If you have a couple of extra potatoes and an onion, some shallots and a bit of gluten-free flour, you can make one of the simplest, yet most delicious meals ever. We absolutely love potato pancakes! Their robust simplicity thrills our palates.
Sometimes vegans get a craving for a hearty meal, and this vegan reuben will satisfy that craving, and more! It’s delicious, and so easy to make!
We came across this way of cooking macaroni and cheese that just made us flip. Of course, it was the gluten-full, dairy version, but we thought we may just try it catered to our diet. Boy are we glad we did! The key is to cook the noodles not in water, but right in the milk alternative! In this case we used almond milk. We tried this with two different types of gluten-free noodles, rice and a quinoa/corn mix.
National Celiac Awareness Month, Day 13: Vegan, Gluten-Free Stuffed Zucchini Filled with Corn, Chilies and Vegan Cheese
This dish sounded like the perfect light summer dinner for those days that are just too hot to eat anything too filling. We are huge fans of stuffed zucchini, and the addition of fresh corn, spicy chilies and creamy vegan cheese adds a sumptuous, robust flavor to this light vegetable. If you want to go really light and leave out the vegan cheese, it will not detract from this dish one bit! You will still experience a savory medley of this seasons gorgeous produce!