Thanksgiving is all about family, friends and food. I’ve always been fortunate to be on the guest side of Thanksgiving. It’s daunting to travel to Brooklyn for many and in our current apartment, we simply couldn’t host the crowd. Though I always contribute (testing dessert recipes today!), thus having build quite a collection of fall and Thanksgiving favorites. So in case you’re still in need of the perfect Thanksgiving side or dessert (which I’m sure you’re not because you wrote your menu months ago, right..?), look no further.
When I was assigned We Heart Vegan for this month’s Secret Recipe Club, I knew I was going to find some great recipes. Brittany started her blog as a way to show everyone that good vegan food can not only be healthy, but appealing to everyone. I naturally cook mostly vegetarian and vegan, meat only a couple of times a week, so am always looking to expand my recipe collection. I figured I’d find some great gluten-free recipes too.
I’ve literally been obsessed with coconut lately. I really don’t know what started the trend, but these days I just can’t get enough. Coconut milk smoothies in the morning, rich, coconut tapioca for snacking, creamy curries for dinner and coconut macaroons for dessert.
Lately I’ve been obsessed with tacos. Going gluten-free has been pretty easy at home, but dining out is a bit of a challenge. No short ribs because they’re dusted in flour before searing; sushi is a bit complicated unless you bring your own tamari (gluten-free soy sauce); and watching people gobble down a giant bowl of pasta is just not fun. So I’ve latched onto Mexican cuisine. It was already one of my favorite cuisines, but knowing it’s pretty much all naturally gluten-free, so long as the tortilla shells are corn, it’s a no brainer. Though ordering or dining out on tacos a few times a week does add up.