Grilled Baby Bok Choy with Miso Butter

Makes : 4 servings | Featured Recipe , 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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Roasted Broccolini With Winey Mushrooms

Makes : 4 servings | Featured Recipe , Salads/Sides Vegetarian

If you follow me on social media, it may seem like you’ve been hearing about my new Brassicas cookbook forever. (Sorry about that.) Bringing a cookbook to life takes a long time–two years in this case–and when release date approaches it’s hard to contain the excitement. Well the time has finally come, and I’d like to officially announce the birth of my new baby, Brassicas: Cooking the World’s Healthiest Vegetables. What are brassicas, you ask? I bet you already know them well. The group, sometimes referred to as the “cabbage family” or “cruciferous vegetables” includes familiar […]

Baked Oatmeal with Cinnamon Rhubarb

Makes : 4 servings | Breakfast/Brunch Dairy Free

As we edge closer to the end of the spring rhubarb bumper crop, I invent ways to get my fix before the season fades away. My latest brainstorm hit while flipping through the pages of Heidi Swanson’s fabulous book, Super Natural Every Day, where she layers oats with bananas and blueberries in a unique breakfast casserole. I’ve been bored with my oatmeal lately, so what better way to wake my taste buds than with tart and tangy rhubarb? And so I set out to create a gluten- and dairy-free version. Start off by combining certified […]

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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. […]

Peruvian Quinoa Chowder

Makes : 4 to 6 servings | Soups/Stews Soups/Stews

I’m sitting at my desk, wrapped in a furry sweater, trying to accept the fact that rainy season has arrived in Portland. The first week of rain tends to be especially depressing, mostly because you know it’s going to last until June. Never one to harp on the negative, I’m choosing to think of “rainy season” as “soup season”. (In my head it goes something like this: Eight months of soup? Wow, that sounds fantastic!) And since I have an open box of quinoa on the shelf and a package of shrimp in the fridge, […]

Chicha Morada

Makes : about 3 quarts | Beverages Dairy Free , Vegan

Don’t be mad at me. How could I possibly make you mad, you ask? Because I’m going to tempt you with this deeply flavorful, fruity and exotic Peruvian beverage called Chicha Morada. So what’s the problem? Well, Chicha Morada is made from purple corn. The drink gets its gorgeous, rich color (along with a healthy dose of anti-inflammatory anthocyanins) from ears of dried purple corn-on-the-cob. And thus the problem: sourcing dried purple corn. I generally avoid calling for hard-to-find ingredients because I want you to spend your time cooking, not shopping. But in rare instances (such […]