Persimmons are not a common fruit around these parts. Many people think they look like tomatoes and have no idea how or when to eat them. Lucky for me, growing up in Brazil, persimmons (or caqui, as they are known there) are everywhere. I know how they taste, and I also know that you must … Continue reading Persimmon Spice Cake – Gluten Free!
Just in time for the holidays!! A delicious gluten free cupcake recipe, filled with fresh chopped apples and all sorts of spices! Every year for the holidays I make my Vegan Apple Crumble or my all time favorite, Ginger Pear Crumble with Coconut Whip Cream. This year I decided to mix up, while still keeping with … Continue reading Apple Spice Cupcakes – Gluten Free!
I love my Chipotle Hummus recipe, so I revised the recipe to include some herbs in it. The addition of basil gives the hummus a new fresh taste and extra flavor! Try this recipe below and see how you like it! Without further ado...let us begin! - Makes about 2 cups 1 1/2 cups chickpeas, … Continue reading Chipotle Basil Hummus
Yes, another quinoa recipe. I just can't get enough of this delicious food! It's gluten-free, a complete protein, and contains fiber, magnesium, folate, zinc... the list goes on and on! I especially like quinoa for its versatility. You can make it into a sweet or savory dish, depending on your preference. It tastes great as … Continue reading Quinoa Salad with Arugula and Persian Cucumbers
You would think by now that I would have an artichoke hummus recipes. Apart from my Basil Artichoke Cilantro Hummus, turns out I didn't. At least not until today, anyway. What I love about artichokes is that they are so versatile. You can cook them all sorts of ways and they still turn out delicious! … Continue reading Artichoke Hummus
This meal was created by complete accident. By complete accident, I initially attempted making a cauliflower soup but didn't like it the outcome. Of course, I wasn't going to throw it away, so I kept the mixture in the fridge overnight to see if I could come up with a better use for it the … Continue reading Creamy, “Cheezy” Mushroom Pasta
Ever since creating my vegan version of Venezuelan Pabellon, I've really been enjoying the simple taste of arepas. Made simply with corn flour and water, these toasted breads are so versatile, with the ability to be in both sweet and savory dishes. These arepas and refried beans were inspired by my vegetarian recipe of Nicaraguan … Continue reading Arepas with Refried Beans and Guacamole
Kidney beans are one of the healthiest beans you can eat. Eating just one serving of kidney beans will provide you with 20% of the nutrients your body requires for iron, folate, fiber, protein, magnesium and vitamin B1. Unlike other versatile beans like garbanzo and white beans, kideny beans are not the tastiest or creamiest … Continue reading Kidney Bean Tacos
This hummus has a lovely distinct flavor. The mix of the olives and mushrooms together give it a distinctly salty taste. You can serve this hummus with vegetables, chips, or eat it plain like I do! Follow the steps below for a delicious hummus recipe! You will need: 1 1/2 cups chickpeas, soaked, boiled and … Continue reading Green Olive and Mushroom Hummus
Mother's Day 2018 arrived, and unlike previous years where I had always gifted my sister almond champagne and/or macaroons, I didn't have anything extravagant to give her this year. However, I had an older recipe on my blog of chocolate covered fruit. Most of the old recipes on this blog are not written, well, the … Continue reading Chocolate Covered Fruit
Serene Earth Recipes 