Chipotle is my favorite flavor to pair with sweet potatoes (I can’t get enough of the sweet/heat combo!). See here, here and here for evidence. Today I have a chipotle baked sweet potato fries recipe to add to the list of evidence.
I riffed this recipe from Love and Lemons where they suggested using cornstarch to crisp up the fries in the oven. It works wonders for sheet pan tofu, so I figured it would work here as well. Continue reading
I have many curry recipes that I love (I’m talking about you sweet potato curry) but this tofu and vegetable Thai red curry has been on repeat at my house since the end of summer for good reason.
First of all, you only need a few basics to make a rich and vibrant curry loaded with amazing flavor. Start with a base of aromatics, not just onion, but plenty of fresh garlic and ginger – this amps the flavors big time. Then comes the magic I-can’t-believe-it’s-so-easy ingredient, Thai red curry paste. Continue reading
Posted in Asian, Gluten Free Dishes, Vegan, Vegetarian Main Dish
Tagged Carrots, Cauliflower, Coconut Milk, Green beans, Lime, Rice, Tofu, Vegan
I have been in love with sheet pan tofu as of late. It is so easy to make with amazing results. Last fall I posted my sheet pan tofu with honey harissa sauce recipe, and now I have another version for you, sheet pan orange tofu with broccoli.
I remember eating orange chicken take-out before I stopped eating most meats, and this recipe is so much better! The authentic orange flavor of the sauce from fresh-squeezed oranges is the star of the show. Continue reading
Posted in Gluten Free Dishes, Vegan, Vegetarian Main Dish
I have been wanting to try making seed crackers for a very long time, and I finally did! These crackers are crispy and toasty, loaded with good for you seeds, and seasoned just enough to make them interesting.
There are two binder options written into this recipe: the chia seeds or the whole psyllium husks. The binder holds together all the seeds to that the produce a cracker. So what are the differences between the two? Continue reading
Posted in Gluten Free Dishes, Snacks, Vegan
Tagged Chia seeds, Flaxseed, pepitas, Psyllium, Sunflower seeds
One day I was looking for a fast lunch to whip up out of the fridge and I ended up making this Italian chickpea salad. I have made this salad over and over again because it is not only healthy, but incredibly easy as well.
This salad is based on the classic Italian chopped salad, but made vegan and with chickpeas instead of lettuce. It relies on a lot of jarred or canned ingredients that are easy to keep on hand in the pantry for when you need that fast lunch. Continue reading
Posted in Gluten Free Dishes, Quick and Easy, Salad, Vegan, Vegetarian Main Dish
Tagged Artichokes, Chickpeas, Olives, Peppers, Quick and Easy, Sun dried tomato, Vegan
This honey harissa sheet pan tofu has made it into our regular rotation of dinners for a lot of reasons. The texture of the tofu is amazing, the whole thing is super easy, and you can make simple swaps for what you have on hand.
Have you tried ripping tofu by hand? It creates lots of edges that all get crispy when baked with starch and yields some of the crispiest tofu. On top of that, it is kind-of fun and easy just getting into the tofu block with your hands. Good for stress relief, or a good option for kids to help out in the kitchen. Continue reading
Posted in Dinner, Gluten Free Dishes, Quick and Easy, Vegetarian Main Dish
Tagged Green beans, Honey, Lemon, Rice, Tofu
I was first drawn to make sweet potato brownies because I am still trying to use up my sweet potatoes from last fall’s harvest. Honestly, I cannot think of a better way to enjoy my plethora of sweet potatoes than fudgy brownies.
This recipe was inspired by a picture I saw on Pinterest that did not link back to a working site, so all I had to work from was the ingredients list and the comments (other recipes I found did not have great reviews). Continue reading
Posted in Dessert, Gluten Free Dishes, Snacks, Vegan
Tagged Chocolate, Peanut butter, Sweet Potato, Whole grain
I grow okra in my garden every year just because it grows well where I live. It’s not my favorite vegetable, but I have found a handful of ways that I love eating it, and this charred okra and corn salad is one of them.
What makes this salad so great? First of all, the char on the okra helps to give them a little crunchy texture, and a big boost of smoky flavor. Continue reading
During football season, we consume a lot of dips! I made a different type every week for during the game. Dips like this creamy black bean and corn dip are always a life-saver because they take no time at all to whip up!
Canned black beans and frozen corn make the bulk of this dip while jarred salsa and taco seasonings yield most of the flavor. My secret ingredient to make it creamy might just surprise you! Continue reading
Posted in Appetizer, Gluten Free Dishes, Quick and Easy, Snacks, Southwestern
Tagged Black Beans, Salsa, Sweet Corn, Yogurt
This spring, I was eating kale salads on repeat and still had more kale than I could use coming out of my garden. I decided to try blanching and freezing it with the intent to make a kale smoothie recipe, which is finally here!
There are a lot of kale smoothie recipes on the internet, and not all of them are good, in my opinion. I love kale, its flavor does not bother me. In addition, I’m using blanched kale which naturally should be less bitter, so perhaps my taste buds are biased on what makes a kale smoothie good. Continue reading
Posted in Breakfast, Drinks, Gluten Free Dishes, Quick and Easy, Vegetarian Main Dish
