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Gluten-Free Recipes


Gluten-Free Recipes for Vegetarian

Warm Olive and Artichoke Dip

From Cindy Gordon of Vegetarian Mamma

 

This post is sponsored by Crunchmaster®. The opinions are my own.

Because of the name, I am sure that you guessed that olives and artichokes are the stars of this dish. They pretty much run the show in the flavor department.

For this recipe, I used canned olives and canned artichokes.  If you have one of those fancy olive bars in a local grocery store the olives and artichokes from there will work too!

Gluten-Free Warm Olive and Artichoke Dip

The other ingredients are:

  • Yogurt
  • Cream cheese
  • Mozzarella cheese
  • Parmesan cheese
  • Crunchmaster crackers for dipping

It is a pretty simple list of ingredients.  The best part is that you can easily prep this artichoke dip recipe ahead of time and then bake it on game day!

I am not kidding when I tell you that once your guests see this hot artichoke dip become all golden and bubbly, they will not be able to resist it!

CLICK HERE TO GET THE FULL GLUTEN-FREE RECIPE ON VEGETARIAN MAMMA

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Tags: Appetizers/Snacks, Side Dishes, Vegetarian

Quinoa Cilantro Taco Salad

Courtesy of Crunchmaster 

Gluten-Free Quinoa Cilantro Taco Salad

Ingredients:

  • 1 cup Crunchmaster® Roasted Garlic Multi-Seed Crackers, crushed
  • 2 tbsp Olive oil
  • 1 tsp Apple cider vinegar
  • 1 tsp Cumin
  • ½ tsp Chili powder
  • ¼ tsp Sea salt
  • 2 tbsp Poppy seeds
  • 1/3 cup Sunflower seed
  • 1 cup Quinoa, cooked
  • 4 cups Mixed salad greens
  • 5 Fresh chives
  • ½ cup Cabbage, shredded
  • 6 Cherry tomatoes
  • 1 Medium red onion, sliced
  • ½ cup Fresh cilantro, finely chopped
  • 2 tbsp Fresh parsley, finely chopped
  • 1 Medium carrot, cut into matchsticks
  • 1 Ripe avocado, peeled, pitted and sliced
  • 1 Papaya, cut into 1/4-inch slices
  • 1 cup Shredded mozzarella cheese

Directions:

  1. Combine olive oil, apple cider vinegar, cumin, chili powder, sea salt, poppy seeds and quinoa in a large mixing bowl; gently toss to combine.
  2. In a large serving bowl, add mixed salad greens; top with quinoa mixture.  Add crushed Crunchmaster® Crackers and remaining ingredients; mix well.
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Tags: Lunch, Dinner, Vegetarian, For Kids

Gorgonzola Cheese and Apple Salad

Gorgonzola Cheese and Apple Salad is a crowd pleasing salad that will keep your dinner guests asking for more. This salad is a delicious gluten-free and vegetarian option for your next Sunday Supper.

From Cindy Gordon of Vegetarian Mamma

This post is sponsored by Boar’s Head and Beyond Celiac.

This particular salad is an adaptation from a recipe that I found on the Boar’s Head website. You can find the original recipe here.

The original recipe called for goat cheese, which I do love but I love pairing apples with gorgonzola.  I also removed the almonds from the original recipe, since a family member has an almond allergy.

The cheese in this recipe plays a pretty important role. The cheese provides the predominant flavor in this recipe.

Not only does it provide a delicious flavor but it also provides a creamy texture. This salad is full of delicious textures!

We chose Boar’s Head cheese for this recipe because not only is the cheese tasty but it is gluten-free.  Since 1905 ,the Boar’s Head brand, has been a family business providing top quality products.

Boar’s Head brand is relentless about quality. If a product does not live up to their high standards, it does not carry their name. Their products are made from the finest ingredients.

What you need:

  • White wine vinegar
  • Honey
  • Apple
  • Fresh Basil
  • Baby Spinach
  • Arugula
  • Scallions
  • Boar's Head Gorgonzola cheese
  • Olive oil

CLICK HERE TO GET THE FULL GLUTEN-FREE RECIPE ON VEGETARIAN MAMMA

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Tags: Lunch, Dinner, Appetizers/Snacks, Vegetarian, Thanksgiving

White Cheddar Stuffed Mushrooms

Courtesy of Crunchmaster 

Gluten-Free White Cheddar Stuffed Mushrooms
Makes 28 mushrooms

Ingredients:

  • 1/2 Cup Crunchmaster® Multi-Grain White Cheddar Crackers, cruched
  • 1/4 Cup grated pecorino romano cheese
  • 2 oz. Soft goat cheese, crumbled
  • 2 Garlic cloves, peeled and minced
  • 1/4 Cup chopped fresh parsley
  • 28 Large white button mushrooms, stemmed
  • 1/4 tsp. Sea salt
  • 1/4 tsp. freshly ground black pepper
  • 2 tbsp. Olive oil

Directions:

  1. Preheat the oven to 400°F. Prepare a large baking dish with nonstick baking spray.
  2. Stir the Crunchmaster® White Cheddar Multi-Grain Crackers, Pecorino Romano, goat cheese, garlic, parsley, sea salt and pepper and olive oil in a large bowl; mix well to combine.
  3. Stuff the filling into the mushroom cavities and arrange on the baking sheet.
  4. Bake until the mushrooms are tender, approximately 25 minutes.
  5. Serve warm.
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Tags: Appetizers/Snacks, Vegetarian, Holiday

White Bean Tostadas with Pistachio Sage Yogurt

Courtesy of Crunchmaster 

Gluten-Free White Bean Tostadas with Pistachio Sage Yogurt

Ingredients:

  • 1 cup Crunchmaster® Original Multi-Seed Crackers, crushed
  • 2 Fresh limes, halved
  • 1 can (15 oz) White beans, drained and rinsed
  • 1 pint Grape tomatoes, halved
  • 1 Avocado, peeled, pitted and sliced
  • 2 cups Mixed salad greens
  • 2 tbsp Freshly squeezed orange juice
  • 2 tbsp Fresh parsley, finely chopped
  • 1 tbsp Fresh orange zest
  • 3 Scallions, sliced into ¼ inch pieces
  • 3 tbsp Olive oil
  • ¼ tsp Sea salt
  • 1/6 tsp Freshly ground white pepper
  • 4 Corn tortillas
  • 1 cup Quinoa, cooked
  • Nuts & Seeds
  • ¼ cup Pistachios
  • 3 tsp Hummus
  • 2 tsp Salsa
  • Greek plain yogurt, for serving

Directions:

  1. Squeeze limes into a medium bowl; add scallions and 1 Tbsp. of oil, salt and pepper; toss to combine. Cover and place in the refrigerator to chill.
  2. Preheat oven to 475°F. Arrange tortillas on two baking sheets; brush both sides with remaining olive oil. Spread beans and quinoa over tortillas. Top with grape tomatoes, Crunchmaster® Crackers, avocado, salad greens, pistachios, orange juice, parsley and hummus. Bake until golden brown, approximately 10-12 minutes, rotating sheets halfway through.
  3. Remove from oven; top with salsa, orange zest chilled lime mixture and Greek yogurt.
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Tags: Lunch, Dinner, Vegetarian, For Kids

Bacon, Brie and Cranberry Holiday Melts

Courtesy of Crunchmaster 

Gluten-Free Bacon, Brie and Cranberry Holiday Melts

Ingredients:

  • 24 Crunchmaster® Multi-Grain Aged White Cheddar Crackers
  • 24 small slices Brie cheese
  • 1/4 cup prepared cranberry sauce
  • 2 slices bacon, cooked and crumbled

Directions:

  1. Preheat broiler to high and position rack in center of oven. Arrange crackers in single layer on foil-lined baking sheet.
  2. Top each cracker with slice of Brie, 1/2 tsp cranberry sauce and sprinkle of bacon. Broil for 1 to 2 minutes or until cheese is melted.

Tip: For a vegetarian option, substitute chopped hickory-smoked almonds or pecans for bacon.

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Tags: Appetizers/Snacks, Vegetarian, Holiday

Tomato and Red Pepper Soup with Cracker Melts

Courtesy of Crunchmaster 

Gluten-Free Creamy Tomato and Roasted Red Pepper Soup with Cheddar Cracker Melts

Ingredients:

  • 24 Crunchmaster® Tuscan Peasant Fire Roasted Tomato Basil Crackers
  • 1 onion, chopped
  • 1 carrot, chopped
  • 3 cloves garlic, chopped
  • 2 bay leaves
  • 2 tbsp finely chopped fresh chives, divided
  • 1 cup chopped prepared roasted red peppers
  • 3/4 cup shredded Cheddar cheese
  • 1/3 cup 35% heavy cream
  • 1 tsp cider vinegar
  • 2 tbsp olive oil
  • 1 tsp salt, divided
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • Pinch chili flakes
  • 1 can (28 oz) no-salt added diced tomatoes
  • 4 cups organic no-salt added vegetable broth

Directions:

  1. Heat oil in Dutch oven or large saucepan set over medium heat; cook onion, carrot, garlic, 1/2 tsp salt, pepper, paprika and chili flakes for about 5 minutes or until vegetables are slightly softened.
  2. Stir in broth, tomatoes, roasted peppers and bay leaves; bring to boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until vegetables are tender. Discard bay leaves. Let cool slightly. Transfer to blender; purée in batches until smooth. Stir in cream, remaining salt, half of the chives and vinegar.
  3. Cheddar Cracker Melts: Meanwhile, preheat broiler to high and position rack in center of oven. Arrange crackers on parchment paper–lined baking sheet. Sprinkle with cheese. Broil for 1 to 2 minutes or until cheese is melted.
  4. Divide soup among 6 bowls. Sprinkle with remaining chives and serve with Cheddar Cracker Melts.

Tip: Use mild, medium or aged Cheddar, or substitute smoked mozzarella if desired.

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Tags: Lunch, Soups/Stews, Vegetarian

Mini Quiches

 Courtesy of Crunchmaster

Gluten-Free Mini Quiches

Makes 24 mini quiches

Ingredients:

  • 1 ¼ cups finely crushed Crunchmaster® Rosemary & Olive Oil Multi-Seed Crackers
  • Gluten-free non-stick cooking spray
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. grated fresh nutmeg
  • 6 tbsp. unsalted butter, melted
  • 1 cup shredded sharp cheddar cheese
  • 1 cup milk
  • Oils & Vinegars
  • 2 tbsp. olive oil
  • 1 cup finely chopped onion
  • 1 – 10 ounce package frozen spinach, thawed
  • 1 roasted red pepper, cut into 48 small slivers
  • 2 large eggs

Directions:

  1. Preheat oven to 350 degrees. Spray a min muffin pan (24 tins) with non-stick cooking spray.
  2. Combine the cracker crumbs and melted butter. Divide crumb mixture among the prepared mini muffin cups and press down firmly. Bake for 7 – 8 minutes. Remove from oven and set aside.
  3. In a large skillet over medium heat, heat the oil and add the chopped onion. Cook the onions until very soft and starting to brown, about 10 minutes, stirring occasionally. Squeeze all the liquid out of the spinach, add to the onions along with the salt, pepper and nutmeg and cook, stirring, for 30 seconds. Divide the mixture evenly on the cracker crumbs. Divide the shredded cheese on top of the spinach mixture.
  4. Whisk the eggs and milk together and spoon into the muffin cups; do not fill all the way. Top with the roasted red pepper slivers and bake until set and browned, about 20 minutes.
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Tags: Breakfast, Lunch, Appetizers/Snacks, Vegetarian, For Kids, Thanksgiving, Holiday

Mexican Salad

Spice up your lettuce with this delicious gluten-free spicy Mexican Salad...

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

The key to this zesty recipe is the pepper jelly.  There are quite a few varieties of pepper jelly on the market. You can also make your own pepper jelly by following the directions for pepper jelly in a packet of Certo pectin. Obviously there is a difference in both taste and heat between individual brands, so use half the stated quantity of pepper jelly to start with and then add more to your individual taste. Even if you used exactly the same pepper jelly as I did, your taste could want more or less heat. Also realize that the vinaigrette tasted on a spoon will taste far hotter than once it is mixed with a salad. The sweetness of the jelly mellows the vinaigrette and makes a vinaigrette with a sweet spicy but mild kick. Just enough to realize the heat without your nose running and lips tingling madly.

Gluten-Free Mexican Salad

Ingredients:

Vinaigrette:

  • 2 tbsp (30ml) gluten-free hot pepper jelly placed in small microwave safe bowl and melted in microwave 10-20 seconds. I like to clean, sterilize and reuse jam jars for these sauces as you can see what’s in them in the fridge. I buy Trappist Hot pepper jelly.
  • 1 tsp (5 ml) honey
  • Zest of 1/4 lime
  • 2 tbsp (30 ml) fresh lime juice - about ½ to 1 lime. Half of a lime can produce only about 1+1/2 tablespoons of juice, you need to add more to total 2 tablespoons. The extra little bit of lime does make a difference in taste for me. 
  • ½ teaspoon salt (or more or less to taste)
  • freshly ground pepper to taste
  • 1/2 cup avocado oil (120 ml)
  • 2 teaspoons (10ml) Koops Arizona heat mustard, labeled gluten-free
  • green of 2 green onions
  • about 2 tablespoons of fresh parsley and/or cilantro

Salad:

  • Deliberately leftover, 2 corn on the cob, roasted or bbq'd and niblets cut from cob
  • Shredded romaine or other lettuce, enough for 4 people
  • Tomatoes, either large cut up, or small grape or cherry
  • 1 ripe avocado, halved, depitted and cut into small dice
  • Mexican cheese of your choice, shredded or crumbled
  • Gluten-free salsa of your choice for heat
  • ½ red pepper deseeded and cut into ½” dice - optional
  • ½ c cooked chick peas - optional
  • fresh cilantro chopped - optional
  • Whatever other salad ingredients you personally like
  • Tortillas – I like the crunch of Tostitos, labeled gluten-free, crushed a little
  • I got real lobster salad at the market – that was fabulous, but salad shrimp, cooked chicken, spicy sausage, pulled pork without sauce. Or an egg and it can be vegetarian

Directions:

1. Mix all vinaigrette ingredients together, lightly pulse with immersion blender to chop herbs and also thickens vinaigrette and leave for about 1 hour for flavors to blend together.

2. On individual plates or one large platter, attractively arrange lettuce and top with circles of tomatoes, avocado, red pepper and any other salad ingredients you think would be suitable. Top with crushed chips just before serving.

3. You can also leave shrimp, chicken, in 1/4 c vinaigrette for an hour to absorb flavor. Then pour shrimp, chicken and vinaigrette on top of salad.

Vinaigrette keeps in fridge for several days.  If you used olive oil it will appear solidified, like melted butter chilled.

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Tags: Lunch, Dinner, Appetizers/Snacks, Vegetarian

Fruit Jell-O aka Fruit Jelly 

Made with fresh ingredients, a gluten-free light version of a classic recipe (adult version with wine included too!)

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Have you taken a good look at what's in the commercial packets of fruit jell-o? They say no artificial sweeteners but also make one that's sugar free. Artificial flavor, color, and lots of sugar. What are those chemicals doing to our bodies and more particularly the kid's bodies? I haven't used one in several years.

This goes back to the basics of fruit juices set with packaged gelatin(e). One of my English cookbooks has fruit set with sweetened wine. It was delicious, but even though I would happily drink a glass of this wine, in a jelly (English name not jam) it was too strong. Make this just with fruit juices, just check that the juices have as many real ingredients as possible on the label and have high fruit content not just flavored water. Think of the various berry juices with berries, peach juice with fresh peaches or nectarines, mango juice (I love 'Best' brand from Egypt with 50% juice) with fresh mangoes (not frozen, I thought they were horrible) and raspberries. If you use wine, you have to use a wine you like the taste of in the glass, a Moscato, Prosecco with bubbles, Reisling, fruit wine, even one of the small bottles of champagne.

Fruit Jell-O

Basic proportions for 4 generous ramekins, custard cups or cocotte dishes:

  • 1 packet of Knox gelatin(e) 7 g packet from orange box in grocery store
  • 1 c (250 ml., 8 fl oz) fruit juice or wine and fruit juice mixed 50/50. You can make it 100% wine, I just thought it too strong.
  • 2 Tbsp ( 1 oz, 30 ml) sugar
  • 1 Tbsp (15 ml) liqueur to enhance flavor – optional with either wine or fruit juice for Adults.
  • 1 tbsp water
  • 1 cup fruit of choice – I tend to buy the fresh container of mixed cut strawberries, raspberries, blueberries and blackberries, but I find you need to make this the day you buy the berries or they taste fermented or go moldy rapidly.

Directions

1. Arrange fruit in ramekins. Don't overfill with fruit or you won't taste wine/juice. Prettiest fruit on the bottom as you'll be turning it out.

2. Sprinkle gelatin on top of water, stir in and it will turn into solid lump. Microwave for about 11 seconds, it will turn to a pale gold, see through liquid with no lumps. Dissolve sugar in 1/4 c of juice/wine in microwave.

3. Combine gelatin mix, wine/juice and sugar mix and plain wine/or juice , stir, taste to see if you want more sugar or teaspoon more liqueur, and then gently divide liquid between 4 dishes.

4. Refrigerate for several hours, then turn out onto plates. I like vanilla Greek yogurt as a sauce.

 

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Tags: Dessert, Vegetarian
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