Gluten Free

Leftovers: Red Curry Quinoa with Honey Chili Tofu Stir Fry

Gluten-Free Oat Flour Pancakes with Carrots and Parsnips

Sweet Chili Sauce

Vegan Chocolate Chia Pudding Parfaits

Greek Salad with Chickpeas & Heirloom Tomatoes

Teriyaki Tofu Spring Rolls with Strawberries

Golden Turmeric Hummus

Oat & Corn Flour Banana Chocolate Muffins (Gluten Free)

Pineapple Fried Rice

Kung Pao Tofu Stir Fry

Chili Mango Snack Bars

Leek and Kohlrabi Fritters + Pinnacles National Park

Coconut Lime Butternut Squash Fried Rice

Chili & Garlic Stir-Fried Brussels Sprouts with Asparagus

Vegan Jollof Rice

Curried Millet Stir Fry with Kohlrabi (Vegan)

Green Shakshuka with Kale & Collard Greens

Pea and Mint Soup

Roasted Tempeh with Tamarind Glaze, Sweet Potatoes & Roasted Chickpeas

Gluten-Free Dutch Baby with Oats and Oranges

Harissa Roasted Cauliflower with Delicata Squash & Chickpeas

Yellow Curry Noodles with Tofu Shirataki

Cauliflower Polenta with Japanese Mushrooms

What to Cook in January: A Produce Guide