Tag Archives: vegetarian

Black Rice Quinoa Holiday Dressing (Gluten Free and Vegan)

27 Dec

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I can not tell you what a hit this recipe was. I made it with several other stellar dishes and this was hands-down everyone’s favorite dish. The combination of the quinoa, black rice, pecans, cranberries, and butternut squash creates a complex flavor and a captivating texture. No one at the table could believe that this dressing was truly gluten free and vegan. Plus, quinoa and black rice are incredibly nutrient-rich grains. To make day of preparation easier, I roasted the butternut squash the day before, cooked the grains in the morning and put everything together in the afternoon. It will keep well in the fridge and only takes about 20 mins to heat up once company has arrived.

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Butternut Squash Soup (Dairy Free and Gluten Free)

9 Dec

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Can you tell I love squash? This is a recipe that I grew up eating. My mom would whip this up in the fall and I remember few things being as comforting and soothing. Warm, creamy, and just a little sweet this was one of my favorite soups. Nowadays I will make a huge batch, eat it for breakfast and dinner and freeze the leftovers. This keeps well frozen and can be warmed up and served with some salad for a delicious dinner in a pinch.

This is a relatively easy soup to make, once you peel and chop the butternut squash (if anyone has any tips about doing this in a quick or easy way, I would love to hear them) especially if you have an immersion blender.

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Butternut Squash Risotto (Vegan and Gluten Free)

1 Dec

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It has been rainy and grey this past week. I have been searching for a comforting rainy day meal to feed a crowd of friends and stumbled upon a recipe for Butternut Squash Risotto on one of my favorite blogs, Frugal Feeding. I adapted the recipe by adjusting the amounts, roasting the butternut squash, omitting the wine (since I am avoiding alcohol for the Candida Diet), and making it dairy free. The thing I love about this recipe is that it is bursting with flavor and incredibly satisfying. Using butternut squash puree adds a dairy-free creaminess as well as a beautiful orange color. I served this with some crusty GF bread, a rotisserrie chicken, and a simple arugula lemon salad. It was a huge hit.

Risotto is labor intensive in that you can’t really leave it, but I find the process of stirring and adding stock to be quite meditative and peaceful in the right mood.

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Pear, Goat Cheese, and Candied Walnut Spinach Salad

25 Nov

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I have made this salad three times for myself, friends, and family in the past week. It is really good and very easy to prepare. I adapted this salad from a recipe Whole Foods gave out in their weekly flyer.

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Super Simple Baked Okra

17 Oct

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I rarely use okra, but this came out delicious. It is so simple and is a great way to shake up the old regular veggie side dishes.

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