What's for Dinner Tonight?{Gluten and Dairy Free} Roast and Veggies!

Rub for Roast
1 tsp dried rosemary crumbled
1 tsp dry mustard or 1 TBS dijon mustard
1/2 tsp salt
1 TBS oil

Veggies
1/2 red onion sliced in chunks
1 bundle Asparagus
3 carrots peeled and cut in long slices
Gluten-free Tamari or Coconut Aminos
McCormick's seasoning
olive oil
salt

Heat oil in a pan. A high heat oil like grapeseed oil works well. When it is smoking add the roast. Sprinkle the roast with McCormick's seasoning, sear on all sides until it is a nice gorgeous brown all over.  Rub with the above rub and cook in the oven at 325F for 20 minutes per pound. So if it's a 2 pounder it should be in there for 40 minutes, etc.  In the middle of the roasting process take some GF Worcheshire sauce and drizzle it all over the top of the roast.

Take the juices from the roast and make a gravy just like you normally would with gluten-flour. Instead I use 2 TBS brown rice flour and 2 TBS tapioca (or corn) starch. Mix in a mug with a little water until it is a thick liquid. Pour into the roast juices in a saucepan over low heat. Keep stirring as it thickens. I like to add some salt, and McCormick's seasoning to that as well.

Meanwhile, prep the veggies for the oven. Hold the asparagus on both ends and bend it slightly. It should naturally break off leaving the hardest part on it's own. Discard those hard bits! Peel and cut carrots. Cut the onion. Combine all ingredients on a pan. Drizzle with Gluten-freeTamari (or Coconut Aminos!), olive oil, McCormick's seasoning and salt. Roll them around until they are covered all over. Bake at 400F for 16-18 minutes.

I like to serve this with mashed potatoes.  I use rice milk (or chicken broth) and olive oil instead of dairy products. Don't forget the salt and pepper! I am posting this at Allergy-free Wednesdays.

What's For Dinner Tonight? {Gluten and Dairy Free} Family Favorite Crockpot Chili

Here is my comfort food. I know this isn't the most "healthy" recipe at a glance. But I add 1 red pepper to give it vitamin c. Also, the tomatoes have lycopene. Then if you add a nice fresh salad on the side, this meal is not too bad. It's perfect for a cold day. And the recipe is SO easy.
 Prep time 20 minutes. Cook time Low 6-8 hours, High 3-4 hours.

2 pounds ground beef
1 large onion chopped
2 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
2 TBS chili powder
1 and 1/2 tsp ground cumin
1/2 teaspoon salt
1/2 tsp pepper
1/4 tsp coriander
1 tsp smoked paprika
1 cup chopped spinach
1/2 tsp oregano
3/4 red pepper chopped fine
1 can 15 or 16 oz kidney, pinto or black beans

Everything is in the crockpot and ready to go!

1. Cook beef in skillet over med heat, stirring occasionally until brown; drain.
2. Mix beef and remaining ingredients except beans in 3.5 to 6 quart slow cooker.
3. Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours) or until onion is tender.

4. Stir in beans. Cover and cook on high heat setting 15-20 minutes or until slightly thickened. Sometimes I add one can of Stagg's Chili (classic) when I add the beans. It adds to the volume, and the flavor.

Serve topped with Daiya cheese, guacamole, and scallions or dairy free sour cream recipe here. I also like to add some Vegenaise. It tastes like sour cream!  I may top with Fritos or Food for Life brown rice tortillas cut into pieces. I am posting this at Allergy-free Wednesdays.

{Gluten and Dairy Free} Thai Coconut Beef

I love Thai food and this one is about as easy as it gets. In 30 minutes you can have dinner on the table. It's faster than take out! I love that I can put in chicken or whatever vegetables I have on hand. It's a great meal to whip up when you are running out of options and are cleaning out bits and pieces from your refrigerator.

 Thai Kitchen red or green curry pastes are vegan and gluten free. This opens up a world of possibilities. I find it at regular grocery stores for about $4. It's a small bottle, but makes 8-16 meals (depending on how strong you make it). In no time you have a wonderful thai meal brewing, filling your house with glorious smells!

Ingredients:
14oz can Thai Kitchen Coconut milk
1/2-1 TBS Thai Kitchen Green Curry paste
1 to 2 TBS Thai Kitchen fish sauce
2 TBS brown sugar (or pure maple syrup)
1/3 cup water
1 large steak cut into strips
veggies (I chose broccoli, spinach and red pepper)
basil
cilantro

Cut the steak into strips and cook in a little oil until cooked through. Set aside. Stir fry the veggies until crispy yet tender. In a separate sauce pan put the brown sugar (or maple syrup), water, curry paste, fish sauce and coconut milk.  Heat and then let simmer for about 10 minutes. Combine the chicken, veggies and sauce. Pour over Jasmine rice and top with basil.

To make a pretty basil garnish: Stack 6 basil leaves on top of each other and roll like a log. Slice in thin slices. Do the same with the cilantro. Put the rice on the plate. Pour the chicken and sauce over it. Add the veggies and sprinkle with basil and cilantro. You are done!

Same recipe except with Chicken!

EASY {Gluten and Dairy Free} Ham and Broccoli "Cheesy" Potatoes

This is one of my favorite casseroles. In fact, I'm not a big casserole fan, so the fact that I like to make this fairly regularly says something. It feels like a real treat every time I make it. Imagine au gratin potatoes that you have a great excuse to eat a large meal sized portion of. The ham and broccoli go so well with cheddar, so even though it sounds weird, somehow it just works. My family ravishes this dish! It's gluten, soy and dairy free. The best part? It takes about 2 minutes to assemble it. Then you can relax or do something fun while you wait for it to bake. EASIEST. GLUTEN FREE. DINNER. EVER! I am posting this at Allergy Free Wednesdays.

INGREDIENTS:

•  2 lbs. frozen shredded hashbrowns
• 2 cups Daiya shredded non-dairy cheddar cheese 
• 2 cups rice milk (or milk substitute)
• 2 Tablespoons Extra Virgin Olive Oil
• 1/2 TBS  salt
• Sprinkle of pepper
• 1/2 TBS garlic powder
• 1/2 TBS dried chopped onions
• 2 heads of broccoli chopped
• 1 pkg of farmland cubed ham (or gluten free cubed ham of your choice)

Preheat oven to 350F. In a large 9 x11 pan mix together all of the above ingredients. Bake in the oven uncovered for 50-60 minutes. In my oven it takes about 60 minutes. When I take it out I mix it up to help the non-dairy "cheese" to melt and mix throughout. 

{Gluten and Dairy Free} Breakfast in a Biscuit

I am making these as I type this!  I love these to take on the road, or on an airplane! They are a party in your mouth! You can do breakfast sausage instead if you prefer. 

The unbaked biscuits can be frozen in a single layer, then placed in a resealable plastic bag for up to 1 month. Just thaw before baking.

Makes: twelve 3-inch biscuits
Prep Time: 15 min
Cook Time: 25 min

1 cup palm shortening
3 teaspoons onion powder
1 teaspoon Salt
1/2 teaspoon pepper
2 cups brown rice flour
1 cup tapioca starch
1 cup potato starch (not flour!)
2 tablespoon baking powder
1 and 1/2 cup non-dairy milk
10 pieces of bacon, cooked, chopped up and cooled
3 teaspoons xanthan gum
1 cup shredded cheddar cheese or cheddar-style cheese, such as Daiya

Preheat the oven to 425° and line a baking sheet with parchment paper. In a large bowl, whisk together the flour blend, baking powder and 1 teaspoon salt. Then, add 1 cup palm shortening until coarse crumbs form.After that,  add the onion powder, bacon and cheese; stir to coat with the flour mixture. Stir in the non-dairy milk substitute and combine with a wooden spoon or your hands.
Turn the dough onto a lightly floured piece of parchment paper. Lightly flour the top and using your fingertips or a rolling pin, press the dough out until about ¾-inch thick; cut into rounds or squares. Place the biscuits on the prepared baking sheet and bake until golden and puffed, 20 to 25 minutes. Serve warm or at room temperature.

{Gluten and Dairy Free} Stew in the Crockpot

Prep Time: 15 minutes
Slow cooker time: 8 hours on low

INGREDIENTS:
2/3 of a quart of Pacific Vegetable Broth

1 and 1/2 cups of mushrooms cubed

4 TBS Gluten-free flour (or arrowroot). I used brown rice flour

4 carrots cut into 1/4 inch rounds

1 small onion diced

2 tsp dry rosemary crumbled

1 TBS dried thyme

1 TBS ketchup

2 TBS dijon mustard

2 TBS gluten free Worcestershire sauce

2 TBS Pomegranate juice or 1 TBS balsamic vinegar

1 and 1/2 tsp salt

salt and pepper to taste

1 large steak cubed

McCormick's seasoning (if you can have soy)

optional:
Mashed Potatoes
peas

DIRECTIONS:
First, cube the steak. Put it in the crockpot with the prepared onions and carrots.  Sprinkle the herbs, salt, and pepper over the meat and veggies. Mix the broth in a separate bowl with the ketchup, dijon, gluten free flour and worcestershire sauce. Pour over the meat and veggies. Turn on low for 8 hours.   I served ours over mashed potatoes (I use olive oil, and unsweetened rice milk in my vegan potatoes). Top with frozen peas to cool it down.  Note: If you'd rather, you could cut up several potatoes and add it to the stew. I love it with the mashed. It almost has a gravy feel to it. I am posting this at Allergy Free Wednesdays.

{Gluten and Dairy Free} Ham and Rice Soup

Do you love your crockpot, but hate rushing in the morning to put the meal together? Sometimes, I do! How about putting the ingredients in a bowl the night before. Refrigerate it over night. In the morning transfer it to your crockpot and turn it on. Another idea is to freeze the ingredients in a large ziploc bag. If you lie it flat you can fit a lot of meals on top of each other in the freezer.  You can either thaw it and put it in the morning or you can put it in frozen and turn it on high while you get ready in the morning. Before you leave, turn it to low and you should be set! Even better make two of them in the evening. Freeze on and throw the other in the crockpot the next morning.

Here is the recipe I like to do it with. I made it last night and am throwing it in the crockpot on a marathon day like today.

I know this dish may sound funny, but as soon as I made it, it became a family favorite at our house. My kids cheer when I say it is in the crock pot. I love it because there are a lot of veggies in there, too. You can sub beans instead of rice (white beans).  The rice gets a bit mushy so if that bothers you, you can add the rice at the last minute. Sometimes I put a 1/2 cup rice in a bowl and then pour soup over it.

1 cup rice, uncooked
1 container of Hillshire farms smoked ham, coarsely chopped or 1 pkg farmland ham cubes
1 large onion, chopped
1 stalk celery, chopped
2 carrots, peeled and chopped
7 oz canned tomatoes with juice (I use safeway brand)
6 oz V-8 juice
2 TBS pure pomegranate juice (or you could use lemon juice)
1/2 TBS chili powder
2 bay leaves
1/2 tsp black pepper
4 cups chicken broth
water
1/2 tsp salt
2 TBS dried thyme

Other good additives: a handful of chopped spinach, kale or sweet peppers.

Directions:

Put all ingredients in a crock pot. Add water until it is about an inch from the top of a medium size crock pot. Turn on low for 8 hours. Add salt and pepper to taste. We put frozen peas on top to cool it down, and eat it with toasted Food For Life English muffins that are dripping with Earth's Balance spread, or grapeseed oil.

What's for Dinner Tonight?{Gluten and Dairy Free} Enchiladas

I love these enchiladas. The sauce takes just a little time, but makes a double batch so you can freeze half of it for another night. You will thank yourself when you discover it's all ready to go! I am posting this on Allergy-free Wednesdays here. They have great recipes shared! I hope you get to take a look! For vegan options you can put black beans, rice, corn, and/or green chilis inside instead.

Enchilada Sauce

1 TBS olive oil
1 TBS garlic powder (or 2 cloves garlic crushed)
1 TBS onion powder (or 1/2 onion chopped)
1 TBS cumin
2 TBS mild chili powder
4 TBS gluten free flour (I use a gluten free mix here, or garbanzo)
4 cups chicken broth
1 (8 oz) can tomato sauce (I use a small can of tomato paste plus 1 can water)
salt to taste

1. Mix spices and flour in olive oil in saucepan over medium heat until fragrant and starting to brown.
2. Slowly add the chicken broth and tomato sauce and cook and stir until thickened. (15 or so minutes). Add salt to taste.
This makes a double batch of sauce. Label and freeze half of it.

Other ingredients:
Shredded cooked chicken
diced avocado
chopped green onion
chopped red pepper
chopped tomatoes
cilantro
daiya cheese
brown rice tortillas
dairy free sour cream (Tofutti, Vegenaise, or  So Delicious Coconut yogurt).
salsa
(green salsa is dynamite on this!)
black olives

Directions:
Pour some of the sauce in the bottom of the 9 x 11 pan to make a thin layer. I take Trader Joe's or Food for Life tortillas, and freeze them in the freezer. Take tortillas out one by one and dip them in the hot enchilada sauce for 5 seconds (holding on to the top outside of the sauce with your fingers). Take them out and lay them in the pan.Put 1/2 cup of cooked shredded chicken down the middle. Roll them up with the seams down. Repeat until you have a pan full of enchiladas. Sprinkle with daiya cheese and chopped olives (if desired). Baked at 450F until warmed through. (15 minutes or so) and "cheese" is melted. While it is cooking I shred the lettuce, chop tomatoes, chop green onions, chop cilantro, cut avocado into chunks, and make guacamole (combining smashed avocados with some salsa in a ratio of 2/3 avacado to 1/3 salsa). We also like to put diced red peppers on top. Serve the enchilada with piled toppings on top. I like to use vegenaise instead of sour cream on top.

Since half of this is frozen, it means  you have an easy dinner just waiting to happen. I put the frozen tortillas in the freezer and heat them from frozen so they are ready to go. I make my own chicken broth in the crockpot (go here) and then freeze the chicken in two portions. I thaw one of the portions and the sauce. . . . walla! Dinner in no time!

My Two Favorite Pork Recipes

I'm not a big fan of pork. I love me some ham and bacon (who doesn't love bacon??), but pork I find a lot harder to swallow. Until I found this recipe. This is one of my all time favorite ways to eat pork.  It's grilled on the barbecue which makes it very easy. We love to serve it with rice or baked potatoes.  We often sub pears instead of apples and may like it even better.  I have it in a Pampered Chef cookbook, but found it posted on-line.  We mix the rosemary and next six ingredients all together and use as a glaze on the pork and apples.

Glazed Pork Chops with Grilled Apples

Submitted by: ARAMINTHA here on sparkpeople.com

from Pampered Chef - It's all Good for You

Number of Servings: 4

Ingredients

4 boneless pork top loin or sirloin chops, cut 3/4 - 1 inch thick (about 4 oz)
1 tsp. dried rosemary
1 garlic clove, pressed
1/2 tsp salt
1/4 tsp pepper
(top 4 should be mixed together)
2 tsp finely chopped, peeled fresh gingerroot
1/2 cup apricot preserves
3 T Dijon mustard
2 medium gala apples, cored and cut crosswise into 1/2 inch slices

Directions

Yield: 4 svgs

1. Prepare grill for direct cooking over medium coals. Season both sides of pork chops with 1 tsp of the seasoning mix.

2. Peel gingerroot; finely chop using food chopper. Combine ginger root, preserves, mustard and remaining seasoning mix in bowl; mix well. Core apples; cut apples crosswise into 1/2 inch slices, using chef's knife.

3. Lightly grease grid of grill. Brush one side of apples and pork chops with glaze using bbq brush. Place apples and pork chops, glazed side down, on grid of grill. Grill apples 3 minutes and pork 5 minutes, covered, turning once. Brush apples and pork chops with remaining glaze. Grill, covered 3-5 minutes or until internal temperature for pork reaches 160 degrees for medium doneness.

Number of Servings: 4

Mustard Oregano Pork Chops

My friend gave me this recipe recently and I must say it was amazing. My husband even grabbed one of the leftover pork chops the next day, ate it cold and still commented on how delicious it was!  She told me this makes three servings for a family of five. She divides it into three gallon size bags and freezes it. That's three fast and easy dinners! I love it! She serves it with hasbrowns and apple sauce, so that's what I did, too. I used pomegranate juice instead of the vinegar and lemon juice and it worked out super well. I wish I had taken a photo before they were all eaten. Next time!

Ingredients:

12 lean pork loin chops
1/2 cup prepared mustard
1/4 cup red wine vinegar
1/4 cup lemon juice
1/4 cup vegetable oil
2 T honey
3 t dried oregano
3 t minced garlic
3 one-gallon freezer bags

Whisk mustard through honey, divide into separate bags. Divide oregano and garlic evenly between bags. Add pork and freeze. Thaw and grill.

Shove it in the Oven Chicken Stew

A friend told me about this recipe, and I am glad she did. I love the name, because it makes it sound so easy. You can find it on this great blog here. The photo is what sold me. I'm a pushover for a yummy looking photograph.

Shove-it-in-the-Oven Chicken Stew with Potatoes, Tomatoes, and Italian Seasonings

Serves 6 to 8

Sprinkle with a little chopped fresh parsley, if you like.

2 pounds boneless, skinless chicken thighs, cut into large pieces
2 pounds yellow potatoes, quartered
1 large onion, cut into large chunks
1 pint cherry tomatoes
4 large cloves garlic, sliced
1/4 cup extra-virgin olive oil
2 teaspoons Italian seasoning
Salt and freshly ground black pepper
1 cup chicken broth

Adjust oven rack to lowest position and heat oven to 425 degrees.

Mix chicken, potatoes, onion, tomatoes, garlic, olive oil, Italian seasoning, and a generous sprinkling of salt and pepper in a large roasting pan.  Set pan in oven and roast until cooked through and juices have released, about 45 minutes.  Remove from oven and stir in enough broth to form a thick stew.

{Gluten and Dairy Free} Vegan Sugar Cookies and Vanilla Frosting

This is the perfect time of year for sugar cookies!  This is our favorite way to make them. :)

Shortbread Sugar Cookies

Prep Time: 10 minutes

Bake Time: 10-12 Minutes

Makes 2 dozen cookies

Ingredients

1 and 1/2 cups brown rice flour

1/2 cup potato starch (not flour!)

1 cup tapioca starch

3/4 cup sugar

1 cup  Earth's Balance (softened)

1/2 tsp baking powder

1/2 tsp salt

*Chia eggs (2 TBS ground chia and  6 TBS water mixed together. see note below*!) or 2 regular eggs or 2 eggs worth of Ener-G egg replacer or 6 TBS applesauce 

1 tsp vanilla extract

1 tsp guar gum or xanthan gum

Instructions

Preheat oven to 350F.

Mix all of the dry ingredients together in a bowl. Set aside.

In another bowl,  mix the Earth's Balance and the sugar together.

Stir the vanilla and eggs (or chia eggs) into the wet mixture.

Add the dry ingredients to the wet and mix until combined. It may look dry initially, but keep stirring until it is a dough consistency. If necessary use your hands and knead it together.

Wrap the dough in saran wrap and put it in the fridge for at least 20 minutes. You can do it at room temperature, but will make the dough a little more firm (depending on your preference).

Sprinkle brown rice flour on parchment paper. Roll the dough out on the parchment paper to about a 1/4" thickness.  Cut into shapes. Place the cookie shapes onto a baking sheet lined with parchment paper.

Sprinkle with dyed sugar, chocolate chips, or wait to frost them later.

Bake for about 10 minutes or until firm to the touch (will not be golden, but firm when done)

Let cookies completely cool before removing them from the baking sheet.

Frost and decorate as desired. 

Vanilla frosting

Ingredients

3 cups powdered sugar

1/3 cup palm shortening or Earth's Balance (softened)

1 1/2 teaspoons vanilla

3 tablespoons milk or milk substitute

Put the above ingredients in a bowl. Whip with a mixer until well blended. If it's too runny for your taste add a little powdered sugar. If it's too thick for your taste, add a little more milk substitute. 

*Note: With the chia eggs it's important to mix it and then wait a little bit, mix it again and then wait a little bit until it is a gel like mixture. 

What's For Dinner Tonight? {Gluten and Dairy Free} Ham Salad

serve hot or cold! (photo mine)

I love Rachael Ray's magazine. Here is one of my favorite recipes of hers. It is fun and it is fresh. You can eat it with or without the gluten free bread. She even has a video of how to make it on her site.  I like to Roll my asparagus in extra virgin olive oil, salt and pepper and cook at 400F for about 6-10 minutes until still firm, but slightly soft before adding it to this salad. Yum!!! On a hot day like today, I skip the oven, and saute the ham, and asparagus in  a little oil in my wok. I finish it with the "dressing".

INGREDIENTS

• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar (I use pomegranate juice)
• 1 clove garlic, grated
• 1/4 cup EVOO - Extra Virgin Olive Oil
• 4 sprigs tarragon, leaves removed and chopped
• Salt and ground black pepper
• 1 bunch asparagus, woody ends discarded, thinly sliced on an angle
• 1 pound deli-sliced French ham, cut into very thin strips
• 1/2 pound deli-sliced Swiss cheese, cut into very thin strips (I omit this, but you could do Daiya's Swiss)
• A loaf of crusty bread

PREPARATION

In a medium-size bowl, whisk together Dijon, vinegar and garlic. Add the EVOO in a steady stream while whisking then add tarragon, salt and pepper to make the dressing.

Add the rest of the ingredients to the bowl and toss well to coat.

Serve over lettuce with crackers or crusty bread alongside.

I love Rachael Ray's magazine. Here is one of my favorite recipes of hers. It is fun and it is fresh. You can eat it with or without the gluten free bread. She even has a video of how to make it on her site.  I like to Roll my asparagus in extra virgin olive oil, salt and pepper and cook at 400F for about 6-10 minutes until still firm, but slightly soft before adding it to this salad. Yum!!!

- See more at: http://www.rachaelrayshow.com/recipe/14965_Ham_Salad/#sthash.mxA63Ad4.dpuf

{Dairy and Gluten Free} Chicken Alfredo Food Fighters Copycat

I have been captivated by a show called "Food Fighters". If you haven't heard of it, it might be worth a google. It is a fun show where home cooks challenge experienced world renowned chefs to various cooking battles. The judge panel has no idea who cooks what and decides which dish they like best. The home cook contestants can earn more and more money, the more battles they win.  A gal on the show made one of her favorite dishes which involved a creamy alfredo with roasted jalapenos, sun dried tomatoes and an arugula pesto.  I was drooling while I watched. Needless to say she won the challenge and I decided to try my hand at making it allergy friendly. I did it tonight with some sweet success. I love her combination of flavors.  So fun!  Just to warn you, the arugula does have a peppery flavor so go light on adding pepper to your sauce or chicken. Also, if you don't like peppery flavor go light on the pesto. Note: Even though there is jalapeno in this it is not spicy. Make sure you don't include any seeds, as that is the spiciest part of any pepper.


6 chicken tenders

Vegan alfredo sauce (see directions below):
2TBS brown rice flour
2 TBS tapioca starch
2 TBS extra virgin olive oil
1 cup of daiya mozzarella cheese
unsweetened rice milk
3 cloves of crushed garlic
Roasted Jalapeno chopped
3/4 cup sun dried tomatoes chopped


pesto:
2 cups baby arugula
drizzle of olive oil
2 cloves crushed garlic
salt to taste

Sprinkle chicken tenders with salt and pepper. Cook in the oven at 375 for 15-20 minutes until cooked through. Put the jalapeno on the grill and turn until cooked. (alternative methods are to cook it on a grill pan, or put it in the oven on some tin foil on broil, turning it until browned). After it is cooked, put it into a bowl and cover tightly with foil immediately. Let sit. This will finish cooking the jalapeno and make it tender.   

To make the cream sauce: Take 1 cup of the daiya mozzerella cheese. Put in a saucepan. Turn on medium low. Sprinkle with 4 TBS of the GF flour mixture and crushed garlic . Add rice milk a little at a time. Stir regularly and wait. It will thicken and you will need to add a little more rice milk. Add rice milk until it is thickened to a nice cream sauce. Remove the stem and seeds of the jalapeno and chop the remains. Add this and the chopped sun dried tomoato to the alfredo sauce. Let it simmer on low, stirring periodically. While sauce is thickening boil water for the gluten free pasta. For secrets to how to make perfect gluten free pasta go here.  Put the pesto ingredients in a small blender and blend. Use just enough olive oil for it to be a creamy pesto sauce. To achieve this add a little more olive oil and if it's not enough add a splash more. Set aside the pesto. Chop the chicken into bite size pieces. When the pasta is finished toss with the alfredo sauce and chopped chicken. Salt to taste. Take a tablespoon of the pesto and smear it on the bottom of each plate in a nice design. Top with a serving of the pasta.  Garnish with a leaf or two of baby arugala. Serve! I am posting this at Allergy-free Wednesdays. 

Creamy Indian-Spiced White Bean Dip – Gluten-free + Vegan

photo from tasty-yummies.com

I found this delightful recipe at tasty-yummies.com. Note to self: Go back to find more wonderful recipes. I hope you will find many great things there, too!makes about 1 cup of dip

1 can white beans
1/2 teaspoon garam masala powder
1/4 teaspoon turmeric powder
dash of chili
1 clove garlic, peeled and very roughly chopped
1/4 teaspoon sea salt
1 tablespoon fresh lemon juice
1/4 cup olive oil

Add of the ingredients, except the olive oil, to the food processor. Start pureeing and slowly drizzle in the olive oil while the processor is running, until it is all added. Puree the dip until smooth and creamy. Serve immediately or store in refrigerator and serve chilled. Keeps in the refrigerator for up to 3 days.

{Gluten and Dairy Free} Frozen Donuts

What gluten ridden item do I miss the most since going gluten-free? Donuts. Wonderful, totally-bad -for-you, but-unbelievably-yummy, donuts. I have enjoyed making some from time to time with Annalise G Roberts cookbook "Gluten Free Baking Classics".  But this frozen donut discovery is a little slice of heaven. Kinnikinnick (try to say that 5 times fast) has come out with some doughnuts that I really enjoy. They are gluten, dairy, and soy free. However, they do have EGG in them. So, I can only have them on a rare occasion. They also contain sugar. I have had the maple and chocolate ones, which were like real cake donuts. The real deal. They have the texture just right, and are fantastic! They come in packs of 8 and can be found at most health food stores. If you can't have egg, try the recipe in the cookbook I mentioned above! You have to fry them (I use rice oil) which is a bit of an adventure, but worth every minute of labor.

{Gluten and Dairy Free} Vegan Raspberry Filled Chocolate Cupcakes with Raspberry Frosting

Prep Time 20 minutes

Bake Time: 13 minutes for mini cupcakes, about 37 minutes for large cupcakes, 23 for regular cupcakes

Makes 31 mini cupcakes, 9 regular cupcakes

1 cup rice milk

1 tsp pomegranate juice

1/2 cup brown rice flour

1/4 cup potato starch (not flour!)

1/4 cup tapioca starch

1/2 cup unsweetened cocoa powder

1 tsp xanthan gum

3/4 tsp baking soda

1/2 tsp double-acting gf baking powder

1/4 tsp salt

3/4 cup granulated sugar

1/3 cup grapeseed or canola oil

1 and 1/2 tsp gluten free vanilla

1/2  recipe of "cream cheese" frosting (below)

raspberry jam or pureed raspberries

mint or raspberry for garnish

Preheat the oven to 350F and line the mini muffin pan with mini liners.  Put the mini muffin tins on a large baking sheet to stabilize them in the oven. Combine the rice milk and pomegranate juice and set aside.  Mix the flours, starches, cocoa powder, xanthan gum, baking soda, baking powder, and salt. Mix out any cocoa lumps.  Beat the sugar, oil, vanilla, rice milk and pomegranate. Slowly add the dry mixture in 3 batches. Put some in, mix it, put more in, and mix it and then do it one last time. Fill the muffin tins half full. Add one tsp of raspberry jam or raspberry puree. Put a tsp more chocolate cake batter on top of each dollop of jam. Bake at 350F for 13 minutes or until a toothpick comes out clean when poked into a cupcake.  Let cupcakes cool. Chill frosting for at least 30 minutes before frosting cupcakes. Garnish with mint and raspberries if desired.  I am posting this at Allergy-free Wednesdays.  I tried it with this frosting and may like it even more!

 Raspberry Frosting

1 cup Earth’s Balance or Palm Shortening (or butter)

3 and ½ cups confectioners sugar divided

¼ cup thawed frozen raspberries or fresh raspberries crushed with juice

1 TBS water or rice milk

1 tsp vanilla

Beat the Earth’s Balance or Palm shortening until fluffy. Add the sugar, raspberries, rice milk (or water)  and vanilla. Beat it until mixed.  Refrigerate for 20 minutes.

Roasted Rainbow Carrots with Thyme

The Pretty Bee has this super yummy recipe for roasted carrots. I love roasting vegetables! This is a little out of the box, but this could even be a fun side dish at Thanksgiving!

photo from The Pretty Bee

ROASTED RAINBOW CARROTS WITH THYME.

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PREP TIME

5 mins

COOK TIME

50 mins

TOTAL TIME

55 mins

Roasted rainbow carrots and thyme make a great side dish for a special meal!

Author: The Pretty Bee

Recipe type: Side Dish

Serves: 6

INGREDIENTS

• 1 bunch rainbow carrots, peeled and sliced lengthwise
• fresh thyme or another fresh herb of your choice
• ¼ cup olive oil
• sea salt
• pepper

METHOD

1. Preheat oven to 450 degrees. Lay the carrots and thyme on a cookie sheet.
2. Drizzle with olive oil.
3. Sprinkle with salt and pepper.
4. Bake at 450 degrees for about 50 minutes until carrots are tender.

{Gluten and Dairy Free} Stuffing

Are you starting to plan for Thanksgiving? Whole Foods Market has this great version of stuffing. Instead of butter I would do Earth's Balance or Extra Virgin Olive Oil.   If you don't want to do the wine you could do more chicken broth instead.  Yum!

photo from Whole Foods

Ingredients: 

• 6 cups gluten-free bread cubes or 1 package Gluten Free Bakehouse stuffing cubes, already toasted
• 4 tablespoons unsalted butter (I would use Earth's Balance or Extra Virgin Olive Oil)
• 2 shallots, minced
• 2 yellow onions, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 2 teaspoons dried sage
• 2 teaspoons dried thyme
• 1/2 teaspoon fine sea salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste
• 1/2 cup dry white wine (you can sub in chicken broth or go to barnivore.com for vegan wines)
• 1 cup gluten-free chicken broth
• 1/4 cup chopped fresh parsley
• Canola spray oil

Method: 

Preheat the oven to 300°F.

Spread bread on a large rimmed baking sheet. Bake, stirring occassionally, until dried and golden brown, about 20 minutes. Let cool. Increase the oven temperature to 325°F. (If using premade stuffing cubes, skip this step.)

Meanwhile, in a medium skillet, melt butter over medium heat. Add shallots, onions, celery and carrots and cook, stirring frequently, until soft and golden brown. Add sage, thyme, salt and pepper and cook over medium heat for 2 minutes. Add wine and continue to cook over medium heat until liquid is reduced by half.

Lightly coat a 9x13-inch baking dish with spray oil. In a large bowl, combine vegetable mixture with bread cubes, chicken broth and parsley. Transfer to the prepared baking dish and bake until hot throughout and golden brown, about 30 minutes.

Nutritional Info: 

Per Serving:180 calories (60 from fat), 7g total fat, 3.5g saturated fat, 15mg cholesterol,410mg sodium, 23g carbohydrate (2g dietary fiber, 4g sugar), 4g protei