Appetizers: Roast Chicken and Shredded Mozzarella Tortellonis Traditional wontons and dumplings are Asian in flavor profile and made with ground meat, julienne chopped vegetables, scallions, soy sauce, oyster sauce, ground ginger, and garlic. Wontons are then deep fried or steamed, and served with a variety of cornstarch thickened and/or soy-based dipping sauces. For this makeover, the tortellonis are stuffed with chicken, reduced-fat mozzarella, fresh herbs and spices, then poached and served with fresh tomato or roasted pepper sauce.
Wontons You can make wontons with a variety of egg, spring, soy, rice paper wrappers, and wonton skins for light selections. There are many flavored and textured fillings you can create. ◦ For example, use shredded vegetables with lean bean, pork, shrimp, and crab for an Asian-style wonton. ◦ Use mushroom, chicken, fennel, and caramelized onions with a variety of lean meats for an Indian, Italian, or Spanish-style cuisine.
Entrée: Vegetable Lasagna The vegetables in this recipe (eggplant, zucchini, bell peppers) replace the pasta, so this is perfect for a gluten-free appetizer or a smaller version as an accompaniment to an entrée. The recipe uses skim-milk ricotta, feta cheese, and seasonings. If the cheese is replaced with a purée of white bean, roasted garlic, artichokes, and fresh herbs, this lasagna becomes a great vegan selection. You get the feeling of cheese and flavoring without the kcalories of whole-milk mozzarella and ricotta, not to mention rich pasta sheets.
Oatmeal Raisin Cookies Traditional oatmeal raisin cookies use sweet butter, sugar, whole eggs, oatmeal, spices, and raisins. This recipe uses mostly applesauce (and a little canola oil) to replace the butter, egg whites instead of whole eggs, and plenty of oatmeal and golden raisins.
Baking without Gluten Baking without gluten-free flours and starches can be challenging because gluten contributes important properties to various types of baked products like cookies, cakes, pastries, and breads. Gluten development is not as important for cookies as it is for cakes. Gums like xanthan gum and guar gum may be used to retain gas and give gluten-free baked goods the structure, volume, and texture that gluten would normally provide.