Category: Leyla Eraybar Recipes

Leyla Eraybar: Gluten, Dairy and Guilt-Free Mac’n’Cheese

Leyla Eraybar Mac n cheese

When considering the constraints of a vegetarian, gluten-free diet, certain comfort foods seem like they will just have to be distant memories. And considering that a lot of comfort foods aren’t necessarily that healthy, generally I don’t mind this fact. Being conscious and considered about what foods you put into your body important, however, when it comes to a classic macaroni and cheese, I couldn’t help but look for a recipe that works. As a kid growing up in the South Carolina, southern comfort foods like macaroni and cheese, fried chicken and collard greens were staples of down home cooking. However, again it is important to note that sometimes the way these foods are prepared aren’t conducive to maintaining a gluten-free diet. And some modifications usually need to be made in order to keep the recipe relatively healthy. But, even with modifying the recipe, taste is also super important! With all of that in mind, what I’m sharing below is  a delicious vegan mac’n’ cheese that eliminates some of the heavier ingredients found in traditional recipes for this dish. Even so,  do remember to always try and eat in moderation!

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 35 mins

Serves: 5 to 6 people

Ingredients for vegan Cheese Sauce:

1 cup of nutritional yeast flakes

1 can of cannellini beans(about 1 1/2 cups) – make sure to drain before adding to blender

1/2 tsp garlic powder

1 tbsp dijon mustard (add more or less depending on taste)

1/4 tsp fine pepper + salt (also to taste)

1 cup of mashed sweet potato (about 1 small potato)

1/3 cup of vegan butter softened (I like to use Earth Balance, but there are plenty of other options to choose from)

plain soy milk, creamer or water (to thin sauce to desired thickness at the the end)

Directions for “cheese” sauce:

1. Bake the sweet potato .

2. Add all ingredients to a blender or food processor. Begin on a low setting and gradually increase speed until mixture becomes smooth.

3. Now do a small taste test and adjust spices and sweetness accordingly. 

4. Finally, thin out the sauce to desired thickness using the soy milk, soy creamer or water. I like to use the soy creamer, but any of the other options will work just fine.

5. Allow the sauce to simmer on the stove top until ready to be served over the macaroni. 

Ingredients for Macaroni:

6 cups of cooked gluten free elbow macaroni (try glutino)

2 tbs parsley flakes (dried)

1/4 cup nutritional yeast

3 cups “cheese” sauce (see recipe above)

Optional Ingredients for Macaroni:

1/3 cup sun dried tomatoes

dash of salt

pinch of chili pepper flakes

Directions for Macaroni:

  1. In a medium-sized pot, boil macaroni to desired firmness or softness.
  2. Drain this pot of macaroni.
  3. Pour macaroni into a large heat-resistant serving bowl and add in nutritional yeast, parsley and tomatoes (if you are choosing to include tomatoes).
  4. Toss all of these ingredients together.
  5. Stir in the “cheese sauce” to this macaroni mixture.
  6. Taste test the combined ingredients and add in optional salt or pepper flakes if necessary.
  7. Serve to guests and enjoy the meal!

Penne with Cauliflower and Greens

Veggie options

It seems like cauliflower and collard greens are the veggies to watch in 2015, so definitely check out this tasty recipe that uses both. Cauliflower and collard greens are phenomenal sources of vitamin C, so dig in… and feel free to add in some roasted brussels sprouts and onion to the mix if you feel a little daring!

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 35 mins

Serves: 2 to 4

Ingredients:

  • 3/4 lb. gluten-free penne pasta, such as Jovial Brown Rice, Penne Rigate
  • 2 tbs virgin olive oil, (and a little for drizzling)
  • 1 large minced, shallot
  • 1/3 cup Pinot Grigio (or another dry white wine)
  • 1 bunch collard greens- remove center ribs, and halve crosswise
  • 1/2 head of cauliflower, about 1 lb. cut into medium-sized florets
  • 1/2 tsp coarsely grated lemon zest
  • a touch of coarse salt
  • optional: Parmesan or pecorino cheese,  a handful of toasted almonds or walnuts,  a handful of roasted brussels sprouts, ¼ onion, ½ potato.

Instructions:

Preheat oven to 450°F, prepare collard greens, shallot, zest and cauliflower.

Roast Cauliflower

Place the cauliflower on a rimmed baking, sheet drizzle with 1 tablespoon of olive oil and a few shakes of salt and pepper. Once oven reaches 450°F, place cauliflower in oven and cook until tender, should take approximately 20 minutes.  Stir twice. Remove from oven.

Boil Penne Pasta

Meanwhile, in a large pot,  heat salted water until boiling. Cook pasta according to label directions. Drain pasta, but reserve ½-¾ cups of pasta water for later.

Combine Ingredients

In a medium-sized pot, heat 1 tbs olive oil at a medium temperature. Add minced shallot to cook for 5 minutes or until tender, stirring occasionally. Pour wine into pot and cook for about 5 minutes until it has nearly evaporated. Add collard greens and cook for about 8 minutes or until bright in hue and slightly tender. Stir occasionally. Add the cauliflower, lemon, and cooked pasta to the pot. Cook until both the cauliflower and penne are hot. Continuously stir while adding enough of reserve pasta water to create a thin sauce that coats pasta. This should take about 4 minutes. Transfer to a serving bowl and drizzle with oil.

Serve and enjoy!

Leyla Eraybar’s Famous Gluten Free Chocolate Chip Baked Oatmeal Muffins

Leyla Eraybar Muffin

Leyla Eraybar’s famous Oatmeal Banana Chocolate Chip Muffin

The best way to start your day is with oatmeal.  It’s even better when your oatmeal is baked into a chocolate banana muffin.  I’ve been starting my day with one of these muffins for the past week, and it is amazing!  You might say, but Leyla, I don’t have time to bake.  These muffins are very easy to make, don’t take much time to bake, and actually very nutritious.

Let’s journey on into making the muffins!

Here’s the ingredients you’ll need:

  • 3 Cups of Gluten Free Oats (Quick cooking is what I’m using)
  • 1/2 Cup of Packed Brown Sugar
  • 2 Teaspoons of Gluten Free Baking Powder
  • 1/2 Teaspoon of Salt
  • 2 Egg Whites
  • 1 egg
  • 1 1/4 Cups of Skim Milk
  • 3/4 Cups of Mashed Bananas
  • 1 Teaspoon of Vanilla Extract (yum!)
  • 3/4 Cups of Semi-Sweet Chocolate Chips (can sub Carob chips or Raisins)

Let’s Get Bakin’:

  1. Heat your oven to 350 degrees.  This recipe will make roughly 10 full size muffins and 18 mini muffins.  Mist your cups in the muffin tin.
  2. Combine your dry ingredients.  That means oats, baking powder, brown sugar, and salt in a large bowl.  Mix until entirely mixed.
  3. In a separate smaller bowl, whisk your eggs, egg whites, mashed banana, milk, and vanilla.
  4. Add all wet ingredients to the dry ones in the larger bowl.  Whisky together.  Add your chocolate chips.
  5. Spoon the oatmeal mixture into the muffin cups.  Bake for around 22 minutes.  A toothpick or fork should come out clean.

Each muffin is 127 calories, 22 grams of carbs, 3 grams of protein, and 2 grams of fiber.

Enjoy your muffins!

 

 

 

Quinoa, Roasted Yam & Pepitas with Cumin-Lime Dressing

Quinoa, Roasted Yam & Pepitas with Cumin-Lime Dressing

Prep time:   15 mins
Cook time:  20 mins
Total time:   35 mins

This is a Main Course that serves four people as a meal and eight people as a side dish.

Ingredients:

1 medium yam that is peeled and cut into 2″ pieces
1 tsb olive oil
Salt and Pepper
3 cups of quinoa (cooked)
1 bell pepper (diced)
1 bunch of green onion (sliced)
1 can of lentils (2 cups cooked)
¼ cup pumpkin seeds

Cumin-Lime Dressing Ingredients:

3 tbs lime marmalade
3 tbs olive oil
1 garlic clove (minced)
2 teaspoons lime juice
½ tbsp ground cumin
Large pinch of sea salt

Instructions
Preheat your oven to 375°F. Line your baking sheet with a piece of parchment paper. Place the yams on the baking sheet. Add olive oil and salt and pepper. Bake in a preheated oven for 20 minutes, until tender.

In a bowl, combine quinoa,  green onion, sweet bell pepper, lentils, pumpkin seeds, and cooked yam.
In a small bowl combine  olive oil, lime marmalade, lime juice, garlic, cumin and sea salt. Whisk to froth. Pour dressing over the quinoa-yam mixture. Toss to coat and serve immediately.

 

Leyla Eraybar – Gluten Free Zucchini Chocolate Chunk Muffins

Delectable Gluten Free Zucchini Chocolate Chunk Muffins that are easy to make at home and will please the gluten free foodie in your life!

Leyla Eraybar – Zucchini Spaghetti with Lentil Marinara

A new amazing recipe from Leyla Eraybar – Zucchini Spaghetti with Lentil Marinara.

Gluten Free Veggie Taco Meat for Lettuce Wraps

Lettuce for your wraps!

Lettuce for your wraps!

Tacos are delicious, but gluten free veggie lettuce wraps are even better! I’ve experimented with various ways of making the “meat” for tacos and wraps and I believe I’ve found the way.
Leyla Eraybar’s gluten free vegetarian taco meat:
  1. Start by heating 1/4 cup of olive oil in your favorite large skillet over medium heat.
  2. Slice a medium onion, and sauté for two minutes.
  3. Stir in 3 cloves or a tbs of crushed garlic, half of a large red bellpepper keep it in there about 4 minutes.
  4. Add a cup of lentils
  5. add some chili powder, cumin, paprika, oregano, cayenne, and salt to taste.
  6. Stir in two cups of veggie broth, and bring to a boil.
  7. Lower heat to medium-low, cover, and simmer 30 minutes, stirring occasionally.
  8. Remove from the stove stir in tomato paste and a 1/4 cup of pine nuts. Transfer to food processor and pulse a few times, or until texture is to your liking.

 

Tasty Veggie Tacos With Egg

A Taco in a Pocket

A Taco in a Pocket

Start by making one cup of rice maybe ten or so minutes before the rest and have it ready. Next –

Take these ingredients and mix them to make some delicious and healthy egg mixture:

  • 4 Tbsp fat-free milk
  • 8 – egg mixture (I usually do – 6 large egg whites 2 large eggs)

The next mixture is

  • 1/4 cup of each – finely chopped red onion, chopped tomato, chopped fresh cilantro
  • 1 tbs extra-virgin olive oil
  • 1/4 teaspoon ground cumin (the key/secret ingredient  😉
  • 1 small can of chopped green chiles

Next, put your best skillet over medium heat, oil the pan, and add the egg to your pan, cook for 2 minutes. Do not stir until mixture, instead draw a spatula through egg mixture. The idea is to from large, thick tasty bites that are still moist.

Next, warm those gluten free tortillas of your choosing. Next take your two delicious mixtures and put them together to make the best tacos ever!