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 […]

Buckwheat Pancakes

Makes : 12 to 16 pancakes | Breakfast/Brunch Vegetarian

Before I started my gluten-free adventure, I used to think of buckwheat solely as a stodgy staple of Eastern European fare. After some experimentation–a fun project given buckwheat’s many forms–I’ve grown to really enjoy the presence it brings to the plate. Buckwheat groats, kasha, cereal, flour, and soba noodles all claim space in my pantry. And contrary to its confusing name, buckwheat is gluten free. When I first got my hands on some buckwheat flour, I was intrigued by its light purplish color. Pancakes immediately crossed my mind as the first order of business. Most […]

Savory Sauteéd Oat Cakes

Makes : 4 servings (16 oat cakes) | Appetizers/Snacks , Main Dishes Vegetarian

I love oats. Their flavor conveys a mild earthy sweetness with a chewy, satisfying texture, versatile enough to star in both sweet and savory dishes. Oats are naturally gluten free, yet more often than not they’re cross-contaminated during processing or storage. I kind of thought this was bunk; I mean how cross-contaminated could they possibly be? But as it turns out, I always react poorly when I eat regular oats, showing the exact same symptoms I have when I ingest gluten. Since I’m so sensitive, I wasn’t sure I’d be able to tolerate certified gluten-free […]

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 […]

Shaved Fennel and Parsley Salad

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

I’m having trouble getting back to work this week. After two weeks of holiday cheer, not to mention a month filled with parties and events, it’s hard to saddle up back at the desk. Staying gluten free over the holidays wasn’t much of a problem, but I always feel a bit off my game after so many heavy meals and a little more meat (and sugar) than usual. I welcome the new year with a tinge of excitement over getting healthier foods back on our table. One easy way to do this is by pulling […]