The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes (4 page)

¼ pound green beans, ends trimmed

1. Combine the orange juice, olive oil, rum, sugar, soy sauce or tamari, liquid smoke, and crushed red pepper in a flat wide vessel, like an 8×8-inch casserole dish. Whisk until the sugar is dissolved.
   
2. Lightly peel the skin from the squash. Peel strips of squash lengthwise and place in the marinade. Let sit for 30 minutes.
   
3. Preheat the oven to 375°F.
   
4. Wrap strips of marinated squash around individual green beans, leaving ½-inch at each end. Place on a large baking sheet. Continue until all green beans and squash have been used. Bake for 25-30 minutes. Serve warm.
   

Serves 4-6

olive oil for the baking sheet

⅔ cup unsweetened soymilk

⅔ cup gluten-free buffalo hot sauce

½ pound okra, stems removed, cut into 1-inch sections

1½ cups finely ground Rice Chex crumbs

1. Preheat the oven to 350°F. Grease a large baking sheet.
   
2. Mix the milk and buffalo sauce in a medium bowl. Add the okra and toss to coat. Let sit 15 minutes.
   
3. Set the Chex crumbs in a wide, shallow bowl. Remove sections of okra and shake off any excess sauce. Roll in the crumbs until completely coated, then set on the baking sheet. Repeat until all okra has been used. Bake for 30 minutes. Serve warm.
   

Makes approximately 3 cups

olive oil for the pan

½ medium yellow onion, diced

2-3 cloves garlic, minced

3 medium Yukon Gold potatoes (1½ pounds), cubed

2½ cups gluten-free vegetable broth or water

½ cup pickle brine

8 ounces dill pickle spears (7-8 spears), diced + extra for garnish (optional)

¼ cup chopped fresh dill + extra for garnish (optional)

1. Heat a medium pot with a lid over medium heat. Lightly coat the bottom of the pot with oil. Add the onion and cook for 4-5 minutes, until softened. Add the garlic and cook until fragrant, around 30-60 seconds.
   
2. Add the potatoes, broth or water, and pickle brine. Cover and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, 15-20 minutes.
   
3. Pour the soup into a blender, or use an immersion blender to puree. If using a standing blender, remove the middle piece from the lid and cover with a towel to allow steam to escape while blending.
   
4. Return the soup to the pot. Stir in the pickles and dill. Cook until heated through, about 5 minutes. Serve immediately, garnished with extra pickles or dill, if desired.
   

Serves 4

olive oil for the pot

1 medium yellow onion, diced

2 tablespoons minced ginger

2-pound butternut squash, peeled and cubed

4 medium Gala apples (2 pounds), cored and cubed

3 cups water

¼ teaspoon crushed red pepper

salt

pepitas (optional)

1. Heat a medium to large pot over medium heat. Lightly coat the bottom of the pot with oil. Add the onion and ginger and cook for 5 minutes, until softened.
   
2. Add the squash, then the apples and water. Season with crushed red pepper and a couple of pinches of salt. (The squash needs to be completely submerged. The apples do not.) Cover and bring to a boil. Reduce the heat to a simmer and cook for about 25 minutes, until the squash is easily pricked with a knife.
   
3. Pour the soup into a blender, or use an immersion blender to puree. If using a standing blender, remove the middle piece from the lid and cover with a towel to allow steam to escape while blending. Serve immediately, garnished with pepitas if desired.
   

Serves 6-8

Any sweet apple should work here. I like to increase the spiciness by adding a few squirts of sriracha on top.

5-6 medium beets (1½ pounds), ends trimmed

olive oil for the pot

1 medium yellow onion, diced

6 cups gluten-free vegetable broth or water

salt (if using water)

¼ cup freshly squeezed lemon juice

2-3 tablespoons chopped fresh dill

1. Peel the beets, then shred using a box grater or food processor.
   
2. Heat a medium to large pot over medium heat. Lightly coat the bottom of the pot with oil. Add the onion and cook, stirring occasionally, until tender, golden, and just beginning to brown, 7-8 minutes.
   
3. Add the beets and the broth or water to the pot. (If using water, add a few large pinches of salt.) Increase the heat to high, cover, and bring to a boil. Reduce the heat to low and simmer, covered, until the beets are completely tender, 45-60 minutes.
   
4. Remove the soup from the heat and stir in the lemon juice and dill. Allow the pot to cool to room temperature then place in the refrigerator to cool completely. Serve chilled.
   

Serves 4-6

Some other accompaniments or additions to consider include: kefir, sour cream or plain yogurt, hard boiled eggs, chilled boiled potatoes, or lemon wedges.

olive oil for the pot

1 medium yellow onion, diced

1½ pounds shelled edamame

1 medium Yukon Gold potato (½ pound), peeled and cubed

3 cups gluten-free vegetable broth

1 cup freshly brewed green tea

freshly ground black pepper

½ cup freshly squeezed grapefruit juice

zest of 1 medium grapefruit, divided

1. Heat a medium pot over medium heat. Lightly coat the bottom of the pot with oil, and add the onion. Cook for a few minutes, until softened.
   
2. Add the edamame, potatoes, broth, and tea. Add a generous amount of pepper. Cover, bring to a boil, then reduce the heat to low and let simmer for 20 minutes, until the potatoes and edamame are tender.
   
3. Add the grapefruit juice and half of the grapefruit zest. Pour the soup into a blender, or use an immersion blender to puree. If using a standing blender, remove the middle piece from the lid and cover with a towel to allow steam to escape while blending. Allow the pot to cool to room temperature, then refrigerate until completely cooled.
   
4. Serve chilled and garnish with the remaining grapefruit zest.
   

Serves 6

Shelled edamame can usually be found in the frozen vegetable section of the grocery store.

When brewing the tea, be sure not to brew for too long as doing so results in bitter tea, which will make the soup bitter as well.

3 tablespoons butter

½ medium yellow onion, diced

2 tablespoons sorghum flour

1 tablespoon tapioca starch

3 cups medium cauliflower florets

1 medium Yukon Gold potato (½ pound), cut into ½-inch cubes

3 cups gluten-free vegetable broth

¼ teaspoon crushed red pepper

1½ cups fresh or frozen corn (2-3 ears)

1 cup whipping cream

salt and freshly ground black pepper

1. Melt the butter in a medium pot over medium heat. Add the onion and cook for 3 minutes, until softened.
   
2. Add the flour and starch and cook another 3 minutes, stirring frequently, until light brown.
   
3. Add the cauliflower, potato, broth, and red pepper. Cover and bring to a boil, then reduce the heat to a simmer and cook, covered, for 15 minutes.
   
4. Add the corn, then cover and cook for 5 minutes. Add the cream, then cover and cook another 5 minutes, until heated through. Add salt and pepper to taste. Serve hot.
   

Serves 4-6

If using frozen corn, thaw before adding to the soup.

olive oil for the pot

½ medium yellow onion, diced

3-4 cloves garlic, minced

2 medium carrots (¼ pound), ends trimmed, cut into ½-inch pieces

2 medium stalks celery, ends trimmed, cut into ½-inch pieces

⅓ pound green beans, ends trimmed, cut into 1-inch pieces

1 small turnip (¼ pound), ends trimmed, cut into ½-inch cubes

3 cups gluten-free vegetable broth

1 28-ounce can crushed tomatoes

¼ teaspoon crushed red pepper

½ cup gluten-free steel-cut oats

1. Heat a medium to large pot over medium heat. Lightly coat the bottom of the pot with oil. Add the onion and garlic. Cook about 3 minutes, until the onion softens.
   
2. Add the carrots, celery, green beans, turnip, broth, tomatoes, and red pepper. Cover and bring to a boil, then reduce the heat to low and simmer for 40-45 minutes.
   
3. Add the oats and cook, covered, for 20-30 minutes, until the oats are soft. Serve immediately.
   

Serves 6-8

Note that the oats continue to absorb liquid. If you’re going to let the soup simmer longer or you plan to store some soup for later, you will need to add more liquid.

2 cups dried great northern beans, picked through

olive oil for the pot

1 medium yellow onion, diced

1 poblano pepper, seeds removed, minced

1 Anaheim pepper, seeds removed, minced

1 serrano pepper, seeds removed, minced

5-6 cloves garlic, minced

1½ teaspoons dried oregano

1 teaspoon ground cumin

4 cups gluten-free vegetable broth or water

salt (if using water)

1. Place the great northern beans in a large bowl or pot and cover with cool water. Soak overnight. When ready to start the chili, drain and rinse.
   
2. Heat a medium to large pot over medium heat. Lightly coat the bottom of the pot with olive oil. Add the onion and cook a few minutes, until softened. Add the peppers and garlic and cook for another 3-4 minutes, until softened.
   
3. Add the soaked beans, oregano, cumin and broth or water. (If using water add a few large pinches of salt.) Cover and bring to a boil, then reduce the heat to low. Cook until the beans are tender, 1½-2 hours.
   

Serves 4-6

This recipe can be made with unsoaked beans. Use 6 cups of water or broth and allow for 1 additional hour of cooking time.

Cannellini or navy beans can be substituted for the northern beans.

2 teaspoons white sugar

1¼ cups warm water

1 tablespoon active dry yeast

1 cup tapioca starch

1 cup sorghum flour

¾ cup brown rice flour

½ cup almond meal

1 teaspoon xanthan gum

½ teaspoon salt

4 tablespoons light olive oil, divided + more for the pan

coarse salt (optional)

1. In a small bowl, stir the sugar into the warm water until dissolved. Add the yeast and let sit for 10 minutes, until the yeast is bubbly.
   
2. In a large bowl, thoroughly whisk together the starch, flours, almond meal, xanthan gum, and salt.
   
3. Add the yeast mixture and 2 tablespoons of the oil into the flour. Stir well.
   
4. Grease a 9×13-inch casserole dish. Press the dough into the casserole dish. Cover with a damp towel and allow the dough to rise in a warm place for 1 hour.
   
5. Preheat the oven to 400°F.
   
6. Drizzle the remaining 2 tablespoons of oil over the dough and spread to cover the entire surface. Use your fingertips to make deep indentations all over the dough. If desired, sprinkle with coarse salt. Bake for 20 minutes, until browned around the edges, and the middle feels firm if lightly touched. Allow to cool slightly before slicing.
   

Serves 8

1 cup frozen peas

1 pound small red-skinned new potatoes

salt

2 tablespoons Greek yogurt

2 teaspoons freshly squeezed lemon juice

2 teaspoons extra virgin olive oil

2 teaspoons water

¼ medium red onion, diced

¼ cup fresh basil, thinly sliced

¼ cup fresh mint, thinly sliced

freshly ground black pepper

1. Set peas in a colander. Run under warm water. Let sit to defrost.
   
2. Scrub the potatoes and place in a medium pot. Cover with cold water and liberally salt. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, until the potatoes can be easily pierced with a fork. Drain.
   
3. Whisk the yogurt, lemon juice, oil, and water in a small bowl.
   
4. Once the potatoes are cool enough to handle, cut in quarters and place in a large bowl. Stir in the peas, onion, basil, mint, and dressing. Season with salt and pepper to taste.
   

Serves 4

olive oil for the pan

1 large shallot, minced

1 pound Brussels sprouts, ends trimmed, sliced lengthwise into 4-5 slices

5 tablespoons water, divided

salt

¼ cup Dijon mustard

1 tablespoon brown sugar

freshly ground black pepper

1. Heat a large pan with a lid over medium heat. Lightly coat the pan with oil. Add the shallot and cook until softened, 2-3 minutes. Stir in the Brussels sprouts, 3 tablespoons of water, and a pinch of salt. Arrange the sprouts in an even layer. Reduce the heat to medium-low, cover, and cook for 5 minutes.
   
2. Meanwhile, whisk the mustard, sugar, and remaining 2 tablespoons of water together in a small bowl.
   
3. When ready, the sprouts should be bright green. Stir in the mustard sauce and a few cranks of black pepper. Cover, reduce the heat to low, and cook for 2-3 minutes.
   

Serves 4-6

This recipe results in Brussels sprouts with a bit of firmness in the middle. Cook a few minutes longer for completely tender sprouts.

⅓ cup + 1 tablespoon water

⅓ cup rice vinegar

⅓ cup pineapple juice

2 tablespoons brown sugar

2 teaspoons gluten-free soy sauce or tamari

1 teaspoon finely minced ginger

pinch crushed red pepper

olive oil for the pan

2 small turnips (½ pound), ends trimmed, cut into ¼-inch matchsticks

½ medium white onion, thinly sliced root to stem

1 pound bok choy, thinly sliced

1 tablespoon cornstarch

1. Put the ⅓ cup water, vinegar, pineapple juice, sugar, soy sauce or tamari, ginger, and red pepper in a small pot. Set over medium-low heat.
   
2. Heat a large pan over high heat. Lightly coat the pan with oil. Add the turnips and onion and sauté for 4-5 minutes, until softened. Set aside in a bowl.
   
3. Lightly coat the pan with additional oil. Add the bok choy and cook for 4-5 minutes, until softened. Add the turnips and onions back to the pan, stir to combine, and remove from the heat.
   
4. By now the pineapple sauce should be simmering. Increase the heat to medium-high. Whisk the cornstarch with the remaining 1 tablespoon of water in a small bowl. Add the cornstarch slurry to the sauce and whisk briskly until the sauce thickens, about 30 seconds.
   
5. Add the sauce to the vegetables and stir to coat.