No-Cook Tuna “Casserole” (Gluten and Dairy Free)

It’s been a cold and rainy (dare I even say…snowy) April here in Toronto. So as much as I’d like to be transitioning to fresh spring salads come lunchtime, the thought of something warm and satisfying is far more appealing.

This not-quite a salad, not-quite a casserole is reminiscent of a classic creamy tuna noodle casserole minus the white pasta and soup-in-a-can sauce. Plus its beyond simple to whip together and can be served hot, cold or somewhere in between.

No-Cook Tuna “Casserole”
(Gluten and Dairy Free)

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Ingredients:

  • 1-2 cans tuna
  • 1 cup cooked chickpeas
  • 1.5 cups cooked millet
  • 2 big handfuls of spinach, coursely chopped
  • 1/2 jar capers, chopped (about a palmful)
  • 2 tbsp tahini
  • 1/2 tbsp yellow mustard
  • 1/4 cup nutritional yeast
  • pinch of garlic powder
  • salt and pepper

Directions:

1. Mix together millet, chickpeas and tuna in a large bowl.
2. Add in 1 tbsp tahini, nutritional yeast and mustard.
3. Mix in the fresh chopped spinach and capers and the other tablespoon of tahini. Use your hands to mix the salad, ensuring all the leaves are separated and coated in dressing.
4. Season with salt, pepper and a pinch of garlic powder. Stir again to combine.

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Flourless PB&B Cookies

On the hunt for a gluten free treat that doesn’t require 8 kinds of overpriced cement flour to stay together? Well look no further.

These cookies are tasty, cheap & ready in a snap. Did I mention they only have 5 ingredients? Srsly I’m always lookin out for you guys.

Peanut Butter & Banana Cookies
(Gluten-Free)

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Ingredients

  • 1 cup all natural peanut butter¬†
  • 1/2 cup brown sugar
  • 1 egg
  • 1 banana
  • pinch of salt

Directions

  1. Preheat oven to 350 degrees.
  2. Mix peanut butter, sugar and egg until well combined.
  3. Add coursely mashed banana
  4. Use a tablespoon to scoop onto wax paper  and press down with a fork. Top with extra banana slices if desired.
  5. Bake for 8-10 minutes. They will still be very soft when they come out of the oven so make sure you allow them to cool completely before serving.

Makes about 16 cookies.

Eat em up!