Bob’s Red Mill:
Become a flexitarian (ways to reduce meat consumption that work with your lifestyle)
Gluten-free crepes and flatbread
Teff gingerbread

Review of The Meat Lover’s Meatless Cookbook

Grill A Chef:
Chicken with crispy dill rice

Gluten-free Goddess:
Quinoa salad with pears, baby spinach, & chickpeas in a maple vinaigrette
Pumpkin polenta with tomatillo-avocado salsa


Gluten-free Girl and the Chef:
Coconut brown rice
Roasted pumpkin seed spread (with a key tip about making roasted pumpkin/squash seeds taste good!)

Smitten Kitchen:
Spaghetti with chickpeas (just use GF spaghetti, veggie stock, skip the pancetta & parm if you’re veggie)
Spicy squash salad with lentils and goat cheese

Cannelle et Vanille:
Pumpkin, quinoa, and hazelnut gnocchi (not vegan, but sounds AMAZING)