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