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Steel-cut oats, whether they are the popular Irish import McCann’s or not, is the perfect way to start this bowl of goodness. Make these oats as creamy or sweet as you might like. We toss in dried cherries, but some teeny-tiny classic currants or any other dried fruit will do, too. If gluten-free, purchase oats that are specified to not process in gluten contaminated equipment.
This bread comes together so quickly you will be tempted to make it daily. Only five simple ingredients. No rising. No real kneading. Just slap it together and place in the oven ideally on a cast iron pan or a stone for a nice golden crust on the bottom.
These Jamaican inspired all vegan burgers use black beans & brown rice as the base. You can make these as spicy or mild as you like simply by adjusting the heat of the hatch chili peppers. Adjust the taste until you are satisfied. It is certainly easiest using a Food Processor, but if you do not own one simply use a potato masher, large fork or slotted spoon to mash the ingredients up a bit. If you have a cast-iron pan this is the best pan to develop the lovely crust that seals in the moisture. Make them gluten-free simply by substituting breadcrumbs, try almond meal or try crumbs made from gf bread. For the buns, go low-carb with large pieces of lettuce to wrap around or simply use your favorite gluten-free bread or buns.
This little appetizer is easier than it sounds as you make a quick caramelized pecans with a bit of kahlua that you dump on top of a hunk of brie. I usually do a small round brie, but a wedge works too. Serve it with your favorite crackers or thin French bread toasts. A garnish of sage and dried cranberries would be a lovely addition.
Shredded kale tossed with a yogurt caesar dressing. Sprinkle in crusty bread croutons, homemade or store-bought or try making your own Polenta Croutons for a gluten-free option. To make this vegetarian use Annie’s vegan Worcestershire sauce.
