Tag: dinner

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Vegan “Lobster” Bisque (GF)

A gluten-free taste of Maine without a trip to the seashore or seafood.

2 Tbsp vegan butter

3 large shallots, sliced

2 medium carrots, sliced

4 celery ribs, sliced

1 tsp chives, chopped

1/2 tsp smoked paprika

1 tsp thyme

1 tsp Old Bay seasoning

2 tsp vegan Worcestershire sauce

pinch of cayenne

2 Tbsp tomato paste

1 cup white wine

4 cups vegetable broth

1 cup almond milk

1 cup raw cashews

2 cans hearts of palm, sliced into 1/4-1/2” pieces

In a large pot over medium heat, add the butter, shallots, carrots, chives, celery, Old Bay, Worcestershire, smoked paprika, thyme and cayenne.

Cook for 5-7 minutes.

Add the tomato paste, and cook for an additional 4 minutes, stirring occasionally.

Add the wine to deglaze the pot, bring to a simmer and cook another 5-7 minutes.

Add the broth, milk and cashews. Bring to a boil, then reduce to a simmer for 10 minutes.

Pour the contents of the pan into a blender, and blend until smooth.

Pour into a serving dish and garnish with hearts of palm.

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Vegan “Crab” Cakes

A tasty way to enjoy the taste of the sea without seafood. If using gluten-free bread crumbs, these are gluten-free!

1 can (14 oz) hearts of palm, shredded

1/2 cup bread crumbs (gluten-free if necessary)

1/3 cup celery, shredded

1/3 cup unsweetened applesauce

1 Tbsp lemon juice

1 Tbsp basil

1 tbsp chives, chopped

1 tsp cilantro

1 tsp Old Bay seasoning

Preheat oven to 350°.

In a food processor, shred the hearts of palm and celery.

Combine all the ingredients using a food processor.

Place into greased muffin pans, loosely packing down. (If using regular muffin pans, it makes about 5. If using mini muffin pans, it will make about 10.)

Bake at 350° for 30 minutes.

Serve with tartar sauce.

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No “Shrimp” Scampi

A tasty “seafood” pasta meal for dinner. If using gluten-free bread crumbs and hearts of palm, this dish is gluten-free!

8 oz vegan shrimp (or hearts of palm sliced)

1/2 cup vegan butter

4 oz olive oil

1 tbsp chives, chopped

1 Tbsp parsley

1 Tbsp white wine

1 Tbsp lemon juice

8 oz package of pasta (fettuccine or linguine)

vegan cheese sprinkles

3/4 cup bread crumbs (gluten-free if necessary)

Prepare pasta as instructed.

If using vegan shrimp, grill first with a little salt & pepper with a little oil. If using hearts of palm, just add the sliced hearts of palm.

Melt butter, oil, chives, parsley, wine and lemon juice. When melted, add a Tbsp of bread crumbs to it.

Assemble your pasta, remaining bread crumbs, shrimp/hearts of palm, and chive mixture.

Mix to combine and top with additional bread crumbs and cheese.

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Creamy Potato & Kale Soup (Stove) (GF)

An easy, quick and satisfying gluten-free meal to make.

6 cups vegetable broth

3-4 lbs yellow potatoes

1 can mixed vegetables

2 tsp rosemary

1 tsp chives, chopped

1 tsp cilantro

1 tsp sage

1 tsp ginger

1/2 tsp ground allspice

1/8 tsp turmeric

1/2 lb kale

1 can full-fat coconut milk

In a food processor, slice the potatoes.

Combine all the ingredients (except the kale and the coconut milk) in a large pot.

Cook on stove over medium-high heat for 30 minutes.

Add kale and coconut milk and stir to combine and wilt the kale.

Serve in bowl and enjoy.

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Thai Linguine with Coconut Sauce (GF)

A great gluten-free dinner to make.

2 packages (8 oz each) linguine

2 cans full-fat coconut milk

1/2 cup nutritional yeast

2 Tbsp cilantro

2 Tbsp marjoram

2 Tbsp oregano

1 tbsp chives, chopped

1 tsp ginger

1 tsp cinnamon

1 tsp smoked paprika

1/4 cup hemp seeds

Prepare linguine as directed.

Meanwhile, in a medium pan, combine coconut milk and all spices (except hemp seeds) and stir.

Heat over medium heat for 5 minutes, stirring occasionally.

Combine linguine, sauce and hemp seeds in a large bowl.

Mix together well and serve.

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Vegan Alfredo Sauce (GF)

A great gluten-free topping for things like pasta.

1 1/2 cups raw cashews

1-2 tbsp olive oil

1 tbsp chives, chopped

2 cups unsweetened dairy-free milk

1/4 cup nutritional yeast

1 tbsp lemon juice

1 tsp salt, or to taste

If not using a high-speed blender (like a Vitamix), soak cashews for 5 minutes in hot water.

Drain the cashews (if necessary), and add to a blender along with the chives, milk, nutritional yeast, lemon juice and salt. Blend until smooth.

Pour the sauce over prepared pasta and mix.

If the noodles are no longer hot, heat the pasta with the alfredo sauce on low heat until warm.

Serve immediately.

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Vegan Cheddar Cheese (GF)

A great gluten-free cheese topping, or to make Mac & cheese.

2 cans coconut milk

3 tsp agar agar powder

1 tsp balsamic vinegar

2 tsp sea salt

3 Tbsp tapocia starch (flour)

1 tsp smoked paprika

1/4 tsp liquid smoke

1/4 cup nutritional yeast

pinch turmeric


Add milk, agar, vinegar and salt to pan.

Combine and boil for 2-3 minutes.

Add remaining ingredients – whisking constantly.

Boil gently for 15 minutes- continuing to whisk constantly.

Remove from pan and pour into a greased or parchment-paper lined loaf pan, and refrigerate.


Once set, it can be sliced for sandwiches and/or melted on (for example) pizza.

If using immediately (such as in macaroni & cheese), there is no need to refrigerate it – you may just add it to the recipe.