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Gluten-free spaghetti with vegetables

Gluten-free spaghetti with vegetables


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I invite you to prepare this recipe and to pleasantly surprise your loved ones with a healthy and tasty food.

  • 250 gr gluten-free spaghetti from Schar
  • 1 large carrot
  • 1 yellow onion
  • 1 green bell pepper
  • 1 red pepper
  • 3 tablespoons soy sauce
  • 3 tablespoons sweet ketchup
  • 100 gr sweet corn
  • a little pepper
  • 3 tablespoons olive oil
  • dried basil

Servings: 3

Preparation time: less than 60 minutes

RECIPE PREPARATION Gluten-free spaghetti with vegetables:

We put the pasta to boil according to the instructions on the package and after they have boiled we strain them and pass them under a stream of cold water.

In a hot wok in which I put a little olive oil, heat the chopped carrots. Then add the onion and the two types of sliced ​​peppers and heat them by mixing. Add half a cup of water and let it boil until the water evaporates long enough for the vegetables to soften a little but still remain slightly crispy.

Add the soy sauce and ketchup and a little pepper and leave on the fire for a few minutes and at the end add the sweet corn and mix.

Combine the pasta with the vegetable mixture and sprinkle dried basil on top.


Organic gluten-free bread Garden Mix with 20% Schnitzer vegetables 125 gr

Inca command 190 lei and benefits from free standard transport or 240 lei for temperature controlled transport free of charge.

The bread with 20% garden vegetables created by Schnitzer from a harmonious composition of carrots and parsnips is a firm bread but with a special juiciness. Bread is the ideal companion for travel and goes well with hot soups or savory snacks.

Natural rice dough * (rice flour *, water), 20% vegetables * (carrot *, parsnip *), water, whole millet *, rice flour *, soy flour *, sunflower seeds *, seeds sesame *, flax flour *, sea salt, apple bran *, emulsifier: soy lecithin *.
* from organic farming
May contain traces of lupine, celery and egg.

No hazelnuts, No yeast, No gluten, No lactose, No lupine, No celery, No palm oil, No garlic, No sugar

Nutritional value per 100 gr
Energy value 871 KJ / 207 kcal
Fats 4.8 gr
Of which saturated fats 0.8 gr
Carbohydrates 33 gr
Of which natural sugars 5.7 gr
Protein 5.7 gr
Fiber 4.4 gr
Salt 1.0 gr


Gluten-free muffins with vegetables

Do you know what it's like when you clean the closet and find small amounts of flour and other things? Yes, of course, it happens to all of us. I don't like to throw away ingredients or food and because I found a little rice flour on the bottom of a bag, I combined it with buckwheat flour in order to make gluten-free muffins with vegetables.

The amounts of flour are relatively strange because everything revolved around rice flour. You can try the same amounts if you are afraid to change the recipe. After all, when it comes to some muffins, what's the worst thing that can happen?

INGREDIENTS

  • 84 g rice flour
  • 56 g buckwheat flour
  • 3 eggs
  • 5 tablespoons yogurt
  • 50 g telemea
  • 1/2 ardei kapia
  • 1/4 zucchini
  • 2 sprigs of green onion
  • 2 tablespoons corn kernels
  • 1 teaspoon baking powder
  • a pinch of salt
  • oregano, dried and optional basil, chili flakes for garnish
  • 30 ml of olive oil

The amount of flour must be 140 g in total, I adjusted after weighing the rice.

I mixed the dry ingredients in a bowl: the flours, the salt, the baking powder, the spices.

I chopped the vegetables and crushed the cheese with a fork. I beat the eggs well and mixed them with the oil and yogurt. Over the egg mixture I added the flour mixture and mixed well with a spatula. At the end, I added the chopped vegetables and cheese.

I preheated the oven to 180 degrees.

I put the composition in muffin tins, garnished them with a few chili flakes and put them in the hot oven for about 35 minutes. They must be checked with a toothpick if they are made, the baking time depends on the type of oven.

If you only want to make the muffins with rice flour, it is good to know that it absorbs a lot of liquid, so you may need to add a little more yogurt to make the mixture more liquid.

Because the flours used do not contain gluten, the muffins can be eaten by people who have intolerance / sensitivity to this protein.

Consulting:

Https://carmenradu.ro/despre-mine/consultanta/

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Gluten-free spaghetti with vegetables - Recipes

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Homemade penne with gluten-free vegetables, organic, 250g Nature Pasta

Gluten-free organic vegan pasta, made by Italian masters to guarantee quality and perfect taste.

A real source of energy, vegetable pasta is rich in vitamins and minerals, vegetable fiber, being ideal for daily consumption. The total absence of cereals in these pastas makes them suitable for people who want a low glycemic index. Also suitable for athletes due to the intake of vegetable proteins.

Cooking Tips: Multi-vegetable pasta can be easily prepared with garlic, hot peppers and parsley. They also go well with tomatoes and Parmesan, or with artichokes and pumpkin.

Ingredient: lentil flour * 25%, chickpea flour * 25%, pea flour * 25%, bean flour * 25%.
* from organic farming

Boiling time: 4-5 minutes.

Nutritional values ​​/ 100g:
Energy: 1296 kJ / 307 kcal
Fats: 2.3g of which 0.4g saturated
Carbohydrates: 44g of which 1.8g sugars
Fiber: 14g
Protein: 21g
Salts: 0.005g

Made in Italy in an agricultural cooperative. Certified organic product, Vegan, gluten free.


2 courgettes (medium size)
1/2 kilogram of minced beef
1/2 onion (medium size)
1/2 red bell pepper (medium size)
2 medium-sized carrots
2 cloves of garlic
300 g of tomato sauce
2 cups sweet br & acircnză (low fat)
1 egg tied
1/4 cup grated Parmesan cheese
2 cups Mozzarella cheese, grated
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper (to taste)
optional: parsley leaves (for decoration)
Preparation time : 100-120 minutes

Step 1: Wash zucchini and cut into thin slices. Put them on a piece of baking paper and put salt on them. Leave them there for about 30 minutes.
Step 2: The onion will be chopped, as well as the bell pepper.
Step 3: The carrot will be washed, cleaned and grated.
Step 4: Finely chop the garlic.
Step 5: Turn the oven to 180 degrees and prepare a tray.
Step 6: Put the beef in a saucepan and put it on medium heat to start browning. Once it's ready, you'll let it rest.
Step 7: You will put the meat on the fire again, together with the onion, bell pepper, carrot, garlic, pepper. You will add over these ingredients the tomato juice and the rest of the spices. You will leave it on the fire, close to boiling, for about 10 minutes.
Step 8: Mix the sweet cheese, egg and parmesan.
Step 9: Zucchini will be wiped with a clean cloth and a first layer will be placed on the bottom of the tray and the lasagna will be baked.
Step 10: Over this layer of zucchini you will put half of the mixture of meat and sauce. Then you will put half of the cheese mix on top of it. After that you will put half of the Mozzarella cheese. Repeat to make these layers until the tray is full.
Step 11: Bake the dish for about 20 minutes.
Step 12: Let it cool for about 20-30 minutes before serving.


Organic gluten-free Mediterranean bread with 20% Schnitzer vegetables 125 gr

Inca command 190 lei and benefits from free standard transport or 240 lei for temperature controlled transport free of charge.

The combination of pumpkin, pepper and eggplant gives Schnitzer organic bread an aromatic taste and brings a Mediterranean note to your kitchen. Simply enjoy it with a delicious spreadable cream or grilled vegetables. Ecologically certified ingredients, gluten-free, palm oil-free and lactose-free.

Natural rice dough * (rice flour *, water), 20% vegetables * (pumpkin *, peppers *, eggplant *), whole millet *, water, sunflower seeds *, soy flour *, flax flour * , sea salt, apple bran *, emulsifier: soy lecithin *.
* from organic farming
May contain traces of sesame, lupine, celery and egg seeds.

No hazelnuts, No yeast, No gluten, No lactose, No lupine, No sesame, No celery, No palm oil, No garlic, No sugar

Nutritional value per 100 gr
Energy value 858 KJ / 204 kcal
Fats 3.7 gr
Of which saturated fats 0.6 gr
Carbohydrates 33 gr
Of which natural sugars 3.4 gr
Protein 7.0 gr
Fiber 5.1 gr
Salt 1.0 gr
Potassium 320 mg / 16% RDA
Magnesium 67 mg / 18% RDA


  1. Put 75 g of dried chickpeas in the Thermomix bowl and set 50 sec./speed 10 .
  2. Add to bowl 100 g gluten-free chickpea flour, 500 g whole milk, 3 eggs, 10 g sunflower oil, 1 pinch of salt and mix 1 min./speed 5.
  3. Put the dough in a cold container for 30 minutes.
  1. Clean and cut into pieces 4 carrotsbackgrounds and put them in the mixing bowl.
  2. Cleanse 1 shallot onion, put it in a bowl over the carrots and chop 5 sec./speed 5.
  3. Clean the rods from 1 bunch of asparagus , remove the wooden part and cut them into rounds, but leave the whole tips longer and put them in the bowl.
  4. Add 200 g fine peas, 100 g vegetable soup and boil 15 min./100°C // speed.
  5. After boiling, drain the vegetables well, turn them over in a bowl and add 30 g olive oil, 20 g grated Parmesan, 100 g raw prosciutto, 5 basil leaves, a pinch of salt and a pepper powder.
  6. Mix lightly with a spatula.
  7. Bake the pancakes in a hot pan and fill them with the cooked vegetables.

Serving recommendations for gluten-free pancakes with vegetable filling at Thermomix

Serve the pancakes warm, exactly as they are, or prepare a salty topping for them.

You can use a topping of bechamel sauce for gluten-free pancakes with vegetable filling.

Sprinkle some greens on the vegetable filling before packing the pancakes for extra freshness.

Serve gluten-free pancakes with vegetable filling for breakfast or lunch.


Gluten-free recipes

It is no coincidence that I chose to start a new season of healthy recipes. I chose it precisely because it sounds strange, and because I want you to try to accept the idea of ​​change. Changing for the better.

Maybe & # 8220Bread without flour & # 8221 sounds contrary to all my childhood memories, about the crunchy corner, eaten until I got home from the store, about the slice smeared with butter and honey, eaten in the holiday sun, about the wonderful smell and the heat from the open oven, which steamed the windows on the freezing cold.

& # 8220Bread without flour & # 8221 sounds weird, sounds different.

But & # 8220bread without flour & # 8221 comes bundled with some memories from the future, where the few extra pounds no longer exist, where buns, pretzels and other goodies leave room for a handful of Romanian nuts or fruit taken from peasants and where the sandwiches are replaced with green and healthy leaves, with seasonal vegetable salads or delicious dishes with cereals full of nutrients.

No, I do not advise you to give up bread. The pleasure of a Saturday in which the morning begins lazily with the crispy baguette with cereal from Pain Plaisir, the pleasure of a homemade pizza, or of a crispy Irish bread, baked in a cast iron pan, cannot be replaced as long as you clap your hands, nor do not have to.

However, I invite you to be inventive when it comes to diet and maintaining the body's nutritional balance. To diversify, to try new ingredients, to look for alternatives.

Flourless bread is a healthy alternative to a bread meal. A single slice, or a flourless mini loaf will saturate you, and will not require the digestive system, as does white flour bread. And when you smell the wonderful smell of nuts and spices, you will fall in love at the first tasting!

If you are wondering what is the secret of this bread, which does not contain flour, but which still has the form of bread?

Well, we're talking about Psyllium bran, ie one of the most absorbent natural fibers, a favorite for weight loss products, but also for colon detoxification. Psyllium bran contains soluble and insoluble fibers & # 8211 soluble ones coat the intestinal walls in a protective layer, and insoluble ones cleanse them of toxins. When we use them in food, it behaves like a gelatin & # 8211 binds the ingredients and lets you shape it however you want.

Besides the fact that it is full and healthy, bread without flour is made without any hassle. Goodbye dosed, fermented, kneaded & # 8211 for flourless bread all the ingredients are mixed in a bowl, and that's about it. It contains only nuts, seeds (possibly whole grains and dried fruits), is rich in protein, fiber, and all ingredients are hydrated, so very easily digestible.

If I convinced you to try it, here are the ingredients:

Ingredients for flourless bread

2 tablespoons psyllium bran + 350 ml plain or filtered water
100 g almonds
100 g hazelnuts
100 g of sunflower seeds
100 g flax seeds
1-2 teaspoons of pink Himalayan salt
3 tablespoons melted coconut butter
a handful of raisins, dates and dried figs

* you can enrich bread with oatmeal, sesame seeds, pumpkin seeds, cashews, as suggested by David and Louise, from Green Kitchen Stories, or maple syrup or a few drops of stevia, as suggested by Sarah, from My New Roots

Mix the psyllium bran with water, and let it gel for 5 minutes. In a bowl, mix all the above ingredients, add the psyllium, mix well, and leave for an hour for all the ingredients to hydrate. Grease a tray (or muffin tins) with coconut butter or olive oil, put the composition, and leave for an hour in the oven heated to 170 degrees. Allow to cool, and store in the refrigerator. Consuming cold & # 8211 is wonderful as a toast! I prepared it for detoxification and protection of the digestive system, so I enjoyed it with Kimchi (naturally fermented cabbage). Flourless bread is vegan and gluten free.


Gluten-free spaghetti with grilled vegetables

Spaghetti & # xa0 from black beans & # xa0 with grilled vegetables& # xa0 are a delicious inspiration & # xa0 for any time of the day when we want to charge with energy and bring a proper protein intake.

Even if they are more atypical pasta, you still have to be careful to boil them. al dente, 1 minute less than what is written on the package to maintain its proper consistency.

Remember that the pasta is added to the water that has already reached the boiling point and at the end not rinse with cold water, but it is recommended to add olive oil.

It should be noted that this dish is quite filling, it has a lot of protein and this type of spaghetti is found in Sam Mills, with several equally healthy varieties.

Nutritional values ​​per serving: 450 kcal

Preparation time: 15 minutes

Ingredient:

250 g of black bean paste or green peas

200 g sliced ​​mushrooms

a few slices of yellow pepper

3 tablespoons olive oil

Instructions:

1. Fill a pot with water and bring to a boil over high heat and the pasta is added when the water boils and boils according to the instructions on the package.

2. Meanwhile, in a grill pan add the sliced ​​mushrooms and asparagus, sprinkle a little & # xa0sare and pepper. After & # xa02-3 minutes, turn on the other side & # xa0 and leave & # xa0 for a few more minutes, or less depending on the texture.

3. Drain the pasta, mix with olive oil, a pinch of salt, oregano and serve with the mixture of asparagus and mushrooms over which add the cherry tomatoes, yellow peppers, sprinkle with vegan parmesan and eat immediately, as soon as possible. fresh.

Good appetite! ❤️


GLUTEN-FREE DIET. RECIPES OF PANCAKES, PIZZA AND VEGETABLE TART WITHOUT GLUTEN, YEAST OR

GLUTEN-FREE DIET. When you are faced with a delayed food allergy or even a gluten intolerance, overlapping with a sensitivity to yeast and even eggs, it may seem that you have not been left with too many variations in terms of dishes. which you can consume. Fortunately, there are solutions and all you have to do is replace the gluten-free cereals with the ones without, find out the ingredients that can replace the ones that are causing you problems and, last but not least, show imagination and culinary curiosity. .

Here are some recipes for pancakes, pizza and tarts GLUTEN FREE, yeast or egg selected from the recipe book that accompanies the results of the Imupro300 test, which allows patients to customize their daily diet when they want to eliminate foods that are not processed properly and thus generate various health problems.

GLUTEN-FREE DIET. GLUTEN-FREE PANCAKES. Pancakes are an excellent base both for a cold appetizer, if they are accompanied by various vegetables and types of cheese, and for desserts, if you use fresh fruit, jams, honey or various syrups.

Quinoa pancakes - 4 servings

Ingredient:

Method of preparation

Finely grind the quinoa. Mix all ingredients well. Heat the oil in a pan. Put small pancakes in the pan, fry on one side and then turn on the other side. Place the pancakes on a kitchen towel to drain off excess oil. They go very well with fresh salad.

Corn pancakes - 4 servings

Ingredient:

Method of preparation

Make a dough from cornmeal, salt and soy milk or regular milk. Heat some oil in a pan and pour the dough into it. Fry the pancakes on both sides until browned. You can try a stuffing of boiled or sauteed vegetables in a little oil.

Millet pancakes - 4 servings

Ingredient:

Method of preparation

Grind the millet finely. Add 4 tablespoons of oil and 250 ml of soy milk, season and fry the pancakes in hot oil. You can add 200 g of apple slices. You can also serve them as an appetizer, with mushrooms and salad.

GLUTEN-FREE DIET. THE PIZZA

Potato dough for pizza - 4 servings

Ingredient:

75 g POTATO FLOUR (STARCH)

SPICES AND AROMATIC HERBS (DEPENDING ON TOLERANCE)

Method of preparation

Boil the potatoes in their skins. Remove from the heat before they are completely cooked, drain the water, put cold water over it and peel it, then pass it through. Mix with potato starch, egg substitute, ½ tablespoon oregano and ½ tablespoon oil, season with salt and pepper. Grease the baking tin. Put the dough in it, level and form a finger-thick edge. Preheat the oven to 200 ° C Celsius. Prepare the pizza ingredients (according to individual tolerances), sprinkle over the potato dough and bake for about 40 minutes.

Yeast-free pizza with spinach - 4 servings

Ingredient:

20 g COOKING POWDER gluten free

200 g SHEET CHEESE CHEESE

Method of preparation

For the dough, peel the potatoes and cook for 25 minutes, drain and strain. Sift the flour, baking powder and mix with the mashed potatoes in a bowl. Knead everything with 200 ml of water and oil. Preheat the oven to 220 ° Celsius. For ingredients, wash the spinach leaves, remove the ribs, scald in boiling water for 2 minutes then drain in a sieve. Season with salt and nutmeg. Peel an onion, finely chop and add to the spinach. Cover a baking tray with parchment paper. Roll out the dough, arrange the spinach over and sprinkle with cheese. Bake the pizza at 190 ° for about 25 minutes.

Polenta pizza

ingredients:

200 g PRESERVED CANNED TOMATOES

SPICES AND AROMATIC HERBS (DEPENDING ON TOLERANCE)

Method of preparation

Boil water, salt and oil, add the sweet corn and simmer for 5 minutes, then simmer for another 30 minutes. Place on a metal bowl lined with baking paper. Allow to cool. Cover the polenta with the sun-dried tomatoes, shredded cheese, slices of ham and season with herbs, salt, pepper and, finally, some olive oil. Bake at 175 ° C for about 20 minutes. If you want, you can also add mushrooms, tuna or olives. If you like garlic, you can crush a few puppies and add them to the olive oil before pouring it over the "pizza".

Buckwheat noodles - 2 servings

Ingredient:

Method of preparation

Mix all the ingredients. The dough is soft and elastic. If necessary, add a little more flour. Then let the dough rise for at least 30 minutes in a covered bowl. Roll the dough very thin on a surface lined with flour and cut into very thin strips. Boil the noodles in enough water and a little oil until it is still firm. Drain the noodles and serve immediately. A little fat or a lump of oil enhances their taste. Noodles go very well with various types of vegetables.

“Provencal” vegetable tart - 6 servings

Ingredient:

600 g CRUSHED SLICED PUMPKIN

200 g MUSHROOMS MUSHROOMS

Method of preparation

Grease a tart pan with a diameter of 23 cm. Mix the rice flour, guar flour and salt in a bowl. Add cold butter cut into small pieces to the flour mixture, and mix by hand. Add water and knead the dough quickly until smooth. Roll the dough between two sheets of plastic. Put the dough in the shape of a tart and prick it with a fork several times. Cover the dough and leave in the fridge for an hour. Bake at 180 ° for 15-20 minutes in the preheated oven at low temperature.

Preparation of the filling: Heat two tablespoons of oil in a pan, cut the onion into small pieces and sauté. Add two cloves of crushed garlic, sliced ​​mushrooms, bell peppers and diced zucchini, keep everything on the fire until it softens slightly. Add 2 tablespoons of herbs and simmer for another minute. Season everything with salt and pepper.

Preparation of the pesto sauce: Pass the basil, the peeled and chopped tomatoes, 2 tablespoons of oil, salt and pepper, all in a blender. Add 2 cloves of crushed garlic. Mix the pesto with the half-cooked, cold vegetables. Spread evenly over the tart dough. Bake at 180 -200 ° for 20 minutes in the preheated oven. Serve the tart immediately.

* Purified butter is obtained AS SO, or you can buy it from several pharmacies.

Gluten, yeast and egg are the foods that most often cause delayed food allergies, and if you face at least one of them and have decided to remove them from your diet, you must also keep in mind that they can be hidden. and in other foods and preparations, which is why it is good to read the labels very carefully. Here, for example, are the foods that "hide" gluten.


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