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.
If you want to impress folks at your holiday shindigs, you can throw this elegant looking carrot tart together in about fifteen minutes. Most of the work is just slicing. It’s equally good as a fancy vegetable side dish or a vegetarian main course. You’re welcome to use your favorite […]
Stuff this incredibly forgiving casserole with with whatever leftover fake meat you have in your fridge plus a bunch of canned goods and spices for a cheap, tasty main dish that’ll impress the whole family.
Where I live in Texas, Tamales are a Thanksgiving and Christmas holiday staple. These make a great contribution to a friendsgiving feast! Not only are they clearly a holiday dish, but they’re also stealthily gluten-free, making them a welcome addition alongside the pies and cakes that celiacs can’t eat.
If you’ve never tried dessert tamales before you’re in for a treat! The final texture is a lot like a gluten-free brownie stuffed with delicious cherries.
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 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!
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!
Chili doesn’t have to take forever! Make yourself a surprisingly warm and comforting pot in under an hour using leftover rotisserie chicken, frozen peppers, and canned goods.
