Recipe Monday: Gluten-Free Appetizers

Posted by – November 14, 2016
Categories: Excerpt Food & Nutrition

Thanksgiving is fast approaching—if you haven’t started planning and preparing, now’s the time to start. We’ve selected two of our favorite gluten-free appetizers that are perfect to make in bulk if you’re hosting (or if you want to show up to your friends’ and families’ place with hors d’oeuvres in hand). And, for more inspiration for a healthy holiday, stay tuned for our Vegan Thanksgiving recipes this Friday!

“I Am Welcoming”: Endive Boats Stuffed with Marinated Mushrooms

From I am Grateful by Terces Engelhart and Orchid
Makes about 40 hors d’oeuvres

  • 1 teaspoon finely chopped jalapeño
  • 1 teaspoon finely chopped ginger
  • ½ teaspoon finely chopped garlic
  • 2 tablespoons gluten-free soy sauce
  • 2 teaspoons lime juice
  • 1 tablespoon agave nectar
  • 2 cups shiitake mushrooms, diced to ⅛-inch
  • ½ cup daikon, diced to ⅛-inch
  • ½ cup sweet pepper, diced to ⅛-inch
  • 2 Kaffir lime leaves, shredded
  • 6 Belgian endives
  • 1 lime slice
  • A handful of mesclun mixed greens (optional)

Place the chopped ingredients for the marinade in a medium bowl and add the liquid ingredients. Prepare all the ingredients in the mushroom mixture and toss into the marinade; let set for at least 1 hour. To serve, cut off the end of an endive and rub with a little lime. Now pull off several leaves. You may need to cut and rub again as you reach further into the center (But you’ll only want to use the larger of the leaves for this recipe. The centers are great cut up in a salad.). Now scatter some mesclun mixed greens on top of a serving platter. Next, stuff about a teaspoon of the marinated mushroom mixture into the bottom portion of each leaf. Arrange them around the edge of the platter. Place a flower or some nice ornament in the center of the plate.

“I Am Bountiful”: Bruschetta

From I am Grateful by Terces Engelhart and Orchid
Serves 4

  • 2 cups diced tomatoes
  • ½ cup chiffonade basil
  • 1 teaspoon smashed garlic
  • ¼ teaspoon salt
  • ½ cup olive oil
  • 4 slices I Am Fun Almond Toast (see below)
  • ¼ cup I Am Focused Brazil Nut Parmesan (see below)
To Make

In a salad mixing bowl, toss the above ingredients until well mixed. Place four slices of almond toast onto serving plate and top with tomato mixture. Sprinkle with Brazil nut parmesan cheese and serve.

Brazil Nut Parmesan Cheese

Makes 1½ cups

  • 1 cup Brazil nuts
  • 1 teaspoon chopped garlic
  • ⅓ teaspoon salt in the bowl of a food processor fitted with the “S” blade, process until fluffy.

Almond Toast

Makes about 15 slices

  • ½ cup soaked almonds
  • 2 cups almond nut milk pulp
  • ⅓ cup flax meal
  • 1 cup veggie pulp
  • 1 teaspoon garlic
  • 1 teaspoon salt
  • ½–1 cup carrot juice
To Make

Rinse and drain your almonds. Chop coarsely, and mix well with all ingredients except the carrot juice. Now add ½ cup of the carrot juice and mix well. Your dough should resemble the consistency of bread dough. You’ll want it dry enough to shape into a log (not soupy or runny at all) but wet enough to stick together. Have ready one, possibly two, dehydrator trays topped with the gridsheet. Now that your dough is ready, shape it into a log. At the restaurant we make a log about 3 inches wide and 2 inches high. It’s probably best to make the log on top of a cutting board. Just turn out the dough onto your cutting board and begin to shape using the palms of your hands until you have a log in the shape you desire. Now make slices in the log about a half-inch wide. Place the slices onto the trays topped with the grid sheet. Dehydrate at 145 ̊ for 1 hour, and then turn down the temperature to 115 ̊ until crisp and no moisture remains. You can easily add your favorite herbs and spices to this recipe. Some of my favorites are:

Rosemary Garlic
  • 1 tablespoon finely chopped garlic
  • ¼ cup olive oil
  • 3 tablespoons dried rosemary
Herbs de Provence
  • 2 tablespoons Herbs de Provence
  • ¼ cup olive oil
Pumpernickel Rye
  • 1 tablespoon caraway seed
  • ¾ cup raw carob powder
  • 2 tablespoons agave nectar
Curry Dill
    • 4 tablespoons curry powder
    • 2 tablespoons dill
    • 8 soaked figs (chopped fine)
    • ½ teaspoon salt
Sun-Dried Tomato Basil
    • 12 sun-dried tomato halves (soak for 4 hours in enough water to cover generously; drain before using)
    • 20 large basil leaves (chiffonade the basil as well as the tomato halves)
    • ¼ cup olive oil
Tags: Recipe Vegetarian & Vegan
About the Author

Bevin is the associate comms director at North Atlantic Books.