yum sounds amazing

one of my favourites at the moment is chickpea quinoa veggie patties

in a food processor combine chickpeas, grated zuchinni and white onion until mixed. add spices i use tumeric garlic powder and thai spice but you can use anything. add this mix to a bowl and add 1/2 cup cooked quinoa and 2/3 cup gluten free breadcrumbs until combined. if dry add a little coconut milk. form into patties and cook in a frying pan! yummo

One of my favorite dishes is pretty easy--make lentils and quinoa in the rice cooker, and then throw them on an Ezekiel gluten free tortilla with some Daiya cheese, mustard, and frozen veggies of choice (I like peppers, spinach, and onions). Heat in the microwave.

This also works well with some hummus and cucumbers and tomato instead of the mustard and other frozen veggies.

Right now while I am trying to shed the last bit of weight, I am relying pretty heavily on protein smoothies, but now I think I'm going to end up making some quinoa and lentils this weekend.

Hello, I'm new here.

I've got GF focaccia bread in the oven now. Smells so good! Made from soaked whole grains, no flours or mixes. I'll let you know how it turns out!

Laura

I like it very much. I'm going to try baking regular whole grain bread today. I'll let you know!

Here's a very quick and kid-friendly recipe that I make:

Chik'n Vegetable Noodle Soup

Spray a heavy-bottomed large sauce pan or soup pot with cooking spray. Saute a chopped onion or leeks and 2 large chopped carrots* for about 8 minutes.

When they're done, add 1 cup each: frozen peas, frozen corn, frozen green beans, and frozen edamame*

(or skip the individual frozen vegetables and carrots and add an entire package of Trader Joe's Organic Vegetable Foursome).

Add 1 can (drained) of garbanzo beans or two cups cooked garbanzo beans. Then add 2 tablespoons chicken-flavored "Better Than Bouillon" plus 5-6 cups water, 1/2 tsp each garlic powder, thyme, sage, and rosemary, and 1/4 tsp black pepper. Bring to a soft boil, add 1 cup uncooked rice pasta or 2 cups cooked brown rice. Simmer about 15 minutes, until pasta is al dente.

This turns out every time and my family loves it! I often make it ahead in the morning, except the pasta (the frozen veg and cold water helps cool it down to put in the frig), and then my husband reheats it and adds the pasta at dinner time.

Sounds delicious. I'm going to make that one this week.
AND I'm delighted to hear that polenta is GF. I have just started going gluten-free and I find it hard so far. I already don't eat meat, then had to cut back on sodium (high blood pressure because I got too fat - runs in my family), and now my 2 sisters swear by GF and want me to try it. Said it might help with my "raccoon eyes" - those black rings I have had for years - and might improve my mood which has been kinda crabby lately.
Do you have some recommendations for web sites with advice for the newbie GF?

Outstanding recipe: vegan, gluten-free, low-salt and easy to make. Tasty, too. I highly recommend this as a way to get more vegetables. Even my carnivore hubby likes this. It's from "Eat to Live" by Dr Joel Fuhrman (excellent book and really works). Lots more interesting and tasty recipes in that book. I highly recommend the book, too. Enjoy!

Golden Austrian Cauliflower Cream Soup
Serves: 4
Preparation Time: 30 minutes

Ingredients:
1 head cauliflower, cut into pieces
3 carrots, coarsely chopped
1 cup coarsely chopped celery
2 leeks, coarsely chopped
2 cloves garlic, minced
2 tablespoons Dr. Fuhrman's VegiZest (or other no-salt seasoning blend such as Mrs. Dash, adjusted to taste)
2 cups carrot juice
4 cups water
1/2 teaspoon nutmeg
1 cup raw cashews or 1/2 cup raw cashew butter
5 cups chopped kale leaves or baby spinach
1 tablespoon curry powder (optional)

Instructions:
Place all the ingredients except the cashews and kale in a pot. Cover and simmer for 15 minutes or until the vegetables are just tender. Steam the kale until tender. If you are using spinach there is no need to steam it; it will wilt in the hot soup.
In a food processor or high-powered blender, blend two-thirds of the soup liquid and vegetables with the cashews until smooth and creamy. Return to the pot and stir in the steamed kale (or raw spinach).

(Chopped up asparagus is also great in this recipe!)

I've been vegetarian for 16 years and gluten-free for over a year. This is my favorite recipe. It is vegan and gluten-free. Everyone I've made it for (meat eaters and non-gluten-free friends) absolutely love it, too. I usually serve it over jasmine rice or quinoa.

African Sweet Potato and Peanut Stew

1 Tablespoon extra virgin olive oil
1 medium-size yellow onion, chopped
1 medium-size green bell pepper, seeded and chopped
1 large garlic clove, minced
2 teaspoons light brown sugar or natural sweetener
1 teaspoon peeled and grated fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne
1 1/2 pounds sweet potatoes, peeled and cut into 1/2 inch dice
One 14.5oz can crushed tomatoes
1 1/2 cups Basic Vegetable Stock
1 1/2 cups cooked or one 15oz can dark red kidney beans, drained
2 tablespoons smooth natural peanut butter
1/2 cup chopped unsalted peanuts

Heat the olive oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the bell pepper and garlic, cover, and cook until softened, about 5 minutes. Stir in brown sugar, ginger, cumin, cinnamon, cayenne, and cook, stirring, for 30 seconds. Add the sweet potatoes and stir to coat. Stir in the tomatoes, stock and salt to taste. Bring to boil, then reduce the heat to low and simmer until the vegetables are soft, about 30 minutes. About 10 minutes before the end of the cooking time, stir in the kidney beans and simmer until heated through. Place the peanut butter in a small bowl and blend in about 1/4 cup of the broth, stirring until smooth, then stir it into the stew. If a thicker consistency is desired, puree 1 cup of stew in a blender or food processor and stir back into he pot. Taste and adjust seasonings. Sprinkle with the chopped peanuts and serve with rice. Serves 4-6

I've never bought seaweed. When I look for it in the store, will it be dried in a plastic package and will it be called 'seaweed?" or is it like spices in a bottle or jar? Thanks! I want to try your recipe!

Is it true that the issue with oats and gluten is just cross-contamination? I'm not gluten free, but I try to limit my gluten intake. I have this muffin recipe that I love. I made a dozen every Sunday, and then my husband and I eat one for breakfast every day.

2 cups rolled oats
2 cups unsweetened coconut milk (or other milk)
1/2 cup unsweetened apple sauce
1/2 cup semi-sweet chocolate chips
1/2 tsp vanilla

You can of course do raisins or nuts instead of chocolate chips, but I like my little bit of chocolate! I just mix everything together, cooking spray a cupcake pan, fill, and bake for 30 or so minutes at 350 degrees F.

P.S. I'd love friend adds, particularly if you have a calorie goal of 1650-1800. I'd like to see how I can be less gluten-ous!