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.
This soup recipe shows that frozen vegetables can be delicious, and choosing to use them will save you a ton of time and energy that is usually spent cleaning and chopping the vegetables.
This mashed cauliflower recipe is so good, I bet it will make you question why you would ever make mashed potatoes again.
Ok, I know, it looks like a pancake. But trust me, the garbanzo bean flour in this “omelet” definitely has more the texture and taste of an egg omelet as opposed to a floury pancake.
This soup is the perfect way to embrace vegetables that are currently in season… at least in the Midwest.
My dad’s birthday was the other day and he, like me, does not really like cake or other heavy desserts. So, I decided to return to my frozen banana recipes and whip him up something special using it and his favorite fruit: blueberries.
The kimchi combines perfectly with the vegetables in this dish for a great hot and sour soup.
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.
I was making frozen pumpkin and banana sandwiches for my dog, and decided I wanted to make myself something cold and delicious to enjoy on this 90 degree plus summer day. This custard, like the treats I made for Rynoa, is extremely simple to make yet full of flavor.
Gluten Free and Vegan 