This delicious vegan, gluten-free gravy is great over meatloaf, mashed potatoes, or a vegetarian loaf. Unlike most cashew recipes, this version does not require soaking the cashews overnight, just blending them with hot water. Turn it into a gluten-free cheese sauce by blending in 1–2 cups shredded cheese after the sauce has thickened, or “cheese” sauce by adding shredded vegan cheese. It is easy to halve this recipe for home use.
Tuscan flavors come together in this hearty soup loaded with kale, leeks and slivered fennel. It is thickened with polenta and tastes great with a flick of red pepper flakes, and a drizzle of olive oil.
This salad tastes like the herb-loaded Summer Rolls that are wrapped up in a translucent rice flour pancake: crunchy and refreshing. I came up with this salad after trying to make Summer Rolls for 100 people, which caused a mutiny by the kitchen crew! The combination of cilantro, basil, mint, scallions, and lime zest give this salad a big punch of bright, fresh flavor.
This hearty rice salad is a showstopper with vivid flavors from the lemon zest in the dressing and a shower of fresh basil added at the end.