Easy Baked Flautas (Taquitos!)

These oven baked flautas are filled with a zesty refried bean and cheese filling! Similar to taquitos, they can be made with either flour or corn tortillas.

Are you a fan of taquitos? Here’s a homemade baked flautas recipe that’s an easy spin on that tasty Mexican rolled tortilla treat! This version is not so much authentic as an easy way for a tasty snack. The filling is vegetarian, a mix of refried beans, cheese, salsa, and spices. It makes for a snack that’s seriously tasty (and kids love them). They’re also great for parties. Serve with your favorite salsa, guacamole, or sour cream for dipping. Ready to get cooking?

Taquitos vs. flautas: what’s the difference?

Taquitos and flautas are so similar that the words are often used interchangeably. In fact, they’re the same entry on Wikipedia. (How’s that for official?) There’s no official definition, but here are the main differences:

  • Taquitos are often made with corn tortillas, and may be smaller than flautas
  • Flautas are usually larger than taquitos: they can be made with either flour or corn tortillas, but flour is common

This baked flautas recipe: a healthy spin!

Traditionally taquitos and flautas are deep fried until crispy. Often they’re filled with meat like chicken or carnitas. This recipe is for baked flautas, so instead of frying they’re baked in a hot oven until crispy. Because we often make vegetarian recipes, we went with a vegetarian filling of refried beans and a little cheese. Green onions, salsa, and chili powder bring big flavor and make a seriously satisfying interior.

Main takeaway: If you’re looking for authentic Mexican flautas or taquitos, search the web for another recipe! But if you’re looking for an easy and healthy version, you’ve come to the right place.

Use either corn or flour tortillas

The accepted definition is that baked taquitos would be smaller with corn tortillas and baked flautas would use flour tortillas. But really, anything goes! You can call them anything you want, and use either type of tortilla depending on your taste and diet preferences. Use corn tortillas to make them gluten free.

In terms of size: we used 6-inch tortillas for the baked flautas in the photo. If you can find smaller tortillas, you could use them to make taquitos: just make sure to not overfill them. Because…keep reading.

Filling spills out when baking, so use parchment!

The main thing to note on this baked flautas recipe is that some filling will spill out when baking. And this is perfectly ok! Because the filling is gooey refried beans, it tends to run out when baking. (Of course deep frying the flautas would keep it inside…so if you’re into deep frying be our guest!) Don’t worry: there will be plenty of filling left inside the flautas so they still have great flavor.

Because some of the filling spills out, it’s important to use parchment paper on your baking sheet for this recipe. It makes cleanup a breeze! If you don’t have parchment paper, you could also line the baking sheet with aluminum foil.

Serving baked flautas!

Everyone loves baked flautas! Seriously. Our 2 year old son adores them. What’s better than dipping rolled tortillas? They’re perfect as a gameday snack (like for football) or the perfect party appetizer. At Mexican restaurants, they’re also served as a main dish. Here are a few different ways you can serve them:

  • With guacamole! Try our Simple Guacamole for a tasty dip.
  • With spicy sour cream! Or regular sour cream, of course. But try stirring in a few shakes of hot sauce (our favorite is Cholula).
  • With salsa! Use your favorite high-quality store-bought version, or Roasted Tomato Salsa or Salsa Verde.
  • As a main dish! Serve them restaurant style: place 4 to 5 on a bed of shredded iceberg lettuce, with dipping sauces on the side.

Can you freeze flautas?

You can! You can make these flautas in advance and freeze them for later. This is especially great for kids’ dinners! Cool the flautas to room temperature, then freeze them in a sealed container. To reheat, bake in a 350 degree oven for 10 to 12 minutes, until warmed through.

This baked flautas (or taquitos!) recipe is…

Vegetarian and gluten free (with corn tortillas).


These oven baked flautas are filled with a zesty refried bean and cheese filling! Similar to taquitos, they can be made with either flour or corn tortillas.


  • 2 green onions
  • 1 1/2 cups refried beans, Homemade Refried Beans or vegetarian canned refried beans
  • 1/4 cup salsa, plus more to serve
  • 1 teaspoon chili powder
  • 3/4 cup shredded cheddar or Mexican blend cheese
  • 14 6-inch flour or corn tortillas*
  • 2 tablespoons olive oil, for brushing
  • 1/4 teaspoon kosher salt, for sprinkling
  • For dipping: easy guacamole, salsa, or sour cream (or spicy sour cream mixed with hot sauce)


  1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper (necessary for cleanup!).
  2. Thinly slice the green onions.
  3. If you’re using canned refried beans, take a taste and determine whether they’re well seasoned. If not, add a few pinches of kosher salt and cumin. If you’re using our Homemade Refried Beans, they’ll be perfectly seasoned and you can skip this step.
  4. In a large bowl, mix together the green onion, refried beans, salsa, chili powder, and shredded cheese.
  5. Optional step: If you’re using 100% corn tortillas, you may want to pan fry each one in a skillet with a drizzle of olive oil (or without in a dry pan) to prevent cracking and help them be easier to work with. Every tortilla brand is different, so if your tortillas seem brittle it’s helpful to heat them before rolling. You can do this with corn tortillas too!
  6. Lay a tortilla on a work surface. Spoon about 2 tablespoons of the bean mixture in a dollop onto the bottom half of the tortilla. Be careful not to use too much!  Tightly roll the tortilla from the bottom (the filling will spread out and hold the tortilla together). Place the flauta seam-side down on the baking sheet. Repeat for the remaining tortillas.
  7. When the flautas are assembled, brush the tops with oil and sprinkle them with a bit of salt. Bake for 15 to 20 minutes, until crisp and browned. Some of the beans will come out the ends of the rolls, which is expected (enough filling will remain to perfectly flavor them!). Serve with salsa, guacamole, or sour cream. Freezing instructions: Cool the flautas to room temperature, then freeze in a sealed container. To reheat, bake in a 350 degree oven for 10 to 12 minutes, until warmed through.


*Homemade refried beans have the best flavor! You can also try our Refried Black Beans. Canned is a great shortcut: see if you can find vegetarian refried beans that are already seasoned. 

You can read full article and recipes here :


Masoor Dal (Indian Red Lentils)

Masoor dal is a spiced Indian lentil dish that’s equal parts flavorful and cozy; serve with rice or naan bread for dipping.

“In India, when a girl is born, there’s no celebration. It’s that moment of darkness in a family. And when you’re unlucky enough to have another girl, it is not like a life, but almost like a death.” Asma Khan

Stop what you’re doing right now, and hit play on the Asma Khan episode in Season 6 of the Netflix documentary Chef’s Table! Asma shares about the stigma of being born a second daughter in India. Her story is remarkable because she’s since become a champion of women: through food. She’s the force behind the all-women staffed London restaurant Darjeeling Express, and also runs a non-profit called Second Daughters Fund that celebrates the birth of second daughters in India.

Oh AND she has a cookbook called Asma’s Indian Kitchen and was kind enough to share this delectable authentic masoor dal recipe with us today! Alex and I were thrilled to make and photograph it—and it was a huge hit with 2 year old Larson too! (This might be some of my favorite of Alex’s photos, ever.) Keep reading for more about Asma and her story.

About the book: Asma’s Indian Kitchen

It’s hard to explain in a few paragraphs just how inspiring Asma is: which makes watching her Chef’s Table episode that much more imperative! As an Indian immigrant to London, she started hosting a super club in her home after she reconnected with Indian food (like this masoor dal). It became so popular that she launched the Darjeeling Express, a restaurant run with her friends, all women immigrants from Southeast Asia with no professional culinary background. What struck me from the episode, among many things, was Asma’s desire for the restaurant to be reflective of her home: and to feed the heart and soul of her guests:

“There are no divisions in my kitchen or my restaurant. We always say, ‘The guest is an incarnation of God.’ I want people to feel that they are valued. I’m cooking food from my home, from meals I’ve had in my family. My aim is for you to leave feeling like someone had embraced you. That’s how food should be. I get happiness from seeing people’s eyes when they eat the food I’ve cooked. That feeling, when you can light up someone’s soul with something you’ve prepared, that is a privilege and an honor.”

Asma’s warmth literally radiates across the screen. And if that’s not enough: her experience being born a second daughter inspired her to start a non-profit called The Second Daughters fund. Sons are still preferred over daughters in traditional India, and second daughters are even less so. These girls carry the hurt and disadvantage for the rest of their upbringings. From the money raised, Second Daughters shares celebration packages for the birth of second daughter, and provides support her through her education. (You can donate here if interested!)

What is masoor dal? Why make it?

Now, on to this masoor dal! What does dal mean? Masoor dal translates as “red lentils” in Hindi. So a dal doesn’t refer to a specific dish, but to actual legumes! There are many types of dal, sometimes spelled daal or dahl. You may have heard of chana dal (chickpeas) or urad dal black lentils). Or you may have dried dal makhani, literally “buttery lentils.”

This authentic masoor dal recipe is a basic dal and it comes out cozy and nuanced, with just the right amount of gentle flavoring. While you’ll see several dried red chilis are used in the recipe, it comes out mild, not spicy. As a family we loved sopping it up with naan: our 2-year-old Larson was quite the fan and even asked for seconds. It’s seriously satisfying and a great way to enjoy an affordable plant-based and vegan lentil recipe. You can adapt this masoor dal to your own taste by adding extra ingredients to the lentils, such as handfuls of chopped spinach or chunks of fresh tomato.

How to make masoor dal

This Indian red lentils recipe is seriously easy to make: it does take about 45 minutes to make, but it’s almost totally hands off. There’s a step for soaking the red lentils for 30 minutes, but if you’d like you can skip that step (Asma’s words, not mine!). One interesting step in this recipe is tempering the masoor dal with spiced oil. The tempering is a very important final stage in making dal, since so much flavor is contained in the spiced oil that is poured over the cooked lentils.

Here’s how to make masoor dal:

  1. Soak the lentils for 30 minutes (if you have time!).
  2. Saute minced onion and garlic for about 5 minutes.
  3. Add the red lentils, turmeric, salt and water. Simmer for 30 minutes, stirring occasionally.
  4. Once the lentils are done, temper the dal: heat dried red chilis, cumin seeds, garlic slivers and curry leaves in oil for a few seconds, then pour it over the dal.

And that’s it: how to make Indian red lentils! Where to buy curry leaves and dried red chilis? They can be hard to find if you don’t have a preferred grocery for them; we found ours online! Here are links to both:

Thank you so much to Asma for sharing this incredible recipe and your story. And thank you to our friend Duncan for introducing us to Asma!

This masoor dal recipe is…

Vegetarian, gluten free (when served with rice), vegan, plant-based, and dairy-free.


Masoor dal is a spiced Indian lentil dish that’s equal parts flavorful and cozy; serve with rice or naan bread for dipping.


For the masoor dal

  • 2 1/2 cups (1 pound) red lentils
  • 2 tablespoons ghee or oil
  • 3 to 4 dried red chilis
  • 1 small onion
  • 4 garlic cloves
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground turmeric

For the tempering

To serve (optional)

  • Flatbread (naan or chipati) or cooked basmati rice
  • Fresh cilantro, for garnish


  1. Wash the lentils in cold running water, then place in a bowl and soak for 30 minutes in fresh col water. (If you do not have time to soak the lentils, just wash them before adding to the pan — red lentils cook quickly and so do not need long soaking.)
  2. Finely chop the onionMince the garlic.
  3. In a heavy-based pan that has a lid, heat the ghee or oil over medium-high heat. Add the dried red chilis to the pan, followed by the chopped onion and garlic. Cook, stirring, until they just start to color (about 5 minutes).
  4. Add the soaked lentils to the pan, then the salt and ground turmeric. Add 5 cups warm water to the lentils and bring to a boil. When the surface of the water is bubbling, cover the pan, lower the heat, and simmer gently for 30 minutes. Stir occasionally to ensure the dal is not sticking to the base of the pan. Once the dal is cooked, place it in a bowl and keep warm while you prepare the tempering.
  5. For the tempering, heat the ghee or oil in a small frying pan over high heat. Working very quickly so the tempering does not burn, add the dried red chilis, cumin seeds, garlic slivers and finally, the curry leaves. Cook for a few seconds, then pour the tempering oil and spices over the warm dal in the pan. Next, take a spoonful of the dal and place it in the frying pan to absorb any remaining oil – take care while doing this since the oil may spatter – then tip the spoonful of dal from the frying pan back into the main dal pan.
  6. Serve immediately, ladling the dal into separate serving bowls. Serve with basmati rice or flatbread for dipping.


Reprinted with permission from Asma’s Indian Kitchen

You can read full article and recipes here :


Red Lentil Curry (Ethiopian Lentils)

These Ethiopian lentils are similar to an Indian red lentil curry, but uniquely flavored with cardamom and ginger! Serve over rice for an easy dinner.

We have a special treat for you today. As you may know, we love travel and cuisines from around the world. This red lentil curry recipe comes to us straight from Ethiopia—via Indianapolis! Exodus Refugee Immigration is a well-known organization in our city that welcomes refugees to Indiana and offers them a place to call home. Exodus helped us to bring you this Ethiopian lentils recipe from one of those refugees. Her name is Dibora, and she’s originally from Ethiopia. Keep reading for her story and the recipe!

Ethiopian lentils…and a story

So, about this Ethiopian lentils recipe, it is incredible! The texture is similar to an Indian red lentil curry, but the flavor is unique, spiced with cardamom and ginger. We adapted the recipe slightly from Dibora’s original to make is ergonomic for the American home kitchen, but stayed true to the flavors. You can feel free to make the red lentil curry as spicy as you’d like with cayenne. We only added a few pinches of cayenne, but the original dish is quite spicy. It’s been a hit each time we’ve made it, even for some people with pickier palates!

Alex and I can’t imagine what it would be like to flee your home country and settle thousands of miles away in a new culture. Having spent some time in Cambodia, we have a better understanding of the plight of the Burmese refugees who have formed a community in our city (with the help of Exodus). But with such significant cultural barriers, it’s hard to know how best to support refugees who have settled here. We’re happy to host a little cultural exchange in the form of food—a special way to connect and build friendships across cultures.

The story behind this red lentil curry

Dibora never expected to be in Indianapolis, nearly eight thousand miles from home, sharing the recipe for Ethiopian lentils with a cooking blog.

She arrived in the U.S. with her 2-year-old daughter to meet her husband who is a refugee from Eritrea. Eritreans have been facing strict control and persecution from an authoritarian regime since the country’s independence from Ethiopia in 1993. This includes persecution based on religion, and Dibora’s family is of a Christian denomination that the government doesn’t recognize.

After Dibora’s husband fled to Ethiopia, the two met at an international call center where Dibora was working. He was resettled in Indianapolis through Exodus Refugee Immigration almost three years ago. This left Dibora waiting, pregnant and alone, for her chance to follow. Now that she has arrived, she misses her family—and the food in her country. But she is happy for the freedom, equality, and educational opportunities that the U.S. has to offer.

Cooking Ethiopian food is something Dibora has done for nearly her whole life. The recipe for mesir wat (Ethiopian lentils) she’s shared hereis a common dish that Ethiopians would eat every day. Dibora learned how to make it from her mother when she was 16. The red lentil curry is somewhat spicy. And like many Ethiopian dishes, and it’s vegetarian. Most dishes are made with plenty of vegetables in Ethiopia, saving meat for special occasions.

Ethiopian dishes take a while to cook, but despite the time, Dibora still cooks mostly traditional meals since being in the U.S. She said she makes pasta and pizza sometimes because they are easy, which is how she views most American food. But she doesn’t like how many American dishes contain a lot of fat and sugar. Here in Indianapolis, Dibora would like to find work cooking Ethiopian food, to share the cuisine of her country with her new home.

(Compiled by Heather Watts, AmeriCorps VISTA)

More About Exodus

Every day, millions of courageous persons flee their homelands due to unimaginable persecution. They seek refuge and human rights in other places around the world, including Indianapolis. Exodus Refugee Immigration welcomes refugees to Indiana and offers them a place to call home. They work to arrange housing, food and clothing, case management, as well as education, employment and health services for individuals and families starting out in their new lives.

More on red lentils

Red lentils named for their beautiful orange-pink color. Of any of the lentil varieties, the texture of red lentils breaks down the quickest. This makes it perfect for creamy soups and curries.

If you buy a bag of red lentils for this recipe, there are so many other great recipes you can make! A few other great recipes with red lentils? This Masoor Dal (Indian Red Lentils). Masoor dal translates as “red lentils” in Hindi. It comes out cozy and nuanced, with just the right amount of gentle flavoring. Or try our Creamy Red Lentil Soup, cozy spiced with cumin and paprika and topped with a squeeze of lemon.

This Ethiopian lentils recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.


These Ethiopian lentils are similar to an Indian red lentil curry, but uniquely flavored with cardamom and ginger! Serve over rice for an easy dinner.


  • 2 cups uncooked rice
  • 1 red onion
  • 2 cloves garlic
  • 1 ½ tablespoons minced ginger root
  • 3 tablespoons olive oil
  • 2 tablespoons paprika
  • 1 teaspoon turmeric
  • ½ teaspoon ground cardamom
  • 15-ounce can diced tomatoes
  • 2 cups red lentils
  • 5 cups water
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • A few pinches (or more) cayenne


  1. Prepare the rice according to the package instructions or use our Instant Pot method.
  2. Dice the onionMince the garlicMince the ginger.
  3. In a large saucepan or pot, heat the olive oil over medium heat and cook the onion until translucent, about 5 minutes.
  4. Add the garlic, ginger, paprika, turmeric, and ground cardamom. Cook for about 3 minutes until fragrant. Stir in the tomatoes with their juices and cook for another minute.
  5. Add the red lentils and water. Cover and bring to a boil. Once boiling, reduce to a simmer. Cook until the lentils are fully pureed, stirring occasionally, about 25 minutes. Add the kosher salt and black pepper. For additional heat, add several pinches of cayenne.

You can read full article and recipes here :


The BEST Vegan Nachos

These loaded vegan nachos are the best because they’re plant based, healthy nachos that are so flavorful no one will miss the meat!

Turns out Alex and I are into nachos. Clarification: we’re into healthy nachos. Or, nachos with a healthy twist? Healthyish? Pick your favorite word for a recipe that’s a whole food, from scratch, lighter take on comfort food, and that’s what we love. There’s our grilled nachos, made on the grill in a cast iron skillet. And our Greek nachos that use pita chips as a base. There’s even tater tot nachos, made with our homemade tater tots! But these vegan nachos are our new favorite! They star our very favorite new vegan nacho cheese recipe and are quick and easy to make once you have a few components on hand.

How to make healthy vegan nachos

Nachos is a pretty loose concept, so there’s no “perfect” way to make vegan nachos. And in this case, healthy nachos are nachos that are healthier than normal, using lots of fresh plant based toppings and homemade sauces. Making these loaded nachos is very simple once you have made up a few of the components. Here are a few of our secrets:

Start with organic corn chips.

Chips are where issues with processed ingredients can come into play if you’re not careful! So, for healthy vegan nachos we suggest buying organic corn chips that have only 3 ingredients: corn, oil, and salt! Look on the back of the package to determine whether your chips fit this description. Another way to get around processed chips is to make your own! We have a great recipe for homemade tortilla chips.

Load on the lentils or beans.

The topping for these nachos is from our popular Instant Pot recipe, these smoky lentils and rice. The fantastic thing about this lentils recipe is that it makes a big pot that you can use in different ways throughout the week! We used them in our Instant Pot tacos, and then agreed that nachos would be another great fit!

Don’t have an Instant Pot? No problem! Use our Lentil Taco Meat instead. If you’re running low on time, make our Refried Black Beans recipe: they take only 15 minutes to whip up! Or you could pop some refried beans right out of a can.

By the way, if you have a bag of lentils to use up, we’ve got lots of tasty recipes to choose from! Try our Best Lentil Recipes or Top Vegan Lentil Recipes.

Drizzle with nacho cheese!

This vegan nacho cheese recipe is so delicious and simple to make: and it tastes way better than the plastic store bought nacho cheese! It’s made simply of cashews and a few spices. Another option: try our Spicy Chipotle Sauce. Other toppings you might want to try: Pickled Radishes or Pickled Jalapeños, which add a nice zing.

When to serve vegan nachos

These healthy vegan nachos are a perfect gameday appetizer for watching football — just don’t mention the word healthy! We’ve found that if you call something “healthy,” people automatically expect certain things from it. Even vegan is a negative buzzword for some people in our family! However, everyone in the family can enjoy these vegan nachos: vegan doesn’t have to sound lofty, unattainable, or tasteless! The experience of these nachos is like any other: except that it leaves your body feeling good, instead of the typical gut bomb of salt and fat.

This vegan nachos recipe is…

Vegetarian, gluten free, vegan, plant based, refined sugar free, and naturally sweet.


These loaded vegan nachos are the best because they’re plant based, healthy nachos that are so flavorful no one will miss the meat!



  1. Make the Smoky Instant Pot Lentils and Rice or Lentil Taco Filling. Before serving, make sure the lentils are warm (reheat them if made in advance).
  2. Make the Vegan Nacho Cheese.
  3. Seed and dice the tomatoMince the red onion. Thinly slice the green onionsChop the cilantro. (Or, make Salsa Fresca for topping.)
  4. To serve, place the chips on a plate. Top with lentils, tomato, red onion, green onion, Vegan Nacho Cheese, cilantro, and hot sauce.


*Note: The timing for this recipe assumes that the Lentils and Rice and Nacho Cheese are made in advance.

You can read full article and recipes here :


Easy Vegan Tacos

Looking for easy vegan tacos? These “verde” vegan tacos are color-themed, featuring green lentils, green cabbage, and a bright green cilantro sauce.

This post was created in partnership with One Degree Organic Foods. All opinions are our own. 

Ready for some easy vegan tacos…themed around a color? Yes, these tacos are not only supremely tasty and done in 30 minutes: they’ve got a theme too! Green lentils, green onion, green salsa, and green cilantro sauce: what’s not to love? And they’re all wrapped up in our favorite organic tortillas from One Degree Organics, a family-business that sources organic ingredients from farmers and tells their stories. For example, some of the corn for these tortillas was farmed in Mexico by a woman farmer Imelda Ramirez Herrera. Keep reading for the recipe for these easy vegan tacos and more about the company.

About the company: One Degree Organics

The company behind the tortillas in these vegan tacos, One Degree Organics, happens to be owned by the family of my friend Sondra, a fellow mama with a babe close in age to Larson. I’ve come to find that kids the same age make for an instant bond of friendship! Sondra couldn’t be lovelier and I’m absolutely certain her entire family is the same way. The amazing thing is part of their business is to fly all over the world finding sources for their organic products. Serious dream job!

The goal of One Degree Organics is to bring food straight from a farm to your table so there’s only one degree of separation between you and person who grew your food — like a farmer’s market. And who’s heard of doing this with things like tortillas?! It’s truly cutting edge. Also, all of One Degree’s products (sprouted grain flours, cereals, breads, and granolas) are sprouted, traceable, organic, and non-GMO project verified. We loved using their organic tortillas as the base of these easy vegan tacos!

How to make vegan tacos

These tacos are very loosely based on an idea from our friend Ellen of her late night tacos. Instead of taco meat, green lentils spiced with cumin and garlic powder stand in as the base of these vegan tacos. After we started with green lentils, we realized we could use the theme of green (verde) for all the toppings! Green onion, green cabbage, green drizzle, and green salsa. With that, our “verde” vegan taco recipe was born.

These easy vegan tacos are bursting with flavor and seriously quick: they take just 30 minutes to make. We’ve used One Degree Organics sprouted organic tortillas in our vegan taco recipe.  The taco is incredibly tasty: the combination of fresh flavors and textures is fantastic: the chewy lentils, creamy cilantro sauce, and crunchy green cabbage make for a seriously satisfying taco.

The component of these vegan tacos that requires a little forethought is the creamy cilantro sauce, which is based on our cashew cream recipe. It’s a creamy, dairy-free sauce that uses blended cashews as the base. Because the cashews need to soak before blending the sauce, you’ll need to make sure you allow enough time.

The very shortest amount of soak time that works is 30 minutes if you have a high-speed blender. If you have a standard blender, we recommend 1 hour or even overnight to soak the cashews. So, just start them soaking in the morning when you go to work! (If you do eat dairy, you can absolutely just use sour cream instead, and these tacos will be just as delicious.)

This easy vegan tacos recipe is…

Vegetarian, vegan, plant-based, gluten-free, and dairy-free.


Looking for easy vegan tacos? These “verde” vegan tacos are color-themed, featuring green lentils, green cabbage, and a bright green cilantro sauce. 


For the lentils

  • 1 1/2 cups green lentils
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • Fresh ground pepper

For the tacos


  1. Soak the cashews for the Creamy Cilantro Sauce for at least 30 minutes while making the remainder of the recipe (for a high speed blender), or soak them overnight or the morning of if you think of it. The longer the better! (You also can make the sauce ahead — see instructions in the cilantro sauce recipe!).
  2. Place the lentils in a pot with 6 cups warm water. Bring to a low boil, then boil for about 15 to 20 minutes until just al dente (taste often to assess doneness). Drain, then stir in the olive oil, cumin, garlic powder, and kosher salt.
  3. Thinly slice the green onions. Thinly slice the cabbage. If using, chop the avocado.
  4. Meanwhile, make the Creamy Cilantro Sauce.
  5. Warm the tortillas according to the package instructions*. (We typically char ours on an open flame, but that’s not the preferred method with the One Degree tortillas.) To serve, top the tortillas with lentils, green onions, green cabbage, salsa verde, torn cilantro leaves, and cilantro drizzle.


*See How to Warm Tortillas for more!

You can read full article and recipes here :


Perfect Zucchini Lasagna

We cracked the code to the best zucchini lasagna! Roasted zucchini noodles and three cheeses make just the right Italian flavor.

After years of testing, we’ve done it: we cracked the code to the Perfect Zucchini Lasagna! You might not share our elation if you haven’t attempted a no noodle lasagna before. It’s easy to spend lots of effort and end up with a watery mess. But not with this recipe! This zucchini lasagna alternates beautiful layers of roasted zucchini noddles, hearty garlicky tomato sauce and three gooey cheeses. It tastes as good–or better–than a classic lasagna! In fact, we might pick it over the classic. Here’s what to know about making a kick-ass lasagna that happens to be gluten free, too.

Ingredients for zucchini lasagna

This zucchini lasagna is not a traditional lasagna made with zucchini (though that would be good, too). It’s a no noodle lasagna that uses zucchini strips instead of noodles! The zucchini makes a lovely noodle-like texture to the cheesy mess. This also makes this a gluten free, paleo and keto lasagna, if that’s your diet preference. To us: it’s just delicious! Here are the main ingredients you’ll need for this recipe:

  • Large zucchini: Size matters, here! It’s nice to have larger zucchini for layering, and they fit in the pan easier than lots of small ones. But you can get away with small or medium if that’s all you have.
  • Ricotta, Parmesan, and mozzarella cheese: The Italian flavors in this recipe sing with three types of cheese!
  • Homemade tarragon tomato sauce: See the section below. You can substitute oregano if you don’t have dried tarragon.
  • Lemon zest and fresh thyme: These bring a zing and freshness that’s absolutely essential to the flavors.

How do you get the water out of zucchini lasagna?

Zucchini is over 90% water. The biggest issue with a zucchini lasagna it’s a watery mess when you pull it out of the oven. We’ve had this happen several times, so we’ve engineered this recipe to come out with the perfect texture ever time. Here’s how to get the water out of zucchini lasagna:

  • Roast the zucchini noodles. This cooks out a large amount of the water. You’ll roast them at 450 degrees for about 10 to 12 minutes. (This is much more effective than salting and draining the zucchini, like some recipes do.)
  • Don’t use too much tomato sauce. Tomato sauce also has lots of moisture! This recipe calls for just the right amount of tomato sauce for the pan.
  • Thicken the tomato sauce with cornstarch. This is another preventative measure! Adding a little cornstarch makes an even thicker tomato sauce with less water.
  • Let the lasagna cool for 15 to 20 minutes to set. Right out of the oven, there may be a little moisture. Let the lasagna sit and cool, which lets it absorb any remaining moisture.

With these steps, you’ll find this zucchini lasagna is not watery and has the perfect classic lasagna texture.

Use a 9 x 9 pan, or equivalent volume

One note for the size of this recipe! You can only roast 2 pounds of zucchini at one time, and this makes just enough noodles for a 9 x 9 pan. If you’re cooking for more people, you can do 1.5 times the recipe for a 9 x 13 pan, or do two 9 x 9 pans. Just note that you’ll have to cook two batches of zucchini noodles! A good make ahead tip could be to roast the zucchini noodles in advance (see below).

In these photos, you’ll see we used a small rectangular baking dish that is the same volume as a 9 x 9″ pan (10 cups volume or 2.5 quarts).

Make the homemade tomato sauce

For this zucchini lasagna, we recommend to make this homemade tomato sauce instead of using a purchased marinara sauce. Why?

  • The sauce has incredible flavor. The tomato sauce is one of the biggest influences on flavor in a lasagna We promise it’s worth the time to make it!
  • It’s thickened to avoid watery lasagna. As we noted above, this sauce is thickened so it avoids the problem of too much water. Many store-bought sauces can be too water.
  • The dried tarragon makes it a home run! Using dried tarragon in this recipe makes the flavors sing! If you can’t find it, you can use oregano. But it’s worth finding: especially if you’ve never tried it.

Make ahead tips for zucchini lasagna

This zucchini lasagna takes about 45 minutes to prepare, 40 minutes to bake, and 15 minutes to sit. So, make it when you have ample time! Here are a few things you can do to shortcut that 45 minute preparation time.

  • Roast the zucchini noodles in advance. One of the biggest time savers is roasting the noodles in advance. Roast them and then refrigerate until baking. They will accumulate moisture in the fridge, so pat them dry before assembling.
  • Make the tomato sauce in advance. It’s easy to let the tomato sauce simmer while you preheat the oven. But you can make it in advance too! Just refrigerate until serving: the flavor gets better over time.

This zucchini lasagna recipe is…

Vegetarian, gluten-free, paleo and keto.


We cracked the code to the best zucchini lasagna! Roasted zucchini noodles and three cheeses make just the right Italian flavor.


  • 3 large garlic cloves
  • 2 tablespoons unsalted butter
  • 1 15-ounce can crushed tomatoes, fire roasted if possible
  • 1 15-ounce can tomato sauce, fire roasted if possible
  • 1 teaspoon dried basil
  • 1 teaspoon dried tarragon (or oregano)
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons cornstarch (or arrowroot starch)
  • 2 pounds zucchini (3 large or 5 small medium)
  • 2 1/2 tablespoons chopped fresh thyme
  • 2 teaspoons lemon zest (1/2 lemon)
  • 1 1/2 cups ricotta cheese
  • 3/4 cup shredded Parmesan cheese, divided
  • 2 cups (7 ounces) shredded mozzarella cheese, divided
  • 1/4 teaspoon ground nutmeg
  • Fresh ground black pepper


  1. Preheat: Preheat the oven to 450 degrees Fahrenheit.
  2. Prepare the sauce: Mince the garlic. Add the butter to a medium saucepan over medium heat: once melted, add the garlic and saute until fragrant, about 1 minute. Turn down the heat and carefully add the crushed tomatoes, tomato sauce, basil, tarragon, 1/2 teaspoon kosher salt, and several grinds of black pepper. Remove 1/4 cup of the sauce and stir it with the cornstarch, then add it back to the pan (this helps to thicken the sauce). Simmer while making the remainder of the recipe, at least 15 minutes. When ready to use, remove the pan from the heat.
  3. Roast the zucchini noodles: Slice the zucchini into noodles 1/4 inch thick, using a knife or mandoline (if you have a mandoline, it’s the easiest way to get uniform pieces). You can discard the pieces that are just the peel. Place the zucchini strips on two parchment-lined baking sheets and drizzle them with olive oil, then use your hands to rub it so they are lightly coated on both sides. Sprinkle with 1 teaspoon kosher salt, divided across the 2 trays. Roast 10 to 12 minutes, until just tender. Remove the pans from the oven and set aside.
  4. Meanwhile, prepare the cheese filling: Destem the thyme, then roughly chop the leaves. Add 2 tablespoons thyme to a medium bowl and reserve about 1/2 tablespoon for topping the lasagna. To the bowl, add the lemon zest, ricotta cheese, 1/2 cup Parmesan cheese, 1 cup shredded mozzarella cheese, nutmeg, 1/2 teaspoon kosher salt, and several grinds of black pepper. Stir to combine.
  5. Turn down the oven: Turn down the heat to 375 degrees Fahrenheit.
  6. Assemble the lasagna: In a 9” x 9” baking dish (or similar volume baking dish), spread a 1/2 cup tomato sauce on the bottom of the pan. Then top with 1 layer of the zucchini noodles, half of the cheese mixture (in dollops) and about 1/2 cup of the tomato sauce, using a spatula to spread the sauce evenly over the cheese. Repeat again, topping with 1 layer of noodles, the remaining cheese mixture, and 1/2 cup of the remaining tomato sauce. Finally, top with a final layer of noodles, then another 1/2 cup tomato sauce. Sprinkle the entire top with the remaining 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, and 1/2 tablespoon fresh thyme.
  7. Bake the lasagna: Bake the lasagna for 40 minutes, uncovered. Let stand for at least 15 minutes before serving (this allows the lasagna to set; you can let it sit even longer if desired). Leftovers can be refrigerated for 2 to 3 days and reheated in a 375°F oven.

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Vegan Biscuits and Gravy

Yep, these are the best vegan biscuits and gravy! A thick, peppery mushroom gravy coats impossibly flaky biscuits. All we can say is: wow.

Are you a biscuits and gravy lover? Hailing from the state of Minnesota, I didn’t know what biscuits and gravy were until I moved south to Indiana. Here, I was intrigued to find that biscuits topped with a thick white sauce of crumbled sausage counted as breakfast. And after trying it, I found it oddly satisfying! Alex’s family are big fans of this hearty breakfast. So once Alex and I started eating more plant based recipes, we realized we’d have to find a vegan version. Thus, our vegan biscuits and gravy recipe was born! And let us tell you: it is every bit as satisfying as the original. (We think.)

Why vegan biscuits and gravy?

This website is devoted to mostly healthy, plant based recipes made with whole foods. So are these vegan biscuits and gravy a healthy, whole food breakfast recipe? Actually, not really! This one counts as an occasional treat we’d serve as part of a special breakfast or brunch. This fits into our philosophy of all things in moderation: a total treat food! And man is it worth it.

Why make vegan biscuits and gravy instead of the real thing? If you love this hearty Southern-style breakfast but also want to cut back on meat, this is the perfect way to indulge. The creamy, savory mushroom gravy is every bit as comforting and cozy as a sausage country gravy. And the vegan biscuits are impossibly flaky. In fact, it’s one of our favorite veggie-based recipes for meat eaters.

These are the best vegan biscuits.

If you love to eat plant based, these vegan biscuits must be on your list of things to try! They’ve got those signature layers, but are made 100% of plants. The secret? Vegan butter. Because so many vegan butters are processed, Alex and I don’t often use it in our cooking. But these days, it’s getting easier to find a minimally processed vegan butter. When we tested these biscuits with coconut oil, they were dry and crumbly after being cooled. But vegan butter resulted in the best moist texture and savory flavor!

When you’re shopping for vegan butter for these biscuits, try to find one that is minimally processed with real food ingredients. Another plus is using organic! We used Miyoko’s Vegan Butter, which is made with mostly cashews and coconut (and happened to be organic). Let us know in the comments below if there are other vegan butter brands that you love.

The only special tool you need? A biscuit cutter.

Secrets to vegan mushroom gravy

Let’s move on to the sauce side of these vegan biscuits and gravy! Alex and I have a great vegan brown gravy that’s perfect on mashed potatoes. But for this recipe, we needed a country gravy to mimic the pale, chunky sausage gravy that’s traditional in this recipe. It’s total vegan comfort food! Here are the secrets to this vegan mushroom gravy:

  • Mushrooms and onion. To make those signature sausage chunks, we used diced mushrooms and onion. Use a mix of shiitake and baby bella mushrooms for a nuance in flavor, or go all baby bella.
  • Smoked paprika and fennel. Fennel seed is used in Italian sausage, so it adds a meaty flair. Smoked paprika adds a hint of smokiness.
  • Flour and almond milk. The standard country gravy uses flour as a thickener, and milk as the liquid. Unsweetened almond milk works just as well as dairy milk in this gravy.

How to reheat gravy

Vegan gravy has a tendency to thicken up even further as it cools. If you have leftovers that you refrigerate, we recommend warming the gravy in a saucepan over low heat to loosen it up a bit. If the gravy is still too thick once it’s heated through, stir in a little almond milk. And we mean a little, as in a tablespoon or so! You don’t want it to become too runny.

This vegan biscuits and gravy recipe is…

Vegetarian, vegan, plant-based, and dairy-free.


Yep, these are the best vegan biscuits and gravy! A thick, peppery mushroom gravy coats impossibly flaky biscuits. All we can say is: wow.


  • 1 recipe Best Vegan Biscuits
  • 1/2 small yellow onion (1/2 cup minced)
  • 2 garlic cloves
  • 8 ounces mushrooms (we use a mix of shiitake and baby bella)
  • 6 tablespoons olive oil, divided
  • 1 tablespoon soy sauce
  • 1 teaspoon whole fennel seeds
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried sage
  • 1 1/2 teaspoons ground black pepper
  • 1/4 cup flour (for gluten-free, use 1 for 1 gluten free flour)
  • 2 cups unsweetened almond milk
  • 1 teaspoon kosher salt


  1. Make the Vegan Biscuits.
  2. Finely mince the onion and garlic. Finely chop the mushrooms.
  3. In a large saucepan over medium heat, warm 2 tablespoons of the olive oil. Add the onion and mushrooms and cook for 6 to 7 minutes until lightly browned. Stir in the soy sauce, then add the garlic, fennel, smoked paprika, sage and pepper and cook for 30 seconds over medium heat until fragrant.
  4. Stir in the flour so the mushrooms are coated. Then add the remaining 1/4 cup olive oil and cook, bubbling rapidly, for 4 minutes, stirring frequently.
  5. Reduce the heat to medium low. Add the almond milk and kosher salt. Cook for an additional 2 to 3 minutes, until thickened.
  6. Remove from the heat. The gravy will continue to thicken as it cools. Taste and add an additional pinch or two of salt as necessary.


*Prep time & cook time are for gravy only.

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Lemon Blueberry Pancakes

These lemon blueberry pancakes are light and fluffy, with just the right citrus zing and sweet bursts of berries! Serve with blueberry compote.

Here’s a breakfast that’s the best way to make Saturday morning even more special: lemon blueberry pancakes! These are quite the treat: tender and fluffy, with just the right citrus zing! Each bite has a sweet pop of purple blueberry. Top it off with tangy sweet blueberry compote and it’s all you can do not to scream Wow! on your first bite (we did). This recipe was inspired by a haul of blueberries we picked in Michigan, and it’s every bit as good as it looks. You can also use frozen berries if you don’t have a fresh stash. Here’s what to do!

Ingredients for the best lemon blueberry pancakes

This lemon blueberry pancakes recipe is based on our fluffy Greek yogurt pancakes. Because who needs buttermilk! We always have Greek yogurt in the refrigerator, so prefer using that to buttermilk. Greek yogurt pancakes get just as tangy and creamy! There’s enough lemon to peak through with a tangy citrus zing. Here’s what you’ll need for these pancakes:

  • All purpose flour: you can also use half and half all purpose and whole wheat flour: you may need a splash of extra milk
  • Baking powder, sugar and salt
  • Egg
  • Milk
  • Greek yogurt
  • Lemon juice and zest
  • Neutral oil like grapeseed, organic canola oil, or organic vegetable oil
  • Blueberries: fresh or frozen

How to add berries to pancakes: the secret!

Here’s the biggest mistake people make with blueberry pancakes: they add the blueberries to the pancake batter. What’s wrong with that? Well, there’s a better way to add berries to pancakes. How should you add berries to pancakes?

  • Pour the batter onto the griddle, then place the blueberries on top of each pancake. Why?
  • This makes for even blueberry distribution! Place the berries in the batter itself and it makes lumpy pancakes and uneven distribution. You’ll thank us later.

Use fresh or frozen berries: you don’t even need to thaw

Got loads of fresh blueberries for these lemon blueberry pancakes? Perfect! Fresh berries are our favorite for adding to blueberry pancakes. But guess what? Frozen are just as good!

Here’s a question: do you need to thaw frozen blueberries for pancakes? Good news: no! There’s no need to thaw frozen berries because they defrost as part of the cooking process. Defrosting blueberries can be a messy business, and once they’re thawed they can make purple streaks in baked goods and pancakes. So just pop them in frozen: it works like a charm!

Variations on lemon blueberry pancakes

Want a vegan variation on these lemon blueberry pancakes recipe? Here’s what to do to make it plant-based:

  • Substitute almond milk for the milk AND Greek yogurt. Use 1 cup almond milk total, then add a few more splashes to get to a pourable consistency.
  • Use a flax egg for the egg. A flax egg is simply flax seed plus water, combined to form a gel that’s used in vegan baking. It acts as a binder just like a real egg.

Or, go to Vegan Blueberry Pancakes and add 2 tablespoons lemon juice and 2 teaspoons lemon zest.

Topping ideas for lemon blueberry pancakes

These lemon blueberry pancakes are stunners! Of all of our pancake recipes, they’re one of our favorites because they’re so unique and fresh. Step them up by topping them with even more incredible flavors. Here are some of our favorite topping ideas:

  • Maple syrup: The easiest basic topping is maple syrup: and it’s oh so good.
  • Compote (highly recommended!): This Blueberry Compote we made to go especially with these pancakes! It’s lightly sweetened with maple syrup and full of berry flavor.
  • Sauce: Or try this Blueberry Sauce: it’s even sweeter and thicker!
  • Nut butter: Nut butter is great for pancakes because it makes a filling breakfast by adding a hit of plant-based protein. Try Almond ButterCashew ButterPeanut Butter
  • Toasted nuts: These add a great crunch! Try Toasted AlmondsToasted Pecans or Toasted Walnuts.
  • Whipped cream: If you like a decadent pancake, top with Homemade Whipped Cream.
  • Sweetened Greek yogurt: For a healthier spin, mix a little maple syrup with Greek yogurt for a creamy topping.

This lemon blueberry pancakes recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, see the notes in the section above. For a gluten free pancake, go to Gluten Free Pancakes.


These lemon blueberry pancakes are light and fluffy, with just the right citrus zing and sweet bursts of berries! Serve with blueberry compote.


  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 3 tablespoons sugar
  • 1/4 teaspoon kosher salt
  • 1 large egg
  • 3/4 cup milk
  • 1/2 cup full fat Greek yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 2 tablespoons neutral oil (vegetable or grapeseed)
  • 1 cup blueberries, fresh or frozen
  • For serving: Blueberry Compote or maple syrup


  1. In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
  2. In a separate bowl, whisk the egg, then whisk in the milk, Greek yogurt, lemon juice, lemon zest, and neutral oil.
  3. Stir the wet ingredients into the dry ingredients. If the batter is too thick, stir in another splash of milk (the consistency of each yogurt brand varies).
  4. Lightly butter a skillet and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles, then place blueberries into the top of each pancake. Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until done. Repeat with the remaining batter.
  5. Serve immediately with blueberry compote or maple syrup.

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Fluffy Gluten Free Waffles

These gluten free waffles are magic: made with almond flour and eggs, they’re so fluffy your friends and family won’t believe they’re gluten-free!

These fluffy gluten free waffles are magic. They are all things a waffle should be: lightly sweet, tender and fluffy on the inside, and crispy on the outside. But instead of refined flour and sugar, these waffles have a simple, whole food base: almond flour and eggs. Magic, right? Keep reading for the secret behind this gluten free waffles magic trick!

About the book: The Laura Lea Balanced Cookbook

We can’t take credit for these amazing gluten free waffles—it’s all Laura Lea. Do you know the website Laura Lea Balanced and The Laura Lea Balanced Cookbook? If not, it’s high time you do! Laura Lea is a holistic chef and recipe developer based in Nashville. She and I connected via a mutual friend and immediately hit it off. You know those people where you know they are “good people” after about two minutes of chatting with them? That’s Laura Lea. She’s incredibly supportive, genuine, and 100% passionate about good, healthy food.

One of the things I love about Laura Lea’s cookbook is that the recipes are all approachable and delicious, not aspirational. Her focus is eating real food and lots of it, including healthier versions of the Southern favorites she grew up with. Her book includes meat, fish, and lots of veggies: so it’s got a little of something for everyone. That’s where these gluten free waffles come in!

Gluten free waffles ingredients

These fluffy gluten free waffles are even fluffier, lighter and cinnamon-ier than I imagined they would be. Alex, Larson, and I gave them three enthusiastic thumbs! Most waffles are made with refined flour and sugar, then doused with fake maple syrup and powdered sugar. That equals one thing: food coma + energy crash. So to make a whole food take, these gluten free waffles are low in sugar and high in both fiber and protein.

The secret: almond flour instead of refined flour! Almond flour is typically very dense: however, the magic here is whipping egg whites into a frothy foam that’s folded into the batter. What results is a lightly fluffy dream, not what you would expect of almond flour at all! (Want more with almond flour? We’ve got 10 easy almond recipes for you to try.)

We topped these amazing gluten free waffles with a bit of our new rhubarb compote recipe, which brings in a vibrant hot pink color and tangy flavor. And to cut the sweet, a dollop of creamy yogurt. A little goes a long way with the rhubarb compote, so you can be light-handed when you’re topping. You could also stir in some fresh blueberries before cooking them, like in our blueberry waffles! Or top with strawberry sauce to make strawberry waffles.

How to make gluten free waffles

These fluffy gluten free waffles are made just like regular waffles! Simply whisk together the wet and dry ingredients in separate bowls, and beat the egg whites to soft peaks in another bowl. Add the wet ingredients into the dry, then carefully fold in the whipped egg whites. Cook the waffles in a waffle iron according to package instructions.

Note that it’s so important to slowly and carefully fold the egg whites into the waffle batter. If you stir the mixture too vigorously, you’ll knock the air out of the egg whites and your waffles will turn out flat. You also don’t want to over whip the egg whites; you want soft peaks, which looks like a white foam.

How to freeze waffles

If you’re a gluten free waffles fanatic or just need a quick, healthy breakfast option on hand, I suggest making a double batch of these waffles and freezing them for later. Freezing waffles couldn’t be simpler! To freeze these gluten free waffles, first let them cool completely on a wire rack (this prevents the bottoms from steaming and getting soggy). Once they’ve cooled to room temperature, stack the waffles in a freezer-safe baggie and freeze for later.

When you’re ready to eat the gluten free waffles, just pop them into the toaster and cook them on a low setting two or three times. Cooking them for longer on a lower heat warms the waffles all the way through without scorching the outside.

Buy the book:

Get a copy! The Laura Lea Balanced Cookbook

This gluten free waffles recipe is…

Gluten-free, dairy-free (see sub below), vegetarian, and naturally sweet.


These gluten free waffles are magic: made with almond flour and eggs, they’re so fluffy your friends and family won’t believe they’re gluten-free!


  • 2 tablespoons melted butter, plus 1 teaspoon for waffle maker if necessary (or sub coconut oil for dairy-free)
  • 1 cup almond flour
  • 1/4 cup arrowroot starch or cornstarch
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 3 large eggs, separated into yolks and whites
  • 1/2 cup canned full-fat coconut milk
  • 2 tablespoons maple syrup
  • 1 1/2 teaspoons vanilla extract
  • Rhubarb compote, to serve (optional)


  1. If your waffle maker doesn’t have a nonstick surface, grease with 1 teaspoon melted butter or coconut oil. Heat according to manufacturer directions.
  2. In a medium mixing bowl, whisk together the almond flour, arrowroot starch or cornstarch, cinnamon, baking powder, and kosher salt.
  3. In a separate smaller bowl, whisk together the egg yolks, melted butter, coconut milk, maple syrup, and vanilla extract.
  4. With a handheld or stand mixer, beat the egg whites until they form soft peaks, approximately 1 minute. Soft peaks hold for a second, then fall back onto themselves. This will look like a light white foam.
  5. Stir the egg yolk mixture into the dry ingredients. Gently fold in the egg whites until just incorporated.
  6. Add the batter for one waffle to the waffle maker and cook until lightly brown (a standard circle size waffle maker makes 4 and a Belgian waffle maker makes 2). Gently remove and repeat with the remaining batter. Serve immediately. If desired, serve with rhubarb compote.


Waffles will keep tightly sealed in the refrigerator for 2 days. Reheat them in a 300ºF oven until softened and warm to the touch. You can also freeze them up to 1 month. Reprinted with permission from The Laura Lea Balanced Cookbook by Laura Lea Goldberg.

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