Spicy Mango Sauce

Makes : about 1 1/2 cups | Basics Dairy Free , Vegan , Vegetarian

One of my tricks for coming up with quick weeknight recipes involves whipping up a few sauces over the weekend and then keeping them in the fridge for later. This particular sauce, from my book “The Gluten-Free Asian Kitchen”, can be made about three days ahead of time. In the book it’s used to accompany Salad Rolls with Crab and also Roasted Pork Meatballs, but you could use it to gussy up a simple grilled chicken, pork tenderloin, or shrimp. Since finding a perfectly ripe mango is notoriously difficult, I usually pick up a bag […]

Romesco Sauce

Makes : about 1 1/3 cups romesco sauce | Basics Dairy Free , Vegan , Vegetarian

Romesco sauce makes me think of Spain. I’ve never actually been there, but I can imagine a platter of simply grilled shellfish dotted with boldly flavored romesco and it makes me hungry. The sauce, a classic combination of dried sweet chiles (ñora), tomato, garlic, ground nuts (usually almonds or hazelnuts), olive oil, and a touch of vinegar, originates from the city of Tarragona in the Catalan region of Spain. A piece of fried bread acts as thickener for the romesco, something to keep in mind if you’re dining out. Romesco sauce is rarely gluten free. I […]

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 […]

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 […]