Make the most of the end of peach season with these gluten-free, egg-free meatballs. They’re incredibly flavorful, and everything cooks in one saute pan making cleanup a breeze.
This recipe was recently featured on Pittsburgh Earth Day’s website for World Environment Day, and it’s the perfect thing to take to all of your outdoor, warm weather gatherings.
Hear me out: Mississippi Pot Roast is the perfect summer meal. It requires zero chopping, cooks all day while you’re doing fun summer things, and is even better as lunch leftovers on day two. Make your own ranch mixture with ingredients you probably already have, set that timer for 8-10 hours and head out into the sunshine!
The secret to this creamy, dairy-free sauce? Coconut milk. It imparts the richness of real cream, and with whole crushed garlic cloves, vegan parm and chicken stock, you won’t taste the coconut in the final product. I’d say, “yes!”
I’ve been making this simple, healthful, veggie-packed soup on repeat while asparagus is deliciously crisp and in-season. Get a couple of bunches at the market, plus some other simple ingredients, with a gluten-free baguette on the side, and dinner’s served.
Having food allergies and intolerances doesn’t mean you have to miss out delicious, easy meals. For this Three-Cup Chicken, sub coconut aminos for soy sauce for a satisfying meal that’s every bit as good as takeout.
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