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Cauliflower Rice
Blitz some cauliflower in a food processor, cook with avocado oil in a skillet for five to 10 minutes, season with salt, and you're done.
Wild Rice Pilaf
We use a mix of wild rice and brown rice in this simple pilaf, which is studded with dried cranberries.
Fall Harvest Salad
Delicata squash, baby kale, goat cheese, and roasted walnuts are topped with a dressing made with maple syrup and Dijon mustard.
Dairy-Free Green Bean Casserole
We sub in full-fat coconut milk for heavy cream in this mushroom-packed green bean casserole.
Sweet Potato Casserole With Pecan Granola
Our dairy-free sweet-potato casserole is topped with homemade granola.
Tzatziki Dressing
Tzatziki is often served with gyros, but it can also be a nice creamy accompaniment to many meals.
Balsamic-Marinated Tomatoes
These simple marinated cherry tomatoes will stay fresh in the refrigerator for up to a week.
Roasted Tomato Sauce
Roma tomatoes are roasted with onions, garlic, and herbs and then blended and canned.
Pickled Beets
These ginger-infused pickled beets can be processed in a hot-water bath for longevity — or simply refrigerated and used within a month.
Pickled Giardiniera Vegetables
Use a mix of crunchy veggies — cauliflower, carrots, celery, jalapeños — in this spicy, piquant relish.
Roasted Tomato Salsa
A mix of vegetables, herbs, and spices make this classic tomato salsa recipe endlessly customizable.
Gluten-Free Raspberry-Lemon Muffins
These muffins use frozen raspberries and replace traditional wheat flour with a combo of chickpea flour and almond flour.
Roasted Brussels Sprouts and Carrots With Balsamic Glaze
Use a little sugar in this recipe to help the frozen Brussels sprouts brown in the oven.
Honey-Tamari Roasted Tofu
Honey, tamari, and olive oil are all you need for this quick and easy, protein packed side dish. Use it to compliment steamed veggies and rice or to top a build-your-own grain bowl.
