Today I will be making a yummy gluten free lentil and eggplant casserole.
Today I am going to make a really good, simple gluten free and protein and iron packed Kaniwa and black bean salad. You can substitute any grain like quinoa or amaranth for the kaniwa if you want.
Today I am going to make one of those dishes that the mention of it brings up thoughts and memories of summertime and picnics. Potato salad. This is an easy and colorful vegan potato salad that is going to please everyone, and no one will know it is vegan. shhh!
Today I am going to show you how to make my vegan chili recipe. You may be wondering why I am making chilli at the start of summer? Hotdogs are a summer staple, and I love chili cheese dogs, which is what I am having for Memorial Day. This tasty recipe is great for hot dogs in the summer or on a cold winter day warming you on the inside with crumbled salted crackers.
Today we are making a taco casserole. It is something that can be made ahead of time which makes it easy if dinner time is hectic in your house. This recipe can be easily modified to fit your ingredients, use this as a base or a guide, or follow it directly.
This is one of my favorite Indian dishes. I am a big fan of eggplant anyway, and if I am not at a buffet, I am ordering this dish. Here I have recreated it for you. How did it turn out?
Today I am going to make a Peruvian inspired kaniwa quinoa and amaranth pilaf. I am using three different grains in this pilaf but they are all interchangeable. I am also using an aji amarillo which is a sweet and spicy chili pepper used in Peruvian cooking. This recipe is gluten free, high in nutrition like iron and protein and easy to make.