Delish Gluten-Free Recipes
Recipes that are free of gluten from author, Erin Bend
Belgian Endive Brushcetta
Serves 6
3 washed and cored Belgian endives
125 ml ( cup) chopped basil
3 diced medium ripe and red tomatoes
3 minced cloves garlic
75 ml (1/3 cup) minced red onion
30 ml (2 tbsp) olive oil
125 ml ( cup) shredded Parmigiano-Reggiano
Sea salt and ground black peppercorns
15 ml (1 tbsp) fresh lemon juice
This is one of the most efficient recipes I have met. There is no cooking and the finished product looks alluring and tastes fresh yet indulgent. Vegans can adapt this successfully by making a substitution for the cheese, such as lightly toasted pine nuts.
To core Belgian endive slice off about 5 mm of the end and use a paring knife to remove the small core and free the individual leaves. Rinse endive leaves.
The bruschetta mix can be made up to a couple of says ahead and kept in the refrigerator for convenience. Toss all ingredients together but save a bit of cheese to top each little bruschetta boat. Use a teaspoon to scoop the tomato mixture onto the endive leaves. Place down upon intended serving tray. Yum.
Salad Rolls with Peanut Sauce
Serves 6
250 ml (1 cup) grated carrot
125 ml (1/2 cup) sliced snow peas
250 ml (1 cup) trimmed bean sprouts
250 ml (1 cup) rice vermicelli, soaked, drained and cooled and chopped
60 ml ( cup) chopped cilantro
30 ml (2 tbsp) chopped mint
75 ml (1/3 cup) chopped peanuts
12 rice paper rounds (be prepared with spares incase of breakage)
Salad rolls are a fresh and yummy finger food which can be served as a starter or make up the core of a meal. They are best very freshly made. You can add pieces of baked or fried tofu to your rolls to boost the protein content.
Put the carrot, snow peas and bean sprouts into a large bowl. Chop up the cooled vermicelli and add it to the mix along with cilantro, mint and peanuts.
Fill a large pie plate with warm water and dip each rice paper round into the water for about a minute or until it is soft, remove from water and lay the rice round flat on a clean surface.
Scoop 2 tablespoons of the vegetable mixture onto the lower half of the rice paper. Roll up into a spring roll shape and serve with dipping sauce.
Spicy Peanut Sauce ingredients
250 ml (1 cup) natural peanut butter
83 ml (1/3 cup) Braggs All Purpose Seasoning
125 ml (1/4 cup) sesame oil
30 ml (2 tbsp) rice vinegar
3 minced cloves of garlic
juice of one small lime
83 ml (1/3 cup) warm tap water
30 ml (1 tbsp) chili paste
60 ml (2 tbsp) honey
125 ml (1/2 cup) finely chopped raw peanuts
This recipe makes more than you will need for the salad rolls but it is a good thing to have in the fridge. Keeps for two weeks and makes a yummy veggie dip.
In a small mixing bowl combine all of the ingredients save for half of the water. Mix thoroughly and then slowly add the remaining water until you reach the desired consistency.
