vegan and gluten free food
Fall weather = soup! This creamy broccoli and kale soup is quick to make. It freezes well and is great for winter meal prepping. Relying on cashews instead of dairy, this soup is suitable for those following a vegan, dairy-free, soy-free and whole foods plant based diet.
These curried red lentils are vegan, gluten free, soy free and have an oil free option. They are a regular meal at my house and this recipe is a great one for your meal prep rotation. I like to make a pot of lentils to …
Served here on gluten free pasta, these meatballs are packed with protein and flavor. You can make them in advance and freeze them for easy future meals and can even crumble them for an easy whole food based “meat” substitute.
This tofu scramble is what I want to eat when I’m feeling nostalgic for a greasy diner breakfast. Because it is baked and only requires one pan to make, it’s a meal that can come together with little work. There is an oil free option in the notes of the recipe. The potatoes can be replaced with sweet potatoes if you prefer or if you are sensitive to nightshades.
It’s fall but the weather feels more like winter here and I am finally beginning to understand the cold weather pumpkin spice obsession. This granola combines the flavors of pumpkin pie with the classic crunchiness of granola. This recipe reflects my preference for a less sweet granola but feel free to increase the amount of maple syrup if you prefer a little more sweetness. Feel free to add whatever nuts and seeds you have on hand!
These macaroons are a quick and easy dessert that looks impressive and tastes amazing. I made these with maple syrup this time but coconut nectar in the same amount will work well also and makes the dessert totally raw vegan.