The Happy Gluten Free Vegan

For many years, we had no idea what to do with gnocchi. These little nuggets of potato-based pasta are usually served with butter and/or cheese. However, there is far more to gnocchi than we ever suspected, and this vegan, gluten-free meal showcases its versatility. Our recipe features an exciting fusion of Mexican and Italian cuisine. The result is a hearty and satisfying entree, perfect for a cold winter evening. It’s inexpensive and easy to prepare. Try it, we think you’ll agree.

INGREDIENTS
1 large (16 ounce) package of gluten-free gnocchi (check labels, make sure there are no eggs or added wheat flour)
½ thinly sliced red pepper
½ thinly sliced green pepper
½ red onion, cut into strips
1 can black beans, drained and rinsed
Olive oil
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon granulated garlic
1 teaspoon salt
½ teaspoon ground pepper

SALSA INGREDIENTS
1 large avocado, mashed
1 Roma tomato, diced
2 tablespoons chopped onion
2 tablespoons chopped cilantro
1 clove garlic, minced
Juice of one lime
Salt to taste

Your favorite, gluten-free tortillas

INSTRUCTIONS

Heat olive oil in a large skillet (we recommend cast iron) and fry gnocchi lightly for 5-10 minutes. Remove gnocchi from pan and set aside. Pour onions, red and green peppers, and a pinch or two of salt into the pan and fry until onions are translucent and peppers are almost cooked through. Add gnocchi, black beans, and spices to your mixture and cook on low heat for another 5-10 minutes. If you like your dish spicy, feel free to add more spices.

Meanwhile, prepare the salsa. Mash an avocado in medium-sized bowl and squeeze in the juice of one lime. Add chopped tomato and onion, minced garlic, cilantro, and salt. Stir thoroughly until mixture is thoroughly combined. The texture should be thick but creamy.

Ladle the gnocchi mixture onto a large plate and spoon a couple of dollops of salsa on top. Serve with tortillas (this dish is also perfect on its own, without tortillas). It will be colorful and tantalizing, and you’ll want to spend a while admiring its beauty. But don’t wait too long. Dig in and enjoy!

Serves 3-4 people. The portions can be adjusted, depending on the size of your party. This succulent meal pairs well with vegan red wine or gluten-free beer. For an additional kick, top with shredded vegan cheese and/or sour cream. Your guests will love this dish, and you’ll want to make it again and again.

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“What is Sopa Seca de Fideo?” you may ask? Be prepared to fall head over heels in love with this classic Mexican side dish, vegan and gluten free style, of course!

Traditionally this dish is made with vermicelli and chicken broth, but we are preparing this dish with a vegan and gluten free flair and, trust us, you are not sacrificing taste by any means. Be prepared to delight your tastebuds with garlic, onions, chiles and tomatoes.

This delicious recipe is adapted from one of our favorite cookbooks Aprovecho: A Mexican-American Border Cookbook. It is not a vegan and gluten free cookbook, but what we love about it is that it is full of simple, delicious recipes that can be easily adapted to the vegan and gluten free diet.

Vegan and Gluten Free Sopa Seca de Fideo

8 oz gluten free pasta
2 tablespoons margarine
3 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 anaheim chiles, stemmed, seeded and chopped. (You can cheat and buy a 4 oz can of diced green chiles)
3 large tomatoes, peeled, seeded and chopped
1 teaspoon dried oregano
1 cup fresh or frozen and thawed peas
2 cups vegetable broth
salt and pepper to taste

Here comes the fun part: place the pasta in a plastic bag in one layer. Get a rolling pin, a mallet, anything heavy, and smash the heck out of those noodles so that they are in small pieces. In a 10-inch frying pan, heat the butter and oil over medium-high heat. Once melted, add the onion, garlic, and chiles. Cook, stirring often, until they are soft, but be careful not to burn. This will be approximately 5 minutes. Now add the noodles and cook for another 2-3 minutes, stirring constantly. Add the oregano, tomatoes, broth and peas and bring the whole mixture to a boil. Once boiling, reduce the heat to a simmer and cover. Simmer for about 15 minutes, or until the liquid is absorbed. Salt and pepper to taste.

This is dish is delicious served with simple black beans, salsa, and warm tortillas. Maybe even a little avocado on the side!

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