How would you like a delicious meal that was fast to make and tastes great?  This fast and easy Lemon Garlic Shrimp is one recipe you’ll want to keep in your recipe box and pull out often.  It’s easily adaptable to chicken if you are not a fan of shrimp or don’t have access. Oh and it is of course a gluten free recipe.

This recipe was inspired by a great meal I had at Bar Pintxo, a Spanish tapas restaurant in Santa Monica.  Chef David makes an amazing dish that I order every time we go there to eat.  He uses prawns and of course cooks them perfectly.  I have no idea what his recipe is but this is a way to sample some of these flavors.   Maybe some time he’ll let me in on some of his secrets or you’ll have an opportunity to sample his dish yourself.

To keep this fast and easy to cook all you’ll need to do is wash and dry your shrimp.  You can peel it as you eat it.  If you want to take a little more prep time you can peel the shrimp but leave the tails on.  If you’re serving a really fancy meal and you can get your hands on prawns you can serve them like they do at Bar Pintxo.

One more dish that will help you live an easy, healthy, gluten free life!

My favorite day of the year is almost upon us, the Super Bowl.   I love putting together a spread of fun foods to eat that are gluten free and dairy free and watching the game with friends.  This year I’ll be making some of the recipes in my 2013 Cookbook Desk Calendar.  There are some great options that you can make too no matter if you’re hosting or taking a dish to someone else’s party.  If you don’t have a copy of the calendar order it now so you’ll have it in time to cook up the recipes for the big game.  It will help you on the path to living an easy, healthy, gluten free life.

This year there will be a first for the game.  Two brothers are coaching against each other.  Jim Harbaugh for the San Francisco 49ers and John Harbaugh for the Baltimore Ravens.  Can you just imagine their parents and what that would be like?  I’m guessing they’re rooting for both.  Who are you hoping wins the game, Ravens or 49ers?

No matter who wins you’ll want to have some good eats while watching the game and the commercials.  Scroll down and you’ll see each month and some ideas on how to serve them for the big game.  This calendar is a party in a box!

Oh and don’t forget for those who own this cookbook calendar, to go to the last page and grab the Secret Code for the webpage full of photos giving more detailed directions, links to more recipes using the ingredients in these 12, plus a ton more recipes and cooking tips.

January is a must to have at the party, Jicama Tacos or Tostados.  I love guacamole and anytime I can find more creative ways to use it I will.  Here I’ve combined it with purple potatoes and mushrooms or shrimp and bay scallops.

February Little Lasagna Flowers are good since there are in single serve size.  What you use for the flower itself and the filling is totally up to you.  I give you a few suggestions for both.

March would be good if you cut up this Tunisian Frittata and served it on a pizza peel.  You know the wooden paddle you see them pull pizzas from the oven with.  I love that as a serving dish.  Easy to carry over to the coffee table or even to carry around and serve people from.

April is something you may want to keep for the celebration meal the next day when your team wins.  This Garlic Roasted Asparagus with Poached Egg and Prosciutto is a classic but with my twist of Polenta Croutons.

May is something that can be made in a large casserole and your guests can serve themselves this Easy Layered Mexican Casserole.    You could even pair it up with the Jicama Tacos.

June is also a dish you can make in a nice large casserole or lasagna pan.  It also takes just a few minutes to put together and then you pop it into the oven.  With it being winter however I would use canned fire roasted tomatoes instead of fresh for this Oven Roasted Pesto Vegetables Deluxe.

July is the month to use fresh tomatoes for this Can’t Beet California Cobb Salad and since it’s January you’ll want to swap that out for another favorite ingredient if serving it now.  I really like having some type of salad when watching the big game.

August is one of those dishes that looks really hard to make but trust me anyone can do this.  The Summer Vegetable Rosettes you see pictured here was cooked by my husband who is not a cook.  He can make scrambled eggs but doesn’t venture too far from that.  Zucchini is in season during the summer but you can buy it any time of the year.  This recipe uses cashew cream cheese as an option so if you make a batch save some for the many other recipes I’ve shared using that ingredient.

September is one of my favorite fast meals to make, Hash in a Flash.  It uses ingredients you have on hand and is cooked in one pan so clean up is fast.  If you make this serve it in a big bowl and let your guests spoon out as much as they like.

October is a very satisfying and flavorful Smoky Simmering Soup.  It’s one of those great chop and drop recipes right into your slow cooker.  Put it in there in the morning and it will be ready for you at game time.  How easy can it get!

November is another recipe that uses cashew cream cheese.  It’s a wonderful dish for those who want their big game food to be a little fancier.  Cashew Cream Yam Cannelloni served with a bechamel sauce is sure to delight.

December Mushroom Party recipes are perfect for the big game food.  Keep the mushrooms smaller so they are finger foods and not something you’ll need a fork and knife to eat.  I give you three options and the recipes for each.  You can keep them vegetarian and make the Yam Packed Mushrooms or not and make the Crabby Mushrooms or Sausage Stuffed Mushrooms.

Enjoy the game, your friends and family and the good food you’ll make.  I hope your team wins!

So, what are you going to make and who do you hope wins the game?

Cyber Monday Special ONE Day Only Offer

Only on Monday November 26^th :  get FREE Shipping on any 2013 Cookbook Desk Calendar order, no matter the size.  That means the more you buy the more you save!  This does not apply to wholesale orders.  Offer is good from 12amPT Monday to 12amPT Tuesday, November 27^th 2012 only.

So NOW is the time to check off your gift list for EVERYONE!

This is a great gift for anyone, no matter what they eat.  They can live gluten-free or not, dairy-free or not, vegetarian and vegan or not, and even Paleo or not.  It’s for people who love to eat good food! 

It’s a Calendar and a Cookbook that sits on your desk or countertop. 

• 12 beautifully-designed cards in a clear CD case specially made to stand-up and display on your desk or countertop.  (4 5/8” x 5 3/8”)
• Gorgeous color photos of each dish with easy-to follow recipes on the back.
• Each calendar comes in its own gift/shipping box to make your gift-giving really simple.
• All recipes are gluten-free and dairy-free!
• Vegetarian, Vegan, and Paleo directions for each recipe to fit any diet!

• BONUS EXCLUSIVE CONTENT! Secret access code for a hidden web page that includes:

• 28 additional recipes
• cooking tips & tricks for each recipe
• additional recipe suggestions along with instructional photos
• resources for ingredients and tools
• instructional cooking videos

 This offer does not apply to wholesale orders.  Offer is good from 12amPT Monday to 12amPT Tuesday, November 27^th 2012 only.

January 2013 through December 2013

Size – 4 5/8″ x 5 3/8”

$14.95 each

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If you’re like me and you had heard about cauliflower pizza crusts you probably thought, yeah right. But sometimes necessity creates a situation where you will try new and different things.  I needed a yeast and sugar free pizza crust for my son Brad, who is on a Candida diet.  I also liked the fact that this is grain free.  That means it will work for a Paleo and Primal diet.

I found Carlalyn’s recipe for Cauliflower Pizza on Gluten Free Happy Tummy.  So I thought I would give it a try and at the same time participate in the Adopt a Gluten Free Blogger event.  Kate from Eat Recycle Repeat is hosting this event this month.

So I started with Carlalyn’s recipe but I changed it up to suit our families tastes.

Here is what I changed:

I added in a large whole egg, bumped up the almond flour to 1/3 cup, added in 1/2 teaspoon granulated garlic, 1/2 teaspoon of toasted onion powder and 1 teaspoon of Italian Seasonings.

It’s really important that you squeeze all of the water out of the cauliflower.  This will make a big difference.

I pre-baked the crust and then for the toppings we had a little tomato sauce, shredded spinach and some chicken and turkey roasted red pepper sausage that had no sugar.  Also no cheese of any kind.  Not even Daiya since that is not part of the candida diet.

When the crust was brown, I pulled the pizza out of the oven and cut it up into slices.  I didn’t tell Brad anything, just asked him to give it a try since it didn’t have any cheese.  I didn’t say a word about the cauliflower.

He loved it!  He ate the entire pizza, well minus the slice I ate.  He said it tasted like there was cheese on it.  I think adding in the almond flour does that.

I can’t tell you how excited I am.  I’m not sure we’ll go back to pizza any other way.  It tastes great.  What a great way to eat pizza and have an easy, healthy, gluten-free life!

I hope you will not wait for necessity to give it a try.  I challenge you to make this pizza with your favorite toppings and report back to let me know what you thought.  But for me if something passes the Brad test, well then anyone will eat it.  He’s a very picky teenager.  So if you have one of those in your house, I’ve got you covered.

This is a fast gluten free recipe that can be made to taste any way you like.  There really is no end to the possibilities of seasonings you can use.  If you’re looking for something orange to serve for Halloween try the Buffalo Wing Sauce.  Have fun with your food and have a Happy Halloween!

It’s not too soon to start prepping for Thanksgiving if you want to have control over the ingredients in the foods you and your family will be eating and save money. Yes, as you can see I am a bit of a control freak.  I like to save money, pick which ingredients we don’t eat and most of my foods to be organic.  I especially buy organic when it comes to ingredients that fall on the dirty dozen list.  We’ll be eating celery in my stuffing, potatoes will be mashed, spinach, lettuce, sweet bell peppers and cucumbers in a salad, kale in my vegetarian Cashew Cream Yam Cannelloni and green beans as a side dish.

Also as soon as I can place my order for an organic turkey I do so.  I remember the first year I made the switch to organic turkey.  It was by far the best tasting turkey I have ever eaten.  It was juicy and tasted like turkey, instead of just bland.

But for now I’ll just work on the foundations of my turkey and stuffing portion of the meal.  I’ll work on some of the other menu items closer to the date.  For instance I’ll make cashew cream cheese on Tuesday of that week so it will be ready for my Cashew Cream Yam Cannelloni.  That will be the centerpiece for my vegetarian Thanksgiving for my oldest son, Andy.

So this week I got to play more with my new Ninja Cooking System, (sent to me for free).  The more I cook with this the more I really love it.  I steam roasted two organic turkey breasts.  They were on sale for a great price so I had to snag them.  I also wanted them to slice up for lunch and dinners for the coming couple of weeks.  It’s so much better than buying lunchmeat.  Again, control over ingredients.  I get organic, gluten free and sugar free lunch meat plus save money at the same time.  These breasts came out so tender and juicy and it didn’t take long to cook them either.  I put vegetable and chicken stock in the bottom of the Ninja and put the breasts on the roasting rack.

What I was not expecting with this was a beautiful delicious turkey gravy base when I was done cooking the turkey.  You could of course buy things like this at the stores like Williams Sonoma for $10.95.  Here is what is their turkey gravy base:  Water, turkey flavor (chicken stock, salt, autolyzed yeast extract, flavors, hydrolyzed soy protein, maltodextrin, chicken fat, caramel color, soy lecithin), modified food starch, turkey broth, rendered turkey fat, natural flavoring, gdl (an acidifier).  

Can I just say yuck!  So first of all there are many ingredients in here that could contain gluten such as maltodextrin, caramel color, and natural flavoring.  The modified food starch if made from wheat should note this.  Just in case you have never used a turkey gravy base, all you have to do is add in water or milk and you have gravy.

So I made an amazing tasting turkey gravy base for free since it was what was left after steam roasting my turkey.  I also can tell you every ingredient in it and you can even pronounce them.

I then sliced the turkey off the bones and tossed those bones back into the Ninja to make turkey stock.  I ended up with 15 cups of stock.  This will be perfect for making my Gluten Free Stuffing with Pancetta Sage Sausage and the gravy.  This is a huge money saver since I’m using the turkey bones again, some vegetables and water.  The cost for those ingredients was far less than the $20 it would cost to buy that much turkey stock that usually contains sugar, which is off limits for my youngest son.  Besides if I’m eating something with sugar or sweet, I want it to be a dessert.  Again I get to control the ingredients,  save money and keep that easy, healthy, gluten free life!

I do love meatballs.  I take hiding some good vegetables inside for those who won’t eat them otherwise, as a challenge.  How many different and good vegetables can I hide and still have them taste good and something my son will eat.  You may recall my Meatballs With A Heart as a past example.

This week we found out my son will need to be on a Candida diet.  That means at the beginning no fruits or sugars at all, stay away from grains and increase those vegetables.   There’s more to it than that but that’s the abbreviated version   So basically I’m taking away all of his snacks and favorites and giving him his least favorites.

This was the inspiration for the Magic Meatballs.  These are gluten and dairy free but full of vegetables.  It includes natural antibacterial foods like garlic and detoxing herbs like parsley.

The trick to making meatballs like this is the spices you use to dominate the taste buds.  I opted for a Southwestern blend from Penzeys that is strong and flavorful and contains no sugar.  It contains salt, sweet ancho pepper, onion, garlic, Mexican oregano, Tellicherry black pepper, cayenne pepper, cumin, sweet paprika, chipotle pepper and cilantro.

I will be making many variations on this recipe I’m sure.  These are great for week days, weekends, game days or of course you an always serve these for Halloween too!

I also want to tell you about a new piece of kitchen equipment I was given to try.  It’s called the Ninja Cooking System.  It’s a stovetop cooker, oven, slow cooker and steam roaster/baker in one.  When I heard this I thought that’s too many things in one so none will work well.  I’m so skeptical.  But as I’ve mentioned before I’ve moved into an apartment and something that does many things sounded appealing being in a smaller kitchen.  I’ve also found out that when using my oven it heats the whole apartment which is not great in a warm climate.  So I busted this out of the box this weekend and started cooking like crazy.  I made my Paleo Scrapple without having to use an extra pot.  I steam roasted a turkey breast which tastes amazing and I made these Magic Meatballs.  So I’m sold.  I love it.  I can cook anything in here and it’s super easy to clean.  But don’t take my word for it, read Stephanie O’Dea’s review, from A Year of Slow Cooking.  This recipe was shared on Allergy Friendly Friday.

What do you like to hide in your meatballs?

Did you hear the latest news? Subscribers to The Gluten Free Insider Newsletter had a sneak peek.  Don’t miss out on the news.  

Announcing:

I am very excited to share with you that I have created the ultimate cookbook. Wait until you hear how it works. This is a 2013 Cookbook Desk Calendar. That means it is a calendar and a cookbook that sits on your desk in the size of a CD case!

Each month features a color photo and calendar on the front and an easy recipe on the back. Every recipe is gluten and dairy free plus instructions on how to easily make it Vegetarian, Vegan and Paleo. How cool is that?

I don’t know about your family and friends, but mine all have their own dietary needs. My oldest son is a vegetarian but can’t eat soy, my husband eats Paleo, my youngest son thinks the word vegetable is a swear word and for me it’s strictly gluten and dairy free. Having to juggle these needs and not cook 3 or 4 different main dishes for one meal has taught me how to take one recipe and make it work for everyone at the table.

This is what I’ve shared with you in the 2013 Cookbook Desk Calendar. Each recipe is coded and noted to make cooking a breeze.  I even had my non-cook husband give some a try and he looked like a master chef! Check out the August photograph, that’s his work. 

Each cookbook calendar comes in a clear case that flips open to sit on your desk or your countertop as you are cooking from the recipe. I know, brilliant right? So much goodness in a CD case the size of your hand.

BONUS: Every calendar comes with a special code to a hidden page on The WHOLE Gang website that will include additional recipes, tips, tricks, tools and how to make each recipe suit multiple dietary needs at the same time.  That means cook once and everyone eats!

This 2013 Cookbook Desk Calendar is not only great for you, but it makes a great gift for family, friends, teachers, hostesses, co-workers, employees, clients and that person who has everything. Each calendar comes in it’s own gift/shipping box so you’ll be ready to send them out as gifts. If you are giving them as client gifts there is a space in the back for you to place your business card so they’ll know who to thank!

Pre-Order Special:  I am offering you a special pre-order deal for ordering now. If you order this month you will receive $2 off the list price of $14.95 each. This discount will expire October 31st, 2012.  Even bigger savings the more you order.

Pre-Order Now!

Here’s what some folks are saying:

Hash in a Flash is a great one pot dish the whole family loved, including my 12 year old daughter. – Sara Nicole in Bellflower, California

This Vegan Tunisian Frittata has become a staple in my gluten free kitchen. Prior to making it, I wasn’t convinced that I could make a decent tasting frittata without eggs, but this recipe completely changed my mind. It is beyond delicious and on the first and second day, the leftovers were just as delicious as when it came out of the oven. Try it, you’ll be glad you did! - Ellen Allard, Worchester Massachusetts

We very much enjoyed the Vegan Tunisian Frittata. The recipe is very straight-forward and easy to follow for a quick prep meal. While it would make great leftovers, we’re yet to have any left after a meal–it’s a big hit! I would not hesitate to share this with egg eaters, the tofu is a slick substitute! We now keep a container of the easy harissa on hand so we can make this often.  - Johnna Perry Kansas City, Missouri

12 months of great meals!

• January: Jicama Tacos & Tostados
• February: Little Lasagna Flowers
• March: Tunisian Frittata
• April: Garlic Roasted Asparagus with Poached Egg and Prosciutto
• May: Easy Layered Mexican Casserole
• June:  Oven Roasted Pesto Vegetables Deluxe
• July: Can’t Beet California Cobb Salad
• August: Summer Vegetable Rosettes
• September: Hash in a Flash
• October: Smoky Simmering Soup
• November: Cashew Cream Yam Cannelloni
• December: Mushroom Party

Don’t miss out on this old time favorite.  Salad Niçoise definitley has a list of ingredients needed in order to call it such, but you know me.  I do like to play with my food and I’m not very good with rules.  As a matter of fact I’m not sure I’ve made this salad the same way twice nor have I seen two recipes the same.  I totally change up the way an ingredient is prepared or add in some new ones.  The great thing about this salad is everything is a whole food making it a gluten free recipe and keeping with our easy, healthy, gluten free life.

Here are two examples of recent versions.

Now it’s your turn to share what’s in your gluten free Salad Niçoise.

This is another fast and easy summer gluten free recipe to help you use what’s fresh and in season and spend more time enjoying the summer.  This uses that fun new kitchen tool I’ve been playing in the kitchen with.  It can help you make really fast, delicious and nutritious meals.

I served these with the Chick and Pork Balls.  Again another recipe working to help you live an easy healthy gluten free life.

You can keep this totally vegetarian and vegan by serving it with beans, tofu or your favorite protein.  Or just serve it alone.  It doesn’t need any help on the plate to make it a meal.

Both of these recipes use what I found fresh at the farmer’s market.  If you find something different, change up this recipe and please let me know what you created.  This was shared on Wellness Weekend.

I’m talking of course of the latest meatball craze.  Meatballs are so hot there are meatball only restaurants and cookbooks.  They have recipes for Goat Balls and Bunny Balls.  Don’t think I’m trying either of those.

We’ve been eating a variety of meatballs around here for some time.  I love to make them because there are fast, easy and you can put just about anything into them.  They make great every day food, party food, special occasion food, can be served alone, with a side dish, in a soup or in a sandwich and are easy to make as a gluten free recipe.

I’ve made Meatballs with a Heart, Chicken Meatballs, Simply Dressed Meatballs, North African Meatballs, and the traditional Spaghetti and Meatballs.  With the price of meats increasing I’m sure I will be making more balls from assorted foods.  What’s the most interesting ones you’ve made or eaten?

I am loving only cooking for 5 or 10 minutes and having a meal that fits my easy healthy gluten free life.  Once you get the process of these gluten free recipes down you can start to change up the ingredients and create your own set of 5 minute meals.

This one is great for any meal of the day.  This one I created for lunch and served it with a gluten free wrap of green leafy vegetables and sliced meats.

If you get my newsletter you’ve already seen this cool gadget and gotten these two recipes.  What you’re not receiving the newsletter!  Sign up now so you get the scoop first, plus any offers and discounts will be in that newsletter.  Click Here for more info.

Love this new kitchen gadget! I don’t know why I waited so long to get one. I’ve seen others use it and thought wow that looks cool but really, can’t I just do that with a knife?

I could if I had all day to prepare my meals. If you have endless hours to prepare your meals no need to read on any further.

However if you want to have an easy healthy gluten free life, lots of fun, make great meals and have people who don’t typically eat vegetables start asking for second helpings, well check this out.

For lunch I made a Cucumber and Tomato Salad.

For dinner I made a Zucchini and Squash Pesto Pasta which had no grains in it whatsoever.

Oh the fun I’m going to have with this tool.

So I’ll share the recipes for these two dishes along with the great boulettes de poulet et de porc au pesto.

I just love heading to the farmer’s market without a shopping list.  It leaves me open to finding great foods and often new things I’ve never tried before.  Then I bring them home and start tossing a bunch in a pan for a hash, into a bowl for a salad or into a baking dish to roast up.  It’s all good and will keep you living that easy healthy gluten free life.

This hash was created from my latest trip to the market.  Feel free to change up the ingredients according to what you like and what you find at your farmer’s market.  I served this with my 5 Minute Dover Sole.

If you are looking for a really fast meal then make a hash with what you pick up from the farmer’s market and grab an easy, less expensive fish like Dover Sole.  This is truly an easy healthy gluten free recipe.

This fish takes 2 minutes to prepare and 3 minutes to cook.  It’s a great dish for any day or night of the week, for a family meal or when you are having company over and you’d rather spend it with them and not cooking the whole time.

Have you had a bad day and now you have to cook dinner?  This is the dinner that will help you feel better as you are cooking it!  The secret is all in the chicken.  If you’re also looking for a dairy free and gluten free recipe this is just what you want.

The first ingredient in this recipe is optional, a glass of wine.  This is for the cook and should not be used until the chicken in cooking in the oven.  This recipe also calls for a new ingredient from Daiya cheese.  They have created wedges of cheese that can be cubed or sliced for your recipes.  I found Cheddar, Jack, and Havarti with garlic and jalapeño peppers.

Those who read this blog often will know I’m not a big fan of buying my food in a package so when I do it’s for a specific purpose.  For this recipe I wanted a little cheese but living dairy and soy free as well as gluten free I needed to use something different.  If you keep these products to a minimum and be very purposeful with them, then you will only be using them once in a while and not every day.

When deciding what to stuff into your wonderful chicken that just helped you de-stress, don’t worry if you don’t have the exact ingredients that I have in the recipe.  You can put just about anything in there.  If I would have had peppers those would have gone in there with some spinach and the cheese.  Or how about a little avocado, bacon or salami and tomato with the cheese for a little west coast flavor.  Use your imagination and what you like and have on hand.

For the coating I like to use my favorite almond flour high in nutrients rather than a low nutrient flour.  Doing this can also keep this recipe Paleo and Primal for those who live within those parameters.    Almond flour will also create a nice little crunch.

So grab a glass of wine and pound the stress out of your day while making a great dinner.

Now I’d like to hear from you. How do you de-stress after a bad day?

This gluten-free and dairy-free dish of Sautéed Endive, Mushroom and Crisp Pancetta with Wine will melt in your mouth and make your body dance with joy (read on to see why).   It will also have your diners asking for more.  Shhh plus I snuck in a bonus recipe for the Almond Chicken I served this with at dinner.

In fact it was so good I only had time to grab my iPhone to get a picture before it was devoured.  This dish was so fast and easy to make and tasted so amazing that I will be making it many more times for sure.   Maybe the next time I make it I’ll steal some off to my photo table to get more shots.

Let me share just a little about the ingredients before I share the recipe.  Endive might be one of those items you passed over in the grocery store because you were not sure what to do with it.  Let me assure you there are many ways to enjoy endive but more importantly I’m going to give you the reasons why you should give them a try.

Endive are of course low in calories, fat, sodium and cholesterol free.  They are loaded with vitamins and minerals our bodies need such as vitamins B and C, calcium, magnesium, iron, zinc, folate and selenium.  Plus they are a good source of both beta-carotene and potassium.   If you are looking to have more fiber in your diet and you don’t eat whole grains then endive is a great option since it’s high in complex fibers.  It also aids in digestion including helping to remove toxins from your digestive track.    Are you sold yet?

I love to put them into a pan and sauté or keep them raw and fill them with amazing morsels of shrimp and crab or maybe something as simple as egg salad.  They are really very versatile.  Don’t forget if you are a smoothie or juice goddess like me, toss them into your morning smoothie and get all of those health benefits in your drink.

Mushrooms, especially the Shiitake mushrooms used here are also filled with great health benefits.  Mushrooms are a great source of your B vitamins and minerals such as selenium, copper and potassium.  Mushrooms have been shown to help protect against some cancers and are full of antioxidant power.  But here are my two favorite benefits of mushrooms.  They are one of only a few sources of Vitamin D in real food, not added or fortified.  Plus mushrooms, especially shiitake, oyster and split gill mushrooms contain beta-glucans that have been shown to stimulate immunity in our bodies helping us resist allergies and help in the process to metabolize fats and sugars in our bodies.

So now you see why your body will be doing the happy dance with both endive and mushrooms helping your body stay healthy.  Now this recipe does include pancetta which you can add more or less or even take out completely to keep this a vegetarian and vegan recipe.  Serve this recipe for your best dinner party or your Tuesday night family dinner.   Either way, get these great ingredients on to your plate and into your body.