Side Dishes--Index

Rice Stuffed Artichokes
Italian Sauteed Vegetables
Mashed Potatoes and Spinach
Baked Potatoes
Twice Baked Potatoes
Rosemary Mashed Potatoes
Sauteed Baby Artichokes
Roasted Rosemary Potatoes
Middle Eastern Spiced Rice
Fried Rice
Stuffed Zucchini
Riced Stuffed Zucchini
Rice Stuffing
Bread Stuffing
Spanish Grilled Vegetables
Braised Leeks
Finger Potatoes
Braised Asparagus
Potato Cake
Home Fries

Rice Stuffed Artichokes (Gluten Free)

3-4 large artichokes
3 tbsp olive oil
½ cup red wine
7 cloves of garlic
salt to taste
4 cups boiling water
2 cups basmati rice
1 small white or yellow onion
pinch of saffron

Steam whole artichokes for 45 minutes. Bring water to a boil and add basmati rice. Sauté onions and garlic in olive oil. Take half of the onion mixture and set aside for rice. To the remaining onion mixture add wine, olive oil and salt. Add saffron to rice and water before rice is fully cooked. Once artichokes are cooked cut in half remove yolk and middle leaves and rinse. Sauté the cleaned artichokes in wine sauce. Once rice is cooked add garlic and onions. Spoon rice mixture into artichokes. Drizzle wine sauce over stuffed artichokes. Cook approximately 20 minutes at 350 degrees. Serve with remaining rice.

Italian Sautéed Vegetables (Gluten Free)

3-4 asparagus cut up
3-4 squash of your choice cut up
2-3 tbsp olive oil
4-5 cloves garlic
5-6 fresh leaves of basil
3-4 tbsp white cooking wine

Sauté garlic in olive oil and add basil. Add vegetables and wine. Sauté vegetables until tender.

Mashed Potatoes and Spinach (Gluten Free)

4-5 russet potatoes
½ rice milk
½ vegetable broth
sea salt to taste
pepper to taste
2 cups fresh spinach
3-4 cloves of garlic
1 bunch green onions
2 tbsp olive oil

Cut up potatoes and boil in water until tender. Sauté garlic, onions and fresh spinach in olive oil. Mash potatoes add rice milk, vegetable broth and vegetable sauté. Add salt and pepper to taste.

Baked Potatoes (Gluten Free)

4 medium potatoes
2 heads of broccoli chopped up
½ cup yogurt or vegan sour cream
salt and pepper to taste

Bake potatoes in the oven at 400 degrees for 40 minutes. Steam broccoli under tender. Cut cooked potatoes in half, add yogurt or sour cream, broccoli, and desired amount of salt and pepper.

Twice Baked Potatoes (Gluten Free)

4 medium potatoes
1 cup spinach
3-4 cloves of garlic
½ container of mushrooms cut up
3-4 tbsp olive oil

Bake potatoes in the oven at 400 degrees for 40 minutes. Sauté mushrooms, garlic and spinach in olive oil. Scrape potato from skin and mix with sautéed vegetables. Mix in a little olive oil, salt and pepper. Put back into potato skins and bake for 15 minutes at 350 degrees.

Rosemary Mashed Potatoes (Gluten Free)

5-6 red potatoes
1 sprig fresh rosemary
½ rice milk
½ vegetable broth
salt and pepper to taste

Cook red potatoes in boiling water with fresh rosemary until tender. Mash up cooked potatoes and rice milk, vegetable broth and salt and pepper.

Sautéed Baby Artichokes (Gluten Free)

9-10 baby artichokes cut in half and cleaned
2-3 tbsp olive oil
¼ vegan merlot wine

Sauté cleaned baby artichokes in olive oil and wine until cooked through.

Roasted Rosemary Potatoes (Gluten Free)

4-5 tbsp olive oil
2 sprigs fresh rosemary
1 teaspoon salt
7-8 red potatoes

Cut read potatoes in quarters and place on a cookie sheet. In a bowl mix olive oil rosemary and salt. Spoon olive oil mixture over potatoes and cook in an oven preheated to 350 degrees for 25-35 minutes or until tender on the inside.

Middle Eastern Spiced Rice (Gluten Free)

4 cups water
2 cups basmati rice
¼ cup pine nuts
6 tbsp olive oil
½ teaspoon salt
1 tsp allspice
1 tsp cinnamon
½ teaspoon clove
1 tbsp Arabic Seven Spice

Bring water to a boil and add basmati rice. Cook about 45 minutes or until all water has been absorbed. In a skillet warm olive oil and add pine nuts and salt. Cook pine nuts until they are toasted and begin to brown. Remove pine nuts from oil with a slotted spoon. Add cooked rice to the olive oil used to cook the pine nuts. Toss rice to coat completely with olive oil. Add allspice, cinnamon, clove, seven spice and pine nuts and gently mix until rice is completely coated with spices.

Fried Rice

½ large frozen package of peas
2 cups cut up carrots
1 white or yellow onion
3-4 cloves garlic
4-5 tbsp olive oil
1/8 cup soy sauce
1/8 cup pineapple juice
¼ cup vegetable broth
½ tsp fresh grated ginger
4 cups water
2 cups brown rice

Bring 4 cups water to a boil and add brown rice. Reduce heat to medium-low and cook for approximately 45-50 minutes or until all water is absorbed. In a large stainless steel skillet or wok sauté onion and garlic in 3 tbsp olive oil. Add carrot and peas and sauté until tender. Add remaining olive oil and rice and give rice a toss with vegetables. Add soy sauce, pineapple juice, and vegetable broth and cook until all liquid is absorbed.

Stuffed Zucchini

4 large zucchini
3 tbsp olive oil
1 onion
3 cloves garlic
1 tomato
5-6 basil leaves
½ cup seasoned breadcrumbs
¼ cup vegan cheese

Cut the zucchini in half and cut out the middle. Once the middles have been removed, chop into cubes. Cut up onion, garlic, tomato and basil leaves. Heat olive oil in a skillet, add onion and sauté for 3-4 minutes. Add garlic and basil leaves sauté for 2-3 another 2-3 minutes. Add zucchini and tomato and sauté until zucchini softens. Place zucchini shells in a baking dish. In a bowl mix vegetables with bread crumbs and put mixture back into zucchini. Top with vegan cheese and place in oven preheated to 350 degrees. Bake stuffed zucchini for approximately 20 minutes.

Rice Stuffed Zucchini (Gluten Free)

1 cup brown rice
2 cups water
4 large zucchini
3 tbsp olive oil
1 onion
3 garlic cloves
1 tomato
salt and pepper to taste

Bring water to a boil in a sauce pan. Add brown rice and cook for about 40-45 minutes. Cut zucchini in half and cut out the middle. Once the middles have been removed chop into cubes. Heat olive oil in a skillet, add onion and sauté for 3-4 minutes. Add garlic and sauté another 2-3 minutes. Add zucchini and tomato and sauté until zucchini softens. Add cooked brown rice and mix. Place rice mixture into zucchini shells and place in the oven preheated to 350 degrees. Back stuffed zucchini for approximately 20 minutes.

Rice Stuffing (Gluten Free)

4 tbsp canola butter
1 onion
2 stalks celery
4 vegetable broth
2 cups brown rice
2 sprigs fresh sage, cut up
2 sprigs fresh thyme, cup up
½ tbsp salt
1 teaspoon pepper
½ tbsp poultry seasoning

In a large cast iron or stainless steel skillet melt butter and add onion and celery stalk and sauté until the onion begins to become translucent. Add rice and sauté for a couple of minutes. Add vegetable broth and seasoning. Bring to a boil and let simmer for about 45 minutes until all liquid has been absorbed and rice is tender. If rice does not become tender before all liquid is absorbed, add a cup of water and cook until all liquid is absorbed.

Bread Stuffing

Bread Cubes
1 package sliced sourdough bread
¼ cup canola butter spread

Stuffing
4 tbsp canola butter
1 onion
2 stalks celery
4 cups vegetable broth
All bread cubes
2 sprigs fresh sage, cut up
2 sprigs fresh thyme, cut up
½ tbsp salt
1 teaspoon pepper
½ tbsp poultry seasoning

Cut up sliced sourdough bread and let sit out overnight. Preheat oven to 375 degrees. Melt ¼ cup of butter spread in a small saucepan. Brush bread cubes with melted butter spread and place in oven for 5-10 minutes. Chop onion and celery. In an iron or stainless steel skillet melt 4 tbsp butter and sauté onion and celery until the onions begin to become translucent. Place bread cubes in a large mixing bowl. Add onion and celery and mix in. Add vegetable broth and seasoning and mix lightly to make sure all bread cubes are coated. Place in a casserole dish and into oven for 45 minutes to an hour at 350 degrees.

Spanish Grilled Vegetables (Gluten Free)

2 zucchini
2 yellow or orange bell pepper
1 onion
4 tbsp olive oil
2 cloves garlic
salt and pepper to taste
1 can garbanzo beans
4 tbsp tahini
1 tbsp olive oil

Chop garlic and place in a bowl with olive oil. Slice fresh vegetables and brush with olive oil and garlic and sprinkle with small amount of salt and pepper. Place vegetables on a grill covered with tin foil and grill until tender. Mix 4 tbsp tahini with 1 tbsp olive oil. Remove vegetables from grill and top with garbanzo beans and tahini.

Braised Leeks (Gluten Free)

8-10 leeks
¼ cup cubed vegan butter
1 cup white wine
1 pinch kosher salt
Preheat oven to 350 degrees. Cut leeks in half and clean. In a saucepan melt butter, add white wine and salt and stir together. Place leeks in a casserole dish and top with butter mixture. Place in oven and cook 15-20 minutes or until leeks become tender and cooked all the way through.

Finger Potatoes (Gluten Free)

20-30 finger potatoes
10 whole garlic cloves
3-4 tbsp olive oil
5-6 sprigs fresh thyme
salt and pepper to taste

Preheat oven to 375 degrees. Place potatoes and garlic cloves on a baking sheet. Brush potatoes and garlic with olive oil and top with salt and pepper and fresh thyme. Place in the oven for 15-20 minutes or until potatoes are fork tender.

Braised Asparagus (Gluten Free)

2 bunches of asparagus
4-5 cloves garlic
2 tbsp lemon juice
4 tbsp olive oil
4-5 sprigs fresh rosemary

Preheat oven to 350 degrees. Bend 1 asparagus and snap bottom off at natural bend. Cut remaining asparagus in the same spot at the one that you snapped the bottom off of. Slice garlic cloves into medium sized slivers. Mix lemon juice and olive oil in a bowl. Place asparagus and garlic in a baking dish. Brush asparagus with lemon juice and olive oil mixture. Top with fresh rosemary and bake for 10-15 minutes or until asparagus begin to soften.

Potato Cake (Gluten Free)

5-6 potatoes
4 tbsp olive oil
3-4 cloves garlic
salt and pepper to taste

Slice potatoes and garlic into thin slices. Layer potato and garlic slices, making a flat cake. Brush potatoes with half the olive oil and top with salt and pepper. Place pancake in an ovenproof skillet and cook on medium heat for about 30 minutes. Preheat oven to 320 degrees. Spread remaining olive oil on potatoes and top with salt and pepper. Use a large spatula to flip pancake and place in oven for another 30 minutes. Place on a platter and cut into slices and serve.

Home Fries (Gluten Free)

5-6 Russet Potatoes
1 onion
4 tbsp olive oil
salt and pepper to taste

Slice onions into thinly sliced rings. Heat oil in an iron skillet and add onions. Cook onions until they begin to caramelize. Cut potatoes into medium slices. Add potatoes to caramelized onion, sprinkle salt and pepper on potatoes. Cook until potatoes become soft on the inside and crisp on the outside.