Written by: Heather Crosby
I eat this salad once a week, and when I’m not eating it, I’m craving it. Who knew that a girl who ate her first salad at 19 years old would be loving kale one day? As much as I want to say that it’s the kale itself, I have to admit that it is the rich and cheesey non-dairy sauce that is the true kryptonite. This is a great recipe to try out on the folks that think kale is just a garnish. Feel free to swap out millet for quinoa—both are delicious and work well with this easy to prepare recipe. Don’t have kale around? Try spinach instead. Read more…
Tags: Blender, Dinner, Family, Gluten-Free, Kids, Lunch, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
This noodle-free, gluten-free veggie-packed lasagna is one of my favorite creations yet. It is definitely one of those recipes you might want to try out at your next dinner party to WOW family and friends who are vegan skeptics. Our recipe for Dairy-Free Ricotta Cheese layers with organic sweet potato, asparagus, spinach and peppers to not only create a beautiful lasagna, but one that tastes extra cheesy and noodley without cheese or noodles. It’s true. It tastes so indulgent, I actually caught myself feeling a pang of guilt after eating a piece last week. Then I giggled, remembering that it was all veggies and nuts and seeds. Joy. Read more…
Tags: Blender, Dinner, Family, Gluten-Free, Kids, Lunch, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
There are countless ways to make delicious, fish-free, raw sushi maki and this Raw Carrot Almond Crunch Maki is one of those ways. It uses our Raw Carrot Almond Pate and not only is it colorful and delicious, but it has all the right textures you’d expect from your favorite sushi restaurant. Raw Carrot Almond Crunch Maki is full of live, enzyme-rich, alkalizing ingredients like sunflower sprouts, soaked almonds and untoasted nori. Bonus—no sushi rolling mat necessary. Read more…
Tags: Dinner, Lunch, Raw Food, Sushi, Vegan Food, Vegetarian Food
Written by: Heather Crosby
I grew up in Maryland, and in Maryland, we went crabbing and we ate crabcakes. Real crabcakes—not the sad, mostly-breaded attempts I see at even the finest restaurants out here in the Midwest. Where I’m from, crabcakes are meaty, creamy, flavorful and have a delicate balance of spice and crunch that only come with key ingredients like Old Bay seasoning and a restrained hint of breadcrumbs. Oh, how I miss the taste of them.
I established a challenging mission for myself last week. Create a delicious, texturally-accurate, crab-free, dairy-free, gluten- and wheat-free Chesapeake Bay-style un-crab cake that would make a true Marylander lift an eyebrow in disbelief. Wow, that’s a mouthful. Well, mission accomplished. Read more…
Tags: Blender, Dinner, Family, Food Processor, Gluten-Free, Kids, Vegan Food, Wheat-Free
Written by: Heather Crosby
I am a huge fan of Indian food and had been thinking for a while that I’d like to tackle the creation of a non-dairy, meat-free, gluten-free, wheat-free curry recipe. With my pal Marci’s help one night over the holidays, Mixed Vegetable Curry with Brown Basmati Rice was born. This recipe is slightly adapted from Jamie Oliver’s Paneer, Potato and Pea Curry. His inspiration, mixed with a good bit of research, some experimentation and my trusty tastebuds, resulted in a successful recipe that I now make quite often. Yum. Read more…
Tags: Blender, Dinner, Food Processor, Gluten-Free, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
This is one of my favorite simple salads. I make preparation easier for myself by always keeping a batch of Raw Candied Walnuts stored in a glass jar in my pantry. Chlorophyll-rich, dark Red Leaf Romaine lettuce and fresh, organic sunflower sprouts pair well with hemp seeds and our vinaigrette dressing that uses the tasty and nutritionally power-packed Vega Antioxidant EFA Oil Blend
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Tags: Dinner, Gluten-Free, Lunch, Raw Food, Salads, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
Amaranth is a highly nutritious superduper ancient grain that is easy to prepare in many ways—even popped like popcorn. We use it in this recipe as crunchy, chewy amaranth cakes topped with a creamy, gluten-free mushroom gravy. It’s a YumUniverse favorite that is easy to make.
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Tags: Dinner, Vegan Food, Vegetarian Food
Written by: Heather Crosby
This dense, raw bread is a staple for me. I will usually prepare some over the weekend and keep it in the refrigerator for 2-3 weeks, if it doesn’t get eaten first. Raw White Bread is great for a variety of sandwiches like a Veggie BLT or Almond Butter & Jam Sammich , and it is a tasty match for delicious nut- and seed-based dairy-free cheeses, nut butters or other spreads. This is a nutrient- and enzyme-rich bread so you will find that a smaller slice size than traditional breads will be plenty filling. This recipe can be a wheat-free one if you purchase your barley from a trusted source that can guarantee that the barley is not contaminated with wheat. Barley does contain gluten. Read more…
Tags: Dehydrator, Dinner, Gluten-Free, Lunch, Raw Food, Snacks, Vegan Food, Wheat-Free
