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

More Vegan Quesadilla Recipes:
Fat Free Vegan’s No Queso Quesadilla Recipe (Just sub corn or other GF tortillas to make gluten-free)
Show me Vegan’s Sweet Potato Chard and Mushroom un-quesadilla Recipe (Again, sub corn or other GF tortillas to make gluten-free)
If you liked this Mexican Gluten-Free Recipe, you might like my other gluten-free vegetarian Mexican recipes:
Gluten-free Dairy Free Enchilada Recipe
How to make Homemade Corn Tortillas
Vegetarian Corn Fajita Recipe
Vegetarian Zucchini Green Chili Enchilada Recipe
Mexican Red Bean Soup Recipe
Mexican Soup with Dumplings
Red Enchiladas and Kalamata Greens
Corn Quesadilla Recipe with Rice and Beans

Vegan Sweet Potato Black Bean Quesadilla Recipe Main Course  Corn  South American  Mexican

Ingredients Corn Tortillas, homemade preferred 1 sweet potato 1 can black beans peanut oil or canola oil 1/2 red onion, diced 1-2 tsp. cumin seeds 2 tbsp. fresh cilantro salt and pepper to taste sprinkle of sugar squeeze of lime juice Vegetable “fajita” stir fry 1/2 tbsp. olive oil (I used lemon olive oil) 1/2 red onion, sliced 1 cup crimini or portabella mushrooms, slice 1 red pepper, sliced GF fajita seasoning or mexican seasoning mix salt, pepper Squeeze of lime juice Directions Prepare corn tortillas so they are lightly cooked (about 40-50 seconds on each side). Microwave your sweet potato until cooked (3-4 minutes). Remove and let cool slightly, and remove sweet potato skin. Chop cooked sweet potato flesh. Heat peanut oil (or canola) in a cast iron pot and add your diced onion. As it begins to become translucent, add your cumin. Saute for another minute or two and then add your beans. Mix and let flavors mingle for another few minutes. Add your sweet potato cubes and cook for another few minutes. Salt and pepper to taste, and sprinkle with a little sugar. Finally add your cilantro and gently mash with a potato masher. Leave some beans whole, but sweet potatoes should be thoroughly mashed and combined. Adjust seasonings as needed and sprinkle with fresh lime juice. Reserve. If you like, you can also prepare some vegetable fajita mixture to top the quesadillas. Heat the olive oil in a cast iron pan or nonstick pan and add onion, frying until it begins to turn translucent. Add mushrooms and cook until they are almost done, and then add your red pepper. Season with flavoring mix to taste and add a squeeze of lime juice at the very end. To prepare quesadillas, fill two tortillas with sweet potato black bean mash, press together, and heat each side in a nonstick pan until well done and filling is warm. Top with vegetable fajita stir fry as a garnish. Notes Guacamole would be nice as a topping!

Rating:  8 Original Source:  Contents of my brain, please do not replicate without my permission. Recipe ID:  1404 Added:  April 30, 2009 Last Modified:  April 30, 2009

Other Gluten-Free Enchilada Recipes:
Karina’s Sour Cream Enchiladas-non veg but with veg Enchildada sauce
My Gluten-Free Dairy-free Vegan Enchilada Recipe
My Gluten-Free World Vegetarian Enchilada Casserole

Vegetarian Enchilada Recipe Main Course  Vegetables  Dairy  South American  Mexican

Ingredients 1 tbsp. olive oil 2 tsp. butter (use margarine for vegan) 1 tbsp. cumin seeds 1 large yellow onion, diced 1 zucchini, cubed 1 green pepper, diced 1 can corn, low salt, drained 1 can black beans, rinsed and drained 1 sm (4 oz) can mild green chilies 1/2 package low-fat cream cheese (use 3 oz. tofutti for vegan) smoked paprika, to taste salt, to taste 1 jar GF enchilada sauce 10 or more corn tortillas mozzarella or other white cheese, grated (skip or use vegan) muenster or other cheese of choice, grated (skip or use vegan) Directions Preheat oven to 375 degrees. Heat olive oil and butter in a large sauce pan and add cumin. When it starts to pop, add the diced onion and saute until translucent. Add zucchini and green pepper and cook until it softens SLIGHTLY but not until it gets mushy. Add the black beans and stir. Add smoked paprika and salt. Remove from heat. Stir in cream cheese and let melt into the vegetables. Prepare large baking dish with a thin layer of enchilada sauce. Put enchilada sauce in a large dish with edges that come up for dipping. Either heat corn tortillas stacked, in microwavable dish covered with damp paper towels, or heat one by one in nonstick pan with a little oil, turning. Remove hot tortillas and dip in enchilada sauce on both sides. Fill with vegetable cream cheese saute and roll up. Place in dish and continue until all tortillas are filled and placed in the dish. Sprinkle with mozzarella or muenster cheese. Bake for twenty-five minutes or until cheese is melted and golden. Enjoy!

Rating:  8 Original Source:  Original creation by me. Do not replicate anywhere without my permission. Thanks. Recipe ID:  1329 Added:  December 5, 2008 Last Modified:  December 6, 2008

When I found out he was going to have a short lunch break today (due to a little Comcast errand, sigh), I decided to do what any loving wife with ties to Japan or India might do- make my DH a very special tiffin/ bento lunch so even if he couldn’t eat it at home, he could have a real meal back at work. I didn’t count on his enthusiasm- I handed him his bento (Japanese word for boxed lunch) and he immediately pulled the thing apart and started chomping. Good thing it was all packed up.

As for the contents of aforementioned tiffin..

For some reason, the corn stir fry made me think of South American corn-salsa dishes, despite the more exotic lemongrass and thai basil notes in the dish. I couldn’t help myself- I reached into the fridge, took out some corn tortillas from the fridge, and turned them into tasty quesadillas. I used some pre-grated cheese from Trader Joe’s and added some drunken goat cheese (flavored with wine, silly- the goats weren’t actually tipsy) and suddenly had a much more gourmet quesadilla. Layer one of the tiffin held corn quesadilla triangles.

In layer two, I put a generous helping of lemongrass corn stir-fry and then added a corner of avocado sprinkled with salt and a little cup with yogurt.

Finally, in layer three I placed some fresh nectarine and peach cubes (from the farmer’s market this weekend) and freshened them up with a little fresh key lime juice.

This lunch was a great way to use up “leftovers” in an entirely new way. Amazingly, Thai and South American flavors CAN go together beautifully in a tiffin… or in a bento, for that matter. (Depending on if you want to give it an Indian or Japanese twist.) And of course, every element in the tiffin was completely gluten-free.

Now that school season is looming- what do you like to pack in YOUR (or your child’s-or your partner’s) lunch box? I’d love to hear your Lunchbox menus in the comments!

PS I picked up this beautiful little tiffin box on our last trip to India. Isn’t it great? I am getting quite a collection of tiffin boxes- they’re the handiest things ever.

Fusion South American Goat Cheese Quesadillas with Corn Saute Main Course  Corn  Thai  South American

Ingredients 8 corn tortillas 1/3 bag of a Pre-grated low fat cheese like mozzarella 1 2 inch cube of a gourmet hard goat cheese, such as drunken goat cheese (with wine), cut into slivers or shredded 1/4 recipe of Lemongrass Corn Stir Fry (Recipe posted below) 1 Avocado 1 small heirloom tomato (optional), cubed kosher salt, for sprinkling 1/2 lime or a few key limes Low fat sour cream or plain low fat yogurt Directions Heat a cast iron pan on medium-high and place two corn tortillas so that as much surface as possible is touching the pan and lightly brown. Turn one over so that the remaining untoasted side is touching the pan surface and sprinkle some of your pre-shredded cheese on the browned top. Distribute a small amount of the gourmet goat cheese over the pre-shredded stuff and then cover it with the browned side of the second tortilla, leaving the untoasted side facing up. When the quesadilla is toasted on one side, carefully turn it over and brown the remaining side. (All four sides of the tortillas will have been lightly toasted.) Remove quesadilla from pan, and make the rest of the quesadillas, following the same method. Meanwhile cube your avocado and heirloom tomato and sprinkle with salt. Squirt with a little fresh lime juice and reserve. To serve, cut each quesadilla into four triangles. Plate with lemongrass corn stir fry as a topping, and add your fresh avocado tomato “salad” on the side, along with a dollop of yogurt or sour cream. Enjoy!

Rating:  9 Original Source:  A fusion creation from my own brain. Do not replicate anywhere without my permission. Recipe ID:  1279 Added:  August 12, 2008 Last Modified:  August 12, 2008

Lemongrass Corn Stir Fry Side Dish  Vegetables  Thai

Ingredients 1 1/2 tbsp. peanut or other flavorful oil inner portion of 1 stalk lemongrass, chopped OR 2 tbsp. preserved chopped lemongrass 2 tsp. minced garlic 2 tsp. butter 1 medium onion, minced 3 cups corn kernels (about 3 ears of fresh corn) 3/4 cup gluten-free vegetarian broth (i use bullion) 2 tsp fresh lime zest 2 tbsp. fresh lime juice [pescatarian variation: add 1 tbsp. fish sauce] 1-2 tbsp. freshly julienned thai basil Directions Heat oil in wok on high and toss in the lemongrass. Let it sizzle and start to brown and then add your garlic, butter, and onion. Cook until they brown and then add your corn, and stir fry until brown. Add your vegetable broth and stir constantly until broth has reduced and been absorbed into the corn. Add your lime zest, lime juice, variation elements and heat. At the last minute stir in your fresh basil, taste, season with salt if necessary and serve. You can add a spicy flavor element if desired, like hot sauce or cayenne pepper.

Rating:  8 Original Source:  Adapted from All You Can Eat! Chinese and Thai Cooking. Recipe ID:  1277 Added:  August 11, 2008 Last Modified:  August 12, 2008

Also, now that I’ve been exposed to the cake and coffee culture in Austria, I’ve been inspired to come up with gluten-free recipes for all kinds of Austrian cakes. You can expect experiments for Apple Strudel, a Gluten-free Sacher-style torte (Chocolate Cake), and more.

I’m torn between experiences of the past and present at the moment. I definitely want to share all of my past experiences with you, but now that I’m back home I have a lot of tasty plans for new dishes. So, I think I’ll alternate posts about our trip with posts about my latest culinary creations. Our first real meal home was basmati rice with southern fried tofu and roasted chili garlic broccoli. But after that, I started playing around with some new recipes. To use up leftover basmati rice, I came up with Spanish Rice Quesadillas with Refried Bean Recipe for a tasty and healthy breakfast. DH made a special request for dinner, asking for a “main dish salad with Asian flavors.” I adapted a sauce recipe from an unpretentious cookbook called “All You Can Eat Chinese and Thai Cooking” and came up with a mixture of lettuce, carrots, jicama, apple, and rice noodles for the base of the salad- enough carbs and vegetables to make us both happy. DH proclaimed it to be exactly what he wanted, and oddly enough, it turned out to be just what I wanted, too. In fact, it was so good I wanted to share it with you all right away. My next post will probably be the conclusion of my series on our Indian culinary experience, but for now, here’s a little taste of the activity in my kitchen lately. I plan on making a batch of DFIL’s Gluten-Free Norwegian Christmas Bread today, and still intend to share Adeena’s yummy recipe for Gluten-free Teff Dinner Rolls, so you can expect to see these recipes soon, too… Enjoy!

*note: as always, you can substitute any nut butter for the peanut butter in this recipe.

Spanish Rice Quesadillas with Refried Beans Main Course  Corn  Rice  Mexican

Ingredients 1 tbsp olive oil 2 or 3 cups cold long grained rice (white or brown) 1 whole white onion, diced 1 tbsp capers, diced 1-2 cloves garlic 2 tsp or more whole cumin seeds sprinkling of fajita seasoning corn tortillas canned vegetarian refried pinto beans 1 or 2 oz. skim mozarella or other white, lowfat cheese, sliced (optional) 1/2 fresh jicama, cubed 1/2 fresh avocado, cubed salt lime juice hot sauce if desired Directions Heat your olive oil in a cast iron pan over medium heat and add diced onion when hot. Sautee your diced onion and when it begins to look translucent, add your capers, garlic, and cumin seed. When seasonings are warm, add rice and sprinkle it with fajita spices and mix. If you have room, move your rice over and heat a dash of little peanut oil in a corner of the pan, adding your mashed refried beans to the oil and letting them heat. If you like, take two corn tortillas and heat them one side on the surface of the cast iron pan, moving the rice so that it is on top of the tortilla. When one side of the tortilla is lightly browned, turn over one tortilla, and layer cheese (if desired), the refried beans, some seasoned rice, and the other tortilla, with the browned side facing the filling. Let the cheese melt and turn over your quesadilla so both sides are browned. Prepare your jicama and avocado, sprinkle them with salt and squeeze some lime juice on them. Top your quesadilla with extra seasoned, mexican rice and the seasoned jicama and avocado. Add some hot sauce to the edges of your plate and enjoy. Notes This was a good way to use up the basmati rice DH wasn’t especially excited about…

Rating:  8 Original Source:  The contents of my brain, do not replicate without my permission Recipe ID:  1166 Added:  January 2, 2008 Last Modified:  January 3, 2008

Cold Szechuan Sesame Noodle Salad Main Course  Rice  Chinese

Ingredients Mild Szechwan Peanut Sauce: 3 tbsp natural peanut butter 2 tbsp wheat free tamari (i prefer San-J low-sodium variety) 1 tbsp water 4 tsp. sugar 3 tbsp rice vinegar 1 tbsp. sesame oil 1 clove garlic, chopped a few drops of hot sauce (optional) 8 oz. skinny rice noodles (thai or vietnamese variety) a few drops of sesame oil Mild Szechuan Peanut Sauce 1 tbsp toasted sesame seeds or pine nuts 1 package firm tofu peanut oil salt 1/3 head of romaine lettuce 2 carrots, peeled and cut into matchsticks 1/4 jicama, diced 1/2 apple, sliced (optional) salt, lime juice Directions Combine ingredients for sauce in food processor or blender and process until smooth. Prepare rice noodles by bringing water to boil, submerging your noodles, turning off the burner and letting them soak until soft. Rinse in cold water and drain, reserve. Cut tofu block in half and press between towel for at least 30 minutes. Slice tofu into strips, heat a small amount of oil (1 tbsp, more if desired) in a cast iron pan and fry strips, turning when golden on one side. When both sides are golden, sprinkle with salt and put on plate with paper towel to get off any excess oil. When cool, cut into thin strips slightly bigger than a matchstick. Prepare and clean lettuce, carrots, jicama, and apple. Lightly sprinkle jicama with salt and lime juice. Make salad by preparing a bed of dry, spun lettuce leaves and topping it with the cold noodles. You can add a few drops of sesame oil (baby droplets) to the noodles to loosen them if they’ve stuck together and distribute through your serving of noodles. mix with sesame seeds or pine nuts, and other prepared vegetables (and apple). Drizzle dressing and top with tofu strips. Enjoy!

Rating:  8 Original Source:  Sauce Adapted from All You Can Eat Chinese and Thai Cooking, otherwise original so do not replicate Recipe ID:  1167 Added:  January 2, 2008 Last Modified:  January 3, 2008

In the mood for Mexican food? Here are some more Mexican inspired vegetarian recipes we’ve had at the Book Of Yum:
Dairy Free Cheesy Enchilada Recipe
Instructions for making homemade corn tortillas and Pico de Gallo recipe
Mexican Soup with Gluten-free Corn Dumplings
Enchiladas and Kalamata Greens
Enjoy!

Vegetarian Fajita Recipe with Corn Tortillas Main Course  Corn  Mexican

Ingredients Marinade: 2 tbsp cup olive oil 1/4 cup red wine vinegar 1 teaspoon dried oregano 1 teaspoon fajita seasoning blend (Spice Harvest) Fresh herbs to taste (thyme, oregano etc) 1/2 tsp cumin seeds garlic salt to taste salt and pepper to taste 1 teaspoon brown sugar 1 tablespoon peanut or other favorite oil 2 whole cloves garlic 1 white bit of a scallion, halved Main Ingredients: 1 med/sm. red onion, sliced 2 portobello mushrooms, sliced 1 yellow bell pepper, cut into thin strips 1 red bell pepper, cut into thin strips minced garlic to taste 1/4 iceberg lettuce head, sliced 1 medium tomato, chopped Heated vegetarian refried beans, if desired (for added protein) Guacamole and sour cream, if desired Corn tortillas, homemade and kept warm (or packaged, sniff) Directions Combine marinade ingredients in a large, wide bowl or casserole dish with main ingredient vegetables. Heat oil in cast iron pan, add garlic and scallion until they turn brown, remove them from pan, leaving flavored oil. Throw in onion slices and let them sizzle in the pan and begin to caramelize. Then add portobello mushroom and let begin to soften. Turn as needed (but infrequently). Add red and yellow pepper and as it softens, toss in the minced garlic. Serve fajita ingredients on table with plate of lettuce and tomatoes, with guacamole and sour cream (optional) if desired. Bring out your warmed corn tortillas and let everyone make their own. Yummy! Notes DH enjoyed this too!

Rating:  7 Original Source:  Compiled from various recipes found online and my own additions Recipe ID:  1136 Added:  September 12, 2007 Last Modified:  September 22, 2007

I decided to make 16 tortillas, combining two cups of corn flour, 1 1/4 cup water, and 1/4 tsp salt and stirring/kneading for a few minutes. The dough was a bit dry, so I added one or two tablespoons of water. When I had a lovely ball of dough, I separated the dough into sixteen balls and placed them in a bowl, covering them with a damp cloth so that they wouldn’t dry out. Then I cut open a thick ziplock bag, quart sized, and used it to line my tortilla press, placing one ball of dough in it for each tortilla. After pressing out a tortilla, I placed it on a plate, then alternated cut open plastic bags between tortillas so they wouldn’t stick together. I heated my cast iron pan and cooked each one for 50 seconds on each side, setting a timer to avoid overcooking any one of them. I layered the cooked tortillas under a cloth to keep them warm.

Next, I got out some mixed shredded cheese and made quesadillas out of my homemade tortillas, filling them with cheese and cooking them on the cast iron skillet. When the cheese had partially melted, I cut them into triangles and put them back on the griddle surrounding the next whole quesadilla, to brown them a bit more. For side dishes, I made a black and pinto bean cake that I sauteed in a nonstick frypan, and made delicious pico de gallo. I garnished the quesadilla triangles and bean cakes with pico de gallo, sour cream and guacamole, and DH pronounced them delicious. And, since I made extra tortillas, I had leftovers for the next night… Post to follow.

If you’re unimpressed by pre made corn tortillas, try making your own. The texture is entirely different, and the flavor of the fresh tortilla enhances any recipe. They are wonderful in homemade corn tortilla fajitas, enchiladas, simple tacos, of course in quesadillas, or simply eaten as a flatbread. I also recommend purchasing your own tortilla press- IMO, rolling out each tortilla takes way too much time, and I’d rather spend the time on some extra side dishes or sauces!

Pico De Gallo Recipe Sauces & Condiments  Vegetables  Mexican

Ingredients 2 1/2 cups diced fresh tomato 1/2 cup diced onion 2 tablespoons chopped cilantro 1 tablespoons stemmed, seeded, and minced chili (I used serrano) 1/2 teaspoon salt 2 teaspoons freshly squeezed lime juice Directions Combine ingredients and mix well, adding salt and lime juice last. You can leave at room temperature while you prepare the rest of your other food or put in refrigerator. Liquid separates over time so you may want to strain the pico de gallo before serving. But, don’t throw away the delicious, salty broth. It’s tasty!

Rating:  8 Original Source:  adapted from various recipes Recipe ID:  1101 Added:  July 21, 2007 Last Modified:  July 24, 2007

Homemade Corn Tortilla Recipe Bread  Corn  Mexican

Ingredients two cups of masa harina, corn flour for tortillas, (Maseca is a good brand, and labeled Gluten Free) 1 1/4 cup water 1/4 tsp salt Will make 16 tortillas Directions Thoroughly combine ingredients, kneading or mixing for a few minutes. The dough was a bit dry, so I added one or two tablespoons of water. When I had a lovely ball of dough, I separated the dough into sixteen balls and placed them in a bowl, covering them with a damp cloth so that they wouldn’t dry out. Then I cut open a thick ziploc bag, quart sized, and used it to line my tortilla press, placing one ball of dough in it for each tortilla. After pressing out a tortilla, I placed it on a plate, then alternated cut open plastic bags between tortillas so they don’t stick together. I heated my cast iron pan and cooked each one for 50 seconds on each side, setting a timer to avoid overcooking any one of them. I layered the cooked tortillas under a cloth to keep them warm.

Rating:  9 Original Source:  Bag of corn flour Recipe ID:  1103 Added:  July 24, 2007 Last Modified:  July 24, 2007