Wheatless Rochelle

Wheatless and gluten free vegetarian living in Los Angeles

Butternut Squash Risotto

This recipe is based on one from Deliciously Ella. Honestly, it wasn’t my favorite dish but I have a bit of a head cold right now and I think my “taster” is off. It surprised me because I love all of the ingredients in this, so I’m going to blame my cold for me not being thrilled with this dish. My family liked it a lot and the baking squash made the house smell great. I think I’ll have to try this again once my cold is gone and I can properly taste food!

Butternut Squash Risotto
Serves about 6

2 butternut squash
2 cups arborio rice, uncooked
2 Tbsp. Better Than Bouillon Vegetable Base
1/4 cup nutritional yeast flakes
2 Tbsp. apple cider vinegar
Juice of 1/2 a lemon
1/4 cup plain almond milk
2 Tbsp. coconut oil
Parmesan cheese
Green onion
Salt
Pepper
Cumin
Paprika

Preheat the oven to 375°F. Peel and dice the squash, discarding the seeds and pulp inside. Put the squash on a baking sheet (like my Nordic Ware Bakers Half Sheet). Melt the coconut oil and drizzle it over the top. Season with salt, pepper, cumin, and paprika and then stir to coat all of the squash. Put the squash in the oven for about 20 minutes, or until it’s soft.

Cook the risotto with water and Better than Bouillon. If you’re unsure about how to cook risotto, check out this risotto cooking guide from TheKitchn. It’s different than cooking regular rice, so keep that in mind!

When the squash is finished baking, put 3/4 of it in a food processor or blender (I used my Vitamix), along with the nutritional yeast, apple cider vinegar, lemon juice, almond milk, and a bit of salt and pepper. Puree until smooth. When the risotto is cooked, combine it in a casserole dish with the pureed squash mixture. Stir in the remaining 1/4 baked squash pieces. Top with a decent sprinkle of Parmesan cheese and bake for about 15-20 minutes, until heated through and slightly brown around the edges. If you want it vegan, just skip the Parmesan cheese! Serve with diced green onion.

Gluten Free Butternut Squash Risotto

Quinoa with Chickpeas and Zucchini

I made a quick and easy dinner last night, based on a recipe from Easy Eats. For as much as I don’t like the flavor of garbanzo bean flour, I sure do love the flavor of chickpeas. And yes, I interchangeably use both “garbanzo bean” and “chickpea”! In this dish, the slight saltiness of the chickpeas and quinoa combine so well with the sweetness of the golden raisins. The texture of the zucchini is a great complement. My family loved this so much, there are (unfortunately) no leftovers for lunch today.

Quinoa with Chickpeas and Zucchini
Serves 4

1 cup white quinoa, uncooked
1 Tbsp. Better Than Bouillon Vegetable Base
2 medium zucchini, thinly sliced
1 can chickpeas, drained and rinsed
3 green onions, white and light green parts diced
1/2 cup golden raisins
2 Tbsp. balsamic vinegar
Salt
Pepper
Olive oil

Prepare the quinoa by rinsing it well and then cooking it in a saucepan with a splash of olive oil for about 3 minutes. Add 2 cups of water and the Better Than Bouillon. Bring to a boil, then cover and turn heat to low. Cook for 15 minutes. Remove lid, fluff with a fork, and allow to stand for about 5 minutes. In a skillet, heat a splash or two of olive oil. Add zucchini, stirring to coat all the zucchini with oil. Cook about 10 minutes over medium heat until zucchini softens. Add chickpeas and cook until chickpeas begin to lightly brown. Add green onion and prepared quinoa. Carefully stir together, and then add raisins, balsamic vinegar, salt, and pepper. Heat through and serve.

If you are new to cooking with quinoa and want a good overview, check out “How to Cook Quinoa”, a great article from The Kitchn. I’m also linking this up to Gluten Free Homemaker‘s “Gluten Free Wednesdays” recipe collection. Click through to her blog to find lots more delicious, gluten free recipes!

quinoa with chickpeas and zucchini

Sweet Potato Apple Bake – Gluten Free Fridays Link Up

gluten free friday logoVegetarian Mamma is hosting another gluten free link up today, which is a great resource for finding recipes. Here is my contribution!

You know those days when you find a great recipe and start making it and then suddenly you’re missing an ingredient or tool or something goes wrong and you can’t make the dish as you had been planning? And you kind of have to scramble to figure out how to salvage it? That’s what happened with this. If you click through to the recipe I based it on, you’ll see that they are cute little cannelloni. That’s what I wanted! But my goodness, I sure do have a love/hate relationship with my mandolin slicer. It’s a wonderful tool and does many magical things but I just can’t ever get it to do what I want it to do in the moment. Today, I couldn’t get it to slice my sweet potato the thickness that I wanted. I ended up with slices too thick and didn’t have any more sweet potatoes to try again.

Thinking quickly, I decided to layer the sweet potato slices with the filling that was supposed to go inside the cannelloni into a layered, baked casserole. I oiled the pan with walnut oil, put half of the sliced potatoes down, then the filling, and then the other half of the sliced potatoes. It worked!

I love the combination of the flavors of the sweet potato and the apple in this recipe. As noted, I used Gala apples but I think it would be good with something more tart, too, like Granny Smith. The addition of the fresh Parmesan cheese and both the walnut oil and toasted walnuts give it a great punch. I’d never cooked with walnut oil before this recipe and had to go to a different grocery store than my usual to find it. The extra trip was worth it, though. I really like the flavor. I served it with a salad of mixed greens, walnuts, golden raisins, and raspberry-walnut vinaigrette. It was delicious.

Sweet Potato Apple Bake
(Based on a recipe from Martha Stewart)

3 large sweet potatoes
3/4 cup cottage cheese
1 apple with the skin on, diced (I used a Gala apple)
3 Tbsp. chopped fresh chives
3 Tbsp. Parmesan cheese, grated
1 tsp. salt
1 tsp. freshly ground pepper
2 Tbsp. walnut oil
2 oz. Parmesan cheese, shaved
1/3 cup chopped, toasted walnuts

Preheat the oven to 375°F. Wrap one sweet potato in foil after piercing it with a fork. Bake until soft. For me, it was about 90 minutes. Let cool. Remove peel from the potato and puree the flesh in a food processor until smooth. Add the cottage cheese and puree again. Add apple, chives, grated Parmesan, salt and pepper. Stir to combine (don’t puree!) and set bowl aside.

Peel the other two potatoes. Using a mandoline, cut them lengthwise into slices. Bring a large pot of water to boil. Cook the potato slices in a few batches, about 2 minutes each batch, until they are tender. Remove from the water with a slotted spoon and allow to cool.

Preheat the oven to 350°F. Coat a 9×13 baking pan with 1 Tbsp. walnut oil. Put half of the sweet potato slices in the pan, then carefully spread the filling over them. Top with the other half of the sliced sweet potatoes. Brush 1 Tbsp. walnut oil over the top. Bake about 20 minutes. Top with walnuts and shaved Parmesan.

Gluten Free Sweet Potato Apple Bake

Biscuit Crust Pizza

My adorable husband made dinner last night since I haven’t been feeling well the past few days. I gave him the recipe, a few instructions, and sent him to the kitchen. This was his first time baking something gluten free and he’s not really a baker to begin with! He did great and the pizza came out amazing. I think we have a new official household favorite pizza crust. This one is based on GlutenFreeHomemaker‘s recipe.

Biscuit Crust Pizza

1 cup white rice flour
1 cup potato starch
1 tsp. xanathan gum
1 Tbsp. baking powder
1 tsp. cream of tartar
3/4 tsp. baking soda
1 tsp. salt
1 Tbsp. sugar
1/4 cup butter
1 egg
3/4 cup milk
Olive oil and cornmeal, for the pan

Preheat the oven to 400°. Grease a pan with olive oil and sprinkle it lightly with cornmeal. (He used our Nordic Ware baking sheet). In the stand mixer, combine the dry ingredients. Cut the butter in chunks and work it into the dry ingredients. In a small bowl, lightly beat the egg and milk. Add the wet ingredients to the dry and slowly combine. Scrape the sides of the bowl with a rubber spatula to make sure all the flour is incorporated. Place the dough on the pan and pat it out to about 1″ thick. Bake for 5 minutes and remove from the oven. Top with sauce and toppings of your choice. My husband used Jack cheese, fresh basil, red bell pepper, feta cheese, and a mix of seasoned olives I bought from the grocery store deli which he quartered. Put it back in the oven and bake for about 10 minutes. Remove and let it set for about 5 minutes before cutting.

This pizza was dreamy. Everyone had seconds. I can’t wait to have leftovers for lunch today! If you’re inspired by this, go check out some other delicious-but-healthier options at Simply Sugar and Gluten Free.