Over the summer months, I found out what has been causing my abdominal pain for the past 24 years: gluten. As a result, I am now adapting all my recipes to be gluten free. Most of them are easy to switch. There are so many gluten free substitutes out there.
However, there is a learning curve. I have never been afraid of a little learning, so it’s all good. So far, I have been pleasantly surprised to hear from my husband and children that they like gluten free pancakes better than regular ones. The same goes for store-bought gluten free cookies and a gluten free zucchini cake I made a couple of weeks ago.
Here’s how I have adapted my enchilada recipe to be gluten free and vegan. By the way, if you do not like vegan cheese, you can always use the genuine article.
One pack of Bfree tortilla wraps (or use whatever brand you like)
1 1/2 c Bob’s Mill TVP
1 jar of your favorite Marinara sauce Continue reading