Category: Gluten-Free

Categories
Gluten-Free Mediterranean Recipes Squash Vegan Vegetarian

Squash, Pepper and Onion Tian

Tian is a French Provincial way of cooking vegetables. This Squash, Pepper and Onion Tian is so delicious and a feast for the eyes!

Ingredients

  • 1 yellow squash, sliced
  • 1 green pepper, sliced
  • ½ onion, sliced
  • 3-4 pods of garlic, with skins
  • 6-7 grape tomatoes(optional)
  • 4-5 large pitted olives, sliced (optional)
  • 1 tsp marjoram, fresh
  • 1 tsp thyme, fresh
  • 1 Tbsp. olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper

Directions

  1. Grease a 6 cup baking dish with some olive oil and rub it with some cut garlic.
  2. Season the cut vegetables with salt and pepper and layer them in the baking dish starting with the squash, followed by the onions and green peppers.
  3. Sprinkle with grape tomatoes, olives, thyme and marjoram.
  4. Drizzle with some olive oil and bake at 350F for 20 minutes. Remove from oven and broil for 10 minutes.
Categories
Asian Curry Gluten-Free Indian Potatoes Recipes Vegan Vegetarian

Potato and Spinach Koftas

Meatless meatballs couldn’t be tastier than these Potato and Spinach Koftas!

Ingredients

  • 2 russet potatoes, boiled, peeled, mashed
  • ¼ cup spinach, chopped
  • ½ cup chick pea flour (substitute: all purpose flour)
  • 1 cup tomato sauce (tomato-basil or marinara)
  • ½ tsp curry powder
  • ¼ tsp black pepper
  • 1/8 tsp salt
  • 2 Tbsp olive oil

Directions

  1. Mix the mashed potatoes, spinach, salt, pepper, curry powder, flour and mix well. Scoop out a spoonful and roll it into a ball-shaped kofta. Continue to do this till all the potato mix has been used.
  2. Place on a baking sheet, brush with olive oil and broil for 10 minutes till browned. Turn over the koftas and broil for another 5 minutes till they are browned all over.
  3. Warm a table spoon of olive oil in a pan and add the tomato sauce to it and heat through. Pour the sauce over the koftas and serve warm with rice or flat breads.
Categories
Cabbage Gluten-Free Recipes Vegan Vegetarian

Red and Green Creole Cabbage

Dig into the deliciousness of this quick and easy Red and Green Creole Cabbage recipe!

Ingredients

  • ½ red cabbage, sliced
  • ½ green cabbage, sliced
  • 1 Tbsp Creole seasoning
  • ½ tsp olive oil

Directions

  1. Spread out the red and green cabbage in a single layer on s sheet pan.
  2. Drizzle with olive oil and sprinkle generously with Creole seasoning.
  3. Broil in the oven on high for 10 minutes. Serve as a side with ranch dressing or add it to a salad or taco.
Categories
Cauliflower Gluten-Free Recipes Vegetarian

Easy Cauliflower Curry

This mouthwatering Easy Cauliflower Curry is quick and simple!

Ingredients

  • 2 cups cauliflower florets
  • ½ cup tomato sauce (tomato-basil)
  • ½ cup onions, minced
  • 1 tsp ginger, grated (optional)
  • 1 clove garlic, grated
  • 1 tsp curry powder
  • ½ tsp cumin seeds
  • 1 Tbsp sour cream (optional)
  • 1 Tbsp canola oil
  • 3 cups water

Directions

  1. Warm the cumin seeds in a little oil for about 30 seconds till it is aromatic.
  2. Add the onions, garlic and ginger and sauté for about a minute till soft.
  3. Add the cauliflower florets, tomato sauce and water. Cover with a lid and continue to heat for 10 minutes till the sauce thickens and the cauliflower softens.
  4. Remove from heat and stir in sour cream. Serve hot with rice or bread.
Categories
Eggplant Gluten-Free Recipes Vegan Vegetarian

Roasted Eggplant in Tomato Sauce

Oven roasted Eggplant in Tomato Sauce is delicious as a dip or a spread!

Ingredients

  • 1 eggplant
  • ½ cup tomato sauce (tomato-basil /marinara)
  • ¼ cup onions, minced (substitute ¼ tsp. onion powder)
  • 1 clove garlic, grated ( substitute, ¼ tsp. garlic powder)
  • 1 tsp curry powder
  • ¼ tsp cumin seeds
  • 1/8 tsp salt
  • 2 Tbsps olive oil

Directions

  1. Brush the eggplant with oil and broil in the oven for 15 minutes. Turn over and broil again for 5-10 minutes till the skin is charred. Cover with a moist paper towel and let it cool. Cut in half and scoop out the flesh and discard the skin.
  2. Heat cumin with some oil in a pan for 30 seconds. Add the onions and sauté for about a minute, till soft. Add the garlic and sauté for an additional 30 seconds. Next add the eggplant, tomato sauce, salt, curry powder and continue to sauté for 3-5 minutes till it gets really mushy. Serve with flat breads as a dip or use as a spread.
Categories
Asian Chick Peas Gluten-Free Recipes Vegan Vegetarian

Kung Pao Chick Peas

Kung Pao Chick Peas blend Asian flavors and go well on their own or served over rice!

Ingredients

  • 1 16 oz. can chick peas, washed and drained
  • ½ cup red bell pepper, diced
  • ½ cup celery, diced
  • ¼ onions, diced
  • 1 Tbsp. ginger, grated
  • 1 Tbsp. garlic, grated
  • ½ cup roasted peanuts (optional)
  • 1 tsp crushed red pepper
  • 1 tsp olive oil
  • ½ cup vegetable broth/water
  • FOR THE SAUCE:
    • 2 Tbsps. soy sauce/tamari
    • 1 Tbsp. Balsamic vinegar
    • 1/4 cup maple syrup
    • 1 tsp olive/sesame oil
    • 2 tsps. corn starch

Directions

  1. Sauté the onions, ginger, and garlic for about a minute until the onions are soft. Add red bell peppers, celery, red pepper flakes, chick peas and vegetable broth/water and cook for about 3 minutes.
  2. Whisk all the ingredients for the sauce till there are no lumps and pour it over the vegetable mixture. Heat till the sauce thickens and mix well.
  3. Top with roasted peanuts (optional). Serve by itself or over rice.
Categories
Avocado Black Beans Gluten-Free Pinto Beans Recipes Salad Vegan Vegetarian

Cowboy Caviar

Cowboy Caviar aka Texas Caviar is a versatile dish that can be eaten as a dip, topping or as a salad!

Ingredients

  • ½ cup black beans, washed and drained
  • ½ cup pinto beans, washed and drained
  • ½ cup frozen sweet corn
  • 3 plum tomatoes, seeded and finely diced
  • ½ cup onions, finely diced
  • 1 Tbsp. jalapeno, seeded and diced
  • ½ cup green/red bell pepper, finely diced
  • ½ cup cilantro, chopped (optional)
  • 3 Tbsps. olive oil
  • 2 Tbsps. red wine vinegar
  • ½ tsp pepper
  • 1/8 tsp salt

Directions

  1. Microwave the corn for about 4 minutes and cool.
  2. Mix the black beans, pinto beans, corn, tomatoes, onions, jalapenos, re/green peppers.
  3. Whisk the olive oil, red wine vinegar, salt and pepper to make the dressing.
  4. Mix the vegetables with the dressing and top with cilantro (optional) and diced avocado (optional).
Categories
Cauliflower Gluten-Free Recipes Vegan Vegetarian

Cauliflower Steaks

Low in fat, Cauliflower Steaks make a yummy meal!

Ingredients

  • 1 cauliflower, sliced
  • 1 tsp curry powder
  • ¼ tsp turmeric powder
  • ½ black pepper
  • 1/8 tsp salt
  • 2 Tbsps olive oil

Directions

  1. Cut the cauliflower into 3/4 inch slices.
  2. Mix the sat, pepper, turmeric and curry powder to make a spice mix.
  3. Place the cauliflower slices on a sheet pan and drizzle with olive oil. Rub the spice mix over the cauliflower. Turn and repeat on the other side.
  4. Cook in a 450F oven for 20 minutes turning over after 10 minutes. Place under a broiler to brown for a few minutes if necessary.
Categories
Gluten-Free Recipes Squash Vegan

Spaghetti Squash with Lemon and Capers

Spaghetti Squash with Lemon and Capers is a great low carb meal!

Ingredients

  • 1 spaghetti squash
  • ¼ cup red bell pepper, diced
  • ¼ cup green bell pepper, diced
  • 3 Tbsps olive oil
  • 2 Tbsps butter
  • 2 tsps lemon juice
  • 1 tsp oregano
  • ½ cup broth
  • ½ tsp black pepper
  • 1/8 tsp salt

Directions

  • How to cook the squash:
    1. Cut the spaghetti squash lengthwise. Scoop out the seeds with a spoon. Pierce the skin with a fork, rub some oil on the squash, place it cut side down on a sheet pan and bake at 400F for ½ hour.
    2. Let the spaghetti squash cool. Use a fork to loosen the spaghetti strands from the skin and scoop them out.
  • For the dressing:
    1. In a pan warm olive oil and butter till the butter melts.
    2. Add the finely diced red and green bell peppers and sauté till it softens.
    3. Add the broth, lemon juice, salt, pepper, oregano, capers and heat till the liquid reduces in half.
    4. Pour it over 2 cups of spaghetti squash. Save the rest of the spaghetti squash to use with some other dressing/sauce.
Categories
Gluten-Free Recipes Squash Vegetarian Zucchini

Zucchini Boats

You got low-carb vegetarian deliciousness in this version of Zucchini Boats!

Ingredients

  • 1 Zucchini, sliced in half
  • 1 8oz can kidney/black beans, washed, drained, mushed
  • 1 8oz. or 12oz. bag corn, frozen
  • ½ cup mozzarella, shredded
  • 1 tsp cumin seeds
  • 1 tsp cumin powder
  • ½ tsp black pepper
  • 1 tsp olive oil

Directions

  1. Scoop out the seeds from the middle of the zucchini to form boats. Rub the zucchinis with oil and place skin side up on a baking sheet. Bake at 350F for 20 minutes.
  2. For the filling: Warm a little oil with some cumin seeds for about 30 seconds and add the frozen corn. Sauté for about a minute. Then add cumin powder, black pepper and beans. Mix well, take off heat and set aside.
  3. Rub a little salt over the zucchini boats. Scoop the filling in the hollowed out center. Sprinkle mozzarella on top and broil for about 3 minutes to brown.