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  3 0 I recently made a corn, avocado and cherry tomato salad that held up well at a barbecue. I added minced red onion and fresh basil leaves, and poured over a simple vinaigrette (olive oil, lemon juice and Dijon mustard). The corn I roasted in the oven ahead of time and cut off the cob when cooked. I hope that helps. agness answered in Alternavores 10 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  3 1 Rice noodles with a sesame/peanut sauce. Thick crunchy pea-pods in a garlicky vinaigrette. Watermelon salad! Here's a cool looking recipe for the likes of you: http://marcussamuelsson.com/recipes/vegan-radish-watermelon-and-bulgar-wheat-salad-recipe And I know this isn't particularly inspired, but nobody doesn't like guacamole. With corn chips. Or! Spring rolls. You can do it! Go to the I.D. or other Asian market and get some spring roll wrappers and fill 'em with whatever your vegan gluten free buddies will enjoy. Tofu, rice, some thinly sliced carrot sticks, scallions, a sprig of cilantro, a dab or peanut sauce or hoisin sauce. Viola! You're the star of the potluck, and you'll be slipping in some much-needed protein so the gang doesn't get listless. Misty Brown answered in Alternavores 10 months ago | Report 2 comments by lindsay l and Misty Brown… 2 0 That watermelon salad looks yummy, but bulgar wheat is not gluten free! Neither is hoisin sauce (or soy sauce for that matter), unless the bottle specifies that it's wheat-free. GF people need to avoid wheat, rye, and barley. A list of ingredients to avoid: http://www.celiacdisease.net/gluten-free-diet lindsay l commented 10 months ago | Report 1 0 My bad. Sorry about that. Misty Brown commented 10 months ago | Report Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  2 0 German potato salad (well germanish, skip the bacon fat and bring it chilled for maximum longevity), quinoa tabouli, hummus, baba ghannouj, tapenade, three bean salad, nut pate, rice noodle salad, corn salad, lentil salad, spelt salad, gazpacho, beets tossed with arugula toasted walnuts and a fruit vinaigrette. Any of these should be good for at least four hours if they start off chilled- stir anything with high protein content every hour or so. You can google any of these and a recipe will be in the top three hits but feel free to ask in the comments if you want more detail. Have fun! goth jenny answered in Alternavores 10 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  0 0 Beans & rice is a delicious, inexpensive, gluten-free vegan classic! You can eat it on its own or as a vegetarian base for nachos or tacos. The basic recipe is super simple, but I like to dress it up a bit so I added some optional ingredients. Cooking time is about 30-45 mins. 1 cup uncooked brown or white rice 2-3 tbsp olive oil (or other vegetable oil) 2 15 oz cans black or pinto beans, drained and rinsed 1 15 oz can diced tomatoes (I like Muir Glen's fire-roasted tomatoes w/ green chilies, but you don't have to get fancy.) 1 onion 2-3 cloves garlic Optional vegetable (ex: Trader Joe's frozen roasted corn; frozen, chopped roasted peppers; 1 or 2 yellow or orange bell peppers; yellow summer squash) 1 tsp cumin 1 tsp coriander 1/2 tsp oregano 1/2 tsp red pepper flakes OR a dash cayenne pepper OR sriacha sauce (optional) salt pepper 1. Start the rice. For brown rice, cook in 2 cups water. For white rice, drain the liquid from the canned tomatoes into a measuring cup and add water until you have 1 cup; cook rice in this liquid. Add 1 tbs oil to rice to prevent it from sticking. 2. Prep remaining ingredients. (Chop onion, mince garlic, drain beans of their liquid & rinse them, chop optional vegetables, get your spices out.) 3. Heat a saucepan on medium heat. Add 1-2 tbsp oil, then onion & spices. Cook onions, stirring occasionally, until clear - 5-10 mins. If they start to stick, add a small amount of water or cooking wine (yum) to the pan. The longer you cook, the more flavorful your spices will be - just be careful not to burn! 4. Add garlic, cook for another minute, then add your optional vegetable(s) and cook until just tender if fresh, or warmed through if frozen. 5. Add beans & tomatoes and increase the heat to medium-high until the mixture gets bubbly. Turn the heat down to low, cover your pan and let simmer for 15-30 mins. (The longer you cook it, the more the flavors will meld.) 6. Your rice should be done by now - stir it in the beany mixture. Taste for spiciness, and add more cumin or sriacha sauce if necessary. Add salt & pepper to taste. lindsay l answered in Alternavores 10 months ago | Report 1 comment by lindsay l… 0 0 I just googled my ingredients to double-check that they're gluten-free. Apparently most wine is gluten-free, but some people with Celiac's still have reactions to some wines. So maybe skip the cooking wine. Pure spices (like the ones I listed) are safe; seasoning packets sometimes have wheat added - so check the label on those. lindsay l commented 10 months ago | Report Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  0 0 I routinely attend potlucks attended mostly by people with restricted diets, and guests often bring good veggie salads and gluten-free pasta salads. You could make a pasta salad with, say, quinoa pasta (don't overcook), grape tomatoes, blanched broccoli, and vinaigrette (let sit for a while to marinate), or buy one of those quart tubs of hearty pre-made kale salad or coleslaw from PCC. As long as you avoid thin leaves, salads and pasta salads hold up pretty well, plus they're good at room-temp and adjustable for most diets. pickled ginger answered in Alternavores 10 months ago | Report 1 comment by pickled ginger… 0 0 Ha, it sounds like goth jenny and agness have similar ideas. I think you'll come up with something great! pickled ginger commented 10 months ago | Report Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  0 0 Tasty hummus you've made yourself with a splash of nice olive oil on top and a dusting of paprika...and a side or veggies and corn chips. Hummus can be made in your blender in about 10 minutes. snark_hunter answered in Alternavores 9 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  0 0 I've made this dish several times and it always gets raves at potlucks. It's fairly quick to make. Sweet Potato Salad with Apple and Avocado Ingredient List Serves 6 1 lb. sweet potatoes, peeled and cut into ½-inch cubes 1 cup frozen corn ¼ cup unsalted hulled pumpkin seeds or pepitas 1 medium red apple, diced (1 cup) ½ small onion, finely chopped (½ cup) ¼ cup chopped cilantro ¼ cup lime juice 2 Tbs. olive oil ½ avocado, finely diced Directions 1. Place sweet potatoes in large saucepan, and cover with water. Bring to a boil, and cook 3 minutes. Add corn, and cook 1 to 2 minutes more, or until potatoes are tender. Drain in colander and rinse under cold water to cool. Drain well. 2. Toast pumpkin seeds in dry skillet over medium-high heat 3 to 4 minutes, or until seeds begin to pop. Transfer to plate, and cool. 3. Combine apple, onion, cilantro, and lime juice in large bowl. Stir in sweet potatoes, corn, and oil, and season with salt and pepper, if desired. Stir in avocado and toasted pumpkin seeds just before serving. CeCe answered in Alternavores 10 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  0 0 I know it may seem intimidating, but I find that vegan fresh rolls (raw spring rolls) are awesome for pot lucks and they're not nearly as difficult to make as many people think. My wife is GF and my best friend is vegan so I make them for every event we have. The ingredients are inexpensive, and you'll most likely use any left over ingredients in other dishes later. When made without meat they keep unrefridgerated for hours (although I would suggest keeping them covered until eating time so they don't dry out) and you can add shrimp or bbq pork to them if you or any of your guests are meat eaters (although totally not necessary, 'cause they're awesome on their own). crystinaj answered in Alternavores 10 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  0 0 Any version of a GF Tabbouleh works well!! Add all your favorite veggies and it can sit for hours, I actually love to serve it all at room temperature. Here is my go-to for GF/Vegan Potlucks! Toasted Quinoa & Millet Tabbouleh Serves 4-6 Place 1 cup of quinoa & 1/2 cup of millet in a fine-mesh sieve and rinse under cold water. Place a dry saute pan over medium heat and toss both the quinoa and millet in the warm pan and toast until golden brown and fragrant. You'll know you are near when you hear a bit of the millet popping. This process helps remove the phytochemical saponin which can add an unwanted bitter taste to quinoa. Meanwhile, bring 3 cups of water to a boil in a medium pot. Once boiling, add the toasted grains. Cover and reduce heat to low. Simmer for approximately 23 minutes. Turn off heat and let stand for 5-10 minutes. Uncover the pot, fluff with a fork and let cool to room temperature. Chop cucumbers, halve cherry tomatoes, halve Kalamata olives, slice the green tips of scallions, mince Italian flat-leaf parsley and cilantro. Add mint or any fresh herbs you like! Season the toasted quinoa & millet with evoo and sea salt, drizzle with fresh lemon juice and toss with all of the fresh veggies and herbs. Serve at room temperature or chilled. Chef Victoria answered in Alternavores 10 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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