You will not believe how delicious, fast, and easy, these smoky beans are! While you can use any white beans we chose to use Great Northerns.
We’re still wildly enthusiastic about our new waffle maker, and have recently devised a new recipe for vegan, gluten-free banana hazelnut waffles!
We recently scored a brand-new waffle maker at a second-hand store, and were so excited that we decided to make waffles for dinner! Normally, we have them for breakfast, but we just couldn’t wait.
If you need a vegan and gluten-free barbecue sauce recipe right now, without having to cook it, this is the bbq sauce recipe for you!
You’re going to love these muffins! They’re perfect for October, or for any time, really. You know it’s not really fall unless you eat something that has pumpkin in it!
If you find yourself with a surplus of apples (hey, it happens!), you might experience a desire for apple cake. You have to get rid of those apples somehow, right?
Last week, we were obsessed with bananas. This week, it’s pineapple. And for good reason — they’re the perfect summer fruits!
There’s nothing more delicious on a hot summer evening than a bowl of fresh guacamole and a pile of crispy tortilla chips! This stellar dish is so easy to make, a great way to use up those old tortillas, and is naturally vegan and gluten-free!
Sometimes, you just need a hearty, stick-to-your-ribs breakfast. But you don’t want animal products or gluten. It is indeed possible to enjoy a robust morning meal without sacrificing your principles or your health.
We live in a part of the country where people love to put salsa on everything. Sure, you can spoon it onto your tacos and burritos, or use it as a dip for tortilla chips.
We won’t judge you for devouring these muffins in one day, we promise! Our vegan, gluten-free chocolate and banana muffin recipe will help you create a tin of delectable confections that’ll be impossible to resist.
In a Hurry But Need Nutrition? Try These Two Scrumptious, Vegan and Gluten-Free Breakfast Smoothies!
Sometimes, you’re in a rush and don’t have time to cook a sit-down breakfast. Still, you don’t want to sacrifice good nutrition for a busy lifestyle.
These are not your mother’s oatmeal chocolate chip cookies! (sorry, Mom). Our vegan, gluten-free treat is scrumptious, sweet, and nourishing, without the use of butter or other animal products.
Has this ever happened to you? You check your cupboards for pancake mix, only to discover that you’ve run out. You’re still in your pajamas, so you don’t want to go to the store. There’s no reason to despair, however, because you can easily make your own vegan, gluten-free pancakes with surprisingly few ingredients. No need for store-bought mix!
If you have a couple of extra potatoes and an onion, some shallots and a bit of gluten-free flour, you can make one of the simplest, yet most delicious meals ever. We absolutely love potato pancakes! Their robust simplicity thrills our palates.
There’s no dessert quite like cheesecake. Smooth, creamy, sweet, decadent — what’s not to love? However, most of the cheesecakes you encounter in restaurants and coffee shops are made with tons of dairy and gluten. Since we love this delectable confection so much, we decided to make our own, using plant-based ingredients. The filling utilizes cashews and coconut milk, blended to perfection. Stunned by our stellar results, we decided to share the secret with you. You can thank us later.
Autumn is well underway, and our desire to devour pasta dishes continues in earnest. Pasta puttanesca is a traditional Italian dish that tastes great, even without the addition of anchovies. It’s hearty, filling, delicious, and so easy to make. Though most pasta puttanesca recipes utilize thin spaghetti noodles, we had some dried, gluten-free fettucine noodles in our kitchen and decided to use those instead. We were delighted by the results. You don’t need many ingredients to make this wonderful meal. It’s super inexpensive! In fact, you probably have most of the ingredients in your cabinet or refrigerator already.
Do you still have a few leftover zucchinis from your summer garden? You may be wondering what to do with them. Most likely, you’ve given several of them away to friends, and they’ve made it clear they don’t want or need any more. Try as you might, you can’t get rid of all of them! Never fear — our sweet bread recipe will give a whole new purpose to those succulent, green vegetables. The addition of unsweetened cocoa and walnuts will send you into orbit. Good thing this recipe makes two loaves, because you won’t have any trouble devouring the first one.
Eat Hearty With Our Vegan, Gluten-Free German Potato Salad (Stovetop and Instant Pot Recipe Included!)
Fall is coming on strong! We don’t know about you, but we’re craving some carbs! It’s best to stick to the healthy kind, like organic potatoes. Recently, we found ourselves with a small sack of red potatoes — don’t ask how THAT happened — and wanted to do something fancier than just boiling them and slathering some Earth Balance over the top. So we modified a German potato salad recipe, substituting tempeh bacon for the animal variety, and were wowed by the results! We found smoky bacon tempeh at the supermarket, and found that it imparted the delicious flavor that is so essential to German potato salad.
Is it even summer without peach cobbler? We don’t think so! When temperatures are hot and peaches are ripe, what’s an enterprising chef to do? The traditional recipe calls for large amounts of butter and white sugar, but you won’t miss the rich taste when you bite into our more subtle, but equally delicious version. This cobbler is inexpensive and incredibly easy to make. You can either peel the peaches or leave the peels on. We made our recipe with peels because that’s the way we roll. The peels become soft and pliable during the baking process. Also, they’re packed with vitamins, so it seems a shame to just toss them out. You’re going to love this recipe. We guarantee it!