FIrst of all computers hate me this week, sorry for a late post this week, but here it is! I mentioned last week that I was going to have two dietitian friends visiting over this past weekend and one was vegan while the other followed a gluten free diet. We all lived together when we completed part of our supervised practice for our dietetic program so we often cooked and baked together. When I’m traveling I know how much I appreciate not cooking so I decided to make a couple things in advance for us to enjoy. Cooking vegan or gluten free is fairly easy for me but combining the two sometimes creates more of a challenge (especially dessert!) But…. First on the list was a simple recipe using quinoa that can be eaten hot or cold!
1 cup uncooked quinoa
¼ cup capers
½ cup olives
¼ cup sundried tomatoes
¼ cup feta (optional)
4 TBSP lemon juice
2 TBSP balsamic vinegar
¼ cup olive oil
1. Preheat oven to 350 degrees, slice eggplant vertically and bake for 35-40 minutes.
2. Cook quinoa following package instructions.
3. Meausure remaining ingredients.
4. After letting eggplant cool, chop into 1 inch pieces.
5. Combine all ingredients.
Notes: Leave feta off or on the side when sharing with vegan friends. When reheating as leftovers, add a little more olive oil to prevent dryness.
For dessert I made an amazing vegan gluten free ice cream: a version of vegan gluten free crushed oreos + melted Earth Balance on the bottom, homemade vegan hot fudge (almond milk, cocoa powder, coconut sugar, oat flour, and more Earth Balance), So Delicious Cookies and Cream Coconut Ice Cream (certified g-free), and finally a coconut cream “icing” (put a can of coconut cream in the fridge, take it out, stir vigorously or blend). This was especially delicious, I will have to make again for a special occasion.
Do you ever cook for friends with special diets?? Is it difficult for you to avoid certain ingredients/food groups when cooking for those friends?? Follow me on instagram at dietitianjess for the rest of the weekends recaps!