Fargo Vegan Miso Risotto
This vegan, gluten-free risotto uses miso and peaches to give it a deliciously creamy texture. It makes a great side dish when you’re trying to be inclusive of a diversity of diets.
Vegan
Montreal Fiddlehead Brunch with Sauteed Fiddlehead Ferns and Fiddlehead with Goat Cheese Omelet
I was lucky enough to visit Montreal during Fiddlehead Fern season, so my vegetarian hosts and I made them the theme of a gorgeous locally sourced brunch. If you’re lucky enough to have access to fiddleheads, here are two easy ways to enjoy them!
“Neat” Fargo Vegan Tacos and Sides
I made these easy vegan Asian-fusion tacos in Fargo. You can throw these together in 15 minutes using a $6 bag of just-add-water meat substitute, and condiments you already have in your fridge.
Little Rock Chicken Bratwurst Pasta (Easily Veganized)
No fridge required! You can make this pasta dish in 10 minutes using pantry staples – or 20 using a few ingredients from your fridge and freezer. Either way, it’s a fast and easy main dish!
Purple Tomatillo Salsa
Most purple veggies lose their color, but to my shock and delight purple tomatillos stay beautifully vibrant when cooked! If you see some at your farmer’s market, whip up a batch of this vibrant salsa for your next taco night!
Paleo AIP Baked Apples
Satisfy your sweet tooth without breaking your diet! This high fiber dessert is Paleo, AIP, Gluten Free, and Vegan! They’re a great, healthy alternative you can serve to all the dueling diets around your table. Make a little extra and the leftovers transform into a fantastic topping for chicken, turkey, or pork.