How to Use Hemp Hearts as Milk Beginning a dairy free journey and finding the right nondairy milk is very much like finding the perfect pair of jeans. There is a lot of effort that goes into that process. It’s got to be the right fit with the perfect flavor and one that doesn’t make you itch…
Fresh Out of the Oven
Yeast Free Bread
When I first learned about my candida diagnosis, I’m not going to lie, my heart sunk for Fork & Beans. In my at-times dramatic nature, I thought this would be the death of this site and that my love for food would either be on pause for several months as I learned to heal my…
No Bake Blueberries and Cream Pie
HAPPY BIRTHDAY to my favorite dude on this planet. I’m honoring his special day with this No Bake Blueberries and Cream Pie from the awesome gluten free and vegan baker/author, Laurie Sadowski. For anyone who has taken a stab at baking gluten free and vegan, you will know that it is no easy feat. It…
Egg Free Sweet Potato Gnocchi
Gnocchi is not an easy meal to recreate into a grain and egg free feast. This one took several, several times to get back into the kitchen and try again. I probably had five different variations, some of which disintegrated into the boiling water (not enough structure), others that had an “off” texture until I realized…
Vegan Chickpea Omelet
Omelet. Omelette. However you want to spell it this Vegan Chickpea Omelet isn’t made from eggs (technically that makes it a non-omelet but you get the point). Whip this up for breakfast and you will forget about which spelling is which and why it’s even called this. You’ll want to refer it simply by the…
Falafel Collard Wraps
Lunch is my toughest meal. If I don’t have leftovers from dinner I am usually at a loss and I have no idea why. I mean, it’s food. I love food. I have no troubles with breakfast or dinner but for some dang reason lunch totally trips me up. Before I started to eat clean…
Grain Free Tortillas
Gluten free tortillas. They are like the Holy Grail of bread-like foods to recreate for those who cannot eat gluten. Either they are too stiff to bend, too hard to eat or just nothing at all the way you remembered them to be. Until now. Until right flippin’ now. All thanks to a new flour,…
