White Bean Szechuan Burgers

October 24, 2011 By Leave a Comment

Ingredients:

  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 eggs
  • 1/4 cup sundried tomatoes, finely chopped
  • 2 tsp. gluten-free Szechuan sauce
  • 1 tsp. sea salt
  • 2 cups of any kind of cooked white beans (or black beans if you prefer)
  • 3/4 cup almond meal flour (I use Bob’s)

Directions:

  1. Sauté onion for about 15 minutes
  2. Add 2 cloves of garlic, minced, Sauté a few minutes longer. Set aside.
  3. In a bowl, add eggs, tomatoes, sauce and salt and whisk
  4. Add 2 cups of any kind of cooked white beans almond meal flour, and the sautéed onions and garlic. Combine.
  5. Add a few tablespoons of oil to a large pre-heated pan (on medium heat). Drop mixture into pan and make about a 3.5 inch wide burger. (I fit four in my pan at a time) Don’t touch them for about 4 minutes. After about 4 minutes they should flip fairly easily. Cook for about 4 minutes on the second side.

From the kitchen of Carol C.

Filed Under: Entrees, Gluten-Free, Lunch, Recipes, Sandwiches

Gluten-Free, Dairy-Free Pita Bread

August 17, 2011 By Leave a Comment

Pita bread is a fun alternative for sandwiches and perfect for dipping. This delicious recipe is gluten free, dairy free and can be made without eggs.

Ingredients

  • 1 package yeast or quick-rising yeast
  • ½ cup warm water
  • 1 teaspoon granulated sugar
  • 1½ cups brown rice flour
  • ½ cup tapioca flour
  • 1 cup sorghum flour
  • 2 teaspoons xanthan gum
  • 1¼ teaspoons salt
  • 1 cup lukewarm water
  • 1 egg or 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water

Directions

  1. Dissolve yeast in ½ cup warm water. Add sugar and stir until dissolved. Let sit for 10 to 15 minutes until water is frothy.
  2. 2. Combine flours, xanthan gum and salt in large bowl using a Kitchen Aid or other heavy-duty mixer. Pour in yeast mixture and egg (or egg substitute) and mix on medium speed using paddle attachment.
  3. 3. Slowly add ½ to 1 cup warm water and mix on medium for 2 minutes. Add enough water so that dough is soft and tacky, not liquid.
  4. 4. Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all dough is oiled. Allow dough to sit in a warm place for about 2 to 3 hours or until it has increased in size.
  5. 5. Preheat oven to 500 degrees. Lower oven rack to bottom position and place baking sheet in oven as it preheats.
  6. 6. Pinch off 10 to 12 small pieces of dough and place pieces on floured surface.
  7. 7. Roll each piece into a circle, about 5 to 6 inches across and ¼-inch thick, with a rolling pin.
  8. 8. Place several circles on preheated baking sheet and bake for 4 minutes until bread puffs up. Turn over and bake for additional 2 minutes.
  9. 9. Remove each pita from baking sheet with a spatula and gently push down each puff. Bake additional dough until all pitas are made. Serve immediately or place in storage bags.

TIP: You can freeze pita bread (use freezer bags) for up to a month.

Recipe by Susan Adamson at LivingWithout.com

Filed Under: Gluten-Free, Healthy Snacks, Lunch, Recipes, Sandwiches

Easy Lunch Ideas

August 17, 2011 By Leave a Comment
  • Chili- regular or white
  • Any homemade soup
  • Salad with various veggies and tuna salad/egg salad/chicken salad
  • Grilled chicken and sweet potato
  • Lean turkey sandwich on whole grain bread. Add avocado, lettuce, tomato, onion (can use a wrap or a pita too)
  • Any leftovers from the night before
  • Veggie burger with lettuce, onions,tomato
  • Yogurt with a turkey pita
  • Rice cake with turkey and avocado and fruit with nut butter
Filed Under: Lunch, Recipes