Favorite Recipes from Friends & Readers

You may have seen on the Humble Foodie Facebook page the other day that we were so excited to pass 100 “Likes”! In celebration, we sent out a request for favorite recipes from readers. Our goal is to collect and share 100 recipes, so please keep sending them in! You can post them on our Facebook page or email them to thehumblefoodie (at) gmail (dot) com.

We received quite a few vegetarian and vegan recipes, so the first recipes we have to share are all gluten free and vegan. From breakfast, to dinner, to entertaining friends, our wonderful foodie friends have you covered! Thanks to Emily, Shannon, and Megan for these recipes!

gluten free vegan pancakes

from The Daily Dietribe

Emily says: This is the most straightforward guide to making delicious pancakes that everyone can enjoy.  Being a gluten-free vegan kinda kills your enthusiasm for traditional breakfast fare (French toast, why do you have to be so full of things I can’t eat?), but this recipe cures that.  If you like sweeter pancakes, add a little more sugar or agave, but I like them as is with some blueberries tossed into the batter.

red curry soup with purple kale and rice
from ThePPK.com
Emily says: I love the flexibility of this soup.  I’ve made this with lentils instead of rice, and usually throw in a few other vegetables, like red peppers or chard.  Isa is a genius, and I highly recommend checking out her blog/cookbooks.
moroccan carrot salad
Megan says: This carrot salad is a perfect summer side and a fun excuse to use a grater. Plus its gluten free and vegan!
Black Bean and Veggie Salsa Recipe from Shannon’s own kitchen!

for the base:

one can black beans, rinsed

one can corn, rinsed
one red pepper, chopped
one red onion, chopped
cilantro (as much as you want), chopped
(you can also add one chopped green pepper if desired, I leave it out cause I’m not a big fan)
for the dressing:
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon lime juice
a whole bunch of chili powder (I generally use several tablespoons)
Mix up all the base ingredients, in a separate bowl mix up everything for the dressing. Pour the dressing over and taste, add chili powder if desired. I find it best to make this the night before and then refrigerate overnight before serving. Serve with tortilla chips – this is always a popular appetizer at get togethers. You can also add to tacos!
thank you from the humble foodies
Thanks to everyone who has shared recipes so far, and I hope more of you choose to share via Twitter, Facebook, or email! We love to hear what you like to eat…and hopefully it will inspire some new creations from our own kitchens.

About Humble Foodie

While we both love to eat well, life as AmeriCorps volunteers doesn’t afford us the budget to try every new restaurant and type of cuisine. With many post-graduate expenses and limited financial resources, what’s a foodie to do? The answer is here, at The Humble Foodie. Instead of spending our hard-earned cash paying other people to cook for us, we’re spending as frugally as possible making delicious meals at home.
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