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

10 minutes. Stir in the cauliflower, olives, and capers and simmer for 15 to 20 minutes, until the cauliflower is tender to your liking.

    Meanwhile, cook the pasta in a generous amount of boiling water until just tender. Drain and rinse in cold water.
    Taste the sauce and adjust the seasonings if you like, then pour it over the pasta and stir gently. Serve immediately.
Roasted Vegetable and Quinoa Casserole
    This recipe features a somewhat unusual method of cooking grains. The quinoa is roasted with root vegetables, garlic, and basil, infusing it with their rich flavors. Make this colorful and tasty casserole on a cold day, when the heat of the oven will help warm your house. Red quinoa is particularly attractive in this dish, but if you can’t find it, “plain” tan quinoa will do just fine. If you’ve never tried celeriac, which tastes like celery, this dish is a great way to get acquainted with it. It’s a good winter keeper and can be stored for months in the refrigerator or root cellar. To prepare it, simply cut away the tough, knobby skin and then cook it like a potato.
    serves 4 to 6
    4 cups cubed butternut squash
    3 cups cubed beets
    2½ cups cubed celeriac
    1 cup red quinoa, rinsed
    6 cloves garlic, coarsely chopped
    3 tablespoons extra-virgin olive oil
    2 tablespoons dried basil
    1 teaspoon sea salt
    1½ cups water
    8 ounces crumbled chèvre or feta (optional)
    Preheat the oven to 400ºF.
    Combine the squash, beets, celeriac, quinoa, garlic, oil, basil, and salt in a large casserole dish. Pour in the water, cover, and bake for 45 to 50 minutes, until the vegetables are tender to your liking. Serve immediately, topped with the chèvre if you like.

Savory Stuffed Winter Squash
    A perfect offering on any cool autumn evening, this flavorful dish is so satisfying and festive that it can serve as the centerpiece for Thanksgiving or any holiday meal. Delicata, sweet dumpling, acorn, and butternut squash all work equally well with the delicious stuffing which also makes a side dish, with or without the cheese. As always, I recommend a local, artisanal cheese, preferably made with goat’s or sheep’s milk or milk from grass-fed cows. The Jade Pearl rice stuffing is so delicious and attractive that you could forgo the squash and serve it on its own—or beef it up by adding French green lentils, as in the variation below.
    Jade Rice Pilaf with French Lentils and Toasted Walnuts: Forgo the squash. While the rice is simmering, cook ½ cup of French green lentils in a generous amount of boiling water, along with 2 bay leaves. When the lentils are tender (about 20 minutes), drain them and discard the bay leaves. Stir the lentils into the rice when you add the thyme and sage. Serve as is, or topped with the cheese if you like.
    serves about 6
    3 medium winter squash
    1/3 cup chopped walnuts
    1 tablespoon extra-virgin olive oil
    ½ cup diced red onion
    ¼ cup diced celery
    1 clove garlic, minced
    1¼ cups Jade Pearl rice
    ¾ cup diced red bell pepper
    ¼ teaspoon sea salt
    2½ cups boiling water
    1 tablespoon fresh thyme leaves
    ½ teaspoon chopped fresh sage
    2 cups grated Gouda or Cheddar cheese (about 8 ounces)
    Preheat the oven to 400ºF.
    Leave the squash whole. Place them in a baking pan and bake for about 1 hour, until tender; an inserted fork should go into the center of the squash easily.
    Meanwhile, toast the walnuts in a large dry saucepan over medium heat, stirring often, for about 5 minutes, until they begin to smell fragrant. Add the oil, onion, celery, and garlic. Sauté, stirring occasionally, for about 5 minutes, until the onion begins to soften. Add the rice, bell pepper, and salt and cook, stirring occasionally, for 2 to 3 minutes. Lower the heat, then slowly pour in the water. Cover and simmer for about 20 minutes, until all of the water is absorbed.
    Stir in the thyme and sage. Taste and adjust the seasonings if desired.
    Cut the squash in half lengthwise and scoop out the seeds. Fill the squash halves