1. Random food dump, top is mushroom bacon.  I used local shiitake mushrooms and they are absolutely amazing.

    Second is cornbread.  I followed a GF Cornbread recipe but made it vegan, vegan sour cream, earth balance butter, flax egg, and used maple syrup.  

    Last was the cookies, titled Vegan Breakfast Cookies they were super great.  After they were cooled they stayed soft and banana bread like.  Yum yum yum.

  2. I went to a Farmers Market an hour away from me on Saturday to pick up tons of amazing veggies.  I also happened to get 2 pounds of oyster mushrooms which I made into ‘Pulled Chicken’ Oyster Mushroom Tostadas.

    I oiled a few corn tortillas, put them in the oven to crisp up.  Sautéed some black beans, local corn and local jalapeños in a cast iron skillet to char a bit.  

    The most important thing was the oyster mushrooms.  Those were shredded and sautéed with onions and lime juice in a cast iron skillet for about 20 minutes.  This gave them time to cook and char.  The texture is amazing.  I ate so much I went into a coma.  

    The top is just some pico de gallo I made from local tomatoes, onions, jalapeños, and cilantro.  On top is some guacamole we made, sadly avocados aren’t local to Kentucky.  v.v

    Anyway, this meal was amazing.  Best meal I’ve made is weeks, if not months.  Oyster mushrooms are absolutely amazing and the texture and flavor they give to this dish blows everything else out of the water.

    I think next time I might mess around with making a home made crunchy corn taco to put them in.  Easier to eat.  ^.^

  3. I tried Olives for DinnerSambal & Peanut Butter Ramen Noodles w/Tofu last night.  It’s been tough with my schedule to try new recipes since you aren’t sure they will work, or be worth the effort.  But I’m happy to say I was pleased with this!

    I used Lotus Food’s Millet & Brown Rice Ramen which held together really well.  Giving it that ‘ramen’ chew that normal gluten filled noodles give.  

    The sauce was fantastic, I added an extra tablespoon of Sambal cause I like it spicy.  The peanut butter permeated the dish, without being over baring.  It really thickened the sauce nicely and coated everything evenly.

    In mine I used pea pods, bell peppers, shiitake and portobello mushrooms, and green onions.  I also chopped up some peanuts and added a lime slice. It was nice to have an asian dish without soy sauce, something spicy and sweet.  I would make this dish again!

  4. Breakfast!  I wanted to share my new favorite Gluten Free bread.  As I’ve mentioned in the past I have Celiac Disease and I have an allergy to Tapioca.  Which makes finding a gluten free bread near impossible.  I did used to use Rudi’s, but even their multi grain was meh.

    While walking through my local Kroger I happened on this brand, which I had seen their ‘white’ bread at Whole Foods once.  I knew it used tapioca but I thought I’d look at this 7 Ancient Grains blend, and it didn’t have any!  I snapped up a loaf and fell in love.

    This bread is amazing, filling, and tasty.  Amaranth, hemp, guinoa, teff, sorghum, flax, and millet is listed on the front.  The ingredients also has brown rice flou, rice bran, sun flower seeds and sesame seeds.  It’s chock full of goodness.  

    It is 190 calories for 2 slices, 7g of fiber, 3g of protein.  But it also has 4g of sugar.  All in all it’s now my go to bread.  I still haven’t had it untoasted.  I often spread peanut butter on for breakfast, maybe a banana or a smoothie with it.  

    I’m just happy to have another option that fills all my needs when it comes to gluten free bread.  

  5. Mung Bean & Lentil Dal with Broccoli and Bell Peppers.  It’s been a while since I cooked anything new, but when I saw this recipe and knew I had it all in my house without having to make a trip to the grocery store, it was gunna happen.  The best kind of meals.

    Dal is a comforting dish, it’s like a stew.  It’s got a lot of veggies chopped up in it, broccoli, onions, tomatoes, and bell peppers.  The only thing different from the recipe was I added a bit of vegan sour cream to make it a little creamy.  Yum yum yum

  6. Hello everyone!  It feels like forever ago since I last posted, I guess it has.  I help with a convention in June, so that’s been taking up all my time.  And my mother has moved in with us for a few months.  So most likely I won’t be posting much until mid june is my guess.  So sad.

    Anyway I wanted to share this awesome product I just had the chance to try.  I know ramen isn’t normally something to be excited about, but I haven’t had any in 7 years because it’s made with wheat.  Gluten free noodles have a really hard time having the right consistency.  Any gluten free noodles I’ve tried in the past just couldn’t do it, to much like spaghetti noodles, rice noodles, nothing could be like ramen until this one.

    It’s made with millet and brown rice, and has no consistency at all to rice noodles. It was chewy and had a bit of ‘flour’ flavor like you get with regular ramen noodles. It held together amazing, didn’t get soggy. Next time I will be using less then the 2 cups they request, maybe a cup and a half instead.  I have 2 other flavors from them, can not wait to try them. Next time it just needs a little soy sauce, some veggies, and tofu and I got a whole meal.


  7. Reblog with how long you have been Gluten Free







    for me it’s been 21.5 years. 

    It’ll be a year this August for me.

    About 3-4 years for me. It was a few months after my 21st birthday. Sooooo, 3?

    3 years in June!

    3 years in May!

    About 2 years!!

    7 years in June!  Crazy…

  8. My husband and I went hiking at Land Between the Lakes in Western Kentucky.  It was such a nice day, 70 degrees!  The trail is 11 miles, the first 7 miles, totally cake… it was those last 4 miles that killed us.  I’ll be taking an epsom salt bath later today before kickboxing.  Owwwie.

    Anywho for this amazing hike I decided to make a wrap!  I used a chickpea tortilla (just chickpea flour and liquid).  Normally I used water but this time I tried using veggie broth, gave it a better texture and a bit more flavor.  The inside is battered Beyond Meat, which I used some brown rice flour.  

    Also inside is all sorts of veggies, tomatoes, cucumber, avocado, napa cabbage, and red onion.  I made a "Honey" mustard sauce, but I was out of honey so I used agave.  I also didn’t have green onions and instead threw in some fresh serrano peppers to give it a bit of heat.

    All in all a great wrap.  The chickpea of course doesn’t hold together as well as tortilla but wrapped in plastic wrap it was perfect!

  9. I decided to make a vegan Pad Thai last night. I’ve made Pad Thai before but it was a different recipe that didn’t turn out to well. I used this recipe, but instead of chicken stock I used veggie broth. And the fish sauce is vegan fish sauce. And of course the soy sauce was GF.

    It turned out great, a little more sauce and a little more cooking for my noodles and it would have been perfect!! It also contains tofu from Heart and Soy in Louisville! Yum… some of the best fresh tofu in existence.  

  10. Walnut & Avocado Salad with Marinated Portobello Caps & Red Onion

    The original recipe asked for pears, didn’t have any. Instead I added tomatoes. I really liked the dressing, it used apple sauce. Very interesting ingredient for a dressing.

    I just sautéed the marinated mushrooms and onions in a cast iron skillet. Very filling!