The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes (5 page)

Serves 4

3 medium Yukon Gold potatoes (1½ pounds)

olive oil to drizzle and pan fry

4-5 cloves garlic, finely minced

1 8-ounce can tomato sauce

1½ teaspoons sherry vinegar

½ teaspoon paprika

heaping ¼ teaspoon crushed red pepper

1. Preheat the oven to 400°F. Cut the potatoes in fourths lengthwise, and then slice into 1-2 inch segments.
   
2. Arrange the potatoes on a baking sheet. Lightly drizzle with oil, and toss to coat. Bake for 45 minutes, stirring at 15-minute intervals.
   
3. Heat a small pot over medium heat. Lightly coat the bottom of the pot with oil. Add the garlic and sauté about 1 minute. Stir in the tomato sauce, vinegar, paprika, and red pepper. Reduce the heat to low and simmer until the potatoes are ready.
   
4. Serve the potato wedges with the sauce on the side for dipping.
   

Serves 4

Alternatively, you can mix the sauce with the potatoes; however, in doing so, you lose the crispiness of the potatoes.

olive oil for the pan

1 medium yellow onion, cut in half, then thinly sliced root to stem

1 pound green beans, ends trimmed

freshly ground black pepper

½ cup water

1 tablespoon gluten-free light miso

1. Heat a large pan with a lid over medium-high heat. Lightly coat the pan with oil. Add the onion and cook for a few minutes, until starting to brown.
   
2. Stir in the green beans and a generous amount of pepper. Add the water, cover, and reduce the heat to medium-low. Cook, stirring once or twice, for about 30 minutes, until the green beans are tender.
   
3. Stir the miso into the pan juices, and then stir to coat the green beans.
   

Serves 4

olive oil for the pan

4¼ cups corn (6-7 ears)

2 medium stalks celery, ends trimmed, diced

½ medium red bell pepper, cut into ½-inch pieces

½ medium green bell pepper, cut into ½-inch pieces

½ medium yellow onion, diced

4-5 cloves garlic, minced

⅓ cup gluten-free vegetable broth

¼ teaspoon cayenne pepper

¼ teaspoon paprika

freshly ground black pepper

2 tablespoons chopped fresh parsley

1½ tablespoons chopped fresh oregano

¼ cup whipping cream

1. Heat a large pan with a lid over high heat. Generously coat the pan with oil. Add the corn, celery, bell peppers, onion, and garlic. Cook for 5 minutes then reduce the heat to medium-low. Stir in the vegetable broth, cayenne, paprika, and a generous amount of black pepper. Cover and let simmer for 30 minutes.
   
2. Stir in the parsley, oregano, and cream. Cover and let simmer for another 5 minutes.
   

Serves 4-6

Salad

olive oil for the pan

4 ounces tempeh, crumbled

salt

2 teaspoons liquid smoke

2½ cups diced broccoli

2½ cups diced cauliflower

3 small shallots, minced

¼ cup roasted sunflower seeds

Dressing

¾ cup mayonnaise or Vegenaise

¼ cup apple cider vinegar

¾ teaspoon garlic powder

¾ teaspoon dry mustard powder

salt and freshly ground black pepper

1. Heat a small pan over medium-high heat. Lightly coat the pan with oil. Add the tempeh and a few generous pinches of salt. Sauté for a few minutes, until browned. Add the liquid smoke in two additions, while stirring well. Cook 1 minute, then remove from the heat.
   
2. For the salad, add the broccoli, cauliflower, shallots, sunflower seeds, and the tempeh to a large bowl.
   
3. For the dressing, whisk together the mayonnaise or Vegenaise, vinegar, garlic, and mustard in a small bowl. Pour over the salad and toss to coat. Season to taste with salt and pepper. Refrigerate for 1 hour before serving.
   

Serves 6-8

1 pound asparagus, root ends trimmed

2 tablespoons orange juice

1 tablespoon extra virgin olive oil

1 tablespoon sherry

1 clove garlic, finely minced

salt and freshly ground black pepper

1. Salt a medium to large pot of water and bring to a boil. Add the asparagus and cook for 2 minutes, until bright green, but still lightly crisp. While the asparagus is cooking, prepare an ice bath. Drain the asparagus and immediately place in the ice bath to stop cooking. Once cooled, drain.
   
2. In a wide, shallow dish whisk together the orange juice, oil, sherry, and garlic. Season with salt and pepper to taste. Add the drained asparagus. Toss to coat and let marinate for 30 minutes, stirring once or twice.
   

Serves 4

The asparagus can be marinated longer, but I don’t recommend refrigerating, as the garlic will overpower the other flavors if served cold.

1 head celery, ends trimmed

olive oil for the pan

½ medium yellow onion, diced

½ cup gluten-free vegetable broth

1 bay leaf

freshly ground black pepper

1 tablespoon Dijon mustard

1. Peel the strings from the celery stalks using a vegetable peeler or paring knife. Chop diagonally into 1-2 inch sections.
   
2. Heat a large pan with a lid over medium heat. Lightly coat the pan with oil. Add the onion and sauté for a few minutes, until translucent. Add the celery and sauté for 4-5 minutes. The celery will brighten in color.
   
3. Add the vegetable broth, bay leaf, and pepper to taste. Allow the broth to start to bubble, then reduce the heat to low and cover. Simmer the celery for 30 minutes. If desired softness is reached, continue to next step. If not, cover and simmer for another 10-15 minutes.
   
4. Uncover, discard the bay leaf and stir in the mustard. Return the heat to medium-high. Cook for 1-2 minutes to reduce the liquid to a thick glaze.
   

Serves 4

Cornbread

olive oil for the casserole dish

1 cup cornmeal

⅔ cup sorghum flour

⅓ cup potato starch

¼ cup white sugar

1½ teaspoons baking powder

1 teaspoon salt

¼ teaspoon xanthan gum

2 large eggs

1¼ cups buttermilk

2 tablespoons butter, melted

1. Preheat the oven to 375°F. Grease an 8×8-inch casserole dish.
   
2. Whisk together the cornmeal, flour, starch, sugar, baking powder, salt, and xanthan gum in a large bowl.
   
3. In a large mixing bowl, lightly beat the eggs. Stir in the buttermilk and butter. Add the dry ingredients and mix until just combined.
   
4. Pour the batter into the prepared baking dish. Bake for 35-40 minutes, until the cornbread is springy to the touch and a toothpick inserted in the middle comes out clean. Let cool completely before cutting.
   

Serves 4-6

Cornbread Stuffing

olive oil or butter for the casserole dish and pan

1 medium yellow onion, diced

2 small stalks celery, ends trimmed, diced

3-4 cloves garlic, minced

1 batch cornbread (from above)

1 tablespoon finely chopped fresh sage leaves

1½ teaspoons chopped fresh rosemary

¼ teaspoon crushed red pepper

1½ cups gluten-free vegetable broth

salt and freshly ground black pepper

1-2 tablespoons butter (optional)

1. Preheat the oven to 350°F. Grease a medium casserole dish (around 7×11-inch).
   
2. Heat a medium pan over medium heat. Lightly coat the pan with oil or butter. Add the onion and celery. Cook for 7-8 minutes, until softened, and then push the vegetables to one side of the pan. Add the garlic. Cook for 30-60 seconds. Stir into the onion and celery and remove the pan from the heat.
   
3. Crumble the cornbread into a large mixing bowl. Stir in the onion mixture, sage, rosemary, and red pepper. Add the vegetable broth and stir until all the cornbread is moistened. Season with salt and pepper to taste.
   
4. Spoon the stuffing into the prepared casserole dish. If desired, dot the top of the stuffing with 1-2 tablespoons butter. Bake for 45 minutes, until the stuffing is just beginning to brown. Serve warm.
   

Serves 6

For the Waffles

½ cup tapioca starch

½ cup sorghum flour

¼ cup brown rice flour

¼ cup almond meal

1 teaspoon baking powder

½ teaspoon ground coriander

½ teaspoon salt

¾ cup unsweetened soymilk

¼ cup extra virgin olive oil

2 large eggs

1 cup corn (1-2 ears)

1 medium jalapeño pepper, seeds removed, minced

Per Sandwich

2-3 slices small tomato

¼ avocado, mashed

2 tablespoons sprouts

1 thinly sliced semicircle from half medium red onion

1. Preheat a waffle iron.
   
2. Whisk together the starch, flours, almond meal, baking powder, coriander, and salt in a large bowl. Stir in the milk and oil until just incorporated. Whisk the eggs in a small bowl until frothy, and then stir into the batter. Stir in the corn and jalapeño.
   
3. Spoon batter onto the waffle iron and cook until desired doneness. Repeat with remaining batter.
   
4. Take one quarter of a waffle, top with sliced tomato, avocado, sprouts, and sliced onion. Top with another quarter. Repeat with remaining waffles. Serve.
   

Makes 4 7-inch waffles - 8 sandwiches

Make sure to spoon the batter around the waffle iron, otherwise the corn and jalapeños clump in the middle.

2½ cups gluten-free vegetable broth

1 cup pineapple cut into ½-inch chunks (1 8-ounce can)

¾ cup split red lentils (masoor dal), picked through

2 teaspoons tamarind concentrate/paste

2 tablespoons coconut oil

¼ teaspoon cumin seeds

¼ teaspoon mustard seeds

½ medium yellow onion, minced

2 serrano peppers, seeds removed, minced

4 cloves garlic, minced

1 tablespoon minced ginger

1. Place the vegetable broth, pineapple, lentils, and tamarind concentrate in a medium pot. Cover and bring to a boil. Reduce the heat to low and simmer for 30 minutes, until the lentils are tender.
   
2. Once the lentils are cooked, heat the coconut oil in a medium pan over medium-high heat. Add the cumin and mustard seeds and cook until fragrant and beginning to pop, 30 seconds. Add the onion, peppers, garlic, and ginger and cook for 2 minutes, until the onion starts to brown. Stir into the lentils and serve.
   

Serves 4

The dal goes well with rice (especially basmati) or with gluten-free pita to scoop it up. If you’d like to increase the spiciness, leave the seeds in the peppers.

Tamarind is a fruit commonly used in Indian, Mexican, and a variety of Asian cuisines. I’ve had the best luck finding it in Asian grocery stores.

2 cups dried chickpeas, picked through

peanut oil or vegetable oil for frying

½ medium yellow onion, roughly chopped

5 cloves garlic, smashed

1 cup fresh parsley leaves

2 tablespoons tahini

1 tablespoon freshly squeezed lemon juice

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon salt

½ teaspoon crushed red pepper

½ teaspoon baking soda

½ teaspoon freshly ground black pepper

1. Place the dried chickpeas in a large bowl or pot and cover with cool water. Soak for 18 to 24 hours. Drain and replace the water a couple of times during that period. The beans should double or triple in size.
   
2. Add about 2 inches of oil to a wok or heavy-bottomed pot. Heat the oil to 375°F. Set out layers of paper towels nearby.
   
3. Drain the beans and give them one final rinse. Put the beans and all remaining ingredients in a food processor. Pulse until the mixture is finely ground and some of the mixture is paste-like. Be sure to scrape down the sides and stir between pulses.
   
4. Drop by the tablespoon into the hot oil, 3-4 at a time, taking care not to overcrowd the pot. Fry 4-5 minutes per side, until dark brown. Remove and set on the paper towels to absorb excess oil. Make sure the oil comes back to 375°F before adding the next batch. Repeat until all the batter has been used.
   

Makes about 30 falafel

olive oil for the pan

2 small Yukon Gold potatoes (½ pound), cut into ½-inch cubes

salt and freshly ground black pepper

½ medium yellow onion, diced

½ pound Brussels sprouts, ends trimmed, sliced in half lengthwise, then thinly sliced

8 large eggs

zest of 1 small lemon

1 tablespoon fresh tarragon, coarsely chopped

1. Heat a large oven-safe pan over medium-high heat. Generously coat the pan with oil. Add the potatoes. Sauté, stirring occasionally, until browned on the outside and just tender inside, about 10 minutes. Remove from the pan. Season with salt and pepper to taste.
   
2. Reduce the heat to medium. Add the onion and cook for 3 minutes, until softened. Add the Brussels sprouts and cook for 5-6 minutes, until bright green and just beginning to brown. Remove from the heat. Season with salt and pepper to taste.
   
3. Lightly beat the eggs in a large mixing bowl. Add the cooked potatoes, Brussels sprouts, onion, lemon zest, and tarragon and stir well.
   
4. Set the pan over medium-low heat. Lightly coat the pan with oil. Add the egg mixture, spreading the vegetables out to evenly distribute. Cook until almost all of the egg is set, around 15 minutes. Place a rack in the middle of the oven, and turn the broiler on low. Place the frittata under the broiler until the remaining egg is set, about 5 minutes.
   
5. Run a spatula around the edges of the pan, gently lifting the frittata, until it is loose. Turn out onto a platter and cut into wedges.