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

the pan is thoroughly preheated, it may take the 2 nd and 3 rd batches of eggplants less time to cook and/or you may need to lower the heat.

Baked Pasta with Collard Greens and Squash
    olive oil for the casserole dish and pan
    1 small acorn squash (1-1¼ pound), cut in half, seeds removed
    salt
    6 ounces short variety dried gluten-free pasta (e.g., fusilli, penne)
    10 cloves garlic, thinly sliced
    1 large red bell pepper (¾ pound), cut into ½-inch pieces
    ½ pound collard greens, stems removed and chopped (about 3 cups)
    ¼ cup pine nuts
    3 tablespoons chopped fresh parsley
    ½ teaspoon smoked paprika
    1 cup shredded Gruyère cheese
Preheat the oven to 400°F. Grease an 8×8-inch casserole dish and arrange the squash cut side down. Roast for 30 minutes. Remove from the oven and let cool. Reduce the oven temperature to 350°F.
Bring a medium to large pot of water to a boil and salt liberally. Meanwhile, score the inside of the squash into sections about ½-inch square and scoop out the flesh.
Add the pasta to the boiling water. Heat a large pan over medium-high heat. Lightly coat the pan with oil. Add the garlic and bell pepper, and cook for a couple of minutes. Add the collard greens and cook until softened, about 5 minutes. Add a couple of splashes of water if the greens stick to the pan. Remove the pan from heat.
Drain the noodles while still slightly crunchy, about 8 minutes. Add the noodles, squash, pine nuts, parsley, paprika, and a pinch of salt to the pan. Stir well.
Spread one-third of the pasta mixture in an 8x8-inch casserole dish. Sprinkle with one-third of the cheese. Layer on another one-third of the pasta, followed by another layer of cheese, then the rest of the pasta, and a final layer of cheese. Bake for 25-30 minutes.
    Serves 4-6

Lentils with Olive Salad over Polenta
    Lentils
    olive oil for the pot
    ¼ bulb fennel, white part only, minced
    1 large shallot, minced
    1 cup gluten-free vegetable broth
    ⅓ cup beluga lentils, picked through
    zest of 1 small orange
    1 bay leaf
    Polenta
    1½ cups water or gluten-free vegetable broth
    1 cup unsweetened soymilk
    pinch ground cayenne pepper
    salt and freshly ground black pepper
    ½ cup finely ground polenta (cornmeal)
    Olive Topping
    3-4 Greek black olives, diced
    3-4 green olives, diced
    3-4 Castelvetrano olives, diced
    2 tablespoons diced roasted red pepper
For the lentils, heat a small to medium pot over medium-low heat, and lightly coat the bottom of the pot with oil. Add the fennel and shallot and cook for 10 minutes, until beginning to brown. Add the vegetable broth, lentils, zest, and bay leaf. Increase the heat to high, cover, and bring to a boil. Reduce the heat to low and simmer for 1 hour.
When the lentils are nearly ready, start the polenta. Heat the water or vegetable broth and milk in a medium to large pot over medium heat. Once simmering, reduce the heat to medium-low, and add cayenne, a pinch or two of salt (more if using water), and a few grinds of pepper. Slowly stream in the polenta while whisking to prevent lumps. Cook while stirring occasionally, until all of the liquid is absorbed and the polenta is creamy and smooth. With finely ground polenta this should only take a few minutes; coarsely ground polenta will take longer.
Drain any remaining liquid from the lentils. For the olive topping, stir the olives and roasted red peppers together in a small bowl.
To serve, spoon the polenta into the bottom of a serving dish. Spoon the lentils over the polenta, then top with the olive mix.
    Serves 4
    I use beluga lentils because they retain their shape and don’t get mushy when cooked. Standard brown lentils won’t work nearly as well.

Not Shepherd’s Pie
    2 large russet potatoes (1½ pounds), cubed
    salt
    2 tablespoons olive oil + more for the pan
    2 small carrots (¼ pound), ends trimmed, cut into ½-inch cubes
    1 large stalk celery, ends trimmed, cut into ½-inch pieces
    ½ medium yellow onion, cut into ½-inch pieces
    ½ pound crimini mushrooms,