Don't use soy unless you know for sure your brand is gluten free.
Yes, thank you. She put soy milk in her coffee the other day and realized she cannot tolerate soy either.
Many pre-made sauces and soups etc. have wheat, soy, or gluten.
Thanks!
Marsha
Many pre-made sauces and soups etc. have wheat, soy, or gluten.
Thanks!
Marsha
Just to answer your question, yes the cauliflower is soft when you roast it.
I ran into a similar problem with my vegetables. When you leave out butter you leave out the best flavor! I do agree that roasting vegetables taste better than boiling them.
Did you ever roast red beets? They are delicious! I have this recipe I just found last fall that I like a lot. Just want to mention that you can use chicken broth in your vegies to boost the taste instead of butter. But many instant boullions have gluten or some stupid junk in them. Use natural broth.
Zucchini Succotash
3 tab. butter or oil
1 clove of garlic, minced ( I use ground instead or 1 tab. of minced)
1 green bell pepper, diced
1 red bell pepper, diced
1 small onion chopped
2 c. corn kernels, frozen*
2 c. lima beans, frozen*
2 c. diced zucchini
Salt and pepper
1 c. water
*frozen succotash can be used instead.
In a large skillet heat oil over medium high heat. Add garlic, bell peppers and onion. Saute until half softened. About 5 minutes
Add the frozen vegetables and 1 c. water. Bring to boil and cover, reduce heat, cook until lima beans are almost tender about 10 minutes. Add zucchini and salt and pepper. Cook until zucchini is how you like it.
All the vegetables flavor the dish and you don't need butter or cheese.
............................................
Herbed Walnut Rice
1 tab. oil
1/2 c. chopped onion
1/2 c. shredded carrot
1/2 c. chopped walnuts
1/2 tsp. dried marjoram
11/2 tsp. thyme leaves
1/4 tsp. dried rosemary
3 c. cooked rice cooked in chicken broth
2 tab. chopped fresh parsley (opt.)
In a large skillet. heat oil over medium high heat; add the onion, carrot, walnuts, marjoram, thyme, and rosemary and cook until the vegetables are tender crisp. 6-8 minutes. Stir in the cooked rice and parsley; heat thoroughly.
Note: Walnuts is not an option for this dish. It makes it different!
Did you ever roast red beets? They are delicious! I have this recipe I just found last fall that I like a lot. Just want to mention that you can use chicken broth in your vegies to boost the taste instead of butter. But many instant boullions have gluten or some stupid junk in them. Use natural broth.
Zucchini Succotash
3 tab. butter or oil
1 clove of garlic, minced ( I use ground instead or 1 tab. of minced)
1 green bell pepper, diced
1 red bell pepper, diced
1 small onion chopped
2 c. corn kernels, frozen*
2 c. lima beans, frozen*
2 c. diced zucchini
Salt and pepper
1 c. water
*frozen succotash can be used instead.
In a large skillet heat oil over medium high heat. Add garlic, bell peppers and onion. Saute until half softened. About 5 minutes
Add the frozen vegetables and 1 c. water. Bring to boil and cover, reduce heat, cook until lima beans are almost tender about 10 minutes. Add zucchini and salt and pepper. Cook until zucchini is how you like it.
All the vegetables flavor the dish and you don't need butter or cheese.
............................................
Herbed Walnut Rice
1 tab. oil
1/2 c. chopped onion
1/2 c. shredded carrot
1/2 c. chopped walnuts
1/2 tsp. dried marjoram
11/2 tsp. thyme leaves
1/4 tsp. dried rosemary
3 c. cooked rice cooked in chicken broth
2 tab. chopped fresh parsley (opt.)
In a large skillet. heat oil over medium high heat; add the onion, carrot, walnuts, marjoram, thyme, and rosemary and cook until the vegetables are tender crisp. 6-8 minutes. Stir in the cooked rice and parsley; heat thoroughly.
Note: Walnuts is not an option for this dish. It makes it different!