vegan gluten free recipes

Black Bean Soup

This recipe comes together quickly with things on hand, and warms the soul! 

 
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What You'll Need:

olive oil
3 cloves garlic, minced
1 small red onion, minced

1/2 tsp sea salt
1 sweet bell pepper, diced

4 c veggie broth
3 cans black beans, drained and rinsed
Juice of 1 lime

1/2 tsp black pepper
1 bay leaf
1 Tbsp cumin
1 Tbsp oregano
1 1/2 tsp paprika
1/2 tsp red pepper flakes
1/4 tsp turmeric

Optional Fixins:

Sheep's milk feta
Diced avocado
Greek yogurt
Fresh cilantro


Saute onion and garlic with olive oil in a soup pot until aromatic. Add bell pepper and salt, cook an additional 2 minutes.

Add beans, broth and lime juice. Bring to a boil.

Meanwhile, mix spices in a small bowl.

Lower liquid to a simmer, add spices, cook an additional 10 minutes.

Remove from heat, remove bay leaf. Pulse using an immersion blender (this was the best investment ever, FYI), or transfer to a blender or food processor to desired consistency.

Top with desired fixins. ENJOY!


Serves 5.

Roasted Cauliflower and Tomatoes with Capers

Inspired by a beautiful head of cauliflower. Now even ugly heads of cauliflower inspire me to make this dish. 

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What you'll need:

1 head cauliflower, chopped
5 cloves garlic, whole and smashed
1 pint grape or cherry tomatoes
salt and pepper

juice of 1 lemon
1 tbsp. olive oil
1/4 c capers
1 tbsp. maple syrup
1 tsp Dijon mustard
crushed red pepper


Preheat oven to 400*

Spread chopped cauliflower and crushed garlic in a roasting pan. Drizzle with olive oil, salt and pepper. Pop into preheated oven for 20 minutes.

Meanwhile, mix all dressing ingredients in a small bowl. 

Add whole tomatoes to the roasting pan with cauliflower, and return to oven for an additional 10 minutes. 

Pour dressing over roasted veggies and stir to coat.  

Serve as a side to your favorite protein, over pasta, or alone in a big 'ol bowl!
 


Serves 2.