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
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 always loved tabbouleh but I had to stop ordering it in restaurants many years ago when I stopped eating wheat. This tabbouleh inspired salad is great alternative to traditional tabbouleh (which is made with bulgar wheat). It is refreshing and lemony and the quinoa gives it a nice texture.
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.
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!
Peanut sauce is so good. You can dip salad rolls or veggies in it or you can combine it with steamed or stir fried veggies and rice or noodles for an easy but amazing meal. This peanut sauce is gluten free, soy free, oil free and free of refined sugar. But, wait…there’s more. With a couple easy alterations, this sauce is suitable for those following an anti-inflammatory or elimination diet. This may not seem like a big deal. However, if you are following these diets you know that finding an easy, delicious sauce to add to your meal rotation is a big deal.