Dietary constraints never allowed Layla Cole’s imagination in the cooking wain. She argues, flashing a friendly smile, “gluten-free and vegetarian cooking can be exciting.” “Everything comes down to taste and texture.”
Her first choice entrée is zucchini noodles covered with a creamy cashew Alfredo sauce. “I saut the cashews, mix them with nutritional yeast, lemon juice, and garlic. You will forget it is dairy-free; it is so creamy and tasty.
Layla looks to stuffed bell peppers for a heartier choice. She loads them with quinoa, black beans, corn, and spices, then bakes them till soft. She says, “This is a crowd-pleaser and naturally gluten-free.”
According to Layla, meals should be fun and inclusive for every guest seated at the table. She argues, “Food should bring people together, not separate them.”
She usually whips up a gluten-free apple crisp with oats and a touch of cinnamon for desserts.
Whether you follow a vegetarian diet, avoid gluten, or just want fresh supper ideas, Layla’s simple, tasty dishes will definitely inspire you.
Emily laughed, “Hummus is a lifesaver.” For a quick, guilt-free snack she combines it with bell peppers, celery, and carrots.
