If you are looking for a hearty vegan main dish, barley risotto is a good option! The recipe I am sharing with you today is actually healthier than traditional risotto, and is really easy to make. I use hulled barley, a whole grain instead of the usual rice, and instead of cream and cheese I use coconut milk and nutritional yeast which may sound odd but trust me, they taste cheesy in this dish. I include asparagus, since it is in season now and edamame for protein so this is a full meal. This is serious comfort food, and something you will want to make again!
Peanut butter filled chocolate eggs were always my favorite Easter candy. So I always make my own at home as an adult. This year I decided to make some almond butter ones as well, since I feel like almond butter is a little more fancy, and you don’t generally find almond butter eggs at the store so they are special. These are perfect for sharing around Easter with your friends and family if you are looking to give out treats! They are pretty easy to make, all you need to do is mix up the filling, shape them, and dip them in melted chocolate. If you are not a fan of almond butter, or are allergic, feel free to use your favorite nut or seed butter for the recipe.
If you are looking for a festive, but easy vegan and gluten free Easter main dish to serve to guests, this pasta salad is a great option! It is quick and easy to make, healthy, and it can be made a bit ahead of time. I use a gluten free quinoa pasta that can be found in the bulk department at Fresh and Natural Foods, so there is no wheat in this. I include asparagus, carrots, and peas which are not only colorful but packed with nutrients. Then, some green onions and, garlic and thyme to give it a lovely savory flavor and crunchy hazelnuts for a bit of texture. Then I toss it with a brightly flavored lemon vinaigrette. This is really delicious and you will feel good after eating it unlike some of the heavier traditional Easter dishes. Also, it is always nice to showcase the veggies that are in season in the spring!
If you are looking for a fancy side dish for your Easter meal, these Hasselback Sweet Potatoes are a good option! Most people make these with regular potatoes, but I prefer the sweet potatoes because they pack so many nutrients and vitamins plus plenty of fiber. These are actually fairly simple to make, despite their appearance and they happen to be gluten free, dairy free and vegan. So they are suitable for people with those dietary restrictions. You could even prep them a day ahead of time cover them in the fridge and bake them off the next day!
Everyone loves french fries, but did you know you can make delicious fries out of other veggies too? I like root vegetable fries because they are packed with nutrients, they are healthier than traditional fries and they are so pretty! The ones I am sharing with you today are actually baked as well so they have much less fat than traditional fries and they pack more fiber since I am using beets and carrots instead of potatoes. These are easy to make and so good, and I pair them with a simple lemon tahini sauce. These are perfect as a side dish, or as an appetizer or snack. Give this Spring twist on fries a try next time you are craving them!
Spring is now here, and so it is the perfect time to make some carrot cake! I love carrot cake because you can add veggies to your dessert! I have an easy healthier recipe for you that is super delicious and even portioned out, since it is baked in mini bundt cake pans. It happens to be gluten free, oil free, and fruit sweetened, but you would never know by tasting it because it tastes just as delicious as traditional carrot cake! If you don’t have mini bundt pans, you can use muffin tins instead, you will just end up with more muffins then you will bundt cakes.
Spring is nearly here, and so I am craving light salads with fresh ingredients! This broccoli and asparagus salad is healthy, really easy to make and it is delicious too! This is perfect for making ahead and bringing in lunches, or as a side for a protein. It would even be perfect as an Easter side dish you can make a little ahead of time (just add the nuts at the last minute). If you are craving something fresh, give this a try!
I love making festive green treats around St. Patrick’s Day, so this year I decided to make some vegan shamrock truffles! They have a smooth, rich vanilla mint cream filling, and dark chocolate on the outside. They are really delicious and they happen to be gluten free, dairy free and vegan. Also, these are made with quality ingredients, no artificial colors, that vibrant green comes from a secret ingredient, spinach powder (don’t worry you can’t taste it). These also contain healthier sweeteners than traditional treats, I use Luv sugar free vegan dark chocolate for the coating and a little maple syrup in the filling instead of refined processed sugar. So you can feel good about enjoying them! If you are feeling festive, give these a try for St. Patrick’s Day!
One of my favorite quick and easy pasta recipes, is to make a fresh arugula pesto and toss it with cooked pasta. It is so simple and so good, plus you can get dinner on the table in about 20, minutes which is perfect for a weeknight! I use a gluten free lentil pasta, so it also contains protein and fiber as well as being gluten free. This pesto is made without dairy, so it is also totally vegan! This is a pasta dish that will leave you feeling good and energized after eating it, not heavy and weighed down.
Just because you choose not to eat gluten or animal products does not mean you can not enjoy delicious freshly baked muffins! These banana pecan mini muffins, are gluten free thanks to the Bob’s Red Mill all purpose gluten free baking flour I used (which you can get at Fresh and Natural Foods), and vegan, because they are made without eggs but still light and fluffy. Don’t worry though you can not tell that they are not traditional muffins because they are just as delicious! These make the perfect Saturday morning treat!