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Archive for gluten free – Page 3

Aunt Rose’s Caponata

By Leslie · Comments (7) · December 12th, 2011

On top of all the changes going on at lesliedurso.com, the world lost one of my favorite people. My great Aunt Rosalina passed away last week. I inherited her passion for learning and her desire to travel the world. She had visited 80 countries! She was also an excellent cook and entertainer. There was always food cooking at my Aunt Rose’s house. She had many specialties and this week I would love to share some of them with you! Today I’m going to start with her caponata. Caponata is a Sicilian eggplant dish that can be served with bread as an appetizer, a side dish or is excellent as a main dish over polenta. And it happens to be vegan

Aunt Rose’s Caponata

What you’ll need:

3 medium eggplants, diced into 1/2 inch pieces

1 medium onion, chopped

1 cup tomato puree

2 tbsp. sugar

2 tbsp. balsamic vinegar

3 stalks celery, diced

1/4 cup sliced black olives

3 tbsp. chopped parsley

2 tbsp. capers

salt and pepper to taste

What you’ll do:

Saute the eggplant in a large frying pan with a little olive oil and salt until it’s soft. Set aside.

In another large frying pan, saute the onion with a drizzle of olive oil. Saute 2 minutes. Add the tomato puree and sugar and simmer for about 5 minutes. Add the vinegar and saute another 2 minutes. Add in the eggplant, celery, olives, and capers. Saute another couple minutes and season with salt and pepper to taste. Chill in the fridge for 4 hours or overnight. Serve at room temp.

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Comments (7)

Categories : Appetizers, gluten free, Vegan

Pan Roasted Acorn Squash and Raw Kale Salad

By Leslie · Comments (6) · November 18th, 2011

I adore raw kale salads! Here is the salad I made for the Napa Film Fest Dinner Party It's hearty and very fitting for Thanksgiving and all of the Fall season for that matter.

Acorn Squash and Kale Salad

Serves 6

What you'll need:

10-12 leaves of kale, washed well

1 acorn squash

36 marcona almonds

balsamic vinegar glaze

olive oil

What you'll do:

Wash, de-vein, and chop the kale into bite size pieces and place in a large bowl. Sprinkle a pinch of salt over them and drizzle with about 2 tbsp. olive oil. Get your hands in the bowl and massage the kale. Do this for about a minute and it should reduce in size by about 1/3. Set aside.

Thinly slice the acorn squash into rings and clean out the seeds in the center. Heat up a frying pan and melt some butter in it. Pan fry the squash rings on both sides until they are soft.

To plate, place a squash ring on the plate, top with a pile of kale, add some marcona almonds to the plate and drizzle with some balsamic vinegar glaze.

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Comments (6)

Categories : gluten free, recipes, Salad, Vegan, Vegetables: Kale

Cauliflower Smash

By Leslie · Comments (6) · November 11th, 2011

So want a recipe for something super duper easy and veggie friendly?? This year for Thanksgiving why not try cauliflower smash instead of mashed potatoes?

Cauliflower Smash

Serves 6

What you’ll need:

3 heads of cauliflower

salt and pepper to taste

Chopped chive to garnish

What you’ll do:

Steam the cauliflower to the point where it falls apart when you stick a fork in it. Strain and puree. Salt and pepper to taste and garnish with chopped chive.

Enjoy!

Comments (6)

Categories : gluten free, recipes, Vegan, Vegetables: Cauliflower

Pesto Quinoa Over Heirloom Tomatoes

By Leslie · Comments (4) · October 27th, 2011

Heirloom tomatoes are one of my favorite things about the Summer and Fall. Every single one is so unique in color, shape and flavor. And of course I'm still trying to use all that basil overflowing in my garden! I pick so much everyday and the next there is always more! I've been picking all I can, making it into pesto and freezing it for the Winter.

This dish is not only vegan and gluten free, but it packs a high protein punch with the use of quinoa.

Pesto Quinoa over Heirloom Tomatoes

Serves 4

What you'll need:

1 large heirloom tomato

1 cup of quinoa

1/2 cup pesto

Pesto:

a big handful of basil (about 15 leaves

1/4 cup pine nuts

1/4-3/4 cup olive oil

What you'll do:

In a small pot boil the quinoa with one cup of water. After it boils, reduce heat to medium and let simmer for about 10 minutes. It's done when the water has absorbed and the quinoa is tender and opaque.

Make the pesto: In a food processor or blender, add the basil, then nuts, and a pinch of salt. Puree until your desired texture. Slowly drizzle in the olive oil until the desired texture is reached.

Toss the warm quinoa with the pesto and spoon over a slice of tomato.

I like serving this dish warm, but it could also be served cold.

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Comments (4)

Categories : gluten free, Quinoa

Harvest Pumpkin Chip Muffins {Gluten-Free}

By Leslie · Comments (4) · October 23rd, 2011

This is an adaptation of one of my favorite recipes that my Mom always made in the Fall. This is the "regular" version. Below is the gluten-free, vegan version. I have to be completely honest with you and say that I may like this version better! I served them to a bunch of girlfriends last night at a little get together and everyone loved them.

I always try to use the simplest ingredients, but this one does require a few less traditional ones. To be helpful, I've added hyperlinks to where you can purchase all of the ingredients.

Harvest Pumpkin Chip Muffins

Makes 2 dozen

What you'll need:

3 cups gluten free flour (I used Bob's Red Mill Baking Flour), sifted

3/4 tsp. chia seeds

1 tsp salt

2 tsp baking powder

3 heaping tsp cinnamon

1 tsp. nutmeg

3 cups sugar

1 cup melted vegan butter (Earth Balance is my favorite)

1 15 oz can pure pumpkin

2 mashed ripe bananas (mash them well)

12 oz bag of dark chocolate chips or carob chips

What you'll do:

Preheat oven to 350 degrees.

Sift the flour and carefully mix in the chia seeds, salt, baking powder, cinnamon, and nutmeg and set aside.

Mix sugar, butter, pumpkin, and butter in a large bowl with a hand mixer or in a standing mixer (kitchenaid) When incorporated, add the bananas.

Add slowly to the dry mixture to the wet mixture.

Stir in the chocolate chips.

Spoon into muffin cups (pretty full since they don’t rise much)

Bake for 30 – 35 minutes.

Enjoy!

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Comments (4)

Categories : gluten free, Muffins, Vegetables: Pumpkin

Pesto Roasted Potatoes

By Leslie · Comments (1) · October 11th, 2011

Technically this is not a main dish, but it's so yummy I can sure make it one!

My love affair with fresh basil began a long time ago and it's still one of my favorite things to incorporate into my meals. Tossing potatoes with pesto is a great way to enjoy it without the gluten of pasta or bread. Yes, if you couldn't tell, I'm on a bit of a gluten free kick.

Pesto Roasted Potatoes

Serves 6

What you'll need:

6 medium to large red potatoes

pesto (your recipe or mine which is below)

parmesan cheese

Pesto:

a big handful of basil (about 15 leaves

1/4 cup pine nuts

1/4 cup grated parmesan cheese

1/4-3/4 cup olive oil

What you'll do:

Boil the potatoes until just fork tender. Remove from the water and set aside.

Make the pesto: In a food processor or blender, add the basil, then nuts, then cheese. Puree until your desired texture. I like mine a little more chunky, but you can blend it smooth if you like. Slowly drizzle in the olive oil until the desired texture is reached.

Cube the potatoes in 1 inch pieces and toss with the pesto. Place in a baking dish and top with some additional parmesan cheese.

Bake at 375 for about 15 minutes or until you are ready to serve them.

Enjoy!

Comments (1)

Categories : gluten free, Vegetables: Potatoes

Is it me… or is GF everywhere?

By Leslie · Comments (3) · October 4th, 2011

No I am not talking ‘Girlfriend’, I’m talking Gluten-Free (though it too may end up being your BFF!). Increasingly my readers are requesting gluten-free options. As it turns out, most of Veggie Dreamgirl recipes are indeed gluten-free so I’ve separated out my gluten-free collection which is now accessible simply by clicking, what else, the Gluten-Free tab above.

Gluten-free isn’t as scary as it sounds, but this fact is: According to Dr. Mark Hyman, 99 percent of people who have a problem digesting gluten don’t even know it! I recommend you read Dr. Hyman’s article and follow him on Twitter. It could save your life.

But you don’t have to have a wheat allergy or be a Celiac to want to make the jump to a gluten-free diet. Wheat is the number one culprit of most diseases including diabetes.

So whether you decide to go the full monty or just dabble, I always say it’s nice to have options. Look for even more GF dishes as well as my upcoming “Everything but the Turkey” Thanksgiving Dinner Menu coming out soon!

Roasted Tomato Soup

Creamy Butternut Squash and Corn Soup

Italian Tricolore Soup

Carrot Soup

Parsnip Soup

Raw Kale Salad with Balsamic Glaze

Rainbow Salad

Beet, Orange and Arugula Salad

Beet and Avocado Salad

Baked Artichokes

Butternut Squash and Sage Risotto

Fajicos

Jicama Snack Bites

Carrot and Beet Salad

Zucchini Roll-ups

Deconstructed Potato Salad

Pesto Roasted Potatoes

Spinach Mushroom Stacks

Vegan Potato Salad

Eggplant Caprese Skewers

Buttermilk Mashed Potatoes

Twice Baked Potatoes

Quinoa Vegetable Stack

Cheesy Polenta with Wild Mushrooms

Vegetable Coconut Curry

Sunday Rice

Grilled Eggplant Rollatini

Italian Vegetarian Sushi

Autumn Butternut Squash Quinoa

No-Noodle Lasagna

Chinese Chicken-less Salad

Quinoa Salad with Arugula and Apples

Cashew Chocolate Chip Cookies

Cheesecake Parfait

Comments (3)

Categories : gluten free, Misc.

Butternut Squash and Sage Risotto

By Leslie · Comments (4) · October 3rd, 2011

Whether we are ready for it or not, Fall is here. October means leaves changing, cooler weather, and Fall vegetables coming to the markets. On my last trip to Trader Joe's, I picked up a beautiful butternut squash and decided to make some risotto. Risotto has a bad reputation of being super difficult to make, but in reality, it's super easy! You just have to pay attention. Risotto is also an excellent dish for having people over because just about everyone loves it, it's gluten-free, and it's hearty enough to satisfy any meat eater. By pan frying the butternut squash instead of roasting, you get a nice texture on the squash and the flavor will explode in the risotto.

Butternut Squash and Sage Risotto

Serves 4

What you'll need:

olive oil

1 butternut squash, diced into bite size pieces

1 medium onion, diced

5-6 large cloves of garlic, chopped

2 cups aborio rice

4-5 cups of vegetable stock

1 1/2-2 cups white wine

5-6 sage leaves, chopped finely

optional:

a handful of grated parmesan cheese

What you'll do:

Now you are going to need three burners for this dish; don't freak out! You can do it

In a large frying pan on medium high heat, drizzle in some olive oil and add in the diced butternut squash. Brown on all sides and remove from heat.

In a medium pot on medium low heat, heat up the vegetable stock. You just want to heat it up, you don't want it to boil.

In a large shallow pot on medium, drizzle in some olive oil and add in the onion and the aborio rice. Saute until the rice turns a barely golden color. Reduce heat to medium low.

Add in a cup of the vegetable stock and mix.

So this is where risotto gets it's bad reputation. You have to stand over the pot and pay attention.

When the liquid is almost entirely absorbed, add in another cup of broth. Continue to do this for about 20 minutes. This will happen fairly quickly. After about 10 minutes add in the chopped garlic and alternately add wine and broth. When the rice is al dente add in the last dosage of the liquid. The risotto should not be too dry or it will become chewy.

Mix in the sage and the optional cheese. Then gently add in the butternut squash.

Serve immediately!

Enjoy!!

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Comments (4)

Categories : Ethnic: Mediterranean, gluten free, Risotto, Vegetables: Butternut Squash

Think About Your Heart…

By Leslie · Comments (3) · September 12th, 2011

Yes, I have some watermelon left over from my watermelon-ade, but I really wanted to share with you some little known information about watermelon. (P.S. I cut the watermelon with a heart shaped cookie cutter, so much cuter, don't you think?)

This watermelon with soy yoghurt and topped with granola is a great way to start your day! It tastes good and is light and hearty at the same time for one, but for another, it is packed with all sorts of things fabulous for your heart. Did you know that watermelon contains lycopene?

Lycopene is (in short) an antioxidant that helps fight heart disease and many kinds of cancer. And my friends, watermelon contains a higher concentration of lycopene than found in any other fruits and vegetables!

Watermelon also contains high levels of vitamins A, C, and B6.

Who knew watermelon was such a super food?

Comments (3)

Categories : Breakfast, gluten free, Vegan

Italian Leftover Breakfast Hash

By Leslie · Comments (3) · May 26th, 2011

Have you ever made a big pasta dinner for two? Well, I do all the time and there is always leftover sauce. Most of the time I just freeze it and use it again for something else. But sometimes I carry it right over into breakfast. Check out this Italian style hash. It’s a great and tasty way to use up that leftover sauce!

Italian Leftover Sauce Hash

Serves 2

What you’ll need:

6-8 red potatoes, cubed (I like to keep the skin on, but feel free to take it off if you like)

6 (or more) cherry tomatoes, halved

Some leftover sauce (could be tomato, vodka, pesto just about anything) I used tomato vodka sauce in the picture. You can find my recipe for that here.

a few fresh basil leaves, chopped to garnish

What you’ll do:

In a medium frying pan heat up some olive oil on medium high, add in the potatoes and saute for about 10 ish minutes or until they are firm, but fork tender. Add in the tomatoes and toss for about 30 seconds. Then add in a few spoonfuls of sauce until it coats the potatoes. Reduce heat to medium low and let cook a couple more minutes in the sauce. If you are going to fry an egg, now would be the time. Serve in a bowl or on a plate and garnish with some fresh basil.

Enjoy!

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Comments (3)

Categories : Breakfast, gluten free, Vegan, Vegetables: Potatoes

RT @cozmodiva: "It's simple ... go the extra mile and you will stand out from the crowd." - Robin Crow #quote
“@GaryBlouin: @LeslieDurso Happy Belated Birthday. Same birthday as my wife who's from Orange County CA.” Thank you! :)
Excited to try @FeedBodySoul in Venice for @SarahNatasha birthday! I hear great things about their #vegan food! Menu recommendations?
“@TheSquirrelWood: @LeslieDurso HAPPY BIRTHDAY!! Wishing you a fabulous day and wonderful year ahead :)” Thank you!! xoxoxo!!
“@joan_fuller: Happy birthday @LeslieDurso! Had an amazing vegan cupcake in Sacramento last week. I'm starting to eat like you!”Thank u! :)

Archive for gluten free – Page 3

Aunt Rose’s Caponata

Pan Roasted Acorn Squash and Raw Kale Salad

Cauliflower Smash

Pesto Quinoa Over Heirloom Tomatoes

Harvest Pumpkin Chip Muffins {Gluten-Free}

Pesto Roasted Potatoes

Is it me… or is GF everywhere?

Butternut Squash and Sage Risotto

Think About Your Heart…

Italian Leftover Breakfast Hash

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