Refined coconut oil, for the baking sheet 3/4 cups whole wheat panko (Japanese bread crumbs) or whole wheat bread crumbs 1/3 cup
vegan chicken bouillon 3 tablespoons cornmeal 1/2 tablespoon fine sea salt 3/4 teaspoon paprika 1/4 teaspoon cayenne powder 1 cup soy milk 3/4 cup brown rice flour 1-1/2 pounds seitan (in larger blocks as opposed to thin slices), broken into large hunks
3 bean chili —
vegan, gluten free african
chicken stew — gluten free asparagus & scrambled egg salad — vegetarian autumn harvest soup — dairy free bánh canh cua — Vietnamese Udon Noodle Soup — gluten free
bouillon cubes — how to bread & butter pickles —
vegan, gluten free, condiment butternut squash & pearl barley risotto — dairy free crunchy celery salad —
vegan & gluten free curried broccoli & cheese soup — lactose free, gluten free, vegetarian feijoada — dairy free, gluten free garlic panna cotta + curried root vegetable soup —
vegan, gluten free ginger + tumeric latte —
vegan, gluten free green tomato & mint chutney —
vegan homemade ricotta cheese — lactose free lamb larb lemongrass
chicken & rice soup — gluten free mango pomegranate guacamole —
vegan miso hummus topped with seaweed furikake — gluten free,
vegan pickled beets —
vegan pickled jalapeno —
vegan, condiment pickled mustard seeds —
vegan, condiment roasted bone marrow sausage corn chowder — gluten free, dairy free soup dumplings — gluten free spinach salad + baked falafel balls — lactose free, certain components gluten free &
vegan summer greens vichyssois + spicy mint sauce —
vegan, gluten free spicy cantaloupe salad summer salsa —
vegan, gluten free, dip za'atar socca + middle eastern smashed avocado — gluten free,
vegan