It is starting to get into comfort food season, and one of my favorite comfort foods is pot pie. There is nothing like digging into a warm pot pie on a chilly fall evening. I love to make things like this on a Saturday when I have plenty of time to prepare a special meal. Although, they can be made ahead and baked when you want to enjoy them (keeping in mind if they are in the refrigerator it may take longer to bake). These pot pies I am sharing with you today are dairy free, and gluten free! They include flavorful Autumn veggies in a delicious gravy along with some tempeh for protein.
Think beets are just for salads? Think again! Beets make a wonderful addition to a chocolate cake to give it moisture and you would never even know that they are in there! The recipe I am sharing with you today is for a gluten free, vegan chocolate cake that tastes just as good as a regular chocolate cake so you would not even know. It is pretty simple to make, and is perfect for a Birthday of a loved one with an allergy to gluten, dairy or nuts because it does not contain any of the three. I top it off with a simple vanilla frosting, but if you wanted to make a chocolate frosting, include about 1/4 cup cocoa powder in with the other ingredients.
Going meat free doesn’t have to equal bland veggies for dinner. Not that veggies are bland, but my point is veggies can be just as exciting as meat in dishes. In fact, they can easily take center stage as the main dish as long as you know how to prepare them. The vegan meatball recipe I am sharing with you today does just that. It features carrots as the star, using them as the base, along with cashews and a curried coconut sauce. It is all together delicious, and contains only healthy fats. This is good served over fragrant jasmine rice for a hearty dinner.
Everybody thinks of making corned beef and cabbage on St. Patrick’s Day, but a shepard’s pie sounds much more special to me to celebrate a holiday with. After all, they are classically topped off with mashed potatoes, and what is more Irish than potatoes? So, I came up with a vegan version of shepard’s pie which is sure to please vegetarians and meat eaters alike. I use a mixture of colorful veggies in the base along with a simple sauce, then top them off with crispy browned tempeh in place of the usual ground beef, and lastly top that all off with creamy mashed potatoes. No dairy or meat in sight, and yet it is super satisfying, and delicious! The best part is it is healthy too!
A good home made veggie burger are well worth the effort to make and often times more flavorful and nutritious than the store bought ones. I have been asked a lot lately how to make them, and so I decided to share with you all. I like to include grains such as quinoa for more protein, as well as lentils or beans. Of course veggie burgers need veggies as well, so to these I have added carrots and beets. These are gluten and dairy free, which makes them perfect to serve to guests who have allergies. You can top these off with the usual fixings for a hearty meal!
Fish can be intimidating to cook. I was recently introduced to the idea of eating the skin of salmon with the filet. One article I read referred to it as a cake without frosting. I was intrigued…and guess what, it is the frosting. Here is a quick and easy way to impress your loved one for Valentine’s Day, date night or even a family meal. It is the perfect way to cook your salmon every time, just make sure to have plenty of paper towels on hand. And yes, you can eat the skin, just make sure it is crispy!
Kombucha is a fermented probiotic beverage that aids in digestion and gut health among other benefits such as detoxification of the body. It is delicious, and you can buy the popular GT brand or others like it at Fresh and Natural Foods. You may even already enjoy it and know how tasty and helpful it is, but did you know it is fairly easy to make at home? I was buying it every day; I realized I could make it myself and now have some kombucha in my fridge at all times. The process is like this:
- You take a scoby (or the mother which ferments the tea and sugar you add to it to produce the drink), add it to a tea and sugar mixture along with some starter kombucha liquid and water. Then let it sit and ferment for a week until a new scoby is produced and the sugar has been used up (so no need to worry about the sugar content in this, it is food for the scoby) and the mixture is slightly tart. It is then bottled (or jarred, I use large mason jars) and allowed to become fizzy (which takes about 3 days).
You then can enjoy tasty kombucha, and your tummy will thank you! Once you get the hang of making it, you can even make fun flavors which are added after the fermentation and when it is bottled. If you have any questions about the kombucha making process feel free to comment!
Are you ready for some football, I mean wings? If you are hosting a Super Bowl Party or need an appetizer to share, look no further. Wings are always a crowd pleaser, and this recipe brings the flavor to new heights. Hot meets sweet with a burst of tang is the make up of this recipe. Make this year’s party with food your guests won’t forget. Enjoy!
Being vegan, gluten free or dairy free does not mean you have to give up warming winter foods like meatballs! I have made many vegan meat balls; I have shared them with people who are neither vegan or vegetarian, and they ended up liking them better than the meat ones. If you are looking to reduce your meat intake, or just go meatless on Mondays, I have a recipe for you! Sweet and sour vegan meatballs taste like takeout, but are much lighter and just as delicious. They are wonderful served with some brown rice on the side, or even just alone with a salad.
When having guests over for the holidays, it can be a challenge to get all of your dishes that you are serving in order and on the table. Which is why I love to serve things like Lasagna which can be prepped the day before, then baked the day of. There are many recipes for lasagna out there but few are vegan. I decided to share one of mine with you today, which will please vegan and dairy-free guests. It can also be made gluten-free if you use gluten free noodles. It is packed full of veggies and flavor so it is substantial, but won’t leave you feeling weighed down.