Kanten is a Japanese dessert that is similar to Jell-O brand gelatin. It’s made with agar-agar, a gelatinous substance derived from seaweed. Agar agar is an excellent vegan option for gelatin-type desserts. It is neutral in taste and you can use it with any fruit juice.
An absolutely delicious alternative to bread stuffing. Everyone will want seconds of this vegan and gluten-free dish.
This salad captures the essence of fall with the warm flavors of squash and kale combined with crunchy apples and nuts and finished with zesty cider vinaigrette.
Who knew kale could taste so good on a pizza? Riffing off the sweetness of the sweet potato and saltiness of the bacon, this is sure to become a new favorite pizza combo.
Spelt is considered an ancient grain and is a relative of modern wheat. Spelt whole grain flour adds a delicious, earthy nuttiness to baked goods, not to mention being loaded with fiber.
Two holiday stand-by ingredients go hand in hand in this moist, spiced quick bread. Perfect for afternoon tea.
A nice classic beef chili that incorporates dried red chilies. Delicious!
When you buy buttermilk for a recipe, you inevitably have some leftover. French toast is one delicious way to use up some of that liquid gold.
If you need one more reason to love sweet potatoes, here you go.
The bother of babysitting onions for nearly an hour while they caramelize is offset by the incredibly delicious and satisfying soup you will have when it’s all finished. And the gruyere toasts take it to perfection.