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  1. Hi all, just wondering if there are any vegans out there? My husband and I have been mostly vegans for a little over 3 months (I say mostly because we do eat local, organic egg whites and local honey) but other than that we adhere strictly to an animal-gree diet and nothing we eat has cholesterol in it. I was diagnosed with Celiac about 18 months ago. I believe I have found the diet that truly allows me to have the least amount of Celiac symptoms of any eating plan that I have been on since being diagnosed. We eat every organic vegetable (often local), herb, nut, seed, beans, legume, fruit (in moderation), hemp powder, chia seed, flaxseed meal, quinoa and oats (I have never had a reaction to either), a piece of gluten free toast about every 3 weeks, almond and soy milk, tofu, peanut butter. I add no added fat to our diet (we seem to get plenty of fat from our diet without adding any fat) and we eat no refined sugar or desserts. My skin is soft, my hair is thick, my fingernails strong and fast growing, my complexion clear and I am symptom free as far as my Celiac is concerned. I finally have energy and stamina and a digestive system that is working properly for the first time in many, many years. Has anyone else elminated animal products or just meat from their diet and if so, how has that worked for you?
  2. So this is going to be kind of long, and i totally understand if you guys don't want to read it. I'm not sure whether I'm being paranoid, or I really might have celiac. To start from the very beginning, I took accutane (roaccutane) about a year and a half ago for one whole year (only 20 mg a day which is a small dosage), at first I did experience its annoying symptoms such as back pain and dry eyes and bloody nose. 5 months in, I decided to become vegan. it's been almost a year since I turned vegan, meaning no dairy, no eggs, and no meat or poultry or fish for me. Now I did this at first because its health benefits seemed too surreal, along with my growing love and respect for animals. I was 16 then. (I though it might naturally protect my skin from acne if it tried to come back after the treatment) So I followed all the good advice, eat plentiful, don't restrict calories, try to eat from various food groups (legumes,grains,vegetables,fruits), and so on. At first, I was feeling great, I was getting lighter (I was already thin, but I felt physically lighter and more energetic), my mood slightly improved, and I naturally stopped craving junk food. Two months ago, though, I decided to get my blood tested. ( I have done so before in order to take accutane, but never checked my vitamin levels or anything like that) Results came back as following: I had b12 deficiency (my levels were 139 whereas the minimum rage was a little bit more than 210 If I remember correctly) I had Iron deficiency (most likely), my ferritin levels were really low, mine were 5 whereas the minimum was about 12 my calcium levels were normal my protein levels were normal * I didn't get my zinc, magnesium, or vitamin D levels checked out (didn't think they were important) So my parents freaked out, and so did I I thought it can't be my vegan diet, since I was eating tons of legumes and spinach daily. (I never used to eat vegetables or leafy greens in big quantities before). And I was taking B complex, which said it had the recommended daily amount of b12. (might I mention that my mom is b12 deficient and also Iron deficient, but her levels were higher than mine for both) I was confused as hell. Then I did my research, and I tried to get in as much Iron as I could ( I even started taking a supplement). Two weeks after I had my blood tested, my nails started getting weird; small vertical ridges started showing on all of my fingernails ( which I hadn't had before), and then week after week, weirder things started to happen: horizontal bumps started to show, and my nail tips started to curved downward slightly. I was freaking out, because I had almost perfectly healthy nails before, and none of that had ever happened to me! Weird part is, they're still growing at a normal rate, but they still have bumps and ridges. And then I started noticing changes in my stools (excuse the gross stuff), I was going to the bathroom more often, every morning I would have to go the bathroom maybe 3 or 4 times, and my stools were very loose ( still are ). A couple of times a week, they would be very pale in color, and other times they would contain small dots of red (maybe blood), sometimes they would be green. My hair also started to fall out more often that it used to. So two or three weeks ago, I had my blood tested for celiac, because I felt like it was the only explanation for my problem. I only had one test done though, only the IgA. Turns out it was negative. Then I read somewhere on this forum that sometimes the amount of IgA serum in the blood might be small, and so the test might not be accurate. I'm not sure what to do, my parents don't believe me when I tell them, and when I do complain about my symptoms, they blame me for being a vegan. Could you guys give me some advice please? Do you think it might be Celiac? And has any one experienced similar symptoms after taking Accutane or becoming vegan?
  3. Because of my various dietary restrictions, I have a very difficult time finding healthy, savory breakfast choices. Which is why when I stumbled upon this recipe I was elated! Not only is this gluten-free breakfast sausage recipe vegan, but it is also, soy-free, corn-free and nut-free. Finally, something yummy to add to my scrambled veggie tofu, and potatoes in the morning. This will likely be a new staple in my diet. Vegan Breakfast Sausage (Gluten-Free) Serving Size: 10 links Ingredients: 2 cups black-eyed peas (15 ½ oz can, un-drained) ½ cup gluten-free potato flour 1/4 very finely chopped fresh mushrooms 2 teaspoons onion powder 1 Tablespoon tomato paste 1 teaspoon crushed fennel 1 dash crushed red pepper flakes -to taste 1 teaspoon basil 1 sprig parsley, finely chopped – to taste â…› teaspoon pepper 1 teaspoon crushed rosemary 1 teaspoon sage ½ teaspoon salt oil for frying Directions: Mash black-eyed peas and potato flour together in bowl. Add mushrooms together with peas and potato flour. Roll about 10 or so sausage shapes out of the mixture. Put spices on clean surface, and roll the "sausages" over the spice mixture, coating well. If you would rather have patties for a vegan burger, these work great that way as well. In frying pan on medium to low heat, in a little oil fry the sausages, carefully turning as they brown. (And they do turn a nice golden brown) Serve hot and enjoy! Note: Make sure that the end mixture is not runny. This might happen if the un-drained can of black-eyed peas contains too much liquid (the liquid in a can of beans vary from brand to brand.) If yours is too runny to shape into sausage or patty shapes, add more flour until you can work with it.
  4. so, i'm moseying along in the kroger, always snooping in the 'freak' frozen section (lolz) and what do i see?? gluten-free frozen pie shells!! just in time for thanksgiving!! W00T! they are 'wholly wholesome' brand and come 2 to a package (i guess you can 'unmold' the 2nd one to make a 2 crust pie) but perfect for punkin pie. and they are basically allergy free <even corn!) so, to make the holidays a little less hectic, hopefully they don't taste like cardboard! (shoot, they're even kosher, wow - they've got all their bases covered lolz) i'm gonna give them a try sometime this week
  5. Celiac.com 11/14/2014 - Jennifer Lopez is our latest celebrity to tout the benefits of a gluten-free diet. Lopez began a dairy- and gluten-free vegan diet in April, and says it helped her shed an unwanted 10 extra pounds. Jennifer recently began incorporating some fish and chicken back into her diet, but remains dairy-free. Sources close to Lopez say that her current diet emphasizes vegetables, with protein added as needed. Sources close to Lopez report that, even though she is no longer 100 percent vegan, she still follows a largely vegan diet because “…even if you’re 70-80 percent vegan, it’s so much better having those vegetables, greens, and plant-based stuff.” Lopez began her initial push after being inspired by the 22-day vegan diet “cleanse” undertaken by Beyonce and Jay-Z in December 2013. In addition to a healthy, largely vegetarian diet, Lopez maintains her age-defying physique with rigorous workouts. Following a training regimen developed by Tracy Anderson, Lopez is joining the ranks of celebrities like Gwyneth Paltrow, Victoria Beckham, and Kim Kardashian. The method includes work on muscular structure, in addition about a dozen different exercises that change every 10 days, along with dance aerobics. Sources: http://www.examiner.com/article/jennifer-lopez-sculpts-classy-curves-with-gluten-free-weight-loss-diet http://www.celebrityhealthfitness.com/21913/jennifer-lopez-lost-10-pounds-gluten-free-vegan-diet/
  6. Greetings, While I am new here, I am also new to having Celiac's and I do have a lot of questions but they will come in time as well. However after recently being dx'd at the start of the Atlantic hurricane season, I am needing help getting things ready incase we get hit this year in Louisiana. To complicate things a little more for myself I am also a vegan and planning a gluten free and vegan friendly food stash for incase of a hurricane feels overwhelming so any suggestions is highly appreciated. Thank you, Serielda
  7. This is the perfect dip for a holiday party, or to share with your favorite dinner guests. Ingredients: 12 oz. fresh cranberries 1/2 cup organic sugar 2 Tbsp. unsweetened coconut flakes 2 (8 oz.) containers of dairy-free/vegan cream cheese such as GO Veggie! Plain Cream Cheese, softened 1 Tbsp. cranberry juice Sliced Fresh Fruit on toothpicks, for serving Directions: Pulse the cranberries in a food processor until finely chopped; add sugar, coconut flakes and cranberry juice then add the cream cheese and blend until smooth. Serve chilled with fresh fruit on toothpicks for your holiday guests. Enjoy!
  8. I am new to all of this. i have been a vegan since 68 and my blood counts are always good with the exception of low vit. d which I supplement. I now have found out that I have Celiac disease. I have been sticking to a strict gluten-free diet for about 3 weeks now and am dizzy, weak and nauseous. I saw a dietician today and was hoping to get a menu but didn't. When i look on line for a vegan, gluten-free menu plan that doesn't require lots of prep time and expense (I am disabled and on a budget, aren't we all? ) it seems as if you have to either pay for the menus by joining a club or they are recipes that take lots of ingredients. Does anyone know of an easier way that I could go about this? IE How to convert my recipes, and where can i find a decent loaf of bread or a bread recipe that is vegan and gluten-free? Thanks and God bless!
  9. This is the perfect dish to bring to a potluck lunch or dinner...everyone loves potato and pasta salad, and this one has a nice twist! Serves 4 Ingredients: 2 lbs. large purple sweet potatoes 1 container GO Veggie! Vegan Plain Cream Cheese, room temperature 1 1/2 cups cooked gluten-free pasta 1/3 cup red onion, finely chopped 2 Tbsp. fresh lemon juice 2 Tbsp. finely chopped parsley 2 Tbsp. finely chopped fresh basil 1/4 tsp. sea salt 1/4 tsp. freshly ground pepper 3 scallions, finely chopped 2 Tbsp. extra-virgin olive oil 3 Tbsp. GO Veggie! Vegan Parmesan Cheese, plus more for serving Directions: 1. Place potatoes into a large saucepan filled with cold salted water; bring to a simmer. Cook potatoes for 15 minutes or until tender; drain. 2. In a large bowl, mash potatoes using a fork. Add remaining ingredients; mix well to combine. Serve.
  10. This is a link to an article about a study showing that some vegan and vegetarian females had improved mental performance on some mental tasks after taking creatine. http://www.psychologytoday.com/blog/evolutionary-psychiatry/201202/your-brain-creatine Seems creatine is used by the brain as part of it's energy supply. The body can make creatine but it seems the process is not as efficient as taking it in through food. Maybe it's not really able to make enough of it for optimal brain performance? Anyway, this may be a supplement that could help vegans and vegetarians.
  11. Celiac.com 07/02/2013 - This wonderful stuffed mushroom recipe makes a perfect appetizer for that perfect dinner experience! Makes 16 Mushrooms Ingredients: 1/4 cup uncooked quinoa 16 large button mushrooms 2 tablespoons olive oil 2 cloves garlic, minced 2 tablespoons finely chopped pecans 1 cup salsa 1 cup Go Veggie! Vegan Cheddar Cheese Shreds 2 Tbsp. Go Veggie! Vegan Parmesan, plus more for topping 1 teaspoon sea salt 2 Tbsp. finely chopped flat leaf fresh parsley Directions: Preheat the oven to 350 degrees F. Cook quinoa according to package directions. Remove stems from mushrooms and set aside. Place mushrooms on a nonstick baking sheet. Bake for 15 minutes. Meanwhile, chop mushroom stems into small pieces. In a large skillet, heat oil and garlic with chopped mushroom stems over medium heat for 4 minutes or until garlic starts to brown. Add pecans, salsa, Go Veggie Cheddar Cheese Shreds, Go Veggie Parmesan and sea salt; cook for 3 more minutes. Add cooked quinoa and continue to cook, gently stirring for another 3 minutes. Remove from heat; transfer mixture to empty mushroom caps. Top with parsley and bake for 10 minutes. Remove from oven; transfer to a serving plate. Serve warm with additional Parmesan cheese. Enjoy!
  12. Anyone ever tried them? whole30 approved, sugar-free, gluten-free and vegan. darn good to cook with
  13. I'll try to make this post short and sweet and to the point - This post may be very unorganized, my thoughts are everywhere, I apologize ahead of time if it is. I was FINALLY diagnosed with celiac disease 7 years ago (after 6 years of going to so many different doctors trying to find one that would listen to me "Yes, I know my body, No, it's not stress, STOP doing the same tests that have already been done, etc.") I've been gluten-free ever since. About 4 years ago I became vegetarian because I didn't ever eat meat, I didn't like it. After being a vegetarian for 3 years, I went raw-vegan...did that for about 6 months ... had some personal stuff going on in my life, ended up becoming just vegan. And I've been vegan ever since! (Jan 2012) Throughout the past 7 years I would randomly have more digestive issues (same symptoms I had before I was diagnosed with celiac). At first I just thought it was due to cross-contamination somewhere (I was married to someone who ate lots of gluten). After we split, I lived alone and there wasn't a speck of gluten in my apartment. But I was still having the issues. About a year ago it became more and more...eventually it was happening after I ate anything. I was frustrated. The doctors kept telling me it was heartburn..(oh here we go again I would say to myself - they don't ever listen) I humored them, took antacids (no relief), Oh, it's IBS (yeah, sure it is, just like it was IBS the first time I was diagnosed so many years ago), You don't have enough fiber in your diet (I eat fruits and vegetables...bs I don't get enough fiber), yet again, I humored them and took more fiber...Then they sent me to a nutritionist, you're not getting enough protein...Oh for cryin out loud, I take protein supplements, I get plenty of protein! (I've been tracking my diet for almost 2 years now). Anyway, I went to see a holistic doctor...they did a food sensitivity test for me...>Come to find out I have a LONG list of sensitivities...YEAST being one of them. (along with other fruits, vegetables, and other things that I wasn't eating) So I started going yeast free...that led to me getting extremely frustrated because I was STILL feeling sick after months of this and I developed an E.D. (that's another story I won't get into). I've recently gone to see an allergist (2wice now) and have come up with some allergies I didn't know I had...Almonds, mushrooms, peanuts, coconut, etc. She told me to stay away from all nuts. Okay, great...so now what? THIS is where I need help...I have been eating about the same 10 foods for I don't know how long now...and I'm sick of it. I have my list of foods I cannot have....I feel like it's longer than if I made a list of foods I can have. :/ I'm trying to find new foods that I can add, recipes, but everything calls for something I can't have and I'm just at a loss... Vegan is the only thing I have in my diet that is my choice - and no, I will not change that.
  14. So today I had a breakthrough, after adapting the ciabatta recipe I uploaded yesterday. This is better and so similar to real bread! I'd say it's a good bread, not 'good, for gluten free'. As always, watch out for cross-cotamination in the manufacture of your ingredients. Please give me your suggestions/feedback and feel free to ask questions. It's quite yellow in colour from the corn, but otherwise it's not too unusual looking! The crumb is holey and the bread is crusty with a very moist interior. Makes 2 Baguettes 170g Cornmeal 175g Potato Starch 155g Rice Flour 6g Psyllium Husk 500ml Warm Water 2T EV Olive Oil 15g Salt 2t Yeast Mix together all the dry ingredients except the psyllium. Mix the psyllium and oil with the water and leave to stand for 10 mins. Mix the water with the flour until completely incorperated. Transfer the dough to a non-stick container (or oiled bowl) and cover. Leav to rise until at tripled (took me about 2 hrs). Shape into two rectangles on a baking tray covered in cornmeal. Preheat the oven to max (mine is a fan oven and it was 250c). Prove the loaves for about 30 mins while the oven heats up. When proved, roll the rectangles into baguettes, with the seam underneath. Sprinkle with cornmeal, slash and bake for 20 mins. It is important to cool the bread fully before cutting into it.
  15. Hello. I'm new here so please be nice haha. I just came up with a new ciabatta recipe so I thought it might be useful to some people here. It's pretty quick for a ciabatta, in that there is no over night prove. It is both gluten free and vegan. Please let me know what you think. As always, it's important with many of these ingredients to double check when it comes to cross-contamination. I'm in the UK so not sure what the availability of these is like elsewhere. I originally tried to post a link to the baking website I posted this on but wasn't allowed. So don't worry if you see the recipe elsewhere, it is me! Photos: The crumb looks a bit tighter and more cake-y here than it really was. In most places I cut through there were rather large holes, as you'd expect from ciabatta. Ingredients 150 g Cornmeal 175 g Potato Starch 125 g Sorghum Flour 50 g Rice Flour 15 g salt 2 t Yeast (Instant) 10 g Psyllium Husk (This can be obtained from Asian supermarkets or online. It's a coeliac-friendly natural gluten alternative.) 500 ml Warm Water Instructions Mix together all the dry ingredients except the psyllium. Mix the psyllium with the water and leave to stand for 10 mins. Mix the water with the flour until completely incorperated. Transfer the dough to a non-stick container (or oiled bowl) and cover. Leav to rise until at least doubled (about 2 hours). Shape into two loaves on a baking tray covered in cornmeal. Preheat the oven to max (mine is a fan oven and it was 250c). Prove the loaves for about 30 mins while the oven heats up. Sprinkle with cornmeal, slash and bake for 20 mins.
  16. Does anyone have a favorite gluten-free vegan cookbook? I have the Gluten-Free Vegan and Gluten-Free Vegan Comfort Foods cookbook. But, I'm hoping to find some more cookbooks worth having and possibly a baking cookbook with good bread recipes that gluten-free and vegan! Any suggestions?
  17. Hi. Feeling very sick and in desperate need of help. About a year ago, my IBS-like symptoms were worse than they'd ever been, and I wasn't sure what I was doing wrong. I was eating copious amounts of gluten and wheat products every day - countless PB&J sandwiches, toast, cereals, pasta, etc. (I was a big wheat bread eater because I was a vegetarian, and PB&J is a convenient non-meat food to take to school for lunch.) The biggest issue for me was frequent gas and bloating. Other than that, I only had occasional diarrhea usually related to panic attacks, but I normally had one or two healthy poops a day. I thought I'd cut out gluten for awhile just to see if I felt better. I really did initially. I also lost about 10 lbs., probably because I was eating less overall, and compensating for the lack of starches in the bread with healthier options like fruits and veggies. I assume that's why I felt better at first. But then I kept having problems after awhile. It got to the point where I started cutting out food group after food group, growing more and more paranoid that it was this or that. I lost 20 more lbs. unintentionally, then lost more intentionally, because this stuff is a sick cycle, and I'm now underweight and fatigued all the time. I eventually went to see a gastroenterologist as a last desperate effort to diagnose my problem. He did an endoscopy, took biopsies, took a blood test, and a stool sample. All of them came back negative for Celiac disease or gluten intolerance. I had not been eating gluten or wheat for almost a whole year at this point, though. I've read that this makes a difference. Does not having any gluten in your system guarantee a false negative? Anyway, after he told me the 'good' news that there was absolutely nothing wrong with me, I felt a bit encouraged. I was at that point (and still am) a vegan, so being a gluten-free vegan left me with not a lot of food options. Funny enough, going vegan was the best thing for me as far as managing my symptoms. All of the symptoms that going gluten free didn't cure were pretty much cured by going vegan. So, I've been wanting to eat more normally, and since my doc gave me the OK, I've been trying to slowly reintroduce gluten into my diet again. The results: First time, had half a slice of whole grain bread - felt okay for the first few hours, but later that night it felt like I'd swallowed a potato whole. Bloated, nauseous, and miserable. Second time, had a tiny handful of bran flakes. Same effects, but less severe. Third and fourth time - had some small pieces of whole grain crackers, felt no reaction except for a bit of bloating. Very mild. Fourth, fifth, and sixth times - had half to a full slice of whole wheat bread with fruit and peanut butter and some tea with ginger and peppermint to ease the transition. No stomach cramps this time and slightly less bloating, but I got very constipated. Then I took a laxative and some fiber supplements and even an enema (because I can't stand the feeling of being constipated, even for just a day; I'm such a baby), and I actually had to leave work early because I'm going to the bathroom every few minutes, ughghh. I know. I overdid it. What's going on? I'm clearly reacting to either the wheat or the gluten or both, but I don't know if it's because I'm legitimately gluten intolerant or sensitive or if it's because it's just a shock to my body after not eating it for so long. (I can eat heaps of non gluten-free oatmeal and have no adverse reaction at all.) I'm going to give my body a little break for a few days, and then maybe try eating a bit of bread again to see if I get used to it. I'm pretty upset. Going gluten-free was probably the worst decision of my life, because I was processing it without much problem before, and now I react so badly to it. It's really an issue because I can't tell you how much I miss sandwiches, and I can't find gluten-free and vegan-friendly bread anywhere. My doctor really got my hopes up, and now I'm feeling really discouraged. My family seems to think that I should stick with my original plan of gradually reintroducing gluten into my diet to get myself used to it again, which I felt like was possible since my stomach cramps went away eventually. My questions are: do you think there is any getting used to it? If so, do you have any tips on how to go about doing this? Is it possible my doctor misdiagnosed me? Did I "sensitize" myself to gluten or wheat by eating so damn much of it before? Not one person in my family has Celiac disease or is gluten sensitive or intolerant, so I don't have the genes for it. I'm just praying I can eat bread again someday. Am I in denial?
  18. There is nothing like the taste of fresh-roasted nuts during wintertime. This recipe will please all of the nut lovers out there! Ingredients: 1 cup pecans 1 cup macadamia nuts 1 cup cashews 1 tsp. ground cinnamon 1/4 tsp. all-spice 1 Tbsp. sugar 1/4 tsp. sea salt 1/4 tsp. pepper 2 Tbsp. Barlean's flax seeds 1 Tbsp. fresh orange zest Instructions: Preheat oven to 400 degrees F. Place all nuts on a cookie sheet and roast for 10 minutes. Meanwhile, in a small bowl, combine sugar with spices, flax seeds and orange zest; mix well to combine. Remove toasted nuts from the oven and transfer to a large mixing bowl. Drizzle with oil and spices; gently toss to combine. Transfer nuts to a serving dish and serve warm.
  19. Okay so long story short after going gluten-free I noticed a lactose intolerance then I noticed an egg intolerance. Learning about my food after going gluten-free I saw too many videos on animal cruelty and gave up meat. So a little over a year ago I claimed the mantle of Vegan. I added a ton of Vegan friends and groups on FB. Well now I can have dairy and egg again. I totally understand Vegan's but at the same time 1) It's just so hard to find Vegan gluten-free food when socializing with non-gluten-free non-vegans. 2) I firmly believe if the world became a Vegetarian Utopia the dairy and egg industry would take care of itself and there would be tons of dairy and egg alternatives everywhere. So why I need your opinions.....what do I do in regards to all my Vegan friends? Do I delete the groups and leave all the friends and wait for the post where I say something that isn't Vegan? Do I post in one of the groups why I'm removing myself? Do I delete the folks I don't talk to regularly and send the others a group message explained I'm no longer Vegan and if that bothers them they need to delete me? I wouldn't be so concerned (maybe) but I posted a month or so back asking what exactly ethically gathered wool meant and I had a few folks really angry at me for even asking. Also I've seen a few folks on the war path about the Hobbit and I fully intend to go see it! (Some of the animals used in filming were accidentally hurt because the farm they were kept on had too many hills and holes etc.) I am sadden by those animals being harmed or even dying because the land was treacherous but I don't think for a moment it was done to be cruel and that right there is enough to earn me the wrath of a lot of Vegans.
  20. I love pizza, but I am not on a gluten-free or dairy-free diet, so I am admittedly a bit skeptical of gluten-free or dairy-free pizzas. This pizza is both, and surprisingly, I was into it. The crust didn't taste like what I'm used to, but it was good. I've tried dairy-free pizzas with “cheese” that didn't melt properly and felt weird in my mouth. This cheese melts very well and gets pretty close to the real thing (just be sure to follow the final instruction and broil it for two minutes). The pizza tasted great, I just wish it had a bit more "cheese". For more information, visit their site. Note: Articles that appear in the "Gluten-Free Food & Specialty Product Companies" section of this site are paid advertisements. For more information about this see our Advertising Page.
  21. Vegan Chocolate Cashew Fondue. It's gluten-free and dairy-free and soy-free! Ingredients: 12 oz. gluten-free chocolate chips 2 Tbsp. cashew butter 1 cup rice milk 2 Tbsp. Barlean’s Berry Greens Powder 1 tsp vanilla extract 1/4 tsp ground cinnamon 2 Tbsp. ground cashews Fruit (such as strawberries and pineapple, chopped into cubes for dipping Skewers Directions: Combine all ingredients in a slow cooker. Cook on medium heat, stirring occasionally, until chocolate is melted and smooth. Serve in a fondue pot or serve in your slow cooker set to low heat with a variety of fruit on skewers for dipping. Add extra rice milk to thin out the fondue if desired.
  22. This is a wonderful soup for a cold Winter's day, enjoy it with your favorite gluten-free crackers! Serves 4 Ingredients: 1 Tbsp. Earth Balance Vegan Buttery Spread 1 large sweet white onion, diced 2 cups fresh baby spinach 2 large zucchini, diced 2 tsp. fresh mint, finely chopped 1/3 tsp. orange zest 1/2 cup quinoa, cooked 4 cups green tea, brewed 1/4 tsp. sea salt 1/4 tsp. black pepper 1 ripe avocado, peeled, cored and diced 1/8 tsp. curry powder 1/8 tsp. dried lavender 12 macadamia nuts, crushed Directions: In a large saucepan over medium-high heat, melt butter. Add onion, spinach and zucchini; cook until onions are translucent, approximately 5 minutes. Add mint, orange zest and quinoa; cook for another minute. Add green tea; reduce heat to medium. Cover and cook for 20 minutes or until quinoa is tender. Add sea salt, pepper, avocado, curry powder and dried lavender. Add spinach and green tea mixture with macadamia nuts in a food processor. Puree until smooth; serve immediately. Enjoy!
  23. Summer crops are in full abundance right now, and if your garden is anything like mine, you have more zucchini than you know what to do with. This vegan mango, zucchini soup is best served warm, but it can also be served cold and it is a nice light soup for a summer night that is too hot to eat heavy food. Vegan Mango Zucchini Soup (Gluten-Free) Serving Size: 1 or 2 Ingredients: 3 teaspoons extra virgin olive oil ½ small onion, peeled and chopped 3 cloves garlic, peeled and minced 2 stalks celery, chopped 2 zucchini or 1 round zucchini 4″, peeled and chopped 1 mango, pitted, peeled and cut into bite size pieces 1 potato, peeled and chopped 3 whole fresh basil leaves ¼ teaspoon nutmeg 1-¼ cups organic vegetable broth – or chicken broth pinch of white pepper or black pepper sea salt – to taste To Make: Preheat a pre-oiled medium size sauce pan; and sauté onion, celery and garlic. Add mango, zucchini, potato and basil, nutmeg and vegetable broth; and stir. Simmer until vegetables are tender. Remove basil leaves. Run the mixture through a blender or food processor according to manufacturer’s instructions. Run through a large strainer to remove fiber. Serve warm or cold. Top the center with gluten-free sour cream, Greek yogurt, etc. Add some fresh basil for garnish.
  24. It's so hard having intolerance to gluten, and dairy especially whenit comes to Italian food. I haven't had eggplant Parmesan since goinggluten-free, but I finally found a gluten-free, dairy freeeggplant Parmesan I can actually eat! The following recipe isgluten-free, dairy-free, egg-free, meat-free, and sugar-free, with theoption for nut-free. However, it is not soy-free as I don't tend to have problems with soy, especially if it is organic, non-GMO, and gluten-free, tofu which is hard to find but very worth it. Vegan Eggplant Parmesan (Gluten-Free) Serves: 4 hungry people Ingredients: 1 large eggplant, sliced 1/4 inch thick 2 pieces of gluten-free bread, toasted and made into breadcrumbs 2-3 tablespoons soy Parmesan (or ground almonds) fresh basil leaves, chopped or torn (optional) olive oil Tomato Sauce: 1 medium onion, chopped 3 cloves garlic, minced or pressed 1 16-ounce can diced tomatoes 1 teaspoon oregano ½ teaspoon basil ½ cup vegetable broth 2 tablespoons tomato paste salt and pepper to taste Vegan Cheeze Sauce: ½ cup extra-firm silken gluten-free tofu ½ cup unsweetened soy milk ½ cup vegetable broth 2 tablespoons cashew butter or tahini 1 teaspoons onion powder 1 ½ tablespoons nutritional yeast 2 teaspoon arrowroot or cornstarch ½ teaspoon sea salt, or to taste Pinch white pepper Directions: Salt the eggplant slices and put them in a colander to drain. Prepare the tomato sauce by sauteing the onion in a non-stick saucepan until it becomes translucent (you may use a little water if you like). Add the garlic and sauté for one more minute. Add the remaining tomato sauce ingredients, and cook for 15-20 minutes. Prepare the cheese sauce: Place all ingredients in a blender and blend until completely smooth. Blend again right before using to make sure that the ingredients haven’t separated. Rinse the eggplant slices and pat them dry with paper towels. Spray or grease a baking sheet lightly with olive oil and place the slices on it (you may have to do this in two batches). Spray the tops lightly with olive oil and place under the broiler. Watch carefully, and remove when the slices start to brown, about 3 minutes. Assemble the casserole: Preheat the oven to 350F. Spray or wipe an 8×8-inch Pyrex baking dish with a small amount of olive oil. Place half of the eggplant slices on the bottom of the dish, edges overlapping. Sprinkle with half the breadcrumbs. Spoon half the tomato sauce and pour half the cheese sauce over the breadcrumbs and sprinkle lightly with soy Parmesan. Repeat the process with the remaining ingredients (reserve some bread crumbs for the top, as mentioned above). Bake uncovered for about 20 minutes, until slightly browned on top. Sprinkle with fresh basil just before serving.
  25. This is a regular in my house. This meal is very easy to prepare, and no baking is required. This is what I make when I am in a hurry and need something filling and healthy. I make this meal once a week and live on the leftovers for a couple days after. I never get sick of eating this meal, because there is infinite room for variation. Depending on what I'm in the mood for, I use different veggies, different gravy, and different mashed potatoes, (garlic mashed potatoes are a good variation). The variations are endless, and if you want to add some extra protein, add baked tofu or chicken (for non-vegan's) to the meal. Preparation time: 20 minutes. Cooking time: 20-30 minutes Ingredients: Fresh organic veggies of your choice. This time I used the following: 2 carrots ½ head broccoli ½ head cauliflower 2 cups bloomsdale spinach 1 clove garlic, minced 1-2 tablespoons gluten-free tamari sauce 2-3 tablespoons grapeseed oil himalayan salt instant mashed potatoes (gluten-free) instant gravy (gluten-free) Other veggie options I like to use: asparagus sweet potatoes bok choy zucchini fresh ginger Note: You can make your own mashed potatoes and gravy, but that adds time to your meal preparation and this no longer becomes a quick meal. If you want to make your own mashed potatoes and gravy, be sure to give yourself an extra hour to prepare your meal. You will likely want to prepare the mashed potatoes before cooking the veggies.To Make: I start by preparing my veggies. I peel all my peel-able vegetables including carrots and zucchini and potatoes. Peeled vegetables are easier to digest, they cook faster and it eliminates possible cross contaminates from getting into my meal. I chop my veggies into bite sized pieces. For faster cooking time, cut smaller pieces. On med./high heat, I add the grapeseed oil to my wok. When the oil gets hot and starts to bubble, I add garlic and saute' for about a minute. Then I add my chopped veggies and begin sauteing. After about 3 minutes, I add soy sauce while I stir with my plastic spatula. Cover the wok and turn the heat down to medium low and continue to cook while covered. While the veggies are cooking, I begin boiling water for the mashed potatoes. Complete the mashed potatoes according to the directions on the package. Continue to stir and check the veggies periodically. Once the mashed potatoes are done, put a lid on them and set them aside. Now make the gravy according to the package directions. Continue to stir and check the veggies periodically-removing them from heat when tender. Once the veggies, mashed potatoes and gravy are done, put 2 or 3 heaping spoonfuls of veggies at the bottom of a bowl or plate. Add 2 or 3 heaping spoonfuls of mashed potatoes to the top of the veggies, and cover it all with butter substitute (I use coconut oil) and gravy. Note: To avoid overcooking, I save thebok choy and spinach for the last 5 minutes of cooking. Note: for a reduced fat diet, steam theveggies instead.
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