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. […]

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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 […]

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Tropical Rice Salad

Makes : 4 to 6 servings | Salads/Sides Dairy Free , Vegan , Vegetarian

For those who prefer their grains processed and pulverized (think white bread), the mandate to “eat more whole grains” leaves many home cooks at a loss. But incorporating these foods into your daily routine can actually be quite simple — and fun. One of the easiest ways to introduce whole grains (grasses and seeds, too) into your repertoire: salads. Gluten-free salads made from rice, quinoa, buckwheat, wild rice, millet or even lentils and beans prove successful not only as side dishes but often as light main courses as well. In the case of this colorful rice […]

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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 […]

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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 […]

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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 […]

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