I love making soup with all types of squashes, but my favorites are butternut squash and pumpkin. They are hearty, can be made sweet or savory, and feel grounding especially when paired with warming spices. This recipe hits most dietary considerations and comes together very quickly! It’s a delicious and comforting meal on windy autumn or cold wintery days. The almond-coated fried sage leaves are a crunchy bonus! (Butternut squash can easily be substituted for pumpkin for another variation.)
I love crispy tofu and I love peanut butter. Enter a savory, Thai-inspired dish with both, made grain-free by using “riced” broccoli and cauliflower in place of traditional white rice. To me, this is comfort food at it’s finest, perfect for dark or cold winter days when I’m craving something rich and savory, yet wholesome. While this type of “rice” isn’t considered low-FODMAP, I can tolerate small amounts of both every so often, as is present in this dish. But please assess your own tolerances and adapt using regular rice instead if needed (see note below).
Summertime is finally here and that means we’re eating lots of delicious, savory salads! Fennel has an unmistakable fresh, licorice flavor that pairs wonderfully with the roasted potatoes, parmesan cheese, and a squeeze of lemon. I recommend eating this salad on an outdoor patio, deck, or yard with a glass of dry Italian Sauvignon blanc!
Today you can buy gluten-free or vegan dinner rolls or buns, but many of those found in the grocery store are made with a lot of unpronounceable filler ingredients that lack any nutritional quality. This recipe, however, has only 5 ingredients and can be whipped up within 15 minutes! It’s made from potatoes and cashews, so would not be suitable for those strictly following the Paleo diet or who have a nut allergy. But, for those of you who are simply grain-free, low-FODMAP, or vegan, this is the recipe for you! Enjoy the dinner rolls on their own or with a bit of vegan butter or cheese. The buns can be used for tofu or veggie burgers or fritters.
When I go to Indian restaurants, I always look to see if there is a kofta dish on the menu. It is rich, creamy, savory, and oh-so-delicious. Kofta can be made from a variety of ingredients and all different types of vegetables depending on the flavor you want. This is a relatively simply kofta recipe (made of potatoes and cashews) and I’ve paired it with a hearty tomato curry sauce. Enjoy!
If you’re not Indian, you probably have Indian food for lunch or dinner rather than breakfast, but it is certainly no less delicious! This is my Indian version of “scrambled eggs and toast” with heightening flavors and spices to kick-start your day. The eggs are paired with my delicious paleo version of roti (the most delicious bread in existence) for a scrumptious, filling breakfast. Honestly, you could also have this for lunch or dinner if you can’t bring yourself to enjoy this first thing in the morning.
One of the most iconic South African dishes is bobotie, a spiced, minced meat dish baked with an egg-based topping. It’s generally considered a Cape Malay dish, although the exact origins of the recipe are unknown. Since this dish is so tasty, I had to make a vegetarian version. The trick here is to use spiced crumbled tofu to mimic the minced meat.
I’ve recreated this childhood favorite by eliminating the meat and using potatoes and parsnips to mimic the chew and texture of the beans. While I have retained the Fritos and cheddar cheese of the original dish, you can make it vegan by following the tip at the end of the post.