I recently had the opportunity to attend a party at Portland’s fabulous Cheese Bar in honor of my friend Ivy Manning‘s new cookbook, Crackers and Dips. Ivy prepared a spectacular spread for the party, which included not only Steve Jones’ finest charcuterie and cheeses, but also a sampling of homemade crackers, schmears and dips from the book. Always one to take care of her friends with food sensitivities, Ivy included THREE types of gluten-free crackers in the mix. Yay for inclusion! My favorite dip was the decadent Bacon and Caramelized Onion Jam, unless you count …
All Vegetarian recipes
Magic Mushroom Broth
Makes : Makes about 2 1/2 quarts | Soups/Stews | Soups/Stews , Vegan , Vegetarian
I’ve spent a tremendous amount of time in the kitchen lately, mostly developing recipes for my new brassicas cookbook (all my favorites–cauliflower, Brussels sprouts, kale, broccoli, bok choy, cabbage…), but also simmering up soups and broths for sick friends. This mushroom broth is something I’ve made repeatedly over the past year, and it has been particularly nourishing to friends who have lost their appetites to chemo and radiation. The circumstances, of course, are far from ideal, but I’m always glad when I can help a friend along with their recovery through my efforts in the kitchen. …
Lentil Salad with Toasted Almonds
Makes : 4 to 6 servings | Salads/Sides | Dairy Free , Vegan , Vegetarian
On October 2, 2012
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Back-to-school time is always chaotic–soccer practices, piano lessons, and getting the kids back on their homework schedules. For those days when I just can’t get to the market, I like to keep a few “pantry meals” in my rotation. The dinners usually revolve around a starch, such as gluten-free pasta, rice, or lentils, plus a few easy additions that are likely lingering around my fridge. I keep several types of lentils in my pantry, but my favorite varieties for salads are either black beluga lentils or the French green “verte du Puy”. These particular lentils …
Tropical Rice Salad
Makes : 4 to 6 servings | Salads/Sides | Dairy Free , Vegan , Vegetarian
On September 5, 2012
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For those who prefer their grains processed and pulverized (think white bread), the mandate to “eat more whole grains” leaves many home cooks at a loss. But incorporating these foods into your daily routine can actually be quite simple — and fun. One of the easiest ways to introduce whole grains (grasses and seeds, too) into your repertoire: salads. Gluten-free salads made from rice, quinoa, buckwheat, wild rice, millet or even lentils and beans prove successful not only as side dishes but often as light main courses as well. In the case of this colorful rice …
Roasted Broccoli with Grated Parmesan
Makes : 2 to 4 servings | Salads/Sides | Vegetarian
No matter what I’m serving for dinner, I always try to include at least one or two different vegetables with the meal. My kids aren’t huge vegetable eaters, but lately they’re increasingly willing to take a stab at something new, especially if it’s sitting right in front of them. Oftentimes I’ll set the vegetables out while I’m finishing up the rest of the meal, hoping the kids are hungry enough to just start nibbling at the green stuff. Sneaky, huh? Unless I’m making an entrée that’s incredibly simple, I tend to prepare vegetables in a …
Grilled Baby Bok Choy with Miso Butter
Makes : 4 servings | Salads/Sides | Vegetarian
I tend to cook a lot of Asian food (probably not a surprising statement from the author of The Gluten-Free Asian Kitchen), and one of my favorite staples is miso paste. If you’re not familiar with miso paste, it’s a common ingredient in Japanese cooking, made from a combination of fermented soybeans plus a grain. Rice is used most frequently, but it can also be made from barley or other grains as well. (Be sure to always check the label to make sure it’s gluten free—you’re basically looking for soybeans, rice, and salt.) Miso adds …
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