SIMPLY GLUTEN-FREE RECIPES

Transcription

1 SIMPLY GLUTEN-FREE RECIPES All American Meat Loaf Dinner Menu: Mini Meat Loafs Dairy Free Ranch Style Smashed Potatoes Broccoli with Garlic Chips Dairy Free Ganache with Fruit Gluten Free Dairy Free Mini Meatloaves 1½ pounds lean ground sirloin 1 small or ½ large white onion 1 carrot 2 cloves garlic 1 teaspoon kosher or sea salt

2 ½ teaspoon black pepper 1 tablespoon Worcestershire Sauce plus a couple of dashes for the glaze 1 cup gluten free bread crumbs 1 large egg 1/3 cup ketchup 1 dash hot sauce 2 teaspoons honey Preheat oven to 450 degrees. Spray a standard muffin pan with gluten-free, non-stick cooking spray. Put the sirloin in a large mixing bowl. Grate in the onion, carrot and garlic. Add the salt, pepper, Worcestershire Sauce, bread crumbs and egg. Mix with your hands to combine. Do not over mix the ingredients. Portion the mixture into the prepared muffin tin, an ice cream scoop works well for this or just lightly roll the meat mixture into balls with your hands. In a small bowl combine the ketchup with a couple dashes of Worcestershire Sauce, the hot sauce and the honey. Spoon some on top of each mini meatloaf. Bake for minutes. Cut into

3 one and make sure they are cooked through the meat should no longer be pink. Dairy-free Ranch-style Smashed Potatoes 2 pounds Yukon gold potatoes ½ cup coconut milk (or dairy-free milk of your choice) Juice of 1 lemon 1 small garlic clove, minced or grated 1 teaspoon flat leaf parsley, finely chopped 1 teaspoon chives or scallion, finely chopped ½ teaspoon black pepper 2 tablespoons good quality dairy free butter substitute (such as Earth Balance) Kosher or fine sea salt Wash the potatoes and cut into roughly 1 inch pieces. Add to a large pot of salted water, cover and bring to a boil. Cook

4 until tender, about 15 minutes. While the potatoes are boiling, make the ranch dressing. In a small bowl or measuring cup, combine the coconut milk and lemon juice. Let sit for 5 minutes, if it looks a little curdled, that is fine. Add the garlic, parsley, chives and black pepper, stir to combine. When the potatoes are tender, drain and return them to the hot pot. Smash with a potato masher or handheld mixer. Add the dairy-free butter, stirring to melt and combine. Add the dressing and mix. Taste and add more salt if needed. Broccoli with Garlic Chips 1 pound broccoli florets 2 tablespoons olive oil 2 cloves of garlic, peeled and thinly sliced ½ teaspoon kosher or fine sea salt ½ teaspoon black pepper

5 Bring a large pot of salted water to a boil over high heat. When the water boils add the broccoli and cook until almost tender, but still crisp, 2-3 minutes. Drain and set aside. Heat the olive oil in the same pot over medium heat. Add the sliced garlic and cook, stirring until the garlic starts to soften and brown lightly, about 2 minutes. Return the broccoli to the pot with the salt and pepper and toss gently to combine. Dairy Free Chocolate Ganache with Fruit 1 cup dairy-free chocolate chips ½ cup coconut milk (or dairy-free milk of your choice) 1 tablespoon pure vanilla extract 1 tablespoon good quality dairy-free butter substitute (such as Earth Balance) Whole berries, sliced apples, banana chunks, orange segments or whichever fruit you prefer plan on about 1 piece of whole fruit or a large handful of berries per person.

6 Place the chocolate chips, coconut milk and vanilla in a microwave-safe bowl. Microwave on high power for 2 minutes or until most of the chocolate is melted. Stir the mixture until all the chocolate is melted and the mixture is smooth and glossy. Add the dairy-free butter substitute and stir to combine. Let sit until ready to serve. The mixture will thicken as it sits, to speed this up, put in the freezer for 10 minutes then give it a good stir before serving.