Moroccan Sweet Potato Salad

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

Now that Memorial Day has passed (which in the Pacific Northwest means we’re down to only one more month of cold and rain), I start considering possibilities for great summer outdoor fare. I love the ease of throwing a simply marinated steak on the grill and bringing out platters of corn-on-the-cob and sliced tomatoes, but ideally I sneak in a more interesting side dish as well. One of my favorites, a roasted Moroccan Sweet Potato Salad, came about during a marathon potato-salad recipe development phase I had a few years back. Tired of mayonnaise-swathed boiled […]

Almond Cake

Makes : 6 servings | Desserts Dairy Free , Vegetarian

In the 16 years since I went to culinary school, I’ve cooked, either personally or professionally, nearly every single day. And of those 5800 odd days, maybe a couple dozen of them were spent baking. (OK, I may be exaggerating a little, but not much.) It’s not that I can’t bake; I just enjoy cooking much, much more. Plus you don’t really need to bake when you live in New York City, which is where much of my (gluten eating) adult life was spent. Once I started eating gluten free, I found it wasn’t so […]

Soba Noodles with Asparagus and Salsa Verde

Makes : 2 main dish or 4 side dish servings | Main Dishes , Salads/Sides Dairy Free

I have to admit, buckwheat soba was rarely a go-to ingredient for me before I started eating gluten free, but I’ve since changed my tune. Soba’s toothsome bite and bold flavor may be a tad overwhelming for some, but it’s exactly those traits that lured me to the buckwheat camp. Made from buckwheat flour (a gluten-free food, despite the “wheat” in its name), the brown noodles have a hearty chew and a hint of nuttiness. Soba tastes great hot, room temperature, or chilled, but because the noodles have a distinctive flavor, I either keep the […]

Moroccan Lentil and Garbanzo Bean Soup

Makes : 6 servings | Soups/Stews Dairy Free , Soups/Stews , Vegan , Vegetarian

I always keep a number of beans and lentils around the house as an inexpensive source of protein and an invaluable addition to my gluten-free larder. Dried beans can take several hours to cook, making them unlikely candidates for a last-minute dinner, but lentils are another story. Most lentils cook quickly, usually in about 30 minutes. Brown or green lentils seem to be most commonly available, and they are perfect for soups. I adore black “beluga” lentils and French green lentils (Vertes du Puy), which are more likely found in specialty markets. These varieties hold […]

Jasmine Rice

Makes : About 6 Cups | Basics , Salads/Sides Dairy Free , Vegan , Vegetarian

A friend of mine recently asked me if I could show her how to cook rice. As I started rattling off all the amazing dishes we could cook together—biryani, paella, and risotto—she just looked at me and said, “No, I need to know how to cook rice. Plain, white rice.” I cook a lot of rice; it’s one of those things I throw on the stove without much thought. In reality, though, cooking rice makes a lot of people nervous. It shouldn’t. The most important thing to remember about rice is that all rice is […]

Basics: Quinoa

Makes : about 3 cups (4 side-dish servings) | Basics , Salads/Sides Dairy Free , Vegan , Vegetarian

Until recently, it was hard to find someone who could even pronounce quinoa (it’s KEEN-wah) let alone serve it routinely at home. But like many other ingredients that I once secretly enjoyed for cheap (boneless chicken thighs, skate wing), this one is becoming a darling of the American food scene. I’ve even started noticing it on restaurant menus! Quinoa, known as the Andean supergrain, boasts an outstanding nutritional profile, even earning the title “complete protein”. Its flavor is earthy and faintly bitter, partly due to a natural coating of saponin surrounding the quinoa. Most companies […]