Gluten Free Vegan Living

Today is Mango Salsa Recipe day and I have a couple recipes for you.

First is a Gluten-Free Corn, Mango and Black Bean Salsa from Living Without magazine and the other two are recipes I have developed and used.

Gluten-Free Corn, Mango and Black Bean Salsa

2-3 ears corn, cut corn off the cob
1 medium-size mango, cut into small dice
1½ cups black beans, cooked or canned, rinsed and drained
½ small red onion, minced
1 small red bell pepper, seeded and minced
1-3 small jalapeño peppers, minced
2 tablespoons lime juice
¼-½ bunch fresh cilantro, minced
Salt and pepper, to taste

1. Mix all the ingredients together until well blended. Adjust the seasoning with salt and pepper, to taste.

2. Cover and refrigerate for at least 1 hour before serving.

READ FULL POST

After seeing the Living Without recipe above, I pulled out my recipe and did some comparing.  I am a bit of a wimp when it comes to hot food (or even mildly peppered), so I make a milder Mango Salsa.  If you like hotter salsa, go ahead and add in a jalapeno pepper or whichever hotter chili peppers you like.

Sandy’s Mango Salsa #1

½ cup Mangos,
1 – Red Bell Pepper, seeds removed
4 – Green Onions, tops and all
1 overflowing cup of Tomatoes
4 – Medium Tomatillo,
½ – Jalapeno pepper (I used pickled peppers because they were milder)

Salsa seasoning and cumin to taste

I chopped all the veggies in our food processor.  Leaving the mix in the fridge for  a few hours, blended the flavors nicely.  Later that evening we had black bean tacos and salad, topped with mango salsa for dinner.

A  few weeks later, I came up with another Mango Salsa Recipe that my husband really loved.

Sandy’s Mango Salsa #2

I can diced tomatoes
1 bell pepper, chopped (red yellow or orange)
1 medium onion, chopped
1 jalepano, seeds removed and chopped
½ can or ¾ cup of chopped mangos
1/3 cup chopped cilantro (approximately)
Salsa seasoning and cumin to taste

I think my husband liked this recipe better because it was hotter.  In fact, so hot, I could barely eat it — leaving the balance of the bowl full to him.

Add fruit to salsa can make some interesting salsa — but you do not have to stick with mangoes.  I have also used pineapple and papaya and they tastes great as well!

Here is a picture of our Gluten Free Vegan Mexican Meal with Mango Salsa.  What do you think?

Some recipes, like the Almond Bark below, are just so much fun to make!!  If you Like Almond Joy Bars, you will really like this recipe!  Simple, easy …. and Gluten Free Vegan as well!  The author recommends  some specific ingredients that you can order via the links at the bottom of the post.

Enjoy!!

 

 

Almond Joy Bark

 

– 1, 10-ounce bag of chocolate chips *allergy friendly: Enjoy Life Semi-Sweet Chocolate Chips
– 2 Tbs. coconut oil
– 1/2 C. shredded coconut
– 1/4 C. chopped or sliced almonds

READ FULL RECIPE

Here are the ordering links to buy the Chocolate Chips and Coconut Oil:

Gluten Free Granola is one of my favorite snack foods.  Sometimes, I eat it with coconut milk like cereal as sometimes I just eat it dry as a snack food.  I really love oats.  Then if you add dried fruit, nuts and favoring, I am in heaven.  Thankfully, we can find Gluten Free Oats!

Here is a great sounding recipe for Maple SunButter Granola:  Vegan, gluten-free and free of soy, dairy, nuts, eggs

Maple SunButter Granola

2 cups gluten-free rolled oats
1/4 cup flaxseed or chia seed meal
1/2 teaspoon salt
1/2 cup coconut flakes, unsweetened
1/4 cup sunflower seeds
1/4 cup pure maple syrup
1/4 cup natural SunButter (or other nut butter)
1 teaspoon vanilla
1/2 cup raisins or other dried fruit (optional)

READ FULL RECIPE

If you are having trouble finding Gluten Free Oats for your Granola Recipe, here is a link to buy them online:

Gluten Free, Dairy Free Cheesy Crackers sound pretty good to me!  I have had a hard time finding any gluten free crackers that I really like well (when is Ritz going to make a gluten free, vegan cracker?)  This recipe sounds like it has lots of good nutritious ingredients — which is NOT in those crackers you find in the store.  I have never made crackers, but the author says it is easier than it seems.

“Cheesy” Crackers (Vegan, Gluten-Free)

1/2 c blanched almond flour
1/2 c almonds
2 T quinoa flour
1/2 c sunflower seeds
2 T hemp seeds
1 T flaxseed meal
2 T nutritional yeast flakes
1/2 t kosher salt
1/4 t onion powder
1/8 t cayenne powder
1 T coconut oil
1 T lemon juice
1 T roasted red pepper (from a jar or freshly roasted – your preference)
1-2 T water

READ FULL RECIPE

Yummy!  Pass the dip please!!

If you like this recipe, please share it with your friends!

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!!

Click here to visit the original source of this post