• Gluten FreeVeganMac & CheezeEasy & gluten free & vegan & delicious. Sign me up.

    I’ve adopted a mostly plant-based diet and the difference in my everyday energy and health has been nothing short of amazing. I used to get sick with colds all the time. I haven’t been sick in over a year.

    Not to mention, I love using up leftover veggies. In this case, I had a bag of small, white potatoes (Yukon Gold) that needed to be used. Absolutely no way was I gonna throw them out.

    This dinner took me about 20 minutes to make. And I have a few cups of leftover “cheeze” sauce that I can use this week over everything including roasted potatoes, roasted veggies, rice, and pasta.


    Gluten Free Vegan Mac & Cheeze


    • 2 Yukon Gold medium potatoes, chopped
    • 1 medium carrot, chopped
    • small onion, chopped
    • 1/2 c. raw cashews
    • 1 1/2 c. boiling water (from pasta)
    • 1 tsp. garlic powder
    • 1 tsp. onion powder
    • 1 tsp. sea salt
    • 1/4 c. nutritional yeast
    • 1/2 tsp. smoked paprika, optional


    Cook your fave gluten free pasta. Meanwhile, boil potatoes for 2 minutes.

    Add carrot and boil for another 5 minutes.

    Add onion and boil for another 7 minutes or until potatoes are fork-soft.

    Drain vegetables, reserving water.

    Add cashews to blender jar. Works great in a Vitamix or Blendtec. Add all remaining ingredients. Blend until smooth consistency is reached. Pour over cooked pasta.



    Summer Corn Custard 6

    They messaged me on Facebook yesterday and said they were coming through town, was I up for a visit? Without skipping a beat, I said yes.

    Pulled out my cookbooks, looked online, made sure to accommodate their food needs and mine. She is vegetarian, he’s Celiac and strictly gluten free. Easy peasy. I’m both, but I’m also dairy free and mostly vegan. And since reading Dr. Caldwell Esselstyn’s book Prevent & Reverse Heart Disease, I’ve been very successfully experimenting with reducing or eliminating oil from my cooking.

    No, I don’t have heart disease. But I like the book, I trust this doctor, he helped my sister reverse her heart disease. And since it runs in my family, I’ve decided to err on the side of caution and follow the “Prevent” part of his plan.

    I’m sharing the menu for my soon-to-arrive company. Please forgive me for not sharing the recipes for the Summer Corn Custard or the 3-2-1 dressing (you can probably find this one online). It has to do with copyright issues. Plus I know we can find lots of their recipes online, but let’s show our appreciation by purchasing cookbooks from these amazingly talented cookbook authors. And, my goal was to share pictures and give you inspiration for your own summertime company menus.

    First, I sauteed the onions, red pepper, garlic, and fire-roasted corn in low sodium vegetable stock.

    Summer Corn Custard 1

    I mixed all the wet ingredients in my food processor.

    Summer Corn Custard 2

    I combined the veggies and the wet ingredients.

    Summer Corn Custard 3

    Poured the custard into a lightly oiled stoneware pie dish.

    Summer Corn Custard 4

    Baked the Summer Corn Custard per recipe in Julie Hasson’s Vegan Casseroles Cookbook – a fave of mine!

    Summer Corn Custard 5

    I stacked the small size corn tortillas, cut them into pie-shaped triangles, arranged them on a parchment lined baking sheet, sprinkled fresh lime juice and sea salt on them, baked for 15 min in a 350˚ oven.

    tortillas baked

    Lunch was scrumptious, made even better by the conversation and visit with my friends. I hope they come through this way again soon!

    Summer Corn Custard 6

    Friends and good food. Great combination!


    Chocolate Soy Yogurt with Apples & Granola

     Good morning my gluten free friends! Doesn’t this gluten free, dairy free soy homemade yogurt look delish? It was. Totally.

    I am hooked on making homemade soy yogurt in my Instant Pot. After a lot of experimenting, I have it down to a science and it couldn’t be easier. Yes, it does take some time. But while it’s fermenting, you just go about your business. The only real effort on your part is the initial steps of mixing the soymilk with the other two ingredients. Three ingredients: soymilk, cashews, yogurt starter. My first attempts were with Trader Joe’s Organic Soymilk in the asceptic shelf stable cardboard boxes, and I also tried WestSoy. But then I made it with Edensoy Organic Soymilk (make sure it’s the gluten free version) in the asceptic containers and it was head and shoulders WAY better and thicker than the other two brands. I liked it so much more that I went to Whole Foods and bought a case. They gave me a 10% discount.

    I’m VERY, VERY happy with this yogurt. It’s gluten free and dairy free. And when I turn it into the chocolate yumminess you see in the picture above, it’s a delicious breakfast!

    The Instant Pot which is my latest (and I’m sure will continue to be) favorite appliance. In addition to replacing my yogurt maker, it has replaced my slow cooker, rice cooker, and pressure cooker. Click on the picture in the sidebar for more info. (I’m an affiliate and with good reason – it’s a fantastic appliance).

    NOTE: The first time I made yogurt in the Instant Pot, I set it on the Yogurt setting, which automatically defaults to 8 hours. I now increase it to 12 hours. When the 12 hour mark passes and the IP shuts off, I let it sit in the IP for another 6 hours, and then put it in the frig to chill. The additional time makes it significantly thicker.

    For those of you who don’t have the Instant Pot (with the Yogurt option), you can use a regular yogurt maker (like this one) – I used to, before I got my Instant Pot. Some people have even made yogurt in their slow cooker or their dehydrator or in their oven with the light on for warmth.

    As for me, I’m really happy to have another gluten free, dairy free option for breakfast!

    Yogurt In Jars

    Homemade Soy Yogurt


    • 1 quart shelf stable Gluten Free Edensoy Soymilk (or Trader Joe's or Westsoy soymilk)
    • 1/4 c. raw unsalted cashews
    • 1 packet Bella & Bella dairy free yogurt starter


    Pour 1 cup of soymilk into blender. (Vitamix is great for this)

    Add cashews and blend until thoroughly mixed.

    Add remaining soymilk and packet of yogurt starter. Blend briefly to avoid foaming.

    Pour into 4 pint-sized mason jars. Place in Instant Pot WITHOUT jar lids.

    Place Instant Pot lid on the Instant Pot. I leave the vent in the sealed position.

    Press the Yogurt button. Press the plus sign until it reads 12.

    At the 12 hour mark, the IP will complete the yogurt cycle, but leave the jars in the IP for another 6 hours (this is optional but makes it a little tangier).

    Then remove the jars from Instant Pot. Allow to cool then refrigerate.

    NOTE: To make chocolate yogurt, put about 2 teaspoons of cocoa powder (I used Penzey's unprocessed Dutch cocoa powder) in a small bowl, add a very small amount of water, add sweetener of choice (I used liquid stevia and some coconut sugar), whisk, whisk into yogurt.



    Soy Veggie Chorizo & Nacho Cheeze Sauce

    March 29, 2015

    I love leftovers. They make my life easy and uncomplicated. I made this last night, had it again tonight, will most likely revisit it again tomorrow night. It was delicious and I love delicious. It was healthy and I love healthy. Recipe? You say you want a recipe? Except for the nacho cheeze sauce, I […]

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    Gluten Free Green Monster Smoothie

    April 30, 2014

    What do gluten free and green smoothies have to do with each other? Everything. Why is this smoothie called the Green Monster Smoothie? Because I live near Boston and I’m a Red Sox fan and I have a secret wish to sit in the Green Monster section of Fenway. Since becoming the Gluten Free Diva […]

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    Gluten Free Vegan Waffles

    April 20, 2014

      I’m all about loving my gluten free breakfast. You love your gluten free breakfasts, too, don’t you?!? I’ve posted on my blog about pancakes and waffles and smoothies for the last bunch of years. And I just never seem to tire of trying new recipes. This morning was no exception. My sister, Faye, who […]

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