Creamy, hearty and aromatic, this plant-based bisque is anything but boring. Enjoy it topped with your favorite cream (we like it with the cauliflower cream used in the ‘yam’ chowder recipe) and, if you’re extra hungry, a hot sandwich on the side. 🙂 Gluten free, plant-based and vegan, nut free, corn free, soy free, low FODMAP and yummy!
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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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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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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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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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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.
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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.
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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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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!
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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.
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