Crispy on the outside yet light and chewy on the inside…just like its cousin (and inspiration), Brazilian cheese bread (pão de queijo). With some pre-planning these can be ready in 15 minutes flat. 🙂 Gluten free, plant-based and vegan, soy free, nightshade free, allium free (no onions or garlic), and yummy!
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Thick, rich and chunky–just like chowder should be!
Paired with Japanese yams (sweet potatoes), the sautéed-cauliflower cream goes a long way to add depth of flavor. Serve it ‘as is,’ or with a minced dill garnish, or crushed chipotle peppers (for a smoky flavor) or a sprig of thyme…or whatever else your creative mind can think of. 🙂
Inspired by April McGregor’s chowder recipe in her book, Sweet Potatoes, this recipe was modified to fit within our family’s dietary constraints. Gluten free, grain free, allium free (no onions or garlic), corn free, soy free, plant-based & vegan, nut free, nightshade free and yummy!
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Add some sweetness to your week with these ganache-filled crepes! Best part? Paired with Grain-Free Crepes, these are ready to serve in under 30 minutes : )
Typically ganache is made using heavy cream or whipping cream made from cow’s milk. The fat in the cream helps create that delicious, rich texture that ganache is famous for. To re-create that experience, I use homemade sunflower-seed cream instead. It’s rich in those good fats that seeds are known for, and has a neutral flavor.
Gluten-free, plant-based and vegan, nut free, soy free, corn free, nightshade free and with a low-FODMAP friendly serving size.
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4 ingredients. 15 minutes. Infinite possibilities!
Traditionally made with wheat-based flour and eggs, this recipe relies on the complete protein of quinoa to create a similar texture and look as its inspiration. While there is considerably less fat, quinoa has a distinct flavor that will benefit from the use of herbs, spices and accompaniments to better approximate its counterpart. I’ll be posting recipe ideas and suggestions from time to time, like Crepes with Chocolate Ganache, to help you navigate that path.
See the recipe notes for a sweet version of this recipe. Plant-based and vegan, legume free, corn free, soy free, nut free, nightshade free and low FODMAP in any serving size. 🙂
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These crispy, baked zucchini sticks are the perfect appetizer, side dish or snack. The secret is in the preheated pan…and the crushed, seasoned rice-based cereal. Best part? You can have these on the table in 30 minutes! Gluten free, plant based & vegan, yeast free, soy free, corn free, nightshade free, low-FODMAP and yummy 🙂
Inspired by the simplicity of Rachel’s recipe at Recreating Happiness, I couldn’t resist tweaking it to meet my family’s dietary constraints. Hope you enjoy this as much as we do!
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Need lunch in a pinch? Try this vitamin C-packed South Indian variation of upitu (upma)! It’s been known to stave off ‘hangry’ kids and adults…without feeling guilty about what’s going into their bellies in the process.
Pre-packaged broccoli florets and frozen peas help with prep time but you can easily vary the vegetables based on the ingredients in your fridge or freezer. Check out the recipe notes section to see how!
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