Experienced chef and health junkie Daisy Knight thinks food should not only feed the body but also uplifts the soul.
She has developed a repertory of gluten-free vegan dishes throughout the years that fit every occasion, from formal dinner parties to laid-back breakfasts.
Daisy says, “Many people think gluten-free vegan food is limited; but, it’s really a canvas for creativity.”
Shepherd’s pie made from sweet potatoes and lentils is one of her favorites. This meal calls for mashed sweet potatoes mixed with a savory stuffing of lentils, mushrooms, and herbs. Daisy notes, “It’s a crowd-pleaser, perfect for family gatherings.”
Daisy advises a cool quinoa and kale salad with a zesty lemon-tahini dressing for smaller events. This salad, bursting with protein and vivid colors, is great either as a side or a main course.
Her go-to meal for a brunch is avocado, cherry tomatoes topped with chickpea flour pancakes sprinkled with nutritional yeast. She says, “They’re absolutely wonderful and easy to make.”
Daisy’s enthusiasm is proving that vegan gluten-free food can be adaptable and fulfilling. “Sharing a meal that everyone at the table can enjoy always has a special quality,” she says.
