Vegan/gluten free recipes
Personally? Never done it, don't plan to- I figure that the body is entirely capable of cleansing itself. But that's just one opinion!
As far as recipes go, I recommend anything from 101cookbooks.com: http://www.101cookbooks.com/vegan_rec...
(the quinoa salad looks really good and there are at least a few soups that fit the bill)
and anything Moosewood (a few vegan recipes here): http://www.moosewoodrestaurant.com/re...
My husband and I are vegan and I'm gluten-free. He's been vegan for 30+ years and I've been vegan for 15+ years.
Our cookbook collection includes:
Simply Vegan by Debra Wasserman
The Vegan Epicure by Hermine Freed
Sinfully Vegan by Lois Dieterly
My Sweet Vegan by Hannah Kaminsky
Spicy Vegan by Sudha Raina
The Gluten-Free Vegan by Susan O'Brien
The Mediterranean Vegan Kitchen by Donna Klein
Everyday Vegan by Jeani-Rose Atchinson
(We de-glutenize any recipes which contain gluten.)
Easy meals include:
Potatoes, steamed greens (we use kale or collards) with a sauce of peanut butter mixed with salsa.
GF pasta (available at WFM and TJs) with hummus and broccoli.
Israeli (or Palestinian or Shepherd's or any of several other names) salad
Sesame tahini mixed with lemon juice, Armenian cucumbers, tomatoes, red bell pepper, carrots finely chopped/shaved.
Black beans and rice with veggies and salsa or guacamole.
I like these:
http://www.godairyfree.org/Recipes/En... ~ I add mushrooms and just use the cheap brown lentils
Grains like brown rice, millet, and quinoa make the whole experience much more delicious!
We tried the peanut butter chocolate fudge from the above brand after finding it on sale at WFM.
We also recently tried Cherry Nirvana, Chocolate Obsession, and Pomegranate Chip versions (also on sale) from the following.
This company also now has frozen desserts made with coconut milk (for those who don't tolerate dairy or soy), haven't tried it yet.
Here's another brand we tried not long ago. We had the strawberry.
it was my friend's birthday the other day, and she and another friend are both allergic to gluten, and yet another friend who is vegan and on the cleanse was there. i was at a loss on what to make, and i was in the mood to get creative, so i winged it and made a lasagna. the sauce is adapted from an Emeril recipe for tomato basil cream sauce. it is a little complicated and took about 2 hours total to make, but the yield was a huge tray (could easily serve 12), and it was a big hit!
Spinach and Mushroom Lasagna with Tomato Basil Cream Sauce