This dish takes a little time and effort to make, but it’s definitely worth it! I originally started making this dish for work, but loved it so much I started making it at home too. It’s been a big hit both places! This dish actually tastes better as it sits – it tastes fantastic right… Continue reading Ancho Chili Sweet Potato Quinoa
A bean salad is a great alternative to pasta or grains for a vegan/gluten free source of protein. Beans don’t necessarily have a ton of flavor, especially canned, but this salad has a great mix of textures and Moroccan flavors. The cinnamon and cumin provide warm flavors while the mint and parsley brighten it up. The… Continue reading Moroccan Bean Salad
Being one of my favorite seasonal winter ingredients, I try to use butternut squash as much as possible. My local Whole Foods always has a great stock of locally grown squash so I take full advantage when it’s in season. This salad is an excellent way to use butternut squash, it’s a great mix of… Continue reading Butternut Squash Kale Quinoa
Finding a vegan, gluten-free, macrobiotic vegetable side dish, that is not a kale salad, is one of the most difficult things. Every recipe includes potatoes, corn, tomatoes, or dairy (aka: it’s covered in cheese). Something that immediately came to my mind was cole slaw. But most cole slaw recipes call for a dairy heavy dressing.… Continue reading Cabbage Slaw with Soy Lime Dressing
Cooking With Spinaci 