Chocolate Coconut Cardamom Beet Pudding is a gluten-free and vegan spooky Halloween treat and a beautiful Fall dessert.

Shaved Fennel and Apple Fall Flaw

Gluten-Free Stone Fruit Cobber with Savory Basil Biscuit Topping

Easy Blackberry Chia Seed Jam

Warm Roasted Orange Maple Beet Salad with Pecans and Goat Cheese

Honey roasted plums atop grilled polenta squares with goat cheese, basil, and balsamic reduction. Gluten-free and vegetarian.

Farmers’ Market Delight Summer Vegetable Gluten-Free Risotto

Healthy lettuce wraps stuffed with grilled chimichurri marinated portobello mushrooms, radishes, and sweet orange cherry tomatoes.

Grilled tofu steaks with vegan pistachio and garlic scape pesto.

Vegan Pistachio and Garlic Scape Pesto

Crispy Shoestring Spiralized Sweet Potato Fries with Avocado-Dill Sauce.

Grilled Garlic Scape and Asparagus Soup with Caramelized Shallots

Two kinds of kumquat marmalade, one sweet and one savory. No pectin or refined sugar.

Southwestern style tofu scramble with tomatillos, black beans, and corn.

Rainbow Veggie Quinoa Bowl with Vegan Green Goddess Dressing. Gluten-Free.

A hearty, creamy vegan and gluten-free Potato Leek Soup without any cream.

Spring Green Edamame and Dill Millet Salad. Gluten-Free and Vegan.

Papaya Coconut Chia Pudding – a touch of the tropics for breakfast!

Dinosaur Kale Salad with Golden Beets and Raisins – Gluten-Free and Vegan.

White vegetarian pizza with romanesco, leeks, and purple potatoes. Vegan and gluten-free.

Cookies for breakfast – without the guilt! Healthy Banana Chia Breakfast Cookies.

Creamy Purple Potato and Leek Gratin, a colorful and gluten-free Easter side dish.