corn-free – David and Jennifer's Gluten-Free RV

Gluten-Free Vegan Taco Meat: grain-free, soy-free, with nut-free option

October 24, 2019November 1, 2019 by Jen

This is one of those quickie recipes we’ve used for years but never think much about it. I thought I’d share it here to go with our new cassava tortillas. Ingredients 1 cup walnuts or sunflower seeds 1 8oz can mushrooms, drained 1 tbsp chili powder 1 tbsp nutritional yeast 1/2 tsp salt 1 tsp …

Cassava Flour Tortillas: gluten-free, grain-free, vegan

October 24, 2019November 1, 2019 by Jen

Here is a little-known fact about us: we LOVE tacos. I mean, we really love tacos. On our whirlwind month-long trip from Arizona to Florida to get to David’s RV tech program (with a short detour through Georgia to avoid Hurricane Dorian), we had tacos almost every day. Unfortunately, tacos with celiac and food allergies …

Coconut Curry with Pasta: gluten-free, vegan, soy-free, corn-free, tomato-free

September 1, 2019August 25, 2019 by Jen

We love this because it’s a fairly simple one-pot meal, and we can’t get enough curry.

A bowl of curried pasta with sriracha and an instant pot in the background.

Cherry Grunt: gluten-free, vegan, low-sugar dessert

April 7, 2019April 16, 2019 by Jen

I recently discovered fruit grunts: stove top cobblers that don’t require an oven, or much effort! I had a bag of cherries hanging out in my freezer, and decided to adapt this Farmer’s Almanac orchard fruit grunt recipe to make it vegan, gluten-free, and lower in sugar.

The view from above a saucepan of cherry dessert with 8 light yellow dumplings on top. — This worked well for a Saturday night dessert emergency!

Vegan Chocolate Bark

February 15, 2019February 14, 2019 by Jen

A DIY Valentine’s Day treat. Ingredients 1 cup chocolate chips 1/4 cup any combination of nuts, seeds, dried fruit Instructions Line a baking sheet, plate, or cutting board with parchment paper. In a double boiler (or a makeshift double boiler), melt the chocolate. Mix in the nuts/seeds/fruit, and then pour onto the parchment, spreading the …

Click to read more…Vegan Chocolate Bark

Chocolate “Magic Shell” Ice Cream Topping

February 13, 2019 by Jen

A super easy chocolate sauce that hardens on cold ice cream. Ingredients 1/2 cup chocolate chips 2 tbsp coconut oil Instructions In a microwave-safe dish (like a glass measuring cup, or a half-pint or pint-sized mason jar), microwave the chocolate and coconut oil in 20-second bursts, stirring very well in between, until sauce is smooth …

Hot Cooked Sorghum for Breakfast: gluten-free, vegan, oat-free

January 23, 2019 by Jen

Sorghum is an awesome grain. It’s packed with nutrients like folate, vitamin B6, magnesium, and iron, as well as essential amino acids like tryptophan. It’s also delicious, with a nutty flavor and lots of versatility. When ground into a flour, it gives gluten-free baked goods a good texture and flavor, and when left whole, it …

Teff Chocolate Cake: gluten-free, vegan, corn-free, rice-free

May 13, 2019January 21, 2019 by Jen

This cake is made in a pressure cooker! You need a cake pan small enough to sit inside your cooker, on some kind of platform (I use a cheap aluminum mini loaf pan). Other than that, it’s not too different from baking a cake in an oven.

A dark cake with light icing on a plate.

Breakfast Hash – gluten-free, vegan, grain-free

January 20, 2019January 20, 2019 by Jen

This root vegetable hash is nice on cold mornings, or when you need a lot of energy to get through the day.

Two bowls of a mixed vegetable hash

Cold Sesame Peanut Noodle Salad

January 13, 2019January 8, 2019 by Jen

Loosely based on The Kitchn’s Cold Peanut Sesame Noodles with Chicken, this is one of our favorite warm weather meals. It keeps well in the fridge for a few days, and can easily be doubled or tripled for pot lucks. Ingredients For the noodles: 1/2 package rice noodles 2 cups shredded cabbage 1 cup shredded …