Recipe: Hummus-smothered Cauliflower Steaks
Yet another delicious recipe featuring two of my most favorite ingredients: Hummus and cauliflower!
Gluten Free and Vegan
Recipes, reviews and tips
Recipe: Tomato and Roasted Squash Soup with Shells
To me, there is nothing better when the windchill plummets below zero than a steaming bowl of either soup or pasta. Therefore, this creamy tomato and squash soup with pasta shells could be my new winter go-to.
Recipe: Butternut Squash Curry Zoodles
It’s fall, so I’m always thinking on what I can do with squashes and sweet potatoes. This curry pairs butternut squash with spicy ginger and a little heat from the thai curry flavors for a great meal on a chilly November day.
Recipe: Black Eyed Pea and Collard Greens Stew
I had a can of black eyed peas, so I immediately thought collard greens. I’ve never cooked collard greens before, but I thought if I combined them with ingredients and flavors that I knew I could come up with something delicious.
Recipe and Product Review: My spin on Cook Simple’s Tibetan Dal
There aren’t many mass market brands that carry complete meals that are certified gluten free and vegan, but Cook Simple comes pretty close. They offer several meal starters that only require a diced canned of tomatoes and a little oil, such as the tibetan dal, which makes whipping up a satisfying dinner really easy.
Recipe: Creamy Split Pea Soup
Split pea soup could be my favorite soup. Prior to my celiac diagnosis, I frequently cracked open a can of Amy’s split pea soup for as part of a quick dinner after class. So, when I found out I couldn’t eat it any more (Amy’s does not have a dedicated gluten-free production facility), it became one …
Recipe: Mexican Blue Corn and Zucchini Pancake with Fajita Veggies
I have yet to find corn tortillas at the store that are made in a completely gluten-free facility. So, when I’m craving fajitas, this is what I make.
Recipe: Lentil and Power Greens Stuffed Portobello
I was craving pizza, but did not feel like making dough or breaking out the frozen brown rice crusts that I had accumulating frost-burn in my basement freezer. Somehow, I didn’t think they’d be so great. The good news is, this stuffed stuffed portobello mushroom did the trick.
Recipe: “Cheesy” Roasted Cauliflower Marinara with Roasted Squash and Spinach
Roasted cauliflower is one of my favorite foods and I’m always searching for new ways to enjoy it. With its heartiest, I thought it work well as a sort of pasta fake-out.
Gluten Free and Vegan 