Plant-based, gluten-free Recipes
Stuffed Cabbage Rolls (plant-based, gluten-free)
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.
Oatmeal Soda Bread (plant-based, gluten-free)
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!
Lentil potato cashew curry (plant-based, gluten-free)
I love the creaminess of blending cashews with rich curry spices. The red lentils dissolve to create a thick and lovely soup.
Spiced African Beans and Greens (plant-based, gluten-free)
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 (plant-based, gluten-free)
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.
Trenette al Pesto from Luca (plant-based, gluten-free option)
The dish from the movie Luca is made up of linguine with homemade pesto, potatoes, and green beans. Here is our vegan version!
Zucchini with almonds (plant-based, gluten-free)
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 with Greens (plant-based, gluten-free)
Tofu scramble is a super comforting, flexible, and nourishing meal that you can whip up in a few minutes at any time of day.
Zingy Jerk Tempeh (plant-based, gluten-free)
The key ingredients are chili, nutmeg, and thyme. We made our own marinade, pan-roasted, and enjoyed a zingy jerk tempeh dinner.
Chocolate Blueberry Avocado Cake (plant-based, gluten-free)
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.
Gallo pinto (plant-based, gluten-free)
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.
Easy Caramel Strawberries (plant-based, gluten-free)
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.
Creamy Rice Pudding (plant-based, gluten-free)
When there’s leftover rice around, we like to turn it into a comforting bowl of creamy, vanilla-y, raisin-y good rice pudding.
Umami Stirfry Sauce (plant-based, gluten-free)
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?”
Avena caliente (plant-based, gluten-free)
Creamy and comforting, like a cross between a really good soy latte and a delicious bowl of porridge. A Caribbean and Latin American specialty.
Cream of Asparagus Soup (plant-based, gluten-free)
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 (plant-based, gluten-free)
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.
Lentils & Greens with Goddess Dressing (plant-based, gluten-free)
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!
Pasta with Beets and Greens (plant-based, gluten-free)
Here’s a simple pasta with beets from the garden that will leave everyone coming back for second helpings!
Murabba el balah – Lebanese stuffed dates (plant-based, gluten-free)
Dates are simmered in a cinnamon glaze, then stuffed with roasted almonds to create a gooey, crunchy treat that’s both satisfying and healthy.
Almond Ginger Greens (plant-based, gluten-free)
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.
Chocolate Peanut Butter Cookie Dough Bites (plant-based, gluten-free)
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.
Pumpkin Spice Granola (plant-based, gluten-free)
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.
Tomato Avocado Salad (plant-based, gluten-free)
A fresh, delicious lunch inspired by the cuisine of Central America. Tomato avocado salad could be your lunch today!
Coconut Cranberry Spinach (plant-based, gluten-free)
This is a fantastic coconut cranberry spinach dish originally from Tanzania (called mchicha wa nazi). It’s too good not to try it!
Coconut Tofu Curry (plant-based, gluten-free)
For this take on Malaysian curry we played with broccoli, mushrooms, kale, tofu, and coconut milk to make some culinary magic.
Easy Homemade Hummus (plant-based, gluten-free)
All it takes is tossing 7 ingredients in a food processor and blending it up. Ready in less than 10 minutes.
Sweet and Sour Orange Tofu (plant-based, gluten-free)
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.
Old Faithfuls, aka Grandma’s Oatmeal Raisin Cookies (plant-based, gluten-free)
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.
Sweet Sesame Lentils (plant-based, gluten-free)
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.
3-Ingredient Cookies for Humans or Dogs (plant-based, gluten-free)
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!
Riz gras, or deconstructed stuffed peppers (plant-based)
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.
Cream of Cauliflower Leek Soup (plant-based, gluten-free)
On a brisk winter day there’s nothing like a warm bowl of creamy cauliflower leek and apple soup to comfort and nourish.
Coconut Rice and Beans with Peppers and Kale (plant-based, gluten-free)
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.
Orange Sesame Chicory Salad (plant-based, gluten-free)
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.
Sweet Samoan Coconut Buns (plant-based)
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.