Pasta & Rice Recipes
*Indian Pasta Salad
Vinaigrette
1 shallot, minced
1/2 teaspoon salt (Sea Salt)
1/2–1 teaspoon gluten-free curry powder, to taste
Fresh ground pepper, to taste
2 tablespoons rice vinegar
6 tablespoons olive oil
Salad
1/2 pound gluten-free pasta
1 (15-ounce) can garbanzo beans, rinsed and drained
1/2 red onion, chopped
1 cup carrots, sliced thin
1 large sweet pepper, cut into bite-sized pieces
1 cup snap peas or peapods, cut into bite-sized pieces
1 mango, cut into bite-sized pieces
1/4 cup cilantro, coarsely chopped
1 shallot, minced
1/2 teaspoon salt (Sea Salt)
1/2–1 teaspoon gluten-free curry powder, to taste
Fresh ground pepper, to taste
2 tablespoons rice vinegar
6 tablespoons olive oil
Salad
1/2 pound gluten-free pasta
1 (15-ounce) can garbanzo beans, rinsed and drained
1/2 red onion, chopped
1 cup carrots, sliced thin
1 large sweet pepper, cut into bite-sized pieces
1 cup snap peas or peapods, cut into bite-sized pieces
1 mango, cut into bite-sized pieces
1/4 cup cilantro, coarsely chopped
- Cook 1/2 pound gluten-free pasta in boiling salted water according to manufacturer’s directions, being careful not to overcook. Test the pasta a few minutes before the recommended cooking time to ensure a good result. After cooking the pasta, rinse it under cold water to stop the cooking. Drain well and toss with 1 teaspoon olive oil to keep the pasta from sticking.
- To make vinaigrette, whisk together all ingredients except the oil. Drizzle oil into vinaigrette mixture while continuing to whisk until dressing begins to emulsify and thicken. Add remaining oil and blend thoroughly. Set aside.
- Combine remaining salad ingredients and fold them into cooled pasta.
- Drizzle vinaigrette over pasta. Toss gently until salad is lightly coated with dressing. Serve cold or at room temperature.
*Wild Brown Rice & Veggies
1 c. Brown rice
2 c. water
1/3 c edemame(optional)
Extra Virgin Olive Oil (EVOO)
Other Veggies
Sauces, seasoning, etc.
Put the rice into a saucepan, and add two cups of water. Turn on the heat, and put a lid on the pot. Bring to a boil, then lower heat slightly to allow the water to simmer (lightly boil) for about 15 minutes, or until the rice is cooked. Keep an eye on it, but lift the lid as little as possible.
In another pan, lightly saute your edemame (a type of soybean) as well as any other veggies you'd like to add, in canola oil(or coconut oil) . You're the cook. Add chopped green beans, peas, bell peppers, spinach; anything. You could also add some leftover lean meat, some shrimp, whatever. Don't overcook the veggies; just until their colors brighten. Don't let them get brown.
Mix the rice and sauteed veggies/etc. to the rice. Add about a tablespoon (more/less), and whatever seasonings you might like. I like hot sauce, maybe a little garlic and a splash of soy sauce (not too much!), some sesame oil, and maybe some fire oil.
Have fun!
2 c. water
1/3 c edemame(optional)
Extra Virgin Olive Oil (EVOO)
Other Veggies
Sauces, seasoning, etc.
Put the rice into a saucepan, and add two cups of water. Turn on the heat, and put a lid on the pot. Bring to a boil, then lower heat slightly to allow the water to simmer (lightly boil) for about 15 minutes, or until the rice is cooked. Keep an eye on it, but lift the lid as little as possible.
In another pan, lightly saute your edemame (a type of soybean) as well as any other veggies you'd like to add, in canola oil(or coconut oil) . You're the cook. Add chopped green beans, peas, bell peppers, spinach; anything. You could also add some leftover lean meat, some shrimp, whatever. Don't overcook the veggies; just until their colors brighten. Don't let them get brown.
Mix the rice and sauteed veggies/etc. to the rice. Add about a tablespoon (more/less), and whatever seasonings you might like. I like hot sauce, maybe a little garlic and a splash of soy sauce (not too much!), some sesame oil, and maybe some fire oil.
Have fun!
*Mexican Pasta salad (Serves 4-6)
Vinaigrette
1 shallot, minced
1/2 teaspoon salt (Sea salt)
1/2 teaspoon gluten-free chili powder or cumin
Fresh ground pepper, to taste
2 tablespoons cider vinegar
6 tablespoons extra virgin olive oil
Salad
1/2 pound gluten-free pasta
1 (15-ounce) can black beans, rinsed and drained
1/2 sweet onion, chopped
1 cup corn, frozen (thawed) or fresh cut off cob
1 large sweet pepper, cut into bite-sized pieces
2 pounds tomatoes, cut into bite-sized pieces
1/4 cup cilantro, coarsely chopped
1 chopped jalapeno pepper, optional
1 shallot, minced
1/2 teaspoon salt (Sea salt)
1/2 teaspoon gluten-free chili powder or cumin
Fresh ground pepper, to taste
2 tablespoons cider vinegar
6 tablespoons extra virgin olive oil
Salad
1/2 pound gluten-free pasta
1 (15-ounce) can black beans, rinsed and drained
1/2 sweet onion, chopped
1 cup corn, frozen (thawed) or fresh cut off cob
1 large sweet pepper, cut into bite-sized pieces
2 pounds tomatoes, cut into bite-sized pieces
1/4 cup cilantro, coarsely chopped
1 chopped jalapeno pepper, optional
- Cook 1/2 pound gluten-free pasta in boiling salted water according to manufacturer’s directions, being careful not to overcook. Test the pasta a few minutes before the recommended cooking time to ensure a good result. After cooking the pasta, rinse it under cold water to stop the cooking. Drain well and toss with 1 teaspoon olive oil to keep the pasta from sticking.
- To make vinaigrette, whisk together all ingredients except the oil. Drizzle oil into vinaigrette mixture while continuing to whisk until dressing begins to emulsify and thicken. Add remaining oil and blend thoroughly. Set aside.
- Combine remaining salad ingredients and fold them into cooled pasta.
- Drizzle vinaigrette over pasta. Toss gently until salad is lightly coated with dressing. Serve cold or at room temperature
*Dairy Free & Gluten free Super mac & Cheese
1 tablespoon butter or *non-dairy margarine
1 teaspoon yellow mustard
¼ cup nutritional yeast
¼ cup water
Pinch of paprika
Pinch of cumin
Pinch of salt, to taste (optional)
8 ounces gluten-free macaroni pasta*
*To Find Dairy Free Butter Sustitutes Click Here
1 teaspoon yellow mustard
¼ cup nutritional yeast
¼ cup water
Pinch of paprika
Pinch of cumin
Pinch of salt, to taste (optional)
8 ounces gluten-free macaroni pasta*
- Place all ingredients except salt and pasta in a saucepan. Heat for about 2 minutes over medium heat until mixture comes to a boil. It will thicken quickly. Taste and add salt, if necessary.
- Prepare gluten-free pasta according to package directions. Drain.
- Pour sauce over pasta, stirring gently to combine. Serve hot.
*To Find Dairy Free Butter Sustitutes Click Here
*Grilled Veggie Gluten free Pasta
Vinaigrette
2 cloves garlic, minced
1/2 teaspoon Sea salt
Fresh ground pepper, to taste
2 tablespoons balsamic vinegar
6 tablespoons Extra Virgin olive oil
Salad
1/2 pound gluten-free pasta
3 medium zucchini and/or yellow squash, sliced horizontally to grill
1 large eggplant, unpeeled and sliced
1 red onion, thickly sliced
3 large sweet peppers, grilled whole and then cut into bite-sized pieces
3 large Portobello mushrooms, grilled whole and then sliced
2 cloves garlic, minced
1/2 teaspoon Sea salt
Fresh ground pepper, to taste
2 tablespoons balsamic vinegar
6 tablespoons Extra Virgin olive oil
Salad
1/2 pound gluten-free pasta
3 medium zucchini and/or yellow squash, sliced horizontally to grill
1 large eggplant, unpeeled and sliced
1 red onion, thickly sliced
3 large sweet peppers, grilled whole and then cut into bite-sized pieces
3 large Portobello mushrooms, grilled whole and then sliced
- Cook 1/2 pound gluten-free pasta in boiling salted water according to manufacturer’s directions, being careful not to overcook. Test the pasta a few minutes before the recommended cooking time to ensure a good result. After cooking the pasta, rinse it under cold water to stop the cooking. Drain well and toss with 1 teaspoon olive oil to keep the pasta from sticking.
- To make vinaigrette, whisk together all ingredients except the oil. Drizzle oil into vinaigrette mixture while continuing to whisk until dressing begins to emulsify and thicken. Add remaining oil and blend thoroughly. Set aside.
- Combine remaining salad ingredients and fold them into cooled pasta.
- Drizzle vinaigrette over pasta. Toss gently until salad is lightly coated with dressing. Serve cold or at room temperature.
