Aarggh! Gotta go gluten-free

After 2 years of unbelievable pain and 13 doctors....I finally figured it out. I've got a gluten-intolerance, possibly celiac disease. That means no wheat, barley or rye. Sounds simple enough...
That is until you start reading labels on all the processed foods I used to eat. Plus it means no pizza, no beer, no regular cakes or cookies or even soy sauce.

So it means most of my cooking has to be done from scratch. My strategy is to make one or two "vats" of food a week and freeze some to have an instant meal later on. Here's my latest recipe for creamy cauliflower soup:

Dice a medium onion, a couple stalks of celery and a few cloves of garlic. Saute in 1T butter and a film of olive oil in a large pot. Add two diced potatoes and one medium head of cauliflower that is cut into segments.. Cover with 4 c. vegetable broth. Add salt, pepper, thyme and a dash of cayenne to taste and simmer for 30-40 minutes or until vegeables are soft. Mash vegetables with potato masher and finish with milk, half and half or cream. For carnivores serve with crumbled bacon and a generous helping of shredded cheese. Makes one vat.