We finally made it to hot soup season, and we couldn’t be happier! Nothing is better on a chilly evening than a bowl of nourishing soup, perhaps with a side of gluten-free garlic toast.
If you’d like to whip up a simple but elegant gourmet meal with only a few vegetables, some black beans, and a couple of spices, this recipe will thrill you to pieces!
Most of us have childhood memories of biscuits. The ones we devoured so hungrily as children tended to be packed full of butter, milk, and gluten, however.
Sometimes you want to add a little extra pizzazz to your vegetables. Sure, they’re great steamed, baked, or sautéed. But, if you want an extra layer of goodness, you really need to try our vegan, gluten-free almond/garlic topping.
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.
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!
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.
Sometimes, you just long for comfort food — something to fill you up and make you feel satisfied. But you don’t want to indulge your cravings with meat, gluten, or dairy.
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.
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 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.
Summer squash grows like crazy, and sometimes you’re stuck with more of these vegetables than you know what to do with! Quite a conundrum! What’s a savvy vegan and gluten-free chef to do?
We recently acquired a large pile of red bell peppers, and wondered what we might possibly do with them (other than makes dozens of stir-fries). Fortunately, we discovered a sensational curry recipe.
We recently found ourselves with four ears of corn and no plan for their consumption. Fortunately, we discovered (and modified) a recipe for vegan, gluten-free corn fritters.
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.
It might still be snowing where you live, but the weather is already hot in our area! Since the heat makes us think of cold desserts, we started having visions of pecan pie.
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.