We love red enchilada sauce, whether it be on burritos, tacos or actual enchiladas. The spicy tomato flavor is so warming, and the perfect element to hit the spot when you’re craving mexican food. The problem with most pre-packaged enchilada sauces on the market is that, not only do they contain gluten, but they contain MSG. Yuck!

Potatoes offer a heartiness to any meal that helps it stick, and keep you full for a long time. We love all things potato, and love them cooked and prepared in just about any fashion. One of our favorite vegan cookbooks is Vegan Celebrations by Alicia C. Simpson. It’s full of delicious recipes for a slew of holidays and celebrations such as Easter, Mardi Gras and football game days. Simpson offers a delicious potato recipe that is versatile and simple. That’s our kind of recipe!

We love a good caesar dressing, that perfect blend of salty, creamy tang. While the vegans of many years ago may not have had the best ingredients for a delicious vegan and gluten-free caesar dressing, the development of delicious products such as Vegenaise makes it a snap to whip up this tasty dressing.

Beurre Blanc sauce, which is “white butter” when translated from French, is the epitome of decadence. The non-vegan version is made from plenty of butter, heavy cream and white wine. Legend has it that it was invented by accident at the French restaurant La Buvette de la Marine, by the owner, chef Clémence Lefeuvre. According to the legend, Lefeuvre was making a Bearnaise sauce to go with a fish dish, but forgot to add the egg yolks and tarragon.

We defy you to read a copy of the Inspired Vegan and not get hungry. All of the recipes are distinct, but relatively easy to make. This recipe caught our eye because it is such an unexpected marrying of flavors. Tangy tomatoes and red wine vinegar are paired with sweet plums and agave nectar. It is rounded out with red onions and lemon juice. A smattering of sea salt tops off this dish for a wonderful medley of some of nature’s best offerings. We hope you enjoy it!

The bacon craze has hit America full swing, and it seems that everyone is jumping on board. Bacon, and bacon flavoring, can be found in just about everything – from lip balm, to ice cream, to cake frosting. Naturally we have not jumped on that bandwagon, although we are in love with these vegan, gluten-free bacon bits. But we were intrigued when we came across Queen Creek Olive Mill’s vegan, gluten-free bacon flavored olive oil.

This is our own recipe, but we have to give credit where credit is due: this is a riff on the Native Food Cafe vegan vanilla creme. This vegan almond cream is delicious over pie, over cake, or on its own as a custard dessert. To make vanilla cream, simply omit the almond extract, but trust us, this is most delicious – very delicious! – as vegan almond cream.

We’re bringing you a light little recipe today for National Celiac Awareness Month. Farmer’s markets and grocery stores everywhere are brimming with fresh mangoes and peaches, so it seemed the perfect opportunity to make this mango peach salsa recipe from Quick & Easy Vegan Celebrations.

We want to show some love to the vinaigrette for National Celiac Awarness Day because we love a good vinaigrette and, sadly, not all are gluten-free. Some balsamic vinegars contain caramel coloring and some caramel coloring contains gluten. In general, the more pricey balsamic vinegars are true vinegars, and won’t contain coloring. It is important to check the label to make sure that it is strictly vinegar.

With yesterday’s recipe on vegan, gluten-free ginger ale, we thought we needed a light little snack to go with it! This beautiful dish is rich with berries and sweetness, cut with a slight tart flavor. Now that we are headed into summer, farmers markets and other organic markets are brimming with beautiful vibrant berries at the peak of perfect flavor. This dish is served cold from the refrigerator and so is perfect on a hot day for a refreshing treat. This dish is from one of our favorite recipe books, Raw for Dessert by Jennifer Cornbleet

There are a few vegan hollandaise sauce recipes around, but they are all somewhat involved and take some time. We needed a quick, easy vegan Hollandaise sauce to go with our steamed asparagus, and we came up with this. Judged as crazy-yummy, it took under 5 minutes to make!

With mangoes in season, the juicy fruits that are a universal favorite are making their appearance in markets everywhere. People are snapping them up to enjoy as-is, or in their favorite recipes, such as mango salsa. For today’s recipe, we decided to take a page from one of our favorite recipe books, Indian Vegan: 300+ Recipes.

With spring here, there are so many delicious produce options coming into season. Farmers markets seem to be overflowing with different varieties of fresh fruits and veggies on a weekly basis, and the options of recipes to make from springs bounty are nearly dizzying. With that in mind, we were delighted to come across a cookbook made by the folks down at Earthbound Farm, Salads for Every Season.

We got this vegan and gluten-free ranch dressing recipe from The Wiseass Wife and it is fantastic! The only store-bought preparation in the recipe is Vegenaise, which is gluten free. The rest of the ingredients are all plant-based, yet you will be shocked at how delicious and creamy this dressing tastes.