vegan and gluten free food
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
Ginger and sweet potatoes are nutritional powerhouses. This soup is a staple in my house and the addition of ginger makes it especially warming on cold days.
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.
The snow is falling here in Utah and it’s finally starting to look like Winter. This means that I just want to stay inside, keep warm and eat soup…every day. I only recently started using the Instant Pot for soups and it’s been a major game changer. This wild rice soup comes together quickly and easily. You really just throw everything together and forget about it while it cooks. Then, 30 minutes later…SOUP!
Brussels sprouts get a bad rap. Many of us remember the bitter, mushy, overcooked Brussels sprouts from childhood. I cringe when I think about eating those. Yet, now, Brussels sprouts are one of my favorite foods. Turns out, it’s all in the preparation. I don’t ever boil them. I prefer to roast Brussels sprouts. Roasting them at a higher temperature makes them tender on the inside with crispy outside leaves.
No holiday meal would be complete without mashed potatoes and these are creamy and packed full of flavor. They are always hit with vegans and non vegans alike.