Vegetarian Recipes
Wild Rice and
Chestnut Stuffing
1/2 pound chestnuts
1 quart GF vegetable stock
1 1/2 cups wild rice
Salt to taste
2 tbsp olive oil
1 onion, chopped
3 garlic cloves -- minced or put through a press
1/2 pound mushrooms -- trimmed, cleaned and sliced
2 tsp unsalted butter
5 tbsp dry sherry
1/2 tsp. crumbled dried thyme
Freshly ground pepper to taste
1/2 cup chopped fresh parsley
3 tbsp chopped fresh sage.
Preheat oven to 425 degrees.
Using sharp knife, cut an incision in the shape of an X on the flat side of the
chestnuts. (You need to slash them so they don't explode
when they expand in the oven.) Place chestnuts on baking sheet and bake for
10-15 minutes, until browned and toasty. Remove from heat
and transfer to a bowl. Allow to cool until you can handle them. As they cool
they will shrink away from both outer shell and bitter inner
peel-just what you want. Peel chestnuts, making sure they are free of dark brown
inner shell (papery part). Cut in half and set aside.
Bring stock to boil in large saucepan.
Rinse wild rice and add to stock. Bring to boil again, reduce heat and cover.
Simmer for 35-40 minutes, until rice is tender. Remove from heat, drain off any
remaining stock and set aside.
Heat olive oil over medium heat in large frying pan and add onion or shallots.
Cook gently 10-15 minutes, stirring often,
until beginning to
brown. Add mushrooms, garlic and butter and saute over
medium-high heat until mushrooms begin to
release their liquid. Add sherry,
thyme, salt and pepper and cook, stirring, for
a few minutes longer. Stir in cooked wild rice, chestnuts, parsley and sage and
mix together
well. Serve and enjoy.
6 medium-size sweet potatoes, cooked and
sliced
1/4 cup margarine
1/3 cup maple syrup
1/4 cup brown sugar
1/4 teaspoon cinnamon
1 teaspoon orange juice
Arrange cooked sweet potato slices in
sprayed baking dish. Melt margarine in saucepan over low heat.
Add syrup, sugar, cinnamon, and orange juice. Simmer, stirring frequently, until
slightly thickened.
Pour sauce over sweet potatoes. Bake at 375 F for 20 minutes, basting
frequently.
Additions: Mini-marshmallows can be added
as a topping. A few minutes before sweet potatoes are ready to serve, pour
mini-marshmallows on top and bake until they are melted and have a slight brown
color in places..
Whipped Toppings like Cool Whip or Whipped Cream are also excellent additions
1 lb Firm Tofu
1/4 Cup Fresh Lime Juice
3 Tablespoons G.F. Soy Sauce
1 Tablespoon Sesame Oil
1 Tablespoon Honey
1 Tablespoon Onion, minced
1 Teaspoon Garlic, minced
1 Teaspoon Ginger, minced
1 Teaspoon Black Pepper
2 Tablespoons Sesame Seeds
Slice the tofu into four pieced lengthwise. Combine all other
ingredients except sesame seeds. Add the tofu to the marinade and refrigerate
for 2 to 4 hours, turn occasionally during this process. Remove marinade from
the refrigerator and allow it to return to room temperature. Preheat oven to 350
degrees and sprinkle the Tofu with the sesame seeds. Bake for 45 minutes. These
cutlets are good on G.F. French
or Italian bread.
The Gluten Free KitchenŠ 1996 - 2007