Roasted Cauliflower with Yeast
10-Spice Vegetable Soup (Freezer Friendly, Vegan, Gluten-Free)
Freezer-friendly meals! Just hearing those three words makes me feel all warm and fuzzy inside. This is one of the soup recipes that I made and froze before our baby arrived. I absolutely adore soup this time of the year, even better when it’s already made for me. By the way, thank you all for your tips on freezing meals. Before I get to this soup recipe that I’m sharing from The Oh She Glows Cookbook, let me tell you about another revelation I had when I was making all of this soup in bulk several weeks ago. How I substitute fresh tomatoes for canned diced tomatoes: 1. 2. 3. 4. You now have an easy, fresh substitute for canned diced tomatoes! When I don’t have fresh, in-season tomatoes on hand, my go-to brand for BPA-free canned tomatoes is Ontario Natural Food Co-op – they are organic, sourced from Ontario, and use BPA-free cans. Now onto this creamy, spicy, vegetable-packed soup! Yield6 servings Soak time2-8 hours (for cashews) Prep Time Cook time Total Time Ingredients: For the soup:
Meals That Heal
Here's Why Nutritional Yeast Is The Magical Ingredient You Didn't Know You Needed
Chances are you have at least one friend who is vegan, because, really, who doesn't these days? And you may have heard them talking about eating some questionable items, like a bowl of mac and cheese or some homemade pizza. How, you might wonder? Friends, they were eating nutritional yeast. Before those eyebrows get any higher, let us explain. Nutritional yeast, affectionately called "nooch" by those who are in the know, is a magical substance found in the bulk or supplement section of most health food stores. The best part? 1. "The Best Cheesy Uncheese Sauce" by Gluten Free Goddess A lot of people love nutritional yeast for it's strong semblance to parmesan cheese. 2. "Creamy Vegan Lasagna With A Tofu White Sauce" by Veghotpot This version is so creamy and so cheesy... but with no dairy. 3. This dairy-free (!) 4. "Simple Vegan Pesto" by Food 52 5. "Creamy Vegan Scalloped Potatoes" by Gluten Free Goddess 6. "Creamy Spring Pasta with Shiitake Mushrooms and Peas" by Food 52 7. 8. 9. 10. 11.
Jumbo Chickpea Pancake – A High Protein, Filling Vegan Breakfast or Lunch!
*waves hello* Miracles do happen…I’m posting on a weekend. It takes a lot of motivation for me to post on a Sunday morning, but I simply couldn’t wait another day to share this recipe with you! It’s that good. Today’s recipe features chickpea flour, an ingredient you haven’t seen much on this blog. After having a few bad experiences with chickpea flour recipes in the past, I almost crossed it off my list forever. Meet my newest breakfast love…she’s a beaut. In case you can’t tell by the photo, this is a huge pancake about the size of a 10-inch skillet! Best of all, it takes only 10 minutes to whisk together the ingredients and then another 10 minutes or so to cook. I topped it with avocado, hummus, salsa, red pepper flakes, and a spicy cashew cream – a tasty change up from my normal breakfasts of smoothies and vegan overnight oats. Yield1 large or 2 smaller Prep Time Cook time Total Time Ingredients: Directions: Prepare the vegetables and set aside.
Changing Wheat-Based Dough Recipes to Gluten-Free
Converting traditional wheat-based recipes to gluten-free recipes isn’t difficult, but you do need knowledge of dough structure, familiarity with alternative flours and starches, and practice with the mechanisms, unique issues, and procedures of gluten-free baking. When you’re converting a traditional wheat recipe into a gluten-free recipe, be sure to read the traditional recipe carefully. Make note of the types of flour used and any other possible gluten products or ingredients called for, and list alternatives you can use. You can make lots of easy changes to a traditional recipe to convert it to a desired gluten-free treat. Here are some important points to keep in mind when converting a traditional wheat batter or dough to a gluten-free batter or dough: Always weigh your flours. You may have to try several times before you successfully convert your favorite recipe into a gluten-free treat.
How to Cook Tofu Without Getting Bored
Whether you’re totally meat-free or just go vegetarian a day or two a week, there’s a lot to love about tofu. It’s a perfect blank canvas, and we’re not referring just to its beige color. Whether you use creamy, silken tofu for salad dressings and desserts (it’s very blend-able) or firm and extra-firm varieties for stir-fries, sautés, and grilled dishes, we’ve got 31 awesome flavor combinations to doctor up your tofu. Silken Tofu: Dressings Silken tofu was made for the blender. Miso + Toasted Sesame Oil Toasted sesame oil is potent stuff. Sorrel + Honey + Rice Vinegar Sorrel has a potent astringency, like lemons. Fresh Dill + Chives + Lemon Zest When fresh herbs are in season, use them! Tomato-Peach Salad with Tofu Cream. Sherry Vinegar + Soy Sauce This may seem like a cultural collision, but trust us: The sweet sherry and umami-packed soy are a match made in heaven. Avocado + Chile Oil + Apple Cider Vinegar Be sure the avocado is ripe, or it won’t blend together as easily.
Kasza jaglana z cieciorką i owocem granatu
Dzisiaj przepis na wyjątkowo smaczne, zdrowe i niezwykle proste danie, które szczególnie polecam na jesienno zimowe śniadanie. W wersji błyskawicznej możecie nawet wykorzystać cieciorkę z zalewy, ponieważ takowa jest już praktycznie gotowa do spożycia. Wystarczy ją wtedy przelać wodą, odcedzić chwilę na sitku i wymieszać delikatnie w miseczce z łyżką miodu, oliwy z oliwek oraz konkretną szczyptą cynamonu. Taką aromatyzowaną ciecierzycę pieczemy w temp. 180 stopni przez 15 minut. Wszystkie smaki w dzisiejszym daniu połączyłem pysznym dressingiem cytrynowo sezamowym, a ten przepis jest wspaniałą propozycją szczególnie dla osób wychłodzonych. Warto zapamiętać, że nasz organizm jest jak wielka rybacka sieć. Cieciorka, która jest w dzisiejszym daniu zawiera sporo białka o bardzo dobrym składzie aminokwasów, więc z powodzeniem może zastępować nawet mięso. Jak już kiedyś pisałem fanatyzm zdrowej diety, który powoli staje się coraz bardziej widoczny wcale nie jest dla nas taki dobry.
