Eat Well This Thanksgiving

Sherrie Castellano, founder With FOOD + LOVE, a website featuring simple vegetarian, gluten-free and vegan recipes, loves to care for others through food—and inspire them to make healthy food at home. She does this through writing but also pop-up dinner events. We caught up with the writer-photographer-recipe developer to find out a bit about her cooking style.

VT: A lot more poeple are eating healthfully these days. Has your taste in cooking changed in the last 5-10 years?

Ten years ago, I was a fresh-faced college graduate that spent practically zero time in the kitchen. I didn’t eat well, and I didn’t make time to cook. Take-out and energy drinks were my mainstays. After I was diagnosed with celiac disease in 2011 everything changed. I adapted a naturally gluten-free and mostly plant-based diet and my love for cooking was reignited. Now I make my living in a kitchen, and I wouldn’t want to be doing anything else.

VT: What Thanksgiving dishes are you planning to make this year?

I’m not hosting Thanksgiving this year, but I will be a guest at someone’s table. And I’m going to be bringing this gluten-free Veggie Sage Stuffing.

VT: Favorite desserts?

I’m really into these Apple Crumb Bars with Maple Coffee Glaze. They are free of refined sugar, oat based, naturally gluten-free and vegan. They taste like pie, but they are way less fussy to make. And that maple coffee glaze is SO GOOD!

What ingredients are you using most often right now?

Root vegetables—all of them, all the time. My favorite ways to use them are in these recipes for Autumn Vegetable Skillet hash and Golden Beet Soup.