Quick, easy, and delicious, I challenge you to find something savoury that isn’t made better by pink pickled onions.
This tangy cream is used in everything from swirling into soups to topping freshly sliced fruit. Use it as a base to create flavoured creams for dipping or spreading, or simply dollop on top as a garnish.
If you’ve never made your own seitan, then now is the time. Have a favourite recipe for chicken soup that you’ve been missing? Substitute seitan! Or impress your friends with vegan buffalo wings!
For July’s installment of the Gluten-Free Ratio Rally, we were challenged to make fresh pasta. Ingredients? Flour and eggs. All that I had to do was figure out how to replace the flour and the eggs… Easy, right? I ended up making long, flat noodles (tagliatelle) in a creamy artichoke sauce. This is a luxurious summer meal.
Consider this white sauce one of the mother sauces of lazy-but-elegant vegan cuisine.
Gruyère is a hard, salty French cheese. Vegan Gruyère is a soft, salty vegan cheese sauce that substitutes pretty well in dishes in which Gruyère would be melted.
This might just be my favourite takeout adaption of all time. Don’t get me wrong—I loved my Sweet and Sour Tofu the other night—but when my flatmates ordered General’s Chicken later that evening, I felt upstaged. Throwing caution to the wind—and ignoring the fact that I’ve never had General’s Chicken—I determined to figure this one out. It’s perfect! If you have some rice and broccoli on hand, then you won’t even have to leave the house for this meal…
I finally came up with an easy, vegan (when isn’t it?) sweet and sour sauce. While prepping to make sweet and sour tofu, Ryan ran to our local bodega for a green pepper and some pineapple, which apparently all sweet and sour creations have to have. You can throw in whatever you have on hand for a super fast, scrumptious meal!
These gluten-free cookies pack a sweet punch with preserves in the middle! They’re also really fun to make, and if you have babies running around, this is a great recipe to bake with them. For gluten-free, they’re surprisingly tasty and go well with tea or coffee.