Category Archives: salad

Vegan, Gluten-Free Cauliflower/Celery Root Mash is Like Mashed Potatoes, Only Better

Winter is a wonderful time for this nourishing dish. It’s creamy and filling, like mashed potatoes, but much yummier and more nutritious! Brewer’s yeast, cauliflower, and celery root are packed with vitamins, and the flavor is slightly sweet, with a bit of a tang.

You’ll be scooping this mash out of your blender or food processor for little tastes before you can even pour it into a bowl. And it’s so simple and inexpensive to make, with only seven ingredients.

INGREDIENTS

1 head cauliflower (about 2 pounds), cut into florets
1 celery root (celeriac) (about 1 pound), cut into one-inch chunks
1/2 cup vegetable broth or water
3-4 cloves garlic, minced
4 tablespoons olive oil
salt and pepper to taste
2 tablespoons nutritional (brewer’s) yeast

OPTIONAL GARNISHES

Drizzle of olive oi
chopped thyme

DIRECTIONS

Peel the celery root and either compost the skin or save it for stock. Chop into one-inch chunks and set aside. Mince 2-4 cloves of garlic, and chop the cauliflower head into bite-sized florets. Place these ingredients into a large frying pan with two tablespoons of olive oil. Fry on medium heat setting for approximately ten minutes.

Add 1/2 cup vegetable broth or water and turn down the heat. Cover the pan and simmer for approximately 20-30 minutes until the celery root and cauliflower are tender. Check occasionally to make sure there is enough liquid. Add more if necessary. Remove pan from stovetop and allow its contents to cool for a few minutes.

Pour the mixture into a blender or food processor. Add salt and pepper to taste, nutritional yeast, and a tiny bit more vegetable broth or water. Blend until nice and creamy.

Transfer the contents into a large bowl. Add two tablespoons of olive oil and stir. Garnish with bits of chopped thyme. Eat this concoction warm, and you’ll be in heaven. You can add a bit more olive oil or Earth Balance to the top for additional richness. This mash is also great as a cold dip with gluten-free bread, crackers, carrot sticks, avocado slices, etc. It’s so versatile! Feel free to experiment.

Serves four people. Everyone will rave about this yummy side dish. It keeps well in the refrigerator for 3-4 days and tastes just as great reheated as it did on the first day. You’ll never go back to plain mashed potatoes or look at cauliflower in the same way again. Or celery root, for that matter. We just love this dish, and feel confident that you will, as well.

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Warm Your Insides With Vegan, Gluten-Free Cream of Potato and Broccoli Soup

We don’t know what the weather is like in your neck of the woods, but it’s cold and gloomy here. The skies are pitch-black by 5:00 PM, and we do whatever we can to stay warm. Nothing soothes you more on a cold December evening than a bowl of creamy potato/broccoli soup.

The texture is like manna for the throat, and the robust, yet delicate flavor comforts as it fills you up. Invite some friends over for a soup party! Everyone will rave about this delicious meal.

INGREDIENTS

1 tablespoon olive oil
3 stalks celery, chopped
2 cups finely chopped broccoli
1 yellow onion, chopped
4 cloves garlic, minced
3 russet potatoes, chopped (You can leave skins on or take them off. Personally, we like to leave them on).
4 cups vegetable broth (check labels for gluten)
1 cup full-fat coconut milk
Sea salt to taste

OPTIONAL TOPPING INGREDIENTS

chopped scallions
chopped chives
fresh ground pepper
sriracha sauce
broccoli croutons

INSTRUCTIONS

Heat the olive oil in a large soup pan and pour in the celery, garlic, onion, and broccoli pieces. Fry at medium heat setting until the ingredients are just beginning to turn brown. Add the chopped potatoes, sea salt, and vegetable broth. Stir, and then cover the pan. Simmer the mixture for approximately half an hour until all the vegetables are soft. You should be able to stick a fork in the potato slices with no problem, but don’t overcook them.

[INSTANT POT DIRECTIONS: Saute the celery, garlic, onion, and broccoli pieces in your Instant Pot until they start to brown, add potatoes, salt and vegetable broth, and cook manual, high pressure, 5 minutes. Let natural pressure release for 10 minutes and then quick release.]

Pour mixture into a blender or food processor and blend until smooth. You will have a large amount of soup, so you’ll need to do 2-3 separate batches. When you’re done with one batch, pour it into a large bowl and start another. The soup’s texture should be thick and creamy.

But wait, you’re not done! Here comes the best part: pour a cup of full-fat coconut milk into the bowl with the soup and stir until everything is thoroughly combined. Pour the soup into separate bowls and garnish with sriracha, chopped chives, chopped scallions, and/or fresh black pepper. If you’d like to make broccoli croutons, just fry a few chopped broccoli florets in olive oil and sea salt until they’re nice and crispy. Remove florets from the pan, let them drain and cool, and toss them on top of your soup!

Serves 4-6 delighted guests. This soup can be served on its own, or with a side salad and/or a loaf of gluten-free bread. It keeps well in the refrigerator for 3-4 days and tastes even better reheated. Yum! Now you’re ready to bundle up and face the cold winds.

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Our Vegan, Gluten-Free Hearty Lentil and Mushroom Shepherd’s Pie is a Winter Feast

Brrrrrr! It’s getting cold outside, and we’re craving comfort food! Shepherd’s Pie is an excellent meal for these chilly nights. It’s packed full of lentils and potatoes, combined with mushrooms and spinach, and served on top of gluten-free breadcrumbs. We made this hearty offering as a main dish for our recent Thanksgiving dinner, but it’s also perfect for the December holidays. You’ll feel pleasantly full in no time, ready to brave the cold winds.

INGREDIENTS

8 russet potatoes
2 tablespoons vegan butter or margarine, such as Earth Balance
1/2 cup rice milk
Sea salt to taste
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
3/4 cups cremini mushrooms, chopped
3 1/2 cups cooked lentils with a bit of leftover liquid
2 tablespoons dry red wine (optional)
1-2 tablespoons tamari (Don’t use soy sauce, as it contains wheat)
2 tablespoons seasoning blend (We used Bragg, with great results)
1/2 teaspoon dried thyme
fresh ground pepper to taste
3 tablespoons cornstarch
1 cup spinach or arugula leaves
1 cup fresh gluten-free breadcrumbs
Dried oregano for topping

INSTRUCTIONS

Boil the potatoes until soft and remove the skins. Mash the potatoes in a large bowl with the rice milk and vegan butter or margarine. Cover your mixture and set aside.

Sauté the onions in olive oil in a medium-sized frying pan. Cast iron is best. When the onions are translucent, add the garlic and mushrooms and continue sautéing until they are golden and the mushrooms are cooked through, but not mushy.

Add the lentils and their liquid and simmer. Stir in the optional wine, tamari, seasoning blend, thyme, and pepper. Cook for about five minutes on medium heat, then add cornstarch. Toss in spinach and cook until the leaves are just beginning to wilt. Continue stirring until all ingredients are thoroughly combined.

Scatter the breadcrumbs across the bottom of a two-quart baking dish. Ladle the lentil mixture inside, smoothing it to make sure the surface is even and free from lumps. Spread the potato mixture across the top and sprinkle with a bit of additional thyme and/or oregano.

Bake in a pre-heated, 400-degree oven for 30-35 minutes. The edges of the potato mixture should be browned and slightly crispy. Cut into wedges and serve! This dish is great with a salad or a variety of other holiday or non-holiday sides. Serves about 8 hungry guests. You can refrigerate any leftovers in a secure container for up to three days. Happy winter, and be sure to stay warm out there!

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Herb Tofu Scallion Spread is Gluten-Free, Vegan, and Delicious on Crackers or Bread

You’ve undoubtedly had the disheartening experience of going to a potluck and encountering a slew of dairy-based dips and spreads. This can be frustrating if you’re doing your best to follow a vegan, gluten-free diet. Don’t despair! Here is a delicious, creamy spread you can make from tofu that tastes just as good as the dairy-based variety! Even your non-vegan friends will love it. They may even beg you for the recipe. The spread is healthy, since it utilizes basil and Italian parsley, herbs that are rich in vitamin C. The tofu adds protein and calcium. Much healthier than your average spread, and so easy to make!

INGREDIENTS

2 cloves garlic, minced
1/2 cup chopped scallions
1/2 teaspoon olive oil
1/4 teaspoon red pepper flakes
1 14-ounce package of firm tofu, drained
2 teaspoons white miso (make sure it doesn’t have soy sauce, which contains wheat)
1/4 cup fresh basil, chopped
1/4 cup fresh Italian parsley, chopped
3 teaspoons fresh lemon juice
1/4 teaspoon sea salt
1/4 cup water

OPTIONAL INGREDIENTS

black olives
capers
sliced zucchini
salad mix
carrot sticks
gluten-free crackers or bread

INSTRUCTIONS

Heat the olive oil in a small frying pan on medium setting. When oil is hot, add chopped garlic and fry for about one minute. Pour in scallions and red pepper and continue frying for about 2-3 more minutes, until the scallions are bright green. Remove from the burner and set aside.

Crumble tofu into a blender or food processor. Add the basil, parsley, sea salt, lemon juice, miso, and water (try less than 1/4 cup of water at first, then add more if mixture is too thick). Pour in the scallion/red pepper/garlic mixture and continue blending until your mixture is creamy and frothy. Scoop mixture out of the blender or food processor and transfer to a medium-sized bowl.

Serve with crackers, wedges of gluten-free bread, and condiments like black olives, capers, salad mix, carrot sticks, zucchini slices, etc. Really, the possibilities are endless. You can make an entire meal out of this tofu spread if you so desire. It’s much heartier than you might imagine.

Serves about 4 people, depending upon whether you transform this spread into a main dish or serve it as an appetizer. You can cover leftovers and store them in your refrigerator for up to three days. You don’t need to tell anyone that it’s made from tofu — unless you feel like it, of course. Your friends will be astonished! You’ll want to make this simple but elegant spread again and again.

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Vegan, Gluten-Free Pasta Puttanesca is Spicy, Hearty, and Delicious

Autumn is well underway, and our desire to devour pasta dishes continues in earnest. Pasta puttanesca is a traditional Italian dish that tastes great, even without the addition of anchovies. It’s hearty, filling, delicious, and so easy to make. Though most pasta puttanesca recipes utilize thin spaghetti noodles, we had some dried, gluten-free fettucine noodles in our kitchen and decided to use those instead. We were delighted by the results. You don’t need many ingredients to make this wonderful meal. It’s super inexpensive! In fact, you probably have most of the ingredients in your cabinet or refrigerator already.

INGREDIENTS

1 large jar of spaghetti sauce (approximately 26 ounces) or equivalent amount of diced tomatoes
1/3 cup chopped Kalamata olives
1/3 cup capers
1 tablespoon Kalamata olive brine (from your container of olives)
1 tablespoon caper brine (from your container of capers)
2-3 cloves chopped garlic
1/4 teaspoon red pepper flakes
1 tablespoon olive oil
1/2 cup chopped Italian parsley leaves
fresh ground black pepper
sea salt to taste
8 ounces gluten-free noodles of your choice

INSTRUCTIONS

In a large saucepan, combine spaghetti sauce, olives, capers, caper juice, olive juice, red pepper flakes, and garlic. Simmer at low to medium heat for 20-30 minutes until ingredients are thoroughly blended. An incredible aroma will fill your kitchen! Make sure to stir your sauce frequently so it won’t stick or burn.

As the sauce simmers, boil your pasta noodles in a separate, large pan. Drain in a colander and set aside. Toss with a bit of olive oil so they won’t stick as they cool.

Turn off the heat and remove sauce pan from burner. Stir in the chopped parsley leaves and a tablespoon of olive oil. Season with a bit of ground pepper and sprinkle with sea salt if desired. The sauce will already taste salty, so you might not need any more. Use your best judgement! Pour sauce into the pan with the noodles. Stir until combined, making sure the noodles are well-coated with sauce.

Serve with a sprinkle (or two, or three) of additional chopped parsley for extra zest and visual excitement. This dish serves four hungry people. We like to serve our pasta puttanesca with a nice green salad and a chewy loaf of gluten-free French bread (with vegan butter, of course!) You can store leftovers in your refrigerator for a couple of days. You know what they say about tomato-based sauce dishes — they taste even better the next day. Bon Appetit!

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Vegan, Gluten-Free Italian Fettucine is So Easy to Make!

One of the things we missed the most after we decided to pursue a vegan, gluten-free diet was Italian food. The cuisine is hearty and delicious, but most restaurants serve it with huge dollops of cheese (not to mention pasta made from whole wheat flour and eggs). What’s an Italian food lover to do? Fortunately, October happens to be mushroom season where we live. Chanterelles were on sale at our local supermarket for an insanely low price, and we had a brainstorm. After some deliberation, we were able to whip up this simple, but elegant dish. It’s inexpensive, a cinch to prepare, and will fill you up on a chilly autumnal evening.

INGREDIENTS

2 cups chopped chanterelle mushrooms
1 cup chopped white mushrooms
1/4 teaspoon sea salt (not iodized)
1/4 cup olive oil
1-2 cloves chopped garlic
1/2 cup fresh chopped Italian parsley (If you have trouble finding Italian parsley at your supermarket or co-op, try this dish with chopped basil, instead! Yum!)
Pinch or two of hot pepper flakes
Pinch or two of fresh ground pepper
1/4 cup water
3 cups cooked, gluten-free fettucine (we used a brown rice variety that turned out perfectly!)

INSTRUCTIONS

Place the mushrooms, sea salt, olive oil, garlic, parsley, water, red pepper flakes, salt, and pepper into a large saucepan and cook at low heat for 15-20 minutes. Do not overcook, or the mushrooms will get mushy. They should retain a slight springiness.

Meanwhile, cook the pasta in a large pan according to package directions. Add a splash of the cooking water to the mushroom mixture and drain the rest of the pasta. Pour the noodles into the pan with the mushroom mixture and stir gently until everything is thoroughly combined and all the water has evaporated. Turn off the burner, remove your delectable concoction from the stove and toss the mushrooms and the pasta together a couple of times to remove excess moisture. Scoop onto plates and serve! If you have any vegan mozzarella or parmesan cheese, you can sprinkle it on top. Otherwise, you’re going to be just fine without it.

This wonderful dish serves 3-4 people. It’s great by itself as a light dinner. For a more robust meal, add a salad and/or a loaf of gluten-free bread. Maybe some gluten-free beer or red wine? Go wild! Leftovers store well in a covered container in your refrigerator for up to three days and taste great reheated. We’re quite sure they won’t last that long.

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Eat Hearty With Our Vegan, Gluten-Free German Potato Salad (Stovetop and Instant Pot Recipe Included!)

Fall is coming on strong! We don’t know about you, but we’re craving some carbs! It’s best to stick to the healthy kind, like organic potatoes. Recently, we found ourselves with a small sack of red potatoes — don’t ask how THAT happened — and wanted to do something fancier than just boiling them and slathering some Earth Balance over the top. So we modified a German potato salad recipe, substituting tempeh bacon for the animal variety, and were wowed by the results! We purchased smoky bacon tempeh from the supermarket, and discovered that it imparted the delicious flavor that is so essential to German potato salad. Try this dish, we think you’ll be impressed by its authenticity.

INGREDIENTS

6 cups sliced red potatoes (you can use small white ones, as well, or a mixture)
1/4 cup apple cider vinegar
4 teaspoons spicy brown mustard
1/2 chopped red onion
1/2 teaspoon liquid smoke
1/4 teaspoon cracked black pepper
1/4 cup stock water (from boiling potatoes)
1 package tempeh bacon strips

INSTRUCTIONS

Slice potatoes into 1/2 inch disks, cover with water, and boil on stovetop, or place in steamer basket over water in Instant Pot and cook on manual for 3 minutes and natural pressure release. The potatoes should be tender, but not too soft. Meanwhile, fry the tempeh strips in a bit of olive oil until they are crispy but not burned. Remove from pan and set on a paper (or cloth) towel to drain off excess oil. Combine vinegar, mustard, onion, liquid smoke, and black pepper in a large bowl and stir until thoroughly combined. Crumble in bits of tempeh bacon. Scoop 1/4 cup of water from the top of the boiling potato pan, or take 1/4 cup water out of the bottom of the Instant Pot once potatoes are cooked, and add to mixture. Stir some more until everything comes together.

Remove potatoes from stovetop or Instant Pot and drain excess water by placing them into a colander. Shake off any remaining water and pour the potatoes into the bowl with the rest of the ingredients. Stir with a large spoon. The mixture will smell divine! You’ll be able to tell when it’s done, because it’ll look delicious and you’ll want to dig right in.

German potato salad is best enjoyed hot! You can serve it all by itself, or with a side of gluten-free bread. It’s a great addition to potlucks! This dish is super-hearty, due to the winning combination of potatoes and protein-rich tempeh. Serves 4-5 hungry people. It keeps well in the refrigerator, securely covered, for 2-3 days. Warning — you may find yourself sneaking into the kitchen for late-night snacks! We feel confident that you’ll enjoy this autumnal favorite as much as we do.

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Dijon-Marinated Wax Bean and Cucumber Salad is a Summer Winner!

What happened? It’s already the end of the summer — the time when we often have a lot of vegetables left over from our numerous trips to farmer’s markets, co-ops, and supermarkets. Two vegetables that seem ubiquitous are cucumbers and wax beans. Recently, we faced a conundrum — our refrigerator’s crisper was filled to overflowing with cukes and beans. We’d rather perish than waste food, especially fresh veggies! Fortunately, with very little fuss, we were able to whip up this yummy salad. It requires few ingredients, and is cheap and easy to make. On those muggy summer nights when hot food is unappealing, this dish is a winner.

INGREDIENTS

3/4 cups wax (also known as yellow) beans
1 cucumber, peeled
1/2 cup chopped red onion
2-3 chopped scallions
3 tablespoons turbinado sugar
5 tablespoons apple cider vinegar (get the kind with the “Mother”)
1 tablespoon Dijon mustard
Salt and fresh ground pepper to taste

INSTRUCTIONS

Make the marinade by combining mustard, turbinado sugar, apple cider vinegar, salt, and pepper. Stir vigorously and set aside. Meanwhile, slice the wax beans sideways along the seam, then chop into 3-4 shorter pieces. Lightly steam the beans for 2-3 minutes until they are al dente, but not hard or mushy.

Place the beans into a large bowl. Peel the cucumbers and slice into rounds. Be sure to compost or eat the skin! Chop each round into 3-4 smaller pieces and add to bowl with beans. Toss in the chopped onion, chopped scallions, and marinade. Stir all of the ingredients together and allow them to marinate for 1-2 hours. You can either marinate them on your counter or in the refrigerator, depending upon your preference.

Drain any excess fluid from the salad by placing it into a colander inside your sink. Toss the salad and transfer to a smaller bowl. You can add an endless variety of garnishes for a festive touch –cracked pepper is good, or mint sprigs, diced sage leaves, or fresh, chopped basil, or anything that appeals to you and your guests. Get creative!

This deceptively simple but delicious salad is great as a side dish with a protein-packed, vegan main such as fried tempeh. It’s also delicious with other, more robust sides like gluten-free bread, brown rice, or quinoa. Serves 2-3 people, but feel free to increase the size of the recipe if you have more guests. Gotta use up those beans and cucumbers! You’d better enjoy the waning days of summer, because autumn is just around the corner.

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Corn, Tomato, and Cannellini Bean Salad is a Cold But Nourishing Summer Meal

When the weather is this hot, who feels like cooking? On the other hand, we tire easily in the heat and need nourishment more than ever. Such a conundrum! Fortunately, we have discovered a recipe that is incredibly simple and quick to make. The entire process takes about fifteen minutes! You’ll love the delightful simplicity of this delicious, protein-rich meal. The addition of gluten-free garlic/sage toast makes it more filling. Great for potlucks or a quick at-home meal.

SALAD INGREDIENTS

1 15-ounce can of cannellini beans (also called “white beans”)
2 cups cherry tomatoes, sliced in half (try different colors for a visual sensation!)
1 ear fresh sweet corn
large handful of fresh basil, chopped into small pieces
1 tablespoon olive oil
1 tablespoon balsamic vinegar
sea salt and fresh ground pepper to taste

TOAST INGREDIENTS

Olive oil or vegan butter/margarine such as Earth Balance
8-10 pieces of gluten-free bread
1-2 tablespoons fresh sage, shredded and chopped (remove those stems!)
2-3 minced cloves of fresh garlic, or garlic salt to taste (make sure salt is not iodized)

SALAD INSTRUCTIONS

Drain beans thoroughly and pour into a large mixing bowl. Using a sharp knife, cut the kernels from the corn cob and add to bowl. Add the cherry tomatoes, shredded basil, olive oil and balsamic vinegar. Season to taste with sea salt (not the iodized variety!) and fresh ground black pepper. Toss the mixture until it’s thoroughly combined. Cover the bowl and place it in your refrigerator for 1-2 hours until chilled enough to eat.

TOAST INSTRUCTIONS

Slather 8-10 pieces of gluten-free bread with vegan butter or margarine, or drizzle with olive oil. Place the bread on a cookie sheet and sprinkle dried sage on top. Add minced garlic or garlic salt to taste. Place the cookie sheet in oven at low broil setting. Broil for 2-3 minutes until bread is brown and slightly crispy around the edges. Do not burn! Remove from oven and allow excess oil to drain. Cut bread in half and arrange artfully on a plate.

Spread liberal amounts of salad across your toast and dig in! You’ll be in heaven, and your guests will be, too. This nourishing dish serves 4-6 people, depending on everyone’s appetite levels. Be sure to hydrate with fresh water! Of course, there’s always room for gluten-free, vegan beer or wine, if that’s your sort of thing. And maybe some fresh gazpacho! (See last week’s recipe). Happy summer! Have fun and stay cool in the heat.

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Nothing Says Summer Like Strawberry Gazpacho!

Cold soup is manna to your throat on a hot summer day. When the outdoor temperatures soar, appetites often plummet. However, you don’t want sunshine to cause you to sacrifice good eating or proper nutrition! This vegan, gluten-free recipe is incredibly easy to make (and inexpensive!), and you won’t have to spend hours slaving over a hot stove. The addition of strawberries to the traditional gazpacho recipe makes the dish sweet and extra-zesty. You can top the soup with gluten-free croutons and/or sliced strawberries if you’d like to get fancy. Here’s how:

SOUP INGREDIENTS
1 cup chopped tomatoes
1/2 cup chopped bell pepper (We used red. Any color will do).
1 cup chopped cucumber, peeled
2 cups chopped strawberries
1-2 cloves chopped garlic
1/2 teaspoon fresh chopped thyme
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 cup vegetable broth (make sure it’s wheat-free!)
salt and fresh ground black pepper to taste

CROUTON INGREDIENTS
3-4 slices gluten free bread, chopped into cubes
3-4 springs thyme, chopped
1-2 garlic cloves, chopped
olive oil for pan (about 1 tablespoon)

SOUP INSTRUCTIONS

Place all soup ingredients in a blender or food processor. Blend on medium setting until thoroughly combined. If mixture is too thick, add additional vegetable broth. It should have a nice, creamy consistency and appealing color. That’s really all there is to it! Pour into container, cover securely, and chill in the refrigerator for 2-3 hours. Serve with croutons and/or additional sprigs of thyme.

CROUTON INSTRUCTIONS

Cut your gluten-free bread into small chunks and dice garlic. Chop the thyme into tiny pieces. Coat the bottom of a small pan with olive oil and fry the garlic until it’s slightly browned. Add the bread cubes and continue frying until they begin to turn brown. Make sure not to burn! Add the thyme and fry for another 2-3 minutes until bread is golden brown and all ingredients are thoroughly combined. Remove bread from pan and allow excess olive oil to drain. Sprinkle croutons and/or sliced strawberries on top of your gazpacho and serve!

This magnificent dish serves 5-6 people. It pairs well with a small salad or an additional loaf of gluten-free bread. For a festive experience, serve outdoors with a pitcher of lemonade, a glass or two of vegan white wine, or a mug of gluten-free beer. Your guests will love this summery meal, and you will, too. It keeps well in the refrigerator for up to four days, but don’t wait that long to consume it! Have a lovely summer, and stay cool!

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