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Top Gluten Free Vegan Posts for 2013

Greetings to everyone!  Hopefully, you had a wonderful holiday season.

I have been ‘away’ from blogging for awhile.  Our Christmas season was SOOOOOO busy with processing and shipping orders from our gourmet food sites.

With that said, I want to share a summary of the year as a Gluten Free Vegan Living foodie.

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So, here are the top read Gluten Free Vegan posts for 2013 — Enjoy!!

  1. Potato and Pasta Salad (don’t know about you, but this was a big surprise to me!!)
  2. New Happy Herbivore Cookbook (if you don’t have a copy of this, I highly recommend you get your own copy!)
  3. GMO and Gluten Free Foods
  4. Zucchini Fritters
  5. Gluten Free, Dairy Fee Chocolate Truffle Pie
  6. Interview with Lindsay Nixon — Happy Herbivore (first interview with Lindsay)
  7. NEW EBOOK:  How to Replace Gluten, Dairy and Eggs (my ebook!!)
  8. Dangers of Wheat (Dr. Mark Hyman)
  9. Black Bean Burgers
  10. No Bake ‘Cheesecake’ Bars

Personally, I found the list to be very interesting.  Some of the top posts for 2013 were originally published in 2013, but some were not!  And my first interview with Lindsay Nixon made the list, but not my second interview!!

Well, if you did not get a chance to read these posts, you can go through the list and read them now!

Happy Reading …… and Happy New Year!!


Thai Crunch Salad from the Happy Herbivore

If you didn’t read my interview with Lindsay Nixon last week, she is introducing her new cookbook: Happy Herbivore Light & Lean: Over 150 Low-Calorie Recipes with Workout Plans for Looking and Feeling Great.

Personally, I am really excited about her new cookbook!  I have a couple of the Happy Herbivore cookbooks in my personal library and love her simple recipes.  Her “Light & Lean” is a perfect addition to the ones I have!!

As a sneak preview, here is one of the recipes to her new book:

Thai Crunch Salad from the Happy Herbivore

Thai Crunch Salad from the Happy Herbivore

Single serving Gluten-free, Quick, Budget, Single Serving

Before I was plant-based, I loved the Thai Crunch salad at California Pizza Kitchen. I finally decided to re-create a lighter vegan version of it for this cookbook. It’s easy, fresh, fast, and satisfying. (I also loved their Original BBQ Chicken Chopped salad, hence my BBQ Salad [in full cookbook] recipe!) By the way, CPK is one of the vegan-friendliest restaurant chains in the US. They have a PDF online indicating which menu items are suitable for vegans and vegetarians.


  • 4 c napa cabbage, red cabbage, or lettuce (or a combination)
  • 1 carrot, julienned
  • 2 green onions, sliced
  • ¼ – ½ c edamame
  • ½ cucumber, sliced or diced
  • Thai Peanut Dressing
  • crushed peanuts (optional garnish)
  • cilantro (optional)
  • lime wedges (garnish)


  1. Toss cabbage/lettuce, carrot, green onions, edamame, and cucumber together in a salad bowl, then top with Thai Peanut Dressing, crushed peanuts, and cilantro (if using), and garnish with a lime wedge. (I also love squeezing fresh lime juice over the salad.)
  2. Chef’s Note: For a soy-free version, substitute chickpeas for the edamame.

DRESSING for Thai Crunch Salad from the Happy Herbivore


  • 1 tbsp smooth peanut butter
  • 1 tbsp warm water
  • 1 tbsp sweet red chili sauce
  • juice of 1 lime wedge
  • 2 tsp low-sodium soy sauce or gluten-free tamari
  • 1 ¼ tsp rice vinegar
  • garlic powder
  • ground ginger
  • 1–2 drops Asian hot sauce (e.g., Sriracha)
  • 1 tbsp nondairy milk


  1. In a small, microwave-safe bowl, add peanut butter with water, chili sauce, lime juice, soy sauce or
  2. tamari, rice vinegar, a few dashes of garlic powder and ground ginger, plus hot sauce. Microwave for
  3. 10–20 seconds (so peanut butter is melty), whisk into a sauce, and then whisk in nondairy milk. Taste, adding more hot sauce as desired.
  4. Makes 1/4 cup
  5. Chef’s Note: For a richer sauce, substitute coconut milk for the nondairy.


Check out all four of Lindsay’s Happy Herbivore Cookbooks, including her new one:



Plant-Based vs. Vegan

After over a year and a half of posting on this blog, I have realized that I am more Plant-Based vs. Vegan!!  How did I come to this conclusion?

Lindsay Nixon author of the famous Happy Herbivore blog discusses the difference between Plant Based vs. Vegan.  Here are some of the points in her article:

What is a Plant-Based Diet? (The Difference Between “Plant-Based” and “Vegan”)

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As the name suggests, a plant-based diet is a diet that focuses around plant foods: fruits, vegetables, legumes, grains, nuts and seeds, and zero animal products. No meat, fish, butter, milk, eggs, cheese, gelatin or other animal by-product. …

Veganism, according to Wikipedia, is “the practice of abstaining from the use of animal products, particularly in diet, as well as an associated philosophy that rejects the commodity status of sentient animals. A follower of veganism is known as a vegan.” …

You could live on French fries, white bread, Twizzlers, Oreos and soda and still be vegan, but you wouldn’t be plant-based or following a plant-based diet. In fact, you could be vegan and never eat anything that looks like or resembles a plant. Take a look at vegan junk food such as faux cheese and imitation meat, for example. They may be vegan, but they’re not plant-based. When it comes to food, “Plant-based” refers to whole foods — beans, grains, fruits and vegetables, not processed foods that were once whole foods.

I love Lindsay’s distinction:  ‘Plant-based’ refers to whole foods!!

Also, because I (we) are also Gluten Free as well as Vegan (or more appropriately, Plant based!), I am especially conscience of the processed GF Vegan foods in the grocery stores!  Maybe these products avoid the foods we want and need to avoid, but, generally, they are NOT healthy choices.  Most are heavily laden with GMO ingredients and the processing often removes many of the important nutrients.

Personally, I love this time of the year.  I frequently our little local Farmer’s Market and buy a weeks worth of produce for a fraction of the price of processed Gluten Free Vegan foods.  I love the fresh fruits and veggies and use them in many different types of salads.

Yes, I eat an occasional can of Amy’s vegan style soups, Gluten Free noodles, or organic corn chips — but I feel so much better eating those fresh fruits and veggies.

How about you?  Do you have a local farmer’s market or are you lucky enough to grow your own fruits and vegetables?



Giving Up Dairy

We spent the last two weeks talking about Cow’s Milk vs. Non-Dairy Milk, Part One and Part Two.  But what about Giving Up Dairy all together?  If cow’s milk is not good for you, neither is cheese, ice cream, sour cream, …..

My favorite article on this subject comes from Dr. Mark Hyman.  He writes a very lengthy article on the fallacies of the food pyramid and quotes Walter Willett, M.D., Ph.D (the second-most-cited scientist in all of clinical medicine and the head of nutrition at Harvard’s School of Public Health) views on dairy:

Dairy: 6 Reasons You Should Avoid It at all Costs

1. Milk doesn’t reduce fractures. Contrary to popular belief, eating dairy products has never been shown to reduce fracture risk. In fact, according to the Nurses’ Health Study dairy may increase risk of fractures by 50 percent!

2. Less dairy, better bones. Countries with lowest rates of dairy and calcium consumption (like those in Africa and Asia) have the lowest rates of osteoporosis.

3. Calcium isn’t as bone-protective as we thought. Studies of calcium supplementation have shown no benefit in reducing fracture risk. vitamin D appears to be much more important than calcium in preventing fractures.

4. Calcium may raise cancer risk. Research shows that higher intakes of both calcium and dairy products may increase a man’s risk of prostate cancer by 30 to 50 percent. Plus, dairy consumption increases the body’s level of insulin-like growth factor-1 (IGF-1) — a known cancer promoter.

5. Calcium has benefits that dairy doesn’t. Calcium supplements, but not dairy products, may reduce the risk of colon cancer.

6. Not everyone can stomach dairy. About 75 percent of the world’s population is genetically unable to properly digest milk and other dairy products — a problem called lactose intolerance.

So, now you know that dairy is not good for you and you should avoid it as much as possible (of course, if you are vegan, you are probably already doing that!).  But what do you do to replace dairy.    Here are a few recommendations from Lindsay Nixon from Happy Herbivore:

How to Give Up Cheese, Yogurt, etc.

1. Know your motivation. Keep in mind why you’re dumping dairy (see above).

2. Willpower. Know that you’re going to have to fight off an addiction. There will be a withdrawal — stay strong and break the cycle.

3. Find substitutes. Find vegan cheese and dairy substitutes to help make the transition easier. Find a non-dairy milk you like. If you liked whole milk, try almond milk. If you liked skim milk, try rice milk. Try different brands and different milks — soy, almond, rice, sweetened, unsweetened. You will find one you like.

Try different cheese substitutes (just make sure it’s vegan. Some rice, soy, and almond-based cheeses contain casein or whey, milk proteins). The most popular brand is Daiya. Other brands include Tofutti and Follow Your Heart.Gluten Free Vegan Substitutes

I have just released a digital guide, How to Replace Gluten, Dairy and Eggs in Your Diet, that lists numerous tips to help you along.  Order a copy today!

If you are interested in more information from either Dr. Mark Hyman or Dr. Walter Willett, check out the links below:



Recipe Adaptations

Recipe Adaptations become a way of life for Gluten Free Vegan cooking.  Even though there are lots of Gluten Free Vegan recipes available, there is often one of two items that I want to substitute in the recipe.  But how do you know what is the best substitutions?  Most is by trial and error — but there are folks out that that have made it easier for us.Chef 50

Lindsay Nixon of Happy Herbivore wrote a post recently listing many of the substitutes anyone can use in recipes.

Here is some of the highlights of her article:

Ingredient Substitutions & Recipe Adaptations (And How to Make Any Recipe Allergen-Free)

  • Soy Sauce: For a gluten-free substitution, use wheat-free tamari. For a soy-free soy sauce, you can use coconut aminos (which are also gluten-free)
  • Gluten: Any time whole-wheat flour is called for, use a gluten-free all-purpose blend (premixed blend like Bob’s Red Mill GF Mix work well.)
  • Milk/Vegan Substitutes: You can find soy milk and almond milk pretty much everywhere now. Other options are rice milk and oat milk.
  • Cheese: The most popular brand, which is tapioca-based (and therefore soy-free and gluten-free), is Daiya. Trader Joe’s also sells this brand now under their label. Other vegan brands are Follow Your Heart and Teese.
  • Yogurt: Most supermarkets carry soy yogurt … for more variety: you can find rice, almond, and coconut-based yogurts too.
  • Ice Cream: You can also find soy, rice, coconut, and almond-based vegan ice creams.

Recipe Adaptation, Generally: When making a substitution, think about what that ingredient does and ask yourself if the proposed replacement is similar in taste, consistency, color, etc.

If you are interested in more article on the subject, check out the following:

  1. Using Substitutions in Your Recipes (this article list my personal favorites at the bottom of the post.)
  2. Gluten Free Baking: Gluten Replacers

Holiday Anise Cookies from Happy Herbivore Abroad

I am so excited to share this recipe with you and tell you about a very exciting opportunity.

You may have read my interview with Lindsay Nixon about her new cookbook:  Happy Herbivore Abroad.  I was very excited to interview Lindsay and was equally excited to receive an early copy of her new cookbook!

HappyHerbivoreAbroad_FrontCover, rWhat a great cookbook!!  Lindsay includes some wonderful recipes and dishes in her book, but also includes a ‘travel log’ of pictures and comments about some of her trips to the different countries she has visited.  You get a great travel book in addition to a great recipe book!

Today, I want to feature her Holiday Anise Cookie recipe.  Anise cookies, according to Lindsay are originally from Italy.

Make sure to read all they way to the bottom as I have some exciting news for my reader on how you can get your own FREE copy of Lindsay’s new cookbook!

Holiday Anise Cookies from Happy Herbivore Abroad

Recipe Type: Holiday Cookies
Author: Lindsay Nixon, Happy Herbivore
Serves: 8 cokkies
  • 1 cup oat flour
  • 1 tbsp cornstarch
  • 1/2 tsp baking soda
  • 1/4 cup white beans (any kind), mashed
  • 1/2 tsp anise extract
  • 1/4 maple syrup
  • 1-2 tbsp raw sugar or sugar of your choice (optional)
  • 1/4 cup unsweetened applesauce
  • nondairy milk
  • Icing: 1 cup powdered sugar
  • 5 tsp nondairy milk
  • anise extract
  1. Preheat oven to 350 degrees
  2. Grease a cookie sheet or line with parchment paper and set aside
  3. Whisk flour with cornstarch, baking soda, and a pinch of salt until combined
  4. Add beans, anise extract, maple syrup, applesauce, sugar (if using). Stir to combine — It might look dry at first, but keep combining. If dryness persists, add a splash of nondairy milk (wetter is better).
  5. Flour your hands and pick off 8 walnut-sized pieces of dough. Roll each into a ball, then flatten into mini ‘hockey puck’ shapes.
  6. Bake 10-14 minutes, or until golden and firm to the touch (cookies will puff up)
  7. Meanwhile, prepare icing by combining powdered sugar and nondairy milk to form a thick paste, adding anise extract one drop at a time (a little goes a long way).
  8. Once cookies are done baking, allow to cool and then ice.


Lindsay and her staff have teamed up with the Gluten Free Vegan Living blog to offer you a chance at winning a free copy of her new cookbook:  Happy Herbivore Aboard.

Anyone who submits their favorite Gluten Free Vegan holiday recipe will get your name added to a drawing for the FREE cookbook.

Submit your recipe to me direct at GFDFSandy (at) gmail.com

Your recipe(s) will be featured on this website during the holiday season, but the drawing will take place AFTER the holidays!!



Vegan Q & A from The Happy Herbivore

Happy Herbivore is one of my favorite blogs.  Lindsay, the author, shares good advice and is on top of the industry with her tips and information. She is not Gluten Free, but still offers some great tips on Vegan eating and dinning.

Today I am featuring two of her posts of Vegan Questions and Answers.  Check out what she has to say:

This Week’s Q&A

(Eating Vegan on A Budget

and Tofu Quiche)

Q:I want to go vegan very badly, but we live on a VERY tight budget. I also can’t have soy, any hope?

A: You can live well on beans, rice, fruits and vegetables. Dry beans/lentils are $2 or less for 1 bag, which will feed you for the week. Rice is also very inexpensive, especially if you buy in bulk. At my supermarket, you can get 10 bags of frozen vegetables for $10, and you can squeeze three meals out of each bag. Go to an Indian or Asian supermarket and your buck will go even further. …

Q: I have been predominantly vegetarian due to my ethical standpoint but sometimes find myself straying. I’ve eaten meat products in the last week. I feel I lack the dietary range to stay interested….

Q: What brand of [food i.e. tortillas, salsa] do you use/recommend?

Q: When using a cheese substitute, do you opt out of versions with casein or whey, or if that’s all you have access to, do you use it?…

Q: Does the tofu quiche freeze well?

READ FULL POST — including the complete answers to all the questions above.

She writes another post about her experiences as a new Vegan.  I appreciate her honesty in this article — admitting that she was a bit rude to meat eaters.  Haven’t we all been there!!

She suggests that we lead by example!  Brilliant!!  Not everyone is going to agree about our food choices, but that is okay!  My husband is a meat eater (we have a ‘mixed marriage’ 🙂 !)  But do I love him any less?  Do I condemn his eating choices?  Of course not!  Each person must be allowed to make their own choices, and like Lindsay says, we can only lead by example.

Here is an excerpt from her article:

How to Keep Yourself from Becoming a “Vegan Snob”

“I’m curious how do you keep yourself from becoming a ‘vegan-snob’? I find myself getting more and more grossed out by people consuming animal products. I cringe in my mind, but don’t say anything. Have you ever felt that way?”

Yes. A thousand times yes. I’m not ashamed to admit it. It was especially bad when I was new to eating a plant-based (vegan) diet. In fact, I didn’t bite my lip. Or cringe in my mind. I was what you might call an outspoken vegangelical. If I’m going to be honest, I should admit I could be crude and hostile….

I feel bad about it. I do. I think that’s why I try so hard to preach a message of compassion now. Not just compassion for animals, but compassion for people, too. My past reminds me why my stance is that we should lead by example….


Lindsay Nixon has published two cookbooks.  If you are interested in purchasing either or both of them, click the link below:


Vegan Tuna Salad Sandwich

Vegan Tuna Salad Sandwiches one of my favorite meal/recipes — I have been enjoying it for several years now!  Imagine my surprise when I saw it on Lindsay’s blog, Happy Herbivore.  I guess great minds think alike (snicker!!).

You can eat this wonderful spread on a nice slice of Gluten Free Bread or use it as a dip!  I have even eaten it on Corn Thins (like rice cakes, only made with corn — very good!

 Mock Tuna Salad

  • 15 ounces chickpeas, drained and rinsed
  • 2 whole celery stalks
  • 2 tbsp relish (dill pickle)
  • ½ tsp onion flakes
  • 2 tsp nutritional yeast
  • 1 tbsp low sodium soy sauce
  • 2 tbsp vegan mayo (fat-free)
  • ½ tsp kelp


In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times — careful not to puree, and transfer to a mixing bowl. Shred celery with a cheese grater or pulse a few times in a food processor. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste.


Lindsay has compiled some wonderful recipes in her cookbooks.  Check them out here: