This quick and easy recipe uses gluten-free rice penne pasta and is topped with roasted eggplant and peppers for a nice rich flavor. Ingredients: 1 large eggplant, peeled and cut into 2-inch pieces 1 onion, cut into 1 1/2-inch pieces 1 green bell pepper, cut into 1 1/2-inch pieces 1 yellow bell pepper, cut into […]
Italian Rawvioli
We pulled a recipe called Rawvioli Provençale from The 30 Minute Vegan recipe book by Mark Reinfeld and Jennifer Murray. Then we made it slightly different and changed the name to Italian Rawvioli. Here’s the results! Ingredients: 1 medium zucchini 1 tablespoon raw olive oil 2 cups cashews, soaked 2 hours, drained 3/4 cup water […]
Spinach with Chickpeas
This recipe includes spinach, chickpeas, green chili peppers, turmeric and other spices that are often used in Indian cuisine, for a flavorful experience that will have you saying, “wow!” Ingredients: 2 tablespoons coconut oil 1 teaspoon mustard seeds 1/2 teaspoon cumin seeds 2 green cardamom pods, slightly crushed 1 medium size red onion, thinly sliced […]
Quinoa Tabouli Salad
Tabouli Salad is traditionally made with cracked wheat bulgur, parsley, tomatoes, and a garlic mint dressing. This tasty recipe replaces the bulgur with quinoa to make it gluten-free, and uses mint leaves in the salad rather than in the dressing. Ingredients: 1 cup quinoa 2 cups water 1 small clove garlic 1/4 cup fresh lemon […]
Recent Comments