Celiac Pages

These Peppermint Patties are both Vegan and Gluten Free - and they are good. Even to someone who does not care for the idea of chocolate and mint. Someone who is Jewish and does not celebrate St. Patrick's Day. Likes them. And ate too many :-) enjoy! -- posted by Elana's Pantry

These are yummy! A gluten free version of Recipe #372739 based on Recipe #342995. -- posted by UmmBinat

On a cold wintery day this is a superb soup to warm up your bones with ginger and cinnamon undertones. The original recipe for this soup was made famous by the Jerusalem Ramada Renaissance Hotel, however I added more depth to this so that it would be more suitable for a cold winter climate. -- posted by Vegetarian Hostess

Passed onto me by a sorority sister who was vegetarian. It's a great, classy summer BBQ item, and it's got a fabulous sweet and tangy flavor. Goes great with a rice pilaf and white wine. -- posted by AllergyGirl

This is adapted from a blog called Peas and Thank-you. This has everything your body needs: good carbohydrates, lean protein, a fruit and and a vegetable! It's a great after school snack for hungry little munchkins who want junk food. I make a huge glass of it to replace a meal or you can share it with someone! This is NOT terribly sweet. It's mostly just very chocolate-y and pretty heavy. I would add a good form of sugar to make it sweeter such as agave or maple syrup. You can't taste the spinach but if you don't drink it while it's really cold it can smell a little raw and leafy at room temperature. The measurements are VERY approximate as I despise measuring tools. I generally cram as much spinach as I can into my single serve blender. I added in my brand preferences into my ingredients list as well. I hope you love this! I also made the instructions in the order which you should the add ingredients to the blender, just in case you own a crappy one like I do.

This recipe came from TammysRecipes.com. I just made it gluten free. The credit for the amazing flavor goes to her.

It's a creamy chicken and asparagus casserole with rice. -- posted by The Natural Mommy

Qeema in the Iraqi culinary lingo is a traditional stew of finely diced meat (and hence the name qeema, which, etymologically is an ancient Akkadian word, which means 'chopped into small pieces) with split chick peas and a dried variety of small sour plums, called aloocha in middle and southern Iraq.
Margat qeema is traditionally associated with the holy month of Muharram (the first in the Islamic lunar calendar year). On ‘ashour -- the tenth day of this month -- this stew along with rice, hareesa (wheat porridge), and zarda w’haleeb (yellow and white rice pudding) are distributed to neighbors and passers-by in commemoration of the death of Imam Hussein, grandson of the prophet Mohammed, and religious leader at the time. When he went to Kufa to press his claim to the caliphate, he was killed in battle on the plains of Karbala on the tenth day of Muharram.

In consistency, this stew is rather dense.

These patties are a slightly different take on falafel as they are actually no-cook and served cold.
They have a yummy chickpea sesame flavour and go great with all sorts of dips such as a cucumber or spicy tomato raita.
I hope you enjoy them as much as we did! -- posted by Lalaloula

Easy, elegant, and amazing! There are a lot of mousse recipes out there, but this one is authentic without being difficult to make. And it will tasted exactly like your favorite chocolate, because that is what you use to make it! The first time I made mousse, my family was not impressed with the "dark chocolate" flavor of the semi-sweet chocolate it called for. I thought, "Mousse should taste like the most amazing chocolate you know." So I decided to use our favorite chocolate from then on. (For us, it is Dove.) It would be fun to try this recipe with some of the gourmet chocolate bars that are flooding the stores right now. 75% cocoa solids with orange rind and cacao nibs, anyone? -- posted by CTRmom

This is out of the Cooking Free book by Carol Fenster. All the recipes I've tried out of her book have turned out great, especially the bread ones. For the gluten free flour, please use Recipe #391326. This was so good, I had 4 large pieces myself (even though I don't need gluten free). See the end of the recipe for optional topping ingredients. -- posted by WI Cheesehead