- Spiced Socca
- Greek Bean Soup
- Cold Sesame Noodles
- Mixed Vegetable Pakoras
- Vegan Celeriac Remoulade
- Curried Butternut Squash Soup
- Vegan Kale Pesto
- Vegetable Lentil Soup
- Savory Stuffed Flatbread
- Cashew Cheese with Garlic and Herbs
- Farro with Mushrooms, Carrots and Tomatoes
- Artichoke Chickpea Fritters
- Farfalle with Arugula and Tomatoes
- Rum Punch
- Fregola Sarda with Cauliflower
- Pasta Ceci
- Farro and Kale Pilaf
Category Archives: gluten free
Mark Bittman’s traditional socca recipe is thoroughly delicious as is and needs no embellishment. However, adding a few Indian-inspired spices to the batter enhances the savory tones and unleashes deep flavor. This spiced socca is delightful on its own as … Continue reading
This spicy and delicious soup was adapted from the Classic Greek Bean Soup recipe from the marvelous cookbook, The Greek Vegetarian, by Diane Kochilas.
This recipe is a compilation and adaptation of the Mixed Vegetable Pakoras recipe from Manjula’s Kitchen, my favorite food website, and Chubby’s Peckish Pakoras, a recipe from Tarquin Hall’s Case of the Love Commandos, the latest in his series of … Continue reading
Delicious, quick, and easy to make, celeriac remoulade is a lively side dish that is an especially satisfying accompaniment to a sandwich.
This spicy and savory soup warms you up from the inside out.
Vegan KALE pesto. It’s delicious!
Adapted from Deborah Madison’s Hearty Lentil Soup recipe in her classic cookbook, Vegetarian Cooking for Everyone, this is a flavorful and satisfying soup. It’s the perfect lunch for cool fall days.
This delicious vegan cheese is a breeze to make and satisfies that primal craving for cheese and crackers at the cocktail hour. I have combined several recipies to come up with this one. My sources were Basic Raw Cashew … Continue reading
Artichoke Chickpea Fritters These savory fritters can be made small and served as an appetizer or made large and served as a main course. Either way, they are crispy and delicious.