vegan

THANKSGIVING RECIPES | Paleo, Vegan, Vegetarian + Gluten-Free

November 28, 2013
Autumn, Entertaining, Gluten-Free, Holiday Cooking, Paleo, Thanksgiving, Vegan, Vegetarian
No Comments
agave nectar, almond flour, American cuisine, appetizers, apple butter, arrowroot flour, basmati rice, beans, beets, Bon Appétit magazine, bread, bread pudding, bread stuffing, brown rice, brussels sprouts, buckwheat flour, butternut squash, casserole, cauliflower, caveman diet, chestnut, chestnut puree, chickpea flour, chickpeas, coconut milk, coconut oil, collard greens, cornbread, cornmeal, cranberry, crudités, cupcakes, curry, dairy-free, dinner, dried corn husks, dumpling, espresso, fall entertaining, fall food, family-affair, festive supper, FOOD52, GAPS friendly, garbanzo beans, gatherings, get-together, gingersnap crust, gluten-free, gluten-free bread, gluten-free cake, gluten-free cookie, gluten-free flour, gluten-free pie, goat cheese, grain-free, gravy, green bean casserole, holiday cooking, holidays, hunter-gatherer diet, ice-cream, jeweled rice, kabocha squash, kale, lentils, lunch, main dish, marble cake, masa harina, mascarpone, mashed potatoes, meat-free loaf, meatless, mint, monkey bread, mustard greens, oat flour, oats, paleo baking, paleo cake, paleo diet, paleo Thanksgiving, pasta, pears, pecan pie, pesto, pomegranate, Portobello, puff pastry, puff-pastry wellingtons, pull-apart bread, pumpkin, pumpkin pie, quinoa, radish, ravioli, raw food, raw honey, recipe, recipe collections, red quinoa, rice flour, root vegetables, saffron, salad, Saveur magazine, savory pie, seasonal celebrations, seitan, shallots, Shepherds pie, side dish, slaw, Southern, spaghetti squash, spice cake, spoon bread, squash cake, Stone Age diet, sweet potato, tacos, tamales, tarragon, tempeh, Thanksgiving, Thanksgiving ideas, Thanksgiving staples, thanksgiving turkey, tiramisu, tomato sauce, turmeric, Valentine’s Day, vegan, vegan baking, vegan bread, vegan loaf, vegan whipped cream, vegetable platter, vegetables, vegetarian, vinaigrette, wild rice, wild rice stuffing, Williams Sonoma

For hosts who love to feed family and friends, a crowd-pleasing spread that will surely simplify your menu planning and turn your Thanksgiving entertaining into a memorable day.

A quick and easy pasta recipe with roasted vegetables; adapted from the Chez Panisse Vegetables cookbook by Alice L. Waters.

Quinoa Salad with Roasted Tomatoes, Chickpeas and Pomegranate

September 28, 2012
Made by Me, Pulses + Grains, Recipe Box, Salads, Sides
No Comments
aleppo pepper, chickpeas, dairy-free, edible seeds, garbanzo beans, gluten-free, olive oil, pomegranate, pomegranate molasses, pseudocereal, quinoa, recipe, salad, sun-dried tomato, vegan, vegetarian

Kumquat and Vanilla Bean Marmalade Recipe

July 13, 2012
Breakfast + Brunch, Canning + Preserving, Edible Gifts, Jam, Jelly + Preserves, Made by Me, Recipe Box
No Comments
breakfast, candied fruit, citrus fruits, corn syrup, dairy-free, fruit desserts, gluten-free, homemade gift, jelly, kumquat, marmalade, orange liqueur, preserves, step-by-step recipe, urban canning, vanilla bean, vegan

Three-in-one kumquat marmalade recipe: juicy chunky preserves encased in firm candied fruit peel covered with clear jelly.

Tomato and Watermelon Summer Salad Recipe

April 30, 2012
Cold Appetizer, Cookbook Recipe, Made by Me, Recipe Box, Salads
No Comments
avocado, balsamic vinegar, Basque, colorful, cookbook recipe, creative food, cucumber, Gerald Hirigoyen, herbs, olive oil, Pintxos, radish, recipe, red, small plates, Spanish, summer, tapas, tomato, vegan, vegetarian, watermelon

In The Kitchen, Five Impromptu Colorful Winter Salads

January 25, 2012
Lunch, Made by Me, Pulses + Grains, Recipe Box, Salads, Sides, Vegetables, Winter
No Comments
almond, arugula, balsamic vinegar, beets, broccoli, butternut squash, clementine, colorful, cumin, fennel, fig, food+cooking, goat cheese, make-ahead, mayonnaise, persimmon, pomegranate, pumpkin, raisins, recipe, salad, slaw, spinach, vegan, vegetarian, vinaigrette, walnut, watercress, wheat berries, wild rocket

Recipe: Red Wheat Berries Salad with Beets, Watercress and Goat Cheese Tossed in Clementine Vinaigrette

Wheat berries are unprocessed kernels of wheat with just the husk removed, hence reserving all the grain goodness. I love using hard spring or winter red grains because of their nutty flavor and chewy texture, for the fact that they don’t lose their shape throughout the cooking process and that they taste even better the longer they sit in the dressing.

Herbed Green Olive, Pomegranate and Walnut Salad Recipe

July 17, 2011
Appetizers, Cold Appetizer, Recipe Box, Salads, Sides, The Khohanotz
No Comments
colorful, dairy-free, food+cooking, gluten-free, levantine cuisine, make-ahead, mediterranean cooking, middle eastern food, olive, pomegranate, vegan, vegetarian, walnut

Herbed green olive, pomegranate and walnut salad. Is this a salad or a relish? I always find myself asking that. I think it can go either way, because it is equally delicious when served with bread.

Super easy. All you have to do is grab a handful of firm green olives, preferably a variety with a slight bitterness to it, and combine it with some fresh herbs, pomegranate arils, and walnuts. The dressing is made with essential ingredients commonly found in the cuisine of Armenia, the Levant and surrounding regions.

Newer posts

You can also find me on:

Scroll to top

vegan

Strawberry Basil Jam Recipe

Chez Panisse Pasta Recipe | Bucatini with Roasted Eggplant

A quick and easy pasta recipe with roasted vegetables; adapted from the Chez Panisse Vegetables cookbook by Alice L. Waters.

Quinoa Salad with Roasted Tomatoes, Chickpeas and Pomegranate

Kumquat and Vanilla Bean Marmalade Recipe

Three-in-one kumquat marmalade recipe: juicy chunky preserves encased in firm candied fruit peel covered with clear jelly.

Tomato and Watermelon Summer Salad Recipe

In The Kitchen, Five Impromptu Colorful Winter Salads

Recipe: Red Wheat Berries Salad with Beets, Watercress and Goat Cheese Tossed in Clementine Vinaigrette

Herbed Green Olive, Pomegranate and Walnut Salad Recipe

Herbed green olive, pomegranate and walnut salad. Is this a salad or a relish? I always find myself asking that. I think it can go either way, because it is equally delicious when served with bread.

Subscribe + Connect

FACEBOOK

Twitter

RSS

Categories

Archives

Recent Posts

Recent Comments

@atelierchris

Pages

vegan

For hosts who love to feed family and friends, a crowd-pleasing spread that will surely simplify your menu planning and turn your Thanksgiving entertaining into a memorable day.

{ links to recipes and sources included under photos }

A quick and easy pasta recipe with roasted vegetables; adapted from the Chez Panisse Vegetables cookbook by Alice L. Waters.

Three-in-one kumquat marmalade recipe: juicy chunky preserves encased in firm candied fruit peel covered with clear jelly.

Recipe: Red Wheat Berries Salad with Beets, Watercress and Goat Cheese Tossed in Clementine Vinaigrette

Herbed green olive, pomegranate and walnut salad. Is this a salad or a relish? I always find myself asking that. I think it can go either way, because it is equally delicious when served with bread.

Subscribe + Connect

Categories

Tag Cloud

Archives

Recent Posts

Recent Comments

@atelierchris

Pages