Gluten-Free — Page 4

Black Bean Tacos with Mango Salsa & Avocado Crema

August 5, 2018 by Nicole Leave a Comment

A taco recipe on a day other than Tuesday. Yup. That’s right. I’m a rebel—a bad-to-the-bone outlaw with my middle fingers up, really sticking it to the man one artistically sprinkled chunk of tomato at a time. And now that we’ve established that, let’s talk about these vegan black bean tacos with mango salsa and avocado crema.

This recipe is inspired by a Purple Carrot meal I got a couple months ago. I liked it so much I’ve been putting my own twist on it weekly and am excited to share it all with you! It’s vegan and if you use corn tortillas (which I recommend), gluten-free as well. The black bean tacos are cooked crispy on the stovetop and then stuffed with delicious mango salsa and topped with an avocado crema

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One thing to note is that I typically make these with corn tortillas (as specified in the above recipe) but when I made these to photograph, the grocery store only had white corn and wheat blended tortillas. So if yours look slightly different visually from these, that’s why. And if you, too, can’t find 100% corn tortillas, I can confirm that corn and wheat ones work juuuust fine. 🙂

Hope you enjoy your Sunday and the last bit of the weekend!

xo Nicole

Filed Under: Dairy-Free, Dinner, Gluten-Free, Lunch, Recipes, Vegan, Vegetarian

Roasted Maple Acorn Squash & Turmeric Cauliflower Buddha Bowls

November 12, 2017 by Nicole Leave a Comment

These roasted maple acorn squash and turmeric cauliflower buddha bowls are packed with some of my favorite fall flavors. This recipe is great for lunch or dinner and would be a perfect vegan option to serve at Thanksgiving. Once you’ve got all your roasted goodness in the bowl, drizzle with a simple maple tahini dressing.

I’m roasting acorn squash, cauliflower and chickpeas, but you can customize your buddha bowl with any produce you’d like (butternut squash, sweet potatoes, carrots, bussles sprouts, etc.). Adding avocado, topping with pumpkin seeds or slivered almonds, and swapping rice for quinoa are all other ideas for making this bowl your own.

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You might recognize the chickpea component of these buddha bowls from last week (check out the post here). The roasted maple acorn squash also makes for a great side on its own (top the slices with a little bit of hummus—so good!).

Filed Under: Dairy-Free, Dinner, Gluten-Free, Lunch, Recipes, Vegan, Vegetarian

Sweet Potato Veggie Burgers (Vegan)

October 8, 2017 by Nicole 26 Comments

This recipe was originally published on December 14, 2014. It’s one of my favorites and was deserving of some new photography so I gave it a little facelift. Make these sweet potato veggie burgers today and freeze the leftover patties so you have them on hand for weeks to come. Original blog post below!

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In coming up with recipes lately, my focus has been on recreating things I find myself buying constantly. Every time I go to the grocery store, I pick up some frozen veggie burgers. And every time I tell myself I should just make my own. The first attempt resulted in patties of baby food mush. Yummy baby food, but … baby food. It’s funny how with cooking, sometimes the tiniest ingredient or technique tweak can make a world of difference—I made a couple tiny changes for round two and BOOM.

I’m so in love with these. I make a batch at the start of the week and pop ‘em in the freezer to have on hand. They can be served as a burger (duh), on top of a salad (my favorite way to eat them!) or mashed up with some scrambled eggs for breakfast. Talk about a food prepper’s dream!

I’m not vegan or gluten-intolerant, but it was so easy to make these without eggs or gluten that I went for it. (The buns pictured aren’t gluten-free—I’m just referring to the patty!)

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If you do Sunday food prepping for the week, add these to your list! I wrap each patty in a small piece of parchment paper and then stack 3-4 into a ziploc bag and slide ’em in the freezer.