HEALTHY RECIPES FOR GLUTEN FREE VEGGIE APPETIZERS

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GLUTEN FREE VEGGIE APPETIZERS RECIPES IDEAS

Gluten Free Veggie Appetizers Recipes Ideas are so many. Many gluten free veggie appetizers we can make for daily. And all of appetizers are healthy and very simple. Appetizers should be a healthy one because we eat every day. If the appetizers we eat contains sugar and after that we eat main meal, you can imagine how many sugars in our body. And if we don’t get enough physical activities, so it’s just hoarding disease in our body. So important controlling sugar contents in our body is a main reason, why we make gluten free veggie appetizers. Gluten free veggie appetizers recipes make us get the choice how to get a healthy life. We need meals every day, but we don’t want get ill in the future. Here are some gluten free veggie appetizers recipes ideas for you.

Gluten Free Veggie Appetizers of entire world are here. We have a motivation to make healthy foods for people in order to we get health together. No body wants to be ill. So that let us create a healthy appetizers, healthy foods, and we hope we are healthy every day. We can make gluten free veggie appetizers easily, because of the ingredients are so easy to buy and easy to make. Cooking gluten free veggie appetizers also make us to be more creative every day. So what kinds of gluten free veggie appetizers? Let’s get the recipes below.

HOW TO MAKE GLUTEN FREE VEGGIE APPETIZERS EASY

  1. All-Purpose Vegan Cheese Sauce Recipe

HEALTHY RECIPES FOR GLUTEN FREE VEGGIE APPETIZERS

The first gluten free veggie appetizers is vegan cheese sauce. This appetizer is so easy to make. And the very best one is, it’s 100% gluten free. You can make it at home. Let’s get the ingredients and directions.

Ingredients :

  • 2 to 3 tablespoons (8 to 11 g) nutritional yeast, to taste
  • 2 tablespoons (30 mL) grapeseed oil or refined coconut oil***
  • 2 1/2 tablespoons (37.5 mL) water
  • 1 medium (4 g) garlic clove, peeled
  • 1/2 to 3/4 teaspoon white wine vinegar, to taste
  • 1/4 cup (35 g) raw cashews, soaked*
  • 1 1/4 cups (190 g) peeled and diced yellow or red potatoes**
  • 1/2 cup (60 g) peeled and diced carrots**
  • 1 1/2 teaspoons (7.5 mL) fresh lemon juice
  • 1/2 teaspoon fine sea salt, or to taste
  • Sriracha or other hot sauce, to taste (optional)

Directions :

  1. First step is soak the cashews in water overnight. Use the bowl.
  2. After that drain and rise them. If you wanna quick soak, you can bring a small pot of water to a boil and turn off the heat. Add the cashews to the hot water and soak it for 30-6- minutes.
  3. Next step is boil potatoes and carrots in a small pot covered with water.
  4. Reduce heat to medium and simmer uncovered for 10 to 15 minutes until fork tender.
  5. The alternative way is you can stem the veggies until cooked.
  6. Then blend all ingredients (except hot sauce) to a high speed blender until smooth. If the mixture is too thick, a splash of water or oil can help.
  7. Sample the sauce and adjust seasonings as desired. Add Sriracha (or other hot sauce) as preferred, if you’d like to give the cheese a spicy kick! The sauce will keep for up to one week refrigerated in an airtight container.
  8. Adjust seasoning as you want and sample the sauce.
  9. Then add sriracha or other hot sauce as preferred, if you’d like to give the cheese a spicy kick.
  10. The sauce will keep for up to one week refrigerated in an airtight container.
  11. All-Purpose Vegan Cheese Sauce is ready to served.

2. Avocado Strawberry Caprese Recipes

HEALTHY RECIPES FOR GLUTEN FREE VEGGIE APPETIZERS

The second gluten free veggie appetizers is avocado strawberry caprese. Accorded to its name, this food is contains of veggies that are useful for body health. Many healthy ingredients in it, and it’s very suitable in a hot day. Here are ingredients and directions.

Ingredients :

  • 1 medium ripe avocado, pitted and diced
  • 1/3 cup (8 g) loosely packed basil leaves, chiffonade cut
  • 1 1/2 teaspoons extra-virgin olive oil
  • Pink Himalayan salt or fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/3 cup (80 mL) balsamic vinegar
  • 1 cup (135 g) hulled and sliced strawberries
  • 1 cup (160 g) grape or cherry tomatoes, halved
  • Toasted sesame seeds or chopped pecans, for serving

Directions :

  1. The first step is prepare your small saucepan.
  2. Bring the vinegar to a simmer over medium heat.
  3. Boil it and when vinegar starts to simmer, reduce the heat to medium-low. It needs 6-10 minutes without cover.
  4. Until the vinegar thickens, and reduces in volume by half. Then let it cool.
  5. Add the tomatoes, avocado, strawberry and basil in a large shallow bowl.
  6. Drizzle on the oil and gently toss until the veggies are coated.
  7. Now add the salt and pepper. Toss again.
  8. Add the toasted seeds or nuts as you desired. Drizzle on all of the balsamic reduction.
  9. Now you can eat your Avocado Strawberry Caprese immediately.

RECIPES FOR GLUTEN FREE VEGGIE APPETIZERS IDEAS

3. Vegan Broccoli and Cheese Soup Recipe

HEALTHY RECIPES FOR GLUTEN FREE VEGGIE APPETIZERS

Next gluten free veggie appetizers is vegan broccoli and cheese soup. This soup is very delicious and help you get through the winter. I use cheese sauce and broccoli because of their benefits. Belows are ingredients and directions.

Ingredients for the soup :

  • 1 cup (120 g) chopped celery
  • 5 to 6 cups (350 g) chopped broccoli florets
  • 1 1/2 cups (225 g) chopped Yukon Gold potatoes (about 2 medium)
  • Fine sea salt, to taste (I use 1/2 teaspoon)
  • Freshly ground black pepper, to taste
  • 1 1/2 teaspoons to 3 teaspoons (7.5 to 15 mL) chickpea miso, to taste***
  • 3 cups (750 mL) low-sodium vegetable broth
  • 2 tablespoons (6 g) nutritional yeast
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 1/2 teaspoons (7.5 mL) fresh lemon juice, or to taste
  • 1 tablespoon (15 mL) extra-virgin olive oil
  • 1 medium (350 g) onion, diced (2 heaping cups)
  • 3 medium (13 g) garlic cloves, minced

Ingredients for the sauce :

  • 2 tablespoons (6 g) nutritional yeast
  • 2 tablespoons (30 mL) refined coconut or grapeseed oil**
  • 2 1/2 tablespoons (37.5 mL) water
  • 1 medium (4 g) garlic clove
  • 1/2 teaspoon (2.5 mL) white wine vinegar
  • 1 1/2 teaspoons (7.5 mL) fresh lemon juice
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cups (190 g) diced peeled yellow or red potatoes*
  • Heaping 1/3 cup (55 g) diced peeled carrots*

Ingredients for the topping :

  • Smoked or sweet paprika
  • Fresh minced parsley
  • Pan-Fried Garlic Croutons (use gluten-free bread if necessary)

Directions :

  1. First step is to make sauce.
  2. Prepare the medium pot and add the carrots and potatoes. Add the water to cover.
  3. After that boil it with over high heat, reduce the heat to medium and simmer uncovered for 10 to 15 minutes, until fork-tender. Drain.
  4. While waiting potatoes and carrots simmering, you can blend the nutritional yeast, oil, water, lemon juice, salt, garlic, and vinegar. Blend them with high-speed blender. Then set aside.
  5. Chop the potatoes, garlic, celerym broccoli, onions for the soup. Set aside.
  6. If the potatoes and carrots are fork tender, now drain them. Then add to the blender.
  7. Blend all sauce ingredients untilk smooth. Then move to the bowl.
  8. Now let’s make the soup.
  9. Saute the oil, garlic and onion with over medium heat in a large pot. You have to stir it frequently. This job needs 3-5 minutes.
  10. Add the celery, potatoes and broccoli to the pot. Saute for a few minutes more.
  11. Then add the cayenne pepper, lemon juice, broth, nutritional yeast, lemon juice, salt, and pepper. Cover and simmer for 13 to 15 minutes with over medium heat until the potatoes are fork tender.
  12. Let the soup sit and turn off the heat. Don’ forget to add the chickpea miso.
  13. Pour the soup into a blender. Then blend it until smooth. After that you can place back in the pot.
  14. Set 1/4 cup of cheese sauce. It would be the garnish.
  15. Then add cheese sauce rest into the soup.
  16. Stir it to combine. Adjust seasonings if desired.
  17. Now ladle the soup into bowls.
  18. Swirl in a tablespoon of the reserved cheese sauce into each bowl.
  19. You may add Fried Garlic Croutons, paprika, and parsley as topping if desired.

4. Crowd-Pleasing Vegan Caesar Salad Recipes

HEALTHY RECIPES FOR GLUTEN FREE VEGGIE APPETIZERS

The fourth recipe of gluten free veggie appetizers is salag. This salad is made from nuts, chickpeas, lemon juice and many more. This is a perfect veggie appetizers that you can make it at home. Below are ingredients and cooking directions.

Ingredients For the Caesar Dressing (makes 3/4-1 cup) :

  • 1 tablespoon lemon juice
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 tablespoon vegan Worcestershire sauce (I use Wizard’s gluten-free brand)
  • 2 teaspoons capers
  • 1/4 cup water
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup raw cashews, soaked overnight
  • 1 small garlic clove (you can add another if you like it super potent)
  • 1/2 teaspoon fine grain sea salt and pepper, or to taste

Ingredients for the Roasted Chickpea Croutons :

  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon garlic powder
  • 1 (15-ounce) can chickpeas (or 1 1/2 cups cooked), drained and rinsed
  • 1 teaspoon extra-virgin olive oil
  • 1/8 to 1/4 teaspoon cayenne pepper (optional)

Ingredients For the lettuce :

  • 2 small heads romaine lettuce (10 cups chopped)
  • 1 small/medium bunch lacinato kale, destemmed (5 cups chopped)

Ingredients for Nut and Seed Parmesan Cheese :

  • 1 small garlic clove
  • 1 tablespoon nutritional yeast
  • 1 tablespoon extra-virgin olive oil
  • 1/3 cup raw cashews
  • 2 tablespoons hulled hemp seeds
  • 1/2 teaspoon garlic powder
  • fine grain sea salt, to taste

Directions :

  1. First step is soak the cashews in a bowl overnight or few hours. Then drain and rise.
  2. Then Roast chickpea croutons: Preheat oven to 400°F. Drain and rinse chickpeas.
  3. Next you have to place the chickpeas in a tea towel and rub dry.
  4. Then place it into large baking sheet.
  5. Drizzle on oil and roll around to coat.
  6. Sprinke on the salt, garlic powder and optional cayenne. Toss to coat.
  7. Then bake it at 400 degrees fahrenheit for 20 minutes.
  8. Then roll the chickpeas around in the baking sheet.
  9. Then bake again for 20 minutes until lightly golden.
  10. Let cool.
  11. Now we’re gonna making the dressing. Prepare all dressing ingredients except salt.
  12. Place them into a blender. Blend them with high speed until smooth. If you need the water to blend, there’s no problem.
  13. Then add salt to taste and other seasonings if desired. Set aside.
  14. Okay now we go to parmesan cheese. Prepare the parmesan cheese.
  15. Add the garlic and cashews into a mini food preocessor. Pulse until chopped perfectly.
  16. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.
  17. Next is prepare the lettuce. Destem the kale and then finely chop the leaves.
  18. Then wash cleanly and dry in a salad spinner.
  19. Place into a large bowl.
  20. The chop the romaine into bite sized pieces. Rinse and then spin dry.
  21. Place into bowl along with kale.
  22. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.
  23. Assemble. Now Add the dressing intolettuce. Toss until fully coated.
  24. Add little salt and mix again.
  25. Now sprinkle on the roasted chickpeas and the Parmesan cheese.
  26. Crowd-Pleasing Vegan Caesar Salad is ready to served.

That was recipes ideas of gluten free veggie appetizers. I think it could answer the question of making gluten free veggie appetizers at home. I hope you can make it too. Thanks for visiting my sites, and don’t forget to connected to us because we have many healthy recipes ideas every day for free. Happy cooking !!!