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White Chili
This comforting and warm twist on classic chili is the perfect transition from summer to fall. Using the slow cooker makes this recipe even easier for a quick, allergen-free weeknight meal.
Ingredients:
1 lb. ground chicken
2 (15 oz.) cans Cannellini beans (or other white bean)
1 (4 oz.) can green chiles, diced
3 cups low sodium chicken broth
1/4 cup onion, diced
1 Tablespoon ground cumin
1 Tablespoon ground oregano
Directions:
1. In a large skillet, brown the chicken and cook through.
2. In a 3-qt. slow cooker, add all ingredients, stirring to combine.
3. Cook, covered, on low for 4-6 hours. If desired, serve with Gluten Free corn chips, non-dairy sour cream, or non-dairy cheddar cheese.
Recipe adapted from Marcela Valladolid
Ingredients:
4 tablespoons non-dairy unsalted butter, divided
3 cloves garlic, minced, divided
2 cups fresh corn kernels (from about 2 ears), or frozen and thawed
1 cup original almond milk
1 teaspoon fresh thyme
Salt and freshly ground black pepper
1/2 cup thinly sliced white onion
1 large zucchini, thinly sliced lengthwise
4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
10 oz. Gluten Free lasagna noodles, cooked per package directions and drained
2 cups shredded vegan mozzarella cheese
Directions:
1. Preheat the oven to 350 degrees F. 2. Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the milk and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper. 3. Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat. 4. Spread about 1/3 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 1/2 lasagna sheets. Spread 1/2 of the poblano mixture and 1/2 of the cheese over the pasta. Repeat, spreading 1/3 corn mixture, lasagna, poblano mixture, remaining corn mixture and remaining 1/2 cheese. 5. Bake until cooked through, about 15-20 minutes. Serve.
Cowboy Beans
Ingredients:
1 can (15 oz) black beans, drained
2 (15 oz) cans kidney beans, drained
1 can (15 oz) white beans, drained
1/2 cup ketchup
2/3 cup BBQ sauce*
1 Tablespoon molasses
1-2 teaspoons hot sauce
1/2 onion, chopped
1/2 green pepper, chopped
1 teaspoon minced garlic
1 tablespoon brown sugar
Salt and pepper to taste
Directions:
Combine all ingredients in a slow cooker. Cook on low for 3-4 hours. Serve with Gluten Free corn chips or GF cornbread.
*Make sure BBQ sauce and other ingredients are Gluten Free!
Ingredients:
1 medium onion, chopped fine
2 cloves garlic cloves, minced
1/4 cup green or red bell pepper, chopped
12 ounces patty pan, zucchini, or yellow summer squash, diced (about 2 medium squash)
1/2 teaspoon ground cumin
1 teaspoon Ancho chile powder (or mild chili powder)
1/8 -1/4 teaspoon chipotle chile powder (or to taste)
1 1/2 cups cooked black beans, well rinsed and drained
1/2 teaspoon salt (or to taste)
1 tablespoon nutritional yeast
2 teaspoons lime juice
1 can enchilada sauce (or 10 ounces homemade sauce)
8 corn tortillas
chopped green onions, for serving
Directions:
Saute the onion in a medium-sized saucepan until it begins to soften. Add the garlic and cook for another minute. Stir in the bell pepper and squash and cook, stirring, for about two minutes, until squash is just beginning to become tender. Add the cumin, chile powders, black beans, and salt. Simmer for 5 minutes. Remove from heat and stir in the nutritional yeast and lime juice. Check seasoning and adjust to taste.
Preheat oven to 350. Lightly spray one large rectangular baking dish or 4 individual baking dishes with olive oil. Place a thin layer of enchilada sauce on the bottom of each dish, reserving most of it to go on top. Microwave the tortillas for about 20 seconds to soften them. Place a tortilla in front of you and arrange about 1/4 cup of the bean mixture across the center. Roll up and place seam-side down into the baking dish. Repeat with remaining tortillas and beans. Pour the remaining sauce over the top.
Bake for about 20 minutes, or until hot and bubbling. Sprinkle with sliced green onions to serve.
Sweet and Sour Meatballs
Ingredients:
1 bag frozen Gluten Free meatballs (like Farm Rich original)
1/2 cup Gluten Free soy sauce
1-3/4 cups water
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup packed brown sugar
2 tablespoons honey
3 tablespoons cornstarch
1/2 cup cold water
Directions:
1. In a medium to large saucepan, combine the soy sauce, 1-3/4 cup water, ginger, garlic powder, brown sugar, and honey.
2. In a separate bowl, combine the cornstarch and 1/2 cup water. Stir until well dissolved. Add to the saucepan.
3. Add the meatballs into the sauce and stir to coat. Cook over medium-low heat for 30 minutes, or until the meatballs are completely thawed and heated through. If sauce becomes too thick, add water, 1 Tablespoon at a time until it reaches a desired consistency.
4. Serve over rice.
{"Spicy Hot Chili Pepper Poster" via RabbitduckWorkshop}
Meatless Chili Mac
Ingredients:
2 (15 oz) cans dark red kidney beans, undrained
1 cup mild salsa
1 Tablespoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
8 oz. Gluten Free elbow macaroni
Directions:
1. In slow cooker, combine the beans, salsa, and spices. Stir well to combine. Cook over low for 6 hours or high for 3-4 hours. (You may also opt to cook over medium-low heat on the stove top for 20-30 minutes.)
2. When ready to serve, cook and drain macaroni according to package directions. Add the drained noodles to the chili mixture in the slow cooker. Stir to coat the noodles and combine well. Top with dairy-free cheese or sour cream. Serve.
Buttered Herb Pasta
With six, simple ingredients, this quick pasta dish feigns decadency with its rich and luxurious flavor.
Ingredients:
8 oz. Gluten Free spiral pasta, or any pasta of choice
4 Tablespoons non-dairy butter
4 Tablespoons non-dairy Parmesan cheese
1 teaspoon garlic powder
1 Tablespoon fresh finely chopped basil leaves (or 1 teaspoon dried)
1 Tablespoon fresh finely chopped parsley leaves (or 1 teaspoon dried)
Directions:
1. Cook and drain pasta according to package directions.
2. In a medium saucepan over low heat, melt the butter. Add cheese and spices until well combined. Add in the pasta and toss to coat well. Serve.
Taco Salad
{Pictured: "Taco Salad" by Moon Cookie Gallery}
This spicy taco salad is a quick and light meal that is full of flavor.
Ingredients:
3/4 lb. lean ground beef
1 3/4 cup beef broth (preferably low sodium)
2 cups brown rice
1/2 cup salsa
2 Tablespoons Gluten Free taco seasoning
4 cups shredded lettuce
1/2 cup shredded non-dairy cheddar or nacho cheese (optional)
1/2 cup crushed tortilla chips
Directions:
1. In a large skillet, brown beef. Drain and set aside.
2. In the same skillet, add beef broth. Bring to a boil. Add rice and cook according to package directions.
3. Once the rice is done, add to the meat. Stir in the salsa and taco seasoning until the meat and rice mixture is well combined.
4. Place lettuce on the serving dish. Top with crushed chips, rice mixture, and cheese. Serve.