Quick Facts About Gluten Free from HuffPost

Less than one percent have gluten issues like Celiac's, and some have issues called non-Celiac gluten sensitivity. Here is a quick fluff piece by the Huffington Post
Enjoy
V!

Maple Glazed Roasted Root Vegetables

This is a great lo cal vegan dish that can use up some older potatoes and introduce you and your family to some old style veggies. Root vegetables used to be a staple in the winter because they could be kept in a cool root cellar and eaten through out the winter. In some places this was the only food source during that time, and if it had problems, then many people could starve,the Irish Great Famine forever changed the world, and it was a good lesson in varying your crops just in case one failed.

Tubers are not just potatoes, parsnips, yams, sweet potatoes, carrots, rutabagas, and even some more exotic foods all work well in this dish.  I like a savory combination of as many as I can mix in as well as an onion or two.  

The recipe follows select any combination up to about 4 pounds

One sweet potato

One yam

One to three potatoes, any type

One to two Parsnips

One or two carrots, any type

One or two onions

Rutabagas and turnips as well.

1/3 (80 ml) cup real maple syrup

1/4 (60 ml) grape-seed or walnut oil

3 cloves garlic or 1 tbls (15ml) granulated garlic

1 tbl (15 ml) salt

black pepper or red pepper flakes to taste

1tbl sesame oil

Peel all and cube in similar sized chunks, except the onion, peel it and cut the opposite end of the flower off, then cut the onion in half. The flower will hold the onion layers together allowing you to turn it and keeping them from burning. This is also important to cube the veggies about the same size, smaller ones may burn and larger ones won't cook through. Also if you get carried away you can freeze the chopped bits, but if it fits into a gallon ziplock your find, and any extra should be saved and used for other things, or make a double batch, it's that good!

Put all the chunks into a large bowl or a gallon ziplock bag; pour all the liquid ingredients including pepper and garlic and mix and coat all the pieces.  Lay them out in one layer on a cookie sheet and bake for about 45 minutes at 400 degrees (205C)

Serve at once or refrigerate for later. Enjoy and experiment with some new tubers.

It's not a tuber!

I think I need to read this.

http://www.npr.org/blogs/thesalt/2013/12/09/249352711/in-meat-we-trust-argues-we-got-the-meat-industry-we-asked-for

Eggless Foods on the Horizon?

The new hot thing in the marketplace is food start ups, especially catering to real and persieved allergies and problems with food. But we all can agree that eating low on the food web is better for the economy, the environment and for your body as well. A new company Hampton Creek Foods have found egg replacements in beans. While eating an egg is better than eating a chicken, it is still a tenth as efficient as eating the beans fed to chickens to make eggs. As a chef I look forward to getting a hold of the raw materials for baking.
Read about it here
Go Meatless!
VegitariMan!

People Are Attracted to Vegetable-Colored Faces - D-brief | DiscoverMagazine.com

People Are Attracted to Vegetable-Colored Faces - D-brief | DiscoverMagazine.com

For fun

Stuffed Zucchini VegitariMan! Style

VegitariMan's Dinner of Stuffed Zucchini

Today my minions we will make a delightful dish, food for you, easy to make vegan, looks good, tastes good and is cheap!
Our ingredients are as follows:
A large zucchini
one yellow onion
three cloves garlic
4 Tbls. Olive oil
2 Tbls grape seed oil or other frying oil with a high smoke point
1 cup dried mushooms
one cup TVP
4 Tbls Steak season
4 Tbls liquid smoke
Ok here we go. first cut open your zuch lengthwise and spoon out pith and seeds. I then flip the halves and trim the bottoms so they stay flat. When zuchs get this size they are no longer considered a thin skinned squash so you might just peal the bottoms away, but leave the sides!

Notice the classy canister I keep my TVP in!

 I brush the halves with olive oil and put them into a 9 x 13 dish and bake at 350-375 (175-190C) Now get out your veggy side kicks: TVP and 'Shrooms!

Take about a cup of dried mushrooms and soak them in two cups warm water.

After the shrooms are rehydrated, save the yummy water for our TVP!

Add an equal amount of TVP to the water, and if you want add some more TVP and some more water. Microwave or use hot water and let sit for a few minutes, then mix up with a spoon, much like you would oatmeal. I then add the beef flavored steak marinade and some liquid smoke.

I then french an onion and smash and chop a few cloves of garlic and cook on the stove the TPV until it gets hot and browns all through. I also added the mushrooms too!

When the squash gets nice and tender I spoon in the TVP mixture, some marinara sauce and some cheese (vegan or otherwise) put back in the oven for about 15 minutes, cut into serving pieces and serve with some of the TVP/marinara mixture on the side. Left over TPV can be used as a sloppy joe mix too. Eat well my minions and continue your quest for meatless foods!

Pretty much a gorgeous vegan dish you can take to any pot luck and impress them!