The Plant Saurus Kitchens – nonmeat, nondairy and possibly gluten-free
A tasty gluten-free meal that will satisfy your BBQ cravings.
1 block tofu, cubed
1/2 cup maple syrup
1/2 cup BBQ sauce
1 tsp chives
1 tsp rice vinegar
1 tsp tamari
1 tsp Sambar powder
Press and cube the tofu in 1/4” cubes. Set aside.
Combine all the other ingredients and toss over the tofu.
Marinate for 5 minutes.
Add 2 tbsp oil to a pan over medium heat.
Add marinated tofu to the pan and cook over medium heat for 10 minutes, stirring occasionally.
Serve with rice or potatoes.
A nice healthy gluten-free treat instead of ice cream!
3-4 FROZEN bananas (cut in small pieces prior to freezing)
1/4 cup canned coconut milk
1/4 cup peanut butter
1 tbsp maple syrup
Pinch of sea salt
Place the frozen bananas and coconut milk into the bowl of a food processor. Blend until smooth.
Add the peanut butter, maple syrup and salt and blend again to combine.
Transfer to a container with a lid, and freeze a few hours until solid.
A taste of “seafood” that’s gluten-free and dairy-free and easy to make! (The following amounts can be increased to your desired amount also.)
1 tbsp vegan or regular butter
8 medallions Hearts of Palm (rinsed if sliced from the can)
3 tbsp Vegetable Stock
1 tbsp Nutritional Yeast
1 tbsp Coconut Cream (NOT coconut milk – just the white topping of a can of coconut milk – there are also cans of just coconut cream)
1 tsp Old Bay Seasoning
Add 1 tbsp vegan butter to a hot skillet. Then add in the nutritional yeast, coconut cream, vegetable stock and Old Bay. Stir all the ingredients together.
Add in the Hearts of Palm medallions (“scallops”). Reduce heat and cover the skillet and let it steam for about 15 minutes. Flip the “scallops” halfway through, so the sauce is covering all sides. (If needed, add a little more vegetable stock to prevent sticking.)
Serve over or mixed with the pasta of your choice.
A quick gluten-free and dairy-free dinner/soup to enjoy in about 30 minutes.
8 cups vegetable broth
7 cups yellow potatoes, sliced
2-3 celery stalks, sliced
1 cup carrots, sliced
1 tbsp chives, chopped
1 tbsp basil
1 tbsp cilantro
1 tbsp marjoram
6 oz vegan sour cream
6 oz kale
Slice the potatoes (unpeeled), celery and carrots in a food processor.
Chop the chives finely.
Add all the ingredients (except the sour cream and kale) to the Instant Pot, stirring to combine.
Set on the “Soup” setting for 30 minutes.
When completed, do a manual release.
Add the sour cream and kale and stir to combine and wilt the kale.
Serve in bowls, adding black pepper and additional sour cream if desired.
This gluten-free dish can be made with the pasta of your choice. Within 15 minutes, you will have a tasty dinner!
12 oz package gluten-free linguine (or the pasta of your choice)
4 tbsp peanut butter
2 tbsp liquid aminos (or soy sauce or tamari)
2 tbsp sesame oil
1 tbsp maple syrup (or agave)
1 tbsp chives, chopped
1-2 tbsp water (if necessary)
Cook linguine according to the package directions.
While the pasta is cooking, prepare the sauce by mixing all the sauce ingredients together in a bowl or cup until well combined.
Combine the cooked linguine with the sauce and mix everything together.
Serve immediately. You may optionally top it off with green onions and/or sesame seeds.