This recipe uses a vegetable soup base with indian curry spices to create a delicious hybrid of the two. It is both light and filling and very easy to make. The cauliflower rice soaks up the spices of the sauce to intensify the flavor while being a light replacement for normal rice.
When craving both something light and something Mexican try these vegan and gluten free enchiladas. The potatoes add a bit of texture and enough that even meat lovers won’t need meat to be added in. I added a bit of fresh jalepenos and some tabasco sauce on top to give a bit more kick with each bite.
This is perfect for a light night of grilling. This meal definitely has some tasty spices with just enough heat. I cooked up some lentils for a nice side addition, but you could also bake some naan to go with it (for a non gluten free option of course). Whether or not you decided to add anything else to the meal one thing is for sure, this is a dish even meat lovers will enjoy with the amount of flavor each vegetable has.
This salad is perfect for a main course. I had some with some gluten-free buckwheat crackers on the side to add a little more crunch to the salad. This also is great to keep in the fridge for lunches or meals later in the week.
This salad is perfect for a small side dish or even as a great addition to a veggie burger. Personally, I had made this dish as a side addition to some asian cucumber rolls for a light summer dinner. I also would recommend adding some nuts, either peanuts or almond slices on top.
These rolls are a perfect small asian dish that is easy to make and can be saved in the refrigerator and added to lunches later in the week. I had cooked these for a family dinner with a side cabbage salad, however these would also make great party appetizers. Serve with soy sauce, wasabi, and pickled ginger.