Pumpkin Gingerbread Muffins

I still have some (no longer) seasonal ingredients so I decided to try these in my new oven! Recipe adapted from Examiner.com: Gluten-free Vegan Pumpkin Gingerbread Muffins Dry Ingredients 2 cups gluten-free muffin mix or all-purpose flour (e.g., Bob’s Red Mill) 2 tsp baking powder (optional) 1/2 tsp baking soda (optional) Spinkles of: cinnamon, ginger, nutmeg, cloves Wet Ingredients…

Nachos (yes they’re vegan!)

While Daiya is wonderful, it doesn’t quite do it for me when it comes to nachos. The thicker, Mexican-style shreds melt out to cover a whole chip! The taste was phenomenal- stretchy, melted cheese with a barely different flavor from dairy cheese! The vegan shredded cheese and sour cream are basically the same price as…

San-J Sauce

I’ve already given my recommendation for San-J Sauces, the only Asian cuisine sauces I’ve found that are dedicatedly gluten free. I finally stocked up my favorite flavors so my new pantry is a very happy place. These are incredibly flavorful, and I recommend even if you don’t have to be gluten free. Easiest dinner ever:…

Root Vegetable Roast

With a lot of root vegetables coming at me in the winter season of my Boston Organics box, I found myself with an overload of veggies I’d never or rarely worked with: rutabaga and kohlrabi. To keep things simple, I just did a root vegetable roast that ended up being unbelievably amazing! Peel (with harder…