This moist cake is perfect for Easter Sunday and other special occasions. Typically, the predominate ingredients used to make cake are white flower, white sugar, eggs, and butter, but this recipe uses a blend of gluten-free flours and is naturally sweetened with carrots and pure maple syrup. It’s even got walnuts for added flavor and […]
Corn with Fennel
This is a great tasting side dish that calls for a delicious combination of fresh corn kernels and fennel sautéed in vegetable broth. Ingredients: 2 fennel bulbs, chopped* 2 tablespoon coconut oil 6 ears of organic corn kernels** or 4 1/2 cups frozen 1 1/2 cup homemade Simple Vegetable Broth, or low sodium gluten-free store-bought […]
Mock ‘Chicken’ Salad
This salad uses sunflower seeds, vegan mayo, and fresh herbs for a great tasting chicken salad substitute. Try it — you’ll like it! Ingredients: 3 1/2 cups sunflower seeds, shelled, raw 2/3 cup homemade Vegan Mayo or store-bought Vegenaise or other vegan mayonnaise substitute Vegenai VegenaiseVegenaise or other vegan mayonnaise substitute 3 scallions, finely chopped, white […]
Quinoa with Mini Sweet Peppers
Quinoa (pronounced KEEN-wah) is a species of goosefoot (Chenopodium), and even through the plant is often referred to as a grain it’s an herb with seeds that are a good source of protein, calcium, amino acids, and antioxidants. Quinoa is mostly grown in South America and the Pacific Northwest. Quinoa can be white, red, or black, […]
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