Gluten Free Vegan Living

I have been part of the Gluten Free Vegan community for over four years now.  My Seventh Day Adventist friends introduced me to the vegan side of the diet.  Once I realized that I was intolerant to gluten, eggs and dairy, I started taking the Gluten Free Vegan die very seriously.  Even though I was not Adventist, I really appreciated my friends introduction to so many different kinds of foods and tips on how to prepare them that I never knew was possible.

When I started this blog, nearly 18 months ago, I wanted to reach out to others like myself that wanted to embrace a Gluten Free Vegan lifestyle, but did not know where to start.  Seeing my Adventist friends gave me so much help when I needed it inspired me to give back the same help to others.

We all have our ideas on what is good and bad to eat — and you can find almost as many opinions as there are people!  The studies are not always conclusive; one doctor will swear by this diet while another will swear by another.  Heck, I live with a “protein type” meat eater — and I love him despite his choice of food — which is really his choice.  Our choices shouldn’t dictate what other people should think or eat.  I watched my husband, Malcolm, try the vegan diet for over 2 years and he did not thrive on it at all!  But that is okay as we are all different.

But I am saddened by the bickering back and forth between groups of people who think they have the corner on the truth.  Some discussions are worse than talking about religion!!  Since we are all different people, we could all have different food requirements.  That does not mean that one is right and one is wrong — we must all decide for ourselves.

I have been open, in the past, to letting readers know that I am not a purist!  Actually, I guess I am really a flexitarian:  one who is plant based but eats meat occasionally.  Does that make me wrong or bad?  I sure hope not!

And I am also not an animal activist!  That is not what my blog is about at all!  If that is your reason for being vegan, I applaud you — it is just not my reason.

I am thankful that I have never been judged or accosted by folks because of my stand (if this is a stand!).  Sharing some recipes and helping someone make a change that feels right for them is what I am here for.  If you are looking to find something more, there are plenty of other out there in your mind set.

Well, there, I said it.  Thanks for all of you who “play nicely” with me and lets continue to help each other on our Gluten Free Vegan path.

PS.  I decided to write this post after reading a note on one of my vegan friend’s Facebook timeline.  Although I love most of her posts, I don’t like the militant attitude nor the militant comments!

Granola bars were my favorite snack before becoming Gluten Free in 2009 (check out my story here).  Of course, I am always looking for a good Granola Bar that is Gluten Free and Vegan.

Following is a Granola Bar recipe I recently found.  I love all the ‘extras’ in this recipe.  Just plain Gluten Free rolled oats with raisins is a BORING Granola Bar!!

Gluten-Free Vegan Granola Bars

by Savory Simple on June 10, 2012

Ingredients:

1 2/3 cups gluten-free rolled oats (I use Bob’s Red Mill)
1/4 – 1/2 cup sugar (depends how sweet you want them)
1/3 cup oat flour (or gluten free flour of your choice)
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup dried figs
1/2 cup medjool dates
1/2 cup unsalted cashews
1/4 cup sunflower seeds
1/4 cup cacao nibs
1 teaspoon vanilla
6 tablespoons melted Earth Balance
1/4 cup agave nectar
1/2 cup almond butter

READ FULL RECIPE

Do you have a favorite Gluten Free Vegan Granola Bar recipe you would like to share with us?  Email me at GFDFSandy @ gmail.com and we will feature your recipe in a future post!

Butter Substitute or Vegan Butter is fairly easy to find in the stores.  Personally, we use Earth Balance because I like the taste and because it does not use soy (trying to stay away from that as well).  So far, it works wonderful for use on toast, in some baking (where we can’t or don’t use coconut oil), …. and just an all around butter substitute.

Check out the article below for other options.

Vegan butter is better butter

Is the Paula Deen side of you wondering how you could ever get by without butter as a vegan? Have no fear — vegan butter not only exists, but it’s easy to find and delicious! You won’t miss the cruelty!

The most popular vegan butter on the market is made by Earth Balance. They have a long line of buttery products. Their buttery spread comes in tubs and sticks. There are several options with the buttery spreads: Original blend; Whipped (perfect for spreading on breads and muffins and the like); Soy Garden, made with the power of soy; Olive Oil blend; and Soy Free, for those avoiding soy. Earth Balance also makes buttery sticks, available in their Original blend, and Natural Vegetable Shortening sticks. You can learn about all of their products on their website. You can also find recipes and health facts for their products.

READ FULL ARTICLE

If you are adventurous or just interested in making your own Vegan Butter, I have written a Squidoo Lens:  Vegan Butter Recipe.  The article includes a recipe that my husband adapted for our personal use.  Please share with your friends if you find my Vegan Butter Recipe Lens helpful or informative.

Quinoa is the best grain on the planet … at least I think so!  There are many benefits — beyond the Gluten Free or Vegan dieters — to eating Quinoa.  The author of the article below outlines some of the myths surrounding Quinoa and sheds some light on this unique grain (that is just not for Gluten Free Vegans, by the way!!).

Quinoa may be hard to find, but health benefits worth it for vegetarians, meat-eaters

Since this “ancient grain” is somewhat of a mystery, I felt it was important to talk to nutritionists and debunk some of the myths surrounding it.

Quinoa can be eaten in many forms: True

When turned into flour, quinoa can be used to make foods like pancakes, muffins and pastas. Because it is gluten free, bread made from quinoa is also gaining popularity.

Not only that, but the food is so versatile that there are many different ways to prepare and serve it.

“It’s usually good with a sauce or incorporated into other dishes such as a stew or a soup,” Kuzmanova said. “The easiest way to prepare it is by soaking it in water and then boiling it. That way, you can either eat it plain or add it to other dishes.”

In South America, it was served as a cereal because of its nutty flavor and crunchy texture.

It can also be prepared just like rice and served as a rice substitute.

READ FULL STORY

Quinoa comes in different forms than just the standard cream color, like the picture above.  Personally, I like the Red Quinoa the best.

If you cannot find Quinoa locally, you can find it here:

Daiya Cheese is, in my opinion, the best tasting Vegan Cheese I have ever tasted!  We found while we were out of town one week and convinced our local health food store to carry the Daiya shreds.  Of course, they don’t have the same melting quality of cow cheese, but the taste of Daiya shreds are very pleasing!!  I have used them in my salads,  in vegan tacos and other foods that normally use cow cheese.

With their introduction of Vegan Cheese Wedges, I am anxious to try those as well!  I sure they will have the good flavor and texture as the Daiya shreds!

Daiya Launches New Vegan “Cheese” Wedges

Daiya Foods Deliciously Dairy Free Vegan Cheese WedgesThe Canadian company that took the vegan world by storm with their dairy-free, gluten-free, soy-free, and nut-free “cheese” shreds has expanded their product line to include cheese alternatives that can be sliced!

Daiya Foods is well known in food allergy circles for their innovative shredded cheese alternatives that have even won over dairy consumers. So why would they stop with just one product line? This week at Expo West 2012, Daiya is unveiling their new Deliciously Dairy Free Wedges in three flavors: Jack, Cheddar, and Jalapeño Garlic Havarti.

Lucky show attendees will be among the first to sample Daiya’s new product, and I’m sure that their booth will be crammed with curious retailers and consumers. The wedges promise a smooth and creamy consistency that is easy to slice. Just imagine the possibilities: cheeseburgers, quesadillas, deli-style sandwiches and even dairy-free “cheese” plates for parties.

Fortunately, you won’t have to wait long to get your own sampling of this new cheese alternative. Daiya Deliciously Dairy Free Wedges are scheduled to hit natural food stores nationwide, beginning on April 1, 2012.

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Can you wait until April 1 to try this new cheese? I can hardly wait!!

I am not a football fan, but I love these gluten free vegetarian recipes. Not all are gluten free — so I linked to the ones that are gluten free.

Do you know what you’re making for your Super Bowl party this weekend? Well, if you need some ideas, here are some of my Super Bowl party favorites! Enjoy!

• Broccoli and Cheddar Potato Skins — Vegetarian and gluten free with vegan option

• Parmesan Rosemary Snack Rolls — Vegetarian with a vegan option (NOT Gluten Free)

• Tomato and Cucumber Salad — Vegetarian, vegan and gluten free

• Smoked Gouda Potato Puffs — Vegetarian with vegan option (NOT Gluten Free)

• Super Fast Spicy Southwest Salsa — Vegetarian, vegan and gluten free

• Spinach Ball Appetizers — Vegetarian with gluten free option

• Spinach and Mozzarella Pockets — Vegetarian (NOT Gluten Free)

READ FULL STORY

Now that your menu items are solved, enjoy the Super Bowl!!

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