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Gluten Free Sesame Noodles

I am a big noodle lover  even after I changed my diet to Gluten Free noodles.  I find that there are some many good Gluten Free noodles available — each with their own wonderful distinct taste.  So of course, I was excited to find this Gluten Free Sesame Noodle recipe on Chef Amber Shea’s blog.

Almond Butter Sesame Noodles

Almond Butter Sesame Noodles

Gluten Free Sesame Noodles
Recipe Type: Main Dish Entree
Author: Chef Amber Shea
Serves: 4
  • FOR THE ALMOND BUTTER SAUCE: 1/4 cup almond butter
  • 1/4 cup tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon agave nectar
  • 1 small clove garlic, peeled and minced
  • 1 teaspoon minced fresh ginger (or 1/2 teaspoon ground ginger)
  • 1 teaspoon sriracha hot sauce (optional)
  • FOR THE NOODLES: 2 (12-ounce) bags kelp noodles, rinsed and drained
  • 2 medium carrots, peeled if desired and cut into matchsticks
  • 1 large red bell pepper, stemmed, seeded, and cut into matchsticks
  • 3 green onions, white and light green parts thinly sliced
  • 1/4 cup dry cashews (optional)
  • 2 tablespoons sesame seeds
  1. In a small bowl, whisk together all sauce ingredients.
  2. In a large bowl, combine the noodles, carrot, and bell pepper. Add the almond butter sauce and toss to coat.
  3. Refrigerate for 2 hours, until chilled, or serve immediately. Garnish with the green onion, cashews, and sesame seeds just before serving.

In the picture above, Chef Amber has served the Sesame noodles over soba noodles, but  any spaghetti style noodles would work (check out the list of substitutions — including veggie noodles — on her original post).  And since I cannot eat almonds, I would use Peanut butter rather than almond butter — making sure my peanut butter did not include extra ingredients like sugar!!

Check out Chef Amber’s original recipe for more substitutions to this nutritious and versatile dish!


Garbanzo Bean and Kale Stew

With some of the cool days and nights this spring, I still love a nice soup or stew.  The following Garbanzo Bean and Kale Stew, featured in the The Washington Post, seems to perfect fit for me.  Kale does wonders for a nice soup or stew and I love garbanzo beans (or chickpeas, if you prefer).

Personally, I would pre-soak dry beans the night before — but then, I have a large collections of dried peas, beans and lentils in my pantry.

 Kale and Chickpea Stewgarbanzon bean and kale stew

  • 1 bunch (about 12 ounces) kale
  • 2 or 3 Roma tomatoes
  • 1 medium yellow onion
  • 4 to 6 cloves garlic
  • 1 cup water, plus more as needed
  • 2 tablespoons olive oil
  • 1/8 teaspoon saffron threads
  • 2 teaspoons sweet paprika, or more to taste
  • 1/4 teaspoon ground coriander, or more to taste
  • 1/4 teaspoon cumin seed (may substitute ground cumin)
  • Pinch ground cloves
  • Two 15-ounce cans no-salt-added chickpeas, with their liquid
  • 1/2 teaspoon salt, or more to taste
  • 1 lemon
  • Leaves from about 6 stems cilantro


I bet this stew would taste really good with some homemade Gluten Free Bread!

Do you like this recipe?  Of course, it is not one of my recipe — but if you like what you read here, please tell your friends by clicking one of the share buttons below!  Thanks!!


Vegan Quiche

Quiche was off limits when I found out I was intolerant to eggs, but Vegan Quiche (Gluten Free too!) is a healthier option.  Using sprouted tofu rather than eggs makes this dish even more nutritious.  I especially like broccoli in my Vegan Quiche.  Personally, I think I would add organic mushrooms to the recipe too!  I love mushrooms!!

Gluten Free Vegan Quiche

Vegan Quiche


One gluten-free, vegan pie shell




8 ounces firm tofu (we use organic, sprouted tofu)
2/3 cup soy milk (or other alternative milk; we have only tested with soy)

1/2 teaspoon sea or Himalayan salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1 tablespoon nutritional yeast
2 tablespoons vegan and gluten free bacon bits
1/4 to 1/2 cup diced onions
1 to 2 teaspoons minced garlic
10 oz frozen broccoli (or equivalent fresh and partially cooked)


If you like this recipe, please share with your friends by clicking on the share buttons below!


St Patrick’s Day Recipe

Great Irish St Patrick’s Day Recipe, Gluten Free Vegan Irish Rarebit, to go alone with the St. Patrick’s Day dinner! Tomatoes add a special touch to this famous dish!

Personally, I have never tried Rarebit, but it does sound very interesting!

Gluten Free and Vegan Irish Rarebit

•    4 tablespoons of your favorite margarine or vegetable spread
•    4 tablespoons gluten free flour
•    1/2 cup vegetable broth
•    1/2 cup of almond milk (or soy milk, if you prefer it, though it might affect the taste)
•    1 teaspoon gluten free Dijon mustard
•    1 teaspoon Agave Syrup
•    1 cup of your favorite vegan, gluten free beer (Green’s is our favorite!)
•    2 cups grated Daiya vegan cheddar cheese shreds
•    1 loaf of your favorite gluten-free bread
•    4 tomatoes


If you have been reading my blog for any length of time, you know that I advocate coconut nectar syrup rather than agave syrup.  Here where you can order it should you wish to try it in this recipe:


Vegan Pasta with Special ‘Cream’ Sauce

This multi-step Vegan Pasta with Special ‘Cream’ Sauce sounds almost too good to be true.  Contains gluten free pasta, broccoli with dorito style bread crumb topping.  If you love and miss the taste of Doritos, this may be the ticket for you.  The same great taste without all the chemicals!  And the crumb recipe can be used on other dishes!

No store bought Doritos were used in this recipe. Just some spices and flavors together and voila! And why did I make this? Well, the big food corps, apart from putting in humongous amounts of money into creating shelf stable products with weird amounts of chemicals, they Also put the money into finding tastes and combinations that tickle your tastebuds, make you addicted to things and keep you coming back to the product!

Penne and Broccoli in Doritos cream sauce, topped with Doritos spiced bread crumbs. Vegan

1.5-2 cups cooked Whole grain Penne or any pasto of choice
1.5 cups broccoli florets(blanched)
For the cream sauce:
1/3+ cup raw cashews, soaked for at least half an hour
1/3 cup water
1+ teaspoon lemon juice
1/4 teaspoon salt or to taste
few teaspoons evoo
Doritos Spice Mix:
1-1.5 Tablespoon nutritional Yeast
2 teaspoons dried onion flakes or 1 teaspoon onion powder
1 teaspoon garlic powder
1/2 to 1 teaspoon cayenne
1+ teaspoons paprika(to taste/color)
a generous pinch of salt
a generous pinch Rock salt(optional)
You can add Daiya cheddar, yellow mustard powder, lemon zest, red chili/black pepper for the cheddar/ranch/ spicy etc variations.
Vegan Pasta with Special 'Cream' Sauce
If you like this recipe, tell your gluten free vegan friends.  And, of course, let me know how it turns out for you as well!

Gluten-free & Vegan Vegetable Pot Pie

Homemade Pot Pies are to die for … especially now that I can make them Gluten Free and Vegan. Check out this recipe for detailed instructions and beautiful pictures to help you prepare this dish!

I am super excited to share this recipe with you. I know it seems complicated and like a lot of steps, but it really isn’t that bad. If you want to buy a store bought pie

Gluten-free & Vegan Vegetable Pot PieGluten-Free Vegan Veggie Pot Pie Filling:

1 tablespoon olive oil
1 medium onion, diced
1 leek, white and green parts only, diced
1 clove garlic, minced
3 carrots, peeled and diced into 1/2-inch pieces
2 stalks celery,  diced into 1/2-inch pieces
1 red bell pepper, diced into 1/2-inch pieces
1 sweet potato, diced into 1-inch cubes
1/2 cup dry white wine
1/2 cup gluten-free flour
2 cups vegetable broth (mushroom stock would also be good)
1 cup non-dairy milk (almond, cashew, coconut, etc)
1 cup frozen peas
1 tablespoon fresh sage, roughly chopped

READ THE FULL RECIPE to find out the crust recipe!

So what are you having for dinner tonight?  If you like this recipe, please share with your friends!

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