Gluten-Free

Cranberry Apple Crumble

Cranberry apple crumble with an oat and SunButter crumble topping naturally sweetened with maple syrup. Perfect for a festive breakfast or dessert!

So, this recipe was originally going to be a Cranberry Crumble.

You know I love alliteration, and the double C around Christmas-time was just too much to pass up on.

But after I went apple picking I had an excess of orchard apples and decided it would be wrong *not* to throw the apples into the mix.

So the Cranberry Apple Crumble was born, and I think you’re going to appreciate the addition of apples in this mix.

The combination of tart cranberries and sweet juicy apples topped with a sweet Sunbutter and oat-based crumble is easy, delicious, and so versatile!

I’ve already made this Cranberry Apple Crumble THREE times this fall and each time I love it a bit more than the next.

It’s totally vegan, gluten-free, and refined-sugar-free and created with no-added-oils.

It’s perfect for a fun breakfast, dessert, or snack for the holiday season to make and share!

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Pecan Pie Bars

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Vegan and gluten-free pecan pie bars with an almond flour crust, naturally sweetened with dates and packed with pecans. The perfect vegan pie alternative!

For Thanksgiving last week, we had *three* kinds of pies.

Pumpkin, apple, and pecan.

I had the corner on Pecan, because I decided Thanksgiving was the perfect day to test Pecan Pie Bars on my family!

(I usually try to recipe test on days I see a lot of people to get rid of leftovers in exchange for honest reviews.)

The feedback was a resounding thumbs up!

Don’t worry, I perfected the recipe since then so you don’t have to test on yours.

These Pecan Pie Bars are made with just seven ingredients in under an hour for a sweet, nutty treat.

It’s kind of a pie, and kind of a bar, built in three layers of deliciousness.

They start with an almond flour crust, followed by a date-nut based filling, and finally, topped with crunchy whole pecans.

They’re totally vegan, gluten-free, and naturally sweetened with only dates!

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Kale Quinoa Mushroom Risotto

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Easy gluten-free and vegan risotto made with quinoa, kale, dried maitake mushrooms, and nutritional yeast. Perfect for a cozy plant-based meal or side dish.

I’ve been getting back into running, lately.

I settled into a running routine at my new place that I love.

I’m usually a there and back kind of a runner, pushing myself to a predetermined halfway point that makes the way back feel both easier and inevitable.

You’ve got to get home somehow; why not do it quickly and fiercely?

Last weekend I hit 8 miles, which I haven’t accomplished since my solo half-marathon last winter.

There’s something about watching the mileage on my Apple Watch go up in tiny increments that makes me feel unstoppable.

Feet forced forward, arms pumping, lungs bursting, I feel acutely alive.

And when I get back from a run, you can guarantee that I’ll be hungry all day long.

Lately, I’m all about warm cozy meals that warm you from the inside out, whether it’s back from a cold run or a cozy day on the couch..

Like this new risotto recipe I’m sharing with you today that’s perfect for fall and winter dinners.

This Kale Quinoa Mushroom Risotto is made on the stovetop with cooked quinoa, dried mushrooms, and leafy greens.

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Kale & Sweet Potato Hash

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Blueprint stovetop hash made with sweet potatoes, onion, peppers, and two kinds of kale. Serve as a savory breakfast or brunch side with your favorites!

I feel intensely focused lately.

Kind of like 2021 is a half marathon and I’m on mile 11 and the finish line to the 13.2 mark is almost within eyesight.

Yeah, things are serious here at F&V as I dash to finish deadlines, designs, and dreams for 2021.

Do you feel that way at the end of the year, too?

We’ll get there, guys, we just need to keep swimming, just keep jogging, just keep making small movements towards big destinations.

And the best fuel for any race is a big breakfast.

It’s not very often that I get out the pans and make a savory breakfast, but every time I do I wonder why I don’t do it more often.

This Kale & Sweet Potato Hash is a delicious way to do savory before noon.

This versatile stovetop hash is made with sweet potato, onion, peppers, and two kinds of kale with my favorite toppings and garnishes.

Let’s prepare a big nourishing breakfast to get us through the end of the year sprint!

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Harissa Roasted Cauliflower with Cranberries & Hazelnuts (True Foods Kitchen Remake)

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Harissa roasted cauliflower baked and coated in a tahini sauce and topped with fresh herbs, cranberries, and hazelnuts. Enjoy as an appetizer or side!

If you’ve been following me for a while it’s no surprise that I’m obsessed with the Charred Cauliflower from True Foods Kitchen.

It’s the perfect mix of flavors.

Tender roasted cauliflower smothered in cool-y hot harissa tahini and topped with dried fruit, chopped nuts, and bright herbs.

Mmm.

I finally decided to make my own variation, so I’m not ordering takeout *every* time the cauli cravings hit.

Guys, I’m not sure how it’s possible, but I might live my remake even more than the original.

Maybe because it came from my own fridge but also because you can control the sauce and the toppings.

I love it so much that I volunteered to make this dish for my family’s Thanksgiving day spread.

It’s that good.

My variation includes buttery hazelnuts and tart cranberries on top.

This Harissa Roasted Cauliflower with Cranberries & Hazelnuts is my new favorite appetizer slash side for *every* occasion.

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Chocolate Caramel SunButter Cups

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Easy 4-ingredient dark chocolate cups stuffed with a SunButter and date-based caramel center. Make them for a quick dessert to enjoy and share!

Are you still working your way through Halloween candy?

When I was a kid I used to have a gallon ziplock bag of my Halloween candy stashed on top of the freezer for *months*.

Even as a child I was comically self-restrained and preferred to dose out sugary gratification in tiny bite-sized doses.

I think I doled myself out a single candy bar a day to make the pre-packaged sweet stuff last longer.

This way I could make the treasure last until Christmas, right?

Wrong.

Well, sort of.

Because I’ve got something better.

I need you to stash the store-bought stuff and make these Chocolate Caramel SunButter Cups.

These easy dark chocolate cups are made with just 4-ingredients and stuffed with a SunButter and date-based caramel.

They’re vegan, gluten-free, and refined-sugar-free, making them suitable for everyone to sink their teeth into this holiday season.

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Chocolate Thumbprint Cookies

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Chocolate thumbprint cookies made grain-free, gluten-free, and naturally sweetened with coconut sugar. Finish them with a melty dark chocolate center!

Welp, the time changed this past weekend.

The extra hour of sleep felt nice initially, but by the evening I was tired and slightly confused when the neighborhood was dark before 5 PM.

I’m always a bit miffed to have less daylight; truncating outdoor activities and natural light photoshoots and time to soak in Vitamin D.

But there is something about the darkening days that makes home feel, really, well, home-y.

Where else do you want to go when the sky is already dusky and dark after work?

Home.

Yeah, falling forward makes me crave fuzzy blankets, binge-worthy shows, and cuddles on the couch.

And maybe…just maybe…cookies!

These Chocolate Thumbprint Cookies are definitely on my Christmas baking list.

They’re made with just 7 vegan, gluten-free, and refined-sugar-free ingredients, complete with a salty dark chocolate center.

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Cinnamon Tahini Walnut Banana Bread

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Cinnamon tahini walnut banana bread made gluten-free with almond flour, oats, and tahini. It’s naturally sweetened with coconut sugar and bananas!

So, when is too soon to start watching those cheesy Hallmark holiday movies?

Oh come on, I know you love them too.

I’d say anytime past Halloween is probably the beginnings of the “holiday season”; what do you think?

Every season I get giddy this time of year thinking about crisp Christmas cards and fresh first snows and the smell of pine needles.

The temperatures are definitely dropping here and I really have to bundle up for my daily walks.

Holiday season or no, it’s the perfect time to turn on the oven and bake a loaf of bread.

I’ve been saving this recipe for colder weather!

This Cinnamon Tahini Walnut Banana Bread is made in just one bowl with plenty of tahini, texture, and natural sweetness!

Grab some spotty bananas and your favorite jar of tahini and let’s make some brag-worthy bread.
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African Peanut Butter Stew

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Vegan peanut stew made thick and creamy with organic peanut butter, collard greens, and root vegetables in a tomato broth. Serve by itself or over grains!

When we had my friends over for dinner a few months back, they raved about a peanut stew they’d made together.

“It tasted *better* than takeout!” they both agreed.

I’m all about reducing my takeout budget, and the thought of a peanut stew really sounded like something special.

So I set out testing my own peanut stew with root veggies, leafy greens, and plenty of peanut butter.

What I came up with is my variation on African Peanut Stew that tastes like a big winter win.

This African Peanut Butter Stew was an instant favorite of ours, so I’m really excited to share it with you.

It’s flavorful, thick, creamy, cozy, and so versatile!

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Vegan Chocolate Chili

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Vegan chili packed with vegetables, legumes, and a delicious dark chocolate twist. This chili is cozy, thick, and perfect for a winter weeknight meal.

Hi guys, what’s up?

I’m sitting on the couch in my living room as I type up this post.

The patio is to my right, showcasing the changing colors and falling leaves through sliding glass doors.

I’ve been feeling like I want to do all of the outdoor things, like, NOW, because I know fall is so fleeting and this perfect weather won’t last.

So I’ve been prioritizing hikes with friends, dining outdoors at sunset, long runs, and outdoor climbing with M.

It hit me today that we basically only have two more months left in 2021.

Two months left in the year after 2020; is that even possible?

A lot happened this year that invited me stay in and go inward– moving to a new state, working on a cookbook, reconnecting physically with friends and family.

But I’m not here today to do a recap of 2021 (yet), I’m here to share a uniquely cozy recipe that you’ll have on repeat this fall and winter.

Say hello to Vegan Chocolate Chili.

It’s made in 1-pot with a thick broth with legumes, vegetables, and a dark chocolate twist.

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Cranberry Apple Crumble

Pecan Pie Bars

Kale Quinoa Mushroom Risotto

Kale & Sweet Potato Hash

Harissa Roasted Cauliflower with Cranberries & Hazelnuts (True Foods Kitchen Remake)

Chocolate Caramel SunButter Cups

Chocolate Thumbprint Cookies

Cinnamon Tahini Walnut Banana Bread

African Peanut Butter Stew

Vegan Chocolate Chili

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