Vegan

Almond Toffee Crisps

These easy little crisps are so yummy and rich. They come together in under 15 minutes. PrintAlmond Toffee Crisps Ingredients16-18 GF crackers. The butter cracker/club cracker flavor, not a “saltine” 1/2 cup sugar 1/2 cup butter, I use Earth Balance 1/2 teaspoon vanilla 1/4 – 1/2 cup slivered or sliced almonds InstructionsPreheat oven to 350 […]

PrintMaple Glazed Pecans Ingredients2 cups raw pecans 1/2 cup 100% maple syrup 1/4 cup sucanat or maple sugar 1 tablespoon salt InstructionsPreheat oven to 350 degrees. Spread the pecans on a baking sheet Toast until lightly browned and fragrant, about 8-10 minutes depending on their size. Remove from oven and set aside Heat the syrup […]

Pea Salad

Most of the time, I leave out the bacon, I am a pea salad purist I guess. With it, it is so well rounded in flavor.  Pea salad is a great protein packed side dish. PrintPea Salad Ingredients3-4 slices bacon (I use uncured, peppered turkey bacon) 1 10-ounce package frozen peas, thawed and drained 1 […]

This recipe is great for a get together or pot luck.  The gluten free eaters will have a balanced “go to” dish, and it is inexpensive enough to take enough to share.  Play with the dressing and make it your own!   I omit the mayo and use extra oil if it is going to […]

Gluten Free Spinach and Artichoke Dip

That yummy spinach and artichoke dip we all love.  I have provided dairy free options at the bottom. PrintGluten Free Spinach and Artichoke Dip Ingredients2 14oz cans of artichoke hearts, drained and coarsely chopped. 1 10oz package frozen chopped spinach, thawed, and water squeezed out 6 oz Parmesan cheese *or a substitute 3/4 cup mayonnaise […]

Mushroom Rice

A tasty mushroom rice to make from scratch or convert your already cooked rice.   PrintMushroom Rice Ingredients4 tablespoons butter 1 pound mushrooms, stems removed and caps coarsely chopped ( I prefer a blend of button mushrooms and baby portabellas) 3 cups cooked rice, room temp if possible, just not cold out of the fridge […]

July 13th, 2011Recipes, Sides, Vegan, VegetarianMelinda 0 Comments

A fresh light pasta dish, tossed with a garlicy lemon oil that goes well with any fish or poultry dish, also a great base to toss with cooked chicken and some veggies for a one dish meal, just double the sauce. PrintGarlic and Lemon Gluten Free Pasta Ingredients1/2 pound of fine GF noodles, such as […]

This is a neat different salad that tends to go over quite well. PrintSalad with Artichokes Ingredients4 cups mixed salad greens 1/2 red onion, sliced 1 (14 ounce) can artichoke hearts in water, drained 1/2 cup vegetable oil 1/2 cup red wine vinegar 1 teaspoon seasoned salt of choice 1 teaspoon ground black pepper 1 […]

Spicy Roasted Potatoes

These tangy, spicy roasted potatoes are always a hit! PrintSpicy Roasted Potatoes Ingredients3 pounds red potatoes, quartered 1/2 cup olive oil 5 cloves garlic, thinly sliced 2 teaspoons red pepper flakes, or 1/2 teaspoon cayenne 2 tablespoons kosher salt 1 teaspoon cracked black pepper 1 teaspoon ground cumin 1/4 cup red wine vinegar 1/2 cup […]

Milk Replace 1 cup cow’s milk with one of the following: 1 cup soy milk (plain) 1 cup rice milk 1 cup fruit juice 1 cup water 1 cup coconut milk 1 cup goat’s milk, if tolerated 1 cup hemp milk Buttermilk Replace 1 cup buttermilk with one of the following: 1 cup soy milk […]

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Some of my Favorites

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rudy’s tortillas

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