Weekly Meal Plan: Gluten-Free and Soy-Free Recipes Perfect for Spring!


When you’re plant-based, it’s so easy to simply substitute meat and dairy with plant-based protein and non-dairy milk. Simple, right? However, if you’re gluten-free and soy-free, it suddenly becomes a bit more difficult, especially because soy and gluten are usually the main ingredients in most plant-based proteins (think tofu scrambles, tempeh bacon, and “wheat meat” made from vital wheat gluten). So, when going plant-based while also avoiding soy and gluten, the main ingredients you can focus on are beans (lentils, chickpeas, and many more!), quinoa, teff, buckwheat, and amaranth.

If you’re looking for even more information and articles, check out

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A Vibrant, Flavorful Spring Meal Prepped in 20 Minutes or Less

MISSION, Kan., April 16, 2021 /PRNewswire/ — (Family Features) Adding delicious, new flavors to your homecooked meals this spring may be easier than you think. A secret ingredient like cooking wine is a simple way to add a boost of flavor to all kinds of recipes.

During the spring months, few people would prefer cooking in the kitchen for hours rather than enjoying the outdoors. Make spending time with family and friends even more special by sharing a quick, delicious, spring-inspired meal together. Time-saving dishes at home begin with an option like Holland House

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Chef and I launches a new kind of meal kit, without the kit

Chef and I just launched a meal planning and cooking how-to service made for daily home cooking. It’s like getting a meal kit, without the kit. Save the planet and get guided cooking classes.

Middletown, United States, April 12, 2021 (GLOBE NEWSWIRE) —

Chef and I just launched a meal planning and cooking how-to service made for busy parents and anyone looking for healthy and delicious meals; simplifying daily home cooking.

“It’s like getting a meal kit, without the kit. Save the planet and get guided cooking classes. It’s a win win.“

With easy online video recipes and grocery lists

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A delicious plant-based meal from kitchen staples – Makin’s Kitchen

You may not have plant-based meat on hand, but you might have everything else. #k5evening

SEATTLE — If you need to make dinner but haven’t gone to the store, Chef Makini Howell of Plum Bistro has a solution. It’s a plant-based recipe that incorporates ingredients you may already have at home.

Pan-fried Sausage with Spring Broccoli and White Beans

  • 1 lb of Beyond Meat, ground
  • 1 small bunch of Broccolini (or broccoli)
  • 1 small can White Beans
  • Italian seasoning (recipe follows)
  • Sausage seasoning (recipe follows)
  • ½ cup Veggie stock
  • Your favorite artisan Bread
  • Juice of ½ Lemon  
  • Parmesan
  • Olive
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The best restaurant meal kits that will continue after lockdown ends

When the pandemic struck, restaurant owners were forced to close to the public and faced a colossal challenge to stay afloat. With takeaway and delivery permitted, many of them continued to serve their locals, but the geographical range was limited.

And so, the meal kit was born – precooked and neatly packaged dishes that could be dispatched nationwide and, usually, finished off by the customer simply in a pan, oven or microwave at home. A trickle of them quickly turned into a stream that has, one year on, become a fast-flowing river. 

One of the earliest adopters was chef Tommy

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Test Driving The Clove Club meal kit – the World’s 50 Best restaurant comes to your home | Test drive

Here’s how it’s all presented (including the napkins at the bottom left). Very fancy. 

What can you tell us about The Clove Club?

You probably have more than a passing knowledge of the restaurant but just in case… Launched in 2013 after kicking things off as a supper club, the restaurant saw Isaac McHale heading up the kitchen, with Johnny Smith and Daniel Willis taking care of front of house (and later on the team’s other restaurant Luca too). The three brought The Clove Club to ever-greater successes in the following years and they’re currently the highest placed UK restaurant

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