We love this because it’s a fairly simple one-pot meal, and we can’t get enough curry.
Click to read more…Coconut Curry with Pasta: gluten-free, vegan, soy-free, corn-free, tomato-free
This is one of those quickie recipes we’ve used for years but never think much about it. I thought I’d share it here to go with our new cassava tortillas. Ingredients 1 cup walnuts or sunflower seeds 1 8oz can mushrooms, drained 1 tbsp chili powder 1 tbsp nutritional yeast 1/2 tsp salt 1 tsp …
Click to read more…Gluten-Free Vegan Taco Meat: grain-free, soy-free, with nut-free option
Here is a little-known fact about us: we LOVE tacos. I mean, we really love tacos. On our whirlwind month-long trip from Arizona to Florida to get to David’s RV tech program (with a short detour through Georgia to avoid Hurricane Dorian), we had tacos almost every day. Unfortunately, tacos with celiac and food allergies …
Click to read more…Cassava Flour Tortillas: gluten-free, grain-free, vegan
We love this because it’s a fairly simple one-pot meal, and we can’t get enough curry.
Click to read more…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.
Click to read more…Cherry Grunt: gluten-free, vegan, low-sugar dessert
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 …
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 …
Click to read more…Chocolate “Magic Shell” Ice Cream Topping
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 …
Click to read more…Hot Cooked Sorghum for Breakfast: gluten-free, vegan, oat-free
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.
Click to read more…Teff Chocolate Cake: gluten-free, vegan, corn-free, rice-free
This root vegetable hash is nice on cold mornings, or when you need a lot of energy to get through the day.
Click to read more…Breakfast Hash – gluten-free, vegan, grain-free
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 …