The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes

The author is not a medical professional. Neither the author nor the publisher makes any warranty as to the suitability of this book for any particular purpose nor as to the suitability of the recipes contained within for any particular individual. If you have any doubts whatsoever about whether you can safely eat a particular food, please speak with your medical professional.

Copyright © 2014 Pickled Publishing, LLC
No part of this publication may be reproduced or distributed without express permission of the publisher.
Front cover photo:
Couscous Fig Radicchio Wraps
978-0-692-23379-5
www.WheatFreeMeatFree.com

Mom and Dad, who sparked a life-long interest in food. You showed me that cooking is essential, but creating a meal for others is truly a delight.

Lissa and Braden, forever relegated to washing mushrooms and stirring sauce with me. Your criticisms and encouragement have been invaluable during this process.

Mike, this book wouldn't exist without you. There aren’t enough words to say thanks.

As the author of this book, I’m very interested to hear your thoughts. If you find the book helpful, please let me know! Alternatively, if you have any suggestions of ways to make the book better, I’m eager to hear that, too.

Finally, if you’re unsatisfied with your purchase for any reason, let me know, and I’ll be happy to provide you with a refund of the current list price of the book (limited to one refund per household).

You can reach me at:
[email protected]
.

Best Regards,
Kalinda

Introduction and Notes

Breakfasts

Glazed Doughnuts

Yeasted Waffles

Ful Medames (Egyptian Fava Beans)

Pumpkin Cranberry Bread

Blueberry Coconut Granola

Bagels

Cinnamon Quinoa Muffins

Orange Sour Cream Coffee Cake

Thick and Fluffy Buttermilk Pancakes

Baked Eggs over Mushrooms and Onions

Gooey Butter Cake

Potatoes O’Brien

Snacks and Appetizers

Brussels Sprout Stuffed Onions

Veggie Snack Mix

Tea Eggs

Broccoli Cheddar Muffins

Apricot Pistachio Energy Bars

Baked Polenta Fries

Rosemary Raisin Millet Mini-Toasts

Sauerkraut Apple Fritters

White Bean Millet Mini-Casseroles

Squash-Wrapped Green Beans

Buffalo Okra Bites

Soups and a Bread

Dill Pickle Soup

Butternut Squash Apple Soup

Borscht (Beet Soup)

Grapefruit Edamame Soup

Cauliflower Corn Chowder

Vegetable “Barley” Soup

White Chili

Focaccia

Sides

Pea and New Potato Salad

Braised Brussels Sprouts with Mustard Sauce

Sweet and Sour Bok Choy and Turnips

Patatas Bravas (Potatoes with Spicy Dipping Sauce)

Braised Green Beans with Miso Glaze

Maque Choux (Cajun Corn and Peppers)

Broccoli Cauliflower Chopped Salad

Marinated Asparagus

Braised Celery

Cornbread and Cornbread Stuffing

Mains

Corn Waffle Sandwiches

Pineapple Dal

Falafel

Brussels Sprout Potato Frittata

Black Bean Plantain Burgers

Roasted Portobello Mushrooms with Roasted Bell Peppers and Blue Cheese

Mujadara (Lentils and Rice with Frizzled Onion)

Chipotle Apricot Encrusted Cauliflower

Sweet and Smoky Dry Rub Tofu

Spicy Sour Noodles

Coconut Curry Stuffed Sweet Potatoes

Stuffed Cabbage Rolls

Vegan Sloppy Joes

Polenta Pie

Fall Vegetable Terrine

Enchiladas with Green Sauce

Tempeh Spinach Stuffed Peppers

Basic Vegetable Stir Fry

Eggless Broccoli Quiche

Pasta e Fagioli (Pasta and Beans)

Teriyaki Eggplant Steaks

Aloo Gobi (Potatoes and Cauliflower)

Zucchini and White Beans with Sage

Pineapple Lime Glazed Tofu

Millet Tabbouli

Mushrooms in Balsamic Glaze over Sautéed Spinach

Apple Potato Tempeh Hand Pies

Buckwheat Pilaf

Lentil Crepes with Cauliflower and Peas

Bell Pepper Portobello Fajitas and Fresh Corn Tortillas

Stinky Macaroni and Cheese

Mushroom Nut Roast

Collard Green Wraps

Summery Wild Rice Salad

Stovetop Eggplant Parmesan

Baked Pasta with Collard Greens and Squash

Lentils with Olive Salad over Polenta

Not Shepherd’s Pie

Ricotta Gnocchi in Vodka Sauce

Cabbage Kidney Bean Casserole

Pesto Asparagus Galette

Vegetarian “Chicken” Salad

Drunken Spaghetti

Steamed Veggies in Peanut Sauce

Millet Tempeh Walnut “Meatballs”

Couscous Fig Radicchio Wraps

Fried Rice

Basil Butter Beans

Desserts

Rice Pudding

Peach Galette

Chocolate Applesauce Cupcakes

Blueberry Mango Crisp

Chocolate Wafer Cookies

Coconut Banana Custard Pie

Basic Peanut Butter Cookies

Baklava Rolls

Fudgy Sea Salt Brownies

Stuffed Poached Pears

Amaretto Cake

Acknowledgements

About the Author

Before we get down to business, I want to share a little background on who I am and how my family eats. I have also included some general assumptions that I used when writing this cookbook, so that we can be on the same page when it comes to successfully executing the recipes.

I started writing
wheatfreemeatfree.com
, and have now written this cookbook, because my husband, Mike, requires a gluten-free diet and he happens to be vegetarian.

Mike is technically a lacto-ovo vegetarian, meaning he eats dairy and eggs. As a result, there are recipes that include one, or the other, or both. I’ll also note that he does not worry about whether cheese is made with animal rennet. Most cheeses can be found in vegetarian-friendly varieties. Please seek those out if this is important to you.

Fortunately, Mike does not have other food allergies or intolerances that frequently go hand-in-hand with Celiac disease/gluten sensitivity. As a result, there are many recipes that include other common allergens like nuts or soy. One thing you’ll note is that any recipes that require milk list soymilk. This is simply because soymilk is what our family drinks (rather than dairy milk or other non-dairy alternatives). While I cannot guarantee that other milks will work in all the recipes, in many cases such substitutions should be fine.

Since this is a gluten-free cookbook, I’m assuming you’re using gluten-free ingredients. I have tried to specify “gluten-free” for ingredients that are more common in gluten-full versions and for ingredients where it might not be obvious that they can contain gluten, but please keep in mind that you need to check to make sure all of your ingredients are gluten-free.

I encourage everyone to follow one of the golden rules of cooking, which is to taste as you go and make adjustments if necessary. Most importantly, this refers to salt. Salt is a special ingredient in that it enhances the other flavors in a dish. The goal is not to a make a dish taste salty, but to bring forward the other flavors. I do not specify amounts of salt in many of my recipes. When I cook, I’ll add a pinch of salt, then taste the dish. I’ll do this multiple times throughout the cooking process, and I would encourage you to do the same.

While salt is the main spice to be concerned with, tasting as you go applies to all herbs and spices. I have tried darned hard to make tasty dishes, but that doesn’t mean my palate necessarily matches yours. If you like a lot of heat, you may try a dish and decide it needs more cayenne. Or maybe you’re a citrus nut and decide you want to add extra lemon zest to a dish. No recipe is set in stone. Taste throughout the cooking process and make adjustments. You’re the one who is going to eat this food, after all.

One of the other golden rules of cooking that I’ll encourage you to follow is to read the recipe all the way through before you begin. You’ll get an idea of how long a recipe will take. (Does something need to be prepped hours in advance?) You’ll also know what ingredients and tools to have out and ready before you begin. Not having the right tool or ingredient ready when you need it can be a good way to mess up a dish.

With regards to baking, I measure flour by spooning it into the measuring cup, then leveling it off. This is done to help keep the measurements consistent. If you measure by scooping the flour out of a container with the measuring cup, you could end up with much more flour packed into the cup, which will throw the recipe off. I mostly use Bob’s Red Mill flours, since they are widely available.

And now, it’s time for the recipes...

Doughnuts

2 tablespoons white sugar

¾ cup warm unsweetened soymilk

2 teaspoons active dry yeast

¾ cup tapioca starch

¾ cup white rice flour

¼ cup sorghum flour

¼ cup millet flour

1 teaspoon xanthan gum

½ teaspoon salt

1 large egg, room temperature

2 tablespoons butter, melted

½ teaspoon vanilla extract peanut or vegetable oil for frying

Glaze

2½ cups powdered sugar

¼ cup unsweetened soymilk

¼ teaspoon vanilla extract

1. In a small bowl, stir the sugar into the warm milk until dissolved. Add the yeast and let sit until bubbly.
   
2. Thoroughly whisk the starch, flours, xanthan gum, and salt in a medium bowl.
   
3. Put the egg in the bowl of a stand mixer and beat until fluffy. Add the butter, vanilla, and yeasted milk and mix until combined. Add the flours and mix on medium speed, making sure to scrape down the sides, until the dough comes together. Do not over mix.
   
4. Form the dough into a ball shape. Cover the bowl with a damp towel, and set in a warm space for 30 minutes. Dough should rise slightly.
   
5. Turn the dough out onto a well-floured surface; it will be wet and sticky. Sprinkle liberally with additional flour, and using a light touch, roll the dough out to just under ½-inch thickness. Cut using a 3½-inch doughnut cutter.
   ***
   Carefully move cut doughnuts to a floured surface. Reform the remaining dough into a ball, roll out again, and cut another batch of doughnuts. Continue rolling and cutting until all the dough has been used. Remaining dough scraps can be rolled into small balls for doughnut holes.
   
6. Cover the doughnuts with a lightweight towel, and let sit for 60 minutes. They should become puffy.
   
7. For the glaze, whisk the powdered sugar, milk, and vanilla in a small pot. Set over medium-low heat, whisk until the sugar dissolves, then reduce heat to low to keep warm and prevent the glaze from solidifying.
   
8. Add a few inches of oil to the bottom of a medium to large pot. Set over high heat. Once the oil reaches 375°F, add a few doughnuts, taking care not to overcrowd the pot. Cook until starting to brown around the edges, 45-60 seconds. Flip the doughnuts and cook another 45-60 seconds. Remove and set on paper towels to absorb extra oil. Make sure the oil comes back to 375°F before adding the next set of doughnuts. Continue until all of the doughnuts have been fried.
   
9. Once the doughnuts have cooled slightly, dip in the glaze to coat both sides, then set on cooling racks placed over a baking sheet to catch drips.