Gluten Free Menu Swap of the Week: Cheddar Caramelized Onion Pizza Recipe

July 12th, 2009 yum Posted in Easy, Gluten Free Menu Swap Monday, Italian, Menu, Vegetarian, cheese No Comments »


Angela’s Kitchen is hosting the gluten-free menu of the week and the ingredient of the week is cabbage. You can find more great menus with Org Junkie.

Monday: Japanese
Fox Noodle Soup with fried tofu OR Vegetarian Okonomiyaki (with cabbage)

Wednesday: Italian
Vegetarian lasagna

Friday: Mexican
Homemade corn tortilla fajitas

Saturday: Thai
Vegetarian Pad Thai

This week has been busy, busy, busy, with the DH and I continuing to move boxes from our old place to our new place. Not only that, but I celebrated my birthday on Thursday with a trip to a very special, local Oaxacan restaurant that I will be reviewing soon. And, I’m now almost 39 weeks pregnant, so as you can imagine, I’m feeling very pregnant these days. With all this business, you might think I haven’t been cooking. Well… I have made a few dishes (for stocking the freezer) that will be appearing at the Book of Yum this week. But, there was no recipe that called my name for the Menu Swap Sunday post until I made this very easy, really delicious caramelized onion gluten-free pizza. It was born out of cravings and the limited resources in our refrigerator, but tasted great— hope you enjoy!

Two Cheddars Caramelized Onion Pizza Recipe
1 GF pizza Crust (I like Carol Fenster’s or Chebe for convenience)

Pasta marinara sauce
white cheddar, shredded (such as Whole Foods Organic)
yellow cheddar, shredded (such as Tillamook)

1/2 onion, sliced thinly
dash olive oil
lemon pepper

Preheat oven to 375. Par-bake pizza crust as directed. You can start caramelizing onion if you like- put thin slices of onion on a baking sheet, drizzle with a little olive oil and season with lemon pepper. Bake for at least ten minutes or as long as it takes for onion to get soft and start browning on edges.

Meanwhile, once crust is half-baked, add a thin layer of marinara sauce and sprinkle generously with cheese. Bake until cheese is melty and crust is almost done. Add caramelized onion and bake a few more minutes. Serve and enjoy!

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Gluten Free Vegetarian: Red Lentil un-Meatloaf Recipe

June 23rd, 2009 yum Posted in Bread, Hide your Veggies, Mushrooms, Protein, Soy Free, Vegetarian, beans, cheese 6 Comments »

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.
lentilloaf3 lentilloaf6

Gluten Free Red Lentil Un-meatloaf Recipe
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

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!

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.
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