GF or GFCF Spaghetti Pie

All four kids loved this!

1 lb. Gluten-Free spaghetti

1/2 cup milk or milk substitute
2 eggs
Sea salt to taste
Freshly ground black pepper to taste
Garlic powder to taste
2 cups grated mild cheddar cheese, divided (or Daiya Cheddar Style Shreds)
1 26-oz jar GFCF pasta sauce




 
Preheat oven to 375 degrees.

Cook spaghetti according to package instructions.

When spaghetti is done, drain well, rinse, and return to pan. Add milk, stirring to combine.

In a medium-sized bowl, crack 2 eggs, and add sea salt, pepper, and garlic powder to taste. Add 1 1/2 cups of the cheese.

In a 13x9" baking pan, place half of the cooked spaghetti. Pour half of the egg/cheese mixture over the eggs.

Pour half of the jar of pasta sauce over top.

Repeat the layers.

Top with remaining half-cup of cheese.

Adapted from Kait's recipe.

Szechuan Stir-Fry

Szechuan Stir-Fry

1 1/2 lbs extra-firm tofu, cut in strips
Tamari
1 bunch broccoli stems, julienned

1 tsp ground ginger
2 garlic cloves, peeled & minced
1 red bell pepper, chopped
1 cup snow peas
1 cup mushrooms, sliced
8 scallions, chopped
8 oz water chestnuts, sliced
3/4 cup GF vegetable broth
3 Tbsp apple cider vinegar
3 Tbsp Tamari
1/2 tsp crushed red pepper flakes
1/8 tsp cayenne pepper
2 Tbsp cornstarch or arrowroot powder

Gluten-free linguini or rice noodles, cooked



In a medium bowl, combine tofu and tamari; set aside.

In a wok, heat water or oil. Add pepper, snow peas, mushrooms, garlic, ginger,
broccoli, scallions, and water chestnuts; stir-fry 5 minutes.

Remove with a slotted spoon and set aside.

Add more oil or water to wok, add tofu mixture; stir-fry 5 minutes. Stir in remaining
ingredients except linguini and cook until sauce is thickened.

Return vegetables to skillet; add linguini; heat through.

Pasta Florentine

Pasta Florentine


1 med onion, chopped

1 med carrot, grated

1/2 cup water or red wine

3 garlic cloves, peeled & minced

2 cups mushrooms, sliced

15 oz chopped tomatoes, with juice

28 oz chunky tomato sauce

1 tsp dried basil

1 tsp dried oregano

1/2 tsp dried thyme

1 lb firm organic tofu (opt)

2 Tbsp tamari

2 cups baby spinach, chopped

12 oz gluten-free shells

1/2 cup fresh parsley, minced



In a large pot, cook the onion and carrot in the water or wine until soft, then add
the garlic and mushrooms; continue cooking until mushrooms are brown.

Stir in the tomatoes, tomato sauce, tamari, and dried seasonings and simmer
20-30 minutes.

Drain and mash the tofu, and add to cooked tomato sauce (opt).

Cook pasta shells until done, rinse and drain. Add to tomato sauce.

Stir in spinach; heat through. Stir in fresh parsley.