These vegan corn grits from Bryant Terry’s “Afro-Vegan” cookbook are so creamy and smooth; the creamed cashews work as a thickener and add a sweet flavor. The savory Rainbow Chard is cooked down to a perfect consistency and roasted cherry tomatoes add a bright and sweet note.
Entrees, sides, desserts; snacks and smoothies; breakfast, lunch, dinner. All recipes are dairy-free and low FODMAP friendly; most are wheat-free and sugar-free too!
This is an easy grain-free sweet bread, made with bright yellow summer squash (aka zucchini) and flavored with pumpkin butter and toasted walnuts. The original recipe from the Food Network called for unsweetened apple butter, but we had some Trader Joe’s Pumpkin Butter on hand, so we used that instead. […]
Black Rice is nutty with a soft texture. It’s known as “Forbidden Rice” or “longevity rice;” I read that an ancient legend claimed that it was eaten exclusively by the emperors of China to increase health and ensure a long life. The fresh mango and orange offer sweet and bright […]
Unlike traditional rice pudding, in this version the arborio rice cooks in oat milk, coconut cream, vanilla beans, and fresh ginger. We served this with sliced mango and a unique mix of crunchy toppings. The original recipe is for dairy-based rice pudding; it comes from Bon Appétit, specifically Bernardo Bukantz, […]
Our farm basket this week included two extra-large bundles of fresh chives – yum! I sought out chive-focused recipes, and started seeing a lot of butter- and wheat- heavy biscuit recipes. My mouth watered at the thought of biscuits, but of course, mine needed to avoid dairy and wheat. I […]
Our boys love guacamole salsa, so when we landed a handful of fresh tomatillos in our farm basket, we knew exactly how to use them. In this recipe originally from Martha Rose Shulman of The New York Times, roasted tomatillos add tartness to creamy guacamole; minced jalapeno adds a bit […]
Our weekly farm basket included an array of bright green and yellow summer squash. We transformed them into a delicious snack using vegan Parmesan and gluten-free bread crumbs. The original recipe came from Ellie Krieger of the Food Network.
This recipe uses Jamaican Curry Powder to season the corn, and coconut milk to cook the rice. The combination is simple – mildly spicy and ever-so-sweet. Both of our sons loved it, and our nine-year-old suggested serving the leftovers with a couple of fried eggs – delicious! The recipe comes […]
We used the receipt of a few pounds of Bacon Avocados in our farm basket as an excuse to look beyond guacamole and expand our avocado recipe repertoire. Enter these beautiful individual tarts from “Run Fast. Cook Fast. Eat Slow.” We served these cuties for dessert after a fun dinner […]
This was a challenging week for our family; our younger son had cochlear implant surgery on Monday; although the surgery went well and he’s recovering nicely, it was tiring and stressful, and it threw our typical weekday schedule off. We created a meal plan that focused on simplicity early in […]