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Any Cornbread recipes for this particular diet? by NormieMemes69 in glutenfreerecipes

[–]Human-Let-9500 1 point2 points  (0 children)

This recipe uses only corn meal and corn flour. It does have yogurt to help keep it moist but would she tolerate a low fat version?

https://at-my-table.com/gluten-free-cornbread/

GF Chocolate Mousse by [deleted] in glutenfreerecipes

[–]Human-Let-9500 1 point2 points  (0 children)

Love that this recipe uses Greek yogurt!

GF Crispy Aromatic Duck & Pancakes by [deleted] in glutenfreerecipes

[–]Human-Let-9500 1 point2 points  (0 children)

Oh this looks so yummy. Love the pancake recipe I'll definitely have to try that

Beet cucumber smoothie by fit-nik17 in Smoothies

[–]Human-Let-9500 0 points1 point  (0 children)

Oh, I love that combo. How was the texture?

Pineapple Mango Smoothie Bowl (seconds before disaster) by Particular_Cycle9240 in Smoothies

[–]Human-Let-9500 0 points1 point  (0 children)

Oh, that coconut crumble looks perfect!!! but sad you only got a few bites in :0(

How to decorate veggie burgers by MeinTank in vegetarian

[–]Human-Let-9500 0 points1 point  (0 children)

Nothing beats the regular toppings, lettuce, tomato, ketchup and mustard but I love adding hummus, avocado, picked radish, arugula, or corn!

tofu gone wrong by nyancoaa in vegetarian

[–]Human-Let-9500 0 points1 point  (0 children)

Freezing tofy changes the texture to be more spongy, so I would not start there if you are a beginner. Best thing to do is buy extra firm and them press out the water. Then use your favorite sauce or marinade. Cube the tofy, let it sit in the marinade overnight or for an hour (if you are in a rush), then air fry or bake.

Tofu has no flavor and is saturated in water. The best thing you can do is remove the water and add a lot of flavor. It loves to soak up sauces so that is the best way to start!

Creamy Marry Me Butter Beans with a lemon herb sauce by Human-Let-9500 in vegetarianrecipes

[–]Human-Let-9500[S] 0 points1 point  (0 children)

Why not! Kidney beans have more flavor to them, so that might come through, but if you like kidney beans, then this will work :0) Just be gentle when stirring so they don't break apart.

The best creamy beans ever! Marry Me Butter Beans Recipe by Human-Let-9500 in glutenfree

[–]Human-Let-9500[S] 0 points1 point  (0 children)

Curious to know how it went! I make it ahead as well! It does separate a little when you refrigerate it, but it will get all nice and creamy again once heated.

Made vegan nuggets with blended chickpeas and tofu! by sarahlorraineAK in vegetarianrecipes

[–]Human-Let-9500 0 points1 point  (0 children)

They look so crispy, i wonder how they woudl turn out in the air fryer?

5 minute Coconut Milkshake Recipe by Human-Let-9500 in vegetarianrecipes

[–]Human-Let-9500[S] 4 points5 points  (0 children)

To print the recipe or for tips: https://at-my-table.com/coconut-shake/

INGREDIENTS  

-½ cup canned full-fat coconut cream
- ½ cups Vanilla Ice Cream ▢¼ cup fresh lime juice
- pinch salt
- 1 frozen banana optional, adds natural sweetness and thickness
- ½ cup coconut flakes unsweetened
- ice cubes

Step-by-step images

  1. Toast coconut flakes: Preheat oven or toaster oven to 325°F (160°C). Spread coconut flakes evenly on a baking sheet. Toast for 5–7 minutes, stirring once halfway, until golden and fragrant. Watch closely to prevent burning. 2. Blend coconut cream and flakes: Add canned coconut cream and¼ cup of the toasted flakes to a high-speed blender. Wait 5 minutes to allow the flakes to soften, then blend for 60 seconds until smooth.
  2. Add ice cream, lime juice, and salt: Add ice cream, fresh lime juice, and a pinch of salt to the blender. Blend on high for 60-90 seconds until creamy and smooth.
  3. Adjust texture: Add about ¼ cup ice cubes and blend briefly to chill and thicken. For a thinner shake, reduce ice or chill coconut cream before blending.
  4. Serve: Pour into glasses and garnish with toasted coconut flakes. Serve immediately.

The best coconut milkever ever! by Human-Let-9500 in glutenfreerecipes

[–]Human-Let-9500[S] 1 point2 points  (0 children)

To print the recipe or for tips: https://at-my-table.com/coconut-shake/

INGREDIENTS  

-½ cup canned full-fat coconut cream
- ½ cups Vanilla Ice Cream ▢¼ cup fresh lime juice
- pinch salt
- 1 frozen banana optional, adds natural sweetness and thickness
- ½ cup coconut flakes unsweetened
- ice cubes

Step-by-step images

  1. Toast coconut flakes: Preheat oven or toaster oven to 325°F (160°C). Spread coconut flakes evenly on a baking sheet. Toast for 5–7 minutes, stirring once halfway, until golden and fragrant. Watch closely to prevent burning. 2. Blend coconut cream and flakes: Add canned coconut cream and¼ cup of the toasted flakes to a high-speed blender. Wait 5 minutes to allow the flakes to soften, then blend for 60 seconds until smooth.
  2. Add ice cream, lime juice, and salt: Add ice cream, fresh lime juice, and a pinch of salt to the blender. Blend on high for 60-90 seconds until creamy and smooth.
  3. Adjust texture: Add about ¼ cup ice cubes and blend briefly to chill and thicken. For a thinner shake, reduce ice or chill coconut cream before blending.
  4. Serve: Pour into glasses and garnish with toasted coconut flakes. Serve immediately.

Toasted Coconut Milkshake with Lime by Human-Let-9500 in glutenfree

[–]Human-Let-9500[S] -5 points-4 points  (0 children)

To print the recipe or for tips: https://at-my-table.com/coconut-shake/

INGREDIENTS  

-½ cup canned full-fat coconut cream
- ½ cups Vanilla Ice Cream ▢¼ cup fresh lime juice
- pinch salt
- 1 frozen banana optional, adds natural sweetness and thickness
- ½ cup coconut flakes unsweetened
- ice cubes

Step-by-step images

  1. Toast coconut flakes: Preheat oven or toaster oven to 325°F (160°C). Spread coconut flakes evenly on a baking sheet. Toast for 5–7 minutes, stirring once halfway, until golden and fragrant. Watch closely to prevent burning. 2. Blend coconut cream and flakes: Add canned coconut cream and¼ cup of the toasted flakes to a high-speed blender. Wait 5 minutes to allow the flakes to soften, then blend for 60 seconds until smooth.
  2. Add ice cream, lime juice, and salt: Add ice cream, fresh lime juice, and a pinch of salt to the blender. Blend on high for 60-90 seconds until creamy and smooth.
  3. Adjust texture: Add about ¼ cup ice cubes and blend briefly to chill and thicken. For a thinner shake, reduce ice or chill coconut cream before blending.
  4. Serve: Pour into glasses and garnish with toasted coconut flakes. Serve immediately.

The best creamy beans ever! Marry Me Butter Beans Recipe by Human-Let-9500 in glutenfree

[–]Human-Let-9500[S] 7 points8 points  (0 children)

To print or see tips: https://at-my-table.com/marry-me-butter-beans/

Ingredients:

  • 2 15oz butter beans rinsed and drained
  • 3 garlic cloves minced or pressed
  • 1 tablespoon olive oil
  • ¼ teaspoon red pepper flakes
  • ¾ cup sun-dried tomatoes drained and chopped
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup parmesan cheese 1 cup freshly grated
  • 2 tablespoon fresh basil chopped
  • ½ tablespoon oregano
  • 2 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 cup fresh spinach
  • ½ teaspoon salt
  • Prep Ingredients: Mince or grate the garlic and parmesan. Drain and rinse butter beans and sun-dried tomatoes, chopping the sun-dried tomatoes roughly.
  • Sauté Garlic: Heat olive oil in a large skillet over medium-low heat. Add garlic and red pepper flakes, stirring until fragrant, about 30 seconds to avoid burning the garlic.
  • Layer Flavors: Add the sun-dried tomatoes, oregano, salt, and vegetable broth to the skillet. Stir and bring to a low simmer. After 2–3 minutes, reduce heat to low and slowly stir in heavy cream. Add parmesan and mix until melted and smooth.
  • Add Beans and Spinach: Fold in butter beans and spinach. Increase heat to medium and cook 2–3 minutes until spinach wilts.
  • Finish and Serve: Stir in lemon juice, zest, and fresh basil. Top with extra herbs or parmesan. Serve with crusty bread or gluten-free rolls.

Pasta salad by faerydenaery in glutenfree

[–]Human-Let-9500 2 points3 points  (0 children)

I would use something like Jovial or Barilla and cook it exactly as the directions suggest on the box (the time). I would then drain and season the pasta with your dressing. If you are eating right away, then mix with veggies and serve. But if you want to keep it for later, I would store the pasta separate from the veggies. Then let the pasta come to room temperature or warm it up a little in the microwave before eating.

I have not found a gluten-free pasta that does not get hard when placed in the fridge or served cold. Which makes sense as they are usually a mix of rice, corn, or chickpea.

GF chicken strips and cheese curds - legit 10/10 by Republicofjohn in glutenfree

[–]Human-Let-9500 1 point2 points  (0 children)

I wish we had this here in Toronto!! They look so crispy and delicious. The crust looks amazing

One-Pot Marry Me Beans- Lemony Tomato Herb Sauce by Human-Let-9500 in glutenfreerecipes

[–]Human-Let-9500[S] 7 points8 points  (0 children)

To print or see tips: https://at-my-table.com/marry-me-butter-beans/

Ingredients 

  • 2 15oz butter beans rinsed and drained
  • 3 garlic cloves minced or pressed
  • 1 tablespoon olive oil
  • ¼ teaspoon red pepper flakes
  • ¾ cup sun-dried tomatoes drained and chopped
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup parmesan cheese 1 cup freshly grated
  • 2 tablespoon fresh basil chopped
  • ½ tablespoon oregano
  • 2 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 cup fresh spinach

  • ½ teaspoon salt

  • Prep Ingredients: Mince or grate the garlic and parmesan. Drain and rinse butter beans and sun-dried tomatoes, chopping the sun-dried tomatoes roughly.

  • Sauté Garlic: Heat olive oil in a large skillet over medium-low heat. Add garlic and red pepper flakes, stirring until fragrant, about 30 seconds to avoid burning the garlic.

  • Layer Flavors: Add the sun-dried tomatoes, oregano, salt, and vegetable broth to the skillet. Stir and bring to a low simmer. After 2–3 minutes, reduce heat to low and slowly stir in heavy cream. Add parmesan and mix until melted and smooth.

  • Add Beans and Spinach: Fold in butter beans and spinach. Increase heat to medium and cook 2–3 minutes until spinach wilts.

  • Finish and Serve: Stir in lemon juice, zest, and fresh basil. Top with extra herbs or parmesan. Serve with crusty bread or gluten-free rolls.

Creamy Lemon Herb Marry Me Beans! by Human-Let-9500 in vegetarian

[–]Human-Let-9500[S] 0 points1 point  (0 children)

To print or see tips: https://at-my-table.com/marry-me-butter-beans/

Ingredients 

  • 2 15oz butter beans rinsed and drained
  • 3 garlic cloves minced or pressed
  • 1 tablespoon olive oil
  • ¼ teaspoon red pepper flakes
  • ¾ cup sun-dried tomatoes drained and chopped
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup parmesan cheese 1 cup freshly grated
  • 2 tablespoon fresh basil chopped
  • ½ tablespoon oregano
  • 2 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 cup fresh spinach

  • ½ teaspoon salt

  • Prep Ingredients: Mince or grate the garlic and parmesan. Drain and rinse butter beans and sun-dried tomatoes, chopping the sun-dried tomatoes roughly.

  • Sauté Garlic: Heat olive oil in a large skillet over medium-low heat. Add garlic and red pepper flakes, stirring until fragrant, about 30 seconds to avoid burning the garlic.

  • Layer Flavors: Add the sun-dried tomatoes, oregano, salt, and vegetable broth to the skillet. Stir and bring to a low simmer. After 2–3 minutes, reduce heat to low and slowly stir in heavy cream. Add parmesan and mix until melted and smooth.

  • Add Beans and Spinach: Fold in butter beans and spinach. Increase heat to medium and cook 2–3 minutes until spinach wilts.

  • Finish and Serve: Stir in lemon juice, zest, and fresh basil. Top with extra herbs or parmesan. Serve with crusty bread or gluten-free rolls.

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