A thick, cumin and coriander-spiced root vegetable stew. It's a free-wheeling one-pot dinner that attempts to use up whatever winter vegetables I have lingering about.
This is a delicious gluten-free and healthy alternative to traditional chicken pot pie. The Parmesan melts into the rice to create a tasty crust, but omit the cheese, if you like.
These Polenta Pizzas from Clean Start by Terry Walters don't have all that much to do with their doughy, cheesy namesake, but considering it's about a thousand times better than any vegan, gluten-free version I've ever tried,...
Aromatic Indian spices mingle with chickpeas, green beans, and potatoes. Coconut milk is stirred into the cooked curry for a creamy finish. Serve over quick-cooking couscous.
Vietnamese Lemongrass Green Beans and TofuMore easy, weeknight-accessible goodness. Serve this with the Coconut Rice and a salad with a nice lime-based dressing and you are eating well tonight. The i Herbivoracious
Black quinoa with roasted sweet potatoes, kale, dried cranberries, red onion and tossed with balsamic vinegar. This salad is vegetarian, vegan and gluten-free.
Easy baked acorn squash recipe, perfect for the fall. Squash is cut in half, insides scooped out, then baked with a little butter, brown sugar, and maple syrup.
Lean and flavorful sirloin tip is perfect in a coconut milk braise inspired by the curries of Southern India. If you like, add 2 cups frozen peas or sliced okra during the final 10 minutes of cooking and serve over rice.
