Gluten-Free Recipes for Vegetarian



Cauliflower Steak

November 14, 2008

Cauliflower Steak

Cauliflower Steak

By Edgar Steele,
NFCA Chef Spokesman

Ingredients

Cauliflower Steak

  • 1 Head Cauliflower
  • Extra Virgin Olive Oil
  • Salt
  • 2 Tbsp. Diced Shallots
  • 1 Clove Garlic, Sliced
  • 1 Medium Sized Onion, Sliced
  • Water
  • Sea Salt
  1. Peel the outer green leaves from the cauliflower and discard. Cut out the core of the cauliflower and discard. Cut a 3/4 inch slice from the center of the cauliflower, from stem end to tip. Using a paring knife, score some small slices into the stem part of the cauliflower slice, going about half way into the stem.
  2. Trim the tips from the remaining cauliflower florets, and chop into similar-sized “pebbles”.
  3. Heat 4 tablespoons of oil over low heat in a small saucepot, and add the onions and a little salt. Add enough water to barely cover the onions, and cook them until they are golden in color, about 45 minutes. Remove the onions from the oil and puree them in a blender. Adjust the flavor of the puree with salt.
  4. Coat the large slice of cauliflower with oil and sprinkle with salt, then place on a hot grill. Evenly cook the cauliflower on the grill to achieve marks, and then remove the steak onto an oven-safe metal plate. Place the cauliflower into an oven set at 350° F.
  5. Heat a tablespoon of oil in a sauté pan and add the shallots and garlic. Cook the shallots and garlic until they are golden in color, and season them with salt. Add the cauliflower pebbles and briefly sauté them until they are soft.
  6. Place a small amount of the sautéed cauliflower pebbles on the base of a plate, and drizzle some of the onion puree over the plate. Remove the cauliflower steak form the oven once soft, and place it on top of the sautéed mix. Sprinkle some sea salt over the steak, and drizzled some olive oil over the plate.


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TAGS: DINNER, VEGETARIAN, VEGAN


Cauliflower and Parmesan Soup

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: VEGETARIAN, SOUPS/STEWS


Tomato-Peach Gazpacho

Tomato-Peach Gazpacho

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.


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TAGS: VEGETARIAN, SOUPS/STEWS, DINNER


Peach Cream Sauce

Peach Cream Sauce

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.


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TAGS: VEGETARIAN, FOR KIDS, DESSERT


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: VEGETARIAN, SIDE DISHES


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: FOR KIDS, VEGETARIAN, BREAKFAST


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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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: VEGETARIAN, DAIRY-FREE, APPETIZERS/SNACKS


Gluten-Free Quinoa Breakfast

October 18, 2008

A bowl of quinoa with fruit.A bowl of quinoa with fruit.Gluten-Free Quinoa Breakfast

A bowl of quinoa with fruit.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 Tablespoon agave or honey
  • 1/8 teaspoon 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: VEGETARIAN, FOR KIDS, DAIRY-FREE, BREAKFAST


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: VEGETARIAN, FOR KIDS, DESSERT