The Best Gluten Free / Dairy Free Tuna Noodle Casserole

I wish I was a food photographer so that I was able to digitally capture the deliciousness of this dish, and it would shine through the computer...

Comfort food... mac n'cheese, casserole, brownies, you name it; when you're gluten free, it's off limits! I am a big fan of tuna noodle casserole, and used to make a smokin' GF tuna noodle casserole using cream of mushroom soup and lots of sharp cheddar.  Now that I'm also dairy free, this recipe needed a twist!!

It's so easy!

This is what you need:

• 2 cups (dry) GF fusili - I used Schar brand
• 1/2 cup of mushroom soup -I used Imagine brand Portobello Mushroom Soup
• 1 whole can of tuna of your choice - I still like Albacore
• 1/2 cup cheeze - I used Daiya brand cheddar "cheeze" shreds 
• A few assorted mushrooms - I used (1) button, (3) baby bellas and (3) shiitakes
• 1/4 cup diced Red onion
• GF soy sauce - splash
• Olive oil (for saute) & spray oil (for baking dish)
• Dash of garlic powder

Schar makes excellent GF carb products! Also, this Imagine brand his soup is GF, DF and delicious!

Mixed mushrooms!

Saute diced red onions with sliced mixed mushrooms.  Add a splash of GF soy sauce to really get it going!

Daiya "cheeze"

Directions:

1. Cook and drain 2 cups of pasta according to box directions.  Set aside. I only made 2 cups because it was only for me, but feel free to double the recipe ;)

2. Dice onions, slice mixed mushrooms and saute using your own style - I used olive oil! I've found that splashing some GF soy sauce while sauteing adds great flavor!

3. In a large mixing bowl, mix the cooked pasta, can of tuna (break up the chunks!), mushroom/onion mix, the soup and cheeze.

4. Pour into a sprayed baking dish - I used a small Pyrex

5.COVER with foil &  BAKE! 375 (F) for 30-35 minutes (until bubbly)

Garnish, if you'd like!

Creamy, good GF/DF comfort food!

(Very) Easy Gluten Free Blueberry Muffins

Good GF muffins are hard to find... they're usually too dry ... too mushy ... tasting too much like cardboard ... you get the picture.  I'm a busy mama with very little time to bake butI whipped these up in about 20 minutes! They are delicious and taste like blueberry pound cake (it's probably all the oil and sugar)- but hey, even the non-GF'ers in the house loved them!

Instead of messin around with all of the different flours, tapioca starch and xantham gum, I used "Gluten Free Pantry" brand (by Glutino) boxed 'all-purpose flour.' Easy breezy!

Recipe (adapted/modified from Glutino's recipe):
2 cups of the all-purpose flour --> this is basically the whole bag, since the box came in 16 oz serving
3 eggs (organic!!)
2 cups of sugar (also organic!!) (NOTE: this is a lot of sugar.  You could cut it to 1 & 1/2 cups for less-cake-like muffins)
1 cup of veggie oil 
2 tablespoons of melted butter (or use Earth balance vegan spread)
1/4 cup of milk (I used Almond Breeze!)
small splash of vanilla extract
dash of cinnamon powder
1 pint of fresh blueberries (fresh and organic when possible!) --> frozen blueberries will leave the batter purple

Directions:
Combine wet ingredients.
Add flour
Mix
Add cinnamon
Fold in blueberries

Bake 350(f) for 30-35 minutes - or until the toothpick comes out clean ;)
Makes 12 muffins

Gluten Free, Dairy Free Passover Matzoh "Lasagna"

Passover foods are texturally unappealing.  Add gluten free to that, and well ... double texture trouble! I made a GF/DF matzoh "lasagna" that makes the best out of a gluten free Passover situation!

What I used:

This matzoh is good! It also comes in an onion flavor.  The only thing is that it is very thin!
So thin, that it may break when you pick it up!

Here are the ingredients that I used to make the lasagna "cheesey." I'm on a anti-dairy kick, but you could definitely use the standard mozzarella and ricotta for this recipe, too! I added some tofu for some protein and to mimic the texture of ricotta. I mixed the vegan cream cheese with some roasted red pepper sauce from Trader Joe's - just for flavor!

Just a side-note: I don't love Daiya cheese.  I would definitely (way) prefer real cheese, but dairy just doesn't work for me even though I realllly want it to!!

Veggies are good! I sauteed the tofu with the peppers and onions.  I layered in the parsley!

Sauces!

Saute!

Extras! I also used a little GF soy sauce to brown the tofu while I was sauteing!

I used an 8x8 square glass pyrex.  

I sprayed it good with some cooking spray and began layering my ingredients:

• matzoh - I used one piece per layer, but next time I may try 2 pieces per layer for a thicker, noodle-type texture!
• sauce
• tofu/peppers/onions
• vegan roasted red pepper spread
• sprinkles of Daiya cheeze

Repeat the process until you reach the desired height/thickness of your "lasagna."

Be moderate with your sprinkling of the Daiya cheeze.  It's gooey, and will take over.

Throw some fresh parsley in the mix!

Finish it off...
Cover with foil and bake! I use the convection setting on my oven, so I baked it at 350 (F) for 30 minutes.  Then I kicked it to 375 (F) for 10 more minutes.  Lastly, I uncovered and broiled for 2 minutes!
Gluten Free, Dairy Free Passover Matzoh "Lasagna"!!!