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Welcome to I'm here to show you that eating out in OKC as a vegetarian, as well as cooking vegetarian food wherever you are, is much easier and more satisfying than you may think.


Recipe: Gluten Free Macaroni Salad

Recipe: Gluten Free Macaroni Salad

Macaroni salad is sort of like green bean casserole—relegated to a certain season, but equally delicious all year round. My husband Ed and I had our parents over to eat last night, and the theme we chose was Summertime Cookout. Winter has its bleak spots, and a reminder of the warmth to come sounded like the perfect late-February anecdote.


I tried to incorporate healthy elements—like light mayo, rice pasta, protein-rich black-eyed peas and colorful veggies—into this notoriously fatty side dish. The result was just what I was hoping for: a creamy yet tangy pasta with just the right amount of crunch.



  • 16 oz. gluten free pasta I recommend Tinkyada Brown Rice Elbow Pasta)

  • 1/2 c. sour cream

  • 1 c. light mayo

  • 2 T. salsa verde

  • 1 T. red wine vinegar

  • 1 T. rice vinegar

  • 3 t. sugar

  • 2 t. dijon mustard

  • 1/2 t. garlic powder

  • 1/2 t. onion powder

  • 1 T. finely chopped cilantro

  • 1 - 15.8 oz. can black-eyed peas

  • 1 t. Frank’s RedHot Sauce

  • 1 T. mild pepper rings, diced

  • 1 red bell pepper, diced

  • 1/2 red onion, diced

  • 2-3 celery ribs, diced

  • Salt & pepper



1) Cook the pasta according to package directions. Dump into a colander and rinse well with cold water.

2) Combine the sour cream, mayo, salsa verde, vinegars, sugar, dijon mustard, garlic powder, onion powder and hot sauce in a bowl. Season well with salt and pepper and mix well.

3) Dice the veggies, including the cilantro and black-eyed peas, and add to a large bowl with the pasta. Use a spatula to scrape the dressing into the bowl. Toss well to combine. Chill and serve.

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Recipe: Avocado Toast with Grilled Corn and Spicy Aioli

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