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	<title>The Happy Gluten Free Vegan</title>
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	<link>http://www.thehappyglutenfreevegan.com</link>
	<description>Recipes, Resources, and Rejoicing</description>
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		<title>National Celiac Awareness Month, Day 17: Vegan, Gluten-Free Chana Masala</title>
		<link>http://www.thehappyglutenfreevegan.com/hgfv-national-celiac-awareness-month-day-17-vegan-gluten-free-chana-masala/</link>
		<comments>http://www.thehappyglutenfreevegan.com/hgfv-national-celiac-awareness-month-day-17-vegan-gluten-free-chana-masala/#comments</comments>
		<pubDate>Thu, 17 May 2012 19:18:13 +0000</pubDate>
		<dc:creator>Jessica</dc:creator>
				<category><![CDATA[Recipe Book Reviews]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.thehappyglutenfreevegan.com/?p=378</guid>
		<description><![CDATA[We thought we’d continue our tribute to beans for National Celiac Awareness Month with a delicious, aromatic Chana Masala. Chana Masala is a dish most popularly known as an Indian dish, but it is also widely served in Pakistan. The main ingredient in Chana Masala is the chick pea, or garbanzo bean. Garbanzo beans are considered a legume and, as their alternative name implies, they are a member of the pea family. ]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Unveiling of Beyond Meat Chicken Substitute: A Revolution in the Meat Alternative Industry?</title>
		<link>http://www.thehappyglutenfreevegan.com/the-unveiling-of-beyond-meat-chicken-substitute-a-revolution-in-the-meat-alternative-industry/</link>
		<comments>http://www.thehappyglutenfreevegan.com/the-unveiling-of-beyond-meat-chicken-substitute-a-revolution-in-the-meat-alternative-industry/#comments</comments>
		<pubDate>Thu, 17 May 2012 18:04:37 +0000</pubDate>
		<dc:creator>Jessica</dc:creator>
				<category><![CDATA[Premade Gluten Free Vegan Products]]></category>
		<category><![CDATA[beyond meat]]></category>
		<category><![CDATA[fake meat]]></category>
		<category><![CDATA[faux meat]]></category>
		<category><![CDATA[gluten-free fake meat]]></category>
		<category><![CDATA[gluten-free meat alternative]]></category>
		<category><![CDATA[meat alternative]]></category>
		<category><![CDATA[npr]]></category>
		<category><![CDATA[vegan meat]]></category>

		<guid isPermaLink="false">http://www.thehappyglutenfreevegan.com/?p=379</guid>
		<description><![CDATA[For vegan foodies who still love to play with the texture of alternative meats, Beyond Meat chicken alternative is the newest player in the alternative meat game, and they are promising to become a top contender. Creating a product that is both vegan and gluten-free, Beyond Meat claims that their fake chicken will blow the competition out of the water in both taste, and price.]]></description>
		<wfw:commentRss>http://www.thehappyglutenfreevegan.com/the-unveiling-of-beyond-meat-chicken-substitute-a-revolution-in-the-meat-alternative-industry/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>National Celiac Awareness Month, Day 16: Vegan, Gluten-Free Warm Cannellini Beans with Sage</title>
		<link>http://www.thehappyglutenfreevegan.com/national-celiac-awareness-month-day-16-vegan-gluten-free-warm-cannellini-beans-with-sage/</link>
		<comments>http://www.thehappyglutenfreevegan.com/national-celiac-awareness-month-day-16-vegan-gluten-free-warm-cannellini-beans-with-sage/#comments</comments>
		<pubDate>Wed, 16 May 2012 17:01:03 +0000</pubDate>
		<dc:creator>Jessica</dc:creator>
				<category><![CDATA[Recipe Book Reviews]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.thehappyglutenfreevegan.com/?p=370</guid>
		<description><![CDATA[Today’s recipe for National Celiac Awareness month continues our tribute to beans! Since we covered black beans with yesterday’s recipe, we decided to go to the other end of the spectrum with a white bean. This aromatic dish is pulled from the cookbook Fields of Greens and we can’t top their description of this recipe: “Cannellini beans make their own rich sauce as they slowly simmer in their broth with onions, fruity olive oil, and sage.” Cannellini beans are related to the kidney bean and sometimes referred to as “white kidney beans.” ]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>National Celiac Awareness Month, Day 15: Vegan, Gluten-Free Warm Black Beans with Chilies and Cilantro</title>
		<link>http://www.thehappyglutenfreevegan.com/national-celiac-awareness-month-day-15-vegan-gluten-free-warm-black-beans-with-chilies-and-cilantro/</link>
		<comments>http://www.thehappyglutenfreevegan.com/national-celiac-awareness-month-day-15-vegan-gluten-free-warm-black-beans-with-chilies-and-cilantro/#comments</comments>
		<pubDate>Tue, 15 May 2012 17:46:34 +0000</pubDate>
		<dc:creator>Jessica</dc:creator>
				<category><![CDATA[Recipe Book Reviews]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[vegan]]></category>

		<guid isPermaLink="false">http://www.thehappyglutenfreevegan.com/?p=368</guid>
		<description><![CDATA[Beans are an excellent way to celebrate National Celiac Awareness month, so we are devoting the rest of the week to the lovely legume. Beans are a staple in the diet of many vegans and vegetarians because they are packed full of fiber and protein. When we think of beans, often we think of bland or overly-seasoned varieties that come in cans, ready to plop on the barbecue while still in the can. Blech! Beans are much more versatile than that and deserve a ton more credit! ]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>National Celiac Awareness Month, Day 14: Vegan, Gluten-Free Grilled Potatoes with Herbs</title>
		<link>http://www.thehappyglutenfreevegan.com/national-celiac-awareness-month-day-14-vegan-gluten-free-grilled-potatoes-with-herbs/</link>
		<comments>http://www.thehappyglutenfreevegan.com/national-celiac-awareness-month-day-14-vegan-gluten-free-grilled-potatoes-with-herbs/#comments</comments>
		<pubDate>Mon, 14 May 2012 19:01:58 +0000</pubDate>
		<dc:creator>Jessica</dc:creator>
				<category><![CDATA[Recipe Book Reviews]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[black beans]]></category>
		<category><![CDATA[field of greens]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[vegan]]></category>

		<guid isPermaLink="false">http://www.thehappyglutenfreevegan.com/?p=364</guid>
		<description><![CDATA[We can’t let National Celiac Awareness month pass without paying homage to the potato. Delicious and filling, this root is a staple on many dinner tables and we can see why - their versatility is amazing! A recent study completed by nutritionist Sigrid Gibson on behalf of the Potato Council found that potatoes are chock full of fiber, vitamin C and the mineral selenium. What’s more, eating spuds twice a day can lower blood pressure. While we always have to keep a critical mind anytime a study is done on behalf of the interested party, we can’t deny the fact that we are fans of whatever grows out of the ground - Mother Nature knows best! ]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>National Celiac Awareness Month, Day 13: Vegan, Gluten-Free Zucchini Filled with Corn, Chilies and Vegan Cheese</title>
		<link>http://www.thehappyglutenfreevegan.com/hgfv-national-celiac-awareness-month-day-10-vegan-gluten-free-zucchini-filled-with-corn-chilies-and-vegan-cheese/</link>
		<comments>http://www.thehappyglutenfreevegan.com/hgfv-national-celiac-awareness-month-day-10-vegan-gluten-free-zucchini-filled-with-corn-chilies-and-vegan-cheese/#comments</comments>
		<pubDate>Mon, 14 May 2012 02:39:32 +0000</pubDate>
		<dc:creator>Jessica</dc:creator>
				<category><![CDATA[Recipe Book Reviews]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[daiya]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[national celiac awareness month]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegan cheese]]></category>
		<category><![CDATA[zucchini]]></category>

		<guid isPermaLink="false">http://www.thehappyglutenfreevegan.com/?p=352</guid>
		<description><![CDATA[This dish sounded like the perfect light summer dinner for those days that are just too hot to eat anything too filling. We are huge fans of stuffed zucchini, and the addition of fresh corn, spicy chilies and creamy vegan cheese adds a sumptuous, robust flavor to this light vegetable. If you want to go really light and leave out the vegan cheese, it will not detract from this dish one bit! You will still experience a savory medley of this seasons gorgeous produce!]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>National Celiac Awareness Month, Day 12: Vegan, Gluten-Free Fettuccine with Spring Vegetables, Meyer Lemon, and Chive Blossoms</title>
		<link>http://www.thehappyglutenfreevegan.com/national-celiac-awareness-month-day-10-vegan-gluten-free-fettuccine-with-spring-vegetables-meyer-lemon-and-chive-blossoms/</link>
		<comments>http://www.thehappyglutenfreevegan.com/national-celiac-awareness-month-day-10-vegan-gluten-free-fettuccine-with-spring-vegetables-meyer-lemon-and-chive-blossoms/#comments</comments>
		<pubDate>Sat, 12 May 2012 13:38:13 +0000</pubDate>
		<dc:creator>Jessica</dc:creator>
				<category><![CDATA[Recipe Book Reviews]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[annie sommerville]]></category>
		<category><![CDATA[field of greens]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://www.thehappyglutenfreevegan.com/?p=349</guid>
		<description><![CDATA[Today’s recipe for National Celiac Awareness Month will warrant a trip to the farmer’s market! Combining fresh asparagus, sugar snap peas, bell peppers and delicious Meyer lemon, this is truly a treat to eat! We got this beautiful recipe from the recipe book we spoke of yesterday, Fields of Greens. This is a vegetarian book, it is not vegan or gluten-free, so we do have to adapt certain recipes to make it fit within our criteria. Luckily, with the recipes being at least vegetarian, this is not hard!]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>National Celiac Awareness Month, Day 11: Vegan and Gluten-Free Basmati and Wild Rice Salad with Tangerines and Pine Nuts</title>
		<link>http://www.thehappyglutenfreevegan.com/national-celiac-awareness-month-day-9-vegan-and-gluten-free-basmati-and-wild-rice-salad-with-tangerines-and-pine-nuts/</link>
		<comments>http://www.thehappyglutenfreevegan.com/national-celiac-awareness-month-day-9-vegan-and-gluten-free-basmati-and-wild-rice-salad-with-tangerines-and-pine-nuts/#comments</comments>
		<pubDate>Fri, 11 May 2012 16:18:07 +0000</pubDate>
		<dc:creator>Jessica</dc:creator>
				<category><![CDATA[Recipe Book Reviews]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[field of greens]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[national celiac awareness]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://www.thehappyglutenfreevegan.com/?p=344</guid>
		<description><![CDATA[Today’s lovely recipe for National Celiac Awareness month comes from the amazing cookbook, Fields of Greens. This book comes from premier San Francisco-based vegetarian restaurant, Greens. Greens opened in 1979 and was one of the first upscale vegetarian restaurants in the country, paving the way for vegetarian cuisine to be accepted as a major player in a fine dining experience. Head Chef Annie Sommerville has led the way with decadent, plant-based dishes from the beginning, and brings her expertise and mouth-watering recipes to this generously-filled cookbook.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>National Celiac Awareness Month, Day 10: Vegan, Gluten-Free Spinach and Potato Curry</title>
		<link>http://www.thehappyglutenfreevegan.com/national-celiac-awareness-month-day-8-vegan-gluten-free-spinach-and-potato-curry/</link>
		<comments>http://www.thehappyglutenfreevegan.com/national-celiac-awareness-month-day-8-vegan-gluten-free-spinach-and-potato-curry/#comments</comments>
		<pubDate>Thu, 10 May 2012 15:51:06 +0000</pubDate>
		<dc:creator>Jessica</dc:creator>
				<category><![CDATA[Recipe Book Reviews]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.thehappyglutenfreevegan.com/?p=342</guid>
		<description><![CDATA[This unbelievably fragrant and delicious vegan, gluten-free spinach and potato curry recipe is a satisfying and hearty dish. We pulled this recipe from the amazing book, the Ayurvedic Cookbook (affiliate link). Ayurveda originated in India over 5,000 years ago and is the traditional medicine practiced there still today. It focuses on achieving and maintaining a balance through exercise, lifestyle and, as highlighted in this book, diet.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>National Celiac Awareness Month, Day 9: Vegan, Gluten-Free Summer Berry Compote</title>
		<link>http://www.thehappyglutenfreevegan.com/national-celiac-awareness-month-day-7-vegan-gluten-free-summer-berry-compote/</link>
		<comments>http://www.thehappyglutenfreevegan.com/national-celiac-awareness-month-day-7-vegan-gluten-free-summer-berry-compote/#comments</comments>
		<pubDate>Wed, 09 May 2012 17:20:04 +0000</pubDate>
		<dc:creator>Jessica</dc:creator>
				<category><![CDATA[Recipe Book Reviews]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.thehappyglutenfreevegan.com/?p=337</guid>
		<description><![CDATA[With yesterday’s recipe on vegan, gluten-free ginger ale, we thought we needed a light little snack to go with it! This beautiful dish is rich with berries and sweetness, cut with a slight tart flavor. Now that we are headed into summer, farmers markets and other organic markets are brimming with beautiful vibrant berries at the peak of perfect flavor. This dish is served cold from the refrigerator and so is perfect on a hot day for a refreshing treat. This dish is from one of our favorite recipe books, Raw for Dessert by Jennifer Cornbleet]]></description>
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		<slash:comments>0</slash:comments>
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