Gluten Free Miso Soup

 

 

 

Gluten Free Miso Soup
 
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Gluten Free Miso Soup
Author:
Recipe type: Soup
Serves: 4
Ingredients
Instructions
  1. Clean up a handful beech mushroom and rinse quickly. Heat a small pan then add a tablespoon of olive oil. Saute the mushrooms for about 2 minutes then set aside.
  2. Bring 3 cups of water to a boil. Empty the miso packages and stir. Simmer for 2 minutes and transfer to serving bowls. Garnish miso with mushrooms and green onions. Yum!

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Gluten Free Asian Cabbage Rolls

 

 

Gluten Free Asian Cabbage Rolls
 
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Gluten Free Asian Cabbage Rolls
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 1 head cabbage
  • 1 garlic clove, minced
  • 1 teaspoon minced ginger
  • 1 large carrot, thinly sliced or shredded
  • 1 medium zucchini, thinly sliced or shredded
  • ¼ cup chopped green onions
  • salt and pepper
  • San J Tamari Soy Sauce - gluten free
  • 1 cup shredded cooked chicken
  • 1 teaspoon sesame oil
  • sesame seeds for garnish
  • ½ lemon, juiced
  • olive oil
Instructions
  1. Preheat oven to 400 degrees F.
  2. Bring a big pot of water to a boil. Cut 8 cabbage leaves from the base and carefully peel them off. Boil for 3 minutes then drain and rinse with cold water. Dry them with paper towels.
  3. Heat a medium pan to medium heat. Add 1 tablespoon olive oil then add the garlic and ginger. Saute for 30 seconds then add chicken, sesame oil and vegetables. Season with salt and pepper. Cook for 3 minutes.
  4. Lay leaves on a flat surface and add vegetables. Slowly roll the cabbage up folding the ends inward. Place the cabbage rolls on a lightly greased baking pan, brush some olive oil on and bake for 20 minutes. Serve with dipping soy sauce with lemon juice. Yum!

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Gluten Free Hot and Sour Soup

 

Gluten Free Hot and Sour Soup
 
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Gluten Free Hot and Sour Soup
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 4 cups Pacific Vegetable broth - gluten free
  • 1 (8 oz can) bamboo shoots - gluten free
  • 2 cups water
  • 1 tablespoon sesame oil
  • 2 teaspoons Thai Kitchen Authentic Roated Red Chili Paste - gluten free
  • 2 eggs, lightly beaten
  • kosher salt
  • Simple Truth Organic Tofu - gluten free; cut into cubes
  • 1 jalapeno pepper
  • 2 green onions, sliced
  • 1 tablespoon Bob's Red Mill Potato Starch - gluten free
  • 3 tablespoons Tamari Soy Sauce - gluten free
  • 3 tablespoons rice vinegar -gluten free
  • ½ cup shiitake mushrooms, sliced
Instructions
  1. Heat sesame oil in a large saucepan and saute bamboo shoots and mushrooms for about 3 minutes. Add broth, water, vinegar, chili paste, soy sauce and season with salt. Cook for few minutes then add the tofu and bring to a boil.
  2. Dissolve potato starch with a little water. Reduce the heat to low and add the starch stirring nicely. Add the eggs stirring slowly. Remove from heat and garnish with green onions and jalapeno slices. Serve

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Gluten Free Shrimps with Lime

 

Gluten Free Shrimps with Lime
 
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Gluten Free Shrimps with Lime
Author:
Recipe type: Main
Serves: 3
Ingredients
  • 1 pound jumbo shrimps, peeled and deveined
  • 2 cloves garlic, minced
  • ⅓ cup fresh cilantro, chopped
  • 1 lime, juiced
  • Lawry's Season Salt - gluten free
  • ½ white onion, diced
  • 2 tablespoons butter
  • salt and pepper
  • 1 tablespoon olive oil
Instructions
  1. Season shrimps with Lawry's seasoning.
  2. Heat a non stick pan over medium heat then add butter and olive oil. Saute onion and garlic for few minutes until lightly browned. Add the shrimps and cook for about 3 minutes. Add the cilantro and lime juice. Stir and season as needed according to taste. Serve

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Gluten Free Spinach Egg Drop Soup

 

Gluten Free Spinach Egg Drop Soup
 
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Gluten Free Spinach Egg Drop Soup
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 2 cups Pacific Organic Low Sodium Chicken Broth - gluten free
  • 1 cup water
  • ½ cup julienned carrots
  • 2 cups baby spinach
  • 2 eggs, lightly beaten
  • 3 green onions, sliced
  • ½ cup shiitake mushrooms, thinly sliced
  • 1 teaspoon Tamari Soy Sauce - gluten free
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon cooking oil
Instructions
  1. Heat oil in a large saucepan. Add the mushrooms and saute for 2 minutes. Add the ginger, green onions and carrots. Cook for 1 minute then add the broth, water, soy sauce and spinach. When it starts to boil add the eggs and stir gently. Serve

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