The other night we made this comfort food dinner of tempeh meat loaf with cheesy garlic mashed potatoes (we added some nutritional yeast for a tasty cheesy flavor) and a side salad with home made gluten-free croutons. The satisfying tempeh meat loaf recipe is from The Real Food Daily Cookbook, page 177. We used my favorite vinaigrette recipe on the salad, which is from The Inspired Vegan, page 8. This vinaigrette is lemony and fresh, and the ingredients called for are basic ones that we always have on hand. We made the croutons form some gluten free bread that we had in the freezer. We just thawed out the bread, cut it into cubes, tossed the bread cubes in a bit of olive oil, garlic and oregano, and baked them in the oven at 350° for 20 minutes. We couldn’t find any store-bought croutons that were gluten-free and I’m so glad we made our own!