Creamy, hearty and aromatic, this plant-based bisque is anything but boring. Enjoy it topped with your favorite cream (we like it with the cauliflower cream used in the ‘yam’ chowder recipe) and, if you’re extra hungry, a hot sandwich on the side. 🙂 Gluten free, plant-based and vegan, nut free, corn free, soy free, low FODMAP and yummy!
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Hearty and aromatic, this Instant Pot Moroccan-inspired chickpea stew tastes even better the next day. So make a full pot on the weekend and serve it up throughout the week! Enjoy it with rice and yogurt or even layered inside of sourdough pitas with a creamy sauce.
My favorite part about making Moroccan stew is that my curious 5 year old loves to help out. That might mean adding ingredients into the pot from his learning tower or snacking on leftover raw veggies from the sidelines. Sometimes he asks for his own little pot so we can pretend to make dueling stews! Either way it’s always a bonus (for me) when mundane ‘means to an end’ meal prep transforms into bonding time. 🙂
Sprouting the chickpeas adds a nutritional boost and helps make them more digestible for little bellies. Here’s a link to how to sprout chickpeas and other legumes. However, soaked chickpeas can be used as well. The version pictured here is gluten free, plant-based and vegan, allium free (no onions, no garlic), nut free, soy free, corn free and nightshade free. See Recipe Notes for the stove-top instructions.
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Hearty, hydrating and packed with flavorful veggies and herbs, ribollita is as fun to make as it is to eat. The ‘fun’ part is probably because the hodgepodge of ingredients reminds me of one of my favorite childhood stories: Stone Soup.
In Marcia Brown’s version, the story goes something like this: 3 travel-worn visitors enter a town with the hopes of getting a meal and a place to rest. The townspeople are wary of these strangers and determined to not help them. Realizing the miserliness of the townspeople the visitors get creative and announce their decision: they will make stone soup! Curiosity drives the townspeople to slowly open their pantries and, eventually, their hearts as the visitors prepare a rich soup ‘fit for the king.’ They all experience how fun and fulfilling it is when people change their negative perceptions of each other…and eat together. 🙂
The visitors build a sense of community one ingredient at a time from salt and pepper to carrots, cabbage, potatoes and more! I’d like to think the same is possible with this Ribollita. Gluten free, plant-based and vegan, allium free (no onions, no garlic), soy free, corn free, nightshade free and yummy! See recipe notes for the quicker Instant Pot version.
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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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Warm up from the inside out this season! Mung beans are a powerhouse legume and among the more easy-to-digest members of their plant family. Paired with lemon and ginger, this preparation will help you keep your body hydrated, immune system charged and your belly smiling all winter long!
Spice up your meals with these easy and robust-flavored chili beans. Crockpot (slow cooker) and Instant Pot friendly, you'll want to double the recipe to transform leftovers into a chili mac n' cheese, chili loaded sweet potatoes or tamale pie dinner later in the week!
Packed with vitamins A and C, this soup is a must-have as the temperatures take a dip this season.
Warm up from the inside out this winter with this northern Chinese-inspired soup. Dried shiitake mushrooms give incredible depth of flavor. Served with rice noodles (made separately), this soup is versatile, filling and easy to make!
Robust flavors of in-season autumnal vegetables and a rich texture make this chili a go-to favorite on a brisk fall evening. Have this one-pot meal on the table in under an hour. Serve with a twist of lime and grain-free tortilla chips.
Double the recipe and use the leftovers for chili-loaded sweet potatoes, chili-‘cheeze’ nachos, chili enchiladas…the list goes on!
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Hearty enough to be the main course, this one-pot soup is the perfect way to warm up on a brisk fall evening. Have dinner on the table in under 40 minutes tonight!
Dried cascabel peppers add a delicious complex flavor (without the heat). Leave whole during the cooking process and puree at the end for a richer color and flavor.
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