Free Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook by Leslie Cerier, Kathie Swift Ms Rd

can always put together a great meal by combining several side dishes, or by serving a simple grain dish with sautéed or stir-fried veggies and a sauce. Check out chapters 6 and 7 for recommendations—or go wild in the kitchen and create your own seasonal meals using the recipes in those chapters as your basic building blocks. This is a fun way to cook: going to the market and choosing whatever looks freshest and most appealing, then combining that bounty of fresh produce with staples to create meals that reflect the seasons, your preferences, and your creativity. By playing with all of these variables, you never have to settle for the same meal twice!
Summer Pasta and Bean Salad
    This Mediterranean-inspired salad is light and refreshing, yet satisfying enough to serve as the centerpiece of the meal. For a nice summertime lunch or dinner, serve it atop of a bed of garden greens, with Amaranth and Corn Flatbread on the side.
    serves about 6
    12 ounces brown rice spirals or penne
    2 cups cooked chickpeas
    1 cup sliced carrots
    1 cup cut green beans, in 1-inch pieces
    1 cup chopped red onion
    1 cup minced fresh dill
    1 cup freshly squeezed lemon juice
    1/3 cup extra-virgin olive oil
    ¼ cup capers, rinsed
    1 teaspoon sea salt
    Cook the pasta in a generous amount of boiling water until just tender. Drain and rinse in cold water.
    Transfer the pasta to a large bowl. Add the remaining ingredients and gently stir until evenly combined. Taste and adjust the seasonings if desired. Serve at room temperature.

    Mediterranean Two-Bean Salad: Substitute other beans, such as navy beans, for the pasta.
Soba with Tempeh and Broccoli in Coconut Sauce
    Most varieties of tempeh are gluten-free, but occasionally you’ll come across a multigrain version or another type that contains gluten, so check the label to be sure. This is of even greater concern with soba; many varieties use a combination of buckwheat and wheat flour, so read the ingredients to be sure you’re getting 100% buckwheat soba.
    serves about 4
    8 ounces tempeh, cubed
    1 (14-ounce) can coconut milk
    1 cup coarsely chopped onion
    8 ounces 100% soba noodles
    2 cups coarsely chopped broccoli
    1 tablespoon grated fresh ginger
    2 tablespoons chickpea or adzuki bean miso
    Put the tempeh, coconut milk, and onion in a large saucepan over medium-high heat. Bring to a boil, then lower the heat, cover, and simmer for about 15 minutes, until the onion is translucent.
    Meanwhile, cook the soba noodles in a generous amount of boiling water until just tender. Drain and rinse in cold water.

    Add the broccoli and ginger to the tempeh and stir to combine. Simmer for about 5 minutes, until the broccoli is bright green or tender to your liking. Stir the miso into some of the hot broth to form a paste, then stir it back into the tempeh mixture.
    Gently stir the soba into the sauce. Serve immediately.
Brown Rice Spirals in Tomato Sauce with Cauliflower, Olives, and Capers
    Dulse is an unusual addition to a red sauce, but it’s tasty and also helps balance the acidity of the tomatoes. Substitute 1 teaspoon of sea salt for the dulse if you like, or if you don’t have any dulse on hand. For a divine meal, top this dish with grated Manchego or your favorite cheese. Of course, you can serve this sauce with any type of pasta you like, but I think it pairs well with spirals—especially the brown rice spirals made by Tinkyada. Or think outside the box and try the sauce over kasha or other cooked grains.
    serves about 8
    1 tablespoon extra-virgin olive oil
    7 cloves garlic, pressed, or more to taste
    6 cups sliced plum tomatoes
    1 cup chopped onion
    1/3 cup dulse
    3 cups cauliflower florets
    1 cup pitted whole black olives
    ¼ cup capers, rinsed
    1 pound brown rice spirals
    Heat the oil in a soup pot over medium heat. Add the garlic and sauté for about 2 minutes. Stir in the tomatoes, onion, and dulse and cook, stirring occasionally, until hot and bubbling. Lower the heat, cover, and simmer for about