Gluten-Free Recipes for Vegetarian



Slowcooker Hashbrown Soup

March 28, 2018

Slowcooker Hashbrown Soup

This gluten-free soup is the ultimate comfort meal that cooks itself in a few short hours. Just dump the ingredients into the slowcooker and wait!

From Cindy Gordon of Vegetarian Mamma

Who doesn’t love an easy meal? This comfort meal is perfect served up on a cold day! But honestly, any time of the year will be just right!

You’re taking some pretty basic ingredients, then dumping them into your slowcooker. Then once you give it a stir to mix it, set the timer and forget it!

While this isn’t a breakfast recipe, it does come from my love of breakfast. You know that I love lazy weekend breakfasts.

Most of those breakfasts include potatoes of some sort and typically hashbrowns. I was trying to come up with ways to incorporate more hashbrowns into my life! YUM!

Such an easy recipe! I am telling you, this is such a creamy and delicious comfort food meal. You’ll be begging for seconds!

Ingredients:
  • 1 (20 oz) bag of frozen gluten-free hashbrowns (the shredded kind)
  • 32 oz of gluten-free vegetable broth
  • 1 cup of water
  • A dash of salt and pepper, to season
  • ½ c white onion, diced
  • 2 T All-purpose gluten-free flour blend
  • 1 c heavy cream
  • 1 block of cream cheese, softened
  • 2 c gluten-free shredded cheese (I used a blend)
  • Garnish: green onion (diced) and Parsley


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Spinach and Sundried Tomato Quiche or Frittata

March 19, 2018

Spinach and Sundried Tomato Quiche or Frittata

Great for vegetarians and anyone who enjoys a savory breakfast treat!

Spinach Quiche


Courtesy of Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

For this gluten-free quiche recipe, the spinach mix can be poured into a partially cooked gluten-free pie crust or cooked on its own in a pie plate without a pie crust to be served as a frittata, or even a vegetable side dish. I tend to bake it without a crust in an 8 x 8” Pyrex dish. Also, you can cook the mix in regular muffin pans for a portable breakfast or lunch, or in mini muffin pans for parties. I’ve mixed up the recipe with cooked broccoli and feta cheese.

Make sure to point out the tomatoes aren’t bacon. Some people won’t believe you!

Ingredients:

  • 1 recipe of partially baked, gluten-free pie crust.-optional
  • 1 large onion, peeled and finely chopped
  • 2-4 cloves garlic, peeled and finely chopped
  • 2 Tbsp. (30ml) olive oil (or butter if you want)
  • 10 oz. (300g) container/block of frozen chopped spinach (not leaf spinach), thawed and squeezed dry. Or roughly half of 16 oz. bag of frozen chopped loose spinach
  • 1/3 cup (2 oz, 56 g) sundried tomatoes in oil, cut into small pieces
  • 3 extra large eggs or 4 large eggs. Or 2 eggs and 1/2 cup gluten-free liquid egg substitute
  • 1 cup (8 fl oz, 250 ml) half and half or cream (I really notice the difference between half and half and cream in the finished quiche. But, I found that if you mix in 1 Tbsp. (15 ml) gluten-free cornstarch/corn flour to cooked vegetables and add just half and half or even fat-free half and half, it cooked to the creamy texture of heavy cream but with significantly less calories.)
  • Salt and pepper
  • ½ cup (2 oz, 50 g) shredded Swiss cheese
  • ½ cup (2 oz, 50 g) shredded smoked Gouda or use 1 cup total of Swiss cheese or strong cheddar (Please use a strong cheese, mild cheddar doesn’t add any flavor.)
  • ¼ cup finely chopped fresh parsley (optional)
  • ¼ cup fresh basil (optional)

Directions:

  1. Put onion in an 8 cup non-stick pan and add olive oil or 2 Tbsp. oil from the sundried tomato container. Cook onions for about 10 minutes until they are very soft and starting to turn gold but not burning.
  2. Add garlic, spinach and sundried tomatoes and cook gently, covered, for about 10 minutes. I found it was important to have plenty of onion and to cook spinach for enough time before putting in quiche, otherwise the quiche had a raw flavor.
  3. Lightly beat eggs, pour cream into spinach mix to cool slightly, add eggs and cheese mix with salt and pepper, and herbs if desired.
  4. Pour into partially baked pie crust, place on metal baking sheet and bake in preheated 350* oven for 30-45 minutes until the custard is set and the quiche is browning around the edges. There is no need to cook the quiche until it rises like a cake and is brown all over. Think of it as a custard that just needs sufficient cooking to set the eggs and remain creamy. Cooked at a higher temperature it will have consistency of overcooked scrambled eggs. Cooked until it rises like a cake produces a dry quiche.
  5. Remove from oven, allow to cool for about 10 minutes (it will deflate) and serve warm or at room temperature, not cold from fridge.

Options: You can leave out sundried tomatoes. I didn’t find adding roasted red pepper added significantly to the flavor. Cooked spinach works just as much on your body as spinach salad.


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TAGS: BREAKFAST, HOLIDAY, SIDE DISHES, VEGETARIAN


Spinach Mushroom Lasagna

February 12, 2018

Spinach Mushroom Lasagna

This gluten-free and vegetarian lasagna is a simple and delicious comfort food dish. It’s a snap to prep and you’ll be begging for seconds!

gluten free spinach and mushroom vegetarian lasagneFrom Cindy Gordon of Vegetarian Mamma

To me lasagna is the ultimate comfort food. I have so many memories of eating lasagna growing up. That robust smell of tomato sauce, blending together with spices, gooey cheese and noodles. YUM!

For this recipe, we used some earthy mushrooms and spinach to add flavor, depth and texture to this dish.

Ingredients:

  • 16 oz cottage cheese
  • ½ c fresh basil, sliced into ribbons
  • ½ c fresh parsley
  • 1 t garlic salt
  • 1 t Italian Seasoning
  • 1 egg
  • 1 T oil
  • 2 c fresh mushrooms, quartered
  • 2 c fresh spinach
  • 8 oz of uncooked lasagna from Explore Cuisine
  • 32 oz of spaghetti sauce
  • 2 cups (or more) of shredded mozzarella cheese
  • Garnish: additional basil cut into ribbons


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TAGS: DINNER, VEGETARIAN


Eggplant Parmesan

January 22, 2018

Eggplant Parmesan

Gluten-free eggplant parmesan is easy to make! This dish is baked, not fried! Dairy-free and vegan options too!

From Cindy Gordon of Vegetarian Mamma

Eggplant is actually one of my husband’s favorite food items. It is not something that I often use in my cooking. I need to get better about that.

But with this Gluten-free eggplant parmesan dish, I think I’ll be using it a whole lot more!

It is recipe time! I can’t wait to give you this SUPER easy recipe! It is literally one of the BEST things we’ve made and eaten in this house!

Ingredients:

  • 1 box (8 oz) of Explore Cuisine, Organic Chickpea Spaghetti
  • 2 cup of your favorite marinara sauce
  • 1 medium eggplant
  • 2 eggs
  • 1.5 cups gluten-free panko crumbs
  • c parmesan cheese (optional)
  • 1 T Italian Seasoning
  • 1 cup mozzarella cheese, shredded
  • fresh basil and cilantro


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TAGS: DAIRY-FREE, DINNER, VEGAN, VEGETARIAN


Eggless Nog Pancakes

December 11, 2017

Eggless Nog Pancakes

Courtesy of Enjoy Life

Ingredients:

Eggless Nog:

  • 1 ¾ C. dairy-free milk
  • 3 T. maple syrup
  • 2 T. tapioca starch
  • 1 t. vanilla
  • ½ t. nutmeg
  • 1/8 t. cinnamon

Pancakes:

Directions:

  • Bring 1¼ C. milk and maple syrup to a simmer on the stove. In a small bowl, whisk together the remaining ½ C. milk with the tapioca starch, vanilla, nutmeg and cinnamon.
  • Add to the warmed milk and whisk to combine. Simmer 3-4 minutes until thickened. Remove from heat.
  • When ready to make the pancakes, mix together the Enjoy Life Foods Pancake & Waffle Mix, oil and the Eggless Nog.
  • Heat a nonstick griddle and lightly grease. Use a ¼ C. measuring cup to pour batter onto heated griddle. Cook 30 seconds to 1 minute per side until lightly golden brown.
  • ENJOY!


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


Hot Chocolatey Cocoa

November 28, 2017

Hot Chocolatey Cocoa

Courtesy of Enjoy Life

Makes 2 – 6 oz. cups

Ingredients:

Directions:

Microwave Directions:

  1. Mix all ingredients.
  2. Heat in microwave for 30 second, stir. Continue heating and stirring until boiling.
  3. Let cool to your desired temperature and enjoy.

Stovetop Directions:

  1. Mix all ingredients.
  2. Stir constantly, heat over medium/low heat until boiling.
  3. Let cool to your desired temperature and enjoy.

Optional Recipe Variation: Top with marshmallows or whip-cream. If you love chocolate, dribble a few Mini Chips on top for an extra chocolatey taste!


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TAGS: DAIRY-FREE, DESSERT, DRINKS, FOR KIDS, HOLIDAY, VEGAN, VEGETARIAN


Whipped Gingerbread Spice Butternut Squash

November 13, 2017

Whipped Gingerbread Spice Butternut Squash

Courtesy of Enjoy Life

Serves 4 as a side

Ingredients:

  • 2-pound butternut squash
  • 2 T. melted vegan margarine
  • 2 T. favorite dairy-free milk
  • 1 T. maple syrup
  • ½ t. salt
  • olive oil, for coating squash

Gingerbread Spice Crumble

Directions:

  1. Preheat oven to 350˚F and line a small tray with parchment paper.
  2. Cut the top and bottom off the squash and slice in half lengthwise. Drizzle cut side with a little olive oil and lay cut side down on the parchment paper.
  3. Place in the oven for 40-50 minutes until the squash is very soft and bubbling around the edges.
  4. Let cool a few minutes. Scoop out the seeds and discard. Scoop the inside of the squash into the bowl of a food processor and puree until smooth.
  5. Add the vegan margarine, dairy-free milk, maple syrup and salt and continue to puree until super smooth, about 1-2 more minutes.
  6. Spoon into a bowl and set aside while you make the Gingerbread Spice Crumble.
  7. Using your hands crumble up the Gingerbread Spice Cookies.
  8. Warm a small nonstick pan and add the olive oil. Pour in the cookies and the toasted seeds. Sauté for 4-5 minutes until the cookie crumbs are lightly browned.
  9. Mix in the minced parsley and then sprinkle all over the butternut squash puree.


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TAGS: DAIRY-FREE, HOLIDAY, SIDE DISHES, THANKSGIVING, VEGAN, VEGETARIAN


Brownie-Bottom Pumpkin Bars

October 23, 2017

Brownie-Bottom Pumpkin Bars

Courtesy of Enjoy Life

Makes about 16 large bars

Ingredients:

For the brownie mixture:

For the pumpkin mixture:

  • 1 1/4 C. mashed pumpkin
  • 1/4 C. pure maple syrup
  • 1/4 C. Enjoy Life Foods All-Purpose Flour
  • 1 t. ground cinnamon
  • 1/2 t. vanilla extract
  • 1/4 t. ground nutmeg
  • 1/4 t. ground ginger
  • Pinch ground cloves
  • Pinch salt

For the topping:

Directions:

  1. Preheat the oven to 375˚F. Line an 8×8-inch baking pan with parchment paper.
  2. To make the brownies, put the Brownie Mix in a large bowl. Add the cold water and oil. Stir until well mixed.
  3. Scrape the mixture into the prepared pan, smoothing evenly. Bake for 15 minutes.
  4. While the brownies are baking, prepare the pumpkin mixture. Put the mashed pumpkin, maple syrup, All-Purpose Flour, cinnamon, vanilla extract, nutmeg, ginger, cloves, and salt in a large bowl. Briskly whisk until well combined.
  5. After the brownies have baked for 15 minutes, remove from the oven. Dollop the pumpkin mixture onto the par-baked brownies, swirling throughout the batter.
  6. Bake for an additional 35 to 40 minutes, until a toothpick inserted in the brownies comes out clean, and the pumpkin portions are firm to the touch. Let cool in the pan for at least 1 hour.
  7. To prepare the topping, put the Mini Chips and oil in a microwave safe bowl. Microwave on high for 15 seconds and stir. Repeat in 10 second intervals until melted and smooth. Drizzle the chocolate mixture over the top of the brownies.
  8. Carefully remove the brownies from the pan, then cut into squares.
  9. Serve, storing leftovers in an airtight container in the refrigerator for up to 3 days, and any other leftovers to the freezer.


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TAGS: DAIRY-FREE, DESSERT, FOR KIDS, HOLIDAY, THANKSGIVING, VEGAN, VEGETARIAN


Plantain Soup

October 16, 2017

Plantain Soup




Courtesy of Chobani

An easy to make rich and creamy soup that’s also deliciously gluten-free!

Ingredients:

  • 1 c Chobani Non-Fat Plain Greek Yogurt

  • 2 medium carrots, chopped

  • 1 green bell pepper, chopped

  • 1 onion, chopped

  • 1 jalapeño, chopped

  • 2 T canola oil

  • 2 garlic cloves, finely chopped

  • 1½ t ground cumin

  • 1½ t dried oregano

  • 2 t kosher salt

  • 2 green plantains, peeled, chopped

  • ½ bunch fresh cilantro, chopped

  • Lime wedges

Directions:

  1. In a large pot sauté carrots, green pepper, onion and jalapeño in oil until soft, 5 minutes.
  2. Add garlic, cumin, oregano and salt and cook until garlic is fragrant, 1 minute.
  3. Add 8 c water, plantains and half the cilantro. Bring to a boil, reduce heat and simmer 30 minutes.
  4. Cool 15 minutes then purée in batches in blender. Add Chobani to last batch. Reheat and serve with the remaining cilantro and lime wedges.


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Caramel Apple-Muffins

August 28, 2017

Caramel Apple-Muffins

Courtesy of Enjoy Life


The perfect gluten-free breakfast for fall!

Makes 1 dozen gluten-free muffins

Ingredients:
For the muffins

For the glaze

  • 1/4 C. packed brown sugar
  • 2 T. dairy-free buttery spread
  • 1 T. dairy-free milk
  • 1 C. confectioners’ sugar, sifted
  • 1 T. vanilla extract

Directions:

  1. To make the muffins, preheat the oven to 350˚F. Line a 12-cup muffin pan with paper liners or spray lightly with oil.
  2. Combine the Muffin Mix, cinnamon, and nutmeg in a large bowl. Whisk to combine. Add the water and oil. Whisk until well-combined.
  3. Divide the mixture into the prepared baking pan, filling each cup about two-thirds full. Press a third of a Chewy Bar into the middle of each filled cup.
  4. Bake for 20-30 minutes until golden brown and a toothpick inserted comes out clean. Let cool 10 minutes, then transfer each one to a wire rack to cool completely.
  5. Once the muffins are cool, make the glaze. Combine the brown sugar, buttery spread, and milk in a small saucepan. Bring to a boil and let bubble for 1 minute. Remove from heat and add the confectioners’ sugar, whisking vigorously to combine. Stir in the vanilla extract. Let cool 10 minutes.
  6. Dip each muffin into the glaze, putting them back onto the wire rack to let the glaze firm, about 5 minutes.
  7. Serve, storing leftovers in an airtight container at room temperature for up to 2 days and any other leftovers in the freezer.


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