Vegan gluten - free is a tall order, but most restaurants can accommodate it creatively these days by
combining vegetable side dishes.
Not exact matches
Combining fruits and
vegetables in a salad is always a great combination and then the buckwheat sprouts kind of give each bite a chewy hearty texture that makes this salad much more like a meal than a
side dish.
Celery root and quince
combine in this creamy
vegetable side dish.
This
side dish of Fried Potatoes, Sweet Potatoes, & Beets
combines three root
vegetables that I love!
• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated • In a large skillet or wok heat the sesame and coconut oil over high heat • Pan fry the chicken until all
sides are brown and the chicken is fully cooked • Set the chicken aside • Put the
vegetables in the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until
vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl
combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heat
You can eat this baked chicken parmesan on its own with a
vegetable on the
side, serve it over pasta with a salad, or
combine those two ideas by serving it on top of spaghetti squash or zucchini noodles!
This recipe
combines the flavors of regular
vegetable fried rice from a restaurant with the nutrition boost of cauliflower for a tasty and more nutritious
side dish.
Asian brussels sprout cauliflower rice is the marriage of two healthy and delicious
vegetables combined into one filling dish that could serve as a gluten free
side or entire main course.
Combine sprouted mung beans with cooked quinoa and
vegetables for a tasty and nutritious
side dish.
•
Combine it with olive oil, pour over cut - up root
vegetable (carrots, parsnips, butternut squash, turnips) and roast for a delicious
side dish.