tag:blogger.com,1999:blog-13976794711889471992024-03-21T20:21:44.598-04:00The Celiac VeganThe Celiac Veganhttp://www.blogger.com/profile/12501439632189483919noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-1397679471188947199.post-37196250934699704352016-03-15T21:02:00.001-04:002016-03-15T21:49:00.948-04:00Gluten-free Pasta with Parsley, Capers, Garlic, and Vegan Mozzarella<span style="font-size: x-large;"> Gluten-free Pasta with Parsley, Capers, Garlic, and Vegan Mozzarella</span><br />
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<span style="font-size: large;"> This recipe is fast and easy! I have growing teenage boys and they are loving this pasta dish. Boil a large pot of water and add 4 cups of pasta. I use Lundberg rice pasta, penne or rotini, and I mix it with Tolerant green or red lentil pasta for protein. 2 cups of rice pasta and 2 cups of lentil pasta. Cook for 10 minutes together and drain and rinse with cold water. I like these brands because they cook together perfectly. </span><br />
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<span style="font-size: large;">1/2 cup olive oil</span><br />
<span style="font-size: large;">1 bunch organic curly parsley, rinsed and chopped</span><br />
<span style="font-size: large;">2 TBS organic capers </span><br />
<span style="font-size: large;">1 cup vegan mozzarella, I use Daiya! </span><br />
<span style="font-size: large;">4-6 cloves pressed garlic</span><br />
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<span style="font-size: large;">Mix it all up in a big bowl and then mix in your already cooked pasta. This recipe makes 4 servings. If the fresh garlic is too strong for you, replace with one tablespoon of garlic powder. </span><br />
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The Celiac Veganhttp://www.blogger.com/profile/12501439632189483919noreply@blogger.com0tag:blogger.com,1999:blog-1397679471188947199.post-76794703747679131072015-11-25T22:50:00.000-05:002016-03-15T21:38:57.730-04:00Chocolate Gluten-free Vegan Death Star Waffles<br />
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<span style="font-size: x-large;"> Chocolate Chip Chocolate Death Star Gluten-Free </span><span style="font-size: x-large;">Vegan Waffles</span><br />
<span style="font-size: large;"> A long time ago in a kitchen far, far away...</span><br />
<span style="font-size: large;"> This year has been the year, if you love </span><br />
<span style="font-size: large;">Star Wars, to find just about any </span><br />
<span style="font-size: large;"> product you can think of! </span><br />
<span style="font-size: large;"> I have a recipe for Blueberry </span><br />
<span style="font-size: large;"> Waffles, but I decided to go with</span><br />
<span style="font-size: large;"> the dark side! Chocolate chip </span><br />
<span style="font-size: large;"> Chocolate Death Star Waffles!</span><br />
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<span style="font-size: large;">2 cups brown rice flour</span><br />
<span style="font-size: large;">1 cup garbanzo flour</span><br />
<span style="font-size: large;">2/3 cup cocoa powder</span><br />
<span style="font-size: large;">1/2 TBS cream of tartar</span><br />
<span style="font-size: large;">1 1/2 tsp baking soda</span><br />
<span style="font-size: large;">1 tsp xanthan gum</span><br />
<span style="font-size: large;">1/2 tsp salt</span><br />
<span style="font-size: large;">2/3 cup sugar of choice, I'm trying out date sugar</span><br />
<span style="font-size: large;">2 cups warm water</span><br />
<span style="font-size: large;">1/3 cup refined coconut oil</span><br />
<span style="font-size: large;">1 cup chocolate chips</span><br />
<span style="font-size: large;">1 TBS vanilla
</span><br />
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<span style="font-size: large;">Mix up your dry ingredients, then add in warm water with the vanilla and coconut oil so that your coconut oil will not be solid. Mix well then add in chocolate chips. Preheat your waffle iron. I noticed my Death Star waffle maker doesn't get as hot as my regular waffle iron. They took about 7 minutes to cook, but in both of my other waffle irons, regular and Belgium, they cook in 5 minutes. I got 5 Death Star waffles with this recipe using 2 scoops from the large cookie scooper that measures one ounce per scoop. This waffle iron makes Death Star sized waffles! Using my Blueberry Waffles recipe, I got 7 waffles. Here is the Blueberry Waffles recipe:</span><span style="font-size: large;"> </span><a href="http://www.noglutenvegan.blogspot.com/2011/11/gluten-free-vegan-blueberry-waffles.html" style="font-size: x-large;" target="_blank">Blueberry Waffles</a><span style="font-size: large;"> </span><br />
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<span style="font-size: large;">The Death Star waffle iron is available exclusively on </span> <a href="http://www.thinkgeek.com/product/huik/" target="_blank"><span style="font-size: large;">ThinkGeek.com</span></a></div>
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</iframe>The Celiac Veganhttp://www.blogger.com/profile/12501439632189483919noreply@blogger.com0tag:blogger.com,1999:blog-1397679471188947199.post-12825795701268737262015-06-29T21:42:00.000-04:002016-03-15T21:41:41.352-04:00Gluten-free Corn-free Forbidden Rice Taco ShellsI got a CucinaPro electric tortilla press. It has saved me so much time! I have refined my forbidden rice taco shells to be thinner and tastier. I press and cook them on the electric press, then lay them on a taco rack and bake them to make them crunchy.<br />
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<span style="text-align: center;"> </span><span style="font-size: large; text-align: center;">First I cook the Forbidden rice, I prefer Lotus brand rice. One cup dry cooks 3 cups. I cook 1 cup with 3 cups of water. This is very important! It is different from the package instructions. This is so it gets really mushy and will puree into a dough without killing my food processor. I let it sit about 30 minutes after it is done so I don't burn myself! So after that you add it into a food processor and puree it into a sticky dough. </span><br />
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<span style="font-size: large; text-align: center;">Take the Forbidden rice dough and add in:</span><br />
<span style="font-size: large; text-align: center;"><br /></span>
<span style="font-size: large; text-align: center;">2 cups black bean flour</span><br />
<span style="font-size: large; text-align: center;">2 tsp. salt</span><br />
<span style="font-size: large; text-align: center;">8 TBS olive oil</span><br />
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<span style="font-size: large; text-align: center;">Mix everything into a sticky dough but you should still be able to handle it. If it is too dry it will crack. Your ball should be about the size of a golf ball.</span><br />
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<span style="font-size: large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPEkvpTBNxAILIQdbkIWBBRlh39B9DK37pdYeTVRt5JhB9V0UdDKuJfINnnPxiQN4l4dq0IlGpBe0oxV0KSa4F4bGvGi86KMPvESRbrlx5n2-26FqMGutmbuD6nEVt_pnO4D9rW-V9dc/s1600/IMG_2350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPEkvpTBNxAILIQdbkIWBBRlh39B9DK37pdYeTVRt5JhB9V0UdDKuJfINnnPxiQN4l4dq0IlGpBe0oxV0KSa4F4bGvGi86KMPvESRbrlx5n2-26FqMGutmbuD6nEVt_pnO4D9rW-V9dc/s320/IMG_2350.JPG" width="291" /></a></span></div>
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<span style="font-size: large; text-align: center;">Spray both side of the electric press after it is ready to cook on. Quickly press the ball and lift up quickly. </span></div>
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<span style="font-size: large; text-align: center;"> Let it cook for a minute and then flip it! </span></div>
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<span style="font-size: large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdsftWpgMgvkJ4wYQoYW3DMVW0jaxN_g4UhMIpVmk0Q2NJ57uMCC7AsvEqr6z532lU2DzsHMdco3Y97UnqYVtF6LyQX_IzpvoFtvhkRgSJ5w5lcMv0XPqL_qVKaLoTRj3c31CGrHe0GM/s1600/IMG_2344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdsftWpgMgvkJ4wYQoYW3DMVW0jaxN_g4UhMIpVmk0Q2NJ57uMCC7AsvEqr6z532lU2DzsHMdco3Y97UnqYVtF6LyQX_IzpvoFtvhkRgSJ5w5lcMv0XPqL_qVKaLoTRj3c31CGrHe0GM/s320/IMG_2344.JPG" width="295" /></a></span></div>
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<span style="font-size: large; text-align: center;"> Cook for a few minutes, then remove.</span></div>
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<span style="font-size: large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG-a4n_UNJoWf5S3CfTGfRgYdRISz6VE5xGvRe7oq0X-K_6iAhmQ9Hxb_RzKuqRvl1t3yvhWApN6gmJ7G6laPNX7W-OSgksrk6Zlj_kesnEeBvbEg0EdWzc_rdBrVt20u1RGQXh5Kp9qI/s1600/IMG_2348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG-a4n_UNJoWf5S3CfTGfRgYdRISz6VE5xGvRe7oq0X-K_6iAhmQ9Hxb_RzKuqRvl1t3yvhWApN6gmJ7G6laPNX7W-OSgksrk6Zlj_kesnEeBvbEg0EdWzc_rdBrVt20u1RGQXh5Kp9qI/s320/IMG_2348.JPG" width="319" /></a></span></div>
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<span style="font-size: large; text-align: center;">These will lay onto the taco rack, but be careful and do not bend them or they will crack. If you let them sit for too long they will cool and crack when you try to put them on the taco rack. So cover the plate with another plate to keep them warm.</span></div>
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<span style="font-size: large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXCkckzgKHJ58x3TzL-B8YI9jcwe2fKiwl1RGw4picUzQuzsaulVxSbuw7KOl9bMFiZfJP7lVWVGtq0ujf8o1rx6xwxo9Bn91RMnFIc015Onr80CWbOWoc5zZJnGSSfmzLJ10hh7Z47I/s1600/IMG_2353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXCkckzgKHJ58x3TzL-B8YI9jcwe2fKiwl1RGw4picUzQuzsaulVxSbuw7KOl9bMFiZfJP7lVWVGtq0ujf8o1rx6xwxo9Bn91RMnFIc015Onr80CWbOWoc5zZJnGSSfmzLJ10hh7Z47I/s320/IMG_2353.JPG" width="240" /></a></span></div>
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<span style="font-size: large; text-align: center;">Cook for 10 minutes in a preheated oven. 400 degrees. </span></div>
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<span style="font-size: large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW0cGuCXIuYAUxKaBMsgQdMc9GEFFOrZwa8d59Zu2KtWINb3wuTxvqAFq45Uoae5EebONoxNDIIUFKjSsqgI4gRyW6uhvhZEYsNW0Te9NcLerSGPjSgP-qR6JDMm6ldV_9sItK1FmjrFE/s1600/IMG_2354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW0cGuCXIuYAUxKaBMsgQdMc9GEFFOrZwa8d59Zu2KtWINb3wuTxvqAFq45Uoae5EebONoxNDIIUFKjSsqgI4gRyW6uhvhZEYsNW0Te9NcLerSGPjSgP-qR6JDMm6ldV_9sItK1FmjrFE/s320/IMG_2354.JPG" width="240" /></a></span></div>
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<span style="font-size: large; text-align: center;"> Perfect!</span></div>
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<span style="font-size: large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoR9PkH3T8BRIk-Rnxj4ggVmr-Y89ADnchQFOwfJW0pOyHKcWg6v_f5cFJDF8ZPJoqJXfaIho4Ux9zn8HrHXwqEol-AWCNhFWwFJJTB4bMbUEPEebtc3wyAd8nIPyyAxmkisrao5byUl4/s1600/IMG_2362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoR9PkH3T8BRIk-Rnxj4ggVmr-Y89ADnchQFOwfJW0pOyHKcWg6v_f5cFJDF8ZPJoqJXfaIho4Ux9zn8HrHXwqEol-AWCNhFWwFJJTB4bMbUEPEebtc3wyAd8nIPyyAxmkisrao5byUl4/s320/IMG_2362.JPG" width="240" /></a></span></div>
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<span style="font-size: large; text-align: center;"> Enjoy!</span></div>
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<span style="font-size: large; text-align: center;">These tacos are a lot of work! But if you can't have corn and you have Celiac disease they are well worth the work. I changed a lot of the recipe from my original because of experimenting and getting my new best friend, the electric tortilla press. Do not hold the press down or you will explode the dough and then it is ruined. So press it quickly and raise it back up to let the steam out. If you hear the sound of a million dying souls, lift it up! </span></div>
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</iframe>The Celiac Veganhttp://www.blogger.com/profile/12501439632189483919noreply@blogger.com0tag:blogger.com,1999:blog-1397679471188947199.post-46093925002503702642012-10-19T13:54:00.001-04:002016-03-15T21:42:46.962-04:00Gluten-free Vegan Cupcake Lasagna<h2>
<span style="font-size: x-large;"> </span></h2>
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Did you miss me? I've been gone for awhile. I started homeschooling my son with autism and liked it so much I started homeschooling both of my kids. Needless to say, I've been a little busy. I haven't stopped cooking! Just haven't been able to blog. I have a few recipes up my sleeves, so stay tuned. One of my biggest issues right now is arsenic in rice. I'm still using rice products but not daily and I am following safety guidelines.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsMBFhPbNkb9m0INusHXcJy5eFglGPt2OcLu94kLDJ4YTaB4CJQIHjOBQJbLhlvbhTqvmFsJ7pCjLAXFDzDH8xmIBluC_CDZ5d9-A9H2pPOY1Chx1bfAOZ7RAwneYCsYOhjyfp4NRNOPs/s1600/DSCF1614.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsMBFhPbNkb9m0INusHXcJy5eFglGPt2OcLu94kLDJ4YTaB4CJQIHjOBQJbLhlvbhTqvmFsJ7pCjLAXFDzDH8xmIBluC_CDZ5d9-A9H2pPOY1Chx1bfAOZ7RAwneYCsYOhjyfp4NRNOPs/s320/DSCF1614.JPG" height="240" width="320" /></a></div>
<h2>
<span style="font-size: x-large;"> Gluten-free Vegan Cupcake Lasagna</span></h2>
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<span style="font-size: large;">1 cupcake pan</span></div>
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<span style="font-size: large;">12 cupcake holder</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5pq_kNTNitmLFXoFkOKMh2BY2c2oe1xe8X-rJAhqUVMpGJykhB7TL4OSUlznDv4wSHrtT67PQSLldBMBgEeHm-YTtGSJyuq_ILuvK3PbMgsCcJQZXQnfqp4eMlfbMTdyfwfdSW0mVQy0/s1600/DSCF1596.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5pq_kNTNitmLFXoFkOKMh2BY2c2oe1xe8X-rJAhqUVMpGJykhB7TL4OSUlznDv4wSHrtT67PQSLldBMBgEeHm-YTtGSJyuq_ILuvK3PbMgsCcJQZXQnfqp4eMlfbMTdyfwfdSW0mVQy0/s320/DSCF1596.JPG" height="240" width="320" /></a><span style="font-size: large;">1 box of gluten-free lasagna noodles cooked to al dente and cut in half</span></div>
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<span style="font-size: large;">1 eggplant sliced into 12 round pieces about 1/4 inch thick and grilled or baked until tender</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDWwQbQ5gytxERvSMilDTAbmyXd_WZzcJsfrYoxunB9MttuZyTFQUud05qTOUifW_2LmysTOpjB_2WfeUdxU1-utkP6BMOAzeFYngcNaVzrE0VU_FKy8PIvUVhq7J5vSAUujaGharO8hg/s1600/DSCF1602.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDWwQbQ5gytxERvSMilDTAbmyXd_WZzcJsfrYoxunB9MttuZyTFQUud05qTOUifW_2LmysTOpjB_2WfeUdxU1-utkP6BMOAzeFYngcNaVzrE0VU_FKy8PIvUVhq7J5vSAUujaGharO8hg/s320/DSCF1602.JPG" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJNpA5d1A5zfMgabI47jfcsVtBEBh0ifHjs1AFd0ziaKw2DLrAWUjTi1NeFxSPYSL930jR4kmJ67zSDA53wYuNiFiRfRphPvFhcqyz8URLSVEJIUpH_WlaamF7h265nAe3zNMv8HaLGo/s1600/DSCF1604.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJNpA5d1A5zfMgabI47jfcsVtBEBh0ifHjs1AFd0ziaKw2DLrAWUjTi1NeFxSPYSL930jR4kmJ67zSDA53wYuNiFiRfRphPvFhcqyz8URLSVEJIUpH_WlaamF7h265nAe3zNMv8HaLGo/s320/DSCF1604.JPG" height="240" width="320" /></a><span style="font-size: large;">1 or 2 zucchini sliced into 12 pieces about an 1/8 inch thick and grilled or baked until tender</span></div>
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<span style="font-size: large;">12 TBS of pesto</span></div>
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<span style="font-size: large;">1 jar or cup of homemade tomato sauce of choice</span></div>
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<span style="font-size: large;">1 or 2 bags of Daiya or your choice of vegan cheese</span></div>
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Preheat the oven to 425. Line the muffin pan with cupcake holders. Take half of a noodle and press it into the pan with the edges sticking out of the sides. Lay one cooked eggplant round in each holder. Add 1 TBS of pesto in each cup. Follow with 1 cooked zucchini in each cup. Top with sauce then cheese. I put a liberal amount of sauce on but not so much it will cook over or make the cupcake soggy and too messy for my kids to eat with their hands. of course use as much cheese as you like! Bake for 30 minutes and let cool for 15 minutes and they are ready to eat. </div>
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I use a cast iron grill pan preheated in my oven to cook the eggplant and zucchini lightly coated in olive oil in the oven on 450 for 20 minutes. You can also lay them out on a cookie sheet with parchment and cook them at the same temperature and time. I also use this pesto recipe: <a href="http://www.noglutenvegan.blogspot.com/2010/12/spicy-vegan-pesto.html">http://www.noglutenvegan.blogspot.com/2010/12/spicy-vegan-pesto.html</a></div>
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I make the pesto ahead of time and freeze them in a silicone ice cube tray so they are ready to use. You can see the frozen pesto in the middle picture. It melts fast at room temperature so you can smooth it out. </div>
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Perfect for lunch! </div>
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</iframe>The Celiac Veganhttp://www.blogger.com/profile/12501439632189483919noreply@blogger.com0tag:blogger.com,1999:blog-1397679471188947199.post-82641544333553756992012-04-09T12:40:00.001-04:002014-05-29T09:37:25.343-04:00Gluten-free Vegan Artichoke Bake<span style="font-size: x-large;"> Artichoke Heart Bake</span><br />
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<span style="font-size: large;">This dish is easy and great for a glutened recovery. It has 7 simple ingredients and isn't bland but won't upset your stomach. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyL-zB6AOvGH5iu8zUHW7_v6Iz5316ZGpReLv0GcF-hfPCY5_EpoYznAQMjtv9u_fs_4x1Ucy3HcIutkl9wEGM3og_1kOBSpYo3rCH9f5XGTshVyYl7zvLhjhDrLU-WEiNEQISTGv7NPo/s1600/DSCF0537.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyL-zB6AOvGH5iu8zUHW7_v6Iz5316ZGpReLv0GcF-hfPCY5_EpoYznAQMjtv9u_fs_4x1Ucy3HcIutkl9wEGM3og_1kOBSpYo3rCH9f5XGTshVyYl7zvLhjhDrLU-WEiNEQISTGv7NPo/s320/DSCF0537.JPG" width="320" /></a></div>
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">8 to 12 ounces of frozen artichoke hearts or canned</span><br />
<span style="font-size: large;">12 pitted Kalamata olives halved</span><br />
<span style="font-size: large;">2 TBS capers</span><br />
<span style="font-size: large;">4 to 5 fresh basil leaves julienned</span><br />
<span style="font-size: large;">1 pint of cherry tomatoes halved</span><br />
<span style="font-size: large;">1 lemon </span><br />
<span style="font-size: large;">1/4 olive oil</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinpaayo0MlqEHpf-Swdm6C7i3MTdiUgp9TzYtqOfcSKych8X7Xdb3SJXiiNEa_gS9kNgTRyCTuzyIIfUpd14IyZ7r-sVPXU5uuGwz8E2xojc69rUlEmYevv9G2Cn1dLQUHJpf448xOolg/s1600/DSCF0534.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinpaayo0MlqEHpf-Swdm6C7i3MTdiUgp9TzYtqOfcSKych8X7Xdb3SJXiiNEa_gS9kNgTRyCTuzyIIfUpd14IyZ7r-sVPXU5uuGwz8E2xojc69rUlEmYevv9G2Cn1dLQUHJpf448xOolg/s320/DSCF0534.JPG" width="320" /></a><span style="font-size: large;">Mix everything into a baking dish and squeeze the lemon into the mix. If you are using frozen artichokes do not preheat the oven! Place in oven and cook on 400 for 40 minutes, stirring after 20 minutes. This dish is good hot or cold.</span>
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</script>The Celiac Veganhttp://www.blogger.com/profile/12501439632189483919noreply@blogger.com0tag:blogger.com,1999:blog-1397679471188947199.post-24329909446157827202012-03-05T14:42:00.000-05:002014-03-27T23:51:49.380-04:00Gluten-free Vegan Tortillas<span style="font-size: large;">In light of Food for Life rice tortillas containing gluten, I am scrambling for a replacement for my son's favorite meal, the Mexican Pizza. Well, this is what I've got so far. I also decided to go grain-free in light of the arsenic reported in rice. (We just can't win, can we?) It does bend and can be folded. It is a lot like a crepe in the way it is cooked. I have a cast iron pan that is like a crepe pan. I have 3 actually because I cook so much. I put them in the oven to preheat at least 10 minutes before I start cooking. Be very careful because that cast iron is hot!!</span><br />
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<span style="font-size: large;"> </span><span style="font-size: x-large;">Gluten-free Vegan Tortillas </span><br />
<span style="font-size: large;"> AKA crepe</span><br />
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<span style="font-size: large;">1 cup Garbanzo bean flour</span><br />
<span style="font-size: large;">2 TBS ground Chia or Flax</span><br />
<span style="font-size: large;">1/2 tsp cumin</span><br />
<span style="font-size: large;">1/2 tsp salt</span><br />
<span style="font-size: large;">1/4 tsp xanthan gum</span><br />
<span style="font-size: large;">2 cups of water </span><br />
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<span style="font-size: large;">Mix dry ingredients then add in water slowly and mix until there are no lumps. This batter is very thin! Let sit about 30 minutes and preheat cast iron pan at 425, you can use a skillet if you don't have the pan I described. Once everything is ready, pull the pan out and sit it on top of the stove. Spray a generous amount of oil each time so they don't stick. I used a Misto with refined coconut oil. Pour 1 cup of batter into the pan and cover the whole pan with batter by tilting it around. Return to oven for 10 minutes. Then flip it and return it back into the oven for 5 more minutes. These are bendy and do not crack. They are more like flour tortillas than corn, and not at all like the dry cracking Food for Life tortillas. </span><br />
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<span style="font-size: large;">Here is the link to a post I read last night about the rice tortilla. </span><a href="http://gfalert.blogspot.com/2012/03/food-for-life-tortillas-millet-bread.html">http://gfalert.blogspot.com/2012/03/food-for-life-tortillas-millet-bread.html</a><br />
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<span style="font-size: large;">Here is their statement. </span><br />
<a href="http://www.foodforlife.com/about-us/press-releases">http://www.foodforlife.com/about-us/press-releases</a>
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<span style="font-size: large;">Here is a link about arsenic in rice. </span><a href="http://www.npr.org/blogs/thesalt/2012/02/16/146994249/yes-theres-arsenic-in-your-rice-but-is-that-bad">http://www.npr.org/blogs/thesalt/2012/02/16/146994249/yes-theres-arsenic-in-your-rice-but-is-that-bad</a><br />
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<span style="font-size: large;">Since December I have been having severe stomach issues and continued eating my regular foods but I was rotating them trying to figure out what the cause was. I cut out the Mexican Pizza and anything with spices 2 weeks ago. My stomach finally stopped hurting about 4 days ago, but I am still babying it. I really am hoping this news was my answer. I'd rather have arsenic than gluten! But I am going to try to avoid both. </span>The Celiac Veganhttp://www.blogger.com/profile/12501439632189483919noreply@blogger.com18tag:blogger.com,1999:blog-1397679471188947199.post-70078655733166573552011-11-26T10:04:00.002-05:002011-11-26T10:07:32.916-05:00Gluten-free Vegan Blueberry WafflesSo I asked the kids what they wanted for lunch, "I'll make whatever you want." The answer was Blueberry Waffles!! This recipe is simple and yummy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Afk-UkrJSEsgx9f6btqqyCae-588rfUcnBN0kEnEJCS6p6n3ttPSD0y6kBm4mssnbpRMdBGROFSmRVjkw5mLhg6l1rwY_12BI0Wz-3ba5Fzx1IT3kZWIW9OkguVrH7S-vevEBB9sw0c/s1600/DSCF0148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Afk-UkrJSEsgx9f6btqqyCae-588rfUcnBN0kEnEJCS6p6n3ttPSD0y6kBm4mssnbpRMdBGROFSmRVjkw5mLhg6l1rwY_12BI0Wz-3ba5Fzx1IT3kZWIW9OkguVrH7S-vevEBB9sw0c/s320/DSCF0148.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-size: x-large;"> Gluten-free Vegan Blueberry Waffles</span><br />
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<span class="Apple-style-span" style="font-size: large;">2 cups Brown Rice Flour</span><br />
<span class="Apple-style-span" style="font-size: large;">1 cup Tapioca Flour</span><br />
<span class="Apple-style-span" style="font-size: large;">1 cup Garbanzo Flour</span><br />
<span class="Apple-style-span" style="font-size: large;">6 TBS ground Chia Seeds (can substitute flax or egg replacer for 2 eggs)</span><br />
<span class="Apple-style-span" style="font-size: large;">1 TBS Cream Of Tartar</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 TBS Baking Soda</span><br />
<span class="Apple-style-span" style="font-size: large;">1 tsp Xanthan Gum</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 tsp salt</span><br />
<span class="Apple-style-span" style="font-size: large;">1 TBS of Vanilla or Cinnamon (your choice)</span><br />
<span class="Apple-style-span" style="font-size: large;">3 cups Water</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 cup Refined Coconut Oil </span><br />
<span class="Apple-style-span" style="font-size: large;">2 TBS Agave Nectar</span><br />
<span class="Apple-style-span" style="font-size: large;">1 cup Blueberries (I use organic frozen wild blueberries) </span><br />
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<span class="Apple-style-span" style="font-size: large;">Preheat the waffle maker to the highest setting. Mix all the dry ingredients first, then add all wet ingredients except for the blueberries. The batter is going to be thicker than the glutened batter, not too thick but it will not be runny. This keeps your waffles from being a gel on the inside and burnt of the outside! Add in the blueberries last. Have a non-stick spray on hand to spray the waffle maker between each waffle or it will stick! Use 1/2 cup of batter for each waffle. Spray, drop in batter, wait 4 to 5 minutes, and remove with a silicone spatula. This recipe makes 6 waffles. I use coconut oil in a Misto that I keep on the back of my stove so it doesn't solidify. If you ever run across a soy-free non-stick spray please leave me a message. Serve with your favorite dipping sauce! I used Vanilla Agave syrup. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb2Q0y63AsuIqT9SJzIBzk8eTrcX00YXNV543uDEeMRhyphenhyphentUO2wH009h1BiwB84IlVwrhN6N5ME5y-mVET8NU0-zeMHyFY7sghl8-iIK_n-JCiQ1h-WhMxp0xF8dG-SlhGqBYd4h-wIU4w/s1600/DSCF7719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb2Q0y63AsuIqT9SJzIBzk8eTrcX00YXNV543uDEeMRhyphenhyphentUO2wH009h1BiwB84IlVwrhN6N5ME5y-mVET8NU0-zeMHyFY7sghl8-iIK_n-JCiQ1h-WhMxp0xF8dG-SlhGqBYd4h-wIU4w/s320/DSCF7719.JPG" width="320" /></a></div><br />
<span style="font-size: x-large;"> Roasted Poblano Baba Ganoush</span><br />
2 large eggplants<br />
1 lime<br />
4 TBS tahini<br />
2 TBS olive oil<br />
2 roasted Poblano peppers<br />
3 cloves garlic<br />
1 tsp cumin<br />
1 tsp ground chili pepper<br />
1/2 tsp sea salt<br />
1/2 bunch cilantro (optional)<br />
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First roast the eggplants and Poblano peppers on 450. The peppers take about 20 minutes and the eggplants take 30 to 40 minutes. I use a fork and poke holes in the eggplant first. When the peppers are done put them in a covered dish and wait about 10 minutes and the skins will slide right off. Peel off the skins of the eggplants and take out the seeds. Throw everything into a food processor and pulse until smooth. I just found Beanitos chips that are gluten-free and corn-free and they are the bomb! I also used Mapuche chili pepper and if you try it you will be addicted. It's flavor is smokey with a little bite of hot but not burning hot. It is from a pepper grown in Brazil called the Goat pepper.<span><span><span><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=widgetsamazon-20&o=1&p=8&l=bpl&asins=B001L7PDTO&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></span><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=widgetsamazon-20&o=1&p=8&l=bpl&asins=B002W9BHGI&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKhl7Q5dealtRlXhs1R-9jeFeNA8acSMCKAJMNl_5ByqTLSVCJLgbWD6MIodfDZ_WgU26dsIjxrarZRSPU05zWVEMvpAq0deNRv58rZ0QOr1H4v9fLVtuuKXqWAdvf5HiDTqf0AWlNKU/s1600/DSCF7704.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKhl7Q5dealtRlXhs1R-9jeFeNA8acSMCKAJMNl_5ByqTLSVCJLgbWD6MIodfDZ_WgU26dsIjxrarZRSPU05zWVEMvpAq0deNRv58rZ0QOr1H4v9fLVtuuKXqWAdvf5HiDTqf0AWlNKU/s320/DSCF7704.JPG" width="320" /></a><br />
<span style="font-size: x-large;"> Gluten-free Beer Battered Onion Rings</span><br />
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1 cup garbanzo flour<br />
3/4 cup gluten-free beer<br />
1 TBS garlic power<br />
1 tsp sea salt<br />
2 sweet fat onions cut in rings<br />
1 bottle safflower oil or oil of choice<br />
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First mix the batter by combining flour, garlic powder, and salt. Then slowly pour beer in and mix well so there are no lumps. Let it sit for 10 minutes. I use a deep pan to fry in so it makes less of a mess. Of course, if you have a dedicated gluten-free frier you are in luck. Pour in enough oil to cover your onions rings so they cook evenly. Heat your oil on medium heat. You can test the oil with a drop of batter to see if it's ready. Dip and coat your onion rings evenly and carefully drop in. Cook until golden brown. About 5 minutes. Warning: these onion rings are very addictive but will not cause erosion to your small intestines.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU-7KEX9impwFMG0ZcAgRCw4EW5J_1baxSxRCgv7irL_7n_HR8LBlgZw0rVmhqww-5GBeaTzNFfSuCaZCL1Bm0-mszSchDFNBk5K0RYf6JWoXAxIRSl30-ZYxLRiKhlAysofAvkVVhUnY/s1600/DSCF7699.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU-7KEX9impwFMG0ZcAgRCw4EW5J_1baxSxRCgv7irL_7n_HR8LBlgZw0rVmhqww-5GBeaTzNFfSuCaZCL1Bm0-mszSchDFNBk5K0RYf6JWoXAxIRSl30-ZYxLRiKhlAysofAvkVVhUnY/s320/DSCF7699.JPG" width="320" /></a><span style="font-size: x-large;"></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;">Banana Peppers</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzGQcFueK4LmIIbITjNVUIFOx1UWlsQmZS_qCZY8ijdlWWWnsyohNLWRFeFok4MxQz99gty2MgnJjMuZOBcF7Jo3rE-uu59Zfg4ioMIEElmYqbSh9IQxaGGgkz_7s5Or0k9fv7YtXBgdg/s1600/DSCF7703.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzGQcFueK4LmIIbITjNVUIFOx1UWlsQmZS_qCZY8ijdlWWWnsyohNLWRFeFok4MxQz99gty2MgnJjMuZOBcF7Jo3rE-uu59Zfg4ioMIEElmYqbSh9IQxaGGgkz_7s5Or0k9fv7YtXBgdg/s320/DSCF7703.JPG" width="320" /></a></div> You can fry anything with this batter. Here are a few things I have been frying....<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5IQSIagrDmFJUaLYXpWcu-2OpCBwrvr2-hb0oTGk0DdjyTNpB2eYf1WBPXxOQe-rFtpQJCQO0aLXLX5PLzCA5PyK26V9jT30YPXDeslxZDhBzRiTgZmu6AGwZnjktgylcQUtcTIX2R4/s1600/DSCF7697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5IQSIagrDmFJUaLYXpWcu-2OpCBwrvr2-hb0oTGk0DdjyTNpB2eYf1WBPXxOQe-rFtpQJCQO0aLXLX5PLzCA5PyK26V9jT30YPXDeslxZDhBzRiTgZmu6AGwZnjktgylcQUtcTIX2R4/s320/DSCF7697.JPG" width="320" /></a><span style="font-size: x-large;">Beer!</span></div>The Celiac Veganhttp://www.blogger.com/profile/12501439632189483919noreply@blogger.com3tag:blogger.com,1999:blog-1397679471188947199.post-52499525663196360742011-07-18T18:53:00.000-04:002011-07-18T18:53:00.817-04:00Kermit CaponataHi ho, I just got back from the farmer's market and grabbed these Kermit eggplants. I love eggplant and actually got 6 varieties of them! These little greenies are ripe even though they are green. They cook up very tender. Of course these little beauties are going to be hard to find, so just use a regular eggplant in its place. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIagcrWb4JuUmwes-AGZsbH-MvhXH5OQyQIlp9S0byLEwA5991FqE_f0Xolu5CVPtr42-mwb2YsHzZsBl6_Qfvi4ndi097UQ-dge_4H8YjWeOiCeffX-XWXH_xqARD7oGIFZcHr3jegC8/s1600/DSCF7716.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIagcrWb4JuUmwes-AGZsbH-MvhXH5OQyQIlp9S0byLEwA5991FqE_f0Xolu5CVPtr42-mwb2YsHzZsBl6_Qfvi4ndi097UQ-dge_4H8YjWeOiCeffX-XWXH_xqARD7oGIFZcHr3jegC8/s320/DSCF7716.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<span style="font-size: x-large;"> Kermit Eggplant Caponata</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqJ-XCOykr5_X04Q7a2p9-bmG8e7RsN4GU4uoM7vM3VpFUp6Ah8BDgTPA3xe-_8cE08NLMZhhy8EIDdBEsJhtcCLXmt-G7UdJCw8gAZcfnBwnJuVMrV8laIT15ygnMoackVxKWP2KgcY/s1600/DSCF7724.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqJ-XCOykr5_X04Q7a2p9-bmG8e7RsN4GU4uoM7vM3VpFUp6Ah8BDgTPA3xe-_8cE08NLMZhhy8EIDdBEsJhtcCLXmt-G7UdJCw8gAZcfnBwnJuVMrV8laIT15ygnMoackVxKWP2KgcY/s320/DSCF7724.JPG" width="211" /></a><br />
6 Kermit eggplants cut into 6 wedges<br />
1/2 pint cherry tomatoes cut in quarters<br />
2 garlic cloves minced<br />
2 TBS small diced onion<br />
2 TBS olive oil<br />
6 big green olives sliced<br />
1 sprinkle of sea salt<br />
<br />
Preheat oven to 450. Put everything in a baking dish and mix well. Cook for a total of 30 minutes. Stir a couple of times so everything cooks evenly. The eggplant should be very tender.The Celiac Veganhttp://www.blogger.com/profile/12501439632189483919noreply@blogger.com0tag:blogger.com,1999:blog-1397679471188947199.post-3873566192162779592011-07-06T21:05:00.000-04:002011-07-06T21:05:29.232-04:00Gluten-free Vegan Italian Nachos I want carbs! I still eat healthy, but I am trying out some gluten-free vegan versions of dishes that would have been death by comfort food before now.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZovQiv8yJlb3O6Lv1wR86_sceZ5pFKnLvqAKzfyxmhyphenhyphenLevB32p-EAzMyK7GoVLFWQgmHL3wH7ho0_GI8SrYflXAvoBj1z12QUZSYkgiQlnylRrLbWbRdnhSmR74DZK7IDifMXJvBVTI/s1600/DSCF7670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZovQiv8yJlb3O6Lv1wR86_sceZ5pFKnLvqAKzfyxmhyphenhyphenLevB32p-EAzMyK7GoVLFWQgmHL3wH7ho0_GI8SrYflXAvoBj1z12QUZSYkgiQlnylRrLbWbRdnhSmR74DZK7IDifMXJvBVTI/s320/DSCF7670.JPG" width="320" /></a></div> <span style="font-size: x-large;">Gluten-free Vegan Italian Nachos</span><br />
1 package rice tortillas (I use Food for Life)<br />
1 package Daiya Mozzarella Cheese<br />
1/2 cup water<br />
1 cup <a href="http://noglutenvegan.blogspot.com/2011/07/gluten-free-vegan-italian-sausage.html">Gluten-free Vegan Italian sausage</a> <br />
1/4 cup sliced black olives<br />
1/4 cup sliced pepperoncinis<br />
1/4 cup sliced jalapenos<br />
1/2 cup diced tomato<br />
1 TBS garlic powder <br />
<br />
Cut rice tortillas into triangles and bake at 400 for 10 to 12 minutes or until golden brown. These will burn fast if you don't keep an eye on them. In a sauce pan boil the water with garlic powder added. <br />
When water is ready add the entire package of cheese and turn down to low and stir often until desired thickness. Spread baked chips on a platter and crumble the gluten-free vegan Italian sausage all around your nacho chips. Pour the cheese sauce all around and finally top nachos with black olives, pepperoncinis, jalapenos and tomatoes.....serves four, or two, or one! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5SsvWLj13oW2wBOpxyrzzN2KSS6EfX5u9xURADienkI84OOOyjt0fb_rl6eYGyxGNMETqXe65-Id9n4gTd3iV2u9LQx7vVeNqHg4PjdE0UVVjI3HsDo-SfqxpRkC_7Fc_R78cLPP68Y4/s1600/DSCF7671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5SsvWLj13oW2wBOpxyrzzN2KSS6EfX5u9xURADienkI84OOOyjt0fb_rl6eYGyxGNMETqXe65-Id9n4gTd3iV2u9LQx7vVeNqHg4PjdE0UVVjI3HsDo-SfqxpRkC_7Fc_R78cLPP68Y4/s320/DSCF7671.JPG" width="320" /></a></div>The Celiac Veganhttp://www.blogger.com/profile/12501439632189483919noreply@blogger.com3tag:blogger.com,1999:blog-1397679471188947199.post-32646491860758015872011-07-06T20:57:00.002-04:002011-07-06T20:59:25.994-04:00Gluten-free Vegan Italian Sausage You may see a trend here. I am using black eyed peas because they cause less gas than most other beans, they don't turn to mush like most beans, and they blend well with the flavors. Garbanzo beans are good on the tummy, but they just didn't have the flavor I wanted for my vegan "sausage". I'm just making the crumbled version because I would be breaking it up anyway. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihVrxTDvPIY_fb8J9FX-XAIc5FLbSuScDCxnuqYDKEzWtce06APdILviE1Ew8Sda1_YbjBxQMVHcOMTetCb2EHJKJcyS5FooIBnPhvuokMG1e6fZqLvQqrRVWdDhh8LFdaALfnwlONztk/s1600/DSCF7673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihVrxTDvPIY_fb8J9FX-XAIc5FLbSuScDCxnuqYDKEzWtce06APdILviE1Ew8Sda1_YbjBxQMVHcOMTetCb2EHJKJcyS5FooIBnPhvuokMG1e6fZqLvQqrRVWdDhh8LFdaALfnwlONztk/s320/DSCF7673.JPG" width="320" /></a></div><span style="font-size: x-large;"> Gluten-free Vegan Italian Sausage</span><br />
1 sweet yellow onion diced<br />
4 garlic cloves diced<br />
1 diced sweet red pepper<br />
4 medium sized portabellas sliced<br />
2 cups cooked black eyed peas<br />
3 TBS olive oil<br />
1 TBS liquid smoke<br />
1 TBS sweet paprika<br />
1 TBS fennel seeds<br />
1 TBS freshly chopped Italian parsley leaves<br />
1 tsp cayenne<br />
1 tsp sea salt<br />
1/2 tsp anise seeds<br />
<br />
First cook down the mushrooms to get all the liquid out and drain and remove from pan. Then add olive oil, onions, garlic, red peppers, paprika, fennel seeds, chopped parsley, cayenne, salt and anise seeds and cook until onions are translucent. Stir in liquid smoke. Combine mushrooms and black eyed peas to food processor and pulse until chopped, <u>do not puree</u>! Add into pan and combine well and you're done! I use this recipe for Italian nachos or to top pizza. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0whz2445eoHcgTArT3nnbNzNyzMnmuSPh_X6XMVlRGO-IV9Z9kq-gUDgQIoDMvacjOpa2_7atkfHZx5W4DXChXTG4dPVSpA_RXlHQbN4M9a_8TjVOlEN0p06FTHeCRkdd0ZeTK9Jamg/s1600/DSCF7674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0whz2445eoHcgTArT3nnbNzNyzMnmuSPh_X6XMVlRGO-IV9Z9kq-gUDgQIoDMvacjOpa2_7atkfHZx5W4DXChXTG4dPVSpA_RXlHQbN4M9a_8TjVOlEN0p06FTHeCRkdd0ZeTK9Jamg/s320/DSCF7674.JPG" width="320" /></a></div>The Celiac Veganhttp://www.blogger.com/profile/12501439632189483919noreply@blogger.com0tag:blogger.com,1999:blog-1397679471188947199.post-87785499494287151522011-07-02T19:36:00.000-04:002011-07-02T19:36:00.476-04:00Tomatillo Salsa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjme9G8xjgLsxt0l-HY6vVl1jOOaLdX_BmGlvDXH5ChiLYsxVF-SF2gjHYzcDy-i0Z0meGafx09QzsDRsBEdLzac7TRVoXH2lcKBVqVfYLBPZ7ak6dQpmtarGe5NrRAQLv0XvyHqqwYnYg/s1600/DSCF7648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjme9G8xjgLsxt0l-HY6vVl1jOOaLdX_BmGlvDXH5ChiLYsxVF-SF2gjHYzcDy-i0Z0meGafx09QzsDRsBEdLzac7TRVoXH2lcKBVqVfYLBPZ7ak6dQpmtarGe5NrRAQLv0XvyHqqwYnYg/s320/DSCF7648.JPG" width="320" /></a></div> <span style="font-size: x-large;">Tomatillo Salsa</span><br />
<br />
1/2 pound tomatillos, husked<br />
2 green zebra tomatoes<br />
<div class="plaincharacterwrap ingredient">1 onion chopped </div><div class="plaincharacterwrap ingredient">4 garlic cloves</div><div class="plaincharacterwrap ingredient">1 salsa pepper</div><div class="plaincharacterwrap ingredient">1/4 cup cilantro</div><div class="plaincharacterwrap ingredient">1 tsp oregano</div><div class="plaincharacterwrap ingredient">1 tsp cumin</div><div class="plaincharacterwrap ingredient">1 tsp salt, or to taste</div><div class="plaincharacterwrap ingredient">1 cup water</div><div class="plaincharacterwrap ingredient"><br />
</div><div class="plaincharacterwrap ingredient">I put everything but cilantro in a glass dish and place in the oven on 400 for 30 minutes. Let it sit for about 15 minutes then add to blender or food processor with fresh cilantro and blend well. </div>The Celiac Veganhttp://www.blogger.com/profile/12501439632189483919noreply@blogger.com0tag:blogger.com,1999:blog-1397679471188947199.post-54233498106610158772011-07-02T17:51:00.004-04:002011-07-06T21:08:36.403-04:00Gluten-free Vegan Chili Rellenos<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbu0AhGIZG-BmKwE7QuAKcegs_m8_Jw0Kpa2FrJqUlB2xDljo6gobmt6HEUrvz4NCnc3bcYEL89JPFMQD0qPDf6oDD0yAFS6zm8UqbkW_krkdoOXIKoltZ2C6AlcGfOe-y_efaZC2pSO4/s1600/IMAG0193.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbu0AhGIZG-BmKwE7QuAKcegs_m8_Jw0Kpa2FrJqUlB2xDljo6gobmt6HEUrvz4NCnc3bcYEL89JPFMQD0qPDf6oDD0yAFS6zm8UqbkW_krkdoOXIKoltZ2C6AlcGfOe-y_efaZC2pSO4/s320/IMAG0193.jpg" width="320" /></a> </div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;">Gluten-free Vegan Chili Rellenos</span></div><div class="separator" style="clear: both; text-align: center;">8 Poblanos roasted with top cut off and skins peeled off, careful to keep the pepper intact. </div><div class="separator" style="clear: both; text-align: center;">1 package of Daiya cheddar cheese, or cheese of choice</div><div class="separator" style="clear: both; text-align: center;">1 cup <a href="http://noglutenvegan.blogspot.com/2011/06/gluten-free-soy-free-vegan-chorizo.html">Gluten-free vegan chorizo</a></div><div class="separator" style="clear: both; text-align: center;">1 cup garbanzo bean flour</div><div class="separator" style="clear: both; text-align: center;">3/4 cup soda water</div><div class="separator" style="clear: both; text-align: center;">1 teaspoon of salt</div><div class="separator" style="clear: both; text-align: center;">1 bottle safflower oil</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>I oven roast my Poblanos on 450 for about 20 minutes. Roasting Poblanos is tricky because they are so thin you can burn them fast. I also wear gloves to peel the skins off so my hands don't burn for the rest of the day. When I take them out of the oven, I put them in a resealable container and wait about 10 minutes and the skins slide right off. Cut the tops off, remove seeds and carefully put a spoonful of Daiya cheese in the bottom and push it down with a spoon. Then add the Chorizo and depending on your pepper, about 1 to 2 spoonfuls, then a spoonful of cheese again. Once you have all your Poblanos ready, it's time to mix the batter. Put the garbanzo bean flour in a mixing bowl with the salt then add the soda water. Mix together until there are no lumps and let it sit for about 10 minutes. Get a big pot and pour the oil in to about an inch and turn the burner on half way. By the time the batter is ready the oil will be hot. I use a tall pot because, well, I've been burned. Plus, less of a mess to clean up, too. Test your oil with a drip of batter to see if it's ready. When it's ready, dip the stuffed pepper in the batter and carefully lay it in the pot, as many as will fit. I'm stingy with my oil so I have to flip my peppers after about 4 minutes and do the other side, but if you put more oil in you can cover the whole pepper and not have to flip. Fry it until golden brown. Remove with a metal slotted spoon for best results. Top with sauce and eat until you can't eat anymore! It's good! <br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;">Chili Rellenos Sauce</span></div><div class="separator" style="clear: both; text-align: center;"> 4 cups pureed fresh organic tomatoes</div><div class="separator" style="clear: both; text-align: center;">1 onion diced</div><div class="separator" style="clear: both; text-align: center;">4 garlic cloves minced</div><div class="separator" style="clear: both; text-align: center;">1 tsp cumin</div><div class="separator" style="clear: both; text-align: center;">1 TBS chipotles in adobo sauce</div><div class="separator" style="clear: both; text-align: center;">2 TBS olive oil</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Add onion, garlic, cumin, chipotles in adobo sauce and olive oil to pan or skillet. Cook on medium low. Heat until onions are translucent. Add in tomato puree and simmer about 30 minutes or until desired thickness. </div>The Celiac Veganhttp://www.blogger.com/profile/12501439632189483919noreply@blogger.com0tag:blogger.com,1999:blog-1397679471188947199.post-18964685024698503782011-06-30T21:37:00.001-04:002011-07-06T17:18:28.144-04:00Gluten-free Soy-free Vegan Chorizo<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEwxveklEirKeXfZ3-r6am04wwhPbK1BgavsQ1zrlHYYjk3MJwIwLv4WIvG8KuklRaKzGW9dA33zg_ahFesJb6Euc7dysrm0UNcLoopdkfaAHpC0O6OgTfgVCdFklYVsJqLDwGu_ZrcA/s1600/DSCF7645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEwxveklEirKeXfZ3-r6am04wwhPbK1BgavsQ1zrlHYYjk3MJwIwLv4WIvG8KuklRaKzGW9dA33zg_ahFesJb6Euc7dysrm0UNcLoopdkfaAHpC0O6OgTfgVCdFklYVsJqLDwGu_ZrcA/s320/DSCF7645.JPG" width="320" /></a></div><span style="font-size: x-large;"> Gluten-free Soy-free Vegan Chorizo</span><br />
<br />
1 red onion diced<br />
4 cloves garlic diced<br />
4 medium portabellas sliced<br />
2 cups cooked black eyed peas<br />
1 TBS cumin<br />
1 TBS dried chili pepper (I used guajillo)<br />
1 TBS liquid smoke<br />
1 TBS dried oregano<br />
1 tsp sea salt<br />
1/2 tsp cayenne<br />
4 TBS olive oil<br />
First cook down your mushrooms to get all the liquid out and drain and remove from pan. I refrigerate or freeze the mushroom broth for other recipes. Then add onions, garlic, cumin, chili pepper, cayenne, salt and olive oil and cook until onions and garlic are translucent. Then stir in liquid smoke. Add black eyed peas and mushrooms to a food processor and pulse a few times just to chop up, do not puree! Add to pan and combine everything together. I came up with this recipe so I could make Chili Rellenos. I also use it to top Mexican pizzas and in quesadillas.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV7vzd1UQm9G6I8By5nuy_H7GFObWOzy8OxiKqd68ar9XaDASDWnqHzVUgpq2kzCWqDATnsG3cCidzQDYiXf2wLgEntJxbpa0SWhLvm4OVuArSsMEuoUopeS7jkuKLVVt5iMEOZXvRDgo/s1600/IMAG0193.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV7vzd1UQm9G6I8By5nuy_H7GFObWOzy8OxiKqd68ar9XaDASDWnqHzVUgpq2kzCWqDATnsG3cCidzQDYiXf2wLgEntJxbpa0SWhLvm4OVuArSsMEuoUopeS7jkuKLVVt5iMEOZXvRDgo/s320/IMAG0193.jpg" width="320" /></a> </div>The Celiac Veganhttp://www.blogger.com/profile/12501439632189483919noreply@blogger.com1tag:blogger.com,1999:blog-1397679471188947199.post-44860356891428990912011-06-22T15:24:00.001-04:002011-06-22T15:33:42.517-04:00Gluten-free Vegan Mexi-MacThis is a dish I came up with because I was wanting carbs and heat. I kept it only mildly spicy because one of my kids can't take the heat! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjztM4vLCBuDqVjMwb8CH2vGCJzp9SbmoXdF4G7XijyTN2MQWkLrnvCrEmD_BUovGZ28gonT3313NYTsFecRV4MbGATYGQvhbzKEd1Aujsc3IPShjzDAtou8dnbfEEplcaahxy2eWsHrRg/s1600/DSCF7626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjztM4vLCBuDqVjMwb8CH2vGCJzp9SbmoXdF4G7XijyTN2MQWkLrnvCrEmD_BUovGZ28gonT3313NYTsFecRV4MbGATYGQvhbzKEd1Aujsc3IPShjzDAtou8dnbfEEplcaahxy2eWsHrRg/s320/DSCF7626.JPG" width="320" /></a></div><br />
<span style="font-size: x-large;"> Gluten-free Vegan Mexi-Mac</span><br />
2 cups cooked black-eyed peas<br />
2 or more diced Poblanos or peppers of your choice<br />
1 clove minced garlic<br />
1/4 cup diced red onion<br />
1/2 teaspoon oregano<br />
1 teaspoon chili powder<br />
1 teaspoon cumin<br />
1/4 teaspoon sea salt<br />
1 1/2 cup water<br />
1 package of cheddar or pepper jack Daiya cheese<br />
1 box of prepared macaroni by Lundberg Rice (makes 4 cups cooked)<br />
Avocado, tomato, and jalapeno for garnish<br />
<br />
Add water, black eyed peas, diced peppers, garlic, onion, oregano, salt, chili powder and cumin to pot, heat up and let cook for about 10 minutes on medium setting. Cook your macaroni at the same time. After 10 minutes turn burner off, add cheese and stir until well blended (pictured below). Stir in macaroni and serve. Garnish with avocado, tomato, and jalapeno chunks. Serves four.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgADKVVD0-2EfdWBhVsz9_kceEoDSU80BV464K9kOlyOTf9JfVIrG6K34f2sSgRU3Ys4LsLfA9aJzs3vjAOWdrWbv7kFus1Cr-_58rq8LCDJgnwBk3JeSSGCq360iAoayDRFC_fGaWox4k/s1600/DSCF7621.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgADKVVD0-2EfdWBhVsz9_kceEoDSU80BV464K9kOlyOTf9JfVIrG6K34f2sSgRU3Ys4LsLfA9aJzs3vjAOWdrWbv7kFus1Cr-_58rq8LCDJgnwBk3JeSSGCq360iAoayDRFC_fGaWox4k/s320/DSCF7621.JPG" width="320" /></a></div>The Celiac Veganhttp://www.blogger.com/profile/12501439632189483919noreply@blogger.com0tag:blogger.com,1999:blog-1397679471188947199.post-89213409437183103382011-05-10T09:19:00.000-04:002012-06-01T16:54:57.860-04:00Greek SaladYep, you guessed it, more artichokes!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtTSXlB-IZkzTpaxNUp-N4JVRWm8O2xG2YJfN_LCNvCOie5O49mTHiwxAIH1qlYaEY-Pe3z6bPWnSvVZWjYnvyWWJFYbjJw5C9kSHkMSDlogWKwx0njKsbaAGYcSra-pymCq6s7SPobY/s1600/DSCF7556.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtTSXlB-IZkzTpaxNUp-N4JVRWm8O2xG2YJfN_LCNvCOie5O49mTHiwxAIH1qlYaEY-Pe3z6bPWnSvVZWjYnvyWWJFYbjJw5C9kSHkMSDlogWKwx0njKsbaAGYcSra-pymCq6s7SPobY/s320/DSCF7556.png" width="320" /></a></div>
<span style="font-size: x-large;"> Greek Salad</span><br />
<span style="font-size: x-large;"><span style="font-size: small;">8 or 12 ounces of frozen or fresh artichoke hearts steamed and sliced into wedges</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">3 Roma tomatoes diced</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">1 lemon fresh squeezed</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">1/4 cup extra virgin olive oil</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">1 Tbs dried oregano</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">1 Tbs dried basil</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">1 tsp dried thyme</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">1 Tbs capers</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">1/2 tsp sea salt </span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">6 to 8 kalamata olives sliced thin</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">8 or more fresh basil julienned</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">1 cucumber sliced and diced</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">1 sweet yellow pepper julienned or any pepper of choice</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">green scallions</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">green olives for garnish </span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">fresh organic spring mix or your choice of lettuce</span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-size: small;">Mix olive oil, lemon juice, dried spices and salt together and add artichokes and mix well. Add in tomatoes, capers, olives, cucumber, and yellow peppers and mix well. At this point I refrigerate for a few hours and let everything meld together. Then to serve, add lettuce and top with mixture. Garnish with green olives, scallions and basil and enjoy! Throw in some Daiya Mozzarella for an awesome flavor! </span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;"> </span> </span>The Celiac Veganhttp://www.blogger.com/profile/12501439632189483919noreply@blogger.com0tag:blogger.com,1999:blog-1397679471188947199.post-37486469716595538682011-05-09T21:45:00.002-04:002011-07-06T21:11:09.557-04:00Spicy Sweet Potato Asparagus Stir FryI love spicy food! The hotter the better! I combine sweet potatoes with a spicy sauce to create this very addictive dish. I use a vegan oyster sauce recipe that is posted before this if you want to use it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8a3TqI_sRq5C0dIs_VPiwBnvLP2kBZi5qD_jHbTZkEMMJTTCj_b_3sYzedDGLc0xgoNQ8h-MG1dkejtsR1y-SdslSpFkHJ41TDxBrkBgqIqRb72XAXeQ27Rpx-knjSVkyHsbdwZYS-y0/s1600/DSCF7588-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8a3TqI_sRq5C0dIs_VPiwBnvLP2kBZi5qD_jHbTZkEMMJTTCj_b_3sYzedDGLc0xgoNQ8h-MG1dkejtsR1y-SdslSpFkHJ41TDxBrkBgqIqRb72XAXeQ27Rpx-knjSVkyHsbdwZYS-y0/s320/DSCF7588-1.JPG" width="320" /></a></div><span style="font-size: x-large;"> Spicy Sweet Potato Asparagus Stir Fry</span><br />
<br />
2 sweet potatoes cut in 1/16 inch thin sliced half moon shapes<br />
1 bunch asparagus cut in 1 inch pieces<br />
Green part of a leek sliced <br />
1 cup cooked black beans<br />
1 cup cooked brown rice<br />
2 or more Thai chilis<br />
1 Tbs ground cumin<br />
3 Tbs stir fry oil<br />
1/4 cup water<br />
1 Tbs black sesame seeds<br />
<br />
<span style="font-size: large;">Stir Fry Sauce</span><br />
<span style="font-size: large;"><span style="font-size: small;">2 Tbs vegetable stock</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 Tbs <a href="http://noglutenvegan.blogspot.com/2011/05/vegan-soy-free-gluten-free-oyster-sauce.html">vegan oyster sauce</a></span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 Tbs Sherry cooking wine</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 tsp rice vinegar</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 Tbs coconut aminos</span></span><br />
2 Tbs Sriracha sauce (you may want to cut this down to one if you are sensitive to heat)<br />
<br />
Heat oil in a Wok or pan and add sweet potatoes and Thai chilis and stir fry for a few minutes to sear the outside of the sweet potatoes, add cumin and stir a minute longer. Add water and cook down the water to finish the potatoes. If you don't stir fry the sweet potatoes first they will turn to mush. Adding the water after helps cook the potatoes all the way through and they hold there shape. Mix your stir fry sauce well and pour in. Add asparagus and cook sauce down until thickened and asparagus is cooked the way you like. Add leeks and stir around for a minute. Place black beans and rice mixture on a plate and pour your stir fry on top.The Celiac Veganhttp://www.blogger.com/profile/12501439632189483919noreply@blogger.com3tag:blogger.com,1999:blog-1397679471188947199.post-22073267643873569682011-05-03T12:19:00.002-04:002011-05-10T09:48:50.642-04:00Vegan Soy-free Gluten-free Oyster SauceSo I am working on a recipe that calls for Oyster Sauce and all the vegetarian recipes I found had soy and wheat in them. I used coconut aminos in mine. Any mushrooms will do, but in this recipe I used portabellas.<br />
<br />
<span style="font-size: x-large;">Vegan Soy-free Gluten-free</span><br />
<span style="font-size: x-large;"> Oyster Sauce</span><br />
<br />
1/2 cup mushroom broth<br />
2 Tbs coconut aminos<br />
1 Tbs coconut nectar<br />
<br />
<br />
Combine and cook on medium low heat. Reduce to a syrup consistency, about 1/4 of your original content. It will make 2 tablespoons worth. I use this within a few days. The recipe I use this in will be posted shortly.The Celiac Veganhttp://www.blogger.com/profile/12501439632189483919noreply@blogger.com0tag:blogger.com,1999:blog-1397679471188947199.post-16561793547521033092011-03-26T10:49:00.000-04:002011-03-26T10:49:31.732-04:00Gluten-free Vegan Barbecue BurgersI long for Summer and the carefree days it brings. Also the days without any illness. When school is out we don't get sick.<br />
<br />
I make a barbecue sauce from Vegetarian Times, but I also make a new version about every time I make BQ sauce because I like to switch it up! You can use a bottled version, I can't find one free of all of our allergies.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy4fK0hFVHtjfK8Gz1VEM9eBOn2F_lB1nSOUAAkzZV3Ydd9kcivOWOGgRL78BW6aTAgsDBXD8hoNw11FmTTyhkWyTz8KI3Wh6ooUJSZSDtjhVgR5xtJ4PjVQ0GMfZq0J-2wCK_5iK2mlc/s1600/DSCF3911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy4fK0hFVHtjfK8Gz1VEM9eBOn2F_lB1nSOUAAkzZV3Ydd9kcivOWOGgRL78BW6aTAgsDBXD8hoNw11FmTTyhkWyTz8KI3Wh6ooUJSZSDtjhVgR5xtJ4PjVQ0GMfZq0J-2wCK_5iK2mlc/s320/DSCF3911.JPG" width="320" /></a></div> <span style="font-size: x-large;"><b>Gluten-free Vegan BQ Burgers</b></span><br />
<br />
<span style="font-size: x-large;"><b><span style="font-size: large;">12 oz of thawed artichokes heart</span></b></span><br />
<span style="font-size: x-large;"><b><span style="font-size: large;">1 cup frozen spinach</span></b></span><br />
<span style="font-size: x-large;"><b><span style="font-size: large;">2 cups cooked black-eyed peas</span></b></span><br />
<span style="font-size: x-large;"><b><span style="font-size: large;">1 cup of your favorite BQ sauce</span></b></span><br />
<span style="font-size: x-large;"><b><span style="font-size: large;"> </span> </b></span><br />
Add all ingredients into a food processor and process until combined, but not too much. Form into patties and bake for 30 minutes on 350. I make these slider size to go on my Gluten-free Vegan Hamburger buns. Top with BQ sauce and enjoy! I freeze leftovers for some fast food later on. You can also cook this up in a skillet and chop your artichokes up and it looks like pulled pork BQ!The Celiac Veganhttp://www.blogger.com/profile/12501439632189483919noreply@blogger.com0tag:blogger.com,1999:blog-1397679471188947199.post-81658823272319229822011-03-14T20:01:00.002-04:002011-03-14T20:09:47.781-04:00Happy Pi Pie Day!My kids love Pi and pie. What better way to celebrate than to bake up some Pi Pies! They are gluten-free and vegan.<br />
<br />
<span style="font-size: x-large;"> Gluten-free Vegan Pi Pie</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_AEojAXxF5tyqxQJb_yjhu_Iefyx33D3fCyT3ybtFqaJgC_4QMgFYaTUxP63mGrDQMIlR_8bqE4cdolgOlIFNDpvgv6jDtUo63ta_tNOrIIurCIt2qODdP5jErW2VMga10fGBsrwrr64/s1600/DSCF7412-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_AEojAXxF5tyqxQJb_yjhu_Iefyx33D3fCyT3ybtFqaJgC_4QMgFYaTUxP63mGrDQMIlR_8bqE4cdolgOlIFNDpvgv6jDtUo63ta_tNOrIIurCIt2qODdP5jErW2VMga10fGBsrwrr64/s320/DSCF7412-1.JPG" width="320" /></a></div><span style="font-size: x-large;">Gluten-free Pie Crust</span><br />
<span style="font-size: small;">1 cup brown rice flour</span><br />
<span style="font-size: small;">1/4 cup coconut oil</span><br />
<span style="font-size: small;">1/2 teaspoon salt</span><br />
<span style="font-size: small;">3 Tbs. agave nectar</span><br />
<span style="font-size: small;">1 tsp. cinnamon</span><br />
<span style="font-size: small;"> </span><br />
<span style="font-size: small;">Preheat the oven to 375. Combine all dry ingredients and mix well, then add the coconut oil and agave nectar and mix well. This dough will not roll, you will have to shape it by hand. Save about a golf ball size to flatten out between 2 pieces of wax paper. Roll it flat and cut out your Pi shape carefully and leave in wax paper until ready for use. You can add the extra dough back into your Pi crust. Par-bake crust for 10 minutes. </span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: x-large;">Pi filling</span><br />
<span style="font-size: small;">2 cups fruit ( I used blueberry in one and cherry in the other)</span><br />
<span style="font-size: small;">1 Tablespoon tapioca flour</span><br />
<span style="font-size: small;">1 teaspoon cinnamon or vanilla</span><br />
<span style="font-size: small;">3 Tablespoons agave nectar</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Mix all ingredients together and fill your pie shell. Then carefully peel off the wax paper from the bottom side of your Pi symbol. Lay down carefully and peel the top off. Bake for 50 minutes and let cool.</span><br />
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: small;"> </span> </span></span>The Celiac Veganhttp://www.blogger.com/profile/12501439632189483919noreply@blogger.com0tag:blogger.com,1999:blog-1397679471188947199.post-81448895025909994292011-02-14T19:27:00.041-05:002011-02-16T10:17:59.751-05:00Gluten-free Vegan Baby Portobello Mushrooms and Asparagus with PastaThis awful winter will just not end. I need sunshine! But in the meantime, a little bit of comfort food goes a long way.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpaeYbxPHwUtcYq5Fi5SkmMCEQ9evIT0Mx0fUkZj5WXmuXHL3QxGkM9PLPpYa1T6aJRbLtR3ogAQuK4xuFGl3liKkZ-o70yv4weIGiqGornzDy02K_n84KDZdG2FZQvqeXlICVJ-gxUWQ/s1600/DSCF7342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpaeYbxPHwUtcYq5Fi5SkmMCEQ9evIT0Mx0fUkZj5WXmuXHL3QxGkM9PLPpYa1T6aJRbLtR3ogAQuK4xuFGl3liKkZ-o70yv4weIGiqGornzDy02K_n84KDZdG2FZQvqeXlICVJ-gxUWQ/s320/DSCF7342.JPG" width="320" /></a></div><br />
<br />
<span style="font-size: x-large;">Gluten-free Vegan</span><br />
<span style="font-size: x-large;"> Baby Portobello Mushrooms and Asparagus Pasta</span><br />
<span style="font-size: x-large;"><br />
</span><br />
1 pound Baby Portabello mushrooms sliced<br />
1 pound of asparagus chopped in 1 inch pieces<br />
1/4 cup of Daiya cheese or your preferred cheese sub<br />
1 shallot diced<br />
1 garlic clove diced<br />
1 teaspoon hot pepper flakes<br />
1 cup Marsala cooking wine<br />
1 cup vegetable stock or water<br />
1/4 cup toasted pine nuts<br />
2 cups your choice of gluten-free pasta<br />
2 tablespoon olive oil<br />
<br />
Add olive oil, shallots, garlic, red pepper flakes, and sliced mushrooms to pan and cook on medium heat.. Cook the mushrooms until tender. Add broth and Marsala wine and cook until reduced by half. Cook your 2 cups of pasta and have it ready to add in. After the broth and wine have reduced to half, turn the heat to low medium and add Daiya or cheese sub, then stir continuously until well blended. Add in asparagus and stir to make sure sauce isn't sticking to bottom of the pan. Cook about 5 minutes and stir in pasta and pine nuts and it's read to eat! Enjoy!The Celiac Veganhttp://www.blogger.com/profile/12501439632189483919noreply@blogger.com0tag:blogger.com,1999:blog-1397679471188947199.post-35744169123200530832011-01-08T13:52:00.005-05:002011-01-09T18:26:23.850-05:00Vegan and Gluten-free Chickpea Burger with Chimichurri sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUVgZmb3JK3R705CaM1Nhc8oULqulhkqJnkOovD8n9Lif_Ls4n-GjfKNSziEA3U_tVrOLTUFfotb6HFDTChAZ1iJ4ov2E76EQCvLNnuiH5R6LkRMKzEoIzCD4DoeL6aiDU5rCP8jGYebU/s1600/DSCF5050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUVgZmb3JK3R705CaM1Nhc8oULqulhkqJnkOovD8n9Lif_Ls4n-GjfKNSziEA3U_tVrOLTUFfotb6HFDTChAZ1iJ4ov2E76EQCvLNnuiH5R6LkRMKzEoIzCD4DoeL6aiDU5rCP8jGYebU/s320/DSCF5050.JPG" width="320" /></a></div> <span style="font-size: x-large;">Vegan Gluten-free Chickpea Burger with Chimichurri sauce</span><br />
<br />
3 cups cooked chickpeas<br />
<br />
1/4 cup sunflower or pumpkin seeds<br />
<br />
1/2 red onion<br />
<br />
3 garlic cloves<br />
<br />
2 Tbs brown rice flour<br />
<br />
1 Tbs chipotles in adobo sauce, omit peppers and just use adobo if it's too hot for you<br />
<br />
1/4 cup hemp milk<br />
<br />
<br />
Add all ingredients except chickpeas and hemp milk to food processor and pulse. Then add chickpeas and hemp milk, of course you can use your choice of milk. Process until well mixed and the chickpeas are no longer whole. Preheat the oven to 375 and form patties. Bake for 30 minutes. They will start to brown. Top with avocado, onion, and Chimichurri. Here's the recipe for a classic Chimichurri.<br />
<br />
<span style="font-size: x-large;">Chimichurri</span><br />
<span style="font-size: x-large;"><span style="font-size: small;">1 bunch flat leaf parsley</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">3 garlic cloves</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">2 Tbs dried oregano</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">1 tsp hot pepper flakes</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">3 Tbs red wine vinegar</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">1/2 cup olive oil</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">pinch of seasalt</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">Process all ingredients well. </span></span><br />
<br />
I serve these burgers on my Vegan Gluten-free Hamburger buns and with sweet potato fries. This is our burger and fries night. I also use 1 Tbs of red pepper flakes instead of a tsp because I like it like that.The Celiac Veganhttp://www.blogger.com/profile/12501439632189483919noreply@blogger.com2tag:blogger.com,1999:blog-1397679471188947199.post-59704899922073104352010-12-15T12:19:00.000-05:002010-12-15T12:19:32.976-05:00Gluten-free Vegan Chickpea Caesar Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQa6U1EdZE0WEx03RTDn-siC2TiJeUvDvJrcOiHtYZd1gO2dQKbv5dqJU28i5jse_I7Xs_2w1MfB2aSjyH4-2xTyJ7VcUECUTnmzHTkAjJ_7muR184axssKSC89UKWJPLiBUJENhLhGA/s1600/DSCF7064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQa6U1EdZE0WEx03RTDn-siC2TiJeUvDvJrcOiHtYZd1gO2dQKbv5dqJU28i5jse_I7Xs_2w1MfB2aSjyH4-2xTyJ7VcUECUTnmzHTkAjJ_7muR184axssKSC89UKWJPLiBUJENhLhGA/s320/DSCF7064.JPG" width="320" /></a></div>I make this 2 ways. Sometimes I roast the chickpeas until they are crunchy and sometimes I just toss them in fresh.<br />
<br />
<span style="font-size: x-large;"> Chickpea Caesar Salad</span><br />
<br />
<span style="font-size: x-large;">For Dressing </span><br />
<span style="font-size: x-large;"><span style="font-size: small;">1/2 cup olive oil </span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">2 Tbs. Dijon mustard</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">1 Tbs. prepared horseradish</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">1 lemon juiced </span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">3 cloves of garlic</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">1 Tbs. Ume Plum vinegar </span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">1 Tbs. coconut aminos</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">Process all ingredients.</span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"> For Salad</span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">2 heads of Romaine lettuce, rinsed and cut into bite sized pieces</span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">1/4 cup of Daiya vegan cheese or your choice of cheese</span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">1 cup of chickpeas</span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">2 gluten-free breadsticks cut into bite-size squares or your choice of gluten-free croutons</span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"> Toss all ingredients with dressing. </span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;">Toasting Chickpeas</span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">Preheat oven to 425, take 1 to 2 cups of chickpeas and coat with the Caesar dressing, I like to add a tablespoon of garlic powder because I really like garlic. Spread evenly on parchment paper and bake for 30 to 40 minutes, until crunchy. Stir after 20 minutes. Keep an eye them at the end because they will burn fast. </span></span> </span></span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-size: small;"> </span> </span>The Celiac Veganhttp://www.blogger.com/profile/12501439632189483919noreply@blogger.com0tag:blogger.com,1999:blog-1397679471188947199.post-38150915910621869582010-12-12T09:11:00.001-05:002010-12-12T09:16:43.954-05:00Gluten-free Soy-free Vegan Hot and Sour SoupWe had the flu at my house over Thanksgiving. Due to an egg allergy, we can't get the flu shot. Just a couple weeks later, we have a cold and my 5 year old has pneumonia. Luckily for me, he likes hot stuff. The day before I make this soup I add leeks, bok choy, sea salt, and garlic to a crock-pot with 12 cups of water and let it cook all day, then I strain everything out and I have my clear veggie broth. You can use your own or a gluten-free store-bought broth. I use coconut aminos and mung bean fettuccine noodles to replace the soy. Native Harvest has BPA-free canned bamboo shoots. I also use Trader Joe's sweet chili dipping sauce. It's gluten-free and corn-free. It has tapioca in it and thickens the soup so I don't have to add a slurry. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAiM5YbmD_9ZIo3kvRdeNS481I2A5bZrgaRzh5WuyMkeAPQC0LYdlKWo75UJwqlrSO6UydL1xqf2fVm53g3EReFIcN8WYCU91I7iitpz6grqGL06-Wb0uHvbLY4l91uI5kUyzsuXaIBQ/s1600/DSCF7023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAiM5YbmD_9ZIo3kvRdeNS481I2A5bZrgaRzh5WuyMkeAPQC0LYdlKWo75UJwqlrSO6UydL1xqf2fVm53g3EReFIcN8WYCU91I7iitpz6grqGL06-Wb0uHvbLY4l91uI5kUyzsuXaIBQ/s320/DSCF7023.JPG" width="320" /></a></div><span style="font-size: x-large;">Gluten-free Soy-free Vegan Hot and Sour Soup</span><br />
4 cups of vegetable broth<br />
2 cups water<br />
1 package dried mixed mushrooms ( follow directions on package)<br />
1/4 package organic mung bean fettuccine noodles<br />
1 8oz. can bamboo shoots<br />
1/4 cup coconut aminos<br />
1/4 cup sweet chili sauce<br />
4 Thai Bird chilis ( I like it hot, you may want to add 1 or 2)<br />
1 teaspoon hot pepper flakes<br />
1 teaspoon hot chili sesame oil<br />
1/4 cup rice vinegar<br />
2 tablespoons ume plum vinegar<br />
Cilantro and scallions to garnish<br />
<br />
Add all ingredients to a pot and simmer for 30 minutes. I do break up the bean noodles so they are a little like the tofu you would get in the restaurant or take-out soup. 1/4 of the package is 20 grams of protein! At the end add both vinegars, you can omit the ume plum vinegar. Add to bowl and garnish with cilantro and scallions.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-FxV2RWKLhYVgYTva5EH9M23nv4JkUrxt8YMRjYDNqMmTaM9RyPZCkGkKq8KZAVeab5vtgbNJ57Mafd0VNIsJdhfLCR5R-bqz94VhyJpYHPIB6s8BS9fPbGRBrHUxBB2hRvrNdBT4Avo/s1600/DSCF7016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-FxV2RWKLhYVgYTva5EH9M23nv4JkUrxt8YMRjYDNqMmTaM9RyPZCkGkKq8KZAVeab5vtgbNJ57Mafd0VNIsJdhfLCR5R-bqz94VhyJpYHPIB6s8BS9fPbGRBrHUxBB2hRvrNdBT4Avo/s320/DSCF7016.JPG" width="320" /></a></div>The Celiac Veganhttp://www.blogger.com/profile/12501439632189483919noreply@blogger.com0