Decadent Peanut Butter Chocolate Chip Bars

Gluten-free peanut butter bars. A flashback treat.

These peanut butter cookie bars are a decadent sweet treat that will make your gluten-free angel smile. Can you cut back on the sugar or the oil? Well, yeah. But. It won't be as wonderful. My take on it? Make a treat a real treat. You'll feel more satisfied. Less deprived.

Not to mention, you'll keep your taste buds happy.

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Best Gluten Free Brownie Mix- Taste Test Update

Best gluten-free brownie from a mix. Our taste test.

And the winner is...

Steve and I decided to do a taste test. Our goal? Finding the best tasting gluten-free brownie from a mix. Our criteria? A brownie so abundant in chocolaty goodness it would fool a gluten eater. Steve is the brownie baker in the family, so he was in on this project from the start. 

I had him at, What if...

For the sake of simplicity we chose to compare the three gluten-free mixes readily available at our local markets: Bob's Red Mill Gluten Free Brownie Mix, Pamela's Irresistible Chocolate Brownie Mix, and The Gluten Free Pantry Chocolate Truffle Brownie Mix.

We were most familiar with The Gluten Free Pantry Chocolate Truffle Brownie Mix as it was the first gluten-free mix we tried when we gave up gluten five years ago. It gave us hope. The will to live. Gooey, chocolate goodness.

I suppose I should mention here, in the spirit of full disclosure, we always add extra semi-sweet chocolate chips into our bar and cookie recipes; even if the recipe or mix might not call for chips; and if a recipe or mix does call for chips, we double it. We like our brownies decadent. Life is short. So, let's get to it.

We began this experiment with Pamela's. Here are our notes.

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A Gluten-Free Anniversary

Gluten-free vegan cupcake.

Years ago I was desperate for answers. My body-mind-spirit was skidding down hill fast. The symptoms, Sugarpie, you don't want to know about. Suffice it to say that Pepto Bismol was my true companion.

What I knew?

That a diagnosis of IBS with lactose intolerance was getting me nowhere. I wasn't feeling better eating more wheat germ and whole grains for fiber, like the doc instructed. In fact, I was feeling worse. Lactose enzymes did absolutely nothing. And the bread and pasta I was told to consume seemed to trigger more pain.

My intuition told me gluten might be a culprit after my first cousin was diagnosed with celiac disease. When I searched my symptoms on the Internet I discovered I was not alone. Gluten is an issue for roughly three million Americans. And having a family member diagnosed with celiac disease upped my odds considerably.

I called my nurse practitioner and asked if gluten might be the illusive enemy we were searching for. "Maybe..." was her one word answer. I thought I heard her yawning. I asked if we could try a gluten-free trial to see if my symptoms abated. "See you in two weeks," she answered.

That was four years ago today. The day I went gluten-free.

I knew within 48 hours I was on to something.

By the third day I was  symptom free and already envisioning a life without gluten and pain. The difference in my body was dramatic and immediate- and I wanted more of it. I consider myself lucky that I have obvious and attention-getting symptoms (to even the tiniest amount of gluten protein). The symptoms made my decision to go gluten-free an easy one. (Read about the ease and importance of testing here at Celiac Central.)

There were inadvertent bumps along the way to living totally gluten-free. I neglected to check on an herbal tea once and was "glutened" by  roasted barley. Lip balm did not register on my gluten radar at first; it was four weeks before I checked my lip balm label (lurking in the fine print: wheat germ oil and wheat bran).

Not thinking, I still used my old cutting board (saturated with wheat flour proteins). I was contaminated at a friend's house while eating my own gluten-free pumpkin soup. Why? I brought the soup and a stainless steel ladle; she stirred it with her ancient wooden spoon.

There's a definite learning curve when it comes to living gluten free.

The good news is: it gets easier. Much easier. And as energy levels return, and life expands beyond planning rest room strategies and swigging Pepto Bismol for breakfast, you begin to comprehend just how awful you felt for so long. And how many odd and mysterious symptoms you took for granted as "normal". And how many insidious ways gluten affects and triggers the body's autoimmune system (digestive, cognitive, visual, neural, hormonal).

Gluten- the elastic protein in wheat, rye, spelt and barley- can cause impaired agility, balance and gait, lessen vitamin, mineral and protein absorption, diminish lactose, fructose and fat digestion, and whittle away bone integrity. Not to mention, energy and stamina. It can even trigger depression, migraines, skin rashes, brain lesions and seizures in certain individuals.

Scary stuff.

The last four years have been a time for realignment and adjustment- living gluten-free is traveling in unknown territory without much of a road map and very little support; though that particular aspect is rapidly changing thanks to the Internet, the fabulous work of the NFCA, and the recent flourishing of dedicated research centers devoted to understanding and curing celiac disease.

As awareness grows, gluten-free products are becoming more widely available (my favorite baking and pancake mix is Pamela's) and better tasting (see my gluten free brownie mix review).

GF life is good and getting better.

These four years gluten-free have been a slow but steady climb toward healing and regaining strength, clarity, and stamina. I've come a long way. And I've developed quite a passion for gluten-free cooking.

So today, in honor of my Gluten-Free Anniversary #4, I just may have a cupcake for breakfast.

Roasted Vegetable Kugel with Gluten-Free Noodles

Roasted veggies add depth and flavor to a creamy noodle kugel.

Good news for those of us avoiding gluten- Tinkyada brown rice spaghetti or white rice spaghetti makes for a terrific noodle for kugel. Who knew?

Karina's Roasted Vegetable Noodle Kugel Recipe

I love a savory kugel (who doesn't?). This gluten-free update of a classic creamy noodle dish is pure comfort food. I added roasted vegetables for extra flavor and nutrition. Kugel takes a little time to prepare but is well worth the effort.

Ingredients:

1 medium zucchini, sliced into half moons or quarters

1 small-medium onion, cut up into chunk

1 green bell pepper, cored, seeded, sliced into thin strips

1 red bell pepper, cored, seeded, sliced into thin strips

2 medium carrots, julienned

1 cup cubed winter squash

1 cup chopped broccoli florets

A handful of grape or cherry tomatoes, halved

2-3 cloves fresh garlic, minced

Light olive oil

Sea salt and fresh ground pepper, to taste

1 tablespoon dried herbs, to taste - Italian or Greek mix, dill, basil, oregano, etc.

1/2 lb. Tinkyada Pasta Joy brown rice noodles (spaghetti or linguini works best) cooked according to package directions, drained, rinsed well and set aside

5-6 large eggs* or egg white sub (Egg Beaters)

1/2 cup sour cream, or cottage cheese

Sea salt and pepper, to taste

Pinch of nutmeg, to taste

4-6 oz. Cheddar or Parmesan, shredded, or crumbles of goat cheese

1 - 1 1/2 cups Crunchy Gluten Free Bread Crumbs

Instructions:

Preheat oven to 400 degrees F.

Toss the veggies and garlic in a roasting pan with enough olive oil to coat. Sprinkle with sea salt, pepper, herbs. Roast the veggies until tender, stirring half way through, about 45 minutes. Remove from the oven and set aside.

Lower the oven temperature to 350 degrees F.

Generously grease a large shallow baking dish (lasagna-style dish) with butter, olive oil or margarine.

In a large mixing bowl whisk the eggs with the sour cream, sea salt, pepper, and nutmeg until well beaten. Stir in the shredded cheese till well mixed.

Layer the noodles in an oiled lasagna-style baking dish. Add the roasted vegetables. I arrange the larger pretty pieces on the top.

Pour the egg custard mixture evenly into the pan. Press down for a minute or two with a spoon to encourage the custard to seep in and around the layers of noodles and veggies. Sprinkle with nutmeg and parsley, a layer of Crunchy Gluten-Free Bread Crumbs, and some extra Parmesan, if desired.

Bake at 350 degrees F for about 55 to 60 minutes (depending upon your oven) until the kugel is golden brown around the edges, and the custard is set all the way through. I check mine with a thin knife inserted into the center; if it's dry and not wet-eggy, it's done.

Allow the kugel to rest a few minutes before slicing and serving. Serve with a crisp green salad dressed in balsamic vinaigrette.

Serves 6-8.

Optional toppings- mix 'n match:

1/2 cup finely chopped buttered walnuts, pecans, slivered almonds

3/4 cup crumbled feta cheese or goat cheese

1/4 cup fresh chopped parsley

Sprinkle of grated muenster or Jack cheese

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Spinach & Cheddar Quesadilla

A gluten-free lunch (or snack) doesn't get any easier.

Spinach and Cheddar Quesadillas

White corn tortillas are a regular staple in our pantry. Quesadillas, enchiladas, soft tacos, heuvos rancheros, layered Mexican casseroles- it's all gluten-free good. Grilling layered stuffed tortillas is a quick and delicious lunch; and the possibilities are endless. I'll start with one of my favorite simple quesadillas- spinach, tomato and cheddar.

This recipe makes two quesadillas.

1 tablespoon light olive oil

4 corn tortillas

1/2 cup cooked spinach, drained well (or use fresh baby spinach leaves)

6-8 grape or cherry tomatoes, halved

Dash nutmeg or Old Bay Seasoning

4 oz. cheddar, sliced thin (or vegan non-dairy cheese)

Heat a griddle or large skillet over medium-high heat and coat with a dash of olive oil.

Lay two of the tortillas on the hot griddle.

Cover each tortilla with a spinach layer. Add the tomatoes. Season with nutmeg or Old Bay Seasoning.

Layer with slices of cheddar.

Top each with another tortilla and press down with a spatula.

Cook for a minute or two and carefully flip the quesadillas using a broad flat spatula.

Press down a bit and cook until the cheese is melted and the tortillas are turning golden.

Makes two quesadillas.

Menu for a Power Outage

Handy: Sterno and pot, candles, rice cakes.

All indications pointed to a mild winter storm with a light mix of snow and sleet. No big deal for those of us planted on the spit of land that juts its elbow into the Northeast Atlantic. Winter business as usual. The towns west of us on the mainland would be hit much harder. The prediction for the mainland? Twelve inches of the white stuff. We'd be lucky to get a dusting before it changed to rain.

I hardly paid attention. The snow began on Friday, big fat flakes tossed by the wind that had scoured us for days, and soon melted into rain. I made up a fresh batch of guacamole and blogged.

An hour or two into the storm I began to feel uneasy. Wind slammed the house with ratcheting vengeance. The oaks and arborvitae groaned and twisted in their vigil, keeping watch despite the cruel battering. It was snowing again - sideways this time - and suddenly the energy of the storm felt more like a hurricane than a mild nor'easter. I ran upstairs and checked the windows and skylights. All were locked. We were snug as bug. The wind roared and cracked like thunder.

As I stood beneath the skylight glass watching the wet thrashing oaks I felt a quick animal chill down my spine. An inaudible scream shot through my hearing: get back to ground level- now!

I ran down the steps and grabbed the kitchen flashlight. I opened the candle drawer. That's when we heard the thud. One of the oldest, tallest red oaks had split. And crashed on the roof. Onto the skylight.

Animal instinct? It's alive and well.

Then the lights went out.

The big question at a time like this- when it's cold and dark and stormy and there's no fireplace to warm you?

You start thinking, What's for dinner?

Unfortunately, Dear Reader, we do not have a wood stove. Or a gas stove. Or even a grill. No power here means no heat- and no cooking (and no coffee?!). We gathered matches and candles and pulled on extra sweaters. We decided to wait it out and played a few games of Scrabble. The snow continued to fall and the house got colder. Supper hour stomachs were growling. We looked at one another, eyes big. Feeling sheepish.

Do we wait or raid the pantry- will the power be on soon?

The truth is- I am more than humbled to say, Darling- I was absolutely ill prepared for this event. I blame only myself. Although I keep a well stocked gluten-free pantry, it's also based on the postmodern assumption I can run out to the local store at any time (open 24/7 and habitually stocked). As early dusk turned to pitch black, it looked like dinner was going to be rice cakes and peanut butter. I rifled through the possibilities.

Menu Possibilities::

Fresh guacamole and corn chips (Yay!)

Wine and cheese and rice crackers (Wine works.)

Olives (Hell, yeah.)

Rice cakes and peanut butter with fig jam (Steve calls this a Styrofoam sandwich.)

Almonds (Nuts are always yummy. For five minutes.)

Raisins and dried sour cherries (Meh.)

Bananas and an apple (Yawn.)

V8 juice, canned (Where's the vodka?)

Apple juice boxes (I could play school?)

Then I remembered our fondue pot. I located two fondue-sized containers of Sterno. I raided the pantry with new eyes. At least we could have a hot gluten-free meal - nothing fancy - kinda like camping.

New Menu Possibilities::

Bush's Vegetarian Baked Beans (We were out of wieners, however.)

Pacific Roasted Red Pepper Tomato Soup (Maybe with crackers and cheese?)

Black Beans with Green Chiles (If so, you're sleeping in the spare room, my friend.)

White Beans with Green Chilies or Diced Tomatoes and Basil (More spare room threats.)

Green Tea (Kinda like sipping stained water, but. It's hot.)

Morning coffee! (Now you're talkin'.)

Feeling a little better about things, we bundled up in extra sweatshirt layers and feasted on guacamole, sipping red wine and playing Scrabble and poker by candlelight. The storm heaved on, but it was mostly wind accented with slashes of frozen rain or wet snow. Trying to find local news on our battery operated radio was fruitless; the stations were only cranking out Christmas music and 80's anthem rock. Where was Neil Finn when you needed him?

When the power was still not on by 9 PM, we layered up again, opened the can of baked beans, and savored every warming spoonful. Heating the beans and two cups of hot water for green tea used up one small container of Sterno. We saved the other Sterno for the morning, just in case, thinking: Starbucks Verona. Priorities.

After a chilly and fitful night of very little sleep (courtesy of one neighbor's hammering gas-powered generator), shut-eye deprived husband ventured out into the world to track down large steaming cups of Dunkin Donuts coffee and more Sterno, but nothing was open. Power was still out. Exhausted crews were busy clearing the obstructed roads and working on electric and cable lines.

Back to Plan B. Steve and I stood in our bright but cold kitchen, thankful for our one last Sterno, and simple Melitta carafe, blessing the hot magical elixer that dripped through the unbleached filter. Breakfast was coffee with cream (kept outdoors in a box to keep it chilled), rice cakes with Jif, and fruit.

Power was restored by noon (we were among the luckiest, without power for only 18 hours - several thousand remained without power for additional 20 hours, and isolated pockets are still without power). The oak tree was successfully removed from the roof, thanks to our neighbors' tree-shimmying chainsaw wielding son, Joe - and his able assistants (Steve, and six-year old neighbor Thomas, among them).

Thankfully, very little damage was sustained (other than a $300 tree removal fee). And our backyard fence bit the dust. But the roof was not damaged. We count ourselves among the incredibly lucky.

My gluten-free lesson? Keep a lot more Sterno and canned goods in the pantry.

And listen to your gut instincts. Our ancestors knew a thing a two,  let me tell ya, and they've passed down this perception in our DNA. So pay attention.

And what's for dinner tonight?

Comfort food, of course!

Gluten-Free Roasted Vegetable Lasagna

Tomatoes for roasting.

This vegetarian lasagna recipe is one of our family's favorites. I have made it for holiday pot lucks and casual buffets. There is never a scrap left. Using Tinkyada brown rice lasagna noodles makes this classic Italian dish gluten-free.

Karina's Gluten-Free Roasted Vegetable Lasagna Recipe

I created this lasagna recipe after we returned from our honeymoon in Italy, where we devoured roasted vegetables every day. Typically, the vegetables were served as a side dish at room temperature, a palette of jewel tones on a gleaming white plate. Here I have nestled the roasted lovelies into a layered lasagna dish.

Ingredients:

4 cups homemade marinara sauce*

9-10 brown rice lasagna noodles, uncooked
4 heaping cups roasted vegetables* see notes
1 lb. ricotta cheese
1 organic free-range egg, lightly beaten
1 cup grated Parmesan
1 dash freshly grated nutmeg
8 oz. goat cheese
1/4 cup sliced ripe olives
2 tablespoons fresh minced basil or Italian parsley

Instructions:

Preheat your oven to 350ºF.

Spoon 1/2 cup of the marinara sauce into the bottom of a 13 or 14-inch lasagna style baking dish. Arrange three uncooked lasagna noodles in the bottom.

Cover evenly with the roasted vegetables, pressing down with a spatula to make a dense, compact layer of veggies. Top with three or four more lasagna noodles, and press down.

In a bowl, combine the ricotta cheese with one beaten egg, a cup of Parmesan and a dash of nutmeg. Mix well. Spread the cheese mixture evenly over the noodles.

Top with a layer of three more lasagna noodles, and press down.

Cover with the remaining sauce. Scatter half of the olives over the sauce. Layer the top with pieces of goat cheese. Dot with remaining olives. Sprinkle with basil or parsley.

Bake at 350 degrees for 55 minutes to 1 hour, or until the lasagna is hot and bubbling, and the noodles are tender. Check after 40 minutes or so to see if the top is browning; if the cheese begins to brown too much, cover loosely with foil.

Allow the baked lasagna to sit for a few minutes before cutting and serving (this makes it easier to slice and serve).

Makes 6 generous servings, or 8 moderate servings with a salad.

Sauce Note* I add roasted tomatoes to my homemade sauce for a smoky flavor. In a pinch you could use Muir Glen red pasta sauce thinned with a little red wine and a goodly amount of balsamic vinegar.

Roasted Vegetables

If you don’t happen to have roasted veggies on hand, here’s a simple recipe to make what you’ll need for this lasagna.

Ingredients:

1 sweet onion, chopped

1 each: sweet red, yellow, and green pepper, cored, seeded, sliced into thin strips or chopped

1 cup broccoli florets, cut to small, bite size pieces

1 cup butternut squash, diced small

1 cup sliced mushrooms
1 small eggplant, peeled and chopped

6 garlic cloves, peeled, chopped

2-4 tablespoons extra virgin olive oil

1 teaspoon Italian Herb seasoning, or thyme, sage and oregano

2 teaspoons dried basil

Sea salt and fresh ground pepper, to taste

2-3 tablespoons balsamic vinegar

Instructions:

Preheat oven to 400ºF.

Toss the vegetables and garlic in a large roasting pan and season with olive oil, herbs, sea salt and pepper. Splash generously with balsamic vinegar. Toss well to coat. Roast the vegetables until they are fork tender; this takes anywhere from 45 to 60 minutes, depending upon your choice of vegetables, and the size of your pan.

Cool and store in a closed container in the fridge for use within two days.

Balsamic Roasted Veggie Smothered Baked Potatoes

Roasting vegetables in balsamic vinegar and olive oil.

One of our favorite easy weeknight recipes is a piping hot baked potato, split open and drizzled with fruity extra virgin olive oil and heaped with balsamic roasted vegetables. What could be simpler? This humble recipe idea has literally saved me on nights when I was  starving, and too tired to cook. Not to mention craving something easily gluten-free besides brown rice pasta.

Roasted Veggie Smothered Baked Potato Recipe

Build your own recipe. Cut up whatever fresh veggies you have on hand, throw them in a roasting pan and toss with a little olive oil and sea salt. Add a good dash of balsamic vinegar and dried basil, thyme, or sage. Wrap a couple of russet or sweet potatoes in foil. Toss everything into the oven. An hour later- dinner is ready.

Ingredients:

2 large baking potatoes or sweet potatoes

For topping- choose your favorites - anything goes. We did:

1 sweet or red onion, cut into wedges
1 head broccoli, trimmed, cut into florets
1 cup carrots cut into matchsticks
1 each red, green & yellow pepper, cored and cut into strips
1 cup butternut squash, cubed
1 zucchini, cut into half moons
1 yellow squash, cut into half-moons
5 cloves garlic, chopped
3-4 tablespoons extra virgin olive oil, more as needed
3-4 tablespoons balsamic vinegar
Sea salt and fresh ground pepper
1 teaspoon dried Italian Herb seasoning- oregano, sage, rosemary, thyme, basil

For Serving:

2 tablespoons extra virgin olive oil
2-4 tablespoons grated Parmesan, crumbled goat, feta or vegan cheese
More options below


Instructions:

Preheat oven to 400 degrees F.

Wash the potatoes; prick with a fork; wrap in foil. Place the potatoes in the hot oven, on the top rack, and bake for 15 minutes.

In the meantime, combine the cut veggies and garlic in a roasting pan and toss with the olive oil, balsamic vinegar and sea salt; add your favorite seasoning.

Add the pan of vegetables to the oven on a lower rack, and bake for 45 minutes, until the potatoes and the vegetables are tender. Stir at least once during roasting.

To serve, place each potato on a serving plate, split open, and season with a drizzle of good tasting extra virgin olive oil, sea salt and pepper.

Top each potato with the roasted veggies, and sprinkle with shredded Parmesan, vegan, feta or goat cheese.

Serve with Hummus Tahini or Jalapeño Lime Hummus, or a side of baked beans, and tender baby greens.

Serves 2 as dinner, 4 as side dish.


More Serving Options- Build Your Own:

Layer split potatoes with my Vegan Pesto.

Add pine nuts, sunflower seeds, or toasted pumpkin seeds for some crunch.

Other veggies to include: mushrooms, onion, cauliflower, green beans, spinach leaves, Swiss chard, artichoke hearts, shredded cabbage, bok choy, etc.

Add more protein by adding drained canned chick peas, or white or black beans during the last 15 minutes of roasting.

Add protein with 2 chopped hard boiled eggs; sprinkle on the veggies.

Sprinkle with slivered almonds, chopped pecans or walnuts.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Gluten-Free Baked Mac & Cheese

Gluten-free baked mac and cheese, baby.

Gluten-Free Baked Mac and Cheese Recipe

Recipe posted November 28, 2005.

My husband loves a classic baked macaroni and cheese for his favorite comfort food so tonight we baked a lovely dairy-free "mac 'n cheese". This recipe works with any gluten-free pasta shape. Spirals are fun.

The trick with baking gluten-free pasta is to not over-boil it first- keep it al dente. It continues to cook in the sauce.

Ingredients:

12 oz. gluten-free penne, spirals or macaroni pasta

3 tablespoons light olive oil

3 tablespoons sweet rice flour

2 1/2 cups unsweetened plain almond milk, or non-dairy milk

2 cups shredded non-dairy gluten-free cheese

1/2 teaspoon sea salt

1/2 to 1 teaspoon gluten-free honey mustard

1/4 teaspoon nutmeg

1 cup Best Gluten-Free "Bread" Crumbs - for topping

1/4 to 1/2 teaspoon paprika and/or dried basil

Halved grape or cherry tomatoes, optional

Instructions:

Bring a large pot of salted water to a rolling boil and pre-cook the gluten-free penne just until it is al dente - tender, but still quite firm to the bite. Drain the pasta in a colander and rinse it quickly under cold water. Set aside.

In a saucepan, heat the olive oil over medium heat, and stir in the rice flour (I like to use a whisk to do this). Cook and stir the flour for about 10 seconds, then slowly add in the almond milk, whisking to blend the flour paste and almond milk.

Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the shredded vegan cheese, sea salt, mustard, nutmeg, and stir. Continue stirring the sauce until the cheese melts, about 3 to 4 minutes. Remove from heat and set aside.

Preheat the oven to 350ºF.

In a 6-cup baking dish, combine the cooked penne with the hot cheese sauce. Sprinkle the top of the casserole with gluten-free bread crumbs and paprika. Add tomatoes and dried basil, if desired.

Bake at 350 degrees F for about 25 minutes, until heated through and bubbling.

Serves 4.

Karina's Note:

For how to make a fabulous new gluten-free vegan cheesy uncheese sauce for mac and cheese (without using vegan cheese) check out Karina's new dairy-free casein-free cheese sauce recipe here.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Gluten-Free Vegetarian Loaf in BBQ Sauce

Retro veggie loaf kicked up with BBQ sauce.

Vegetarian Loaf Recipe with Maple BBQ Sauce

This is one of those recipes you don't really expect to like - but trust me, it's a winner. And no tofu or lentils in sight. Portabello mushrooms and ground nuts give the loaf its meaty, satisfying heft. For those who crave a vegan version of spaghetti and meatballs, I also make this mixture into Meatballs-Not, baked on a cookie sheet, then gently simmered in my favorite garlicky red sauce.

Ingredients:

1-2 tablespoons good olive oil
5 Portabello mushrooms
5 large leaves Swiss chard, spinach or other greens
1 roasted red pepper, drained
1 carrot, cut up
1 cup cooked brown rice, packed
1/2 cup almonds
1/2 cup pecans or walnuts
1 tablespoon Italian Herbs or dried basil/thyme/sage
1 Tbs balsamic vinegar
1 tablespoon molasses
1 teaspoon cumin
1 teaspoon curry powder
1 large organic free-range egg, lightly beaten (or vegan egg substitute)


Easy Maple BBQ Sauce

1/4 cup real maple syrup
1/2 cup Muir Glen Ketchup
1 tablespoon molasses
1 tablespoon apple cider vinegar
2 teaspoons gluten-free honey mustard
Pinch minced garlic and onion
1/2 teaspoon spicy curry powder
1/4 teaspoon ground cloves
Sea salt and pepper, to taste

Instructions:

Heat the olive oil in a non-stick skillet and cook the portobellos, and chard till soft. Remove from hear; cool a bit; and process, along with the roasted pepper, by pulsing the food processor on and off until the vegetables are an even dice. Scrape into a large mixing bowl.

Process the raw carrot, cooked brown rice, almonds and pecans until the mixture forms a coarse meal; toss into the mixing bowl. Add the herbs, balsamic vinegar, molasses and spices. Add the beaten egg and stir the mixture until well blended.

Press the mixture evenly into an oiled loaf pan.

Preheat the oven to 350 degrees F.

Make the BBQ sauce by combining all the sauce ingredients with a whisk.

Pour the BBQ sauce over the top and bake for about 45 to 55 minutes, until the loaf is firm and done. Remove the loaf from the oven and allow it to rest. This eases cutting and serving; though the slices are a bit fragile while it is warm. I use a thin spatula to remove the slices from the pan.

Serve with garlic mashed potatoes or whipped sweet potatoes with coconut milk, and some roasted green beans.

8 slices.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Penne with Potatoes, Green Beans and Pesto

A little taste of Italy in Santa Monica, California.

I love Italy. I've only been there briefly, enjoying two romantic weeks in small Tuscan village. But I'll never forget it. I don't have to explain why, do I? What's not to love about Italy? Fabulous food. Delicious wine. Olives. Garlic. Bakery fresh bread.

Must I go on?

Here's a quick and simple pasta dish my husband and I devoured one rainy afternoon during our stay. It conjures visions of love and romance.

Did I mention, we were on our honeymoon?

Gluten-Free Penne with Potatoes, Green Beans and Pesto

This is a gluten-free version of a classic Italian dish. I often add some rinsed, drained canned Northern (white) beans for added protein. Omnivores can add sliced cooked sausages.

Ingredients:

8 small red potatoes, washed and quartered

10-12 oz. fresh green beans, trimmed and cut

14-16 oz. brown rice penne 

1/2 cup pesto- here's one of my faves

12 sweet grape or cherry tomatoes, washed, halved or quartered

1/4 cup pine nuts or slivered almonds

Parmesan, shavings or curls (I use a vegetable peeler)

Instructions:

Bring a large pot of salted water to a rolling boil. Cook the potatoes and green beans for 2 minutes. Add the GF pasta to the pot, stir and cook until the pasta is al dente and the potatoes are tender.

Drain it all in a colander, and pour the mixture into a large warmed serving bowl. Gently toss with the pesto. 

Scatter the tomatoes, pine nuts and shavings of Parmesan on top and serve immediately.

Serves 4.

Notes:

When I am adding white beans to this dish I use a large non-stick skillet drizzled with a touch of olive oil to heat the white beans with some fresh minced garlic. When the pasta and veggies are done I pour the drained pasta and potato-green bean mix into the skillet and lightly toss to combine. I remove the skillet from the heat and add in the pesto and tomatoes, gently tossing everything to coat. Then I pour the mix into a warm serving dish and top with pine nuts and Parmesan shavings.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Gluten-Free Hummus Tahini Recipe with Spiced Olive Oil

Classic hummus tahini is easy to make and budget friendly.

Hummus Tahini Recipe with Spiced Olive Oil

I love hummus- especially with a plate of roasted vegetables and brown rice. Hummus is much more than a dip for celery and carrots. For vegans and gluten-free vegetarians, it's a terrific source of complementary protein. So add a dollop to your dinner bowl. It's good for you.

Ingredients:

2 cups (16 oz.) chilled canned chick peas (garbanzo beans), rinsed, drained well
1/3 to 1/2 cup tahini paste (sesame paste)- see note
4-5 tablespoons extra virgin olive oil
Juice of one fresh lemon or lime
3 cloves garlic, minced
Sea salt and ground pepper, to taste

To serve:

1-2 tablespoons extra virgin olive oil, warmed
1 teaspoon spice mixture: sweet paprika, cumin, cayenne pepper, oregano, ground coriander; taste test; adjust the *heat* to your liking
1 tablespoon chopped fresh parsley, or cilantro (coriander leaves)

Instructions:

In a food processor, puree the chickpeas into a paste. Add in the tahini, 4 tablespoons of virgin olive oil, lemon juice, garlic, sea salt and pepper, and process until it is smooth.

If the mixture is too thick, I add a little instant vegan broth, or sometimes more olive oil, to achieve the consistency I like - creamy and smooth.

To serve the hummus, I do this (taught to me by an Israeli chef):

Whisk together 2 tablespoons of warmed extra virgin olive oil, cumin, paprika, cayenne and a dash of curry to make a spiced red oil. Cool a bit.

Spoon the hummus into to a pretty serving bowl or shallow dish.

Drizzle the spiced oil in a spiral on top of the hummus. Garnish with a sprinkle of fresh chopped parsley or cilantro, if desired.

Serve with my gluten-free Pizza Flat Bread, Pecan Crackers or Brown Rice Tortilla Chips.

We also like to serve hummus with crisp raw carrot sticks, zucchini sticks, and celery sticks.

Most of all, though, I love hummus with a plate of balsamic-roasted vegetables and brown rice. I like to dip the roasted veggies into the hummus. Delicious!

Recipe Source: glutenfreegoddess.blogspot.com

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Notes:

For those- like me- who tend to chafe against strict tradition, do try my New Mexican-inspired hummus: Jalapeno Lime Hummus. It's addictively good!

If you cannot use sesame tahini, try subbing a nut or seed butter such as cashew butter, sunflower seed butter or even peanut butter. All work well in a hummus.

Browse more Mediterranean Diet Recipes.