The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes (11 page)

2 tablespoons warm water

1 teaspoon apple cider vinegar

1 teaspoon honey

salt

1. For the filling, heat a medium pot over medium heat. Lightly coat the bottom of the pot with oil. Add the shallot and cook 2-3 minutes, until softened.
   
2. Add the orange juice, couscous, figs, almonds, bay leaf, parsley, cayenne, and a large pinch of salt. Increase the heat to high, cover, and bring to a boil. Reduce the heat to low and simmer for 13-15 minutes, until the liquid is entirely absorbed.
   
3. Meanwhile, whisk all of the dipping sauce ingredients together in a small bowl, seasoning to taste with salt.
   
4. Cut the core out of the head of the radicchio, and slowly pull whole leaves away from the head. Wash and set on towels to dry.
   
5. Once all of the orange juice is absorbed, stir the couscous to evenly distribute the other ingredients. To serve, spoon approximately ¼ cup of the couscous into a leaf of radicchio. Set the sauce out on the side for dipping or drizzling.
   

Serves 4

2 large eggs

peanut or vegetable oil for the pan

2 small red bell peppers (¾ pound), cut into ½-inch pieces

2 cups shredded cabbage

1 8-ounce can bamboo shoots, drained

4-5 cloves garlic, minced

4 scallions or green onions, diced

1 tablespoon minced ginger

pinch crushed red pepper

2 cups chilled cooked brown jasmine rice

¼ cup sherry, Shaoxing wine, or water

2 tablespoons gluten-free soy sauce or tamari

1. Heat a wok or large pan over high heat. Beat one of the eggs in a bowl. Add about ½ teaspoon of oil to the wok. Add the egg and quickly swirl the wok so the egg makes a thin pancake. Allow to set—this should only take a matter of seconds—and then flip the egg. After a few more seconds remove the egg from the wok and place on a cutting board. Repeat the process with the other egg. Roll each egg into a tube and thinly slice.
   
2. Add 1 teaspoon of oil to the wok. Add the bell peppers. Fry, stirring occasionally, until lightly seared, around 3 minutes. Set aside in a bowl.
   
3. Add 1 teaspoon of oil to the wok. Add the cabbage. Fry, stirring occasionally, until lightly seared, around 2 minutes. Set aside in a bowl.
   
4. Add ½ teaspoon of oil to the wok. Add the bamboo shoots. Fry, stirring occasionally, until lightly seared, around 2-3 minutes. Set aside in a bowl.
   
5. Add 1 teaspoon of oil to the wok. Add the garlic, scallions, ginger, and crushed red pepper. Fry for 30 seconds, then add in the rice, making sure to break up any clumps. Stir well, and then fry for a few minutes, until the rice is starting to brown.
   
6. Return the peppers, cabbage, bamboo, and eggs to the wok. Add in the wine or water and soy sauce or tamari. Cook until everything is heated through, around 2 minutes.
   

Serves 4-6

The rice must be chilled so that it dries out. It’s best if it has been refrigerated overnight. If not chilled, the rice steams and gets gloppy. This version is fairly veggie-heavy for fried rice.

1 15-ounce can whole peeled tomatoes

olive oil for the pan

1 small carrot (2 ounces), ends trimmed, diced

½ medium yellow onion, diced

3-4 cloves garlic, minced

salt and freshly ground black pepper

2 15-ounce cans butter beans (approximately 3½ cups), drained and rinsed

1½ cups fresh basil, thinly sliced

1. Place the tomatoes and their juice in a medium bowl. Tear the tomatoes into bite-sized pieces.
   
2. Heat a large pan over medium heat. Lightly coat the pan with oil. Add the carrot and onion and cook until they begin to soften, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
   
3. Stir in the tomatoes and juices. Add a pinch of salt and a few grinds of pepper. Cook until the tomato juice begins to bubble. Add the beans and cook until they are heated through, 5-10 minutes.
   
4. Stir in the basil and let it wilt, about 1 minute.
   

Serves 4

3 cups unsweetened soymilk

½ cup Arborio rice

½ cup sweetened shredded coconut

½ cup packed brown sugar

salt

½ cup dried cherries, roughly chopped

1. Whisk together the milk, rice, coconut, sugar, and a pinch of salt in a medium pot. Set over high heat and bring to a boil. Reduce the heat to medium-low. Simmer, stirring occasionally, until the milk is mostly absorbed, about 35-40 minutes.
   
2. Add the cherries and cook an additional 10 minutes, until the cherries soften.
   

Serves 4-6

Crust

⅔ cup sorghum flour

2 tablespoons brown rice flour

½ cup tapioca starch

2 tablespoons white sugar

½ teaspoon xanthan gum

½ teaspoon salt

8 tablespoons cold butter (1 stick), cut into large chunks

¼ cup cold water

Filling

3-4 peaches (1 pound)

1 tablespoon honey

½ teaspoon ground ginger

1 ounce mascarpone cheese (optional)

1. For the crust, whisk together the flours, starch, sugar, xanthan gum, and salt in a medium bowl. Lay out a sheet of plastic wrap nearby. Add the flour mixture and butter to the bowl of a food processor. Pulse until the butter is incorporated but still fairly large in size. Slowly pour the water through the feed tube while pulsing. Stop once the dough looks crumbly and the butter is pea-sized.
   
2. Turn the mixture out onto the plastic wrap. Gather up the sides of the wrap and press the dough into a ball. Form into a disk, wrap in the plastic wrap, and refrigerate for 30 minutes.
   
3. Thinly slice the peaches and place in a medium bowl. Add the honey and ginger, stir well, and let sit.
   
4. Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Lay out two large overlapping sheets of plastic wrap. Dust the plastic wrap with sorghum flour. Have extra sheets ready to lay on top of the dough.
   
5. Put the chilled dough on the floured plastic wrap. Sprinkle flour over the top of the dough, and then lay two sheets of plastic wrap over the top. Roll out the dough, stopping to add more flour a few times, until it is a rough circle about ⅛-inch thick. Remove the top sheets of plastic wrap. Hold the rolling pin close to the edge of the dough. Lift the nearest edge of the plastic wrap up and over the rolling pin, so that the dough drapes over the rolling pin. Pull the plastic wrap away from the dough. Transfer the dough to the parchment-lined baking sheet.
   
6. Distribute the peaches around the dough, leaving one inch around the edges. Avoid transferring the juices from the peaches. Fold the edges of the dough up over the peaches to make a crust. Bake for 45 minutes, until the crust is lightly browned. Remove and let cool. If desired, dot with mascarpone cheese and/or an extra drizzle of honey to serve.
   

Serves 6-8

I use two sheets of overlapping plastic wrap to ensure I have enough space to roll out the dough. If the dough starts to crack while rolling out, simply lift the plastic wrap and press the two sections together. You can also press little crumbs from around the edges back into the dough.

If you do plan to add mascarpone, it is important to let the galette cool first, otherwise the cheese will melt.

1 cup white sugar

⅓ cup tapioca starch

⅓ cup gluten-free oat flour

⅓ cup sorghum flour

3 tablespoons coconut flour

3 tablespoons cocoa powder

1 teaspoon ground cinnamon

½ teaspoon xanthan gum

¼ teaspoon baking soda

¼ teaspoon salt

½ cup applesauce

2 tablespoons unsweetened soymilk

2 tablespoons light olive oil

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
   
2. In a large mixing bowl, whisk together the sugar, starch, flours, cocoa, cinnamon, xanthan gum, baking soda, and salt.
   
3. Make a well in the center of the dry ingredients. Stir together the applesauce, milk, and oil in the well, and then mix into the dry ingredients.
   
4. Spoon the batter into the prepared muffin cups. Bake for 20-25 minutes, until a toothpick inserted in a cupcake comes out clean.
   
5. Remove the cupcakes from the tin and set on a cooling rack to cool completely.
   

Makes 12 cupcakes

This batter is very thick. In terms of sweetness, these are right on the border between muffins and cupcakes.

Filling

1½ cups blueberries

1½ mangos, cut into small chunks (1½ cups)

2 tablespoons white sugar

1 tablespoon freshly squeezed lime juice

Crisp Topping

½ cup tapioca starch

¼ cup almond meal

¼ cup sorghum flour

¼ cup white sugar

¼ teaspoon salt

2 tablespoons unsweetened soymilk

2 tablespoons coconut oil

1. Preheat the oven to 375°F.
   
2. For the filling, stir the blueberries, mangos, sugar, and lime juice together in a large bowl, until the sugar starts to dissolve.
   
3. In a medium bowl, thoroughly whisk together the starch, almond meal, flour, sugar, and salt. Add the milk and coconut oil and mix until crumbly.
   
4. Place the filling in an 8×8-inch casserole dish or 9-inch pie plate. Sprinkle the crumble evenly over the top. Bake for 30-35 minutes, until the filling is bubbling and the crisp is starting to brown. Let cool slightly before serving.
   

Serves 8

Both fresh and frozen fruit work in this recipe, but I think fresh gives a better texture.

¾ cup cocoa powder

⅔ cup sorghum flour

¼ cup millet flour

5 teaspoons cornstarch

½ teaspoon xanthan gum

¼ teaspoon salt

1 cup white sugar

6 tablespoons butter (¾ stick), room temperature

1 large egg

1 teaspoon vanilla extract

1. Thoroughly whisk together the cocoa, flours, starch, xanthan gum, and salt in a medium bowl.
   
2. In the bowl of a stand mixer, cream the sugar and butter until light and fluffy. Mix in the egg and vanilla until thoroughly incorporated. Add the flour mixture and stir until combined. The dough can be worked with your hands as necessary.
   
3. Separate the dough into 4 equal-sized balls, then flatten slightly into disks. Wrap each disk separately in plastic wrap and refrigerate for 30 minutes.
   
4. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Remove one disk, and roll between two sheets of parchment paper, until just under ⅛-inch thick. Cut into 2-inch circles using a cookie or biscuit cutter. Remove excess dough and place cut cookies on the baking sheet. Bake for 10 minutes. Excess dough can be remolded into a ball, and returned to the refrigerator until ready to reroll. Repeat with the remaining dough until used up.
   

Makes approximately 60 2-inch cookies

Crust

2 cups finely ground chocolate wafer cookie crumbs (from previous recipe)

4 tablespoons butter (½ stick), melted

salt

Filling

1 can full-fat coconut milk (1¾ cups)

⅔ cup white sugar

½ cup unsweetened soymilk

1 teaspoon vanilla extract

3 egg yolks from large eggs

3 medium bananas, cut into ¼-½ inch thick slices

2 tablespoons tapioca starch

1. Preheat the oven to 350°F.
   
2. For the crust, place the cookie crumbs, butter and a large pinch of salt in a 9-inch pie plate. Stir until a paste forms. Press the crumbs into the pie plate and up the edges. Bake for 10 minutes. Remove and let cool completely before preceding to the next step.
   
3. For the filling, place the coconut milk, sugar, milk, and vanilla in a medium pot. Beat the egg yolks in a medium bowl. Arrange one layer of banana slices in the pie crust.
   
4. Set the pot over medium heat and stir until the sugar is dissolved. Once simmering, which should take around 3-4 minutes, spoon some of the heated milk into the egg yolks while whisking constantly. Whisk in the tapioca starch. Add the egg-tapioca mixture back to the pot, while whisking. The milk should thicken almost immediately. Continue whisking about 30 seconds, and then pour half of the filling over prepared pie crust. Place another layer of bananas over the custard, then top with the remaining filling. Put in the refrigerator to cool completely.
   

Serves 8-10

This recipe happens quickly, so it is important to have all the ingredients ready before starting.

Since coconut milk is thick, it doesn’t bubble like water when simmering. It’s more like tomato sauce in that it splatters. Stirring will keep the splattering down.

I have made the crust with store-bought chocolate chunk cookies and found I needed less butter. If you use store-bought cookies, start with 2 tablespoons butter. You want the crumbs to be just wet enough to press into the pie plate.

½ cup tapioca starch

½ cup sorghum flour

¼ cup millet flour

½ teaspoon baking powder

¼ teaspoon xanthan gum

¼ teaspoon salt

1 cup packed light brown sugar

8 tablespoons butter (1 stick), room temperature

½ cup peanut butter

1 large egg

½ teaspoon vanilla extract

1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
   
2. Thoroughly whisk together the starch, flours, baking powder, xanthan gum, and salt in a medium bowl.
   
3. In the bowl of a stand mixer, cream the sugar and butter together. Add the peanut butter, egg, and vanilla and mix until thoroughly incorporated. Add in the flour mixture and mix until well combined.
   
4. Drop the dough in tablespoon-sized portions onto the baking sheet. Allow some space between the cookies, as they spread. Gently roll each portion into a ball, then slightly flatten.
   
5. Bake on the center rack for 15 minutes, until just slightly darkened around the edges. Allow to cool completely before serving.