Potato Crust Pizza with Roasted Eggplant & Peppers
Try this gluten-free recipe when pizza night needs a little spicing up
Try this gluten-free recipe when pizza night needs a little spicing up
22 gluten-free recipes for baked goods, desserts, mains, sides, and more
Truffle oil, wild mushrooms, and fluffy whipped beans add up to a savory and satisfying vegan entree
Bring some bright, North African-influenced flavors to your tofu
Raw asparagus brings a fresh green snap to this vegan and gluten-free salad
When pasta and soup combine, it's a beautiful thing
There’s no need to order takeout from your neighborhood trattoria when this easy pasta gets dinner on the table in no time
Looking for a dish that fits just about everybody's dietary restrictions, gets picky eaters to love spinach, and tastes great? Here it is.
A traditional family recipe gets modernized with miso and cayenne
This gluten-free pumpkin bread recipe is also dairy-free and can easily be made vegan. You can thank us later.
When the pizza impulse hits, this recipe will have you eating a (relatively healthy) version in no time
This decadent, gluten-free cake is a showstopper
"We often serve these biscuits with soup and salad for lunch,” says Ananda Johnson, executive chef of Dancing Spirit Ranch.
Tofu is given a spicy-sweet flair with a wet rub that combines adobo chile, orange juice and honey. Combined with grilled vegetables including meaty portobello mushrooms and a classic spicy jalapeño guacamole, this taco is a hearty choice for a meatless Monday.
Healthy, vegan, gluten-free nachos? They said it couldn’t be done, but Beanfields Black Bean chips make it possible—and delicious.
Cacio e pepe means “cheese and pepper” in Italian dialects, and we can’t think of a tastier way to serve up a side dish of spiralized butternut squash. For the best noodles, look for squash with long necks and smaller bulbs. We use Parmesan and Grana Padano cheese for more flavor, but you can use just Parmesan if you prefer.
In this easy meal, a fragrant curry simmers while the rice steam-cooks over top. Garnish with cilantro.
We’re bringing back the taco bowl with this meatless take on the classic. Tempeh, made from fermented soybeans, has a nutty, mushroom-like taste and is one of our favorite vegetarian substitutes for ground beef. We’ve even cracked the code on a dairy-free chile cheese sauce – who knew hemp, nutritional yeast and chile could taste so good together?
This nutrient-rich ingredient adds cheese-like flavor and more to all kinds of dishes.
Chock full of curative cranberry power, this soup has a gorgeous burgundy color that's perfect for holiday dinners. Both sweet and tart, it's meant as an appetizer — so serve it in small cups, not large bowls. Add sugar to suit your taste.
Nothing beats a summer cobbler for luscious simplicity
Just because you've gone gluten-free doesn't mean decadent desserts are off the table. These gluten-free recipes will satisfy your sweet cravings without sacrificing any of the flavor.
This hearty loaf of chickpeas, nuts and vegetables is pure deliciousness! Speckled with colorful bits of carrot and celery and brushed with a tangy balsamic glaze, it’s as savory as it is satisfying.
This beautiful vegan cheeseball is the ultimate festive appetizer. It is creamy, flavorful and perfect for any dairy-sensitive guests. You can easily make it a few days ahead of time and serve it with crackers or fresh vegetables just as your guests arrive.
Brussels sprouts seem like a holiday no-brainer, yet they can be easily overlooked. These roasted Brussels sprouts are an easy and flavorful recipe that highlight fall and winter’s freshest ingredients. They are a quintessential side dish to any holiday meal, with a subtle sweetness and exciting crunch!
Now that Amazon has acquired Whole Foods Market - which joins Amazon Prime Pantry and Amazon Fresh - there are multiple deals for food lovers through Amazon Prime.
Learn what inflammation is, and the foods and supplements you can take to help keep symptoms at bay.
These cookies turn out crispy and light rather than chewy. To make them truly gluten-free, choose oat flour that is certified gluten-free; some brands risk cross-contamination with wheat during production and packaging.
Fresh basil and lemon juice brighten the flavors of a fresh vegetable medley. During recipe testing, we’ve found that the 18-oz. organic packages of prepared polenta have a deliciously creamy-grainy texture, so opt for organic if you can find it.
Once you’ve discovered how easy it is to make great tomato soup, you’ll wonder why you ever bought canned.
Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat.
This version of shakshuka, a Middle Eastern poached-egg dish, adds eggplant and olives to the tomato sauce for a quick vegetable-stew base.
A gluten-free pizza alternative that's also vegan
These vegan popsicles swirl layers of lime-spiked coconut milk with a concentrated blackberry purée. Chia seeds are stirred into the mixture to thicken it and add texture—plus give you a healthy hit of fiber and protein.
This lettuce-free salad features a sweet-sour vinaigrette with surprise bursts of heat from serrano chile. Letting the dressing macerate for 5 minutes helps to blend all the flavors.
Pull all those leftover condiments out of the fridge and pick your favorite to pair with this simple dish. Serve with steamed rice.
Pigeon peas, rice, and curries are staple dishes in Caribbean kitchens. We’ve kept the curry seasoning mild so the recipe will be kid friendly, but you can always boost the flavoring of the squash by using more (or a hotter) curry powder. Serve with a side of steamed greens.
The sweet flavor of corn will entice kids to expand their palates and eat a healthy medley of greens and legumes. For extra protein, serve on a bed of steamed millet or quinoa.
Sweet corn and spicy jalapeños add Southwestern flavor to this spuds-and-greens skillet supper.
Parsley, toasted garlic, and lemon bring out red cabbage’s sweeter side in this surprising frittata combination.
Celebrate the start of summer with a frittata that makes the most of local squash and potatoes. We’ve called for fingerling potatoes, but any firm “boiling” or new potato variety will work.
Kale, mustard greens, and turnip greens can be used in place of the collards depending on which dark, leafy green looks freshest when you’re shopping.
Ground turmeric lends a hint of Indian flavor and a rich saffron color to this cheese-free frittata.
Charmoula is a North African sauce, made of herbs, lemon juice, oil, and spices. Traditionally served with seafood or meat, it's also delicious with vegetables.
Fennel, feta cheese, oregano, and olives bring out asparagus’s Mediterranean side in this tender salad. Thin asparagus work best in this recipe.
Gribiche is a cold French sauce made with capers and eggs. It has a bright, tangy flavor and offers a foolproof, lighter alternative to hollandaise.
While most tomato sauces get their kick from fresh garlic, this one substitutes fresh ginger for a similar punch that's a natural match for sweet, tender spring carrots. Ribbons of pappardelle pasta (one 8-oz. package) will turn the light sauce into a hearty meal.
This couldn’t-be-simpler sauce delivers big on taste.
Golden corn and deeply cooked shallots add subtle sweetness that's complemented by tangy goat cheese in this easy early-summer sauce.
Silky bitter greens plus sweet dried currants are a favorite Southern Italian pasta pairing.
Peppery watercress is a natural fit with Asian flavors—in fact, Asian grocery stores are good places to find inexpensive bunches of fresh watercress. Present this bright and refreshing salad on a platter to show off its beautiful colors.
Peppery watercress and creamy avocado give this all-purpose dip its spring-green color. Serve with assorted crudités, or thin with water to use as a salad dressing. The dip can be made up to two days ahead.
A soak in a vinegar bath plus a hefty dose of both black and white pepper give sweet potato fries an intense flavor. Baking them in a hot oven ensures they are crispy—but without all the fat from frying. Serve with your favorite ketchup, aioli, or dipping condiment.
This salad is a play on the celery and carrot sticks commonly served with Buffalo wings. Shaving the vegetables with a peeler and adding rhubarb to the vinaigrette elevate the crunchy combination to an elegant side dish.
Soy chorizo brings the flavors of andouille, while okra adds a touch of the South to this hybrid of risotto and jambalaya.
Primavera means “spring” in Italian, and this satisfying soup makes the most of the delicate flavors of springtime veggies. The chowder is thickened with puréed vegetables rather than flour and milk or cream, for a lighter, gluten-free option.
To prep the bell peppers quickly, stand each on end, cut the “sides” away from the core, and then slice the sides into strips. Cut strips into desired length or into small dice. If heat isn’t an issue, use medium or hot salsa, but try to find a bottled, chunky one for this dish.
Steamed tempeh stands in as a protein-rich rice alternative in these small sushi rolls. Serve with soy sauce, wasabi, and pickled ginger.
Keep a bag of kale in the freezer for a dark, leafy-green smoothie boost any time you want it.
A maple-sweetened berry compote is poured over lemon-flavored quinoa for a summer breakfast bowl.
Tender Swiss chard breaks down easily in a regular blender for smoothies that need no straining. Since red chard veins can bleed color, choose green chard to keep the verdant hue. Reserve chard stems for another use.
Caramelized apples turn cauliflower soup into a sensational appetizer.
This salad is all about the tangy dressing. Choose the brightest, ripest stone fruits you can find, and feel free to substitute other fresh-looking salad greens for the arugula.
A hit of lemon, garlic, and dulse (a mineral-rich red seaweed) gives chunky mashed new potatoes just enough seasoning for a side that won’t overpower the flavors of a main dish.
Salsa roja is a cooked salsa made with skillet- or grill-blackened onions, tomatoes, and garlic. Serve in warmed corn tortillas.
This GF pizza crust has the chewy-crunchy combo you crave
Herbs take center stage on this tangy tomato pizza.
Roasting Brussels sprouts produces a tender, juicy interior encapsulated by a crispy, caramelized exterior. Hemp oil lends a nutritious element to the light sauce, but you could substitute olive oil or walnut oil.
A gluten-free dough made from almond meal, cornstarch, and egg white bakes into a light, crispy crust for this nutty chocolate tart. When using the crust with other fillings, you can omit the almond extract.
Serve these crispy cutlets with steamed greens. The bright citrus sauce also works as a tasty topping for roasted squash.
Top these crowd-pleasing tartlets with the best berries of the season — or sprinkle with nuts or chocolate chips. Look for the miniature tart pans in most cookware stores, or use mini muffin pans.
Brown rice flour and cornstarch combine with cooked wild rice to replace what flour and oats (because some oats can be tainted with gluten) in this variation on old-fashioned oatmeal raisin cookies.
Curious about going gluten-free? Dr. Neal Barnard breaks down the basics.
Blended cucumbers thicken a lightly sweet smoothie for a low-cal breakfast or a refreshing afternoon snack.
This supper dish is based on Thai drunken noodles.
If your corn is very fresh and tender, you can skip the blanching step in this recipe; just stir the raw kernels into the salad.
Among the most missed foods reported by those with gluten intolerance, pizza is within reach thanks to a deliciously chewy gluten-free crust made from brown rice flour and teff flour. Broiling crisps the crust and wilts the greens atop this pizza. Feel free to switch out toppings here for your favorites.
Typical tempeh preparation calls for the soybean cake to be marinated and steamed before cooking. Here, pouring a hot marinade over the slices does both in a single step. Serve these cutlets with whole-wheat pasta or brown rice to round out the plate.
Thickened with gluten-free arrowroot instead of wheat flour, this spicy chocolate-espresso pudding is topped with a dollop of pumpkin-infused whipped cream.
Basil oil is easy to make and will keep for 1 month in the fridge, so you might want to double the recipe to have some on hand for salads and roasted vegetables.