Category: Gluten-Free

Categories
Dessert Gluten-Free Recipes Vegetarian

Frozen Yogurt Treats

These Frozen Yogurt Treats are just right for a balmy Summer day!

Ingredients

1 cup full fat plain Greek yogurt

1/8 cup honey

1/3 cup strawberries, sliced

1/3 cup blueberries

Directions

  1. Mix the honey and yougurt.
  2. Line a 9.5 X % inch baking pan with parchment sheet and spread the yogurt on it.
  3. Top with the strawberries and blueberries and freeze for 3-4 hours. Cut into squares and enjoy!
Categories
Asian Gluten-Free Recipes Tofu Vegan Vegetarian

General Tso’s Tofu

This popular American classic takes on a vegan flavor with General Tso’s Tofu! So simple and yummy this one is sure to please everyone in the family.

Ingredients

  • 1 package of firm tofu, cubed
  • 1/2 cup corn starch
  • For the Marinade:
    • 3 Tbsps. soy sauce
    • 3 Tbsps. apple cider vinegar
  • For the Sauce:
    • 3 Tbsps. soy sauce
    • 3 Tbsps. apple cider vinegar
    • 3 Tbsps. maple syrup
    • 1 Tbsp corn starch
    • 1/2 cup water
    • 1 clove garlic, minced

Directions

  1. Drain the tofu, pat dry, cut in cubes and marinade with soy sauce and apple cider vinegar for at least 3 hours.
  2. For the sauce: mix the soy sauce, apple cider vinegar, maple syrup, corn starch and water.
  3. Add some oil and garlic to a pan, warm for a few seconds and add the sauce. Warm till it thickens
  4. Add the tofu and toss to coat. Serve with warm white rice.
Categories
Gluten-Free Indian Recipes Vegan Vegetarian

Lemony Rice Noodles (Sevai)

Lemony Rice Noodles (Sevai) is a popular breakfast dish form Southern India. Simply and delicious, this can be eatn with plain yogurt or any type of Indian pickles.

Ingredients

  • 1 package of rice noodles
  • ½ cup frozen peas
  • 1 tsp jalapeno/Thai chili, chopped
  • ¼ tsp. black mustard seeds
  • 1/8 tsp. black gram (skinless) lentils
  • 2-3 curry leaves (optional)
  • 1 lemon, juice
  • 1/8 tsp turmeric
  • salt to taste

Directions

  1. Soak the rice noodles in hot water for 10 minutes. Drain and cut them with a scissors.
  2. Microwave the frozen peas for 4 minutes.
  3. Place 1 Tbsp. of oil in a pan and add the mustard, black gram peas, curry leaves , turmeric and chopped jalapenos/Thai chilis.
  4. When the mustard seeds start to burst, turn off the heat, add the noodles and peas and mix well.
  5. Serve with yogurt and Indian pickels.
Categories
Cucumber Gluten-Free Mediterranean Recipes Sauce Vegetarian Yogurt

Easy Tzatziki Sauce

Easy Tzatziki Sauce is a delicious accompaniment to falafel or just use as a dip with flatbreads and veggies.

Ingredients

  • 1 cucumber, grated
  • 1 clove garlic, minced
  • 1 tsp white vinegar
  • 1 Tbsp olive oil
  • 1 cup Greek yogurt
  • 1/8 cup, fresh dill, chopped
  • 1/4 tsp. black pepper
  • 1/8 tsp salt

Directions

  1. Grate the cucumber and squeeze out the water.
  2. Mix the grated cucumber, garlic, dill, yogurt.
  3. Add salt, pepper, vinegar and olive oil and mix well.
  4. Chill for 1/2 hour before serving.
Categories
Broccoli Gluten-Free Recipes Salad Vegetarian

Roasted Broccoli Raisin Salad

Roasted Broccoli Raisin Salad makes a delicious and healthy addition to any meal!

Ingredients

1 cup broccoli florets

1/3 cup raisins

1/3 cup pecans, roughly chopped

¼ cup mayonnaise

1 Tbsp vinegar

1 tsp sugar

Directions

  1. Place the broccoli florets on a sheet pan, drizzle with olive oil, sprinkle with salt and pepper and broil for 15 minutes. Cool.
  2. Mix mayonnaise, vinegar and sugar a to make the dressing.
  3. Mis the broccoli and dressing. Add raisins and pecans. Serve cold.
Categories
Appetizer Gluten-Free Recipes Snack Tofu Vegan Vegetarian

Quinoa -Crusted Tofu Nuggets

Try these Quinoa-Crusted Tofu Nuggets with some barbecue sauce for a protein-packed, healthy snack!

Ingredients

  • 1 extra-firm tofu
  • 1 cup quinoa, cooked
  • 1 cup southern barbecue sauce
  • ¼ cup corn starch

Directions

  1. Drain the tofu and cut into rectangles.
  2. Dip the tofu in corn starch, barbecue sauce and quinoa.
  3. Place on a sheet pan, drizzle with olive oil and broil for 10 minutes on one side and 5-7 minutes on the other. Serve with more barbecue sauce or ranch dressing for dipping.
Categories
Black Beans Gluten-Free Mexican Recipes Soup Vegan Vegetarian

Black Bean Soup

Nothing like some quick, nutritious and delicious Black Bean Soup on a rainy day!

Ingredients

1 15oz. can black beans (undrained)

1 cup grape tomatoes

½ cup salsa

½ tsp cumin powder

¼ tsp. Cajun seasoning/cayenne

Directions

  1. Cut the grape tomatoes in half and add them to the can of beans (undrained).
  2. Next add the salsa, cumin powder, Cajun seasoning/cayenne and 1½ cup water.
  3. Boil for 10 minutes and serve warm with toppings of your choice like avocado, sour cream, tortilla chips or grated cheese.
Categories
Gluten-Free Recipes Soup Tomatoes Vegan Vegetarian

Mulligatawny Soup

Enjoy the warm comfort of this soup on a cold day! Mulligatawny Soup takes you back to pre-colonial, Southern India where it was originally called ‘Rasam’.

Ingredients

  • 1 Roma tomato, skinned and diced
  • ¼ cup cooked red lentils
  • ¼ tsp tamarind paste
  • 1 tsp rasam powder
  • ¼ tsp turmeric
  • 2 cups water
  • ¼ black mustard seeds
  • 3-4 curry leaves
  • ¼ cup rice
  • 1 tsp butter
  • 1/4 tsp salt

Directions

  1. Place the tomato in a pan of water and boil till the skin crinkles. Remove the tomato, peel the skin and dice.
  2. Add butter, mustard and curry leaves to a pot and heat till the mustard seeds splutter.
  3. Add the tomato pieces, water, tamarind paste, rasam powder, salt and turmeric and boil for 10 minutes.
  4. Cook the red lentils separately, mush it and add it to the soup. Continue to boil for about five minutes.
  5. Place some rice in a bowl, ladle the soup over it and sprinkle with cilantro leaves(optional).
Categories
Asian Eggplant Gluten-Free Mediterranean Recipes Vegan Vegetarian

Delicious Baba Ganoush

Enjoy dipping with this Delicious Baba Ganoush made with oven-roasted eggplant!

Ingredients

  • 1 eggplant
  • 1 clove roasted garlic
  • 2 Tbsps. lemon juice
  • 2 Tbsps. olive oil
  • 1 Tbsp tahini
  • 1/8 tsp paparika
  • 1/8 tsp red cayenne pepper flakes

Directions

  1. Slice the eggplant in half, brush with olive oil and place cut side down on a sheet pan.
  2. Broil for 20 minutes, turning the pan once.
  3. Place the garlic clove in the pan after 10 minutes to roast.
  4. Let the eggplant cool and scoop out the flesh. drain the extra liquid using a strainer/colander.
  5. Mix the eggplant, lemon juice, olive oil, tahini in a blender for a few seconds. Serve with a sprinkle of paprika, cayenne pepper flakes, parsley and a drizzle of olive oil.
Categories
Gluten-Free Potatoes Recipes Thanksgiving Vegan Vegetarian

Rosemary Garlic Potatoes

Rosemary Garlic Potatoes are so tasty and easy to make with just five ingredients!

Ingredients

  • 4-6 golden potatoes, peeled, diced
  • 1 Tbsp fresh rosemary, chopped
  • ½ tsp black pepper
  • 1/8 tsp salt
  • 1 Tbsp olive oil

Directions

  1. Wash, peel and dice the potatoes.
  2. Toss with olive oil, rosemary, pepper and salt.
  3. Spread in a single layer on a baking sheet and bake at 350 for 20 minutes, turning once. Broil for 3-5 minutes to brown.