Posted by julie.
Results > Posts Filed Under > Meatless Monday
Apr
6
Posted by julie.
For our Passover seder I use this vegetarian pate in place of chicken liver pate. Everyone loves it!
Ingredients
1/2 cup lentils
3 medium yellow onions
1 cup water (to cook lentils)
1/2 cup walnuts
4 scrambled egg whites
salt to taste
Directions:
Bring lentils to a boil and then simmer for about 45 minutes or until water is absorbed. Chop onions and saute in olive oil until carmelized (transparent). Remove onions from pan and cook egg whites in a scramble fashion. If your food processor cannot fit all ingredients at …
Jan
30
Posted by julie.
Great party idea.. super easy for your Gluten-Free Super Bowl! Grab a pack of popsicle sticks and make some fun appetizers! Kids love these…
Defrost a Gluten Free Bistro’s Dough Ball from your favorite grocery. If they don’t have it, here is something you can print to give to the manager asking them to carry it for you: http://www.theglutenfreebistro.com/wp-content/uploads/2012/01/RequestOurProductLetter.pdf
Defrost for 50 seconds on defrost setting in microwave or place in fridge or on counter top to use that evening.
Preheat oven to 400 …
Dec
22
Posted by julie.
Sweet or Savory Pie Crust
(make ahead and freeze)
Ingredients
1 cup Gluten Free Bistro All Purpose Bistro Blend Flour (www.theglutenfreebistro.com)
1/2 cup sweet rice flour
1 tbs sugar (savory pie crust) or 2.5 tbs sugar (sweet pie crust)
8 tbs unsalted butter
1 egg
2 tbs ice water
In a food processor or bowl of a standing mixer, mix dry ingredients. Cut in butter until mixture resembles a coarse meal. Add egg and ice water until dough starts to form together. Remove from bowl and form into a ball. …
Nov
12
Posted by julie.
This recipe is delish for a fall day. Very autumnal, and butternut is on sale at almost every market right now!
Gluten-free, Vegetarian, & Vegan
Link for our Dinner Roll Recipe =>http://www.theglutenfreebistro.com/blog/easy-dinner-rolls-and-breadsticks-made-with-bistro-dough-ball/
Ingredients:
2 T olive oil
1 large onion chopped
4 cloves of garlic, diced
2 ½ c butternut squash, ½ inch diced and
peeled
3 T chili powder
1 t whole cumin seed
¼ t cayenne [optional]
1 t turmeric
2 – 15 oz cans of black beans
3 c vegetable broth
1 – 28 oz can of diced tomatoes with juice
2 c …
Jun
19
Posted by julie.
Ingredients:
1 pint cherry or grape tomatoes, cut in half
2 garlic cloves, minced or chopped finely
1 to 2 tbs olive oil, plus additional for pizza crust
6 sprigs of fresh thyme
3 sprigs fresh oregano
salt and pepper
1 bay leaf
1 small bunch of fresh basil, torn into pieces
4 to 6 oz fresh mozzarella cheese, sliced
1 GF Bistro Pizza Crust
Parmesan cheese, grated (optional)
Directions:
Preheat oven to 350°F.
On a baking sheet lined with parchment paper, toss the tomatoes, garlic, olive oil, thyme, oregano, bay leaf, salt and …
May
28
Posted by julie.
Ingredients:
2 cups cooked quinoa
1 can kidney beans, drained and rinsed
1/2 small onion, minced
1 carrot, shredded
2 tbs fresh basil, chopped
3 tbs crumbled feta or goat cheese
2 egg whites, lightly whisked
salt and pepper
2 tbs olive oil
Directions:
1. In a bowl, mash beans into a thick paste and mix in onion, carrot, quinoa, basil, feta, salt and pepper, and egg whites.
2. Form mixture into six patties and chill 30 minutes.
3. Heat 1 tablespoon oil in a skillet over medium-high heat and cook patties until …
May
16
Posted by julie.
Ingredients
1 10″ Gluten Free Bistro Pizza Crust (www.theglutenfreebistro.com)
1 tbs olive oil
1.5 oz roasted garlic, whole or chopped
5oz mozzarella, shredded
4 oz ricotta
3 oz artichoke hearts
1 portobello mushroom, sliced and sauteed in a bit of olive oil to soften
fresh herbs (basil, oregano, parsley- for extra flavor)
Directions:
Spread olive oil evenly over pizza crust. Top with shredded mozzarella, dollops of ricotta cheese and remaining toppings.
Cook directly on oven rack in 425°F oven for 12-15 minutes, OR place on BBQ grill and cook for about …
Apr
18
Posted by julie.
This is a favorite combination of flavors that reminds me of when I lived in Friday Harbor on San Juan Island, Washington. In 1993, I worked in a restaurant called the Springtree Cafe at the top of the hill, owned by Chef ‘Jimmy Butter’. He had a very simple and clean style of cooking and was renowned on the island. This is a simple recipe that is full of fresh flavors of spring that is sure to be a crowd …
Mar
6
Posted by julie.
(Serves about 5-6 people)
Ingredients:
• Coarse salt and ground pepper
• 1 pound asparagus, ends trimmed and cut into 2-inch lengths
• 1 pound sugar snap peas, strings removed
• 2 packages Gluten Free Bistro Penne Pasta (about 12 oz) (available at select Whole Foods, Alfalfa’s and Lucky’s Market)
• 4 tablespoons butter, or Earth Balance buttery spread
• 2 cloves garlic, minced
• 1 ripe avocado, halved, pitted, peeled, and cut into 1/2-inch chunks
• 1/2 cup chopped fresh basil (or mint or italian parsley)
• 1/2 cup shredded …
Feb
16
Posted by julie.
serves 2-3
Ingredients:
1/2 yellow onion, diced
1 small carrot, diced
1 yellow squash, sliced
1 zucchini squash, sliced
1 cup grape tomatoes, cut in half
1/2 tsp dried oregano
1/2 tsp dried basil
crushed red pepper flakes, to taste
salt and pepper
olive oil
1 package The Gluten Free Bistro Penne Pasta (available at select Whole Foods) www.theglutenfreebistro.com
fresh mozzarella cheese
Directions:
Cook GF penne pasta according to package directions. Drain pasta and return to pot. Drizzle with olive oil, toss gently and set aside.
Meanwhile, over medium heat, add 2Tbs olive oil to skillet. …