Gluten-Free Recipes for Vegetarian

Strawberry Vinaigrette

From Oonagh Williams of Royal Temptations Catering

I’ve tried some strawberry vinaigrette recipes with sour cream and yogurt and didn’t like them. So I went back to my old faithful of a maple herb vinaigrette.  Use honey if you don’t have maple syrup. Strawberry jam sweetens and helps intensify the strawberry flavor. You MUST use sweet ripe strawberries or you’re wasting your time and money. It’s not sticky sweet. A girlfriend that doesn’t like sweet loved it. My husband thinks a salad isn’t complete without feta cheese and cashews. 

The following was filmed and edited by us at home. It aired on ABC-TV on June 3, 2020.

Gluten-Free Strawberry Vinaigrette
Makes about 1 cup of vinaigrette

Ingredients:

• 1 tbsp lemon juice, or white wine vinegar or apple cider vinegar.  Please make sure vinegars say made from wine or grapes, apples or cider. 
• 1 tsp gf honey mustard or regular Dijon
• salt and pepper to taste
• 1 tbsp strawberry jam – I’ve used Bonne Maman or Trappist jams
• 1 tbsp maple syrup or honey or 2 tbsp jam. 
• 1 tbsp chopped parsley 
• green of the stalk of one green onion – none of the white end.
• 4 med to large ripe strawberries, washed, hulled and quartered
• 1/4 c light tasting oil. Extra virgin olive oil overpowers the flavor. I tend to use 3 tbsp avocado oil and 1 tbsp evo. I never use canola oil.

Directions:

1. Put everything in a 2 cup jug and blend it with an immersion blender, or a liquidizer. If you don’t have either, mash the strawberries really well with the rest of the ingredients. 
2. Cover and leave for at least an hour for the flavors to meld. Taste then and adjust salt, sugar, vinegar to your taste.  But remember a dressing tasted on its own on a spoon or fork tastes very different from a dressing on a salad with other fruit, veggies and cheese. So stir dressing and dip a lettuce leaf in to taste after dressing’s sat for a while.

I like fresh crisp lettuce, some more sliced strawberries, some chopped celery or Gala apple for crunch, and some feta cheese.  I’ve tried it with Brie but it didn’t taste right. Add cooked chicken, shrimp, tuna for more protein. Spinach leaves. Try making it with fresh raspberries, peaches, mango and appropriate jam. 

Chilled Avocado Citrus Soup

From Oonagh Williams of Royal Temptations Catering

I had this soup years ago at the Elephant Walk Restaurant (Cambodian/French) in Waltham, MA, and got the staff to give us the recipe. I made my own variations of it since then. It was really good, but I think the most important part is wonderfully ripe tomatoes, followed by ripe avocado. I made it again this week with temps in New Hampshire above 90 and humid.

Gluten-Free Chilled Avocado Citrus Soup
Makes 4-6 Dinner Party portions

Ingredients:

• 1 small onion, finely chopped or chopped green onion and 1 tsp salt
• 1+1/3 cup orange juice
• 2 tbsp – 1/4c freshly squeezed lime juice
• salt and pepper
• 1 tsp  sugar
• 1 small clove garlic, peeled and finely crushed (flavor mellows and raw garlic taste disappears)
• 2 tsp extra virgin olive oil
• 1 large, ripe avocado, halved, stoned and flesh cut into ½ inch cubes.
• 4-5 Fresh button mushrooms, cleaned, halved and cut into ¼ inch slices
• 2/3 cup (about 1 Large) really ripe tomatoes, peeled, seeds removed and cut into ½” dice or 5-6 Campari tomatoes.
• Freshly chopped cilantro for serving, optional

Directions:

1. Mix the chopped onion with salt and leave to stand for 20-30 minutes. Rinse the salt off the onion, drain and squeeze off excess water. Draws out the strong juices of raw onion.  Or use chopped green onions (spring onions, scallions) and don’t salt them.
2. Mix orange juice, lime juice, garlic, sugar and salt and pepper, stir to dissolve sugar and salt.
3. Add olive oil and mix well.
4. Add diced tomato, avocado, mushrooms and onion, stir gently to mix well.
5. Let chill and blend for about 1 hour before serving. Taste and adjust salt, pepper and more lime juice before serving.
6. Top each portion with chopped cilantro – optional

The soup kept well in the fridge for several days.  The orange juice prevents the avocado from browning. It’s also tasty with some tiny salad shrimp or crab.

Claire’s Gluten-Free Breakfast Casserole

Recipe by Claire Baker, Beyond Celiac Director of Communications

The genesis of this recipe was an abundance of okay-but-not-that-great gluten-free sourdough bread-making. You can use any gluten-free bread you want. The key is to let the bread cubes dry out a bit before adding the egg and milk mixture so that they soak it up.

Gluten-Free Breakfast Casserole

Ingredients:

• 1 T. olive oil
• 1 medium onion, chopped
• 1 t. garlic, minced
• 7 oz (two links) of Beyond Meat Beyond Sausage plant-based sausage, thawed and chopped into small pieces or equivalent of actual meat sausage, fully cooked, or alternate gluten-free sausage-like product, cooked to package instructions and chopped
• 1 cup frozen spinach
• 5-6 cups of dry gluten-free bread cubes, ¾ to 1 inch square — sourdough cubes give a nice depth of flavor, but not necessary
• 8 large eggs
• 2 cups milk or milk replacement
• 1 T. yellow mustard
• ½ t. liquid smoke (optional)
• ½ t. salt
• 1 t. black pepper
• 1 ½ cups shredded mozzarella cheese, divided

Directions:

1. Grease a 9” X 13” dish.
2. In a medium skillet, heat oil and saute the onion and garlic until translucent. Add the sausage and cook until browned. Add the spinach and stir until thawed and wilted. Remove from heat and let cool.
3. In a large bowl, combine eggs, milk, mustard, liquid smoke, salt and pepper. Whisk until blended. Add 1 cup of the cheese and the sausage/onion mixture and stir.
4. Add bread cubes to the egg/milk mixture and stir, coating the bread cubes.
5. Pour the mixture into the baking dish. Top with the remaining cheese and cover with foil. Refrigerate for several hours or overnight to allow the bread to soak up the egg mixture.
6. Preheat the oven to 325. Bake uncovered for 30 minutes. Turn the heat up to 350 and bake for 20-30 more minutes. If the top is browning too rapidly, cover for the last 10 minutes. To test for doneness, the peaks of the bread and cheese on top should be brown and a knife inserted in the middle should come out clean. 
7. Cool 10 minutes before cutting and serving. Salt and pepper to taste.

Marinated Mushrooms

From Oonagh Williams of Royal Temptations Catering

Fresh mushrooms cooked in an oil, vinegar, garlic, onion, sugar and herb marinade until tender and then left to absorb all the wonderful flavors. These mushrooms are not overly vinegary like store bought, but truly addictive as part of a salad plate, antipasto, side dish with grilled meats, etc. 

For Easter, serve these mushrooms with spiral, boneless, brown sugar spice ham (not sweet or spicy). My husband asked for the tiny fresh mushrooms to pair with cubes of cheese on a toothpick. 

Gluten-Free Marinated Mushrooms

Ingredients:

• ¼ cup red wine vinegar
• 1/3 cup oil (I use avocado oil) 
• 1/3 cup water
• 1 teaspoon Dijon mustard
• 2 Tablespoon light brown sugar
• ¼ cup freshly chopped parsley
• 1/2 teaspoon salt
• 1/8 teaspoon pepper or 8 peppercorns
• 3 small bay leaves
• 4 cloves garlic, peeled and crushed
• 1 medium onion, peeled, halved, thinly sliced and separated
• 1 lb whole baby mushrooms, cleaned

Directions:

1. Combine all ingredients except mushrooms in a non reactive (stainless steel or non stick) saucepan, bring to the boil, reduce heat, cover and simmer for 5 minutes. Vinegar smells strong as it heats.
2. Add mushrooms, bring back to boil and simmer, covered, for 5 minutes. Mushrooms will shrink and produce liquid.
3. Remove from heat, pour into glass or similar non-reactive dish, cover and chill.
4. Allow to marinate for at least 4 hours.

Mushrooms are nicest served at room temperature. I also substitute 1 lb thawed pearl onions for mushrooms and cook for about one hour to make addictive onion relish/chutney. Great on French bread with cheese, anywhere. 

Candy Corn Mini Muffins

Warm Olive and Artichoke Dip

Quinoa Cilantro Taco Salad

Green Bean Casserole

White Cheddar Stuffed Mushrooms

Bacon, Brie and Cranberry Holiday Melts