My adult daughter needs to eat a gluten-free and dairy diet. I am always looking for ways to try to make our family favorites. I am serving several of these recipes this week for my family. The alfredo with Brussels sprouts, lentils served on portabella mushrooms and sundried tomato cabbage rolls. I made these for myself. I loved them. I always make new vegan recipes for myself for lunch before I serve them for dinner. The complaint that I have for the average cook there are many ingredients that the average cook may not have and the recipes take a bit of time. I enjoy cooking so I don't mind a lot of time chopping and prepping. I find it relaxing.
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