Welcome to the GFCF cookbook website! These are special recipes for people who want to avoid gluten and milk products (or casein). Please be advised that some of the recipes may contain other allergens such as eggs, nuts or soy. In many cases, these can be substituted or even omitted.
Being a person who loves to cook and bake -- and, of course, eating has always been one of my favorite pastimes! -- I was distressed when, about 2 1/2 years ago, I began feeling sick all the time and losing weight rapidly. Aside from being scared, I also realized that one of the joys of my life -- namely, eating and enjoying food -- was suddenly gone. I envied the people around me who could eat; I just wanted to be normal again! When I finally went on the gluten free diet, not only did the weight start to come back on, but I also felt better than I ever had in my life. I must have been a celiac all along, without realizing it. Of course, I wasn´t able to make any comparisons until going on the diet; one can´t really know what “good” feels like until one experiences it. (It is estimated by some that approximately 90% of the celiacs in America are still undiagnosed).
In any case, I was thrilled that I could eat and enjoy food again! I would just have to eat differently, that was all. Luckily, you don't have to give up good taste and quality to eat gluten and dairy free. This cookbook is a work of progress as I try out, adapt, and discover new recipes. Although many of these recipes are quick and easy to prepare, these are not “convenience recipes”. I like to cook from scratch, using pure, unprocessed ingredients. Not only is this healthier and tastier, but pure, whole foods are also less likely to be contaminated by gluten or casein. My rule is, when it comes to cooking, always go for high quality!
A Few Words About the Recipes
In place of butter, I like to use non-hydrogenated, all natural shortening. These are made with a blend of oils, like olive or palm oil. In my recipes I recommend Earth Balance shortening, because that is the brand I always use; however, there may be other brands that work as well. Earth Balance makes a series of different shortenings, like "Butter Flavored" or "Soy Garden", but they all seem to work equally well and be pretty much interchangeable in these recipes. Just check that everything you use, generally, really is gluten and dairy/casein free, as manufacturers can sometimes change the ingredients in their products without notice.
Some of these recipes call for maple sugar, as I find that maple sugar, maple syrup and brown sugar add a richness to baked goods, thereby compensating for the lack of butter and other milk products. Granulated maple sugar is available in some health food stores or Farmer´s Markets, or can be ordered online. For gluten free flours I like to use Bob´s Red Mill; they also make xanthan gum.
Some of thse recipes use plain, unsweetened soy yogurt; (meaning soy yogurt without cane juice added). Unfortunately, it seems to be getting more and more difficult to find unsweetened soy yogurt in America. The brand I use is Wildwood, which is available in some health food stores. If it´s not available in your area, it may be possible to ask a health food store to order it for you.
Finally, I also wanted to mention that as ovens may vary, you might want to check all of your baked goods before the minimum cooking time is through, just in case. If you have an oven that tends to brown too quickly, you may cover the top with aluminum foil to prevent overbrowning. Some gluten free flours - in particular, soy flour - tend to brown more quickly than conventional flour.
Good luck with the recipes, and Happy Baking!
Lisa
Some of these recipes call for maple sugar, as I find that maple sugar, maple syrup and brown sugar add a richness to baked goods, thereby compensating for the lack of butter and other milk products. Granulated maple sugar is available in some health food stores or Farmer´s Markets, or can be ordered online. For gluten free flours I like to use Bob´s Red Mill; they also make xanthan gum.
Some of thse recipes use plain, unsweetened soy yogurt; (meaning soy yogurt without cane juice added). Unfortunately, it seems to be getting more and more difficult to find unsweetened soy yogurt in America. The brand I use is Wildwood, which is available in some health food stores. If it´s not available in your area, it may be possible to ask a health food store to order it for you.
Finally, I also wanted to mention that as ovens may vary, you might want to check all of your baked goods before the minimum cooking time is through, just in case. If you have an oven that tends to brown too quickly, you may cover the top with aluminum foil to prevent overbrowning. Some gluten free flours - in particular, soy flour - tend to brown more quickly than conventional flour.
Good luck with the recipes, and Happy Baking!
Lisa
Lemon Bars
CRUST:
1/2 cup brown rice flour
1/8 cup (2 tablespoons) cornstarch
1/2 teaspoon xanthan gum
4 tablespoons Earth Balance shortening or buttery-flavored spread
1/8 cup (2 tablespoons) dark brown sugar, packed
FILLING:
3 eggs
3 tablespoons cornstarch
1 1/4 teaspoons baking powder
4 1/2 tablespoons fresh squeezed lemon juice
grated zest of 1 1/2 lemons
3/4 cup granulated (white) sugar
Powdered sugar, to sprinkle over the top
Pre-heat oven to 350 degrees. In a small bowl, combine rice flour,
cornstarch and xanthan gum; mix well. Cream the shortening with an electric mixer. Add the sugar as you continue beating. Turn mixer to low speed, and slowly add the flour mixture. Press the dough evenly into an ungreased 8x8 inch square pan (preferably non-stick). Bake for 15 minutes. Remove and let cool slightly.
Meanwhile, whisk the eggs until blended. Add all the filling ingredients (except the powdered sugar), and mix well. Pour over the shortbread crust, and return to the oven (still at 350 degrees). Bake approximately 25 minutes, or until the filling is set; (do not over bake; check before end time). Remove from oven and sift powdered sugar liberally over the top. Let cool slightly before cutting into squares. Store in a cool place, or in the refrigerator.
Light and Delicious Waffles
1 1/3 cup tapioca flour
2/3 cup brown rice flour
Dash of salt
½ cup (1 stick) Earth Balance shortening OR buttery flavored spread (dairy free)
1 tablespoon pure maple syrup
4 eggs, (separated)
1 ½ cups plain, unsweetened soy milk (be sure it´s gluten and casein free)
4 teaspoons baking powder
Sift together the tapioca flour, brown rice flour and salt; put in a bowl and set aside. In a medium saucepan, melt the shortening over low heat. Let cool slightly. Meanwhile, separate the eggs. Stir the egg yolks and the maple syrup into the cooled shortening. With a whisk, beat in the soy milk alternatively with the flour mixture in 3 or 4 additions. In a separate bowl, beat the egg whites until they hold stiff peaks. Fold the egg whites and the baking powder into the batter. Bake on a pre-heated waffle iron until crispy (follow package directions). Serve with warmed maple syrup. (Makes 6 to 8 waffles, depending on size)
2/3 cup brown rice flour
Dash of salt
½ cup (1 stick) Earth Balance shortening OR buttery flavored spread (dairy free)
1 tablespoon pure maple syrup
4 eggs, (separated)
1 ½ cups plain, unsweetened soy milk (be sure it´s gluten and casein free)
4 teaspoons baking powder
Sift together the tapioca flour, brown rice flour and salt; put in a bowl and set aside. In a medium saucepan, melt the shortening over low heat. Let cool slightly. Meanwhile, separate the eggs. Stir the egg yolks and the maple syrup into the cooled shortening. With a whisk, beat in the soy milk alternatively with the flour mixture in 3 or 4 additions. In a separate bowl, beat the egg whites until they hold stiff peaks. Fold the egg whites and the baking powder into the batter. Bake on a pre-heated waffle iron until crispy (follow package directions). Serve with warmed maple syrup. (Makes 6 to 8 waffles, depending on size)
Avacado and Sweet Corn Salad
(TIP: Good as a midsummer salad, when the ingredients are fresh)
SALAD
1 medium bag mesclun or mixed lettuce
1 medium red, orange, or yellow bell pepper, or a mixture of each
6 radishes
1 medium avocado
1 ear of fresh, raw, sweet (white) corn
2 teaspoons fresh chopped basil
DRESSING
3 tablespoons high lignan flax oil
1 tablespoon apple cider vinegar
1/2 -1 clove pressed garlic (to taste)
1 ½ teaspoons Dijon style mustard (be sure it´s gluten free)
Salt, fresh ground pepper and dried oregano to taste
Wash, dry and tear lettuce into a salad bowl. Chop the pepper into ½ inch strips. Wash and thinly slice radishes. Peel and pit the avocado, and cut into chunks. Shuck and wash corn; with a knife, cut off the raw corn kernels and separate them, if necessary. Add all the vegetables to the salad.
In a separate bowl, whisk together the dressing ingredients and toss with the salad. Sprinkle with fresh basil. (Approximately 3-4 servings)
SALAD
1 medium bag mesclun or mixed lettuce
1 medium red, orange, or yellow bell pepper, or a mixture of each
6 radishes
1 medium avocado
1 ear of fresh, raw, sweet (white) corn
2 teaspoons fresh chopped basil
DRESSING
3 tablespoons high lignan flax oil
1 tablespoon apple cider vinegar
1/2 -1 clove pressed garlic (to taste)
1 ½ teaspoons Dijon style mustard (be sure it´s gluten free)
Salt, fresh ground pepper and dried oregano to taste
Wash, dry and tear lettuce into a salad bowl. Chop the pepper into ½ inch strips. Wash and thinly slice radishes. Peel and pit the avocado, and cut into chunks. Shuck and wash corn; with a knife, cut off the raw corn kernels and separate them, if necessary. Add all the vegetables to the salad.
In a separate bowl, whisk together the dressing ingredients and toss with the salad. Sprinkle with fresh basil. (Approximately 3-4 servings)
Brown Rice Salad with Raisins and Cashews
2/3 cup cooked cold brown rice
4 carrots, peeled and chopped
1/2 red bell pepper, finely chopped
2 tablespoons raisins
1/4 cup toasted cashews (unsalted), chopped
3 tablespoons fresh squeezed lemon juice
6 tablespoons extra- virgin olive oil
salt and fresh ground pepper to taste
3 tablespoons Italian (flat leafed) parsley, chopped
In a medium bowl, combine the brown rice with the carrots, pepper, raisins and cashews. In a small bowl, whisk together the lemon juice and the olive oil. Pour over the salad, season with salt and pepper, and toss to combine. Sprinkle the parsley over the top, mix lightly. Serve cold. (Approximately 3-4 servings)
4 carrots, peeled and chopped
1/2 red bell pepper, finely chopped
2 tablespoons raisins
1/4 cup toasted cashews (unsalted), chopped
3 tablespoons fresh squeezed lemon juice
6 tablespoons extra- virgin olive oil
salt and fresh ground pepper to taste
3 tablespoons Italian (flat leafed) parsley, chopped
In a medium bowl, combine the brown rice with the carrots, pepper, raisins and cashews. In a small bowl, whisk together the lemon juice and the olive oil. Pour over the salad, season with salt and pepper, and toss to combine. Sprinkle the parsley over the top, mix lightly. Serve cold. (Approximately 3-4 servings)
Blueberry Pancakes
2/3 cup rice flour (brown or white)
1/3 cup tapioca flour
2 teaspoons baking powder
¼ teaspoon salt
1 egg
1 tablespoon pure maple syrup
1 cup rice milk (be sure it´s gluten free)
¼ cup plain, unsweetened soy yogurt (be sure it´s gluten and dairy free)
2 tablespoons melted Earth Balance shortening
½ cup blueberries (small ones work best)
Combine all the dry ingredients and mix well. In a separate bowl, combine the egg, soy yogurt, maple syrup and rice milk; (if you prefer a thick pancake, you may need to only add ¾ cup rice milk). Pour the egg-milk mixture into the dry ingredients, and stir until blended. Add the melted shortening, stirring, and then fold in the blueberries. Heat an oiled skillet on the stove; when hot, cook the pancakes by tablespoons on medium-high heat. When they begin to set and batter bubbles slightly, turn over and cook other side, until lightly browned. Serve with warmed maple syrup. (Approximately 2-3 servings)
1/3 cup tapioca flour
2 teaspoons baking powder
¼ teaspoon salt
1 egg
1 tablespoon pure maple syrup
1 cup rice milk (be sure it´s gluten free)
¼ cup plain, unsweetened soy yogurt (be sure it´s gluten and dairy free)
2 tablespoons melted Earth Balance shortening
½ cup blueberries (small ones work best)
Combine all the dry ingredients and mix well. In a separate bowl, combine the egg, soy yogurt, maple syrup and rice milk; (if you prefer a thick pancake, you may need to only add ¾ cup rice milk). Pour the egg-milk mixture into the dry ingredients, and stir until blended. Add the melted shortening, stirring, and then fold in the blueberries. Heat an oiled skillet on the stove; when hot, cook the pancakes by tablespoons on medium-high heat. When they begin to set and batter bubbles slightly, turn over and cook other side, until lightly browned. Serve with warmed maple syrup. (Approximately 2-3 servings)
Buckwheat Pancakes
¼ cup + 2 tablespoons rice flour (brown or white)
½ cup + 2 tablespoons buckwheat flour
¼ teaspoon baking powder
¼ teaspoon salt
½ teaspoon baking soda
1 teaspoon molasses
1 cup + 1 tablespoon plain, unsweetened soy milk (be sure it´s gluten and casein free)
¼ cup plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
1 tablespoon fresh squeezed lemon juice
1 tablespoon melted Earth Balance shortening
In a small bowl, combine the flours, baking soda, salt, and baking powder; mix well. In a separate, larger bowl, combine all the other ingredients. Add the dry ingredients to the wet ingredients, and stir just until blended. Heat a greased non-stick (large) skillet over the stove (on high). Pour spoonfuls of the batter into the pan and cook on medium to medium-high heat; turn over when batter becomes “set” and starts to bubble. Serve with warmed maple syrup. (Serves 2 to 4 people; recipe is easily doubled)
½ cup + 2 tablespoons buckwheat flour
¼ teaspoon baking powder
¼ teaspoon salt
½ teaspoon baking soda
1 teaspoon molasses
1 cup + 1 tablespoon plain, unsweetened soy milk (be sure it´s gluten and casein free)
¼ cup plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
1 tablespoon fresh squeezed lemon juice
1 tablespoon melted Earth Balance shortening
In a small bowl, combine the flours, baking soda, salt, and baking powder; mix well. In a separate, larger bowl, combine all the other ingredients. Add the dry ingredients to the wet ingredients, and stir just until blended. Heat a greased non-stick (large) skillet over the stove (on high). Pour spoonfuls of the batter into the pan and cook on medium to medium-high heat; turn over when batter becomes “set” and starts to bubble. Serve with warmed maple syrup. (Serves 2 to 4 people; recipe is easily doubled)
Buckwheat-Coconut Cookies (or mock oatmeal cookies)
1 cup brown rice flour
6 tablespoons quinoa flour
1 cup + 2 tablespoons cornstarch
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
1 cup (2 sticks) Earth Balance shortening
½ teaspoon pure vanilla extract
1 cup raw demerarra sugar
¼ cup maple sugar
2 eggs
1 cup buckwheat flakes
1 cup unsweetened, shredded coconut
Combine the flours, cornstarch, xanthan gum, baking powder, baking soda, salt and cinnamon, and mix well. Set aside. In a large bowl, cream the shortening. Add the vanilla, demerarra and maple sugars, and mix well. Beat in the eggs. On low speed, add the flour mixture, and mix until combined. Stir in the buckwheat and coconut. Line cookie sheets with non-stick aluminum foil, and drop by teaspoonfuls onto the cookie sheets; flatten slightly. Bake in a pre-heated 350 degree oven approximately 15 minutes. They should be a mild golden-brown color, crisp on the outside, but soft and chewy on the inside; don´t overbake. (Makes about 50 cookies.)
6 tablespoons quinoa flour
1 cup + 2 tablespoons cornstarch
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
1 cup (2 sticks) Earth Balance shortening
½ teaspoon pure vanilla extract
1 cup raw demerarra sugar
¼ cup maple sugar
2 eggs
1 cup buckwheat flakes
1 cup unsweetened, shredded coconut
Combine the flours, cornstarch, xanthan gum, baking powder, baking soda, salt and cinnamon, and mix well. Set aside. In a large bowl, cream the shortening. Add the vanilla, demerarra and maple sugars, and mix well. Beat in the eggs. On low speed, add the flour mixture, and mix until combined. Stir in the buckwheat and coconut. Line cookie sheets with non-stick aluminum foil, and drop by teaspoonfuls onto the cookie sheets; flatten slightly. Bake in a pre-heated 350 degree oven approximately 15 minutes. They should be a mild golden-brown color, crisp on the outside, but soft and chewy on the inside; don´t overbake. (Makes about 50 cookies.)
Braised Endive
2 Belgian endives, washed and cut in half lengthwise (cut a bit off the bottom stalk)
2 tablespoons extra virgin olive oil
Salt and fresh ground pepper to taste
Pinch of raw sugar and cinnamon to taste
1 ½ tablespoons balsamic vinegar
Heat olive in a skillet over the stove. Add the endive, skin side down, and cook over medium-high heat until golden brown. Turn over, and sprinkle with salt, pepper, and raw sugar. Cook until brown, adding a little more olive oil if needed. Turn over, sprinkle once more with salt and pepper, and add the balsamic vinegar. Sprinkle with cinnamon to taste. Cook a few minutes, allowing time for the flavors to blend and soak in. Turn over once more, mixing slightly, so the flavors blend into the other side. Can be served warm or at room temperature, as a salad. (2 servings; recipe is easily doubled).
2 tablespoons extra virgin olive oil
Salt and fresh ground pepper to taste
Pinch of raw sugar and cinnamon to taste
1 ½ tablespoons balsamic vinegar
Heat olive in a skillet over the stove. Add the endive, skin side down, and cook over medium-high heat until golden brown. Turn over, and sprinkle with salt, pepper, and raw sugar. Cook until brown, adding a little more olive oil if needed. Turn over, sprinkle once more with salt and pepper, and add the balsamic vinegar. Sprinkle with cinnamon to taste. Cook a few minutes, allowing time for the flavors to blend and soak in. Turn over once more, mixing slightly, so the flavors blend into the other side. Can be served warm or at room temperature, as a salad. (2 servings; recipe is easily doubled).
Brazilian Piccadinho
1 large onion, chopped
5 medium cloves garlic, minced
¼ cup high quality, extra virgin olive oil
1-1 ½ lbs. ground meat: (a mix of beef and pork)
1 tablespoon balsamic vinegar
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried, crushed rosemary
Fresh grated black pepper to taste
3 cups potatoes, peeled and chopped in 1 ½ inch pieces
1½ cups carrots, peeled, halved lengthwise and sliced
3 medium tomatoes, coarsely chopped
1 ½ cups pitted, halved olives (green or black, or a mix of both)
¼ cup frozen corn
¼ cup fresh chopped Italian (flat leafed) parsley
1 ½ teaspoons salt
Heat the olive oil in a large pot over the stove. Add the onion and cook over medium-high heat about 3 minutes. Add the minced garlic and cook 2 more minutes. Add the meat and brown, chopping it up with a large spoon and mixing it around. Stir in the balsamic vinegar, oregano, basil, rosemary and pepper, and cook about 1 to 2 minutes. Add all other ingredients except the salt. Pour in enough warm water to cover the mixture in the pot, then add the salt to taste (you may need slightly more or less, as ingredients vary). Cook over medium -high heat about 20 minutes, until the carrots and potatoes are tender, and the water is almost evaporated. Correct the seasoning. Serve over hot cooked basmati rice, with a salad with an olive oil and basmati vinegar and garlic dressing. (Serves 4)
5 medium cloves garlic, minced
¼ cup high quality, extra virgin olive oil
1-1 ½ lbs. ground meat: (a mix of beef and pork)
1 tablespoon balsamic vinegar
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried, crushed rosemary
Fresh grated black pepper to taste
3 cups potatoes, peeled and chopped in 1 ½ inch pieces
1½ cups carrots, peeled, halved lengthwise and sliced
3 medium tomatoes, coarsely chopped
1 ½ cups pitted, halved olives (green or black, or a mix of both)
¼ cup frozen corn
¼ cup fresh chopped Italian (flat leafed) parsley
1 ½ teaspoons salt
Heat the olive oil in a large pot over the stove. Add the onion and cook over medium-high heat about 3 minutes. Add the minced garlic and cook 2 more minutes. Add the meat and brown, chopping it up with a large spoon and mixing it around. Stir in the balsamic vinegar, oregano, basil, rosemary and pepper, and cook about 1 to 2 minutes. Add all other ingredients except the salt. Pour in enough warm water to cover the mixture in the pot, then add the salt to taste (you may need slightly more or less, as ingredients vary). Cook over medium -high heat about 20 minutes, until the carrots and potatoes are tender, and the water is almost evaporated. Correct the seasoning. Serve over hot cooked basmati rice, with a salad with an olive oil and basmati vinegar and garlic dressing. (Serves 4)
Boston-Style Brown Bread (oven baked)
1 ½ cups brown rice flour
½ cup buckwheat flour
½ cup teff flour (I use light)
½ cup cornstarch
1 cup medium grain, yellow cornmeal
4 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon salt
½ cup raisins
2/3 cup chopped walnuts
1 ½ cups rice milk (be sure it´s gluten free)
½ cup plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
2 tablespoons fresh squeezed lemon juice
½ cup dark molasses
In a large bowl, combine all the flours, xanthan gum, baking soda and salt; mix thoroughly. Stir in the raisins and nuts. In a small bowl, combine the rice milk, soy yogurt and lemon juice, and mix well. Pour ½ of the milk mixture into the dry ingredients, stir, then add ½ of the molasses and stir. Repeat this process, stirring well after each addition. (Towards the end, you may have to almost knead the batter to blend. Batter will be quite thick and heavy). Pour into an oiled 9 x 5 x 3 inch loaf pan. Bake in a pre-heated 375 degree oven approximately 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly, loosen sides with a knife, and turn onto a wire rack. Makes a nice dinner bread, served warm; also good the next day, for turkey sandwiches. (This is a dense, dark, moist bread, with a rich molasses flavor).
½ cup buckwheat flour
½ cup teff flour (I use light)
½ cup cornstarch
1 cup medium grain, yellow cornmeal
4 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon salt
½ cup raisins
2/3 cup chopped walnuts
1 ½ cups rice milk (be sure it´s gluten free)
½ cup plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
2 tablespoons fresh squeezed lemon juice
½ cup dark molasses
In a large bowl, combine all the flours, xanthan gum, baking soda and salt; mix thoroughly. Stir in the raisins and nuts. In a small bowl, combine the rice milk, soy yogurt and lemon juice, and mix well. Pour ½ of the milk mixture into the dry ingredients, stir, then add ½ of the molasses and stir. Repeat this process, stirring well after each addition. (Towards the end, you may have to almost knead the batter to blend. Batter will be quite thick and heavy). Pour into an oiled 9 x 5 x 3 inch loaf pan. Bake in a pre-heated 375 degree oven approximately 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly, loosen sides with a knife, and turn onto a wire rack. Makes a nice dinner bread, served warm; also good the next day, for turkey sandwiches. (This is a dense, dark, moist bread, with a rich molasses flavor).
Banana Muffins
1/3 cup rice flour (brown or white)
1/3 cup amaranth flour
1/3 cup almond flour
2 tablespoons cornstarch
½ teaspoon xanthan gum
½ teaspoon baking powder
¼ teaspoon salt
Fresh grated nutmeg to taste (approximately 1/8 teaspoon)
½ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ generous teaspoon fresh grated orange zest (optional)
2 medium-sized ripe bananas, mashed
2 tablespoons + 2 teaspoons safflower or canola oil
¼ cup honey
½ teaspoon pure vanilla extract
¼ cup chopped walnuts (optional)
In a medium bowl, combine the rice, amaranth and almond flours, cornstarch, xanthan gum, baking powder, baking soda and spices, and mix well. In a separate bowl, combine all the other ingredients except the walnuts, and stir. Add the wet ingredients to the dry ingredients. Mix in the walnuts, stirring just until thoroughly blended. Pour into muffin cups or prepared tins. Bake in a pre-heated 375 degree oven, approximately 20 minutes (check before). Makes 6 to 8 muffins- recipe is easily doubled. Best served warm.
(Alternate variety: for a wholegrain, “wheaty” taste, use 2/3 cup brown rice flour and cut the amaranth flour altogether. Instead of the grated orange zest, use 2 teaspoons finely chopped candied orange peel. The rest is the same. Enjoy!)
1/3 cup amaranth flour
1/3 cup almond flour
2 tablespoons cornstarch
½ teaspoon xanthan gum
½ teaspoon baking powder
¼ teaspoon salt
Fresh grated nutmeg to taste (approximately 1/8 teaspoon)
½ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ generous teaspoon fresh grated orange zest (optional)
2 medium-sized ripe bananas, mashed
2 tablespoons + 2 teaspoons safflower or canola oil
¼ cup honey
½ teaspoon pure vanilla extract
¼ cup chopped walnuts (optional)
In a medium bowl, combine the rice, amaranth and almond flours, cornstarch, xanthan gum, baking powder, baking soda and spices, and mix well. In a separate bowl, combine all the other ingredients except the walnuts, and stir. Add the wet ingredients to the dry ingredients. Mix in the walnuts, stirring just until thoroughly blended. Pour into muffin cups or prepared tins. Bake in a pre-heated 375 degree oven, approximately 20 minutes (check before). Makes 6 to 8 muffins- recipe is easily doubled. Best served warm.
(Alternate variety: for a wholegrain, “wheaty” taste, use 2/3 cup brown rice flour and cut the amaranth flour altogether. Instead of the grated orange zest, use 2 teaspoons finely chopped candied orange peel. The rest is the same. Enjoy!)
Blueberry Muffins
1 cup white rice flour (brown is also okay)
½ cup soy flour
¼ cup tapioca flour
¼ cup cornstarch
2 teaspoons xanthan gum
3 teaspoons baking powder
½ teaspoon salt
½ cup whole, raw demerarra sugar
1 teaspoon finely grated lemon zest
2 eggs
1 cup rice milk (be sure it´s gluten free)
1 tablespoon unsweetened, plain soy yogurt (be sure it´s gluten and dairy free)
¼ cup (4 tablespoons) melted Earth Balance shortening
1 cup blueberries (fresh is best!)
Combine all the dry ingredients, including the lemon zest, and stir well. In another bowl, combine all the other ingredients except the blueberries, and whisk to blend. Add the wet to the dry ingredients, and stir just until mixed. Fold in the blueberries (carefully) with a rubber spatula. Pour into muffin cups or oiled tins. Bake in a pre-heated 375 degree oven, approximately 20 minutes (check after 15). Muffins should be lightly golden brown on top, and a toothpick inserted in the center should come out clean. (Cover with foil if they begin to brown too quickly). These are best fresh from the oven! Makes 12 muffins.
½ cup soy flour
¼ cup tapioca flour
¼ cup cornstarch
2 teaspoons xanthan gum
3 teaspoons baking powder
½ teaspoon salt
½ cup whole, raw demerarra sugar
1 teaspoon finely grated lemon zest
2 eggs
1 cup rice milk (be sure it´s gluten free)
1 tablespoon unsweetened, plain soy yogurt (be sure it´s gluten and dairy free)
¼ cup (4 tablespoons) melted Earth Balance shortening
1 cup blueberries (fresh is best!)
Combine all the dry ingredients, including the lemon zest, and stir well. In another bowl, combine all the other ingredients except the blueberries, and whisk to blend. Add the wet to the dry ingredients, and stir just until mixed. Fold in the blueberries (carefully) with a rubber spatula. Pour into muffin cups or oiled tins. Bake in a pre-heated 375 degree oven, approximately 20 minutes (check after 15). Muffins should be lightly golden brown on top, and a toothpick inserted in the center should come out clean. (Cover with foil if they begin to brown too quickly). These are best fresh from the oven! Makes 12 muffins.
Baba Ghanouj
1 medium eggplant
2 tablespoons all natural tahini (sesame paste)
Approximately 2 medium cloves garlic, finely minced (to taste)
1 ½ tablespoons fresh squeezed lemon juice
2 teaspoons filtered water
2 tablespoons Italian (flat leafed) parsley, chopped
¼ teaspoon tamari soy sauce (wheat free)
Fresh ground pepper to taste
Lay the eggplant on a tray covered with aluminum foil, and roast in a pre-heated 400 degree oven for 1 hour. Remove and let cool slightly. Cut in half lengthwise, and remove the flesh with a spoon, discarding the skin. Place in a bowl and mash coarsely. In a separate bowl, combine the tahini with the garlic. Add the lemon juice and water, stirring quickly. Add the eggplant, parsley and tamari soy sauce to the tahini mixture and mix well. Season to taste with fresh ground pepper. (Approximately 3 sevings)
2 tablespoons all natural tahini (sesame paste)
Approximately 2 medium cloves garlic, finely minced (to taste)
1 ½ tablespoons fresh squeezed lemon juice
2 teaspoons filtered water
2 tablespoons Italian (flat leafed) parsley, chopped
¼ teaspoon tamari soy sauce (wheat free)
Fresh ground pepper to taste
Lay the eggplant on a tray covered with aluminum foil, and roast in a pre-heated 400 degree oven for 1 hour. Remove and let cool slightly. Cut in half lengthwise, and remove the flesh with a spoon, discarding the skin. Place in a bowl and mash coarsely. In a separate bowl, combine the tahini with the garlic. Add the lemon juice and water, stirring quickly. Add the eggplant, parsley and tamari soy sauce to the tahini mixture and mix well. Season to taste with fresh ground pepper. (Approximately 3 sevings)
Brioches
1 cup brown rice flour
3/4 cup tapioca flour
1/2 cup soy flour
1/4 cup amaranth flour
2 1/2 teaspoons xanthan gum
1/2 cup plain, lightly sweetened soy milk (be sure it's gluten and casein free)
4 tablespoons Earth Balance buttery flavored spread (plus more to coat top)
1/2 teaspoon salt
2 tablespoons + 1 teaspoon sugar (if you use unsweetened soy milk, add a little extra sugar)
1 package yeast (gluten free)
1/8 cup (2 tablespoons) warm water, 105-115 degrees
2 eggs
1/2 teaspoon (heaping) finely grated lemon zest
Combine the brown rice, tapioca, soy, amaranth flours and the xanthan gum, and mix well. Set aside. Scald the soy milk; stir in the Earth Balance shortening, salt and sugar. Cool to lukewarm. Meanwhile, in the large bowl of an electric mixer, sprinkle the yeast over the warm water. Stir to blend, then wait a few minutes for it to dissolve. In a separate bowl, whisk the eggs together with the lemon peel. Pour the milk/sugar mixture into the yeast mixture, and stir to blend. On low speed, beat in the egg and lemon peel mixture. Slowly add the flour blend, still beating, until you have a manageable, but still beatable dough. Beat, on medium speed, about 1 and _ minutes. Dust the the dough lightly with any remaining flour blend (or tapioca flour) to prevent sticking. Cover tightly with plastic wrap, put in a warm place, and let rise for 45 minutes.
Use Earth Balance buttery spread to grease regular sized muffin cups. Melt about 1-2 tablespoons more on the stove on low heat. Set aside. Take the dough (do not punch it down) and cut off about 1/3 of it; set aside. Use 2/3 of the dough to shape in the muffin cups. Fill the cups almost to the top, and flatten with your fingers. (If the dough is sticky, wet your hands slightly with water). Using your fingers, make an indentation in the top center portion of each individual brioche. Take the reserved 1/3 section of dough, and shape it into small balls, rolling it between your hands; (there should be 3 balls for each brioche). Push the balls firmly into each indentation to attach. Using a pastry brush, brush each brioche with the melted shortening (use as needed). Cover with plastic wrap and let rise again, about 25-30 minutes.
Preheat oven to 425 degrees. Bake the brioche in the lower third of the oven 10-15 minutes, or until lightly browned and the sides start to pull away from the edges of the tins. Remove from pans immediately. Serve warm. Good as is, or with jam. (Makes about 10 brioches, depending on size).
3/4 cup tapioca flour
1/2 cup soy flour
1/4 cup amaranth flour
2 1/2 teaspoons xanthan gum
1/2 cup plain, lightly sweetened soy milk (be sure it's gluten and casein free)
4 tablespoons Earth Balance buttery flavored spread (plus more to coat top)
1/2 teaspoon salt
2 tablespoons + 1 teaspoon sugar (if you use unsweetened soy milk, add a little extra sugar)
1 package yeast (gluten free)
1/8 cup (2 tablespoons) warm water, 105-115 degrees
2 eggs
1/2 teaspoon (heaping) finely grated lemon zest
Combine the brown rice, tapioca, soy, amaranth flours and the xanthan gum, and mix well. Set aside. Scald the soy milk; stir in the Earth Balance shortening, salt and sugar. Cool to lukewarm. Meanwhile, in the large bowl of an electric mixer, sprinkle the yeast over the warm water. Stir to blend, then wait a few minutes for it to dissolve. In a separate bowl, whisk the eggs together with the lemon peel. Pour the milk/sugar mixture into the yeast mixture, and stir to blend. On low speed, beat in the egg and lemon peel mixture. Slowly add the flour blend, still beating, until you have a manageable, but still beatable dough. Beat, on medium speed, about 1 and _ minutes. Dust the the dough lightly with any remaining flour blend (or tapioca flour) to prevent sticking. Cover tightly with plastic wrap, put in a warm place, and let rise for 45 minutes.
Use Earth Balance buttery spread to grease regular sized muffin cups. Melt about 1-2 tablespoons more on the stove on low heat. Set aside. Take the dough (do not punch it down) and cut off about 1/3 of it; set aside. Use 2/3 of the dough to shape in the muffin cups. Fill the cups almost to the top, and flatten with your fingers. (If the dough is sticky, wet your hands slightly with water). Using your fingers, make an indentation in the top center portion of each individual brioche. Take the reserved 1/3 section of dough, and shape it into small balls, rolling it between your hands; (there should be 3 balls for each brioche). Push the balls firmly into each indentation to attach. Using a pastry brush, brush each brioche with the melted shortening (use as needed). Cover with plastic wrap and let rise again, about 25-30 minutes.
Preheat oven to 425 degrees. Bake the brioche in the lower third of the oven 10-15 minutes, or until lightly browned and the sides start to pull away from the edges of the tins. Remove from pans immediately. Serve warm. Good as is, or with jam. (Makes about 10 brioches, depending on size).
Baked Tomatoes
3 medium tomatoes
3 medium cloves garlic, pressed
Salt, fresh ground pepper
Extra virgin olive oil
Italian seasoning, Herbes de Provence, or other herbs- (one or more of the following: rosemary, thyme, basil, oregano, sage or tarragon).
Wash the tomatoes, cut the tops off, and cut each tomato (widthwise) in half. Lay the tomatoes on a baking tray with non-stick paper. Sprinkle the tomatoes with salt and pepper. Spread the pressed garlic over the top, and sprinkle with the herbs of your choice. Drizzle olive oil over the tops of the tomatoes- (about 1 tablespoon, or as needed). Bake in a pre-heated 350 degree oven approximately 40 minutes, until soft and caramelized. Serve warm. (3 servings)
3 medium cloves garlic, pressed
Salt, fresh ground pepper
Extra virgin olive oil
Italian seasoning, Herbes de Provence, or other herbs- (one or more of the following: rosemary, thyme, basil, oregano, sage or tarragon).
Wash the tomatoes, cut the tops off, and cut each tomato (widthwise) in half. Lay the tomatoes on a baking tray with non-stick paper. Sprinkle the tomatoes with salt and pepper. Spread the pressed garlic over the top, and sprinkle with the herbs of your choice. Drizzle olive oil over the tops of the tomatoes- (about 1 tablespoon, or as needed). Bake in a pre-heated 350 degree oven approximately 40 minutes, until soft and caramelized. Serve warm. (3 servings)
Creamy Banana Salad
2 bananas (not over or under ripe)
1 large, sweet red apple
1/2 cup unsweetened shredded coconut
1/2 cup raw, unsalted cashews, chopped
1/2 cup unsweetened, plain soy yogurt (be sure it´s gluten and dairy free)
1 1/2 tablespoons apple cider vinegar
1/4 cup freshly squeezed orange juice
In a pre-heated 375 degree oven, roast the cashews until lightly browned, stirring occasionally to cook evenly. In a large bowl, combine the soy yogurt, vinegar and orange juice. Peel and slice the bananas in thick slices, then cut each slice in half. Leaving the skin on, core and dice the apple. Toss the banana and apple into the yogurt mixture, along with the nuts and most of the coconut. Sprinkle the remaining coconut over the top and serve immediately. (Approximatley 4 servings)
1 large, sweet red apple
1/2 cup unsweetened shredded coconut
1/2 cup raw, unsalted cashews, chopped
1/2 cup unsweetened, plain soy yogurt (be sure it´s gluten and dairy free)
1 1/2 tablespoons apple cider vinegar
1/4 cup freshly squeezed orange juice
In a pre-heated 375 degree oven, roast the cashews until lightly browned, stirring occasionally to cook evenly. In a large bowl, combine the soy yogurt, vinegar and orange juice. Peel and slice the bananas in thick slices, then cut each slice in half. Leaving the skin on, core and dice the apple. Toss the banana and apple into the yogurt mixture, along with the nuts and most of the coconut. Sprinkle the remaining coconut over the top and serve immediately. (Approximatley 4 servings)
Chocolate Raspberry Sandwich Cookies
COOKIE:
2/3 cup + 2 tablespoons tapioca flour
2/3 cup chickpea (garbanzo bean) flour
2/3 cup cornstarch
1 ½ teaspoons xanthan gum
½ cup unsweetened, high-quality cocoa powder (be sure it´s gluten free)
1/8 teaspoon baking soda
1 cup (2 sticks) Earth Balance Buttery spread (dairy free)
½ cup + 2 tablespoons powdered sugar
½ cup granulated (white) sugar
1 teaspoon pure vanilla extract
FILLING:
Approximately 1 cup raspberry preserves, or as needed
COATING:
12 ounces high quality bittersweet or semi-sweet chocolate (I recommend Scharffenberger)
Combine the flours, cornstarch, xanthan gum, cocoa powder and baking soda in a medium sized bowl; stir to mix, and set aside. With an electric mixer, cream the buttery spread, sugars and vanilla until light and fluffy. On low speed, slowly add the flour mixture; blend well. Form the dough into a ball, wrap in plastic wrap, and refrigerate until easier to handle.
Pre-heat the oven to 325 degrees, and lightly oil cookie sheets, or line with non-stick foil. Soften dough about 10 minutes, if necessary. Roll the dough between wax paper, slightly more than 1/8 inch thick. Use a 1 ½ or 2 inch cookie cutter (round) to cut the dough. Roll up the scraps, roll out the dough again and cut until all the dough has been used up. Bake about 10-12 minutes, or until just barely firm to the touch.
When the cookies are cool, turn them over and spread with raspberry preserves, joining 2 cookies together like a sandwich; (be sure the raspberry preserves is at room temperature, and give it a good stir, so it spreads easily). Melt the chocolate over very low heat, stirring occasionally with a spatula. Pour the chocolate into a deep bowl. Take each sandwich cookie, and dip one half of the cookie into the chocolate, using the spatula to help, if needed; let the excess chocolate drip off. (Dip only ½ of each cookie into the chocolate, leaving the other half free). Lay the cookies on wax paper to cool and harden. (Makes approximately 36 cookies)
2/3 cup + 2 tablespoons tapioca flour
2/3 cup chickpea (garbanzo bean) flour
2/3 cup cornstarch
1 ½ teaspoons xanthan gum
½ cup unsweetened, high-quality cocoa powder (be sure it´s gluten free)
1/8 teaspoon baking soda
1 cup (2 sticks) Earth Balance Buttery spread (dairy free)
½ cup + 2 tablespoons powdered sugar
½ cup granulated (white) sugar
1 teaspoon pure vanilla extract
FILLING:
Approximately 1 cup raspberry preserves, or as needed
COATING:
12 ounces high quality bittersweet or semi-sweet chocolate (I recommend Scharffenberger)
Combine the flours, cornstarch, xanthan gum, cocoa powder and baking soda in a medium sized bowl; stir to mix, and set aside. With an electric mixer, cream the buttery spread, sugars and vanilla until light and fluffy. On low speed, slowly add the flour mixture; blend well. Form the dough into a ball, wrap in plastic wrap, and refrigerate until easier to handle.
Pre-heat the oven to 325 degrees, and lightly oil cookie sheets, or line with non-stick foil. Soften dough about 10 minutes, if necessary. Roll the dough between wax paper, slightly more than 1/8 inch thick. Use a 1 ½ or 2 inch cookie cutter (round) to cut the dough. Roll up the scraps, roll out the dough again and cut until all the dough has been used up. Bake about 10-12 minutes, or until just barely firm to the touch.
When the cookies are cool, turn them over and spread with raspberry preserves, joining 2 cookies together like a sandwich; (be sure the raspberry preserves is at room temperature, and give it a good stir, so it spreads easily). Melt the chocolate over very low heat, stirring occasionally with a spatula. Pour the chocolate into a deep bowl. Take each sandwich cookie, and dip one half of the cookie into the chocolate, using the spatula to help, if needed; let the excess chocolate drip off. (Dip only ½ of each cookie into the chocolate, leaving the other half free). Lay the cookies on wax paper to cool and harden. (Makes approximately 36 cookies)
Chicken with Tomatoes, Black Olives and Wine, served over brown rice linguine
4 skinless, boneless chicken breasts
Fresh squeezed lemon juice, to taste
Salt, fresh ground pepper and thyme (dried) to taste
5 tablespoons extra virgin olive oil
2 medium yellow onions, minced
2 whole garlic cloves, peeled
5 tomatoes- (dropped under boiling water for 1 minute; rinsed under cold water, then cored, peeled, and chopped into large pieces)
2 bay leaves
½ cup dry white wine
½ cup (heaping) pitted calamata olives, halved
½ cup fresh chopped parsley
2 tablespoons fresh chopped basil
¾ package (14 ounce) brown rice linguine (I like Tinkyada brand)
Wash and dry chicken, and squeeze enough lemon juice to cover the top of the chicken. Sprinkle liberally with thyme, salt and pepper. Turn chicken pieces over and repeat the process on this side. Heat the olive oil in a large, heavy bottomed pan. Cook chicken breasts on medium-high heat, approximately 2-3 minutes or until bottom turns white. Turn over, and cook again until white. Remove chicken and set aside. Lower heat to medium-low and add onions, adding more oil if necessary. Cook until limp, approximately 8 minutes. Add the garlic, tomatoes, bay leaves and wine, and cook another 10 minutes. Return chicken to the pan and cook slowly, basting often with the sauce, about 20-25 minutes, or until chicken is tender. Meanwhile, prepare pasta according to package directions. 5 minutes before serving, remove the bay leaves and garlic cloves and add the olives; correct the seasoning. Sprinkle with fresh parsley and basil. Serve over pasta. (Serves 4)
Fresh squeezed lemon juice, to taste
Salt, fresh ground pepper and thyme (dried) to taste
5 tablespoons extra virgin olive oil
2 medium yellow onions, minced
2 whole garlic cloves, peeled
5 tomatoes- (dropped under boiling water for 1 minute; rinsed under cold water, then cored, peeled, and chopped into large pieces)
2 bay leaves
½ cup dry white wine
½ cup (heaping) pitted calamata olives, halved
½ cup fresh chopped parsley
2 tablespoons fresh chopped basil
¾ package (14 ounce) brown rice linguine (I like Tinkyada brand)
Wash and dry chicken, and squeeze enough lemon juice to cover the top of the chicken. Sprinkle liberally with thyme, salt and pepper. Turn chicken pieces over and repeat the process on this side. Heat the olive oil in a large, heavy bottomed pan. Cook chicken breasts on medium-high heat, approximately 2-3 minutes or until bottom turns white. Turn over, and cook again until white. Remove chicken and set aside. Lower heat to medium-low and add onions, adding more oil if necessary. Cook until limp, approximately 8 minutes. Add the garlic, tomatoes, bay leaves and wine, and cook another 10 minutes. Return chicken to the pan and cook slowly, basting often with the sauce, about 20-25 minutes, or until chicken is tender. Meanwhile, prepare pasta according to package directions. 5 minutes before serving, remove the bay leaves and garlic cloves and add the olives; correct the seasoning. Sprinkle with fresh parsley and basil. Serve over pasta. (Serves 4)
GFCF Cornbread
¾ cup rice flour (brown or white)
¾ cup medium grained, yellow cornmeal
¼ cup soy flour
1 heaping teaspoon baking powder
1 teaspoon salt
2 eggs
¼ cup pure maple syrup
¼ cup plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
2 teaspoons lemon juice + enough plain, unsweetened soy milk to make ¾ cup (be sure it´s gluten and casein free)
4 tablespoons melted Earth Balance shortening
In a small bowl, combine all the dry ingredients and mix well. In a larger bowl, beat the eggs with the maple syrup. Combine the soy yogurt, soy milk and lemon juice and stir to blend. Add the soy mixture along with the melted shortening to the egg mixture, and beat just until blended. Add the dry ingredients and stir until well combined. Pour the batter into a well greased 8 x 8 inch square pan. Bake in a pre-heated 425 degree oven for approximately 20 minutes- (check often; cover with foil if cornbread begins to brown too quickly). Cut into squares; best served warm and fresh from the oven.
¾ cup medium grained, yellow cornmeal
¼ cup soy flour
1 heaping teaspoon baking powder
1 teaspoon salt
2 eggs
¼ cup pure maple syrup
¼ cup plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
2 teaspoons lemon juice + enough plain, unsweetened soy milk to make ¾ cup (be sure it´s gluten and casein free)
4 tablespoons melted Earth Balance shortening
In a small bowl, combine all the dry ingredients and mix well. In a larger bowl, beat the eggs with the maple syrup. Combine the soy yogurt, soy milk and lemon juice and stir to blend. Add the soy mixture along with the melted shortening to the egg mixture, and beat just until blended. Add the dry ingredients and stir until well combined. Pour the batter into a well greased 8 x 8 inch square pan. Bake in a pre-heated 425 degree oven for approximately 20 minutes- (check often; cover with foil if cornbread begins to brown too quickly). Cut into squares; best served warm and fresh from the oven.
Carrot Raisin Muffins
¾ cup brown rice flour
½ cup tapioca flour
¼ cup almond flour
1 ½ teaspoons xanthan gum
2 ¼ teaspoons baking powder
¼ teaspoon salt
1 ½ teaspoons cinnamon
½ teaspoon ground nutmeg
2 eggs
¼ cup plus 2 tablespoons canola or safflower oil
¼ cup fresh squeezed orange juice
½ cup whole, raw demerarra sugar
1 ½ cups coarsely grated carrot
1/3 cup raisins
½ cup walnuts, roasted and chopped
In a medium bowl, combine the flours, the xanthan gum, baking powder, salt, cinnamon and nutmeg, and mix well. In a large bowl, mix together the eggs, oil, orange juice and sugar. Stir in the carrots, raisins and nuts. Add the dry ingredients to the wet, and mix (batter will be stiff). Spoon into muffin cups or oiled tins. Bake in a pre-heated 400 degree oven, 20-25 minutes, or until a toothpick inserted in the center comes out clean. (If they begin to brown too quickly, cover with aluminum foil). Best when served warm. Makes 12 muffins.
½ cup tapioca flour
¼ cup almond flour
1 ½ teaspoons xanthan gum
2 ¼ teaspoons baking powder
¼ teaspoon salt
1 ½ teaspoons cinnamon
½ teaspoon ground nutmeg
2 eggs
¼ cup plus 2 tablespoons canola or safflower oil
¼ cup fresh squeezed orange juice
½ cup whole, raw demerarra sugar
1 ½ cups coarsely grated carrot
1/3 cup raisins
½ cup walnuts, roasted and chopped
In a medium bowl, combine the flours, the xanthan gum, baking powder, salt, cinnamon and nutmeg, and mix well. In a large bowl, mix together the eggs, oil, orange juice and sugar. Stir in the carrots, raisins and nuts. Add the dry ingredients to the wet, and mix (batter will be stiff). Spoon into muffin cups or oiled tins. Bake in a pre-heated 400 degree oven, 20-25 minutes, or until a toothpick inserted in the center comes out clean. (If they begin to brown too quickly, cover with aluminum foil). Best when served warm. Makes 12 muffins.
Endive Salad with Oranges
3-4 Belgium endives, depending on size
2 carrots
4 medium oranges
3 tablespoons alfalfa sprouts
DRESSING
1 tablespoon fresh squeezed orange juice
2 tablespoons unsweetened, plain soy yogurt (be sure it´s gluten and dairy free)
1 tablespoon walnut oil
1 teaspoons honey (or to taste)
salt and pepper to taste
Wash and dry the endive, and cut off the lower stem. Peel a few outer leaves to reserve for the bottom of the salad; cut the rest, width-wise, into strips. Peel the oranges, and squeeze a small section to make 1 tablespoon of juice for the dressing; set aside. Cut the rest of the orange into _ inch chunks. Peel the carrots, if desired, and grate lengthwise into long strips. Wash and dry the alfalfa sprouts. Place all salad ingredients (excepting the reserved endive leaves) in a bowl.
Combine the first four dressing ingredients, and toss into the salad. Add salt and pepper to taste. Lay the endive leaves in a serving dish, and spoon the salad over the top. Sprinkle the top with extra alfalfa sprouts, and serve chilled. (Approximately 3-4 servings)
2 carrots
4 medium oranges
3 tablespoons alfalfa sprouts
DRESSING
1 tablespoon fresh squeezed orange juice
2 tablespoons unsweetened, plain soy yogurt (be sure it´s gluten and dairy free)
1 tablespoon walnut oil
1 teaspoons honey (or to taste)
salt and pepper to taste
Wash and dry the endive, and cut off the lower stem. Peel a few outer leaves to reserve for the bottom of the salad; cut the rest, width-wise, into strips. Peel the oranges, and squeeze a small section to make 1 tablespoon of juice for the dressing; set aside. Cut the rest of the orange into _ inch chunks. Peel the carrots, if desired, and grate lengthwise into long strips. Wash and dry the alfalfa sprouts. Place all salad ingredients (excepting the reserved endive leaves) in a bowl.
Combine the first four dressing ingredients, and toss into the salad. Add salt and pepper to taste. Lay the endive leaves in a serving dish, and spoon the salad over the top. Sprinkle the top with extra alfalfa sprouts, and serve chilled. (Approximately 3-4 servings)
Fudgy Scharfrenberger Brownies
(modified from the Scharffenberger Website)
1/8 cup chickpea (garbanzo bean) flour
1/8 cup tapioca flour
¼ teaspoon xanthan gum
4 squares (8 ounces) Scharffenberger 70% bittersweet chocolate, chopped into pieces
6 tablespoons Earth Balance shortening
¼ teaspoon salt
½ teaspoon pure vanilla extract
½ cup + 1 tablespoon granulated (white) sugar
2 large eggs
½ cup walnuts, chopped
Pre-heat oven to 325 degrees. Oil an 8x8 inch square pan. In a small bowl, combine the chickpea flour, the tapioca flour and the xanthan gum, and mix well. In a medium sized saucepan, heat the chocolate and the shortening over very low heat, stirring occasionally. Whisk until smooth. Remove from heat, and stir in the salt, vanilla and sugar. Add the eggs one at a time, stirring after each one. Then add the flour mixture and stir briskly for about 1 minute, or until the mixture thickens and becomes smooth and shiny and pulls away from the edges of the pan; (this may take a little longer than 1 minute. It´s very important that the mixture thickens and becomes shiny, otherwise the brownies may fall apart too easily). Stir in the nuts. Pour mixture into the pan and smooth the top. Bake about 30-35 minutes, or until a toothpick inserted in the center comes out almost clean. (Brownies will be very bubbly when first done; this is okay, they will firm up as they cool). When firm, cut into squares with a metal spatula. (In my opinion, these taste best the second day. They also freeze well; just remove from freezer and thaw a few hours before serving).
1/8 cup chickpea (garbanzo bean) flour
1/8 cup tapioca flour
¼ teaspoon xanthan gum
4 squares (8 ounces) Scharffenberger 70% bittersweet chocolate, chopped into pieces
6 tablespoons Earth Balance shortening
¼ teaspoon salt
½ teaspoon pure vanilla extract
½ cup + 1 tablespoon granulated (white) sugar
2 large eggs
½ cup walnuts, chopped
Pre-heat oven to 325 degrees. Oil an 8x8 inch square pan. In a small bowl, combine the chickpea flour, the tapioca flour and the xanthan gum, and mix well. In a medium sized saucepan, heat the chocolate and the shortening over very low heat, stirring occasionally. Whisk until smooth. Remove from heat, and stir in the salt, vanilla and sugar. Add the eggs one at a time, stirring after each one. Then add the flour mixture and stir briskly for about 1 minute, or until the mixture thickens and becomes smooth and shiny and pulls away from the edges of the pan; (this may take a little longer than 1 minute. It´s very important that the mixture thickens and becomes shiny, otherwise the brownies may fall apart too easily). Stir in the nuts. Pour mixture into the pan and smooth the top. Bake about 30-35 minutes, or until a toothpick inserted in the center comes out almost clean. (Brownies will be very bubbly when first done; this is okay, they will firm up as they cool). When firm, cut into squares with a metal spatula. (In my opinion, these taste best the second day. They also freeze well; just remove from freezer and thaw a few hours before serving).
German Apple Pancake
PANCAKE:
3 eggs
½ cup white rice flour
½ (scant) teaspoon salt
½ cup plain, unsweetened soy milk (be sure it´s gluten and casein free)
2 tablespoons Earth Balance melted shortening
APPLE FILLING:
2 tablespoons Earth Balance shortening
2 Granny Smith apples, peeled and sliced
2 tablespoons pure maple sugar
½ teaspoon cinnamon
Whisk eggs until blended. In a small bowl, combine rice flour with salt and mix well. Add flour mixture to eggs in 4 additions, alternating with the soy milk in 2 additions; beat well after each addition. Stir in melted shortening. Generously grease bottom and sides of a 9 or 10 inch pie pan or oven proof skillet. Pour in batter, and bake in a pre-heated 450 degree oven for 15-20 minutes, or until golden brown and puffed up. (Bake in lower third of oven). Reduce heat to 350 degrees, and bake 10 more minutes. Remove from heat, and spoon apple filling (below) over pancake. Cut in wedges to serve; serve warm.
Melt shortening in a frying pan. Add apples, sugar and cinnamon, and mix (gently) with a spatula. Cover and cook slowly over medium-low heat, until the apples are glazed and tender. Spoon over pancake. (2 to 3 servings)
3 eggs
½ cup white rice flour
½ (scant) teaspoon salt
½ cup plain, unsweetened soy milk (be sure it´s gluten and casein free)
2 tablespoons Earth Balance melted shortening
APPLE FILLING:
2 tablespoons Earth Balance shortening
2 Granny Smith apples, peeled and sliced
2 tablespoons pure maple sugar
½ teaspoon cinnamon
Whisk eggs until blended. In a small bowl, combine rice flour with salt and mix well. Add flour mixture to eggs in 4 additions, alternating with the soy milk in 2 additions; beat well after each addition. Stir in melted shortening. Generously grease bottom and sides of a 9 or 10 inch pie pan or oven proof skillet. Pour in batter, and bake in a pre-heated 450 degree oven for 15-20 minutes, or until golden brown and puffed up. (Bake in lower third of oven). Reduce heat to 350 degrees, and bake 10 more minutes. Remove from heat, and spoon apple filling (below) over pancake. Cut in wedges to serve; serve warm.
Melt shortening in a frying pan. Add apples, sugar and cinnamon, and mix (gently) with a spatula. Cover and cook slowly over medium-low heat, until the apples are glazed and tender. Spoon over pancake. (2 to 3 servings)
Hashed Brown Potatoes
3 cups finely diced, peeled raw potatoes (cut about ¼ inch thick)
1 tablespoon + 1 teaspoon grated onion
½ (heaping) teaspoon salt
Dried thyme and fresh grated black pepper, to taste
2 tablespoons Italian (flat leafed) parsley, chopped
3 tablespoons vegetable oil (for frying)
In a small bowl, combine the potatoes, grated onion, salt, pepper and thyme, and stir to mix. Heat the oil in a large, non-stick skillet. When hot, pour in the potato mixture, and flatten with a spatula into a cake. Saute over medium-high heat until brown (approximately 10 minutes). Cut into quarters, and turn over with a spatula. Cook until brown and crispy. Correct the seasoning, sprinkle the top with parsley, and serve. (Approximately 2-4 servings)
(TIP: This is a good side dish with eggs, and can be a good replacement for toast).
1 tablespoon + 1 teaspoon grated onion
½ (heaping) teaspoon salt
Dried thyme and fresh grated black pepper, to taste
2 tablespoons Italian (flat leafed) parsley, chopped
3 tablespoons vegetable oil (for frying)
In a small bowl, combine the potatoes, grated onion, salt, pepper and thyme, and stir to mix. Heat the oil in a large, non-stick skillet. When hot, pour in the potato mixture, and flatten with a spatula into a cake. Saute over medium-high heat until brown (approximately 10 minutes). Cut into quarters, and turn over with a spatula. Cook until brown and crispy. Correct the seasoning, sprinkle the top with parsley, and serve. (Approximately 2-4 servings)
(TIP: This is a good side dish with eggs, and can be a good replacement for toast).
Homemade Chicken Tacos
FOR THIS RECIPE, YOU WILL NEED 12 GLUTEN-FREE TACO SHELLS
SAUCE:
1 medium onion, chopped
2 tablespoons vegetable oil
3 ½ cups tomato puree
2 cloves garlic, pressed
4 tablespoons chili powder (more or less)
¼ teaspoon (heaping) dried oregano
1/8 teaspoon ground cumin
1 teaspoon salt
Heat oil, and sauté onion over medium-high heat until limp. Add tomato puree, garlic, oregano, cumin and salt. Gradually add the chili powder to taste. Simmer on low heat 30 minutes, stirring often. Puree in a food processor or blender.
FILLING:
2 tablespoons vegetable oil
1 medium onion, chopped
1 ½ cups skinless, boneless chicken breast, cut into bite-sized pieces
2 tablespoons chopped black olives
2 ½ tablespoons raisins
1-1 ½ cups of the above sauce
A couple drops tobasco sauce (optional)
Heat oil over medium heat. Saute onion and chicken, until chicken is cooked through (approximately 5 minutes). Add all the other ingredients. Warm on the stove (low heat), approximately 15 minutes, until the flavors combine and the raisins are soft. Correct the seasoning.
YOU CAN FILL TACOS WITH:
Chicken filling
Plain Soy yogurt
Refried beans
Shredded Lettuce
GFCF soy or rice cheese (but also good without)
Guacamole (recipe follows)
Extra Tomato Sauce poured over all
Or whatever takes your fancy!
GUACAMOLE:
1 large avocado (soft and ripe)
Juice of 1small lime (or 1/2 lemon)
1 medium clove garlic
3 tablespoons plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
Salt, fresh ground pepper and cumin to taste
Chopped fresh cilantro to taste (optional)
Peel and mash avocado; slowly add all other ingredients to taste.
(Recipe makes 12 tacos)
SAUCE:
1 medium onion, chopped
2 tablespoons vegetable oil
3 ½ cups tomato puree
2 cloves garlic, pressed
4 tablespoons chili powder (more or less)
¼ teaspoon (heaping) dried oregano
1/8 teaspoon ground cumin
1 teaspoon salt
Heat oil, and sauté onion over medium-high heat until limp. Add tomato puree, garlic, oregano, cumin and salt. Gradually add the chili powder to taste. Simmer on low heat 30 minutes, stirring often. Puree in a food processor or blender.
FILLING:
2 tablespoons vegetable oil
1 medium onion, chopped
1 ½ cups skinless, boneless chicken breast, cut into bite-sized pieces
2 tablespoons chopped black olives
2 ½ tablespoons raisins
1-1 ½ cups of the above sauce
A couple drops tobasco sauce (optional)
Heat oil over medium heat. Saute onion and chicken, until chicken is cooked through (approximately 5 minutes). Add all the other ingredients. Warm on the stove (low heat), approximately 15 minutes, until the flavors combine and the raisins are soft. Correct the seasoning.
YOU CAN FILL TACOS WITH:
Chicken filling
Plain Soy yogurt
Refried beans
Shredded Lettuce
GFCF soy or rice cheese (but also good without)
Guacamole (recipe follows)
Extra Tomato Sauce poured over all
Or whatever takes your fancy!
GUACAMOLE:
1 large avocado (soft and ripe)
Juice of 1small lime (or 1/2 lemon)
1 medium clove garlic
3 tablespoons plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
Salt, fresh ground pepper and cumin to taste
Chopped fresh cilantro to taste (optional)
Peel and mash avocado; slowly add all other ingredients to taste.
(Recipe makes 12 tacos)
Holiday Cranberry Muffins
1 cup brown rice flour
½ cup amaranth flour
½ cup tapioca flour
2 teaspoons xanthan gum
2 teaspoons baking powder
Grated zest of 2 medium oranges
2/3 cup chopped walnuts (optional)
2 eggs
4 tablespoons safflower or canola oil
2/3 cup rice milk (be sure it´s gluten and casein free)
2/3 cup pure maple syrup
3 tablespoons finely chopped dried, sweetened cranberry
Combine the flours, xanthan gum, baking powder, orange zest and walnuts (if used). In another bowl, combine the eggs, oil, rice milk and maple syrup; whisk to blend. Pour the liquids into the dry ingredients and stir. Fold in the cranberries. Spoon into 12 muffin cups or oiled tins. Bake in a pre-heated 375 degree oven about 15 minutes, or until a toothpick inserted in the center comes out clean. Serve warm. Makes 12 muffins.
½ cup amaranth flour
½ cup tapioca flour
2 teaspoons xanthan gum
2 teaspoons baking powder
Grated zest of 2 medium oranges
2/3 cup chopped walnuts (optional)
2 eggs
4 tablespoons safflower or canola oil
2/3 cup rice milk (be sure it´s gluten and casein free)
2/3 cup pure maple syrup
3 tablespoons finely chopped dried, sweetened cranberry
Combine the flours, xanthan gum, baking powder, orange zest and walnuts (if used). In another bowl, combine the eggs, oil, rice milk and maple syrup; whisk to blend. Pour the liquids into the dry ingredients and stir. Fold in the cranberries. Spoon into 12 muffin cups or oiled tins. Bake in a pre-heated 375 degree oven about 15 minutes, or until a toothpick inserted in the center comes out clean. Serve warm. Makes 12 muffins.
Hummus Spread
1 cup cooked chickpeas (canned is okay)
2 ½ tablespoons all natural tahini (sesame paste)
1 teaspoon salt
Juice of 1 medium lemon
1-2 cloves garlic, or to taste
Approximately ¼ cup filtered water, as needed
1 tablespoon fresh, chopped parsley
Fresh ground pepper
Whirl the first five ingredients in a food processor or blender. Slowly add the ¼ cup water (or more or less), depending upon desired thickness. Stir in the chopped parsley, and add the ground pepper to taste. Good with rice crackers.
TIP: You can also stir in other additions, like a few tablespoons of chopped roasted red bell peppers, chopped olives, cooked, cubed eggplant, etc.
2 ½ tablespoons all natural tahini (sesame paste)
1 teaspoon salt
Juice of 1 medium lemon
1-2 cloves garlic, or to taste
Approximately ¼ cup filtered water, as needed
1 tablespoon fresh, chopped parsley
Fresh ground pepper
Whirl the first five ingredients in a food processor or blender. Slowly add the ¼ cup water (or more or less), depending upon desired thickness. Stir in the chopped parsley, and add the ground pepper to taste. Good with rice crackers.
TIP: You can also stir in other additions, like a few tablespoons of chopped roasted red bell peppers, chopped olives, cooked, cubed eggplant, etc.
Indian Style Chicken Curry
2 tablespoons extra virgin olive oil
1 medium onion, peeled and chopped
1 teaspoon minced garlic
1 tablespoon curry powder (be sure it´s gluten free)
½ teaspoon ground cumin
1/8 teaspoon coriander
1/8 teaspoon (heaping) cinnamon
1 14-ounce can tomato puree
1/3 cup dry white wine
¼ cup frozen peas
¾ -1 cup plain cooked chicken breast, cut in ¾ inch pieces
¼ cup plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
Italian (flat leafed) parsley, chopped
Heat the oil in a saucepan; add the onions, and cook over medium heat (approximately 15 minutes) until caramelized (lightly browned and limp), stirring occasionally to prevent sticking. Add the garlic and spices and cook about 2 more minutes. Pour in the wine and tomato puree and let simmer, approximately 15-20 minutes. Add the peas, chicken and soy yogurt; stir to combine, and cook about 5 more minutes, until the peas are tender and everything is heated through. Correct the season and sprinkle chopped parsley over the top. Serve over basmati rice. (Approximately 3 servings)
TIP: (If you prefer, you can also make a vegetarian version of this meal, using zucchini, carrots, chickpeas, or whatever your imagination desires!)
1 medium onion, peeled and chopped
1 teaspoon minced garlic
1 tablespoon curry powder (be sure it´s gluten free)
½ teaspoon ground cumin
1/8 teaspoon coriander
1/8 teaspoon (heaping) cinnamon
1 14-ounce can tomato puree
1/3 cup dry white wine
¼ cup frozen peas
¾ -1 cup plain cooked chicken breast, cut in ¾ inch pieces
¼ cup plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
Italian (flat leafed) parsley, chopped
Heat the oil in a saucepan; add the onions, and cook over medium heat (approximately 15 minutes) until caramelized (lightly browned and limp), stirring occasionally to prevent sticking. Add the garlic and spices and cook about 2 more minutes. Pour in the wine and tomato puree and let simmer, approximately 15-20 minutes. Add the peas, chicken and soy yogurt; stir to combine, and cook about 5 more minutes, until the peas are tender and everything is heated through. Correct the season and sprinkle chopped parsley over the top. Serve over basmati rice. (Approximately 3 servings)
TIP: (If you prefer, you can also make a vegetarian version of this meal, using zucchini, carrots, chickpeas, or whatever your imagination desires!)
Lemon Poppyseed Cake
1 cup rice flour (brown or white)
½ cup quinoa flour
½ cup cornstarch
2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
¾ cup pure, unsweetened coconut milk
4 tablespoons poppy seeds
2 eggs
6 tablespoons safflower or canola oil
1 cup pure, demerarra sugar
Juice and grated lemon zest of 1 large lemon
Combine the flours, cornstarch, xanthan gum, baking powder and soda in a small bowl; mix well. In a separate bowl, combine the poppy seeds and coconut milk; let sit 15 minutes. Meanwhile, beat the egg and oil together; slowly add sugar, then the lemon juice and zest. In two additions, stir in the reserved dry ingredients and coconut milk-poppy seed mixture, alternating after each one. Pour batter into an oiled, deep dish 9 inch round cake pan. Bake in a pre-heated 375 degree oven about 30-35 minutes, or until a toothpick inserted in the center comes out clean; (cover with foil if cake browns too quickly). Let cool slightly. Sift a thin coating of powdered sugar over the top, and cut into wedges to serve. (1 9-in. cake)
½ cup quinoa flour
½ cup cornstarch
2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
¾ cup pure, unsweetened coconut milk
4 tablespoons poppy seeds
2 eggs
6 tablespoons safflower or canola oil
1 cup pure, demerarra sugar
Juice and grated lemon zest of 1 large lemon
Combine the flours, cornstarch, xanthan gum, baking powder and soda in a small bowl; mix well. In a separate bowl, combine the poppy seeds and coconut milk; let sit 15 minutes. Meanwhile, beat the egg and oil together; slowly add sugar, then the lemon juice and zest. In two additions, stir in the reserved dry ingredients and coconut milk-poppy seed mixture, alternating after each one. Pour batter into an oiled, deep dish 9 inch round cake pan. Bake in a pre-heated 375 degree oven about 30-35 minutes, or until a toothpick inserted in the center comes out clean; (cover with foil if cake browns too quickly). Let cool slightly. Sift a thin coating of powdered sugar over the top, and cut into wedges to serve. (1 9-in. cake)
Lemon Garlic Chicken
2 skinless, boneless chicken breasts, split
½ cup safflower, sunflower or light olive oil
¼ cup fresh squeezed lemon juice
3 medium cloves garlic, pressed
¼ teaspoon salt
½ teaspoon crushed thyme
3 liberal tablespoons fresh basil, chopped
Fresh ground pepper to taste
Wash and dry chicken, and pound with a mallet until thin (for tenderness). Arrange on a baking tray, and sprinkle with a little fresh sea salt to taste. Combine the oil, lemon juice, garlic, ¼ teaspoon salt and all the other spices, and whisk until well mixed and slightly thick. Pour the sauce on and around the chicken, making sure the bottom is also well coated. Bake in a pre-heated 350 degree oven, approximately 20-25 minutes, basting occasionally as needed. Serve with the sauce poured over; good with basmati rice. (Approximately 3-4 servings).
½ cup safflower, sunflower or light olive oil
¼ cup fresh squeezed lemon juice
3 medium cloves garlic, pressed
¼ teaspoon salt
½ teaspoon crushed thyme
3 liberal tablespoons fresh basil, chopped
Fresh ground pepper to taste
Wash and dry chicken, and pound with a mallet until thin (for tenderness). Arrange on a baking tray, and sprinkle with a little fresh sea salt to taste. Combine the oil, lemon juice, garlic, ¼ teaspoon salt and all the other spices, and whisk until well mixed and slightly thick. Pour the sauce on and around the chicken, making sure the bottom is also well coated. Bake in a pre-heated 350 degree oven, approximately 20-25 minutes, basting occasionally as needed. Serve with the sauce poured over; good with basmati rice. (Approximately 3-4 servings).
Lemon Coconut Muffins
1 cup brown rice flour
½ cup quinoa flour
½ cup cornstarch
2 teaspoons xanthan gum
3 teaspoons baking powder
1 tablespoon grated lemon zest
2 eggs
6 tablespoons safflower or canola oil
1 cup whole, raw demerarra sugar
1 cup pure coconut milk
Shredded coconut (I prefer unsweetened), to sprinkle on top (approximately ¼ cup)
Combine the brown rice flour, quinoa flour, cornstarch, xanthan gum, baking powder and lemon zest; mix well. In a separate bowl, whisk together the egg, oil and sugar. Add coconut milk, and mix well. Pour the dry ingredients into the wet ingredients, and stir just until blended. Pour into muffin cups or oiled muffin tins, and top with the shredded coconut. Bake in a pre-heated 375 degree oven, approximately 15-20 minutes. (If they begin to brown too quickly, cover with aluminum foil). Makes 12 muffins.
½ cup quinoa flour
½ cup cornstarch
2 teaspoons xanthan gum
3 teaspoons baking powder
1 tablespoon grated lemon zest
2 eggs
6 tablespoons safflower or canola oil
1 cup whole, raw demerarra sugar
1 cup pure coconut milk
Shredded coconut (I prefer unsweetened), to sprinkle on top (approximately ¼ cup)
Combine the brown rice flour, quinoa flour, cornstarch, xanthan gum, baking powder and lemon zest; mix well. In a separate bowl, whisk together the egg, oil and sugar. Add coconut milk, and mix well. Pour the dry ingredients into the wet ingredients, and stir just until blended. Pour into muffin cups or oiled muffin tins, and top with the shredded coconut. Bake in a pre-heated 375 degree oven, approximately 15-20 minutes. (If they begin to brown too quickly, cover with aluminum foil). Makes 12 muffins.
Mediterranean Style Millet Salad with Chicken, Pistachios, and Dried Apricots
(Make early in day to allow chilling time)
1 cup millet
8 ounces skinless, boneless chicken breasts, cooked and chopped
(about 1 ½ cups)
1/3 cup chopped, dried, Turkish style apricots
(I prefer the all-natural variety: available in health food stores)
1/3 cup pitted, chopped Calamata olives
¼ cup extra- virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons fresh chopped Italian (flat leafed) parsley
¼ teaspoon ground cumin
salt and fresh ground pepper to taste
½ cup chopped pistachios
Dry roast millet in a non-stick saucepan over moderate heat, stirring constantly, until golden and fragrant; (about 5-7 minutes). Pour in 2 ½ cups water and bring to a boil. Cover saucepan, turn heat to medium-low, and simmer until millet is tender and all water is absorbed. (Check occasionally and add more water if needed). Remove from heat and let cool.
Fluff millet with a fork and pour into a large bowl. Add the chicken, apricots and olives and mix. In a separate bowl, combine the oil, lemon juice, cumin, salt and pepper; whisk together. Pour over the millet mixture and toss. Just before serving, mix in the parsley and chopped pistachios, reserving some of each to sprinkle on top. Correct the seasoning and serve. (Approximately 4 servings)
1 cup millet
8 ounces skinless, boneless chicken breasts, cooked and chopped
(about 1 ½ cups)
1/3 cup chopped, dried, Turkish style apricots
(I prefer the all-natural variety: available in health food stores)
1/3 cup pitted, chopped Calamata olives
¼ cup extra- virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons fresh chopped Italian (flat leafed) parsley
¼ teaspoon ground cumin
salt and fresh ground pepper to taste
½ cup chopped pistachios
Dry roast millet in a non-stick saucepan over moderate heat, stirring constantly, until golden and fragrant; (about 5-7 minutes). Pour in 2 ½ cups water and bring to a boil. Cover saucepan, turn heat to medium-low, and simmer until millet is tender and all water is absorbed. (Check occasionally and add more water if needed). Remove from heat and let cool.
Fluff millet with a fork and pour into a large bowl. Add the chicken, apricots and olives and mix. In a separate bowl, combine the oil, lemon juice, cumin, salt and pepper; whisk together. Pour over the millet mixture and toss. Just before serving, mix in the parsley and chopped pistachios, reserving some of each to sprinkle on top. Correct the seasoning and serve. (Approximately 4 servings)
Marinated Zucchini
(prepare early in day, as it needs at least 3 hours to marinate)
4 medium zucchini
4 tablespoons extra- virgin olive oil
salt and fresh ground pepper to taste
2 cloves garlic
3 tablespoons dry white wine
juice from 1/2 lemon
2 tablespoons fresh chopped basil
Wash zucchini, and cut into slices (approximately 3/4 in. thick). Heat the olive oil in a large non-stick skillet, and cook the zucchini over medium-high heat until lightly browned (2 or 3 minutes per side). Sprinkle with salt and pepper. Peel the garlic clove, and cut into thin slices. Add the garlic to the skillet toward the end of the cooking time, and roast until golden brown, stirring. Remove the zuccini and garlic with a slotted spoon or spatula, and place in a bowl. Turn heat to low; add the wine and lemon juice to the remaining oil in the skillet, and cook briefly, stirring to blend. Add the basil and heat until just wilted; then, pour the wine mixture over the zucchini-garlic, making sure to cover all of the zucchini with the sauce. Cover and refrigerate. Let marinate at least 3 hours, or overnight. Serve cold or at room temperature. (Approximately 4 servings)
4 medium zucchini
4 tablespoons extra- virgin olive oil
salt and fresh ground pepper to taste
2 cloves garlic
3 tablespoons dry white wine
juice from 1/2 lemon
2 tablespoons fresh chopped basil
Wash zucchini, and cut into slices (approximately 3/4 in. thick). Heat the olive oil in a large non-stick skillet, and cook the zucchini over medium-high heat until lightly browned (2 or 3 minutes per side). Sprinkle with salt and pepper. Peel the garlic clove, and cut into thin slices. Add the garlic to the skillet toward the end of the cooking time, and roast until golden brown, stirring. Remove the zuccini and garlic with a slotted spoon or spatula, and place in a bowl. Turn heat to low; add the wine and lemon juice to the remaining oil in the skillet, and cook briefly, stirring to blend. Add the basil and heat until just wilted; then, pour the wine mixture over the zucchini-garlic, making sure to cover all of the zucchini with the sauce. Cover and refrigerate. Let marinate at least 3 hours, or overnight. Serve cold or at room temperature. (Approximately 4 servings)
Maple Apple Tart
PASTRY:
¾ cup brown rice flour
¼ cup + 1 tablespoon soy flour
¼ cup tapioca flour
½ teaspoon salt
1 ½ tablespoons cornstarch
1 ½ teaspoons xanthan gum
2 teaspoons pure maple sugar
7 tablespoons (very cold) Earth Balance Buttery spread (dairy free) or Earth Balance shortening, cut into small pieces
2 tablespoons cold water (more or less, as needed)
GLAZE:
1/3 cup apricot preserves
2 teaspoons water
FILLING:
Approximately 4 medium sized Granny Smith apples (or 5 smaller apples)
4 tablespoons pure maple sugar
1 tablespoon cornstarch
½ teaspoon ground cinnamon
1 tablespoon fresh squeezed lemon juice
1 tablespoon Earth Balance shortening
In a medium bowl, combine all the dry ingredients for the pastry and mix well. Cut the shortening into the flour mixture (or mix with 2 forks), until it looks like coarse meal. Slowly add 1 tablespoon of the water, letting it trickle along the edges of the bowl (not in the center). Start to press the mixture together, adding more water, 1 teaspoon at a time, until the dough clings together into a ball. With a roller, roll the dough on waxed paper into a circle, to fit a 9 inch (ungreased) tart pan; (if dough is sticky, dust lightly with cornstarch or tapioca flour). Press the dough to coat the bottom and sides of the pan, and prick all over with the tines of a fork. Bake in the lower third of a pre-heated 375 degree oven about 15 minutes, or until golden brown (cover loosely with aluminum foil if it browns too quickly). Remove from oven and let cool slightly.
Combine the apricot preserves and the 2 teaspoons water in a small saucepan and cook on high heat about 1-2 minutes, until the mixture melts together and thins slightly. With a pastry brush, brush the bottom and sides of the crust to coat; reserve the remaining apricot preserves to coat the top of the tart later.
In a small bowl, combine the maple sugar, cornstarch and cinnamon, and mix well. Set aside. Pour the lemon in a large bowl. Peel the apples; then quarter 1 apple, core it, and cut the quarters into thin slices (about ¼ inch). Place the slices immediately into the bowl with the lemon juice, and toss to coat. Repeat with remaining apples (this prevents browning). Pour the sugar-cornstarch mixture over the apples, and coat well. Lay the apples in the baked tart shell, starting along the outside edge, forming a pinwheel pattern all the way around. Then lay the next layer closer to the center, overlapping the first layer slightly. There will be a small space in the center; fill with some pieces of cut apple, making a rosebud design. With a rubber spatula, scrape the bottom of the bowl and pour the juices over the apples in the tart. Dot the top of the tart with 1 tablespoon shortening. Cover loosely with aluminum foil, and bake in a pre-heated 375 degree oven approximately 50-55 minutes, or until the apple is cooked all the way and the filling is set and slightly bubbly. Re-heat the apricot preserves over the stove, and glaze the top of the tart liberally with a pastry brush. Remove tart from pan and cut into wedges to serve. Makes 1 9-in. tart
¾ cup brown rice flour
¼ cup + 1 tablespoon soy flour
¼ cup tapioca flour
½ teaspoon salt
1 ½ tablespoons cornstarch
1 ½ teaspoons xanthan gum
2 teaspoons pure maple sugar
7 tablespoons (very cold) Earth Balance Buttery spread (dairy free) or Earth Balance shortening, cut into small pieces
2 tablespoons cold water (more or less, as needed)
GLAZE:
1/3 cup apricot preserves
2 teaspoons water
FILLING:
Approximately 4 medium sized Granny Smith apples (or 5 smaller apples)
4 tablespoons pure maple sugar
1 tablespoon cornstarch
½ teaspoon ground cinnamon
1 tablespoon fresh squeezed lemon juice
1 tablespoon Earth Balance shortening
In a medium bowl, combine all the dry ingredients for the pastry and mix well. Cut the shortening into the flour mixture (or mix with 2 forks), until it looks like coarse meal. Slowly add 1 tablespoon of the water, letting it trickle along the edges of the bowl (not in the center). Start to press the mixture together, adding more water, 1 teaspoon at a time, until the dough clings together into a ball. With a roller, roll the dough on waxed paper into a circle, to fit a 9 inch (ungreased) tart pan; (if dough is sticky, dust lightly with cornstarch or tapioca flour). Press the dough to coat the bottom and sides of the pan, and prick all over with the tines of a fork. Bake in the lower third of a pre-heated 375 degree oven about 15 minutes, or until golden brown (cover loosely with aluminum foil if it browns too quickly). Remove from oven and let cool slightly.
Combine the apricot preserves and the 2 teaspoons water in a small saucepan and cook on high heat about 1-2 minutes, until the mixture melts together and thins slightly. With a pastry brush, brush the bottom and sides of the crust to coat; reserve the remaining apricot preserves to coat the top of the tart later.
In a small bowl, combine the maple sugar, cornstarch and cinnamon, and mix well. Set aside. Pour the lemon in a large bowl. Peel the apples; then quarter 1 apple, core it, and cut the quarters into thin slices (about ¼ inch). Place the slices immediately into the bowl with the lemon juice, and toss to coat. Repeat with remaining apples (this prevents browning). Pour the sugar-cornstarch mixture over the apples, and coat well. Lay the apples in the baked tart shell, starting along the outside edge, forming a pinwheel pattern all the way around. Then lay the next layer closer to the center, overlapping the first layer slightly. There will be a small space in the center; fill with some pieces of cut apple, making a rosebud design. With a rubber spatula, scrape the bottom of the bowl and pour the juices over the apples in the tart. Dot the top of the tart with 1 tablespoon shortening. Cover loosely with aluminum foil, and bake in a pre-heated 375 degree oven approximately 50-55 minutes, or until the apple is cooked all the way and the filling is set and slightly bubbly. Re-heat the apricot preserves over the stove, and glaze the top of the tart liberally with a pastry brush. Remove tart from pan and cut into wedges to serve. Makes 1 9-in. tart
Mashed Potatoes with Rosemary and Garlic
FOR EVERY CUP OF MASHED POTATOES, ADD THE FOLLOWING INGREDIENTS:
6 tablespoons hot chicken or vegetable stock
1 tablespoon plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
½ medium clove garlic, pressed
½ teaspoon crushed rosemary
Salt and pepper to taste
Mash and combine all the ingredients. Correct the seasoning. Serve immediately, while still warm.
6 tablespoons hot chicken or vegetable stock
1 tablespoon plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
½ medium clove garlic, pressed
½ teaspoon crushed rosemary
Salt and pepper to taste
Mash and combine all the ingredients. Correct the seasoning. Serve immediately, while still warm.
Mike's Ginger Scallops
1/3 cup wheat-free Tamari soy sauce
1 tablespoon freshly minced garlic
Juice of ½ a lemon
1 pound fresh scallops (medium to large)
3 tablespoons fresh minced ginger
1-2 tablespoons extra virgin olive oil (for sautéing)
Hot cooked white rice (basmati or jasmine)
Combine Tamari soy sauce, garlic and lemon juice in a small bowl. Set aside. Heat the oil in a large skillet; add the scallops and ginger and cook over medium-high heat. As the scallops cook, they will turn white from the bottom up; when they turn white half way up, flip them over with a metal spatula. (This will only take a few minutes; the exact time varies, depending on the size of the scallops). Cook 2 more minutes after turning over. Then add the Tamari, garlic and lemon mixture to the scallops and cook 2-3 more minutes, spooning the sauce over the tops of the scallops. Serve the scallops, with the sauce, over rice.
(Approximately 3 servings)
1 tablespoon freshly minced garlic
Juice of ½ a lemon
1 pound fresh scallops (medium to large)
3 tablespoons fresh minced ginger
1-2 tablespoons extra virgin olive oil (for sautéing)
Hot cooked white rice (basmati or jasmine)
Combine Tamari soy sauce, garlic and lemon juice in a small bowl. Set aside. Heat the oil in a large skillet; add the scallops and ginger and cook over medium-high heat. As the scallops cook, they will turn white from the bottom up; when they turn white half way up, flip them over with a metal spatula. (This will only take a few minutes; the exact time varies, depending on the size of the scallops). Cook 2 more minutes after turning over. Then add the Tamari, garlic and lemon mixture to the scallops and cook 2-3 more minutes, spooning the sauce over the tops of the scallops. Serve the scallops, with the sauce, over rice.
(Approximately 3 servings)
Maple Walnut Scones with Dried Cherries
1 cup brown rice flour
½ cup soy flour
2 tablespoons cornstarch, + enough tapioca flour to make ½ cup
1 heaping teaspoon xanthan gum
1 teaspoon cream of tartar
½ teaspoon baking soda
2 pinches salt
2 teaspoons maple sugar
6 tablespoons Earth Balance shortening
2 tablespoons dried, chopped sweet cherries
1/3 cup chopped walnuts
Approximately 1/2 cup rice milk (be sure it´s gluten and casein free)
FOR THE TOPS:
1 tablespoon maple sugar mixed with ½ teaspoon cinnamon
In a large bowl, combine the rice, soy and tapioca flours, xanthan gum, cream of tartar, baking soda, maple sugar and salt; mix well. Cut the shortening into the mixture, and combine with your fingers or with 2 knives until it resembles coarse meal. Mix in cherries and walnuts. Slowly add the rice milk- you may need slightly less or more- until the mixture holds together in one ball. Turn dough onto large board or surface. Pat down to about ¾ inch thickness. Use the top of a 1/3 cup measure- (or a cookie cutter of about the same size)- to cut out scones. Place the scones on lightly oiled cookie sheets, patting the sides down slightly so they mound up in the center. Roll up the dough again and repeat this process until all the dough has been used. Using a pastry brush, brush the tops of the scones lightly with rice milk. Sprinkle
the top of each scone with the sugar-cinnamon mixture. Bake in a pre-heated 400 degree oven 10 to 12 minutes, or until golden brown. Serve warm with jam; (I particularly like raspberry or raspberry-peach jam).
½ cup soy flour
2 tablespoons cornstarch, + enough tapioca flour to make ½ cup
1 heaping teaspoon xanthan gum
1 teaspoon cream of tartar
½ teaspoon baking soda
2 pinches salt
2 teaspoons maple sugar
6 tablespoons Earth Balance shortening
2 tablespoons dried, chopped sweet cherries
1/3 cup chopped walnuts
Approximately 1/2 cup rice milk (be sure it´s gluten and casein free)
FOR THE TOPS:
1 tablespoon maple sugar mixed with ½ teaspoon cinnamon
In a large bowl, combine the rice, soy and tapioca flours, xanthan gum, cream of tartar, baking soda, maple sugar and salt; mix well. Cut the shortening into the mixture, and combine with your fingers or with 2 knives until it resembles coarse meal. Mix in cherries and walnuts. Slowly add the rice milk- you may need slightly less or more- until the mixture holds together in one ball. Turn dough onto large board or surface. Pat down to about ¾ inch thickness. Use the top of a 1/3 cup measure- (or a cookie cutter of about the same size)- to cut out scones. Place the scones on lightly oiled cookie sheets, patting the sides down slightly so they mound up in the center. Roll up the dough again and repeat this process until all the dough has been used. Using a pastry brush, brush the tops of the scones lightly with rice milk. Sprinkle
the top of each scone with the sugar-cinnamon mixture. Bake in a pre-heated 400 degree oven 10 to 12 minutes, or until golden brown. Serve warm with jam; (I particularly like raspberry or raspberry-peach jam).
Nut Muffins (high-fiber)
1/3 cup rice flour (brown or white)
1/3 cup hazelnut flour
2 tablespoons cornstarch, plus enough chickpea (garbanzo bean) flour to make 1/3 cup
1 tablespoon ground, golden flaxseed
1 ½ teaspoons baking powder
1 teaspoon xanthan gum
¼ teaspoon salt
3 tablespoons + 2 teaspoons whole, raw demerarra sugar
¼ teaspoon cinnamon
Fresh grated nutmeg to taste (approximately 1/8 teaspoon)
2 teaspoons finely chopped candied orange peel
1 egg
½ cup plain, unsweetened soy milk (be sure it´s gluten and casein free)
2 tablespoons safflower or canola oil
¼ teaspoon pure vanilla extract
¼ cup chopped walnuts
Combine all the dry ingredients, including the candied orange peel, and mix well. In a separate bowl, whisk together all the liquid ingredients. Pour the dry ingredients into the liquid ingredients and stir to blend. Add the walnuts, and mix just until combined. Pour into 6 muffin cups or oiled tins. Bake in a pre-heated 400 degree oven, approximately 15-20 minutes, or until lightly browned and firm. Makes 6 muffins- recipe is easily doubled.
(Variation: Use almond flour in place of the hazelnut flour. Use shredded unsweetened coconut in place of the flaxseed. Eliminate the cinnamon and candied orange peel. Use pure coconut milk in place of the soymilk. The rest of the recipe is the same; good with walnuts or pecans. This variation is also delicious!)
1/3 cup hazelnut flour
2 tablespoons cornstarch, plus enough chickpea (garbanzo bean) flour to make 1/3 cup
1 tablespoon ground, golden flaxseed
1 ½ teaspoons baking powder
1 teaspoon xanthan gum
¼ teaspoon salt
3 tablespoons + 2 teaspoons whole, raw demerarra sugar
¼ teaspoon cinnamon
Fresh grated nutmeg to taste (approximately 1/8 teaspoon)
2 teaspoons finely chopped candied orange peel
1 egg
½ cup plain, unsweetened soy milk (be sure it´s gluten and casein free)
2 tablespoons safflower or canola oil
¼ teaspoon pure vanilla extract
¼ cup chopped walnuts
Combine all the dry ingredients, including the candied orange peel, and mix well. In a separate bowl, whisk together all the liquid ingredients. Pour the dry ingredients into the liquid ingredients and stir to blend. Add the walnuts, and mix just until combined. Pour into 6 muffin cups or oiled tins. Bake in a pre-heated 400 degree oven, approximately 15-20 minutes, or until lightly browned and firm. Makes 6 muffins- recipe is easily doubled.
(Variation: Use almond flour in place of the hazelnut flour. Use shredded unsweetened coconut in place of the flaxseed. Eliminate the cinnamon and candied orange peel. Use pure coconut milk in place of the soymilk. The rest of the recipe is the same; good with walnuts or pecans. This variation is also delicious!)
Oven Roasted Crispy Potatoes
About 12 small red or fingerling potatoes
1/8 cup olive oil+1/8 cup vegetable oil, mixed together, or 1/4 cup light olive oil
3 teaspoons crushed, dried thyme
3 teaspoons summer savory
2 teaspoons salt
Fresh ground black pepper
Preheat oven to 425 degrees, and cover a cookie sheet or rectangular baking dish with non-stick aluminum foil. Wash the potatoes and, leaving the skin on, slice into very thin slices. Dry potatoes on paper towels and place in a large bowl. Slowly pour some of the oil in, and mix with your hands- (you may need more or less oil, depending on the size of the potatoes; there should be enough oil to coat all of the potato slices well). Add the salt and spices and sprinkle with pepper; mix well, and spread the potato in 2 layers in the prepared pan. Bake 35-45 minutes, or until top slices are crisp and golden brown. (The slices on the lower level will still be soft). Correct the seasoning, and serve warm with a metal spatula. (Approximately 3 servings).
1/8 cup olive oil+1/8 cup vegetable oil, mixed together, or 1/4 cup light olive oil
3 teaspoons crushed, dried thyme
3 teaspoons summer savory
2 teaspoons salt
Fresh ground black pepper
Preheat oven to 425 degrees, and cover a cookie sheet or rectangular baking dish with non-stick aluminum foil. Wash the potatoes and, leaving the skin on, slice into very thin slices. Dry potatoes on paper towels and place in a large bowl. Slowly pour some of the oil in, and mix with your hands- (you may need more or less oil, depending on the size of the potatoes; there should be enough oil to coat all of the potato slices well). Add the salt and spices and sprinkle with pepper; mix well, and spread the potato in 2 layers in the prepared pan. Bake 35-45 minutes, or until top slices are crisp and golden brown. (The slices on the lower level will still be soft). Correct the seasoning, and serve warm with a metal spatula. (Approximately 3 servings).
Polenta-Mushroom Squares
3 cups gfcf vegetable stock
¾ cup polenta
6 oz. fresh mushrooms (about ¾ of a small package)
1 onion
Salt, fresh ground pepper and fresh ground nutmeg to taste
2 tablespoons fresh chopped parsley
Olive oil, for sautéing
In a medium saucepan, bring the vegetable stock to a boil. Slowly add polenta in a thin stream, stirring constantly to prevent lumps. Cover and cook over low heat until tender, stirring occasionally. (20 minutes for long cooking polenta, 5 minutes for short cooking; follow package directions). Meanwhile, wash and cut the tops of the stems off the mushrooms, and slice thinly. Chop the onion very fine. Heat 1 ½ tablespoons olive oil in a saucepan, and sauté the onions over medium-high heat about 5 minutes, until soft. Add the mushrooms and cook about 2 minutes more, until tender, adding more olive oil if needed. Sprinkle liberally with salt, fresh ground pepper and nutmeg. Stir in the parsley. When polenta is ready, pour in the mushroom mixture and stir. Pour the polenta into an oiled 9x9 inch square pan and let cool several hours. The polenta will firm up in this time.
Shortly before serving, coat the bottom of a large frying pan with olive oil, and heat. Cut the polenta into squares and place in the frying pan. Saute over medium to high heat, until light golden brown and crusty. Flip with a spatula, and cook the other side until golden. Remove to a serving dish; serve warm. This side dish goes well with roast chicken or barbecued fish. (Approximately 5-6 servings).
¾ cup polenta
6 oz. fresh mushrooms (about ¾ of a small package)
1 onion
Salt, fresh ground pepper and fresh ground nutmeg to taste
2 tablespoons fresh chopped parsley
Olive oil, for sautéing
In a medium saucepan, bring the vegetable stock to a boil. Slowly add polenta in a thin stream, stirring constantly to prevent lumps. Cover and cook over low heat until tender, stirring occasionally. (20 minutes for long cooking polenta, 5 minutes for short cooking; follow package directions). Meanwhile, wash and cut the tops of the stems off the mushrooms, and slice thinly. Chop the onion very fine. Heat 1 ½ tablespoons olive oil in a saucepan, and sauté the onions over medium-high heat about 5 minutes, until soft. Add the mushrooms and cook about 2 minutes more, until tender, adding more olive oil if needed. Sprinkle liberally with salt, fresh ground pepper and nutmeg. Stir in the parsley. When polenta is ready, pour in the mushroom mixture and stir. Pour the polenta into an oiled 9x9 inch square pan and let cool several hours. The polenta will firm up in this time.
Shortly before serving, coat the bottom of a large frying pan with olive oil, and heat. Cut the polenta into squares and place in the frying pan. Saute over medium to high heat, until light golden brown and crusty. Flip with a spatula, and cook the other side until golden. Remove to a serving dish; serve warm. This side dish goes well with roast chicken or barbecued fish. (Approximately 5-6 servings).
Potato and Green Onion Frittata
2 Yukon Gold or Russet potatoes, peeled and sliced thinly
1/2 teaspoon salt
4 eggs
salt, fresh ground pepper, and fresh dill, to taste
2 tablespoons extra virgin olive oil
1/3 cup finely chopped green onions
2-3 tablespoons finely chopped green (bell) pepper
Chopped fresh basil to sprinkle on top
Pre-heat oven to 400 degrees, and place rack in lower third of oven. Place the potatoes and the 1/2 teaspoon salt in a small saucepan, with enough water to cover, and bring to a boil. Reduce heat and simmer until the potatos are just barely tender; (this will take only about 5 minutes). Drain and set aside. Season eggs with salt and pepper and whisk until well blended. Heat the oil in an ovenproof saucepan (approximately 8 or 9 inch diameter). Add the potatoes and cook over medium to medium-high heat until golden brown (about 10 minutes), stirring occasionally. Add green onions and green pepper, and cook until soft, about 2 or 3 minutes, adding more oil if necessary. Sprinkle generously with fresh dill. Be sure the vegetables are evenly distributed in the pan, then add the eggs, shaking them around a bit to distribute evenly. Put the fritatta in the oven and cook until puffy and golden, about 10-15 minutes. (If eggs brown too quickly, reduce oven temperature). Do not overcook. Remove from oven and sprinkle with fresh chopped basil to taste. Slice into wedges to serve. (Serves 3-4 people)
1/2 teaspoon salt
4 eggs
salt, fresh ground pepper, and fresh dill, to taste
2 tablespoons extra virgin olive oil
1/3 cup finely chopped green onions
2-3 tablespoons finely chopped green (bell) pepper
Chopped fresh basil to sprinkle on top
Pre-heat oven to 400 degrees, and place rack in lower third of oven. Place the potatoes and the 1/2 teaspoon salt in a small saucepan, with enough water to cover, and bring to a boil. Reduce heat and simmer until the potatos are just barely tender; (this will take only about 5 minutes). Drain and set aside. Season eggs with salt and pepper and whisk until well blended. Heat the oil in an ovenproof saucepan (approximately 8 or 9 inch diameter). Add the potatoes and cook over medium to medium-high heat until golden brown (about 10 minutes), stirring occasionally. Add green onions and green pepper, and cook until soft, about 2 or 3 minutes, adding more oil if necessary. Sprinkle generously with fresh dill. Be sure the vegetables are evenly distributed in the pan, then add the eggs, shaking them around a bit to distribute evenly. Put the fritatta in the oven and cook until puffy and golden, about 10-15 minutes. (If eggs brown too quickly, reduce oven temperature). Do not overcook. Remove from oven and sprinkle with fresh chopped basil to taste. Slice into wedges to serve. (Serves 3-4 people)
Scrambled Eggs with Smoked Salmon
4 eggs
3 tablespoons plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
1 heaping teaspoon fresh or frozen dill
Sea salt and fresh ground pepper to taste
¼ cup chopped, smoked salmon
Whisk together the eggs, soy yogurt, dill, salt and pepper, until well blended. Lightly oil a non-stick frying pan, and heat on high. Pour in the eggs, and turn heat down to medium or medium-low. When the eggs just start to set, sprinkle the salmon over the top. With a spatula, keep turning the eggs over and break apart to cook evenly on both sides. Cook until set, but still moist. Serve warm. (2 or 3 servings)
3 tablespoons plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
1 heaping teaspoon fresh or frozen dill
Sea salt and fresh ground pepper to taste
¼ cup chopped, smoked salmon
Whisk together the eggs, soy yogurt, dill, salt and pepper, until well blended. Lightly oil a non-stick frying pan, and heat on high. Pour in the eggs, and turn heat down to medium or medium-low. When the eggs just start to set, sprinkle the salmon over the top. With a spatula, keep turning the eggs over and break apart to cook evenly on both sides. Cook until set, but still moist. Serve warm. (2 or 3 servings)
Surprise Meringue Cookies
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 teaspoon vanilla
¾ cup sugar (white)
1 cup semi-sweet (gluten and dairy free) chocolate chips, or chopped chocolate chunks
¼ cup chopped pecans
Pre-heat oven to 300 degrees. Cover cookie sheets with non-stick foil. In the large bowl of an electric mixer, beat the egg whites, salt, cream of tartar and vanilla until soft peaks form. Slowly add sugar, while still beating. Whip until the mixture is glossy and holds stiff peaks when the beaters are removed. Fold in nuts and chocolate chips. Drop by rounded teaspoonfuls onto prepared cookie sheets (keep them relatively small). Bake approximately 25 minutes, or until firm and slightly browned. Cool a few minutes before removing from cookie sheets and transferring to wire racks. (Approximately 24 cookies)
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 teaspoon vanilla
¾ cup sugar (white)
1 cup semi-sweet (gluten and dairy free) chocolate chips, or chopped chocolate chunks
¼ cup chopped pecans
Pre-heat oven to 300 degrees. Cover cookie sheets with non-stick foil. In the large bowl of an electric mixer, beat the egg whites, salt, cream of tartar and vanilla until soft peaks form. Slowly add sugar, while still beating. Whip until the mixture is glossy and holds stiff peaks when the beaters are removed. Fold in nuts and chocolate chips. Drop by rounded teaspoonfuls onto prepared cookie sheets (keep them relatively small). Bake approximately 25 minutes, or until firm and slightly browned. Cool a few minutes before removing from cookie sheets and transferring to wire racks. (Approximately 24 cookies)
Skewered Barbecued Shrimp with Mustard-Basil Sauce
1 ½ teaspoons finely minced garlic
1 ½ teaspoons Dijon mustard (be sure it´s gluten and casein free)
1/3 cup dry white wine
1/3 cup fresh squeezed lemon juice
½ cup extra virgin olive oil
1/3 cup chopped fresh basil
Fresh ground black pepper to taste
1 ¼ lbs. jumbo shrimp, shelled and deveined
In a large bowl, combine all the ingredients for the marinade and whisk together. Add shrimp and marinate in the refrigerator at least 3 hours. When ready to grill, remove shrimp from the marinade and arrange on skewers; (best to skewer right above the tail section, and then again right below the head, so they don´t roll around during cooking). Barbecue shrimp a few minutes on each side (don´t overcook!), basting frequently with the marinade. (Serves 4)
1 ½ teaspoons Dijon mustard (be sure it´s gluten and casein free)
1/3 cup dry white wine
1/3 cup fresh squeezed lemon juice
½ cup extra virgin olive oil
1/3 cup chopped fresh basil
Fresh ground black pepper to taste
1 ¼ lbs. jumbo shrimp, shelled and deveined
In a large bowl, combine all the ingredients for the marinade and whisk together. Add shrimp and marinate in the refrigerator at least 3 hours. When ready to grill, remove shrimp from the marinade and arrange on skewers; (best to skewer right above the tail section, and then again right below the head, so they don´t roll around during cooking). Barbecue shrimp a few minutes on each side (don´t overcook!), basting frequently with the marinade. (Serves 4)
Salad with Chicken and Tahini Dressing
TAHINI DRESSING
2 tablespoons fresh squeezed lemon juice
¼ cup canola or safflower oil
2 tablespoons Tamari soy sauce (wheat-free)
3 tablespoons all-natural tahini (sesame paste)
1 medium clove garlic (or more, to taste)
1 teaspoon honey
2 tablespoons (approximately) Spring water, as needed
Whisk together all of the above ingredients except the Spring water; add the water at the end, as needed, to reach the desired consistency. Correct the seasoning and pour over salad.
Make a salad for 3 people using fresh mixed greens, tomato, cucumber, carrot, avocado, or any vegetable you like. Divide salad between 3 large serving plates. Top each salad with 1 ½ cups chopped cooked chicken breast. Drizzle the dressing evenly over the salads. Sprinkle with some fresh ground pepper and serve. (Serves 3 people)
TIP: This dressing is also good served with falafel.
2 tablespoons fresh squeezed lemon juice
¼ cup canola or safflower oil
2 tablespoons Tamari soy sauce (wheat-free)
3 tablespoons all-natural tahini (sesame paste)
1 medium clove garlic (or more, to taste)
1 teaspoon honey
2 tablespoons (approximately) Spring water, as needed
Whisk together all of the above ingredients except the Spring water; add the water at the end, as needed, to reach the desired consistency. Correct the seasoning and pour over salad.
Make a salad for 3 people using fresh mixed greens, tomato, cucumber, carrot, avocado, or any vegetable you like. Divide salad between 3 large serving plates. Top each salad with 1 ½ cups chopped cooked chicken breast. Drizzle the dressing evenly over the salads. Sprinkle with some fresh ground pepper and serve. (Serves 3 people)
TIP: This dressing is also good served with falafel.
Sweet Potato Rolls
(this is a good dinner roll, and a good way to use up extra
sweet potatoes)
1 3/4 cup brown rice flour
1 cup tapioca flour
3/4 cup amaranth flour
3 teaspoons xanthan gum
1/4 teaspoon cream of tartar
1 1/2 cups warm water (105-115 degrees)
1 package active dry yeast (gluten free)
3 tablespoons ground pecans
2 tablespoons whole, raw demerarra sugar
1 1/2 teaspoons salt
1 egg
1/2 cup cooked, mashed sweet potatoes or yams
5 tablespoons Earth Balance shortening
FOR THE TOP:
beaten egg
poppy seeds, sesame seeds or flax seeds (optional)
In a medium large bowl, combine the brown rice flour with the tapioca and amaranth flours, the xanthan gum and cream of tartar and blend well. Set aside.
In the large bowl of an electric mixer, pour in the water and then the yeast, and stir to blend. Let stand a couple of minutes to dissolve. Add the ground pecan meal, salt, sugar and egg, and beat well, using the paddle attachment. Then add the sweet potato and shortening. Pour in about half the flour mixture, and beat until well mixed. Slowly pour in the rest of the flour mixture, as you continue beating. Beat until the dough collects around the paddle in the center. Turn onto a board. Dust the dough lightly with tapioca flour (to prevent sticking) and form into a ball. With a knife, cut each piece in half, then cut each piece in half again, making four equal pieces. Form each piece into a ball, and with the knife again, cut each ball into 4 equal pieces. Place onto oiled baking sheets, or baking sheets covered with non-stick paper. Cover tightly with plastic wrap, and put in a warm place. Let rise about 1 hour.
Pre-heat the oven to 375 degrees. Just before baking, brush the rolls with some beaten egg and sprinkle with seeds, if desired. Cook about 25-30 minutes. (The rolls should be golden brown and firm to the touch). Makes 32 rolls.
sweet potatoes)
1 3/4 cup brown rice flour
1 cup tapioca flour
3/4 cup amaranth flour
3 teaspoons xanthan gum
1/4 teaspoon cream of tartar
1 1/2 cups warm water (105-115 degrees)
1 package active dry yeast (gluten free)
3 tablespoons ground pecans
2 tablespoons whole, raw demerarra sugar
1 1/2 teaspoons salt
1 egg
1/2 cup cooked, mashed sweet potatoes or yams
5 tablespoons Earth Balance shortening
FOR THE TOP:
beaten egg
poppy seeds, sesame seeds or flax seeds (optional)
In a medium large bowl, combine the brown rice flour with the tapioca and amaranth flours, the xanthan gum and cream of tartar and blend well. Set aside.
In the large bowl of an electric mixer, pour in the water and then the yeast, and stir to blend. Let stand a couple of minutes to dissolve. Add the ground pecan meal, salt, sugar and egg, and beat well, using the paddle attachment. Then add the sweet potato and shortening. Pour in about half the flour mixture, and beat until well mixed. Slowly pour in the rest of the flour mixture, as you continue beating. Beat until the dough collects around the paddle in the center. Turn onto a board. Dust the dough lightly with tapioca flour (to prevent sticking) and form into a ball. With a knife, cut each piece in half, then cut each piece in half again, making four equal pieces. Form each piece into a ball, and with the knife again, cut each ball into 4 equal pieces. Place onto oiled baking sheets, or baking sheets covered with non-stick paper. Cover tightly with plastic wrap, and put in a warm place. Let rise about 1 hour.
Pre-heat the oven to 375 degrees. Just before baking, brush the rolls with some beaten egg and sprinkle with seeds, if desired. Cook about 25-30 minutes. (The rolls should be golden brown and firm to the touch). Makes 32 rolls.
Spiced Apple Coffeecake
1 cup pecans
1 tablespoon light brown sugar
2 tablespoons granulated (white) sugar, mixed with 1/4 teaspoon cinnamon
1/3 cup cornstarch
1/3 cup tapioca flour
1/3 cup chickpea (garbanzo bean) flour
2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1 large granny smith apple (it should be 1 1/4 cups worth)
8 tablespoons (1 stick) Earth Balance shortening, + more to grease the pan
1/2 cup + 1 tablespoon firmly packed light brown sugar
2 eggs
2 tablespoons plain, unsweetened gluten-free soy yogurt (or soy milk if you have no yogurt on hand)
grated zest of 1 lemon
Put the pecans and 1 tablespoon brown sugar into a food processor and pulse, to make a coarse flour (about the consistency of polenta). Set aside. Grease a 9 inch loaf pan with some shortening, and sprinkle in the granulated sugar-cinnamon mixture, shaking to coat bottom and sides of pan. Shake out excess. Sift the cornstarch, tapioca and chickpea flours before measuring. Pour into a bowl and add the xanthan gum, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and allspice, and mix. Then sift the dry ingredients one more time; set aside. Peel and core the apple, and chop finely (1/4 inch pieces).
In the large bowl of an electric mixer, cream the shortening until smooth. Add the light brown sugar, beating continuously. Add the eggs one at a time, combining well after each addition. Beat in the soy yogurt. With the mixture on low speed, gradually add the sifted dry ingredients. Remove; stir in the apple and grated lemon zest, and then fold in the ground pecan-sugar mixture. (At this point, the mixture will be very thick and heavy). Pour into the prepared pan, smooth the top, and let stand about 10 minutes. Bake in a pre-heated 325 degree oven approximately 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool about 10-15 minutes, then remove from the loaf pan and set on a serving dish. This is delicious when eaten warm! (Makes 1 loaf)
1 tablespoon light brown sugar
2 tablespoons granulated (white) sugar, mixed with 1/4 teaspoon cinnamon
1/3 cup cornstarch
1/3 cup tapioca flour
1/3 cup chickpea (garbanzo bean) flour
2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1 large granny smith apple (it should be 1 1/4 cups worth)
8 tablespoons (1 stick) Earth Balance shortening, + more to grease the pan
1/2 cup + 1 tablespoon firmly packed light brown sugar
2 eggs
2 tablespoons plain, unsweetened gluten-free soy yogurt (or soy milk if you have no yogurt on hand)
grated zest of 1 lemon
Put the pecans and 1 tablespoon brown sugar into a food processor and pulse, to make a coarse flour (about the consistency of polenta). Set aside. Grease a 9 inch loaf pan with some shortening, and sprinkle in the granulated sugar-cinnamon mixture, shaking to coat bottom and sides of pan. Shake out excess. Sift the cornstarch, tapioca and chickpea flours before measuring. Pour into a bowl and add the xanthan gum, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and allspice, and mix. Then sift the dry ingredients one more time; set aside. Peel and core the apple, and chop finely (1/4 inch pieces).
In the large bowl of an electric mixer, cream the shortening until smooth. Add the light brown sugar, beating continuously. Add the eggs one at a time, combining well after each addition. Beat in the soy yogurt. With the mixture on low speed, gradually add the sifted dry ingredients. Remove; stir in the apple and grated lemon zest, and then fold in the ground pecan-sugar mixture. (At this point, the mixture will be very thick and heavy). Pour into the prepared pan, smooth the top, and let stand about 10 minutes. Bake in a pre-heated 325 degree oven approximately 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool about 10-15 minutes, then remove from the loaf pan and set on a serving dish. This is delicious when eaten warm! (Makes 1 loaf)
Strawberry Chicken Salad
2 Tbls. Honey glaze (mix 1 Tbls and 1 Tbls honey)
1/3 cup sliced almonds
10 oz skinless chicken breast tenders (or 1-2 breasts)
1-10 oz bag romaine, washed, trimmed (or 1-2 heads)
3 green onions, cleaned and sliced (optional)
1 cup fresh strawberries, cleaned and sliced
Dressing:
2 Tbls olive oil
2 Tbls strawberry preserves
1 Tbl red wine vinegar
1 Tbl apple juice (or any red juice)
In an 8-inch skillet, add almonds and half of honey glaze mixture. Cook over medium heat, stirring occasionally, until nuts are lightly toasted, approx. 2-4 minutes. Remove almonds with slotted spoon, set aside.
Add remaining honey glaze to skillet; add chicken strips. Cook on medium high heat, stirring occasionally or until lightly browned, about 8-10 minutes. (May also grill chicken using glaze as a brush-on marinade).
Meanwhile, in a jar with a tight fitting lid, combine all dressing ingredients; shake well. Tear lettuce into pieces; place in large bowl. Add green onions and dressing, toss until well coated. Just before serving, top with chicken, almonds, and strawberries; toss lightly.
May substitute raspberries and raspberry preserves for strawberries and strawberry jam.
1/3 cup sliced almonds
10 oz skinless chicken breast tenders (or 1-2 breasts)
1-10 oz bag romaine, washed, trimmed (or 1-2 heads)
3 green onions, cleaned and sliced (optional)
1 cup fresh strawberries, cleaned and sliced
Dressing:
2 Tbls olive oil
2 Tbls strawberry preserves
1 Tbl red wine vinegar
1 Tbl apple juice (or any red juice)
In an 8-inch skillet, add almonds and half of honey glaze mixture. Cook over medium heat, stirring occasionally, until nuts are lightly toasted, approx. 2-4 minutes. Remove almonds with slotted spoon, set aside.
Add remaining honey glaze to skillet; add chicken strips. Cook on medium high heat, stirring occasionally or until lightly browned, about 8-10 minutes. (May also grill chicken using glaze as a brush-on marinade).
Meanwhile, in a jar with a tight fitting lid, combine all dressing ingredients; shake well. Tear lettuce into pieces; place in large bowl. Add green onions and dressing, toss until well coated. Just before serving, top with chicken, almonds, and strawberries; toss lightly.
May substitute raspberries and raspberry preserves for strawberries and strawberry jam.
Teriyaki Chicken
1 1/3 cups tamari (wheat-free) soy sauce
2/3 cup honey
1 tablespoon fresh grated ginger
6 tablespoons dry sherry
1 cup salad oil
2 cloves garlic, pressed
3 skinless, boneless chicken breasts, split
4 green onions
4 cups baby carrots (1 package)
2 heads broccoli (tops only)
2-3 tablespoons sesame oil (or salad oil)
2 teaspoons cornstarch combined with 2 tablespoons water
In a bowl, combine the tamari soy sauce, honey, ginger, sherry, 1 cup salad oil, garlic, and whisk until well blended. Wash and dry chicken, and with a mallet or large spoon, pound until flattened slightly. Cut each chicken breast in half lengthwise, to make strips; place the strips in a baking dish just large enough to hold them. Pour a small amount of the marinade over the chicken, (just enough to cover), reserving the rest of the marinade for later. Turn and coat the chicken on both sides. Bake in a pre-heated 350 degree oven approximately 20 minutes, or until tender. While the chicken is cooking, wash the green onions and slice thinly, then add to the reserved teriyaki marinade. Wash the baby carrots and slice lengthwise; wash the broccoli and cut into bite-sized pieces.
Shortly before serving, heat 2 tablespoons sesame oil (or more, if needed) in a wok or skillet. Stir fry the carrots until not quite tender, 3-5 minutes. Add the broccoli and cook a few minutes more, until crisp tender. Meanwhile, pour the reserved marinade into a saucepan. Heat over medium to medium-high heat. Give the cornstarch mixture a quick stir, and when the marinade starts to bubble, pour into the marinade. Heat, stirring constantly, until thickened; (lower the temperature if necessary).
Place the chicken breasts on a large serving platter. Lay the vegetables around them, and pour the sauce over all. Serve with jasmine rice. (6 servings)
(TIP: You can also use the marinade as a barbecue sauce. Just marinate chicken or other meat for at least 1 hour, and cook on the grill)
2/3 cup honey
1 tablespoon fresh grated ginger
6 tablespoons dry sherry
1 cup salad oil
2 cloves garlic, pressed
3 skinless, boneless chicken breasts, split
4 green onions
4 cups baby carrots (1 package)
2 heads broccoli (tops only)
2-3 tablespoons sesame oil (or salad oil)
2 teaspoons cornstarch combined with 2 tablespoons water
In a bowl, combine the tamari soy sauce, honey, ginger, sherry, 1 cup salad oil, garlic, and whisk until well blended. Wash and dry chicken, and with a mallet or large spoon, pound until flattened slightly. Cut each chicken breast in half lengthwise, to make strips; place the strips in a baking dish just large enough to hold them. Pour a small amount of the marinade over the chicken, (just enough to cover), reserving the rest of the marinade for later. Turn and coat the chicken on both sides. Bake in a pre-heated 350 degree oven approximately 20 minutes, or until tender. While the chicken is cooking, wash the green onions and slice thinly, then add to the reserved teriyaki marinade. Wash the baby carrots and slice lengthwise; wash the broccoli and cut into bite-sized pieces.
Shortly before serving, heat 2 tablespoons sesame oil (or more, if needed) in a wok or skillet. Stir fry the carrots until not quite tender, 3-5 minutes. Add the broccoli and cook a few minutes more, until crisp tender. Meanwhile, pour the reserved marinade into a saucepan. Heat over medium to medium-high heat. Give the cornstarch mixture a quick stir, and when the marinade starts to bubble, pour into the marinade. Heat, stirring constantly, until thickened; (lower the temperature if necessary).
Place the chicken breasts on a large serving platter. Lay the vegetables around them, and pour the sauce over all. Serve with jasmine rice. (6 servings)
(TIP: You can also use the marinade as a barbecue sauce. Just marinate chicken or other meat for at least 1 hour, and cook on the grill)
Vanilla Cupcakes with Maple Glaze
½ cup (8 tablespoons) Earth Balance shortening
¾ cup powdered sugar (sift before measuring)
6 eggs
1 teaspoon pure vanilla extract
1 cup cornstarch (sift before measuring)
2 teaspoons baking powder
Maple Glaze (recipe follows)
In a medium-large bowl, cream the shortening with the sugar. Whisk the eggs in a small bowl until well combined, then add to the sugar-shortening mixture; beat until light and well-blended, along with the vanilla. Sift the cornstarch with the baking powder 3 times. Add to the wet ingredients, and beat on low speed until blended. Fill muffin cups or greased muffin tins ½ full. Bake in a pre-heated 350 degree oven 15 minutes, or until lightly browned, and cupcakes spring back when touched. Spread the tops with maple glaze. (Makes about 15 small cupcakes).
MAPLE GLAZE
3 tablespoons Earth Balance shortening
6 tablespoons pure maple syrup
¾ cup powdered sugar (sift before measuring)
Melt shortening over low heat; add maple syrup and stir. Remove from heat. Add powdered sugar, and mix thoroughly. Let cool (mixture will thicken slightly as it cools). Whisk mixture until light. Spread a thin coating over the top of each cupcake.
(TIP: the taste of these cupcakes is reminiscent of Ladyfingers. You can also omit the maple glaze and just dust each cupcake with a little sifted powdered sugar).
¾ cup powdered sugar (sift before measuring)
6 eggs
1 teaspoon pure vanilla extract
1 cup cornstarch (sift before measuring)
2 teaspoons baking powder
Maple Glaze (recipe follows)
In a medium-large bowl, cream the shortening with the sugar. Whisk the eggs in a small bowl until well combined, then add to the sugar-shortening mixture; beat until light and well-blended, along with the vanilla. Sift the cornstarch with the baking powder 3 times. Add to the wet ingredients, and beat on low speed until blended. Fill muffin cups or greased muffin tins ½ full. Bake in a pre-heated 350 degree oven 15 minutes, or until lightly browned, and cupcakes spring back when touched. Spread the tops with maple glaze. (Makes about 15 small cupcakes).
MAPLE GLAZE
3 tablespoons Earth Balance shortening
6 tablespoons pure maple syrup
¾ cup powdered sugar (sift before measuring)
Melt shortening over low heat; add maple syrup and stir. Remove from heat. Add powdered sugar, and mix thoroughly. Let cool (mixture will thicken slightly as it cools). Whisk mixture until light. Spread a thin coating over the top of each cupcake.
(TIP: the taste of these cupcakes is reminiscent of Ladyfingers. You can also omit the maple glaze and just dust each cupcake with a little sifted powdered sugar).
Vegetarian Curry with Coconut Milk
1 leek, sliced thinly
2 small zucchini (or one large), halved lengthwise and sliced thinly
1 red bell pepper, seeded and sliced thinly
4 medium carrots, peeled, halved lengthwise and sliced
2 tablespoons finely minced fresh ginger
2-3 tablespoons vegetable oil
½ teaspoon ground cloves
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
1 teaspoon turmeric
1 teaspoon ground coriander
3 tablespoons Tamari (wheat-free) soy sauce
1 cup pure coconut milk (unsweetened)
1 teaspoon fresh squeezed lime juice
1 generous tablespoon raisins
1 1/2 cup plain tofu (firm), cut into small squares
Fresh ground black pepper to taste
Heat the oil in a large pot over the stove, and cook the leek, red pepper and carrot over medium-high heat about 3 minutes, until softened, stirring frequently. Add the zucchini and ginger and cook 2 more minutes. Sprinkle in the cloves, cardamom, cinnamon, turmeric and coriander, stirring to combine. Add the Tamari soy sauce, coconut milk and lime juice. Cover, turn heat to low, and let the curry simmer for 10 minutes. Add the raisins and tofu, sprinkle generously with black pepper, and let warm on very low heat a few more minutes, until raisins are soft and tofu is heated through. Serve with basmati or jasmine rice. (Makes 3-4 servings).
2 small zucchini (or one large), halved lengthwise and sliced thinly
1 red bell pepper, seeded and sliced thinly
4 medium carrots, peeled, halved lengthwise and sliced
2 tablespoons finely minced fresh ginger
2-3 tablespoons vegetable oil
½ teaspoon ground cloves
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
1 teaspoon turmeric
1 teaspoon ground coriander
3 tablespoons Tamari (wheat-free) soy sauce
1 cup pure coconut milk (unsweetened)
1 teaspoon fresh squeezed lime juice
1 generous tablespoon raisins
1 1/2 cup plain tofu (firm), cut into small squares
Fresh ground black pepper to taste
Heat the oil in a large pot over the stove, and cook the leek, red pepper and carrot over medium-high heat about 3 minutes, until softened, stirring frequently. Add the zucchini and ginger and cook 2 more minutes. Sprinkle in the cloves, cardamom, cinnamon, turmeric and coriander, stirring to combine. Add the Tamari soy sauce, coconut milk and lime juice. Cover, turn heat to low, and let the curry simmer for 10 minutes. Add the raisins and tofu, sprinkle generously with black pepper, and let warm on very low heat a few more minutes, until raisins are soft and tofu is heated through. Serve with basmati or jasmine rice. (Makes 3-4 servings).
Vegetarian Chili
1 small eggplant, chopped in ½ inch cubes (leave skin on)
Kosher salt (coarse) or fresh grated sea salt
¼ cup + 2 tablespoons high quality, extra virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 medium green bell pepper, cored, seeded, and chopped
1 14-ounce can Italian style plum tomatoes
3 fresh Italian plum tomatoes, chopped
1 tablespoon chili powder (be sure it´s gluten free)
2 teaspoons ground cumin
2 teaspoons dried oregano
1 tablespoon fresh chopped basil (or 2 teaspoons dried)
1 teaspoon fresh ground black pepper
2 tablespoons fresh chopped Italian (flat-leafed) parsley
1 cup dark red kidney beans, rinsed and drained
1 tablespoon fresh squeezed lemon juice
Chopped fresh dill or parsley to sprinkle on top
Place eggplant in a colander, and sprinkle liberally with salt. Let sit for 1 hour, then pat dry with paper towels. Heat ¼ cup olive oil in a large pan or casserole; sauté the eggplant over medium heat until almost tender. Remove eggplant, and set aside. In the same saucepan, heat 2 more tablespoons oil, and add the onions, green peppers, and garlic. Cook on med.-low until just softened (approximately 8 minutes). Return the eggplant to the dish and add the canned tomatoes with their liquid, the fresh tomatoes, chili, cumin, oregano, basil, pepper and parsley. Simmer over low heat, uncovered, approximately 30 minutes, stirring often. Add the kidney beans and lemon juice, stir, and cook 15 minutes longer. Correct the seasonings. Good served over rice and sprinkled with fresh dill or parsley. Can also be served with cornbread. (4 servings)
Kosher salt (coarse) or fresh grated sea salt
¼ cup + 2 tablespoons high quality, extra virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 medium green bell pepper, cored, seeded, and chopped
1 14-ounce can Italian style plum tomatoes
3 fresh Italian plum tomatoes, chopped
1 tablespoon chili powder (be sure it´s gluten free)
2 teaspoons ground cumin
2 teaspoons dried oregano
1 tablespoon fresh chopped basil (or 2 teaspoons dried)
1 teaspoon fresh ground black pepper
2 tablespoons fresh chopped Italian (flat-leafed) parsley
1 cup dark red kidney beans, rinsed and drained
1 tablespoon fresh squeezed lemon juice
Chopped fresh dill or parsley to sprinkle on top
Place eggplant in a colander, and sprinkle liberally with salt. Let sit for 1 hour, then pat dry with paper towels. Heat ¼ cup olive oil in a large pan or casserole; sauté the eggplant over medium heat until almost tender. Remove eggplant, and set aside. In the same saucepan, heat 2 more tablespoons oil, and add the onions, green peppers, and garlic. Cook on med.-low until just softened (approximately 8 minutes). Return the eggplant to the dish and add the canned tomatoes with their liquid, the fresh tomatoes, chili, cumin, oregano, basil, pepper and parsley. Simmer over low heat, uncovered, approximately 30 minutes, stirring often. Add the kidney beans and lemon juice, stir, and cook 15 minutes longer. Correct the seasonings. Good served over rice and sprinkled with fresh dill or parsley. Can also be served with cornbread. (4 servings)
Veal Stew with Bacon, Wine, and Vegetables
1 package veal scallopini (thin strips), approximately ½ lb.
½ lb. gluten free bacon, or more as needed (approximately ½ regular package)
A few tablespoons brown or white rice flour (for dredging, as well as thickener for the sauce)
9 or 10 small pearl onions, peeled (whole)
1 ½ cups chicken broth (be sure it´s gluten and casein free)
½ cup dry red wine
1 to ¼ cups unpeeled, quartered, small brown or yellow skinned potatoes (about 3-6 potatoes, depending on size)
1 8-ounce package mushrooms, washed and halved
Salt and fresh ground pepper to taste
½ (heaping) teaspoon crushed thyme
Wash and dry veal, and pound very thin with a mallet. Roll each piece of veal up, and wrap with a piece of bacon. Dredge the meat in a few tablespoons rice flour. Heat bacon fat (about ½ piece bacon) in a large, heavy skillet. Add the meat and the onions and cook, stirring occasionally, so they brown on all sides. (You may add extra bacon fat or vegetable oil if needed). Remove meat and onions with a slotted spoon. Drain all but 1 tablespoon of fat. Stir in ½ tablespoon rice flour, until smooth. Add the chicken broth and the red wine, stirring. Return the meat and the onions to the pot; (if desired, stick a toothpick into each piece of veal, as the bacon tends to unravel during cooking). Cover and simmer for ½ hour, stirring occasionally. Add the potatoes and mushrooms, and cook another 1 to 1 ½ hours, or until sauce is thickened and the veal is very tender (it should melt in your mouth). Shortly before serving, season with salt, pepper, and crushed thyme to taste. (Approximately 3-4 servings)
½ lb. gluten free bacon, or more as needed (approximately ½ regular package)
A few tablespoons brown or white rice flour (for dredging, as well as thickener for the sauce)
9 or 10 small pearl onions, peeled (whole)
1 ½ cups chicken broth (be sure it´s gluten and casein free)
½ cup dry red wine
1 to ¼ cups unpeeled, quartered, small brown or yellow skinned potatoes (about 3-6 potatoes, depending on size)
1 8-ounce package mushrooms, washed and halved
Salt and fresh ground pepper to taste
½ (heaping) teaspoon crushed thyme
Wash and dry veal, and pound very thin with a mallet. Roll each piece of veal up, and wrap with a piece of bacon. Dredge the meat in a few tablespoons rice flour. Heat bacon fat (about ½ piece bacon) in a large, heavy skillet. Add the meat and the onions and cook, stirring occasionally, so they brown on all sides. (You may add extra bacon fat or vegetable oil if needed). Remove meat and onions with a slotted spoon. Drain all but 1 tablespoon of fat. Stir in ½ tablespoon rice flour, until smooth. Add the chicken broth and the red wine, stirring. Return the meat and the onions to the pot; (if desired, stick a toothpick into each piece of veal, as the bacon tends to unravel during cooking). Cover and simmer for ½ hour, stirring occasionally. Add the potatoes and mushrooms, and cook another 1 to 1 ½ hours, or until sauce is thickened and the veal is very tender (it should melt in your mouth). Shortly before serving, season with salt, pepper, and crushed thyme to taste. (Approximately 3-4 servings)
Yam and Applesauce Souffle
4 large yams or sweet potatoes (3 cups worth)
5 tablespoons non-hydrogenated vegetable shortening (Earth Balance)
½ teaspoon salt
½ teaspoon grated lemon zest
2 eggs, separated
¾ cup unsweetened applesauce
2 or 3 teaspoons pure maple syrup (to taste)
Peel the sweet potatoes or yams, cut in slices, and put them in a saucepan with enough water to cover. Boil until tender, about 15-20 minutes. Drain and place in a large bowl. Mash the potatoes with the shortening, salt, lemon zest, and beaten egg yolks. Stir in the applesauce. Season to taste with maple syrup; (you may need more or less, depending upon the sweetness of the yams). Cool slightly. Beat the egg whites until stiff. Stir a little bit of the egg whites into the yam mixture to loosen it a bit; then fold in all of the egg whites. Pour into an oiled casserole or soufflé dish with a 7 inch diameter. Bake in a pre-heated 350 degree oven for about 40 minutes. Good served with pork tenderloin. (4 servings)
5 tablespoons non-hydrogenated vegetable shortening (Earth Balance)
½ teaspoon salt
½ teaspoon grated lemon zest
2 eggs, separated
¾ cup unsweetened applesauce
2 or 3 teaspoons pure maple syrup (to taste)
Peel the sweet potatoes or yams, cut in slices, and put them in a saucepan with enough water to cover. Boil until tender, about 15-20 minutes. Drain and place in a large bowl. Mash the potatoes with the shortening, salt, lemon zest, and beaten egg yolks. Stir in the applesauce. Season to taste with maple syrup; (you may need more or less, depending upon the sweetness of the yams). Cool slightly. Beat the egg whites until stiff. Stir a little bit of the egg whites into the yam mixture to loosen it a bit; then fold in all of the egg whites. Pour into an oiled casserole or soufflé dish with a 7 inch diameter. Bake in a pre-heated 350 degree oven for about 40 minutes. Good served with pork tenderloin. (4 servings)
Zucchini Bread
¾ cup brown rice flour
¾ cup chickpea (garbanzo bean) flour
1 ½ teaspoons xanthan gum
¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons cinnamon
2 eggs
½ cup canola or safflower oil
½ cup whole, raw demerarra sugar
1/3 cup maple sugar (available at some health food stores, or order online)
½ teaspoon pure vanilla extract
1 cup grated zucchini (with skin)
1/3-1/2 cup chopped pecans or walnuts (optional)
In a medium bowl, combine brown rice flour, chickpea flour, xanthan gum, baking powder, baking soda, salt and cinnamon, and mix well. In a mixing bowl, beat the eggs until fluffy, then add the oil, sugars and vanilla. With a spatula, mix the dry ingredients into the wet ingredients. Stir in the zucchini and nuts. Pour into a well oiled 8-inch loaf pan and smooth the top. Bake in a pre-heated 325 degree oven 45-55 minutes (check after 45 minutes). Remove the loaf when a toothpick inserted in the center comes out almost clean.
¾ cup chickpea (garbanzo bean) flour
1 ½ teaspoons xanthan gum
¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons cinnamon
2 eggs
½ cup canola or safflower oil
½ cup whole, raw demerarra sugar
1/3 cup maple sugar (available at some health food stores, or order online)
½ teaspoon pure vanilla extract
1 cup grated zucchini (with skin)
1/3-1/2 cup chopped pecans or walnuts (optional)
In a medium bowl, combine brown rice flour, chickpea flour, xanthan gum, baking powder, baking soda, salt and cinnamon, and mix well. In a mixing bowl, beat the eggs until fluffy, then add the oil, sugars and vanilla. With a spatula, mix the dry ingredients into the wet ingredients. Stir in the zucchini and nuts. Pour into a well oiled 8-inch loaf pan and smooth the top. Bake in a pre-heated 325 degree oven 45-55 minutes (check after 45 minutes). Remove the loaf when a toothpick inserted in the center comes out almost clean.
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