vegetarian Archives | GFF Magazine

Gluten-Free Black Bean Sopes with Roasted Pepper Salsa Recipe

Erika — Fri, 03 Nov 2023 19:05:00 +0000

With endless possibilities for meat and vegetable variations, gluten-free Mexican food can be an important part of your family mealtime. This recipe for black bean sopes is the perfect example. Here it’s topped with black beans, avocado, cheese, and shredded lettuce. But you could easily swap in cooked shredded chicken, pork, or beef or sauteed shrimp, fish, or mushrooms.

Black Bean Sopes with Roasted Pepper Salsa

A sope is a thick tortilla with a rim to contain toppings, like a personal Mexican pizza. If you’re making dinner for two, cook, wrap, and freeze the extra sopes for up to a month, and defrost and finish them the next time you want a fast Mexican meal. Masa harina, or “dough flour,” is made from corn kernels soaked in lime water, then cooked and ground; it’s available in the international section of the supermarket or at Mexican grocers.

Servings people

Ingredients

2 red bell peppers
1 1⁄2 cups masa harina
1⁄2 teaspoon kosher salt
2 tablespoons chopped white onion
2 tablespoons chopped cilantro plus more for garnish
Juice of 1 lime plus wedges for serving
1 15.5-ounce can black beans, rinsed and drained
1 avocado pitted, peeled, and sliced
1⁄2 cup crumbled queso fresco or feta cheese optional
1 cup thinly shredded romaine lettuce or cabbage

Instructions

Preheat the broiler, then broil the bell peppers a few inches from the heat, turning so all sides are roasted and blackened. Place the peppers in a closed paper bag and allow to cool. Rub off the blackened skin, discard the seeds and stems, and chop the peppers.
In a medium bowl, combine the masa harina, salt, and 1 1⁄4 cups warm water. Stir until smooth, soft, and moist like Play-Doh, adding more water if needed. Divide the dough into 4 balls and cover with a damp cloth.
Using a tortilla press or a glass pie dish, press each ball into a sope 6 inches wide and 1⁄4 inch thick. Heat an ungreased cast-iron skillet over medium-high heat for 5 minutes, then cook each sope until just dry, about 1 minute on each side. Remove from the pan and cover it with a dry kitchen towel to cool for 45 seconds, then form a slight lip around the sope by pinching its edges with your fingers. Repeat to cook the remaining sopes and set aside.
In a small bowl, combine the peppers, onion, cilantro, and the lime juice.
Preheat the oven to 350°F. Top each sope with beans. Bake for 10 minutes. Remove, top with avocado slices, red pepper salsa, queso fresco, lettuce, and cilantro. Serve with lime wedges.

Recipe: GFF Staff

Photographer James Ellerker

Winter Vegetable Velouté Gluten-Free Recipe

Erika — Fri, 01 Jan 2021 18:43:00 +0000

Foreign Cinema chefs Gayle Pirie and John Clark’s poetic license with the French noun velouté is merited: this vegetable soup does have the trademark velvety texture of a super creamy soup or sauce. For the best flavor, use the freshest organic vegetables you can find within a few days of purchase, and add additional salt if you use water rather than broth. You can make this soup vegan by swapping oil for the butter, using vegetable broth or water, and skipping the caviar.

Winter Vegetable Velouté Gluten-Free Recipe

Servings

Author Gayle Pirie and John Clark

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
2 cups chopped yellow onion (from about 1 medium onion)
3/4 cup chopped fennel bulb
1 parsnip, peeled and cut into 1/4-inch slices
4 cups cauliflower florets
8 medium turnips, peeled and sliced
Kosher salt
6 cups gluten-free chicken broth, vegetable broth, or water
1 tablespoon sugar
1 sheet edible gold leaf (available at culinary shops and online; optional)
1 ounce good-quality caviar (optional)

Instructions

In a heavy 4-quart pot over mediumlow heat, warm the butter and oil. Add the onion, fennel, and parsnip. Cook, stirring frequently, to soften the vegetables without browning, about 7 minutes. Add the cauliflower, turnips, 3-1/2 teaspoons salt, broth, and sugar. Bring to a boil over high heat, then lower the heat, cover, and simmer until the vegetables are soft, 25 minutes. Turn off the heat and let sit, covered, for a few minutes.
Transfer the soup in batches to a blender, cover tightly, and carefully puree until smooth and silky, about 2 minutes. Transfer to a clean pot. Season to taste with salt. If the soup seems too thick, add a few tablespoons of water. To serve, reheat, ladle into warm soup bowls, and garnish with a few bits of gold leaf and a small dollop of caviar.

Photography Aubrie Pick

Gluten-Free Bean and Cheese Baby Bell Bites with Avocado Crema Recipe

Erika — Mon, 27 Apr 2020 22:32:00 +0000

The cutest Mexican gluten free appetizer is also the easiest! Make the avocado crema and quick-pickled onions or use store-bought avocado and sliced onions. Trust us–it’s ALL good!

Savor classic burrito flavors accented with creamy avocado goodness.

Servings bites

Ingredients

1 small gluten-free corn tortilla
1 teaspoon canola oil
8 baby bell peppers halved lengthwise, seeds and ribs removed
1 15-ounce can refried beans
2⁄3 cup shredded cheddar cheese
1⁄3 cup Avocado Crema (below) or guacamole
2 tablespoons Quick-Pickled Onions (below)

Instructions

Preheat the oven to 350°F. Brush the tortilla with the oil, slice into 1⁄4-inch-wide strips, then cut crosswise into 2-inch-long strips. Arrange in one layer on a baking sheet and bake until crisp, about 10 minutes. Set aside.
Turn on the broiler. Fill each pepper half with beans and a sprinkle of cheese. Arrange on a baking sheet, cut sides up, and broil 12 inches from the heat source until the peppers soften, 4 to 5 minutes. Top with a dollop of Avocado Crema, a few tortilla strips, and a sprinkle of the pickled onions and serve.

AVOCADO CREMA

Servings cup

Instructions

In a small food processor or blender, whirl 1 pitted, peeled ripe avocado, 2 tablespoons fresh lime juice, 1 tablespoon cilantro leaves, 1⁄3 cup plain yogurt or sour cream, and 1⁄3 cup water until smooth, adding more water if the mixture needs thinning. Season to taste with salt.

QUICK-PICKLED ONIONS

Instructions

In a small bowl, stir together 3⁄4 cup chopped red onion, 1⁄4 cup white vinegar, 1⁄4 teaspoon salt, and 1⁄2 teaspoon sugar and let sit for at least 15 minutes. Store in a covered container in the refrigerator for up to 1 week.

Grilled Broccoli with Fresh Turmeric Curry and Raisin Chutney

Erika — Tue, 14 May 2019 08:38:01 +0000

Grilled broccoli goes from an everyday side to a flat-out superstar when garnished with creamy curry and sweet ’n’ salty chutney. Swap the broccoli for cauliflower or chicken for more ways to enjoy the amazing Indian flavors and textures of this gluten free broccoli dish.

Grilled Broccoli with Fresh Turmeric Curry and Raisin Chutney

Servings

Calories 230kcal

Author Troy MacLarty

Ingredients

For the Curry:

2 teaspoons canola oil
1-1/2 teaspoons minced garlic
2 teaspoons peeled and chopped fresh turmeric (available in Asian and Indian markets and well-stocked grocers)
1 cup heavy cream
1.2 teaspoon paprika
1/4 teaspoon Kashmir chile powder or cayenne pepper
Kosher salt
Fresh lemon juice

For the Chutney:

1/8 cup golden raisins
1/8 cup dried currants
1/4 cup toasted almonds, chopped
2 sprigs cilantro, chopped
1/4 cup Major Grey Chutney (find on Amazon or at well-stocked grocery stores, pureed)
3 heads broccoli, cut into 3-inch florets
3 tablespoons canola oil
Kosher salt
2 teaspoons Curry Oil (below; optional)

Instructions

Preheat the grill or a grill pan over medium heat.
Make the curry: Warm the oil in a large sauté pan over medium heat. Add the garlic and sauté until fragrant but not browned, 1 to 2 minutes. Stir in the turmeric and cook until fragrant, 1 to 2 minutes. Add the cream, paprika, and chile powder, bring to a simmer, and slowly reduce, allowing the flavors to develop and stirring frequently, 15 to 20 minutes. Adjust the seasoning with salt and lemon juice. Keep warm.
Make the raisin chutney: Plump the raisins and currants in boiling water for 30 seconds. Drain. In a mixing bowl, combine the raisins, currants, almonds, cilantro, and chutney.
Toss the broccoli in the canola oil and 1 teaspoon salt. Grill, turning frequently, until tender, blackened, and crispy around the edges, about 12 minutes. Arrange on a platter and top with the turmeric curry and raisin chutney. Drizzle with the curry oil and serve.

Nutrition

Curry Oil

MAKES 1/4 CUP Use this condiment on anything that could use a little curry kick, like soups or veggies.

Ingredients

1/2 teaspoon curry powder
1/4 teaspoon cayenne pepper
1/4 cup canola oil

Instructions

Heat the curry powder, cayenne, and canola oil in a small pot over medium heat for 1 minute. Remove from the heat, transfer to a blender, and blend on high for 1 minute. Strain the oil through cheesecloth.

Photography John Valls

Asparagus Pesto Pasta Gluten-Free Recipe

Erika — Mon, 04 Mar 2019 18:43:58 +0000

This gluten-free asparagus pesto pasta offers you a quick pasta dish is light and bright yet deeply comforting. It delivers the kind of satisfaction that only a great pasta dish can. Leave out the cheese and it’s deliciously dairy-free!

Asparagus Pesto Pasta

SERVES 2 TO 4

Author Eric Lundy

Ingredients

Kosher salt and freshly ground pepper
1 small bunch (8 ounces) asparagus, trimmed and cut into 1-1/2-inch pieces
1 small clove garlic crushed
1/2 cup fresh basil leaves plus more for garnish
1 tablespoon pine nuts toasted, plus more for garnish
2 tablespoons grated Parmesan cheese plus more for garnish (optional)
1 tablespoon fresh lemon juice
6 tablespoons extra-virgin olive oil plus more for drizzling
6 ounces gluten-free spaghetti or other pasta shape (we like Jovial brand)

Instructions

Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook until tender but not mushy, 3 to 4 minutes. Using a slotted spoon, transfer the asparagus to a strainer to drain. Separate 1/2 cup of the asparagus tips from the strainer and reserve. In a food processor, add the remaining asparagus and the garlic and pulse until finely chopped. Add the basil, pine nuts, cheese, lemon juice, and 5 tablespoons of the olive oil and pulse 12 times more. Season to taste with salt and pepper and transfer the pesto to a large bowl.
Meanwhile, return the water to a boil and cook the pasta until al dente as directed on the package. Drain, reserving 1/4 cup of the pasta cooking water.
To the bowl with the pesto, add the hot pasta and reserved pasta cooking water and asparagus tips and toss until the pasta is well coated with the pesto. Garnish with basil, pine nuts, and cheese, drizzle with the remaining 1 tablespoon olive oil, and serve.

Photography Erin Ng.

Beet Salad with Shallot-Balsamic Reduction Dressing Gluten-Free Recipe

Erika — Fri, 01 Mar 2019 23:52:29 +0000

One of the more exciting beet dishes we’ve tried starts with slow-roasting beets with salt and thyme. A coating of reduced balsamic-shallot syrup adds tangy-sweetness that’s contrasted by optional sharp-cheese shavings. A sprinkle of buckwheat groats, flax seed, and walnuts adds crunch, while orange segments, ideally “supremed” (cut from their membrane), round out the symphony of flavors and textures in this standout beet salad with shallot-balsamic reduction dressing dish.

Beet Salad with Shallot-Balsamic Reduction Dressing Gluten-Free Recipe

Servings

Author Ljubomir Stanisic

Ingredients

2-1/2 pounds red beets
12 thyme sprigs
Kosher salt and freshly ground pepper
1/3 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 cup sugar
4 ounces shallot sliced (about 3/4 cup)
1/2 cup walnut pieces
3 tablespoons buckwheat groats (optional)
2 teaspoons flax seeds (optional)
4 ounces São Jorge cheese or other sharp aged cow’s-milk cheese, shaved or grated (optional)
2 oranges cut into segments

Instructions

Preheat the oven to 350°F. Line a baking sheet with enough aluminum foil to double over itself. Place the beets in the middle of the foil, scatter the thyme and 4 teaspoons salt over them, then wrap the beets tightly in the foil. Bake until easily pierced with a fork but still slightly firm, 1 hour to 90 minutes, depending on size. Let cool. Unwrap, remove, discard the skins, and cut the beets into bite-size pieces.
Meanwhile, in a saucepan over medium heat, mix together the balsamic vinegar, olive oil, sugar, and 1 teaspoon salt. Add the shallot slices, turn the heat to low, and cook, stirring occasionally, until all the vinegar evaporates, about 1 hour. (Don’t worry if the oil and vinegar separate.) Set aside.
Meanwhile, spread the walnuts in one layer on a baking sheet and toast until lightly browned, 10 to 15 minutes. Let cool.
In a frying pan over medium heat, toast the buckwheat, stirring occasionally, until it gains some color, about 4 minutes. Let cool.
Mix the shallot-balsamic dressing to combine. In a bowl, toss the beets with just enough of the dressing to coat. Season to taste with salt and pepper. Top with the buckwheat, flax seeds, walnuts, and cheese, garnish with the orange segments, and serve.

Photography Fabrice Demoulin

Foreign Cinema’s Tomato Cucumber Gazpacho Gluten-Free Recipe

Erika — Fri, 01 Mar 2019 16:03:53 +0000

The following recipe is from The Foreign Cinema Cookbook, by Gayle Pirie and John Clark, published by ©2018 Abrams. While it’s not entirely gluten-free, a lot of it is, and all the gluten free recipes are superb.

Tomato Cucumber Gazpacho Gluten-Free Recipe

Here’s a lovely recipe to make when you’ve got these staples on hand and the weather permits. Plus, it’s a great get-ahead soup. Make the gazpacho several hours ahead or even a day in advance. You definitely want the soup served cold, and the flavors need a chance to marry. A chilled soup requires more salt than a hot soup, so don’t be afraid to heighten the flavors with extra salt as well as an extra splash of vinegar or a generous squeeze of fresh lime juice when it comes out of the refrigerator.

Servings

Author Gayle Pirie and John Clark

Ingredients

4 large vine-ripened tomatoes such as Early Girls, diced
1 cup (140 g) chopped, peeled, and seeded English cucumber, plus 2 tablespoons finely chopped cucumber, for garnish
1/2 cup (75 g) diced red bell pepper
1/4 cup (35 g) diced red onion
1 clove garlic finely chopped
1/4 cup (60 ml) extra-virgin olive oil, plus more for drizzling
2 tablespoons red wine vinegar or more to taste
1 tablespoon kosher salt or more to taste
1/4 teaspoon red pepper flakes

Instructions

In a blender or food processor, combine the tomatoes, 1 cup (140 g) of the cucumber, the bell pepper, red onion, garlic, oil, vinegar, salt, and red pepper flakes and blend on high speed until the mixture is smooth, 2 to 3 minutes. Taste and add more vinegar or salt, if you like.
Refrigerate the gazpacho in an airtight container for at least 1 hour or up to 4 hours before serving.
To serve, ladle the gazpacho into chilled bowls, drizzle with oil, and top with the finely chopped cucumber.

Photography Ed Anderson

Broccoli Avocado Quinoa Bowls Gluten-Free Recipe

Erika — Thu, 28 Feb 2019 19:51:23 +0000

Our editor, Erika, eats this gluten free quinoa bowl regularly because it’s delicious, nutritious, and extremely easy to make. Note: you’ll need cooked quinoa, so plan accordingly.

Broccoli Avocado Quinoa Bowls Gluten-Free Recipe

Servings

Author Eric Lundy

Ingredients

Kosher salt and freshly ground pepper
1-1/2 cups broccoli florets
2-1/2 tablespoons extra-virgin olive oil divided
6 ounces small button mushrooms halved or quartered, depending on size
1 cup cooked quinoa
1/2 avocado pitted
1 to 2 tablespoons harissa

Instructions

Bring a pot of water to a boil and add a tablespoon of salt. Add the broccoli florets and cook until crisp-tender, 2 to 3 minutes. Drain, then toss florets in a bowl with 1 tablespoon of olive oil. Set aside.
In a medium-large skillet over medium-high heat, warm 1 tablespoon of the olive oil until hot but not smoking. Add the mushrooms and cook, stirring occasionally, until tender and lightly browned, 5 to 6 minutes. Season to taste with salt and pepper. Drizzle with the remaining 1/2 tablespoon olive oil.
Divide the cooked quinoa, broccoli, and mushrooms between two bowls. Slice the avocado into 1/4-inch slices and divide the slices between the two bowls. Finish each serving with a dollop of harissa, plus a sprinkle of salt and a grind of pepper, if desired.

Photography Erin Ng

Porcini Mushroom Risotto Gluten-Free Recipe

Erika — Wed, 27 Feb 2019 20:47:56 +0000

Deep and earthy, rich and creamy, this versatile vegetarian risotto can be a side or an entrée and, if you leave out the cheese and use vegan butter, it’s vegan! This gluten free mushroom risotto is sure to become a family favorite.

Porcini Mushroom Risotto Gluten-Free Recipe

SERVES 10 AS A SIDE OR 6 AS A MAIN To make ahead, cook the risotto until you add the vinegar; to serve within the next hour, remove it from the heat, cover, let it rest, then resume the recipe when you’re ready; or, to prep further in advance, spread the risotto on a parchment paper–lined rimmed baking pan and refrigerate to stop cooking and cool, then transfer the risotto to a covered container, refrigerate for up to 3 days, bring the risotto to room temperature when you’re nearly ready to serve, then resume the recipe.

Author Eric Lundy

Ingredients

1 ounce dried porcini mushrooms
1 cup boiling water
5 cups gluten-free low-sodium vegetable broth, divided
1 tablespoon olive oil
3 tablespoons (1-1/2 ounces/3/8 stick) unsalted butter, divided
1 medium onion chopped (about 1-3/4 cup)
3 cloves garlic peeled and smashed with the side of a knife
1 large rosemary sprig
1 pound fresh cremini or button mushrooms or both sliced
1-1/2 cups Arborio rice
1/2 cup red wine or Madeira
Kosher salt and freshly ground pepper
1 tablespoon balsamic vinegar
1/4 cup grated Parmesan cheese divided (optional)
1/4 cup chopped fresh parsley

Instructions

In a small heatproof bowl, combine the dried porcini mushrooms and boiling water. Let them soak for 20 minutes.
Meanwhile, warm 3 cups of the vegetable broth in a saucepan over medium-low heat.
Drain the reconstituted porcini, add the liquid to the warmed vegetable broth, then finely chop the mushrooms.
In a 4- to 5-quart Dutch oven or heavy pot, combine the oil and 2 tablespoons of the butter over medium heat. When the butter is melted and stops foaming, add the onion, garlic, and rosemary. Cook, stirring occasionally, until the onions are soft and golden, 7 to 8 minutes. Turn heat up to medium-high, add the sliced fresh mushrooms, stir to combine, then cook without stirring until mushrooms start releasing liquid, 4 to 5 minutes. Continue cooking, tossing the mushrooms a few times, until they begin to caramelize and a crust develops on the bottom of the pot, 5 to 6 minutes more. Remove and discard the rosemary.
Add the chopped, reconstituted mushrooms and the rice to the pot and cook, stirring occasionally, until the grains are well coated and opaque, 2 to 3 minutes. Add the red wine. Stir, scraping the bottom of the pot to deglaze any yummy bits sticking there. Stir in 1 teaspoon salt and pepper to taste.
Lower heat to medium and use a 4- or 6-ounce ladle to add the warm broth to the risotto, stirring well after each addition. When broth is mostly absorbed, add the next ladle. Keep doing this until you use all the warm broth, about 15 minutes. Stir in the vinegar. Place the remaining 2 cups broth in a wide pot or sauté pan; heat to a simmer over medium-high heat. Reduce heat to medium and add the partially cooked risotto and 1 teaspoon salt. Stir with a wooden spoon until the liquid is absorbed and the rice is tender but still firm to the bite, about 5 minutes. Turn off the heat and immediately add the remaining 1 tablespoon butter, half the Parmesan cheese, and chopped parsley, stirring vigorously to combine with the rice. Season to taste and serve topped with the remaining Parmesan.

Photography Nader Khouri

Roasted Squash with Feta, Honey, and Fried Sage Gluten-Free Recipe

Erika — Sun, 24 Feb 2019 22:26:15 +0000

This easy gluten free appetizer by our pal and GFF contributor Christiann Koepke is seduction on a stick. Seriously. Plus, it’s a wonderfully affordable way to feed crowds, and you can make it dairy-free, too, if you follow the notes below.

Gluten-Free Roasted Squash with Feta, Honey, and Fried Sage Recipe

For a dairy-free version, substitute olive oil for butter and toasted, sliced almonds for the feta. Note: this recipe requires skewers, though you could serve the squash on a platter with toothpicks.

Servings

Author Christiann Koepke

Ingredients

1/4 cup plus 2 tablespoons (3/4 stick) unsalted butter, divided
1 bunch fresh sage stems removed and discarded, with a few leaves reserved for garnish (optional)
1 teaspoon sea salt
3 pounds butternut squash peeled, seeded, and cut into 2- by 1-inch cubes
3 tablespoons honey slightly warmed to pour
2 ounces fresh crumbled feta cheese

Instructions

Warm a large cast-iron or other heavy skillet over medium heat. Add 4 tablespoons butter and melt. Add the sage to the pan, toss it in the butter, and brown until lightly crisped, 1 to 2 minutes. Set aside, reserving the skillet.
Preheat the oven to 400°F. Add the remaining 2 tablespoons butter and the sea salt to the skillet with the butter used to fry the sage and heat over medium-high heat until the butter is melted. Add the squash, toss quickly to coat, and cook, tossing once or twice, until the squash is lightly browned on at least one side, 8 to 10 minutes. Transfer the squash to a baking sheet, arranging it in one well-spaced layer. Roast until the squash is crispy and firm outside and soft on the inside, 20 to 25 minutes.
When cool enough to handle, skewer 3 to 5 squash cubes on 6- to 8-inch skewers.
Drizzle with honey to lightly coat, sprinkle with the feta cheese, crumble and sprinkle the fried sage, and garnish the platter with a few whole leaves, if desired. Enjoy warm.

Photography Christine Han