Free The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes by Kalinda Piper

and cook the other side for 1½ minutes. Place in a towel to keep warm. Repeat with remaining tortillas.
    Makes 8
    Make the tortillas while the vegetables marinate. Roll from the center of the tortilla, not quite all the way to the edge. It’s important to keep them warm in the towel so they stay pliable.
    Depending on the size of the pan, the filling may need to be cooked in batches so that the pan is not crowded. A crowded pan prevents good searing.
    Masa harina is a special kind of corn flour frequently used in Mexican cuisine. Look for it in the Mexican food section of your grocery store.

Stinky Macaroni and Cheese
    8 ounces short variety dried gluten-free pasta (e.g., fusilli, penne, macaroni)
    3 tablespoons butter
    2 tablespoons white rice flour
    1 tablespoon potato starch
    1 cup gluten-free vegetable broth
    ½ cup gluten-free hard pear cider or dry white wine
    4 ounces gluten-free blue cheese, crumbled
    2 ounces shredded Gruyère cheese
    2 ounces shredded asiago cheese
    freshly ground black pepper
Bring a medium to large pot of water to boil. Add the pasta and cook until al dente, 10-12 minutes. Drain.
Meanwhile, once the water is near boiling, melt the butter in a large pan over medium-low heat. Whisk in the flour and starch. Cook for 5 minutes, until golden.
Add the vegetable broth and cider or wine. Increase the heat to medium. Simmer, while whisking frequently, for 4-5 minutes, until the mixture thickens.
Stir in the cheeses until the sauce is smooth, around 2 minutes. Season with black pepper to taste. Stir the noodles into the cheese sauce.
    Serves 4

Mushroom Nut Roast
    olive oil for the pans
    1 medium yellow onion, diced
    1 medium stalk celery, ends trimmed, diced
    3-4 cloves garlic, minced
    1 pound crimini mushrooms, cut into ½-inch cubes
    ½ cup white wine or gluten-free vegetable broth
    salt
    2 cups pecans
    1 cup walnuts
    1 cup fresh gluten-free bread crumbs
    1 teaspoon dried parsley
    1 teaspoon dried sage
    ½ teaspoon dried thyme
    ½ teaspoon dried oregano
    freshly ground black pepper
    2 large eggs
Preheat the oven to 375°F. Grease a 9×5-inch loaf pan and line it with parchment paper.
Heat a medium to large pan over medium heat. Lightly coat the pan with oil. Add the onion and celery. Cook, stirring occasionally, for 5 minutes, until the onion is translucent and just beginning to brown.
Clear a spot in the pan and add the garlic. Cook until fragrant, 30 seconds. Add the mushrooms, wine or broth, and a pinch of salt. Stir well. Increase the heat to medium-high. Allow the mushrooms to release their juices. Continue to cook until most, but not all of the liquid has cooked off, about 10 minutes.
Meanwhile, pulse the nuts in a food processor until evenly ground, but not a fine powder. Place in a large mixing bowl with the bread crumbs. Stir in the herbs, a pinch of salt, and a few grinds of pepper.
Add the cooked mushrooms to the mixing bowl and stir well. Lightly beat the eggs in a small bowl, and then stir into the nut mixture.
Spoon the mixture into the prepared loaf pan, firmly press it down, and smooth the top.
Bake for 45 minutes, until the edges are browned and a toothpick inserted in the loaf comes out clean. Remove from the oven and let cool slightly. Run a knife around the edges if necessary. Place a serving platter over the loaf pan, serving-side down. Invert the two together. Remove the parchment paper and serve.
    Serves 8

Collard Green Wraps
    salt
    4 large collard green leaves
    ½ cup water
    3 ounces dried apricots, minced
    2 tablespoons Dijon mustard
    ¼ teaspoon crushed red pepper
    olive oil for the pan
    4 ounces tempeh, stood on side and cut in half, then cut into fourths lengthwise (8 pieces)
    2 ounces sprouts
    2 ounces gluten-free blue cheese, crumbled
Fill a medium pot with water, salt liberally, and bring to a boil. Add one of the leaves and simmer for around 1 minute, until bright green. Remove and set on a towel to dry. Repeat with the remaining leaves.
In a small pot, mix the water,