Gluten Free Recipes

Spicy Kale – Purple Bean Parmesan

purple beans

Purple beans have a vibrant color when raw, and turn green when cooked.

2 tablespoons olive oil
1 onion, sliced
1/4 pound mushrooms, trimmed and quartered
1 pound purple beans, trimmed, cut into 1” pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale, rinsed, stemmed, roughly chopped
1 tablespoon lemon juice
3 tablespoons grated Parmesan

Warm olive oil in a skillet over medium-high heat. Add onions and cook until translucent, about 4 minutes. Add mushrooms, beans, salt, and pepper and cook for 2 minutes, or until the purple beans have turned bright green. Add the wine and continue cooking until beans are almost tender, about 5 minutes. Add red pepper flakes and kale and continue cooking until kale has wilted, about 4 to 5 minutes. Add lemon juice and Parmesan cheese. Toss to coat and serve immediately. Serves 2-3.

We thank foodnetwork.com for this recipe.

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Leek Terrine

leeks

A terrine is kind of like a pate with big chunks of tasty veggies, like our yummy leeks.

10 medium leeks
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper to taste
Dash cayenne (optional)
2 ounces creme fraiche
2 ounces goat cheese

Bring a large pot of salted water to a boil. Trim root end and dark green tops of leeks (keep the tops for soups or stock). Wash thoroughly, keeping leeks as whole as possible. Cook until very tender, about 12-14 minutes. Using a slotted spoon, transfer leeks to paper towels to drain and season with salt, pepper and cayenne. Let cool. Mix together creme fraiche, goat cheese, zest, salt and pepper in a bowl.

Line a 9″x5″ loaf pan with plastic wrap, letting at least 4″ hang over the edges. Layer leeks and creme fraiche mixture, beginning and ending with leeks. Fold excess plastic over top of terrine and cover with a piece of cardboard cut to fit inside the rim of the pan. Place three 15-ounce cans on top to weigh down terrine and refrigerate for at least 8 hours. Unwrap and invert terrine onto a serving platter. Cut into 1″-thick slices to serve.

We thank Saveur.com for this tasty and visually delightful recipe.

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Bok Choy Sauté

Bok choy

Brings some baby bok into your life.

1 1/2 tablespoons vegetable oil
2 medium garlic cloves, minced
1 teaspoon freshly grated ginger
1/4 teaspoon red pepper flakes
1 1/4 pounds bok choy, cleaned, ends trimmed, cut into 1-inch pieces
1 tablespoon organic soy sauce, tamari sauce, or Bragg’s Liquid Aminos
1 tablespoon water
1/4 teaspoon sesame oil
Salt (optional)

In a large frying pan with a tight-fitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.

Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy/tamari/Bragg’s sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.

Turn off the heat, stir in the sesame oil, and season with salt if desired. Serve on a bed of brown rice.

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Pickled Carrots with Garlic and Cumin

Rainbow carrots and zucchini

What to do with all these glorious carrot riches? Pickle them!

4 medium to large carrots
1 small head garlic
Salt
1 jalapeño chile, sliced into rounds, or 1 whole chile de árbol
3/4 cup apple cider vinegar
1 teaspoon cumin seeds
1/2 teaspoon sugar or honey
1/2 teaspoon black peppercorns

Peel the carrots and slice them diagonally or crosswise about 3/8″ thick. Separate the garlic cloves and peel them. Don’t use any that are bruised or sprouting.

Boil the carrots in salted water to cover for 3 minutes, then drain. Combine the remaining ingredients plus 3/4 cup cold water and 1/2 teaspoon salt in a bowl. Stir to dissolve the salt and sugar, then add the carrots. Refrigerate overnight before serving.

We thank Vegetarian Cooking for Everyone by Deborah Madison for this recipe.

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Artichoke Dipping Sauces

Artichoke

Behold the artichoke! Try having a dinner party with a variety of dipping sauces.

Lemon-Thyme Butter

In a small bowl, stir together 1 stick melted butter, 1 teaspoon dried thyme, and 1 tablespoon fresh lemon juice. Season with salt and freshly-ground pepper.

Garlic Mayonnaise

In a small bowl, stir together 3/4 cup mayonnaise and 1 or 2 minced or crushed garlic cloves. Season with salt and freshly-ground pepper.

Sesame Dipping Sauce

Combine 1/2 cup mayonnaise, 3 tablespoons Bragg’s Liquid Aminos, 2 tablespoons olive oil, 2 tablespoons sesame oil, 1 1/2 tablespoons honey, 1 tablespoon fresh lemon juice, and 3/4 teaspoon seasoned salt.

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Chilled Sugar Snap Pea Soup

1 tablespoon olive oil
1 cup finely chopped leeks
Salt to taste
4 cups chicken broth
Fresh ground black pepper to taste
A pinch cayenne
1 pound cleaned sugar snap peas, ends and strings removed
2 mint leaves

Put olive oil in a large pot over medium heat and add the leek. Add salt to taste and cook, stirring, until leeks are soft. Add chicken broth, black pepper, and cayenne, and bring to a boil.

Stir in sugar snap peas and mint leaves. Cook until peas have softened slightly.

With a slotted spoon, move the veggies to a blender and then add some of the cooking liquid. Blend on high to puree, adding liquid as needed. At the end, add all the liquid and liquefy until smooth. If you want, pour it through a fine mesh strainer into a bowl and press until only the fibrous material is left behind. Either way, cool it to room temperature, cover and refrigerate for at least 3 hours.

Season to taste. Serve with a swirl of crème fraiche and mint leaves in each bowl.

We thank allrecipes.com for this recipe.

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Kefir Cheese

4 cups of milk kefir

Ferment your milk kefir for 48 hours (or more if you’re in a cool place). Wait for the curds to separate from the whey. You can use cheesecloth or nut milk bag to squeeze the whey out. Four cups of kefir are enough to produce a cup of kefir cheese.

Pour the kefir into the cheesecloth and let it sit and drain in the refrigerator for 24-48 hours. You may use single or double thickness of cheesecloth as you wish. If you produced a thick kefir, perhaps a single thickness of cheesecloth would do.

To speed up the process, lift the four corners of the cheesecloth together, hold them up to form a bag so that you can squeeze out some more whey. You can twist the bag to squeeze. This will compress the curds to form cheese.

Don’t discard the whey. You can use that to make nutritious kefir smoothie and shake, or mix with cultured vegetables later.

Check if you think your cheese is ready and then tip it from the cheesecloth into a glass or ceramic bowl. Scrape the remaining cheese from the cheesecloth with a wooden spoon or spatula.

Add any spices or other ingredients if you wish and then place in the refrigerator for a couple of weeks.

Serve and enjoy your kefir cheese!

We thank Giselle of Your Kefir Source for this recipe. For more kefir recipes and information, she suggests visiting YourKefirSource.com.

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Collards Sauté

collard greens

Here’s a classic collards recipe. Try using Nash’s super-tasty pastured-pork bacon, or find an organic pork producer in your area.

1 tablespoon olive oil
3 slices bacon
1 large Walla Walla onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into bite-sized pieces

Heat oil in a large pot over medium heat. Add bacon and cook until crisp. Crumble it and add onion. Cook until tender. Add garlic and continue cooking until fragrant. Add collard greens and sauté until just wilting.

Pour in chicken broth, add salt, pepper and pepper flakes, and reduce heat to low. Cover and simmer 30 minutes until greens are tender.

We thank allrecipes.com for this recipe.

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Carrot-Ginger Salad

Carrots fans bunched

If you love that lovely carrot-ginger flavor, also try a carrot-ginger soup, mmmmm!

1 cup golden raisins
1 tablespoon fresh ginger, grated
1/2 cup plain yogurt or Vegannaise
Rind of 1 lemon, grated
1 teaspoon lemon juice
Salt to taste
4 cups carrots, grated

Cover the raisins with hot water and soak for 20 minutes. Drain. Mix ginger with yogurt, lemon rind, lemon juice and salt. Combine the carrots, raisins and dressing. Toss well and adjust seasoning.

Substitute orange juice and rind for lemon, if you like, and garnish with a little finely sliced onion and fresh cilantro leaves.

We thank Edward Espe Brown and The Complete Tassajara Cookbook for the basis of this tasty recipe.

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Parsley–Mint–Cherry Tomato Salad

flat-leaf parsley and Italian parsley

This parsley wants to join you for dinner.

Serves 6

1 large bunch flat-leaf parsley
1 large bunch mint
1 quart cherry tomatoes
1 small shallot, finely chopped
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Pick the leaves from the parsley and mint and place in a large bowl. Halve the cherry tomatoes and toss with the parsley and mint leaves.

Combine the shallot, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl and let stand 5 minutes. Whisk in the oil until emulsified, then toss the dressing with the salad and season with salt and pepper to taste.

We thank Takepart.com for this tasty recipe.

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