Chia,
Chocolate,
Dinner,
Family,
Gluten-Free,
Lunch,
Soups,
Vegan Food,
Vegetarian Food,
Wheat-Free,
Whole Food of the Month
Written by: Heather Crosby
This is one of those recipes that is delicious right away and just tastes better and better with each day. It’s a perfect make-on-Sunday chili since it does take time to prepare. There are no canned ingredients for this recipe (so no dangerous aluminum) and I’ve worked in our Whole Food of the Month—Chia—as well. All ingredients are prepared for optimal nutritional benefits (ie: soaking) but know that your efforts will yield a large batch of I-can’t believe-it’s-vegan chili that will be a household fave from now on. Serve with Gluten-Free Amaranth Jalapeno Bread if you want to take it to the next level. Try it out on the omnivores in your life without telling them it’s a plant-based recipe. I bet they will never know. Read more…
Tags: Chia, Chocolate, Dinner, Family, Gluten-Free, Lunch, Soups, Vegan Food, Vegetarian Food, Wheat-Free, Whole Food of the Month
Written by: Heather Crosby
There’s a really yummy comfort-food vegan restaurant in Chicago that has a version of this wrap, only it’s filled with tofu, a soy-based dressing and wrapped in wheat. It was my “junk-food” vegan fix until I finally kicked soy and gluten (almost) for good. I have missed that little wrap so much. The cooling ranch dressing paired with the spicy kickbutt Jamaican Jerk tofu. I decided that it was high-time that I come up with a nutrient-rich, soy-free version for myself, and I have to say that this recipe is better than my old flame. You can use lightly steamed (or raw) collard greens for a wrap instead of the sprouted grain tortilla that I use, and you can also dump all of the fixins in a large bowl and have yourself one of the tastiest salads around. All options are delish. Read more…
Tags: Blender, Dinner, Gluten-Free, Jamaican, Lunch, Salads, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
I had to make a pie on the fly recently and luckily found a 2-pack of gluten-free pie crusts at the store—there was no time to make one from scratch. It all worked out great, but I had almost forgotten about that second crust until dinnertime came after a long day last week. I was craving something substantial, yet easy and after gathering up some ingredients from my kitchen, this quiche recipe was born. I encourage you to keep pie crusts in the freezer from now on. Whether they are homemade or store-bought, you can fill them with veggies, legumes and grains and have an easy nutrient-dense meal that will last you all week long. Read more…
Tags: Blender, Breakfast, Dinner, Family, Gluten-Free, Kids, Lunch, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
This recipe has holiday dinner written all over it—comforting, seasoned, hearty, healthy and bursting with flavor. Enjoy it as-is or top it with savory, rich Easy & Amazing Gravy. This recipe is an involved one but not difficult. Use it as a perfect opportunity to put on your favorite holiday tunes and feel grateful for this time of year. Make the time to prepare this dish for the folks you care about—nothing is more important. They will taste the love in every bite. Read more…
Tags: Dinner, Family, Gluten-Free, Holiday, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
This dairy-free Korma sauce recipe is an easy one to make and you can put it on a variety of veggies and legumes to create a delicious and satisfying dinner or lunch. For this recipe, I combine it with purple potatoes, butternut squash and some black chickpeas that I found at an amazing Whole Foods in the DC-area (the whole salad bar is organic, Chicago should take notes). Try cauliflower, sweet potato, broccoli, lentils, quinoa or white beans—just share with us what combination works for you! Read more…
Tags: Dinner, Gluten-Free, Indian, Lunch, Sauces Condiments and Toppings, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
These little beauties are a perfect way to make your guests feel special this Thanksgiving. Each ramekin is carefully layered and seasoned to perfection and it shows in appearance and flavor. If you don’t have ramekins, just layer all ingredients in a medium glass casserole dish and slice once baked. Top either preparation with dairy-free Macadamia Cashew Cream Sauce and toast to the infinite possibilities for a plant-based Thanksgiving. Read more…
Tags: Blender, Dinner, Family, Gluten-Free, Holiday, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
This lasagna recipe is a creation that came to mind as soon as I figured out how to make a whole food, plant-based version of sausage. I used to love a meaty lasagna and now I had something not only comparable, but sure to taste so good that the meat eaters could be fooled. What’s so lovely about this recipe is the color. The orange butternut squash, layers with a dark orange-red homemade tomato sauce and most lovely, a lavender-colored walnut and cashew cheese. This recipe tastes incredibly cheesey, and meaty, but with all the nutrients of whole food ingredients. Read more…
Tags: Blender, Dinner, Family, Gluten-Free, Kids, Lunch, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
My dear friend Marta Sasinowska and I were having some fun IMing, laughing/goofing off as usual, and she started to tell me all about a recipe that she came up with that she wanted to share with YU. At first I thought she was joking. See, Marta has always said that she doesn’t cook, so this was a big deal. We picked a day and she came over, made some tea and we got to work, or not-work, since it was so easy to prepare. Did I mention Marta is a super-talented photographer? She gave me a break and documented the day for us. Read more…
Tags: Dinner, Family, Gluten-Free, Lunch, Vegan Food, Vegetarian Food, Wheat-Free
