This vegan Hoppin’ John feast is my plant-based take on a Southern classic. Traditionally, Hoppin’ John is made with black-eyed peas served over rice, but to make it a more complete meal, I serve it with collard greens, roasted sweet potato wedges, and—for soaking up the delicious broth—my homemade millet bread. No pork, dairy, or…
This is my go-to when I’m craving takeout but want it to be healthy. The brown sauce is rich and flavorful without any soy, thanks to coconut aminos. Serve it over steamed broccoli and rice, and you’ve got a meal that rivals your favorite Asian restaurant. Ingredients Categorized for easy shopping list creation: PRODUCE Garlic…
This is one of my favorite meals from the Medical Medium. It’s simple to make, fat-free, and surprisingly satisfying! I love the warm flavors from the garam masala and curry powder, and the cooked tomatoes bring a burst of brightness that pulls everything together. If you’re following a SOS-free lifestyle (no salt, oil, or sugar),…
Winter veggies meet summer coconut rice for a dish you’ll love any time of year! The black rice in this recipe adds a nutty, earthy flavor, which pairs beautifully with sweet potatoes and kale. This dish is both filling and nutritious, making it a great way to enjoy your greens, especially if you’re not a…
Gone are the days of making a gluten-free pizza with yeast and a blend of flours. This 2-ingredient potato crust pizza is here to change the game! Made with just gold potatoes and potato starch, it’s simple, flavorful, and perfect for a relatively quick pizza night (no waiting on the dough to rise!). Plus, it’s…
This is my favorite chili soup. It’s made with simple ingredients and is Medical Medium compliant. There’s no meat, dairy, or corn in this chili, and it absolutely doesn’t need it! I like to make it with dried beans cooked in the Instant Pot, but you’re welcome to use canned-just make sure you rinse them…
I created this Vegan Pot Roast for the holidays this year, and it turned out even better than I expected! It’s hearty, packed with rich, savory flavors, and made entirely from wholesome ingredients. Not only is it plant-based, but it’s also a great option for anyone with allergies, as it’s free from common allergens like…
Chana Masala is a great example of how Indian food can be both simple and incredibly flavorful. I always think back to Anthony Bourdain’s trip to India, where even he—famously skeptical of vegetarian food—was impressed by how satisfying a meatless meal could be. This dish is one of my favorites because it’s naturally vegan, gluten-free,…
You may be avoiding soy due to allergies, sensitivities, or personal dietary choices. By switching coconut aminos for soy sauce, I made a delicious alternative to traditional Pad Thai! The trick to making this recipe is to not overcook the noodles and to taste test the sauce to find the right balance of flavors.
Momos originate from the Himalayan region and are traditionally made with a savory filling wrapped in a wheat-based dough. It was essentially vegetable filled dumplings served in a bowl of spicy sauce (known as jhol). It was hot, satisfying, and downright delicious. My gluten-free version of this tasty dish is just as good as the original!