The search for a gluten-free vegan celery soup in the store has been unsuccessful and finding a recipe for it has also proved challenging. Hence, I came up with my own recipe for it. Before going vegan, I had come up with a non-vegan celery soup recipe. Since it wasn’t vegan OR gluten-free, I had much experimenting to do, but I finally achieved the desired taste AND consistency for a vegan and gluten-free version. You are welcome to have it as a main dish (although I would recommend adding a protein source to it, like lentils and whole grains, to make it more filling and nutritious if you do that) or as a side dish.  I mainly use it to add to casseroles when they call for cream of celery soup. Regardless of how you choose to consume it, it’s tasty and easy to make while being allergen friendly. 

If you’re looking for a healthier and cheaper alternative to store bought vegan sour cream, you’ve come to the right post. In this post I share two recipes I make for vegan sour cream. The first recipe is cashew based and the second is tofu based. Both require a blender or food processor. The cashew one is better tasting (in my opinion) and the tofu one is creamier. The cashew one works best as a stand alone sour cream whereas I have found the tofu one works best when in a recipe. That being said, I encourage you to try both and see which one you like best.

One night, during the COVID-19 lock-down, in an attempt to make a quick yet tasty gluten free mac and cheese for myself, I grabbed the only gluten-free noodles I had left.  They so happened to be the millet and brown rice ramen from Costco. Adding a few simple ingredients I had on hand, I threw something together that turned out quite good if I do say so myself. Check out the recipe for it below.

I don’t know about you but pasta is a staple in our house. One of the easiest recipes to make with pasta is spaghetti, but what is spaghetti without the meatballs? Before going vegan, I made them with ground turkey.  Now, I make them with lentils! One of the perks about making them with lentils versus raw meat is that you can taste test as you are making it to see if you need to add anything.  That being said, this was a bit of trial and error getting the right consistency and the right flavor.  However, I’ve finally gotten it hubby and kid approved, so it is time to share the recipe!