Robin Runner

Most salsas try to do too much. Fifteen ingredients, three types of pepper, a paragraph of instructions. This one uses five things: ripe peaches split and grilled flesh-side down until they have grill marks, then diced and mixed with finely chopped red onion, jalapeno, fresh lime juice, and a drizzle of balsamic vinegar. The balsamic is the decision that matters here. It turns grilled peach salsa from something you have had before into something that stops you mid-chip.

Tikka masala spice does not belong only on chicken. Cauliflower and chickpeas, roasted at 400 degrees F (200 degrees C) with a homemade spice blend of garlic powder, cumin, coriander, paprika, turmeric, cayenne, and salt, drizzled with olive oil, turn into something that could replace any meat dish at the table. Thirty minutes in the oven. No paste, no cream, no sauce. The spice blend is generous by design.

Sometimes being plant-based and gluten-free can be a struggle. So, here are ten recipes that are both gluten-free and plant-based from January! They’re colorful and delicious, so give them a try! We also highly recommend downloading the Food Monster App  — with over 15,000 delicious recipes it is the largest meatless, vegan, plant-based and allergy-friendly recipe resource to help you get healthy! 1.