Gluten-free Dairy-free Recipes

BEET SOUP (BORSCHT)

Ingredients

5-6 large Beets, peeled and chopped into small cubes
1 medium Red Onion, chopped
About 0.5 cup Butter or Earth Balance
2 Tbsp Red Wine Vinegar
0.25 tsp Dill Weed
Salt and Pepper, to taste
2 large spoonfuls of Dairy Free Sour Cream

Directions

Bring 1.5 quarts of Water to a boil (or if you like your soup thicker, then bring enough water that will cover about a half-inch over the beets).
Add the butter.
Let butter dissolve, then add the red onions and beets.
Cook approximately half-hour on a slow boil until beets are cooked/tender.
Blend soup using hand blender.
Mix in sour cream and season to taste with salt and pepper.
Can be served warm or cold.

POTATO LEEK SOUP WITH CELERY AND RICE

Ingredients

1.5 cups of sliced Leeks, especially the white parts
3 cups of sliced Celery stalks
3 or 4 medium Potatoes, Russet or other baking potato
0.75 tsp Salt, plus more to taste
6 Tbsp Butter or Earth Balance, divided
4 cups Gluten Free Vegetable or Chicken Broth/Stock
0.33 cup Jasmine or White Rice
2 cups Water
1 cup Soy Creamer or milk substitute, warmed in a small saucepan
0.25 tsp White Sugar
Pepper, to taste
Garnish:
Fresh Chervil, Tarragon, or Parsley

Directions

Cook the leeks and celery with 3 Tbsp butter and 0.25 tsp salt in a 3-quart saucepan, covered, until tender but not browned (about 10 minutes).
Add the chicken stock, bring to boil; stir in rice, and simmer uncovered for about 25 minutes.
Meanwhile, boil potatoes with water and 0.5 tsp salt in another 3-quart saucepan.
When tender, drain while placing some of the cooking water into the leeks and celery (depending on how watery you like your soup).
Using a food mill, puree the potatoes, return to saucepan, and beat in the milk to make a smooth white cream.
Puree the leek and celery mixture with its liquid into the potato cream.
Blend well with a whisk and bring to simmer.
Beat in sugar and pepper, to taste.
Bring the soup to simmer.
Mash remaining 3 Tbsp butter in soup.

BUTTERNUT SQUASH RISOTTO

Ingredients

1 medium Butternut Squash
5-6 cups Gluten Free Vegetable or Chicken Broth/Stock
2 Tbsp unsalted Butter or Earth Balance
1 Tbsp Olive Oil
4 Shallots, peeled and minced
2 cups Arborio Rice
0.5 cup dry White Wine
1 Tbsp chopped fresh Rosemary Leaves plus sprigs for garnish
Freshly grated nutmeg, to taste
Salt and fresh ground Pepper, to taste
0.5 cup grated Vegan Gourmet Mozzarella Cheese (optional)

Directions

Trim top and bottom from squash and slice into eighths; discard seeds.
Steam squash for 10 to 20 minutes, until tender.
Scoop flesh from skin into a bowl and mash lightly with a potato masher.
Heat chicken stock to a simmer in a large pot.
In a large saucepan over medium heat, melt 1 tablespoon of the butter.
Add the oil and shallots and cook for 2 minutes, until the shallots are translucent.
Add rice and cook, stirring, until wine is nearly absorbed.
Stir in a cup of stock and add squash. Simmer until liquid is nearly absorbed. Add stock a ladle full at a time, stirring constantly, until rice is creamy and grains are firm but soft in the center, about 20 minutes (you may not need to add all of the stock). Add in the chopped rosemary. Stir in remaining butter and, if using, cheese. Add nutmeg and salt and pepper to taste. Garnish with rosemary sprigs and serve immediately.

Pairs Well With:
TENDERLOIN DIANE
GREEN BEANS WITH CARMALIZED SHALLOTS

ARTICHOKE AND PEPPER PIZZA

Ingredients

Crust:
1 package Chebe Gluten Free Pizza Crust Mix (7.5 oz.)

Sauce:
1 can of Artichoke Hearts (14 oz.)
About 2 Tbsp Canola Mayonnaise
About 2 tsp Olive Oil
1 large or 2 small Garlic Cloves, minced
Salt, to taste

Toppings:
The equivalent of 2 medium-sized bell peppers; best if different colors such as green, red, and yellow; sliced
1 medium-sized Red Onion
0.75 cup grated Vegan Gourmet Mozzarella Cheese (optional)
Dried Oregano, to taste

Directions:

Follow instructions on package to make Chebe pizza crust.
Cook the crust until almost done, then remove from oven.
To make the sauce, blend all ingredients in a food processor until a fairly smooth paste.
Apply sauce, then toppings to crust, and cook for at least 7 minutes or until done.
Slice into pieces with pizza cutter.

ROASTED VEGETABLE SOUP

This recipe works well for refrigerators overflowing with vegetables! Obviously, this is meant as a general guide, and not an exact recipe.

Ingredients
Tomatoes
Peppers
Onions
Garlic
Basil
Salt
Olive Oil

Instructions
Arrange vegetables in a glass dish and drizzle with olive oil.
Roast in oven at 350 degrees for 20 minutes.
Dump vegetables into soup pan.
Blend with hand mixer.
Add spices and oil, until taste is perfected.