Tag: gluten-free

Moutabal (Eggplant Dip)

Lebanese-style moutabal is a delicious eggplant dip that’s best served alongside pita bread wedges, fresh veggies, or oil-free falafels. While some recipes…

see recipe

Sweet Potato Poppy Seed Dressing

Berries and balsamic vinegar bring a touch of tartness to this naturally sweet dressing that pairs well with citrusy salads. Blended sweet…

see recipe

Caribbean Sweet Potato Stew

This scrumptious Caribbean sweet potato stew brings the heat, with a poblano chile sliced up in the brothy base and a Fresno…

see recipe

‘Clean Vegan’ Cookbook Serves Up Gluten-Free Plant-Based Goodness

Despite her Midwestern upbringing, Jackie Akerberg, founder of the blog Jackfruitful, never enjoyed the taste of meat—much to her dad’s confusion. “I’d…

see article

Vegan Pasteles with Lentils

In this vegan take on Puerto Rican pasteles, a saucy filling of lentils, herbs, and veggies takes the place of meat. The…

see recipe

Porcini-Lentil Vegan Pâté

When you’re ready to wow a crowd with a plant-based party appetizer, this vegan pâté is sure to do the trick. The…

see recipe

Butternut Vegan Cheddar Cheese with Chives

Impress the guests at your next soirée with these delectable butternut vegan cheddar slices that look beautiful on a plant-based charcuterie board….

see recipe

Spiralized Daikon and Sweet Potato Noodles with Spicy Korean Tofu

Taste the rainbow with these colorful veggie bowls that are packed full of vibrant flavors. Daikon radishes and sweet potatoes are spiralized…

see recipe

Poached Citrus with Aquafaba Whipped Cream

Supreming citrus (aka cutting away all the peel and pith so you just have the juicy segments) elevates ordinary fruit into something…

see recipe

Tricolor Salad with Quick-Pickled Onions

Three different bitter greens—Belgian endive, radicchio, and arugula—give this starter salad vibrant color and delectable crunch. Bright pink quick-pickled onions double as…

see recipe

Instant Pot Golden Root Vegetable Soup

Carrots, rutabaga, parsnips, potatoes, and turnips join forces to create a deliciously creamy five-root soup that gets its bright golden color from…

see recipe

Quinoa Tabbouleh with Pomegranate Seeds

While tabbouleh is most commonly made with bulgur wheat, you can make a gluten-free version using quinoa or another cooked gluten-free grain….

see recipe