certified gluten-free oats
  • 1 1/2 cup raisins
  • 2 cups sunflower seeds
  • 1/3 cup sesame seeds
  • 3/4 cup peanuts or soy nuts
  • 1/2 cup dried fruit, apples, cranberries, apricots
  • 1/2 tsp. salt
  • 1 cup honey
  • 1 tsp. vanilla extract
  • 1/2 cup peanut butter

Directions:

1. Mix all ingredients together. Thoroughly blend the honey, vanilla and peanut butter. (You may need to mix with greased hands to ensure everything is mixed together.)

2. Line jelly roll pan (rimmed cookie sheet) with greased parchment paper. Pat mixture firmly into pan with greased hands or a heated spoon. If you want thinner bars, use two jelly roll pans.

3. Bake at 275 degrees until golden brown, 50 to 60 minutes. Remove from oven and once again pat firmly to ensure the bars hold together.

4. Cut into bars or squares, depending on what size you want.

Enjoy!


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TAGS: APPETIZERS/SNACKS, DAIRY-FREE, VEGETARIAN


Gluten-Free Quinoa Breakfast

October 18, 2008

Gluten-Free Quinoa Breakfast

From Miranda Jade Turbin, Beyond Celiac newsletter columnist

Makes 2 cups.

Ingredients:

  • 2 cups milk (or soy, rice or almond milk)
  • 1 cup quinoa
  • 1 Tbsp. agave or honey
  • 1/8 tsp. cinnamon
  • 1 cup fresh blueberries or nuts

Directions:

1. Bring milk to boil.
2. Add quinoa.
3. Return to boil, then simmer for about 10 minutes. Milk will not be fully absorbed.
4. Stir in agave (or honey) and cinnamon, and simmer approximately 8 more minutes. Remove from heat.
5. Stir in blueberries or nuts, and serve with honey, salt, or butter.


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TAGS: BREAKFAST, FOR KIDS, VEGETARIAN


Chocolate Chip Cookies

Chocolate Chip Cookies

This is the original Toll House recipe, adapted to gluten-free and divided in half. These are really delicious!

Ingredients:

  • A heaping 1 3/4 cup rice flour or gluten-free flour mix
  • 1/2 tsp. xanthan gum
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 stick butter or non-dairy alternative
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 tsp. vanilla
  • 1 egg
  • 1/2 package gluten-free semi-sweet chocolate chips
  • Nuts, optional

Directions:

1. Preheat oven to 375 degrees. Mix sugars and butter until creamy.

2. Beat in egg, then add the dry ingredients except chocolate chips and nuts, if using.

3. Once smooth, add chips and nuts, and roll into balls.

4. Flatten slightly.

5. Bake 8-10 minutes.

6. Let cool on cookie sheets.

7. Remove and eat or store in airtight container.

Note: You can replace the egg with egg replacer or applesauce to make them vegan.


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TAGS: DESSERT, FOR KIDS, VEGETARIAN


Korean Gluten-Free Mung Bean Pancakes

October 17, 2008

Korean Gluten-Free Mung Bean Pancakes

My friend Rebecca Subbiah RD, LDN, CPT shared this incredible recipe with me. The recipe is adapted from Dr. Ben Kim with slight alterations.

– Miranda Jade

Makes 10-12 pancakes.

Ingredients:

Pancakes

  • 1 cups yellow mung bean
  • ½ cup jasmine rice
  • 1 zucchini (about 12 oz)
  • 1 tsp. unrefined sea salt
  • ½ red bell pepper
  • 3 green onions
  • 1 cup mung bean sprouts
  • ½ onion
  • ½ – 2 cups filtered water
  • ½ tsp. unrefined sea salt
  • Virgin coconut oil (to cook)

To serve

  • ¼ cup gluten-free soy sauce
  • 2 Tbsp. apple cider vinegar or rice vinegar
  • Chili oil, to taste

Directions:

1. Soak the mung beans and the rice in water overnight with 1 Tbsp. of whey, yogurt, buttermilk, kefir, lemon juice or vinegar.

2. Cut the zucchini in matchsticks and place in a large bowl with the salt. Toss the zucchini, then set aside and let it sit for one hour to draw out the moisture. Then, seed and dice the red bell pepper and chop the green onion. Peel and cut the onions into medium dice.

3. To blend the mung bean mixture, drain the mung bean and the rice and place in a blender along with the diced onions. Add 1 cup of water and blend. Then slowly add about ¼-½ cup of water while the mixture is blending. Then check the consistency. It should have the consistency of a pancake batter. Add the salt and blend again. Transfer to a large bowl.

4. To prepare the pancakes, squeeze out the liquid from the zucchini and add these to the pancake batter. Fold in diced red bell pepper, chopped green onion and mung beans sprouts until combined.

5. To cook the pancakes, heat a large stainless steel or cast-iron pan over medium-high heat. When the pan is hot, add the oil. Swirl the pan to coat the whole surface with the oil. Ladle the pancake batter into the pan, about 4-5 inches in diameter or even smaller. Lower the heat slightly. Cook until you see bubbles on the top of the surface. With an offset spatula, flip the pancakes and cook for another couple of minutes. Transfer to a plate. Do the same with the rest of the batter, adding coconut oil for every batch.

6. To serve the pancakes, combine the gluten-free soy sauce, vinegar and chili oil. Serve with the pancakes immediately. They are best when hot.

7. Leftover pancakes can be kept in an airtight container and reheated in the oven until hot.

Contributed by Rebecca Subbiah RD, SRD, of ChowandChatter.com.


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


Garden Vegetable Risotto

October 10, 2008

Garden Vegetable Risotto

Gluten-Free, Fresh & Delicious: Garden Vegetable Risotto

By Vanessa Maltin,
NFCA Director of Programming & Communications

Ingredients

  • 6 tablespoons olive oil
  • 1 cup yellow onion, diced
  • 2 cloves fresh garlic, minced
  • 1 1/2 cups Arborio rice
  • 3 cups vegetable stock
  • 1 cup button mushrooms, sliced
  • 1 cup zucchini, diced
  • 1 cup yellow squash, diced
  • 1 cup green peas
  • 2 carrots, peeled and cut into thin strips
  • 2 cups dry white wine
  • 2 cups grated parmesan cheese
  • Salt, to taste
  • Pepper, to taste

In medium-sized saucepan heat 3 tablespoons of olive oil. Sauté onions and garlic in oil until they begin to brown. Add rice and remaining olive oil and allow to brown for 2-3 minutes, stirring constantly.

Slowly add vegetable stock one cup at a time and allow liquid to absorb before adding more. After adding 3 cups of vegetable stock, add in mushrooms, zucchini, squash, peas and carrots.

Add in white wine gradually, allowing time for liquid to absorb. After adding second cup of white wine, add parmesan cheese. Allow cheese to melt for about two minutes. Add salt and pepper to taste. Once cheese is fully melted and liquid is absorbed, remove from heat. Allow to cool for 2-3 minutes before serving.

See more low-cost gluten-free recipes at www.GlutenFreeonaBudget.com.


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TAGS: DINNER, SIDE DISHES, VEGETARIAN


Beet and Orange Salad

May 5, 2008

Beet and Orange Salad


From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

  • 4 small beets cooked and peeled, or use roughly half of a 15 oz. can of small whole beets
  • 1 Tbsp. balsamic vinegar
  • 3 Tbsp. orange juice
  • 1 tsp. Dijon mustard (make sure it’s gluten-free)
  • 2 tsp. maple syrup or honey
  • ½ cup olive oil
  • Salt and pepper
  • Greens of 2 green onions, sliced thinly
  • 2 Tbsp. fresh parsley
  • Zest of half an orange
  • Fresh orange, clementines etc., segmented, or small can of mandarin oranges
  • Romaine or butter lettuce, shredded
  • 4 oz. goat cheese
  • ½ cup chopped nuts

Directions:

1. Put balsamic vinegar, orange juice, Dijon mustard, maple syrup, salt and pepper in a container large enough to take vinaigrette and beets. Mix together.

2. Add olive oil, parsley and green onions. Mix it all together using an immersion blender until herbs are chopped and vinaigrette begins to thicken. Taste and adjust seasonings, sweetness, etc.

3. Cut beets into ½ inch cubes using a fluted cutter for a prettier presentation. Add beets to half of the vinaigrette. Preferably leave beets in the dressing for a few hours for flavors to develop.

4. Divide shredded lettuce between two plates. Top with beets in vinaigrette and a few slices of goat cheese (or whichever cheese you prefer). Add some slices of orange

5. Finish with chopped nuts or crushed nut brittle and a drizzle of orange vinaigrette.

Tips and Alternatives:Cook the beets in boiling water, or you can microwave them in a microwave safe bowl with a cover, 2 tablespoons of water and 2 small beets for about 8-10 minutes.

Choose whatever cheese or nuts you would like to top the salad. Omit them for dairy-free or nut-free.


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TAGS: APPETIZERS/SNACKS, SIDE DISHES, VEGETARIAN