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Help me find a vegan, gluten-free recipe to cook my love!

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I'm looking for everyone's top vegan, gluten-free recipes to make for my lover, when she returns from a two-month journey. Eccentric is nice... I'm looking to impress and woo through the stomach and eyes... She loves Asian cuisine, but I'm open to all suggestions. If you have a special recipe, please share - I'll cook lovingly, with all our hearts in mind...
Thank you!

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  1. Chana masala, perhaps served on a bed of quinoa. I often add some veggies, like cauliflower pieces: http://www.thegluttonousvegan.com/201....

    I also make fried bulgur (like fried rice but with bulgur wheat instead) with ginger, scallions, tofu, red onion, pineapple chunks and mandarin orange segments. I could talk you through that.

    2 Replies
    1. re: katecm

      Since bulgar is a wheat product, it isn't gluten-free. Not all rice is gluten-free, but it can be if it's properly rinsed since it innately doesn't contain gluten.

      1. re: katecm

        I'd use rice. It's more traditional and probably tastier than quinoa. I wouldn't worry about protein during a special occasion meal.

      2. Try this! The national dish of Palestine!
        http://docaitta.blogspot.com/2011/03/...
        It shows you where to substitute eggplant for chicken to make it vegan.

        Tasty, and very showy when you flip it out of the pan, as is traditional. Can be served with pita, hummus, mashed avocado with olive oil (very traditional) and other dips and salads.

        1. Along the Asian line, I've created a lovely vegan hot sour soup. It doesn't pretend to be authentic, but it is delicious. This will be the first time I've written out the recipe, so here goes:

          Vegan Hot./Sour Soup (for two)

          Ingredients:

          2/3 block firm tofu in 1/2 inch dice

          1/4 tsp. 5-spice powder

          1/4 c. lower sodium soy sauce (divided--use less if your soy sauce is not the lower sodium variety)

          4 tsp. peanut or other bland oil (divided)

          1/2 in. ginger root, finely grated

          1 small or 1/2 larger onion, sliced

          2 cloves garlic, minced

          1/4 tsp. ground ancho chilis or hot paprika

          10 "grape" tomatoes, cut in half lengthwise

          a few drops toasted sesame oil or a tiny smidge ground chipotle peppers (for a little smoky flavor)

          1-2/3 c. boiling water

          1 Tbsp (or to taste). fresh squeezed lemon juice

          a little sliced green scallions

          Directions:

          1. Mix the 5-spice powder and 2 tsp. of the soy sauce in a bowl, add the tofu cubes, and stir gently to coat. Put aside.

          2. In a medium sized heavy bottomed pot or wok heat 3 tsp. of the oil to medium low. Add the ginger and stirfry 1 minute.

          3. Add the sliced onions and sautee approx. 4 minutes until translucent but not brown.

          4. Add the minced garlic and sautee 30 seconds more.

          5. Move everything in the pot or wok to one side, add the remaining tsp. of oil, dump in the marinated tofu cubes, and gently stirfry them for about a minute.

          6. Reduce the heat to low, stir in the halved tomatoes, sprinkle in the sesame oil or ground chipotle powder, add the remaining soy sauce, and slowly (carefully) pour in the boiling water. Let simmer, covered, for 5 minutes.

          7. Turn off heat, stir in the lemon juice. Taste to adjust seasoning (soy sauce, lemon, water).

          8. Ladle into soup bowls and garnish w/ sliced scallions.

          May serve w/ a bowl of rice or rice cakes on the side.