I love to use polenta to make bowls because it is so creamy and dreamy! I topped these polenta bowls with smoky swiss chard and toasted chickpeas. Lets discuss the toppings!
I have a love hate relationship with swiss chard. It comes in so many beautiful colors which attract me to it as a vegetable. It is also very nutritious. So what’s to hate? Swiss chard can be bitter. Cooking helps, but it lacks texture when cooked. Continue reading
Posted in Gluten Free Dishes, Grains, Quick and Easy, Vegetarian Main Dish
Tagged Chard, Chickpeas, Polenta, Smoked paprika, Tomatoes
The first time I came across this idea to turn Caesar salad into a pasta salad, it was in a cooking magazine. After a quick google search, it appears that I am behind in the game because kale caesar pasta salad is definitely a thing already.
I tried to make mine a little bit different by adding more garlic, and skipping the croutons, using only pasta in my pasta salad. Also, I added red cabbage for a splash of color. Continue reading
Posted in Gluten Free Dishes, Pasta, Salad, Vegetarian Main Dish
Tagged Garlic, Kale, Pasta, Red cabbage, Vegetarian
I whipped up this radish carrot and arugula chickpea salad on a whim one day, just using up what was in the fridge. It was so good that I had to make it again to and share it with you all!
Chickpea salads are so simple and easy to make, they are a favorite go-to for me. I often make salads in advance for workday lunches. If you want to prep this salad in advance, don’t mix in the arugula until you are ready to serve. Continue reading
Posted in Gluten Free Dishes, Quick and Easy, Salad, Vegetarian Main Dish
Tagged Arugula, Carrots, Chickpeas, Feta, Quick and Easy, Radish
Any other rhubarb fans out there? I love rhubarb for it’s tartness and usually enjoy it most in savory dishes. In sweet dishes the tartness gets lost for me. This time I developed a snack, this strawberry rhubarb fruit leather recipe, that is deliciously tart!
I used a little bit of honey to sweeten the fruit leather so that it would still be enjoyable. How much you use is up to you. I recommend taste testing the puree before drying so you can add honey to taste. Continue reading
They say that breakfast is the most important meal of the day, but it is also when people seam to be the busiest. We are all trying to get out the door to start our days at school or work, so we need an easy breakfast such as this simple apple cinnamon seed loaf.
I developed this recipe not long ago when I was looking for a new breakfast idea. It is a great recipe to meal prep and have all week long for breakfast or even snack. It can even be eaten on the go! Continue reading
Posted in Bread, Breakfast, Gluten Free Dishes, Snacks, Vegan
Tagged Apples, Flaxseed, Make ahead, Nuts, Psyllium, Sunflower seeds
I have long read about savory oats, but it took me a long time to try them. I was going through all the grains stashed in the back of the pantry, deciding what needed to be used first. The steel cut oats were on the top of the list, and thus I made savory fajita steel cut oats!
The steel cut oats have a creamy texture in comparison to making a grain bowl with rice or quinoa. Think of it like a polenta bowl instead, but made with wholesome oats. Continue reading
Posted in Breakfast, Gluten Free Dishes, Grains, Quick and Easy, Vegetarian Main Dish
Tagged Cheese, Eggs, Garlic, Oatmeal, Peppers, Quick and Easy, Salsa, Vegetarian
The first time I tried to make sushi with short grained brown rice, the rolls completely fell apart. I ended up eating the recipe as a sushi bowl, and was pleasantly surprised at how much I enjoyed it, so I developed this imitation crab sushi bowls recipe.
I really love sushi rolls, and I do make them at home. You can see an oooold sushi recipe post here. One of the first on the blog, I had so much to learn back then! Continue reading
Posted in Fish and Seafood, Gluten Free Dishes, Grains
Tagged Avocado, Cucumber, Fish, Imitation Crab, Rice, Sriracha
When I first stared to eat more plant-based meals, I can across a recipe (now long lost) that marindaded and fried chickpeas. It is such a simple process that completely transforms the humble chickpea. Here I use a gyro inspired marinade to make fried chickpea gyro salad.
I have posted a very similar recipe before, my fried chickpea gyro bowls, made with a base of rice, chopped vegetables, and tzatziki sauce. While I love grain bowls, I was craving a salad this time, so I adapted the recipe. Continue reading
Posted in Gluten Free Dishes, Quick and Easy, Salad, Vegetarian Main Dish
Tagged Chickpeas, Cucumber, Dill, Garlic, Quick and Easy, Spinach, Tomatoes, Vegetarian, Yogurt
This casserole-like tomato artichoke and mushroom rice bake recipe came about on Christmas day. I was asked if I wanted to help cook, and of course the answer was yes. I had been reading about some rice-based stuffing recipes somewhere and made this recipe on the fly with the ingredients we had on hand. Continue reading
Posted in Gluten Free Dishes, Grains, Side Dish
Tagged Artichokes, Mushrooms, Olives, Parsley, Rice, Tomatoes
One of my favorite recipes to make for work lunches is my Italian lentil quinoa stuffed peppers. It is a rather time consuming recipe to make. You have to boil the quinoa, the lentils, assemble the peppers and bake for 50 minutes. Quin Continue reading
Posted in Gluten Free Dishes, Soup, Vegan, Vegetarian Main Dish
Tagged Lentils, Peppers, quinoa, Sweet Corn, Tomatoes
