Coconut milk plus lots of onion and scallion add up to a creamy and tasty sauce for this mildly spicy bean dish. I like to cook my beans from scratch with a sea vegetable to enhance their digestion and add minerals, but if you prefer, you can start with canned beans and skip the first step. Either way, this comes together quickly once you have the beans on hand. Serve with rice, steamed vegetables, and/or a green salad for a fine meal. Recipe contributed by Leslie Cerier. Photos by Tracey Eller. more→
Earthy flavored, gluten-free wild rice combines beautifully with aromatic vegetables and garlic for a pilaf that can also be served stuffed into a winter squash. Feel free to choose between delicious organic red palm oil or organic extra virgin olive oil. If you’ve got some small baked squashes, such as acorn, this makes a lovely stuffing. Recipe contributed by Leslie Cerier. Photos by Tracey Eller. more→
Prepare yourself for a treat for the palate and senses. Coconut rice seasoned with ginger, decorated with almonds, and sweetened with anti-oxidant rich dried and whole cranberries. Recipe contributed by Leslie Cerier. Photos by Tracey Eller. more→
Apples scented with cinnamon — YUM! When I created this pie crust recipe, I imagined an oatmeal cookie crust. Most oatmeal cookies have eggs, butter and sugar. Not this one! Here, I subbed chia seeds and water for eggs; coconut sugar and coconut oil for a super delicious, healthy twist. And, it’s vegan! Photos by Tracey Eller. more→
This creamy dressing, made with omega-rich hemp seeds and fragrant cilantro and mint, is an excellent choice for green salads, steamed vegetables, and pasta salads. Recipe contributed by Leslie Cerier. Photo by Tracey Eller. more→
Just about any type of tempeh—soy, quinoa, sesame, wild rice—works well in this stew, which tastes even better the next day. It’s a lovely main dish option for the Thanksgiving table, though you can make it any time you crave something hearty and warming. Cranberry-Orange Sauce is a perfect accompaniment. Contributed by Leslie Cerier, from Going Wild in the Kitchen: The Fresh and Sassy Tastes of Vegetarian Cooking*. Photos by Hannah Kaminsky.
Remarkably delicious, this pie is fun and easy to make. For a light-colored piecrust use ivory teff flour; for a chocolate-brown piecrust use brown teff flour. Both are equally scrumptious and both are available at natural foods stores to make great gluten-free pie crust and other baked goods. Contributed by Leslie Cerier, from Gluten-Free Recipes for the Conscious Cook.* Photo by Stephanie Ferrate of Gluten-Free West. more→