Gluten Free Vegan Quinoa Casserole

a bite of gluten free vegan quinoa casserole on a spoon. The image shows ingredient details. Follow Me on Pinterest

gluten free vegan quinoa casserole

I first started making this gluten free vegan quinoa casserole because of a very common problem. Not enough time. When my mom friends and I talk about healthy eating and how hard it is to stick to a healthy diet, the number one complaint we all have is, it just takes so much time. Continue reading

Really Quick Gluten Free Soup Stock from Knowgluten.me - Gluten Free, Vegan

Really Quick Gluten Free Soup Stock

Many recipes call for chicken broth or soup stock. If you don’t have any on hand, or if you can’t find a gluten free broth in your supermarket, you can try this easy recipe. This is the base I use for all my soups and I often use it to add extra flavor to grits or rice. If you need a quick and flavorful gluten free replacement for soup stock or broth, try this easy vegetarian soup stock. 

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Gluten Free Ginger Garlic Coriandar Marinade from knowgluten.me

Gluten Free Ginger Garlic Coriander Marinade for Chicken or Tofu

Chicken is naturally gluten free, and easy to make, but it can get boring. I love spicing things up with flavorful gluten free marinades like this one made with lots of ginger, garlic and coriander. You can use this marinade for baked tofu too!  Continue reading
Gluten Free Corn Relish {click the picture to get the recipe}

Gluten Free Corn Relish

So, my daughter took this amazing picture of the Target Brownie she bought from an antique shop. It’s one of those dark moody pictures, with the Brownie camera sitting on a dark wood table with a black backdrop. It looks mysterious and smokey. I loved it so much I made it my computer desktop. And I was thinking, you know what would look great like that? Corn relish. Corn relish is such an incredibly boring looking food. It looks like corn in a bowl. Lets add a dash of irony and take a picture of it as artistically and mysteriously as possible. Continue reading

Spicy Black Bean, Pumpkin Soup, Gluten Free, Vegetarian

Spicy Black Bean, Pumpkin Soup Gluten Free, Vegan

Let’s be honest, nothing is more impressive than telling someone you made soup from scratch. There’s a sort of mystique around soups, especially creamy soups. Maybe it’s because we’re so used to buying them in a can that we’ve started to believe that only big companies can really get it right.

Homemade soups are a staple in our house. My family members follow a number of different diets and a homemade gluten-free, vegan soup that’s perfect for the slow carb diet, meets everyone’s needs.  Continue reading

Gluten Free Vegan Cream of Broccoli Soup from Knowgluten.me

Gluten Free, Vegan, Very Easy Broccoli Soup

It seems everyone in my house has a different food issue. This year, because of increasingly poor health, my daughter decided to try becoming a vegetarian. Surprisingly, (to her meat eating Momma) her health has improved dramatically. Even to the point of no longer requiring her prescription of iron supplements. The only problem I have with her new diet, is finding things that I can cook for both of us. Vegetarian AND gluten-free is a pretty narrow window.


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Roasted Winter Vegetables, Vegan, Gluten-Free

Meeting multiple dietary needs in one family (or one person) can be a challenge. In our house, I’m gluten-free and my daughter has recently gone vegetarian, for health reasons. She’s always struggled with just not feeling well, and by experimenting a bit with the food she was eating she has been able to identify meat, fat and sugar as the main culprits. Her decision to cut out meat has changed things up in our kitchen. When we all have dinner together as a family, I make a main dish that is both vegetarian and gluten free, usually a fancy vegetable dish, and then have sides of meat and vegetable based proteins (legumes, soy). Continue reading

Gluten Free Vegan Football Fritters

It's official. After an amazing 11 months in Thailand, we're moving back to the States. Needless to say, I have mixed feelings about this. It's been three years (2 in Canada and one here in Thailand) since life has been “normal”. I miss normal. On the other hand, a community like Verge @ 50 is a very rare one, and I can't imagine finding a situation that would allow me to “do life” with others in such a real way. I'll miss the great friends that have surrounded us here.

There is one thing I don't have mixed feelings about. Football. You can't get all the games in Canada, and we haven't been able to get any games here in Thailand. And I miss football. I miss the family time. I miss the excitement. I miss shouting at the TV. And I really miss the snacks.


I made these little chickpea fritters the other day and the first thing I though was: these would taste so much better with football. They're so easy to make, they just take a bit of preparation. You need to throw everything together ahead of time and let the chickpeas soak. They taste very much like falafels. And they'd be excellent dipped in ranch or a sweet chili sauce. These are best if you eat them soon after they're made. If you're expecting company, double the recipe.

 

print the recipe here

Gluten Free Vegan Football Fritters

 

Ingredients:

 

  • 1 cup dried chickpeas
  • Broth

Broth:

  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1 T ground corriander seed
  • 2 tsp ground cumin
  • 2 T dehydrated garlic
  • 2 T oil
  • 3 cups water.

Directions:

  1. Sautée vegetables in oil until tender.
  2. Add spices and stir lightly over heat until vegetables are combined.
  3. Add water and salt to taste. (you want this to have the same saltiness of soup you yourself would eat. )
  4. Bring to a boil.
  5. Remove from heat, let cool slightly and pour warm broth over chickpeas.
  6. Let sit 8 hours or until chickpeas have about doubled in size.

After Soaking

  1. Drain chickpeas, reserving broth.
  2. Add chickpeas (and the celery and onion stuck all over them) and 1 cup broth to the blender.
  3. Blend on high, adding broth by the Tablespoon until chickpeas move loosely throught the blender. Blend until smooth. (it will still look sortof chunky no matter how much you blend it. If it's not really moving through the blender, you can add more broth a tablespoon at a time.
  4. Heat 2″ of oil in a frying pan until smoking lightly.
  5. Drop by half tablespoons into the oil.
  6. Fry until tops are firm and full of bubbles and bottoms are brown. Flip and brown other side. You may need to add more oil as you go if the fritters soak it up.

 

Enjoy hot with football.

Go Pack.

 

Brown Bag Lunch Chickpea Salad

Taking a lunch to work or school is one of the biggest gluten free struggles. If you have access to a microwave it’s easier, you can take left-overs from the night before. But what if you don’t? Or what if you’re going to an event and you know the food will be full of gluten and you want to bring your own?

My friend Joyce introduced me to this fast and easy chickpea salad that has the flavor of that pasta salad your mom used to make for picnics. I used tomatoes, cucumbers and green onions for the vegetables, but you can use whatever you have on hand, even left-over cold broccoli or asparagus.

Chick Pea Salad with tomatoes, green onions and cucumbers Follow Me on Pinterest

Chickpea Salad

Brown Bag Lunch Chickpea Salad

click here to download a printable recipe

Ingredients

  • 2 cups of cooked or canned chickpeas drained and rinsed
  • 1 cup vegetables chopped to chickpea size
  • 1/2 cup gluten free Italian Dressing (or see dressing recipe below)
  • salt to taste

Directions

  1. Place chickpeas and vegetables in a large bowl
  2. Add salad dressing and stir gently to combine
  3. Place in serving size plastic dishes with lids to take for lunch
  4. Eat at lunch
chick pea salad Follow Me on Pinterest

Chickpea Salad all ready to go out for lunch

Fast Salad Dressing

  • 1/4 cup oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons Italian seasoning or 1/4 cup very finely chopped fresh herbs of choice
carrot and lentil soup

Carrot and Lentil Soup

This is one of my favorite recipes. It’s one of the easiest things to make. It’s creamy, flavorful, healthy and even the pre-schooler will eat it. All my favorite things.

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It only takes a few ingredients. Soup stock or broth, I use pre-made Gluten Free Kitchen Scrap Soup Stock, carrots, an onion, some lentils and a bit of mild curry powder.

carrot and lentil soup Follow Me on Pinterest

Carrots, lentils, onion, curry powder

Carrot and Lentil Soup

Click here to download a printable recipe.

  • 4 cups broth or soup stock
  • 1 1/2 cups chopped carrots
  • 1/3 cup red lentils
  • 1 onion finely chopped
  • 2 Tablespoons mild curry powder
  • 2 Tablespoons oil
  1. In a sauce pan, over medium heat, stir oil, onion, carrots, lentils and curry powder until combined
  2. Add broth and bring to a boil
  3. Simmer until Vegetables are tender, about 15 minutes
  4. Let cool
  5. Puree cooled soup in a blender until smooth
  6. Reheat, add salt and pepper to taste

I like to serve mine with a little dollop of Greek yoghurt and a little bit of fresh cilantro.

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Yum!! Lentil soup, ready to eat.