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.

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.

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.

One of the things we missed the most after we decided to pursue a vegan, gluten-free diet was Italian food. The cuisine is hearty and delicious, but most restaurants serve it with huge dollops of cheese (not to mention pasta made from whole wheat flour and eggs). What’s an Italian food lover to do? Fortunately, October happens to be mushroom season where we live. Chanterelles were on sale at our local supermarket for an insanely low price, and we had a brainstorm. After some deliberation, we were able to whip up this simple, but elegant dish. It’s inexpensive, a cinch to prepare, and will fill you up on a chilly autumnal evening.

No vegetable is more synonymous with autumn than the sweet potato. We love these hardy, delicious vegetables with vegan butter and a bit of pepper, but they are so much more versatile than you might think. Our recipe looks and tastes exotic, but it’s incredibly easy to prepare. This dish is packed with protein and vitamins, and the ingredients are inexpensive. The combination of avocado, peas, chickpeas, and tahini creates a flavor explosion that will linger in your mouth after you’re done eating your meal. You just have to try our recipe, and you’ll know exactly what we mean.

There’s nothing quite like stew on a chilly fall night. It warms and comforts you, fills your belly, and gives you the vitamins you need to fight off colds. Really — what’s NOT to love about stew? This hearty West African peanut variety is packed full of vitamins and protein, since it contains peanut butter, collard greens, sweet potatoes, garlic, and other nutritious ingredients. On top of that, it’s delicious! Try it, we feel confident you’ll agree.

You’ve most likely had hummus, but have you tried its sweeter, lighter cousin, baba ghanoush? Baba ghanoush is a lot like hummus, since it has a tahini base. However, instead of adding garbanzo beans, this recipe utilizes roasted eggplant. The result is equally delicious. Our light but zesty meal is easy to make, and perfect for warm summer nights. You can serve it with gluten-free pita bread or with gluten-free toast points sprinkled with thyme, olive oil or vegan butter, and a bit of granulated garlic. We feel confident that you’ll love this dish either way.

You’ll love this cold but nourishing dish. The addition of corn gives sweetness to this protein-rich meal. It’s easy to make and oh-so-tasty!

Cold soup is manna to your throat on a hot summer day. When the outdoor temperatures soar, appetites often plummet. However, you don’t want sunshine to cause you to sacrifice good eating or proper nutrition! This vegan, gluten-free recipe is incredibly easy to make (and inexpensive!), and you won’t have to spend hours slaving over a hot stove. The addition of strawberries to the traditional gazpacho recipe makes the dish sweet and extra-zesty. You can top the soup with gluten-free croutons if you’d like to get fancy.