These gluten-free, vegan potato latkes are miraculous for their authentic flavor and tendency to disappear more quickly than you can fry up more.
It’s a “creamy” soup, minus the cream. The secret is to add a can of cannellini beans and some full-fat coconut milk before pureeing. Top with gluten-free croutons and dinner is served!
With chickpeas for protein, green peas for veggies and coconut milk for healthy fat, this one-(crock)pot meal is fully balanced all on its own.
It’s Nonna’s favorite meal, with two hacks that make it a breeze: the beans automatically soak while they’re freezing and defrosting, and the pasta goes right in at the end, no boiling required.
I’m always on the lookout for new, easy grilled recipes, and this “mayo”-marinated grilled chicken takes close to zero effort but yields a deliciously flavorful result.
The perfect accompaniment to spicy Indian food is a cooling, creamy and sweet Mango Lassi. The traditional version, with yogurt and milk, is a no-go for people with dairy allergies and intolerances, but my version subs in coconut yogurt and oat milk and is just as delicious.
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