Category: Gluten-Free

Categories
Cabbage Gluten-Free Potatoes Recipes Vegetarian

Cabbage Patties

Cabbage Patties can be eaten like burgers with condiments of your choice. Make it a meal with a salad!

Ingredients

  • 1/2 small cabbage, diced
  • 1 large potato, peeled and boiled
  • ¼ cup onions, diced
  • 2 Tbsps chick pea flour
  • 1 egg
  • 1 tsp cumin powder
  • 1 tsp cumin seeds
  • 1/8 tsp salt
  • 2 tsps. canola oil

Directions

  1. Warm the oil in a skillet and add the cumin seeds for about 30 seconds till it is aromatic.
  2. Add the onions and sauté for about a minute till it is soft. Add the cabbage and continue to sauté for 3-5 minutes till the cabbage is soft. Add a little water, cover and cook till the water evaporates and the cabbage softens. Sprinkle with salt. Remove from heat and set aside to cool
  3. Add potatoes to a mixing bowl and mash them. Add the cabbage- onion mixture, cumin powder, chick pea flour, egg and mix well.
  4. Form into patties and bake on a sheet pan at 350F for 20 minutes. Broil for a additional 3-5 minutes to brown.
Categories
Carrots Gluten-Free Indian Recipes Thanksgiving Vegan Vegetarian

Turmeric Roasted Carrots with Cumin

This simple and easy Turmeric Roasted Carrots with Cumin makes a flavorful side.

Ingredients

  • 8 oz baby carrots, sliced
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/8 tsp salt
  • 1 Tbsp olive oil

Directions

  1. Slice each baby carrot into 4 pieces length-wise.
  2. Sprinkle olive oil, turmeric, and cumin mix well.
  3. Broil in oven for 10 minutes.
Categories
Gluten-Free Recipes Squash Thanksgiving Vegan Vegetarian

Butternut Squash with Herbs and Roasted Garlic

Butternut Squash with Herbs and Roasted Garlic is a great gluten-free, dairy-free side for your Thanksgiving table!

Ingredients

  • 1 butternut squash, peeled and cubed
  • 3 cloves garlic
  • 1 Tbsp rosemary (fresh/dry)
  • 1 Tbsp thyme (fresh/dry)
  • 3 Tbsps parsley, fresh
  • 1 tsp back pepper
  • 1/8 tsp salt
  • 1 tsp olive oil

Directions

  1. Place the diced butternut squash on a baking sheet and sprinkle with olive oil, rosemary, thyme, pepper and salt.
  2. Place the garlic cloves with their skins on the baking sheet as well.
  3. Bake at 350F for 20 minutes.
  4. Squeeze the roasted garlic onto the butternut squash and mix well.
  5. Return to the oven and broil for 5 minutes. Remove and sprinkle with parsley.
Categories
Gluten-Free Italian Pasta Recipes Vegetarian

Homemade Gnocchi

Homemade Gnocchi made with potatoes is a fun activity for the family and kids. And makes an awesome meal as well!

Ingredients

  • 2 potatoes, boiled, mashed
  • 2 cups flour

Directions

  1. Add four 1/2 cup at a time to the mashed potatoes and knead. Stop adding flour when the dough forms a ball.
  2. On a floured surface, roll out small portions of the dough into long shapes. Cut into bit-size pieces of gnocchi.
  3. Boil a pot of water with salt and add the gnocchi to the boiling water for 3-5 minutes till they rise to the top.
  4. Remove, drain and serve hot with tomato sauce and basil or with butter and sage.
Categories
Gluten-Free Potatoes Recipes Vegan Vegetarian

Easy Potato Skin Masala

Inspired by Indian street food, this Easy Potato Skin Masala is a fun, different way to eat your potatoes!

Ingredients

  • 4 Russset potatoes
  • 2 plum tomatoes, diced
  • ½ cup canned chick peas, drained and washed
  • 1/3 cup green onions, sliced
  • 1/3 cup cliantro, chopped
  • 1 tsp chaat masala
  • 1/8 tsp salt
  • 1 Tbsp olive oil

Directions

  1. Lightly grease the potatoes with some olive oil, prick them with a fork and bake at 425F for 40 minutes. Cool and slice in halves. Scoop out the potato in the middle leaving a thin layer of skin.
  2. Brush the potato skins with olive oil and bake at 350 for 10 minutes. Cool.
  3. Chop the scooped out potatoes. Mix with chick peas, diced tomatoes, salt, chaat masala and some of the green onions.
  4. Scoop them into the potato skins and sprinkle with remaining green onions and cilantro. Serve with sour cream or greek yogurt (optional).
Categories
Broccoli Gluten-Free Recipes Vegan Vegetarian

Crispy Broccoli Bites

Crispy Broccoli Bites are a delicious, gluten-free, dairy-free, low-calorie dish that even your kids will love!

Ingredients

  • 1 head of broccoli, broken into florets
  • 1 cup chick pea flour
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cumin powder (optional)
  • ½ tsp black pepper
  • 1/8 tsp salt
  • 1 Tbsp canola oil
  • 1 cup water

Directions

  1. Wash the broccoli, dry and break into florets.
  2. Mix the chick pea flour, garlic powder, onion powder, cumin( optional), black pepper and salt well in a bowl.
  3. Add ½ cup of water and mix to make a pancake like batter. Add additional water if the batter is too thick. Then add the broccoli florets and toss to coat.
  4. Place the florets well apart on a greased baking pan and bake at 400F for 10 minutes. Serve hot with ranch or buffalo dip.
Categories
Gluten-Free Recipes Salad Spinach Strawberries Vegan Vegetarian

Spinach and Strawberry Salad

This three ingredient Spinach and Strawberry Salad can be made in a jiffy! Use either store bought or the homemade balsamic vinaigrette recipe from below.

Ingredients

  • 4 cups spinach, chopped
  • 1 cup strawberries, sliced
  • ½ cup walnuts/ pecans (toasted)
  • 1/4 cup balsamic vinaigrette
    • For homemade balsamic vianigrette:
      • 3 Tbsps olive oil
      • 1 Tbsp balasmic vinegar
      • 1 tsp Dijon mustard
      • 1 clove garlic, minced
      • 1/8 tsp oregano
      • 1/8 tsp black pepper

Directions

  1. Wash, dry and chop the spinach roughly.
  2. Add sliced strawberries and toasted walnuts.
  3. Whisk the oil and vinegar to make an emulsion. Blend in the mustard, garlic, oregano and black pepper. Drizzle with balsamic vinaigrette on the salad.
Categories
Cucumber Gluten-Free Mediterranean Recipes Tomatoes Vegetarian

Simple Greek Salad

This uncomplicated and traditional this Simple Greek Salad is loaded with antioxidants and needs no lettuce!

Ingredients

  • 1 English cucumber
  • 2-3 plum tomatoes
  • 1/2 onion
  • 6-7 Kalamata olives
  • 1/3 cup feta cheese, crumbled (optional)
  • 3 Tbsps olive oil
  • 1 Tbsp red wine vinegar
  • 1/2 tsp oregano
  • 1/2 tsp black pepper

Directions

  1. Cube the cucumbers and tomatoes and mix them.
  2. Cut the onion to fine slices and scatter them on the cucumber and tomatoes. Add the kalamata olives to the salad as well.
  3. Make a vinaigrette dressing by mixing the olive oil, red wine vinegar, oregano and black pepper. Toss the salad with the dressing.
  4. Sprinkle some feta on the top (optional). Skip the cheese for a vegan version.
Categories
Corn Gluten-Free Recipes Vegan Vegetarian

Grilled Corn 3 Ways

Enjoy flavorful and delicious Grilled Corn 3 Ways with some latin inspiration! Makes a great side for your barbecue.

Ingredients

  • 3 corn on the cobs
  • 1 lime, sliced
  • Mexican Style:
    • 1 Tbsp mayonnaise
    • 1 Tbsp sour cream
    • 1 tsp parmesan, grated
    • 1 tsp cilantro, chopped
  • Chimmichuri:
    • 1 clove garlic, minced
    • 1 Tbsp green onion, minced
    • 1 Tbsp oregano, chopped
    • 2 Tbsps cilantro, chopped
    • 1 tsp red wine vinegar
    • 1 Tbsp olive oil

Directions

  1. Grill the corn till they are slightly blackened.
  2. Option 1 : Rub with a wedge of lime.
  3. Option 2 : Mix the mayonnaise and sour cream. Slather the corn with this mixture and sprinkle with parmesan and cilantro.
  4. Options 3 : Add the garlic and green onions and vinegar. Add the olive oil and cllantro. Mix well to make chimmichuri. Add the chimmichuri to the corn.
Categories
Asian Burger Chick Peas Gluten-Free Mediterranean Recipes Vegan Vegetarian

Falafel Burger

Make this mouth-watering, vegan, and gluten-free burger with this Falafel Burger recipe. Tastes awesome with or without a bun!

Ingredients

  • 2 cans chick peas, washed, drained
  • 1 clove garlic, minced
  • ½ onion, chopped
  • ½ inch slice ginger, minced (optional)
  • 1 tsp serrano peppers, chopped
  • 1 tsp cumin powder
  • 1/3 cup chick pea flour
  • 1/3 cup canola oil

Directions

  1. Add the garlic, ginger, onions, chick peas to a food processor and pulse into a rough mixture. Empty into a mixing bowl.
  2. Mix in cumin powder, chick pea flour and divide into six portions.
  3. Make them into patties and place on a parchment lined pan. Refrigerate the burgers for at least ½ hour.
  4. Add a little oil to a griddle and cook the burgers for about 8 minutes, turning over every two minutes.
  5. Assemble with spinach, grape tomatoes, cucumbers, tahini and hot sauce. Enjoy it with or without a bun!