Tag Archives: gluten

Vegetarian Urad Chili Stuffed Delicata Squash

DSC_00051 cup whole urad; soaked in water for at least 4 hours but up to 10

2 delicata squash
olive oil for pan

2 Tablespoons extra virgin olive oil
1 small onion; diced
1 small green pepper; diced
1/2 stalk celery;  diced
1 clove garlic; crushed
2 fresh tomatoes; cubed
3/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon chili paste
1 clove garlic; crushed

cheddar cheese to top; optional

Begin by soaking the whole urad in water for at least 4 hours but up to 10.
Preheat oven to 375.
Rinse and strain urad, place in a pot, cover with 4 cups of water, bring to a boil, reduce heat to simmer and cook till soft (45 minutes to 1 hour).
Rinse delicata squash, cut in half  lengthwise (stem to blossom end), scoop out the seeds with a spoon and discard and place halves on an oiled baking sheet/dish cut sides down. Bake in the preheated oven until soft and golden on the inside (45 minutes to 1 hour). Remove from oven.
While the urad is cooking and the squash is baking; preheat a wide skillet that has a lid over medium heat. Saute onion, pepper and celery in olive oil for a few minutes. Add the remaining ingredients, stir, cover and bring to a simmer under a lid. Stir, reduce heat to a low simmer and cook with the lid on for 10 minutes stirring occasionally. The mixture should be a thick stewy consistency. If it has a lot of moisture, remove the lid and continue to simmer and stir until some of the water has reduced. Turn off heat and reserve until the urad is done.
Strain and rinse the urad, add the urad to the “chili stew” and mix well.
Flip the baked delicata squash halves onto their “backs” and mound each one with the urad chili and top with cheddar cheese if desired.
Return to oven and bake 10-15 more minutes until the meal is hot (and the cheese if using has melted).
Served here cut in half with a side of fresh baby greens.


Gluten Free Zucchini Lasagna

DSC_00074 cups (32 oz) ricotta cheese
1 cup shredded romano cheese
1 egg
1 teaspoon paprika
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

3-4 cups marinara sauce (try my lazy marinara sauce)

1 overgrown zucchini -OR- several medium zucchini; thinly sliced

mozzarella (I used shredded but if you have fresh mozzarella slice it thin) to sprinkle on top

Combine first 6 ingredients for the cheese filling ingredients. Prepare marinara sauce. Prepare zucchini; wash, cut off stem and blossom ends, cut to manageable lengths (I quartered the overgrown garden zucchini to 4 inch lengths) and slice thinly. Preheat oven to 375. In a large lasagna pan lay a single layer of zucchini slices, spread with cheese filling, add another layer of zucchinis slices, cheese, zucchini until all are used. Spoon marinara sauce over top, sprinkle with shredded mozzarella (or lay fresh mozzarella) on top and bake uncovered for 45-60 minutes until the lasagna is bubbly hot and the cheese melted and golden.

Baked Portobello Mushroom Caps with Garlic and Paprika

DSC_00014 portobello mushroom caps
2 cloves garlic; crushed
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/2 Tablespoon paprika
1 Tablespoon red wine vinegar
2 Tablespoons extra virgin olive oil
1 teaspoon honey
1/4 onion; thinly sliced

Preheat oven to 400. Rinse mushrooms and lay stem side down on a kitchen towel/paper towel to drain. Combine remaining ingredients except onions in a small bowl and set aside. Remove the stems from the mushroom caps by gently applying sideways pressure from one side then the opposite side. The stems should “pop” off. Save the stems to use for another meal/side dish (I am planning on chopping and sautéing with onions and adding an egg in the morning as a breakfast treat). Place the mushroom caps on a medium sized baking pan. Put a tablespoon full of the spice sauce in each cap and lightly spread around with back of spoon. Sprinkle the interior with the sliced onions. Bake for 15 minutes. If the caps are filled with “juice” take a knife and stab through to allow the water to drain but the bulk of the flavor stay in the cap.  I ate my cap on a bed of lettuce and with a homegrown heirloom tomato with rosemary and garlic roasted potatoes on the side. Xav had a monster sandwich on a homemade roll with lettuce, homegrown heirloom tomato and provolone cheese with a side of the rosemary and garlic roasted potatoes.
DSC_0003 DSC_0004

Garden Zucchini Sandwich

I started the day by baking rolls knowing that I was picking vegetables to stuff them for dinner.
 Preparing whatever comes out of the garden is wonderful; fresh and rewarding. Featured on this sandwich are zucchini, tomatoes and amaranth greens out of the garden with onions and homemade ranch dip/spread.

Ranch Dressing
1/4 cup mayonnaise (homemade)
1/4 cup Greek yogurt
1 teaspoon prepared mustard (I use dijon)
1/4 teaspoon sea salt
pinch fresh ground black pepper
1/2 teaspoon dry oregano
1/2 teaspoon dry basil
1/8 teaspoon dry dill weed
pinch dry thyme

Mix all ingredients together and refrigerate until ready to serve.

Vegan Avocado Aioli
1 avocado
1 small clove garlic; crushed
juice of 1/2 lemon (about 1 1/2 Tablespoons)
pinch sea salt
dash white pepper

Process all ingredients in a food processor or use an emersion blender until creamy and refrigerate until ready to serve.

(optional side- Marinated Bean Salad)
11/2 cups purple beans (really, any snap bean will do); cut to bite sized pieces
2 onion rounds; cut into quarters to make strips
1 clove garlic; crushed
1/8 teaspoon sea salt
pinch fresh ground black pepper
1 Tablespoon red wine vinegar
1 Tablespoon extra virgin olive oil

Combine all ingredients and set aside.

Wash all vegetables and prep by slicing to fit a sandwich.
Preheat a large skillet over medium high heat, coat with extra virgin olive oil and fry the zucchini on both sides until it becomes golden with some brown areas.
DSC_0004I arrange all of the vegetables on a platter so each person can make their own stack on a roll (or for a gluten free option, the large amaranth leaves used as a wrap is perfect).

Blueberry Gluten and Dairy Free Coffee Cake

DSC_00071 cup oat flour
1 cup besan (chickpea flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup brown sugar
1 egg
1 teaspoon lemon juice
1/4 cup canola oil
3/4 cup almond milk
1-1 1/2 cup fresh blueberries

DSC_0001Preheat oven to 350. Lightly grease an 8×8 glass baking pan. Mix dry ingredients in a large mixing bowl with a hand whisk or electric beater. Add remaining ingredients except blueberries and mix together with a hand whisk or electric beater until just combined. Pour into prepared baking pan. Sprinkle top with blueberries (they will sink into the batter and bake into the cake).

DSC_0002Place in middle of the preheated oven and bake for 30 minutes (check for doneness by gently shaking pan, if it doesn’t “jiggle” in the middle it is done). Allow to cool then cut into squares for serving. If covering to save for later be sure it is completely cool so there is no condensation that drips onto the cake.

Gluten Free Pizza Option

DSC_0017Pattypan Squash Pizza
Slice pattypan squash to 1/4 inch thick rounds. Fry in lightly olive oiled pan on both sides over medium heat till some areas begin to get golden. Transfer to a baking sheet/pan. Top as you wish. I used the same as the regular focaccia style pizza I was making; marinated sun dried tomatoes, onion and feta cheese. When the pizza comes out of the oven bake the pattypan squash pizza for 5-10 minutes just to heat.

Vegan Gluten Free Tex-Mex Tortillas

DSC_0010Vegan Gluten Free Tortillas
1 cup besan (chick pea flour)
1 teaspoon sea salt
3/4 cups warm water

In a small mixing bowl combine besan and salt. Add half of the water and mix well with a whisk until the mixture is creamy and there are no lumps. Add the remaining water and let rest for at least 20 minutes. Preheat a medium sized heavy frying pan (I like cast iron- nature’s non-stick) over medium high heat. When the pan is hot, add enough olive oil to coat the pan, pour the batter into the pan to cover about 1/2 of the bottom then twirl the pan to coat the bottom with the batter. When the batter is set on top it should be golden on the bottom and ready to flip to cook to the other side. Stack cooked tortillas/wraps on a plate. Repeat until all of the batter has been prepared.

DSC_0007Vegan Gluten Free Tex-Mex Filling/Salad
2 cups cooked pinto beans (I soaked 1 1/4 cup dry beans over night, rinsed and cooked till soft but canned is fine)
2 poona kheera cucumbers; diced
1 tomato; diced
1 cup cilantro; finely chopped
1/2 red onion; finely chopped
1-2 cloves garlic; crushed
1/2 lime; juiced
2-3 Tablespoons extra virgin olive oil
1 teaspoon sea salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
pinch fresh ground black pepper
optional red pepper flakes

Combine all ingredients and chill till ready to serve. This can be made a day in advance or the morning of.

DSC_0008Any other favorite toppings can be added. I made an olive salad and chopped up an avocado for today’s meal and we had farm fresh corn on the side.

Optional Shredded Cheddar Cheese for a Vegetarian Wrap