Posts Tagged ‘gluten-free’

Baked mac ‘n’ cheese has always been a favourite of mine, and I am pleased to say that I have finally found an incredible recipe for vegan mac ‘n’ cheese:

Believe it or not, this recipe has no soy and no nutritional yeast – instead, it has potatoes, carrots, onions, and shallots!

To make the recipe gluten free, simply substitute your favourite gluten free macaroni (I’ve used both GoGo Quinoa Macaroni and Tinkyada Brown Rice Elbows) and bread crumbs (I’ve used PaneRiso Rice Bread Crumbs).

Also, to make the recipe even healthier, decrease the quantity of salt and margarine (I successfully decreased the quantity of salt by half).


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Pre-made creamy, vegan, gluten-free soups are hard to find. In fact, here in Nova Scotia, Canada, I can only find one:

Imagine Creamy Potato Leek Soup

And while I like the Imagine Creamy Potato Leek Soup (particularly as a vehicle for dipping toast – in my case gluten free), I find it a little boring on its own. So, I decided to experiment and to use it to make some Shortcut Chickpeas a la King. To my surprise, the results were pretty good: I wouldn’t serve this to guests, but it makes a nice, quick, homey lunch.

Shortcut Chickpeas a la King

Note: I did not keep track of any measurements, so the measurements are left to your discretion.


  • Bell pepper, chopped (I used frozen, tri-colour bell pepper strips, as this was all that I had on hand)
  •  Imagine Creamy Potato Leek Soup
  • Frozen green peas, thawed
  • Canned chickpeas, drained and rinsed
  • Pepper, to taste
  • Cornstarch, dissolved in water, if necessary
  • Bread or rolls, toasted (or cooked rice)


  1. In a saucepan, saute bell pepper in oil until softened.
  2. Add Imagine Creamy Potato Leek Soup, peas, chickpeas, and pepper.
  3. Bring to a boil. Stir.
  4. Simmer on medium-low heat, stirring occasionally, until all of the ingredients are heated and some of the liquid has boiled off.
  5. Add cornstarch, if necessary. Stir until sauce has thickened.
  6. Serve over toasted bread, toasted rolls or rice.


For a proper Chickpeas a la King recipe, see:

For another recipe using this soup, see:

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I just read the “Let’s Talk Favorites” post on Gluten-free is life, and thought that I would try to write my own favourites list. Here it goes:

*bold typeface denotes a favourite product in a category, but all products listed are ones that I enjoy*

  • El Peto Multi Grain Bread
  • Kingsmill Flax Seed Bread

Cold Cereal

  • Nature’s Path’s Mesa Sunrise (everyday cereal)
  • Nature’s Path Crispy Rice (everyday cereal)
  • Envirokidz Peanut Butter Panda Puffs (sweet treat)
  • Envirokidz Koala Crisp (sweet treat)
  • Enjoy Life Very Berry Crunch (granola!)


  • Ginger Snaps from Heartwood Bakery (a local restaurant)
  • Enjoy Life Soft-Baked Cookies (I’ve yet to pick a favourite flavour)
  • Glutino Zebra Dreams
  • Envirokidz Animal Crackers Vanilla
  • Want-Want  Superslim Brown Rice Crisps (Black Sesame)
  • Mary’s Gone Crackers Onion
  • Blue Diamond Almond Nut Thins Smokehouse
Hot Cereal
  • Bob’s Redmill Mighty Tasty Hot Cereal
  • El Peto Apple & Cinnamon Cream of Rice Cereal
  • Gogo Quinoa Spaghetti
  • Gogo Quinoa Amaranth Penne
  • Food for Life’s Brown Rice Tortillas
  • Corn Tortillas (any brand)
Snack Bars
  • Enjoy Life Soft and Chewy Coco Loco Snack Bars
  • Enjoy Life Soft and Chewy Very Berry Snack Bars
  • Glutino Apple Breakfast Bar
  • Nature’s Path Buckwheat Wildberry Waffles

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Glutino Cinnamon French Toast

Glutino Cinnamon French Toast


  • Nice hint of cinnamon
  • Gooey texture reminiscent of French toast
  • Gluten free and vegan!
  • Expensive (here in Halifax, Nova Scotia it costs almost $6.00 for 6 measly slices)
  • High in fat (18 grams per 2 slices)
  • Needs to be baked – not toasted or fried
Final Thoughts
I thought that this product was alright: it was okay slathered in pure maple syrup, but it was pretty bland on its own. If the cost was not so prohibitive, I would probably buy it on occasion.

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