If you need to whip up a quick vegan, high-protein sandwich, you’ll be delighted by our black bean burger recipe! These patties are super easy and inexpensive to make and will fill you up for hours.
Baked Bang Bang Tofu! Vegan And Gluten-Free, Fun to Say Out Loud, Easy to Prepare, Delicious to Eat!
Sometimes you need to whip together a tasty, high-protein meal, but you have limited time and/or ingredients. Fortunately, we’ve discovered a recipe to solve that dilemma.
There are still a few hot days left this summer until September brings the autumnal breezes. We often find ourselves with a surplus of tomatoes, and when this situation arises, we know exactly what to do –make gazpacho!
The waning days of summer have us longing for the tropics. You may feel the same way. Though a beach vacation is out of reach right now, you can prepare our sweet but hearty, pineapple-based dish instead.
You might not be able to take an actual trip to Italy right now, but you can make this yummy vegan, gluten-free focaccia with a minimal number of ingredients.
Tofu is pretty bland on its own. However, marinated and cooked properly, these plain white slabs become exotic and delicious!
We love to buy Goddess dressing at the grocery store, but it’s so expensive! After eating a couple of salads, half the dressing is gone.
Buddha Bowls With Lentils, Roasted Carrots and Roasted Sweet Potatoes! Vegan, Gluten-Free, and So Nourishing!
If you have only a few ingredients, you can still make a filling, delicious meal. These Buddha Bowls are easy to prepare, inexpensive, and will keep you nourished for hours!
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!
Potatoes are one of the most commonly utilized foods — so basic, so inexpensive, and so delicious. This tuberous vegetable can be used in just about everything.
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 recently discovered the most refreshing gazpacho imaginable — made with pineapple and cucumber! You probably have a cucumber or two lounging around your kitchen, especially if you have a garden.
We still have leftover summer squash, and it remains fresh! But it doesn’t stay that way forever, and we knew we needed to come up with a new recipe, stat.
If you have kids (or a spouse!) who balk at the idea of eating broccoli, feed them this simple, but rich side dish and watch them change their minds.
We still had a few tomatoes left over from our neighbor’s recent gift, as well as a small pile of fresh zucchini. These two vegetables are divine baked together.
Sometimes it’s hard to know exactly how to cook butternut squash. Sure, you can bake it, but what else can a person do? We recently discovered a butternut squash-based taco recipe that is so delicious we’re still salivating over our meal, hours later. The addition of whipped vegan cream cheese with avocado and fresh jalapeno makes this dish a total winner. And it’s so easy to make! The hardest part is cutting the skins off the squash. But persevere with the task, because the end result will be worth it.
Warm Your Insides With Vegan, Gluten-Free Cream of Potato and Broccoli Soup – Stove Top and Instant Pot
We don’t know what the weather is like in your neck of the woods, but it’s cold and gloomy here. The skies are pitch-black by 5:00 PM, and we do whatever we can to stay warm. Nothing soothes you more on a cold December evening than a bowl of creamy potato/broccoli soup. The texture is like manna for the throat, and the robust, yet delicate flavor comforts as it fills you up. Invite some friends over for a soup party! Everyone will rave about this delicious meal.
Brrrrrr! It’s getting cold outside, and we’re craving comfort food! Shepherd’s Pie is an excellent meal for these chilly nights. It’s packed full of lentils and potatoes, combined with mushrooms and spinach, and served on top of gluten-free breadcrumbs. We made this hearty offering as a main dish for our recent Thanksgiving dinner, but it’s also perfect for the December holidays. You’ll feel pleasantly full in no time, ready to brave the cold winds.
You’ve undoubtedly had the disheartening experience of going to a potluck and encountering a slew of dairy-based dips and spreads. This can be frustrating if you’re doing your best to follow a vegan, gluten-free diet. Don’t despair! Here is a delicious, creamy spread you can make from tofu that tastes just as good as the dairy-based variety! Even your non-vegan friends will love it. They may even beg you for the recipe. The spread is healthy, since it utilizes basil and Italian parsley, herbs that are rich in vitamin C. The tofu adds protein and calcium. Much healthier than your average spread, and so easy to make!
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.