...herbs you might have growing – and if you’re gluten-free just switch out the farro for quinoa… meanwhile, I’m going to go water my new herbs while I’m thinking about...
...the side. Notes Make it gluten-free: use millet or quinoa instead of orzo[br]Make it vegan: skip the cheese and add something tangy like olives or sun dried tomatoes. 3.4.3177 ...
...Quinoa Kale Quesadillas I sautéed the leftover kale quinoa salad and stuffed it in between tortillas with cheese. The recipe notes that if you’re vegan, use a slather of refried...
...recipes is a great place to start. Click on the links OR the photos themselves to go directly to the recipes. Vegan Butternut Squash Stuffed Shells (pictured above) Ok technically...
...pick up before Christmas because she has an entire chapter devoted to vegan cookies! We made these Chocolate-Dipped Vanilla Bean Macaroons and they were delicious. I also made her Peanut...
...light and bright bowl with black forbidden rice – I could go for this one for lunch right now…. mmm. #9: Vegan Chocolate Chip Cookies with Coconut Oil A sweet...
...& Peach Smoothies Vegan Carrot Cake Waffles / Cinnamon Quinoa Bowls pictured above: Healthy Apple Cinnamon Muffins Vegan Coffee Cake Muffins / Maple Walnut Granola Oh, and just a reminder...
...in this post are my own). Festive Endive Appetizers Author: Jeanine Donofrio Ingredients For the Lemony White Bean Puree: 1 cup cooked white beans, drained and rinsed 1/4 cup extra-virgin...
...White Bean Tomato Mushroom Soup Sometimes my favorite soups start in the pantry – this one makes good use of both canned tomatoes and canned beans. Mushrooms, butternut squash, kale,...
This has become my go-to winter salsa/sauce right now while tomatoes aren’t in season. I posted this the other day alongside black bean soup, but I wanted to elaborate and...
I'm Jeanine Donofrio, a New York Times bestselling cookbook author and recipe developer.
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