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Gluten-Free Recipes Side Vegan

Kale and Brussels Sprout Salad

Kale and Brussels Sprout Salad with Nutritional Yeast Vinaigrette - The Foodie Eats

Kale and Brussels Sprout Salad

With Nutritional Yeast Vinaigrette

With all the extra treats of the holiday season making their way into our bellies, we definitely need to work in salad for dinner every now and then. This kale and Brussels sprout salad is hearty enough for a full meal! And the options are endless, as you can switch out whatever fruits you have on hand. Since it’s currently in between fall and winter, our grocery store had the best prices on apples and pears. So that’s what we used.

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Kale and Brussels Sprout Salad with Nutritional Yeast Vinaigrette - The Foodie Eats

Kale and Brussels Sprout Salad
Author: 
 
Ingredients
  • 1 lb. Brussels sprouts
  • 1 small bunch kale - de-ribbed, shredded
  • 4 radishes - cut into eighths
  • 1 apple - diced
  • 1 pear - diced
  • 5 Tbsp. lemon juice - separated
  • ½ cup golden raisins
  • ¼ cup cider vinegar
  • ¼ cup agave nectar
  • 2 tsp. salt
  • ¼ tsp. black pepper
  • 1 Tbsp. sugar
  • ¼ cup nutritional yeast
  • ¼ cup grapeseed oil
Instructions
  1. Slice off the stems of the Brussels sprouts and remove outer leaves individually. Then thinly slice the inside, so there is nearly no waste. Once you dice the apple and pear, immediately toss them in 2 Tbsp. lemon juice to prevent discoloration. In a large bowl, combine Brussels sprouts, kale, radishes, apple, pear, and raisins. Give a good toss!
  2. In a medium bowl - whisk together the 3 Tbsp. lemon juice, vinegar, agave nectar, nutritional yeast, sugar, salt, and pepper until the liquid appears creamy. Then slowly whisk in the oil.
  3. Pour dressing over salad and toss well to evenly coast all the ingredients. Let stand for at least 15 minutes (and up to an hour refrigerated) before serving. This will help the hearty greens "soften" just a little bit.
  4. Serve and enjoy!


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Recipes Side Starter

Brown Sugar Bacon

Brown Sugar Bacon with Cracked Black Pepper | The Foodie Eats

Brown Sugar Bacon

With Cracked Black Pepper

Earlier this week, my wife asked for Cobb salads for dinner. Then, out of nowhere, I felt the need to do something different with the bacon. This brown sugar bacon recipe with cracked black pepper recipe was the result. But do we really ever need a reason for another bacon recipe? I think not.

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Brown Sugar Bacon with Cracked Black Pepper | The Foodie Eats

Brown Sugar Bacon with Cracked Black Pepper
Author: 
 
Ingredients
  • 1 lb. thick cut bacon
  • ¼ cup brown sugar - loosely packed
  • ¼ tsp. black pepper (about 20 turns of pepper mill)
Instructions
  1. Preheat oven to 400 degrees.
  2. Cover large rimmed baking sheet with aluminum foil. Place rack on baking sheet and arrange bacon in single layer. Gently rub brown sugar evenly over bacon, then top with pepper.
  3. Bake for 20 25 minutes, until desired crispness is reached. Then cool for at least 5 minutes.
  4. Serve and enjoy!


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Gluten-Free Instant Pot Recipes Side Vegan

Instant Pot Baby Lima Beans

Instant Pot Baby Lima Beans (aka Butterbeans) | The Foodie Eats

Instant Pot Baby Lima Beans

Baby lima beans (aka butterbeans) are one of my favorite foods in the whole world. And that’s not an exaggeration. I can eat a bowl of these for breakfast, and I often do. That being said… there’s something so convenient about being able to (sometimes) cook without thinking. Well, these Instant Pot baby lima beans couldn’t be any more simple to make – not to mention incredibly delicious!

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Instant Pot Baby Lima Beans (aka Butterbeans) | The Foodie Eats

Instant Pot Baby Lima Beans
Author: 
 
Ingredients
  • 28-30 oz. fresh frozen baby lima beans
  • 3 cups water (really just enough to cover beans)
  • ½ tsp. black pepper
  • 2 Tbsp. butter (can sub vegan butter)
  • 1 bay leaf
  • 1 tsp. salt
Instructions
  1. Place beans, water, black pepper, and butter in IP. Lock lid, close vent, and set manual time for 7 minutes.
  2. Once cook time is complete, allow pressure to release naturally (about 10 minutes).
  3. Open lid and add salt. Mix well, then allow to sit for at least 10 minutes on warm setting.
  4. Serve and enjoy!
Notes
If you add the salt before cooking, the skin of the beans will be tougher. It is kind of a rule of thumb to always add salt to beans AFTER they are cooked.


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Gluten-Free Instant Pot Recipes Side Vegan

Instant Pot Hoppin John

Instant Pot Hoppin John | The Foodie Eats

Instant Pot Hoppin John

Vegan or Not!

With the new year approaching, I feel it’s only right that we share a southern tradition with you: black-eyed peas! And the legend says that eating them for New Year’s Day will bring good fortune. Well, I may not be a big believer in luck, but I am one who loves traditions. So please enjoy this incredibly easy Instant Pot Hoppin John recipe. And if you make two minor adjustments, it becomes as vegan as it gets!

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Instant Pot Hoppin John | The Foodie Eats

Instant Pot Hoppin John
Author: 
 
Ingredients
  • 1 medium onion (about ½ cup) - diced
  • 1 carrot - peeled, diced
  • 2 celery ribs - diced
  • ½ jalapeno - diced
  • 2 Tbsp. bacon grease (or olive oil)
  • 2 tsp. garlic - minced
  • 1 Tbsp. apple cider vinegar
  • 1 cup rice
  • 2½ cups chicken or vegetable stock
  • 6 sprigs thyme (leaves only, about 1 tsp.)
  • 1 bay leaf
  • 2 tsp. sea salt
  • 28 oz. frozen field peas and snaps
Instructions
  1. Using sauté setting - heat oil, then add onion, carrot, celery, and jalapeno. Cook for 4 minutes, stirring frequently. Then add garlic and vinegar and cook 30 seconds. Next, add the rice and cook for another 30 seconds, stirring constantly.
  2. Add stock, thyme, bay leaf, and salt and mix well. Then add peas and mix again.
  3. Finally, lock lid, close vent, and switch to rice setting (12 minutes, low pressure).
  4. Once cook time is complete, allow pressure to release naturally (about 10 minutes).
  5. Serve and enjoy!


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Instant Pot Side Starter Vegan

Instant Pot Sushi Rice

Instant Pot Sushi Rice | The Foodie Eats

Instant Pot Sushi Rice

There are few foods that have me doing the happy dance as much as sushi rolls. But let me tell you, it can be an expensive habit! So over the past year and a half, I’ve been learning and trying to perfect making it at home. And little did I know that the key is the rice! So when you combine this new mission with my slight obsession with my Instant Pot, you get this perfect Instant Pot sushi rice! I’m very happy about it.

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Instant Pot Sushi Rice | The Foodie Eats

5.0 from 1 reviews
Instant Pot Sushi Rice
Author: 
 
Ingredients
  • 2 cups short-grain Japanese rice
  • 2 cups water
  • ¼ cup white wine vinegar
  • ¼ cup seasoned rice vinegar
  • 1 Tbsp. salt
  • ¼ cup sugar
Instructions
  1. In a fine mesh strainer - Rinse rice under running water for about 2 minutes, Then let dry for a few minutes.
  2. Add rice and water to Instant Pot and use rice setting - low pressure for 12 minutes. Once cook time is complete, allow pressure to naturally release - about 10 minutes.
  3. Meanwhile, in a small bowl - combine white wine vinegar, rice wine vinegar, salt, and sugar. Microwave for 1 minute, then stir until completely dissolved.
  4. Transfer rice to glass dish. Then using a wooden spoon, gently add vinegar mixture and mix well to combine.
  5. Let cool, the use in your favorite rolls. Enjoy!


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Gluten-Free Recipes Side Vegan

Vegan Cauliflower Stuffing

Vegan & Gluten-Free Cauliflower Stuffing | The Foodie Eats

Cauliflower Stuffing

Vegan & Gluten-Free

I’m very excited to bring this cauliflower stuffing to our next holiday meal. Especially since my sister-in-law has been eating plant-based for quite some time now. And since she won’t be eating the macaroni and cheese, at least she can enjoy some delicious stuffing. And believe me, this tastes every bit as good as a traditional one.

Vegan & Gluten-Free Cauliflower Stuffing | The Foodie Eats

Vegan Cauliflower Stuffing
Author: 
 
Ingredients
  • ¼ cup olive oil (could sub veg stock)
  • 1 medium yellow onion - diced
  • 3 medium carrots - peeled, diced
  • 1 green bell pepper - diced
  • 2 celery stalks - diced
  • 1 head cauliflower - chopped
  • 8 oz. mushrooms - diced
  • 3 tsp. sea salt - separated
  • 1 tsp. black pepper
  • 2 Tbsp. white wine vinegar
  • 1 Tbsp. poultry seasoning
  • ¼ cup fresh parsley - finely chopped
  • 1 Tbsp. fresh rosemary - finely chopped
  • ½ cup vegetable broth
Instructions
  1. In a large skillet - Add oil, onion, carrot, bell pepper, and celery. Season with one tsp. salt and one tsp. black pepper. Sauté for 5 minutes, then add vinegar and continue cooking for 2-3 more minutes.
  2. Add cauliflower and mushrooms and mix well to combine. Season with 2 tsp. salt and poultry seasoning. Cook until tender, 5-7 minutes more, stirring frequently.
  3. Add parsley, rosemary, and vegetable broth and mix well. Cover and cook for about 10 minutes (or until vegetables reach desired tenderness), stirring occasionally.
  4. Serve and enjoy!


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Gluten-Free Recipes Side Vegan

Vegan Green Bean Casserole

Vegan Green Bean Casserole | The Foodie Eats

Vegan Green Bean Casserole

(And it’s Gluten-Free!)

One of the saddest things things I’ve ever experienced was seeing the look on my wife’s face last Thanksgiving when she realized she couldn’t eat the green bean casserole. So it was my mission to create a vegan green bean casserole that our whole family would enjoy, without it tasting like… well, vegan and gluten-free. The secret: was the homemade cream of mushroom soup that has no dairy or flour. It’s so, so good!

You’ll Need to Get Some of These

My Local Grocery Store Carries a Different Brand.

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Vegan Green Bean Casserole | The Foodie Eats

Vegan Green Bean Casserole
Author: 
 
Ingredients
  • 2 cups vegan cream of mushroom soup
  • 4 14.5oz cans green beans - drained
  • 12oz gluten-free french fried onions
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium casserole dish - combine soup, green beans, and half of the onions. Mix well to combine. Bake for about 25 minutes (should be hot and bubbling).
  3. Remove dish from oven. Mix well, then top with remaining onions.
  4. Bake for another 10 minutes.
  5. Serve and enjoy!


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Entrée Recipes Side

Mom’s Baked Macaroni and Cheese Casserole

Baked Macaroni and Cheese | The Foodie Eats

Mom’s Baked Macaroni and Cheese

(Which is Pretty Much a Casserole)

I’ve spent the last 10 years learning how to cook this dish the way my mom did when I was a kid. It was my first favorite food in the whole world (that I can remember). The only problem is… my mom does not measure anything! I mean, unless she’s baking a cake or a pie, it’s always just a little bit of this and that. Well, it is truly my pleasure to share this recipe with the world; especially after a few dozen failed attempts over the years. Please enjoy my mom’s famous baked macaroni and cheese!

All Cheeses are not Created Equally. Use This.

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Baked Macaroni and Cheese | The Foodie Eats

The Method

5.0 from 2 reviews
Mom's Baked Macaroni and Cheese
Author: 
 
Ingredients
  • 1 lb elbow macaroni (You can sub gluten-free pasta, the corn works best for this.)
  • Salt
  • 1 stick butter - salted
  • 6 large eggs
  • 2 cans evaporated milk
  • 1 Tbsp Lawry’s seasoned salt
  • 1 tsp black pepper
  • 2 lbs Kraft medium cheddar cheese (½ cubed, ½ medium sliced)
Instructions
  1. Cook pasta to an al dente texture in very salty water, usually about 7 minutes. Do not fully cook them since they will cook more later in the oven.
  2. Meanwhile - in a large mixing bowl, whisk together eggs, milk, seasoned salt, and pepper. Set aside.
  3. Preheat oven to 325 degrees.
  4. Drain pasta in a colander, then return to pot. While still hot, add stick of butter and mix until completely melted.
  5. Return pot to stove over medium heat. Add cubed cheese and mix until partially melted. Remove from heat.
  6. Add egg/milk mixture to pasta/cheese mixture and stir until well combined. Then pour into 13x9 glass casserole dish.
  7. Bake for 15 minutes. Then remove from oven and gently mix well. Top completely with an even layer of sliced cheddar.
  8. Return to oven and bake for about 15 more minutes. Note: the only thing that needs to cook are the eggs, so resist the urge to overcook.
  9. Remove from oven and let rest for at least 15 minutes (or more) before serving. Enjoy!


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Entrée Gluten-Free Recipes Side Vegan

Vegan Chickpea Curry with Spinach and Tomatoes

Vegan Chickpea Curry with Spinach and Tomatoes | The Foodie Eats

Vegan Chickpea Curry with Spinach and Tomatoes

My wife and I are in the process of switching to a more plant-based diet (personally, so far, I’ve done about 75/25). So now we will see what my chef skills are truly made of because I’m finding so many vegan/plant-based recipes that taste like… well… crap. That being said… We (with the exception of our 2-year-old daughter) could eat curry almost every day in our household. And this vegan chickpea curry is truly something special!

You Know the 1-Minute Quinoa Trick, Right?

By now, I hope you’ve all jumped on the bandwagon and purchased an Instant Pot. And here’s another reason why you should, if you haven’t already. Not only does adding quinoa to any meal dramatically increase the protein and fiber content, but (admittedly once you’re used to it) it offers a rich and nutty taste that, in my opinion, pairs especially well with curry. More often than not, when making a curry dish, I will forego the brown rice in lieu of quinoa. Plus… it takes a fraction of the time to cook. That’s a win, if nothing else.

Oh, I Almost Forgot to Tell You the Trick

Here are the measurements: 1 part quinoa. 1.5 parts liquid. 1 teaspoon salted seasoning (ie. salt, garlic salt, seasoned salt) . 1 bay leaf.

Here are the times: 1 minute of high pressure cook time. 10 minutes of natural-release pressure. Quick-release remaining pressure, remove lid, and turn off pressure cooker “keep warm” setting or it may overcook and become mushy.

The Secret Ingredients

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Vegan Chickpea Curry with Spinach and Tomatoes | The Foodie Eats

5.0 from 1 reviews
Vegan Chickpea Curry with Spinach and Tomatoes
Author: 
 
Ingredients
  • 2 Tbsp. grape seed oil
  • 1 medium onion - diced (about ½ cup)
  • 1.5 inches fresh ginger - peeled, grated
  • 1 Tbsp. garlic - minced
  • 2 Tbsp. curry powder
  • 14.5-ounce can tomatoes - fire roasted, petite diced, drained
  • 13.5-ounce can coconut milk
  • 15-ounce can chickpeas - drained
  • 1½ tsp. sea salt
  • 8 oz. fresh baby spinach
Instructions
  1. Heat the oil in a large saucepan, then add the onion and ginger. Cook over medium-high heat until softened (about 5 minutes), stirring frequently. Then add garlic and continue cooking for about 1 minute. Add the curry powder, mix well, and cook until fragrant (less than 1 minute).
  2. Add the tomatoes and their juices, coconut milk, and drained chickpeas; bring to a boil. Season with salt and pepper and simmer over medium-low heat until slightly thickened (about 20 minutes), stirring occasionally.
  3. Turn off heat and stir in the spinach, mixing until wilted.
  4. Transfer to a bowl, serve, and enjoy!

 

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Entrée Gluten-Free Recipes Side

Quick Quinoa Fried Rice

Quick Quinoa Fried Rice: A quick, nutritious weeknight meal. Easy | Gluten-Free | Dairy-Free | Vegetarian

Quinoa Fried Rice – A Quick, Nutritious, Meal

I’m a firm believer that everyone needs a collection of easy meals for busy nights. Sure, you can turn to take-out on hectic nights, but it’s cheaper and often healthier to make your own meal. This Quick Quinoa Fried Rice is healthy, inexpensive, and perfect for a quick weeknight meal. It’s also gluten-free, dairy-free and vegetarian!

Quick Quinoa Fried Rice: A quick, nutritious weeknight meal. Easy | Gluten-Free | Dairy-Free | Vegetarian

Why Quinoa Instead of Rice?

Believe me, I love fried rice as much as the next person. And, yes, you can follow this recipe, subbing rice for the quinoa, and still end up with a delicious meal. However, when I have a choice between quinoa and brown rice, quinoa wins out. You can see a comparison of brown rice and quinoa here.

There’s also a fool-proof method of cooking perfect quinoa each and every time using an Instant Pot. Simply add 1 part quinoa, 1.5 parts water (or stock), and cook on high pressure for 1 minute. Then let pressure naturally release for at least 10 minutes. Perfect, fluffy quinoa has never been so easy.

A Note on Onions

Due to my wife’s food intolerances (onions, gluten and dairy – it keeps me on my toes), we often remove onions and use garlic instead – when it works. Below, I’m sharing our family recipe for Quinoa Fried “Rice”, onion-free. Though this dish is delicious without onion,  you can easily scale back on the garlic and add some minced onion (or green onions) instead.
Quick Quinoa Fried Rice: A quick, nutritious weeknight meal. Easy | Gluten-Free | Dairy-Free | Vegetarian

Quick Quinoa Fried Rice
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 large carrot, diced
  • ½ cup frozen peas, defrosted
  • 3 cups cooked quinoa
  • 2 TBS garlic
  • 1 TBS grape seed oil (or vegetable oil)
  • 1 TBS sesame oil
  • 2 to 4 TBS gluten-free soy sauce
  • 3 eggs, beaten
Instructions
  1. Heat wok or large nonstick pan over high heat. Once pan is hot, add grape seed oil and swirl to coat.
  2. Add carrots and cook two minutes, stirring frequently. Then add peas and continue cooking one minute.
  3. Add garlic, stir to incorporate, then immediately add rice, soy sauce and sesame oil. Reduce heat to medium.
  4. Make a well in the center of the wok and add the eggs. Gently scramble until slightly runny, then mix into the quinoa.
  5. Adjust soy sauce to taste and enjoy!

And as Always… Please Pin & Share the Love!Quick Quinoa Fried Rice: A quick, nutritious weeknight meal. Easy | Gluten-Free | Dairy-Free | Vegetarian

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