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!
This plant-based-take on an old-world Spanish favorite can easily transition from appetizer to meal any day of the week!
Also called Spanish omelette, tortilla de patatas or tortilla de papas, the traditional egg-based version of this dish usually needs to be chilled to achieve the desired consistency. The good news? This plant-based version can be enjoyed out of the oven or chilled overnight 🙂
Veggie burgers you can sink your teeth into! These are moist, tender and hold their own on the grill, in the pan or served right from the steamer (as shown). My bean-adverse son loves these anytime, anywhere and in any form.
Gluten free, plant-based & vegan, allium free (no onions or garlic), nut free, soy free, corn free, nightshade free and oil free.
Have fluffy pancakes on the table in minutes! Featuring whole grain, high-fiber red millet, also known as finger millet or ragi, this easy recipe will inspire you to have pancakes on weekdays, too :)
Crispy on the outside, soft on the inside–this is a grown-up twist on waffles that even kids will like! My 5 year old loves cucumber and cream cheese mini-waffle sandwiches made this way.
The naturally fermented batter lends has a neutral yet tangy taste that goes well with many types of savory toppings. The best part? These are ready to serve in under 10 minutes!
Grounded in old-world South Indian food culture, these fluffy discs of sourdough-bread-y goodness are whole grain, kid-friendly, oil free and easy on the tummy!
The steaming process is less energy intensive than baking and it maximizes nutrient retention. Whats more, they are ready to serve in under 30 minutes.
I used to be terrified of the idea of fermenting foods. It seemed like a process that had to be done in a lab. But people around the world have been fermenting foods for millennia–perhaps even farther back than written language. So if their relatively primitive dwellings were sufficient, I’m sure even our most humble of home kitchens is perfectly suited for this.
Fermentation transforms foods that are tough on the body’s digestive system, like lentils, legumes and grains, into gut-friendly ingredients. The diverse microflora in fermented foods digest these foods into nutrients that our bodies can absorb more readily. The benefits don’t end there. The process of fermentation has several other side effects that support our overall immune system.
This post outlines the simple process of making traditional, baker’s yeast-free fermented idli batter. Idli is an old-world Indian, steam-cooked bread that has endless modern-day possibilities. All you need to make this batter are four ingredients (including water), a largish bowl, a blender and a warm place for the batter to ferment. Oh. And a plate or lid to cover the bowl during fermentation.
Once you master fermenting idli batter, feel free to check out other types of traditional, baker’s yeast-free fermented batter (like handvo) in later posts. They each have endless possibilities. 🙂
