*Appetizers *Salads *Main Courses *Vegetable *Side Dishes *Deserts *Snacks *Beverages

  • Gluten Free
  • Yeast Free
  • Casein Free
  • Fat Free
  • Low Carbs
  • Dairy Free
  • Sugar Free
  • Low Salt
  • Vegan

GLUTEN FREE - Dessert

Best Ever Apple Cobbler

  • 7 Cups peeled, thinly sliced Red or Golden Del. Apples
  • 1/4 Cup plus 1/2 Cup Brown Sugar
  • 1/2 Cup Granulated Sugar (or sugar substitute)
  • 2 Tbsp Cornstartch
  • 1/2 tsp plus 1/3 tsp salt
  • 1/2 tsp plus 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 2 tsp lemon juice
  • 1/2 Cup Gluten free flour mixture
  • 1/2 cup Almond Meal
  • 1 Cup Chopped Pecans
  • 6 Tbsp Butter, melted

Preheat oven to 350 degrees.  Spray a 10 inch pie plate with cooking spray.

Place the apple slices in med. bowl & stir in 1/4 C brown sugar, granulated sugar, cornstarch, 1/4 tsp salt, 1/2 tsp cinnamon, nutmeg and lemon juice.      Spoon mixture into the prepared pie plate.

In small bowl, mix together with a fork the remaining 1/2 C brown sugar, 1/4 tsp salt, 1/2 tsp cinnamon, the flour mixture, almond meal and pecans.  Stire in the butter until mixture is evenly moistened.  Crumble the mixture on top of the apples.

Bake the pie at 350 degrees for 40 minutes and ENJOY!

 

Vegan,  Low Carb, Dairy Free - Snack/Dessert

Flax Seed Cookies

15 min | 5 min prep

1 -2 dozens

  • 2/3 cup oil
  • 1/2 cup flax seed (not ground)
  • 3/4 cup maple syrup or corn syrup (I've always used maple syrup and it's so good)
  • 2-3 cups all-purpose flour (added progressively)
  1. Mix everything together until you have a nice consistency. Add between 2 and 3 cups of flour. When the dough holds together, it means it's enough flour. Put by teaspoon on a baking sheet and bake at 350 F until they are just a little bit golden.

Vegan Cornbread
Source: Cooks Illustrated

SERVES 9 
Ingredients

  • 2 tablespoons ground flax seeds
  • 6 tablespoons water
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoon table salt
  • 1 cup soymilk
  • 1/4 cup canola oil

Directions

  1. Preheat oven to 425°F
  2. Spray 8-inch-square baking dish with nonstick cooking spray.
  3. Bring the water to a boil in a small saucepan.
  4. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally.
  5. Set aside.
  6. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
  7. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture.
  8. Beat just until smooth (do not overbeat.)
  9. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
  10. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.

 

VEGAN, Rich in FIBER, PROTEIN, and POTASSIUM

Mediterranean Quinoa Salad

Serves 4-8

  • 1 cup quinoa or bulgur
  • 2 cups water

Marinade

  • 4 tablespoons orange juice, freshly squeezed
  • 3 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons olive oil
  • 1-2 tablespoon balsamic vinegar or wine vinegar
  • 1 teaspoon brown sugar or raw sugar
  • 1/2 teaspoon garlic powder (or to taste)
  • salt, to taste
  • fresh ground black pepper, to taste
  • 1/2 cup finely chopped fresh basil leaf

Vegetables

  • 1/3 cup finely chopped sun-dried tomato
  • 2 red onions, finely chopped or 8-10 green onions, chopped
  • 1 lb cherry tomatoes, cut in half
  • 6 ounces black olives, sliced
  • 3/4 cup pine nuts (toasted)

Directions

  1. Rinse quinoa in a strainer under running water and drain.
  2. Bring water to a boil. Add quinoa and let it simmer for 10-15 minute (until water is absorbed and quinoa is translucent)
  3. Set aside to cool. Meanwhile prepare vegetables.
  4. Combine ingredients for the marinade, pour over cooled quinoa and stir to mix.
  5. Add herbs and vegetables. Stir again. Sprinkle with pine nuts.
  6. Cover and refrigerate 2-6 hours or more. (Serve at room temperature).

 

GLUTEN FREE AND VEGAN

Baked Eggplant Stacks with Roasted-Tomato Sauce

  • 8 plum tomatoes (about 1 pound)
  • Cooking spray
  • 1 1/2 cups diced onion, divided
  • 1/2 cup dry red wine
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1 cup sliced onion
  • 1/2 cup dry white wine
  • 20 garlic cloves, peeled (about 2 large heads)
  • 1 cup canned vegetable broth
  • 1/4 teaspoon salt
  • 18 (1/2-inch-thick) slices eggplant (about 2 medium)
  • 2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
  • Oregano sprigs (optional)

Preheat oven to 425�. Place tomatoes in a shallow baking dish coated with cooking spray. Bake at 425� for 30 minutes. Set aside.

Heat a medium saucepan over medium-high heat. Add 1 cup diced onion; sautÈ 3 minutes. Stir in tomatoes, red wine, oregano, pepper, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer 20 minutes. Place tomato mixture in a blender; process until smooth. Set aside; keep warm.

Place a saucepan coated with cooking spray over high heat. Add sliced onion; sautÈ 5 minutes. Add wine and garlic. Bring to a boil; cook 5 minutes. Stir in broth; bring to a boil. Reduce heat; simmer 20 minutes. Place garlic mixture in a blender; process until smooth. Set aside; keep warm.

Sprinkle 1/4 teaspoon salt over eggplant. Place half of eggplant in a single layer on a baking sheet coated with cooking spray; broil 5 minutes on each side or until lightly browned. Repeat procedure with remaining eggplant; set aside.

Place a large nonstick skillet coated with cooking spray over medium-high heat. Add 1/2 cup diced onion; sautÈ 3 minutes. Add spinach; cook 10 minutes, stirring frequently. Remove from heat; (this is where you would stir in the soy cheese) Preheat oven to 425�.

Arrange 6 eggplant slices, 2 to 3 inches apart, on a baking sheet.† Spread 2 1/2 tablespoons spinach mixture over each slice. Stack each with another eggplant slice, an additional 2 1/2 tablespoons spinach mixture, and remaining slices. Bake at 425� for 15 minutes. Arrange 1 eggplant stack on each of 6 plates; spoon 1/3 cup tomato sauce and 2 tablespoons garlic sauce on each plate. Garnish with oregano, if desired.

(Courtesy of Cooking Light)

GLUTEN FREE AND VEGAN

Zucchini-Rice Casserole
Source: Strict Vegetarian Cookbook

Combine:

  • 5 cups thinly sliced zucchini
  • 1 cup finely chopped onion
  • 2 chopped tomatoes
  • 1/2 tsp. garlic salt
  • 1/2 tsp. sweet basil
  • 1/2 tsp. oregano
  • 1 cup brown rice
  • 1 cup water

Mix and place in prepared casserole dish. Bake 40 minutes at 350�.

No-Roll Enchiladas

Gluten Free and Vegan

  • 1 large bell pepper (red or green)
  • 1 large onion
  • 1 can refried beans (or homemade)
  • 1 can enchilada sauce (or homemade)
  • 1 cup salsa (homemade or otherwise, as spicy as you want)
  • 1 can black beans, rinsed and drained (or other beans to your liking)
  • tortillas (any kind, but corn tortillas work well)
  • cooking spray
  • optional: 1 medium tomato
  • Preheat the oven to 350 (F). Dice the onion, pepper, and tomato (if using).†† (You may at this point sautÈ the onion and pepper in a non-stick skillet to soften, if you want.) Spray the bottom of a casserole dish with cooking spray and lay down a tortilla (if your tortillas are smaller than your casserole, you can layer them -- but be sure the bottom of the dish is covered or it'll stick like crazy).
  • Spread a layer of refried beans on the top of the tortilla(s) -- you may want to heat the beans first to make them spread more easily. Pour half of the salsa and half of the onions over the beans. Put another tortilla on top of this layer. Layer the black beans, green pepper, tomato (if using), and the rest of the salsa and onion on top of the tortilla(s). Put another tortilla on the top (your casserole should be pretty full by now). Pour the can of enchilada sauce over the whole thing and bake, covered, for about 35-45 minutes or until it's hot and bubbly all the way through. Serve with vegan sour cream or all by itself. This freezes extremely well.

GLUTEN FREE

Crunchy Citrus Chicken

  • 1 Lemon
  • 1 Lime
  • 1 Orange
  • 3 Cups GF Corn Flakes Cereal
  • 3 Tbsp Chopped rosemary
  • 2 Tbsp minced fresh parsley
  • 2 tsp Paprika
  • 1/3 tsp salt or salt substitute
  • 1/4 tsp ground black pepper
  • 4 skinless boneless chicken breasts

Preheat oven to 400 degrees

Line a 9 x 13-inch baking pan with foil, lightly grease or spray

Zest lemon, lime and orange. Juice half of each citrus fruit. Thinly slice the remaining half of each fruit and arrange slices in bottom of pan. Set aside

On a pie plate, combine citrus juices. In a plastic bag, combine zests, cereal, rosemary, parsley, paprika, sale & pepper. Roll chicken in citrus juice, then shake in seasoned crumbs. Place on citrus slices and sprinkle with leftover crumb mixture. Discard any excess juices.

Bake in preheated oven for 30-35 minutes, or until coating is golden brown and crispy.

Calories: 394, Fat: 2g Sat. Fat: 1g Cholesterol: 68mg Sodium: 820mg Carbs: 67g Fiber: 5g

Protein: 33g Calcium: 56mg Iron: 12mg

GLUTEN-FREE
 
Gluten-Free Noodle Tuna Casserole

  45 min | 25 min prep 

Source: nottapasta.com

SERVES 4 

Ingredients

  • 8 ounces notta pasta fettuccine pasta
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 12 ounces sliced mushrooms
  • 1 teaspoon salt & freshly ground black pepper, to taste
  • 1/4 teaspoon red pepper flakes (more if wanted) (optional)
  • 2 (6 ounce) cans solid white tuna packed in water
  • 1 tablespoon cornstarch
  • 1 teaspoon cornstarch
  • 4 ounces fat free cream cheese
  • 2 cups whole milk or 2% low-fat milk
  • 1 cup frozen peas, thawed
  • 2 cups crushed potato chips
  • 2 cups shredded low-fat cheddar cheese

Directions

  1. Put a large pot of salted water on to boil for pasta.
  2. Preheat oven to 400ºF.
  3. Oil a shallow casserole dish.
  4. Melt butter in a large skillet over medium-high heat. Add onions and sauté 2 minutes. Add mushrooms, salt and pepper. Sauté until mushrooms are lightly caramelized and soft, stirring occasionally.
  5. While mushrooms are cooking, drain water from tuna into a small bowl. Whisk cornstarch into tuna water until smooth. Set aside.
  6. Stir cream cheese into skillet and cook until melted into mushrooms. Add milk and reserved tuna water. Stirring, bring just to a boil and remove from heat.
  7. Mix in peas and tuna, separating tuna into bite size flakes.
  8. Stirring frequently, boil pasta for 5 minutes or until al dente. Don't over cook.
  9. Drain pasta, and briefly rinse.
  10. Toss with sauce and season to taste.
  11. Pour into casserole and bake 10 minutes
  12. Top with potato chips &/or cheddar cheese and bake 10 minutes more, or until bubbly around edges

GLUTEN FREE

Chocolate Chip Muffins

  • 3/4 Cup Sorghum flour
  • 1/3 Cup Quinoa Flour
  • 1/4 Cup Tapioca Starch
  • 1/2 Cup Granulated Sugar
  • 1 tsp Xanthan Gum
  • 2 tsp GF baking powder
  • 1 tsp baking soda
  • 1/4 tsp Salt
  • 2 Eggs
  • 1 Cup Sour Cream (dairy free sour cream)
  • 1/4 Cup Vegetable Oil
  • 2/3 Cup Dairy Free Chocolate Chips
  • 1/4 Cup Unsweetened cocoa powder, sifted

Oven: 350 degrees

12-Cup muffin tin, lightly greased

In a large bowl, combine sorghum flour, quinoa flour, tapioca starch, sugar, xanthan gum, baking powder, baking soda, salt and cocoa. Mix well and set aside.

In a separate bowl, using an electric mixer, beat eggs, sour cream and oil until combined. Add dry ingredients and mix just until combined. Stir in chocolate chips.

Spoon batter evenly into each cup of prepared muffin tin. Let stand for 30 minutes. Meanwhile, preheat oven to 350 degrees. Bake for 18-20 minutes or until firm to the touch. Romove from pan immediately and let cool completely on rack.

Calories: 216 Fat,total: 11g Sat fat: 3g Cholesterol: 31mg Sodium: 249mg Carbs: 27g Fiber: 2g

Protein: 4g Calcium: 47mg Iron: 2mg

GLUTEN FREE

Medley of Fruit Crisp

Base

  • 4 cups frozen unsweetened mixed peaches, blackberries and strawberries
  • 2 Tbsp Cornstarch
  • 2 Tbsp Granulated Sugar

Topping

  • 1-1/2 cups Gluten Free Oats
  • 1/3 cup Gluten Free Oat Flour
  • 3 Tbsp packed brown sugar
  • 1 tsp ground cardamom
  • 1/3 cup buttery spread or butter, melted

Preheat oven to 375 degrees Shallow casserole dish, lightly greased/sprayed

Prepare the base: In prepared casserole dish, combine fruit, cornstarch and sugar. Bake in preheated oven for 30 minutes, or until fruit begins to thicken and steam.

Meanwhile, prepare the topping: In a medium bowl, combine oats, oat flour, brown sugar and cardamom. Drizzle with buttery spread and mix until crumbly. Sprinkle topping over hot fruit. Do Not Pack.

Bake for 25-30 minutes, or until fruit is bubbly around the edges, juices are thickened and clear, a tester inserted in the center is hot to the touch and topping is browned. Best Served Warm.

Calories: 437 Total Fat: 12 g Sat. Fat: 3 g Cholesterol: 0 mg Sodium: 88mg Carbs: 72g Fiber: 11g

Protein: 8g Calcium: 60mg Iron: 5mg