Recipe: Easy Green Bean and Tomato Soup
This soup recipe shows that frozen vegetables can be delicious, and choosing to use them will save you a ton of time and energy that is usually spent cleaning and chopping the vegetables.
Gluten Free and Vegan
Recipes, reviews and tips
Recipe: Mushroom, Spinach and Rosemary “Omelet”
Ok, I know, it looks like a pancake. But trust me, the garbanzo bean flour in this “omelet” definitely has more the texture and taste of an egg omelet as opposed to a floury pancake.
Recipe: Roasted Summer Squash Soup
This soup is the perfect way to embrace vegetables that are currently in season… at least in the Midwest.
Recipe: Kimchi and Zucchini Noodle Soup
The kimchi combines perfectly with the vegetables in this dish for a great hot and sour soup.
Recipe: Black Eyed Pea and Collard Greens Stew
I had a can of black eyed peas, so I immediately thought collard greens. I’ve never cooked collard greens before, but I thought if I combined them with ingredients and flavors that I knew I could come up with something delicious.
Recipe and Product Review: My spin on Cook Simple’s Tibetan Dal
There aren’t many mass market brands that carry complete meals that are certified gluten free and vegan, but Cook Simple comes pretty close. They offer several meal starters that only require a diced canned of tomatoes and a little oil, such as the tibetan dal, which makes whipping up a satisfying dinner really easy.
Recipe: Creamy Split Pea Soup
Split pea soup could be my favorite soup. Prior to my celiac diagnosis, I frequently cracked open a can of Amy’s split pea soup for as part of a quick dinner after class. So, when I found out I couldn’t eat it any more (Amy’s does not have a dedicated gluten-free production facility), it became one …
Recipe: Mexican Blue Corn and Zucchini Pancake with Fajita Veggies
I have yet to find corn tortillas at the store that are made in a completely gluten-free facility. So, when I’m craving fajitas, this is what I make.
