Shared with Sugar Free Sunday

Vegetarian soy-free Chickpea Breakfast Burrito Filling Main Course  Potatoes  American

Ingredients 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 pepper 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) Directions 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. Notes Would be good served with hot sauce or srirachi sauce to taste.

Rating:  8 Original Source:  The contents of my brain, please do not replicate without permission. Recipe ID:  1552 Added:  May 21, 2011 Last Modified:  May 21, 2011

Gluten-free Dairy-free Chebe Burrito Tortilla Recipe Bread  Alternative Grains  American

Ingredients 1 package All Purpose Chebe Mix 2 tbsp. olive oil 2 eggs 4 tbsp. dairy-free or regular milk Directions 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.

Rating:  8 Original Source:  Inspired by Chebe package with my own tricks and tips. Recipe ID:  1553 Added:  May 21, 2011 Last Modified:  May 21, 2011

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 Main Course  Alternative Grains  Dairy  Italian

Ingredients 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 Directions 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.

Rating:  9 Original Source:  Contents of my brain, please do not replicate without my permission. Thanks! Recipe ID:  1424 Added:  June 6, 2009 Last Modified:  June 6, 2009

Adapted Carol Fenster’s Pizza Crust Recipe Alternative Grains  Italian

Ingredients 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 Directions 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. Notes 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!

Rating:  9 Original Source:  Based on Carol Fenster’s Pizza Recipe at Savory Palate. Please do not replicate this recipe anywhere without BOTH Of our permission. Recipe ID:  1230 Added:  May 15, 2008 Last Modified:  June 7, 2009

Walnut Dairy Free Pesto Recipe Sauces & Condiments  Vegetables  Italian

Ingredients 1/2 cup walnuts 2 cups fresh basil leaves sprinkle salt 1/8 cup roasted fresh onions 1/4 cup olive oil Directions 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! Notes 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!

Rating:  9 Original Source:  Contents of my brain, do not replicate anywhere without my permission. Recipe ID:  1334 Added:  December 15, 2008 Last Modified:  December 18, 2008

Here are my other Sweet Chebe Recipes:
Low-sugar Low-fat Gluten-free Cranberry Apple Turnover Recipe
Gluten-free Apple Turnover Recipe

And, here are my many SAVORY Recipes using Chebe:
Chebe Savory Recipes

Dairy Free Gluten Free Cinnamon Pecan Pop Tart Recipe Breakfast  Dessert  Alternative Grains  American

Ingredients 1 pkg. Chebe Cinnamon Mix 2 tbsp coconut oil, solidified 3 tbsp. applesauce 3 tbsp dairy-free milk (soy, rice, almond, etc.) 1 egg Filling: 3 tablespoons earth balance margarine 1/3 cup organic sugar 1/3 cup brown sugar 1 tablespoon cinnamon 1/4 cup pecans, crumbled Directions Combined softened margarine, sugar and cinnamon in a bowl until you have a smooth, granular filling. Keep pecans ready nearby. Combine Chebe and egg in a small-medium bowl and mix. Add coconut oil, applesauce and dairy free milk and fold together. Knead the ingredients together until you have a smooth ball. Break off portions of dough to roll inside a gallon ziploc type bag. When you have a nice thin layer of dough, cut the sides of the bag and peel it back. Cut the dough into rectangles and put a tablespoon or less of the cinnamon sugar filling on one half, leaving plenty of room around for sealing the pastry. Sprinkle it with pecans. Try to reserve a little filling if necessary. Fold over half of the dough and gently seal the pastry together. Use a fork to create folds all around the edge. Gently remove and place on a large cookie sheet lined with aluminum foil. Slice open steam release bits on top of each pop tart to try and minimize Bake at 375 for 10 minutes. Carefully turn with spatula and bake for another five minutes minutes. Turn one more time so that the butter and sugar that has come out from the pastries coats both sides. If by some chance they DON’T leak, baste with a little leftover filling mixture. Bake for a few more minutes on both sides and cool.

Rating:  6 Original Source:  The contents of my brain, cravings after a workout. As with all Book of Yum recipes, don’t replicate anywhere without my permission. Recipe ID:  1398 Added:  April 24, 2009 Last Modified:  April 27, 2009

Then I decided to follow the Japanese model and make a creative dairy-free topping using some popular ingredients usually only seen in Japan- sweet corn and mayonnaise. I guess I should have put potatoes on it as well- but I didn’t think of it, so I’ll leave that for next time. This time I used a base NOT usually seen in Japanese restaurants- a dairy-free, pine nut based basil pesto. Corn added interest and mayonnaise added the rich, creamy dimension usually added by cheese. I wasn’t sure how the DH would like mayonnaise on pizza, but happily, he seemed to really enjoy it. To my surprise, I really liked it too.

Peanut sauce is one of my favorite things, and I really loved it on pizza with grilled veggies and tofu, but the Japanese-inspired mayo pizza was yummy too. I can safely say that we’ll make both again… and I can’t wait! If you have a peanut allergy but can tolerate almonds, try substituting almond butter for the peanut butter and using your favorite oil to saute the tofu. It should be delicious!

I did not use a strictly vegan crust because I wanted to use a mild onion-garlic chebe base and the Chebe crust turns out best with eggs. I basted the Crust with paprika seasoned chili oil for the Thai-inspired pizza, and basil infused oil for the Japanese-inspired pizza. However, you could easily use a Gluten-Free vegan crust like this one and it would be wonderful. The thai style topping is already naturally vegan, but if you want to try a vegan Japanese-mayo topping, just use a vegan GF mayonnaise like Miso Mayo or Vegannaise.

For fun, check out these
Japanese Pizza Topping Flyers (non-veg)
Japanese Pizza Web Page

And only in japan would you get to see your pizza toppings dancing and talking as cute little animated figures before you crunch them up on your pizza:

Enjoy!

Dairy Free Pesto Mayo Japanese-style Pizza topping Recipe Sauces & Condiments  Vegetables  American  Japanese

Ingredients 1 GF Pizza Crust Recipe, baked for 5-10 minutes (5 for thin crust, 10 for thick crust) 1 GF, dairy free homemade basil pesto recipe: 1 cup fresh basil leaves, destemmed, and packed tightly 1/4 cup pine nuts, toasted 1 tsp. rice wine or cider vinegar 1 tbsp. cup nutritional yeast flakes (optional) 1 tbsp. olive oil 2 tbsp. water or more salt and pepper 1/2 of a small can corn dairy-free mayonnaise (your favorite- I used Smart Balance but recipe is easily vegan if you use GF vegan mayo like miso mayo or veganaise) Directions Preheat oven to 425. Combine ingredients for your basil pesto in a small food processor bowl or blender. Top GF Pizza Crust with basil pesto. Sprinkle with drained corn and dollop with small dabs of mayonnaise to taste. Bake GF pizza for crust’s suggested time or until mayonnaise is browned and golden. (10-20 minutes) Enjoy! Notes Small dabs of mayonnaise are probably better for this recipe, unless you really like mayonnaise…

Rating:  9 Original Source:  Contents of my brain, inspired by pizzas seen in Japan. Please do not replicate anywhere without my permission. Recipe ID:  1374 Added:  March 10, 2009 Last Modified:  March 10, 2009

Vegan Thai Peanut Tofu no-chicken Pizza Topping Recipe Sauces & Condiments  Tofu  Thai

Ingredients 1 recipe GF Pizza Crust Peanut Sauce: 1/2 cup natural peanut butter 1 tbsp or more fresh grated ginger 1 tsp. brown sugar 3 tbsp lemon juice 1tbsp. gf low sodium wheat-free tamari 1/2 cup to 1 cup water salt to taste smoked paprika (optional) 7 ounces tofu, pressed in towels for 30 minutes peanut oil salt 1/3 bunch broccoli, cleaned, florets cut in long spears sprinkle of sesame oil smoked paprika salt sprinkling of brown sugar several large leaves of chard a few drops of sesame oil salt Directions Combine peanut sauce ingredients in a blender or food processor, and reserve. Slice tofu into thin strips and saute in oil, salting lightly. When golden brown on both sides, remove from pan and slice tofu strip in half horizontally. Reserve. Sprinkle broccoli with sesame oil and rub so evenly distributed through florets. Season with smoked paprika, salt, and brown sugar. Grill (or roast in oven on high heat) until you have lovely grill marks on both sides. Reserve. Preheat oven to 425. Rinse and dry chard leaves, dribble a few drops of sesame oil and evenly distribute. Sprinkle a tiny amount of salt on them and place on a large cookie sheet. Roast chard leaves until done to your taste (can be dry and leaf-like or moist- depends on how you prefer!) Watch the oven carefully. When chard is done, remove and reserve. Heat peanut sauce on stove until it thickens lightly. Prepare pizza by spreading a layer of peanut sauce and topping with thinly sliced grilled broccoli, roasted chard, and fried tofu strips. Bake on 425 for 10-20 minutes, depending on your pizza crust and how crunchy you like the crust. Sauce should thicken more on the pizza. Enjoy!

Rating:  9 Original Source:  Contents of my brain, peanut sauce modified from Peanut Butter Planet recipe (for soba), compilation my own. Please do not replicate anywhere without my permission. Recipe ID:  1373 Added:  March 9, 2009 Last Modified:  March 10, 2009

By the way, I have a very special VIDEO recipe POST that should be up tomorrow… so stay tuned!

Here’s my menu for the week, including Thanksgiving:
Sunday: European/Continental
GF French Bread
Cheese Fondue
Sweet Potato Salad
Roasted Green Beans

Monday: American
Mozzarella Roasted Eggplant Sandwich
Homemade Tomato Soup

Tuesday: Vegetarian
Fried tofu
Leftover Tomato Soup
Rice Pilaf

Thursday: Thanksgiving menu
Stuffed Acorn Squash with Portabella Mushroom Stuffing
dairy Spinach Pie (vegan variation)
Green Bean Side
Mashed Potatoes
Nutritional Yeast Vegan Gravy (recipe #2)
Cranberry Sauce

Dessert:
Pumpkin Pie
Sweet Potato Pie
Apple Pie

Shopping List for the week:
Firm Tofu
Potatoes
Sweet Potatoes
Acorn Squash
Fresh basil
Portobella Mushrooms
Pecans
Poultry Seasoning
Carrots
Ginger Ale (1 can)
Orange Juice
lemon
San-J WHEAT FREE low-sodium tamari
Natural cranberry sauce (without corn syrup)
Spinach
Cheddar Cheese
Milk (1% ?)

*Take for Thanksgiving at in-laws:
Bullion cubes
1 pkg GFP bread mix
nutritional yeast
brown rice flour

More gluten-free vegetarian Thanksgiving recipes at the Book of Yum:
Breadless vegetarian Pumpkin Stuffing Recipe
Gluten-Free beer Glazed Brussel Sprout recipe
Adeenas Gluten-Free Hearty Rosemary-Thyme Dinner Roll Recipe
Pamela’s Gluten-Free Diner Drop Biscuit Recipe
Cranberry Pecan Coffee Cake Recipe
Vic and Hallie’s Surprise Cranberry Pie Recipe
Chebe Cranberry Apple Turnover
Gluten-Free Vegan Double Layer Pumpkin Cheesecake Recipe
Vegan Brandied Apple Cake Recipe

I always enjoy posting my menu with Org Junkie. This week I am also hosting the Gluten-Free Menu Swap, which is temporarily headquartered at Cheryl’s site Gluten Free Goodness. I chose sweet potato as my theme ingredient because it is such a lovely, healthful, and seasonal ingredient. Sweet potatoes are high in anti-oxidants, and “vitamin A (in the form of beta-carotene), a very good source of vitamin C and manganese, and a good source of copper, dietary fiber, vitamin B6, potassium and iron.” (source: Wh Foods) The Center for Science in the Public Interest did a study to compare Sweet Potatoes to other vegetables nutritionally in 1992. “Considering fiber content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, the sweet potato ranked highest in nutritional value. According to these criteria, sweet potatoes earned 184 points, 100 points over the next on the list, the common potato.(NCSPC).” (source: Wikipedia) Sounds good to me! And with all the great recipes out there for sweet potatoes, there’s no need to simply go for candied yams or marshmallow topped traditional recipes- you could have your Thanksgiving sweet potato grilled, in a salad, baked in fries, or even in dessert. Sweet Potato Pie, anyone? I’ve never had sweet potato pie, but I hear that it is popular with a certain presidential elect. We’ll be trying it this Thanksgiving as one of our pies… I’ll let you know how it goes!

I’ve been eating a lot of sweet potatoes lately. They’re great for breakfast, microwaved with butter or margarine, salt, and pepper, or in an unconventional sweet potato latke recipe. For lunch, they can be boiled, roasted, steamed, and mashed. In a recent Alton Brown special, he made delicious Chipotle Smashed Sweet Potatoes (make sure your adobe sauce doesn’t contain wheat), and also inspired with the idea of sweet potato waffles, as well as offering a variety of useful tips. For example, did you know that like tomatoes, sweet potatoes should not be refrigerated? If you do refrigerate them, they will get a hard core that resists cooking. However you cook or prepare them, I love sweet potatoes.

My Sweet Potato Recipes at the Book of Yum:
Sweet Potato and Artichoke Fresh Herb Pasta
Sweet Potato Peanut Soup

Sweet Potato Salads
Caribbean Sweet Potato Salad Recipe
Grilled Sweet Potato salad Recipe
Small Portion Sweet Potato Salad Recipe
Sweet Potato Salad with Orange Maple Dressing Recipe

Enticing Sweet Potato Recipes from some of my favorite Bloggers:
Gluten-free Sweet Potato Pita Bread
Vanilla Mashed Sweet Potatoes
Elise’s Holiday Spiced Mashed Sweet Potatoes
Kalyn’s Spicy Sweet Potato Fries
Karina’s Sweet Potato Shoestring Fries
Cold Sweet Potato Vichyssoise Soup
Sweet Potato Souffle Recipe (Just sub a GF blend for the flour)
Roasted Sweet Potato Salad Recipe
Sweet Potato Custard Pie

Menus from other gluten-free menu planners
Fresh Ginger shared her Thanksgiving Week GF Menu. Her modern Mexican/New Mexican menu for Thanksgiving sounds delightful, and it’s great that everyone is pitching in so she doesn’t have to do all the cooking for the planned feast! She will be making spiced roasted sweet potatoes, and I’d love to see the recipe.

Kim from Gluten Free is Life has nice relaxing meals planned until the big day- Thanksgiving! They’ll be having a huge, delicious sounding meal including Sweet Potato Rounds with Curried Chicken Salad, sweet potato casserole, cornbread stuffing, chebe rolls for the GF folks, and some yummy looking desserts. I have my eye on those Chocolate Chip Pumpkin Bars… And, on a non-Thanksgiving note, Kim uses sweet potatoes for hash browns- what a great idea!

Amanda of Asparagus Thin has a delightful menu planned with Sweet Potato Pumpkin Pulao and
Roasted Sweet Potatoes with Banana Ketchup. Man, I wish I could go eat at her house sometime! She also has a Plantain Omelete planned, and a certain something for the Daring Bakers. The ooey gooie caramel pecan pie she has planned sounds absolutely sinful and delicious.

At Angela’s Kitchen Angela made Roasted Rosemary [Sweet] Potatoes that sounds absolutely lovely. Her Thanksgiving menu is full of family favorites and some new experiments like an intriguing gluten and dairy free green bean casserole that she will post tomorrow. I’m very curious about her freezer apple pie…

Esther at The Lilac Kitchen has a great menu planned with an interesting shepherd’s pie with a root vegetable topping that may include the sweet potato… Sounds delicious!

More…

This weekend we had a Celiac Bay Area Potluck, and I decided to make Bette Hagman’s French Bread and By the Bay’s amazing Potato Knish Recipe. However, many of us at the potluck have various food intolerances, and as it happens, one of my friends is sensitive to potatoes as well as dairy and soy (found in many margarines). I had actually tried making a sweet potato knish before with pecans and wasn’t quite happy with it. This time I decided to make it more similar to my favorite potato knish recipe, but with a slightly different technique (steaming the sweet potatoes rather than boiling them) and enhanced seasonings. Penzey’s heavenly smoked paprika added the perfect touch to the filling- and my potato-sensitive friend loved them! By the Bay’s original Potato knishes were a smash success as well- one adorable young Celiac proclaimed them her favorite thing at the whole party!

I know it’s not exactly a salad, in any sense of the word, but here’s the recipe for Chebe-based Sweet Potato Knish. Hope you enjoy!

You can buy Chebe through Chebe.com or through Amazon (click links below).

Dairy-Free Soy-Free Sweet Potato Knish Recipe Main Course  Potatoes  American

Ingredients 1 package all purpose dairy-free Chebe mix 2 large eggs 2 tbsp olive oil 5 tbsp rice milk 3 tbsp olive oil Filling: 1 medium-large sweet potato 1 tbsp. olive oil 1 cup spinach, chopped 1/2 large onion or 1 small onion, diced 1 or 2 garlic cloves, pressed (optional) Smoked Paprika Salt Pepper 1 egg (optional) Directions Preheat oven to 375F. Dough: Combine ingredients in a medium/large bowl and stir until combined. Then start to knead your ingredients together with your hands until you form a smooth ball of dough. Separate into three balls. Cut out the sides of a freezer safe gallon ziploc bag and reserve. Meanwhile, peel your sweet potato and cut into cubes. Bring water to boil in a pot with a steamer basket and add the cubes to the steamer. Steam for 25 minutes and then remove from the steamer. While sweet potatoes are steaming, heat one tablespoon olive oil in a pan (nonstick or otherwise). Add your diced onion and sautee for a few minutes. Then add your pressed garlic clove and cover, lowering heat. When onion is translucent, add the sweet potato and mash it into the pan, folding in the spinach. Season with smoked paprika, salt, and pepper to taste. Take off heat and mix in your (optional) egg. Then take your cut open ziploc bag and roll out each of your balls of dough for your knish. Use a circle mold (small plate, large mug, small bowl, whatever you have that seems right) cut out circles for making knish pouches. Place a ball of sweet potato filling in the center of each dough circle and fold up the dough with creases around the top as you like. Repeat with the rest of your dough and filling. Line a cookie sheet with aluminum foil and lightly grease with olive oil, placing your knish pouches on the cookie sheet. Bake for 25 minutes, turning sheet halfway through. When knishes are a light golden brown, remove from oven and serve. They taste best freshly baked or when they’ve cooled to room temperature. Once you refrigerate them they may become a little tough, but to re-crisp, just heat in a 375 or higher temperature oven for 10 minutes or so. Notes Modified from By the Bay’s Potato knish recipe: http://glutenfreebay.blogspot.com/2006/11/gluten-free-knishes-mission.html

Rating:  8 Original Source:  Based on By the Bay’s Potato Knish Recipe, modified for friend with allergies. Please do not replicate anywhere without my permission. Thanks! Recipe ID:  1325 Added:  November 23, 2008 Last Modified:  November 23, 2008

Below you can see the step-by-step guide to making the vegan dough. The crust is very delicate so if you just try to roll it out and shape it, it is prone to cracking. BUT, if you follow my super-sneaky steps, you can make perfectly smooth and lovely samosas! This trick would work for any gluten-free pastry dough. Chebe with the typican non-vegan ingredients is easier to work with, and also nice, with a sweet and salty “white flour” flavor. But if only whole-grain and vegan will do for you, I recommend my tasty brown rice and teff flour pastry. Enjoy!

Vegan Dough

Gluten-Free Whole Grain Vegan Baked Indian Samosa Recipe Main Course  Alternative Grains  Potatoes  Indian

Ingredients 1 1/2 cups Rebecca Reilly’s Brown Rice Baking Mix* 1/2 cup teff flour (or other whole grain brown flour) 1 tsp. xanthan gum 1/2 tsp salt 3 tbsp. of spectrum shortening 2 tbsp. GF Margarine 5 tbsp. of water Filling: 1/2 batch of Potato Samosa Filling Dairy-free milk or nonstick cooking spray Rebecca Reilly’s Baking Mix: 1 cup brown rice flour 1/3 cup potato starch 1/6 cup tapioca starch Directions Preheat oven to 375 degrees F and line a large baking sheet with parchment paper. (Paper is optional, but it does make them easier to remove!) Whir the dry ingredients together in a food processor and then add the liquid ingredients. Let it combine together for a few minutes and then take off the lid. The dough won’t have come together in a ball on its own, but see if it clumps together nicely when you squeeze it into a clump with your hand. If not, add a little more shortening or water until you get a workable texture. *Make sure to check out blog post for step-by-step photos of the next steps* Take the dough out of the processor and shape six to eight balls and place them in a bowl. You can either roll out each dough circle with a rolling pin, OR (and this is my preference) use a tortilla press. Either way, take a freezer safe gallon ziploc bag and cut out the sides. If you’ll be using a tortilla press, cut it around the edges (keeping it a square) to make it fit the press. Make your dough into eight to ten balls- big enough to make one small tortilla shaped round of dough. Press or roll out one circle of dough. DO NOT remove it from the ziploc bag. The dough is delicate and will require careful handling, but I have a trick for dealing with it and creating beautiful samosas. Peel off the top half of the ziploc bag, leaving the bottom of the round still attached to the bag. Pick it up in your left hand (if right handed) UNDERNEATH the bag (so you are not actually touching any dough. Curve the Bag GENTLY so the dough is shaped almost like a fried, curved taco. DO NOT remove it from the bag yet! Take a large spoon and put a spoonful of filling inside the “taco” in the center and then gently continue folding over the dough to complete the samosa shape. Press the edges of the samosa together (through the ziploc) and then CAREFULLY begin peeling off the ziploc side, now wrapped around the samosa. Continue crimping as necessary (the middle part is the hardest.) You can now carefully move the sealed samosa to your baking sheet. Don’t move it around, though! Make all the rest of your samosas, following the same procedure. Just re-use that same ziploc bag for the whole batch! In fact, if you’re making a second batch or the Chebe you can use it for those two, but once you use it for Chebe (with egg!) it must be thrown out after use. Cut some cute little lines into the dough to let the steam come out. Spray with non-stick cooking spray. Bake the samosas for 20-25 minutes or until they look golden brown and the bottom is medium golden brown. Turn over the samosas and bake them for five more minutes or until they look (and taste) as crunchy as you want. Serve with yogurt or cucumber raita if you want to be fancy. Notes See step-by-step instructional photos in blog post

Rating:  9 Original Source:  The contents of my brain, do not replicate anywhere without my permission or I will have to send Ra and his minions after you. Recipe ID:  1280 Added:  August 13, 2008 Last Modified:  August 20, 2008

Non-Vegan Chebe Version (easy-to-handle)

Baked Chebe Samosa Recipe Main Course  Alternative Grains  Potatoes  Indian

Ingredients 1 7.5-ounce package Chebe All-Purpose Gluten-Free Bread Mix 2 large eggs 2 tbsp oil or softened margarine 5 tbsp milk, liquid milk substitute, or water 1/2 batch of Potato Samosa Filling (recipe below) Non-stick cooking spray Directions Preheat oven to 375 degrees. Combine bread mix, eggs, oil, and milk together in a medium to large bowl. Mix with a large spoon and then your hands, beginning to knead the ingredients together until you can form a ball of dough. Knead it until it seems firm and pliant. Then separate it into smaller balls- big enough to make one small tortilla shaped round of dough- and place them in a bowl. Cover them with a damp towel. You can either roll out each dough circle with a rolling pin, OR (and this is my preference) use a tortilla press. Either way, take a freezer safe gallon ziploc bag and cut out the sides. If you’ll be using a tortilla press, cut it around the edges (keeping it a square) to make it fit the press. Press or roll out one circle of dough. Place a square of filling in the center of the dough circle and fold over all three sides to make a triangle shape. Place on baking sheet. Spray with nonstick cooking spray and bake for 20 to 25 minutes or until golden brown.

Rating:  9 Original Source:  Crust inspired by By the Bay Perogies Recipe ID:  1282 Added:  August 17, 2008 Last Modified:  August 17, 2008

Vegan Potato filling, enough for two recipes:

Vegetarian Potato Spinach Samosa Filling Recipe Main Course  Potatoes  Vegetables  Indian

Ingredients 2 tbsp. vegetable oil (mustard or peanut is good) 3/4 tsp. whole coriander seeds 1 tsp. cumin seeds 1 medium onion, minced 1 in. ginger, peeled and minced 1/2 or 1 green serrano chili, minced 1 tbsp. ground coriander 1 tsp. paprika OR cayenne pepper (paprika for those who prefer it mild) 1/2 tsp. turmeric 1 scant bunch spinach leaves (maybe 3/4 of the leaves), rinsed, chopped, and drained 2 very large potatoes (baking monsters) OR 3 large potatoes, boiled and peeled 1/2 cup cooked green peas 1/2 or 3/4 tsp. salt 1 tbsp. fresh cilantro, chopped Directions Heat oil in a nice cast iron pan or wok on medium and add your coriander and cumin seeds. As they start to brown, throw in your onions and lower the temperature if needed. Allow them to slowly caramelize, stirring occasionally. This may take up to fifteen minutes, but I only took about ten minutes on my super-fast ceramic stovetop. Then add the ginger and chilies and let them cook for a minute or so, adding the coriander, paprika (or cayenne) and turmeric. Let the spices heat, releasing fragrance, and then add the spinach, letting it wilt. Fold in the spinach and crumble the potatoes into the pan. Add salt, mix, and then gently fold in the peas and cilantro. Enjoy as filling in your favorite samosa dough or with rice or GF flatbread. Yum!

Rating:  9 Original Source:  Adapted from The Bombay Cafe, with my own variations. Recipe ID:  1281 Added:  August 13, 2008 Last Modified:  February 23, 2009

This pizza would be perfect for an Independence Day party, or just for a quick dinner before you see the fireworks. Looking for other gluten-free fourth of July recipes?

Try my Recipe for Grilled Sesame Vegetables
with this accompanying Ginger Peanut Sauce (Complete with pics from our 4th of July last year)
My World-Famous Grilled Sesame Tofu Recipe
a classic Gluten-Free Macaroni Salad Recipe
Japanese potato salad Recipe
Grilled Kabocha and Sundried Tomato Pate
GF Lemon Blueberry Muffin Recipe (Add raspberries and white frosting for a red,white and blue treat!)

Want another yummy pizza recipe?
Try my favorite Grilled Veggie and Smoked Cheese Pizza Recipe
Allergen Free Gluten-Free Pizza Recipe (with crust recipe)
Or this unexpected Zucchini Crust Pizza Recipe

Hope this helps you get some ideas for your Fourth of July Celebration! If you have links to your favorite recipes for the forth of July, share in the comments and I’ll add them to the list!

Gluten Free Grilled Chebe Marguerita Pizza and Grilled Veggie Pizza Recipe Main Course  Alternative Grains  Italian

Ingredients Pizza Dough: 1 pkg. Chebe pizza mix 2 eggs 1 tbsp. oil 4 tbsp. your choice of “milk” (dairy or non-dairy) Marguerita topping: Grated nonfat mozzarella cheese (1/4 packaged ball) or favorite non-dairy substitute 1 medium organic tomato Handful fresh basil salt Traditional topping- Tomato sauce: 3 tbsp juice from can of chopped canned tomato 1 tbsp tomato paste 1 tsp. olive oil sprinkle of sugar and salt Veggies: 1 portabella mushroom 3 peeled garlic cloves 1/2 sweet red pepper 8 kalamata olives nonfat mozzarella cheese, grated (or favorite nondairy cheese substitute) Directions Combine Chebe pizza ingredients according to package instructions and knead dough into a ball. Separate into two balls. Take a gallon sized ziploc bag and place your chebe dough inside the bag and flatten it out (pressing on the OUTSIDE of the bag so your hands don’t get icky) into a nice circle in about 1/4 or 1/8 of an inch thick. Remove dough from bag and place on a plate, and reserve. Now make your second pizza. Turn on your grill to medium high heat and place your pizza crusts on the grill (without toppings) letting it cook with the lid open for a few minutes. You may wish to rotate the dough if your grill cooks unevenly. Turn your pizza crust over when that side has nice grill marks and grill the other side for another few minutes. Remove from grill and cover with toppings.* Grill for a few minutes on low, covered. When cheese has nicely melted, remove from grill and cut into pieces. Yummy! *For the marguerita pizzas, top the pizza with mozzarella cheese, tomato slices, a sprinkle of salt and a handful of basil. Drizzle with a little high quality olive oil and finish grilling. *For the traditional veggie pizza, crush your garlic cloves and put them in a small bowl with a tablespoon of high quality olive oil and your favorite pasta/italian seasoning herbs. Baste your portabella mushroom and red pepper and grill, turning when each side is done. Remove from heat and chop into pieces. Also mix your tomato sauce ingredients in another bowl. Top your pizza with tomato sauce, grilled veggies, and cheese, adding olives on very top. If you like, after the pizza has baked with toppings, you can broil it in the oven so the cheese gets all brown on top. Be careful not to burn!

Rating:  9 Original Source:  Grilling technique from chebe site, toppings my own creation. Please do not replicate anywhere without my permission. Recipe ID:  1263 Added:  July 1, 2008 Last Modified:  July 1, 2008