I’m a firm believer in dessert for breakfast, especially if it’s wholesome but tastes decadent. Of course, this light, silky mousse also makes a delicious snack or after-dinner dessert. Recipe from Low-FODMAP and Vegan: What to Eat When You Can’t Eat Anything by Jo Stepaniak, © 2016. This book is geared toward those with IBS that wish to enjoy a plant-based diet. Multiply the ingredients for serving a bigger crowd. Published by The Book Publishing Company. Reprinted by arrangement. more→
These nutty, saucy chilled noodles are irresistibly enticing. And because they’re served cold, they make a lovely and convenient addition to a buffet or party meal as an appetizer or main dish. Recipe and photos from Gluten-Free Tips and Tricks for Vegans by Jo Stepaniak ©2016. Reprinted by permission of The Book Publishing Company. more→
This simple side dish comes together very quickly if you have cooked quinoa on hand in the refrigerator. For even faster prep, use bagged shredded carrots and break the speed limit. Recipe from Quinoa: High Protein, Gluten-Free* by Beth Geisler with recipes by Jo Stepaniak,[email protected] Books Alive, Summertown, TN, reprinted by permission. Photo by Andrew Schmidt.
This lovely round of creamy cheez is delectable by itself. It’s also delicious on crackers or in sandwiches and is especially elegant as a snack or dessert served with fresh, crisp fruit, such as Asian pears. This versatile uncheese also makes a terrific pizza topping. Slice it thinly or thickly into wedges. Recipe contributed by Jo Stepaniak, reprinted from The Ultimate Uncheese Cookbook.*
This impressive, dome-shaped cheez has a creamy texture and lovely golden color. Slice it into wedges for a delectable snack or appetizer. Recipe contributed by Jo Stepaniak, reprinted from The Ultimate Uncheese Cookbook.* more→