Gluten-free Recipes for the Kosher River Cruise Guest

The chefs of Kosher River Cruises have created specialized menus to cater to all of our guests’ dietary needs and other special requests while they embark on our kosher tours. This includes guests who are sensitive to gluten and/or are vegans and vegetarians. As such, we have a gluten-free menu just for them.

Here are some of the recipes that we serve:

Mushroom Pate

Note: this recipe is intended for large servings. You can decrease the amount as needed.

INGREDIENTS:

  • 200 grams of walnuts (or any other nut you’d like), ground in the food processor
  • 3 large onions
  • 500 grams of mushrooms
  • Vegetable oil

DIRECTIONS:

  1. Grind the nuts and then set aside.
  2. Coarsely chop the onions.
  3. Sauté onions in oil until they are caramelized.
  4. Wash and quarter the mushrooms.
  5. Sauté mushrooms in oil until the liquid has dissipated.
  6. Chop mushrooms in the food processor until smooth.
  7. Add the onions and pulse until smooth.
  8. Lastly, add the nuts and pulse until smooth.
  9. The result should be a pate that is suitable for spreading.

Enchilada Pie

INGREDIENTS:

  • 12 ounces vegetarian ground beef
  • 1 medium onion, chopped (1/2 cup)
  • 10 ounces red enchilada sauce
  • 1⁄2 cup frozen corn, thawed, drained
  • 4 ½ ounces of chopped green chilis, drained
  • 1 cup pinto beans, drained (can be substituted with black beans)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 flour tortillas for burritos (from 11 oz package)
  • 1⁄4 cup shredded soy cheese (optional)

DIRECTIONS:

  1. Heat oven to 350°F In 12-inch non-stick skillet, cook onion over medium-high heat 5 to 7 minutes, stirring occasionally, until soft.
  2. Add vegetarian ground beef.
  3. Reserve 1/4 cup enchilada sauce; set aside.
  4. Add remaining enchilada sauce, corn and chilis to onion/”beef” mixture. Stir in cumin and chili powder.
  5. Reduce heat to medium-low; simmer uncovered 5 minutes.
  6. Spray 9-inch round (2-quart) glass baking dish with cooking spray. Place 1 tortilla in casserole; top with about 3/4 cup of the beef mixture and 1/3 cup of beans.
  7. Repeat layers 3 times. Top with remaining tortilla, the reserved enchilada sauce and soy cheese (again, cheese is optional).

The chefs of Kosher River Cruises have created specialized menus to cater to all of our guests’ dietary needs and other special requests while they embark on our kosher tours. This includes guests who are sensitive to gluten and/or are vegans and vegetarians. As such, we have a gluten-free menu just for them.

Here are some of the recipes that we serve:

Mushroom Pate

Note: this recipe is intended for large servings. You can decrease the amount as needed.

INGREDIENTS:

  • 200 grams of walnuts (or any other nut you’d like), ground in the food processor
  • 3 large onions
  • 500 grams of mushrooms
  • Vegetable oil

DIRECTIONS:

  1. Grind the nuts and then set aside.
  2. Coarsely chop the onions.
  3. Sauté onions in oil until they are caramelized.
  4. Wash and quarter the mushrooms.
  5. Sauté mushrooms in oil until the liquid has dissipated.
  6. Chop mushrooms in the food processor until smooth.
  7. Add the onions and pulse until smooth.
  8. Lastly, add the nuts and pulse until smooth.
  9. The result should be a pate that is suitable for spreading.