Triangle Scarflette on my needles this week. Rocking the colorful sock yarn.
On my plate, a hearty meal:
Yellow (Brown rice), pink beans – made with chuncks of zucchini), tostones (green bananas) with a lot of toasted garlic, avocado & cukes, Veggie, Gluten-free & Vegan life.
A fav vegan meal:
- Brown rice & Black beans
- Green beans
- A lot of Avocado
I spice up boring Brown rice: using both fresh and powdered spice – 1/2 t of IOnion, Garlic, Sazon, Tumeric, Black pepper. I hold back on salt since the mixed Spanish spice both contain salt. Saute 1 small onion in 1T of extra virgin olive oil (I used Carbonell, it’s 100% pure olive oil from Spain – really good flavor.
For my Black beans (one 16 oz can of beans) – add all of the above plus my homemade sofrito, 1 chopped medium potato, 1T tomato paste, cumin/comino, and 1 bayleaf.
Creamy Vegan & Gluten-free Mac & Cheese w/Broccoli –
This will be my go-to pot-luck casserole dish… everyone wil love.
- 6 oz. of Penne Brown Rice Pasta – cooked
- 1/2 cup of Cashew Milk (or Hemp/Almond Milk)
- Fresh or frozen broccoli
- Garlic clove (minched)
- Daiya Vegan Cheese (Shredded Mozzerella & Cheddar) – generous handful of each.
- Salt & Pepper
Mince the garlic and heat in a saucepan add Cashew Milk, stir, add Cheese to Milk and stir til blended, add dash salt & black pepper then add penne pasta, stir the add broccoli….serve.
My latest great find:
Excellent tahini mix: Barron Tahini – pure ground sesame – $12/2 16 oz jars, on Amazon.
Easy prep: add equal amount water to mixture, add 1 clove of garlic, 1-2 T of fresh Lemon juice, salt & blend. Some add parsley. It can be made thicker by using less water. Perfect dressing for falafel salad, green salad, celery, cukes, etc.
While eating gluten free is not a choice for me, I am choosing vegan eating as well. Naturally, it’s a challenge… I’ve always loved cheese – meat, nah, never been a fan of it.
Thankful for all of the options, blogs, etc. which make it easier.
Adjusting my eating to gluten free and tweaking my recipes is a learning experience…I learn something new everyday and make mistakes!!
Coconut flour tastes good and it’s good for coating chicken but I have not been able make a good pancake recipe. It looks like I may need to mix nut flours. Many of the g/f items on the market contain white grains like rice, quinoa, and corn. I’m trying to avoid/limit these grains.
So, when my hubby came home with a little gift for me (Gluten Free magazine) I was deeply touched. It is often the little things like this that help make this process easier.
my way of eating. I’ve been gluten free for 1 month now …thanks to the book “Wheat Belly” by Dr. William Davis.
I never knew how toxic and damaging gluten can be. I’m appalled and infuriated about the entire “healthy whole grain” movement that suggests this is supposed to be healthy. 😞 No, all wrong!!!!
I was experiencing many of the symptoms of celiac disease and while I was never diagnosed by a physician the symptoms I was having have gone away hmm….
Reading just halfway through his book I immediately dropped gluten from my diet. It’s not easy but it’s doable requiring effort. Fortunately, these days we have so many options and tools to help. There is an app (of course) The Gluten free Scanner… use it at the grocery store (and your pantry) to scan the Upc label and it will tell you whether the product contains gluten. They also offer an expanded app to include even more products for $3.99 but so far, the free version works for me.
I found these g/f Pumpkin Spice waffles at Target for $2.99…they have a few other flavors too. I eat it like toast, butter & cinnamon. I occasionally add a drizzle of pure maple syrup = yummy.
Now, if only all pizzeria’s would offer gluten free….☺