Shrimp and Asparagus Stir-Fry

Makes : 4 servings | Main Dishes Dairy Free

I’m packing my bags for the Gluten & Allergen Free Expo in Chicago, where I’ll be doing a demo featuring gluten-free Asian cooking. (This is the first time I’m traveling with knives. Can’t wait to see how that turns out!) When I teach these types of classes, I generally have two goals in mind: teaching people how to make the foods they really miss (pot stickers) and convincing the audience that cooking Asian food at home is actually fun. I know it can seem intimidating, but if you keep a few pantry staples on-hand (wheat-free […]


Makes : 4 servings | Beverages Dairy Free , Vegan , Vegetarian

I felt a little skittish posting a recipe for a warm beverage this late in March (we should be thinking asparagus, right?!), but then I awoke to 35° with snowflakes falling from the sky. Go figure this Portland weather! Normally I’d be miffed by the late-season snow, but since I’ll be sipping a cocktail on the beach in Hawaii tomorrow at this time, I’ll let this one slide. Back to the cold weather…while researching Latin and South American grain dishes for some upcoming classes, I stumbled upon multiple recipes for beverages that incorporate grains. Needless […]


Makes : 4 side dish servings | Basics , Salads/Sides Dairy Free , Vegan , Vegetarian

There’s a Peruvian restaurant in Portland called Andina that makes one of the most delicious gluten-free dishes I’ve ever had. They call it “quinotto”, a play on words suggesting quinoa cooked in broth, risotto-style. Andina’s version is chock full of vegetables–beets, mushrooms, and more–and topped with Grana Padano cheese and a drizzle of truffle oil. It tastes so good for you, yet completely decadent all at once. I wanted to reproduce the dish at home, or at least come up with one that’s similar in spirit. Andina’s chef was kind enough to walk me through […]

Chunky Wild Rice Soup with Smoked Sausage and Vegetables

Makes : 4 to 6 servings | Soups/Stews Dairy Free , Soups/Stews

A few weeks ago, I had the opportunity to teach a “global gluten-free soups” class at Bob’s Red Mill. I’m particularly fond of teaching at Bob’s Red Mill because it gives me a chance to experiment with all kinds of whole grains, lentils, and beans. For this particular class, I prepared 5 soups, one each using millet, quinoa, buckwheat, and lentils, plus this chunky brew based on wild rice. Wild rice is one of my favorite pantry staples for gluten-free cooking. The rice (actually a marsh grass) has a nutty taste and toothsome texture, making […]

Chinese Radish Cake

Makes : about 50 1-inch cubes | Appetizers/Snacks Dairy Free , Vegetarian

In honor of the Chinese New Year, I’ve been at the stove creating several new gluten-free Asian recipes. Since the release of The Gluten-Free Asian Kitchen last fall, I backed off developing Asian recipes for a while, mostly to give my kids a break. (Ask any cookbook author what she’s currently working on and you’ll know what her family doesn’t want to see again for a year!) Of all the dishes I’ve been tinkering with, my favorite is this Chinese Radish Cake. Chinese Radish Cake, also known as Turnip Cake or Law Bok Gow, isn’t a […]

Red Curry Soup with Chicken and Rice Noodles

Makes : 4 servings | Soups/Stews Dairy Free , Soups/Stews

The thermostat inside my house currently reads a very chilly 58°. A winter storm knocked out our power last night, and 12 hours later it’s still not back. Sleeping wasn’t so bad; we bundled up with extra blankets and got a little cuddly, but once the sun came up this morning we were at a loss. My daughter and I passed some time with a rousing game of sevens, followed by a few hands of “go fish”. My son had absolutely no idea how to occupy himself without electronics during the two-hour delay before school […]