Any orange-fleshed squash can replace pumpkin in this dairy-free coconut pumpkin soup recipe, which would make the taste slightly more delicate. Don’t omit straining the soup at the end if you like a creamy-silky texture. Lite coconut milk can be used for lower fat content and a more subtle coconut taste.
Vegan pumpkin seed pesto is a perfect autumn topping for almost any dish. Try it on gluten-free pumpkin risotto.
The combination of gluten-free sauces, fresh lime and ginger make this beef satay a tasty meal for the grill. Partially freezing the meat for 30 minutes before cutting makes it easier to slice thinly.
These Asian gluten free spring rolls combine the fresh taste of summer vegetables with the fragrant flavor of papaya. Buy the papaya slightly green to match the crunchy consistency of the veggies. Cut the rolls in half for easier eating. Summer Rolls can be made several hours ahead; cover and refrigerate until ready to eat.
Seasonal vegetables and fruit make the best salad in a summertime supper. Spices heighten the flavor of this melon salad recipe and add extra anti-inflammatory, anti-oxidant polyphenols, beneficial for digestive and bone health.
Inspired by Indian cuisine, this gluten-free, allergy-friendly pasta salad offers an appealing combination of sweet and spicy flavors. Top it with toasted coconut and golden raisins.
Choose your favorite gluten-free pasta and serve it chilled with colorful cut veggies and the fresh flavors of basil and lime.
This healthy, filling lentil salad is delicious no matter what vegetables you choose to add in. Spice it up with your favorite salsa, green chiles and lime, to suit your taste. If you like it really hot, add a dash of gluten-free hot sauce when serving.
This good-for-you Grilled Antipasto Platter comes straight from the garden. A drizzle of white balsamic vinegar wakes up the taste so even those who are veggie-reluctant will ask for more.
To make the sauce for this kimchi buckwheat bread, whisk together vinegar, tamari, chili paste, garlic and ginger in a bowl until well combined. Continuing to whisk, slowly pour in the garlic oil and sesame oil until all ingredients are thoroughly combined and sauce is emulsified. Serve wedges of quick bread drizzled with Asian Dipping Sauce, topped with remaining kimchi.