Easy broccoli mac n’ cheeze (gf + v)

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Ok folks, this one is definitely easy enough for a weeknight (I made sure it would be a one-pot recipe), and we are talking pure comfort food here…delicious carby creamy cheezy pasta goodness with broccoli – vegan and gluten free but tastes just as good as the real thing! And no neon-orange powder either. Serves 2 ravenous adults, or 4 people eating it as a civilized main dish with some sides.

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Gingerbread oat one-bowl waffles (gf, dairy free)

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Unlike 99% of the time, I woke up this morning actually wanting a sweet breakfast instead of my usual savory go-to fare (toast/eggs/veggies)…so here is the very tasty result of some experimenting (and some recent gingerbread cookie cravings). Mind you, I still wanted a breakfast that would be hearty and high in fiber and protein. These waffles are just what I was hoping for. The secret is to grind rolled oats into flour, and the rest is pretty much a piece of cake. Your kitchen will smell heavenly, just like when you have gingerbread cookies in the oven. Very easy to make (notice that they only require the use of a single mixing bowl), and healthy too! I haven’t tried freezing them yet, but I think it would work well for convenient reheating in the toaster. Makes about 4 waffles. Adapted from the brilliant Cookie + Kate.

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Roasted asparagus and pea risotto (gf + v)

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It is so fun to see the springtime produce in the stores – especially all the lovely green asparagus! In the aftermath of Passover I am always craving grainy carby dishes so here’s a healthier variation on a classic that is surprisingly easy to make. Sub brown rice for the traditional white (I used a short grain sweet brown rice from Lundberg Farms which worked perfectly) and you give it a nice nutty flavor plus all the health benefits of whole grains. Roasting the asparagus brings out its flavors so beautifully, and slow-cooking the rice in veggie broth with periodic stirring gives it a nice creamy texture without the addition of gobs and gobs of butter and cream as they often do in restaurants. Yes, you do end up standing at the stove a bit making this one, but it is easy to multi-task and put together other parts of your meal (a nice green salad, perhaps?) between stirring and adding broth. The results are well worth it! Serves 6.

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Roasted quinoa-stuffed tomatoes (gf + v)

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This is the perfect recipe for when there are a few too many lovely tomatoes threatening to go past their prime on your counter – an elegant guest-worthy dish full of fresh spring flavors and it’s gluten-free, super healthy and Passover friendly too! Not to mention, the stuffing is so delicious that it can easily be a quinoa pilaf side dish all on its own, if you like! Serves 3-4 as an entree.
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