The only thing more comforting than a bowl of soup is a bowl of homemade soup that is both vegan and gluten-free. There’s something special about cooking comforting meals like this during the Fall that will warm you up and have your kitchen smelling festive.
I swear to you that my sweet potato pureé will have the same starchy mouth-feel as regular mashed potatoes. But this version contains way more minerals and is lower in calories.
Impress family and friends with my easy-to-make healthy gravy recipe as the finishing touch to your meal. Whether you are vegan, vegetarian or simply a healthy eater, holiday meals don’t need to feel stressful. Instead, enjoy delicious meals without regret and be thankful you made the right decision!
My pumpkin pie recipe is better for your health because it contains low-glycemic coconut sugar and dairy-free coconut whipped cream.
This vegan, gluten-free crust is so good you can use it for any pie recipes, sweet or savory. It’s a keeper! Use with my pumpkin pie recipe – also vegan
Use this vegan, gluten-free whipped cream on anything you want to make taste decadently delicious. Perfect to top my gluten-free pumpkin pie recipe.
This treat is so yummy you can eat it with gluten free crackers, veggies, on a veggie sandwich. For a party or everyday, I know you’ll enjoy it.
My Macho Nachos recipe has everything a macho guy (or gal) could want in flavor and crunch, without the harmful fats and calories. Whether for Cinco de Mayo or the Super Bowl, this easy to make recipe is a hit with everyone.
Warm pumpkin salad: this is a delicious fall treat for those first cool days that signal the end of summer. It’s very filling and makes you feel full even though it’s a salad. It’s also very healthy and vegan. – Veronica
In this special episode, we have a virtual guest. Michael lost over 200lbs with Chef V and implemented a healthy lifestyle. His story is so inspiring. We make a vegan version of moussaka using a dairy-free Béchamel sauce and mushrooms instead of meat.
Sweet potatoes are the uber tuber – packed wth fiber and antioxidant, anti-inflammatory, and blood sugar regulating nutrients. The best ways to prepare them for maximum health benefits are boiling, steaming and stir frying.
Have an acai bowl -The acai berry is a grape-like fruit native to the rain forests of the amazon. It has a tropical, sweet taste and a very short shelf life, so we don’t often find them fresh in the store. Acai berries contain antioxidants, fiber, and heart-healthy fats.
I like to make this guacamole for the holidays – so pretty and festive! Chef V tip: save the pit and keep it in the mixture to keep the guacamole from turning brown.
Grilled artichokes, precooked and finished at the picnic. They’ll love these on the barbecue. Serve with my two vegan sauces: Raw Horseradish Mayonnaise, and Vegan Herb Aioli.
Aioli, a traditional Mediterranean sauce, is just right for dipping veggies or drizzling over toasted baguette. It makes a delicious accompaniment to my Grilled Artichokes. – Veronica
I swear to you that my sweet potato pureé will have the same starchy mouth-feel as regular mashed potatoes. But this IBS diet version contains way more minerals and is lower in calories.
Too much dairy can be bad for digestion, especially for kids, which is why more people are choosing to limit their intake or eliminate it completely from their diets. Here’s a creamy and delicious mock milkshake recipe that will please your taste buds and your tummy! – Veronica
Golden milk’s featured ingredient is turmeric. But let me catch you up to speed on why this golden-colored spice (hence the name golden milk) is, well, the spice of life. Turmeric contains anti-cancer, anti-inflammatory, anti-bacterial, anti-viral, anti-oxidant, and heart-protective properties. Moreover, another of the golden milk health benefits is that turmeric helps normalize your blood sugar levels. This is super important if you’re trying to lose weight or detox.
This is my interpretation of a New York cheesecake. I’ve swapped the traditional cream cheese for a delicious mixture of cashews, coconut, and vanilla.
This “What Do I Eat Today” gluten-free menu starts with warm lemon water, then Green Drink. For breakfast, Avocado Toast is a rich tasting treat. Lunch is my “Chipotle” style Burrito Bowl, and the day’s snack is a choice of three different hummus’s served with fresh veggies. Dinner is my Quinoa Enchiladas – you can follow the recipe online or watch me make it on my YouTube channel.
Watch the show on YourTube & read the recipe!
We are starting with my famous Quinoa Enchilada – or “the whole enchilada” as my husband says. That’s so cheesy – no pun intended.
This super simple recipe has only 7 ingredients and is so easy to make. It has so much flavor, is so filling and balanced, and I hope you enjoy it as much as we do! “You don’t even know do’, it’s the BEST Risotto!”
Ambrosia salad is to die for Yum but also you might die from the ingredients! Yikes! Sugar on sugar on sugar! Oh wait, a little cream too! So, I’ve decided to remix this Easter classic and make a yummy, healthy and vegan ambrosia salad.
This is my gluten-free, dairy-free version of mac and cheese for an IBS diet. It uses butternut squash and cashews to create a creamy sauce while FODMAP
Warm Cinnamon Quinoa is an IBS friendly recipe. Chef V’s Tip: My fool-proof way to cook quinoa is to use a rice cooker. Place 1 cup uncooked qunioa and 2 cups liquid (either 2 cups filtered water or 1 cup filtered water and 1 cup unsweetened almond or coconut milk)
Chef V’s tip: This is my gluten-free, dairy-free version of mac and cheese. It uses butternut squash and cashews to create a creamy, slightly sweet sauce for gluten-free brown rice pasta.
This Green Goddess Hummus is amazing! It’s so full of flavor from the cilantro, chives, parsley, and lemon. It has the bright green festive coloring that kids love. Bring out the Green Goddess in you this holiday, or anytime.
Beets, including beet greens, contain an amazing array of antioxidants, other vitamins, minerals, fiber, and protein. – Veronica
A special breakfast or a brunch treat, my recipe adds flavor to the avocado with a hint of vinegar’s tang and red pepper flakes.
Improving your diet is the most important healthy change anyone can make. Yes, you can exercise more, you can get more sleep, you can meditate. But if you’re still filling your body with junk, none of that is really going to work the way it should. Change your diet and everything else falls into place. Start with this healthier and delicious red beet hummus dip.
How often do you eat bread and other foods that contain gluten? If you’re eating gluten everyday, is this a ticking time bomb? Are you setting yourself up for an autoimmune disease or other serious health condition later on in life if you continue on your gluttonous gluten-filled path?
Here’s my Mango Avocado Burrito Bowl, a spin on Chipotle Mexican Grill’s awesome burrito bowls. Use my recipe as a starting point and add any of your favorite ingredients like grilled chicken or fish to make your own. You can also turn this into an easy wrap with gluten-free tortillas.
For easy Hummus: Vitamix for 1 to 2 minutes. Add 1 tablespoon of water if needed for better blending. Serve on cucumber slices, as a dip with your favorite veggies, or spread on a wrap or gluten-free toast. Sprinkle with paprika and sesame seeds.
When you want a crowd pleasing appetizer that everyone will eat, my Buffalo Cauliflower recipe fits the bill. These are mega-tasty and healthy too, without guilty calories and bad-for-you animal fat. Buffalo Cauliflower bites go with summer parties, football games, and anytime you want some cauliflower that’s fun. – Veronica
Try a mocktail if you are looking to enjoy refreshing drink but hate the added alcohol calories. Take a break and try a Chef V mocktail recipe
Vegan Peppermint Hot Chocolate recipe using peppermint tea, my home-made almond milk, raw cacao and coconut nectar to sweeten it slightly.
This “What Do I Eat Today” menu starts with warm lemon water, then Green Drink. For breakfast, Warm Cinnamon Quinoa. For lunch, my Mediterranean Stew, and for dinner, Chicken Pot Pie, a gluten-free recipe with a vegan option, demonstrated in this month’s Chef V Cooking School video.
My Ranch Dressing is a great dip for watching football! Made with vegan mayo and almond milk, it is healthy and delicious.
Spread holiday cheer with our vegan take on a traditional favorite, eggnog. This thick, wonderfully flavored beverage can be made in many ways.
Check out my cute little sweet holiday “cookies”! They are so festive and are so much healthier. Recipe from Chef V for holiday celebrations
My Spinach Artichoke Dip is a favorite snack for watching football, as an hors d’oeuvre at a party, or with a glass of wine on the deck while the sun goes down.
When I need a quick energy boost and want something chewy and yummy, I grab one of my homemade protein balls. Keep these in the fridge and you’ll have an easy way to satisfy a craving for a sweet.
Green is good! Starting with fresh locally sourced organic greens, add carrot, celery, radish, red onion, and grilled chicken (optional). Top your salad with my Carrot Ginger Salad Dressing.
So how do I make cranberry sauce healthy? To sweeten the organic cranberries, I use coconut sugar. And in my opinion, my cranberry sauce tastes better than traditional Thanksgiving.
Making your own pumpkin purée means you get a fresher, more flavorful product, and you know where the pumpkin came from – and that it was grown organically.
If I’m running low on Green Drink or am just in the mood for something else, I’ll make my own healthy, homemade Gatorade Electrolyte drink. Here’s how I make a healthy alternative to Gatorade and other sugar-filled, artificial sports drinks.
Chai is a tea that has become very popular throughout the world. One of many hot beverages that originated from India, my version uses healthy nut milk instead of the traditional high sugar condensed milk. By adding milk you make Chai a Chai Latte.
Making your own organic oat milk is SO easy! All you need is a blender (I prefer Vitamix), a nut milk bag or cheesecloth, raw gluten-free oats, and filtered water.
My raw Nut Milk is easy to make and so versatile; I use it throughout my cookbook. Or, an ice-cold glass of it is refreshing on a hot summer day.
My pumpkin stew is made with mellow spices for a flavorful and healthy mid-day meal. This stew can be prepared a day ahead. It’s great to take to work or enjoy for dinner the next day, or for a warm and healthy meal for the kids to come home to and easily reheat.