Cold Weather Comfort Foods

By: Katrina M.

 

Every winter the cold weather and dark evenings make me crave soul warming, nostalgic, comfort food. Snuggling under a warm blanket to watch A Charlie Brown Christmas, while wearing fuzzy socks and sipping hot chocolate… is there anything better? And, what pairs better with fuzzy socks than a hearty slice of Shepherd’s Pie?

 

With a little tweaking, I have recreated three gloriously delicious gluten free versions of favorite comfort foods! It’s time to turn on the holiday tunes and preheat your ovens, because comfort food is back on the menu! Hooray!

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Shepherd’s Pie

(Gluten-Free, Dairy-Free)

Ingredients:

  • 4 large Yukon Gold Potatoes, skins left on & cut into quarters
  • 2 Tblsp Tofutti (Better than Sour Cream)
  • 1/2 cup Almond Milk, warm
  • Black Pepper & Sea Salt, to taste
  • 1 lb Ground Buffalo
  • 1 Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 1 Zucchini, chopped
  • 1 Yellow Squash, chopped
  • 1-2 Carrots, chopped
  • 1 cup frozen Peas, thawed
  • 2 Tblsp Balsamic Vinegar
  • 2 (14.5 oz) cans Fire Roasted Diced Tomatoes
  • 1 1/2 tsp Maple Syrup
  • 1 tsp Thyme
  • 1 tsp Basil
  • 1 tsp Parsley
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • dash Curry Powder
  • splash Red Wine

 

Directions:

  1. Preheat oven to 375 degrees F (or 350 for those of you who aren’t 1 mile above sea level!)
  2. Place potatoes in a pot of water and bring to a boil. Boil until tender.
  3. Place potatoes in a heated bowl. Using an electric mixer, blend until smooth-ish.
  4. Add tofutti, almond milk, salt, & pepper. Blend until smooth. Adjust seasonings as necessary.
  5. Meanwhile, in a large skillet over medium-high heat, cook buffalo until no longer pink. Drain 7 set aside.
  6. In the same skillet, saute onion & garlic until soft.
  7. Add remaining vegetables & saute 5 minutes until soft.
  8. Return cooked ground buffalo to the pan & add all remaining ingredients.
  9. Bring to a slight boil & simmer until liquid reduces slightly.
  10. Place buffalo mixture in a 9×13 casserole dish. Top with mashed potatoes.
  11. Bake in preheated oven 30 minutes, until bubbly & heated through.
  12. Allow to rest 5 minutes before serving and Enjoy!

 

 

Gluten Free French Toast

(Gluten-Free, Dairy-Free)

 

Ingredients:

  • 4 slices Udi’s Millet-Chia Bread
  • 1/2 cup Unsweetened Plain Almond Milk
  • 1 large Egg, beaten
  • 1 Tbsp Agave Nectar
  • 1/2 tsp pure Vanilla Extract
  • pinch Salt
  • 1 Tbsp Vegan Butter Substitute (I like Earth Balance)
  • pure Maple Syrup, warmed for serving

Directions:

  1. Preheat oven to 375 degrees F. (400 degrees for high altitude)
  2. In a measuring cup, combine the almond milk, egg, agave, vanilla, and salt. Pour into a shallow 8×8 pan.
  3. Soak bread in the almond milk mixture, 30 seconds per side.
  4. Meanwhile, melt butter substitute in a large skillet over medium heat.
  5. Toast bread in the skillet until desired doneness, about 4-5 minutes per side.
  6. Place toasted bread directly on the rack in your preheated oven, and cook about 5 minutes longer.
  7. Serve with warm maple syrup.

 

Flourless Peanut Butter Cookies

(Gluten-Free, Dairy-Free)

Ingredients:

  • 1 large Egg
  • 1 cup Sugar, plus 1/4 cup
  • 1 cup Peanut Butter

Directions:

  1. Preheat your oven to 350 degrees F. (375 degrees for high altitude)
  2. In a bowl, combine 1 egg, 1 cup sugar, and 1 cup peanut butter until smooth.
  3. Form dough into ping-pong size balls and roll each ball in the extra 1/4 cup sugar.
  4. Place dough balls on a parchment paper lined baking sheet.
  5. Bake about 9 minutes.
  6. Cool 3 minutes on the baking sheet before transferring to a cooling rack.

 

24 Responses to “Cold Weather Comfort Foods”

  1. Becky Fortin says:

    Can’t wait to make the peanut butter cookies. It will be a treat for all of my family.

  2. Felicity says:

    Can I use agave instead of sugar?

  3. Dona says:

    Can one use Almond Butter instead of Peanut Butter in the cookie recipe.

  4. Carol Harrison says:

    I have been looking for this peanut butter recipe for a long time.
    I love it. Thank you!

  5. Dorothy H says:

    The flourless peanut butter cookies are a lifesaver – this is one of the first recipes that I discovered 13-14 years ago when my mom was diagnosed with Celiac. Now I have Celiac, and when I crave cookies these are the best – fast, easy, delicious!

  6. Julie V says:

    Does anyone have a good gluten-free recipe for bread pudding?

  7. Marilee David says:

    Love your products, and these recipes look great. But I have to say buffalo or even beefalo just isn’t readily available on the east coast. I assume ground beef or turkey will work just as well in the Shepherd’s Pie.

  8. Lisa Fay says:

    I’ve made the flourless pb cookies for years, even before I knew I had to go gluten free. My recipe asks for 1 tsp vanilla. I also mix up smooth and crunchy pb.I do not roll in the 1/4 c extra sugar. No one thinks of these as ‘gluten free’, just as super delicious.

  9. Emilytwinmom says:

    I love seeing any gluten free recipes, but I must admit this is why a lot of celiacs just give up on the gluten free diet. I have never heard of tofutti, vegan butter, or agave nectar. It makes it such an effort just to find these ingredients, and being gluten free is hard enough to begin with! I hate hearing from other celiac sufferers that they don’t stick to the diet because they don’t know where to find all the flours, and oddball ingredients. I get that these recipes are trying to reach a larger audience with going dairy free, or nut free, or vegan, but wow does it make it hard for some people who aren’t already chefs or bakers!

  10. janice harrison says:

    Also, let me just say that Smart Balance Crunchy PB makes the best cookies!

  11. janice harrison says:

    I have made flourless peanut butter cookies. I know it doesn’t seem possible, but they turn out great! I suggest baking a trial cookie. If it comes out too flat, add just a couple tablespoons of your favorite gluten free flour.

  12. Great point John B I agree totally!

  13. Great point John B. I agree totally!

  14. Lynn R says:

    Love these recipes, being gluten free is very challenging, I am sensitive to xanthum gum(which seems to be in alot of gluten free foods) too so that means I have to really get down to basic ingredients. Soy, gluten, dairy and nuts all seem to be issues for me. My husband on the other hand is not as sensitive as I am.

  15. John B. says:

    See where you are going for the exact texture of the original recipe. I would omit dairy and dairy subs altogether. In the mashed potato use a very flavorful home-prepared roasted vegetable stock with leeks, carrots, celery, fennel, etc and a little olive oil. (For the browning effect and added flavor. Or Grape Seed oil if preferred.) Substitutes add calories and really don’t contribute enough to use them. Less is more.

  16. Vicki Willems says:

    By using sour cream, this will not be dairy free, whether organic or even the fat-free variety. That said, if you don’t have any issues with dairy, use what appeals to you.

  17. Ann says:

    Yes, if you’re not sensitive to dairy–go ahead! And don’t make it fat free because saturated fats are NOT harmful but necessary for many metabolic functions.in the body. Soy products, unless they’re fermented, are neurotoxic and can cause estrogen dominance.

  18. Alli says:

    Hi There!
    Will the Shepards pie recipe work if I use regular sour cream and milk? I am allergic to almonds and own regular sour cream? Also for the pb cookies… is there no flour mixture of any kind in them?

    Alli

  19. Loretta says:

    hello,
    in the shep’s pie recipe, would i still use 2 tbs of sour cream if I substitute organic sour cream for the “Tofutti Better Than Sour Cream”

    • Jess says:

      COOKIES – they are awesome and easy, and correct, no flour of any kind needed. you can ‘amp’ them up a little by adding a hershey’s kiss to the top while they are still warm or add some mini choc chips into the batter!!
      SHEP PIE- if you can’t eat nuts and you want to make it (can’t use almond milk), soy milk or rice milk or coconut milk should all work just fine. the coconut milk does give a slight coconut flavor, but i like that!

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