Easy...some Vegan some Gluten Free

Recipes
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With a quick look at the categories I did not find anything like this.

I used to cook often, but since my accident I am limited to very simple and easy to prepare items. I have also learned that Gluten puts weight on me like “smelling donuts”:rofl: if you know what I mean.

I still eat bread once in a while, but sparingly (no flour tortillas is hard), for pasta I use either mung bean or rice vermicelli from the asian markets for my asian food, which I eat lots of, or I found some pasta at Wal-mart made from garbanzos, which are great for pasta salad but not so good with spaghetti sauces, it’s called Banza in an orange box.

Here’s a recipe for very easy bread that has no chemicals at all, will last in the fridge a few days.

NO KNEAD BREAD

2 - 2 2/3 cups flour

2 TBLsp sugar

1 tsp salt

1/4 tsp baking soda

1 pkg instant dried yeast (if using a measure that would be 1 TBLsp instant dried yeast)

(optional for dry ingredient addition–1 TBL dried onion flakes, 2 tsp dried dill/rosemary/thyme/oregano…)

This will sound strange, but here goes…separate bowl

1 cup cottage cheese-small curd

1/4 cup water

1 TBLsp butter

Combine dry ingredients in bowl (including optionals with dry ingredients)

Microwave cottage cheese, water and butter in glass until bath-tub water warm about 1 minute or so, then beat in egg, so cannot have the water too hot, you do not want the egg to cook when you add it.

Mix wet and dry ingredients until it looks like wet biscuit dough, but slightly handable.

Stir well to “knead” it, cover and let rise 45-60 minutes.

Grease regular size cast-iron skillet.

“Punchdown” dough by stirring and load it into skillet, smooth down slightly, DO NOT STRETCH, it WILL fill up. Cover again and let raise in a warm place (sunny window is fine, and you can bless the sun into your bread) for another 30-45 minutes.

At 30 minutes, preheat oven to 350 degrees.
Bake until browned and a “hollow” sound thump, at about 30-40 minutes. If necessary, the last 10 minutes, tent with foil to stop top from burning.

Let cool, slice, and bread for 5 days, old bread works great for salad croutons.

Happy sandwiches all.

Lady Gene

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Here’s another one: I found called “high protein snack” but the way they taste, I prefer to call them “gluten-free, cookie-dough bites” 'cause that’s what they taste like!!

“Cookie” Dough Bites

1 cup oat flour

1 cup nut butter (any, I love peanut, but almond…whatever, NOT Nutella it has added flavors in it)

1/2 cup syrup (called for maple but too expensive, I used Karo)

1 1/2 tsp vanilla

1/2 tsp salt

1/2 cup mini choc. chips/nuts/diced dried fruit…be creative

Large bowl, mix Oat flour, salt, nut butter, syrup, and vanilla, stir…will be hard, like stirring bread but harder. Add your “creative’” ingredients". Roll into small “doughball” bites.

Your DONE.

I layered mine in a glass bowl with parchment paper between, they will last up to a week in the fridge, but honestly, once you taste it, you’ll be lucky if they last a few days!!

Lady Gene :cookie:

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These look great! I don’t post many gluten-free recipes, since I’m not gluten-free myself. I’m never sure if it’s a good recipe. Like, is almond flour okay-tasting?

One of the many places I get recipes sent to me is a site called Dish by Dish, and it’s gluten-free, in case you’re interested in looking for recipes!

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Thank-you Amethyst,

I am not gluten intolerant per se, but eating flour puts pounds on me like no tomorrow. Potatoes and rice are okay, but any flour and I turn into a balloon, not allergic or like that, though.
Thank-you for the site, I’ll have to look at it. Food at my home is really difficult. I have 2 “boys” (ages 26 and 27) from Mexico that do not like American food too much. My husband is Mexican. I am American but learned how to make asian food while I lived in Hawaii, and I have always loved Italian (but that pasta does not like me). So, the guys and my husband make Mexican and eat it all the time. The flour and all the meat kills me. My son is trying to go vegan and is also on an every-other-day fast, so his diet is different. Then me, my metabolism is sooooo slow. I will order a meal at like Olive Garden, take a few bites, take it home, and STILL have food 2 days later, and that is the only thing I have been eating in 2 whole days. So, my food lasts FOR-EV-ER (Sandlot). And get this, the Mexican guys have metabolisms like I have NEVER seen. (actually all my husbands family, they must have thyroids active at about 800%). One meal for One of the guys, breakfast, lunch, or dinner, take your pick, remember ONE meal, is MORE than I eat in a day and a half!!!

Anyway, I am always on the lookout for easy, fast, healthy, and some gluten-free recipes.
The reason I started cooking back in 1981 was because I was pregnant (at 17) and did not want my child to grow up on the garbage that I did. (I was raised on Betty Crocker, Swanson TV dinners, or a real treat, Hamburger Helper. The only things my mother knew how to make from scratch was Liver and Onions, every Friday, gee, wonder why I always had a spend-the-night-over with a friend on Friday’s…:rofl:, or fried cornbread and black-eyed peas.) I wanted more for my child and could not afford and would not only buy take-out anyway!!!

Seems like I got on a soap-box again, sorry.
Anyway, gotta check out your site that you gave me.

Lately, I pretty much find easy recipes on Allrecipes.com

Lady Gene :witch_pentacle:

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I’ll try to remember a few places I get recipes from or save them for you and share them. Because I get like 75 different recipe sites sending me stuff a day! I’m sure a few of them are healthy and might help you!

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Amethyst, that would be great!!! Thank-you!!!

Lady Gene :woman_cook:

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Here’s one!

Healthy Seasonal Recipes

Hope you like it!

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