Taisha Bell
Gluten Free + Registered Dietitian + Recipe Developer
Score (What’s this?)
Perlu Network score measures the extent of a member’s network on Perlu based on their connections, Packs, and Collab activity.
Pulse (What’s this?)
Perlu Pulse score measures how active a member is on Perlu, on a scale of 0 to 100.
Taisha Bell, RD, CDN šSeattle #glutenfree ā¢ primarily #plantbased recipes šæ š« sustainable, natural, holistic lifestyle
- Moz DA 10
- Posts 0 0
- Engagement Rate 0.0% 0.0%
- Sponsored Posts N/A N/A
- Sponsored Engagement Rate N/A N/A
- Avg Likes 0 0
- Avg Comments 0 0
is there anything more cozy than a bowl of risotto? it takes a little love to make but itās worth it every time š¤š¼ MUSHROOM, THYME, WHITE BEAN risotto āØ get the recipe linked in my bio! ingredient list is belowā£ ā£ 6 cups vegetable stockā£ā£ 2 portobello mushroomsā£ā£ 4 oz shiitake mushroomsā£ā£ 2 cups chopped Crimini mushroomsā£ā£ olive oil, optionalā£ā£ 1 tsp dried thymeā£ā£ 2 tsp tamari (GF soy sauce)ā£ 2 small shallotsā£ā£ 5 cloves garlicā£ 1 1/2 cup arborio riceā£ā£ 5 kale leavesā£ā£ 1, 15 oz can beans, I used great northern, drained and rinsedā£ Salt and pepper
give those sad bananas a second life with these cute little peanut butter banana breakfast bars!! šš gluten free + vegan too ā¤ļø recipe below and linked in my bio ā£ ā£ wet:ā£ 2 flax eggs, 2 tbsp flax meal + 4 tbsp waterā£ 2 spotty bananasā£ 1/3 cup agave ā£ 3 tbsp brown sugar ā£ 1 tsp vanilla ā£ 1/2 cup natural creamy peanut butter ā£ 2 tbsp coconut oil, lightly meltedā£ 1/3 cup + 2 tbsp soy milk ā£ ā£ dry:ā£ 1 cup oat flourā£ 3/4 cup almond flourā£ 1 tsp baking powderā£ 1/2 tsp baking sodaā£ Dash saltā£ ā£ add ins:ā£ 3/4 cup oatsā£ chopped chocolate chips, how much or little as you like :)ā£ ā£ HOW TO MAKE ā£ Preheat oven to 375 F.ā£ ā£ Prep flax egg and set aside. ā£ ā£ Mash bananas and transfer to a bowl with remaining wet ingredients, whisking to combine. Add flax egg and mix again. Fold in dry ingredients until smooth. Add chopped chocolate and oats, fold to combine. ā£ ā£ Transfer to a parchment lined 8x8 baking dish, top with more chocolate chips if you want. Bake for 35-40 minutes. ā£ ā£ Cut into bars and store in the fridge. Enjoy your new treats!
āØCRUNCHY ASIAN INSPIRED SALADāØ aka the only salad you really need. can be mixed and matched with your favorite protein & makes good leftovers š could literally eat this every dayā£ ā£ sesame ginger dressingā£ 1/4 cup + 2 tbsp tamariā£ 3 tbsp rice vinegar ā£ 3 tbsp sesame oilā£ 2 tbsp maple syrupā£ 2 tsp ginger powder or fresh ginger to taste if you have itā£ 4 cloves garlic, mincedā£ ā£ toppings:ā£ 3 mandarins, choppedā£ chopped cashews, almonds, or sunflower seedsā£ avocado ā£ green onions or chivesā£ red chili flakesā£ ā£ shredded vegetable base (I used precut/packaged):ā£ 9 oz shredded cabbage ā£ 12 oz shredded broccoli + carrot ā£ ā£ protein of choice:ā£ I chose air fried tofuā£ 1 pack firm tofuā£ 3-4 tbsp reduced sodium tamariā£ garlic powderā£ for instructions see my *how to become a tofu lover reel!*
āØRED PEPPER LENTIL DALāØ comes together in about 20 minutes say whaaaaaattt!! spicy, cozy, filling, all the good things š« full recipe below and linked in my bio :)ā£ ā£ 4 servingsā£ WHAT YOU NEEDā£ā£ dal:ā£ā£ 1 T olive oilā£ā£ 5 cloves garlic, finely choppedā£ā£ 1/2 onion, finely choppedā£ā£ 1/2 tsp cinnamon ā£ā£ 1 tsp cumin ā£ā£ 1/2 tsp turmeric ā£ā£ 1 tsp gingerā£ powder or fresh, to your tasteā£ 3/4 tsp paprikaā£ā£ 1/4 tsp cardamomā£ā£ 1/2 tsp coriander ā£ā£ 1 large pinch chili flakes ā£ā£ 1 t saltā£ā£ 12 cherry tomatoes, chopped into quartersā£ā£ 1/2 red pepper, finely choppedā£ā£ 1/2 lime juiced ā£ā£ 2-3 large handfuls spinach, choppedā£ā£ ā£ā£ lentils:ā£ā£ 1 cup red lentilsā£ā£ 2 cups brothā£ā£ ā£ā£ rice:ā£ā£ 1 1/2 cup basmati riceā£ā£ 3 cups waterā£ā£ ā£ā£ to serve:ā£ā£ Lime juice ā£ā£ ā£ā£ HOW TO MAKEā£ā£ Cook red lentils as instructed on the package. Be sure to not over cook. ā£ā£ ā£ā£ Cook rice as instructed on package. ā£ā£ ā£ā£ In a skillet heat oil on medium heat and add garlic + onion. Saute until soft. Add spices up to baby tomatoes. Cook for 30 seconds. Add baby tomatoes and red pepper, cooking until tomatoes begin to blister and wilt. Add in your cooked lentils + lime juice and heat through. Add chopped spinach and toss until wilted. ā£ā£ ā£ā£ Serve with fresh lime juice and rice.
closest thing Iāve gotten to a Seahawks game, not mad about it š«ā”ļøāØ @fieldtotable.us you guys did such an amazing job with this! š ā£ ā£ next stop an actual Seahawks game tho!!
āØNEWāØ CAULIFLOWER ALFREDO š« for those of you who get over confident at the grocery store and have a sad head of cauliflower in your fridge or those of you who are just dairy free looking for a homemade plant based version š„² I got you!! I tested this with both almonds & cashews b/c I care about yāall and your allergies. it works with both *woohoo!* so you do you and eat some alfredo šā£ ā£ boil:ā£ 5-6 cups cauliflower florets(1 small/medium head)ā£ sauteĢ:ā£ 5 cloves garlic, sauteĢed for 5-10 minutes until golden brownā£ blend:ā£ 1 lemon, juicedā£ 3/4 tsp salt, to taste ā£ 1/2 cup nutritional yeast ā£ 1 tbsp onion powder ā£ 2 tbsp tapioca flour, or corn starchā£ 2 cups broth/pasta water (I use better than bouillon paste)ā£ 1/2 cup cashews, or 1 cup almonds (soaked in boiling hot water for 15 minutes or water all day, this helps them to blend easier)ā£ ā£ 12 oz pasta of choiceā£ vegetables of choice, like steamed broccoli, sun dried tomatoes, spinach, or sauteĢed tomatoes. ā£ ā£ In a large soup pot boil water. Youāll use this water to boil your cauliflower + your pasta. Once water is boiling add cauliflower and boil for ~5 minutes until fork tender. Use a slotted spoon or small mesh strainer to scoop out the cauliflower and transfer to a blender. Add pasta to the boiling water and cook as instructed on packaging. ā£ ā£ Into the blender with the cauliflower add sauteĢed garlic, lemon juice, salt, nutritional yeast, onion powder, tapioca flour, cashews or almonds, and 2 cups of pasta water + better than bouillon or veggie broth. Blend until extremely smooth ~2 minutes. Give it a taste and add more salt if desired. ā£ ā£ Pour over cooked pasta along with veggies of choice. Toss on medium/low heat to help it thicken. If it gets too thick just add a little water to thin. For this recipe I added spinach and tossed until wilted as well as sauteĢed tomatoes that were seasoned with salt and pepper. Cooked until wilted.
Iāve been recently informed itās national muffin day, and with that I had no other choice than to tell you guys to make these CINNAMON ROLL MUFFINS!! š«š«š« recipe linked in my bio. tag me in your stories if youāre making them today š
āØNEWāØ tomato bisque soup, hold the dairy plzzzz ā£ ā£ 4-6 servingsā£ 32 oz cherry/or baby roma tomatoes ā£ Olive oil, ~2-3 tbsp, enough to lightly coat, optionalā£ 5-6 garlic cloves, smashedā£ ā£ Preheat oven to 425 F. ā£ ā£ Place tomatoes and garlic on a baking pan and lightly toss with olive oil (ignore if oil free). Bake for 30 minutes until wilted/blistered.ā£ ā£ Pick out garlic and set aside, transfer the tomatoes and any juice on the pan to a blender and pulse to break up ~5-10 times depending on how chunky you like your soup. Transfer to the soup pot with other ingredients (see below).ā£ ā£ 3 celery stalks, finely choppedā£ 1 yellow onion, finely choppedā£ 2 small/medium carrots, finely choppedā£ 4 cups veggie brothā£ 1/2 tbsp apple cider vinegar ā£ Salt to taste ~1 1/2 tsp ā£ 1 tsp pepperā£ 1 tbsp sweetener (agave, maple syrup)ā£ ā£ 1, 15 oz can of butter beans, great northern, or cannellini beans (just make sure they are a white variety to not alter the color of the soup)ā£ ā£ While tomatoes are roasting, sautĆ© in a soup pot on medium/low heat onion, celery, and carrot for about 5 minutes. Add veggie broth and bring to a boil, once boiling reduce to a simmer. Once the tomato mixture is added to the soup allow to simmer for an additional 10-20 minutes. ā£ ā£ Add 6-7 cups of the soup to a blender along with the roasted garlic and 1 can of beans (drained and rinsed). Blend until very smooth. Transfer back to the soup pot along with vinegar and sweetener. Salt and pepper to your taste. ā£ ā£ Serve as is or with green onions/chives.
Happy Valentineās Day! If youāre still trying to decide what special treat you want tonight Iām sharing a few of my favorites šš„°āØ Iāll link the recipes in my bio. LOTS OF LOVE TO YOU ALL, thanks for every DM, like, share, save, and comment ā¤ļøš„ŗ xxā£ ā£ browniesā£ chocolate chip cookies ā£ snickers bitesā£ reeseās cupsā£ cocoa puff bites ā£ peanut butter cookies ā£ no bake cookie bitesā£
āØn e wāØ meet banana breads not so distant cousin ć°ļø PEANUT BUTTER BANANA OAT BARS just in time for weekend baking ā”ļø recipeās in the caption + linked in my bio PS tag or share w/ someone who loves to bake ā¤ļø for their sake and mine!!ā£ ā£ 2 flax eggs, 2 tbsp flax meal + 4 tbsp waterā£ 2 spotty bananas ā£ 1/3 cup agave ā£ 3 tbsp brown sugar ā£ 1 tsp vanilla ā£ 1/2 cup natural creamy peanut butter ā£ 2 tbsp coconut oil, lightly meltedā£ 1/3 cup + 2 tbsp soy milk ā£ ā£ 1 cup oat flourā£ 3/4 cup almond flourā£ 1 tsp baking powderā£ 1/2 tsp baking sodaā£ Dash saltā£ ā£ Add ins:ā£ 3/4 cup oatsā£ chopped chocolate chips, how much or little as you like :)ā£ ā£ Preheat oven to 375 F.ā£ ā£ Prep flax egg and set aside. ā£ ā£ Mash bananas and transfer to a bowl with remaining wet ingredients, whisking to combine. Add flax egg and mix again. Fold in dry ingredients until smooth. Add chopped chocolate and oats, fold to combine. ā£ ā£ Transfer to a parchment lined 8x8 baking dish, top with more chocolate chips if you want. Bake for 35-40 minutes. ā£ ā£ Cut into bars and store in the fridge. Enjoy your new treats!
broccoli got a makeover and wanted to show IG āØšā”ļø cute! TOFU + BROCCOLI w/ a sweet and savory sauce. bookmark for later and donāt let broc go to waste ever again.ā£ ā£ā£ Sesame oilā£ (optional if oil free)ā£ā£ 1 pack firm/extra firm tofuā£ā£ 1/2 leek OR a whole bundle of green onions, finely choppedā£ā£ā£ 2 broccolini bunches or 2 medium heads of broccoliā£ā£ 5 cloves garlicā£ā£ā£ ā£ā£ sauce:ā£ā£ā£ 2 T cornstarch + 2 T water, combined separate from rest of ingredientsā£ā£ā£ 1 1/2 cup veggie brothā£ā£ā£ 1/4 cup agaveā£ā£ā£ 1/4 cup coconut or brown sugarā£ā£ā£ 2 t gingerā£ powder (to your taste)ā£ā£ 1/3 c + 2 T reduced sodium tamariā£ā£ā£ 1/4 t red chili flakesā£ā£ā£ 1 t rice vinegarā£ā£ā£ ā£ā£ rice:ā£ā£ 1 1/2 cups brown riceā£ā£ 3 cups water/stockā£ā£ ā£ā£ā£ HOW TO MAKEā£ā£ā£ Cook rice as instructed on packaging.ā£ā£ ā£ā£ ā£Preheat oven to 375 degrees. ā£ā£ā£ ā£ā£ā£ Drain tofu for 15 minutes. Cut drained tofu into thin slabs and lay on a Silpat or parchment paper lined baking pan and bake for 30 minutes, flipping half way.ā£ You can also air fry.ā£ā£ ā£ā£ To a skillet on medium heat add 1 T sesame oil. SautĆ© ~8 green onions or 1/2 leek with garlic until soft and fragrant. Add in broccolini, I chopped the base into smaller bite sized pieces and left the florets bigger. ā£ā£ ā£ā£ Cover to steam until bright green and tender. Transfer to a plate. You will add your sauce to this empty pan next.ā£ā£ ā£ā£ā£ In a measuring cup, combine your cornstarch and water, stir to combine. In the same measuring cup, add the rest of the ingredients for the sauce, whisk to combine. To the pan that the broccolini was in, add the sauce. ā£Bring to a low simmer whisking until the sauce thickens.ā£ā£ ā£ā£ā£ Cut your baked tofu into small strips and add the tofu into the pan with the sauce + the broccolini mixture. Tossing to combine. If the sauce becomes too thick, you can always thin with water. ā£ā£ā£ ā£ā£ā£ Serve with rice and sesame seeds. More chili flakes for a kick!
this is your reminder to not sleep on a V mac + cheeeezzzee - thereās a lot of recipes out there that use vegan cheese but this one doesnāt...donāt come for me UHKAAAY?!ā£ ā£ PS: someone recently left a review saying they have been using this sauce on potatoes and nachos too, so itās not a one trick š“!ā£ ā£ full recipe š in bio āØāØāØ
ā”ļøNEWāØ GLUTEN FREE VEGAN CINNAMON ROLL MUFFINS - the compromise for all us GFāers that canāt find cinnamon rolls to save our lives. itās my life mission to create a version for us, but until then this is my offering š¤š¼ bookmark to save and find the recipe linked in bio! xxā£ PS ingredients youāll need are below :)ā£ ā£ flax mealā£ your favorite milkā£ lemon juice ā£ coconut oilā£ brown sugarā£ agaveā£ vanillaā£ ā£ oat flourā£ cassava flourā£ baking powderā£ baking sodaā£ saltā£ ā£ (vegan) butter, or regular is fineā£ cinnamon
step 1 on how to make vegetables taste better: serve them with sushi rice and a spicy aioli bb āØāØāØ full recipe for this poke bowl linked in my bio! ingredients youāll need are šš¼ā£ ā£ veggies:ā£ā£ Shredded carrotā£ā£ Thinly sliced cucumberā£ā£ Pickled onionsā£ā£ Edamame (I buy frozen already shelled)ā£ā£ Chopped noriā£ā£ Chopped radish ā£ā£ Sesame seedsā£ā£ ā£ā£ sushi rice:ā£ā£ 1 cup sushi riceā£ā£ 1 1/2 cup waterā£ā£ 1/4 cup rice vinegarā£ā£ 1 T agaveā£ā£ 3/4 t saltā£ā£ ā£ spicy mayo:ā£ 1/4 cup (vegan) mayoā£ā£ 2 tsp harissaā£ā£ 1/2 lemon juiced ā£ā£ Dash salt
*Monday enters the room* cue these SUPER easy coconut ā¢ ginger + veggie noodles. recipe list is below, full recipe is linked in my bio ācoconut ginger noodlesā āØ bookmark and save for later!ā£ā£ ā£ā£ Serves 4ā£ā£ 1/2 onionā£ā£ 4-5 cloves garlicā£ā£ 1 zucchiniā£ā£ 1 green pepperā£ā£ ~2 cups chopped broccoli ā£ā£ 1 tbsp grated gingerā£ā£ ā£ā£ 1/4 of a green cabbageā£ā£ 1 can chickpeasā£ā£ 6-8 oz pasta, I used spaghetti noodlesā£ā£ ā£ā£ coconut ginger sauce:ā£ā£ 1 cup coconut milk (canned)ā£ā£ 1/2 cup reduced sodium Tamari (GF soy sauce)ā£ā£ 1-3 tsp ginger powder, optional to your taste preferenceā£ā£ 1 tsp garlic powderā£ā£ 1/4 cup maple syrupā£ā£ 1/4 cup water ā£ā£ 1 tbsp corn starch + 1 tbsp waterā£ ā¢ā£ ā¢ā£ ā¢ā£ ā¢ā£ ā¢ā£ #feedfeed #food52 #thrivemags #huffposttaste #veganbowls #vegandinner #healthyeating #healthydinner #glutenfree