Hummus

2 (15-ounce) cans garbanzo beans (chickpeas), drained and rinsed (reserve liquid)
5-6 tbsp lemon juice, freshly squeezed
1/3 cup sesame tahini (or more if desired)
2 cloves of garlic, minced freshly
1/2 tsp sea salt
Freshly ground pepper
Pinch of cayenne
Olive oil

Place the garbanzo beans, lemon juice, tahini, and garlic in a blender or food processor. Blend until smooth. If the mixture is too thick, use the reserved liquid from the garbanzo beans and add a small amount, a little at a time, until the mixture blends smoothly. Remove from the blender and add the salt, pepper and cayenne. Place in a serving bowl and drizzle a small amount of olive oil on top. Serve with veggies.

Source:
The Gluten-Free Vegan by Susan O'Brien p. 24

Guacamole

2 1/2 cups peeled and mashed avocado (2 large avocados)
1 tbsp Tofutti soy sour cream (optional)
1 clove garlic, minced
1/3 cup seeded and finely chopped red bell pepper
1 small jalapeño, seeded and chopped finely
1/2 cup chopped fresh cilantro
1/4 tsp ground cumin
Juice of 1 lime
Pinch of red pepper flakes
salt and freshly ground pepper


Source:
The Gluten-Free Vegan by Susan O'Brien p. 23

Black Bean Salsa

You can also add avocado to this recipe, or red pinto beans in place of the black beans.

1 (15-ounce can) black beans, drained and rinsed
1 small jalapeno, seeded and chopped finely
1 medium-size red bell pepper, seeded and chopped finely
1 clove garlic, chopped
2 cups diced or chopped tomatoes
1/4 cup orange juice, freshly squeezed if possible
1 tbsp olive oil
1/4 cup lime juice, freshly squeezed if possible

Mix all of the ingredients in a large bowl and stir to blend everything together. Place, covered, in the refrigerator until chilled.


Source:
The Gluten-Free Vegan by Susan O'Brien p. 21

Apple Salsa

This salsa can be served with veggies or corn chips or used as a topping for pancakes. or on roasted yam.

3 tart apples (including Granny Smith and Gala, or all of one kind)
3 tbsp agave nectar or brown rice syrup
2-3 tbsp fresh lime juice
1/2 cup chopped fresh cilantro
1/2 cup chopped walnuts, almonds, cashews, or macadamia nuts
1/2 tsp ground cinnamon

Peel the apples (or not, of you prefer), core them, and dice them into small pieces ( You can use a food processor to dice them). Place in a large bowl with the rest of the ingredients. Mix together well and chill.

Source:
The Gluten-Free Vegan by Susan O'Brien p. 20

Recipe: Pumpkin Buttercream Icing

Recipe: Pumpkin Buttercream Icing

GEMS flour formula

The formula requires four alternative gluten-free flours. The first two must be included; the next two offer a choice based on personal preference, availability or cost. All combinations will yield a superb loaf of bread:

Basic: 
2 3/4 cups of brown rice flour and 2/3 cup sweet white sorghum flour

Add:
1/3 cup of one of the following flours: amaranth, buckwheat (light), gluten-free oat or teff

Add: 
3 tbsp of one of the following flours: chickpea, millet, soy* (low-fat or defatted), quinoa* or white/red/black bean

*stronger-flavoured flour

Note: you may substitute regular sorghum flour (instead of sweet white) or regular buckwheat flour (instead of light) if necessary.

Source: gems of gluten-free baking by wendy turnbull

strawberry shortcake

2 lbs strawberries, sliced
1/2 c sugar, divided
3 c gluten-free all purpose flour blend
4 1/2 tsp baking powder
3/4 tsp salt
3/4 cup (1 1/2 sticks) cold butter, cut into pieces
1 to 1 1/4 c half-and-half
1 tablespoon cinnamon-sugar (optional)
Whipped cream or whipped topping

1. Preheat oven to 400F. Grease baking sheet or line with parchment paper. Combine strawberries and 1/4 c sugar in medium bowl. Mash slighty to release juices; refrigerate until ready to serve.

2. Combine flour blend, remaining 1/4 c sugar, baking powder, salt and xanthan gum  in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add 1 cup half-and-half gradually, stirring with fork until rough dough forms. Add additional half-and-half by tablespoonfuls if needed.

3. Turn dough out onto floured surface. Pat into 3/4-inch-thick layer. Cut dough with 2 1/2 inch round biscuit cutter; place on prepared baking sheet. Pat remaining dough together and cut out additional biscuits. Brush tops with additional half-and-half and sprinkle with cinnamon-sugar, if desired.

4. Bake 15 to 20 minutes or until golden brown. Transfer to wire rack to cool. Split biscuits; top with strawberry mixture and whipped cream.

Makes 6 to 8 servings

Source: The Gluten-Free Bible