Salad, Green

Salad without croutons or cheese can be really good with other ingredients for flavor.

GFCF Croutons can be made by spreading olive oil and garlic and salt on GFCF bread, cutting into one inch squares and frying in frying pan until crispy.


Nuts also make a nice substitute for croutons... especially sunflower seeds or cashews.

Canned corn adds a lovely flavor to salad.

Other options that are great include mandarin oranges, black olives, sliced or chopped avacado, boiled eggs, kidney beans, tomato, cucumber, artichoke hearts, radish, carrots... not neccessarily all at the same time, but experiment.

Choose a dairy free dressing... many honey mustards are okay, raspberry vinaigrette, olive oil and GF vinegar (beware of malted vinegar), olive oil and juice of a couple lemon wedges, etc.

VEGAN RECIPE: Mashed Potatoes

I love mashed potatoes. They might actually be smashed potatoes as I don't take the skins off. I've tried every kind of alternative milk, but have found that the potato water (that you cooked the potatoes in) really makes the best substitute for milk.

Mashed Potatoes
2 pounds yukon gold or new potatoes
1/2 c Earth Balance Soy Free Margarine (or Butter if you are vegetarian)
Potato water
salt to taste
pepper to taste

Wash and slice potatoes and add to pot with cold water. Bring to a boil and turn down heat to medium/high. Boil until soft when pierced with fork. Drain water into a mixing bowl-- put aside. Add a splash of the cooking water (potato water) and the margarine back into pan. Use hand-mixer to mash the potatoes. Add more water and margarine as needed.

This recipe is suitable for the elimination phase.

VEGETARIAN RECIPE: Egg Salad

Egg Salad - another good standby
4 boiled eggs (preferably omega 3 eggs)
1/4 c Helman's mayonaise
1/2 t dijon mustard

mash together with a fork

This recipe is suitable for the elimination phase.

GFCF Bagels

I just made some really good bagels from a recipe in Living Without Magazine (October/November 2009 issue). If you have a subscription to this magazine (and if you can't eat gluten or dairy, you should) then you can logon and find recipes from past issues (http://www.livingwithout.com/).

Search for the Gluten Free Dairy Free Bagel Recipe.
You'll also have to do a search for the Multi-Grain Flour Blend (don't forget the dash, as it didn't recognize multi grain).

The only thing that got left off in the website is how to top the bagels-- here's how:

To add toppings whisk together 1 egg white and 2 Tablespoons cold water, brush on bagels and sprinkle toppings (poppy seeds, sesame seeds, salt, etc.) over top

The best part is the ones I made have toppings I like (sesame seeds, poppy seeds, salt), but also they aren't sweet like the GFCF bagesls I've bought at the grocery store. They're also more chewy and fresh tasting.

The ones I made aren't as pretty as the ones pictured in the magazine, but I'm sure I'll get better with practice!

Cinnamon Sugar Raisin Flatbread

This recipe is adapted from a recipe on the Gluten Free Cooking School blog (http://www.glutenfreecookingschool.com/archives/gluten-free-bread-30-minute-flatbread/). It's really delicious heated with a little GFCF margarine for breakfast or a snack.

Cinnamon Sugar Raisin Flatbread
1 c brown rice flour
1/2 c tapioca flour (also known as tapioca starch)

1/2 c sugar

2 t zanthum gum
1/8 t baking soda
1/2 t salt
3/4 c water
1 t cidar vinegar
2 eggs
1/2 c rasins
1 t cinnamon

• Preheat oven to 350 degrees (f)
• Mix dry incredients in medium size mixing bowl (except cinnamon & raisins)
• Add wet ingredients and raisins and mix thoroughly
• Greese 10x15 baking pan and dust with brown rice flour
• Spread batter evenly into pan. Use the back of a wet spoon if dough is sticky
• Back for about 18 minutes, until the bread pulls away from the sides of the pan.
• Cool and cut into desired size

VEGETARIAN RECIPE: Potato Salad

Potato Salad
3 pounds potatoes, cut into one inch cubes (I like them with skins on)

2-3 stalks of celery, diced

1 red bell pepper, diced small

2 boiled eggs, choped

Helman's lmayonaise to taste (~ 1/2 a cup or so)

1 t dijon mustard

Salt and pepper to taste

Put potato cubes in a pot of cold water. Bring to a boil and cook until potatoes are soft. Drain water and put potatoes into mixing bowl. Add celery, mayonaise, eggs and mustard and mix to combine.

This recipe is suitable for the elimination phase.

VEGETARIAN RECIPE: Deviled Eggs

Deviled Eggs

As many eggs as you want to make

Helman's Mayonaise

Dijon mustard

Paprika

Put eggs in cold water and bring to boil. Once boiling remove from heat, cover and let sit for 12 minutes. Drain, cool and peel eggs. Cut eggs in half lengthwise, put yolks in mixing bowl. Not all of the whites will cut perfectly, set the good ones aside on serving plate. (maybe give the broken ones to your dog)

Add mayonaise to egg yolks -- equal to about the amount of the egg yolks. Add one teaspoon of dijon mustard per dozen egg yolks. Mix together with hand mixer or mash together with a fork.

Spoon yolk mixture into egg whites, then sprinkle with paprika.

This is suitable for the elimination phase and good to bring to parties (not vegan parties though)

VEGAN: Charred Summer Veggies recipe

This recipe is adapted from one I found in Cooking Lite magazine a few years ago

Charred Summer Veggies
2 1/2 c corn kernals (~5 ears)
1 c chopped green beans
2 c chopped zucchini
1 c chopped red bell pepper
2 T chopped green onion tops (green part only)
2 T chpped fress flat parsley
2 T fresh lemon juice
4 t olive oil
1/2t salt
pepper to taste

Heat 12" skillet on high over high heat. Coat with cooking spray, add corn, beans, zucchini and pepper, stir to combine. Cover and cook 5 mins (it will smell like it's burning).Combine green onion tops with remaining ingredients and toss into pan.

Vegetarian Meat-less Balls recipe

This is a really tasty recipe I was given by an older client years ago. She said they used it during World War II when meat was being rationed. I've adapted it to be gluten free.

Vegetarian Meat-Less Balls

1 c cooked carrots

1 c walnut-- chopped fine (chop up in food processor or blender)

1 c gluten free bread crumbs (I use Gillian's Foods breadcrumbs -- I find them at Hannafords)

1 bunch chopped scallions green tops only (was originally 1 medium onion)

1/4 c catsup (the kind with sugar, not corn syrup)

1 celery stalk chopped (was 1/2 stalk originally)

1 T olive oil
1/4 t salt
1 teaspoon garlic powder (originally had 2 crushed garlic cloves)
1 teaspoon onion powder
2 eggs well beaten

Mix all ingredients and place two to three balls on a non-stick cookie sheet. Bake at 350 degrees for 30 minutes. (Can be made into a loaf using greased loaf pan and cover w/ tomato sauce-- but this is not as good).

Notes: These taste great all by themselves, and are not very good with tomatoe sauce.

PLANT BASED PRODUCT: Sunshine Burgers

Sunshine Burgers are great veggie burgers that I like to bring to work for lunch. I heat them in the microwave and have them on GF bread with dill sandwich pickles, lettuce, tomato and low FODMAP ketchup-- yum.

It just may be the only FODMAP friendly veggie burger around. It's made with sunflower seeds. Not all varieties are FODMAP friendly, but the Garden Herb and the Original both work.

It's hard to find, but really good if you do. I have found it at the Good Health Store and Whole Foods.

PLANT BASED RECIPE: Vanilla Icing recipe and great GFCF Cake Mix

I can't remember where I found this recipe for vegan vanilla icing, but it's simple, easy and yummy.

GFCF Vanilla Icing

1/2 c vegan margarine

1/4 c vanilla rice milk (or other non-dairy milk)

3 c powdered sugar
1 1/2 t vanilla
Put all margarine, vanilla and milk in large mixing bowl and cream together with a hand mixer. Add half of the sugar until well blended, then add rest of sugar and mix until blended.