Burgers, and tasty ones, are still on the menu in a gluten-free vegan-ish life! These are slightly adapted from Chloe’s recipe in her book “Chloe’s Kitchen.” We love to serve this over rice with all the fixins – shredded lettuce, diced tomatoes, sliced (or finely diced) onion, and a bit of finely diced cucumber. Top…
Tex-Mex night!! This tortilla soup is one I’ve made for years, but with chicken broth, and served with a lot of cheddar cheese. We tried that Daiya cheddar, UGH it was disgusting, so we were fine just omitting it. (sad face) However, we found this new chicken-like substitute – that’s made from pea protein –…
I made some gluten free, no knead bread! (replace egg with flax egg) I made some dairy-free vegan meltable monterey jack cheese! (from the Artisan Vegan Cheese book) Stick ’em together? Toast it up in a pan? You get a grilled cheese! And it even looks legit. BOOM.
I came up with this one when it was still chilly outside (so, you know, May in Seattle). I based this on a meal we had while hiking/camping in Alaska – so simple, yet so delicious! It’s rich and hearty, and should fill up your tummy with delicious flavor pretty quickly. 1-1.5 lb halibut, black…
Hummus. It’s like a miracle food. Goes great as a dipper, in a wrap or sandwich, or just with a spoon when it’s nice and fresh. It can be dressed up with a bajillion different flavors, or kept simple. It’s now a staple in the fridge, used as a mid-day snack and also in lunch.…
Plantiful Eats 