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Gluten-free Vegetarian Thanksgiving 4: Mushroom Socca Tartlet and Apricot Brussels Sprouts

yum — Thu, 17 Nov 2011 19:15:22 +0000

Welcome to Episode 4 in our Vegetarian Thanksgiving Series. Today Kim of Welcoming Kitchen shared a creative recipe for a Mushroom Socca Tartlet that would be a wonderful entree in any holiday meal. Kim used all whole ingredients, even grinding her own chickpea flour from dried chickpeas to make the socca. My favorite part of this recipe is probably the fresh herb infused oil. Not only does it look beautiful but it sounds like it would taste simply divine. All of the recipes at Kim and Megan’s site are free of the eight common allergens (dairy, eggs, soy, tree nuts, peanuts, wheat, fish, and shellfish), gluten-free, and vegan. Not only that, but they have a series of cookbooks out, and the latest released in June Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes looks pretty awesome. Allergen AND Gluten-free AND Vegan recipes? Sign me up!

For my contribution, I thought I’d share an unusual but absolutely recipe for delicious apricot glazed brussels sprouts. In my opinion, brussel sprouts are an unfairly maligned vegetable. If they are prepared right, they can be really, really tasty.

Here are some lovely blog recipes for Brussel Sprouts.
I tried the first three recipes and they were YUMMY!
Elana’s Pantry Chestnuts with Brussel Sprouts
Gluten-free Bay Roasted Brussels Sprouts
Gluten-free Bay Lemon Dijon Roasted Brussels Sprouts
Fat Free Vegan Brussels Sprouts with Basil and Garlic
Simply Recipes Hashed Brussel Sprouts with Lemon

Apricot Glazed Roasted Brussel Sprout recipe

Side Dish Vegetables American

Ingredients

1 lb- 1 1/2 lb. brussels sprout
olive oil
dried dill to taste
salt
pepper

1/2 cup apricot jam (i use a no-sugar variety)
1 tbsp. fresh lemon juice
lemon zest, if desired

Directions

Clean sprouts and shake off water, or fold in a towel. Cut in half, horizontally, and place in medium to large bowl, drizzling with olive oil. Season with dill, salt, and pepper and place flat on cookie sheet. I think that it is easiest if you put them all one way, either flat, cut side face down or round exterior face down. Place in 425 F oven and bake for 15 minutes and then check. If one side is nicely browned, turn over. Otherwise, put back in oven for another 10-15 minutes or until browned on one side. (This will depend on size of the brussel sprout) When this one side is brown, turn the sprouts over and bake for 5-10 minutes or until done to your preference. I like them more done than my DH- My favorite part is the crispy, paper-like exterior. yum! He likes them lightly browned but not papery. To each their own.

While sprouts finish browning, put your jam, lemon juice, and zest in a heavy bottomed, small soup pot. Bring to a simmer and let it come to a liquid like texture. Then turn off the stove and reserve glaze.

When brussel sprouts are done, put in a pretty, medium sized serving bowl and drizzle generously with glaze, stirring if necessary. Serve and enjoy!

Rating:  9

Original Source:  Contents of my brain, inspired by many recipes online. Please do not replicate without my written permission. Thanks!

Recipe ID:  1466

Added: October 18, 2009

Last Modified: October 18, 2009

Gluten-free Vegan Slow-Roasted Baby Tomato White Bean Salad Recipe

yum — Sat, 27 Aug 2011 19:07:15 +0000

Here at the House of Yum we have gone from being the House of Pattypan to the House of Tomatoes! Yes, at last my precious darlings have come “on” and tomatoes have been ripening like nobody’s business. I have been obsessed with organic heirloom tomatoes ever since I first discovered Cynthia’s amazing Love Apple Farm and the gorgeous varieties she sells and teaches people how to grow. I never knew tomatoes could be so beautiful and interesting before I came to live in California. Of course, now heirloom tomatoes are at every farmer’s market and even available at chain grocery stores like Safeway, but that certainly wasn’t the case when I was a child or even a young adult. Anyway, I’d never had a chance to grow them properly until we got our first house, although I gave it a valiant try on a few sunny balconies. Those balcony tomatoes grew pretty well, actually, when I followed my tomato guru,Cynthia, and her instructions properly and babied them along. They grew like mutant tomato weeds, actually, and reached high above my head to grab onto our apartment roof- go tomatoes, go! But once we got our house and its front and back yards with real dirt (yes, we bought the house for the yards… and the kitchen) we were ready to take tomato growing seriously. Cynthia advises her students that those wimpy tomato cages you find at the nursery and discount store are not remotely adequate for supporting a truly healthy, happy heirloom tomato. She has us plant the tomato quite deep in the ground to let it develop a massive root structure, and when you do this, the tomato plant tends to grow up-up-up as well as down. We’re talking 10 feet plants or taller here, folks. So you need a REAL tomato cage. Cynthia’s preference for tomato cages is in cement reinforcing wire. What? Yes, you heard me. But guess what? If you want the real stuff that is 10 feet high (and we did) in our area, we had to buy 200 feet of the stuff. *gulp* Do you have any idea how heavy that is? We found out when we stuffed it into our amazing transformer-car, the YUM Fit, by pushing down every seat possible to make a flat platform for the stuff. Our car suspension gulped and rocked a bit, let me tell you. Oh, and that stuff isn’t cheap either. What can I say, this tomato growing thing is an obsession. Hopefully we will be able to use it over the years… and maybe open our shed to sell the stuff to our neighbors in an illicit tomato support operation. So we dutifully assembled our tomato cages, which required gloves and wire cutters. I felt pretty cool, chopping through concrete reinforcing wire like butter with my snippers. The DH looked pretty hot, too, in his workman’s gloves and outdoorsy Colorado-native apparel.
But most of all, it was about the tomatoes. Ah the things we do for love. So fast-forward a slow, cool summer. My tomatoes grew, but waiting for them to ripen in this unseasonably cool summer was agony. And then- the first marmanade turned red. And next… the hippie zebra coughed up a representative. And all of a sudden, we were swimming in tomatoes.
I took up canning for the first time in my life, and canned some beautiful jars of heirlooms in their own juices.

Besides the medium and large tomatoes (Japanese Oxheart, Russian 117, Hippie Zebra, Costralee, Berkeley Tie Dye, Marmande, Costoluto, and the gorgeous Grandma Josie) we also planted two baby tomato plants- the Black Cherry and Yellow Pear. To my delight, Toddler Yum is enamoured of the Yellow Pear and loves to pick them off the vine one by one and pop them in her mouth. She doesn’t discriminate between yellow and green, so unless I want her to eat the green, puckery ones, I have to help guide her in the harvest. Yesterday I watched a toddler dance where she would pick one (with Mommy’s help), run back to the stoop, sit down and shove the juicy tomato into her mouth until her cheeks were puffed out like a squirrel, and then get up to pick another one. Rinse, repeat.

Much as I love these baby tomatoes fresh, one can only eat so many before you start to feel like you are turning into a tomato. In previous years, I’d tried slow-roasting tomatoes and was impressed by the quality of flavor and how this savory fruit transforms into a sweet, caramelized bite of heaven on slow-roasting. So with all these adorable baby darlings, I had to try slow roasting them. I found Smitten Kitchen’s recipe for slow-roasted tomatoes and tried my own variation. I could eat these babies like candy. In fact, I’d rather have them than candy. The only down-side is that this will tie up your oven for hours, and warm the house up a bit. But, I’m happy to suffer a little for the reward of these sweet little treats. I like to combine two mini-tomato varieties so you get the color contrast. Beautiful!
I could eat them plain by the bowlful, but I was intrigued by Deb’s casual comment about using these tomatoes in a white bean salad with fresh basil. YES! I thought, and pulled out a can of white beans post-haste. But I couldn’t just stop there. Inspired by our upcoming planned trip to Israel, I wanted to put a bit of a middle-eastern slant on things. I had a lovely bottle of lime olive oil and a new herb blend called sabzi (intended for use in koofteh a.k.a. meatballs) that I’ve been obsessed putting on everything EXCEPT meat, and I thought they would add a lovely touch to the recipe. I’ve also been obsessed with my herbamare salt blend, thanks to Ali of Whole Life Nutrition Kitchen and our friend Kelly of Spunky Coconut. I mixed it all together, thought it needed a touch of color and sprinkled a little paprika. Whalah, a beautiful and healthy salad with all the addicting qualities of slow-roasted tomatoes but with protein to boot. Nice. The DH and I gobbled it up and wanted more. If only I had more white beans! Time to stock up. I’ve made 3 or 4 batches of these slow roasted tomatoes and am planning on freezing some so I can enjoy this taste of summer in the heart of winter when the ae nemic tomatoes in the supermarket make me want to cry. Besides being wonderful in this salad, they are great on pasta, on gluten-free focaccia, on crackers, and I bet as Deb suggests they would be divine on gluten-free bagels with cream cheese. Who needs lox when you have slow-roasted tomatoes?

-I shared this recipe with Seasonal Sunday and GCC Recipe Swap .

*Note: Adopt a Gluten-free Blogger will be open for sign-ups on September 15th as we will be overseas in early September

Slow Roasted Tomato White Bean Salad

Vegan Side Dish American

Ingredients

1/3 to 1/2 cup slow roasted baby tomatoes halves*
2 cups or 1 can white beans, rinsed and drained
lime olive oil (or lemon olive oil, or plain), for drizzling
2 tbsp. fresh basil, chopped
dried sabzikoofteh herb blend (savory, parsley, dill, leek)**
herbamare or your favorite salt
smoked spanish paprika, regular paprika, cayenne or chipotle powder

Directions

Gently fold together your roasted baby tomato halves with the white beans and drizzle with lime olive oil. Toss some fresh basil and dried herb blend on top and mix it in to evenly coat the salad. Sprinkle top with herbamare (if needed) and a little paprika for garnish.

Notes

*To roast baby tomatoes, Preheat oven to 225F. Prepare a large baking sheet with parchment paper. Slice your tomatoes in half. I used yellow pear and black cherry tomatoes; yum! Place halves on parchment paper with the “cup” facing up so the tomato holds in its yummy juices. Drizzle with olive oil or grapeseed oil. Toss some fresh herbs on top. I like thyme and marjoram, but also usually throw on some sage and basil if I’m feeling crazy. . Sprinkle lightly with salt. Slow cook tomatoes for at least 3 hours. Don’t dry the little darlings out too much; you want them to still be moist and tender, not dehydrated chips of tomato. If your baby tomatoes are large, you may wish to cook for up to 5 hours. Remove from oven, let cool, and place in a tupperware, drizzling them with a little additional olive oil to store. I assume you will taste a few. Try not to gobble them all up on the spot. This is definitely a temptation.

**I buy this at a Middle Eastern market, specifically Caron Intl. Food Market in Sunnyvale. If you can’t find it in your area, you can blend your own and use dried chives or dried onion instead of the leek OR just use your favorite green dill spice mix.

I served this with an heirloom baked potato drizzled in wonderful tahini from a Middle Eastern Market, seasoned with herbamare and more sabzikoofteh. Delish!

Rating:  9

Original Source:  Inspired by Smitten Kitten’s post on slow-roasted tomatoes but given a twist all my own. Please do not replicate without my permission.

Recipe ID:  1566

Added: August 27, 2011

Last Modified: August 27, 2011

Gluten-free Vegetarian +Vegan Option Quinoa Black Bean Burger

yum — Fri, 21 Jan 2011 20:03:57 +0000

The DH has been traveling a lot for his job lately, and been gone from home and missing out on good home cooked meals. So when he got home relatively early the other night, I wanted to make him something tasty and healthy to make up for all the meals he’d been skipping or having at restaurants. We had a pot of quinoa I had cooked for lunch, so I thought I’d do something simple involving pasta sauce, beans, cheese and a microwave. What can I say, I wanted to spend time with the guy and not just spend all night in the kitchen. As I started adding ingredients to my quinoa, I got inspired. What If I put in the basic ingredients I’d had in mind, but instead of microwaving them, I made quinoa burgers on the stove? It wouldn’t take much extra time and would taste so much better. Of course, being me, I couldn’t just stop there, and I ended up making the vegetarian burgers, two sauces, and serving them on La Tortilla Factory Sonoma Corn Tortillas with some organic lettuce. Homemade tortillas would have been better, but if you can’t make them, those are the best pre-made tortillas I’ve found. They are even a little larger than normal ol’ Mission corn tortillas. Anyway, I digress. So I dragged the DH to the table and made him have a real, home cooked meal for the first time in far too long. And guess what? He loved it! I could tell by the way he kept going back for seconds, and how he said, “Hey! I would order this at a restaurant, on purpose!” And he told me to make it again, anytime, as he was spooning his third serving of avocado dressing on his burger. Funny, I thinned out the avocado with mayonnaise simply because I didn’t have enough avocado to make a full recipe without it, and the DH raved and raved about it. Boys.

The burgers are delicate when they are hot, so make sure they have a nice golden crust before turning them. They solidify and get very sturdy once they are cooled in the refrigerator, and become softer again once they get very hot again. Basically, I think it is due to the cheese (or un-cheese) which helps bind them together melting and then solidifying.

They are great on corn tortillas, would be delicious in a gluten-free hamburger bun, and were completely lovely as a breakfast “burger” served with a side of hash browns. This recipe was just something I threw together on a whim, but it was such a success that I can see it going on our regular menu rotation. A great way to use leftover quinoa!

After this recipe was such a hit in our household, I did a search for other gluten-free quinoa burger recipes:
Renee’s Sweet Potato, Quinoa, Bean Burger Recipe
GF Made Easy Black Bean Quinoa Burger Recipe
Gluten-free Cat’s Quinoa Burger Recipe
Gluten-free Dish’s Quinoa Black Bean Burgers
Gluten-free for Good’s Sweet Potato Quinoa Burger Recipe

Here’s an earlier Book of Yum recipe for veggie burgers:
Sweet Potato Black Bean Vegetarian Burger Recipe

Just want to buy one? Read my article reviewing the gluten-free veggie Burger options

Shared with Slightly Indulgent Tuesday and Gluten-free Wednesdays

Why is it that Baby Yum always steals my food in the middle of a photo session? I had to chase her around the kitchen in circles to get this quinoa burger back. Silly Baby, all she has to do is ask and I’ll give her some!

Breaking Gluten-free News: Speaking of burgers and sandwiches, did you hear that Subway is testing a gluten-free bun option in their Texas stores? Reportedly the bun is manufactured off-site in a gluten-free facility, comes in a sealed plastic bag and they use a single-use knife to cut the bun. Despite efforts to train staff in cross-contamination issues, I’m skeptical that they will be able to provide a truly gluten-free product. The condiments and any sandwich fillings will surely be contaminated, don’t you think? Besides, the bread smell alone in that place makes me feel queasy, personally. Nevertheless, at least another mainstream corporation is thinking about catering to gluten-free customers, which can only be a good thing. I just hope they don’t end up causing more harm than good by doing it improperly.

Gluten-free Vegetarian Quinoa Bean Burgers with Vegan Option

Main Course Alternative Grains American

Ingredients

4 cups cooked quinoa (about 1 cup uncooked, simmered with 2 cups water)
1 can drained, rinsed black beans
1/2 can organic stewed tomatoes, drained (I used muir glen with green chilies)
1 egg OR for vegan, 1 flax seed “egg”* blended or food processed
1/2 cup roasted frozen corn (Trader Joe’s, or regular un-roasted)
4 scallions or green onion, minced
1/4 cup sorghum flour (or your favorite gluten-free whole grain flour)
2 cups monterey jack cheese OR for vegan, daiya mozzarella
small handful fresh cilantro, diced

olive oil or your favorite oil

Directions

Prepare a large baking sheet with a layer of parchment paper, if you have the latter. The paper is optional but makes life easier. Preheat oven to 350F.

Combine quinoa, beans, and tomato in a medium-large bowl. Stir with your hands or a large spoon, mashing the beans a little if possible. Create a well in the mixture for the egg or flax “egg” and use a fork to whisk whites into the yolk. Fold the egg or flax “egg” into the mixture and combine thoroughly. Microwave briefly or cook your corn so it is no longer frozen and stir into your mixture along with the minced green onion. Sprinkle with half of your flour and fold in. Add your second half of the flour and combine. Sprinkle with cheese or un-cheese and mix it so it is evenly distributed throughout. Add cilantro, fold together one final time. See if you can create a patty with the mixture. If it is too wet, add a little more flour.

On medium-high, heat enough oil in a nonstick or well-seasoned cast iron pan to cover the bottom of the pan. Carefully add enough medium-size patties, one at a time, to cover the bottom of the pan and not have them touching each other. I had two full batches. Fry until each patty has a golden-brown crust on the bottom and then carefully turn over. Cook second side until golden brown.

Carefully remove first batch to your baking sheet and put in oven. Let bake while you make the second batch in your skillet, about 15 to 20 minutes. Serve while the second batch is in the oven, if you like.

Enjoy!

Notes

We served these on tortillas with lettuce, red pepper pico de gallo, and avocado dressing. DH LOVED them, and I did too. Yum!

*Flax egg= 1 tbsp ground flax seed + 3 tbsp water, blended or food processed

Rating:  10

Original Source:  The contents of my brain, please do not replicate without my permission.

Recipe ID:  1535

Added: January 19, 2011

Last Modified: January 21, 2011

Pepper Pico De Gallo

Sauces & Condiments Vegetables Mexican

Ingredients

1 roma tomato (organic preferred)
1/4 of a red or yellow pepper OR handful of mini peppers
1 or 2 green onions
dash of fresh lime or lemon juice
1 tablespoon fresh cilantro (or less, to taste)
salt to taste
dash of pepper or California pepper

Directions

Mince your roma tomato and discard the watery pulp. Put the nice minced pieces in a small bowl. Mince your red or yellow pepper OR your mini peppers- I got a big bag of adorable mini yellow and red peppers from Costco in a bid to get Baby Yum eating more veggies and have been putting them in everything. Mix peppers into the bowl with tomato and sprinkle with salt. Mince your green onions and add them to the party. You can use less or more, to taste. Use more if you will be eating the pico de gallo soon, and use less if you are going to let it sit overnight or for at least a half hour. It becomes even more delicious the next day, and flavors of raw ingredients mellow. Squeeze a bit of juice from a fresh lime or lemon on top of the mixture and mix together. Finely mince your cilantro and add to the bowl. Season with salt and pepper and fold ingredients together. Let it sit. Refrigerate in a sealed container if you are going to leave it longer than half an hour or overnight. Use on something delicious.

Rating:  9

Original Source:  The contents of my brain, please do not replicate without my permission.

Recipe ID:  1536

Added: January 21, 2011

Last Modified: January 21, 2011

Avocado Dressing Recipe

Sauces & Condiments American Mexican

Ingredients

1/4 avocado, mashed
Equal amounts of mayonnaise (Vegan mayonnaise would make recipe vegan!)
1 small amount of scallion, minced into tiny tiny pieces
Pinch of lemon or lime juice
white pepper if desired (I didn’t

Directions

Combine ingredients and mix thoroughly. Serve on something tasty, preferably with my pepper pico de gallo.

Notes

The DH LOVED this. You can double or triple the recipe. I didn’t have very much avocado, so I made a small batch.

Rating:  9

Original Source:  The contents of my brain, please do not replicate without my permission.

Recipe ID:  1537

Added: January 21, 2011

Last Modified: January 21, 2011

Gluten-Free menu Swap and Vegetarian or Vegan Barbecue Baked Bean Recipe

yum — Mon, 24 Aug 2009 01:28:25 +0000

Just for fun, I thought I’d share a picture of Baby Yum this week so you can see how much she’s grown. Here she is 1 month and 1 week old, and clearly hungry. That’s my girl.

This last week we enjoyed some gluten-free, dairy-free vegetarian southern food. We had 123 Gluten Free Biscuits (With dairy-free variation), vegan gravy, roasted green beans and pecans, and gluten-free macaroni salad made with rice-corn pasta. I highly recommend the latter pasta for macaroni salad, as it stays tender and moist far longer than just plain rice pasta will, which tends to dry out in salads.

This week Asparagus Thin is hosting the gluten-free menu swap with grapes as her star ingredient. You can always find more great menus with Org Junkie. And… here’s my menu!

Monday: Chinese
Soy free Chinese Pea and Jicama Stir Fry
Rice Noodles

Tuesday: Italian
Arugula Gnocchi
Grilled Veggie Antipasti and beans

Thursday: Indian
Tofu in Creamy Coconut Tomato Gravy

Friday: Mexican
Refried black beans
Corn or Tapioca Tortillas
Salad with avocado

This week I thought I’d share one of my favorite bar-b-q baked bean recipes with you that I discovered in my college days, and then lost. A friend gave me an “all-allergen-free” cookbook with tons of recipes- some more inspiring than others. I hadn’t done much with beans at that point besides slow cook them and enjoy them plain, and I found the barbecue baked bean recipe in the book to be absolutely yummy and full of tasty flavors and ingredients. Unfortunately, the recipe for the beans got used so many times it actually fell out of the book- and was lost among my many papers. I had just about given up hope of finding it when a huge paper sorting project right before the birth of my daughter (and I do mean right before- I believe it was the morning my labor had started!) brought that long lost recipe into my hands again. I made it for the DH and my Mother who has been staying with us to help with the baby and they both gave the recipe high marks. If you find many traditional baked bean recipes too sweet and bland, try this recipe- it’s a very tasty way to enjoy beans, an excellent vegetarian protein staple.
*Note: Regretfully, I gave away the cookbook years ago and can’t find or remember the title of it. All I know is that it was all about the allergen-free food… doh.

Gluten free Vegetarian Bar-b-q baked beans

Main Course American

Ingredients

1 cup chopped onions
3/4 cup chopped green peppers
2 tbsp. olive oil
2 garlic cloves, minced
6 ounces tomato paste (or 4 tbsp. tomato paste, 1/4 cup marinara sauce)
2 cups water, bean stock, or veggie broth
1/4 cup molasses, honey, or agave nectar or combination
1/4 cup cider vinegar
2 tbsp low sodium wheat free tamari or extra salt
2 tbsp tahini or ground sesame seeds
2 tbsp dijon mustard
generous sprinkle of smoked paprika or chipotle pepper

4 cups cooked beans (preferably home cooked in pressure or slow cooker) I have used black beans, red beans, and pinto beans in this recipe but it will work with any of your favorites.

Directions

Preheat oven to 300F and spray medium-large baking dish with gluten-free nonstick cooking spray.
Heat olive oil in a nonstick or cast iron pan and saute onions and green peppers. As they start to soften, add your minced garlic cloves. When they have cooked, add your tomato paste, water or other liquid, sweetener, vinegar, tamari, tahini, and mustard, and mix thoroughly. Season with smoked paprika or chipotle. Simmer for at least 10 minutes together in the pan.

Add your drained beans to the pan and mix. Pour into prepared baking dish and bake for two and half hours. You can stir halfway through to mix in the darkened, thickened sauce on top into the body of the dish.

Enjoy!

Rating:  9

Original Source:  Adapted from allergy-free cookbook, lost except for this recipe. Modified to suit our palate and ingredients. Please do not replicate without my permission.

Recipe ID:  1445

Added: August 20, 2009

Last Modified: August 21, 2009

Gluten-free Sweet Potato Black Bean Vegetarian Burger Recipe

yum — Wed, 19 Aug 2009 18:34:52 +0000

In the last year or so I’ve come to appreciate sweet potatoes more and more. Not only are they easy to prepare and as versatile as the potato, but they are good for you, with lots of vitamins and antioxidant qualities. I’ve made them many different ways- in a spicy chipotle pepper infused mash, as sweet potato fries, and roasted in the oven. However, recently I got the idea that they would make a tasty vegetarian burger, combined with black beans and spices. This simple burger was the result. They are more delicate than purchased veggie burger, but also more addictive- you can’t eat just one! So, the next time you have a sweet potato calling your name in the pantry, why not make this easy gluten-free veggie burger recipe?

Sweet Potato Black Bean Vegetarian Burger Recipe

Main Course Vegetables American

Ingredients

1/2 or 1 tbsp olive oil
1/2 onion, diced
2 tsp. cumin seeds
1/2 sweet potato, cooked, skin removed
1/2 can black beans
1 tbsp. cilantro chutney
1 tbsp. tomato paste
salt
smoked paprika or chipotle pepper
1 egg
2 tbsp. Brown rice flour
1/2 or 1 tbsp. olive oil

Directions

Saute onion in oil in nonstick pan and add cumin seeds. As onion becomes translucent, add black beans and sweet potato and mash together, sauteeing and letting the flavors marry. Add cilantro chutney (or fresh cilantro, ground or diced) and combine thoroughly. Add tomato paste and mix throughout. Season to taste. Remove from heat and add whisked egg, folding in and then sprinkling in brown rice flour, folding it in evenly. Clean pan and heat olive oil on medium. Create “burgers” with a large spoon and gently lower onto heated pan with oil. Press with spoon gently to flatten burger a bit more and pan fry until it is golden brown and firm on the bottom. Carefully turn the burger and fry the other side.

Rating:  9

Original Source:  The contents of my brain, please do not replicate without my permission. Thanks!

Recipe ID:  1442

Added: August 11, 2009

Last Modified: August 17, 2009

Gluten Free Vegetarian: Red Lentil un-Meatloaf Recipe

yum — Tue, 23 Jun 2009 15:00:09 +0000

As a gluten-free vegetarian who also happens to be pregnant, I have definitely been interested in getting more protein in my diet lately. You’ve probably seen some of the gluten-free tofu scrambles I’ve been enjoying for breakfast and lunch. But, even though I’ve been posting a lot of tofu recipes, I’ve been getting my protein from eggs, nuts, and beans as well. One of the more fun recipes I tried lately with beans channeled that old vegetarian favorite, the bean-nut loaf, in a modern way. I happened to use leftover bread from a gluten-free bakery. However, one secret to gluten-free food is that for recipes like this where you only need a bread texture but the flavor is not important, you can use ANY toasted gluten-free bread, even the mediocre processed stuff that is otherwise unpalatable. Red lentils are one of my favorites anyway, and combined with real parmesan, gluten-free bread crumbs, and veggies they resulted in a delightful and savory vegetarian “meatloaf” that both the DH and I thoroughly enjoyed. I highly recommend it for a stick-to-your-ribs dinner… and it is also great as leftovers.

Gluten Free Red Lentil Un-meatloaf Recipe

Main Course Alternative Grains American

Ingredients

1 cup red lentils
2 cups your favorite gluten-free vegetarian broth (I used Edward and Sons Not-beef)
1 bay leaf
1 tbsp. butter or margarine
2 tbsp. gluten-free bread crumbs (food processed gluten free bread)
1/8 cup pecans, broken into medium sized pieces
2 cups grated hard parmesan cheese (use food processor)
1 small onion, chopped (scant)
3/4 cup crimini mushrooms, chopped
1 1/2 cup gluten-free bread crumbs (just toss your favorite gluten-free bread in food processor)
2 tbsp. chopped fresh parsley
1 tbsp. lemon juice
2 beaten eggs
salt and pepper

Directions

Bring red lentils, broth and bay leaf to boil in a saucepan and then lower heat, covering. simmer for 15-20 minutes or until all liquid soaks in. Remove bay leaf.

Preheat oven to 375F.

Prepare 2 lb. bread pan by lining with parchment paper or aluminum foil and grease with butter or margarine. Sprinkle bottom of pan with 2 tbsp. gluten-free bread crumbs and some of the pecan pieces.

In a large bowl, mix together the red lentils, parmesan cheese, onion, crimini mushrooms, 1 1/2 cup gluten-free bread crumbs, and parsley. Add the eggs and lemon juice and stir together. Season generously with salt and pepper.

Carefully spoon into prepared bread pan. Use remaining pecan pieces to attractively decorate the top of the lentil loaf.

Bake lentil loaf for an hour or until it has a golden brown and firm exterior. Slices will be more firm as it cools, but it tastes great hot out of the oven.

We served it with mashed potatoes and arugula, or brown rice pasta in a nutritional yeast sauce. Delish!

Notes

Any gluten-free bread (even one you don’t care for) will work in this recipe, as long as it isn’t sweet. You could also try gluten-free waffle crumbs if they are plain or savory (buckwheat). I ground up cheese and bread in my food processor using the cheese grater hole attachment- worked very well.

Rating:  9

Original Source:  Modified from The Complete Book of Vegetarian Cooking to be Gluten-free. Please do not replicate without my permission. Thanks!

Recipe ID:  1426

Added: June 10, 2009

Last Modified: June 10, 2009

Gluten free Menu of the Week: Sugar-free Vegetarian Caribbean Pineapple BBQ Black Bean Recipe

yum — Sun, 24 May 2009 17:52:02 +0000

Pictured are two very different Gluten-Free Sandwiches. Top photo: Bette Hagman French bread with arugula, eggplant baba ghanoush, tahini sauce, and roasted red pepper. Lower photo: Authentic Foods mix oven-baked falafel with organic purple greens sauteed and combined with a tahini sauce in a Chebe flatbread and baba ghanoush.

This week Angela’s Kitchen is hosting the Gluten-Free Menu of the Week with an avocado theme. I love avocados so couldn’t be happier about this theme. I use avocados all the time in veggie sandwiches, as a substitute for cheese on pizza (added after pizza is baked), in a tofu breakfast scramble, and in sushi and onigiri (Japanese rice balls.)

From searching online, I found the following interesting ways to use avocado:
A vegan fudge using avocado for the fat in the recipe
Recipes from California Growers of Avocado
Recipes from the Haas Avocado Board

Here’s my menu for this week. You can find more great menus with Org Junkie.

Monday: Italian
Gluten-free Vegetarian Green Veggie Ricotta Lasagna with Homemade pasta

Tuesday: Indian
Dosa with Homemade Indian Soup

Wednesday: South American
Corn-Zucchini Sopes

Thursday: Japanese
Avocado-cream cheese sushi rolls

This week I posted
a whole-grain montina cornbread recipe and a vegan eggplant-tahini-lentil soup recipe

an Apple Pie Crepe Recipe

and the April Adopt-a-gluten-free Blogger Roundup with recipe links

You can still Adopt a gluten-free Blogger, so sign up today!

Cheryl of GF Goodness is also hosting a virtual baby shower with recipes for baby Yum and you are all invited to attend!

Amazon.com Widgets

Here’s a healthy recipe for baked beans that uses no refined sugar and is naturally sweetened with pineapple, perfect for a summer picnic or healthy side dish at home. Enjoy!

Caribbean Pineapple Black Bean Bake Recipe

Side Dish Vegetables

Ingredients

1 can organic black beans, rinsed and drained
2 tsp. olive oil
1 onion, chopped
2 whole cloves garlic
1/4 fresh pineapple, minced
3/4 fresh red pepper, chopped
smoked paprika for mild or chipotle powder for spicy
salt to taste
1 fresh lime, juiced
1 tbsp. agave nectar (or honey for non-vegan)

1 tablespoon fresh cilantro
salt
a drizzle of lemon olive oil (or normal EV olive oil)

Directions

Heat oven to 375F. Heat olive oil in a fry pan and add chopped onion and whole garlic. Sautee until onion begins to turn translucent. Add black beans and half of minced pineapple and sautee for a few minutes. Press remaining pineapple in a lemon press and season with smoked paprika or chipotle and salt. Squeeze lime juice into pan, distribute evenly through ingredients and add tablespoon of agave. Mix and heat for a few more minutes. Then put into a medium baking dish and bake on 375 for 25 minutes.

Combine cilantro, salt and olive oil in a tiny bowl, mixing so elements are evenly distributed.

Take baked beans from oven and sprinkle with cilantro seasoning. Enjoy!

Rating:  7

Original Source:  Contents of my brain, please do not replicate without my permission. Thanks!

Recipe ID:  1414

Added: May 18, 2009

Last Modified: May 23, 2009