In this recipe, quinoa replaces the usual bulgar in this Middle Eastern classic. Tabbouleh can be used as a side, a filler for gluten-free wraps or crepes or tossed with beans or sardines to make a filling main course. Continue reading
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Butternut Squash and Leek Risotto
For me, risotto is comfort food. I love how the rice starch gives risotto a creamy texture without the addition of butter, milk or cheese. I had some leftover roast chicken, so I added chicken to this recipe, but you could just as easily make it vegan by omitting the chicken and substituting vegetable broth for chicken broth. Continue reading
Maple Flax Granola
This tasty granola is packed with Omega-3s, antioxidants, protein and fiber. It can be eaten with almond or rice milk as a breakfast cereal or sprinkled over fresh fruit or vegan yogurt for extra crunch. Continue reading
Very Veggie Marinara Sauce
This recipe for marinara sauce makes enough for several meals. I tend to freeze it in one-meal portions and then defrost for a quick weeknight meal or to use in place of commercial spaghetti sauce. Continue reading
The Resourceful Kitchen 