Spring is here: Asparagus Risotto

May 21, 20151 Comment

Fresh local asparagus means spring is finally here! The Jean Talon Market is full of asparagus and it inspired me to make risotto as the first alfreso dinner at my new apartment. After the winter we had in Montreal eating fresh food outside is more than a treat! Risotto is one of my favourite dishes to make and pretty hard to screw-up once you learn the basic steps. There are thousands of risotto recipes but I love this one from Thug Kitchen as it is simple, delicious and gluten-free. It is also fun to follow recipes from Thug Kitchen as the blog is serious about food but doesn’t take it self too seriously and we can all use some laughs while cooking.

You can find the recipe from Thug Kitchen here. This recipe is vegan as it but I made a few adjustments. At the end I added a pat of butter and a little parmesan and it served it with a side of shrimp sautéed in butter, garlic, chives and lemon with breadcrumbs. Risotto is a “naturally” gluten-free food but make sure your broth is gluten-free. I use Campbell’s Vegetable Broth that is certified gluten-free and has great flavour. (Watch out because their organic veggie broth is not gluten-free!).

Easy and Amazing Gluten-Free Pecan Pie

January 4, 2015March 19, 2015Leave a comment

My dad has always been obsessed with pecan desserts. I have vivid childhood memories of vacations in South Carolina eating huge plates of pecan waffles with way too much whipped cream. I have continued to buy my dad pecan pies and tarts but haven’t eaten one in over 10 years until I made this pie. It was super easy (I used a Baked To Go crust) and tasted exactly like a perfect “normal” delicious pecan pie.

This is a classic pecan pie recipe poured into a gluten-free pie shell and you have to try it. I made it for a gluten-free house guest recently and everyone liked it so much I wished I had made two! 10 minutes in the kitchen and you have a super fancy looking delicious pie. Would be great to take to party. No one would even know it’s gluten-free.

I highly recommend the frozen crust from Baked To Go. Their crusts are soy free, dairy free and of course gluten-free. If you live in Montreal you can visit their store on St-Laurent. If not you can order their products online (the pie crusts seem to not yet be available online). The crust is neutral so you can use it for both savoury and sweet pies/quiches. They are also affordable at around 10$ for two crusts.

http://baked2go.ca

Gluten-Free Pecan Pie

Makes 8-10 servings

Preheat the oven to 350F.

Gluten-free pie crust, uncooked
1 1/2 cups pecans
3 eggs
1 cup sugar
1/2 cup light or dark corn syrup (Crown was gluten-free when I checked)
2 TBSPs melted butter
2 TSP vanilla extract
1/2 tsp salt

You can make a crust or buy a frozen gluten-free crust from Baked To Go (they can also be found at some groceries in the freezer section).

Toast the pecans in the oven until they are lightly toasted, about 8-10 minutes.

Meanwhile in a medium/large mixing bowl combine all the other ingredients with a spoon until smooth. When the pecans are toasted add them to the mixture and pour it into the pie shell. My pie shell was almost too full in the Baked To Go shell. I just had to be careful placing it in the oven and put the thin pie tin the shell came in on a baking sheet covered in tin foil to make it easier to maneuver (the pie tin bends) and to protect the oven from any drippings.

Bake the pie for a total of 45-55 minutes on the middle rack (until it is set). At about 25 minutes cover the top of the pie with tin foil so it doesn’t get too brown.

That’s it. This pie is great served warm or cold. I prefer mine reheated a little in the microwave.

Enjoy

Gluten-Free Latkes for the Holidays

December 14, 2014December 27, 2016Leave a comment

I am obsessed with Latkes, also known as potato pancakes. In my books they are the perfect gluten-free treat. There is little better in the world than fried potato. I love to make traditional ones around Hanukkah and also love to make impromptu thrown together versions for breakfast throughout the year. Latkes require only a small amount of breadcrumb or flour so it is easy to substitute in a gluten-free alternative. I like to just grate some potato, remove the excess water, add some onion (I also like green onion) and whatever gluten-free flour you have on hand and fry it all up. It is always delicious and your whole house will smell like latkes! (this is both good and bad)

Be careful most latkes you buy at the store or that are homemade are not gluten-free friendly (unless you have a friend like mine who always makes sure to use gluten-free flour- Thanks Ari!).

Before starting to cook I highly recommend watching this video detailing how to cook the perfect latke on bon appétit: http://www.bonappetit.com/test-kitchen/cooking-tips/article/no-soggy-latkes

Gluten-Free Latkes

Makes about 24 medium-smallish latkes

4-6 large potatoes peeled or unpeeled (russet are recommended but I use whatever I have on hand)
1 white or yellow onion
2 eggs
1/4 cup gluten-free flour mix (any gluten-free mix will work)
2 tsps salt
2 tsps baking powder (gluten-free)
1/4 tsp pepper
grapeseed oil or other preferred oil for frying

Preheat oven to 300 F to keep the latkes warm after frying.

We were a little lazy and chose not to peel our potatoes, the recipe works either way.

In a food processor or with a box grater grate the potatoes and onions. Transfer to a large kitchen towel or cheese cloth and twist to remove all the excess water. Repeat several times. The more water you remove the crispier your latkes will be.

In a large bowl whisk together the eggs, baking powder, flour, salt and pepper. Add the potatoes and onion and mix well with your hands.

In a large frying pan heat the about 4 TBSPs of the oil over medium high heat. You will need to add more oil throughout the cooking process.

Working in batches add big spoonfuls of the mixture into the pan, pressing with your spatula to flatten. Once the latkes are browned on both sides remove to a plate with paper towel. The latkes will cook at different speeds. Put the cooked latkes in the oven on a plate or wire rack to keep warm while the others are being prepared.

Serve with this homemade applesauce (store bought will also work just fine). I also love mine with sour cream, smoked salmon and chives.

This recipe was inspired by this recipe from bon appétit.

Whatever holiday you celebrate this a year have a Latke party, you won’t regret it!

The Easiest Homemade Applesauce (Gluten-Free & Vegan)

December 13, 2014February 13, 20151 Comment

I have no idea how I have never made applesauce because it is ridiculously easy and tastes way better homemade than store bought. It was scary easy and the only annoying part for this lazy girl was peeling and coring the apples. I am a lazy cook and I am now converted to making apple sauce. I was getting concerned that I was never going to use all the apples I bought apple picking back in September (I only eat green apples as is) and thought this would make the perfect side to Latkes for my birthday/holiday girl night with one of my favourite ladies (recipe for the Latkes to follow soon).

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Homemade Apple Sauce (Gluten-Free & Vegan)

Makes about 3 cups of apple sauce (I would recommend doubling it)

3 pounds apples peeled and cored (2-3 apples are a pound depending on their size and any kind of apple will do)
1/2 cup apple juice (you can use water if you don’t have any on hand)
juice of half a lemon
1/4 cup brown sugar, packed
1/2 tsp cinnamon (can use less or more depending on your preference, I used a full teaspoon this time)

Throw all the ingredients in a medium to large sized pot and cook the apples for 25 minutes over medium heat stirring occasionally. Once they are cooled puree them in a food processor or blender (I used my Nutribullet and only pulsed it for a second). That’s it!

Store in an airtight container. It keeps well in the fridge. Can also be frozen.

Amazing as a snack, with latkes or on its own. apple_sauce_gluten_free_compote_pommes_sans_gluten_4

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4 Ingredient Easy Jammy Heart PB Cookies (Gluten-Free)

November 14, 2014February 13, 2015Leave a comment

These Jammy Heart Gluten-Free PB cookies actually have only 4 ingredients and no flour! They are my lazy go to when I have almost no food left in my apartment. Oh and they are delicious, especially if you love PB and jelly. I give your permission to pretend they were complicated to make 🙂

Jammy Hearts PB Cookies

makes about 16 cookies

1 cup processed PB (I use KRAFT light)
1/2 cup white sugar (can use a little less, I use a scant 1/2 cup)
1 egg
your favourite jam (I love sugarless raspberry jam!)

Preheat oven to 325F.

Throw 1/2 cup sugar, 1 egg and 1 cup processed PB together in a bowl and mix well with a spoon (the basic recipe is on the back of the Kraft light PB jar). Preheat the oven to 325F. Roll the dough into about 16 balls and place on 2 baking sheets lined with parchment paper. Lightly squish down each ball with your palm and make a heart shape with the end of a spoon or your thumb and fill it with your favourite jam using a small spoon (try to make a heart, if not a circle is almost a nice ;)). Bake for 10-15 minutes. Do not over bake! You want them to still seem soft when they get out of the oven, the bottoms set but the tops still soft. Let them rest before removing from the pan and enjoy!!

Veggie Bowl with Easy Peanut Sauce (Gluten-Free & Vegan)

August 20, 2014October 5, 2014Leave a comment

This is one of my favourite quick dinners to make after the gym with my girlfriends. With a few of us doing the chopping and cooking it takes less than 30 minutes to prepare a healthy, fresh and delicious dinner. This recipe is also great on work nights because it makes the best lunches. It’s always a combination of rice noodles or rice, veggies and a quick peanut sauce we make with whatever we have on hand. The recipe below is general because these bowls are all about making something delicious and quick with what you have in your kitchen. There are many recipes for the best peanut sauce online but the two methods are super easy and delicious. To me this is the perfect indulgent but healthy gluten-free dinner that is almost too easy to make.

Quick Veggie Bowl

Prepare your rice or noodles (We used these amazing Brown Rice and Wakame Noodles).
Pan fry your tofu or protein of choice. We fried our tofu in sesame oil and added some gf tamari once it was getting crispy.
Prepare your veggies. We usually keep most of our veggies raw (julienning the peppers and grating carrots). We steamed the broccoli. Also great with brussels sprouts, bean sprouts, spinach, bok choy, mushrooms etc.
Prepare your bowls and add the peanut sauce.
Can be served with green onions, chopped peanuts, fresh herbs, sambal olek and limes on the side

Quick Peanut Sauce

In a pot combine about a cup peanut butter with half a can coconut milk (you can add more coconut milk depending or thickness and preference, I usually don’t measure). Bring it to a simmer over medium heat then lower heat. Add gluten-free tamari (or gluten-free soy sauce), sambal olek or hot sauce, a squeeze of lime, a little brown sugar, ginger or garlic to taste. All of these ingredients are optional. An alternative method if you are missing the coconut milk is to combine all the ingredients except for the coconut milk and add boiling water until you reach your desired consistency.

That’s it!

Perfect Buckwheat Crepes (Gluten-Free)

August 12, 2014February 6, 2015Leave a comment

I love these buckwheat crepes. They made the perfect brunch for my best friend and her new husband. The recipe below is perfect as is, no changes here. I love Gluten Free on a Shoestring and wish I was a little more patient and innovative when it came to gluten-free baking. I would love to one day make everything on the site! For now I can make crepes!

This recipe makes a great savoury or sweet crepe, it’s quite neutral so fill it with whatever you fancy or top it with lots of maple syrup 🙂

http://glutenfreeonashoestring.com/gluten-free-buckwheat-crepes/

Easy Cauliflower Pizza Crusts (Gluten-Free & Dairy Free)

June 27, 2014March 19, 20152 Comments

I love cauliflower pizza crusts and breadsticks. When I get a major carb craving this pizza is always my go to recipe. What makes this version of cauliflower pizza great is the almond flour (it acts as a binder) and that there is no cheese in the crust (so you can put more on top). The crust really stays together and while it won’t be mistaken for real pizza, it’s just as delicious. Also, it’s fun to eat your veggies in pizza form. I love being able to eat too much “pizza” or a big serving of “breadsticks” and have it be healthy.

Cauliflower + Almond Flour Crusts

2 cups grated cauliflower florets (one small head will do)
3/4 cup almond flour
3 eggs
a little salt
a little pepper
1/2 tsp italian seasoning (I used fresh chives instead and any herbs will do)
1 tsp fresh garlic grated or finely chopped
2 tbsps nutritional yeast (this gives the pizza a cheesy flavour)

Heat oven to 450 F and line two baking trays with parchment.

I don’t have a food processor so I grated the whole head of cauliflower (I did this outside to avoid a mess). You want your cauliflower to look like grains of rice.

Beat the eggs and add all the other crust ingredients and combine, you can add more almond flour if it looks too liquidy.

Make four crusts on the baking sheet, about 1/4 inch thick. Place in oven and cook for 15-20 minutes.

Remove from oven and add you desired toppings and throw it back in the oven for 10-15 minutes. Rotating the pans is a good idea.

I topped mine with marinara sauce, mozzarella, basil, pine nuts and veggies. These crusts hold sauce quite well and would be amazing with pesto.

For Breadsticks: I make them the same way and bake the cauliflower mixture on one baking sheet lined with parchment. I add cheese to the top and bake it the same way, cutting it in half to turn it. When it’s done I cut it into sticks and serve it with my favourite marinara sauce. I often add more herbs and spices to the sticks for extra flavour.

This recipe is inspired by Beard + Bonnet.

Easy BBQ Tofu (Gluten-Free & Vegan)

May 29, 2014Leave a comment

This is a quick snack/meal you can throw together super easily. It is basically tofu crisped up in a pan and covered in BBQ sauce. You can’t get much easier than that. I served mine with “cheesy” kale chips made with nutritional yeast and potato wedges. I made this for a recent girls night with my two favorite vegans with what I had already in the house. I always love a fast and easy dinner you can make without running to the store. The tofu would be great with any veggies or quinoa. It would also make a perfect vegetarian option to serve on the side of a meat based meal.

This certified gluten-free BBQ sauce was great and comes in several flavors. I found it at Le Marquis Sans Gluten for $2.95, which is a great price for a certified gluten-free product. Bonus that it’s delicious and will be great for BBQ season.

BBQ Tofu

1 package firm tofu- cut into thin triangles (about 20-25 pieces)
BBQ sauce (gluten-free)- I used Simply Naturals Organic BBQ Sauce in Honey Flavor
1-2 TBSPs grapeseed oil

Dry the tofu well. Works even better if you can press the tofu to release the water.

Heat the grapeseed oil in a pan over medium high heat. Add the tofu and fry until golden on each side. Taking the time to turn each piece individually with tongs or a fork.

Once cooked cover with BBQ sauce and serve with veggies, rice or as a snack on its own.

You can also put your tofu on the BBQ and then cover it with BBQ sauce.

It’s that easy!

For the oven baked kale (kinda like kale chips): Heat your oven to 325F. Wash and dry your kale well. Tear into bite sized pieces (removing the stem). Place on a single layer on a baking sheet (I usually use 2 baking sheets for a large head of kale). Drizzle the kale with a little olive oil and rub the oil into the leaves. I like to sprinkle the kale with a generous amount of nutritional yeast and a little salt and pepper. Let your kale bake until it has reached your desired level of crispyness. I cook mine for about 10-15 minutes (cooking times vary depending on the freshness of the kale and heat of the oven).

For the potato wedges: Heat your oven to 425F. Slice your potatoes into wedges and place on a baking sheet. Drizzle with olive oil and toss to coat. I like to top mine with some chili powder, salt and pepper. Bake in the oven until crispy, about 30-40 minutes.

One block of tofu, one head of kale and 4 medium potatoes made lots of food for 3 girls.

The Easiest & Best Baked Beans Recipe (Gluten-Free & Vegan)

May 23, 2014March 19, 2015Leave a comment

This recipe has all the essential attributes of a GFBFF favorite. It’s super easy, calls for basic ingredients, doesn’t require any real measurement, feeds a crowd, always leaves you with plenty of leftovers and is shockingly delicious. What else could you ask for? Oh yeah, it’s gluten free 😉 I will now allow my friend Neil to take over as he is a control freak and wants his moment in the GFBFF Sun.

Hello Glutenless Glutonesses, I am Neil. The following is a detailed account of how to make my moms Lima Beans. It is a Greek recipe and probably fueled the fire of the warriors at Thermopylae. This is a hearty dish of comfort food that can accompany any meal, from meat and poultry to fish/seafood and or vegetables. Kris likes to serve it over rice…a starch on a starch…why not! These beans are so simple and take such standard ingredients you won’t believe what will come of them. What I also love about this dish is its versatility. You can add bacon or parmesan cheese. I added the chilli flakes to the recipe but they should always be included in my opinion. Feel free to take them out if you can’t take the heat. Try them with different herbs. Have fun with these beans!

Baked Lima Beans

Prep time: 10 minutes / Cook time: around 1 hour

Preheat your oven to 375 F

1 can whole tomatoes -roughly chopped up with kitchen shears
3 cans large lima beans- drained and rinsed
1 red onion roughly chopped
4-6 cloves garlic chopped
1 bunch parsley chopped
Approximately 2 cups extra virgin olive oil (this may seem excessive but the original recipe calls for 4. I make sure that my beans are almost covered by the oil with just the tops poking out, when they are done you can drain the excess oil into a jar and cook with the most delicious oil you can imagine afterwards). You can put less oil but they may dry out and get hard.
a few pinches of chili flakes
salt and pepper to taste

Combine everything in a large baking dish (the wider the dish the better, around 1 inch will leave you with a nice crispy crust on top). Bake for about an hour, longer if they look like they need to get a little crispier on top.

If you are baking for a big crowd these beans can easily be adapted to sate the hunger of even the most populated of pot lucks. Add another can of beans and you will need at least a half cup more oil, maybe a bit more of everything else. these beans are versatile, flavor packed, buttery magic for your mouth. And they’re Vegan. Almost unbelievable, I know.