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!

Baked Beans & Pineapple Greens

Ever feel like eating greens, but don’t want black-eyed peas? That’s me. Do you crave BBQ? Yeah, me too. I LOVE BAKED BEANS. Let’s just get that way out into the front. I used anasazi beans to make these, and I just cheated by cooking them with packaged BBQ sauce and onion flakes. Hey, I’m busy sometimes. And it tasted great.

The pineapple greens are from Appetite for Reduction. I’m on the fence about them–they smelled like magical deliciousness. But they tasted a little on the bitter side–but it might be because I used the “mixed greens” bag from Trader Joe’s, not just collards. I’ll try it again, but yikes! The bitterness!

On the other side of the plate you see the awesome and easy Happy Herbivore cornbread. That is my go-to cornbread, I don’t think I’ll ever, ever make anything else. It’s magical.

 

Chorizo Stuffing

This is Happy Herbivore’s Chorizo Stuffing (and a little sweet potato in the background. Hi, you!). I made this from UBER SCRATCH. That means I made both the cornbread and the bread. And of course the chorizo, which I make using TVP, not quinoa. My husband won’t eat quinoa, because he likes to make me sad. What kind of vegan doesn’t eat quinoa? Me. *pouty face*

Like all stuffing, this tastes better the second day, too. It would probably also taste better if I had bothered to cook both of my breads all the way through–so this was a little on the dense-and-doughy side. I will still make it again–and I think it would be great filling for something else. A stuff squash of some sort? A stuffed roasted bell pepper? I think you see where I’m going here. Stuff this stuffing into some stuff.