Baked Mac & Cheese - Gluten and Dairy Free

Baked Mac & Cheese - Gluten and Dairy Free

My husband loves a classic baked macaroni and cheese for his favorite comfort food, and tonight we baked a lovely vegan dairy-free "mac & cheese". This recipe works with any gluten-free pasta shape. The trick with baking gluten-free pasta is to not over-boil it first- keep it al dente. It continues to cook in the sauce.

12 oz. dry gluten-free penne, spirals or macaroni pasta - Tinkyada is excellent
3 tablespoons light olive oil
3 tablespoons sweet rice flour
2 1/2 cups unsweetened plain hemp milk or other plain non-dairy milk
2 cups shredded non-dairy gluten-free cheese
1/2 teaspoon sea salt
1/2 to 1 teaspoon gluten-free honey mustard
1/4 teaspoon nutmeg

1 cup Best Gluten-Free "Bread" Crumbs - for topping
1/4 to 1/2 teaspoon paprika and/or dried basil
Halved grape or cherry tomatoes, optional

Bring a large pot of salted water to a rolling boil and pre-cook the gluten-free penne just until it is al dente - tender, but still quite firm to the bite. Drain the pasta in a colander and rinse it quickly under cold water. Set aside.

In a saucepan, heat the olive oil over medium heat, and stir in the rice flour (I like to use a whisk to do this). Cook and stir the flour for about 10 seconds, then slowly add in the almond milk, whisking to blend the flour paste and almond milk.

Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the shredded vegan cheese, sea salt, mustard, nutmeg, and stir. Continue stirring the sauce until the cheese melts, about 3 to 4 minutes. Remove from heat and set aside.

Preheat the oven to 350 degrees.

In a 6-cup baking dish, combine the cooked penne with the hot cheese sauce. Sprinkle the top of the casserole with gluten-free bread crumbs and paprika. Add tomatoes and dried basil, if desired.

Bake at 350 degrees F for about 25 minutes, until bubbling.

Serves 4.

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Karina's Note::

For how to make a fabulous new gluten-free vegan cheesy uncheese sauce for mac and cheese (without using vegan cheese) check out Karina's new dairy-free casein-free cheese sauce recipe here.

Blueberry Crisp

karina's blueberry crisp works with fresh or frozen berries

Blueberry Crisp

Crisps and crumbles are simple desserts that translate beautifully to gluten free. I like to use Pamela's Ultimate Baking & Pancake Mix for my "all-purpose" self-rising flour mix. I find it works well in so many recipes; and I love not having to stop and mix up a gluten free flour blend. Perfect for those of us who bake spontaneously, when the mood strikes us.

12 oz. frozen blueberries, thawed, or 1 pint fresh, rinsed, drained
1 cup Pamela’s Ultimate Gluten-Free Baking & Pancake Mix, or any self-rising GF flour mix
3/4 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 cup organic canola oil, or butter/GF margarine such as Smart Balance

Preheat oven to 350 degrees F. Generously schmear an 8-inch pie plate or 8 x 8-inch baking dish with butter or GF margarine (we use Smart Balance). Pour the blueberries into the bottom of the dish.

In a mixing bowl, combine the GF flour mix with the brown sugar and cinnamon. Add in the oil or butter by hand, and rub the mixture between your fingers until it resembles sugary coarse crumbs. Layer the crumbs over the blueberries. Bake in a preheated oven until bubbly – about 30 minutes.

Serve warm, with a scoop of vanilla ice cream, if desired. Makes four servings.

Cook's Note:

For those not baking gluten-free, simply use the recipe substituting your favorite self-rising flour.

gluten free recipes dessert vegetarian vegan easy

Linguini with White Vegetables and Pine Nuts

Linguini with White Vegetables & Pine Nuts

A delectable recipe created in white on white. Snowy cauliflower and sweet cabbage are accented with the crunch of pine nuts on creamy white gluten-free pasta. Wonderfully delicious.

1 pound GF linguini - Tinkyada Pasta Joy
3 tablespoons olive oil
1 medium sweet onion, peeled, diced
2 cups cauliflower, chopped into small pieces
1/2 head white cabbage, cored, cut and thinly shredded
5-6 garlic cloves, minced
1/2 cup pine nuts, slivered almonds, or chopped hazelnuts
sea salt and freshly ground pepper, to taste
1/4 teaspoon fennel seed
juice of half a lemon
3-4 tablespoons cream or non-dairy cream

fresh goat cheese, crumbled, for garnish

Bring a large pot of fresh salted water to a rolling boil and cook the linguini till al dente. Warm up a large pasta serving bowl.

In a large skillet, heat the olive oil over medium heat and sauté the onion for 5 minutes, until soft. Add in the cauliflower, cabbage, garlic, pine nuts, sea salt, ground pepper, and fennel. Squeeze on the lemon juice. Sauté until the vegetables are tender and the nuts are toasted. Stir in the cream.

When the pasta is al dente, drain and pour the linguini into the warmed pasta bowl, and drizzle a little olive oil on the pasta to moisten it. Immediately add your white vegetables/nuts mixture and stir well.

Serve at the table with a small bowl of fresh crumbled goat cheese, for garnish. A crisp green salad of baby greens is the perfect accent.

Serves 4. Enjoy!


gluten free recipes vegetarian pasta

Karina's Veggie Loaf in BBQ Sauce

Karina's Veggie Loaf Recipe with Maple BBQ Sauce

Updated- This is one of those recipes you don't really expect to like - but trust me, it's a winner. And no tofu or lentils in sight. Portabello mushrooms and ground nuts give the loaf its meaty, satisfying heft. For those who crave a vegan version of spaghetti and meatballs, I also make this mixture into Meatballs-Not, baked on a cookie sheet, then gently simmered in my favorite garlicky red sauce.


1-2 tablespoons good olive oil
5 Portabello mushrooms
5 large leaves Swiss chard, spinach or other greens
1 roasted red pepper, drained
1 carrot, cut up
1 cup cooked brown rice, packed
1/2 cup almonds
1/2 cup pecans or walnuts
1 tablespoon Italian Herbs or dried basil/thyme/sage
1 Tbs balsamic vinegar
1 tablespoon molasses
1 teaspoon cumin
1 teaspoon curry powder
1 large organic free-range egg, lightly beaten (or vegan egg substitute)

Easy Maple BBQ Sauce

1/4 cup real maple syrup
1/2 cup Muir Glen or other gluten-free ketchup
1 tablespoon molasses
1 tablespoon apple cider vinegar
2 teaspoons gluten-free honey mustard
Pinch minced garlic and onion
1/2 teaspoon spicy curry powder
1/4 teaspoon ground cloves
Sea salt and pepper, to taste

Heat the olive oil in a non-stick skillet and cook the portobellos, and chard till soft. Remove from hear; cool a bit; and process, along with the roasted pepper, by pulsing the food processor on and off until the vegetables are an even dice. Scrape into a large mixing bowl.

Process the raw carrot, cooked brown rice, almonds and pecans until the mixture forms a coarse meal; toss into the mixing bowl. Add the herbs, balsamic vinegar, molasses and spices. Add the beaten egg and stir the mixture until well blended.

Press the mixture evenly into an oiled loaf pan.

Preheat the oven to 350 degrees F.

Make the BBQ sauce by combining all the sauce ingredients with a whisk.

Pour the BBQ sauce over the top and bake for about 45 to 55 minutes, until the loaf is firm and done. Remove the loaf from the oven and allow it to rest. This eases cutting and serving; though the slices are a bit fragile while it is warm. I use a thin spatula to remove the slices from the pan.

Serve with garlic mashed potatoes or whipped sweet potatoes with coconut milk, and some roasted green beans.

8 slices.

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Penne with Potatoes, Green Beans and Pesto

Penne with Potatoes, Green Beans & Pesto

This is a gluten-free version of a classic Italian dish. I often add some rinsed, drained canned Northern (white) beans for added protein. Omnivores can add sliced cooked sausages.

8 small red potatoes, washed and quartered
10-12 oz. fresh green beans, trimmed and cut
14-16 oz. GF penne - I like Tinkyada Pasta Joy
1/2 cup prepared basil pesto
12 sweet grape or cherry tomatoes, washed, halved
1/4 cup pine nuts or slivered almonds
Parmesan, shavings or curls (a vegetable peeler works!)

Bring a large pot of salted water to a rolling boil. Cook the potatoes and green beans for 2 minutes. Add the GF pasta to the pot, stir and cook until the pasta is al dente and the potatoes are tender. Drain it all in a colander, and pour the mixture into a large warmed serving bowl. Gently toss with the pesto. Scatter the tomatoes, pine nuts and shavings of Parmesan on top and serve immediately.

Serves 4.

Cook's notes::

When I am adding white beans to this dish I use a large non-stick skillet drizzled with a touch of olive oil to heat the white beans with some fresh minced garlic. When the pasta and veggies are done I pour the drained pasta and potato-green bean mix into the skillet and lightly toss to combine. I remove the skillet from the heat and add in the pesto and tomatoes, gently tossing everything to coat. Then I pour the mix into a warm serving dish and top with pine nuts and Parmesan shavings.

Tags: gluten free recipes vegetarian vegan

Easy Vegetarian Minestrone

Vegetarian Minestrone

This is an easy toss-together soup, perfect for rainy or damp weather. Serve with slices of lime, grated Parmesan, or pesto toasts - gluten-free toast triangles with a dab of basil pesto.

4 cups low sodium V8 juice or tomato juice
4 cups water
1 tablespoon extra virgin olive oil
1 onion, diced
3-4 cloves garlic, minced
3 carrots, medium, chopped
1 cup cubed butternut squash
1 cup fresh green beans, trimmed, cut
1 zucchini, medium, halved lengthwise, sliced into half moons
1 can beans: I used chick peas, or white beans, drained, rinsed
2 teaspoons dried or fresh Italian Herbs- oregano/thyme/basil/marjoram
1 bay leaf
Pinch of sea salt and ground pepper, to taste
1/2 teaspoon spice- cumin, curry, or cinnamon, to taste
A good dash of balsamic vinegar, or lime juice, to taste

Optional additions:

• Add roasted corn, chopped green chiles, cubed potatoes or parsnips, celery or jicama

• Add a pinch of raw sugar or agave nectar if the broth is too acidic

• Add more water, if necessary

• Add a splash of red wine

Heat a large soup kettle (heavy bottomed pot) on medium heat and saute the onion in olive oil until transparent. Add the rest of the ingredients and stir. Cover and bring to a high simmer; then reduce heat to simmer the soup for about 45 minutes until the vegetables are tender-crisp.

Taste for seasoning adjustments.

This soup tastes better the second day, as the flavors mingle and develop.

Serves 4

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Gluten-free crackers, bread and chips for this soup:

Pecan Crackers

Sweet Potato Cornbread
Pumpkin Corn Muffins
The Best Skillet Cornbread with Green Chiles (vegan)
Pueblo Bread- with green chiles
Pumpkin Berry Muffins (vegan)
Brown Rice Tortilla Chips

Find more fabulous Mediterranean Diet inspired recipes.

Santa Fe Spaghetti Squash Casserole

Santa Fe Spaghetti Squash Casserole

A colorful vibrant dish with Southwestern flavors, this baked version of spaghetti squash is a light and delicious.

1 medium spaghetti squash
2 tablespoons olive oil
1/2 cup red onion, diced
2 cloves garlic, minced
3/4 cup red bell pepper, chopped
1 (14-oz.) can black beans, rinsed and drained
1 (4-oz.) can green chilies
3/4 cup sweet corn kernals or baby spinach leaves, packed
1 teaspoon chili powder, or curry, to taste
1/4 cup fresh cilantro, minced
2 tablespoons fresh lime juice
1 teaspoon sea salt
4 oz. feta or goat cheese, broken into pieces (or vegan cheese)
1/2 cup Best GF Bread Crumbs tossed with 1 tablespoon olive oil, butter, or melted Smart Balance with Flax Oil

pine nuts or pecans, if desired, for topping

Preheat oven to 375 degrees F.

Halve and roast the squash in a 375 degree oven for 50 minutes until tender. Cool. Scoop out the squash halves with a fork and place the squash in a bowl.

Preheat the oven to 350 degrees F.

Heat 2 tablespoons of olive oil in a large skillet and sauté the onion, chili and red pepper for 5 minutes. Add the drained beans, green chilies, corn, and chili powder; sauté 1 minute longer. Remove from heat and add the cooked squash, cilantro, lime juice, and salt. Spoon the squash mixture into an oiled casserole or baking dish. Lightly stir in the feta cheese.

Top with buttered GF crumbs and pine nuts.

Bake at 350 degrees for twenty to thirty minutes - until the casserole is heated through and bubbling around the edges. Serve with warm GF corn muffins, or Parmesan biscuits, or a side of Spanish Rice.

Tags: gluten free recipes vegetarian vegan

Brown Rice Pilaf & Variations

Brown Rice Pilaf Recipe & Variations

There's no reason for rice to be boring. Spike it with flavor. See my below for ideas on jazzing up this classic pilaf recipe. My Hummus makes a tasty condiment- perfect with pilaf (not to mention, it's a complementary vegan protein).

2 tablespoons olive oil
1 small to medium red or yellow onion, diced fine
1 cup uncooked long or short grained brown rice, white or basmati rice
2 1/2 cups hot gluten-free broth
2 tablespoons dry sherry or white wine (optional)
1/2 to 1 teaspoon spices, as you prefer (curry, cumin, saffron, cinnamon, herbs)
1/2 cup golden raisins, currants, chopped dried apricots or cranberries
1/3 cup slivered toasted almonds, walnuts, pine nuts, or pecans

Heat the olive oil in a saucepan and sauté the onion until softened.

Add in the uncooked rice and lightly stir-fry for 2-3 minutes until the rice is nicely coated and begins to turn golden brown.

Add your spices and seasonings. Stir to coat.

Slowly pour in the hot vegetable broth and sherry (it will steam- be careful), stir, and bring to a boil. Cover and reduce the heat to low.

Simmer until all the liquid is absorbed, about 45 minutes. Stir in the dried fruit bits and toasted nuts, and mix well. Cover and keep warm for a minute or two before serving.

Serves 4 as a side dish.


Karina's Notes:

• To toast nuts for pilaf: Gently heat a dry skillet and lightly toast the nuts, shaking occasionally, for about 3-4 minutes. Remove the nuts and set aside.

• Add sliced stir-fried peppers or green chiles for a flavorful combo.

• Flavor combo ideas: Mushrooms and cranberries, apricots and almonds, chopped tart apple and walnuts, roasted green chiles and pine nuts.
  

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Hummus Tahini with Spiced Oil

Hummus Tahini Recipe with Spiced Oil

I love hummus- especially with a plate of roasted vegetables and brown rice. Hummus is much more than a dip for celery and carrots. For vegans and gluten-free vegetarians, it's a terrific source of complementary protein. So add a dollop to your dinner bowl. It's good for you.

And for those- like me- who tend to chafe against strict tradition, do try my New Mexican-inspired hummus: Jalapeno & Lime Hummus. It's addictively good!

2 cups (16 oz.) chilled canned chickpeas (garbanzo beans), rinsed, drained well

1/3 to 1/2 cup tahini paste (sesame paste)- see note

4-5 tablespoons extra virgin olive oil
Juice of one fresh lemon or lime
3 cloves garlic, minced
Sea salt and ground pepper, to taste

To serve::

1-2 tablespoons extra virgin olive oil, warmed
1 teaspoon spice mixture: sweet paprika, cumin, cayenne pepper, oregano, ground coriander; taste test; adjust the *heat* to your liking

1 tablespoon chopped fresh parsley, or cilantro (coriander leaves)

In a food processor, puree the chickpeas into a paste. Add in the tahini, 4 tablespoons of virgin olive oil, lemon juice, garlic, sea salt and pepper, and process until it is smooth.

If the mixture is too thick, I add a little instant vegan broth, or sometimes more olive oil, to achieve the consistency I like - creamy and smooth.

To serve the hummus, I do this (taught to me by an Israeli chef)::

Whisk together 2 tablespoons of warmed extra virgin olive oil, cumin, paprika, cayenne and a dash of curry to make a spiced red oil. Cool a bit.

Spoon the hummus into to a pretty serving bowl or shallow dish.

Drizzle the spiced oil in a spiral on top of the hummus. Garnish with a sprinkle of fresh chopped parsley or cilantro, if desired.

Serve with my gluten-free Buttermilk Flat Bread, Savory Grain-free Crackers or blue and gold corn chips. Or make your own Brown Rice Tortilla Chips.

We also like to serve hummus with crisp raw carrot sticks, zucchini sticks, and celery sticks.

Most of all, though, I love hummus with a plate of balsamic-roasted vegetables and brown rice. I like to dip the roasted veggies into the hummus. Delicious!

Karina's Notes:

If you are allergic to sesame tahini, try subbing a nut or seed butter such as cashew butter, sunflower seed butter or even peanut butter. All work well in a hummus.

Try my Red Pepper Hummus for a change of pace- it's a tasty recipe that's perfect for a party dip.

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