Do you have a crisper full of vegetables? We usually have more than we can eat, and we hate to just let them go to waste.
Our title says it all — this vegan, gluten-free southwest bean salad is bursting with both flavor and protein! It contains garbanzos, black beans, and corn, so you’ll be getting a real protein boost.
Sometimes you just want to prepare a new kind of stir fry. We’ve devised one that is easy to make, super inexpensive, and utterly delicious.
Spaghetti Squash Stuffed With Spinach, Tofu Feta, and Vegan Cream Cheese! Vegan, Gluten-Free, And So Delicious!
Here’s a meal you’re going to love! It’s the ultimate in vegan comfort food, and much easier to make than you might think. What a great way to prepare spaghetti squash!
Many of us have fond memories of eating stroganoff when we were kids. This creamy, childhood favorite can easily be made vegan and gluten-free with just a couple of tweaks.
Often, you end up with extra peppers in your refrigerator. If you’re wondering what to do with them, you’ve come to the right place.
Want a great recipe that will help you use up that extra spaghetti squash? You’re going to love our spaghetti squash pancakes!
If you have a small pile of carrots and have been wondering what on earth to do with them, you don’t need to puzzle any longer.
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.
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’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!
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.
You Can’t Get Much More Autumnal Than Apple/Rosemary Stuffed Butternut Squash! And It’s Vegan and Gluten, Free, Too!
At long last, we have discovered the perfect vegan, gluten-free dish for those upcoming holiday festivities. Even if it’s just you and your significant other this year, you’ll want to eat well for the season.
We were in the habit of buying tubes of polenta (organic only, of course, otherwise it is almost certainly GMO), and until recently, didn’t realize how easy it is to make this delicious, protein-rich food at home, no tube needed!
Here’s a protein-rich meal you’re going to love and want to make over and over. It’s great for a cool fall evening, because your house will warm up while you’re cooking the tomato sauce.
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!
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.