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

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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

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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

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

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.