It’s that time of year when fresh mangoes start appearing on shelves and I want to scream with happiness! They are so distinct and delicious, and in this recipe their unique flavor pairs well with another unique flavor, avocado. Vegan, gluten- and dairy-free, you’re gonna love this. Enjoy! Makes 1 cup (enough for about 2…
Month: September 2016
Pumpkin, Ginger & Rice Noodles with Fresh Veggies and Basil (gluten-free, vegetarian)
I love these soba noodles and they are great for those of you are gluten-free. You can easily make this dish vegan by removing the eggs. Enjoy! Serves 2 people 1 bundle of King Soba pumpkin, ginger & rice noodles (I got mine at Earth Fare, but I’ve seen them at other healthier food stores)…
Curried Couscous (vegan)
Couscous is just the most delightful and easy thing. This entire recipe takes 15 minutes, prep to fork. And it’s vegan. Enjoy! Makes about 6 side servings or 4 dinner portions 1 cup prepared couscous (I preper Rice Select organic whole wheat) 1 15-ounce can of garbanzo beans, drained and rinsed ¼ cup unsalted sunflower…
Apple, Banana, Blueberry and Pears with Toasted Oat Topping
Fruit is awesome, and it’s even more awesome when it’s baked and cooked with toasted oatmeal on top. This recipe was inspired by leftover fruit in my kitchen that I couldn’t let go bad–so it became dessert. Enjoy! Preheat oven to 375°F. For filling: 4 apples (I used Washington apples), peeled and rough diced 2…
Rachel D. Russell 