Plant-based, gluten-free Recipes
If you’re looking for comfort food in Germany, you might come across cabbage rolls: a traditional dish of cabbage, (vegan) meat, rice, onions, and tomato.
Since I went gluten-free, I’ve been missing a good, hearty loaf of bread. I grew up eating bread every day, and this oatmeal soda bread is saving me!
I love the creaminess of blending cashews with rich curry spices. The red lentils dissolve to create a thick and lovely soup.
This delicious dinner of loso na madesu (spiced beans), rice, and hamli (spicy sauteed greens) is a joyful, nourishing taste of life in DRC and Ethiopia.
Adasi lentil soup is a comforting dish that mixes in some potato, onion, and sage for a lovely fall or winter dinner. I like to have it with some stir-fried greens on the side.
The dish from the movie Luca is made up of linguine with homemade pesto, potatoes, and green beans. Here is our vegan version!
This is a quick and delicious side dish or a yummy snack on its own, inspired by an African recipe. It only takes three ingredients to deliver a party of flavor, plus salt and pepper if you like.
Tofu scramble is a super comforting, flexible, and nourishing meal that you can whip up in a few minutes at any time of day.
The key ingredients are chili, nutmeg, and thyme. We made our own marinade, pan-roasted, and enjoyed a zingy jerk tempeh dinner.
A super moist chocolate cake can also be healthy. This recipe uses blueberries and maple syrup for sweetness and avocado for softness. Along with a good dose of chocolate.
A completely nutritious and flavorful dinner that you could probably make with things you have in your fridge and pantry today: rice, beans, and veggies.
It’s strawberry time here in Ontario, and the sweet little berries are rich and red and luscious. This recipe has only two ingredients and makes a gentle caramel sauce to coat your berries for a decadent snack.
When there’s leftover rice around, we like to turn it into a comforting bowl of creamy, vanilla-y, raisin-y good rice pudding.
For this stirfry sauce, I use the umami flavors of miso, tamari, maple syrup, garlic and ginger together. It often gets the comment, “wow, what’s in this sauce?”
Creamy and comforting, like a cross between a really good soy latte and a delicious bowl of porridge. A Caribbean and Latin American specialty.
I love the bright green color and velvety texture of this soup. When asparagus is in season (late spring/early summer in Canada), a vegan cream of asparagus soup is a quick and healthy meal to throw together.
Creamy zucchini pasta is a fantastic plant-based pasta dish where you use blended zucchini with basil as a cream sauce, and boil some other veggies in with the pasta.
You cook lentils, rice, and celery together, top it with sauteed farm fresh onions and greens, then drizzle with a divine vegan goddess dressing. It will help you feel amazing!
Here’s a simple pasta with beets from the garden that will leave everyone coming back for second helpings!
Dates are simmered in a cinnamon glaze, then stuffed with roasted almonds to create a gooey, crunchy treat that’s both satisfying and healthy.
Collard greens with almond ginger sauce is a go-to side dish whenever we have extra veggies lying around. It tastes like a party in your mouth and is full of superfood nutrients.
These delicious chocolate peanut butter cookie dough bites take a few minutes to whip up and don’t need to be baked. No gluten, no dairy, just amazing flavor and decadent enjoyment.
Yesterday morning I was looking at my husband’s box of organic granola and was shocked to see that one serving had 14 grams of sugar in it. It’s also fairly expensive, so I decided to make my own pumpkin spice granola.
A fresh, delicious lunch inspired by the cuisine of Central America. Tomato avocado salad could be your lunch today!
This is a fantastic coconut cranberry spinach dish originally from Tanzania (called mchicha wa nazi). It’s too good not to try it!
For this take on Malaysian curry we played with broccoli, mushrooms, kale, tofu, and coconut milk to make some culinary magic.
All it takes is tossing 7 ingredients in a food processor and blending it up. Ready in less than 10 minutes.
When you can’t get out to a Chinese restaurant, or want a healthier alternative made fresh in your kitchen, try this sweet and sour orange tofu.
Whenever my British Grandma went to a potluck, party, or family gathering, she would have these oatmeal raisin cookies in hand. She nicknamed them “old faithfuls” because they’re so easy to make and everyone likes them.
In the spirit of being interconnected, I’d like to share this scrumptious healing recipe for sweet, tangy Korean lentils. They will absolutely melt your heart.
We ran out of dog treats recently, so instead of buying more I decided it couldn’t be that hard to make our own cookies!
This vibrant African dinner tastes a bit like delicious stuffed peppers to me. The peppers are blended into the sauce instead of being left whole, and the rice, plant-based meat, other veggies and spices round out the meal.
On a brisk winter day there’s nothing like a warm bowl of creamy cauliflower leek and apple soup to comfort and nourish.
We were inspired by a national dish of Belize to make this coconut rice and beans dinner. Hope you enjoy this little culinary trip to a wonderful new land without having to leave your kitchen.
Chicory is a bitter salad green, a bit like arugula. The sweetness of the orange and earthiness of the sesame and balsamic in this salad balance it nicely.
Based on a Samoan recipe for pani popo, the buns have a lovely, sweet coconut glaze. These are the softest, sweetest pull-apart rolls you can bake. They will melt in your mouth.