simple gluten free and vegan recipes with snowflakes

April 8, 2018 10:15 AM

Where are your favorite spots for simple vegan and gluten free recipes that I may also be able to exclude or swap other ingredients as well?

I have health issues with include a plethora food intolerances and slowly adding things back in and a limit on the amount of time I can spend chopping, cooking, etc.




Where are some good sources for recipes and ideas that:
- Gluten Free / Rice or quinoa based

-Vegan (Honey is fine)

- Simple to make and not very time consuming
-Can exclude intolerance/allergens OR easy to sub out ingredients I can’t eat.
-Possibly reheat well for batch cooking 


-Low acid / fat (think gentle on sensitive tummies)
-Basic ways to combine a variety of veggies/fruits/tofu/seasoning/rice
-Cold and warm/hot meals are fine.

Factors:

-I have more things I can’t eat than what I can (no nuts, oats, potato, tomato, apples, garlic, beans - soy ok -etc.)
 so I know I may have to sub ingredients, but like, no tomato based soup for instance.
-I always have some cooked rice on hand so I can make a “core” of a meal and add rice easily.

-I use canned and frozen veggies when possible to reduce chopping time
-Any time-saving ingredients like dressings or whatever that fit the criteria are helpful.

posted by Crystalinne to Food & Drink (12 answers total)

Best answer: The Minimalist Baker, despite the name, doesn't feature only baked goods, but has all kinds of great, simple recipes, and often the comments feature good tips for substitutions. (There are lots of recipes for tasty gluten-free-and-vegan baked goods to be found there as well, of course!)
posted by halation at 10:24 AM on April 8, 2018 [2 favorites]

Best answer: As much as I chafe at the name, you might try searching for Buddha bowl recipes. They are simple combos of food, often vegetarian or vegan, could be adapted for frozen veggies easily, and essentially everything is sub-able. Use the recipes to spark ideas, they're all pretty similar. We eat some version of these 2-3 times a week and it never gets old.
posted by donnagirl at 11:40 AM on April 8, 2018

You don't call out chickpeas specifically. They are a bean, but not one of the those beans, if you know what I mean. I'll take a chance and suggest this Chickpea and Spinach Curry because it has more deliciousness for less effort than just about anything. You would have to substitute for the tomatoes. I would go for some combination of veggies (squash?) and fruit (dried apricots, olives, grapes?)
posted by SemiSalt at 11:56 AM on April 8, 2018

Honestly, you can use Pamela's' Pancake-Baking Mix for a 1/1 flour replacement for just about anything. It makes amazing shortbread. *Flour*, butter and sugar.

Edit: sorry not vegan.
posted by humboldt32 at 12:42 PM on April 8, 2018

Best answer: Seconding Minimalist Baker, her recipes are so good and easy!
posted by fairlynearlyready at 2:43 PM on April 8, 2018

Best answer: Oh She Glows produces great recipes, and she does have an allergy section: http://ohsheglows.com/categories/recipes-2/food-allergies/
posted by whistle pig at 3:14 PM on April 8, 2018 [1 favorite]

I was looking for Chinese vegan recipes yesterday and found this, which I think could be modified to your needs and still be delicious. Generally, Serious Eats has a lot of inspiring vegan recipes, because Kenji does a "Vegan Experience" month once a year. Read the comments for ideas for substitutions.
posted by mumimor at 5:39 AM on April 9, 2018

i love the youtuber Christine Kobzeff aka Pinksofoxy, she's vegan gluten-free and does recipes amongst other stuff (perhaps search 'what i eat in a day'). She's american. She seems to eat a lot of mexican food, and some kind of sandwich called reuben, and mushrooms as burgers, and stuff. But she's been going a good while so there's a lot of videos.
posted by maiamaia at 11:50 AM on April 9, 2018

i read 'Buddha bowl': at Chinese restaurants, there are two vegetarian options (and eggs mapo): buddha's vegetables ie just stir-fried veg, and something involving an aubergine fried with lots of sesame and a bit sweet and soya sauce etc. It's vegan (Chinese don't do milk and cheese, but they cook tofu in pig's blood in real China). The few recipes i've seen are long and i never wrestle with the old aubergines (oh, eggplant) too much trouble, but if for some perverse reason you feel like cheffing it, they taste fabulous.
posted by maiamaia at 11:53 AM on April 9, 2018

when i was vegetarian, i just chopped what i felt like eating into salads in big chunks. It looks better than it tastes but it's super, super quick with almost no washing up. I always had carrot, celery, apple, cheese, nuts, perhaps an orange, alfalfa sprouts or mungbean sprouts, herbs (fresh parsley or basil or mint or whatever), watercress, perhaps a half-and-half mix of cornsalad and rocket, plus some cooked stuff; or i'd just eat it on a plate and mix it in my mouth. Toast and hot baked beans and boiled eggs were often there too. I assure you that as a method it's perfectly satisfactory for meals. Americans drown everything in dressings, but in Britain we don't, you don't need gunk on your salads.

Your main problem is cold weather. There aren't many flavourings i cook things with. There's basically garlic-ginger-chilli (pestle and mortar for the garlic, grater for the ginger, paste of chilli); a sauce Chinese friends made, which was vinegar, soy sauce, parsley, sesame oil, chilli, ginger and garlic chopped; Thai green paste from a tub, thinly used; alfez rosecurry thing; garam masala; coriander poweder, garam masala and fresh garlic; italian herb mix; parsley sage rosemary and thyme; onion and rosemary; parsley and mint. What i mean is, you only need to find a few flavouring mixes you like (mint and chilli and chilli and garlic are good too) and bob's your uncle, you just keep recycling them, dumped on different things. Mother's favourite is chop and fry leeks, carrots and celery. Italians use garlic, lemon and parsley a lot. Pesto is good (out the jar, pick a high basil content vegan one) on toast, stir a teaspoon through a bowl of couscous/quinoa etc. Most people are this lazy, i work in a supermarket and i promise you that. Tamarind is amazing, but i haven't found a mix to use it in yet. Olives. Oh, olives..
posted by maiamaia at 12:05 PM on April 9, 2018

the best recipe books are potato ones, because they have every kind of recipe. I buy them cheap secondhand, because a charity shop worker told me once, they are snowed under with cooking and gardening books. Round here you can get a book for 50p though
posted by maiamaia at 12:08 PM on April 9, 2018

Response by poster: Thanks all. Looks like there's still some digging to be done but have some good ideas. Unfortunately many gluten free/vegan recipes and flours include nuts (probably allergic and told to not eat almonds ever) and potato or bean (which I'm working on adding in but I have to try it slowly).
posted by Crystalinne at 11:21 AM on April 11, 2018