Gluten-free and Egg-free Recipes (with some Dairy-free options)

Archive for the ‘Lunches’ Category

Pumpkin Soup – GF, EF, DF option, vegan option

pumpkin soup

It’s only just starting to cool down here, near Brisbane, but it’s cool enough to think about soup making. I make this soup in my Bellini Intelli Kitchen Master, but can be cooked on a stovetop and with a blender. This is a fairly standard base recipe. If you like a bit of curry or something else, feel free to add to taste.

Ingredients

500 g pumpkin, cut in cubes

1 medium sized potato

1 large onion

2 cloves garlic

675 ml chicken stock (use vege stock for vegan) – I use 700 ml water and 2 teaspoons of chicken stock paste made in the Bellini.

200 ml cream (if using – omit for dairy-free and vegan)

Method

  1. Add pumpkin, potato, garlic and onion to the jug*. Use speed 7 for 3 seconds.
  2. Add stock and cook on speed 1, 100 C for 20 minutes. Leave the measuring cup off and place the simmering basket over the opening to prevent splatter. (On stovetop, bring to the boil then turn down and simmer until the vegetables are cooked).
  3. Take the lid off the jug and allow to cool for at least 10 minutes. I take the jug out and leave on a hot mat for 10  minutes. *Do not omit this step. It is dangerous to blend hot food at high speed.*
  4. Return the jug to the base and replace the lid and ensure the measuring cup is in place. Set the timer to 25 seconds and speed 1. Press start and as it is working, gradually increase the speed up to speed 8. When it has finished, remove the lid and check. If it needs to be smoother, replace the lid and repeat. For soup cooked on the stovetop, use a stick blender or other blender according to the instructions. Take care with blending hot food!
  5. Add the cream and reheat on speed 1, 90 C for about 5 minutes.
  6. Serve with grated cheese and black pepper, if desired.

* For  a roasted garlic taste, just add the garlic to the jug at first with a little olive oil and cook for 5 minutes, speed 1 on the steam temperature (ST). Then proceed with the other steps in the recipe.

Gluten-free and Egg-free Rissotto Muffins

rissotto

A few days ago I promised on Facebook that I would post the recipe for these. It can be hard working out what to make for lunch when on a gluten-free diet, so I’m going to start posting my lunch ideas here. In Australia, you can get a rissotto cake packet mix from Melinda’s Gluten Free Goodies and I can assure you they taste very yummy, but I find them hard to get at our local shops. A while ago I tried a few different recipes for rissotto muffins and came up with this recipe. You can add in whatever you wish. I haven’t weighed the ingredients in grams here, as precise amounts do not matter so much with savoury cooking. It really doesn’t matter if you are using a US or metric cup here. The picture (above) was taken a while ago before I got silicon muffin trays, so they look a little crumbly.

Ingredients

1 tablespoon each of butter and olive oil

about 2 or 3 chopped shallots (spring onions) – in Queensland the long thin green onions are called shallots

1.5 cups arborio rice

3 cups vegetable or chicken stock (make sure it is gluten-free)

1 cup grated, mozarella or other cheese you prefer

0.5 cups fruit chutney

120 ml water + 3 teaspoons of Orgran No Egg (or EnerG or use 3 eggs if you can eat them) – other egg substitutes such as flaxseed meal, psyllium husks or chia seeds would probably work fine here

Anything else you like: cooked corn kernels, chopped, cooked bacon or leftover meat, chopped capsicum (red pepper)

Method

1. In a large saucepan melt the butter together with the oil. Add chopped shallot and cook for a few minutes.

2. Add the rice and stir to coat the rice with the butter/oil.

3. Add the cold stock and bring to the boil. Stir thoroughly. Place the lid on the saucepan. If using an electric stove, turn off the heat and allow to stand on the plate as it cools for 20 minutes. If using gas, turn the gas down to very low for 20 minutes.

4. Stir the mixture then add the chutney, egg replacer/eggs, cheese and any extras you prefer.

5. Place into a pie plate or muffin trays and cook at 160 C fan-forced (180 C/350 F conventional) oven until nicely browned. The muffins usually take about 30 minutes. I cook mine in silicon muffin trays and they pop out very well after being allowed to cool in the pan for a few minutes.

The recipe is suitable for freezing. I microwave mine to eat them warm. You could try putting them in the fridge and eating them cold. They would probably taste okay that way. I’d probably wrap them in a lettuce leaf to take on a picnic and add some salad.