We love this because it’s a fairly simple one-pot meal, and we can’t get enough curry. Ingredients half a box (about a cup and a half) of gluten-free pasta (see notes below) 1 can coconut milk (full-fat is our favorite, but light works fine) 1.5 cups water 1 curry bouillon cube or 1 tbsp curry … Continue reading Coconut Curry with Pasta: gluten-free, vegan, soy-free, corn-free, tomato-free
I recently discovered fruit grunts: stove top cobblers that don’t require an oven, or much effort! I had a bag of cherries hanging out in my freezer, and decided to adapt this Farmer’s Almanac orchard fruit grunt recipe to make it vegan, gluten-free, and lower in sugar.
A DIY Valentine’s Day treat. Ingredients 1 cup chocolate chips 1/4 cup any combination of nuts, seeds, dried fruit Instructions Line a baking sheet, plate, or cutting board with parchment paper. In a double boiler (or a makeshift double boiler), melt the chocolate. Mix in the nuts/seeds/fruit, and then pour onto the parchment, spreading the … Continue reading Vegan Chocolate Bark
A super easy chocolate sauce that hardens on cold ice cream. Ingredients 1/2 cup chocolate chips 2 tbsp coconut oil Instructions In a microwave-safe dish (like a glass measuring cup, or a half-pint or pint-sized mason jar), microwave the chocolate and coconut oil in 20-second bursts, stirring very well in between, until sauce is smooth … Continue reading Chocolate “Magic Shell” Ice Cream Topping
Our local grocery store had blue potatoes in stock, so we had a colorful take on our usual breakfast hash! Made with blue potatoes, mini yellow peppers, carrots, and Beyond Meat hot Italian sausage.
Sorghum is an awesome grain. It’s packed with nutrients like folate, vitamin B6, magnesium, and iron, as well as essential amino acids like tryptophan. It’s also delicious, with a nutty flavor and lots of versatility. When ground into a flour, it gives gluten-free baked goods a good texture and flavor, and when left whole, it … Continue reading Hot Cooked Sorghum for Breakfast: gluten-free, vegan, oat-free
This is a thin frosting that’s quick to make and goes well on cakes and cupcakes, like this Teff Chocolate Cake.
This cake is made in a pressure cooker! You need a cake pan small enough to sit inside your cooker, on some kind of platform (I use a cheap aluminum mini loaf pan). Other than that, it’s not too different from baking a cake in an oven.
This root vegetable hash is nice on cold mornings, or when you need a lot of energy to get through the day.
Loosely based on The Kitchn’s Cold Peanut Sesame Noodles with Chicken, this is one of our favorite warm weather meals. It keeps well in the fridge for a few days, and can easily be doubled or tripled for pot lucks. Ingredients For the noodles: 1/2 package rice noodles 2 cups shredded cabbage 1 cup shredded … Continue reading Cold Sesame Peanut Noodle Salad