Thanksgiving is just around the corner. Fortunately, serving something that’s plant-based and holiday-worthy is easy with this stuffed squash on your menu. Bursting with Thanksgiving flavor in a pretty presentation and loaded with protein, it’s a tasty stand-in for turkey. Best of all, it comes together quickly.
My grandmother and mother always made this oyster stuffing on the holidays and the tradition continues in my family today. For those avoiding oysters, eggplant is a great substitution; see instructions.
This gluten free cornbread recipe by cookbook author Carol Fenster is my favorite cornbread. It can be made egg-free; see instructions.
This delicious paleo-style version of a holiday classic comes together quickly with only a few simple ingredients. The delightful combination of maple, vanilla and pecans in this grain-free pecan pie will have everyone asking for seconds. This recipe is grain-free, dairy-free and refined sugar-free; it contains nuts. It can be made egg-free; see instructions.
These mini-latkes are baked, which means you don’t have to stand in front of a hot stove. Infused with autumn flavors like sweet potato, pumpkin and sage, they are surprisingly crisp when freshly baked. (They reheat nicely but they won’t be quite as crisp.) Top them with chopped fresh sage. This recipe can be made with egg replacement; see instructions below.
This nut-free sauce is a perfect complement to both Beef Satay and Veggie Spring Rolls. Make it ahead or while the meat marinates. For a peanut-free sauce, use sunflower seed butter instead of peanut butter.
Serve it straight-up or dilute it with seltzer water. If you can’t find loose-leaf rooibos, use 5 rooibos tea bags.
Use award-winning Canyon Bakehouse blueberry bagels to make this tasty and health-packed snack!
If you like your breakfast with a bit of a kick, then you’re going to love this simple vegetarian, gluten-free BBQ breakfast recipe that’s ready for noshing in about 10 minutes. All you need is an egg, a ¼ cup of your favorite salsa, half an avocado and a delicious Southwestern BBQ Q Cup™ for a quick and satisfying breakfast that’s easy to take with you.
Garnish with remaining cheese and remaining enchilada sauce. Sprinkle these enchilada breakfast frittatas with fresh cilantro and diced avocado. Serve hot, sliced into wedges or cut into circles and placed on toasted gluten-free English muffins.