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.

Tomato-Peach Gazpacho

By Edgar Steele,
NFCA Chef Spokesman

Ingredients

Tomato-Peach Gazpacho

• 1 lb. plum tomatoes, chopped
• 1 lb. yellow peaches, pitted and chopped
• 1⁄4 lb. chopped cucumber, with skin
• 3 tbsp. sherry vinegar
• 2 tbsp. extra virgin olive oil
• 2 tsp. honey
• salt to taste

1. Place all ingredients excluding the olive oil and salt into a blender. Blend on high speed, until there are no chunks left and the liquid is smooth.
2. With the blender running on high speed, slowly drizzle in the oil to create an emulsion. Add salt to taste.
3. Depending on the machine you use, the soup may need to be passed through a fine mesh strainer before serving.
4. Garnish the soup with anything you like. Yogurt may be nice, as well as some fresh diced peaches and tomatoes and fresh herbs.

Peach Cream Sauce

By Edgar Steele,
NFCA Chef Spokesman

Ingredients

• 1⁄2 lb. peaches (yellow or white), pitted and chopped
• 1⁄2 cup heavy cream
• 1 tsp. honey
• pinch salt
• 1 quart isi bottle with 1 no. 2 cartridge

1. Place all ingredients into a blender and blend on high speed, until the mix is smooth, liquid and free of lumps. Pass the mixture through a fine mesh strainer if there are any lumps left after blending.
2. Place this mixture into the refrigerator and allow to chill completely.
3. Put the cold mixture into the isi bottle and charge the bottle with one no2 gas charger. Shake the bottle for about 30 seconds.
4. Use the cream as a garnish on any dessert.

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.

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.

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.

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!

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.

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.