Monday, November 17, 2014

Broccoli Gratin with Italian Herbs!



























This week I've been trying some different indulgent side dishes for Thanksgiving to go with my roasted tofu main dish(see last post). I've always loved broccoli so I came up with this tasty baked gratin with Italian herbs. Feel free to try some different herb and cheese combinations...it's hard to go wrong with this melty and comforting dish!

Broccoli Gratin with Italian Herbs:

Ingredients
  • 2 organic broccoli heads, cut into florets
  • 3 TBSP olive oil
  • 1 small onion, peeled and chopped
  • 2 garlic cloves, peeled and minced
  • 15 oz part skim ricotta cheese
  • 2 TBSP lemon juice
  • 1 cup shredded mozzarella cheese
  • 1/4 cup gluten free bread crumbs (I use Aleia's Italian)
  • handful fresh herbs, minced (I used oregano, basil and parsley)
  • sea salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large shallow saucepan, saute onion in olive oil under medium heat until softened, about 4-5 minutes.
  3. Add garlic and saute until lightly golden. 
  4. Add broccoli florets and lemon juice and saute until tender but still bright green, about 5-7 minutes, you can add a splash of water to steam it along.
  5. Turn off heat and add ricotta, herbs, salt and pepper. Spread evenly into a casserole dish and top with mozzarella cheese and bread crumbs.
  6. Bake covered, for 15 minutes then take off cover and bake for another 10-12 minutes until edges have browned.
Serves 4

Monday, November 10, 2014

Roasted Tofu with Thyme and Mushroom Gravy!



























I can't believe that Thanksgiving is right around the corner! I've been calling it 'Un-Turkey Day' for years since I've been a vegetarian since the age of 11. I've spent many a Thanksgiving looking for a hearty main dish in place of the turkey. I love this super simple roasted tofu as a vehicle for a rich mushroom gravy(created by Mom using the 80's pantry staple, Gravy Master). Seriously, anyone can make this tasty dish and you'll be able to add a veggie, gluten free option to the big feast for those vegetarian, vegan or gluten free family and friends without too much effort. Enjoy!

Roasted Tofu with Thyme:
  • 2 cubes extra firm tofu, drained and pressed of water and sliced into 1/2 inch slices
  • 1/3 cup olive oil
  • 2 TBSP gluten free Tamari sauce
  • 1/4 tsp powdered thyme
  • 1/4 tsp sea salt
  • 1/8 tsp pepper
  • Few stems fresh thyme leaves

Instructions
  1. In a large mixing bowl, combine olive oil, Tamari, thyme, thyme leaves, salt and pepper. Toss slices in marinade and let sit for 30 minutes.
  2. Preheat oven to 375 degrees.
  3. Spread marinated tofu slices on a rimmed sheet pan and bake for 35-40 minutes until edges are golden.
Serves 4

Mushroom Gravy:
  • 8 oz. white mushrooms, washed, stems removed and sliced
  • 3 TBSP Earth Balance spread
  • 2 TBSP Gluten Free All Purpose Flour (I used Bob's)
  • 1 1/2 cups water
  • 1 tsp Gravy Master flavoring (this is veggie friendly and gluten free)
  • sea salt and pepper to taste

Instructions
  1. Saute mushrooms and Earth Balance in a medium saucepan under medium heat until softened and golden, about 4-5 minutes.
  2. Sprinkle the mushrooms evenly with flour and stir to coat. Add water and stir or whisk quickly to avoid lumps until thickened, about 5-7 minutes.
  3. Add Gravy Master flavoring, salt and pepper and stir until browned and thickened. 
  4. Serve over mashed potatoes, gluten free stuffing and roasted tofu!

Monday, November 3, 2014

Vegan Butternut Squash Apple Soup!



























This tasty soup appeared in the fall 2014 issue of Go Gluten Free Magazine and makes an awesome opener to a holiday meal. The apple gives a beautiful tart note to the sweet butternut squash. I topped each bowl with a dollop of plain coconut yogurt and a sprig of fresh thyme. So delicious!

Vegan Butternut Squash Apple Soup:
  • 6 cups Butternut Squash, peeled, seeded and chopped into 2 inch cubes (one medium sized squash)
  • 5 cups vegan, gluten free vegetable broth
  • 1 organic Fuji apple, peeled, seeded and cubed
  • 1 small onion, chopped
  • 2 cloves garlic, peeled and chopped
  • 2 TBSP olive oil
  • 1 bay leaf
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp powdered thyme
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • Plain coconut yogurt and fresh thyme for garnish (optional)
Instructions
  1. Saute onion, garlic and bay leaf in a large soup pot in olive oil for 2-3 minutes until fragrant.
  2. Add squash, apple and 4 cups of the broth and bring to a boil. Simmer for 15 minutes or until squash is fork tender. Remove bay leaf.
  3. Let mixture cool for 5-10 minutes and puree in food processor until velvety smooth. You may need to add remaining broth to reach desired consistency.
  4. Add puree back to soup pot and add salt, pepper and spices and heat gently until hot. Garnish with a dollop of yogurt and thyme sprig if desired.

Serves 4-6