Category: Dinner

A tasty gluten-free and dairy-free meal.

1 cup raw cashews (presoaked if not using a high-speed blender)

2 cups filtered water

1/2 cup nutritional yeast

1 tbsp lemon juice

3 cups vegan chicken or vegetable broth

1 tbsp chives, chopped

2 ribs celery, shredded

3 cups finely chopped broccoli crowns

1 cup carrots, shredded

1/4 tsp nutmeg

If you presoaked the cashews, drain them first. Add the cashews, fresh filtered water, nutritional yeast and lemon juice to a blender. Blend on high until smooth.

In a large pot, add the celery, chives, broth and cashew mixture and mix well. Heat over medium heat for a few minutes.

Add in the broccoli, carrots and nutmeg and stir to combine.

Bring to a boil, then lower to a simmer for 15-20 minutes (stirring often) until thickened.

Once the soup is thickened, remove from heat and season with salt and pepper if desired, and serve warm.

A gluten-free taste of Maine without a trip to the seashore or seafood.

2 Tbsp vegan butter

3 large shallots, sliced

2 medium carrots, sliced

4 celery ribs, sliced

1 tsp chives, chopped

1/2 tsp smoked paprika

1 tsp thyme

1 tsp Old Bay seasoning

2 tsp vegan Worcestershire sauce

pinch of cayenne

2 Tbsp tomato paste

1 cup white wine

4 cups vegetable broth

1 cup almond milk

1 cup raw cashews

2 cans hearts of palm, sliced into 1/4-1/2” pieces

In a large pot over medium heat, add the butter, shallots, carrots, chives, celery, Old Bay, Worcestershire, smoked paprika, thyme and cayenne.

Cook for 5-7 minutes.

Add the tomato paste, and cook for an additional 4 minutes, stirring occasionally.

Add the wine to deglaze the pot, bring to a simmer and cook another 5-7 minutes.

Add the broth, milk and cashews. Bring to a boil, then reduce to a simmer for 10 minutes.

Pour the contents of the pan into a blender, and blend until smooth.

Pour into a serving dish and garnish with hearts of palm.

An easy, quick and satisfying gluten-free meal to make.

6 cups vegetable broth

3-4 lbs yellow potatoes

1 can mixed vegetables

2 tsp rosemary

1 tsp chives, chopped

1 tsp cilantro

1 tsp sage

1 tsp ginger

1/2 tsp ground allspice

1/8 tsp turmeric

1/2 lb kale

1 can full-fat coconut milk

In a food processor, slice the potatoes.

Combine all the ingredients (except the kale and the coconut milk) in a large pot.

Cook on stove over medium-high heat for 30 minutes.

Add kale and coconut milk and stir to combine and wilt the kale.

Serve in bowl and enjoy.