Healthy Comfort Food

One of the most difficult things about a dietary changeover is the idea of giving up those foods you love the most.

“We all crave certain foods. At times, we want a meal or dessert that is quick and easy to fix and at other times, we want something that nourishes us,” says Susan O’Brien, a healthy eating coach and cooking instructor who has authored a series of books on gluten-free eating.

One of them,Gluten-Free Vegan Comfort Food (Da Capo Press), was written in response to O’Brien’s readers looking for ways to transform comfort foods into gluten-free vegan treats, such as the recipes for meatballs and pizza crust shown here.

Meatless Meatballs

1 tbsp olive oil

3/4-1 cup chopped raw walnuts

2/3 cup finely chopped onions

2 cups chopped and cleaned mushrooms

1/2 tsp minced garlic (1 clove)

1 tbsp Bragg Liquid Aminos

1 tbsp water

1 tbsp red wine

1/4 cup dried parsley flakes

1 tsp dried oregano

1 tsp vegan Worcestershire*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. or tamarind sauce

1/4 cup finely crushed gluten-free cornflakes

1 tsp chia seeds whisked together with 2 tbsp warm water

1/2 cup mashed potatoes

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.Most brands contain anchovies.

1. Spray a baking sheet with a small amount of olive oil or line it with parchment paper.

2. In a large skillet, saute the onions and walnut in the oil over medium-high heat until the onions are soft, about 4 minutes. Add the mushrooms and continue to cook until the mushrooms are soft and their juices begin to release, about 4-5 minutes. Add the garlic, liquid aminos, water, wine, parsley, oregano and Worcestershire/tamarind sauce.

3. Remove from heat and place in a food processor; pulse about 30 seconds. Add cornflakes and chia seeds, and pulse about 15 seconds.

4. Place in a large bowl and work in the mashed potatoes using either a wooden spoon or clean hands. When the potatoes are well incorporated, roll into 6 balls.

5. Heat the oven to 350°F. Place the balls on the baking sheet and bake for 20 minutes; turn over and bake another 20 minutes.

Yields: 6 meatballs

Pumpkin Pizza Crust

1 tsp chia seeds

1 cup warm water, divided

1 tsp yeast

1 cup brown rice flour

1 cup sorghum flour

1/2 cup tapioca starch

1 tsp guar gum

1/4 tsp sea salt

1/2 cup cooked canned pumpkin

2 tbsp maple syrup

1/4 cup canola oil

1. In a small bowl, whisk together the chia seeds and 2 tbsp of the water until they begin to gel together. Let stand about 10 minutes.

2. Mix the dry ingredients together in a large bowl. In a medium-sized bowl, combine the rest of the water, pumpkin, maple syrup, oil and chia seed mixture; whisk together really well. Slowly add the wet ingredients to the dry ingredients and stir together with a wooden spoon. Cover and let sit about 10 minutes in a warm place.

3. In the meantime, prepare toppings and sauce.

4. Press the dough onto a pizza pan or large cookie sheet and shape into a circle. Place sauce and toppings over the crust and bake in a 400°F oven until done, about 30 minutes.

Yields: one 9” to 10” pizza crust

Source for both recipes:Gluten-Free Vegan Comfort Food by Susan O’Brien. Reprinted courtesy of Da Capo Lifelong Books

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**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.