Pear Polenta Muffins
Ripe juicy pears and a polenta flour base make this new muffin recipe an instant favorite. I'll mention right off the bat- it's not low carb. It uses a moderate amount of sugar and some rice flour with organic corn meal. But if you're pining for a gluten-free vegan muffin recipe that you will absolutely love and devour with relish and lick your fingers and say softly (in your best Lauren Bacall
Read more [Technorati Gluten Free Recipes]
[Gluten Free Recipe] Watermelon, Strawberry and Chile Salad
Watermelon, Strawberry and Chile Salad
This sweet and spicy fruit salad makes a refreshing side dish with a summer meal. The salt and chile balance the sweetness of the fruit and provide the perfect savory note. Recipe is from Whole Foods and states it is good for the following diets: Low-sodium, Vegan, Vegetarian, Dairy-free, and Gluten-free. -- posted by JanuaryBride
http://w...
Read more [GF Recipes at The Sensible Celiac]
[Gluten Free Recipe] Not My Mom's Eggplant Parmesan (Vegan and Gluten-Free)
Not My Mom's Eggplant Parmesan (Vegan and Gluten-Free)
My Mom's Eggplant Parmesan is delicious, but it practically takes all day to make, so she hardly ever makes it. This version is simplified for delicious weeknight suppers. Although, if you have time and you want to make your own sauce from scratch, knock yourself out. This recipe is also tailored for my my vegan diet and my hu...
Read more [GF Recipes at The Sensible Celiac]
Betta Feta(Vegan)
This yummy faux feta tastes alot like dairy feta and can be used as you would use feta cheese. Crumble it over pasta, grains, or raw vegetable salads. Adapted from The Ultimate Uncheese Cookbook by Jo Stepaniak. -- posted by Sharon123
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Healthy Pancakes and Syrup
Hearty, sweet, traditional breakfast that will love your body back! Glycemic, vegan, and calorie friendly pancakes and syrup! Wheat-free, sugar-free, organic, chemical-free; PCOS and diabetic friendly. -- posted by Chef #925484
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[Gluten Free Recipe] Dark Chocolate-Mint Sorbet
Dark Chocolate-Mint Sorbet
This treat is decadently rich, but also cool and refreshing. It is vegan, dairy-free, soy-free, gluten-free---great for people with allergies! I recommend making it a day ahead to allow enough chilling time. "Cooking time" is chilling time. Recipe from local cooking show, "Jayni's Kitchen." -- posted by Prose
http://www.recipezaa...
Read more [GF Recipes at The Sensible Celiac]
[Gluten Free Recipe] Banana-Nut Waffles (Gluten-Free and Vegan)
Banana-Nut Waffles (Gluten-Free and Vegan)
Everybody loves these (not just people on special diets)! For a special treat, substitute blueberries or vegan chocolate chips for the nuts. -- posted by Prose
http://www.recipezaar.com/312803
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Purslane, Plum and Avocado Salad [Vegan] [Low Carb]
Perhaps you've heard recent hype about an obscure green weed with amazing health benefits for depression, but the truth is that purslane is an old herbal remedy-food and long-time enemy of a tidy gardener. If you're not sure about the safety of harvesting it in the wild, stop off at your local farmer's market. Now we can add "Purslane, Not Prozac" to the book "Potatoes, Not Prozac," or my personal (contrived) favorite slogan "pushups, Not Prozac." Whether you are concerned about depression, the odds are you know someone close to you who is. While exercise to alleviate depression as demonstrated by these Duke University studies may not necessarily be your cup of tea, perhaps a nice bunch of purslane in your salad, stir fry, or soup might be. Heck, while you're at it, toss in some fresh avocado and seasonal fruit- peaches, plums, nectarines. You might even forget the ominous "healthy" stuff in your meal after you take a bite.
1-2 organic plums
~ 2 lb. fresh purslane
1 ripe organic avocado
5-6 roma tomatoes
slivers red onion
oregano, to taste
Dressing:
50-50 mix of organic extra virgin olive oil, crushed red pepper, red wine vinegar, sea salt, and pepper. Wash and pat dry the purslane and plums. Tear into bite sized pieces and put in a large bowl. Slice the red onion, plums, and avocado and add to the purslane. I cut my plums into thin wedges since I prefer them that way. Add the tomatoes and toss with dressing and oregano. That's it- fast, easy and delicious healthy greens and Omega 3's all in one tidy package.
If you are waiting to be impressed, check out the Nutritional profile of purslane. Purslane is high in magnesium and Vitamin C, so helps with:
It is also high in potassium, healthy omega 3 fats, Vitamin A, folate (a critical B vitamin), and calcium. Dr. Duke in his classic herbal reference The Green Pharmacy lists purslane as packing
Note: If purslane is hard to find in your area, watercress, spinach, dark leafy lettuce (not iceberg) are great alternatives.
Read more [Cinda Lou's Kitchen Blues]
Speedy Hemp Seed Cucumber Dill Soup [Low Carb] [Vegan]
3 large organic cucumbers, washed with skin
3 cloves garlic
1/4" ginger
1 c. organic coconut milk*
1 1/2 c. unsweetened original hemp milk
~2 T. extra virgin olive oil
pinch dried spearmint leaves
dash cayenne pepper (optional!)
sea salt and pepper, to taste
hefty pinch dried dill
4 fresh basil leaves
4-5 fresh mint leaves
1 T. garlic powder
1/4 c. shelled organic hemp seed (plus extra for topping)
* you can use all hemp milk if you'd like. The coconut milk makes the ordinarily thin soup a bit thicker and more satisfying to me.
Wash, dry, and cut a whole cucumber into thirds or quarters. Add the cucumber, ginger root, and garlic to your VitaMix or other blender. For about 30 seconds, blend on medium-hi (5) while using the damper (or a long-handled spoon out of reach of the running blades) to compress the cucumber. Once the larger chunks of cucumber are chopped, turn off the blender.
Add in the hemp milk, coconut milk, olive oil and spices. Use your imagination for spices. I made this soup earlier in the summer when my mint plants were taking over the porch and begging to be used. Turn your blender to high and blend it for 1-2 minutes. I blend my soup until it is thoroughly mixed but there are still shreds of cucumber not pureed so it isn't just a single consistency. Serve cold, sprinkled with hemp seeds. This soup is quick and easy as a delicious, cooling appetizer or side soup.
I used to adore the Hungarian Cucumber Soup I made every summer, but after finally saying adios to yogurt and dairy I've not made it since. A recent onslaught of cucumbers, mint, and dill sent me craving another batch of coconut yogurt for this recipe. I will still do that in the future, but for now I'm making (dairy laden) goat milk yogurt in our Crockpot for Jon. I have to appease the dairy guzzlers in the house occasionally :) I thought a good swap for this soup would be coconut milk, but after reading on and on about Karina's love for hemp milk I decided to use it as the base.
I love hemp anyways and wanted another faucet of this amazing healthfood in my diet. This soup takes about 2-3 minutes in the Vitamix and is a nice cool, refreshing appetizer or meal. For even more protein toss in a scoop of hemp protein powder if you have it on hand. If not, no worries- hemp seed is nature's perfect little vegan package of balanced Omega3:6 healing fats, fiber (low carb!), and complete protein. All those Canadian's sure make a killing off our growing American demand for hemp!
Read more [Cinda Lou's Kitchen Blues]
[Gluten Free Recipe] Drunken Beans
Drunken Beans
Adapted from La Parilla, these vegan beans are the hit of any party. They're made in the oven which is convenient when you're doing a large mexican spread because I'm often using all four burners on my stove. -- posted by Zeke Koch
http://www.recipezaar.com/311677
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Tofu Ranchero
Here’s a vegan take on huevos rancheros, one of my favourite brunch items. Using salsa here saves a lot of prep time versus other tofu scramble recipes, because you don’t have many vegetables to chop up, but the recipe still has a nice fresh taste. Enjoy! Tofu Ranchero Makes 2 - 4 Servings ½ cup black beans ¼ cup corn 2 - 3 cloves garlic ½ tsp. olive oil ½ lb. tofu (about 1½ cups) ¾ cup salsa ½ tsp. chili powder ¼ tsp. turmeric salt and pepper to taste In a small non-stick frying
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Berry Cheesecake (Raw Vegan)
This is our adaptation of the many raw cheesecake recipes floating around the 'net. This is our favourite way to make it. Our freezer is rarely without one of these "just in case". -- posted by RawFoodNut
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Lemony Cheesecake With Berry Sauce (Raw Vegan)
Mmmm, cheesecake! A healthy, guilt-free version with lots of living enzymes. If you use raw ingredients, and virgin, unrefined, coconut oil (preferably organic), this recipe is so good for you! It looks like a lot of coconut oil, but it works out to less than 1 tbsp per slice, and that's less than the recommended daily amount to get all those wonderful fatty acids they're talking about with coconut oil these days. So, well, hey, have a 2nd slice! :-) We love this cheesecake and we're rarely without one in our freezer "just in case". There are lots of raw cheesecake recipes floating around the 'net, and after trying many of them, this is our version, taking little bits of each and doing what we like with it. I also tend to make more than one at a time, and keep them in the freezer, so I don't have to make them as often. :) -- posted by RawFoodNut
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[Gluten Free Recipe] Polenta Veggie Bake (Gluten-Free)
Polenta Veggie Bake (Gluten-Free)
I got inspired by an entry from Karina's gluten-free goddess blog where she made a vegan veggie polenta pie. I decided to make my own Italian variation and it was delicious! I ate it for dinner all week but could be the perfect hearty addition to any pot-luck meal as main course or side dish if you omit the meat. I usually cook by eyeballing meas...
Read more [GF Recipes at The Sensible Celiac]
Savoury Chickpea Onion Biscuits
Gluten-free, sugar-free, corn-free, soy-free, vegan! I was on a crazy diet and sharing my food with friends who have allergies, so I developed these. The rice and chickpea combination makes a complete balance of essential amino acids, so it's good vegan food too. Oh, and they taste awesome.
I like brown rice flour, but you could easily substitute white rice flour. I love onions, but you could use less or omit this ingredient entirely if you don't share my enthusiasm. Sometimes I also add garlic for good measure.
They are best hot out of the oven, but do okay cooled. I've also tried freezing these with good luck - making a double-batch on the weekend and bagging them 2-3 at a time for use during the week. -- posted by wormwood
Read more [RecipeZaar Gluten Free Recipes]

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