We don’t know if there is some sort of cauliflower council that has been brainstorming new ways to promote cauliflower, but it seems to be popping up a lot lately! Low-carb dieters are going crazy for it because it is lower in carbohydrates than potatoes, but we love it simply because is is delicious and nutritious! Cauliflower is chock full of vitamin C, manganese, beta-carotene, vitamin K, omega-3 fatty acids, fiber, and vitamins B1, B3, B5, B6 and B9. For those of you keeping track, that means that cauliflower has antioxidant and anti-inflammatory properties, and is great for digestion.

We love kale, but even though the prep for fresh kale is easy, it can be a bit tedious. That’s why we were so excited to find this pre-prepped organic kale from Harvest Sensations. We found this in the produce section of Whole Foods. Making this delicious, nutritious steamed sesame kale is crazy-easy – and yummy!

We recently brought you a fantastic recipe for vegan, gluten-free feta, which is quick and easy to make! Well we’ve been playing around in the kitchen and took it one step further by slightly aging and pressing the tofu. While the quicker feta will always be our go-to in a pinch, this aged feta is so worth the wait and work! The key to making this feta is to press it for at least 5 days, wrapped in clean towels (we used paper towels, but you can certainly use a lint-free, clean kitchen towel), and changing out those towels daily.

Yesterday we brought you a delicious salad dressing recipe for National Celiac Awareness Month, so today we will give you a salad recipe to go with it! This recipe is adapted from Salads for Every Season: 25 Salads from Earthbound Farm and originally called for a grain called farro, in place of wild rice. Farro is a grain about which there is much debate. The confusion seems to lay within the fact that it means something different depending on which country you are in. Spelt, wheatberries and barley are just a few of the grains referred to as farro.

We thought we’d bring you a recipe for National Celiac Awareness month that contains maple syrup because it can be a wonderful alternative for vegans who prefer to not use honey. We recently were gifted a half-gallon of fresh Vermont maple syrup and have been going a bit crazy with recipes containing this sumptuous sap; any excuse to eat it! We have to stress that, when cooking with syrup, it makes all of the difference to cook with real syrup, not the stuff that is commonly hawked on Saturday morning commercials. A lot of the commercial syrup sold isn’t even true maple syrup at all, it’s just high fructose corn syrup. True maple syrup is a bit more watery than the commercial stuff, and has a much richer flavor.

Today’s recipe for National Celiac Month is a rice dish. Today’s recipe comes from the I Love Trader Joe’s cookbook (link). We are such big fans of rice and the there are so many different kinds with varying flavors and aromas. For this recipe you can use one of two of our favorite types of rice, basmati or Thai Jasmine.

We are so excited for today’s recipe for National Celiac Awareness Day! We found out about, and quickly got our hands on, the I love Trader Joe’s cookbook by Cherie Mercer. It is aptly name because we do love Trader Joe’s. Walking into a Trader Joe’s is like an adult playground; they always have fun and exciting new products that rarely disappoint. Trader Joe’s does a great job of buying for flavor and quality, and their prices are unbelievable. The other thing we love about Trader Joe’s is that they label their food. Whether you’re Vegetarian, Vegan and/or Gluten-free, they will let you know which of their products are safe for your diet. We also appreciate that about this new cookbook!

We thought we’d have a little fun for National Celiac Awareness Month and this recipe for vegan, gluten-free beer-battered green beans fits the bill! Adapted from Quick & Easy Vegan Celebrations this is the perfect dish for a game day party, potluck or any other gathering. Use your favorite vegan, gluten-free beer, we like Bard’s beer.

We thought we’d bring a touch of elegance to National Celiac Awareness Day with this lovely risotto dish, adapted from one of our favorite cookbooks, Fields of Greens. This recipe combines some of the best fresh summer produce, such as green beans, tomatoes and delicious basil. We are topping off this recipe with a dash of saffron to bring an extraordinary flavor and color to the risotto.

Today’s recipe for National Celiac Awareness month continues our tribute to beans! Since we covered black beans with yesterday’s recipe, we decided to go to the other end of the spectrum with a white bean. This aromatic dish is pulled from the cookbook Fields of Greens and we can’t top their description of this recipe: “Cannellini beans make their own rich sauce as they slowly simmer in their broth with onions, fruity olive oil, and sage.” Cannellini beans are related to the kidney bean and sometimes referred to as “white kidney beans.”

Beans are an excellent way to celebrate National Celiac Awareness month, so we are devoting the rest of the week to the lovely legume. Beans are a staple in the diet of many vegans and vegetarians because they are packed full of fiber and protein. When we think of beans, often we think of bland or overly-seasoned varieties that come in cans, ready to plop on the barbecue while still in the can. Blech! Beans are much more versatile than that and deserve a ton more credit!

We can’t let National Celiac Awareness month pass without paying homage to the potato. Delicious and filling, this root is a staple on many dinner tables and we can see why – their versatility is amazing! A recent study completed by nutritionist Sigrid Gibson on behalf of the Potato Council found that potatoes are chock full of fiber, vitamin C and the mineral selenium. What’s more, eating spuds twice a day can lower blood pressure. While we always have to keep a critical mind anytime a study is done on behalf of the interested party, we can’t deny the fact that we are fans of whatever grows out of the ground – Mother Nature knows best!

This dish sounded like the perfect light summer dinner for those days that are just too hot to eat anything too filling. We are huge fans of stuffed zucchini, and the addition of fresh corn, spicy chilies and creamy vegan cheese adds a sumptuous, robust flavor to this light vegetable. If you want to go really light and leave out the vegan cheese, it will not detract from this dish one bit! You will still experience a savory medley of this seasons gorgeous produce!

Today’s lovely recipe for National Celiac Awareness month comes from the amazing cookbook, Fields of Greens. This book comes from premier San Francisco-based vegetarian restaurant, Greens. Greens opened in 1979 and was one of the first upscale vegetarian restaurants in the country, paving the way for vegetarian cuisine to be accepted as a major player in a fine dining experience. Head Chef Annie Sommerville has led the way with decadent, plant-based dishes from the beginning, and brings her expertise and mouth-watering recipes to this generously-filled cookbook.

After last week’s delicious and filling gluten free and vegan Mexican meals for Cinco de Mayo, we decided to go with a lighter dish today. We found this recipe in Brazil: A Culinary Journey and were instantly intrigued by the combination of veggies and herbs; it sounded absolutely delicious. Once we made it, we were instantly glad that we did, it did not disappoint!

We love rice in just about any preparation, so we will find any excuse to make it. Cinco de Mayo week is a perfect reason to make it! Mexican rice is a favorite of many because it is delicious blend of tomatoes, green peppers, onions and garlic. Add the fresh cilantro and this is a dish is a burst of flavor! We adapted this dish from one of our favorite Mexican cookbooks, Aprovecho: A Mexican-American Border Cookbook.

Today we thought we’d add a delicious dessert into the mix! But to stick with our Cinco de Mayo theme we are bringing you a dessert recipe with jalapenos. You read the right, jalapeno dessert! Jalapenos originated in Mexico and we typically see two types in our supermarket produce section: red and green. What many don’t know is that they are the same jalapeno, it’s just that the green ones were picked before they fully ripened and turned red.

We hit up one of our favorite vegan cookbooks, Quick & Easy Vegan Celebrations because we were in the mood for some comfort food. We noticed that macaroni and cheeze was one of the most popular recipes in the books by customer rating, and the only thing that needed to be tweaked in the recipe was substituting the macaroni and bread crumbs with gluten free options.

Mother’s day is one of the most popular “breakfast-in-bed” holidays, and mothers everywhere will wake to delicious treats in the comfort of their own bedrooms. If you are looking for something fantastic to make the gluten free, vegan mama in your life, we have the perfect dish for you! Straight from one of our favorite cookbooks, Quick & Easy Vegan Celebrations, this delicious frittata is made with silken tofu instead of egg, and features a colorful bouquet of drool-inducing vegetables and spices.

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.