All Recipes Archives - Page 2 of 5

Buckwheat Waffles II

April 13, 2019

Do you like the idea of eating buckwheat but not the intensity of its flavor? Try out these crispy-on-the-outside-soft-on-the-inside, easy-peasy waffles. The tapioca flour helps neutralize the buckwheat-y flavor a bit and lends a lighter texture than the Buckwheat Waffles I recipe.

A friend of mine recently confided that while her body feels good when she eats buckwheat, the flavor was just a bit overpowering and difficult to balance. I divulged that, for all of its minerals, antioxidants and low-glycemic properties, it was years before this pseudo-grain was accepted by my taste buds as well. Maybe if I had this recipe it would have sped up the process. 🙂

This approach to adding starch to the buckwheat was inspired by Brittany Angell. She is a bit of a genius and has the flour-to-starch ratio in gluten-free breads down to a science. With a little tinkering and a small leap of logic, I was pleased to see this ratio successfully result in a grain free, plant-based & vegan, soy free, nut free, low FODMAP, nightshade free waffle as well!

(more…)

Tabbouleh with Tahini-Dill Sweet Potatoes

April 6, 2019

There’s something vibrant and energizing about the herbs and spices used to make tabbouleh. Also known as tabouli, tabbouli, tabouleh, etc., there are probably as many variations in how to spell it as there are ways to make this appetizer 🙂 This post shows one way to make tabbouleh using quinoa as the gluten free substitute to bulgur/couscous. Feel free to tinker with the ratios and proportions of parsley, mint, tomatoes/cucumbers, cinnamon, allspice, etc. to find your favorite version of deliciousness that is tabbouleh!

This recipe was inspired by one of the parents’ creations for my son’s class during a unit on global celebrations. The kiddos ‘traveled’ to different countries and learned about the foods, customs and other traditions unique to the places they ‘visited.’ They even entered their findings into a special passport. It was adorable…and impactful! My son had so many questions and nuggets of wisdom to share about ethnic diversity and the idea of being one global family. I learned a thing or two…or 100…as well, including how much I love tabbouleh.

Gluten free, plant-based and vegan, allium free (no onions, no garlic), low FODMAP, soy free and corn free with an easy nightshade free option.

(more…)

Thin Roti-Style Flatbread

March 29, 2019

This post shows a scalable way to make a thinner roti-style flatbread (similar to chapatti or phulka) using the Roti-Style Flatbread Dough (2 ways!) recipe. With practice, you’ll get them to puff up into phulkas just as easily.

Few foods remind me of home like fresh, hot roti. While I was growing up, serving piping-hot puffed up roti (phulka) was how my Mom said “I love you.” More than a tradition, it was a form of expression using the language of food. When I went gluten free in 2011 she didn’t miss a beat. My mom quickly invented multiple ways (just to be safe) to keep our yummy lines of roti-communication intact. 🙂 With her permission, I’m posting this recipe so every gluten free person has a chance to feel the love that is piping hot phulkas.

The keys to maximizing flavor and texture are to a) cook each roti as it is rolled and b) serve the rotis immediately. Gluten free, plant-based and vegan and yeast free.

(more…)

Thick Roti-Style (Bhakri) Flatbread (2 ways!)

March 29, 2019

In the mood for flatbread but low on time? These discs of unleavened, flatbread-y goodness are quickly made by hand and cooked stove-top in a skillet.

Bhakri is a type of Indian, roti-style flatbread that is generally more thick and coarse than chapatti. The texture of bhakri is more forgiving than chapatti and has traditionally been made using a range of flours including wheat, millet, sorghum, and even rice across the various regions of India. This post shows a scalable way to make a Gujarati-inspired bhakri using a more commonly available off-the-shelf gluten free flour blend in place of the wheat flour often used in the region.

The keys to maximizing flavor and texture are to a) cook each bhakri as it is rolled and b) serve the bhakris immediately. Gluten free, plant-based and vegan and yeast free.

(more…)

How to Make Roti-Style Flatbread Dough (2 ways!)

March 26, 2019

All you need to bring this dough together are 4 ingredients and about 5 minutes.

Flatbreads are one of the most practical (and oldest) forms of cooked food. They’re made from simple ingredients, are quick to prepare, energy-efficient to cook, compact for travel..and fun to share. 🙂 This is probably why there are hundreds of different types of flatbread, individually unique to just about every populated region on this planet.

This post shows how to create 2 varieties of dough for Indian Roti-style flatbreads (thick or thin) using a commonly available gluten free flour blend. The first (thick) version uses less water, more oil and can be used to make a thicker Indian roti-style flatbread like bhakri, paratha and puri. I consider this the beginner version because the dough consistency is more forgiving and can be shaped using a tortilla press. The second (‘advanced’) version calls for a bit more water, less oil and a lighter touch to roll out a thinner roti-style flatbread like chapatti and phulka. Gluten free, plant-based and vegan, allium free and yeast free.

(more…)

Ribollita Soup

March 21, 2019

Hearty, hydrating and packed with flavorful veggies and herbs, ribollita is as fun to make as it is to eat. The ‘fun’ part is probably because the hodgepodge of ingredients reminds me of one of my favorite childhood stories: Stone Soup.

In Marcia Brown’s version, the story goes something like this: 3 travel-worn visitors enter a town with the hopes of getting a meal and a place to rest. The townspeople are wary of these strangers and determined to not help them. Realizing the miserliness of the townspeople the visitors get creative and announce their decision: they will make stone soup! Curiosity drives the townspeople to slowly open their pantries and, eventually, their hearts as the visitors prepare a rich soup ‘fit for the king.’ They all experience how fun and fulfilling it is when people change their negative perceptions of each other…and eat together. 🙂

The visitors build a sense of community one ingredient at a time from salt and pepper to carrots, cabbage, potatoes and more! I’d like to think the same is possible with this Ribollita. Gluten free, plant-based and vegan, allium free (no onions, no garlic), soy free, corn free, nightshade free and yummy! See recipe notes for the quicker Instant Pot version.

(more…)

Radish-Dill Canapés (2 ways!)

March 17, 2019

This appetizer features the peppery crunch of radish with a creamy dill and caper spread. If you love dill, you’ll want to make extra spread to enjoy long after the appetizer course is over! In this post I show how to prepare it 2 ways: one with plant-based cream cheese and the other using creamy Navy beans (as shown here). I used homemade, grain free, buckwheat sourdough bread as the base, but feel free to use any type of thinly sliced, small-sized bread or crackers, instead.

This recipe was inspired by EatingWell Magazine’s Vegetables: The Essential Reference. Between the two options provided on this post, there’s something for you whether you’re gluten-free, plant-based and vegan, allium-free(no onions, no garlic), soy free, corn free, nightshade free, Low FODMAP…all of the above, or not!

(more…)

“Shepard’s” Pie

March 11, 2019

Happy Pi Week!

This savory, plant-based version of Shepard’s pie features your choice of legumes together with quinoa and mushrooms. Top it with mashed potatoes (shown here) or the less carb-intense, nightshade-free, mashed cauliflower. Make the filling up to 2 days in advance to simplify weeknight meal prep.

This recipe includes ideas from Alton Brown and America’s Test Kitchen. Gluten free, plant-based and vegan, allium free (no onions, no garlic), soy free, and corn free, alcohol-free, with nightshade free and low FODMAP friendly options. See recipe notes for the 5-minute DIY Worcestershire sauce substitute.

(more…)

Lemonade!

March 8, 2019

For when life hands you lemons…

We’ve all had those moments (or longer…) when the universe appears to be revolting against us. I’d like to think he’s just giving us new ingredients to work with.

Whether you enjoy it with mulled raspberries and a sprig of thyme, or a pinch of salt together with black pepper and ground cumin, there are plenty of ways to brighten your day with timeless, sunshiny lemonade! Made with agave nectar, this lemonade looks darker in color than when it’s made with cane sugar. Low FODMAP and free of refined sugars.

(more…)

Asparagus with Gremolata

March 1, 2019

Dress up asparagus with the zing of fresh, chopped parsley and lemon zest! Traditionally made with garlic, this allium-free version of gremolata gets its bite from pepperoncini (an idea from Dan Clapson at eatnorth.com), while still maintaining its Italian roots. Toasted sunflower seeds add a delicate crunch. Best part? This side-dish takes 10 minutes to make, start to finish!

Gluten free, allium free (no onions, no garlic) plant-based and vegan, grain free, soy free, nut free, corn free with easy low-FODMAP, nightshade free and AIP diet options.

(more…)

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this: