Wayne's Weekend: Gluten Free And Vegetarian Dishes | NBC Chicago

Wayne's Weekend: Gluten Free And Vegetarian Dishes

Make flavorful dishes that just happen to be vegetarian and gluten free.

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    NEWSLETTERS

    10/09/14: Creating flavorful dishes with ingredient restrictions can be challenging but it can be done. (Published Thursday, Oct. 9, 2014)

    Creating flavorful dishes with ingredient restrictions can be challenging.  Because, I wanted to create some dishes that were both vegetarian and gluten free, I got a little help from my friends, one who is vegan and another who maintains a gluten free diet.  Both gave these recipes their seal of approval.  But, the important thing I learned from both of them is to be sure to do your research when grocery shopping.  It’s critical to read all labels carefully.  Some products, like soy based tempeh, vary by manufacturer.  Look for key words on the packaging.  As an example, some brands of tempeh are prepared gluten free and some are not.  Fortunately, if products are vegan, gluten free or even dairy free, that information is usually clearly printed on the label. 

    Kale & Rainbow Chard Soup
    vegan and gluten free

    Ingredients

    6-8 lg Kale Leaves, rinsed and dried
    6-8 lg Rainbow Chard Leaves, rinsed and dried
    2 tbl Olive Oil
    1 Leek, split, rinsed and thinly sliced, about 2 cups
    1/2 med Onion, chopped
    2 cloves Garlic, smashed, peeled and minced
    2 tsp Fresh Oregano, minced
    1 tsp Salt
    1/2 tsp Pepper
    1 med Idaho Potato, peeled and diced
    10 cu Vegetable Stock, be sure the label says “gluten free”
    1/3 cu Flat Leaf Parsley, chopped
    1/3 cu Pine Nuts (optional)

    Method

    Trim the stem and the spine away from the entire length of the kale and chard leaves.  Finely chop the stems and spines and set aside.  Heat oil over medium heat and add onions and leeks.  Sauté for a few minutes and then add garlic, oregano, and chopped stems and spines.  Sauté until ingredients are tender, about 8 additional minutes.  Add potato, salt, pepper and 4 cups of vegetable stock.  Bring to a boil and simmer for 20 minutes.  Carefully transfer ingredients to a blender, in batches if necessary, and blend until smooth.  Return soup to the pot.  Add remaining stock and bring to a boil.  Chop kale and chard leaves into small pieces.  Add to pot and reduce to a low simmer for an additional 15 minutes.  Check for seasoning and serve.  Top with parsley and toasted pine nuts (optional).

    Vegan 'Chicken Salad'
    developed with help of Bob Winsand
    vegan and gluten free

    Ingredients

    8 oz Gluten Free Vegan Tempeh (I used soy flavored), cubed into 1/2” pieces
    (also try other soy based gluten free and vegan products like “Chicken Free” Strips)
    1 cu Water
    juice of 1/2 a Lemon
    1 tbl Taragon
    pinch of Salt
    1 Carrot, split lengthwise and thinly sliced
    2 Celery Stalks, thinly sliced
    1 green onion, chopped
    1 cu Seedless Green Grapes, halved
    1/4 cu whole Almonds
    1/4 cu Veganaise
    2 tbl Fresh Parsley, chopped
    1/2 tsp Salt
    1/2 tsp Pepper
    Pinch of Dill

    Method

    Pour water, lemon juice, tarragon and pinch of salt in a saucepan and bring to a simmer over medium heat.  Add Tempeh and cover to steam for 10 minutes (if trying chicken-free strips, only steam for 3-4 minutes).  Remove from heat and allow to fully cool.

    Combine remaining ingredients in a large bowl and add cooled tempeh.  Add additional seasonings to your taste and refrigerate.  Serve on a bed of lettuce with vegan gluten free crackers (optional).

    If you have any comments or questions, please send me an email at wayne@waynesweekend.com or follow me on Facebook or Twitter.