Gluten-free vegan food

August 25, 2008 · Filed under asian, curry, dips, pasta, potato, potatoes, rice, salad, sauce, spreads, vegan · Tagged bamboo, bean salad, collards, gluten free, raw, rice, salads, sauce, sweet potato, thai, vegan

Although I am a hearty consumer of gluten, a family member of mine isn’t. As such, there are myriad gluten-free recipes floating around my daily vegan menu. It’s amazing how many options are still available even when meat, eggs, dairy, wheat, rye, oats, and barley are omitted. There are a fair number of GF-vegans in the blogosphere, so I have decided to do a post entire of GF vegan recipes.

Here are a couple creations I’ve been noshing on over the last couple days:

Savoury Fried Rice:

• 2 tbsp vegetable oil
• 2 garlic cloves, finely chopped
• 1 small fresh red chilli, seeded and finely chopped
• 1/2 cup cashew nuts, toasted
• 2/3 cup dry unsweeted shredded coconut, toasted
• 1/2 tsp brown sugar
• 1 tbsp rice vinegar
• 2 tbsp gluten-free soy sauce (i.e. Braggs)
• 1/4 cup fried onions
• 1 cup green beans, sliced
• 4 oz collards
• 3.5 oz jasmine rice, cooked

Heat oil in large frying pan. Add garlic and cook over a medium heat until golden. Add the chili, cashews, and toasted coconut to the pan and stir fry briefly (don’t let the coconut scorch!). Stir in sugar, soy sauce, and rice vinegar. Toss over heat for 1-2 min. Add fried onions and stir in. Add green beans, collards,and cooked rice. Stir just until greens have wilted. Remove from stove. Optional: serve with a lime wedge.

Thai Sauce:

Thai sauce and noodles.

• 2 tbsp oil
• 2 tbsp chopped garlic
• 1 chopped onion
• 1 tbsp red curry paste
• 1 can coconut milk
• 1 of each colour pepper (red, orange, yellow) — slivered
• 1 can bamboo shoots
• 1/4 cup fresh chopped basil
• 2 tbsp sugar
• 1/3 cup vegetable stock

Heat oil. Add garlic & onions, and saute. Add red curry paste & coconut milk. Stir to dissolve paste. Add everything else and heat for 15-20 min. Serve over jasmine rice or rice noodles.

Garden vegetable salad:

Purge garden of extraneous vegetation (pictured: tomatoes, cucumbers, orange peppers). Add oil, vinegar, salt and pepper. Voila!

Mrs. Robinson’s famous three-bean salad:

Mrs. Robinson's famous three-bean salad

A:

• 1 540-mL can of both chick peas and kidney beans (drained)
• 1 cup cooked & cut green and yellow beans
• 1/4 cup sliced green onions
• 1/4 cup coarsely chopped green pepper
• 1/4 cup coarsely chopped sweet red pepper

B:

• 1/2 cup corn oil
• 1/2 cup cider vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1/4 tsp pepper

Mix A and B separately. Pour B over A and toss well. Refrigerate overnight.

Oven-Roasted Pecan Sweet Potatoes:

Oven-Roasted Pecan Sweet Potatoes

4 cups peeled & chopped sweet potatoes

• 1 vidalia onion, sliced in wedges
• 2 garlic cloves, sliced
• 3 tbsp olive oil
• 1 tbsp chopped fresh thyme
• 1/2 cup pecan halves
• 1 tbsp balsamic vinegar
• salt and pepper, to taste

Combine potatoes, garlic, oil, and thyme; toss well to coat. Pour into a shallow roasting pan and bake at 425 deg F, turning frequently (approx 30-35 mins; check to see when potatoes are soft and golden brown). Add pecan and continue roasting for another 10 mins. Drizzle with vinegar and season with salt and pepper.

Raw Tomato Sauce:

Raw Tomato Sauce w/ veggies

O.B.‘s mother sent me this recipe because she thought I’d like it. She was right! This raw, GF, vegan dip is a great low-cal condiment for sandwiches or for dipping veggies. This makes a LOT of dip (I ate it all though…)

• 8 medium tomatoes
• 2 tablespoons olive oil
• 1 clove garlic
• 1/2 tsp sea salt
• 1/2 cup basil leaves

Blend everything except 1 tomato in a blender. Add the remained chopped tomato, and garnish with basil.

Whew! Where did the last hour go?

-Maureen