Tuesday, February 9, 2010

Gluten-Free Italian Night

My friend hosted an amazing Godfather movie marathon night on Saturday. Guests (a mixture of omnivore and herbivores alike) brought homemade Italian dishes, ranging from GF non-vegan meatballs and marinara sauce to GF/vegan lasagna and French bread. It was quite the spread. My friends Lucas and Wendi brought the amazing GF/vegan lasagna, while another friend brought a fantastic GF French bread loaf that she cut up and added chopped garlic and vegan butter to. My contribution was a GF/vegan tiramisu, GF spaghetti (from Trader Joe's) and marinara sauce (from Costco) and GF "meat" balls made of lentils and brown rice. The recipes and picture are as follows. The host served Coppola wines and a double-tomato bruschetta that was absolutely delicious. It was a great night. 

My spaghetti and the lasagna are friends!

GF Meatballs (tweaked from I Am Gluten Free)

2 cans brown lentils
1 c. brown rice
1 T. olive oil
1 t. salt
1 c. gluten free breadcrumbs
1/2 c. finely diced onion (I used red for a "spicier" flavor)
5 oz. extra firm tofu, drained and pressed
1/4 c. nutritional yeast
2 cloves minced garlic
handful of parsley, chopped
1 t. garlic powder
1 t. onion powder
1/2 t. paprika

  1. Cook the brown rice. Add in the lentils and mix. 
  2. Pour about half the lentil/brown rice mixture into a food processor and blend into a paste. Pour back into the remaining lentil/brown rice. Put the breadcrumbs, onion, tofu, nutritional yeast, garlic, parsley, garlic powder, onion powder, and paprika into the food processor and mix until blended. Add this mixture to the lentil/rice mixture. Using either your hand or a large spoon, blend everything together. 
  3. I chilled the mixture at this point, but mostly because I was working on the tiramisu. You don't have to, although it made molding the meatballs pretty easy. 
  4. Use either your hands or a small scoop to form the "meatballs". If you find the mixture sticky, either wet your hands (or the scoop) or spray them with vegetable spray.
  5. Saute the "meatballs" in olive oil or bake in a 350 degree oven for about 20 - 30 minutes (or until crisp). If you saute them on the stove, you will want to rotate them in order to get as much of the surface of each "meatballs" nice and browned.

GF Tiramisu

Regrettably, I don't have a picture for the tiramisu, but that just means I will have to make it again. Since I had never even had tiramisu before Saturday night, I didn't have any clue what to expect. It took a lot longer than I did expect, but it was well worth it, and seemed to gain high praise from everyone, so I'm very proud of my finished product. 

Lady Fingers

2 cups Bob's Red Mill all-purpose baking flour
1 T. baking powder
pinch of salt
1/2 c. agave
1/2 c. maple syrup
2 T. canola oil
1/3 c. apple sauce
1 T. vanilla
3/4 c. "milk"

  1. Preheat the oven to 350. 
  2. Measure out all the dry ingredients in a large bowl. Create a small hallowed “bowl” in the center of the dry ingredients. Add the wet ingredients. Gradually incorporate the dry ingredients from around the outside of this hollowed bowl, until everything is evenly mixed in. 
  3. Using a rubber spatula, transfer into a greased glass baking dish (9" x 13") and place in the middle of the oven on the center rack. 
  4. Bake for 25 minutes. After baking, place on a cooling rack and loosen the edges. 
  5. After it has cooled for about 15 minutes flip the cake over onto a cutting board and cut into 1" x 3" pieces. 


8 oz. vegan cream cheese 
1/4 c. vegan yogurt
1/4 c. vegan cream (I used hazelnut milk, which has a very creamy texture and taste)
2 T. liquor/liqueur of choice (I used Frangelico)
1/3 c. powdered sugar
2 t. vanilla extract
1/2 t. cornstarch 
1/2 t. xanthan gum

  1. Bring heavy cream to a boil in a small sauce pan and then dissolve the xanthan gum and cornstarch into it. Allow it to cool to room temperature. 
  2. Combine the thick cream mixture with all the other ingredients above and beat well. 
  3. Put the mix in the fridge to set for several hours.


1 c. strong coffee
3 T. liquor/liqueur of choice (again, I used Frangelico here)
3 T. agave nectar
Combine these ingredients and put in the fridge to cool.


  1. Dip the lady fingers into the coffee sauce and let it soak up the moisture for a couple of seconds. 
  2. Layer these in the bottom of a glass trifle or baking dish until the entire base is covered. 
  3. Using a spatula, spread the "cream" evenly over the lady finger base. 
  4. Repeat steps 2 and 3 at least once more, depending on how big your dish is.
  5. Sprinkle unsweetened cocoa powder over the top, completely covering the top. Place in the refrigerator for at least an hour to let the flavors meld together. Serve and enjoy!

1 comment:

Sandra said...

I was hoping you would have a picture of the tira????, so that I could see what it was! And on your blog the right side of your message is cut off, so I can't even read all about it! ;-( Sounds like you had a great time, though, and that's the important thing!


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