Avocado and Egg Brown Rice Bowl

Transform this rice bowl into a quick, filling lunch with the addition of leftover chicken, turkey or cubed baked tofu. Or for a heartier breakfast, add sausage or bacon crumbles. Top with your favorite hot sauce for some added spice.

Vegan Strawberry Cheesecake

The most difficult part of this recipe is waiting for it to set after it is assembled! This recipe was featured in one of our Community Classes, Sweets in the Raw: Naturally Healthy Desserts. 

Chocolate Beet Brownies

If you like dark chocolate and desserts that aren't too sweet, this is the dessert for you!  This recipe is for a gluten-free, dairy-free version, but you can easily substitute all-purpose flour in place of the gluten-free flour blend and xanthan gum.

Plum Basil Granita

Have a plethora of basil or plums on your hands? This dessert is a refreshing summery treat.

Chocolate Mocha Cake

Fudgy, chocolate-y, and delicious, this gluten-free vegan cake is full of flavor and contains a unique ingredient - aquafaba. It’s sure to be a crowd-pleaser!  

Mango Shrikhand

This traditional Indian-style fruit pudding is a cooling finish to any spicy meal. Serve with wafer cookies, or garnish with chopped fresh mint.

Greek Chicken and Quinoa Salad

Make the marinade and add the chicken thighs the night before to speed the preparation time on this main-dish salad. And consider doubling the recipe for the quinoa salad, since leftovers tucked into whole-wheat pita halves are a tasty lunch option.

Toasty Parsnip Spread

This recipe was submitted in our We ♥ Local Parsnips Recipe Contest by Jeannie Bartlett.  Jeannie says, "Toasty Parsnip Spread is easy to make with ingredients already on hand. It can be a staple or made elegant - serving for a quick, to-go lunch or for a warming winter dinner party...It can be adapted to what you have on hand, substituting different nuts or seeds, vinegars, oils, and herbs. It has protein, healthy fats, and the healing phytonutrient qualities of garlic, turmeric, and sage."

Parsnip Pecan Power Cake

This recipe was one of our finalists for our We Local Parsnips Recipe Contest and was submitted by Nicandra Galper.  Of the recipe, Nicandra says, "This recipe is grain free and high protein. It needs very little sweetener because of the sweetness of the parsnips!"  Nicandra also offered us this accompanying haiku:

What's that earthy smell?
A veggie pie? Roasting roots?
No! It is a cake!

Parsnip Colcannon with Kale

This recipe was one of our finalists for our We Local Parsnips Recipe Contest and was submitted by Lisabette Fay.  Of the recipe, Lisabette says, "It's a delicious way to prepare parsnips and perfect for St. Patrick's Day!  This recipe can be adapted to your preferences.  While colcannon traditionally is made with potatoes and cabbage, my recipe includes parsnips for some sweetness in the mash and vitamin-packed kale. You can experiment with leeks, green onions, and garlic too!"  All of the ingredients, except the salt and pepper, can be sourced locally too!


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