vegan and gluten free food
Green Smoothies are a great way to pack some extra power into your morning. Blending greens breaks down their tough cellular wall and makes them really easy to digest. Maca, spirulina and wheatgrass powder add some extra nutrition to this smoothie.
Millet is an underrated grain. There’s a lot of fuss about brown rice and black rice and quinoa and oats and amaranth. I love all these grains! Millet isn’t always mentioned in lists of gluten free grains but it is super healthy and incredibly delicious. …
This granola checks all the boxes. It is vegan, gluten-free, soy-free, raw, oil free and made without refined sugar. Best of all? It is delicious!
These unique vegan nori rolls are made with forbidden black rice. They are easy to make and the black rice adds a nice pop of color along with protein, fiber and antioxidants.
I love beets. They are one of my favorite things to grow in my garden and one of my favorite things to eat. This beet dip is perfect served with raw veggies and crackers.
Roasted vegetables are a staple for me. When I need an easy meal, I just toss whatever vegetables I have in a glass baking dish along with some spices and throw it all in the oven. This can make a lovely side side for a meal but I often find myself relying on a big bowl of roasted vegetables as an entree. These roasted root vegetables are filling and full of fiber, nutrients and antioxidants
This falafel is vegan and gluten free and it’s crispy even though it is not fried! Holy crap, you guys, I finally got an air fryer. I’ve been hearing you all rave about them for years and I finally see what the fuss is about. You don’t need an air fryer to make this recipe (I’ve included conventional oven instructions) but it sure does an amazing job of crisping these little puppies right up.
I’ve been on a wild rice kick lately. I just finished making a big pot of this Instant Pot Wild Rice Soup and now I’m making a wild rice salad to take to a (socially distanced, outdoor) holiday dinner. In spite of being served cold, wild rice and roasted beets make this a hearty salad that is definitely suitable for winter and holiday meals.
I made a batch of these veggie burgers yesterday. I promptly ate a couple of them like cookies (because I just didn’t have the energy for much else) and put the rest in the freezer for future meals. There are plenty of store bought veggie burgers out there but making your own is easy! It’s also inexpensive and you can make a big batch to save for future meals. There are days when I just don’t have it in me to make a meal from scratch (see the above example of me eating veggie burgers like cookies for proof of this). Being able to quickly heat up a veggie burger from the fridge or freezer is a dream.
This plant based pesto belongs in your meal prep rotation. You can serve it as a dip with crackers and vegetables or as a sauce with pasta, steamed veggies or just about anything. And, of course, it’s great on PIZZA!