Gluten-Free
3629 recipes found
Dark Chocolate Dipped Candied Citrus & Lemon Slices with Vanilla Infused Sea Salt
Chocolate Dipped Lemon Slices recipe: Because it's citrus season. And EVERYTHING is better dipped in chocolate! Delicious!
1 Min Chocolate Mug Cake - Eggless
Chocolate mug cake made in microwave in just a minute
Cauliflower fritters
crisp and Fried snacks and starters are a hot favorite during winters.As cauliflower is very easily available during this seasons so we make many recipes and starters with cauliflower.
Creamy Turmeric Ginger Tea
This is a loose riff on the turmeric tea from 101 Cookbooks. Turmeric is an anti-inflammatory, and when combined with the cold-soothing powers of ginger and honey, it makes a powerful restorative. I use almond milk as the base for my turmeric tea, both because it helps release fat-soluble compounds in the spices and because I like the nutty creaminess it gives against the bitter tumeric and sharp ginger. This is the perfect soother if you have a cold, a sore muscle, or even menstrual cramps.
Five-Ingredient Feel Good Soup
Really, there are six ingredients, but since basil is added as a garnish, I thought I could get away with that alliteration. Miso is definitely the star of this recipe. And why shouldn't it be? It’s a rich, low-sodium, vegan flavouring for soups, sauces, dressings and more, plus it’s got a ton of microbiotics that aid digestion as a result of the fermentation process. This soup is so easy on the stomach. I relied on it 100% to get me out of my post-holiday slump, and I'm sure it will work wonders for you as well.
The Cold Buster Concentrate
Super Cold-Buster! This anti-inflammatory beverage is soothing when you have a cold or flu. The recipe makes a concentrate that you can mix with hot water. I find this much more convenient than brewing up a fresh batch every time I need a cup.
Tortilla Soup With Roasted Cauliflower 'Rice'
This is not exactly authentic, but I wanted to add a vegetable to my tortilla soup, to make it more of a dinner in a bowl, so I decided to shave cauliflower, toss the ricelike pieces with oil and chili powder, and roast it. I loved the addition of the spicy roasted cauliflower to each bowl of soup, along with the tortilla crisps that I toasted in the microwave rather than frying. You can make this soup even more substantial by adding eggs (see the variation that follows the recipe).
Orange-Scented Winter Squash and Carrot Soup
I was looking around for new approaches to winter squash and found a wonderful looking recipe in “Plenty More,” the latest collection from Yotam Ottolenghi, for roasted butternut squash with buckwheat polenta. The squash was seasoned with allspice, cardamom, and orange peel, among other things, and I was inspired to try these seasonings in a soup. I tied the spices, herbs and orange peel into a cheesecloth bag and simmered them in the soup to great effect. The essence of orange is especially appealing.
Minestrone With Giant White Beans and Winter Squash
The inspiration for this minestrone was a bag of Rancho Gordo Royal Corona beans that I have had in my pantry for a while. Royal Coronas are large white European runner beans that are similar to Greek gigandes but bigger, richer and sturdier. They are about twice the size of a lima bean and, unlike many other large white beans, the skin doesn’t slip off when you soak them. If you substitute limas I would not soak the beans, but if you use the Royal Coronas, do soak them to shorten the cooking time. The beans are downright meaty and the soup is a hearty one. I didn’t even feel the need to add pasta or rice to this substantial minestrone.
Chard Stalk, Celeriac and Leek Soup
Hold onto your chard stalks! Recently I came upon a recipe in a Provençal cookbook for a gratin made with chard stalks and celeriac. I used the combination for a purée, which I served at Thanksgiving dinner to great acclaim. I took the same idea and made it into a blended soup, this time adding a potato and a bunch of leeks for added flavor and body. The soup is incredibly satisfying, but quite light.
Collard Greens with Lime + Peanuts
These collard greens conjure the tropics which is enticing no matter the season here in New England.
Carrot Salad with Feta + Nigella Seeds
This gorgeous middle-eastern inspired carrot salad is an impressive way to use up that half-bag of carrots languishing in the vegetable drawer.
Kale, Celery, + Fennel Salad
This wintry kale salad straddles the line between salad and slaw, and does so with finesse. It's hearty, bright, and can even hold its own in the fridge overnight. If I'm in the mood for heat (which is pretty much always) I like to serve with big pinches of red pepper flakes. Visit on my blog at: http://www.hungryinlove.com/blog/2014/11/18/kale-celery-fennel-salad
Rabbdi (Indian Milk Pudding)
It can be difficult to find Indian desserts with milk, but this rabbdi recipe (Indian milk pudding) is a classic Indian treat served on chilly winter evenings.
Chocolate Covered Ginger Almond Cookies with Whiskey
A gluten-free recipe for tasty holiday cookies.
Almonds chocolate barks, a.k.a. Turrón
Guilty-free chocolate bark made from cocoa butter, chopped almonds, organic dark chocolate and chia seeds. A healthy version of the traditional Spanish sweet for Christmas.
Moong daal Bhajiya /lentil fritters
This recipe makes crispy fried nuggets, or fritters, with yellow lentil, fresh fenugreek and potatoes. Wash and soak moong daal for about 3 hours. Grind daal.
Grandpa Mutschler's Garlic Sausage and Onions
VERY German...my grampa and his brothers were all sent to the US by their dad to stay with an aunt who lived in the US when the clouds of WW1 were gathering....his sisters stayed in Germany, so I know I have a lot of family there I have never met. William Mutschler was a brewer at the Atlas Prager brewery until he retired. And this is one of my favorite snacks I grew up with. Not exactly for everyone...unless you love vinegar and pickled stuff...
Flourless Chocolate-Hazelnut Mini Bundt Cakes
These flourless chocolate-hazelnut mini bundt cakes are even moister, fluffier and lighter than you could have imagined. They're also gluten-free and dairy free.
Beet, Orange, and Black Olive Salad
This Beetroot Salad recipe is a simple adaptation of one in Yotam Ottolenghi's Plenty, which calls for the addition of Treviso, parsley, and orange flower water.
Peanut Butter Coconut Chicken
Three ingredients recipe where the chicken is slowly cooked in a rich coconut milk & peanut butter sauce. You can serve over your choice of rice. Delicious!
Mushroom Risotto With Peas
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas, too. You’ll get a vibrant dash of green from the parsley added at the end of cooking.
Chunky Chickpea Sweet Miso Paste
Making a soy-free chickpea miso paste recipe at home is embarrassingly easy, especially now that we can now use the internet to order pre-cultured koji rice.
Two ingredient chocolate mousse
I've tried many ways of making chocolate mousse, and this new one is by far the easiest and lightest that I've made so far. It's just whipped egg whites and melted chocolate, nothing else. I used to also mix in the egg yolks, but I find this version to be much more airy and less heavy. For fun and extra flavour I decorated it with cocoa powder, cocoa nibs and coarse sea salt. But this is truly optional, this mousse is delicious enough to be eaten on its own.