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!
This decadent cheesecake is gluten-free, vegan, requires only eight ingredients and requires zero baking. In other words, you may have just found your new Thanksgiving MVP.
Stuffing is usually off limits for those of us with gluten allergies and intolerances, but gluten-free bread holds up well in this recipe – or, use cooked brown rice. Delish!
You can get the canned version, or buy some raw cranberries and a couple of oranges (that’s all you need) and make your own. It’s almost as easy as opening, and way more delicious.
These crispy, toasty, flavorful sprouts have nothing in common with the soggy steamed version that’s given them a bad name. They disappeared so quickly last year, I have to double the recipe from now on!
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