Foil Packet Dinner: vegan, gluten-free, easy

We always make two of these, one packet for each of us. Double/triple/quadruple as you see fit. If using an oven instead of a grill, preheat to 400°F. Ingredients (per foil packet) 1 potato, sliced in 1/4”-1/2” slices and rinsed: any kind of potato will do 1/4 cup vegan meat crumbles, lentils, or beans 1/2 of a 6-ounce can of sliced mushrooms, or 8-oz fresh mushrooms, sautéed, or any other veggies you have on hand. Frozen vegetables work well, too. Vegan cheese (optional) Salt and pepper Oil (we like avocado) Instructions On an 18” length of heavy aluminum foil (I love Reynolds Wrap’s nonstick foil, but use what you have), spray or brush with cooking oil, and lay down half the potato in a couple layers, seasoning with salt and pepper. If using vegan cheese, layer 1-2 tablespoons of shreds or half a slice on top of the potatoes. Layer …

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Hot Cooked Sorghum for Breakfast: gluten-free, vegan, oat-free

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 can be popped like popcorn or cooked like oatmeal. On a cold day, hot sorghum is easy to make and will stick to your ribs. Ingredients 1 cup whole sorghum 3 cups water (unless your sorghum requires a different amount) pinch of salt toppings (optional, see notes) Instructions Cook the sorghum in a rice cooker or on the stove top according to package directions, with water and a pinch of salt. Serve with toppings of your choice, or leave plain. Notes Topping ideas: Chopped dates, any variety Chopped walnuts or pecans, with maple syrup A …

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Black Bean and Sweet Potato Soup

This soup is vegan, gluten-free, allergy-friendly, and especially nice on cold days. It’s a one-pot meal, and can be cooked in a slow-cooker, pressure cooker, or on a stove. Makes 2-4 servings, and can easily be halved, doubled, or tripled. Ingredients 2 large sweet potatoes, peeled and diced in 1cm cubes 4 cups cooked black beans (cooked from dry, or 2 cans) 1 tbsp avocado, coconut, or other light oil for sauteeing (optional) 1-2 tbsp chili powder OR the following: 1 tbsp ground ancho chile, 1 tsp cumin, 1/2 tsp oregano, and 1/4 tsp garlic powder 2 vegetable bouillon cubes AND 2-4 cups water OR 2-4 cups vegetable broth 1 tbsp lime juice (optional) salt and pepper to taste Instructions In your soup-making vessel, sautee sweet potatoes and spices in oil for a few minutes until fragrant. Add bouillon-and-water or broth; potatoes should be covered or close to covered with …

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