Brunch Archives - Eat-Together.Co

White Bean and Avocado Arepas

May 20, 2019

These crispy-on-the outside-soft-on-the-inside english muffin-like discs deftly transition from breakfast to lunch any day of the week. Shown here with a white bean and avocado filling (recipe included), you can load these up with your favorite sweet or savory filling, instead.

Arepas originated in the region that now spans Columbia and Venezuela and are traditionally made from corn. Today there are dozens (upon dozens) of distinct ways to prepare this naturally gluten free bread. Each one of the techniques involve transforming a handful of simple ingredients into irresistible deliciousness. This recipe was inspired by America’s Test Kitchen. The challenge is that my son doesn’t tolerate the corn-based masarepa that is the foundation of most recipes. To get around this, I used cream of rice to develop this alternate approach that is yeast free, corn free, soy free, xanthan gum free, nightshade free, Low FODMAP, gluten free, plant-based and vegan.

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Oat Pancakes

May 13, 2019

Light and fluffy pancakes that make your mouth and tummy smile? Yes, please! We love that they’re quick to make and easy to eat on-the-go (just like that).

A reader of mine once wisely observed that one can never have too many pancake recipe options. I completely agree. 🙂 This recipe is adapted from Kitchen Treaty and is just as scrumptious whether you’re gluten free, corn free, plant-based and vegan, nut free, oil free, Low FODMAP, nightshade free and avoiding refined sugars, or not!

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Cauliflower and Kale Vegetable Pie

May 6, 2019

Combine the best of many cultures with this one-skillet vegetable pie! This recipe is made using the approach of a frittata together with the tummy-friendly goodness that is handvo (substitute idli) batter…and looks a little like a pizza. The result? A veggie loaded dish that can be eaten for breakfast, lunch, dinner or any meal in between!

Most of the vegetables are hidden inside each slice (with only a smattering on top). But, feel free to split the veggies evenly between the batter and the topping. You might even enjoy cheese sprinkled over top of the vegetables! This recipe, as shown, is gluten free, plant-based and vegan, allium free (no onions, no garlic) soy free, corn free, chickpea-free, nightshade free and made without processed ingredients or xanthan gum.

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Handvo

April 18, 2019

Craving something savory? Try out this Indian savory cake!

Of the dozens of savory cake options out there to satisfy my savory-tooth, handvo is, hands down, my (and my Dad’s) favorite. Why? 1) It’s made with inexpensive, easy-to-find ingredients. 2) Its leavened via fermentation (no bakers yeast, starter or eggs required). Also, 3) the process of fermentation reduces phytates and helps maximize our absorption of the nutrients in the brown rice and split-lentils(dal) that are the foundation of this dish. Of course, what really ‘takes the cake’ is that handvo is 4) dang delicious (with or without vegetables) and, when made in just the right way, has a 5) moist-yet-not-dense texture.

Traditionally made using yogurt, this dairy-free handvo skips the yogurt culture altogether in favor of overnight fermentation. So, you can have handvo whether you’re gluten free, plant-based and vegan, allium free (no onions, no garlic), soy free, corn free, nut free, nightshade free…or not!

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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!

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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.

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Crepes with Chocolate Ganache

February 15, 2019

Add some sweetness to your week with these ganache-filled crepes! Best part? Paired with Grain-Free Crepes, these are ready to serve in under 30 minutes : )

Typically ganache is made using heavy cream or whipping cream made from cow’s milk. The fat in the cream helps create that delicious, rich texture that ganache is famous for. To re-create that experience, I use homemade sunflower-seed cream instead. It’s rich in those good fats that seeds are known for, and has a neutral flavor.

Gluten-free, plant-based and vegan, nut free, soy free, corn free, nightshade free and with a low-FODMAP friendly serving size.

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Grain Free Crepes

February 15, 2019

4 ingredients. 15 minutes. Infinite possibilities!

Traditionally made with wheat-based flour and eggs, this recipe relies on the complete protein of quinoa to create a similar texture and look as its inspiration. While there is considerably less fat, quinoa has a distinct flavor that will benefit from the use of herbs, spices and accompaniments to better approximate its counterpart. I’ll be posting recipe ideas and suggestions from time to time, like Crepes with Chocolate Ganache, to help you navigate that path.

See the recipe notes for a sweet version of this recipe. Plant-based and vegan, legume free, corn free, soy free, nut free, nightshade free and low FODMAP in any serving size. 🙂

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Crispy ‘Breaded’ Zucchini

February 12, 2019

These crispy, baked zucchini sticks are the perfect appetizer, side dish or snack. The secret is in the preheated pan…and the crushed, seasoned rice-based cereal. Best part? You can have these on the table in 30 minutes! Gluten free, plant based & vegan, yeast free, soy free, corn free, nightshade free, low-FODMAP and yummy 🙂

Inspired by the simplicity of Rachel’s recipe at Recreating Happiness, I couldn’t resist tweaking it to meet my family’s dietary constraints. Hope you enjoy this as much as we do!

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Shavige Upitu (South Indian-style Rice Vermicelli with Vegetables)

February 5, 2019

Need lunch in a pinch? Try this vitamin C-packed South Indian variation of upitu (upma)! It’s been known to stave off ‘hangry’ kids and adults…without feeling guilty about what’s going into their bellies in the process.

Pre-packaged broccoli florets and frozen peas help with prep time but you can easily vary the vegetables based on the ingredients in your fridge or freezer. Check out the recipe notes section to see how!

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