The Wisdom of the Gaucho

We're always on the hunt for simple vegetarian and gluten free recipes that we can whip up quickly on a weeknight. With a few extra items to grab on your next run to the supermarket, you can easily make this tasty gluten free and vegetarian black bean taco salad. Here is the ingredient line up: 1 can of black beans, drained and rinsed 1 red bell pepper, diced 1 can (or 1 cup frozen) corn, drained and rinsed 1 yellow onion, diced 2 cloves of garlic, minced 2 tablespoons olive oil 1 tablespoon chili powder 1 teaspoon cumin Salt and pepper to taste 6 cups mixed greens 1 avocado, diced 1 lime, juiced 2 tablespoons chopped fresh cilantro 2 tablespoons crumbled cotija cheese or grated cheddar cheese (optional, or substitute soy cheese for a vegan option) Gluten-free tortilla chips , for serving Instructions: In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the red bell pepper, onion, and garlic and cook until softened, about 5 minutes....

When I lived in San Diego, one of my favorite places to eat in town was Jyoti-Bihanga, a tasty vegetarian/vegan restaurant run by the Sri Chinmoy folks. If you aren't familiar with them, I'll tell you this - they make a fantastic fake meatloaf, they call it Neatloaf. You can imagine how excited I was a few years back when a friend of mine e-mailed me the recipe, so now I can have delicious Neatloaf in the comfort of my own home. The recipe as it stands is vegetarian, you'll need to replace the eggs with an equivalent amount of egg substitute to make it vegan, and switch the ricotta cheese with soy cheese (th e Tofutti "cream cheese" works well) or silken tofu. We also use Mom's Place Onion Soup Mix as is sold as Gluten Free . This recipe makes enough for plenty of leftovers (though I usually double or triple the recipe), and reheating my lunch at work the next day has led many people to inquire about this dish.  I can proudly say that several people...