Written by: Heather Crosby
This soy-free and dairy-free ranch dressing is part of another recipe I’ll be sharing soon, but I had to get this to you as soon as possible because it is easy to prepare and so deeelicious! I’ve been making ginormous salads with toasted walnuts, hemp seeds, lentil sprouts (if you haven’t made these yet get to it…they couldn’t be easier), chickpeas, buckwheat and steamed sweet potato or butternut squash—a little dressing goes a long way. It stores well in a glass container in the fridge so make a fresh batch and use it all week long. Fresh, homemade dressing is always better than store-bought. Read more…
Tags: Blender, Family, Gluten-Free, Kids, Lunch, Salads, Sauces Condiments and Toppings, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
This gravy recipe prompted one of my most recent dinner guests to ask “is this beef gravy”? Well, I take that as a pretty nice compliment since, from what I remember, beef gravy is rich, savory and undeniably beautiful (if done right). This version is definitely rich, savory and purty, but it’s also gluten-free, dairy-free and 100% plant-based. Did I mention it’s incredibly easy to make as well—using only a handful of ingredients? Try it out this holiday season on recipes like Mushroom and Thyme Mashed Potatoes and wow the omnivores in your life. Read more…
Tags: Blender, Dinner, Family, Gluten-Free, Holiday, Kids, Sauces Condiments and Toppings, 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
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
This is one of those dressings that you could almost enjoy as a soup, or drink, it’s so scrumptious. It‘s full of antioxidant-rich berries, very low in oil and keeps in the fridge for up to 2 weeks. I like to make a big salad of fresh greens, toasted sunflower seeds, toasted walnuts or pecans and this dressing as often as possible. Add some sprouted or cooked quinoa, or chickpeas, for extra heartiness in your salad. Cooked lentils are great as well. Read more…
Tags: Blender, Gluten-Free, Lunch, Sauces Condiments and Toppings, Vegan Food, Vegetarian Food, Wheat-Free
Chocolate,
Dessert,
Family,
Food Processor,
Gluten-Free,
Rea Frey Holguin,
Sauces Condiments and Toppings,
Snacks,
Vegan Food,
Vegetarian Food,
Wheat-Free
Written by: Heather Crosby
On a mission to make vegan nutella, I bought some hazelnuts and opted for light coconut milk to see if I could deliver the same result without the dairy or chocolate. This is not only a 5-minute recipe, it is low in sugar and made from natural ingredients, so your kids (and yourself) won’t experience that “crash” that comes from other processed treats. Read more…
Tags: Chocolate, Dessert, Family, Food Processor, Gluten-Free, Rea Frey Holguin, Sauces Condiments and Toppings, Snacks, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
©Marta Sasinowska
Basil Pine Nut Crumble makes a super dairy-free replacement for Parmesan cheese. You can use it in salads of all kinds (greens and pastas) and it’s delicious sprinkled on top of dinners like Gluten-Free, Dairy-Free Mixed Vegetable Lasagna, and soups like Roasted Red Pepper & Tomato. Make a batch and keep it on-hand in the fridge for about 4 weeks. 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
