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Vegan, gluten-free recipes?

My mother-in-law is coming to visit and she is vegan and gluten-free. Any ideas for dinners and/or snacks I can make that will fit these requirements? If it could be kind of impressive, that would be a plus!

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Sunnie Side Up added about 2 years ago

I went to the Food52 home page, and found the link to their vegan recipes. The second and third recipes look very impressive. They made me hungry! Both these looked gluten-free but I would double check the list of all ingredients for all recipes you end up choosing with info found on GlutenFreeGirl.com.

These are the two vegan recipes I'm talking about: Crispy Coconut Tofu with Burning Rings of Fire and Butternut Squash Posole with Green Tomato Pico de Gallo.

Hope these two recipes sparked some ideas. Enjoy.

Gator_cake

hardlikearmour is a trusted home cook.

added about 2 years ago

You can filter the search by vegan and gluten-free under the "other" category. You'll have to do so in 2 steps. Epicurious also allows for advanced recipe searching to refine by vegan and gluten-free.

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beyondcelery added about 2 years ago

My Coconut-Lemon Macaroons are vegan and gluten-free:
http://food52.com/recipes...

My Pine Nut Oatcakes can be made vegan and gluten-free:
http://food52.com/recipes...

If you're up for a challenge, try my Zucchini Sourdough Rolls:
http://beyondcelery.blogspot...

If you feel like being super impressive for dessert, try my Blackberry Dark Chocolate Cupcakes:
http://beyondcelery.blogspot...

I'll second the suggestion to check out Gluten-Free Girl's recipes. Many of hers are not vegan, but she's recently begun to branch out into eggless recipes. Her savory recipes are excellent. Good luck!

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cristinasciarra added about 2 years ago

Vegan eggplant lasagna: Slice one eggplant, crosswise, into 1-inch rings. Toss with salt, pepper and some canola oil; roast at 450F for about 30 minutes, turning once. In the meantime, mince 2 cloves of garlic and 1 white onion. Saute in 1 tablespoon oo, until translucent. Clean and slice about 15 mushrooms, and add them to the pan. Cook until soft. Add 1 small can of diced tomatoes. (If you have a bay leaf, or some old red wine lying around, add that too.) Cook, partially covered, for about 20 minutes. In a casserole dish or individual ramekins, layer: the sauce, the eggplant; repeat. Bake for 5-8 minutes. (If you like heat, serve with hot sauce or red pepper flakes.)

If you are making individual ramekins, or a separate one for the non-vegans, throw a layer of mozzarella (or other cheese) into the mix. Make sure the top layer is cheese so it gets nice and browned and bubbly in the oven!

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