Top 10 gluten-free recipes of 2009

1. Coconut Black Rice Pudding

Serves 8 / Ingredient tips: Medium-grain Chinese black rice is often sold under its trademarked name, Forbidden Black Rice, and brings elegant sophistication to any meal. The rice bleeds a very deep indigo color as it cooks. Because the bran layer is intact, this pudding is chewier than traditional melt-in-your-mouth white rice puddings, but it will be equally well received. View recipe.

2. Carrot and Ginger Corn Bread

Makes 2 loaves or about 16 muffins / This gluten-free recipe has a fantastic texture and zippy ginger taste. Make-ahead tip: The uncooked batter keeps in the refrigerator for several days, so you can make fresh, hot muffins any morning you feel like it. Ingredient tip: Turbinado sugar is similar to brown sugar but with a coarser texture. View recipe.

3. Skillet Brown Rice Fusilli with Lamb, Zucchini, and Feta

Serves 6 / Prep tips: Cooking pasta in limited liquid in a large, deep skillet avoids bringing a huge pot of water to boil; plus, the pasta absorbs flavor and releases starch that thickens the sauce. This technique works especially well with brown rice pasta, found in the gluten-free aisle of many markets. View recipe.

4. Cobbler Crumble Topping

Serves 6 / A rich, buttery crumble that’s naturally sweetened with Medjool dates and full of healthy omega fatty acids from pecans. You won’t believe this guiltless crumble hasn’t been baked! It will keep for at least a week in the fridge. Serving tip: Use this to top your favorite sliced fruit, like peaches, mangos, nectarines, persimmons, or apples; or sprinkle over your favorite vegan ice “cream.” It’s even delicious all by itself. View recipe.

5. Fresh taco wraps

Makes 8 / These fresh tacos are filled with a delicious rich “cheeze” made of cashews and cilantro, and topped with a crumbled nut “meat” of heart-healthy walnuts and spices. The cheeze keeps for three or four days in the fridge and the meat for up to a week. Ingredient tip: I use cashews from Navitas Naturals, which I think are the biggest and freshest truly raw cashews available. Serving tips: Scoop the cashew mixture on top of a salad, or serve as a dip with sliced carrots and cucumbers. The walnut mixture also is great sprinkled over a salad or on soup. View recipe.

6. Puffed brown rice tabbouleh with red cabbage

Serves 6 / This refreshing salad combines classic tabbouleh ingredients but substitutes puffed brown rice for traditional bulgur and adds red cabbage for color and crunch. Ingredient tip: Puffed brown rice is rice's version of popcorn; be sure to use the unsweetened variety. Serving tip: To round out the meal, serve with hummus and whole-wheat pita bread. View recipe.

7. Quinoa and Salmon Stew with Tomatoes

Serves 4 / Quinoa is a quick-cooking and versatile whole grain. This unusual approach pairs it with dill and salmon, with felicitous results. View recipe.

8. Roasted asparagus and quinoa salad

Serves 6-8 / Roasting asparagus concentrates its flavor. If you don’t have quinoa, serve the asparagus atop brown rice or couscous; or simply as is. View recipe.

9. Raw lasagna

Serves 6 / With all these fresh, colorful ingredients, this “rawsagna” looks as beautiful as it tastes. View recipe.

10. Corn, red pepper, and avocado soup

Prep/cook time: 25 minutes Serves 4 / A beautiful, light supper. Puréeing some of the soup creates a creamy texture—without any cream. View recipe.

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