The Best Gluten-Free Recipes in Boston

The Best Gluten-Free Recipes in Boston

When you first discovered that going gluten-free was the most effective way to eliminate your symptoms, what was your first thought? “Oh no, my life is over! You can’t take away my pasta and cookies!” 

 

You are in good company, but we’re here to tell you that your life is not over! You can still eat delicious, satisfying meals without the side effects of consuming gluten. Your life is busy, and trying to come up with a weekly menu is tough, especially when you’re implementing new dietary habits. Don’t worry, we’re here to help. 

 

Here are some of the best gluten-free recipes from Five Journeys in Boston.

 

Spring Pesto Pasta

Spring is in the air in Boston, which means everything is about to turn green – including our pasta! I’ll bet you thought you’d have to give up pasta after going gluten-free, right? Luckily gluten-free pasta has come a long way in recent years, like this Ancient Harvest gluten-free rotini. Made with organic corn, brown rice, and quinoa, this pasta provides all the satisfaction of a traditional pasta, without the nasty side effects! Here’s what you’ll need to get started:

 

  • 1 lb of gluten free pasta
  • 1.5 cups fresh shelled peas 
  • 4 cups fresh arugula 
  • 1 lb. asparagus, chopped
  • ½ cup of vegan pesto
  • 1 Tbsp. olive oil

 

This recipe is so simple and comes together quickly, which leaves you with plenty of time to enjoy the rest of the evening outside enjoying the beautifully mild spring weather. 

 

Directions:

 

  1. Cook the pasta according to the directions on the package. Once finished, drain the pasta and add in your vegan pesto. Toss to thoroughly coat the pasta.
  2. In a medium saucepan, heat up the olive oil and then saute the peas and arugula for about 7 minutes, or until lightly browned.
  3. Add the sauteed veggies to the pasta and mix well until all ingredients are incorporated.
  4. Serve warm or chilled – your choice – and enjoy!

 

Nature’s Salad

As the weather warms up in Boston and we want more time to spend outside soaking in the springtime air as we unwind in the evenings, who wants to stand over a hot stove for an hour or more? Not us! That’s why we’ve created our Nature’s Salad – packed full of nutrients and goodness, without the time commitment or hassle that comes along with cooking other meals.

 

This is a great way to nourish your family, without sacrificing time with them after a long day of work or school. Let’s begin with our ingredient list which is filled with herbs, veggies, leafy greens, and plant-based protein that were all inspired by Dr. Trubow’s garden!

 

  • Lavender
  • Cilantro
  • Peach
  • Apple
  • Lemon
  • Pear
  • Nectarines
  • Parsley
  • Clover
  • Tomato
  • Cucumber
  • Stevia
  • Bush beans
  • Pole beans
  • Salt
  • Pepper
  • Mint
  • Collard greens
  • Lemon balm
  • Dill
  • Baby bok choy
  • Sorrel

 

As with any salad, the preparation for this meal is rather simple – chop up the ingredients and toss well in a large bowl. We like to chop everything up into small, bite-sized pieces to ensure that every bite is full of deliciousness. The best part about this salad is that it can be customized based on your taste, but including each element is a surefire way to guarantee that your salad is bursting with flavor!

 

Veggie Cassava Stromboli

If you are gluten-free and haven’t tried cassava yet, you’re missing out! Native to South America, cassava, also known as yucca, is a starchy root vegetable (or tuber) that has a rich, nutty flavor. Cassava is an incredibly versatile vegetable, and can be used to make tamales, empanadas, or even mashed and served as a side dish. For this recipe, we will be using cassava flour, which is a delicious gluten-free alternative to wheat flour. Here’s what you’ll need:

 

  • 1 cup organic cassava flour
  • ½ tsp salt
  • 1 cup water
  • Melted butter or oil
  • 1 onion, cut and sauteed in oil with salt to taste
  • 8 oz mushrooms, cut and sauteed in oil with salt to taste
  • 1 cup fresh spinach
  • 1 tomato, sliced
  • ½ cup cheese of your choice (optional)

 

Directions:

 

  1. Preheat your oven to 375 degrees for convection ovens, or 400 degrees for regular ovens.
  2. In a food processor, blend the cassava flour and salt. Once mixed well, slowly add water until a dough begins to form. The dough may be sticky or crumbly, depending on how much water is added.
  3. Dust a cutting board with some raw cassava flour, then transfer the dough onto the cutting board. Roll out the dough until it is approximately ¼ inch thick. 
  4. Transfer the dough to a baking sheet lined with parchment paper, then brush the entire surface with butter or oil.
  5. Layer the onion, mushrooms, spinach, tomato, and cheese.
  6. Roll the dough up around the sides of the layered veggies and cheese.
  7. Brush the edges with butter or oil
  8. Bake for approximately 35 minutes, and remove from the oven when the edges are crispy.
  9. Serve immediately – enjoy!

 

This recipe is a delicious, healthy comfort meal, and is a great way to use up some extra veggies that you have in the back of the refrigerator.

Adopting a gluten-free diet doesn’t have to be intimidating or bland! For more gut-friendly, gluten-free, health-boosting recipes, check out our food blog at https://www.fivejourneys.co