Tag Archives | five ingredients or less

Dairy-Free Mashed Yams

Naked Mashed Sweet Potatoes (Vegan)

Some foods taste better when they are simple and unadorned – and sweet potatoes unquestionably fall within that category. I use sweet potatoes in all sorts of recipes: blended into dips, as the base for crusts, in chocolate pudding, and of course in soups. Sweet potatoes make everything taste better. But my favourite way to eat them is steamed […]

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One Pot Gluten-Free Pasta

One Pot Gluten-Free Pasta

One-pot pasta dishes made a splash in the food world last year, thanks to Martha Stewart. I repeatedly heard from many bloggers and friends that one-pot pasta could not be done with gluten-free pasta because it would become a thick, gluey mess. I never thought to question this, likely a product of my agreeable, conciliatory […]

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Roasted Beet Hummus

Beet-mus (Roasted Beet Hummus)

Well, well, well. Doesn’t this look festive? I strongly suggest you invite roasted beet hummus, or beet-mus as I like to call it, to show its pretty face at your holiday table. Can you schmear it on Brussels sprouts and turkey? No, not so much. But it does make an excellent healthy, allergen-friendly appetizer when […]

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Popped Sorghum Squares

These were supposed to be popped sorghum balls. Then I got lazy, because it was Sunday afternoon and my book was waiting to be read and I didn’t want to spend extra time fastidiously shaping popped sorghum balls, despite how cute they probably would have looked in a photo.  So out came the loaf pan. […]

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Roasted Fennel and Almond Pesto

On a grey, rainy June afternoon three years ago, I brought a fennel and apple salad to school for lunch. I didn’t feel like eating a cold salad. But it was what I had, so I ate it. Later, I ended up in the hospital with a bowel obstruction and subsequently developed an aversion to […]

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Breadless Tempeh Veggie Sandwich

I’d like to introduce you to a new culinary trend: tempeh bread. I feel like a genius. A trailblazer. A maverick, if you will. ‘Cause while there are plenty of recipes that feature tempeh in sandwiches, I’ve yet to find one that uses tempeh to encase sandwich toppings. (Trust me, I googled.) This one is […]

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How to Salvage Gluten-Free Recipe Disasters

Last weekend, as I prepared to deliver a workshop about gluten-free holiday cooking, I experienced a rather unfortunate snafu. My red lentil crepes, which I was pre-cooking for 40 people, simply were not working. No matter how I tried to troubleshoot the recipe by changing up the amount of liquid, the pans, the temperature, the […]

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Buckwheat Mushroom Flatbread Bake

I’m no one-trick flatbread pony, you hear? Sure, chickpea socca is delicious. So is this red lentil and carrot flatbread. And we can’t forget herbed quinoa flatbread, either. Or flatbread pizza. Oh, I’ve just begun to traverse the expansive land of flatbreads stretched out before me. I’ll be straight with you: I think you need […]

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Maple Cinnamon Walnut Butter

I’m gonna get real with you. If I could eat anything without consequences, I wouldn’t choose dairy-based ice cream. Or candy. Or pizza. Or cupcakes. It would be peanut butter, straight from the jar with a spoon. Unfortunately, most peanuts contain aflatoxins, a carcinogenic mold that puts pressure on the liver and causes gut imbalances […]

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Broccoli Basil Bean Bites

(Looking for healthy dessert recipes, or tips for how to eat deliciously on a budget? Then check out my e-books here.) Basil is one of those herbs I don’t use enough. It has anti-bacterial and anti-inflammatory properties, along with a healthy dose of nutrients that fight pesky free radicals. Sounds like a super-herb to me. […]

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