Sweet Potato White Bean PuffsBy DesireeHere's an easy, tasty dish if you're looking for an appetizer, main meal or snack that's all plant based. And it only requires two main items, navy beans and sweet potato. The recipe makes roughly 21 puffs and can always be double!Lemon Ginger Snaps (GF & Plant Based)By DesireeThis easy breezy ginger snap recipe is gluten free, plant based and makes about 50 cookies with hardly any effort involved. If you're looking for batches of cookies to give as gifts look no further!Roasted Vegetable Quinoa SaladBy DesireeThis salad is warming, hearty and nutritious! It makes a great main meal or as a side to go with soup or any protein. It takes a little time to prep but the results are well worth it! Serves 6 to 8.Easy Pumpkin GranolaBy DesireeThis easy pumpkin granola is a must try! It's gluten free, low in sugar, nut free and dairy free. Mixed with sunflower seeds and currants this is a great granola to have on hand for the fall.Mini Upside Down Peach CobblersBy DesireeThese mini upside down peach cobblers are gluten free, refined sugar free, dairy free and so easy to make. Perfect for breakfast or dessert!Carob Raspberry Loaf CakeBy DesireeThere is no wheat, chocolate, dairy, animal products or refined sugar in this cake. The texture is almost like a cakey brownie and the raspberries add a beautiful contrast against the carob.Quick Stewed Purslane GreensBy DesireeThis recipe is a very simple quick stewed greens recipe using purslane. It's a nutritious side dish or can be eaten as a whole meal.Purslane PestoBy DesireeThis pesto is a great way to use purslane. It's easy to make and great to use as a dip, pasta sauce or base for a pizza.Fluffy Gluten-Free, Plant-Based Nectarine PancakesBy DesireeThis gluten free, plant based pancake recipe makes enough for two people. The pancakes are fluffy, soft and soaks up maple syrup like a champ!Blueberry Crumble TartBy DesireeThis blueberry crumble tart is perfect for any time of the day. It's gluten free and plant based. And doesn't take much time to prepare. If you're trying to figure out what to do with all the blueberries you have left from the farmers market, this tart is it!Blackberry Banana CobblerBy DesireeLook no further but here for a dessert to satisfy your sweet tooth but in an all natural way! This blackberry cobbler celebrates the sweetness of the summer fruit....blackberries. The recipe is gluten free, dairy free, low in sugar and delicious!Radish TartBy DesireeThis recipe is a take off an Asian classic dim sum....turnip cake. The traditional way to make turnip cake is with a rice flour batter, dried shrimp, some type of meat and mushrooms. I decided to reconstruct this Asian classic, use all veggies and make a quiche like tart. Gluten Free Carrot Carrot Waffle SandwichesBy DesireeThese waffles are absolutely divine, they are soft, moist and taste like actual carrot cake! They are gluten free, filling and protein rich! I used a blend of green banana flour and chickpea flour for the waffles and it provided the best consistency. The middle of the waffle sandwiches is a lactose free cream cheese with live active cultures. Or a nondairy cream cheese can be used.The Absolute Best Spaghetti SquashBy DesireeThis recipe is perfect for those watching their carb intake or are gluten intolerant. It's quick and easy.
The only time consuming activity is cooking the spaghetti squash. And that can be very easy by just popping the squash whole in your oven. First poke a couple slits in the squash. Place the squash on a pan and bake for about 30 minutes. You will know when the squash is done when you can insert a knife into the squash and it goes through easily.
Once that is done you're really for the toppings!!! Below is a topping recipe that will make sure you're spaghetti squash is the best ever!Apricot Pudding PiesBy DesireeIn this recipe there is no additional sugar besides what’s in the dried apricots. There’s no dairy, nuts and gluten. It’s all plant based. This dessert is inspired by the flavors of India. It's also inspired by a fruit which really doesn’t get a lot of attention but is packed with loads of nutrients….the almighty apricot. I’m really happy as to how this recipe came out. The pudding is creamy and the crust has great texture due to the quinoa flakes and chickpea flour. The overall results is a delicious, nutritious, sweet treat to be eaten anytime of the day.
