Udi's Recipe Datebase

 

Salads:

• Chicken Maifun Salad

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Appetizers:

• Twice-Baked Fingerling Appetizer Bites

• Garlic-Parsley Mashed Potatoes

• Ginger Maple Sweet Potatoes

• Chicken Skewers

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Entrees:

• Asian Orange Chicken

• Mediterranean Lentils and Rice

• AM/PM Party in a Pan

• Quinoa Pilaf

• Lasagne Alla Bolognese

• Penne Alla Ratatouille

• Tagliatelle Alla Paella Marinera

• Sirloin Steaks with Tomato-Basil Relish

• Lemon-Herb Grilled Chicken Breasts

• Cilantro Glazed Ham

• Bacon Spinach Crustless Quiche

• Cuban Hash

• Tabouleh

• Baked Cod with Chorizo and White Beans

• Brussel Sprouts and Chestnuts and Sage

• Golden Summer Squash and Corn Soup

• Mixed Green Salad with Grapefruit and Cranberries

• Southwestern Corn and Black Bean Salad

• Summer Squash and White Bean Saute

• Chicken and Sweet Potato Stew​

 

Desserts:

• Chocolate Cup Cakes

• Peanut Butter Blossoms

• Flourless Chocolate-Walnut Cookies

• Mock Toll House Chocolate Chip Cookies

• Chocolate Chip Cheesecake

• Chocolate Chip Cookies

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Miscellaneous:

• Almond Flour White Bread

 

From author Caroline Shannon-Karasik

Who wrote Gluten Free Revolution. Click here to visit her website!

 

peanut butter protein fudge (gluten-free & vegan)

makes approximately 25 fudge squares

 

ingredients

2-1/2 cups confectioners’sugar

1/3 cup vegan plant-based protein powder

1/2 cup vegan butter substitute

1 cup light brown sugar

1/2 cup dairy-free milk (almond, coconut, hemp, etc.)

3/4 cup natural peanut butter

1 teaspoon pure vanilla extract

 

directions

Add confectioners’ sugar and protein powder to a large bowl, then set aside.

Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and simmer for 2 minutes, stirring consistently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners’ sugar mixture, then beat until smooth. Pour into an 8x8-inch dish. Chill until firm, then cut into squares. _______________

 

raw sour cherry almond bars (gluten-free & vegan)

makes 8 bars

 

ingredients

2-1/2 cups raw almonds

1/3 cup dried sour cherries

1 cup dates, pits removed and chopped

1/3 cup shredded unsweetened coconut

1 teaspoon pure vanilla extract

3/4 teaspoon sea salt juice of

1/2 a lemon, seeds removed

 

directions

Pulse all ingredients in a food processor or high-speed blender until pulverized. Scoop mixture into a 9x9-inch square baking dish using a spatula to press into dish and spread evenly. Refrigerate for 1 hour and then cut into squares. Store bars in refrigerator.