Southern-style and Gluten free

Check it out!

This whole meal is weird. In a good way! First, I made gluten free cornbread (using the Happy Herbivore recipe, but subbing in Bob’s Red Mill Mix for the regular flour and adding 1/4 tsp xanthan gum). But it couldn’t be just regular old gluten free cornbread–no!–I made it blue! With blue cornmeal! And it was awesome!

Then I had the challenge of creating vegan sausages gluten free. I’m sure I’ll work on perfecting this, since they came out a little bready, but it was still pretty terrific. I just used Orgran gluten free gluten substitute for all of the vital wheat gluten in the recipe (save two tablespoons–I added that much chickpea flour). So, yeah, the texture was much more like bread than I’m used to, but overall it was very similar to regular vwg sausages.

And then I just laid it over some swiss chard, collard greens, onions and a little garlic, ginger and red pepper flakes. That’s the best and easiest and awesomest way to make any kind of greens, fyi. So tasty!