It’s May already, which means the official beginning of barbeque season! Some of you might be catching whiffs of your neighbor’s meat-based cuisine and wondering what on earth you can cook that didn’t come from an animal. Fear not, because we’ve got you covered with these delightful tofu/melon/pepper skewers! The marinade is light but zesty, due to the inclusion of red pepper flakes, and the heat from your grill will impart a subtle crispiness to the tofu.

Sometimes, you want to whip up a delicious, filling vegan meal without a lot of fuss and expense. Maybe you have less than an hour to prepare a dish that your whole family — or table of friends — will love. Never fear! This stellar red bean-based dish utilizes cauliflower “rice.” In other words, the finely shredded cauliflower looks like rice, and its texture is quite similar. You and your guests will be amazed! The whole process is much easier than you might think.

These gluten-free, vegan “coconut beans” (in our case black-eyed peas made with coconut milk) are so good that we want to eat them for breakfast, lunch, and dinner! And so will you!

If you like Indian food, you’ll love this simple but elegant recipe! This dish has a delicate flavor yet is creamy, robust and filling for a cold winter’s evening. It is inexpensive and incredibly easy to prepare. You can serve it with either unpolished white rice (Basmati is best) or brown rice. The addition of turmeric and cumin imparts a nice spiciness to the flavor. We like our dish piquant, so we’re generous with spices. Adjust for your own taste. If you don’t have new potatoes, you can cut up red or even russet potatoes and use those instead. Truly a winner!

Roasted sweet potatoes and red peppers combine with a zesty, spicy peanut sauce to make a dish that is vegan, gluten-free, inexpensive, and delicious!

This dish has become quite popular, making the rounds on Pinterest, and with good reason: it is unbelievably delicious. The brussels sprouts are roasted to a crispy perfection, and the sweet balsamic is perfectly rounded out by the salty parmesan and bacon. While this is a side dish, it is easy to eat this dish alone, just try not to gorge yourself!

What could be better than Sopa Seca de Fideo? Why, easy, delicious, gluten-free and vegan Sopa Seca de Fideo, of course! In case you’re wondering just what the heck this dish is, it’s called many things in English, including “Mexican Spaghetti”, “Mexican Angel Hair”, “Mexican Pasta” and, quaintly, “Mexican Dry Noodle Soup”. These are all actually misnomers, if you want to get technical, because Sopa Seca de Fideo, if made authentically, is made with fideo noodles. Basically it’s thin vermicelli-type noodles cooked in a savory broth, and served as a side dish, although you can also use it as a main dish topped with tofu or vegan chicken (traditional Sopa Seca is made with chicken).

Warm savory rice is a comfort food appreciated by many. It offers a hearty and delicious addition to any dish, and is pretty simple to make. We’ve been devouring the Conscious Cleanse book, which is a gentle cleanse that purifies the mind and body without starvation, like many cleanses.

Potato salad is so woefully misunderstood. So many assume that it is laden with Miracle Whip or mayonnaise, and that it is not vegan friendly. The truth is, potato salad can be so delicious, fresh and simple, that its usual heavy, mayo-laden incarnation seems outdated. Give this a try and…

This broccoli au gratin is so decadent and rich, you will have trouble believing that it is both vegan and gluten-free. But it is!

What would Thanksgiving be without green bean casserole? What would a vegan Thanksgiving be without a vegan green bean casserole?? Here you go!

Green beans are everywhere right now, and the ways to prepare them are endless. We love green beans and can eat them just about any way: raw, cooked, by themselves, and with dips and dressings.

We’re crazy for artichokes, but we’re sure you all agree. We’re also crazy for Vegenaise when we get the hankering for a little indulgence, or want to bring a delicious dish to that summer potluck. We love Vegenaise because, not only is it vegan and gluten-free, it’s non-GMO.

This is, hands down, the best way to cook brown rice so that it comes out perfect – fluffy, and not sticky – every time. Ever since I learned how to do this, I keep a big batch of brown rice in the fridge, already cooked and ready to use.

No-Turkey Day is coming and we can already taste the delicious food that is going to grace dinner tables across the nation. If Thanksgiving Day dinners are tough and time consuming, vegan and gluten free Thanksgiving day dinners can cause a unique challenge. Well we are here to make your No-Turkey Day food preparation a little easier.

We came across this way of cooking macaroni and cheese that just made us flip. Of course, it was the gluten-full, dairy version, but we thought we may just try it catered to our diet. Boy are we glad we did! The key is to cook the noodles not in water, but right in the milk alternative! In this case we used almond milk. We tried this with two different types of gluten-free noodles, rice and a quinoa/corn mix.

August 15th would have been Julia Child’s birthday and so we are celebrating Julia Child this week the only way we know how! Turning some of her wonderful recipes into vegan and gluten free versions for all to enjoy! While some purists may think that Julia Child would roll over in her grave to know that her recipes were being altered to be both vegan and gluten-free, what we do know about Julia is her extraordinary passion for delicious food and that others enjoy it. And while some are vegan and gluten-free by choice, many are vegan and gluten-free out of necessity.

Almond lovers and growers are rejoicing with news from the U.S. Department of Agriculture that almonds have around 20 percent less calories than previously thought. It seems that food scientists have found that the way we have been measuring calories for over 100 years may not be very precise in cases where the food is both high in both fiber and fat, such as nuts. What scientists found is that, those who consume nuts excrete a higher amount of fat in their waste, which means that our bodies are not actually absorbing all of the fat and calories that are in the nuts.

Now that we’ve given you a recipe for delicious vegan, gluten free taco shells (link), we are going to give you something with which to fill them! Black beans and rice are quick, easy, delicious and good for you. Black beans are tiny little powerhouses of vitamins and protein. This is a great way to feed your family on a budget, and you can add just about anything to them. The base recipe we are giving you is wonderful as is, but feel free to play around with it and adjust seasonings and spices to suit your family’s taste.

We love potatoes because they are the ultimate filling vegan, gluten-free food. Potatoes are also very versatile, so you virtually can’t go wrong with whatever you do with a potato. Twice baked potatoes are so yummy and you can put just about anything you like in the filling. We like vegan chili, black beans, salsa, you name it! This recipe is absolutely scrumptious because it pairs creamy vegan sour cream with gooey vegan cheese.