Soy-free, gluten-free, vegan anything might first cause one to ask oneself, ‘What IS in it…?’ but I promise that good things come in restricted boxes. For this month’s edition of the gluten-free ratio rally, I tackled the quintessential pumpkin pie. The recipe basically consists of three stages of stirring things and a ridiculous amount of time in the oven. I bet that you can’t guess the secret ingredient in the filling!
I finally came up with an easy, vegan (when isn’t it?) sweet and sour sauce. While prepping to make sweet and sour tofu, Ryan ran to our local bodega for a green pepper and some pineapple, which apparently all sweet and sour creations have to have. You can throw in whatever you have on hand for a super fast, scrumptious meal!