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    97 Recipes

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    Finally, a vegetarian stock so rich, flavorful and fragrant that it can really hold its own against chicken stock! Use this in any recipe that calls for chicken stock, or eat it alone as a lovely broth. The nutritional yeast adds nutrients, flavor and a golden color to the broth (please make sure you are not using any other type of yeast! Baker's yeast and Brewer's yeast will not work). The optional addition of parmesan rind increases the richness in a wonderful way - My local Italian deli gives it to me for free. But leave it out for a vegan / parve stock. This broth beats any packaged vegetable stock hands down, if I do say so myself :)

    Recipe #208933

    This spicy Salvadoreno coleslaw is the traditional zesty topping for pupusas (thick corn tortillas stuffed with cheese). You can also try serving it with fish or black beans, inside burritos or on top of quesadillas.

    Recipe #207798

    A zesty twist to traditional pesto - This is an a great sauce to slather over a filet of salmon before baking, or to use for topping seafood with after cooking, tossing with pasta or rice, or pouring over steamed vegetables. It keeps its vivid green color, unlike basil pesto which tends to turn brownish.

    Recipe #207438

    A simple recipe from "The Minimalist Entertains."

    Recipe #207157

    Adapted from "Better Homes and Gardens" by Vital Choice Seafood Co. Haven't tried this one yet.

    Recipe #207080

    This creamy, sweet, decadent side dish is made lactose free by using ghee or clarified butter (butter that has had all of the lactose and casein removed). You can purchase ghee or make your own at home. It adds a creamy and nutty taste to this dish. If you can eat lactose and casein, use regular butter and whole milk or cream.

    Recipe #206526

    This recipe is free of wheat, gluten, dairy, casein, and eggs. The recipe is from Babycakes NYC, a bakery specializing in food allergies, and was featured on Martha Stewart! I haven't yet made it but I figure with Martha Stewart's approval, it must be good :)

    Recipe #206403

    Yes, Virginia, there is such thing as a gluten-free fried mozzarella stick that tastes just like the "real thing"! These are so very tasty. Many thanks to Zaar user "GlutenFreeGirl" for her input and help with this recipe. IF YOU'RE GLUTEN-FREE: Be sure to use a GF flour with a very fine consistency (no almond meal, corn meal, etc). "Recipe #201072" works perfectly. For bread crumbs, I used Ener-G's Fine Bread Crumbs - Other GF brands available include Miss Roben's, Gillian's Foods and El Peto. This is definitely a job for fine, dry breadcrumbs rather than fresh ones. If you can get your hands on gluten-free Italian flavored bread crumbs, then eliminate all of the herbs and spices that the recipe calls for. IF YOU CAN EAT GLUTEN: Just use regular breadcrumbs and regular flour (same measurements). Bon appetit!

    Recipe #206216

    Another lovely-looking recipe from BBC Good Food. These are adorable miniature "mincemeat" fruit pies with apricot and hazelnut filling. Great for the holidays, or a dinner party. Easy to make. I haven't made them yet but look forward to doing so soon. Be sure to use a gluten-free all-purpose flour that already has xanthan or guar gum added to it.

    Recipe #206199

    This recipe, which I have not yet prepared, is from the BBC. It looks amazing, I can't wait to make it - I think I'll serve it for brunch with mixed greens and a potato dish on the side. Make sure to use a gluten-free flour mix that includes guar or xanthan gum.

    Recipe #206198

    This is a recipe from BBC Good Food, adapted for US measurements. I haven't made it, but the picture on the BBC site makes them look just gorgeous. A lovely hors d'oeuvres suitable for a party. Dairy and gluten free (though you can use regular flour if you're not gluten free!)

    Recipe #206197

    If you only have plain breadcrumbs on hand, and your recipe calls for Italian breadcrumbs, what's a chef to do?!? Here's your solution - A recipe for turning unflavored breadcrumbs into flavorful Italian breadcrumbs. This works equally well with gluten-free or regular crumbs, pre-packaged or homemade.

    Recipe #206196

    This recipe is from the Orange County Register (3/16/05) and looks amazing. You can use any firm, thin white fish, as long as it's easy to roll up. The author writes "chopped chives add color and flavor to the cauliflower purée. Spoonfuls of the purée are wrapped with blanched chard leaves, making little oblong bundles, which are easy to roll the fillets around. The dish, cooked in the oven, is finished à la piccata, with shallots and some capers." The cauliflower puree and the chard leaves can be prepared the day before. She recommends serving it with Sauvignon Blanc. I haven't yet tried this recipe.

    Recipe #204752

    This dish is from Spain. For authenticity, you should use Spanish smoked paprika of the variety called "Pimenton De La Vera" - Not the regular smoked paprika ('Zaar won't let me enter pimenton as an ingredient!) Pimenton De La Vera is a powder made of smoked and ground chili peppers. It is a specific variety of smoked paprika and is produced only in one region in the southwest of Spain. If you don't have access to it, try using the more readily available varieties of smoked paprika. This recipe is from the San Francisco Chronicle (1/10/06). I have not yet prepared it.

    Recipe #204750

    This is a Spanish recipe from the San Francisco Chronicle (1/10/07). I haven't yet tried it. Moscatel vinegar is a slightly sweet, fruity vinegar made from Moscatel (Muscat) grapes. You can find it at gourmet groceries or online.

    Recipe #204748

    A dish from Bilbao, Spain. Garlic and chiles are sizzled in olive oil which is sprinkled over the mild white fish of your choice, along with sherry vinegar. This recipe is from the San Francisco Chronicle, 1/10/07. I haven't yet tried it.

    Recipe #204747

    I picked up a kosher ribeye steak at Trader Joe's last week and pan-seared it using the technique that's become my hands-down favorite: Alton Brown's pan searing method. It turned out so perfectly-- tender and pink on the inside with a brown, spice-laden crust on the outside. The simple smoked paprika spice rub gave it a sweet, barbecued flavor. This is such an easy way to cook up a smoky, juicy ribeye steak without firing up the grill.

    Recipe #204629

    I found these so tasty that I didn't even bother putting syrup on them... Just ate them with my fingers straight off the griddle! I used Pamela's Ultimate Baking and Pancake Mix, so the measurements are for that particular product. You may need to adjust the measurements slightly if you use a wheat-based pancake mix or a different brand of gluten-free pancake mix. Just remember that you're basically following the instructions on the package, but adding shredded coconut and replacing the milk or water with coconut milk. You are also eliminating any additional oils the recipe on the box/bag might call for, since the coconut milk provides enough fat. I think you'll agree these are mmm mmm good!

    Recipe #204519

    I really enjoyed the distinctive taste of pear peeking through the tart sweetness of strawberries. I recommend using Spectrum's palm oil based shortening, as it's non-hydrogenated and has none of those much-maligned trans fats. Serve this cobbler alone or with whipped cream or vanilla ice cream. I can't guarantee that this will work with other gluten-free flours, so stick to Pamela's Ultimate Baking and Pancake Mix if you can find it.

    Recipe #204514

    It blew my mind how much this tasted like regular sour cream! Yes, it's vegan, pareve, non-dairy and raw... But it's creamy as can be, and you can use it in any recipe that calls for sour cream. My lactose intolerant friend who hadn't eaten sour cream in years was in heaven when I served this to her. It refrigerates well. Try it on black bean soup, burritos, nachos, or tamales. You can also use it to cool down spicy recipes, or put a dab of it on borscht (beet soup).

    Recipe #204512

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