Chocolate Chip Cookies Vegan

Ingredients:
- 1 cup gluten-free flour mix
- 1/2 tsp baking soda
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1/4 cup gluten-free chocolate chips
- 3 tbsp soy milk or almond milk
- 2 tbsp oil
- 1/4 tsp vanilla extract

Preparation:

- Preheat oven to 350F.

- In a large bowl, combine gluten-free flour mix, baking soda, brown sugar, and salt.

- In a medium bowl, beat egg and mix in soy milk, oil, and vanilla extract.

- Transfer the wet ingredients into the dry ingredients. Knead either using a mixer or by hands. Mix in chocolate chip cookies into the dough.

- Grease two cookie sheets with extra oil. Knead the dough into 1 inch diameter balls and flatten into 1/4 inch thick disks. Place cookies onto cookie sheets. Bake in the oven for 8-10 minutes. Do not over-bake.

- Take cookies out of the oven and let cool for 10 minutes.

Brownie Version 3

Ingredients:
- 1 1/3 cup gluten-free flour
- 2 tbsp gluten-free cocoa powder (e.g. Frys)
- 1/4 cup chocolate chip
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- 2 eggs
- 1/2 cup butter
- 1/4 cup vegetable oil

Preparation:
- Preheat oven to 350F.
- In a large bowl, mix melted butter, sugar, eggs, oil, and melt chocolate chips.
- Add cocoa powder, gluten-free flour, baking powder, and salt. Mix until smooth.
- Pour the mixture into a greased baking pan. Bake for 30-40 minutes until the toothpick comes out clean.

Baked Potato Fries

 Ingredients:

- 3 potatoes or sweet potatoes, julienned

- 2 tbsp olive oil

- 1 tsp salt

 Preparation:

- Preheat oven to 450F;

- In a large metal bowl, soak potato pieces in hot water for 10 minutes. Drain the water and pat dry potatoes with towel;

- Return the potatoes back to the bowl. Add olive oil and salt. Mix well;

- Lightly grease a baking pan. Place the seasoned potatoes on the pan in single layer;

- Bake for 30 minutes. Turn once after 15 minutes.

Lemonade

 Ingredients:

- 3 lemons

- 1 cup white sugar

- 1 cup hot water

- 3 cups cold water

 

Preparation:

- Cut lemons in half. Squeeze the lemon juice out using a juicer or by hand;

- In a glass measuring cup, pour in sugar and hot water. Mix well until sugar has dissolved;

- Add the lemon juice (approx. 1 cup) into the mixture;

- Pour the mixture into a large water jug. Add 3 cups cold water;

- Chill 30min before serving.

Honey Garlic Chicken Drumstick

 

Ingredients:

- 10 chicken drumsticks

- 2 tbsp canola oil

- 3 tbsp honey

- 2 tbsp ketchup (optional)

- 2 tbsp GF soy sauce (optional)

- 1 tbsp mustard

- 1 tsp garlic powder

- 1 tsp salt

Preparation:

- Preheat oven at 400F;

- Mix oil, honey, ketchup, GF soy sauce, mustard, garlic powder and salt together;

- Cover a pan with aluminum foil. Lay chicken drumsticks on the pan. Baste chicken evenly with half of the sauce. Cover with aluminum foil;

- Bake for 20 minutes;

- Reduce heat to 375F and continue to bake for 30 minutes;

- Remove the top aluminum foil and continue to bake for 10 minutes until golden brown.

Pulled Pork

 

Ingredients:

- 2-3 lb pork roast

- 1 cup GF molasses

- 1 cup Ketchup

- 1/4 cup GF soy sauce

- 2 tbsp mustard

- 2 tsp salt

- 1/2 cup water 

- 4-6 GF hamburger buns

Preparation:

- Slice the pork roast a few times; place it in a pressure cooker.

- In a bowl, combine the Ketchup, molasses, soy sauce, mustard, salt and water; mix well.

- Pour the sauce mixture onto the roast.

- Pressure cook for 30-40minutes and let pressure release naturally.

- Take pork out and let cool; cut it into slides.

- Transfer the pork into a pot; pour sauce over the pork; simmer without lid for 30 minutes to thicken the sauce.

- Serve in a GF hamburger bun.

Energy Ball

 

 Ingredients:

- 1 1/2 cup crushed rice cake

- 1/2 cup peanut butter

- 1/4 cup honey

- 1/4 cup chocolate chip cookies

 Preparation:

- In a large bowl, combine all ingredients together. 

- Make 1 inch balls by hands. Enjoy!

Gingerbread Cookie

Ingredients:

- 1 cup Crisco or unsalted butter

- 1/4 cup gluten-free molasses

- 2 3/4 cup gluten-free flour

- 1 cup brown sugar

- 2 tsp baking powder

- 1 1/2 tsp ginger, minced

- 1 1/2 tsp cinnamon

- 1/2 tsp salt

Preparation:

 - Preheat oven to 350F.

- Combine the gluten-free flour, brown sugar, baking powder, ginger, cinnamon, and salt together.

- Blend in Crisco (or butter) and molasses into the dry mixture. Mix until no clumps.

- On a greased baking pan, form the batter into various shapes (e.g. candy cane). 

- Bake for 10 minutes

Thai Mango Salad

 Ingredients:

- 2 large mango, thinly sliced

- 2 stalks cilantro, chopped

- 2 tbsp fish sauce

- 1 tbsp sugar

- 1 tbsp lemon juice

- 1/4 cup crushed peanuts

 

 Preparation:

- Mix ingredients together. Enjoy!

Brownie Version 2

Ingredients:
- 1 1/3 cup gluten-free flour
- 1 cup gluten-free cocoa powder (e.g. Frys)
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups sugar
- 2 eggs
- 1 cup butter
- 1 tbsp honey
- 1 1/2 tsp pure vanilla extract

Preparation:
- Preheat oven to 350F.
- In a large bowl, add butter, sugar, eggs, honey, and vanilla extract. Mix until smooth.
- Add cocoa powder, gluten-free flour, baking powder, and salt. Mix until smooth.
- Pour the mixture into a greased baking pan. Bake for 30-40 minutes until the toothpick comes out clean.

Chickpea and Bocconcini Salad

 Ingredients:

- 1/2 red pepper, chopped into small pieces

- 1/2 yellow pepper, chopped into small pieces

- 1 cup chickpea

- 1 cup Bocconcini, cut into small pieces

- 1 tbsp honey, melted with 2 tbsp water

- 2 tbsp white vinegar

- 3 tbsp olive oil

- 1 pinch salt 

Preparation:

- Mix all ingredients and enjoy!

Broccoli Topped Macaroni and Cheese

 

Ingredients:

- 3 cups macaroni

- 2 cups broccoli flower

- 1/4 cup butter

- 2 cups cheddar cheese

- 1 cups milk

- 1/4 cup Parmesan cheese (optional)

- 1/4 cup salt

Preparation:

- In a pot, heat water on high heat. Boil broccoli flower for 5 minutes. Take broccoli out and drain. Then submerge broccoli immediately in cold water;

- In the same pot, put water to a boil. Bring macaroni into the pot and stir occasionally for 8-10 minutes until tender. Take macaroni out and drain;

- In the same pot, turn heat to low. Combine butter, milk, cheddar cheese, Parmesan cheese, and salt. Stir constantly until cheese is melted. Bring macaroni back to the pot and mix with the sauce.

Spicy Mayonnaise-glazed Salmon

 Ingredients:

- 1 lb fresh salmon

- 1 tbsp honey

- 1 tbsp gluten-free soy sauce

- 1/2 tsp salt

- 1/2 tsp ground black pepper

Sauce Ingredients:

- 1/4 cup mayonnaise

- 1 tbsp gluten-free fish sauce
- 1 tsp chili pepper

 

Preparation:

- Use a knife to peel off salmon skin.

- Mix honey, gluten-free soy sauce, salt and black pepper in a bowl. Coat salmon with mixture and refrigerate for 30 minutes.

- Broil for 30 minutes for 1 inch thick salmon. Reduce the time for thinner pieces.

- On a small pan, heat mayonnaise, fish sauce and chili pepper on medium-low heat.

- Glaze salmon with sauce.

 

Note: this recipe is inspired by a recipe from Good Food.

Clafoutis

Ingredients:
- 1/2 cup GF flour
- 2/3 cup sugar
- 1/8 tsp salt
- 1 cup milk
- 3 large eggs
- 1 tbsp vanilla
- 2/3 cup fruit
- icing sugar for garnish
- butter for greasing

 Preparation:
- Preheat oven to 350F;
- Grease 8x8 pan with butter;
- In a large bowl, mix flour, 1/3 cup sugar, and salt. Whisk until combined;
- Add eggs and vanilla. Whisk until the batter is mostly smooth;
- Pour a thin layer of batter into the pan. Place in oven and bake for 3 minutes;
- Remove the pan from oven; add filling to the pan; sprinkle the filling with the remaining sugar;
- Pour the remaining batter into the pan; bake for 1 hour;
- It is done when the top is browned and a knife from the center comes out clean;
- Remove from oven and let cool for 15min before serving. Alternatively, let cool completely and store in fridge. Heat for 10minutes at 325F before serving;
- Garnish with icing sugar.

Note: the recipe is provided by a webinar organized by the University of Toronto

Kalua Pork

 Ingredients:

- 1 kg pork shoulder

- 2 tsp salt

- 1/2 tsp black pepper

- 1 cup water

Preparation:

- In a large bowl, pat the pork with salt and black pepper;

- Place pork in a pressure cooker or Instant pot. Set to pressure cook for 90minutes. Then let pressure release naturally;

- Take pork out. Let cool. Slice or shred with fork

Moroccan Beef Stew

Ingredients:

- 1 lbs beef, cubed
- 1/2 tsp turmeric 
- 1/2 tsp cumin

- 1/2 tsp cinnamon
- 1 tsp salt

- 1/2 cup water

Preparation:
- In a bowl, mix turmeric, cumin, cinnamon, and salt. Coat beef in mixture;
- In a pressure cooker or Instant pot, place marinated beef in the pot. Add water.  Set to Pressure Cook for 30 minutes. Let the pressure of the pressure cooker naturally release;
- Serve with rice.

Vegan Muffins

 Ingredients:
 - 1 1/2 cup gluten-free flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1 pint of salt
- 3 tbps oil
- 1 tsp vanilla
- 1 cup milk

Preparation:
- Preheat oven at 375F

- Whisk sugar, oil, milk and vanilla in a bowl.

- Combine gluten-free flour, baking powder, and salt.

- Mix the liquid mixture into the dry mixture.

- Distribute one dozen muffin cups to a muffin pan. Fill mixture into each cup to 2/3 full.

- Bake for 20 minutes. Take out muffin pan and let cool for 10 minutes before taking out muffin cups.

Crepe

Ingredients:

-  1 1/2 cup gluten-free all purpose flour

- 3 tbsp sugar

- /4 tsp salt

-1 egg

- 1 1/2 cup milk

- 1 1/2 tbsp oil

Preparation:

- Mix flour, sugar and salt together in a large bowl;

- Beat egg and add milk and oil ina separate bowl;

-Mix the wet ingredients into the dry ingreidents until all dry flour is well blended without bubble. The batter should be slightly runny.

- Heat a non-stick pan on medium heat. Pour one laddle of batter in the pan to form a thin layer. When the batter sizzles, flip it gently to brown the other side. The crepe is ready when slightly  brown;

- Continue making until all batter is used. Can make 10 crepes.

Thai-style Pork Chops

Ingredients:

- 2 lb pork chops, thinly cut
- 1 tbps gluten-free soy sauce
- 1 tbsp gluten-free fish sauce
- 1 tbsp sugar
- 1 tbsp gluten-free wine vinegar
- 1 tsp salt
- 1 tbsp oil
- 1 stalk lemongrass, minced
- 1 stalk green onion

Preparation:
- Pre-heat oven at 375F;
- Marinate pork chops with soy sauce, fish sauce, sugar, vinegar, and salt. Coat with and oil;
- Place marinated pork chops on a flat baking pan. Sprinkle lemongrass and green onion on the top side of the pork chops;
- Bake for 15 minutes.

Ranch Salad Dressing

Ingredients:
- 1/2 cup gluten-free mayonnaise
- 1/4 cup sour cream
- 1/4 tsp dried dill
- 1/4 tsp dried parsley
- 1/4 tsp dried chives
- 1 tsp lemon juice
- 1/8 tsp garlic powder or finely diced garlic
- 1/8 tsp onion powder or finely diced onion
- a pinch of salt and black pepper

Preparation:
In a large bowl, whisk together the mayonnaise, sour cream, dill, parsley, chives, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving (recipe from Allrecipes.com)

Balsamic vinaigrette

Ingredients:
- 1/4 cup gluten-free balsamic vinegar
- 1/4 cup olive oil
- 1 tsp honey or brown sugar
- 1 tsp GF mustard
- 1 clove garlic, minced
- a pinch of salt and black pepper

Preparation:
- Mix all ingredients in a bowl. Let sit for 30min for better taste.

Lasagna

Ingredients:
- 1 lb extra lean ground beef
- 1 small onion, diced
- 1 tbsp oil
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp dried oregano
- 3 cups Gluten-free pasta sauce
- 1 box 20 lasagna sheets (e.g. Catelli)
- 340g ricotta cheese
- 370g shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- Two large pans

Preparation:
- In a large skillet, heat oil on medium heat. Add onion until aromatic;
- Add beef with salt, pepper, and oregano until brown. Then mix in pasta sauce. Simmer for 5 minutes until meat sauce is smooth;
-  Preheat oven to 375F;
- In a large pan, spread 1 cup meat sauce into the pan. Add two sheets of lasagna sheets. Then evenly spread 1 cup ricotta cheese over the lasagna sheet, followed by 1 cup meat sauce, and 1 cup mozzarella cheese.
- Add another layer of lasagna sheets. Then spread ricotta cheese, meat sauce, and mozzarella cheese;
- Add a third layer of lasagna sheets. Then spread ricotta cheese, meat sauce, and mozzarella cheese;
- Add fourth layer of lasagna sheets. Then spread ricotta cheese, meat sauce, and mozzarella cheese;
- Add a final layer of lasagna sheet. Then pour 1 cup meat sauce, followed by 1 cup mozzarella cheese and 1/2 cup Parmesan cheese;
- Take out another pan. Repeat the same process as above to make a second lasagna. If the sheets were not enough to make five layers, then reduce the number of inner layers.
- Place the pans in oven for 30 minutes. Or place one pan in oven for 30 minutes and store the second pan for later use.

Thai Style Curry Chicken

Ingredients:
- 1 lb chicken breast, sliced
- 1 can (150mil) coconut milk
- 2 tsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp yellow curry
- 2 tbsp lemongrass paste
- 1 small Asian eggplant
- Vermicelli

Preparation:
- Soak vermicelli in cold water;
- Heat up a skillet on medium-low heat. Add red curry paste and saute for two minutes until the aroma comes out;
- Add coconut milk and mix it with the red curry paste.
- Mix in chicken until the meat is coated with sauce. Then add fish sauce, sugar, yellow curry,  lemongrass paste, and eggplant;
- Saute and turn heat low to stew for another 5 minutes;
- Drain water off vermicelli and blend it in with the stew. Simmer for a few minutes until the vermicelli becomes clear and soft.

Honey Bourbon Chicken

Ingredients:
- 8 chicken drumsticks, washed
- 2 tbsp ketchup
- 3 tbsp soy sauce
- 4 tbsp honey or brown sugar

Preparation:
1. Place chicken drumsticks in a pressure cooker;
2. Combine ketchup, soy sauce, and honey in a bowl. Pour the sauce in the pressure cooker;
3. Set the pressure cooker to the chicken setting. Cook for 20 minutes, and let the pressure release naturally;
4. Serve with rice.

Slow Cooked Beef Roast

Ingredients:
- 1 lb beef roast, string removed
- 2 potatoes, peeled and cubed
- 2 stalks carrots, peeled and cubed
- 2 cups beef stock
- 1 Gluten-free dried vegetable cube
- 2 tsp salt

Preparation:
- In a slow cooker, place beef roast in the center. And add potatoes, carrots, beef stock, vegetable cube and salt.
- Slow cook on low for 5-7 hours.
- Break the beef roast gently with a fork, and serve with soup and gluten-free baguette.

Chicken Jambalaya

Ingredients:
- 1 lb chicken breast, cut in cubes
- 1 28oz can of diced tomatoes
- 2 cups chicken stock or water
- 1 tsp red curry paste
- 2 tsp dijon mastard
- 1 tsp thyme
- 1 tsp oregano
- 1tsp black pepper
- 2 bay leaves
- 2 tsp salt
- 1 clove garlic, minced

Preparation
- In a slow cooker, mix chicken, tomato, curry paste, mastard, thyme, oregano, black pepper, bay leaves, and chicken stock. Add salt as desired.
- Cook on low heat for 7-8 hours.
- Add garlic and cook for another 5 minutes.

Italian style Macaroni and Cheese

Ingredients:
- 1 lb lean ground beef
- 1 small onion, diced
- 1 can (28oz) diced tomato, drained
- 1 box (340g) gluten-free elbow pasta
- 1.5 cup mozzarella cheese
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp canola oil
- 1.5 cup water

Preparation:
- Heat a skillet on medium-high heat. Add onion and saute until aromatic. Then add ground beef and stir until brown. Mix in tomatoes and sprinkle salt and pepper. Simmer for 5 minutes.
- Stir in dry elbow pasta and water. Simmer for 10 minutes.
- Sprinkle the top with mozzarella cheese.

Meat Ball with Cabbage in Tomato Sauce

Ingredients:
- 1 lb lean ground beef, formed in 1inch wide meat balls
- 4-6 whole cabbage leaves
- 1 cup tomato sauce
- 1/2 cup water
- 1/2 tsp oregago
- 1/2 tsp tarragon
- 1 tsp salt

Preparation:
- Heat a large skillet on medium-high heat, add tomato sauce and water. Stir occasionally to avoid sticking. When sauce starts to bubble, spread meat balls evenly in the sauce. Cover the meat balls with cabbage leaves.
- Close lid and turn heat down. Simmer for 10 minutes, until cabbage leaves start to soften.
- Take the cabbage leaves out and place on a plate. Place meat balls on the cabbage leaves and pour tomato sauce over the meat balls.

Peanut Butter and Cashew Butter Cookies

Ingredients:

- 1/4 cup gluten-free peanut butter (e.g. Skippy Crunchy)

- 1/4 cup gluten-free cashew butter (e.g. Nuts to You Nut Butter Smooth)

- 1/2 cup butter (or ghee, see note below)

- 1/2 cup white sugar

- 1/2 cup brown sugar

- 1 egg

- 1/2 cup corn flour (or potato starch)

- 1/2 cup rice flour (or sorghum flour)

- 1/4 cup tapioca flour

- 1/2 tsp gluten-free baking powder

Preparation:

- Mix together butter, white sugar, brown sugar, and egg in a bowl. Stir in peanut butter and cashew butter to form a dough.

- Mix together corn flour, tapioca flour, potato flour, and baking powder in a separate bowl. Slowly stir in the dry mixture into the dough.

- Preheat oven to 350F. Make 1 inch wide balls with the dough and place on a baking sheet covered with wax paper. Flatten the balls gently using a fork.

- Bake in oven for 6-7 minutes. Be careful to not over-bake or the cookies will burn.

Note: for lactose intolerance, replace butter with ghee and white sugar with brown sugar.

Chicken with Mushrooms

Ingredients:

- 8 chicken thighs, cubed

- 6-8 white or brown mushrooms, cubed

- 1 tsp ginger

- 3 tbsp oil

Sauce

- 1 tbsp corn starch

- 1 tbsp gluten-free soy sauce

- 1/4 cup chicken broth or water

Preparation:

- Heat 2 tbsp oil in a skillet on medium-high heat. Add chicken and saute for 2-3 minutes until chicken change color. Take chicken out and set aside.

- Add remaining oil in the skillet. Add ginger and brown until aromatic. Then add mushrooms and stir for 2 minutes.
- Add chicken back into the skillet and mix well. Simmer for 10 minutes. 

- Mix sauce ingredients together and pour into skillet. Stir well and simmer for 2 more minutes.

Chinese Style Rib Stew

Ingredients:
- 2 lb ribs
- 2 tbsp oil
- 1/4 cup gluten-free soy sauce
- 2 tbsp sugar
- 1 tbsp ginger
- 2 stalks green onion, cut in short stalks
- 1 quart water
- 2 tsp salt

Preparation:
- In a large skillet, heat oil on medium heat. Add ribs and stir until ribs change color. Add salt, soy sauce, and sugar.  Blend the sauce in the ribs.
- Add ginger, green onion, and water. Bring water to a boil. Turn heat down to simmer with lid on for 30 minutes.
- Simmer with lid open for another 30 minutes, until there is no more liquid in the pot.

Vietnamese Pho (Beef Soup Noodles)

Ingredients:
- 3 beef bones
- 3 star anise
- 1/2 onion
- 1.5 tsp salt
- 3-4 fondue beef slices
- Mint leaves
- Bean sprouts
- 250g Vermicelli noodles

Preparation:
- Place washed beef bones in a large pot. Cover the bones with 2 quarts water. Heat pot on high heat. Crack the lid open to avoid spillage.
- When the water boils, skim off the scrums on top. Add star anise, onion, and salt.
-  Turn heat down and simmer the beef soup for 1 hour.
- Turn heat off. Let beef soup cool until the fat starts to solidify. Skim off the fat on top. Take the bones out. Strain the beef soup to remove the spices.
- In a separate pot, boil 1 quart of water on high heat. When water boils, add vermicelli noodles. Cook the noodles on medium heat for 3-4 minutes until soft.
- Drain and rinse noodles in cold water. Transfer the noodles into soup bowls.
- In the same pot, heat the beef soup and add fondue beef slices. Cook for 1-2 minutes until the beef changes color. Add the soup into the soup bowls.
- Add the mint leaves and bean sprouts as desired.

Vermicelli Roll

Ingredients:
- 100g package thin vermicelli noodle
- 2 eggs
- 1 cup cooked ham (or pork tenderloin), sliced
- 1 cup cooked chicken breast, sliced
- 1/2 carrots, skin peeled, thinly sliced
- 1/2 cucumber, skin peeled
- 1 tsp salt
- pinch ground pepper
- 10 rice roll wrapper
- 1 set rice roll wrapper separators

Dipping Sauce Ingredients:
- 3 tbsp fish sauce
- 3 tbsp original rice vinegar
- 3 tbsp lime juice
- 1 tbsp sugar
- 1 clove garlic, minced
- 1 tsp shredded carrots

Preparation:

Bruschetta Sauce

Method One:
Ingredients:
- 6 tomatoes
- 2 clove garlic, minced
- 1 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- 6 basil leaves, finely chopped
- salt and black pepper

Preparation:
- Boil water in a pot. Add tomatoes and cook for one minutes. Take tomatoes out and let cool. Peel skins off tomatoes. Also remove the skins and seeds from the tomatoes. Using a food processor, chop the tomatoes finely.
- In a bowl, mix the tomatoes with garlic, olive oil, vinegar, and basil. Add salt and black pepper to taste.

Method Two:
- 3 cups diced tomatoes
- 1 clove garlic, minced
- 1/2 cup red onion, diced
- 3/4 tsp salt
- 3 tbsp Extra-Virgin Olive Oil
- 1/3 cup fresh basil, finely chopped

Preparation:
- In a bowl, stir together tomatoes, garlic, onion, salt and olive oil. Cover and let stand 30 minutes.

Beef and Chickpea Stew in Tomato Sauce

Ingredients:
- 1 lb sirloin beef, finely cubed
- 1 1/4 cup (12oz) chickpea
- 1 can (5.5oz) tomato paste
- 4 cloves garlic, minced
- 1 onion, diced
- 1 tbsp ground cumin
- 1 tbsp garam masala
- 1 tsp paprika
- 1 tsp turmeric
- 1 tbsp coriander
- 1 tbsp oil or butter
- 1 tsp salt

Preparation:
- Heat oil (or butter) in a skillet on medium high heat. Saute onion and garlic until aromatic. Add beef and stir until browned. Mix in cumin, garam masala, paprika, and turmeric.
- Blend in chickpea, tomato paste, and salt. Simmer for 10 minutes.
- Turn heat off and let skillet sit for another 15-30 minutes.
- Sprinkle coriander on top of the stew.
- Serve with gluten-free pita or bagel chips.

Mediterranean Style Beef Stew

Ingredients:
- 1 lb beef stripline, cubed
- 1 green pepper, diced
- 2 large tomatoes, diced
- 1 clove garlic
- 1/2 onion, diced
- 1 cup red kidney beans
- 2 cups cooked rice
- 2 tbsp oil
- 2 tsp salt

Preparation:
- In a large skillet, heat oil on medium heat. Saute onion and garlic until aromatic.
- Add beef and 1 tsp salt and brown the meat.
- Stir in green pepper, tomatoes, red kidney beans and the remaining salt.
- Turn heat down to simmer for 15 minutes. Mix in rice and simmer for another 5 minutes.

Double Chocolate Pudding Cake

Sauce Ingredients:

- 1/2 cup brown sugar

- 1/2 cup cocoa powder

- 1/4 cup corn syrup

- 1 3/4 cup boiling water

Cake Ingredients:

- 2/3 cup gluten-free rice flour

- 1/3 cup gluten-free tapioca flour

- 1 cup sugar

- 1 tsp baking powder

- 1/4 tsp salt

- 2 eggs

- 1/4 cup canola oil

- 1/3 cup 10% cream

- 1 tsp vanilla extract

- 2 oz chocolate chips

Preparation:

- Preheat oven at 350F.

- In a pot, whisk brown sugar, cocoa powder, corn syrup, and boiling water until smooth.

- Mix gluten-free rice flour, tapioca flour, sugar, baking powder, and salt.

- In a separate bowl, whisk together eggs, oil, cream, and vanilla extract. Slowly stir the wet mixture into the flour mixture. Fold in chocolate chips.

- Lightly grease a 10-inch baking pan. Pour batter into the baking pan.

- Bake for 35-40 minutes, until the top springs back when touched.

- Pour sauce evenly over the cake. Bake for another 10 minutes until chocolate starts to bubble.

- Let cool for 10 minutes on wire rack.

Quinoa Salad

Recipe #1
Ingredients:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 yellow pepper, diced
- 1 cup cucumber, diced
- 1/3 cup red onion
- 2 small tomatoes, diced
- 1 can chickpea, drained and rinsed
- 2/3 cup crumbled feta cheese

Dressing Ingredients:
- 2 tbsp pesto
- 2 tbsp white balsamic vinegar
- 2 tbsp olive oil
- 1/4 tsp pepper

Preparation:
- In a medium-sized pot, add quinoa and water (or broth). Bring to a boil and then turn heat down. Cover and simmer for 18-20 minutes or until all liquid is absorbed. Remove from heat and let cool for 15 minutes.
- In a small bowl, whisk together pesto, balsamic vinegar, olive oil, and pepper as dressing.
- In a salad bowl, combine quinoa, yellow pepper, cucumber, red onion, and chickpea. Mix in the dressing and toss gently to coat. Fold in feta cheese and tomatoes.

Recipe #2 (based on Canadian Living)
Ingredients:
- 1 cup quinoa
- 2 cups water or broth
- 1/2 red pepper, diced
- 1/2 yellow pepper diced
- 1/2 zucchini, diced
- 1/2 crumbled feta cheese
- 1/4 cup toasted pumpkin seeds

Vinaigrette Dressing:
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tsp honey
- 1/2 tsp salt
- 1/4 tsp pepper

Preparation:
- In a medium-sized pot, add quinoa and water (or broth). Bring to a boil and then turn heat down. Cover and simmer for 18-20 minutes or until all liquid is absorbed. Remove from heat and let cool for 15 minutes.
- In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and pepper as dressing.
- In a salad bowl, combine quinoa, red pepper, yellow pepper, and zucchini. Mix in the dressing and toss gently to coat. Fold in feta cheese and pumpkin seeds.

Pasta

Ingredients:
- 1kg ground beef
- 1 large onion, diced
- 3 tbsp oil
- 3 cans (28oz) diced tomato
- 2 cans (10oz) tomato paste
- 500g diced mushroom
- 1 bay leave
- 1 tbsp oregano
- 1 tbsp basil
- 1 tsp ground pepper
- 2 tsp salt
(Serve for 8)

Preparation:
- In a large pot, add oil on medium heat. Saute onion until aromatic. Add beef and stir constantly until browned.
- Add tomatoes, mushrooms, tomato paste, bay leave, oregano, basil, pepper, and salt. Stir until all ingredients are well mixed. Turn heat up to a boil and then turn heat down.
- Simmer for one hour with a lid cracked open.
- Turn heat off. Remove lid and let sit for 10 minutes.
- Serve with gluten-free pasta.

Oven Baked Stuffed Pepper

Ingredients:
- 1 lb lean ground turkey
- 3 red or yellow peppers, halved horizontally and de-cored
- 1 tsp sage
- 1/2 tsp ground black pepper
- 1 tsp salt

Preparation:
- Preheat oven to 375F.
- In a large bowl, marinate ground turkey with sage, black pepper, and salt.
- Using a large spoon, stuff the peppers with turkey meat. Place the pepper cups on a baking pan with the meat side up.
- Bake for 30-40 minutes.

Stuffed Mushroom Cups

Ingredients:
- 1/2 lb lean ground beef (or pork)
- 1 tsp ginger
- 1 clove garlic
- 1/2 tsp oregano
- 1/2 tsp black pepper
- 1/2 tbsp corn starch
- 1/2 tbsp water
- 1 tsp salt
- 16 white or brown mushrooms
- 1 tbsp olive oil

Preparation:
- Preheat oven to 375F.
- Carefully remove the stem of mushrooms. Chop the mushroom stems into small pieces.
- Mix ground beef with chopped mushroom stems, ginger, garlic, oregano, black pepper, corn starch and water.
- Fill the mushroom void with beef mixture. If there is meat left over, kneed the remaining meat into 1 inch wide meat balls.
- Place the mushroom cups sparely onto a baking pan. If there are any meat balls, interlace the meat balls snugly among the mushroom cups. Grease the top of the mushroom cups and meatballs with olive oil.
- Place the baking pan in oven and bake for 25-30 minutes, until mushroom cups and meat balls brown at the top.

Flourless Quiche

Ingredients:
- 2 cups gluten-free ham, minced
- 1 cup zucchini or bok choy stem, minced

- 1/2 cup onion, minced

- 1 cup cheddar cheese, sliced
- 3 eggs, lightly beaten
- 1 gluten-free rice cake
- 1/2 tsp salt (or none if the ham is salty enough)
- 1/2 tsp ground black pepper
- 2 tsp butter

Preparation:
- Preheat oven at 350F.
- In a frying pan, melt 1 tsp butter on medium heat. Saute onion until aromatic. Add ham, zucchini, black pepper and salt. Stir for 5 minutes until ham starts to brown. Break apart rice cake into small pieces and mix it with the ham mixture.
- Grease a 5x7 baking pan with the remaining butter. Transfer the ham mixture to the baking pan and evenly pour in eggs. Cover the surface with cheddar cheese.
- Bake in oven for 30 minutes until cheese melts.

Chicken and Rice Frittata

Ingredients:
- 2 cups shredded chicken (cooked)
- 2 eggs
- 1 cup grated cheddar cheese
- 1 cup crumbled rice
- 1 tsp butter
- 1/2 tsp salt
- 1/4 tsp ground black pepper

Preparation :
- preheat oven to 350F.
- In a frying pan on medium heat, melt butter. Add chicken, rice, salt, and black pepper. Mix all ingredients well.
- Grease a 5x7 inch baking pan. Transfer the mixture to the pan.
- Beat eggs with 1/2 tsp salt until slightly fluffy. Transfer the eggs to the baking pan and then cover the egg mixture with cheese.
- Bake for 30 minutes.

Meat Loaf Bobotie Style

Loaf Ingredients:

- 1 lb ground beef

- 1/2 green or red bell pepper, finely chopped (optional)

- 1/2 cup onion, finely chopped

- 1 clove garlic, minced

- 1/2 cup gluten-free tomato sauce (e.g. Hunt's)

- 1 tbsp corn starch

- 1/2 tsp black pepper, ground

- 1 tsp salt

Topping ingredients:

- 1 egg

- 1/4 cup milk

Preparation:

- Preheat oven at 375F.

- Combine all loaf ingredients in a large bowl and mix well. 

- Beat egg in a small bowl and mix in milk.

- Lightly grease a 5x7 baking pan with oil. Transfer the loaf mixture to the baking pan and pat it down to a 2inch height. Pour egg mixture over the top of the loaf.

- Bake for 40-45 minutes.

Beef Steak with Onion Sauce

Ingredients:
- 2lb beef sirloin
- 2 tbsp butter

- 1/2 yellow onion, peeled and wedged

- 1 cup shallot, peeled and wedged
- 1 clove garlic, halved
- 1/4 tsp ground pepper
- 1/4 tsp tarragon
- 1/4 tsp rosemary
- 1 cup beef broth
- 1.5 tsp gluten-free rice vinegar (optional)
- 2 tbsp red wine (optional)
- 1 tsp salt
- 2 tbsp corn starch

Preparation:
- Heat butter on medium heat in a skillet. Sauté garlic and onion until aromatic.
- Add beef and brown the meat. Then add tarragon, rosemary, ground pepper, beef broth, rice vinegar, red wine, and salt. Boil the sauce and then simmer for 30 minutes.
- Mix corn starch with 2 tbsp water and whisk into the sauce. Continue to simmer for 20-25 minutes until the sauce thickens.

Oven Baked Sweet Potatoes

Ingredients:
- 2 sweet potatoes, peeled and cut into desired shapes (i.e. slices or long sticks)
- 1 tbsp olive oil
- 2 tbsp butter
- 1/2 tsp salt
- 1 red or yellow pepper, sliced
- 1 small carrot, sliced

Preparation:
- Preheat oven at 325F.
- In a large bowl, toss sweet potatoes with olive oil, butter, and salt.
- On a baking pan, spread sweet potatoes in one layer. Bake for 15 minutes.
- Flip the sweet potatoes. Sprinkle the top with red pepper and carrot. Bake for another 15 minutes.

Roasted peanuts

Ingredients:
- 2 cups shelled peanuts

Preparation:
- Preheat oven at 325F.
- Spread peanuts on a shallow baking pan in one layer. Bake for 15 minutes.
- Take out and let cool for 10 minutes.

Rice Krispie Square

Ingredients:
- 1 12oz box of Gluten-Free Brown Rice Crisp Cereal
- 1/2 cup butter
- 1 10oz package of gluten-free marshmallows
- 1 tsp vanilla extract

Preparation:
- Heat a large pot on low heat, melt butter. Add marshmallows and stir until they are melted. Remove pot from heat and stir in vanilla extract and rice cereal until the cereal is coated with the marshmallow mixture.
- Grease a 13 x 9 inch baking pan. Pour the rice mixture into the pan and press the mixture flat.
- Let cool for 30 minutes before serving.

Nachos

Ingredients:

- 1 lb ground beef

- 1/2 tsp cumin (optional)

- 1/4 tsp cayenne pepper (optional)

- 1 onion, diced

- 1 green pepper, diced

- 1 bag (14oz) gluten-free tortilla chips

- 2 cups grated cheddar cheese 

- 1 stalk green onion, finely chopped (optional)

- 2 tbsp oil 

- 1 tsp salt 

Preparation:

- Preheat oven to 350F. 

- In a frying pan, heat oil on medium heat. Add ground beef, cumin, cayenne pepper, and 1/2 tsp salt. Brown beef until the meat starts to change color. Take the meat out and set aside,.

- In the same frying pan, add onion, red pepper, and remaining salt. Sauté the vegetable until slightly soft.

- Grease a large baking pan. Spread tortilla chips on the baking pan, followed by a layer of cheddar cheese, beef, vegetables, and another layer of cheese. Sprinkle the top layer with green onions. Bake for 20 minutes until cheese starts to melt.

Banana Muffins

Ingredients:

- 1 cup rice flour

- 1 cup tapioca flour

- 2 tbsp corn flour

- 2 tbsp corn starch 

- 1 tsp xanthum gum

- 1/2 tbsp gluten-free baking powder

- 2 eggs

- 3/4 cup milk

- 1/4 cup butter

- 1 cup sugar

- 1 to 2 bananas, mashed

Icing Ingredients:

- 1/2 cup butter

- 1/2 cup icing sugar

- 1/2 cup chocolate chips

- 1/2 tbsp hot water

Preparation:

- Preheat oven to 400F.

- Whisk eggs, sugar, butter, and milk in a bowl.

- Combine rice flour, tapioca flour, corn flour, corn starch, xanthum gum, and baking powder.

- Mix the liquid mixture into the dry mixture and add bananas.

- Distribute one dozen muffin cups to a muffin pan. Fill mixture into each cup to 2/3 full.

- Bake for 20 minutes. Take out muffin pan and let cool for 10 minutes before taking out muffin cups.

- For the icing, mix butter and icing sugar. Then blend in melted chocolate chips and water into the mixture.

- Using a large spoon, gently apply icing to the muffins.

Leek Frittata

Ingredients :
- 1 stalk leek, thinly sliced
- 3 eggs
- 1 cup grate cheddar cheese
- 1 cup crumbled rice cake
- 1 tsp butter
- 1/2 tsp salt
- 1/4 tsp ground pepper

Preparation :
- preheat oven to 350F.
- In a frying pan on medium heat, melt butter. Add leek and 1/2 tsp salt. Sauté the vegetable until soft.
- Grease a 5x7 inch baking pan. Spread the vegetable in the pan and mix in rice cake. sprinkle the top of the mixture with ground pepper.
- Beat eggs with 1/2 tsp salt until slightly fluffy. transfer the eggs to the baking pan and then cover the egg mixture with cheese.
- Bake for 30 minutes.

Apple Crumble with Walnuts and Raisin

Ingredients:

- 3 apples, peeled and de-cored

- 2 tbsp white sugar

- 1 tsp cinnamon

- 3/4 cup corn starch

- 1/2 tsp gluten-free baking powder

- 1 egg

- 1/4 cup butter

- 2 tbsp brown sugar

- 1/2 cup walnuts

- 1/2 cup raisin

Preparation:

- Peel and decore apples. Cut into thin slices and mix in white sugar and cinnemon.

- Stew the apple in a pot on medium heat for 5 minutes, until apples become soft. Stir frequently to avoid burning.

- Transfer the mixture to a pie pan and let it cool.

- Preheat oven to 350F.

- In a large bowl, mix corn starch, baking powder, egg, butter, brown sugar, walnuts, and rasin one by one, in the order shown. Pour mixture evenly on top of the apple.

- Bake in oven for 25 minutes.

Pork Chops in Creamy Mushroom Sauce

Ingredients:
- 2lb thinly sliced pork chops
- 10-12 white mushrooms, sliced
- 1.5 cups cream
- 2 tbsp corn starch
- 1 clove garlic, minced
- 1 tbsp ginger, minced
- 1/4 cup onion, sliced
- 1/2 tsp ground black pepper
- 3 tbsp oil
- 2 tsp salt

Preparation:
- Marinate pork chops with 1.5 tsp salt for 30 minutes.
- Spread corn starch over a plate. Coat both sides of the pork chops with corn starch.
- Heat 2 tbsp oil in a skillet on medium heat. Brown the pork chops on both sides until they change color. Take the meat out and set aside.
- In the same skillet, heat the remaining oil on medium heat. Add onion, ginger and garlic and sauté until aromatic. Add mushrooms, cream, ground black pepper, and the remaining salt. Bring the pork chops back to the skillet and submerge them in the sauce.
- Turn heat down to simmer for 20 minutes. To avoid spilling, crack the lid slightly with a fork.

Thai Style Chicken with Spinach

Ingredients:

- 4 chicken breasts, thinly sliced

- 1/4 red onion, sliced

- 1 bunch spinach, cut in half

- 1/4 cup vegetable oil

- 1 tsp salt

Ingredients for Thai Sauce:

- 1/2 cup brown sugar

- 1 stalk lemongrass, fat part only, chopped into 2 inch long segments

- 4 Kaffir leaves

- 1 thick slice of ginger

- 1/4 cup water

- bunch of Thai basils (optional)

Preparation:

- Marinate chicken with salt for 30 minutes.

- In a small pot, mix brown sugar with water on medium-high heat. When boiled, add lemongrass, Kaffir leaves, and ginger. Turn heat down to simmer for 10 minutes.

- Heat 3 tbsp oil in large skillet or frying pan on medium-high heat. Add chicken and saute until all raw colors disappear. Remove chicken from pan.

- Add 1 tbsp oil in the same skillet on medium heat. Saute onion until aromatic. Add spinach and cook until the vegetable shrinks.

- Add chicken back to the skillet. Pour sauce over the mixture and stir well for 2 minutes.
 

Penne with Pork and Asparagus

Ingredients:

- 2 cups gluten-free penne

- 1 cup pork tenderloin, sliced and cooked

- 5-6 asparagus, chopped

- 1 clove garlic, minced

- 1/2 cup olive oil

- 1 tsp salt

- 1/2 tsp black pepper, ground

- 1 sprig fresh parsley, finely chopped

Preparation:

- Heat a medium pot on high heat. Add 1 quart of water. When water boils, add penne and cook for 5-7 minutes until al dente. Do not overcook. Drain water and set penne aside.

- Heat 1/4 cup olive oil in a skillet on medium-high heat. Add garlic and let its aroma come out. Add asparagus and 1/2 tsp salt. Saute for 2 minutes. Turn heat down and simmer for 2 minutes until the asparagus soften. Then add penne, pork, black pepper, and fresh parsley. Mix all the ingredients. Sprinkle the top with the remaining olive oil and mix well.

Singapore Style Noodles

Ingredients:

- 200g thin and round gluten-free rice vermicelli

- 1 cup chicken breast, cooked and thinly sliced

- 1 cup shrimp, peeled and cooked

- 1 cup Chinese cabbage (bok choy), thinly sliced

- 1 cup carrot, thinly sliced

- 1 cup green onion, thinly sliced

- 1/4 cup oil

- 1/2 cup gluten-free satay sauce

- 1 tsp salt

Preparation:
- Heat water a large pot on high. When boiled, add vermicelli and cook with lid open for 5 minutes or according to instructions.
- Heat oil on medium in a large skillet or frying pan, brown chicken until meat is no longer pink. Take chicken out and set aside.
- In the same skillet, add onion and sauté until aromatic. Then add carrots, bok choy, and salt. When the vegetables start to soften, mix in shrimp and chicken. Finally add the satay sauce and stir until it is evenly distributed. 

Lemon Poppy Seed Layer Cake

Ingredients:
- 3/4 cup gluten free corn flour
- 3/4 cup gluten free cornstarch
- 1/4 cup gluten free tapioca flour
- 1 tsp xanthan gum
- 2 tsp gluten free baking powder
- 1 tsp salt
- 1 cup sugar
- 3 eggs
- 1/2 cup canola oil
- 2 tsb lemon juice
- 1/2 cup milk, room temperature
- 1 tbsp lemon zest
- 1 tbsp poppy seeds
- 1 tsp vanilla extract

Preparation:
- Preheat oven at 325F.
- In a large bowl, combine corn flour, cornstarch, tapioca flour, xanthan gum, baking powder, salt together. Mix well.
- In a separate bowl, beat eggs and mix well with sugar, lemon juice, milk, oil, lemon zest, vanilla extract, and poppy seeds.
- Slowly mix in liquid ingredients into dry ingredient. Stir until all air bubbles and lumps disappear.
- Grease a 11inch cake pan. Pour cake dough into the pan.
- Bake for 25-30 minutes until toothpick comes out dry.
- Cool on wire rack for 10-15 minutes to cool.

(referenced from Bob's Red Mill recipe)

Penne with Tomato Sauce and Sausage

Ingredients:
- 3 gluten-free smoked sausages, sliced
- 1 can (5.5oz) tomato paste or one dozen cherry tomatoes
- 1 carrot, thinly sliced
- 1/2 onion, thinly sliced
- 1 clove garlic, minced
- 3 tbsp olive oil
- 1 cup water
- 1 tsp oregano
- 1 tsp salt
- 1 sprig parsley for garnish, minced
- 3 cups gluten-free penne

Preparation:
- Boil water In a large pot. Add penne and cook on medium high heat with lid open for 7-8 minutes. Drain water and rinse penne in cold water several times.
- In a skillet, heat 2tbps oil on medium heat. Add sausages and saute for 3 minutes. Then add carrots and simmer until the vegetables soften. Take sausages and carrots out and put aside.
-  In the same skillet, heat remaining oil on medium heat. Saute onion and garlic until aromatic. Slowly add tomato paste (or cherry tomatoes) while stirring. Then add water, oregano, salt, the sausages and carrots. Mix all ingredients well.
- When sauce starts to bubble, mix in penne and garnish with parsley.

Beef Kebob

Ingredients:
- 1 lb beef tenderloin, cubed
- 1 green pepper, cut in squares
- 1 red pepper, cut in squares
- 1/2 curry powder
- 1 tsp salt
- 1/2 black pepper
- 8 skewers

Preparation:
- String beef with green and red peppers on skewers
- Cook kebobs on grill at around 400F for 10 minutes. Turn once.
- Serve with potato and green salad.

Creme brulee with orange and ginger

Ingredients:
- 500ml 35% cream
- 6 egg yolks
- 1 orange rind, grated
- 1/2 tsp cinnamon
- 1 tbsp ginger, minced
- 1/2 cup sugar

Preparation:
- Heat a small pot (without lid) on medium heat. Add cream, orange rind, cinnamon, and ginger. Bring mixture to a boil and then turn heat down to simmer for 2 minutes. Stir frequently.
- In a large bowl, add egg yolks and sugar. Slowly pour hot mixture into the bowl while whisking.
- Pour combined mixture into ramekins. Cover each container with aluminum foil and poke a few holes at the top.
- Place ramekins in a large pan. Add hot water to the pan to cover half of the ramekins.
- Bake for 40-45 minutes until the mixture is set (jelly like).
- Take the ramekins out of the pan. Cool for an hour on wire racks.
- Sprinkle sugar on top and caramelize with a blow torch.

Garlicky Crispy Chicken

Ingredients:
- 8 chicken drumsticks
- 2 cups gluten-free corn flakes, finely crushed
- 1/2 cup milk
- 3 cloves garlic, minced
- 1/2 tsp black pepper
- 1/2 tsp sage
- 1/4 tsp cayenne pepper
- 1 tsp salt

Preparation:
- Preheat oven at 400F.
- Marinate chicken with salt in fridge for a few hours.
- In a small bowl, combine milk, garlic, black pepper, sage, and cayenne pepper together. Coat chicken with sauce and marinate for 30 minutes.
- Spread corn flakes on a flat plate. Coat chicken with corn flakes and then transfer them to a baking pan.
- Bake chicken for 40 minutes until corn flakes become crispy and golden brown.