Category: Gluten Free

Do-ahead · Gluten Free · Grains · Holiday Food · Nuts · Rice · Vegetable sides · Vegetable-related

The BEST vegetarian/gluten-free meatloaf

Belinda

This is one of the the best things I’ve tasted in a long time. I made this for our vegetarian son for Christmas and we all preferred it to the meat. Don’t be put off by the ingredients, it’s still pretty easy.

Recipe from food blog, “A couple cooks”

Every now and then you come across a recipe that is a cut above the rest – one that makes everything you’ve made before pale in comparison.
We present: our Vegetarian Meatloaf recipe! This vegetarian meatloaf is made entirely of nuts, rice, mushrooms, onions, herbs, and cheese. Somehow, it all melds into an appearance and texture just like a meatloaf. And it tastes AMAZING. As in, better than the meat version. It’s perfect for dinner parties, as a vegetarian Thanksgiving main dish or for Christmas dinner.
This vegetarian meatloaf is hearty and pleases even the most passionate of meat eaters! It’s a family favorite dinner party recipe.

1 1/2 cups cooked brown rice. (I made 1 cup brown basmati rice cooked in vegetable stock, and had leftover rice)
1 1/2 cups walnuts
1/2 cup cashews
1 good-sized onion
3 cloves garlic
6 oz chestnut/baby bella mushrooms
2 tbsp chopped fresh flat-leaf parsley
2 tbsp olive oil
1 tsp dried marjoram
1 tsp dried thyme
1 tsp dried sage
4 large eggs
1 cup full-fat cottage cheese
12 oz Gruyere cheese, grated
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Cook the rice in a broth for more flavor, according the the package instructions

Preheat oven to 350°F.

Place 1 1/2 cup walnuts and 1/2 cup cashews on a baking sheet and toast for 8-10 minutes, until lightly browned. Allow to cool.

Meanwhile, finely chop 1 onion and mince 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley. When the nuts have cooled, finely chop them, ether by hand or in a food processor.

In a large skillet, heat about 2 tablespoons olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl.

In a small bowl, lightly beat together 4 eggs.

In the large bowl, combine the onion and mushroom mixture with the toasted walnuts and cashews, parsley, 1 1/2 cups cooked rice, 1 cup cottage cheese, 12 ounces Swiss cheese, beaten eggs, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.

Butter a 9-inch loaf pan, line the bottom with parchment paper, and butter it again. Pour the mixture from the bowl into the pan.

Bake for 1 hour or until golden brown. (Bake longer if not golden brown)
Let cool in pan for 20 minutes, then invert loaf and remove from pan. Slice into pieces and serve warm. Leftovers can be stored for a few day in the refrigerator or a few months in the freezer (cut into pieces).
Reheat in a 350F oven

Gluten Free · Holiday Food · Vegetable sides

Giant potato rösti with garlic and thyme

Belinda

An easy make-ahead side dish made with potatoes, onions, garlic and thyme.
You can freeze the rösti – just warm it through in the oven before serving.
Recipe from Delicious Magazine

Serves 8

Olive oil for frying and greasing
2 tbsp (30g) butter, plus an extra knob
3 onions, sliced
4 garlic cloves, sliced
8 thyme sprigs, leaves stripped
3.5lbs (1.5kg) red-skinned potatoes
1 tbsp sea salt
3 large free-range eggs, beaten
1 bunch fresh chives, finely chopped

Put a large glug of olive oil and a large knob of butter in a frying pan over a low-medium heat.
When hot, add the onions and garlic and cook for 15-20 minutes until soft, sweet and golden. Add the thyme for the last few minutes. Cool slightly.

Meanwhile heat the oven to 375F/200°C/180°C fan/gas 6.
Grate the potatoes on a box grater and wrap in a clean tea towel. Press it hard against the side of the sink for a few minutes to squeeze out as much liquid as you can.

Grease a 9″ (23cm) short-sided cake tin (see tip) with a removable base (not a springform tin, from which the rösti would be difficult to remove).
Put the squeezed grated potato in a large mixing bowl with the cooled onion mixture, together with the salt, eggs, chives and some freshly ground black pepper.
Mix well with your hands and put in the cake tin (don’t pack it down too tightly). Cook the rösti for 1 hour, then remove, dot the 2 tbsp butter over the surface and put back in the oven for another 15 minutes or until golden brown on the top.
Remove from the tin and serve straightaway or just warm.

Tips
Use a shallow cake tin so the top crisps up. A high- sided tin would block the heat.

Make the rösti up to 8 hours ahead, keep in the tin and heat in a 350F/180°C/160°C fan/ gas 4 for 20-25 minutes to warm up.
Freeze the cooked rösti in its tin, well wrapped in cling film, for up to 1 month.
Defrost well, then warm through in a medium oven to serve.

Dairy-free · Gluten Free · Holiday Food · Vegetable sides

Chorizo & pear red cabbage

Belinda

Recipe from Jamie Oliver

“My darkly decadent red cabbage is truly delicious with bold flavors that people are going to go nuts for. This sweet and sour combination is all about maximum impact with minimal effort. An absolute gem of a dish to bring color to your Holiday table. ”

Serves 10-12

5 oz (150 g) quality chorizo
2 tsp fennel seeds
1 red onion
2 lb (1kg) red cabbage
Red wine vinegar
1 x 14-15 oz (410 g) can of sliced pears, in natural juice

Roughly dice the chorizo and place into a large casserole pan on a medium heat. Cook for a few minutes, or until the chorizo has released its oils, then add the fennel seeds.
Peel and finely slice the red onion, add to the pan and cook for a few minutes, or until softened and smelling amazing.
Click away any tatty outer leaves from the red cabbage, trim the base, then cut into wedges and roughly slice. Add to the pan with a swig of red wine vinegar, and a pinch of sea salt and black pepper.
Cook with the lid ajar on a low heat for 10 minutes, stirring frequently.
Add the canned pears, with some of the juice, and continue cooking for a further 10 minutes, or until the cabbage is tender.

Taste and adjust seasoning

Do-ahead · Gluten Free · Holiday Food · Vegetable sides

Creamy, cheesy leeks with parmesan, cheddar and brie

Belinda

Recipe from Jamie Oliver

This is a really super but simple side dish and if you want to take this dish to the next level, invest time in cooking your leeks super-slowly until sticky and sweet.

Serves 8-10

6 large leeks
2 cloves of garlic
5 sprigs of fresh thyme
olive oil
1 knob of unsalted butter
4 fl oz (100 ml) single cream
4 oz (100 g) Cheddar cheese
3 oz Parmesan cheese
4 oz (100 g) brie

Preheat the oven to 180ºC/350ºF/gas 4.

Trim, wash and slice the leeks, about 3/4″(2cm) thick, at an angle. Peel and slice the garlic, then pick the thyme leaves.
Put a large cast iron braiser (ideally one you’d be happy to serve in) on a medium heat and add a drizzle of oil, the butter, thyme leaves and garlic.
Cook until it begins to bubble and fry, then stir in the leeks. Continue cooking and checking on it every few minutes to stir and make sure it doesn’t catch.

At this point, you have two choices: one is good, one is great. You can either stir the rest of the ingredients into the leeks, grating in the Cheddar and Parmesan, and tearing in the brie, then put it into the oven to cook for 45 minutes uncovered, or, if you want the sweetest leeks in the world (and I think you do), do the following…

Turn the heat under the pan down a little and cook the leeks for about 35 minutes, or until soft and intensely gorgeous, stirring every now and then.
Season, then spoon it all into a dish, or leave in the pan.

Stir in the cream and splash of water, grate over the Cheddar and Parmesan, then pull the brie into parts and bomb those on top.

Pop in the oven for 15 minutes, or until golden and bubbling.

Do-ahead · Gluten Free · Holiday Food · Vegetable sides

Creamed brussels sprouts with gruyere, pancetta and walnuts

Belinda

This holiday-worthy, crowd-pleasing side dish (you can never go wrong with cream and cheese) requires you to open and close the oven door multiple times, so make sure you pay attention to the visual cues since no oven is exactly the same.
Recipe from Bon Appetite Magazine

8 SERVINGS
8 oz pancetta, cut into ½-inch pieces
2 lbs Brussels sprouts, trimmed, halved, quartered if large
2 shallots, thinly sliced
3 large garlic cloves, finely grated
4 tbsp melted unsalted butter
½ tsp freshly ground black pepper
2 tbsp thyme leaves, divided
2 cups heavy cream
1 tbsp Dijon mustard
1 cup walnuts
3 oz Gruyère, grated
3 oz Parmesan, crumbled (about 1 cup)
1 tsp crushed red pepper flakes

Position racks in upper and lower thirds of oven; preheat to 475°.
Spread pancetta on a rimmed baking sheet and roast, tossing once halfway through, until lightly browned and fat is beginning to render, 6–8 minutes.

Transfer pancetta to a large bowl; reserve baking sheet. Add Brussels sprouts, shallots, garlic, butter, black pepper, and 1 Tbsp. thyme to bowl with pancetta and toss to coat.
Scrape Brussels sprouts mixture into a 13×9″ baking dish.
Roast gratin on bottom rack until tops of Brussels are browned, 15–20 minutes.
Carefully toss to expose green Brussels below, then continue to roast until tops of Brussels are browned, 15–20 minutes more.

Whisk cream and mustard in a large glass measuring cup. Arrange walnuts on reserved baking sheet with pancetta drippings.

Remove gratin from oven, carefully pour in cream mixture, and sprinkle cheese over.

Reduce oven temperature to 375°. Return gratin to bottom rack, then place sheet with walnuts on top rack. Roast, tossing nuts halfway through, until nuts are browned on both sides, 8–10 minutes, and cream is thick, vigorously bubbling, and browned around the edges, 15–20 minutes. Let gratin cool 10 minutes.

Meanwhile, chop walnuts and transfer to a medium bowl. Add red pepper and remaining 1 Tbsp. thyme and toss to combine. Top gratin with walnut mixture before serving.

Baking · Do-ahead · Gluten Free · Holiday Food · Vegetable sides

Creamed Brussels sprouts

Belinda

It’s that time of year and I’m always looking for different ways to cook Brussels sprouts. This one is from food blog, “Delish” and is delish!
Not a fan of Fontina? Gruyere or white cheddar would also be delicious here!

Serves 6
1 tbsp extra-virgin olive oil
1/2 large yellow onion, chopped
3 cloves garlic, minced
2 lb Brussels sprouts, halved and thinly sliced
1/2 tsp. crushed red pepper flakes, plus more for garnish
Kosher salt
Freshly ground black pepper
1 cup Greek yogurt
1/2 cup mayonnaise
2 eggs, lightly beaten
Zest of 1/2 lemon
1/2 cup freshly shredded Fontina
1/2 cup freshly grated Parmesan, plus more for garnish
2 tbsp freshly chopped parsley

Heat oven to 375°.
In a large skillet over medium heat, heat oil.
Add onions and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute. Add Brussels sprouts and red pepper flakes and cook until tender, 7 minutes more.
Season with salt and pepper, then remove from heat and let cool.

In a large bowl, stir together Greek yogurt, mayonnaise, eggs, and lemon zest, and cheeses and season with salt and pepper. Fold in cooled vegetables and transfer to a medium baking dish.

Bake until top is golden and cheese is bubbly, 30 to 35 minutes.

Garnish with parsley, Parmesan, and red pepper flakes and serve immediately.

Do-ahead · Gluten Free · Holiday Food · Vegetable sides

Cheesy Brussels Sprouts with bacon

Belinda

If you have vegetarian guests, feel free to skip the bacon! We’re all about the smoky flavor, but for this dish, it’s all about the CHEESE.

 

Serves 6

5 slices bacon
3 tbsp. butter
2 small shallots, minced
2 lb. Brussels sprouts, halved
Kosher salt
1/2 tsp. cayenne pepper
3/4 cup heavy cream
1/2 cup shredded sharp (mature)cheddar
1/2 cup shredded Gruyère cheese

Preheat oven to 375°.
In a large oven-safe skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. Discard bacon fat.
Return skillet to medium heat and melt butter. Add shallots and Brussels sprouts and season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes.
Remove from heat and drizzle with heavy cream, then top with both cheeses and bacon.
Bake until cheese is bubbly, 12 to 15 minutes.
(If your cheese isn’t golden, switch oven to broil and broil 1 minute.)

Dairy-free · Dessert · Do-ahead · Gluten Free · Holiday Food

Raw-vegan Mango Coconut Truffles

Belinda

Raw-Vegan Mango Coconut Truffles

My son, Oliver made these for us and they’re delicious! The only thing I added was a pinch of salt, which enhances the flavor.
They are raw, vegan, gluten-free, paleo-friendly and super easy to throw together in your food processor.
They also make great treats for the children, as they think they’re eating something deliciously sinful!

Makes about 30 truffles

6 oz chopped dried mango
3 ½ cups unsweetened desiccated coconut, divided
8 tbsp coconut oil
2 tsp agave/maple syrup, or to taste (optional)
pinch of salt

Place the chopped mango in a bowl and cover with cold water. Soak until the mango has softened, about 1 hour. Drain well and dry on kitchen towel.

Combine the mango, a pinch of salt, 3 cups of coconut, and the coconut oil in a food processor; blend until well combined and smooth. Add agave/maple syrup if the mixture is not sweet enough.

Place in a bowl, cover, and refrigerate until the mixture has hardened, about 2 hours.

Roll into small balls and dredge in remaining 1/2 cup of desiccated coconut. Line a baking tray with parchment paper or a silicone liner, and place the coated balls on top.
Freeze for about 30 minutes until the coconut oil solidifies.

Store in a sealed container in the fridge or freezer.
*Note: these balls will melt if left at room temperature.

Asian flavors · Dairy-free · Do-ahead · Gluten Free · Poultry

One-Pot Braised Chicken With Coconut Milk, Tomato and Ginger

Belinda

Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time. Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. The result is a rich, stew-like dish, which works nicely served over white rice. By cooking the rice as the chicken finishes braising, you can get everything on the table at the same time. A good squeeze of lime is not required, but it does give the dish a bright finish. Serve any remaining sauce at the table, with crusty bread for sopping.
Recipe by Colu Henry

1 ½ to 2 lbs bone-in, skin-on chicken thighs, at room temperature
Kosher salt and black pepper
2 tbsp grapeseed or canola oil
1 medium red onion, thinly sliced
3 garlic cloves, finely chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp red-pepper flakes
1 (14-oz) can cherry or diced tomatoes with their juices
1 (13-oz) can full-fat coconut milk
Steamed white rice, for serving (optional)
3 tbsp roughly chopped cilantro
1 lime, quartered, for serving (optional)

Pat chicken thighs dry and season with salt and pepper.

In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.

Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic, ginger, cumin, cinnamon and red-pepper flakes, and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.

Add the tomatoes with their juices and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan.
Nestle the chicken back into the skillet along with any juices that have accumulated. Simmer, uncovered, until the chicken is cooked through and the sauce has thickened slightly, 15 to 20 minutes.
Season to taste with salt and pepper.

Divide the rice, if using, among bowls and plate the chicken on top, spooning additional sauce over it. Scatter with cilantro and a squeeze of lime, if you like.

Gluten Free

Roasted Cauliflower With Pancetta, Olives and Crisp Parmesan

Belinda

Studded with salty olives, pancetta and Parmesan that gets golden and crisp at the edges, this is roasted cauliflower at its brightest and most full-flavored. You can serve the caramelized florets either as a vegetable-based main dish or a hearty side to roasted meats or fish, or big bowls of pasta. The recipe calls for using a package of finely diced pancetta that practically melts into the sauce. But if you prefer a chunkier texture, you can dice it yourself into 1/2-inch cubes, and add them with the cauliflower. Or, to make this vegetarian, just leave the pancetta out.

Recipe by Melissa Clark

Serves 2 as a main dish and 4 as a side dish

1 large head cauliflower (about 1 3/4 pounds), trimmed and cut into bite-size florets (about 8 cups)
½ cup extra-virgin olive oil
½ tsp kosher salt, plus more as needed
⅓ cup olives, crushed, pitted and chopped
1 fat garlic clove, finely grated or minced
1 ½ tbsp fresh lemon juice, plus more to taste
⅛ tsp red-pepper flakes, plus more as needed
4 oz pancetta or bacon, cut into 1/8-inch cubes
¾ tsp cumin or caraway seeds
½ cup shredded (not ground) Parmesan
¼ cup chopped fresh parsley or mint leaves and tender stems, for serving

Heat oven to 425 degrees.
Place cauliflower on a rimmed baking sheet and toss with 1/4 cup olive oil and 1/2 teaspoon salt until well coated. Roast for 15 minutes.

In a small bowl, whisk together olives, garlic, lemon juice, 1/8 teaspoon red-pepper flakes and a large pinch of salt. Drizzle in the remaining 1/4 cup olive oil, whisking well.

After the cauliflower has roasted for 15 minutes, add pancetta and cumin seeds to pan and gently mix to combine. Sprinkle Parmesan on top and roast for another 15 to 20 minutes, until cauliflower is tender, the pancetta rendered, and cheese is golden brown and crunchy.

Spoon olive dressing all over roasted cauliflower while still hot and toss to combine.
Taste, and add more salt, red-pepper flakes or lemon juice, if needed.
Scatter parsley over the top before serving.