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.
I don’t like desserts that are too sweet, and what I love about this sorbet recipe is that it’s more sour than sweet. It’s the perfect way to toast the end to a hot and humid summer day.
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 …
I like to play with my muffin flavors using canned pumpkin, my favorite egg/ oil replacement. This is my latest rendition. It utilizes one of my favorite flavoring methods- tea.
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.
I was craving pizza, but did not feel like making dough or breaking out the frozen brown rice crusts that I had accumulating frost-burn in my basement freezer. Somehow, I didn’t think they’d be so great. The good news is, this stuffed stuffed portobello mushroom did the trick.
Roasted cauliflower is one of my favorite foods and I’m always searching for new ways to enjoy it. With its heartiest, I thought it work well as a sort of pasta fake-out.
Gluten Free and Vegan 