I've had a lot of questions lately about gluten-free recipes. Although vegan and gluten-free are not the same thing, I've decided to start labeling the recipes that are also gluten-free.
The menu was Rainbow Salad, Pita Chips (or tortilla chips), and fresh fruit.
RAINBOW SALAD (Mexican Corn and Beans)
1 can black beans, drained and rinsed
2 roma tomatoes, cored and diced
1 c fresh or frozen corn (thawed)
1 T olive oil
1-3 cloves garlic, finely chopped
2 t dried oregano
1 ½ t ground cumin
2 T red wine vinegar
½ t salt
3 scallions/green onion, copped
¼ c fresh parsley
Combine all ingredients and mix well.
The day care kids and I made Date Balls this morning to have for afternoon snack. Again, this recipe is just a rough guide. So adjust it as necessary for your tastes and for your food processor. You may like to make these with more cereal than listed here if they are too sticky/chewy for you.
These are a nice sweet treat. I made one and half times the recipe and it totalled about 4 dozen balls. At that rate, each is about 45 calories and has about 1 gram of protein and 1 gram of fiber each. They are a good energy kick for kids and/or athletes. You could also spread these out on a cookie sheet and chill, then cut into bars. Personally, I like getting sticky and I like balls (and insert a couple more comments here).
If you find other good mix-ins for this recipe, please let me know! These are gluten-free when made with rice cereal.
1 c. raw almonds (or walnuts or pecans--whatever you prefer and have sitting around)