Archive for the tag "Gluten Free"

Savory Pecan Crusted Chicken Croquettes for a Ladies Bridge Party

Spiced Lentils with Potatoes and Carrots (serves 4)

Braised Oxtails

What to do with the left-over bubbly?

Pesto ~ Presto!

Once in a Blue Moon Summer Tart: It’s Summer-Full (But Gluten and Sugar-Free!)

Ratatouille

Summer Fruit Crumble

Double-Stuffed Cornish Game Hens with Pomegranate Brussels Sprout (Kosher Option)

Slow Cooked Greek Eggplant

Barbecued Tofu (serves 2)

Persian Style Stuffed Eggplant with Cashew Ricotta and Pistachios (serves 2)

Blueberry Peach Cobbler with Oatmeal Cookie Crust (serves 8)

Lentil Burgers with Cashew Garbanzo Ricotta (makes 8)

Cashew Garbanzo Ricotta (makes 2 cups)

Asian Marinade for Tuxedo Sesame Tofu Steaks (serves 2)

Mediterranean Eggplant (serves 6)

Nana’s Sweet & Sour Hot Potato Salad (serves 4)

Adzuki, Sesame Rice Balls with Kale and Shitake Mushrooms (makes 6)

Jalapeno Corn Cakes (makes 4)

Penne Rigate with Tomatoes, Peas and Pine Nuts

Tofu Scramble (serves 4)

Chili Bean and Rice Bake (serves 4)

Herbed Tofu Stuffed Portabella Caps (serves 4)

Vegan Ricotta (makes 16 oz.)

Slow Cooker Tuscan Bean and Kale Soup (serves 10 and freezes well)

(NEWLY EDITED) Millet with Root Vegetable Curry (serves 8)

Beet, Chicory, and Radish Salad (serves 6)

Tabbouleh

Quinoa Nut-Loaf (serves 6)

Tagliatelle with Mushrooms, Walnuts and Peas (serves 2)

Spiced Lentils with Potatoes and Carrots (serves 4)

Pinto Beans, Corn Tortillas and Pico de Gallo (serves 4)

Eggplant and Basil Pizza (serves 4)

Thai Noodles with Cashews, Asparagus and Tofu (serves 4 or 2 very hungry people)

Potato and Black Bean Tacos with Guacamole (serves 4)

Rainbow Quinoa in Poblano Shells with Salsa, Grilled Corn, and Guacamole (serves 2-4)

Eggplant Stew (Serves 4)

Gluten-Free Pizza Bianca

Potato Gnocchi with Tomato Basil Sauce

Mushrooms Provencal with Polenta

Black Beans and Pepper Rice (serves 4)

Penne with Peas and Asparagus

Polenta with Mushroom Pepper and Olive Sauce (serves 4)

Coconut Curried Cauliflower and Chickpeas (serves 4)

Vegan Oatmeal Raisin Nut Biscuits (makes 12)

Pasta with Tomato Mushroom Olive Sauce

The Three Sisters – Polenta with Beans, and Squash in a Tomato Chili Sauce

Day 3 GVFMBB Baked Sesame Tofu with Red Chard and Walnuts