any recipe ideas or suggestions for a vegetarian, wheat free eater who is a fussy eater?

Question

loves cheese, and most veg fortunately, but not potatoes,not cous cous , quinoia etc help fun kids grub would be good

Answer 1

I've had to give up wheat due to allergy, too. In chinese markets look for rice noodles, and rice spaghetti. Then garnish them like regular spaghetti. Also rice cookie is a big (6in diameter) wafer of rice like a pancake, but made from rice flour, not the grains. I spread with butter, peanut butter and preserves.
Corn tortillas and all the good enchiladas and torta receipes are yummy.

PEANUT BUTTER QUESADILLA

Spread a corn tortilla with peanut butter & a dab of butter
On top of that lay another tortilla and spread with refried beans and sprinkle on some taco sauce.
On top of that lay another tortilla and spread with hot chile sauce and sprinkle with cheeze.
Microwave for 1 1/2 minutes.
Yummy!

Answer 2

1

Answer 3

Look some of these over;

Vegetarian and Vegan Gluten-Free Recipes

Gluten-Free Carrot Cornbread Recipe
Gluten-Free Carrot Cornbread RecipeQuick and Easy Cream Scalloped Lentils
Quick and Easy Cream Scalloped Lentils. A gluten-free and wheat-free vegetarian lentil recipe using canned mushroom soup so you can stick it in the oven in no time at all!Gluten-Free Potatoes with Olive Aioli
Gluten-Free Potatoes with Olive AioliGluten-Free Fried Onion Rings
Gluten-Free Fried Onion Rings
Gluten-Free Vegetarian Spaghetti Sauce Recipe
Vegetarian Turnip Gratine
Vegetarian Turnip GratineGluten-Free Vegetarian Mushroom Pilaf Recipe
Gluten-Free Vegetarian Mushroom Pilaf RecipeGluten-Free, Wheat-Free Lentil Veggie Casserole Bake
Gluten-Free, Wheat-Free Lentil Veggie Casserole BakeLow-Carb, Gluten-Free Cabbage and Pepper Saute
A gluten-free and low-carb vegetarian and vegan dish. Cabbage, peppers, and spices like paprika and caraway seeds make this quick and easy vegetable dish quite flavorful.Gluten-Free and Low-Carb Asian Broccoli Stir-Fry
Gluten-Free and Low-Carb Asian Broccoli Stir-Fry is a vegetarian and vegan recipe. Be sure to use a gluten-free soy sauce!Low-Carb and Gluten-Free Mashed Cauliflower Puree
Low-Carb and Gluten-Free

Answer 4

If you want to eat truly healthy, lose body fat consistently, normalize your blood pressure, cholesterol levels, prevent cancer, and even boost your brain health and energy levels, you may have heard all over the news that the Paleo Diet has been found to be one of the best methods of achieving all of these benefits compared to any other popular "fad" diets out there. Go here https://bitly.im/aMoWp

The truth is that the Paleo Diet will never be considered a fad because it's just simply the way that humans evolved to eat over approximately 2 million years. And eating in a similar fashion to our ancestors has been proven time and time again to offer amazing health benefits, including prevention of most diseases of civilization such as cancer, heart disease, alzheimers, and other chronic conditions that are mostly caused by poor diet and lifestyle. One of the biggest misunderstandings about the Paleo Diet is that it's a meat-eating diet, or a super low-carb diet. This is not true

Answer 5

Most people who eat gluten-free diets do so because they have to, not because they are fussy eaters. One of my closest friends has Celiac's Disease and fortunately for her, she is surrounded by people who have made it their mission to make delicious gluten-free dishes. There is even one pizza place in town that will make her a special pizza using her dough ingredients. The owner even lines the pan with paper to make sure none of his flour gets on her pizza!

Your children are lucky there are many good products on the market to keep their nutrition under control.

Here's a recipe for a dessert. There are other great recipes on the celiac.com website which will also point you in the right direction for hard-to-locate ingredients. Good luck.

Fudge Brownies (Gluten-Free)

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Many hard to find baking ingredients can be purchased at The Gluten-Free Mall, also see Gluten-Free Cookbooks.

The following recipe appeared in Volume 6, Number 1 (January 1997) of the Sprue-Nik Press which is published by the Tri-County Celiac Sprue Support Group, a chapter of CSA/USA, Inc. serving southeastern Michigan.

1 cup water
1 teaspoon GF vanilla
1/2 cup corn margarine
1 cup sugar
1/2 cup uncooked Cream of Rice hot cereal
3 Tablespoon unsweetened cocoa
1 teaspoon GF baking powder
1 egg or 1/4 cup cholesterol free egg product
1/4 cup walnuts (optional)

In a medium saucepan, heat the water and margarine to a boil. Sprinkle in the cereal. Cook for 1 minute. Remove the pan from the heat, cover it, and let it sit for 4 minutes. Stir in the egg or egg product and vanilla.

In a medium bowl, combine the sugar, cocoa, and baking powder. Stir in the cereal mixture until well blended. Stir in the nuts, if used. Spread the mixture evenly in a greased 8 x 8 x 2 inch baking pan. Bake at 350 degrees F for 40-50 minutes. Cool and cut into 2-inch squares (This recipe can be doubled and baked in a 9 x 13 inch pan.).

Answer 6

How would this delicious recipe suit (as long as fettucine pasta is wheat free? Not sure myself I'm afraid!):

Asparagus Fettucine Stir Fry With Peanut Butter Sauce (vegan)

Serves 4

Ingredients:

375g/12oz fettucine pasta
225g/8oz asparagus, trimmed and cut into 2.5cm/1 inch pieces
225g/8oz french beans, cut into 2.5cm/1 inch pieces
15ml/1tbsp groundnut oil
1 large red chilli, deseeded and finely chopped
1 clove garlic, chopped
2.5cm/1 inch root ginger, chopped
spring onions, chopped
30ml/2tbsp water
30ml/2tbsp shoyu
30ml/2tbsp crunchy peanut butter
15g/1/2 oz basil, torn
15ml/1tbsp toasted sesame oil
25g/1 oz plain peanuts, roasted and chopped

To garnish: extra basil leaves

Method:

Cook the pasta according to the instructions on the packet, drain and keep warm.
Steam the asparagus and green beans for 5 minutes.
Heat the oil in a wok and quickly fry the chilli, garlic, ginger and spring onions for 1 minute. Add the asparagus and green beans, mix well and cook for 2 minutes.
Cream the water, shoyu and peanut butter together and stir into the vegetables with the basil and sesame oil. Add the warm pasta and toss well to combine. Turn into a serving dish and sprinkle with the peanuts. Garnish with basil leaves and serve.

Yum!

Answer 7

Okay, what you can do is get gluten free pizza crusts and make veg pizzas, i am addicted to these. Make sure you get the good mozzerella that is in a ball and really soft, not the hard brick kind.

I like simple tomato paste with garlic and fresh basil covered in mozza cheese.

Answer 8

Ratatouille
Serve cold, warm, or hot!

1 eggplant, diced into 1-inch chunks
1 green bell pepper, cut into 1-inch squares
1 red bell pepper, cut into 1-inch squares
3 courgette , sliced 1/2-inch thick
4 tomatoes, cut in 1-inch chunks
1 large onion, chopped
2 cloves garlic, minced
1/4 cup dry white wine
1/2 lemon
1/4 cup olive oil
1 tsp. dried thyme or 1 Tbsp. fresh, chopped
1/4 cup fresh basil, chopped or 1 tsp. dried
2 bay leaves
1 tsp. salt
1 tsp. black pepper





Heat olive oil in a large pot. Saute onions until they are translucent. Add garlic, thyme, basil, salt, pepper, and bay leaves. Cook about 2 minutes. Add tomatoes and wine. Simmer uncovered for 30 minutes, stirring occasionally.
Add eggplant, courgette, red and green peppers. Simmer covered for about 15 minutes or until the vegetables are tender, stirring occasionally but do not break up the veggies.
Chill overnight.
Sprinkle with lemon juice and serve hot over white rice.

Answer 9

ceasr-type salad with favorite dressing! So easy and the kids love it.

Tinkyada brown rice noodles, boiled with hijiki or arame and drizzled with virgin olive oil and tamari(wheat free like soy sauce).

Plain organic yogurt with vanilla creme stevia drops and sliced strawberries.

Contrary to popular belief, grain is not actually a necessary part of the veg diet. Keep meals simple and fresh and offer nuts(raw, organic) and fruit(fresh or dreid) for snacks. Believe it or not, one of my kids favorite snacks is plain nori sheets! They also tend to prefer raw veggies to cooked--oh the years I spent slaving away at the stove to make tasty veggies they only pushed to the side of the plate! Oh well, live and learn:)

Answer 10

Try
for grain Teff, buckwheat (it is safe), rice, amaranth
for pulses whole lentils, mungo, and other small pulses

Grind whatever you choose up, add water, juice, veggies etc until if is pancake batter like. If you eat eggs toss one or two in.

Cook flat bread on griddle, put cheese on top and pour on the veggies. I love it and it forms the base for a lot of my meals.