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.
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.
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 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.
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.
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.
If you have a couple of extra potatoes and an onion, some shallots and a bit of gluten-free flour, you can make one of the simplest, yet most delicious meals ever. We absolutely love potato pancakes! Their robust simplicity thrills our palates.
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.
Many of us have unpleasant childhood memories of being forced to eat Brussels sprouts. Such a mindset is unfortunate because, cooked properly, this cruciferous vegetable is both tasty and nutritious. Many chefs are beginning to appreciate the flavor of the oft-maligned Brussels sprout, so the tide is slowly turning in its favor. Our delicious vegan, gluten-free recipe utilizes dried cranberries, orange zest and toasted hazelnuts to create a taste sensation. You’ll be proud to showcase this offering on your Thanksgiving table. It’s crunchy yet tender, with a hint of sweetness, and packed full of vitamins. The hazelnuts add a bit of protein to our elegant side dish. Yum!
You’re faced with a dilemma: you want to eat an elegant international meal, but you don’t have much time and/or cash on hand. What’s a hungry gourmet to do? The answer is simple — whip up a platter of our Pepper, Peanut, and Potato Sabzi! Though it looks deceptively like a simple, stir-fried dish of potatoes and peppers, once you experienced your first bite, you’ll know there is something special going on. The exotic flavor comes from the addition of cumin and fennel seeds, spices that are popular staples in Indian cuisine. The peanuts add protein, and the potatoes are hearty and filling. Just perfect for these chilly autumn nights!