Meat and cheese don’t have to be the main ingredients in a casserole. This baked beauty is made with a base of gluten-free corn polenta, topped by a hearty mix of mushrooms, artichoke hearts, sundried tomatoes and kale. To make it vegan, skip that typical final layer of shredded cheese and drizzle on cashew cream instead!
Tagged: sundried tomatoes
Pizza doesn’t have to be off limits just because you’ve gone gluten free. Make your own crisp, chewy crust with good-for-you ingredients such as teff (the world’s smallest gluten-free grain!), hemp seeds and a homemade flax “egg.” Top with your favorite fresh veggies, herbs and vegan cheese for a specialty pie with pizazz!
Go for goat cheese if you want a lighter, healthier alternative to feta or ricotta in a pasta dish. In this meatless, gluten-free Goat Cheese and Garlic Penne, its sweet-tangy creaminess complements the rich flavor of fresh garlic and basil, while a sprinkling of pine nuts adds subtle crunch.
I’ve been losing my mind (and spending way too much money!) at the farmer’s market. The vast array of beautiful fruits and vegetables overwhelms me every time. Last week, the rainbow Swiss chard with its colorful stems and fan-like leaves were too tempting to resist. The watermelon radishes, which look like a rose-colored pinwheel inside, also caught my attention.
Originally, I planned to cook the Swiss chard with some smoke-roasted tomatoes, and to add the radishes to my coleslaw recipe. When it was time to prepare the greens, I decided to add a few cups of leftover coleslaw vegetables (without dressing) to the pot, too. It turned out great! Read more →
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