So I've been slacking lately on my posts - you know it, I know it, but I promise there's an explanation. I recently got a food allergy test and, while there's nothing I'm violently allergic to, I have a lot of slight intolerances (sesame, peanuts, cashews, yeast, gluten, and wheat to name a few) which have resulted in my doctor telling me to adopt a gluten free diet and avoid all those other little ingredients.
Cue panic-stricken Heather here.
I don't have the slightest idea of how to even begin to go gluten free, yet alone of how to make any sort of cheesy, creamy vegan sauce without cashews or nutritional yeast, and thus I haven't posted anything because I've basically been eating salad and potatoes and cowering in the corner.
But I knew I needed at least one last Halloween post, even if I haven't posted it until November.
Here it is - jack o'lantern personal pizzas on a cornmeal crust
The crust was straight out of the Uncheese Cookbook and these lovely little guys are topped with pepper and pepperoni to make their festive faces.
We also were lucky enough to have the Boston Vegetarian Food Festival this past weekend and to get to sample all of their goodies. One thing we picked up was this adorable gluten free, vegan pumpkin spice cake because I mean, seriously, how cute is that pumpkin on top?
And then, for my first fully gluten free vegan meal attempt, mac and cheese with Tinkyada pasta, balsamic roasted potatoes, and steamed asparagus!
I pulled the balsamic roasted recipe from here and the mac and cheese recipe from here because I'm not quite talented enough in the gluten free world to try to make anything myself yet! But all in all I was pretty impressed with the pasta, though it was a bit mushy and the whole starchiness thing while cooking threw me off a bit. Still, it tasted pretty good!