I’m a vegan, and currently gluten-free. (Maybe forever, who can tell? So far it’s working pretty well.) My son, who had gone over to the dark side (eating meat although raised vegetarian) is gluten-free. Husband, with no allergies to anything, is an ovo-lacto vegetarian. But we are all eating gluten-free-vegan meals most of the time, because guess who does the cooking? Mwa-ha-ha, resistance is futile…..
For example, here are some recent successful meals: The first is the most delicious of all. I subscribe to some Vegetarian Times recipes, and the other day one popped into my inbox that couldn’t have been more timely – the rabbits and raccoons have been leaving the zucchini, parsley and basil alone, so we had most of the ingredients. It was only in the 80’s that day, so not a burden to grill the vegetables.
Sometimes I look at many versions of the same recipe. So it was with Pad Thai. This is a dish that can be gluten-free but isn’t vegetarian because of the fish sauce, so not a good candidate for restaurant fare. I studied many recipes and used what I had around the house to make something we liked very much. (And a good thing, too, because it made a LOT!)
Finally, it was hot again today. REALLY hot, as in over 100F. I’d been wanting to bake bread, but didn’t want to heat up the kitchen. Therefore, I amalgamated several bread-machine recipes for yeasted gluten-free bread. IT WORKED! I was so excited, I made us grilled cheese sandwiches (with Daiya), something I hadn’t had in a very long time.
On the side: sauteed Bok Choy. The stalks are fine, but the leaves ultra-lacy as they’ve been attacked by something winged – not all our varmints have four legs!
In other news, Chinese is hard. But fun.