Gluten-Free
3630 recipes found
Greens "Quiche"
This vegan take on quiche is from the chef Lindsay S. Nixon's cookbook “Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." Ms. Nixon said, “I developed this recipe to save a bunch of greens that were languishing in my fridge. It’ll work with any leafy greens you have on hand, particularly sturdy greens like kale, chard and collards, and although it’s crustless, it firms up nicely so you can cut perfect pieces. Who knew wilty leftovers could taste so good?”
Enfrijoladas
This is one simple dish you can make if you have corn tortillas in the freezer and black beans in the pantry. Enfrijoladas are comforting enchiladas made by drenching corn tortillas in creamy, coarsely pureed black beans, folding them into quarters, and serving them in more of the black bean sauce. The authentic ones are garnished with Mexican queso fresco, but they are delicious without cheese. Cilantro or epazote is optional – I didn’t have any; it is the black beans that make this dish what it is.
Oatmeal and Teff With Cinnamon and Dried Fruit
I wanted to make a porridge with teff alone, but I just didn’t like the flavor enough. So I added some of those tiny high-protein, high-calcium, gluten-free seeds to oatmeal, along with chopped dried apricots, golden raisins and cinnamon. Chopped toasted hazelnuts are my first choice for topping.
Winter Vegetable Soup With Turnips, Carrots, Potatoes and Leeks
I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on. But you can use a blender to purée the soup. The texture will be coarsest — which is what you want — if you use an immersion blender.
Pork Vindaloo
Cooking Indian food at home for the first time isn’t easy. You may not have Indian red chile powder, Kashmiri red chile powder or tamarind pulp on hand. But a trip to a specialty market, or some time spent online, will yield the pantry basics. This fiery vindaloo is an interesting and not very difficult place to get started.
Salmon in Fig Leaves
While this salmon dish evokes pure summer in California, it’s easily done almost anywhere. The salmon is king salmon, and its season is summer, which coincides perfectly with the ripening of figs in all but the northernmost parts of the country. There is nothing better than a good fig, but for this recipe, incorporate the underused leaves, which make a perfect package for the fish, contributing a kind of nutty flavor to it.
Dolly Sinatra's Marinara Sauce
Broccoli Pesto
You can use this bright mixture as a dip, a spread or a sauce with pasta.
Spinach-Basil Pesto
This pesto is so simple, and its mild, herbaceous flavor makes it the ideal companion for just about any of the meatballs. While many pesto recipes call for pine nuts, we prefer the flavor (and lower price) of walnuts. Try roughly chopping them to add a nice, crunchy texture. We also love this as a healthy party dip, especially because it has no raw garlic — your guests will thank you too! You can swap arugula for spinach if you prefer. Pesto freezes well and will keep for up to three months in the freezer.
Soft Scrambled Eggs With Pesto and Fresh Ricotta
Mexican Scrambled Eggs
I often eat this beloved Mexican breakfast dish for dinner. Serve the eggs with warm corn tortillas.
Bright Green Pesto and Its Many Uses
I’ve been making pesto forever and have never been able to keep it bright green. It has such promise, such flavor, and I know that the pasta or whatever else I use it in will taste wonderful. But I’ve always been frustrated by how quickly the basil oxidizes and the color goes from bright green to drab. So I decided to try blanching the leaves very briefly to see if that would solve the problem and voilà! It did. You need to blanch the basil for only five seconds, and you don’t want to blanch it for more than 10. Doing this leaches out a wee bit of the basil’s vivid flavor, but not enough to change that of the pesto significantly. The texture and color are wonderful, and the pesto will keep for several days in the refrigerator (but it’s best to wait until you’re ready to use the pesto before adding the garlic and cheese).
Spicy Scrambled Eggs
By most, the humble egg is not considered substantial dinner fare, but these spicy scrambled eggs, which are incredible on their own, make a satisfying meal when piled into a burrito, teamed with rice and beans. Bittman’s cooking technique, borrowed from Jeans-Georges Vongerichten, calls for combining the eggs with butter in a cold saucepan then cooking until creamy and soft – not unlike loose oatmeal – with small curds throughout.
Grilled Corn on the Cob With Chipotle Mayonnaise
The spicy dip that I serve with grilled corn (as well as with steamed or boiled corn) is sort of like a Mexican aïoli, pungent with garlic, smoky and spicy with chipotle chiles. You can also serve it as a dip with vegetables or chips, or use it as a flavorful spread for sandwiches and panini. The recipe makes more than you’ll need for six ears of corn — if you’re having a crowd for a barbecue, you’ll have enough.
Scrambled Eggs With Trout Roe
Gluten-Free Pumpkin Muffins With Crumble Topping
Silvana Nardone, the founding editor of the food magazine Every Day With Rachel Ray, developed this recipe for her gluten-intolerant son, Isaiah. If you'd like, stir a handful of dried cranberries or 1/4 cup chopped walnuts into the batter for added texture and crunch.
Strawberry and Almond Smoothie
This smoothie is a meal in itself — yet avoids the protein additives and brewer’s yeast popular in the world of bodybuilding. This recipe uses almond powder and requires ripe, sweet strawberries. (Frozen strawberries will work fine.) Substitute other kinds of nuts or nut flour, or other kinds of fruit, at your discretion.
Banana Oatmeal Almond Smoothie
My bananas were ripening so quickly last summer that every week I froze one or two, knowing I would use them for smoothies at some point. When you freeze bananas, peel them first, then double wrap in plastic. I bulked up this smoothie with oatmeal, which I first soaked until it was softened in just enough water to cover.
Apple, Lime and Chia Smoothie
I love the pale green color of this smoothie. Granny Smith and lime make a great marriage and the yogurt and chia seeds make the sweet and tart smoothie substantial enough to get me through the morning.
Date Smoothie With Brown Rice and Almond Milk
This is inspired by Bryant Terry’s recipe for date-sweetened almond milk, which I came across in his wonderful cookbook “Afro-Vegan.” You could use commercial almond milk, but it will taste much richer if you make your own. Blanch and skin almonds (it goes quickly), soak overnight, blend and strain. The smoothie is a simple one, subtly sweetened by the dates, and mildly nutty. If you want to introduce another flavor into the mix add a half banana. I liked it both ways but I think I prefer the simpler version, so I have made the banana optional.
Green Chilaquiles With Eggs
This comforting Mexican dish is made with fried tortillas and salsa. Frying tortillas is easy, but you can use store-bought chips if you’d like; just be sure that they are thick, the type sold in bags at Mexican groceries or tortillerías.
Melon Pomegranate Almond Smoothie
You can juice pomegranates using a citrus press: Just cut the pomegranate in half and press down and twist it on the press. Be careful to wear an apron so you don’t get splattered with the beautiful red juice. Half of a medium-size pomegranate will yield about 1/4 cup of juice if pressed this way. Or you can, of course, use a juicer.
Blackberry Lime Smoothie With Chia Seeds and Cashews
I love the flavor and color of blackberries in a smoothie, but I don’t care for the seeds, which that won’t really blend, so I always strain my blackberry smoothies. Make more of the limeade than you need for the smoothie and keep in the refrigerator.
Peach Almond Smoothie
Peaches and almonds are closely related and make a great match in this not-too-sweet smoothie. Peaches and almonds are closely related botanically, one reason why they have always made a good match in desserts and baked goods. I combined ripe summer peaches with almond milk and soaked almonds here, and also added some almond extract for additional flavor. The smoothie is further enriched with oatmeal, and only slightly sweet. You can add more agave syrup, or honey if you eat honey, if you wish. If delicious fresh peaches are no longer available, use frozen peaches.