Summary: We’re bringing you a light little recipe today for National Celiac Awareness Month. Farmer’s markets and grocery stores everywhere are brimming with fresh mangoes and peaches, so it seemed the perfect opportunity to make this mango peach salsa recipe from Quick & Easy Vegan Celebrations.
Most Recent Searches that Led to This Page: 31 days vegan gluten free

We’re bringing you a light little recipe today for National Celiac Awareness Month. Farmer’s markets and grocery stores everywhere are brimming with fresh mangoes and peaches, so it seemed the perfect opportunity to make this mango peach salsa recipe from Quick & Easy Vegan Celebrations. There are a lot of great ways to use mango peach salsa, here are a few of our favorites:

  1. Organic corn tortilla chips
  2. Mixed with black beans
  3. Atop black bean burger patties
  4. Your favorite taco recipe

Mango Peach Salsa

Yield: 2 cups

Ingredients:

  • 1 cup diced mangos
  • 1 cup diced peaches
  • ½ cup diced red onion
  • 2 roma tomatoes, diced
  • ¼ cup chopped cilantro
  • 1 tablespoon fresh lime juice

Mix all the ingredients in a medium bowl. Cover with plastic wrap and refrigerate until ready to use.

If you are feeling really adventurous, try mixing in other ingredients such as cubed watermelon or cayenne pepper!

Previous Article « National Celiac Awareness Month, Day 30: Vegan, Gluten-Free Salad with Edamame and Arugula
Read Next Article » Vegan, Gluten-Free Aged Fetacows-in-field-reversed

Summary: Yesterday we brought you a delicious salad dressing recipe for National Celiac Awareness Month, so today we will give you a salad recipe to go with it! This recipe is adapted from Salads for Every Season: 25 Salads from Earthbound Farm and originally called for a grain called farro, in place of wild rice. Farro is a grain about which there is much debate. The confusion seems to lay within the fact that it means something different depending on which country you are in. Spelt, wheatberries and barley are just a few of the grains referred to as farro.

Yesterday we brought you a delicious salad dressing recipe for National Celiac Awareness Month, so today we will give you a salad recipe to go with it! This recipe is adapted from Salads for Every Season: 25 Salads from Earthbound Farm and originally called for a grain called farro, in place of wild rice. Farro is a grain about which there is much debate. The confusion seems to lay within the fact that it means something different depending on which country you are in. Spelt, wheatberries and barley are just a few of the grains referred to as farro. Either way, it is best to avoid it to be safe because it generally contains gluten. Some farro manufacturers say that the gluten levels are so marginal that it won’t bother those who are sensitive to gluten, but why take a chance?

Vegan, Gluten-Free Salad with Edamame and Arugula

Serves 6 to 8

Ingredients:

  • Salt to taste
  • 1 cup uncooked wild rice
  • 1½ cups shelled fresh (1½ pounds unshelled) or frozen edamame (soybeans) thawed if frozen (be sure to use organic to avoid GMO soy)
  • 2 cups lightly packed arugula, coarsely chopped
  • ½ cup thinly sliced scallions (white part and 3 inches of green)
  • ¾ cup Vegan, Gluten-Free Creamy White Balsamic Vinegarette Dressing
  • Freshly ground black pepper

Cook wild rice according to directions on package, or in your rice cooker. Drain and rinse it under cold running water until it is cool. Drain again, and transfer it to a large bowl.
Bring a covered medium-size saucepan of water to a boil over high heat. Add the edamame and ½ teaspoon salt and cook until the edamame is crisp-tender, 3 to 5 minutes, or if frozen, according to the package directions.

Meanwhile, fill a medium-size bowl with ice water.

Drain the edamame and plunge it into the bowl of ice water. When the edamame is cool, drain it thoroughly and add it to the rice.

Add the arugula and scallions to the mixture, and toss to combine. Add ½ cup of the creamy white balsamic vinegarette dressing and stir to combine. Taste, and add more dressing if desired. Season the salad with salt and pepper to taste, and serve at room temperature. (The salad can be refrigerated, covered, for up to 3 days.)

This dish is very forgiving, so if you want add any other fun additions, such as sesame seeds, shredded carrots, pea shoots or almond slices, go for it! It is sure to be absolutely delicious!

Previous Article « National Celiac Awareness Month, Day 29: Vegan, Gluten-Free Creamy White Balsamic Vinegarette Dressing
Read Next Article » National Celiac Awareness Month, Day 31: Vegan, Gluten-Free Mango Peach Salsacows-in-field-reversed

Summary: We want to show some love to the vinaigrette for National Celiac Awarness Day because we love a good vinaigrette and, sadly, not all are gluten-free. Some balsamic vinegars contain caramel coloring and some caramel coloring contains gluten. In general, the more pricey balsamic vinegars are true vinegars, and won’t contain coloring. It is important to check the label to make sure that it is strictly vinegar.
Most Recent Searches that Led to This Page: balsamic vinegar caramel not vegan

We want to show some love to the vinaigrette for National Celiac Awarness Day because we love a good vinaigrette and, sadly, not all are gluten-free. Some balsamic vinegars contain caramel coloring and some caramel coloring contains gluten. In general, the more pricey balsamic vinegars are true vinegars, and won’t contain coloring. It is important to check the label to make sure that it is strictly vinegar.

We used white balsamic vinegar in this recipe for a few reasons. White balsamic vinegar is lighter in color and not as prone to being artificially colored, unlike dark balsamic, and so tends to be a safe bet for those who are celiac. It also tends to be less expensive than the dark balsamic dressings, which we like. Also, it has a lighter flavor than dark balsamic which is perfect for salads, and great for summer. It is perfect for those who find balsamic dressing to be overpowering. We also used avocado oil in this recipe, instead of the traditional olive oil. Avocado oil has a delicious, buttery taste that compliments the creaminess of this dressing really well. Avocado oil is also chock full of omega-3 and omega-6 fatty acids, and Vitamin E, which is excellent for your health. If you cannot live without your extra virgin olive oil, though, by all means feel free to swap it out in a 1:1 ratio!

Vegan, Gluten-Free Creamy White Balsamic Vinaigrette Dressing

Ingredients:

  • 3 tablespoons Vegenaise mayonnaise alternative
  • 1 Tablespoon gluten-free dijon mustard
  • 1 Tablespoon agave syrup (or pure maple syrup)
  • 1/2 – 3/4 cup white balsamic vinegar  (depending on how vinegar-y you like it; we have some serious vinegar lovers around here)
  • 3/4 cup of avocado oil
  • 2 tablespoons of lemon juice
  • 3-4 cloves of crushed garlic, to taste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon dried parsley (or fresh minced)
  • Sea salt and pepper to taste

Directions:

Mix dry ingredients, onion powder, celery salt, dried parsley, sea salt and pepper together and set aside. Combine Vegenaise, dijon, agave syrup, balsamic, avocado oil, garlic in electric mixer (or whisk by hand if you don’t have an electric mixer). Once combined, slowly add dry ingredients and further mix, slowly. Salt to taste.

This tastes outstanding on your favorite salad, or can be used for a marinade for your favorite grilling veggies!

Previous Article « National Celiac Awareness Month, Day 28: Vegan, Gluten-Free Chewy Chocolate Cookies
Read Next Article » National Celiac Awareness Month, Day 30: Vegan, Gluten-Free Salad with Edamame and Arugulacows-in-field-reversed

Summary: We couldn’t let National Celiac Awareness Month go buy without some chewy chocolatey baked goods! This sumptuous recipe, adapted from the Gluten-Free Almond Flour Cookbook by Elana Amsterdam, offers a heap of cocoa powder, offset with sweet agave nectar. The recipe book offers a vast array of delicious, gluten-free recipes, but it is not a vegan cookbook so, like many cookbooks, we have to adapt.

We couldn’t let National Celiac Awareness Month go by without some chewy chocolatey baked goods! This sumptuous recipe, adapted from the Gluten-Free Almond Flour Cookbook by Elana Amsterdam, offers a heap of cocoa powder, offset with sweet agave nectar. This recipe book offers a vast array of delicious, gluten-free recipes, but it is not a vegan cookbook so, like with many cookbooks, we have to adapt. Luckily, most of the recipes simply call for eggs which can be replaced with Ener-g vegan egg replacer.

Vegan, Gluten-Free Chewy Chocolate Cookies

Yield: Makes 12 cookies

Ingredients:

  • 3 cups blanched almond flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1/2 cup arrowroot powder
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup grapeseed oil
  • 3/4 cup agave nectar
  • 1 tablespoon vanilla extract

Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.

In a large bowl, combine the almond flour, salt, baking soda, arrowroot powder, and cocoa powder. In a medium bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the dough a scant 1/4 cup at a time onto the prepared baking sheets, leaving 2 inches between each cookie.

Bake for 10 to 15 minutes, until the tops of the cookies look dry and start to crack – be careful not to overcook. Let the cookies cool on the baking sheets for 30 minutes. Serve.

We love to enjoy these yummy cookies the old fashioned way, with a big glass of cold almond milk!

Previous Article « National Celiac Awareness Month, Day 27: Vegan, Gluten-Free Lavender Lemonade and New Uses for Ice Cube Trays
Read Next Article » National Celiac Awareness Month, Day 29: Vegan, Gluten-Free Creamy White Balsamic Vinegarette Dressingcows-in-field-reversed

Summary: We wanted to bring you both a recipe and some of our favorite quick kitchen tips for National Celiac Awareness Month. This article centers around ice cube trays; a long underused kitchen tool.

We wanted to bring you both a recipe and some of our favorite quick kitchen tips for National Celiac Awareness Month. This article centers around ice cube trays; a long underused kitchen tool.

Ice cubes trays are not just for ice cubes! There are tons of ways to utilize them to make food prep quicker and easier throughout your busy week, or help you prepare for a social gathering! Most of these ideas work great if you pick a few hours on Sunday to devote to your food prep for the week.

Freeze vegetable broth – whether you make your own, or take the shortcut of using vegetable bullion, or buy it pre-made, freezing your broth in ice cube trays allows for you to use as much or as little as you want. These are perfect for single serving soups – just grab a few cubes, toss them in a mug with some veggies and pop in the microwave, or heat in a small saucepan.

Pesto – make your pesto ahead of time and freeze it into cubes. For a night when you need a quick and easy dinner, thaw out a few cubes and toss them with your favorite gluten-free pasta or some delicious veggies, like steamed asparagus.

Wheat grass – We like to buy those little pots of fresh, growing wheat grass at the grocery store and trim it once a week (it grows fast!). We then throw the handful of trimmings in our blender, pour some water in it, and blend it until it is nice and smooth. We then pour it into ice cube trays and freeze it. Every morning when we make a fruit smoothie, we toss a few of the wheat grass cubes in the smoothie!

Fruit juice – Summer is the perfect time to make ice cubes out of fruit juice. Use it in place of water cubes for iced tea, other fruit juice, or fruity cocktails. Instead of your drink getting diluted, it gets more flavorful!

Coffee - Use coffee ice cubes in your iced coffee drinks so that they don’t dilute your coffee.

Fruits and Herbs – It is important to drink plenty of water every day, but it can sometimes get boring. Fill an ice cube tray with water and drop blueberries, thin lemon slices, mint, cucumber, whatever you like in each cube tray. Once frozen, drop it in your water to lightly flavor it as it melts!

Edible Flowers – Want your entertaining to look like you slaved for hours, when it was really effortless? Fill an ice cube tray with water, then drop an edible flower in each cube before freezing. These flower ice cubes will look gorgeous floating in some lemonade, water or white sangria.

Layered Ice Cubes - Really wow your guests with layered fruit juice ice cubes. Gather some of your favorite fruit juices in an array of colors, such as orange juice, cranberry juice, peach nectar and grape juice. Put a small layer of one juice in entire tray, freeze about an hour, then a put a thin layer of another juice in a contrasting color in the entire tray, then freeze about an hour, then another juice in a contrasting color, and freeze about an hour. Do this until the tray is full. You will have beautiful, striped ice cubes. You can get creative, like using pomegranate juice, water and blueberry puree for the Fourth of July, or just using water and concord grape juice for a purple striped effect.

Remember that, with any of these, you will want to seal them in a Ziploc bag, or airtight mason jar, to avoid cross-contamination of flavors in the freezer!

And now that you are ice cube-savvy, here is one of our favorite ways to dazzle guests with simple lemonade, while making it look like we are entertainers extraordinaire.

Vegan, Gluten-Free Lavender Lemonade

Ingredients:

14 lemons

5 cups water

1 cup agave nectar

1/4 cup culinary lavender

Directions:

Rinse lemons and zest two of the lemons. Set lemon zest aside. Juice the lemons and combine the juice, water and agave nectar in a pitcher and stir well. Fill an ice cube tray with lemonade and sprinkle a few sprigs of lavender and a pinch of lemon zest in each cube. Freeze. While freezing, put pitcher of remaining lemonade in fridge. Once the ice cubes are fully frozen, add them back to the pitcher of lemonade and serve.

This is a beautiful beverage to serve on a hot summer day. Barbecue some Tofu Pups (affiliate link), pour yourself some lavender lemonade, and enjoy a beautiful, sunny day!

Previous Article « National Celiac Awareness Month, Day 26: Vegan, Gluten Free Wild Rice Salad
Read Next Article » National Celiac Awareness Month, Day 28: Vegan, Gluten-Free Chewy Chocolate Cookiescows-in-field-reversed

Summary: Doesn’t it figure that National Celiac Awareness Month coincides with allergy season? It seems the perfect fit, really. For those of us who are allergic to gluten we get to deal with both internal and external allergies! Well those allergies have hit us particularly hard and we have been walking around in an allergy-induced haze; fogginess, coughing, wheezing. It is the season for general discomfort! In scouring the Internet for ways to manage allergy symptoms naturally we were overwhelmed with all of the different remedies out there.

Doesn’t it figure that National Celiac Awareness Month coincides with allergy season? It seems the perfect fit, really. For those of us who are allergic to gluten we get to deal with both internal and external allergies! Well those allergies have hit us particularly hard and we have been walking around in an allergy-induced haze; fogginess, coughing, wheezing. It is the season for general discomfort! In scouring the Internet for ways to manage allergy symptoms naturally we were overwhelmed with all of the different remedies out there. We decided to just test our luck and throw everything together in one mug of hot water and we were pleasantly surprised! Not only did it taste good, within about half an hour we actually felt better. We did end up needing to drink it every few hours to keep it up, but we suspect it is because, at that point, we were already feeling crummy and the nasty allergy-related effects had already taken hold.

We recognize that some vegans choose to not use honey because it is an animal byproduct, while other vegans have no problem with honey. So where the recipe calls for agave syrup, you can also substitute honey.

Vegan, Gluten Free Feel Better Tea

Yield: 1 cup

Ingredients:

  • 1 bag green tea
  • 1 bag chamomile tea
  • 2 tablespoons agave syrup
  • 1 teaspoon fresh ground ginger
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon marshmallow root powder

Steep all ingredients together in hot water and drink.

*marshmallow root coats the throat, but since many people don’t have it hanging around their pantry, don’t feel bad leaving it out. The rest of the ingredients are just as great.

Fresh ingredients are always best, but we did run out of fresh ginger and used powdered ginger. It tasted just as delicious. If the heat from the cayenne is too much for you, scale down on that just a bit. Also, if you are getting ready for bed, you may want to use either caffeine-free green tea, or just use the chamomile. Lavender-based tea would be a lovely substitute as well, because it has a calming effect.

Previous Article « National Celiac Awareness Month, Day 24: Vegan and Gluten Free Corn and Basil Rice
Read Next Article » National Celiac Awareness Month, Day 26: Vegan, Gluten Free Wild Rice Saladcows-in-field-reversed

Summary: Today’s recipe for National Celiac Month is a rice dish. Today’s recipe comes from the I Love Trader Joe’s cookbook (link). We are such big fans of rice and the there are so many different kinds with varying flavors and aromas. For this recipe you can use one of two of our favorite types of rice, basmati or Thai Jasmine.

Today’s recipe for National Celiac Month is a rice dish. Today’s recipe comes from the I love Trader Joe’s cookbook. We are such big fans of rice and the there are so many different kinds with varying flavors and aromas. For this recipe you can use one of two of our favorite types of rice, basmati or Thai Jasmine. This dish is incredibly quick and easy and a good one to keep on hand for those nights when you work late and need something delicious and simple.

Vegan and Gluten-Free Corn and Basil Rice

Yield: Serves 2 to 4

Ingredients:

  • 2 cups water
  • 1 cup Trader Joe’s Thai Jasmine Rice or basmati rice (or omit water or broth and use 3 cups cooked rice)
  • 1 tablespoon of your favorite butter alternative
  • kernels from 1 ear of corn (or ¾ cup frozen corn)
  • 2 tablespoons basil leaves, sliced into long strips
  • salt and pepper

Bring water or broth to a boil in a small saucepan. Stir in the rice and bring back to a boil. Cover the pan, reduce the heat to low, and cook, without lifting the lid, for 15 minutes. Turn off the heat, do not lift the lid, and let stand 5 to 10 minutes. In a small sauté pan, heat the butter and sauté the corn over medium-high heat until warmed through, 2 to 3 minutes for fresh corn or about 5 minutes for frozen corn. Fluff the rice with a fork and toss in the corn to combine. Season to taste with salt and pepper and garnish with basil just before serving.

Previous Article « National Celiac Awareness Month, Day 23: Vegan and Gluten Free Warm Almonds and Olives
Read Next Article » National Celiac Awareness Month, Day 25: Vegan, Gluten Free Feel Better Allergy Teacows-in-field-reversed

Summary: Your next party is brought to you by National Celiac Awareness Month! Well, ok, we won’t go that far, but you know you go to those house parties and the host or hostess seems to entertain so effortlessly? Well we are going to help you become that host! This little dish is so elegant, yet so effortless. We pulled it from our new favorite cookbook, the I love Trader Joe’s cookbook.

Your next party is brought to you by National Celiac Awareness Month! Well, ok, we won’t go that far, but you know you go to those house parties and the host or hostess seems to entertain so effortlessly? Well we are going to help you become that host! This little dish is so elegant, yet so effortless. We pulled it from our new favorite cookbook, the I love Trader Joe’s cookbook.

If you are not near a Trader Joe’s, you may not be able to get the Trader Joe’s Greek Olive Medley mentioned in the recipe, but not to worry! Just pick out a few of your favorite olives. For a Greek feel, add some kalamata olives.

Vegan and Gluten Free Warm Almonds and Olives

Yield: Serves 4 to 6

Ingredients:

  • 2 (10-ounce) containers Trader Joe’s Greek Olive Medley, drained
  • 1 cup dry-roasted (salted or unsalted) almonds
  • 3 tablespoons olive oil
  • Several long swaths of orange and/or lemon peel (pared from fruit with a vegetable peeler or channel knife)
  • Several sprigs of rosemary

Preheat oven to 375°F. In an ovenproof baking dish, combine the olives, almonds, olive oil, and all but one of the orange or lemon peel swaths and rosemary sprigs. Place the baking dish in the oven and heat until warm, 10 to 15 minutes. If the citrus peel and rosemary look too charred, replace with the reserved ones. Serves: 4 to 6 Prep Time: 5 minutes Cooking Time: 10 to 15 minutes

This would be a great dish for a tapas party, as an appetizer for a dinner party, or just a delicious snack.

Previous Article « We’re Going to the Native Foods Cafe Boulder Pre-Opening Party!
Read Next Article » National Celiac Awareness Month, Day 24: Vegan and Gluten Free Corn and Basil Ricecows-in-field-reversed

Summary: Today's National Celiac Awareness Month recipe comes to you from Veg News magazine. Veg News magazine, for those of you who are unfamiliar with it, is a fantastic monthly magazine that is full of all things vegan and vegetarian. It has everything from recipes and product features, to spotlights on compassionate beauty products and articles all about well-known vegans and vegetarians. This month's issue was devoted to amazing vegan Greek dishes and we were giddy to see a recipe for vegan, gluten-free herbed feta. This mock feta is made from extra-firm tofu and is seasoned with basil and oregano.

Today’s National Celiac Awareness Month recipe comes to you from Veg News magazine. Veg News magazine, for those of you who are unfamiliar with it, is a fantastic monthly magazine that is full of all things vegan and vegetarian. It has everything from recipes and product features, to spotlights on compassionate beauty products and articles all about well-known vegans and vegetarians. This month’s issue was devoted to amazing vegan Greek dishes and we were giddy to see a recipe for vegan, gluten-free herbed feta. This mock feta is made from extra-firm tofu and is seasoned with basil and oregano. As the recipe says, the longer you let the mock feta sit in its brine, the better it will taste!

Vegan, Gluten-Free Herbed Feta

Yield: Makes 2 1/2 Cups

Ingredients:

  • 1 16-ounce package extra-firm tofu, cut into 1/2-inch cubes
  • 2 cups water
  • 1/4 cup fresh lemon juice
  • 3 teaspoons salt
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano

Directions:

In a large saucepan over low heat, combine all ingredients and simmer for 30 minutes. Set aside to cool and then refrigerate overnight. Drain and use in place of feta.

How easy is that? Needless to say, there are tons of great dish options in which to use this feta. Sprinkled over your favorite green salad, or mixed with cherry tomatoes, basil and some olive oil and vinegar, this vegan and gluten free feta is a great food to keep stocked in your refrigerator

Previous Article « National Celiac Awareness Month, Day 21: Vegan, Gluten-Free Avocado, Orange and Olive Salad
Read Next Article » We’re Going to the Native Foods Cafe Boulder Pre-Opening Party!cows-in-field-reversed

Summary: We are so excited for today’s recipe for National Celiac Awareness Day! We found out about, and quickly got our hands on, the I love Trader Joe’s cookbook by Cherie Mercer. It is aptly name because we do love Trader Joe’s. Walking into a Trader Joe’s is like an adult playground; they always have fun and exciting new products that rarely disappoint. Trader Joe’s does a great job of buying for flavor and quality, and their prices are unbelievable. The other thing we love about Trader Joe’s is that they label their food. Whether you're Vegetarian, Vegan and/or Gluten-free, they will let you know which of their products are safe for your diet. We also appreciate that about this new cookbook!

We are so excited for today’s recipe for National Celiac Awareness Day! We found out about, and quickly got our hands on, the I love Trader Joe’s cookbook by Cherie Mercer. It is aptly name because we do love Trader Joe’s. Walking into a Trader Joe’s is like an adult playground; they always have fun and exciting new products that rarely disappoint. Trader Joe’s does a great job of buying for flavor and quality, and their prices are unbelievable. The other thing we love about Trader Joe’s is that they label their food. Whether you’re Vegetarian, Vegan and/or Gluten-free, they will let you know which of their products are safe for your diet. We also appreciate that about this new cookbook! While it is certainly full of recipes containing meat and gluten, there are plenty that are vegan and gluten free, and they are labeled as such.

If you don’t live near a Trader Joe’s, don’t despair! None of the recipes we will feature from this book will contain ingredients that cannot be easily obtained from your local grocery store. Today’s amazing recipe is so simple that it allows you to taste the true flavors from the fresh produce included. Creamy avocados are accompanied by the tangy citrus of oranges and salty olives; a perfect blend of flavors.

Vegan, Gluten-Free Avocado, Orange and Olive Salad

Yield: Serves 4

Ingredients:

  • 2 ripe avocados, sliced lengthwise
  • 2 oranges, peeled, and sliced into wheels
  • 1 cup pitted black or green olives

Dressing:

  • Juice of 2 limes
  • 2 tablespoons olive oil
  • Pinch of ground cumin

Directions:

Arrange avocado slices and orange wheels on a plate. Scatter the olives over the top. Whisk together the lime juice, olive oil, and cumin. Drizzle over salad.

This is a great starter for a summer barbecue dinner, or can be enjoyed alone as a light and refreshing lunch.

Previous Article « National Celiac Awareness Month, Day 20: Vegan, Gluten-Free Chocolate Coconut Cups: Homemade Vegan Almond Joy
Read Next Article » National Celiac Awareness Month, Day 22: Vegan, Gluten-Free Feta Cheesecows-in-field-reversed

Summary: We can't let National Celiac Awareness Month go by without more dessert recipes and a recipe that is essentially like vegan mounds or almond joy is right up our alley! The response to National Celiac Awareness Month has largely been awesome, but some people still scratch their heads, wondering how a person can eat both vegan *and* gluten-free. It does sound very limiting, which is in partly why we started this site! You can still eat delicious food on a vegan and gluten-free diet and, in fact, it can challenge you to be a more creative cook!

We can’t let National Celiac Awareness Month go by without more dessert recipes and a recipe that is essentially like vegan mounds or almond joy is right up our alley! The response to National Celiac Awareness Month has largely been awesome, but some people still scratch their heads, wondering how a person can eat both vegan *and* gluten-free. It does sound very limiting, which is in partly why we started this site! You can still eat delicious food on a vegan and gluten-free diet and, in fact, it can challenge you to be a more creative cook! Experimenting with fun herbs and spices can lead to some fantastic discoveries!

We found this recipe that is proof positive that eating vegan and gluten free can be amazingly good. We came across this recipe accidentally, on the website Smashed Peas and Carrots. It made us do a double-take because we could not believe just how unbelievable these sounded! We hope that you find these as yummy as we did!

Vegan, Gluten-Free Chocolate Coconut Cups

Yield: 12

Ingredients:

  • 8-9 oz of dark chocolate
  • 1/2 cup coconut oil
  • 1/4 cup dry unsweetened coconut flakes
  • 1 tsp coconut extract
  • 1 tbsp vegan sugar (optional)
  • Raw almonds (optional)

Directions:

In a mini muffin tin, place 12 mini cupcake liners.  Melt the dark chocolate in the microwave for 1 minute and then in 30 second increments after that, making sure you stir the chocolate after each time until it is completely melted.  Place about 1 teaspoon of chocolate in each liner and coat well.  Place in the refrigerator to harden.  In a small bowl, mix together the coconut oil, dry unsweetened coconut flakes and coconut extract.  (You may want to add about a tablespoon of sugar if you like it a little sweeter, or try using sweetened flaked coconut!)  Add one tablespoon of the coconut mixture to each liner and then cover with another spoonful of melted chocolate.  If you want to add an almond do so before you add the final spoonful of melted chocolate!   Let harden in the refrigerator for 5-10 minutes.

We would love to hear from you if you make these, and thanks to the folks at Smashed Peas and Carrots for bringing us this recipe!

Previous Article « National Celiac Awareness Month, Day 19: Vegan, Gluten-Free Beer-Battered Green Beans
Read Next Article » National Celiac Awareness Month, Day 21: Vegan, Gluten-Free Avocado, Orange and Olive Saladcows-in-field-reversed

Summary: We thought we’d have a little fun for National Celiac Awareness Month and this recipe for vegan, gluten-free beer-battered green beans fits the bill! Adapted from Quick & Easy Vegan Celebrations this is the perfect dish for a game day party, potluck or any other gathering. Use your favorite vegan, gluten-free beer, we like Bard's beer.
Most Recent Searches that Led to This Page: gluten free batterd green beans

We thought we’d have a little fun for National Celiac Awareness Month and this recipe for vegan, gluten-free beer-battered green beans fits the bill! Adapted from Quick & Easy Vegan Celebrations this is the perfect dish for a game day party, potluck or any other gathering. Use your favorite vegan, gluten-free beer, we like Bard’s beer.

Vegan, Gluten-Free Beer-Battered Green Beans

Yield: Serves 6 to 8

Ingredients:

  • Canola oil for frying (can also substitute sunflower oil)
  • 1 cup of your favorite vegan, gluten-free beer*
  • 1 cup gluten free all-purpose flour (we like Bob’s Red Mill)
  • ½ teaspoon fine sea salt
  • ½ teaspoon paprika
  • ½ teaspoon freshly ground black pepper
  • 1 pound fresh green beans, ends trimmed

Preheat a deep fryer to 350°F or heat about ½ inch oil in a large frying pan over medium heat. To test the heat, sprinkle a small drop of water into the oil. Once the water begins to pop, the oil is ready. Whisk the beer, flour, salt, paprika, and pepper until smooth. Toss the green beans in the batter to coat. Fry in small batches until the beans are golden and crisp, 2 to 3 minutes. Remove from the oil with a slotted spoon or tongs (do not use plastic) and drain on paper towels.

*If you prefer to not use beer, you can use ginger ale

These green beans are delicious when accompanied by vegan, gluten free ranch dressing (link to our recipe).

Previous Article « National Celiac Awareness Month, Day 18: Vegan, Gluten Free Risotto with Summer Beans, Tomatoes, Peppers, and Basil
Read Next Article » National Celiac Awareness Month, Day 20: Vegan, Gluten-Free Chocolate Coconut Cups: Homemade Vegan Almond Joycows-in-field-reversed

Summary: We thought we’d bring a touch of elegance to National Celiac Awareness Day with this lovely risotto dish, adapted from one of our favorite cookbooks, Fields of Greens. This recipe combines some of the best fresh summer produce, such as green beans, tomatoes and delicious basil. We are topping off this recipe with a dash of saffron to bring an extraordinary flavor and color to the risotto.

We thought we’d bring a touch of elegance to National Celiac Awareness Day with this lovely risotto dish, adapted from one of our favorite cookbooks, Fields of Greens. This recipe combines some of the best fresh summer produce, such as green beans, tomatoes and delicious basil. We are topping off this recipe with a dash of saffron to bring an extraordinary flavor and color to the risotto.

Risotto is a rice dish that is largely found in Italian cooking, it is cooked in broth and typically has a lot of dairy ingredients. For this recipe we have omitted the cheese and used butter-alternative in place of the butter. Trust us, this does not compromise the taste of the dish, which still contains savory  garlic, onions and aromatic dry sherry.

Vegan, Gluten Free Risottto with Summer Beans, Tomatoes, Peppers, and Basil

Yield: Serves four to six

Ingredients:

  • 7 cups of your favorite vegetable stock
  • Sea salt
  • 1/4 pound green beans, stem end removed, cut into 2-inch lengths on a diagonal or left whole if small
  • 2 ounces yellow wax beans, cut into 2-inch lengths on a diagonal or left whole if small
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons of your favorite butter alternative
  • 1/2 medium-size yellow onion, diced
  • Pepper
  • 2 garlic cloves, finely chopped
  • A generous pinch of saffron threads, soaked in 1 tablespoon hot water
  • 1 1/2 cups Arborio rice
  • 1 yellow or red bell pepper, diced, about 1 cup
  • 1/4 cup dry sherry*
  • 1/2 pound tomatoes, cored, seeded, and chopped
  • 1/3 cup coarsely chopped fresh basil

Pour the stock in a saucepan, bring it to a boil, and reduce it to approximately 6 cups. Keep the stock warm over very low heat.

Bring a small pot of water to a boil and add 1/4 teaspoon salt. Drop the green beans into the boiling water for 2 to 4 minutes, until tender. Scoop them from the water with a strainer or slotted soon and rinse under cold water. Drain and set aside. Cook the wax beans for 3 to 4 minutes or until tender; scoop from the water, rinse and drain as with the green beans, then add to the green beans. The cooking time of the beans will vary according to their variety and age, so watch them closely to see that they don’t overcook and discolor.

Heat the olive oil and butter in a large skillet and add the onion, 1/4 teaspoon salt, and a few pinches of pepper. Saute over medium heat for 3 to 4 minutes, until it begins to soften, then add the garlic and saute for another minute or two. (If you’re using saffron, add it now). Add the rice and saute over medium heat for 2 to 3 minutes, stirring constantly. Begin adding stock a cup at a time, allowing the rice to absorb each cup of stock completely before adding more. Continue to stir.

When the rice has absorbed 2 cups of stock, add the peppers and sherry. Continue to stir and add stock until you have used 5 to 5 1/2 cups. As you stir in the last cup of stock, add the beans, tomatoes, basil and 1/4 teaspoon salt. At this point the risotto should be ready to serve – the grains of rice will be a little toothy, and the risotto will be saucy. Serve immediately.

*If you prefer to not use sherry in your cooking, try substituting 2 teaspoons of vanilla extract for every 2 tablespoons of sherry needed, or orange or pineapple juice in a 1:1 ration. Or, just omit the sherry and use extra vegetable stock.

This lovely dish would pair perfectly with a dry white wine or some sparkling cider!

Previous Article « National Celiac Awareness Month, Day 17: Vegan, Gluten-Free Chana Masala
Read Next Article » National Celiac Awareness Month, Day 19: Vegan, Gluten-Free Beer-Battered Green Beanscows-in-field-reversed

Summary: 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.”

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.” These beans are widely used in Italian dishes and loved for their high protein and fiber, but low fat, content!

An interesting note about cannellini beans is that it is recommended that they be boiled for 10 minutes prior to their main cooking. The reason for this is because the cannellini bean has a component that causes gastric distress, but if the beans are boiled for 10 minutes prior to cooking, the component is removed. For this reason, it is wise to first boil cannellini beans prior to using them in slow cooker recipes because the slow cooker will not get hot enough to remove the compounds that can cause gastric upset.

Vegan, Gluten-Free Warm Cannellini Beans with Sage

Yield: serves 4 to 6 people

Ingredients:

  • 2 cups dried cannellini beans, about 12 ounces, sorted and soaked overnight
  • 6 cups water
  • 1 bay leaf
  • 2 fresh winter savory or thyme sprigs
  • 10 fresh sage leaves
  • 2 tablespoons extra virgin olive oil
  • 1 medium-size yellow onion, cut into 1/2 pieces
  • Sea Salt and Pepper
  • 3 garlic cloves, finely chopped
  • 1/3 cup dry vegan white wine
  • 1/2 tablespoon chopped Italian parsley

Drain the soaked beans and rinse them well. Pour into a large saucepan with the water, bay leaf, savory, and 2 of the sage leaves. Bring to a boil, then reduce the heat and simmer, uncovered, until tender, about 35 to 40 minutes. Watch them closely during the last 5 to 10 minutes to make sure the skins have softened and the beans have opened but still hold their shape. Remove the herbs and bay leaf. Leave the beans in their broth.

While the beans are cooking, chop the remaining sage leaves. Heat the oil in a large skillet; add the onion, 1/2 teaspoon salt, and a few pinches of pepper. Saute over medium heat until the onion begins to release its juices. Add the garlic and sage; saute for about 20 minutes, then add the wine and cook for a minute or two, until the pan is nearly dry.

Add the beans and their broth to the onions along with a 1/2 teaspoon sea salt and a few pinches of pepper. Lower the heat and cook for 20 minutes, adding a little water if needed to keep the beans saucy. Add sea salt and pepper to taste. Add the parsley just before serving.

We like to compliment this dish with some of the white wine that is used in it, and some fragrant jasmine rice.

Previous Article « National Celiac Awareness Month, Day 15: Vegan, Gluten-Free Warm Black Beans with Chilies and Cilantro
Read Next Article » The Unveiling of Beyond Meat Chicken Substitute: A Revolution in the Meat Alternative Industry?cows-in-field-reversed

Summary: 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!
Most Recent Searches that Led to This Page: beans puree and celiac

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! When simmered in just the right seasonings and condiments, they offer a savory, warm and filling meal that will leave you feeling satisfied.

Today’s recipe, from Fields of Greens pairs the black bean with aromatic cilantro, garlic and onions, spicy chili peppers, tart vinegar and tangy orange juice. The black bean, in addition to tasting wonderful, is extremely low in saturated fat, cholesterol and sodium. It is packed full of protein, phosphorus, manganese, magnesium, thiamin and fiber. These tiny nutritional powerhouses are nutritious and delicious!

Warm Black Beans with Chilies and Cilantro

Yield: Serves 4

Ingredients:

  • 2 cups dried black beans, about 12 ounces, sorted and soaked overnight (or 1 can of pre-cooked beans)
  • 5 cups cold water
  • 1 fresh oregano or marjoram sprig
  • 3 fresh sage leaves
  • 1 bay leaf
  • 1 tablespoon light olive oil
  • 1/2 medium-size yellow onion, diced, about 1 cup
  • Sea salt
  • 3 garlic cloves, finely chopped
  • 1 1/2 teaspoons cumin seed, toasted and ground
  • 1 teaspoon dried oregano
  • 1 or 2 tablespoons Ancho Chili puree*
  • 1/2 teaspoon Chiptole puree*
  • 1/2 cup fresh orange juice
  • Rice wine vinegar
  • 2 tablespons coarsely chopped cilantro

Drain and rinse the soaked beans; place them in a large saucepan with water, oregano, sage, and bay leaf. Bring to a boil, then reduce the heat and cook, uncovered, at a gentle boil until tender, 30 to 35 minutes.

While the beans are cooking, heat the oil in a large skillet; add the onion and 1/2 teaspoon sea salt. Saute over medium heat until the onion softens, about 5 minutes, then add the garlic, cumin, and oregano. Keep the onion on very low heat.

Add the beans and their broth to the onion with 1/2 teaspoon sea salt and the chili purees. Cook, uncovered, over medium-low heat for 20-30 minutes. If the beans need more liquid, add a little water to keep the dish saucy. Add the orange juice, 1 teaspoon of vinegar, and for spicier beans, add more of the ancho and chipotle purees. Garnish with a little cilantro on top.

*For the puree: if you have both chilies in their dried forms, submerge a chili pod in a dish of warm water and soak for 15-20 minutes. For some extra flavor, warm the dried chili pods in an oven at 350 for 5 minutes before submerging in water. Remove from the water and blend in blender, add a little of the water if needed. If you get canned chipotle in adobo sauce, simply puree a chipotle and bit of the adobo sauce.

We accompanied this dish with one of our favorite vegan, gluten free ciabatta parbaked rolls!

Previous Article « National Celiac Awareness Month, Day 14: Vegan, Gluten-Free Grilled Potatoes with Herbs
Read Next Article » National Celiac Awareness Month, Day 16: Vegan, Gluten-Free Warm Cannellini Beans with Sagecows-in-field-reversed

Summary: 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!

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! This delicious dish comes straight out of the recipe book on which we have been groovin’ lately, Fields of Greens. We made it today with the rest of our delicious barbecued fare — which also included portobello and shitake mushrooms, along with fresh green beans marinated in white wine vinegar, olive oil, fresh thyme, sea salt and pepper. The addition of these hearty potatoes made for an excellent, hearty meal that delighted the taste buds. We hope that you enjoy it just as much!

Gluten-free, Vegan Grilled Potatoes with Herbs

Yield: Serves 4 to 6

Ingredients:

  • 2 pounds small potatoes — yellow, red or blue
  • Extra virgin olive oil
  • Sea salt and pepper
  • 10 unpeeled garlic cloves

Fresh herb sprigs: rosemary, thyme, sage leaves, oregano, whatever strikes your fancy!

Preheat the oven to 400 degrees. Leave the potatoes whole if small; cut into halves or quarters if large. Toss them in a baking dish with just enough oil to coat them and sprinkle with salt and pepper. Add the garlic and a few sprigs of fresh herbs; cover and roast for 35 to 40 minutes, until tender. If serving immediately, remove the herbs and season with salt and pepper to taste; or set them aside to use later.

Get the grill ready

Pull potatoes from oven when done and toss with olive oil, garlic, salt and pepper. Slip them onto skewers and place on the grill cut side down. The tender cut side of the potatoes will turn golden within a few minutes, sizzling from the heat of the coals. They are ready to serve!

If you have leftovers, try them reheated in a corn tortilla with a bit of your favorite vegan cheese. It is a true delight to the taste buds!

Previous Article « National Celiac Awareness Month, Day 13: Vegan, Gluten-Free Zucchini Filled with Corn, Chilies and Vegan Cheese
Read Next Article » National Celiac Awareness Month, Day 15: Vegan, Gluten-Free Warm Black Beans with Chilies and Cilantrocows-in-field-reversed

Summary: 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!
Most Recent Searches that Led to This Page: national meyer lemon month

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!

Vegan, Gluten-Free Fettuccine with Spring Vegetables, Meyer Lemon, and Chive Blossoms

Yield: Serves 2 to 4 people

Ingredients:

  • 1/4 pound asparagus
  • 1/4 pound sugar snap peas, strings removed, about 1 cup
  • 1/2 pound fresh fava beans
  • Sea Salt and Pepper
  • 3 tablespoons extra virgin olive oil
  • 3 shallots, cut in half lengthwise and thinly sliced
  • 1/2 medium sized red or yellow bell pepper, thinly sliced, about 3/4 cup
  • 1 garlic clove, finely chopped
  • 1/4 cup of your favorite vegan white wine
  • 1/2 pound of your favorite gluten-free fettuccine noodle (we like Shirataki noodles)
  • Juice and zest of 1 Meyer lemon
  • 2 tablespoons coarsely chopped Italian parsley
  • A sprinkling of chive blossoms

Set a large pot of water on the stove to boil. Snap the woody ends off the asparagus and discard. Slice the asparagus diagonally into 2-inch lengths. If the snap peas are large, cut them in half. Remove the fava beans from their outer pods.

When the water is boiling, add 1 teaspoon salt. Drop the fava beans in and cook for about 1 minute. Scoop them out and rinse under cold water, then slip them out of their skins. Drop the remaining vegetables into the water and cook very briefly to make sure they retain their bright color and crisp texture. Allow 1 to 2 minutes for the asparagus and 3 to 4 minutes for the snap peas. Rinse the vegetables under cold water. Keep the pot of water at a low boil.

Heat 2 tablespoons of the olive oil in a large saute pan; add the shallots and saute over medium heat for 1 minute, then add the peppers, garlic, wine, 1/4 teaspoon salt, and a few pinches of pepper.

Add the pasta to the boiling water (if using Shirataki noodles, be sure they are already drained and rinsed) and cook until just tender. Just before you drain the pasta, add the vegetables, lemon juice and zest, and remaining tablespoon of olive oil to the saute pan. Immediately drain the pasta in a colander, shake off the excess water, and add to the skillet with 1/4 teaspoon salt, 1/8 teaspoon pepper, and the chopped parsley. Sprinkle with the chive blossoms and serve.

By all means, serve this dish with the leftover white wine!

Previous Article « National Celiac Awareness Month, Day 11: Vegan and Gluten-Free Basmati and Wild Rice Salad with Tangerines and Pine Nuts
Read Next Article » National Celiac Awareness Month, Day 13: Vegan, Gluten-Free Zucchini Filled with Corn, Chilies and Vegan Cheesecows-in-field-reversed

Summary: 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.

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.

This recipe is a delicious blend of some of spring and summer’s most beautiful bounty; juicy tangerines. Mixed with tart currants, Champagne vinegar and Sea Salt, this dish promises to make your taste buds sing!

Vegan and Gluten-Free Basmati and Wild Rice Salad with Tangerines and Pine Nuts

Yield: serves 6

Ingredients:

  • 1 cup wild rice
  • 7 cups water
  • Sea Salt
  • 1/2 cup basmati rice, rinsed and drained
  • 3/4 cup fresh tangerine juice, about 4 tangerines
  • 1/2 cup dried currants
  • 3 tangerines
  • Champagne vinegar
  • 2 tablespoons light olive oil
  • 2 tablespoons pine nuts, toasted

Place the wild rice in a large saucepan cover with 1 quart of water, add 1/2 teaspoon salt, and bring to a boil. Reduce the heat to a gentle boil; cover and cook until the grains are tender but still chewy, about 30 to 35 minutes.

Bring the remaining 3 cups water to a boil in a medium-sized saucepan; add the basmati rice and 1/2 teaspoon salt. Cook for 8 to 10 minutes, until just tender. Drain and cool, then add to the wild rice.

In a small saucepan over medium heat, heat the tangerine juice just to boiling; our it over the currants to plump them. Peel and section the tangerines, removing the seeds and threads.

Toss the rice with currants, tangerine juice, 1/2 tablespoon Champagne vinegar, and the olive oil. If necessary, adjust the seasoning with salt and a splash of vinegar. Add the tangerines and the toasted pine nuts to just before serving at room temperature.

Variation: Use oranges and their juice in place of the tangerines. Using a sharp knife, remove the peel and white pith from the orange by slicing off the top of the bottom, then working down the sides. Hold the orange over a bowl to catch the juice and cut each section loose by slicing down next to the membrane.

This beautiful dish would be perfect with a crisp white wine, or some sparkling apple juice!

Previous Article « National Celiac Awareness Month, Day 10: Vegan, Gluten-Free Spinach and Potato Curry
Read Next Article » National Celiac Awareness Month, Day 12: Vegan, Gluten-Free Fettuccine with Spring Vegetables, Meyer Lemon, and Chive Blossomscows-in-field-reversed

Summary: 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.
Most Recent Searches that Led to This Page: ayurveda and celiac, celiac and dosha pitta, celiac vata dosha diet, pitta dosha gluten free vegan, which dosha can get celiac

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. 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. The idea behind an Ayurvedic diet is that you eat based on your body type, which is called the “dosha” in Ayurvedic terms. Everyone falls under one of three main dosha types: Vata, Pitta and Kapha, with each dosha having its own set of characteristics. There are many free dosha assessment quizzes that can be  found by a quick search online. Once you figure out what your dosha is, you can read about what kind of foods are best for your body type and which foods to avoid.
This dish is a lovely blend of mustard seed, turmeric, garlic, coriander and lemon. With healthy spinach and filling potatoes, this is a meal that can be eaten alone, or as a side dish.
SPINACH AND POTATO CURRY

Serves: 4-6
Ingredients:
  • 3 medium potatoes or 6 medium parsnips
  • 1 large bunch fresh spinach (1½ pounds)
  • 1½ tablespoons sunflower oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon turmeric
  • 2 cups water
  • 1 teaspoon sea salt
  • 2 teaspoons coriander powder
  • 2 tablespoons lemon juice
  • ¼ green pepper, chopped
  • 2 cloves fresh garlic, minced
Wash spinach and potatoes. Cut potatoes into ½ inch cubes; chop spinach. Heat oil in a heavy saucepan or skillet and add mustard seeds and garlic. When seeds pop, add turmeric, potatoes and water. Stir. Cover and cook on medium heat for 5 to 7 minutes. Then add spinach and all other ingredients. Mix well. Cook covered for an additional 10 to 15 minutes. Serve.
Make a big batch of this, because you will definitely want leftovers!

Previous Article « National Celiac Awareness Month, Day 9: Vegan, Gluten-Free Summer Berry Compote
Read Next Article » National Celiac Awareness Month, Day 11: Vegan and Gluten-Free Basmati and Wild Rice Salad with Tangerines and Pine Nutscows-in-field-reversed

Summary: 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
Most Recent Searches that Led to This Page: vegan/gluten free summer fruit compote

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

Summer Berry Compote

YIELD: 4 SERVINGS

INGREDIENTS

  • 1 cup (8 ounces) fresh strawberries, thinly sliced
  • ½ cup (4 ounces) fresh blueberries
  • ½ cup (4 ounces) fresh raspberries
  • ½ cup (4 ounces) fresh blackberries or additional raspberries
  • 2 tablespoons light agave syrup
  • 1 tablespoon freshly squeezed lemon or lime juice

Directions:

Place all of the ingredients in a medium mixing bowl and toss gently to combine. Chill in the refrigerator for at least 15 minutes before serving. Stored in a sealed container in the refrigerator, Summer Berry Compote will keep for 24 hours.

For an extra special treat, top this dish with some decadent gluten-free, vegan coconut whipped cream.

Previous Article « National Celiac Awareness Month, Day 8: Vegan, Gluten-Free Ginger Ale
Read Next Article » National Celiac Awareness Month, Day 10: Vegan, Gluten-Free Spinach and Potato Currycows-in-field-reversed

Summary: We thought a fun way to celebrate National Celiac Awareness Month would be to include a delicious drink! While many beverages are gluten-free, they are often made with white sugar, which is usually not vegan. For a little exotic flare, we turned to one of our favorite Brazilian cookbooks, Brazil: A Culinary Journey. This drink, called Alua de Milho in Brazil, is very similar to what we call ginger ale in America. Made with simple ingredients, you can easily cut this recipe in half if you want to make a little less.

We thought a fun way to celebrate National Celiac Awareness Month would be to include a delicious drink! While many beverages are gluten-free, they are often made with white sugar, which is usually not vegan. For a little exotic flare, we turned to one of our favorite Brazilian cookbooks, Brazil: A Culinary Journey. This drink, called Alua de Milho in Brazil, is very similar to what we call ginger ale in America. Made with simple ingredients, you can easily cut this recipe in half if you want to make a little less. Keep in mind that this beverage takes 8 days to make, so plan to make it ahead of time if you want to make this for a specific event.

Vegan, Gluten-Free Ginger Ale

Ingredients:

5 pounds corn on the cob (to avoid GMO corn make sure it is organic)

1 Pound fresh ginger

4 pounds vegan brown sugar

Soak the ears of corn in their husks for 1 hour. Roast the corn over hot coals, turning, until it is cooked, about 20 minutes. Shuck the corn and slice the kernels from the cob with a sharp knife. Place the corn in an earthenware pot with 4 quarts water. Cover and let sit for 3 days at room temperature. Peel and grate the ginger and add to the corn. Cover and let stand for another 5 days at room temperature. Strain the mixture through muslin and then sweeten to taste with the brown sugar. Chill the mixture and serve cold.

If you want to make a beverage that is free from sugar, you might try a little agave syrup.

Previous Article « National Celiac Awareness Month, Day 7: Vegan, Gluten-Free Vegetable Chips That Won’t Go to Your Hips!
Read Next Article » National Celiac Awareness Month, Day 9: Vegan, Gluten-Free Summer Berry Compotecows-in-field-reversed

Summary: It wouldn't be a thorough celebration of National Celiac Awareness month if we didn't include some snacks! We love snacks, and tend to be grazers; grabbing a bit of this and that throughout the day. The problem with grazing is that those calories can add up quickly! So we've gotten much better about ensuring that we are grazing on food that is not going to make us weep when we get on the scale!

It wouldn’t be a thorough celebration of National Celiac Awareness month if we didn’t include some snacks! We love snacks, and tend to be grazers; grabbing a bit of this and that throughout the day. The problem with grazing is that those calories can add up quickly! So we’ve gotten much better about ensuring that we are grazing on food that is not going to make us weep when we get on the scale!

We love cookbooks by Natalia Rose, she is the Detox Diva! She has a great series of raw and detox books and a good 85% of her recipes are vegan and gluten free. We turned to her book Detox for Women for some delicious snack ideas and found her recipe for

Vegan, gluten free chips that won’t go to your hips!

Yield: makes about 3 cups of chips

2 large carrots
2 large parsnips
1 beet
1 zucchini
2 tablespoons pure, organic butter
1 tablespoon sea salt
1 packet of stevia (optional for a sweet and salty flavor)

Using a mandoline, slice all the vegetables into diagonal coin-size slices. Place on a baking sheet. Melt butter and drizzle over veggies. Top veggies with a bit of sea salt. Bake at 400° for 1 hour (or until crispy).

Eat them by themselves or dip into guacamole, salsa our our delicious vegan, gluten free ranch dressing!

Previous Article « National Celiac Awareness Month, Day 6: Vegan, Gluten-Free Berry Vanilla Almond Muffins
Read Next Article » National Celiac Awareness Month, Day 8: Vegan, Gluten-Free Ginger Alecows-in-field-reversed

Summary: With today being the first Sunday of National Celiac Awareness Month, and the first Sunday that we have published a post, we thought it would be appropriate to include a dish for breakfast or brunch! Sunday breakfasts and brunches are among our favorite meals, and nothing welcomes a new Sunday like the smell of delicious baking muffins, wafting through the house.
Most Recent Searches that Led to This Page: Buddhism which 6 day Vegan a month

With today being the first Sunday of National Celiac Awareness Month, and the first Sunday that we have published a post, we thought it would be appropriate to include a dish for breakfast or brunch! Sunday breakfasts and brunches are among our favorite meals, and nothing welcomes a new Sunday like the smell of delicious baking muffins, wafting through the house. And really, how often do you get that indulgence now that you are gluten-free and vegan?

Today’s recipe comes to you from the cookbook, 150+ Nutritious and Delicious Recipes for Gluten Free Breakfast, Lunch & Dinner, by Linda Williams. This book is stuffed full of delicious gluten free recipes that had our mouths watering as we were eating them! This is not a vegan book, so like other cookbooks, you will have to get creative with substitutions for some recipes. Luckily, many of the non-vegan items, like eggs, can simply be replaced with their vegan counterparts, such as Ener-G Egg Replacer.

Vegan, Gluten-Free Berry Vanilla Almond Muffins

Ingredients

1 1/2  cups Pamela’s Baking & Pancake Mix

1/2  cup slivered almonds (optional, you can toast them first if you wish)

3 tsp Ener-G Egg Replacer plus 4 tbsp water

1/3 cup applesauce

1tsp vanilla

1/3 cup vanilla almond milk

1/2  cup melted butter alternative (whatever your favorite is)

1/4 cup good olive oil

1/2 cup blackberries or blueberries

Directions For Preparation:

First, preheat oven to 325. Mix the pancake mix and almonds. Mix eggs, applesauce, vanilla, almond milk, melted butter, and olive oil in a separate bowl. Combine. Carefully blend in the berries of your choice, and be careful not to smash them up. Scoop and drop approximately 1/4 cup into muffin tins. Bake for about 25 minutes depending upon your oven.

Have these delicious muffins with your morning coffee, or a mimosa, and start your Sunday off with a treat!

Previous Article « National Celiac Awareness Month, Day 5: Vegan, Gluten-Free Lima Bean Salad
Read Next Article » National Celiac Awareness Month, Day 7: Vegan, Gluten-Free Vegetable Chips That Won’t Go to Your Hips!cows-in-field-reversed

Summary: After last week’s delicious and filling gluten free and vegan Mexican meals for Cinco de Mayo, we decided to go with a lighter dish today. We found this recipe in Brazil: A Culinary Journey and were instantly intrigued by the combination of veggies and herbs; it sounded absolutely delicious. Once we made it, we were instantly glad that we did, it did not disappoint!
Most Recent Searches that Led to This Page: 5th day gluten free

After last week’s delicious and filling gluten free and vegan Mexican meals for Cinco de Mayo, we decided to go with a lighter dish today. We found this recipe in Brazil: A Culinary Journey and were instantly intrigued by the combination of veggies and herbs; it sounded absolutely delicious. Once we made it, we were instantly glad that we did, it did not disappoint!

What intrigued us is that it was made with lima beans, something we don’t use a whole lot in daily cooking. When we think of lima beans we think of the version from our childhood: the soggy, canned variety that were usually mixed with carrots and peas, and plopped on our plates as some sort of afterthought of a side dish. Well this is the fresh, grown-up version of the lima bean and we think you will love it!

Vegan, Gluten-Free Lima Bean Salad

Yield: 12 servings

Ingredients:

  • 1 pound lima beans
  • 3 tomatoes, peeled and minced
  • 3 onions, minced
  • 2 green bell peppers, minced
  • 3 garlic cloves, minced
  • 1 cherry pepper, chopped
  • 2 tablespoons chopped fresh parsley
  • 5 green onions, chopped
  • 2 limes, juiced
  • 1/2 cup gluten-free white wine vinegar
  • 1 teaspoon sea salt
  • 1/4 cup olive oil

Directions:

Shell the beans, wash and place in a pot with water to cover. Bring to a boil, reduce the heat and simmer for 20 minutes or until the beans are al dente. Drain and let cool. In a large bowl, mix together the tomatoes, onions, bell peppers, garlic, cherry pepper, parsley, green onions, lime juice, vinegar, salt, olive oil, and 2 to 3 tablespoons water. Add the vinaigrette to the beans and mix well.

We paired this salad with some Celestial Seasonings Cool Brew iced tea and it was light and refreshing!

Previous Article « National Celiac Awareness Month, Day 4: Gluten Free Vegan Cinco de Mayo – Vegan, Gluten-Free Mexican Rice
Read Next Article » National Celiac Awareness Month, Day 6: Vegan, Gluten-Free Berry Vanilla Almond Muffinscows-in-field-reversed

Summary: We love rice in just about any preparation, so we will find any excuse to make it. Cinco de Mayo week is a perfect reason to make it! Mexican rice is a favorite of many because it is delicious blend of tomatoes, green peppers, onions and garlic. Add the fresh cilantro and this is a dish is a burst of flavor! We adapted this dish from one of our favorite Mexican cookbooks, Aprovecho: A Mexican-American Border Cookbook.

We love rice in just about any preparation, so we will find any excuse to make it. Cinco de Mayo week is a perfect reason to enjoy it! Mexican rice is a favorite of many because it is delicious blend of tomatoes, green peppers, onions and garlic. Add the fresh cilantro and this is a dish that is a burst of flavor! We adapted this dish from one of our favorite Mexican cookbooks, Aprovecho: A Mexican-American Border Cookbook.

While this is not an intentionally gluten-free, vegan cookbook, we love it because, being a mexican food book, it is mostly gluten free. All we have to do is substitute some of our favorite vegan meat alternatives for the meat-based recipes. What we’ve found with mexican food cookbooks is that, unlike many other cookbooks, we don’t have to substitute as much. For instance, in this recipe, we just had to substitute chicken broth for vegetable broth; the rest of the ingredients were already happily vegan and gluten free!

Vegan, Gluten-Free Mexican Rice

Yield: Serves 6 to 8

Ingredients:

  • 2 cups long-grain rice
  • 3 tablespoons of vegetable shortening
  • 1/2 small onion, chopped
  • 1 clove garlic, minced
  • 4 to 5 cups vegetable broth
  • 1 teaspoon chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1 small green pepper, diced
  • 3 to 4 stewed tomatoes, chopped
  • 1/2 cup frozen peas, thawed

Soak the rice in hot water for 15 minutes. Work your fingers through the rice when the water is cool enough to handle. Rinse the rice in cold water and repeat until the water runs clear. Spread the rice on wax paper to dry for 10 to 15 minutes. When the rice is dry, heat the shortening in a skillet and saute over medium heat. Add the onion and cook until softened. Add the garlic and vegetable broth. Bring to a boil, then reduce the heat, and simmer. Add the cilantro, salt, pepper and tomatoes. Cover and cook for 40 minutes, stirring frequently to prevent from sticking. Add the peas and cook for an additional 5 minutes.

The cookbook notes that you can give this dish a cuban feel by adding a can of your favorite (vegan, gluten-free) beer for some of the broth. While we haven’t tried that yet, it sounds like a delicious option! Either way, this dish will be amazing mixed with some of your favorite beans as an entree, or on the side of another entree, such as tempeh tacos with lime crema.

Previous Article « National Celiac Awareness Month, Day 3: Gluten Free Vegan Cinco de Mayo – Vegan, Gluten-Free Jalapeno Lime Mango Slices
Read Next Article » National Celiac Awareness Month, Day 5: Vegan, Gluten-Free Lima Bean Saladcows-in-field-reversed

Summary: Today we thought we’d add a delicious dessert into the mix! But to stick with our Cinco de Mayo theme we are bringing you a dessert recipe with jalapenos. You read the right, jalapeno dessert! Jalapenos originated in Mexico and we typically see two types in our supermarket produce section: red and green. What many don’t know is that they are the same jalapeno, it's just that the green ones were picked before they fully ripened and turned red.

Today we thought we’d add a delicious dessert into the mix! But to stick with our Cinco de Mayo theme we are bringing you a dessert recipe with jalapenos. You read the right, jalapeno dessert! Jalapenos originated in Mexico and we typically see two types in our supermarket produce section: red and green. What many don’t know is that they are the same jalapeno, it’s just that the green ones were picked before they fully ripened and turned red. The great thing about jalapenos is that they are also used to help treat seasonal allergies, which means that this is a timely recipe for the month of May!

This dish is traditionally served with honey, so we changed it up to make it vegan.  While this recipe uses maple syrup, other alternatives to try include brown rice (be sure it is gluten free, some brown rice syrup is fermented with barley), agave nectar and liquid stevia. So pick your potion and dig into this delicious dish!

Vegan, Gluten-Free Jalapeno Lime Mango Slices

Yield: Serves 2

Ingredients:

  • 1 mango
  • 1/4 cup maple syrup
  • 1 red jalapeno, finely chopped
  • 1 lime peel, finely chopped

Directions:

Cut lime peel off of lime, and mince. Combine lime zest, chopped jalapeno and syrup, stir and set aside. Slice mangoes and arrange on plates. Pour maple syrup, lime, jalapeno mixture over mango slices. Enjoy!

This dessert is so yummy and easy to make. This is a perfect dessert option to follow a heavy meal, light and delicious!

Previous Article « National Celiac Awareness Month, Day 2: Gluten Free Vegan Cinco de Mayo – Vegan, Gluten-Free Soft Tempeh Tacos with Lime Crema
Read Next Article » National Celiac Awareness Month, Day 4: Gluten Free Vegan Cinco de Mayo – Vegan, Gluten-Free Mexican Ricecows-in-field-reversed

Summary: It is day two of our celebration of both National Celiac Awareness Month and Cinco de Mayo week! To keep the celebration going we are featuring delicious vegan, gluten-free tempeh soft tacos with lime crema from Vegan Celebrations (affiliate link). We are huge fans of lime crema, so gleefully made this dish solely thinking about the lime crema. The recipe calls for soy yogurt, but we prefer almond yogurt and used that instead.
Most Recent Searches that Led to This Page: CREMA AWARENESS, gluten free tempeh tacos, TEMPEH celiac

It is day two of our celebration of both National Celiac Awareness Month and Cinco de Mayo week! To keep the celebration going we are featuring delicious vegan, gluten-free tempeh soft tacos with lime crema from Vegan Celebrations. We are huge fans of lime crema, so gleefully made this dish solely thinking about the lime crema. The recipe calls for soy yogurt, but we prefer almond yogurt and used that instead. We also snuck in a little extra lime because we are huge lime fans. The lime crema offsets the spicy chipotle pepper in adobo sauce beautifully, and the delicious garlic adds an extra layer to the flavor bouquet. This is sure to leave dinner guests begging for more!

Soft Tempeh Tacos with Lime Crema

MAKES 10 TACOS

LIME CREMA

  • 1 cup plain soy yogurt (or almond or coconut — whatever your favorite plain yogurt alternative is)
  • Juice of 1 large lime

TEMPEH SOFT TACOS

  • 3 tablespoons canola oil
  • ½ small white onion, sliced thin
  • ½ bell pepper, any color, sliced thin
  • 2 garlic cloves, sliced thin
  • One 8-ounce package tempeh, any variety, sliced thin
  • 1 chipotle pepper in adobo sauce, minced
  • 1 teaspoon dried oregano
  • 2 tablespoons of your favorite vegan, gluten-free taco seasoning (we like Spicely vegan, gluten-free taco seasoning)
  • ½ cup vegetable stock
  • 10 corn tortillas (make sure they are organic so as to be sure that they are not GMO)

TO MAKE THE LIME CREMA:

Whisk together the yogurt and lime juice in a small bowl. Cover and refrigerate while you prepare the tacos.

TO MAKE THE TACOS:

Warm 2 tablespoons of the canola oil in a skillet over medium heat. Add the onion, bell pepper, and garlic and sauté for 3 minutes. Add the remaining 1 tablespoon canola oil and the tempeh and sauté for 5 minutes or until the tempeh is lightly browned on both sides. Stir in the chipotle, oregano, taco seasoning, and stock and simmer until the liquid is absorbed, about 5 minutes. Warm the tortillas, 3 at a time, in the microwave for 30 seconds*. Fill with the tempeh mixture, then top with Lime Crema. Repeat until all the tortillas and tempeh are used.

*If you prefer to not use the microwave to  to warm your tortillas, simply preheat the oven to 250 degrees, wrap a damp dishtowel around a stack of tortillas, place them in a baking dish and cover.  Warm in oven for 20 minutes.

Pair this delicious dish with your favorite vegan, gluten-free beer for a filling and refreshing dinner!

Previous Article « National Celiac Awareness Month, Day 1: Gluten Free Vegan Cinco de Mayo – Vegan, Gluten-Free Huevos Rancheros
Read Next Article » National Celiac Awareness Month, Day 3: Gluten Free Vegan Cinco de Mayo – Vegan, Gluten-Free Jalapeno Lime Mango Slicescows-in-field-reversed

Summary: May marks National Celiac Awareness month! This is a month that is near and dear to our hearts as we have many readers who are gluten-free due to celiac disease. Celiac disease is a condition that affects the digestive track and is exacerbated by the consumption of foods containing gluten such as bread, pasta, cookies and cakes. When gluten-containing foods are consumed, the inner surface of the small intestines is damaged and can cause a variety of issues such as diarrhea, gas and bloating.

May marks National Celiac Awareness month! This is a month that is near and dear to our hearts as we have many readers who are gluten-free due to celiac disease. Celiac disease is a condition that affects the digestive track and is exacerbated by the consumption of foods containing gluten such as bread, pasta, cookies and cakes. When gluten-containing foods are consumed, the inner surface of the small intestines is damaged and can cause a variety of issues such as diarrhea, gas and bloating. More serious and less frequent symptoms can include anemia, skin irritation, joint and muscle pain, irritability and depression.

There are estimates that several million people are living with celiac’s disease and don’t even realize it; that is why National Celiac Awareness Month is so important. Celiac can be successfully managed if a proper diet and lifestyle change is followed, but for those who don’t realize they have celiac disease and are not eating accordingly, they can find themselves inexplicably malnourished due to decreased absorption of nutrients in their leaky intestines. This advanced state of disease can affect the liver, bones, brain and other organs.

We are excited to do our part to promote National Celiac Awareness Month and so will be bringing you an unprecedented 31 recipes for the entire month – one for each day of National Celiac Awareness Month! To kick it off, we are bringing you a week of Cinco de Mayo celebratory meals! Enjoy and spread the word!

Previous Article « Kids’ Week: Delicious Vegan, Gluten Free Kids’ Drinks
Read Next Article » National Celiac Awareness Month, Day 1: Gluten Free Vegan Cinco de Mayo – Vegan, Gluten-Free Huevos Rancheroscows-in-field-reversed