Winter veggies and summer coconut rice make for the perfect spring dish! The black rice in this recipe adds a nutty, earthy flavor, which pairs beautifully with sweet potatoes and kale. This dish is both filling and nutritious, making it a great way to enjoy your greens, especially if you’re not a fan of raw…
New Orleans can be a hard place to find vegan and gluten-free options when going out to eat. For those of us who want a taste of the classic Cajun trinity of onion, celery, and bell pepper, we’ll probably need to cook it ourselves. This jambalaya isn’t the traditional version with meat and butter, but…
Gone are the days of making a gluten-free pizza with yeast and a blend of flours. This 2-ingredient potato crust pizza is here to change the game! Made with just gold potatoes and potato starch, it’s simple, flavorful, and perfect for a *relatively* quick pizza night (no waiting on the dough to rise!). Plus, it’s…
This is my favorite chili soup. It’s made with simple ingredients and is Medical Medium compliant. There’s no meat, dairy, or corn in this chili, and it absolutely doesn’t need it! I like to make it with dried beans cooked in the Instant Pot, but you’re welcome to use canned-just make sure you rinse them…
I created this Vegan Pot Roast for the holidays this year, and it turned out even better than I expected! It’s hearty, packed with rich, savory flavors, and made entirely from wholesome ingredients that keep everyone coming back for seconds. Not only is it plant-based, but it’s also a great option for anyone with allergies,…
Chana masala is a great example of how Indian dishes can be both incredibly flavorful and simple. I think this is what Anthony Bourdain had in mind when he traveled to India and said if all vegetarian food tasted this good, he wouldn’t be so opposed to it. Chana Masala is one of my favorites…
You may be avoiding soy due to allergies, sensitivities, or personal dietary choices. By switching coconut aminos for soy sauce, I made a delicious alternative to traditional Pad Thai! The trick to making this recipe is to not overcook the noodles and to taste test the sauce to find the right balance of flavors.
Momos originate from the Himalayan region and are traditionally made with a savory filling wrapped in a wheat-based dough. It was essentially vegetable filled dumplings served in a bowl of spicy sauce (known as jhol). It was hot, satisfying, and downright delicious. My gluten-free version of this tasty dish is just as good as the original!