We spent a couple hours at the health food store looking at what fun foods might be available that were also vegan and gluten-free. Not a lot, but we did find a Daiya Pizza that looks good, two types of patties and mostly high priced crackers and other “treats”
And I did spend a considerable amount of time looking for bread and muffin recipes on the internet that were gluten-free and vegan. It wasn’t very encouraging.
Breakfast: Cooked oat bran, bananas, 1/2 apple, blueberries.
Lunch: Finished the Quinoa, rice with green peppers, tomatoes, cucumbers,
Dinner: Potatoes with hummus for dressing and pinto beans
As you can see, I now have the 4 bottom rows put together. I haven’t had a much time as I have been doing a lot of research on recipes for favorite foods no longer on the Celiac menu.
There I stopped as these peppers were calling me. They are washed and several chopped and on the dehydrator. A huge pan of them is cut, deseeded, and sitting in the refrigerator until Sunday when I will finish them. The plan is to freeze them so they will be easy to add to salsa and it can be put together as we need it.