Gluten Free
What Are Garlic Scapes, and What Do I Do with Them?
Garlic Scapes appear briefly at the Farmer’s Market and in CSA boxes in early summer, and are worth snapping up for a seasonal feast.
Stalking the Wild Morel for Stuffed Morels!
I’ve always been intrigued by the hollow shape of the morel, and decided that I wanted to make stuffed morels, if I did find any. I toyed with ideas for fillings, and settled on one that is so simple that it makes perfect sense. A saute of shiitakes, another intense mushroom in their own right, would make a dense, woodsy puree that I could stuff into that cavity. Then, each mushroom would explode with over-the-top mushroomy-ness when you took a bite.I’ve always been intrigued by the hollow shape of the morel, and decided that I wanted to make stuffed morels, if I did find any. I toyed with ideas for fillings, and settled on one that is so simple that it makes perfect sense. A saute of shiitakes, another intense mushroom in their own right, would make a dense, woodsy puree that I could stuff into that cavity. Then, each mushroom would explode with over-the-top mushroomy-ness when you took a bite.
Watch My First YouTube Video, No Flour, No Eggs, No Problem Oat Waffles!
No Flour, No Eggs? No Problem! Make Oat and Chia Waffles
When the shelf that used to have wheat flour on it is empty, grab some oats, and make these flourless, eggless waffles. It’s quarantine cooking at its best.
Make Your Own Pantry Veggie Burgers
So you’re stuck in the house, with a can of beans? Make these tasty Pantry Chickpea-Caper Burgers with Avocado Tzatziki and be well.
Have You Tried Kecap Manis?
Make your own kecap manis with palm sugar and tamari, for a clean, delicious sauce.
Savor Citrus in Red Curry Mock Duck with 3 Oranges over Fonio
Red Curry Mock Duck with Three Oranges In the dark, cold months of January and February, we can thank the citrus growers of Florida and California for shipping us rays of edible sunshine. Just as the winds howl and the snowbanks grow tall in Minnesota, our southern...
Crush Brunch with a Frittata with Kala Namak
Caramelized Onion and Chickpea Frittata with Kala Namak There are a few ingredients that will take your plant-based cookery to the next level. Miso, nutritional yeast, and dried mushrooms come to mind. But one you should really get to know is Black Salt, or Kala...
Celebrate with Tajin-Bashed Potatoes, Go Plant Based for Veganuary?
Happy New Year! Wave goodbye to 2019, and start fresh in 2020, woo hoo! It's been a rocky year for me, I lost my Mother to cancer, and there have been a few other hard knocks, just show me my own strength. On the other hand, some great things have come my way,...
“Just Enough” Vegan Recipes and Stories from Japan’s Buddhist Temples
This is the season for indulgence, when we all find ourselves eating, drinking and acquiring things with abandon. So, instead of another recipe for dessert, consider taking a few bites of wisdom from Gesshin Claire Greenwood, and reading her latest book, "Just Enough;...
Poached Pears Make an Elegant Dessert, For a Break from Pumpkin!
I know we are in pumpkin pie season, but really, how many pies can you eat? Dare we break away for a moment to celebrate the beauty of the pear? I've been playing around with desserts that don't have any added sugar lately, and this recipe for Poached Pears in Cherry...
The Speedy Sheet Pan Meets Tofu and Veggies!
Thanksgiving is coming, and your instagram feed is filling up with holiday food porn, so you can start planning for the big day. But between now and then, you still need to eat. If you like to make a big feast, you might find yourself putting all your kitchen time in...
Roast a Whole Stalk of Brussels Sprouts for a Showpiece Dish
We've all been there. As the family sits around a table, a roasted turkey or ham is carved into slices. It's a primal scene. It's part of some hunter-gatherer genetic memory, one that's baked into our brains. Well, I think I've found a vegetable dish that has the...
Make Life Easy with New Potatoes, Chickpea and Fresh Mint
Fresh Mint Forever You really only have to plant spearmint once. I can't remember when I made the fateful move to put a little mint plant in my garden, but it was years ago. The mint flourished and spread and persists, year after year. After we eat tabouli and minty...
Golden Oats, Delicious Anti-Inflammatory Foods
Life is dangerous. No matter how careful you are, pain is hovering in the wings, waiting for its moment. I can't help with all the emotional pains, but lately, I've been looking for foods to help out with the physical ones. Anti-inflammatory foods have become my...
Try Fresh Currants in this Easy Kanten
Kanten It was a great farmer's market find. Fresh Red Currants were ripe and ready at the market, and it was too hot to bake. So, I made kanten. Kanten is the plant-based world's answer to Jell-o, and it couldn't be more refreshing. Don't tell anyone it's vegan, just...
Convenient Meal Prep: Tofu Egg Salad with Kimchi
Driving across Wisconsin last month, I had occasion to look at the prepared sandwiches in the truck-stop coolers.The standard line-up of meat, tuna, and egg salad sandwiches looked thoroughly unappealing, but seeing those egg salad sandwiches reminded me of...
Try Palapa, Filipino Flavors Make Meal Prep Easy
I'll tell you up front. I've never been to the Philippines. I'm not an expert on "authentic" regional cuisine of the Philippines, if there is such a thing. But I love trying the flavors of faraway places, especially when they are perfect for adding to plant-based...
Make Taco Rice for a Japanese-Mexican Bowl
Take two foods we love, put them in the same bowl, and you have Taco Rice. It may sound like an American invention, like the Korean Taco, or the Pizza Bagel, but it's not. No, this delicious bowl-ification of the tender rice we love in sushi and the spicy filling we...
Eat Curry, Feel Better, Try Fonio
Butternut Squash Curry is Comfort Food Sometimes you just need comfort. A gentle, easy Butternut Squash Curry is just the ticket. Tender, sweet squash cubes, bathed in just enough coconut milk and spice to make it creamy will make you feel warmed and nourished from...
Celebrate Valentine’s With Brilliant Beet Handrolls
Valentine's Day Sushi! Valentine's Day always calls out for a splash of red on the plate. Crimson hearts and ruby red beets just go together. So, for a heart-healthy flash of red, try my Pickled Beet Handrolls. There is pink pickled ginger, pink tofu, and curly...
Make a Fast Meal with Roasted New Potatoes and a Pumpkinseed-Cilantro Dip
Everybody is in a hurry these days, especially when it comes to getting a meal on the table. I get it. I love writing recipes that people will actually use, not just aspire to make. Time is of the essence. In that spirit, I'm sharing this easy Creamy Pumpkinseed...
Jumbo Tofu Beet Sushi Rolls-When Bigger is Best
Big Fat Sushi Rolls Do you ever feel that sushi is too precious? The most authentic sushi comes to you in tiny bites, designed to make you really appreciate what's in your mouth. But sometimes, you just want a big fat sushi roll. Americans love sushi, and we want our...
Make Easy Peanut Butter and Chocolate Crispy Bars
Peanut Butter and Chocolate Crispy Bars Are Calling Your Name! My neighborhood grocery store folks know how our minds work. When you stand in line at the register, they have thoughtfully provided a stack of appealing, easy to grab treats, to tempt the hungry shopper....
Hasselback Purple Sweet Potatoes with Sage, for a Colorful Side Dish
Hasselback is the Way to Go A plain, baked sweet potato is a pretty great thing on its own. Just sliced or mashed, adorned with a little salt or maple syrup. But when it's time to entertain, you want something with curb appeal. For a dramatic presentation, go for...
Soak Your Oats! Creamy Pumpkin Spice Oats For a Comforting Breakfast
Are you sick of pumpkin spice yet? The season has barely started, so I hope you are still craving dishes that remind you of pumpkin pie. You know me, I'm not using fake pumpkin spice flavor, I'm using real pumpkin and spices, and I love it in real food. Like this...
Make Granola in the Summertime-With the Slow Cooker!
Granola is still a great breakfast in Summer Lately, it's hot and sticky, and the last thing I want to do is crank the oven. As much as I'd love to make muffins or a big batch of granola, the thought of all that heat is just too much. So as I was washing up the...
Get to the Farmers Market and Make a Potato and Green Bean Salad
It's potato salad season, in all its glory. Tender young, locally grown potatoes are at my Farmer's Market, along with a bounty of fresh, seasonal veggies that can make a potato salad a little more exciting than the standard one. Take my Potato and Green Bean Salad...
Cool Off with Homemade Peanut Butter Pops with Chocolate Drizzle
Is it the heat, or is it the humidity? Who cares? It's Summer, and we love every minute of it. Even when we are seeking shelter in the air conditioning, we get to revel in the best summery foods. And that includes easy, homemade frozen Peanut Butter Pops. With...
See Red with Chipotle Beet Hummus
We love hummus. The eternal combo of chickpeas, tahini and lemon is a crowd pleaser, and has spawned endless variations. So let me join in and make a riff on hummus out of one of the most maligned vegetables out there. Beet hummus! I married a beet-disliker, so when I...