The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes (10 page)

Serves 4

I use beluga lentils because they retain their shape and don’t get mushy when cooked. Standard brown lentils won’t work nearly as well.

2 large russet potatoes (1½ pounds), cubed

salt

2 tablespoons olive oil + more for the pan

2 small carrots (¼ pound), ends trimmed, cut into ½-inch cubes

1 large stalk celery, ends trimmed, cut into ½-inch pieces

½ medium yellow onion, cut into ½-inch pieces

½ pound crimini mushrooms, cut into ½-inch cubes

1 15-ounce can of chickpeas, drained and rinsed

1 teaspoon dried parsley

½ teaspoon dried sage

½ teaspoon dried rosemary

½ teaspoon ground cumin

2 tablespoons tapioca starch

¾ cup gluten-free mushroom or vegetable broth

1 tablespoon dry mustard powder

1 teaspoon gluten-free soy sauce or tamari

½ cup unsweetened soymilk

freshly ground black pepper

1. Put the potatoes in a medium pot. Cover with cold water and add a large pinch of salt. Cover and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes, until the potatoes are soft.
   
2. Meanwhile, heat a large pan over medium heat. Lightly coat the pan with oil. Add the carrots, celery, and onion and sauté for 5 minutes. Add the mushrooms and season with a couple of large pinches of salt. Allow the juices to cook out, 4-5 minutes. Add the chickpeas, parsley, sage, rosemary, cumin, and starch. Stir well. Lightly mash some of the chickpeas with the back of a spoon. Add the mushroom or vegetable broth, mustard, and soy sauce or tamari. Cook while stirring until the sauce thickens, a few minutes.
   
3. Drain the potatoes. Mash with the milk and 2 tablespoons of olive oil. Season with salt and pepper to taste.
   
4. Place the chickpea filling in a 9-inch pie pan or 8×8-inch casserole dish. Spread the mashed potatoes to cover the top. Use a fork to make ridges in the potatoes.
   
5. Set the oven broiler to low. Place the dish on the second rack under the broiler. Broil for 8-12 minutes, until the potatoes are golden-brown.
   

Serves 4-6

Vodka Sauce

olive oil for the pan

1 small carrot (2 ounces), ends trimmed, minced

1 small stalk celery, ends trimmed, minced

½ medium yellow onion, minced

4 cloves garlic, minced

1 15-ounce can tomato puree

¼ cup vodka

¼ cup whipping cream

Gnocchi

½ cup sorghum flour

¼ cup brown rice flour

¼ cup tapioca starch

scant ¼ teaspoon ground nutmeg

salt and freshly ground black pepper

16 ounces ricotta cheese

1. For the vodka sauce, set a large pan over medium heat. Lightly coat the pan with oil. Add the carrot, celery, onion, and garlic. Cook until softened, about 3 minutes. Add the tomato puree. When it begins to bubble, reduce the heat to low and simmer for 20-30 minutes.
   
2. Meanwhile, start the gnocchi. Stir the flours, starch, nutmeg, a pinch of salt, and a few grinds of pepper together in a large bowl. Mix in the ricotta until fully incorporated. Flour a large work surface. Gently roll the dough into cylinders about ½-inch across. Cut into ½-inch segments.
   
3. After the sauce has simmered 20-30 minutes, interrupt the gnocchi making to puree the sauce in a blender or food processor. Return to the pan and stir in the vodka. Simmer the sauce for another 20-30 minutes.
   
4. Set a medium to large pot of water to boil. Resume rolling out the gnocchi. Once all the gnocchi have been rolled and the pot is boiling, salt the water and reduce it to a gentle simmer.
   
5. Stir the cream into the vodka tomato sauce.
   
6. Add the gnocchi to the water in batches. Once each batch of gnocchi floats to the top, count to 10, then remove them with a slotted spoon. Place them in a colander set over a bowl. After all the gnocchi have been cooked, gently stir them into the sauce and serve.
   

Serves 4-6

Make sure to keep re-flouring the work surface while rolling out the gnocchi. It is also helpful to wipe any excess dough off of the knife used to cut the gnocchi. This makes it easier to get a clean cut.

olive oil for the pan

1 medium yellow onion, diced

1 small bulb fennel, white part only, cut in half, thinly sliced

1 pound green cabbage, thinly sliced

salt

4 tablespoons butter (½ stick)

2 tablespoons sorghum flour

2 tablespoons tapioca starch

1½ cups gluten-free vegetable broth

2 tablespoons Dijon mustard

2 15-ounce cans kidney beans (approximately 3½ cups), drained and rinsed

½ teaspoon dried parsley

¼ teaspoon crushed red pepper

2 ounces shredded gouda cheese

1 cup fresh gluten-free bread crumbs

1. Preheat the oven to 350°F. Heat a large, oven-safe pan over medium heat and lightly coat with oil. Add the onion and fennel and cook until softened, 5 minutes. Add the cabbage and a large pinch of salt. Cook until the cabbage is wilted and beginning to brown around the edges, 5-10 minutes.
   
2. Meanwhile, melt the butter in a small pot over medium heat. Whisk together the flour and starch, and then add to the butter, whisking thoroughly. Cook, whisking frequently, until the flours are golden-brown, 5-10 minutes.
   
3. Slowly pour the vegetable broth in the pot, whisking continuously. Whisk in the mustard. Cook as it thickens, until a finger drawn over the back of the spoon leaves a clean line, 3-4 minutes. Remove from the heat.
   
4. Add the kidney beans, parsley, red pepper, and sauce to the cabbage. Stir well. Stir in the cheese. Smooth the top and coat with bread crumbs. Bake for 45 minutes, until the bread crumbs are golden-brown.
   

Serves 8

I like making this dish with smoked gouda, but regular gouda is good too. I typically use a baguette to make the bread crumbs, but sandwich bread works just fine. A cast iron pan is perfect for transitioning from the stovetop to the oven.

Crust

½ cup + 2 tablespoons tapioca starch

¼ cup white rice flour

¼ cup buckwheat flour

2 tablespoons dry milk powder

2 teaspoons white sugar

½ teaspoon xanthan gum

½ teaspoon salt

8 tablespoons cold butter (1 stick), cut into large chunks

¼ cup cold water

Filling

¾ cup well-packed fresh basil

3 tablespoons pine nuts

2 teaspoons extra virgin olive oil

1 teaspoon freshly squeezed lemon juice

salt and freshly ground black pepper

¼ pound asparagus, cut into ¼-inch pieces

1 small leek, white and light green parts only, thinly sliced

1. For the crust, whisk together the starch, flours, milk powder, sugar, xanthan gum, and salt in a medium bowl. Lay out a sheet of plastic wrap nearby. Add the flour mixture and butter to the bowl of a food processor. Pulse until the butter is incorporated but still fairly large in size. Slowly pour the water through the feed tube while pulsing. Stop once the dough looks crumbly and the butter is pea-sized.
   
2. Turn the mixture out onto the plastic wrap. Gather up the sides of the wrap and press the dough into a ball. Flatten the dough into a disk, wrap in the plastic wrap, and refrigerate for 20 minutes.
   
3. For the filling, clean out the food processor, and add the basil, pine nuts, olive oil, lemon juice, a few large pinches of salt, and a couple grinds of pepper. Pulse until a chunky paste forms. In a medium bowl, stir the pesto with the asparagus and leek.
   
4. Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Lay out two large overlapping sheets of plastic wrap. Dust the plastic wrap with white rice flour. Have extra sheets ready to lay on top of the dough.
   
5. Put the chilled dough on the floured plastic wrap. Sprinkle flour over the top of the dough, and then lay two sheets of plastic wrap over the top. Roll out the dough, stopping to add more flour a few times, until it is a rough circle between ⅛ and ¼-inch thick. Remove the top sheets of plastic wrap. Hold the rolling pin close to the edge of the dough. Lift the nearest edge of the plastic wrap up and over the rolling pin, so that the dough drapes over the rolling pin. Pull the plastic wrap away from the dough. Transfer the dough to the parchment-lined baking sheet.
   
6. Spread the asparagus/leek mixture on the dough, leaving about one inch around the edges. Gently fold over the edges of the dough, to make a crust. Bake for 30 minutes, until the crust is golden-brown.
   

Serves 4

I use two sheets of overlapping plastic wrap to ensure I have enough space to roll out the dough. If the dough starts to crack while rolling out, simply lift the plastic wrap and press the two sections together. You can also press little crumbs from around the edges back into the dough.

2 15-ounce cans chickpeas (about 3 cups), drained and rinsed

1 large stalk celery, ends trimmed, diced

½ small red onion, diced

¼ cup mayonnaise or Vegenaise

3 tablespoons dill relish

3 tablespoons Dijon mustard

salt and freshly ground black pepper

1. Place the chickpeas in a large bowl. Mash about half of them.
   
2. Stir in the celery and onion. Add the mayonnaise or Vegenaise, relish, and mustard. Mix well. Season to taste with salt and pepper. Eat plain or serve on your favorite gluten-free sandwich bread.
   

Serves 4-6

salt

½ ounce dried porcini mushrooms

2 tablespoons extra virgin olive oil, divided

2 tablespoons butter, divided

¼ pound crimini mushrooms, minced

2 medium shallots, minced

½ head garlic, minced

2 cups dry red wine

8 ounces dried gluten-free spaghetti noodles

shredded parmesan cheese (optional)

1. Bring a large pot of salted water to a boil. Meanwhile, place the porcini mushrooms in a small bowl, cover with hot water, and let sit 10 minutes. Drain and rinse under running water to wash away any grit. Mince.
   
2. Heat a large pan over medium heat. Add 1 tablespoon each of olive oil and butter. Once melted, add the porcini and crimini mushrooms, shallots, and garlic and cook for 5 minutes. Add the wine to the pan.
   
3. Add the noodles to the boiling water. Let the noodles cook until limp, but still firm in the middle, around 8 minutes. Transfer the noodles to the pan, and cook until most of the wine is absorbed and the noodles are fully cooked, about 5 minutes. If the pan gets too dry, add a couple spoonfuls of pasta water. Turn off the heat and stir in the remaining butter and olive oil. Garnish with parmesan cheese, if desired.
   

Serves 4

1½ cups large broccoli florets

1 medium red bell pepper, cut into ¾-inch pieces

1 cup snow peas, cut in half

1 cup pineapple cut into ½-inch chunks (1 8-ounce can)

1 cup cut baby corn (1 8-ounce can)

olive oil for the pot

4 cloves garlic, minced

1 serrano pepper, stem and seeds removed, minced

¾ cup full-fat canned coconut milk

½ cup peanut butter

3 tablespoons gluten-free soy sauce or tamari

1. Put about ½ inch of water in a medium pot. Fit a steamer basket in the pot. Cover and place over high heat. Once boiling, add the broccoli and let steam for 3 minutes. Add the bell pepper and snow peas and steam for another 3 minutes. Add the pineapple and baby corn and steam another 3 minutes. Remove the steaming basket from the pot, then drain.
   
2. Meanwhile, heat a small pot over medium heat. Lightly coat the bottom of the pot with oil. Add the garlic and serrano pepper and cook for 30 seconds, until fragrant. Add the coconut milk, peanut butter, and soy sauce or tamari. Reduce the heat to low and whisk until thickened, about 5 minutes. Plate the steamed veggies and cover with the peanut sauce.
   

Serves 4

⅔ cup water

⅓ cup millet

olive oil for the pan

1 large shallot, diced

½ medium red bell pepper, diced

2 ounces tempeh, diced

½ cup walnuts

1 teaspoon dried basil

1 teaspoon dried parsley

½ teaspoon dried oregano

1½ ounces grated parmesan cheese (optional)

salt

1. Put the water and millet in a small pot. Cover and bring to a boil. Reduce the heat to low and simmer for 20 minutes, until the water is absorbed. Remove from the heat, place the lid askew on top of the pot, and let sit for 5 minutes.
   
2. Meanwhile, heat a medium pan over medium heat. Lightly coat the pan with oil. Add the shallot, bell pepper, and tempeh. Cook for 4-5 minutes, until the tempeh is just beginning to brown. Remove from the heat.
   
3. Preheat the oven to 350°F. Place the cooked millet, vegetables, tempeh, walnuts, herbs, and cheese (if using) in the bowl of a food processor. Pulse until evenly chopped and a slight paste forms. Season with salt to taste.
   
4. Grease a large baking sheet. Roll the mixture into 1-inch balls, and set on the sheet. Bake for 20 minutes. Flip the balls over and bake for another 20 minutes.
   

Makes 20-25 “meatballs”

These meatballs are nice with buttered noodles. I like the cheese for an extra boost of flavor, but it’s not required.

Filling

olive oil for the pot

1 medium shallot, minced

just over 1⅓ cups orange juice

⅔ cup gluten-free brown rice couscous

⅓ cup coarsely chopped dried Mission figs

⅓ cup coarsely chopped almonds

1 bay leaf

½ teaspoon dried parsley

pinch ground cayenne pepper

salt

1 head radicchio lettuce

Dipping Sauce

2 tablespoons tahini

2 tablespoons Greek yogurt