Gluten-Free Recipes for Vegetarian

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.


  • 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


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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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!


  • 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


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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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.



  • 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


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

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Garden Vegetable Risotto

October 10, 2008

Garden Vegetable Risotto

Gluten-Free, Fresh & Delicious: Garden Vegetable Risotto

By Vanessa Maltin,
NFCA Director of Programming & Communications


  • 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

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Beet and Orange Salad

May 5, 2008

Beet and Orange Salad

From Chef Oonagh Williams of Royal Temptations Catering


  • 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


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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Goat Cheese Panna Cotta with Beets in Lemon Gelatin (no cook)

Goat Cheese Panna Cotta with Beets in Lemon Gelatin (no cook)

Courtesy of Chef Oonagh Williams of Royal Temptations

Beet Gelatin

I make sweet panna cotta and got the idea for a savory version from a recipe from Wilson’s Farms in Lexington MA, one of my favorite places for fresh fruit and vegetables. I like that this recipe can easily be adapted for as many people as you need to “cook” it for. This makes life so much easier when you are either trying out a recipe or there are only two of you at home. I will eat this as a dinner with salad, as a side with fresh salmon, or garnished with shrimp or smoked salmon, even spread on bagels. This is not that strong, hits-you-in-the-mouth goat cheese taste. If you can tolerate goat cheese, use an unsweetened milk substitute for the half and half and leave out the sour cream/yogurt. It will still be good.

If you cannot tolerate goat cheese then use an unsweetened milk substitute for half and half and ignore the sour cream/yogurt. It will still be good.


  • 2/3 cup half and half (richer fat content than whole milk, but not as rich as single/light cream)
  • 1 tsp. sour cream (I use lite or else plain yogurt)
  • ¼ cup mild goat cheese at room temperature
  • ½ tsp. gluten-free gelatin
  • 1 Tbsp. water
  • 1 Tbsp.finely chopped fresh parsley
  • 1 Tbsp. finely chopped fresh chives or green of green onions (If you use green of green onions, choose very thin green onions. The thicker and therefore older the green onion, the stronger the raw onion flavor, even from just the green leaves.)
  • Pinch of salt and white pepper so no black flecks are visible.


  1. Warm half and half in the microwave in a microwave safe bowl, add goat cheese and stir until goat cheese is totally melted.
  2. Sprinkle gelatin (looks like fine sand when dry) over water in a small microwave safe bowl, stir in and leave to stand for 2 minutes. It will now look like a lump of rubber. Microwave for about 10 seconds until gelatin is totally melted and liquid is clear yellowy color. If gelatin is not completely melted it will set to rubbery bits in the panna cotta.
  3. Stir in sour cream, fresh herbs, salt and pepper then gelatin. Pour into lightly oiled (oil on paper towel) ramekins (small custard cups, suitably shaped teacups, mugs, containers that will allow panna cotta to be turned out, i.e. no weird shapes) and refrigerate for at least 2 hours. While goat cheese layer is setting, make the beet layer.
  4. If you are heavy handed measuring gelatin, then the panna cotta will be tougher and rubbery. Just enough makes a lovely creamy custard. It goes well as an appetizer, salad or side dish with grilled steak or chicken.

Beet in Lemon Gelatin (jelly)

My Aunt Noìrin used to make a salad with lemon gelatin (jelly) and cubes of cooked beet, less chance of the beets (beetroot) falling on clothes and floor and staining everything. Nowadays, gelatin/jelly seems to be totally artificial so I made a simple syrup, plus lemon juice and zest to set the beets.


  • 8 oz. (about 3 golfball sized beets) cooked red beets cut into small cubes, roughly half an inch or smaller. You can buy beets in a can just in salt water but I haven’t tried them. Please don’t use pickled beets as they will overpower.
  • ¼ cup water
  • 2 Tbsp. sugar
  • 1 Tbsp. lemon juice
  • Salt and pepper
  • 1/2 tsp. gelatin
  • 1 Tbsp. water
  • Zest of ¼ lemon (less if you like less tang but remember the syrup is sweet but not sickly)
  • 1 Tbsp. chopped chives or green of thin green onions
  • 1/2 Tbsp. chopped fresh parsley
  • 1 tsp. fresh dill if you like it or have it.


  1. In a 4 cup bowl or jug, heat water, sugar, lemon juice and zest until sugar is totally melted.
  2. Add salt and pepper to taste, plus chives, parsley, dill.
  3. Stir beet into lemon mix so each piece is mixed in. I now leave this until goat cheese is set, then dissolve gelatin in the 1 tbsp water as in #2 in panna cotta directions. If you want to just make the beet jelly on its own, then add gelatin now with beets, spoon into container and refrigerate.
  4. Carefully and evenly divide up the lemon liquid/beets on top of the set goats cheese layer.
  5. Refrigerate until firm. Eat anyway you want.

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