allergen friendly

This fresh and delicious chickpea tahini salad is perfect for sandwiches, toasts, crackers or on a bed of greens. It is satisfying and filling yet light and perfect for a no-cook summer meal.

Chickpea Tahini Salad

oz chickpeas (canned, drained)

onion

cherry tomatoes (diced)

Persian cucumbers (diced)

tbsp cilantro (chopped)

salt

tsp maple syrup

lemon (juiced)

water

tbsp sesame tahini

Put 1/2 the can of chickpeas in a large bowl. With the back of a fork, mash the chickpeas until they are course and mealy. Stop before you make them into a paste. Then add in the other half of the chickpeas and keep them whole.

To the bowl, add the tomatoes, onions, cucumbers, and cilantro.

Make the dressing by combining tahini, lemon, water and salt and mixing until well combined. It will be smooth, fairly thick and creamy.

Pour the dressing over the salad and mix until well combined.

Enjoy on toast, in a sandwich, on crackers or over greens. Cover and refrigerate and eat within 3-4 days for best quality.

This hearty wild rice and kale salad is filling enough for Winter and cooling enough for Summer. The zesty red pepper blender dressing makes all the flavors pop.

Zesty Wild Rice and Kale Salad

bell pepper (oven roasted

garlic

olive oil

tbsp red wine vinegar

tsp italian seasoning

tbsp agave or maple syrup

salt and pepper

oz wild rice

kale (massaged

persian cucumbers (chopped)

cherry tomatoes (halved)

olives (sliced)

parsley (chopped)

basil (chopped)

beans

Cook wild rice according to box and cool

Preheat oven to 400 and roast peppers for 20 minutes on a sheet pan

cooking

Blend all dressing ingredients together in a food processor or blender until smooth.

For Dressing

Put all salad ingredients in a large mixing bowl and toss with dressing.

Eat within 4-5 days for best flavors.

For Salad

I'm currently eating this and it's delicious. I added dill and tempeh bacon for extra protein. Yummy!

Loved it.   Thank you!  I didn't want to buy basil, so I left that out but it was still good.  Would you use dried basil in the dressing if you didn't have fresh?

Delicious and super easy! Love the dressing and all the veggies! Definitely a keeper!

So, it turns out that I'm not a big kale fan. I can't decide whether I will continue to make this with kale or switch out the greens, but I will definitely make it again! The roasted red pepper dressing is great and will probably be even better with a fresh pepper. All I had on hand were roasted red peppers in the jar. All around wonderful flavor and a great healthy dish! Thank you!

Just made this today - so yummy, flavorful and filling -  it will now go into recipe rotation - thank you!

I made this for dinner tonight and due to the amount of kale on hand, I added about 1-1&amp;1/2 cups of Napa cabbage. The dressing and combination of ingredients make this a flvour explosion with every bite.  I absolutely loved it and will undoubtedly make it more often.

This baked casserole has nutritious brown rice, protein and iron rich lentils, mushrooms, and copious green veggies. Plus it has nutritional yeast, vegan cheese and coconut milk to give it that classic cheesey texture. You will love this totally plant-based and gluten free version that is full of flavor and nutrition. It&#39;s the perfect cozy snowstorm recipe or prep ahead meal to eat all week. It&#39;s filling, satisfying and sure to be a favorite Winter recipe.

Brown Rice Casserole

dry brown rice

dry lentils (yield 2.5 cups)

oz mushrooms (chopped)

yellow onion (diced small)

broccoli

peas

baby spinach (chopped fine)

yeast

tsp black pepper

unsweetened coconut milk

vegan cheese (optional)

thyme

Cook brown rice according to the package and reserve.

Boil the lentils for 25 minutes in water until tender. Then drain and rinse with cool water and reserve.

Preheat oven to 400

In a large deep skillet, heat olive oil over medium heat. Add onion and garlic and cook for 5 minutes until fragrant and getting some color. Then add mushrooms and cook, stirring occasionally for 5 minutes until you see some browning. Then add broccoli and peas and cook for 5 more minutes. Turn off heat then add the coconut milk, the baby spinach to wilt and stir in the salt, pepper, thyme, vegan cheese and nutritional yeast.

In an oven safe baking dish add the cooked brown rice, the cooked lentils and the veggie and coconut milk mixture and mix until well combined. Then flatten the mix into an even layer. Cover the pan and bake for 20 minutes. Then uncover and bake for 10 more minutes.

Enjoy for 4 days when cooled and stored in an airtight container in refrigerator for best quality

This easy vegan pasta dinner recipe will be your new favorite go-to meal. It has a fresh tomato sauce and is chock full of beans and greens.

White Bean and Kale Pasta

lb pasta

22 oz crushed tomatoes (can)

tomato paste

garlic (chopped)

kale (stems removed, chopped)

white beans (drained)

baby bell peppers (chopped)

basil leaves (chopped)

tbsp turbinado sugar

butter

ea salt, pepper, crushed peppers

Put on water to boil on back burner first to time correctly.

Sauté onion and garlic in a large, deep pan, chopped fine in 1 tbsp olive oil until very fragrant (3-5 mins) then add chopped baby bells and cook 3 more mins until peppers are soft and onions are browning.

Add crushed tomato, tomato paste and 1 cup water and bring to a boil.

Add drained beans, a pinch of salt and crushed red pepper if desired. Add 1 pinch turbinado sugar to cut acidity if desired and cook 5 minutes.

Cook pasta according to box, add 1 tbsp vegan butter so pasta doesn’t stick together and reserve aside until last step.

Add in kale chopped very small at the end to wilt but retain some integrity then add in the cooked pasta and mix well tossing until sauce clings to the pasta.

Top pasta with fresh basil, black pepper and chili flakes.

These crispy air-fried potatoes drenched in spicy sauce and drizzled with tangy aioli are delicious and so easy to make.

Easy Air-Fried Patatas Bravas

potatoes

garlic powder

onion powder

tbsp smoked paprika

tsp salt

vegan mayo

tsp smoked paprika

ea Bravas Sauce (recipe)

tbsp green onions (chopped)

In a large mixing bowl, mix potatoes with olive oil, salt, garlic powder, onion powder and smoked paprika. Toss well to coat.

Add potatoes to a air fryer and cook at 400 degrees for 40 minutes. Shake the basket to separate every 15 minutes to assure even cooking.

While potatoes are in the air fryer make the Easy Patatas Bravas Sauce

For Potatoes

Add vegan mayo, lemon, smoked paprika, salt and garlic powder to a bowl. Mix until combined.

Transfer the crispy air-fried potatoes back to the large mixing bowl

For Tangy Aioli

Drench the patatas in Bravas Sauce https://betterfoodguru.com/easy-patatas-bravas-sauce/(opens in a new tab)

Drizzle with aioli and top with green onions and parsley

To Finish dish

An easy recipe for a pie crust made without gluten, grain, dairy, egg, soy, corn, almond, sesame, cashew, or peanut.

Gluten-Free Pie Crust (Grain-Free, Vegan, Nightshade-Free)

Cups Grain-Free Flour Blend (Recipe notes for link to flour.)

Baking Soda

2⅛ Teaspoon Xanthan Gum

Cream of Tartar

Salt

Tablespoons Sugar

⅔ Cups Organic Coconut Oil, melted

⅓ Cup Coconut Milk

Flour

½ Cup Cold Water

Lemon

In a mixing bowl, blend grain free flour, sugar, salt, xanthan gum, and cream of tartar ingredients. Set aside

In a food processor, blend dry ingredients into melted coconut oil.  

In a separate bowl whisk chickpea flour with coconut milk.  With food processor running, add to food processor.

Gradually add cold water and lemon juice to food processor.  Blend 1 minute. Dough will stiffen as it blends.

Remove dough from food processor.  Separate into quarters, roll in grain free flour and allow pie crust to rest for 30 minutes.  

For an open faced pie, press pie crust into pie plate and bake according to pie recipe. 

This recipe made me so happy!  My son wanted an apple pie for his birthday/Thanksgiving.  Being grain free isn’t easy but recipies like this make things so much better.  This recipe has always turned out great!  I’ve made it several times and it’s a keeper!  Thank you Nina!

Original and different riff on the classic. This one is mayo free, egg free and vegan. It&#39;s allergy friendly and easy to make. You will love the &quot;quick pickled&quot; cucumbers and onions and the sweet and tangy mustard, vinegar and dill dressing.

Dill "Pickle" Potato Salad

yukon gold potatoes

english cucumber

red onion (sliced thin according to your preference)

lemon (squeezed)

tbsp white vinegar

tbsp dijon mustard

maple syrup

tbsp dill (chopped)

green onions (chopped white and green parts)

First boil the potatoes. Add them to a pot whole, with skins on and boil until fork tender. This can take 15-30 minutes depending on how large the potatoes are. Pro tip: put the larger potatoes on the bottom and small on top then cover with water and boil. Once tender, drain water and let cool until ok to touch without getting burned. Cut in bite sized pieces. Reserve until last step.

Make the dressing by combining vinegar, dijon mustard, maple syrup, olive oil, dill, salt and green onions in a small bowl and whisking.

To a large bowl add the cucumbers and red onion. Add 1/2 the dressing and toss. Then add the potatoes, the rest of the dressing, a pinch of salt and black pepper and half a lemon juiced. Toss until well combined.

This salad is good for up to 4 days as the cucumbers and onions get more pickled with time!

I wish I had made it the night before, but this recipe is so easy and delicious! I'm really good (bad?) at making a new recipe for big family gatherings. This sounded so good and didn't disappoint. The food was going to be out for several hours, so no mayo was perfect.

OMG we absolutely loved this recipe! Such a nice twist and very satiating. My husband raves about all the salads I make and I can't even take the credit for the recipes! Every single one that we've tried has been outstanding.

I make this once a week because I love it so much. I’ve swapped the cucumber for fennel a couple times when I need it to last a few days and it’s so good. This is a great recipe for those doing the Starch Solution diet, just skip the olive oil in the dressing, it’s still drinkable! 🤤

Made this recipe to serve at a gathering with a person who is vegan in our midst. It will be my new go to potato salad recipe. Yum!! Thanks for another wonderful recipe!

This potato salad is so delicious!! Thanks for sharing your recipe.

Wonderful and a fav for my friends that don’t like mayo. I will say that this does need a little bit of added seasoning. So I add in 2 tablespoons of actual pickle juice, garlic, extra salt, and pepper.

I made this salad for our 4th of July picnic.  Everyone loved this disk. We are all dill pickle lovers. This salad goes well with everything. Thank you for your creativity!
 Dill we eat this again!

Love how zesty and fresh this potato salad tastes. Its perfect to cut the heaviness of burgers &amp; hot dogs.

Made this salad for a potluck! Everyone absolutely loved it! Thanks for sharing the recipe!

This is phenomenal. The dressing is the perfect mix of sweet and tangy with the mustard and vinegar. Feels a little high-end/fancy with the fresh dill and appealing color contrast but really really simple to make. Will be our new side go-to, no doubt!

This gorgeous Mediterranean rainbow salad is full of flavor and nutritious ingredients. It features broccoli rabe, white beans, roasted peppers, olives and a creamy garlic and roasted pepper vinaigrette. Cabbage as a base makes this ideal for meal prep plus gives it a lot of crunch and texture.

Broccoli Rabe and Bean Salad

Broccoli Rabe (chopped rustically in bite size pieces)

baby bell peppers (whole)

black pepper

tbsp white balsamic vinegar

tsp oregano flakes

baby bell peppers (roasted with the roasted veggies)

ea Persian cucumbers (chopped)

oz white beans

red cabbage

calamata olives (sliced)

Preheat oven to 400 degrees

On a sheet pan add the chopped broccoli rabe and whole baby bell peppers. Drizzle with oil and season with salt and pepper. Mix well.

Roast for 20 minutes. Flip once halfway.

Let cool. Once the peppers are cool enough to handle remove seeds and stems. Chop 4 for the salad and reserve 2 for the dressing.

Roasted Veggies

Add peppers to a blender with the oil, vinegar, maple syrup, salt, pepper, oregano and garlic. Blend until smooth and creamy.

Dressing

To a large mixing bowl add the beans, cabbage, cucumbers, tomatoes, bell peppers, olives and broccoli rabe.

Pour the dressing over and toss well.

For best quality consume within 3-4 days.

Salad

I wanted to like this salad.  The dressing is delicious and the ingredients are so wonderful but I feel it would've been better served by having a less sweet dressing to compliment the bitterness of the rapini.  Something with sharpness and punch would've been more appropriate.  My husband wouldn't eat it all and while I did, we threw the rest out.  Sadly it was a miss for us.   (And believe me, we are not picky eaters and we do like rapini, just not done in this way).

Five stars for the dressing alone! Made it in 2 minutes and tastes so good! Thank you :)

This next level fruit salad is perfect for summer. It has sweet watermelon and mangoes tossed with ripe avocado, cilantro and lime. Then it&#39;s sprinkled with zesty Chile seasoning. You will love this!

Zesty Watermelon Salad

watermelon

mangoes

avocados

cilantro (stems and leaves chopped)

limes (juiced)

Trader Joe's Chili Lime

Put watermelon, mango, avocado, and  cilantro into a bowl.

Squeeze limes over chopped fruit and cilantro, mix in with your clean hand to toss the salad.

Top with TJ&#39;s Chili Lime seasoning or Tajin seasoning for a little kick.

Consume within 3 days for best quality. Freeze the leftovers to make a zesty watermelon margharita!

Top 9 allergen friendly recipes from across the web

The most viewed allergen friendly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chickpea Tahini Salad

Zesty Wild Rice and Kale Salad

Brown Rice Casserole

White Bean and Kale Pasta

Easy Air-Fried Patatas Bravas

Gluten-Free Pie Crust (Grain-Free, ...

Dill "Pickle" Potato Salad

Broccoli Rabe and Bean Salad

Zesty Watermelon Salad

Top 9 allergen friendly recipes from across the web

The most viewed allergen friendly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chickpea Tahini Salad

Zesty Wild Rice and Kale Salad

Brown Rice Casserole

White Bean and Kale Pasta

Easy Air-Fried Patatas Bravas

Gluten-Free Pie Crust (Grain-Free, ...

Dill "Pickle" Potato Salad

Broccoli Rabe and Bean Salad

Zesty Watermelon Salad

The most viewed allergen friendly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine