All posts tagged gluten-free

Asparagus Mushroom Omelette Recipe

EasterBlog

Easter is coming, Easter is coming! But, seriously, aside from Mother’s Day, this holiday sets the tone for marvelous brunches and that needs to be taken advantage of fully. I’ll tell you right now, this recipe is a stunner and can easily be shared between two people for a satisfying and wholesome meal that is high in protein and low in fat.

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Chili Chipotle Nachos: The Perfect Vegan Party Snack

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Photo by Jackie Sobon

Y’all, it’s that time of year. Sports-centered parties are happening everywhere, and the pinnacle of the season—the Super Bowl—is almost upon us. You know what this means? Awesome nacho snack time! Not that I need an excuse to whip up a delicious plate of vegan nachos… Read more…

TOLERANT Pasta Review + Recipe

butternut squash pasta vegan

Recipe and Photos by Jackie Sobon

I’ve had my fair share of experiences with various types of pasta, mostly because I love making vegan mac ‘n’ cheese. Sometimes I’m cooking for a gluten-free friend, and have to find a good substitute for the semolina/durum wheat pasta that I usually have on hand. Quinoa pasta, brown rice pasta, you name it, I’ve probably tried it out. Then, a few weeks ago, I heard about TOLERANT Foods. The company is centered on providing healthy, allergy-friendly pasta that can not only replace gluten-y noodles, but also make it a healthier alternative.  Read more…

Sacha Inchi Crusted Lemon Mustard Tofu Recipe

Save on Sacha Vida’s oil & seeds here

I had never heard of Sacha Inchi seeds before, until recently, when I found out about their high levels of omegas and their earthy flavor. I was hesitant on introducing a new seed into my life, but I’m so glad that I did. The Sacha Inchi seeds, sold by Sacha Vida, have a crunchy texture that is pleasing, and a taste that is interesting. Extracted oil from the seeds is cold-pressed and has a subtle hint of Sacha Inchi seeds and a smooth consistency that is not as thick as other vegetable-based oils.
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EatPastry Vegan Cookie Dough Review & Giveaway

My first experience with cookie dough in a tub was when I was in Elementary School; we had fundraisers selling tubs of cookie dough and frozen pizzas, so of course there would always be a few extra tubs in my freezer. Every once in a while I would open the my favorite flavors and sneak a few spoonfuls of raw cookie dough. Those are fond memories for me, but I hadn’t thought about them once since I became vegan. Now that EatPastry is on the market, my love for raw cookie dough has been rekindled. I’m not saying that once you bake the dough it becomes less desirable, the sweet aroma floating out of your oven is enough to entice nearly anyone into your kitchen.
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