This jackfruit taco filling is vegan, paleo, and gluten free! It’s amazing on the included fry bread recipe, but can also be served with corn tortillas for gluten free guests and bibb lettuce for paleo eaters.
For all you brave people hosting a dinner party these days, I have your back. Here’s an easy dessert you can serve your raw, vegan, gluten-free, paleo, and simply health conscious friends. Best of all, it’s also fast and easy! Grab your blender, because that’s all you’ll need!
Don’t let the purists tell you that all tacos have to be made from fresh produce bought that day – or that all vegan food has to break the bank. Our whole vegan taco night for four cost less than $10. Nopales (cactus paddles) are a cheap, healthy vegan filling that isn’t made out of whatever weird lab process goes into Impossible Burgers. Give it a try on your next Taco Tuesday!
In addition to the sauteed fiddlehead ferns and the fiddlehead fern omelet, I raided my hosts pantry to complete our vegetarian brunch with roasted red carrots, a preserved lemon and maple syrup salad dressing, and basil lemonade made from the herbs in my host’s window. Try these maple syrup sweetened carrots with preserved lemon, preserved lemon salad dressing, and maple-basil lemonade.
I literally made this pasta dish on a dare. My stoner host insisted there was nothing edible in his kitchen – so imagine his surprise when I brought him this an hour later!
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.
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!
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.
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!
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!