Ah, cheesecake. There really is nothing quite like it, is there? If you’re a cheesecake lover, you might be searching for a recipe that doesn’t contain gluten, eggs, or dairy.
Do you love shortbread cookies as much as we do? If you’re reading this recipe, your answer is most likely a resounding “YES!”
If you’re tired of steamed asparagus, but still want to experience both the flavor and nutritional benefits of this vegetable, try our creamy asparagus soup!
Eggplant is so delicious, but sometimes you don’t know how to cook it. We’ve discovered a new, exciting way!
Kale is incredibly good for you, since it’s full of vitamins A, K, B6 and C, calcium, potassium, copper and manganese. Sometimes, however, it can seem a bit…well, meh.
You’ll Love These Nutty But Sweet Chocolate Chip Hazelnut Blondies! You Won’t Believe They’re Vegan and Gluten-Free!
We still had a bunch of hazelnuts left over from the holidays, so we decided to put them to good use. There’s nothing quite like the aroma and flavor of hazelnuts — slightly exotic, nutty but sweet, and so delicious!
There’s nothing as delicious as pancakes on a chilly January morning. And when the pancakes are vegan, gluten-free, and chock-full of applesauce and pecans, they’re even better!
If you have a hankering for some vegan, gluten-free banana pudding, we’ve devised the perfect recipe for your tastes. It’s sweet, smooth, and incredibly easy to prepare.
We recently made this artichoke/spinach dip for New Year’s Eve, and it was a hit! The dip features a robust but subtle flavor and protein galore (due to its cashew base and the addition of nutritional yeast).
A relative gave us a gift of holiday pears, and we immediately knew what we had to do with them — make vegan, gluten-free pear crisp!
You’ll Love the Sweetness of These Vegan, Gluten-Free Chocolate Chip, Walnut, And Oatmeal Cookies! They’re Super Easy to Make, and Paleo-Friendly!
We don’t know about you, but we tend to develop a sweet tooth around mid-November that doesn’t start to subside until after the holidays.
Stuffed Acorn Squash With Quinoa, Hazelnuts, and Kale! So Perfect For Winter! And It’s Vegan and Gluten-Free, Too!
We’re huge fans of squash, especially during the late autumn/winter months. There’s just something so comforting about it.
Sometimes, you just have to go for it and have chocolate cake. Because you deserve it, right? However, you want to avoid gluten, eggs, and dairy.
Sometimes you’re lucky enough to stumble into a recipe that is so easy to make, and so yummy and nutritious at the same time. Our tempeh/walnut tacos only take a few minutes to whip together, but they taste divine!
You might have some fresh cranberries left over from your Thanksgiving feast. We still had half a bag in the refrigerator, as usual, but this year we decided to do something about our predicament.
Dinner rolls are great with just about any evening meal. When they’re vegan, gluten-free, and flavored with dill and garlic, they’re especially delicious!
Vegan, gluten-free holiday feasts take a lot of creativity. Instead of roasting a turkey and mashing some potatoes, you have to plan an entire plant-based menu.
When the temperatures plummet, there’s nothing more soothing than soup. A warm bowl is like heaven on a winter evening, when you want to nourish yourself but don’t feel much like cooking.
Who can resist a delicious piece of rich, creamy fudge? Certainly not the intrepid chefs at The Happy Gluten-Free Vegan! Most of us have blissful memories of devouring these chocolate-y confections.
We love muffins so much! But, sadly, we often have a hard time finding vegan, gluten-free ones to devour when we go out to eat.