Gluten Dairy Free Primavera Bake Recipes

DAIRY FREE CHICKEN PASTA PRIMAVERA (GLUTEN FREE)

Dairy Free Chicken Pasta Primavera (Gluten Free) image

I created this and it is delicious and dairy free! Pasta primavera is an Italian-American dish that consists of pasta and vegetables. A meat such as chicken, sausage or shrimp is sometimes added, but the focus of primavera is the vegetables themselves. The dish may contain almost any kind of vegetable, but cooks tend to stick to firm, crisp vegetables, such as broccoli, carrots, peas, onions and green bell peppers, with tomatoes. Pasta primavera is usually highlighted by light flavors, aromatic herbs and bright colors ('primavera' meaning the season of spring). Classic pasta primavera is based on a soffritto of garlic, olive oil, and Parmesan cheese, but versions based on a heavier cream or Alfredo sauce are also common. Though recipes for cold pasta primavera may be found, they are best classified as antipasti, or appetizers. Pastas served with this dish are typically smaller shapes, such as penne, farfalle, rigatoni and fusilli. If using longer types of pasta, such as spaghetti or fettuccine, the vegetables are normally sliced in thin strips to match the shape of the noodles.

Provided by UmmBinat

Categories One Dish Meal

Time 45m

Yield 3 , 3 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup oil, separated
4 tablespoons rice flour (gluten free)
rice pasta, macaroni, penne, fusilli (to be gluten free)
1/2 cup helmans olive oil mayonnaise (to be soy free)
3 1/2 cups chicken stock (I make my own homemade, chicken bones, celery leaves & stalk, organic carrots, half a cooking onion,)
sea salt
fresh ground black pepper
1/2 cup frozen baby peas
5 mixed mushrooms, sliced
2 organic carrots, cut in very small chunks
2 chicken breasts, cubed
sweet paprika, for garnish

Steps:

Heat oil (I use canola oil here) reserving 2 tbs.
Add rice flour and stir until bubbling and cook just 1 minute over medium-high heat.
Gradually add the chicken stock 1/4 cup at a time whisking with each addition until a sauce like consistency is reached, may or may not use all stock as amount was approximate.
Remove from heat and add Helmans olive oil mayonnaise to be soy free. Mix and return to heat whisking for 1/2 -1 minute.
Remove from heat and adjust seasoning with sea salt.
Heat remaining 2 tbs oil (I use olive oil in this case) in a frying pan and brown chicken peices lightly adding sea salt and freshly ground black pepper to taste.
Add frozen peas to chicken and cook a minute or 2 until no longer frozen.
Steam carrots and mushrooms individually in salted water until cooked to desired tenderness.
Mix all together.
Serve on top of freshly boiled rice pasta in small desired shape and sprinkle with paprika for colour.
Enjoy!

GLUTEN/ DAIRY FREE PRIMAVERA BAKE

Gluten/ Dairy Free Primavera Bake image

Wonderful vegetarian casserole adapted for the gluten and dairy free diet. The fresh vegetables can be easily used instead of their canned/ frozen counterparts.

Provided by linds_lou

Categories One Dish Meal

Time 1h

Yield 1 11x7x2 baking pan, 6 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon vegetable oil
2 large onions (finely chopped)
2 garlic cloves (finely chopped)
1 (16 ounce) can tomatoes (undrained)
1 (8 ounce) can tomato sauce
1 teaspoon basil
1/2 teaspoon oregano
1 teaspoon salt
1/4 teaspoon black pepper
1 cup rice
1 (10 ounce) package spinach, thawed and drained
1 (10 ounce) package frozen corn, thawed
1 cup green peas
1 lb tofu
1/3 cup olive oil
1/2 teaspoon nutmeg
1/2 teaspoon seasoning salt

Steps:

Heat oil in large nonstick skillet over medium heat; add onion & saute 3 minutes Add garlic; saute 1 minute Stir in tomatoes with their liquid, tomato sauce, oregano, basil, pepper, and salt, while breaking up tomatoes. Simmer uncovered 15 minutes or until it thickens a bit.
Meanwhile cook rice in boiling water. Drain any access liquid when done and return to pot.
Mix tofu, olive oil, nutmeg, and seasoned salt in blender.
Heat oven to 375°F; coat 11x7x2 baking dish with nonstick cooking spray.
Stir spinach, peas, and corn into skillet with vegetable mixture. Cook 5 minutes Add vegetable mixture and tofu mixture to rice. Spoon into prepared baking dish. Bake in 375°F oven for 25 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 408.1, Fat 18.3, SaturatedFat 2.6, Sodium 640, Carbohydrate 52.4, Fiber 6.5, Sugar 7.9, Protein 13.1

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