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Here are some ideas you might find fun and helpful.

Here are some favorite recipes for individuals on gluten and dairy free diets! As often as possible we try to use ingredients that are appropriate for anti-inflammatory diets, please be sure that all the ingredients meet your special dietary needs!

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Vegan Gluten-Free Mac 'n' Cheese

Ingredients 

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  • 12 oz macaroni pasta, cooked in salted water (gluten free)

  • 1/4 cup vegan butter

  • 1/4 cup all purpose flour (gluten free)

  • 2 1/2 cups plain or unsweetened plant-based milk 

  • 3 cups shredded vegan cheddar cheese

  • 1 tsp kosher salt

  • 1/2 tsp kosher salt

  • 1/2 tsp ground black pepper

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Instructions 

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  • Cook pasta in salted water according to package directions. Use 1 teaspoon of salt water per 4 cups of water.
     

  • In a medium pot, melt butter over medium heat. Once completely melted, whisk in gluten free flour until it forms a smooth paste.
     

  • Slowly pour in milk, whisking well, until completely incorporated. Let it simmer for a few minutes until it starts to thicken, stirring occasionally to prevent burning. 
     

  • Add in salt, pepper and vegan cheese and stir well. Vegan cheese takes a bit longer to melt, so keep stirring over medium heat until fully incorporated into a thick, smooth, cheesy sauce. 
     

  • Add in cooked pasta and stir well until fully coated.

Vegan Gluten-Free Chickpea Lasagna 

Ingredients 
 

  • 3 cans pasta sauce

  • 1-2 packages of lasagna noodles (gluten free)

  • 3 cans chickpeas

  • 2-3 packages vegan cheese (shredded is better)

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Instructions

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  • Preheat oven to 375F.
     

  • In a casserole dish, put a layer of pasta sauce on the bottom of the dish.
     

  • Place wet noodles on bottom (so it covers as much of the dish as possible).
     

  • Put cheese on top of the noodles, then chickpeas, then pasta sauce.
     

  • Put the next layer of wet noodles on top.
     

  • Repeat step 4.
     

  • Put another layer of wet noodles on top.
     

  • Repeat step 4.
     

  • Put the last layer of wet noodles on.
     

  • Put sauce on top (cheese is optional).
     

  • Put tinfoil on top of casserole dish so it covers the dish.
     

  • Put in for 30 min at 375F.
     

  • After 30 min, take out and remove tin foil.
     

  • Put back in oven for 15 more minutes.

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Gluten-Free Shoyu Chicken

Ingredients

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  • 2 tbsp minced fresh ginger

  • 3 cloves minced garlic

  • 1 cup soy sauce (Kikkoman or Tamari for gluten free)

  • 1 cup brown sugar

  • 1 cup water or chicken stock

  • Approx. 8 skinless, boneless chicken breasts cut into large strips

  • 2 green onions

  • 1 tbsp sesame seeds (optional)

  •  1 bag frozen peas (or other veggies)



Instructions

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  • Combine the ginger, garlic, soy sauce, water or chicken stock, and brown sugar in a medium pot.
     

  • Add chicken breasts cut into large strips. The liquid should partially cover the chicken.
     

  • Cover with a lid and poach the chicken over low-med heat for 15-20 minutes, depending on the size of the chicken pieces (if you don't have enough of the poaching liquid, add a little water).
     

  • Turn the chicken strips over halfway through the cooking.
     

  • Remove the chicken from the pot to cut into bite sized pieces.
     

  • Bring the liquid to a boil, and continue simmering until you have a sticky glaze. 
     

  • Return the chicken back to the pot and coat it with the glaze.
     

  • Season with salt, soy sauce, pepper, and sugar to taste.
     

  • Add frozen peas and cook until heated through.
     

  • Add green onion.
     

  • Garnish with sesame seeds (optional).

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