Creamy potato salad is tossed with mustard dressing, coconut “bacon” bits, chopped celery, and a bit of mild onion. I topped it with fresh chive blossoms from my garden. You can use finely minced chives if you like. This healthy take on potato salad is gluten-free and vegan, perfect for a holiday barbeque.
This is a luscious, savory way to make tofu. It’s good as a main dish and in sandwiches. I purchased this from the Whole Foods deli and it was so amazing I saved the ingredients label so I could recreate it. Suitable for: vegan, gluten-free, reduced-sugar diets Not for: low-sodium or migraine diets
I have always loved crab cakes. When I was a kid my mom would buy frozen fish sticks and crab cakes as a special treat on Sunday nights. They’ve always been a favorite. Once you go gluten-free, you can’t have restaurant crab cakes because they have bread crumbs inside or on top (“Panko” are Japanese […]