Comforting, creative, and delicious plant-based, gluten-free recipes (without the dogma) for veggie junkies and meat eaters alike, because good food is good food.

Heather Crosby

Author, former veggie phobe, recipe developer, and wellness advocate who is dedicated to sharing the infinite possibilities for a happy, healthy life.

Making healthy, allergy-free food choices shouldn’t feel like deprivation. YumUniverse is a judgement-free zone dedicated to sharing tools, recipes, and resources to eat more of the foods that make us feel great inside and out—comfort, tradition, and great taste without sacrifice.

The YumUniverse Pantry to Plate Cookbook
©YUMUNIVERSE

YumUniverse author (Book #2 May 2017!) Plantiful, gluten-free recipes, meal plans + GF.

Instagram post 2282830482210500197_257125671 The #GoodFoodCookingBasics course (opening for enrollment 4.20.20) will be all about good food cooking, but we have some #glutenfree baking in the mix too! Learn more and see if we’re a good fit via the bio link—we made a comprehensive course tour that we’ll send out on enrollment day to you if you want one. Would love to have you join us if it makes sense for you right now. And if timing isn’t right, be well and keep cooking! ❤️
Instagram post 2281470155924292201_257125671 ⁠Sometimes, there aren’t words to convey what you want to in order to comfort others. Sometimes, there’s just a pic of a big pot of Creamy Mac. I’m here to help you all how I can—know that my days lately are 100% focused on bringing you this recipe and loads more asap. Grab the big cereal spoon... ⁠
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#goodfoodcookingschool #GFCS #yumuniversity #plantbasedcookingschool #onlinecookingschool #plantbased #glutenfree #onlinecourse⁠
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Instagram post 2280714957539854484_257125671 If you have tortillas, you can make a meal. It’s a little jacket for anything you put in it. Lately, I’ve been spreading some almond butter and jam on a tortilla, adding some sliced bananas and a pinch of salt—roll up, and you have a comforting snack! You can also use them as a thin pizza crust. Blind bake for 10 minutes to dry out, then put on the toppings you have, bake again for 10, and enjoy.⁠
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And of course you can roast almost any veggie, put it in a tortilla and add any sauce (tomato, pesto, salsa, cream, seasoning blends, vinaigrette even) or seasoning blend (taco seasoning, steak and poultry seasoning, jerk seasoning, garam masala) and you have a wrap. Batch cook some rice or grains and sneak some of that into the mix too for more texture and substance. Keep a whole lot of tortillas in the fridge and freezer when you can. ⁠
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Here are some more ideas for wraps... gotta break some rules, but you’ll be pleasantly surprised...⁠
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What works as filling:⁠ roasted, grilled, and sautéed vegetables, raw veggies, cooked rice and grains, cooked pulses...⁠
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What works as a topping: kraut, kimchi, pickles, cabbage, lettuces, onions, raw crunchy things...⁠
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What works as sauce/seasoning: tomato sauce, salsa, pesto, mole, any vinaigrette, cashew cream, chili, cheese sauces, really almost any sauce you like goes...⁠ steak seasoning, everything bagel seasoning, poultry seasoning, garam masala, taco seasoning... open your spice cabinet!⁠
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Just think about balance of flavor and texture when piling it on (and speaking of that: practice restraint, don’t overfill!): something salty, some acid, something fatty and cooling, something umami (grilled, roasted, very savory) and you should be good to go. Make sure you have a variety of textures in the mix too. Make it work!⁠
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Instagram post 2279408049399866307_257125671 I’ve been thinking of you all, and feeling a lot for you during this crazy time. I know I either post a lot, or not at all. Mostly the latter—I try to find a happy medium and have mad respect for those that have the stamina, but when I’m in a creating phase, I go all in. Human Design Hermit Generator style (Google it 🤓). And the last 3 years, I’ve gone ALL in. I have a big announcement to make next week, and deciding what to do about it has made me feel moments of hope and more moments of “I’m gonna puke,” but all in all, thanks to very good, smart, generous friends, late-night bike rides through our ghost town with my M, sweet emails and photos from you, and what my gut says to do no matter how crazy it may be, it’s on. For now. It changes every day but I know that you all are dealing with challenges and uncertainty too. I send tackle bear-hugs to you all. I’m grateful that I have this choice to make and I’m not taking a damned thing for granted.⁠
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So, just like the daffodils in the yard, after a long time, I’m feeling like peeking my head out. I have a plan, and maybe you’ll hear all about it next week. I’m rooting for our world, and you, and me. I hope you’re all well, and comforted the way you need to be, and finding sweet, simple moments when you need them most. ⁠
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I’m sharing this pic of my fave pesto and a reminder how versatile this recipe is for all that “Pantry to Plate” cooking you’re likely having to do right now. Tacos, wraps, noodles, dip, toss it over roasted veggies and grains/rice, pesto is a friend. Bio link for ideas... LOVE.