Chicken Pot Pie (Gluten-Free)

Oh my! I forgot how much I love pot pie!! My only complaint with this recipe is that I did not make enough! My fiancé, his niece and I had it for dinner and had enough for lunch leftovers. If you are planning to make this a meal for more than one night for two people, you might want to increase your measurements or serve it with mashed potatoes or sautéed kale dish.

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Of course, as always you could omit the animal flesh here to make a good veggie pot pie. If you do that, I would add lima beans and green beans to boost the protein.

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Chili & Gluten-Free Cornbread

I don’t always eat vegan.

Sometimes I crave meat, so I don’t deny myself. Plus, on the menu for the month the fiancé wrote ‘chili with meat’ specifically, so I shall get it done.
Sure, I could make a vegan chili, but would it still be chili? Would it be a bean & tomato soup?
A main factor to making chili is that the spices are right. Meat doesn’t add the flavor, spices do.

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Vitamin Purple Smoothie

When I need something quick & easy and full of nutrients to fuel me for a busy day, I turn to a great blend of fruit, veggies, seeds and nuts in a smoothie! I am sure to get a source of fiber and protein inside to keep my appetite satisfied until lunchtime.
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Utthapam (Savory Vegetable Pancakes, gluten-free)

I absolutely LOVE Indian Cuisine. It’s usually all naturally gluten-free, healthy & tastes amazing. Eating a mostly vegetarian diet is so good (and good for you) especially Indian food. 🙂

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Utthapam is a savory Indian pancake food. It is not thin and crispy like Dosa is. Traditionally, the batter is fermented, but again I go the quick and easy route to get similar flavor. I suppose one could add Apple Cider Vinegar to the mix to give it more of a sour flavor, but why add more ingredients to a simple breakfast?

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Chickpea & Millet Masala Dosa (vegan)

Healthy, spicy, vegan South Indian breakfast! I love the flavors and colors of Indian food. One awesome thing about traditional Dosas, or thin crispy crepes, is that they are naturally gluten-free! These delights can be made from combining a bean and a grain, the most common being Urad Dal (skinned black matpe lentils) and Rice and then fermented. I prefer to make them using chickpeas and millet, especially with flour (no soaking, grinding or fermented needed). Using flours makes this a quick and easy crispy bread, full of nutrients – perfect for breakfast! A great alternative to the sweet American breakfast pancake we are so familiar with.
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