Category: Gluten-Free

by Sarah

Baklava Hasselback Sweet Potatoes

These baklava hasselback sweet potatoes make the best side to any holiday table. Pistachios, honey, and cinnamon makes this 5 ingredient dish easy. #thecuttingveg #eat real food sweet potato

These baklava hasselback sweet potatoes are the easiest thing to put on your holiday table. Six ingredients and a little knife trick are all it takes to make your potatoes go from drab to fab! No marshmallows are required!

We all love sweet potatoes over here on the Cutting Veg. Dang it I will do my best to bring sweet potatoes to you in all the forms. From sweet to savory, in breads or toasted, I have tried to do it all. But have I ever done the hasselback? I know. It has been a long time coming.

Continue reading “Baklava Hasselback Sweet Potatoes” →

by Sarah

Creamy White Bean Quinoa Risotto

Creamy White Bean Quinoa Risotto with Roasted Broccoli is the perfect plant based main dish for any holiday feast. #thecuttingveg #eatrealfood #thanksgiving #vegandinner

This Creamy White Bean Quinoa Risotto is the perfect meatless main for those cozy nights. Make it part of your holiday spread or bring it to a Friendsgiving potluck. It might become a part of your latest tradition

Can you believe we are so darn close to Thanksgiving? Yeah me neither. Yet, I have said this time and again on this platform that Thanksgiving is my favorite holiday. It’s a holiday for cooking with the focus being all on family. Plus, I have to say that Thanksgiving food blows all other foods out of the water

I hope we can agree on that!

Continue reading “Creamy White Bean Quinoa Risotto” →

by Sarah

Za’atar Roasted Green Beans with Green Harissa

Za'atar Roasted Green Beans

Za’atar Roasted Green Beans with Green Harissa are the perfect side to any dinner on chilly nights. Green beans are roasted with herbacious za’atar, some sliced shiitake mushrooms, avocado oil, and pink salt. Then, drizzle with spicy green harissa, and top with sliced almonds and pomegranate seeds. This will definitely be the talk of any Thanksgiving menu!

If there is one thing that is absolutely my winter time staple, it is roasting all of vegetables. I swear, roasting a vegetable automatically makes it taste 10 times better, you know? And so, if you have some picky eaters in your family unit, might I suggest roasting all of the veggies.

Yes yes there. I said it.

Continue reading “Za’atar Roasted Green Beans with Green Harissa” →

by Sarah

Paleo Apple Cider Donut Mug Cake

An apple cinnamon dream! Apples, almond flour, maple syrup, and spices combine to make the perfect fall treat. Make this paleo apple cider donut mug cake in less than 5 minutes and have apple cider goodness right at your fingertips.

You knew this was coming, didn’t you?

I needed to add in some apple cinnamon flavors for fall ASAP this year. I actually prefer apple to pumpkin but we just went on a major pumpkin/squash binge. Safe to say, this needed correction. But don’t worry. We are back on course with this cider donut mug cake.

My body is ready.

Continue reading “Paleo Apple Cider Donut Mug Cake” →

by Sarah

Sweet Potato Fries with Tahini BBQ Sauce

Sweet potato fries with tahini BBQ sauce are sure to put a smile on any face. I bake them in the oven until crisp, then served with a tahini BBQ sauce that is all kinds of sweet, spicy and creamy. It is the perfect recipe for your next tailgate, meal prep, or lunch.

The Whole Foods salad bar is such a temptation for your wallet I cannot even tell you. They have all of the salads that my brain space simply could not throw together. How does one make more than one type of tempeh salad? On one of those trips I saw in the hot bar these sweet potato wedges with tahini BBQ.

And they say love at first sight does not exist.

Continue reading “Sweet Potato Fries with Tahini BBQ Sauce” →

by Sarah

Pumpkin Cauliflower Rice Risotto

It’s the start… the start of fall. Time to let your basic out.

You know that I came to terms with last week? That there are zero pumpkin recipes on The Cutting Veg site. I know. I was as shocked as you are. So, like the good food blogger that I am, with fall coming around the corner, I had to bring ya at least one pumpkin recipe…

You know. Before the pitchforks come out.

Continue reading “Pumpkin Cauliflower Rice Risotto” →

by Sarah

Eggplant Lasagna with Lentil Bolognese (V/GF)

Are you ready for this… because I most definitely am!

One of the funny memories about my childhood is I never had certain foods that I feel everyone else had. My dad loved making Indian food and homemade pizzas for us, but it was not until I was 15 that my parents ever DARED make us a lasagna. My mom said it was because we never liked it or asked for it.

But why anyone would not ask for a cheesy saucy thing is beyond me.

Continue reading “Eggplant Lasagna with Lentil Bolognese (V/GF)” →

by Sarah

Paleo Coconut Banana Bread

There’s really nothing I love more than food that tastes good and is pretty too. It’s not something that’s easily achievable, but in the summer months, the food is really pretty, full of colors, and delicious. I love it. Colorful bowls am I right??

However, usually when it comes to sweet things, you guys know how I do it, chocolate, chocolate and more chocolate. It’s pretty obvious though that, even lately I’ve been slowly changing my ways and incorporating more fruit based desserts into my life, I still need to have some chocolate. As you might expect however, I don’t really consider this banana bread a dessert, more like a sweet breakfast or brunch item, but I’ll let you guys decide what course you’d like to serve this with.

Continue reading “Paleo Coconut Banana Bread” →

by Sarah

Fluffy Buckwheat Pancakes

Buckwheat is definitely the sexiest form of pancake.

I know because I’ve had them all. I am very particular about the pancakes I consume. My dad every Saturday would make stacks and stacks of buckwheat pancakes. I loved going downstairs and eating a huge stack. Then, I might follow that up with a pancake chaser/snack sometime in the afternoon. And then of course, there were the pancakes that I would take in a Ziploc bag to lunch at school. I would eat them cold, smeared with peanut butter.

I was living my best life, even at 8.

Continue reading “Fluffy Buckwheat Pancakes” →