Read The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes for Free Online

leaves
    1½ teaspoons chopped fresh rosemary
    ¼ teaspoon crushed red pepper
    1½ cups gluten-free vegetable broth
    salt and freshly ground black pepper
    1-2 tablespoons butter (optional)
Preheat the oven to 350°F. Grease a medium casserole dish (around 7×11-inch).
Heat a medium pan over medium heat. Lightly coat the pan with oil or butter. Add the onion and celery. Cook for 7-8 minutes, until softened, and then push the vegetables to one side of the pan. Add the garlic. Cook for 30-60 seconds. Stir into the onion and celery and remove the pan from the heat.
Crumble the cornbread into a large mixing bowl. Stir in the onion mixture, sage, rosemary, and red pepper. Add the vegetable broth and stir until all the cornbread is moistened. Season with salt and pepper to taste.
Spoon the stuffing into the prepared casserole dish. If desired, dot the top of the stuffing with 1-2 tablespoons butter. Bake for 45 minutes, until the stuffing is just beginning to brown. Serve warm.
    Serves 6

Mains

Corn Waffle Sandwiches
    For the Waffles
    ½ cup tapioca starch
    ½ cup sorghum flour
    ¼ cup brown rice flour
    ¼ cup almond meal
    1 teaspoon baking powder
    ½ teaspoon ground coriander
    ½ teaspoon salt
    ¾ cup unsweetened soymilk
    ¼ cup extra virgin olive oil
    2 large eggs
    1 cup corn (1-2 ears)
    1 medium jalapeño pepper, seeds removed, minced
    Per Sandwich
    2-3 slices small tomato
    ¼ avocado, mashed
    2 tablespoons sprouts
    1 thinly sliced semicircle from half medium red onion
Preheat a waffle iron.
Whisk together the starch, flours, almond meal, baking powder, coriander, and salt in a large bowl. Stir in the milk and oil until just incorporated. Whisk the eggs in a small bowl until frothy, and then stir into the batter. Stir in the corn and jalapeño.
Spoon batter onto the waffle iron and cook until desired doneness. Repeat with remaining batter.
Take one quarter of a waffle, top with sliced tomato, avocado, sprouts, and sliced onion. Top with another quarter. Repeat with remaining waffles. Serve.
    Makes 4 7-inch waffles - 8 sandwiches
    Make sure to spoon the batter around the waffle iron, otherwise the corn and jalapeños clump in the middle.

Pineapple Dal
    2½ cups gluten-free vegetable broth
    1 cup pineapple cut into ½-inch chunks (1 8-ounce can)
    ¾ cup split red lentils (masoor dal), picked through
    2 teaspoons tamarind concentrate/paste
    2 tablespoons coconut oil
    ¼ teaspoon cumin seeds
    ¼ teaspoon mustard seeds
    ½ medium yellow onion, minced
    2 serrano peppers, seeds removed, minced
    4 cloves garlic, minced
    1 tablespoon minced ginger
Place the vegetable broth, pineapple, lentils, and tamarind concentrate in a medium pot. Cover and bring to a boil. Reduce the heat to low and simmer for 30 minutes, until the lentils are tender.
Once the lentils are cooked, heat the coconut oil in a medium pan over medium-high heat. Add the cumin and mustard seeds and cook until fragrant and beginning to pop, 30 seconds. Add the onion, peppers, garlic, and ginger and cook for 2 minutes, until the onion starts to brown. Stir into the lentils and serve.
    Serves 4
    The dal goes well with rice (especially basmati) or with gluten-free pita to scoop it up. If you’d like to increase the spiciness, leave the seeds in the peppers.
    Tamarind is a fruit commonly used in Indian, Mexican, and a variety of Asian cuisines. I’ve had the best luck finding it in Asian grocery stores.

Falafel
    2 cups dried chickpeas, picked through
    peanut oil or vegetable oil for frying
    ½ medium yellow onion, roughly chopped
    5 cloves garlic, smashed
    1 cup fresh parsley leaves
    2 tablespoons tahini
    1 tablespoon freshly squeezed lemon juice
    2 teaspoons ground cumin
    1 teaspoon ground coriander
    1 teaspoon salt
    ½ teaspoon crushed red pepper
    ½ teaspoon baking soda
    ½ teaspoon freshly ground black pepper
Place the dried chickpeas in a large bowl or pot and cover with cool water. Soak for 18 to 24 hours. Drain and replace the water a couple of times during that period.