Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook (14 page)

Mix the beets and carrots together in a bowl.

Lay a sushi mat on a clean work surface with the bamboo strips running horizontally. Place a piece of nori on the mat, shiny side down. Spread about ½ cup of rice on the nori, leaving the top 1½ inches bare. Lay 2 or 3 strips of tofu across the rice, horizontally, followed by some of the carrot-beet mixture. Gently press the filling into the rice. Spread some umeboshi paste over the top inch of the nori.

Starting at the end closest to you and using even pressure, use the sushi mat to roll the nori tightly and evenly around the rice and fillings. Be sure to pull the leading edge of the mat back so it doesn’t get incorporated into the roll. Once the rolling is completed, give the mat a gentle squeeze along its entire length, then let the nori roll sit inside the mat for a minute to ensure a tight roll. Gently unroll the mat and slice the roll into 8 rounds (for best results, use a very sharp serrated knife). Repeat with the remaining ingredients.

Put the wasabi powder and water in a small bowl and stir to form a paste. For a thinner, less pungent dip, add a little more water.

To serve, place the bowl of wasabi in the center of a platter and surround it with the sushi rounds. Provide small bowls for tamari so that people can mix their wasabi with a bit of tamari if they like.

Here’s another great filling to roll with your choice of rice. Just substitute it for the Gingered Tofu in the master recipe on page 108, using one strip of tempeh per roll. (It doesn’t make enough for all eight rolls, but you can mix and match other filling ingredients to make the other two rolls.) And if you like, substitute about 4 ounces of mesclun for the beets and carrots (use a small handful of mesclun for each roll). Most varieties of tempeh are gluten-free, but occasionally you’ll come across a multigrain version or another type that contains gluten, so check the label to be sure.

Makes enough filling for 6 nori rolls

8 ounces tempeh, cut into 6 long strips

1 tablespoon sesame oil

1 tablespoon tamari

2 tablespoons grated fresh ginger

¾ cup water

4 ounces shiitake mushrooms, stemmed and sliced

Heat the oil, tamari, and ginger in a medium-size skillet over medium heat. Add the tempeh and fry for a few minutes, until almost all of the oil is absorbed. Flip the tempeh over, then add the water and mushrooms.
Cook for a few minutes longer, until the tempeh absorbs the water. Flip the mushrooms and tempeh over and fry for a minute or two longer, until the tempeh is brown on both sides and the mushrooms are tender.

This light, refreshing salad is wonderful on its own, as a side dish, and equally wonderful rolled into nori rolls with
Gingered Tempeh and Shiitakes
. If you’re using it as a filling in nori rolls, omit the oil and salt.

Makes enough filling for 6 to 8 nori rolls; serves 4 as a side salad

2 cups grated carrots

2 cups grated beets

Chopped watercress or mustard greens (optional)

¼ cup freshly squeezed lemon juice

1 tablespoon flaxseed oil, hempseed oil, or toasted sesame oil

½ teaspoon sea salt

Put all of the ingredients in a medium-sized bowl and mix thoroughly.

Variations

Try different combinations: carrots, beets, and daikon; carrots, daikon, and mustard greens; or carrots and watercress.

Swap 1 to 3 tablespoons rice vinegar for the lemon juice.

Swap 1 to 3 tablespoons umeboshi vinegar for the lemon and omit the salt.

These pickles are easy to make and ready in just three or four days. They’re also easy to digest, and kids of all ages love them. Use one or more of the vegetables listed, choosing based on what’s in season and looks best—and your preferences of course! Once the pickles are ready, try slicing them to use as a filling for nori rolls, or just serve them alongside as an accompaniment.

Makes 1 gallon

2 to 3 pounds of pickling cucumbers, carrots, broccoli spears or florets, cauliflower florets, string beans, or a combination

2 dill blossoms or 1 tablespoon dill seed

2 to 4 cloves garlic

1 large red onion, quartered

10 cups water

1/3 cup sea salt

Rinse the vegetables and put them in a large sterile gallon jar or crock. Add the dill, garlic, and onion.

Put the water and salt in large saucepan over high heat. Bring to a boil, then lower the heat and simmer, stirring occasionally, for two to three minutes, until the salt dissolves to make a brine.

Let the mixture cool to room temperature, then pour it over the vegetables. (Some of the vegetables will float.) Put the lid on the jar but don’t seal it tightly, or cover the crock with a lid or a plate. Set the pickles in your pantry, a dry basement, or a dark, cool corner of your kitchen counter for 3 or 4 days. If using a jar, cover it with a dish towel to keep it in the dark.

After the 3 or 4 days, taste the pickles. If they are as sour as you like, they’re ready to eat. If not, let them sit for another day. If they’re too salty, don’t worry; you can just rinse them or soak them in cool water for a day before you use them. Stored in an airtight container in the refrigerator, the pickles will keep for 1 month.

You can put together a very tasty, satisfying, and nutritious meal by serving a variety of side dishes. In fact, with the addition of a sauce or other tasty topping, many side dishes can be instantly transformed into exciting and satisfying entrées.

It’s getting to be common knowledge that we can all benefit from eating more whole grains, but for all too many folks, that ends up being translated into endless repetitions of plain brown rice. In recent years, a wide variety of more exotic rices have become available, and I’ve given you several recipes to entice you into trying some of them, including
Jade Pearl Rice with Almonds and Green Beans
and
Madagascar Pink Rice with Cashews and Scallions
. Other grain side dishes in this chapter will guide and inspire you in experimenting with grains other than rice, or combinations of grains, to enliven your plate and your senses. So branch out beyond rice to try
Millet and Sweet Carrots
,
Quinoa and Shiitake Pilaf
, or
Kasha Varnishkes
.

You’ll be happy to find
Corn Fritters
and
Amaranth and Corn Flatbread
in these pages. These accompaniments can take the place of bread at any meal, as can
Corn Muffins
, from the breakfast chapter. This chapter also includes several hearty salads, such as
Mediterranean Rice Salad
and
Salsa Salad with Tomatillos and Pinto Beans
. When the weather is hot, why not lighten things up and make a meal of one or more of these salads, perhaps served atop a bed of baby salad greens? You’ll find hearty vegetable dishes that are the perfect antidote to winter’s chill, as well, from warming
Hearty Greens and Tofu in Tahini Sauce
to
Basmati Soup with Indian Spices
.

The winter holidays can be particularly challenging if you’re on a gluten-free diet. It’s a time when we typically gather with loved ones to share traditional meals, and quite a few of the time-honored dishes include wheat. Rather than focusing on what you can’t have, celebrate what you can have! If you’re one of those people who thinks Thanksgiving is all about the side dishes anyway, this chapter offers some wonderful gluten-free dishes that will grace any holiday table. Try
Spiced Yams with Pecans
and
Basmati and Wild Rice Pilaf
, accompanied by
Cranberry-Cherry Sauce
. Of course you’ll want to ladle some
Mushroom-Leek Sauce
, from
chapter 7
, over your mashed potatoes. And if you serve
Savory Stuffed Winter Squash
, from
chapter 4
, as the centerpiece of the meal, I guarantee you won’t go away hungry. Just be sure to save some room for
Granny Smith Apple Crumb Pie
or
Pear and Cranberry Crisp
, in
chapter 8
.

Millet and amaranth make for a tasty duet, and the combination is particularly convenient because they have the same cooking time. Try this simple cooked grain dish topped with
Marinated Dried Tomatoes
or
Tomato Sauce with Fennel and Marinated Dried Tomatoes
. Or for a nice light meal that plays on the Aztec theme, serve it alongside
Salsa Salad with Tomatillos and Pinto Beans
or
Sweet Potato and Black Bean Chili with Tomatillos
.

Serves 6 to 8

6 cups water or vegetable stock

1½ cups millet, rinsed

½ cup amaranth

Pinch of sea salt

Combine all of the ingredients in a large saucepan over high heat. Bring to a boil, then lower the heat, cover, and simmer for 20 to 25 minutes, until all of the water is absorbed.

Variations

For a breakfast dish, add 2 cup of currants, dates, or raisins.

Sauté the grains with 2 cloves of chopped garlic and 1 cup of chopped onion before adding the water and salt.

To use a pressure cooker with a rice crock instead of a saucepan, decrease the amount of water or vegetable stock to 3 cups and cook for about 20 minutes, following the method on page 36.

The sunflower seeds add a nice texture that’s both soft and crunchy, and the quinoa lends a flavor reminiscent of sesame seeds. To build a meal around this delicious side dish, serve it alongside
Butternut Squash and Tempeh Stew with Shiitake Mushrooms
,
Spiced Yams with Pecans
, or
Tomato-Lentil Stew with Kale
.

Serves 6 to 8

6 cups water

Pinch of sea salt

2 cups brown rice (any variety), rinsed

1 cup quinoa, rinsed

½ cup raw sunflower seeds,
presoaked if you like

1 cup chopped parsley or scallions (white and green parts), for garnish

Bring the water and salt to a boil in a large saucepan over high heat. Stir in the rice, quinoa, and sunflower seeds. Lower the heat, cover, and simmer for about 40 minutes, until all of the water is absorbed. Garnish with the parsley or scallions before serving.

Variations

To use a pressure cooker with a rice crock instead of a saucepan, decrease the amount of water or vegetable stock to 3½ cups and cook for about 40 minutes, following the method on page 36.

Here’s a fantastic trio of tasty grains that offers a complete protein. For a divine meal, serve it with
Shiitake Soup with Cashew Cream
, with a dollop of
Cranberry-Cherry Sauce
alongside the pilaf.

Serves 6 to 8

5 cups water

Pinch of sea salt

1½ cups short-grain brown rice, rinsed

½ cup quinoa, rinsed

½ cup wild rice

1 bay leaf

Bring the water and salt to a boil in a large saucepan over high heat. Stir in the rice, quinoa, wild rice, and bay leaf. Lower the heat, cover, and simmer for 45 to 60 minutes, until all of the water is absorbed.

Variations

To use a pressure cooker with a rice crock instead of a saucepan, decrease the amount of water to 3 cups and cook for about 45 minutes, following the method on page 36.

Kasha is simply toasted buckwheat groats, and you can definitely make your own at home. Just toast the buckwheat groats in a dry pan in a 375°F oven for about 20 minutes, and you’re good to go. Like teff, it’s a quick-cooking grain, and the two make a tasty combination. Use ivory teff to contrast with the brown kasha, or brown teff to match it. If you let this dish cool after cooking, you can slice it into wedges and serve them smothered with
Mushroom-Leek Sauce
or garnished with chopped parsley or scallions. To round out the meal, try
Spiced Yams with Pecans
,
Tomato-Lentil Stew with Kale
, or
Hearty Greens and Tofu in Tahini Sauce
.

Serves about 4

1 cup kasha

½ cup teff

Pinch of sea salt

3½ cups boiling water

Toast the kasha, teff, and salt in a medium-size saucepan over medium-high heat, stirring often, for about 3 minutes, just until the grains are hot and begin to pop. Lower the heat, then slowly pour in the water. Cover and simmer for about 15 minutes, until all of the water is absorbed.

With its bright, sprightly flavors, this is a wonderful springtime dish. But there’s nothing to say you can’t serve it with a green salad in summer or roasted vegetables in winter. To make the sunflower seeds more easily digestible, soak them overnight beforehand.

Serves 6 to 8

3¾ cups water

½ teaspoon sea salt

2½ cups quinoa, rinsed

1 cup raw sunflower seeds,
presoaked if you like

¾ cup freshly squeezed lemon juice

¼ cup extra-virgin olive oil

Bring the water and salt to a boil in a medium-size saucepan. Add the quinoa, then lower the heat, cover, and simmer for about 15 minutes, until all of the water is absorbed. Transfer the quinoa to a large bowl and let it cool to room temperature.

Meanwhile, toast the sunflower seeds in a dry skillet over medium heat, stirring often, for 3 to 5 minutes, until they are aromatic and start to pop. Add the sunflower seeds to the quinoa, along with the lemon juice and oil, and stir until well combined. Taste and adjust the seasonings if desired.

Variations

Swap pumpkin seeds for the sunflower seeds.

Forgo toasting the sunflower seeds; instead, add them to the saucepan when you add the quinoa.

Quinoa with Herbs and Toasted Sunflower Seeds:
Increase the amount of sunflower seeds to 14 cups. Omit the lemon juice and increase the amount of olive oil to 7 tablespoons. Add 2 cup of chopped marjoram or oregano leaves when you stir everything together. Taste and adjust the seasonings; you may want more salt.

Quinoa Tabouli:
Add 1 cup of chopped parsley and 1 cup of chopped scallions when you stir everything together.

The color contrast between the Chinese black rice and pale sunflower seeds makes this easy and very tasty side dish visually stunning. If you don’t have Chinese black rice on hand, you can certainly use other varieties, such as long-grain brown rice, basmati rice, or jasmine rice, adjusting the cooking time as indicated in
chapter 2
. To make the sunflower seeds more easily digestible, soak them overnight beforehand.

Serves 6 to 8

5 cups water

2½ cups Chinese black rice, such as Forbidden Rice

1 cup raw sunflower seeds,
presoaked if you like

Pinch of sea salt

Combine all of the ingredients in a large saucepan over high heat. Bring to a boil, then lower the heat, cover, and simmer for about 30 minutes, until all of the water is absorbed.

Variations

Swap pumpkin seeds for the sunflower seeds.

In this gorgeous golden dish, naturally sweet-flavored millet is paired with carrots, but you could also use delicata or butternut squash to create a similar effect. If you like, you can substitute other vegetables for some of the carrots. Leeks or cauliflower florets would be good choices.

Serves 4 to 6