It is cold, really cold. And as much as I would like a nice green salad, I can’t resist some soup…some hot and hearty soup. Here it is, Jackfruit Rice Tortilla Soup & Mango Salsa. This recipe was inspired by www.halfbakedharvest.com, and Tieghan’s Salsa Verde Chicken And Rice Tortilla Soup. I saw this soup on Instagram, and couldn’t stop thinking about how to create a vegan version. This is vegan, gluten free, dairy free, and soul warming.
Everyone loves Mexican food, but the challenge is to find a healthy, vegan version that is still delicious. This Kale Enchilada With Persimmon recipe can be made with sautéed jackfruit and kale, or just as a mixed vegetable enchilada with persimmon and salsa. The sweetness of the persimmon makes it sweet and the salsa adds the spice–a perfect combo!
This Quinoa Potato Corn Scramble with Grilled Pepper Chile Sauce is ready and on your table in 30 minutes. The secret of this dish is that it is all about the sauce. It doesn’t matter what vegetables you have on hand, this pepper chile sauce will dress up, and spice up your scramble. This recipe starts with ingredients that every kitchen has on hand. This includes potatoes, onions, garlic, corn and quinoa/rice. These vegetables and grains are scrambled together and topped with homemade grilled pepper chile sauce. Dinner is done!
It is Taco Tuesday, and as far as I am concerned, everyday can be Taco Tuesday. Corn tortillas are the one thing that those on a gluten free diet can eat without feeling like they have resorted to an inadequate substitute for the gluten version. Genuine tacos are made with corn tortillas, so there is no deprivation or sacrifice involved. This vegan version of Tofu Cauliflower Kale Tacos with marinated tofu, cauliflower, kale and peppers is light and healthy and the tangy lemon mint crème, makes them feel like a treat. If you enjoy a lower carbohydrate meal, you can serve the stirfy topped with the lemon mint crème, without the tortillas.
I woke up today, and it was snowing. A day like this needs comfort food, and this Hearty Provencal Vegetable Soup With Pesto, is just that. I made this soup in 30 minutes and tossed in zucchini, carrots, potatoes, gf pasta, rice and quinoa, onions, and topped with pesto and raw parmesan. So cozy and comforting.