Rainbow Spring Rolls. Summer is coming, and we want something cool and fresh to eat. A quick trip to the Farmer’s Market, and you are all set to whip up these spring rolls in less than 30 minutes. We used red pepper, cucumber, avocado, mango, carrots, green onions and purple cabbage, but these spring rolls are so versatile–whatever fruits and vegetables you have available can be added to change up the flavor. Paired with almond cilantro dipping sauce, this is a perfect summer lunch, dinner or snack. Of course, they are completely gluten free, dairy free and vegan.
Maple Almond Encrusted Tofu is perfect for either a main course, or side dish. Tofu is a versatile staple that can be adapted for breakfast, lunch or dinner and adding the flavor of maple, garlic and almonds, adds awesome flavor to this tofu. You need only five ingredients, so this combination is easy to prepare, and is ready to serve in 45 minutes. To make a meal, you can add vegetables, salad, or serve it as an appetizer. It will definitely be a favorite! This dish is vegan, gluten free and dairy free.
I have to admit, whenever a get a new kitchen toy, I make all the things that I can with it. My newest gadget is the Veggie Bullet. (Not sponsored, just use it and like it). It makes zoodles, and more zoodles quickly, and as you know, zoodle gadgets aren’t always easy to use. Using zucchini and yellow squash, I made this Zoodles With Avocado Basil Pesto dish for lunch. The secret to the great flavor in this dish is the Pesto–see if you agree. Vegan, gluten free and dairy free.
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. Vegan, gluten free and dairy free.
Spicy Smoked Vegan Taco With Garlic Cashew Cream. I think that the best food can be found inside of a taco. There are so many varieties of tacos, and they can be tossed together quickly with whatever ingredients you have on hand. Since going gluten free, corn tortillas have been essential to my feeling that I can still love food without being deprived. Staying with my main theme of trying to fit as much nutrition into a square inch as possible, I have combined cauliflower, sweet potatoes and brussel sprouts for a delicious and filling taco base. We have spiced it with with garlic, smoked paprika, chipotle and the best fats–avocado and cashews. I had no idea how they were going to turn out, but seriously, these tacos bring the flavor.