Monday, May 31, 2010
Friday, May 28, 2010
Wednesday, May 26, 2010
8oz tempeh, cubed
2T olive oil
1 medium onion, chopped
1 stalk celery, chopped
1/2 lb mushrooms, sliced
3 carrots, chopped
1 bay leaf
1/2 tsp salt
1/2 tsp sage
1/2 tsp thyme
1/2 tsp basil
2 cups cooked lentils
3 or 4 potatoes, peeled and boiled until tender. salt, pepper, nutmeg added to taste
1/2- 1 cup soymilk
1T extra-virgin olive oil
Preheat oven to 350 degrees. In a medium saucepan, saute the tempeh with the oil and tamari until the tempeh starts to brown. Continue sauteing, adding onion, celery, mushrooms and carrots. Stir in remaining filling ingredients except lentils. When carrots are tender, add lentils and simmer until the liquid has evaporated.
In a medium bowl, mash the potatoes with the olive oil and soymilk. Add salt, nutmeg, and pepper to taste Set aside. Pour the vegetable-lentil mixture into a lightly oiled 10-inch pie pan or 3 to 4 quart casserole, and top with the mashed potatoes. Bake 25 to 30 minutes.
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More gluten-free main dish casseroles to make:
Tuesday, May 25, 2010
Sunday, May 23, 2010
Gluten-free starters, appetizers, hors d'oeuvres, whatever you call them, are the snacks to have ready when the crowd is starting to show up and you're still in the kitchen putting the rest of the evening's dishes on plates. Try these, which require little more than heading to the store and opening some packages when you return home.
Set up a sandwich bar. Buy a few loaves of gluten-free bread, cheeses and cold cuts, mayo, mustard, pickles and cole slaw and you're done. Here are some bread suggestions:
Clever mixing of several prepared gluten-free foods can result in good eats without much effort at all. Try these:
Head over to the nearest gluten-free baked goods supplier, whether that's a health food store, neighborhood chain supermarket, Whole Foods, or if you're lucky, a gluten-free bakery, and pick up some of these delicious items, which will satisfy any sweet tooth:
Babycakes Gluten-Free Bakery
tu-lu's Gluten-Free Bakery
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This impressive little dessert is actually easy to make. Bake the red velvet chocolate cake, cover in whipped cream, decorate with cherries, add dotty sprinkles, and you've got something truly fitting for a special occasion as momentous as a series finale.
Personalize foods you make from mixes, if you have the time. In this case, a Betty Crocker gluten-free devils food cake mix was made into a dozen cupcakes topped with homemade peanut butter frosting and walnut halves. Almost everyone loves the delicious mix of chocolate and peanut butter.
These lemon walnut wafers are a hit with the glutonians and gluten-free alike. In addition to being extremely tasty, they are high in protein (made with nuts and soy flour) so if cookies want to occasionally overindulge, these certainly would be the ones to eat.
Chocolate Spritz cookies by Aunt Gussie's are somewhere between a candy and a cookie. However you see them, you won't be disappointed by the rich taste. Pretty, too!
Saturday, May 22, 2010
If you're gluten-free and want to celebrate the night Lost ends with your friends, why not have a potluck (hand out the gluten-free recipes for safety's sake) or make some easy dishes and get everyone over to your place?
Lasagna is a real crowd-pleaser no matter what the occasion. For gluten-free lasagna, rice pasta from Tinkyada is one of the best choices you can make--your gluten-eating friends won't even know this wasn't made the conventional way.
When someone decides to contribute a roast to the evening and your gluten-free vegetarian friend has shared this cabbage cheddar and tortilla casserole, it's not a problem because it functions beautifully as a side or a main.
Semi-homemade Indian Pav Bhaji is practically ready to serve after a trip to Trader Joe's for a few items.
This cauliflower, chestnut and parmesan bake is rich and flavorful, once again, excellent as a side dish or a light main.
Many vegetarian dishes of chili are just not filling enough. This one has four sources of protein, and that's before you top it with shredded cheddar or monterey jack. Hearty!
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More gluten-free main dish suggestions:
Thursday, May 20, 2010
Wednesday, May 19, 2010
These gluten-free cookies are delicious! Finally, it is possible to say that many gluten-free sweets you will find in a local store taste good, but these are truly wonderful. These are not delicate little crispy wafers, but dense and thick, more resembling a shortbread studded with tiny nut bits. The lemon flavor cuts what might be an overly rich cookie with a hit of brightness that is perfect. Then, just as you think you've appreciated all there is to appreciate about this little snack, a hint of berry flavor starts to appear and you realize you may have tasted one of the most delightfully complex little cookies in the gluten-free world.
The mystery is the ingredient list. Although you may think you've tasted butter, sugar, lemons, nuts and raspberries, in fact, you have not. These cookies proudly announce themselves as being sugar-free,gluten free, dairy-free and cholesterol-free. Also, prebiotic, but we will get to that in a minute. What you thought you tasted was actually soy flours (soy flour, soy protein), maltodextrin, organic palm oil,canola oil, chicory root, soy lecithin, natural flavors, baking soda,and sea salt. Oh, and the prebiotic? That's the chicory root, which enhances the growth of beneficial intestinal flora. It is sometimes added to recipes to reduce the baking time, and also acts as a low calorie high fiber sugar substitute.
If you are a purist,and enjoying something delicious that is not what it seems would bother you, then these are not the treats for you. However, if you can put aside the fact that the soy flour is not wheat flour, the soy protein is not a chopped nut, the oils are not butter, and the natural flavors are not lemon juice and raspberries, then you will have a great time with these cookies, because the taste is extraordinary.
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OTHER GLUTEN-FREE COOKIES YOU MIGHT LIKE: