Category: Gluten-Free

Categories
Brussels sprouts Gluten-Free Recipes Vegan Vegetarian

Roasted Brussels Sprouts

Make this Thanksgiving favorite your favorite! Roasted Brussels Sprouts are crunchy on the outside and soft on the inside. This simple recipe is a sure winner!

Ingredients

  • 12 oz package of brussels sprouts
  • 2 Tbsps. olive oil
  • ¼ tsp black pepper
  • ¼ tsp salt

Directions

  1. Wash and dry brussels sprouts, cut off the browned ends and slice each in half.
  2. Toss with olive oil, salt and pepper, place on a baking sheet and bake at 400F for 30 minutes.
Categories
Gluten-Free Pumpkin Recipes Vegan Vegetarian

Pumpkin Dressing

Try a taste of Fall with this delightful Pumpkin Dressing !

Ingreditents

  • ¼ cup canola oil
  • ¼ cup apple cider vinegar
  • 2 Tbsps. canned pumpkin
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. maple syrup
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 1/8 tsp. cinnamon
  • 1/8 tsp nutmeg (freshly grated if possible)

Directions

  1. Mix the oil and vinegar with a fork till it form an emulsion.
  2. Add the mustard, pumpkin, maple syrup, salt, pepper, cinnamon, and nutmeg and mix well.
  3. Store in an airtight jar in the refrigerator for up to 2 weeks. Shake well before using.
Categories
Eggplant Gluten-Free Recipes Tomatoes Vegan Vegetarian Zucchini

Ratatouille

This Ratatouille made with fresh herbs is so simple and a chockful of flavor! Serve warm on crusty bread for an incredible taste.

Ingredients

  • 1 eggplant, sliced
  • 1 zucchini, sliced
  • 3 Roma tomatoes, sliced
  • 3 tsps, thyme (fresh)
  • ¼ cup basil, ribbons (fresh)\
  • 3 cloves garlic, minced
  • 2 Tbsps. olive oil
  • ½ cup tomato basil sauce
  • few sprigs of rosemary
  • ½ tsp black pepper
  • 1/8 tsp salt

Directions

  1. Coat the bottom of an 8in baking dish with tomato sauce.
  2. Arrange the vegetables alternating the slices of eggplant, zucchini and tomatoes till the dish is packed. Sprinkle them generously with salt and pepper.
  3. Add the minced garlic, thyme and some of the basil (cut in ribbons), mix well and pour it over the vegetables. Sprinkle it with the rosemary.
  4. Bake covered at 350 for 45 minutes. Serve warm on sour dough/ crusty bread.
Categories
Gluten-Free Recipes Salad Tomatoes Vegan Vegetarian Zucchini

Delicious Red Quinoa Salad

Delicious Red Quinoa Salad is simple and so satisfying!

Ingredients

  • ½ cup organic red quinoa
  • ½ cup diced tomatoes
  • 1/3 cup cranberries
  • ¼ finely diced zucchini
  • 1/8 cup roughly chopped pecans
  • FOR THE DRESSING:
    • 3 Tbsps. olive oil
    • 1 Tbsp. red wine vinegar
    • 1 Tbsp. maple syrup
    • 1/8 tsp salt
    • ¼ tsp black pepper

Directions

  1. Cook the quinoa according to the package directions.
  2. Add the cooked quinoa, tomatoes, zucchini, cranberries and pecans to a bowl.
  3. Add olive oil, red wine vinegar, maple syrup and beat with a fork to mix well.
  4. Toss the salad with the dressing. Sprinkle with salt and pepper and mix well.
Categories
Eggplant Gluten-Free Italian Mediterranean Peppers Recipes Sauce Vegan Vegetarian

Eggplant and Peppers With Capers and Olives

Eggplant and Peppers With Capers and Olives is finger-licking good!

Ingredients

  • 1 eggplant, cubed
  • 1 red/orange/yellow pepper, sliced
  • 5-6 grape tomatoes, halved
  • 1 clove garlic, minced
  • 5-6 pitted black olives, sliced
  • 2 Tbsps capers, rinsed
  • ½ cup tomato-basil sauce
  • 2 Tbps. basil, coarsely chopped
  • 1/3 cup dry red wine
  • 1 Tbps. olive oil
  • ½ tsp black pepper, coarsely ground
  • ½ tsp salt
  • 1 ½ cups water

Directions

  1. Salt the cubed eggplant, place in a bowl of water and let it sit for ½ hour. Drain and set aside.
  2. Add oil to a pan and add the eggplant, pepper and sauté till the vegetables are soft.
  3. Add the tomato sauce, garlic, grape tomatoes, wine, water and cook covered for 10 minutes till the sauce reduces and thickens.
  4. Stir in the capers, olives. Top with basil and serve hot with pasta and /crusty bread.
Categories
Cauliflower Gluten-Free Indian Recipes Vegan Vegetarian

Cauliflower Five Spice with Peas

Cauliflower Five Spice with Peas is a meld of exotic spices that add a great depth of flavor to this quick and easy dish!

Ingredients

  • ½ head of cauliflower, florets
  • ½ cup green peas, frozen
  • ½ tsp cumin seeds
  • 1/8 tsp black cumin seeds
  • ½ fennel seeds
  • ½ tsp black mustard seeds
  • ½ tsp fenugreek seeds
  • 1/8 tsp salt
  • 1 Tbsp. canola oil

Directions

  1. Warm canola oil in a skillet. Add the seeds : black mustard, cumin, black cumin, fenugreek and fennel and cover till the mustard starts bursting.
  2. Add the cauliflower and frozen peas and sauté for 3-5 minutes till the cauliflower is soft. Serve hot as a side.

Categories
Gluten-Free Peach Recipes Vegan Vegetarian

Quick Peach Chutney

Quick Peach Chutney is a versatile condiment that can be enjoyed with charcuterie as an accompaniment to cheese and crackers, used as a dip, as topping for sandwiches, tacos, waffles, burgers or in glazes and dressings.

Ingredients

  • 3-4 ripe peaches, peeled and cubed
  • ¼ cup onions, diced
  • 1 stick, cinnamon
  • 3-4 cloves
  • ¼ cup sugar
  • 3 Tbsps. apple cider vinegar
  • 2 Tbsps. Lime juice
  • 1 tsp corn starch
  • 1 Tbsp. canola oil
  • ¼ tsp red chili flakes
  • 1 pinch salt

Directions

  1. Mark an x at the bottom of each peach and place in boiling water for 30 seconds. Remove, peel and dice.
  2. In a saucepan, warm oil and add the cinnamon and cloves till it becomes aromatic (few seconds). Add the onions and sauté for a few minutes till it softens.
  3. Add the peaches, sugar, red chili flakes vinegar and lime juice and simmer for 10-12 minutes till the fruit softens.
  4. Make a slurry with the corn starch and water and add it to the peach mixture. Heat for 3-5 till the mixture thickens.
  5. Store in a glass jar.
Categories
Cabbage Gluten-Free Recipes Salad Vegan Vegetarian

Red Cabbage Slaw

Red cabbage slaw is quick and super delicious! Makes a great side or use as a topping for tacos and burgers.

Ingredients

  • ½ head red cabbage, sliced thin
  • 4-5 baby carrots, julienned
  • ½ cup cilantro, chopped
  • For the Dressing:
    • 1 Tbsp apple cider vinegar
    • 3 Tbsps. olive oil
    • 1 tsp honey/agave
    • 1 tsp sugar

Directions

  1. Add the red cabbage, carrots and cilantro to a bowl.
  2. Mix vinegar, oil, honey and sugar in a bowl and beat with a fork till it forms an emulsion. Pour on top of the veggies.
  3. Toss to coat and refrigerate for ½ hour before serving.
Categories
Cucumber Gluten-Free Recipes Soup Vegan Vegetarian

Cold Cucumber Soup

There’s nothing more satisfying than Cold Cucumber Soup on a hot Summer day!

Ingredients

  • 1 cucumber, peeled and chopped
  • ½ onion, roughly chopped
  • 1 pod garlic, peeled
  • ½ tsp Italian seasoning
  • ¼ cup mint leaves (optional)
  • ¼ inch jalapeno (optional)
  • 1 tbsp. olive oil
  • 1/8 tsp salt
  • ¼ tsp back pepper
  • ¼ cup water
  • ¼ cup soy milk

Directions

  1. Sauté the onion in a little oil until soft. Add the garlic, cucumbers ( reserve a few pieces for garnish), Italian seasoning, salt and pepper and sauté till the cucumbers are soft.
  2. Transfer the vegetables to a blender. Add the mint, jalapeno and water. Blend till smooth.
  3. Stir in the soy milk and refrigerate for at least half hour before serving. Serve chilled garnished with a few pieces of cucumber.
Categories
Gluten-Free Mango Mexican Recipes Salad Vegan Vegetarian

Mango Salsa

Mango Salsa is versatile and can be eaten as a salad or used as a topping for tacos and other proteins.

Ingredients

  • 1 ripe mango, peeled and diced
  • 1 roma tomato, seeded and diced
  • ½ small onion, diced
  • 1 tsp, jalapeno, diced
  • 1 tsp oregano, fresh, roughly chopped
  • 1 tsp marjoram, fresh, roughly chopped (optional)
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. olive oil

Directions

  1. Mix the mangoes, onions, tomatoes, diced jalapenos and mix well.
  2. To make the dressing, beat the olive oil and balsamic vinegar till it forms and emulsion. Add the dressing to the salsa and mix well.
  3. Add the oregano and marjoram toss. Serve on top of tacos or use on the side as a salad.