Blender,
Dinner,
Family,
Gluten-Free,
Lunch,
Salads,
Sea Veggies,
Sides,
Vegan Food,
Vegetarian Food,
Wheat-Free,
Whole Food of the Month
Written by: Heather Crosby
I found some kelp noodles at a raw foods store in Chicago recently and thought I’d give them a go since I’m trying to eat more sea veggies these days. And since they are the Whole Food of the Month, I know you are too. The texture of these raw noodles is pretty interesting—they are soft yet wirey and have a bit of a snap to them when you bite them, kinda like cabbage. Mixed with the pad-thai-like sauce and soft, chewy kale “noodles”, I think this could be a new favorite dish. Kelp noodles have an incredibly neutral taste and they are a fantastic source of trace minerals like iodine. Give them a try. Read more…
Tags: Blender, Dinner, Family, Gluten-Free, Lunch, Salads, Sea Veggies, Sides, Vegan Food, Vegetarian Food, Wheat-Free, Whole Food of the Month
Appetizers,
Family,
Food Processor,
Gluten-Free,
Holiday,
Kids,
Lunch,
Sides,
Snacks,
Vegan Food,
Vegetarian Food,
Wheat-Free
Written by: Heather Crosby
Last weekend, I was guest chef for a beautiful holiday party in Chicago. In addition to serving Cashew Cheese, Golden Raisin & Onion Jam, Almond Crunch Kale Chips and Ginger Molasses Cookies, our lovely hostess, Shelley, served up Alia Dalal’s Mushroom Walnut Pate. After one bite, I knew I had to see if Alia would share this one on YumUniverse and she said “yes!” Mushroom Walnut Pate is delicious as a spread for veggies or crackers and you can make a sandwich out of it as well. Try it on sprouted grain bread with fresh arugula and slices of our Smoked Firm Cheese recipe found in the Dairy Freedom Guide.No matter how you serve it, you’ll be very happy—I ate my party leftovers plain with a spoon when I got home. No shame in that. Read more…
Tags: Appetizers, Family, Food Processor, Gluten-Free, Holiday, Kids, Lunch, Sides, Snacks, Vegan Food, Vegetarian Food, Wheat-Free
Baking,
Blender,
Family,
Gluten-Free,
Holiday,
Lunch,
Sides,
Snacks,
Vegan Food,
Vegetarian Food,
Wheat-Free
Written by: Heather Crosby
If you want to really impress your Thanksgiving Day guests, serve these gluten-free, yeast-free crunchy breadsticks with Cashew Cheese Spread and Golden Raisin & Onion Honey Jam. They also make tasty, hearty drop biscuit if you’d like try that preparation instead. Make sure that you use gluten-free oats or gluten-free oat flour for an allergy-free recipe. Read more…
Tags: Baking, Blender, Family, Gluten-Free, Holiday, Lunch, Sides, Snacks, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
Golden Raisin & Onion Honey Jam is part of an hors d’oeuvre that I served at one of my 24 Carrot Supper Club holiday dinners last year on top of Cashew Cheese Spread and Herbes de Provence Crackers from Elana’s Pantry. This recipe is a favorite for the herbivores and the omnivores. Read more…
Tags: Food Processor, Gluten-Free, Sauces Condiments and Toppings, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
If you were to look in my fridge once a week you’d always find homemade hummus—it’s one of the best go-to snacks around. I prefer to make my own versus buying for a few reasons. One, I get way hummus more for my money (I buy beans in bulk). Two, I know that the beans have been soaked, which makes them easier to assimilate. And three, I know that there is no added oil or processed salt. YU hummus is quality stuff. Read more…
Tags: Family, Food Processor, Gluten-Free, Kids, Lunch, Sauces Condiments and Toppings, Snacks, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
I have some ingredients left in the fridge and pantry from the YumUniverse 1st Birthday Recipe Contest and to keep them from going to waste, I came up with these delicious Tea Biscuits yesterday. They are part cookie, part cracker, and just lovely with a steamy cup of roasted dandelion root tea.
I have some of my favorite tips below for working with gluten-free, dairy-free dough for those of you who are a tad afraid of baking, or of a rolling pin (ah-hem, Maya). Read more…
Tags: Baking, Breakfast, Crackers, Gluten-Free, Snacks, Vegan Food, Vegetarian Food, Wheat-Free
There’s nothing I love more than a refreshing summer salad, but sometimes I don’t feel like eating yet another romaine or spinach concoction. Luckily, I stumbled upon a version of this simple, flavorful salad when dining at Marché in Nashville last week, a delectable little French bistro known for its innovative and fresh food. On a hot summer day, this salad cooled me right off. Read more…
Tags: Gluten-Free, Lunch, Raw Food, Rea Frey Holguin, Salads, Sides, Snacks, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
I tend to keep the gluten intake to an absolute minimum, but one tasty exception is a quesadilla made with sprouted grain tortillas—full of assimilation-friendly sprouted legumes and grains, as well as fiber. And for those of you interested in protein, there are 9 grams per tortilla. I use French Meadow Bakery’s sprouted grain torillas for this easy and comforting recipe. You can use a nice non-dairy, vegan cheese like Daiya or homemade Dairy-Free, Soy-Free Ricotta or Simple Cashew Cheese Spread for whole food, non-processed options. Read more…
Tags: Dinner, Lunch, Snacks, Vegan Food, Vegetarian Food
