Here is an easy dinner for anyone to prepare. You will need a food processor but other than that these are easy, fuss-free recipes that will impress. They are also mostly gluten free. I will provide you with a completely gluten free option.
Leafy avocado rice paper rolls
1 package of rice paper, follow package directions for use
1-2 avocado depending on how many rolls you want to make, sliced
1 cucumber, sliced very thin, a mandolin slicer works best
2-4 carrots depending on how many rolls you want to make
3-4 leaves of green leafy or romaine lettuce cut into strips
lay your soaked rice paper out flat and position your avocado and then the rest of the veggies tightly in a row and roll following the directions on the package
It is a great option to get your veggies off of the salad bar (I like Whole Foods salad bar b/c it is mostly organic and labels everything so you will know). This way they are already cut and shredded for you but you will have to do the avocado yourself. I would add green cabbage if you chose to go this route.
Mock Peanut dipping sauce - from Raw Food Made easy by Jennifer Cornbleet
1/2 cup raw almond butter
1/4 cup water
1 tbs. fresh lemon juice (slice a lemon and twist the round part of a spoon into the flesh to help extract the juice)
2 tsp. pure grade b maple syrup (grade b is less refined)
2 tsp. tamari
1/2 tsp. crushed garlic (1 clove)
1/4 tsp. grated ginger
cayenne and sea salt to taste
Put all ingredients into the food processor and process until smooth
Toasted Sesame Soba Noodles w/ Baby Broccoli
1 package of Japanese Soba Noodles (real soba noodles are made from buckwheat and that is all. Read the package) Usually there will be 3 separate bundles per package. For 2 two bundles is usually enough
3-5 green onions, chopped
2-3 cloves garlic, chopped
5-8 stalks broccoli, chopped including stems (this is to taste) You can use whatever veggies you like
Toasted sesame oil
Crushed red chili pepper flakes
1 tbs. unrefined coconut oil
Follow soba noodle package cooking directions. Add the coconut oil to the cooking water. They usually only need 4 minutes per bundle to cook.
Chop your green onions, garlic and broccoli. Again you can use any veggie you like and getting them already chopped or shredded from the salad bar is always an option to save time and waste if you know you probably will not eat the remainder before they go bad. When the noodles are done and on their serving dish top with veggies, garlic and tamari, sesame oil & pepper flakes to taste. Sliced almonds and avocado go well in this too. I like to sprinkle sesame seeds on top
Perfect Chocolate Mousse - from Living Cuisine by Renee Loux Underkoffler
1/2 cup pitted, softened dates (to soften them just soak them in a bowl of water for a 10 minutes)
3-4 tbs. pure grade b maple syrup
1 tbs. cold pressed coconut butter (optional but I think it makes a world of difference to use it)
1 1/2 tbs. non-alcohol vanilla extract
2 1/2 cups mashed avocado (approx. 3 med. avocados)
3/4 cup raw carob powder
4-6 tbs. cocoa powder (or additional carob powder)
Drain the soak water from the dates and set it aside to use later. In the food processor put the coconut butter, dates, maple syrup and vanilla and blend till smooth. Spoon in the avocado and blend till smooth adding some of the date soak water if necessary. Spoon in the carob and cocoa powders until smooth. It will be thick like a mousse. Serve. You can freeze it for an ice cream like dessert too. I serve it with mixed berry puree made from strawberries and raspberries which can be purchased frozen and thawed in the fridge. Puree in the food processor or a blender.
If you need everything to be gluten free try using Coconut Aminos instead of Tamari. All of these ingredients should be easy to find at health food stores like Whole Foods.