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!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
hardlikearmour is a trusted home cook.
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.
My Coconut-Lemon Macaroons are vegan and gluten-free:
My Pine Nut Oatcakes can be made vegan and gluten-free:
If you're up for a challenge, try my Zucchini Sourdough Rolls:
If you feel like being super impressive for dessert, try my Blackberry Dark Chocolate Cupcakes:
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!
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!
Please enter a valid email address.
Well played. You deserve a cookie.
One artist’s carefully crafted culinary creations.
Cake Made of Felt
Gooey, Cheesy Breads
$50 and Under Wonders
A Home That Honors Black History
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.