Gluten-Free

Chunky Chickpea Artichoke Dip

Serve as a dip for crackers and veggies or as a
sandwich spread.

Vegan Broccoli Pesto

Use this delicious pesto as a dip or serve on your favorite pasta.

Mushrooms Rockefeller

Mushrooms Rockefeller Recipe from Down to Earth Organic and Natural

Southwest Quinoa Salad

Southwest Quinoa Salad recipe from Down to Earth Organic and Natural.

Cabbage and Leek Casserole

This extremely tasty dish makes a great gluten-free lasagna substitute.

Chickpea Feta Salad with Leek Vinaigrette

Chickpea Feta Salad with Leek Vinaigrette recipe from Down to Earth Organic and Natural.

Kale Power Smoothie

Experiment with other dark leafy greens like spinach or chard.

Kale and Adzuki Bean Salad

Kale and Adzuki Bean Salad recipe from Down to Earth Organic and Natural.

This recipe was inspired by the Korean dish Bibimbap. To keep this dish in the spirit, try to keep vegetables separate for plating. If need be, cook them in batches. You just need the vegetables to be slightly cooked so that they’re warm and still crispy. Use tongs instead of a spoon to cook with to make it easier to keep the vegetables separate.

Curried Cauliflower and Lentils

Curried Cauliflower and Lentils recipe from Down to Earth Organic and Natural.

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