The Plant Saurus Kitchens – nonmeat, nondairy and possibly gluten-free
A tasty gluten-free meal that will satisfy your BBQ cravings.
1 block tofu, cubed
1/2 cup maple syrup
1/2 cup BBQ sauce
1 tsp chives
1 tsp rice vinegar
1 tsp tamari
1 tsp Sambar powder
Press and cube the tofu in 1/4” cubes. Set aside.
Combine all the other ingredients and toss over the tofu.
Marinate for 5 minutes.
Add 2 tbsp oil to a pan over medium heat.
Add marinated tofu to the pan and cook over medium heat for 10 minutes, stirring occasionally.
Serve with rice or potatoes.
A nice healthy gluten-free treat instead of ice cream!
3-4 FROZEN bananas (cut in small pieces prior to freezing)
1/4 cup canned coconut milk
1/4 cup peanut butter
1 tbsp maple syrup
Pinch of sea salt
Place the frozen bananas and coconut milk into the bowl of a food processor. Blend until smooth.
Add the peanut butter, maple syrup and salt and blend again to combine.
Transfer to a container with a lid, and freeze a few hours until solid.
A taste of “seafood” that’s gluten-free and dairy-free and easy to make! (The following amounts can be increased to your desired amount also.)
1 tbsp vegan or regular butter
8 medallions Hearts of Palm (rinsed if sliced from the can)
3 tbsp Vegetable Stock
1 tbsp Nutritional Yeast
1 tbsp Coconut Cream (NOT coconut milk – just the white topping of a can of coconut milk – there are also cans of just coconut cream)
1 tsp Old Bay Seasoning
Add 1 tbsp vegan butter to a hot skillet. Then add in the nutritional yeast, coconut cream, vegetable stock and Old Bay. Stir all the ingredients together.
Add in the Hearts of Palm medallions (“scallops”). Reduce heat and cover the skillet and let it steam for about 15 minutes. Flip the “scallops” halfway through, so the sauce is covering all sides. (If needed, add a little more vegetable stock to prevent sticking.)
Serve over or mixed with the pasta of your choice.
A quick gluten-free and dairy-free dinner/soup to enjoy in about 30 minutes.
8 cups vegetable broth
7 cups yellow potatoes, sliced
2-3 celery stalks, sliced
1 cup carrots, sliced
1 tbsp chives, chopped
1 tbsp basil
1 tbsp cilantro
1 tbsp marjoram
6 oz vegan sour cream
6 oz kale
Slice the potatoes (unpeeled), celery and carrots in a food processor.
Chop the chives finely.
Add all the ingredients (except the sour cream and kale) to the Instant Pot, stirring to combine.
Set on the “Soup” setting for 30 minutes.
When completed, do a manual release.
Add the sour cream and kale and stir to combine and wilt the kale.
Serve in bowls, adding black pepper and additional sour cream if desired.
This gluten-free dish can be made with the pasta of your choice. Within 15 minutes, you will have a tasty dinner!
12 oz package gluten-free linguine (or the pasta of your choice)
4 tbsp peanut butter
2 tbsp liquid aminos (or soy sauce or tamari)
2 tbsp sesame oil
1 tbsp maple syrup (or agave)
1 tbsp chives, chopped
1-2 tbsp water (if necessary)
Cook linguine according to the package directions.
While the pasta is cooking, prepare the sauce by mixing all the sauce ingredients together in a bowl or cup until well combined.
Combine the cooked linguine with the sauce and mix everything together.
Serve immediately. You may optionally top it off with green onions and/or sesame seeds.
A gluten-free breakfast or snack idea.
1 cup gluten-free flour blend
1/2 cup rice flour
3/4 tsp xanthan gum (Omit if the flour blend contains it)
1/2 tsp sea salt
1 tsp baking powder
1 tsp allspice (or pumpkin pie spice)
1 tsp cinnamon
1 cup raisins (optional)
2-3 bananas, mashed
1 cup light brown sugar
1/2 can pumpkin purée
1/4 cup avocado or canola oil
1/4 cup dairy-free milk
1 tsp vanilla extract
Preheat oven to 400° and spray a muffin tin (or line it with paper liners) or spray donut baking pans.
In a large bowl, combine the flours, xanthan gum, salt, baking soda, allspice and cinnamon. Fold in the raisins (if adding).
In a medium bowl or blender, combine the mashed bananas, brown sugar, pumpkin purée, oil, milk and vanilla.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Fill the muffin tins or donut pans 3/4 full. You should make 12 muffins or donuts.
Bake at 400° for 22 minutes.
Let pans cool before trying to remove. If any batter spilled on pan, use a knife to slowly cut the baked on sides.
This recipe may be doubled also.
These gluten-free blueberry breakfast cookies are a great way to start the day. (Inspired by a recipe developed by Rhian Williams.)
1 1/2 cups rolled oats
1/2 cup ground almonds (or almond meal or almond flour)
2/3 cup unsweetened dairy-free milk
1/2 cup blueberries
1/8 cup coconut oil (melted) or other oil
3 tbsp maple syrup (or other sweetener)
1 tsp vanilla extract
1/2 tsp ground cinnamon
Preheat oven to 350°.
If necessary (if using coconut oil), melt in microwave. (Skip this step if using another oil.)
Combine all ingredients in a large bowl.
Form a tbsp or 2 of batter into little patties.
Lay onto a baking pan lined with parchment paper.
Repeat until all the batter is used up – you should get 6-12 cookies.
Bake at 350° for 15 minutes.
Remove from oven and transfer to a wire rack for cooling.
A gluten-free option for a Mediterranean-style meal.
1 package (12-16 oz) of your choice of pasta (fettuccine, linguine, rigatoni, etc… – use gluten-free pasta if desired)
1 pound of Beyond Beef (or other gluten-free) ground (optional)
2 tbsp oregano (optional)
2 tbsp marjoram (optional)
1 tbsp chives (optional)
1/4 cup lemon juice
1/3 cup dairy-free parmesan or mozzarella (grated or shredded)
1 tbsp olive oil
salt & pepper, to taste
Boil pasta according to package directions, less 1 minute to keep the pasta al dente.
Brown ground (if using), along with the spices, for about 5-7 minutes
In a large bowl, add pasta, ground (if using), lemon juice and cheese. Stir to combine. Add in olive oil and stir.
Serve topped with a sprinkle of freshly ground black pepper.
A meat-free, dairy-free and gluten-free take on primavera.
2 boxes (12 oz each) of chickpea linguine (or other gluten-free type)
16 oz meatless ground (Beyond Beef, Lightlife, etc…)
8 oz broccoli crowns
15 oz can of coconut milk
1/4 cup nutritional yeast
1/4 cup dehydrated peppers
2 tbsp oregano
2 tbsp marjoram
2 tbsp dill weed
1 tsp ginger
1 tbsp chives, chopped
1 tsp smoked paprika
1 tsp liquid smoke
Prepare linguine as directed.
Meanwhile, in a large frying pan, brown the ground for 3-5 minutes. Make crumbles, large pieces or both.
Steam the broccoli for 3 minutes.
In a medium pot, add the remaining ingredients and boil (stirring occasionally) for 5 minutes.
Add the browned ground and steamed broccoli to the pot, and stir to combine.
Add the prepared linguine to a large mixing bowl, and pour the sauce on top.
Mix to combine, and serve.
A nice warm dairy-free beverage that is gluten-free!
3 tbsp coconut milk powder
1 tbsp cocoa powder or cacao powder
1 tbsp sugar of your choice (I use coconut sugar.)
Add all ingredients into cup and add 12 ounces of hot water.
Stir and enjoy.