Maggie Wescott
Vegan & Gluten Free Chef
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Maggie Wescott is a chef, blogger, cooking instructor and health coach. Her focus is on empowering people with food sensitivities and allergies to enjoy cooking and eating delicious food despite their dietary restrictions. She is passionate about getting more vegetables on everyone’s plate, encouraging people of all ages to get in the kitchen, and helping people transition to new dietary lifestyles with ease. You can learn more about Maggie on her website Alternative Dish: https://www.alternativedish.com where she shares recipes, her passion for plants and more!
Pasta is cooked in enchilada sauce, onion garlic and peppers and then tossed with yogurt for a delightfully creamy sauce. This easy vegan taco pasta with black beans requires just one pot and less than 30 minutes. This vegan Mexican pasta is gluten free, oil free, nut free, dairy free and vegan. You can use a 10-ounce can of enchilada sauce or make this easy oil free enchilada sauce recipe, which is my preference.
Savory mushroom spinach muffins are a flavorful gluten free vegan breakfast or snack option. These savory gluten free vegan muffins are also oil free and packed full of protein for a hearty breakfast without a ton of calories. I use kala namak, or black salt, to give them an eggy flavor so that they taste similar to a frittata. Kala namak has a sulfurous taste to it that can be used to mimic an egg flavor in egg free recipes.
You can also roll the truffles in cocoa powder rather than coating them in dark chocolate if you prefer. Next, add the dates, cocoa powder and 2 tablespoons of the date soaking water to the bowl of a food processor. Microwave the dark chocolate and optional coconut oil for 60 seconds, remove and stir until completely smooth and melted. Using a fork, put one truffle ball into the melted chocolate and roll around to coat completely.
Vegan potato nachos are loaded with creamy queso, beans, tomatoes and green onion. This potato nacho recipe is corn free, gluten free, oil free and vegan. If you want to make these potato nachos nightshade free, sweet potatoes are a wonderful substitute. If you don’t have a high powered blender, like a Vitamix, you’ll need to soak the cashews in hot water for 15 minutes before blending.