This healthy potato salad is full of pesto-ish flavor, and is ready in just 25 minutes. Serve it as a main dish or side!
An easy gluten-free alternative to avocado toast—just add radishes!
This dinner is so easy, it’s a stretch calling it a “recipe.” Ready in less than ten minutes!
I’m always trying to think of creative ways to make crustless (i.e. gluten-free) quiches, and to that end, made a pretty delicious potato-crusted version a few months ago—I mean, who wouldn’t want a quiche wrapped in crispy potatoes?! Then, while working on some squash recipes this fall, I noticed that, when cut open and seeds removed, the hollow part of an acorn squash seemed to be exactly the right size to fit an egg. Oohhh, I thought, that’s fun! I had to experiment with the baking method a bit—pre-baking the squash before adding eggs seemed like the way to go, but the egg actually needs just as much time to bake as the squash. And turns out you can actually get one and a half eggs in there. All the more hearty! This recipe is the perfect one-dish breakfast for two that requires very little effort, other than the muscle you need to put into slicing the squash. (I recommend asking someone who works in the produce section of the grocery store to cut it for you …
Cauliflower is cooked and blended with red curry, coconut milk, and cashews to make this creamy vegan soup.
I really like the idea of making a lasagna, but the truth is, if I did, I’d never eat it all. It’s just too much food. So, this recipe is kind of like a vegan lasagna that you can just layer up ingredients onto two plates, rather than have fill up an entire lasagna dish that could amount to eight servings. The curry is great with the squash—it creates a very warm, fall flavor—and the tofu and cashews blended with garlic make for a very creamy, ricotta-like sauce. Feel free to skip the noodles if you want something a little lighter, but I like the heartiness they add—perfect for nights when I’m a little on the ravenous side. Happy cooking! M Curried Butternut Squash Lasagna Layers Prep time: 20 min | Cook and serve time: 20 min Ready in: 40 min Ingredients: 1 tablespoon oil 1 small onion 1/4 teaspoon minced ginger 1 teaspoon curry 2 teaspoons salt, divided 2 cups sliced butternut squash 6 lasagna noodles, broken into pieces (I really like Jovial gluten-free …
This green juice is the best way to start every day.