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Gluten-free and Vegetarian/Vegan Recipes

 

To meet my needs of being “gluten-free”, there are no ingredients that have wheat in them. Since one out of one-hundred people now have problems with the way the United States processes their foods, there are plenty of brands which are marked GF Gluten-free. However, read all the way around the label and determine if there might be traces of wheat or if the product was processed in a plant or on machinery that also handles wheat. (These statements are usually NOT found near the list of ingredients.) If this is the case and you are gluten-sensitive or have a wheat-toxicity, don’t use it!

 

I also deleted recipes which called for hidden gluten – like shrimp, frozen mangoes and parsnips.

 

Vegetarian foods allow the use of milk, honey, eggs, and other non-kill animal products; vegans do not. I have endeavored to post only recipes with vegan-appropriate ingredients. If I really liked something, though, that was vegetarian rather than vegan, I will note it.

 

Whenever possible, use non-GMO products (non-genetically modified).  If you think gmo’s are ok for you, you haven’t read any science fiction books, let alone Charles Darwin.

 

These recipes are not an attempt to substitute wheat or animal ingredients with something else. These recipes are “naturally” or originally gluten-free and vegetarian/vegan.

SVENGALI TOMATOES

 

(not sure about this, but I bet it’s a memorable taste!)

1 1-pound can tomatoes, cut up

¼ cup canned frozen cranberry-orange relish

2 Tbsp light raisins

1 Tbsp sugar

½ tsp ginger

½ tsp salt

¼ tsp cayenne

Combine all ingredients; simmer for 8 to 10 minutes. Serve warm or cold.

(Mrs. Janet Stark Halvorson, Maryville, TN © Southern Living 1968)

Gluten-free and Vegetarian/Vegan Recipes

To meet my needs of being “gluten-free”, there are no ingredients that have wheat in them. Since one out of one-hundred people now have problems with the way the United States processes their foods, there are plenty of brands which are marked GF Gluten-free. However, read all the way around the label and determine if there might be traces of wheat or if the product was processed in a plant or on machinery that also handles wheat. (These statements are usually NOT found near the list of ingredients.) If this is the case and you are gluten-sensitive or have a wheat-toxicity, don’t use it!

I also deleted recipes which called for hidden gluten – like shrimp, frozen mangoes and parsnips.

Vegetarian foods allow the use of milk, honey, eggs, and other non-kill animal products; vegans do not. I have endeavored to post only recipes with vegan-appropriate ingredients. If I really liked something, though, that was vegetarian rather than vegan, I will note it.

Whenever possible, use non-GMO products (non-genetically modified).  If you think gmo’s are ok for you, you haven’t read any science fiction books, let alone Charles Darwin.

These recipes are not an attempt to substitute wheat or animal ingredients with something else. These recipes are “naturally” or originally gluten-free and vegetarian/vegan.

BAKED TOMATOES WITH RICE

6 tomatoes

Salt

½ cup diced celery

¼ cup diced green pepper

2 Tbsp chopped onion

2 Tbsp butter/margarine

2/3 cup rice

¾ cup water

Dash of pepper

Remove seed and pulp from tomatoes; salt insides. Bake in shallow baking dish at 375 degrees for 15 minutes. Sauté celery, green pepper and onion in butter for 3 minutes; add rice, water, ½ teaspoon salt and pepper. Bring to a boil; cover. Let stand for 10 minutes (note, this recipe called for “instant rice. Cooking time should be lengthened for normal rice). Add tomato pulp. Fill baked tomato shells with mixture; bake for 5 minutes longer. Yield: 6 servings.

(Janet Chamnes, Easley, SC © Southern Living 1968)

Gluten-free and Vegetarian/Vegan Recipes

 

To meet my needs of being “gluten-free”, there are no ingredients that have wheat in them. Since one out of one-hundred people now have problems with the way the United States processes their foods, there are plenty of brands which are marked GF Gluten-free. However, read all the way around the label and determine if there might be traces of wheat or if the product was processed in a plant or on machinery that also handles wheat. (These statements are usually NOT found near the list of ingredients.) If this is the case and you are gluten-sensitive or have a wheat-toxicity, don’t use it!

 

I also deleted recipes which called for hidden gluten – like shrimp, frozen mangoes and parsnips.

 

Vegetarian foods allow the use of milk, honey, eggs, and other non-kill animal products; vegans do not. I have endeavored to post only recipes with vegan-appropriate ingredients. If I really liked something, though, that was vegetarian rather than vegan, I will note it.

 

Whenever possible, use non-GMO products (non-genetically modified).  If you think gmo’s are ok for you, you haven’t read any science fiction books, let alone Charles Darwin.

 

These recipes are not an attempt to substitute wheat or animal ingredients with something else. These recipes are “naturally” or originally gluten-free and vegetarian/vegan.

STUFFED ZUCCHINI

8 small whole zucchini

3 Tbsp butter/margarine

1 small onion, chopped

½ cup chopped celery

½ cup chopped green pepper

1 cup drained canned tomatoes

1 tsp salt

1 tsp oregano

Plunge whole zucchini into kettle of boiling water. Turn off heat and let cool in the liquid for a few minutes. Melt butter in skillet. Stir and fry onion, celery, green pepper and tomatoes until barely tender. Add salt and oregano. Scoop out some pulp from zucchinis, leaving solid shell. Chop pulp into vegetable mixture. Pile filling into zucchini. Place in shallow greased casserole. Bake 45 minutes at 350 degrees. Yield: 8 servings.

(Mary Louise Wild, Louisville, KY © Southern Living 1968)

Gluten-free and Vegetarian/Vegan Recipes

To meet my needs of being “gluten-free”, there are no ingredients that have wheat in them. Since one out of one-hundred people now have problems with the way the United States processes their foods, there are plenty of brands which are marked GF Gluten-free. However, read all the way around the label and determine if there might be traces of wheat or if the product was processed in a plant or on machinery that also handles wheat. (These statements are usually NOT found near the list of ingredients.) If this is the case and you are gluten-sensitive or have a wheat-toxicity, don’t use it!

I also deleted recipes which called for hidden gluten – like shrimp, frozen mangoes and parsnips.

Vegetarian foods allow the use of milk, honey, eggs, and other non-kill animal products; vegans do not. I have endeavored to post only recipes with vegan-appropriate ingredients. If I really liked something, though, that was vegetarian rather than vegan, I will note it.

Whenever possible, use non-GMO products (non-genetically modified).  If you think gmo’s are ok for you, you haven’t read any science fiction books, let alone Charles Darwin.

These recipes are not an attempt to substitute wheat or animal ingredients with something else. These recipes are “naturally” or originally gluten-free and vegetarian/vegan.

APPLE-STUFFED ACORN SQUASH

2 acorn squash

Salt to taste

3 tart apples

1 cup broken cashew nuts

¼ cup melted butter/margarine

½ cup maple syrup

Cut squash in half lengthwise; scoop out seeds and stringy portion. Place cut sides down on rack in skillet and add 1 inch of boiling water. Add salt; cover and steam about 20 minutes. Remove to shallow baking dish. Peel, core and dice apples; add nuts, butter and syrup. Fill squash with mixture. Brush surface with additional melted butter. Add ½ inch hot water to pan; cover with foil. Bake in 400 degree oven about 30 minutes. Yield: 4 servings.

(Mrs. G. B. Powell, Birmingham, AL © Southern Living 1968)

Gluten-free and Vegetarian/Vegan Recipes

To meet my needs of being “gluten-free”, there are no ingredients that have wheat in them. Since one out of one-hundred people now have problems with the way the United States processes their foods, there are plenty of brands which are marked GF Gluten-free. However, read all the way around the label and determine if there might be traces of wheat or if the product was processed in a plant or on machinery that also handles wheat. (These statements are usually NOT found near the list of ingredients.) If this is the case and you are gluten-sensitive or have a wheat-toxicity, don’t use it!

I also deleted recipes which called for hidden gluten – like shrimp, frozen mangoes and parsnips.

Vegetarian foods allow the use of milk, honey, eggs, and other non-kill animal products; vegans do not. I have endeavored to post only recipes with vegan-appropriate ingredients. If I really liked something, though, that was vegetarian rather than vegan, I will note it.

Whenever possible, use non-GMO products (non-genetically modified).  If you think gmo’s are ok for you, you haven’t read any science fiction books, let alone Charles Darwin.

These recipes are not an attempt to substitute wheat or animal ingredients with something else. These recipes are “naturally” or originally gluten-free and vegetarian/vegan.

CURRIED SQUASH AND ONION

¼ cup dried currants

¼ cup dry sherry

3 Tbsp butter/margarine

2 cups sliced sweet Spanish onions

4 cups sliced yellow squash, unpeeled

Salt and white pepper to taste

2 Tsp cornstarch

2 tsp curry powder

1 Tbsp lemon juice

1 Tbsp strained honey/sugar (brown)

Marinate currants in sherry for 30 minutes.  Cook onions, squash, salt and pepper in ½ cup water until just tender. Add butter. Drain liquid into pint measuring cup up to 1 and ¼ cups liquid. Pour into top of double boiler, stir in cornstarch and curry powder. Simmer over low heat for 10 minutes. Add lemon juice and honey; stir well. Add onion and squash. Stir in currants and sherry. Keep hot.

(Eva G. Key, Mount Pleasant, SC © Southern Living 1968)

Gluten-free and Vegetarian/Vegan Recipes

To meet my needs of being “gluten-free”, there are no ingredients that have wheat in them. Since one out of one-hundred people now have problems with the way the United States processes their foods, there are plenty of brands which are marked GF Gluten-free. However, read all the way around the label and determine if there might be traces of wheat or if the product was processed in a plant or on machinery that also handles wheat. (These statements are usually NOT found near the list of ingredients.) If this is the case and you are gluten-sensitive or have a wheat-toxicity, don’t use it!

I also deleted recipes which called for hidden gluten – like shrimp, frozen mangoes and parsnips.

Vegetarian foods allow the use of milk, honey, eggs, and other non-kill animal products; vegans do not. I have endeavored to post only recipes with vegan-appropriate ingredients. If I really liked something, though, that was vegetarian rather than vegan, I will note it.

 

Whenever possible, use non-GMO products (non-genetically modified).  If you think gmo’s are ok for you, you haven’t read any science fiction books, let alone Charles Darwin.

These recipes are not an attempt to substitute wheat or animal ingredients with something else. These recipes are “naturally” or originally gluten-free and vegetarian/vegan.

SQUASH EN CASSEROLE

4 cups diced yellow squash

1 ½ cup diced celery

¾ cups chopped olives (note- the recipe did not specify black or green, so go for it according to your taste)

3 Tbsp diced onion

1 cup spaghetti rings or finely broken spaghetti (note – use gluten-free noodles or try rice noodles)

1 cup tomato soup

2 Tbsp butter/margarine

2 Tbsp Worcestershire sauce

1 ½ tsp salt

¾ cup water

Combine squash, celery, olives, onion and spaghetti; place in casserole. Combine remaining ingredients; pour over squash mixture. Bake at 275 to 300 degrees for 1 hour and 30 minutes or until done. Yield: 6 servings.

(Jodie A. Desler, St. Petersburg, FL© Southern Living 1968)

Gluten-free and Vegetarian/Vegan Recipes

To meet my needs of being “gluten-free”, there are no ingredients that have wheat in them. Since one out of one-hundred people now have problems with the way the United States processes their foods, there are plenty of brands which are marked GF Gluten-free. However, read all the way around the label and determine if there might be traces of wheat or if the product was processed in a plant or on machinery that also handles wheat. (These statements are usually NOT found near the list of ingredients.) If this is the case and you are gluten-sensitive or have a wheat-toxicity, don’t use it!

I also deleted recipes which called for hidden gluten – like shrimp, frozen mangoes and parsnips.

Vegetarian foods allow the use of milk, honey, eggs, and other non-kill animal products; vegans do not. I have endeavored to post only recipes with vegan-appropriate ingredients. If I really liked something, though, that was vegetarian rather than vegan, I will note it.

Whenever possible, use non-GMO products (non-genetically modified).  If you think gmo’s are ok for you, you haven’t read any science fiction books, let alone Charles Darwin.

These recipes are not an attempt to substitute wheat or animal ingredients with something else. These recipes are “naturally” or originally gluten-free and vegetarian/vegan.

TOSSED APPLE-SPINACH SALAD

1 pound fresh spinach

1 ½ cups cored diced apples

1 small red onion, thinly sliced

2 Tbsp lemon juice

1 tsp salad oil

¼ tsp seasoned salt

¼ tsp Worcestershire sauce

 1 tsp sugar

Remove stems and large ribs from spinach,; tear larger leaves. Wash and drain. Place in large covered saucepan and stem 1 to 2 minutes or just until slightly wilted. Use no additional water. Drain off any liquid from spinach. Place in salad bowl with diced unpared apples and onion rings. Combine remaining ingredients pour over salad and toss lightly. Yield: 6 servings

(no one was given the by-line for this recipe from © Southern Living 1968)

·        I don’t get the need to wilt the spinach. I’d do this with fresh raw leaves.

Gluten-free and Vegetarian/Vegan Recipes

To meet my needs of being “gluten-free”, there are no ingredients that have wheat in them. Since one out of one-hundred people now have problems with the way the United States processes their foods, there are plenty of brands which are marked GF Gluten-free. However, read all the way around the label and determine if there might be traces of wheat or if the product was processed in a plant or on machinery that also handles wheat. (These statements are usually NOT found near the list of ingredients.) If this is the case and you are gluten-sensitive or have a wheat-toxicity, don’t use it!

I also deleted recipes which called for hidden gluten – like shrimp, frozen mangoes and parsnips.

Vegetarian foods allow the use of milk, honey, eggs, and other non-kill animal products; vegans do not. I have endeavored to post only recipes with vegan-appropriate ingredients. If I really liked something, though, that was vegetarian rather than vegan, I will note it.

Whenever possible, use non-GMO products (non-genetically modified).  If you think gmo’s are ok for you, you haven’t read any science fiction books, let alone Charles Darwin.

These recipes are not an attempt to substitute wheat or animal ingredients with something else. These recipes are “naturally” or originally gluten-free and vegetarian/vegan.

SPINACH WITH GRAPEFRUIT

3 pounds fresh spinach

1 no.2 can grapefruit sections, drained

Salt & pepper to taste

Butter/margarine

Wash spinach in warm water; rinse with cold, do not drain. Cover; heat for 7 to 8 minutes. Drain; chop. Fold in warmed grapefruit sections. Season to taste. Add butter. Yield: 6 servings.

(Mrs. Lillian P. Dunbar, Toomsuba, Miss. © Southern Living 1968)

Gluten-free and Vegetarian/Vegan Recipes

To meet my needs of being “gluten-free”, there are no ingredients that have wheat in them. Since one out of one-hundred people now have problems with the way the United States processes their foods, there are plenty of brands which are marked GF Gluten-free. However, read all the way around the label and determine if there might be traces of wheat or if the product was processed in a plant or on machinery that also handles wheat. (These statements are usually NOT found near the list of ingredients.) If this is the case and you are gluten-sensitive or have a wheat-toxicity, don’t use it!

I also deleted recipes which called for hidden gluten – like shrimp, frozen mangoes and parsnips.

Vegetarian foods allow the use of milk, honey, eggs, and other non-kill animal products; vegans do not. I have endeavored to post only recipes with vegan-appropriate ingredients. If I really liked something, though, that was vegetarian rather than vegan, I will note it.

Whenever possible, use non-GMO products (non-genetically modified).  If you think gmo’s are ok for you, you haven’t read any science fiction books, let alone Charles Darwin.

These recipes are not an attempt to substitute wheat or animal ingredients with something else. These recipes are “naturally” or originally gluten-free and vegetarian/vegan.

ALMOND BLACK EYES

2 1 pound cans black-eyed peas

¼ cup butter/margarine

¼ cup coarsely chopped onion

1/3 cup (packed) brown sugar

1 Tbsp cornstarch

½ tsp salt

1 ½ Tbsp vinegar

2 tsp Worcestershire

½ cup diced almonds, roasted

Drain peas, reserving 1 cup liquid. Melt butter in medium saucepan. Add onion, sauté until tender-crisp. Mix in brown sugar, cornstarch, salt and reserved liquid. Cook, stirring until mixture comes to a boil and is slightly thickened. Stir in peas, vinegar, Worcestershire and almonds. Heat in saucepan or pour into 1-quart buttered casserole. Cover; heat in 375 degree oven for 20 minutes. Yield: 6 servings.

(Mrs. Mamie Booker, Pensacola, FL © Southern Living 1968)

·        Rather than risk the contents of the cans of black-eyes, I’d use fresh black-eyes, boil them to softness with salt and an onion, and reserve the pot liquor for use in the above recipe.

Gluten-free and Vegetarian/Vegan Recipes

To meet my needs of being “gluten-free”, there are no ingredients that have wheat in them. Since one out of one-hundred people now have problems with the way the United States processes their foods, there are plenty of brands which are marked GF Gluten-free. However, read all the way around the label and determine if there might be traces of wheat or if the product was processed in a plant or on machinery that also handles wheat. (These statements are usually NOT found near the list of ingredients.) If this is the case and you are gluten-sensitive or have a wheat-toxicity, don’t use it!

I also deleted recipes which called for hidden gluten – like shrimp, frozen mangoes and parsnips.

Vegetarian foods allow the use of milk, honey, eggs, and other non-kill animal products; vegans do not. I have endeavored to post only recipes with vegan-appropriate ingredients. If I really liked something, though, that was vegetarian rather than vegan, I will note it.

Whenever possible, use non-GMO products (non-genetically modified).  If you think gmo’s are ok for you, you haven’t read any science fiction books, let alone Charles Darwin.

These recipes are not an attempt to substitute wheat or animal ingredients with something else. These recipes are “naturally” or originally gluten-free and vegetarian/vegan.

SLIVERED ALMOND ONIONS

(This sounds good, but I would prepare it with leeks rather than onions. Just a thought.)

16 to 20 small onions

½ cup butter/margarine

1 cup slivered almonds

Parboil onions to loosen outer skin; remove outer skin, stem and root end. (I would have just cut and removed them while they were raw). Arrange onions in shallow casserole in a single layer. Dot top of each onion with butter; sprinkle almonds over top. Cover and bak e at 350 degrees for 45 minutes or until tender. Yield: 8 servings.

(Mrs. Richard W. Hurd, Montgomery AL © Southern Living 1968)

Gluten-free and Vegetarian/Vegan Recipes

To meet my needs of being “gluten-free”, there are no ingredients that have wheat in them. Since one out of one-hundred people now have problems with the way the United States processes their foods, there are plenty of brands which are marked GF Gluten-free. However, read all the way around the label and determine if there might be traces of wheat or if the product was processed in a plant or on machinery that also handles wheat. (These statements are usually NOT found near the list of ingredients.) If this is the case and you are gluten-sensitive or have a wheat-toxicity, don’t use it!

I also deleted recipes which called for hidden gluten – like shrimp, frozen mangoes and parsnips.

Vegetarian foods allow the use of milk, honey, eggs, and other non-kill animal products; vegans do not. I have endeavored to post only recipes with vegan-appropriate ingredients. If I really liked something, though, that was vegetarian rather than vegan, I will note it.

Whenever possible, use non-GMO products (non-genetically modified).  If you think gmo’s are ok for you, you haven’t read any science fiction books, let alone Charles Darwin.

These recipes are not an attempt to substitute wheat or animal ingredients with something else. These recipes are “naturally” or originally gluten-free and vegetarian/vegan.

APPLE-ONION CASSEROLE

3 to 6 large apples, peeled and sliced

2 Tbsp sugar

2 or 3 large onions, peeled and sliced

½ tsp salt

¼ tsp white pepper

2 Tbap butter/margarine

1 to 2 Tbsp water

Place layer of apples in casserole; sprinkle with part of sugar. Top with layer of onions; sprinkle with salt and pepper. Repeat layers until all is used, ending with apples. Dot with butter, add water. Bake at 325 for 1 hour. Yield: 4 – 12 servings.

(Dorothy Peter   Petersen, Lynchburg, VA © Southern Living 1968)

Gluten-free and Vegetarian/Vegan Recipes

To meet my needs of being “gluten-free”, there are no ingredients that have wheat in them. Since one out of one-hundred people now have problems with the way the United States processes their foods, there are plenty of brands which are marked GF Gluten-free. However, read all the way around the label and determine if there might be traces of wheat or if the product was processed in a plant or on machinery that also handles wheat. (These statements are usually NOT found near the list of ingredients.) If this is the case and you are gluten-sensitive or have a wheat-toxicity, don’t use it!

I also deleted recipes which called for hidden gluten – like shrimp, frozen mangoes and parsnips.

Vegetarian foods allow the use of milk, honey, eggs, and other non-kill animal products; vegans do not. I have endeavored to post only recipes with vegan-appropriate ingredients. If I really liked something, though, that was vegetarian rather than vegan, I will note it.

Whenever possible, use non-GMO products (non-genetically modified).  If you think gmo’s are ok for you, you haven’t read any science fiction books, let alone Charles Darwin.

These recipes are not an attempt to substitute wheat or animal ingredients with something else. These recipes are “naturally” or originally gluten-free and vegetarian/vegan.

GYPSY CAVIAR

2 Tbsp olive oil

1 medium onion, diced

1 medium green pepper, diced

1 large carrot, pared and coarsely grated

1 unpeeled eggplant, but into 1 inch cubes

½ tsp oregano

½ tsp sweet basil

1 clove garlic, crushed

1 9-ounce can tomato sauce

Salt & pepper to taste

Heat olive oil in large skillet; add onion. Sauté until wilted and golden. Add green pepper, carrot and eggplant; cover and continue cooking over low heat, stirring occasionally for 20 minutes or until eggplant is cooked thoroughly. Add oregano, basil, garlic, tomato sauce, salt and pepper. Cook uncovered, until thick. Serve hot or cold as a spread with crackers. Store in refrigerator.

(H. Boyer, Dublin, Miss. © Southern Living 1968)

Gluten-free and Vegetarian/Vegan Recipes

To meet my needs of being “gluten-free”, there are no ingredients that have wheat in them. Since one out of one-hundred people now have problems with the way the United States processes their foods, there are plenty of brands which are marked GF Gluten-free. However, read all the way around the label and determine if there might be traces of wheat or if the product was processed in a plant or on machinery that also handles wheat. (These statements are usually NOT found near the list of ingredients.) If this is the case and you are gluten-sensitive or have a wheat-toxicity, don’t use it!

I also deleted recipes which called for hidden gluten – like shrimp, frozen mangoes and parsnips.

Vegetarian foods allow the use of milk, honey, eggs, and other non-kill animal products; vegans do not. I have endeavored to post only recipes with vegan-appropriate ingredients. If I really liked something, though, that was vegetarian rather than vegan, I will note it.

Whenever possible, use non-GMO products (non-genetically modified).  If you think gmo’s are ok for you, you haven’t read any science fiction books, let alone Charles Darwin.

These recipes are not an attempt to substitute wheat or animal ingredients with something else. These recipes are “naturally” or originally gluten-free and vegetarian/vegan.

DRIED CORN

(Now, this was interesting. I’m not sure why the cook went to the trouble of this, when I just assumed corn became dried once it was popped off the cob and kept until needed. But it’s interesting, should the need ever arise – here’s how!)

Fresh corn

Butter/margarine

Salt and sugar to taste

Boil corn on the cob until milk will not run when kernel is broken. Drain and cool. Cut grains off cob; spread on cloth and dry in sun for one day. Store in cloth bags until needed. Soak 1 pint dried corn in 1 quart water overnight. Simmer in same water for 2 hours, adding more boiling water if needed. Add butter, salt and sugar to taste before serving.

(Mrs. John Bauer, Interlachen, FL © Southern Living 1968)

Gluten-free and Vegetarian/Vegan Recipes

To meet my needs of being “gluten-free”, there are no ingredients that have wheat in them. Since one out of one-hundred people now have problems with the way the United States processes their foods, there are plenty of brands which are marked GF Gluten-free. However, read all the way around the label and determine if there might be traces of wheat or if the product was processed in a plant or on machinery that also handles wheat. (These statements are usually NOT found near the list of ingredients.) If this is the case and you are gluten-sensitive or have a wheat-toxicity, don’t use it!

I also deleted recipes which called for hidden gluten – like shrimp, frozen mangoes and parsnips.

Vegetarian foods allow the use of milk, honey, eggs, and other non-kill animal products; vegans do not. I have endeavored to post only recipes with vegan-appropriate ingredients. If I really liked something, though, that was vegetarian rather than vegan, I will note it.

Whenever possible, use non-GMO products (non-genetically modified).  If you think gmo’s are ok for you, you haven’t read any science fiction books, let alone Charles Darwin.

These recipes are not an attempt to substitute wheat or animal ingredients with something else. These recipes are “naturally” or originally gluten-free and vegetarian/vegan.

HERBED CARROTS WITH GREEN GRAPES

1 ½ pounds carrots

½ tsp salt

1 tsp basil

½ cup butter/margarine

1 small clove garlic, crushed

½ tsp thyme

¼ tsp celery salt

1 cup seedless grapes

1 Tbsp lemon juice

1/8 tsp salt

Few grains of pepper

Wash and pare carrots; cut into 3x1/4 inch strips. Put carrots into saucepan; add salt, basil and enough boiling water to steam. Cook covered for 12 to 15 minutes or until carrots are crisp-tender. Melt butter; add garlic, thyme and celery salt. Set aside. Remove carrots from heat; add grapes. Let stand covered for 1 to 2 minutes; drain off liquid. Stir lemon juice into seasoned butter; pour over carrots. Season with salt & pepper; toss mixture gently. Serve immediately. Yield: 6-8 servings.

(Mrs. Robert A. Riffenburg, Warfield, VA © Southern Living 1968)

Gluten-free and Vegetarian/Vegan Recipes

To meet my needs of being “gluten-free”, there are no ingredients that have wheat in them. Since one out of one-hundred people now have problems with the way the United States processes their foods, there are plenty of brands which are marked GF Gluten-free. However, read all the way around the label and determine if there might be traces of wheat or if the product was processed in a plant or on machinery that also handles wheat. (These statements are usually NOT found near the list of ingredients.) If this is the case and you are gluten-sensitive or have a wheat-toxicity, don’t use it!

I also deleted recipes which called for hidden gluten – like shrimp, frozen mangoes and parsnips.

Vegetarian foods allow the use of milk, honey, eggs, and other non-kill animal products; vegans do not. I have endeavored to post only recipes with vegan-appropriate ingredients. If I really liked something, though, that was vegetarian rather than vegan, I will note it.

Whenever possible, use non-GMO products (non-genetically modified).  If you think gmo’s are ok for you, you haven’t read any science fiction books, let alone Charles Darwin.

These recipes are not an attempt to substitute wheat or animal ingredients with something else. These recipes are “naturally” or originally gluten-free and vegetarian/vegan.

CARROT CASSEROLE

1 1-pound bag carrots, cleaned, cut up

½ cup celery, chopped

½ cup chopped onions

1 green pepper, chopped

1 Tbsp parsley, fresh or dried

¼ cup butter/margarine

1 tsp salt

¼ tsp pepper

1 tsp sugar

1 can tomato soup * check ingredients for Vegans

Boil carrots until tender; drain. Fry celery, onions, pepper and parsley in butter. Add to carrots with salt, pepper and sugar; put in casserole, cover with tomato soup. Bake for 45 minutes at 250 degrees. Yield: 6 servings.

(Rosalyn Boxley, Virginia Beach, VA © Southern Living 1968)

Gluten-free and Vegetarian/Vegan Recipes

To meet my needs of being “gluten-free”, there are no ingredients that have wheat in them. Since one out of one-hundred people now have problems with the way the United States processes their foods, there are plenty of brands which are marked GF Gluten-free. However, read all the way around the label and determine if there might be traces of wheat or if the product was processed in a plant or on machinery that also handles wheat. (These statements are usually NOT found near the list of ingredients.) If this is the case and you are gluten-sensitive or have a wheat-toxicity, don’t use it!

I also deleted recipes which called for hidden gluten – like shrimp, frozen mangoes and parsnips.

Vegetarian foods allow the use of milk, honey, eggs, and other non-kill animal products; vegans do not. I have endeavored to post only recipes with vegan-appropriate ingredients. If I really liked something, though, that was vegetarian rather than vegan, I will note it.

Whenever possible, use non-GMO products (non-genetically modified).  If you think gmo’s are ok for you, you haven’t read any science fiction books, let alone Charles Darwin.

These recipes are not an attempt to substitute wheat or animal ingredients with something else. These recipes are “naturally” or originally gluten-free and vegetarian/vegan.

FRESH SAUERKRAUT SALAD

(My mother makes this, although she doesn't add the carrots. It really is incredibly good!)

2 cups fresh sauerkraut, snipped and drained (not sure what they mean by ‘snipped’)

½ cup sugar

¼ cup chopped onion

½ cup chopped carrot

½ cup chopped green pepper

½ cup chopped celery

Combine sauerkraut and sugar. Let stand for 30 minutes. Add remaining ingredients; refrigerate overnight. This salad will keep and will make its own dressing. Yield: 8 servings.

(Mrs. Ted McDonald, Newport News, VA © Southern Living 1968)

Gluten-free and Vegetarian/Vegan Recipes

To meet my needs of being “gluten-free”, there are no ingredients that have wheat in them. Since one out of one-hundred people now have problems with the way the United States processes their foods, there are plenty of brands which are marked GF Gluten-free. However, read all the way around the label and determine if there might be traces of wheat or if the product was processed in a plant or on machinery that also handles wheat. (These statements are usually NOT found near the list of ingredients.) If this is the case and you are gluten-sensitive or have a wheat-toxicity, don’t use it!

I also deleted recipes which called for hidden gluten – like shrimp, frozen mangoes and parsnips.

Vegetarian foods allow the use of milk, honey, eggs, and other non-kill animal products; vegans do not. I have endeavored to post only recipes with vegan-appropriate ingredients. If I really liked something, though, that was vegetarian rather than vegan, I will note it.

Whenever possible, use non-GMO products (non-genetically modified).  If you think gmo’s are ok for you, you haven’t read any science fiction books, let alone Charles Darwin.

These recipes are not an attempt to substitute wheat or animal ingredients with something else. These recipes are “naturally” or originally gluten-free and vegetarian/vegan.

CRANBERRIED RED CABBAGE

2 Tbsp finely chopped onion

2 Tbsp butter/margarine

6 cups shredded red cabbage

1 tsp salt

½ cup water

2 cups fresh cranberries

½ cup brown sugar

3 Tbsp red wine vinegar

Sauté onion in butter until tender; add cabbage, salt and ¼ cup water. Simmer for 5 minutes or until cranberries are tender. Add brown sugar and vinegar. Heat thoroughly. Yield: 4 servings.

(Mrs. Meredith Meloy, Columbia, SC © Southern Living 1968)

Gluten-free and Vegetarian/Vegan Recipes

To meet my needs of being “gluten-free”, there are no ingredients that have wheat in them. Since one out of one-hundred people now have problems with the way the United States processes their foods, there are plenty of brands which are marked GF Gluten-free. However, read all the way around the label and determine if there might be traces of wheat or if the product was processed in a plant or on machinery that also handles wheat. (These statements are usually NOT found near the list of ingredients.) If this is the case and you are gluten-sensitive or have a wheat-toxicity, don’t use it!

I also deleted recipes which called for hidden gluten – like shrimp, frozen mangoes and parsnips.

Vegetarian foods allow the use of milk, honey, eggs, and other non-kill animal products; vegans do not. I have endeavored to post only recipes with vegan-appropriate ingredients. If I really liked something, though, that was vegetarian rather than vegan, I will note it.

Whenever possible, use non-GMO products (non-genetically modified).  If you think gmo’s are ok for you, you haven’t read any science fiction books, let alone Charles Darwin.

These recipes are not an attempt to substitute wheat or animal ingredients with something else. These recipes are “naturally” or originally gluten-free and vegetarian/vegan.

COOKED RED CABBAGE

1 small onion

½ apple, sliced

½ cup brown sugar

1 tsp each cloves, cinnamon and salt

Few grains of rice

¾ cups red wine or sherry

½ cup water

1 small red cabbage, shredded

Sauté chopped onion and apple in medium-sized saucepan. Add brown sugar, spices, rice, wine and cabbage. Cook slowly 45 minutes to 1 hour until cabbage is soft and tender.

(Mrs. Ben W Fisher, Dallas, TX © Southern Living 1968)

Gluten-free and Vegetarian/Vegan Recipes

To meet my needs of being “gluten-free”, there are no ingredients that have wheat in them. Since one out of one-hundred people now have problems with the way the United States processes their foods, there are plenty of brands which are marked GF Gluten-free. However, read all the way around the label and determine if there might be traces of wheat or if the product was processed in a plant or on machinery that also handles wheat. (These statements are usually NOT found near the list of ingredients.) If this is the case and you are gluten-sensitive or have a wheat-toxicity, don’t use it!

I also deleted recipes which called for hidden gluten – like shrimp, frozen mangoes and parsnips.

Vegetarian foods allow the use of milk, honey, eggs, and other non-kill animal products; vegans do not. I have endeavored to post only recipes with vegan-appropriate ingredients. If I really liked something, though, that was vegetarian rather than vegan, I will note it.

Whenever possible, use non-GMO products (non-genetically modified).  If you think gmo’s are ok for you, you haven’t read any science fiction books, let alone Charles Darwin.

These recipes are not an attempt to substitute wheat or animal ingredients with something else. These recipes are “naturally” or originally gluten-free and vegetarian/vegan.