Archive for the 'Gluten-Free' Category

Yellow Curried Tofu

Yellow Curried TofuWe can thank my Aunt Treva for this delicious curry recipe and for turning me on to cooking Thai food. Makes 4 servings.

4 cups cooked brown rice
1 14-ounce can coconut milk
1 tablespoon palm sugar (or brown sugar)
1 to 2 tablespoons Thai yellow curry paste
1/4 cup chopped mint
1/2 lime
2 cups broccoli florets
1/2 cup sliced carrots
1 tablespoon vegetable oil
1 12-ounce package firm or extra firm tofu
2 to 3 kaffir lime leaves chopped (optional)

Stir-fry the broccoli and carrots in oil for 3 to 4 minutes, but make sure they stay firm, since they will continue to cook in the sauce later. Set aside.

Combine coconut milk, sugar, yellow curry paste and lime leaves in a wok or large skillet over medium heat. Cook for 5 minutes or until the coconut milk begins to thicken.

Add chopped mint, juice of 1/2 lime, broccoli, carrots and tofu. Cook at a low simmer for 5 to 10 minutes to let the flavors blend together.

Serve with brown rice and additional lime wedges.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.

Variations

  • Add 1/2 cup chopped pineapple when you add the tofu. If you use pineapple, you might want to reduce or eliminate the sugar.
  • Experiment with other vegetables.
  • Pre-bake the tofu if you want it to be a little more firm.
  • Can easily be made gluten-free.

More information for Yellow Curried Tofu recipe:

  • Prep time: 20 min
  • Cook time: 20 min
  • Total time: 40 min

Spicy Roasted Red Potatoes

I love those cute little red potatoes! Despite the longer cooking times, this is a pretty easy meal to make, and you can always get a little work done around the house while it bakes as long as you remember to swing past the oven a few times to turn them. Makes 4 to 6 servings.

12 small red potatoes cut into quarters
1/4 cup olive oil
1 teaspoon balsamic vinegar
1 tablespoon fresh rosemary
2 cloves minced garlic
dash cayenne pepper to taste
1/2 teaspoon red chili pepper flakes
freshly ground black pepper and salt to taste

Preheat oven to 400 degrees.

Mix all ingredients (except for the potatoes) in a large mixing bowl and set aside while you wash and prepare the potatoes.

Add potatoes to the olive oil mixture and toss to coat. Spread evenly on a baking sheet or pan in single layer with no overlap.

Bake uncovered for 50-60 minutes stirring every 15 minutes.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.

Variations

  • Add a handful of garlic cloves 15 minutes before the end.
  • Add a few slices of onion.
  • Experiment with other spices. Basil and oregano or sage would be good choices.
  • Naturally low-sodium and gluten-free.

More information for **TITLE** recipe:

  • Prep time: 10 min
  • Cook time: 50 min
  • Total time: 60 min

Traditional Vegan Coleslaw

Traditional Vegan ColeslawThis is the slightly healthier vegan version of the coleslaw that you remember from the picnics and parties of your youth. Makes 6 to 8 servings.

Slaw Ingredients

1/2 head of shredded cabbage
1/2 cup shredded carrot

Sauce Ingredients

1/2 teaspoon celery salt
1 teaspoon dried minced onions
1/2 cup vegan mayo
1/4 cup non-dairy milk
1 tablespoon apple cider vinegar
1 tablespoon agave nectar
2 teaspoons dijon or spicy mustard
1 clove minced garlic
freshly ground pepper to taste

Combine all of the sauce ingredients in a small mixing bowl. Stir briskly or whisk until the sauce is smooth and creamy. Add more or less vegan mayo to taste.

Shred the cabbage and carrot and place in a large mixing bowl. Stir in the sauce and toss together to combine. Refrigerate for a couple of hours before serving.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.

Variations

  • Use a mix of green and purple cabbage for a little color.
  • Add a few other vegetables for more variety.
  • Omit the mustard and replace the celery salt with ground celery seed for a low-sodium version.
  • Can be easily made gluten-free.

More information for Traditional Vegan Coleslaw recipe:

  • Prep time: 15 min
  • Cook time: 0 min
  • Total time: 15 min

Beans and Greens

Fresh greens are so healthy and full of vitamins, so this is one of the dishes I make when I have been busy and not eating as well as I should. It makes a great dinner on it’s own or as a side dish. Makes 2 to 4 servings.

4 cups chopped kale, chard or collard greens
1 15-ounce can white beans (great northern or others)
1 tablespoon olive oil
2 cloves minced garlic
1 small diced shallot
1 teaspoon tamari
2 teaspoons balsamic vinegar
1/2 teaspoon chili paste
3 strips tempeh bacon
freshly ground pepper to taste

Drain and rinse the can of white beans and set aside.

Heat olive oil over medium heat and add shallots. Sauté for 3 minutes until the shallots have softened. Add tempeh and sauté for another 3 to 5 minutes until the tempeh begins to brown. Add garlic, greens and beans. Add remaining ingredients and cook for 2 to 4 minutes or until the greens are wilted, but still firm.

Pictured with mixed salad beans, instead of white beans.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.

Variations

  • Main Meal: Serve as-is or over a bed of your favorite grain.
  • Experiment with a variety of mixtures of different types of greens and different spices. This is great with rosemary or basil, for example.
  • You can make a very simple version of this with just a little balsamic vinegar and some spices.
  • Instead of the vinegar, serve with lemon wedges or add lemon juice for added flavor.
  • For a low-sodium version, eliminate the tamari and tempeh bacon and use a low-sodium can of beans.
  • This can easily be made gluten-free.

More information for Beans and Greens recipe:

  • Prep time: 10 min
  • Cook time: 10 min
  • Total time: 20 min

Roasted Root Vegetables

This is a great fall and winter meal when you can find a wide variety of fresh and interesting root vegetables at the local market. This recipe is really flexible and forgiving on both ingredients and cooking times, which makes it a great side dish since you don’t have to worry about having it done at exactly the same time as everything else. Makes 4 servings.

2 lbs root vegetables, peeled and cut into 1-2 inch pieces (potatoes, carrots, parsnips, turnips, celeriac, beets*, etc.)
1 medium onion, peeled and cut into 1/3 inch wedges
1 tablespoon olive oil
1 tablespoon rosemary
2 tablespoons balsamic vinegar (more or less to taste)
salt & pepper to taste
1 head garlic, separated into cloves and peeled

Heat oven to 400 degrees.

Combine the olive oil, balsamic, rosemary, salt and pepper in a large mixing bowl.

Toss the vegetables and onion (but not the garlic) with the oil and spices in the large mixing bowl. Remove from the bowl and place the root vegetables and onion in a roasting pan or cookie sheet, but do not crowd or stack the vegetables. Try to get everything in a single layer if possible, which might require an extra sheet or pan.

Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes. After the first 15 minutes, scatter the garlic cloves in with the vegetables. Continue stirring every 15 minutes until the vegetables are tender and evenly browned.

Pictured with carrots, red potato, garnet yam, parsnip, rutabaga, golden beet and turnip.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.

Variations

  • Dinner: To make this into a main meal, serve over a bed of grains or with a side of cooked tofu or tempeh.
  • Try different combinations of vegetables and spices.
  • Add some crushed red pepper to make it a little spicy.
  • Can be easily made gluten-free and low-sodium.

* Note: if you are using red beets, you might want to put them on a separate tray for cooking unless you like having all of the vegetables turn pink.

More information for Roasted Root Vegetables recipe:

  • Prep time: 15 min
  • Cook time: 45 min
  • Total time: 60 min

Mexican Coleslaw

This looks suspiciously like my Thai Coleslaw recipe, but it’s different. Trust me. Makes 8 to 10 servings.

Salad Ingredients

1 small shredded cabbage
1 cup shredded or thinly sliced carrots
1 medium thinly sliced red bell pepper
4 thinly sliced scallions (also called green onions)
1/2 cup chopped cilantro
1/4 cup chopped sun-dried tomatoes

Dressing

1/2 teaspoon adobo sauce (or other smoky hot sauce).
2 cloves minced garlic
1/4 cup freshly squeezed lime juice
1/4 cup apple cider vinegar
2 tablespoons agave nectar
2 tablespoons vegetable oil
1 teaspoon cumin
salt and freshly ground black pepper to taste
Combine salad ingredients in a bowl.

Combine dressing ingredients in a small container and whisk for 1 minute to combine.

Drizzle sauce over veggies and toss to coat evenly. You might want to add a little more lime juice or vinegar to taste.

Let stand at least 10 minutes or refrigerate until you are ready to serve. Toss again before serving.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.

Variations

  • Replace carrots and red bell pepper with other colorful vegetables.
  • Add some jicama for additional crunch.
  • Can be easily made low-sodium and gluten-free.

More information for Mexican Coleslaw recipe:

  • Prep time: 20 min
  • Cook time: 0 min
  • Total time: 20 min

Olive Tapenade

This is always a big hit at parties. It seems a little exotic and unusual to most people, but it’s so easy to make! Serve with a really good, fresh Italian or French bread. Ciabatta or baguettes are great choices, since these smaller loaves hold together better for spreads. Makes 8 to 10 servings

1 clove minced garlic
1/4 teaspoon balsamic vinegar
4-5 slices sun-dried tomato (reconstituted in water to soften)
1/2 teaspoon capers
freshly ground black pepper (to taste)
1 1/2 cups pitted kalamata olives
1 tablespoon olive oil

Combine garlic, balsamic vinegar, sun-dried tomato, pepper, and capers in a food processor. Blend until combined. Add olives and process until the olives are in small chunks (do not over process!)

Transfer tapenade from food processor into a bowl, add olive oil, stir and refrigerate for at least 1 hour before serving.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.

Variations

  • Add a tablespoon or two of tomato paste for an olive tomato tapenade.
  • Use a mixture of different varieties of olives.
  • Serve with rice crackers for a gluten-free version.

More information for Olive Tapenade recipe:

  • Prep time: 10 min
  • Cook time: 0 min
  • Total time: 10 min

Tofu Rancheros

This is one of those all day meals that you can serve as easily for breakfast as you can for dinner. It also gets bonus points for being quick and easy to make. Makes 4 servings.

1 pound tofu (pre-packaged baked tofu or baked firm tofu)
1 15-ounce can black beans (rinsed and drained)
1 15-ounce can vegetarian chili
1 cup salsa
2 cups lettuce
1 cup tomato
1/4 cup vegan sour cream
1/4 cup Mango Guacamole recipe
2 tablespoons chopped cilantro

Chop the tofu into 1-inch cubes. Put the chili in a pan on the stove. Add tofu and cook for about 5 minutes or until heated through.

Warm the beans and salsa in separate containers in the microwave or on the stove.

On each plate, spoon the beans into a small pile on one half of the plate and top with chili and salsa. On the other side, add lettuce, tomato, sour cream and guacamole.

Sprinkle the whole thing with chopped cilantro. Serve with tortilla shells or tortilla chips.

Pictured with Cilantro Lime Black Beans and avocado.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.

Variations

  • Use a can of refried beans or the Cilantro Lime Black Beans in place of the black beans.
  • Add grilled vegetables.
  • Replace the guacamole with sliced avocado.
  • Serve over a bed of Spanish rice.
  • Use 1 recipe of Baked Mexican Marinated Tofu and serve separately, instead of cooking in the chili.
  • You could make a low-sodium version with low salt chili and beans and going light on the sour cream.
  • Can be easily made gluten-free.

More information for Tofu Rancheros recipe:

  • Prep time: 10 min
  • Cook time: 5 min
  • Total time: 15 min

Quick and Simple Chili

The name already has everything you need to know. Nothing fancy, not too much work and still yummy. Makes 8 servings.

1 tablespoon olive oil
1 chopped onion
4 cloves minced garlic
2 15-ounce cans red kidney beans
1 15-ounce can cannellini (white kidney) beans
2 14-ounce cans chopped tomatoes (including the juice)
1 28-ounce can crushed tomatoes
1 6-ounce can tomato paste
2 cups vegetable broth
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 teaspoon dried basil
2 teaspoons cumin
1/4 cup chopped fresh cilantro
freshly ground pepper and additional chili powder to taste

Heat olive oil in a large soup pot over medium heat. Add onions and sauté for 2 to 3 minutes or until onions are tender. Add garlic and sauté another 30 seconds.

Add remaining ingredients and bring to a simmer. Cook for at least 20 minutes (you can also cook it a lot longer).

Serve hot in bowls with your favorite crackers or cornbread.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.

Variations

  • Add a pound of veggie ground beef, crumbled veggie burgers, textured vegetable protein (TVP), quinoa or similar grain for a “meaty” chili.
  • Replace some or all of the kidney beans with black beans for a black bean chili.
  • Use fire roasted crushed or diced tomatoes for a smoky flavor. Muir Glen sells cans of fire roasted tomato products.
  • Throw in a handful of sun-dried tomatoes because they make everything a little better.
  • Add chopped hot peppers for a spicier version.
  • You could also make this a vegetable chili by adding carrots, bell peppers, potatoes or other favorite veggies.
  • Naturally gluten-free.

More information for Quick and Simple Chili recipe:

  • Prep time: 10 min
  • Cook time: 30 min
  • Total time: 40 min

Cilantro Lime Black Beans

How can you go wrong with cilantro and lime? These beans are great served alone, in tacos, with some tortilla chips for dipping, or along with some fajitas. Makes 4 as a servings as a small side dish.

2 cans black beans
1-2 tablespoons oil to taste
juice of 1 lime
2 cloves minced garlic
2 tablespoons tomato juice
1/4 cup chopped cilantro
salt and freshly ground pepper to taste

Drain and rinse the black beans. Combine all ingredients in a medium saucepan over medium-low heat. Cook for at least 5 minutes stirring occasionally or until heated through.

At this point, you can serve the beans, but I like to cook them over low heat for closer to 30 minutes or until the beans start to fall apart and become the consistency of refried beans.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.

More information for Cilantro Lime Black Beans recipe:

  • Prep time: 5 min
  • Cook time: 5 min
  • Total time: 10 min

Variations

  • Add some tomato or onion.
  • Can be easily made low-sodium and gluten-free.