GLUTEN FREE VEGAN HOT SOUPS FOR COLD NIGHTS

S*O*U*P*A*P*A*L*O*O*Z*A*

JULIENNED CARROT VEGETABLE

MUSHROOM BROCCOLI

ASPARAGUS

SPICY CORN AND CABBAGE

ROASTED BEET

CHESTNUT KABOCHA LENTIL SHIITAKE

YAM COCONUT PEANUT

CABBAGE DILL

QUICKEST MINESTRONE

ROASTED BEET SOYRISO

BABY TURNIP

LENTIL MINT

OYSTER MUSHROOM VEGETABLE

COCONUT YAM

TOMATO PUMPKIN

GREENS AND BEANS

CHINESE VEGETABLE

BORLOTTI BEAN

HIGH PROTEIN PUMPKIN BEAN TOMATO SOUP, VEGAN AND GLUTEN FREE

A bit spicy, a bit creamy and full of flavor.

At 400 degrees, roast half of one large cauliflower cut into florets, then chopped, tossed with 2T olive oil until lightly browned. Set aside.

In a large soup pot, saute until onion is soft:

2T oil

2 onions

4 garlic cloves

1T each: ground cumin, ground coriander ancho chile powder, chipotle chile powder

Add cauliflower and stir to coat with spices.

Add

one 28 oz can crushed tomatoes

two 15 oz cans pumpkin puree (not pie mix)

28 oz cooked black or kidney beans, or some of each

8 oz coconut milk

6 cups vegetable broth

Mix well and simmer for 15 minutes.

Add salt to taste.

Garnish with chopped fresh cilantro.

GLUTEN FREE VEGAN ONION ROLLS

Halve a warm roll.

Slather with your favorite vegan spread.

Devour with hot soup on cold evening.

Heaven!

Ingredients:

2T yeast

1 1/2 T sugar

1 1/2 c water, 110 degrees (lukewarm)

1c cornstarch

1 1/2c sorghum flour

1/2c teff flour

1T xanthan gum

2 tsp salt

2T olive oil

1 tsp vinegar

4 1/2 tsp EnRG egg replacer mixed with 6T warm water

1/4c toasted onion flakes (my source: Barry Farm)

Instructions:

Heat oven to 375.

Mix sugar, water and yeast in small bowl. Mix salt, xanthan gum, flours on low, in mixer. When yeast mixture is foamy, add to flours. Mix egg replacer, oil and vinegar in medium bowl. Add to mixer bowl. Mix on high for 4 minutes. Oil mini-muffin pans. Sprinkle bottoms with onion flakes. Spoon batter into pans. Let rise covered in warm place for 15 minutes.

Slash tops. Spray buns with cooking spray. Sprinkle onion flakes on tops

Bake approximately 20 minutes, checking brownness and internal temperature, which should be 190 F, at 10 minutes.

FIND A SELECTION OF DELICIOUS SOUP RECIPES HERE

GLUTEN FREE VEGETARIAN GRILLED CHEESE WITH VEGAN JERKY

I'm a committed ovo-lacto vegetarian who sometimes eats as a vegan or raw vegan. Still, there are times when fantasies of devouring the treats of my youth overtake my healthful instincts and I spend time, probably way too much time, thinking of animal-friendly substitutes.

Lately, I've been thinking about an old fashioned diner favorite: the grilled cheese sandwich with tomato and bacon. Herewith, my vegetarian attempt:

I made this grilled cheese sandwich the way my mom always did, with minor adjustments:

1. Butter bread slices on both sides (Here, Earth Balance on homemade gluten-free bread).

2. Fill with slices of cheese (I grew up on American, but used cheddar here).

3. Add sliced tomato.

4. Add crisp bacon (here I used hickory-flavored vegan gluten-free soy jerky).

The bread and cheese parts were melted and crisped to perfection. The tomato could have been a thinner slice. The jerky has good flavor but absolutely no crunch.

Next time, I will try the slice it horizontally, if possible, and pan-fry it first to hopefully crisp it up a bit. Hearty, good-looking sandwich, though, and very vegetarian as well as gluten free! (Easy to make vegan, too, using Daiya cheddar cheese, available at Whole Foods, as is the jerky.)

GREEN GARBANZO SALAD: GLUTEN FREE, VEGAN

I'd only read about green garbanzos until visiting Chelsea Market's Manhattan Fruit Exchange.

Aren't they the cutest, fuzziest little guys?

And this is what they look like just after being briefly steamed. They taste a bit like edamame, very grassy and somewhat sweet.

They inspired the salad below. All but the lettuce came from the Exchange as well.

The Exchange has the freshness and variety of the Greenmarket without hustle and bustle!

The salad is made of these vegetables:

raw sliced baby turnips

raw sliced red and yellow (small, sweet) piquillo peppers

raw green leaf lettuce

steamed purple, red and white fingerling potatoes

steamed, shucked green garbanzo beans

I hardly ever dress my salads except to use a bit of balsamic vinegar.

With the creaminess of the potatoes, the salad was rich enough naked, at least for me.

Note: Thanks to Melissa Clark of the New York Times for inspiring me to eat raw turnips!

GLUTEN FREE VEGAN SOUP: BABY TURNIPS AND ESCAROLE

In soup pot, heat 2 T olive oil on low flame. Add 2 diced onions, 1 cup sliced red bell peppers, 1 tsp salt, 2T dried oregano 2 tsp garlic powder. Cover and cook on low until onions are soft.

Add

one 28 oz can crushed tomatoes

one 28 oz can whole tomatoes, cut into quarters

6 cups vegetable stock

1 cup shelled edamame

1 cup cooked chickpeas

2 cups cooked cannellini beans

1 cup roasted frozen corn

4 cups shredded escarole

2 cups cleaned and quartered baby turnips

Cover and cook on low until turnips are fork-tender.

GLUTEN FREE VEGAN OR VEGETARIAN LUNCH AT FRIEDMAN'S NYC

Chelsea Market. The edifice which is home to the Food Network. A NYC landmark full of fascinating shops that have made it it a gastronomical Mecca. However, if you're vegetarian AND gluten-free it can be a difficult hunt at Chelsea Market, located on Manhattan's lower west side, for suitable comestibles. Until you reach Friedman's Lunch. Sandwiches you can truly enjoy. The bread is lovely. The crust---wow! The one pictured here is the vegetable sandwich, usually served with avocado (I'm allergic, hence the absence) and, if you desire, with the addition of chicken, tofu or cheese. Vegetarian, yet not a fan of tofu, I chose cheese. Options were: blue, american, cheddar, gruyere, monterey jack. Standard filling: sprouts, carrots, tomato, cucumber and lettuce.
You don't feel deprived at all. And with a beautiful sandwich like this one, why would you! Oh, and their grilled cheese with caramelized onions is also spectacular!