Easy Gluten-free Vegetarian Soy-free Breakfast Burrito Recipe

May 22nd, 2011 yum Posted in Amy's Kitchen, Blog Event, Chebe, Chickpeas, Corn Tortillas, Potatoes, breakfast 15 Comments »

When Diane of the Whole Gang invited me to participate in her 30 days to Easy Gluten-free Living, I said yes immediately. I had recently been impressed by the latest cool gluten-free convenience product- the gluten-free frozen burrito. I had visions of a Bobby Flay style showdown. After all, what is easier than popping a burrito in the microwave for an easy and super-fast gluten-free meal? GlutenFreeda has an awesome line of gluten-free burritos in a thin and relatively traditional tortilla made with corn and rice, as well as a new Pizza Wrap. Three of their burritos/pizza wraps are vegetarian. Amy’s kitchen has jumped on the bandwagon with two quite respectable gluten-free burritos with a thicker bean flour-based tortilla, and one is even dairy-free AND soy-free. These are all good emergency staples, perfect for making the gluten-free diet easy in a pinch, but as much as I love them, I decided rather than focusing on gluten-free convenience food you can buy, I’d share one of my favorite easy tricks for making a non-corn tortilla with Chebe mix. I also wanted to make my own soy-free, dairy-free AND rice-free vegetarian take on a breakfast burrito. *Neither Amy’s Kitchen nor Glutenfreeda have a gluten-free, vegetarian burrito that is rice-free.* Somehow I got the idea to use chickpeas instead of soy or egg in a “scramble”, and I was glad that I did. This dish is satisfying, tasty, and easy to make for your family. Chebe is easy to work with, but if you don’t feel like pressing or rolling out tortillas, just use the filling for tacos made with gluten-free corn tortillas. I like La Tortilla Factory’s Organic Sonoma Corn tortillas. They are slightly larger than normal, although not quite as big as a traditional flour tortilla, and have great flavor. This filling shows that it is easy to be gluten-free, vegetarian, and even easy to avoid the top eight allergens and still eat great real food. Hope you enjoy!

Diane from The Whole Gang organized an incredible month of easy gluten-free living. Here is the schedule for the entire month of May.

Shared with Sugar Free Sunday

Vegetarian soy-free Chickpea Breakfast Burrito Filling
1 tbsp. olive oil
1/2 cup diced onion
generous handful or two of grated carrot
2 medium yellow potatoes, cooked and cubed
1 can chickpeas, drained, rinsed and mashed with a potato masher
generous handful or two of fresh arugula, cleaned and chopped
3 tbsp. nutritional yeast
herbes de Provence
herbamare or your favorite salt
1 tbsp. liquid mustard (I like Annie’s)
3 tbsp. tahini, qhisked with water to make a smooth sauce
1 tsp. coconut aminos (or wheat-free tamari if soy is not an issue)

Heat olive oil in saute pan on medium and add it your diced onion. After it turns translucent, add your grated carrot and cook a minute or two. Move onion and carrot to the edge of the pan and add your cubed, cooked potato to the center of the pan and brown, turning once. Add dry seasonings (herbs, nutritional yeast, pepper, herbamare or salt.) When potatoes are nicely brown, fold in your mashed chickpeas. Taste and add additional dry seasonings to taste. Drizzle your liquid mustard over the potatoes and chickpeas and fold in evenly. Drizzle in your tahini sauce. Combine thoroughly and let brown. Then add your chopped arugula and sprinkle with coconut aminos, folding into the potato-chickpea mixture. When the arugula has wilted, taste and adjust seasonings as desired. Use as filling for a gluten-free, soy-free vegan breakfast burrito or on its own as a hearty main dish.
Would be good served with hot sauce or srirachi sauce to taste.
Gluten-free Dairy-free Chebe Burrito Tortilla Recipe
1 package All Purpose Chebe Mix
2 tbsp. olive oil
2 eggs
4 tbsp. dairy-free or regular milk
Combine all ingredients and mix thoroughly. I usually knead the dough with my hands for a few minutes until I have a smooth, round ball of dough. Separate into four balls of dough for large tortillas or six to eight balls if you are using a tortilla press for smaller tortillas. Place a ball of dough between two layers of parchment paper (NOT Wax paper- it sticks) and roll it into a thin tortilla. Heat a pan (nonstick, cast iron etc.) on medium and brown your tortilla on each side until lightly browned. Place warm tortilla on a plate and continue to make the rest. If you are using them for burritos, fill each tortilla while still soft and warm and fold around your ingredients. It will cool and stay in the shape you folded it into. Don’t let the tortillas cool and harden without filling them if you plan to use them for burritos.
AddThis Social Bookmark Button

Menu of the Week and Gluten-free Vegetarian No Tomato Pizza Recipe

June 7th, 2009 yum Posted in Chebe, Dairy, Pizza, Vegetarian, cheese 8 Comments »


Tuesday: Vegetarian
Lentil Roast
Mashed potatoes and vegan gravy

Wednesday: Indian
Smoked Eggplant in Creamy Sauce (healthy cuisine of India p. 91)
Rajma- Red Kidney Bean Veg Chili
Basmati Rice

Thursday: Japanese
Fried Tofu balls (Japanese Veg Cooking p. 246)
Japanese rice
Spinach with sesame sauce

Friday: Mexican
Herbed Zucchini Salad (A Taste of Mexico p. 67)
Refried Bean Tostadas (116)

I’m hosting the gluten-free menu swap this week- with a theme of PIZZA! Pizza is great because you can have as many variations as there are diets or preferences. Gluten-free Cheese pizza, vegan pizza, raw foods pizza, dessert pizza- they are all delicious forms of pizza. Really, with pizza, the only limit is your own imagination! I look forward to seeing what delicious and unique forms of pizza you all come up with. Check on future Gluten Free menu Swaps over with Cheryl at GF Goodness. You can find more great menus with Org Junkie.

Angela shared recent dishes including dairy-free, gluten-free chocolate silk pie and info on the 2009 Gluten-Free Culinary Summit in Denver or New York, respectively. She is looking forward to making my dairy-free walnut pesto recipe. (Yay!)

Wendy at Celiacs in the House found some of the new Betty Crocker Gluten Free cookie mix at her local Kroger on Friday night and were pronounced a good bargain and very tasty! Wendy is making a California Pizza Kitchen Thai Chicken pizza on a Jules Gluten Free crust. Sounds lovely!

Cheryl of GF Goodness is making a socca garbanzo bean flour pizza that sounds WONDERFUL. I forgot all about the yumminess of socca and am glad she reminded me. She is going to do the roundup for my virtual Baby Shower soon, so make sure to get your link to her if you are a participant.

Celiac Family’s Menu features grilled and slow-cooked techniques for her protein dishes. No leftovers will go to waste at this house, but instead be used in a “make-your-own-buffet” meal and homemade enchiladas. Looks like Chebe Pizza Crust mix will be coming out of the pantry this week.

Fresh Ginger has a delicious and varied international menu planned with dishes from Ethiopia and Korea as well as pizza (or their more glamorous cousin, calzones). She’s looking forward to the start of her CSA subscription next week, but in the meantime, she’ll be enjoying fresh grilled asparagus. yum!

Here are some of my favorite pizzas that I’ve made at the Book of Yum:
Gluten-Free Grilled Marguerita Pizza Recipe

Allergy-free Gluten-Free Pizza Recipe

Zucchini Crust Pizza Recipe

Japanese Mayo Corn Pizza and Thai Veg Peanut Sauce Pizza

South American Socca Recipe

Chickpea Flatbread Pizza with apple, onion and feta recipe

This week the DH and I went on a short camping trip in our gypsy van. I like to keep Chebe mixes stocked in the van because it makes it extremely easy to toss together gluten-free bread rolls or pizza with very little effort. Lately, pregnancy-induced heartburn has made tomato NOT my friend, so I brought some premade basil pesto from home (Costco brand) along with onions and yellow peppers, thinking that I might throw together a quick pizza for dinner. I was inspired by some fresh mozzarella at the store on our way out to the campground, and an entirely new pizza was born. The DH raved and raved about the pizza. I think the secret is to slice the onion extremely thinly, and let it sweeten and caramelize before you add the other ingredients. We gobbled up the first pizza that night, and it was just perfect. I made a second one (pictured) that was slightly overbaked, so the crust wasn’t as perfect as the first one, but it was still divine. If you don’t have chebe on hand, you can make any of your favorite gluten-free pizza dough and it will be just as tasty! Enjoy!

*note: You can use dairy free or dairy basil pesto. I tend to make it dairy free at home to reduce calories, but for this recipe I happened to use prepared dairy pesto. Either one is equally good, though.

Tomato free Basil Pesto Pizza with Fresh Mozzarella Recipe
1 uncooked GF pizza crust (Chebe is yummy, or I like Carol Fenster’s recipe below)

1/8 cup basil pesto (pre-made or homemade)
1/2 small onion, cut in half and into thin slices
1/2 yellow bell pepper, cut into matchstick sized pieces or diced
1/2 ball of fresh mozzarella cheese, sliced

Bake pizza crust in 350 oven for 10 minutes and then baste with basil pesto. Sprinkle liberally with thinly sliced onion. Put back in oven for another ten minutes. Then add your bell pepper pieces and return to oven for another five minutes. Add your sliced fresh mozzarella, and bake until cheese begins to bubble on top.
Adapted Carol Fenster’s Pizza Crust Recipe
1 tablespoon dry yeast

2/3 cup brown rice flour

1/2 cup tapioca flour

2 teaspoons xanthan gum

1/2 teaspoon salt

1 teaspoon Italian herb seasoning OR “pasta seasoning” mix like Trader Joe’s

2/3 cup warm non-dairy milk (110) (rice etc.)

1/2 teaspoon sugar or honey

1 teaspoon olive oil

1 teaspoon cider vinegar

Preheat oven to 425 degrees F. Put a pizza stone on the bottom rack, leaving the main rack free.

Combine dry ingredients in your mixer, including yeast. Then add the liquid ingredients slowly and beat the ingredients for two minutes. If the dough bounces around the mixer, it’s too dry, so add extra liquid a little at a time until it will mix smoothly.

Prepare a pizza pan by greasing it either with nonstick baking spray (NO FLOUR VARIETY) or grease the pizza pan with a little olive oil.

Next, take your mixed dough and either split it for two mini pizzas or use it for one large pizza. throw your dough on the pizza pan (rectangular pan for two, round for one) and take a freezer-quality ziploc bag. Either spray with nonstick baking spray OR grease with a little olive oil. Put your hand inside the bag and use it to spread the dough out into a pizza shape, giving the dough a little rim around the edge to hold the toppings.

Bake for ten minutes and then remove from the oven. I like to baste the crust in oil from sundried tomato pesto. Cover the pizza with your desired toppings and then move the pizza stone to the middle rack and put your covered pizza on the pizza stone and bake it for at least ten minutes or until the pizza is done.

THIS PHOTO SHOWS THE HALF-BAKED DOUGH BEFORE THE second-baking on the pizza stone. After baking the second time, especially after pesto basting, the dough turns golden brown. The pizza stone really makes the dough nice and crispy so I highly, highly recommend one!
Walnut Dairy Free Pesto Recipe
1/2 cup walnuts
2 cups fresh basil leaves
sprinkle salt
1/8 cup roasted fresh onions
1/4 cup olive oil
Combine ingredients in blender or food processor, drizzling in olive oil as you blend it. Taste and season with more salt or other spices if desired. Enjoy!
I used this pesto on a gluten-free pizza crust topped with roasted sweet potatoes, roasted potatoes, roasted red pepper, roasted onion, and even half roasted chard. Yum yum yum!
AddThis Social Bookmark Button