The number of people who adhere to gluten-free diets is on the rise, propelled by the growing population of people suffering from gluten intolerance or who have simply decided to cut gluten out of their diets for health benefits. While preparing gluten-free meals might seem complicated or restricting, it doesn’t need to be! For Gluten-Free Diet Awareness Month, we want to share three recipes that have one thing in common—besides being delicious. You’ve probably guessed it: they are gluten-free!
POTATO LASAGNA BOLOGNESE
The Potatopia Cookbook by Allen Dikker
I have always loved lasagna for its big, bold flavors and textures. One day, while admiring all those delicious lasagna layers at a restaurant, I thought, Why not layer a lasagna with potato slices instead of pasta? This hearty, gluten-free casserole really does feed and please a crowd. Be sure to slice the potatoes as thin as possible using a sharp knife or mandoline; otherwise the lasagna will be too heavy.
RICE- AND KALE-STUFFED SQUASH WITH PECAN GOMASHIO
New Prairie Kitchen by Summer Miller
Stuffing just makes sense in the winter. Even the term itself sounds warm and cozy. Gomashio is an Asian condiment typically used as a topping and made of toasted sesame seeds and salt. Pecans add a touch of winter to this gomashio. This recipe is gluten free, soy free, dairy free, and egg free. You can substitute other grains for the rice, such as quinoa. This dish makes for an easy and healthy weeknight meal. —Maggie Pleskac MAGGIE’S VEGETARIAN CAFÉ | LINCOLN, NE
PARSNIP SOUP WITH CONFIT MUSHROOMS AND SPICED WALNUTS
The Green City Market Cookbook
This soup was inspired by my deep love for root vegetables, especially parsnips and celeriac. Earthy mushrooms slowly cooked in fat are rich and define the soup’s texture and complexity, while the walnuts’ natural bitterness contrasts with the sweetness of the parsnips. —Michael Kornick, chef/owner, MK, DMK Burger, Fish Bar, Ada Street, County Barbeque, and DMK Burger & Fish