So with this in mind, here are a few recipes which feature main course meals.
In a couple of weeks, they will be included in the Halloween, Thanksgiving, and Christmas recipe lists.
Zucchini with Chickpea and Mushroom Stuffing
A great vegetable dish that can be used as a centerpiece or as a side. Can be lovely when served with tomato based sauce and a green vegetable, or I have even had them with traditional roasted vegetables at Christmas."
4 zucchini, halved
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed 1/2
(8 ounce) package button
mushrooms, sliced
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin,
or to taste
1 (15.5 ounce) can chickpeas,
rinsed and drained
1/2 lemon, juiced
2 tablespoons chopped fresh
parsley sea salt to taste
ground black pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.
Heat oil in a large skillet over medium heat. Saute onions for 5 minutes, then add garlic and saute 2 minutes more. Stir in chopped zucchini and mushrooms; saute 5 minutes. Stir in coriander, cumin, chickpeas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells.
Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.
Gluten-Free Cheese and Herb Pizza Crust
Here's a variation of a gluten-free pizza crust - Tip: baking it for 10 minutes before topping improves the texture."
3/4 cup gluten-free all purpose
baking flour
1/4 Cup garbanzo bean flour
1/4 Cup cornstarch
1/4 Cup tapioca starch
1/4 Cup grated Parmesan cheese
1-1/2 teaspoons baking
powder
1 teaspoon xanthan gum
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1/2 teaspoon salt
1 teaspoon white sugar
1 Cup lukewarm water
1 (.25 ounce) package active dry yeast
1 egg
1 -1/2 teaspoons olive oil
1/2 teaspoon apple cider vinegar 1 teaspoon white sugar
1/2 teaspoon minced garlic
Preheat oven to 425 degrees F (220 degrees C). Grease a 15-inch pizza pan with cooking spray.
Stir all-purpose baking flour, garbanzo bean flour, cornstarch, tapioca starch, Parmesan cheese, baking powder, xanthan gum, Italian seasoning, oregano, and salt together in a bowl; set aside.
Dissolve 1 teaspoon of white sugar in lukewarm water in a small bowl. Sprinkle yeast over top, and set aside until foamy, 3 to 5 minutes.
Beat egg in a separate bowl with olive oil, vinegar, 1 teaspoon sugar, and garlic until smooth. Whisk yeast mixture into egg mixture and stir in flour mixture until no dry lumps remain. Press dough into prepared pan, leaving outer edge slightly thicker than the center.
Cook in preheated oven until dough has risen and slightly firmed, 10 to 12 minutes.
Once topped with your favorite toppings, continue baking at 425 degrees F (220 degrees C) until the crust is golden brown, 20 to 30 minutes. Remove pizza from pan and cook directly on the oven rack for 5 minutes to crisp crust, if desired.
Gluten Free BBQ Chicken & Pasta Salad
This Asian BBQ Chicken & Pasta Salad is quick and easy. It can be made way ahead and served cold and it makes a good amount so you can always send leftovers in the kids lunchboxes – cook once, eat twice has always been my motto!
To save time and energy I use gluten-free rotisserie chicken from the grocery store, pre-shredded carrots, and frozen corn kernels.
Use Asian BBQ Sauce – it’s an Asian twist on barbecue sauce.
1 pound gluten free pasta shells
3 Cups cooked chicken,
shredded
16 ounces frozen corn kernels,
thawed
1½ Cups shredded carrots
¾ Cup mayonnaise
½ Cup Asian BBQ Sauce
Cook pasta according to package directions. Rinse first with hot water then cold water and drain.
Combine pasta with chicken, corn and carrots. Season with salt and pepper. Combine mayonnaise and Asian BBQ Sauce and add to pasta mixture, stir well.
Serve immediately or refrigerate until serving.