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Raw Vegetables with Fancy Aioli (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Aioli saves the day. Photo: CC--didricks
Celiac.com 09/14/2016 - Want to get gluten-free and fancy in a flash, with minimal effort and maximum culinary impact? Mayonnaise is your friend.
Fresh vegetables, cut into bite-sized pieces. (I usually include carrots, steamed cauliflower, steamed broccoli, blanched asparagus, fresh radishes, fresh celery, fresh cucumbers, and fresh tomatoes.)
Your choice of spices, including Sriracha, mustard, horseradish, smoked paprika, chipotle powder, curry powder, minced dill pickles, roasted garlic, lemon zest, or lime juice.
Mix 1-2 tablespoons mayonnaise as desired with Sriracha, mustard, horseradish, smoked paprika, chipotle powder, curry powder, minced dill pickles, roasted garlic, lemon zest, or lime juice.
Place into small serving dishes, and serve with vegetable platter.
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