Category Archives: Gluten-Free Recipes

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Auspicious New Beginnings with Black-Eyed Peas!

Ask any Southerner how to start the new year in the most auspicious way, and they won’t even blink before naming a bowl of Hoppin’ John or some other version of peas and greens—like this vegetarian Black-Eyed Pea Soup with Collards! Serving such a dish on New Year’s Day is thought to bring good luck because long ago black-eyed peas reminded someone of coins. The greens are said to bring prosperity because greens are associated with green cash. If you enjoy food history, you can read more about this legend at Southern Living  and Epicurious.

My Black-Eyed Pea Soup is filling because of the generous proportion of peas, and it is made even more satisfying by the addition of butternut squash, a favorite winter vegetable. If you serve this soup over rice, like a traditional Hoppin’ John, you will need little (if anything!) else at your New Year’s Day table.

How can you make your New Year’s Day even more auspicious?

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Best-Tasting Gluten-Free Pastas

I’m delighted to say that the gluten-free industry is creating some better-tasting, better-for-you pastas nowadays, and this summer pasta recipe features organic chickpea spaghetti.

Both the chickpea pasta and red lentil spaghetti made by Explore Cuisine™ hold up well, without turning to mush. As important, a two-ounce serving of either product has 11 grams of protein, a plus for gluten-free vegetarians. If you’re like me and you feel better with more protein and fewer carbs, you can add some grilled tofu to the recipe. As for the vegetables, you can substitute the listed ingredients with whatever

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Balance Summer Heat with Vegan Zucchini Soup

Vegan Zucchini Soup with fresh herbs is a perfect side dish that will help cool your metabolism to deal with the heat.  Fresh mint and cilantro are naturally cooling, but if you have an aversion to cilantro you can add a touch of basil or double up on the mint. Cucumbers are also cooling, and they are balanced with a touch of ginger to add a spark of flavor while helping digest the cucumbers. Cucumbers are much easier to digest when peeled and

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Spring Delight: Asparagus Pilaf

It’s still spring so I’m not quite done with asaparagus! I present to you asparagus pilaf cooked two ways, both gluten-free. I’ve tried this recipe with quinoa and millet. Each dish is satisfying enough for a light meal, while they both work well as appetizing side dishes.

This pilaf is a colorful addition to the Passover table or Easter celebration. And a happy invitation to my observant Jewish readers—no guilt necessary! The rabbis have given their blessings to quinoa during Passover, and millet may not be far behind.

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Seven-Minute Sides: Smoky Greens

A pot of fresh greens is so quick and easy to make! It’s the perfect side dish to a cool summer soup, a quinoa salad, or some Southern black-eyed peas. Greens are always ideal when your priority is easy cooking with a dash of healthy and delicious.

I was inspired to make this dish when one of my husband’s patients brought us a large bag of beet greens right out of her garden, but you can also use a bunch of kale or chard, though kale will take an extra 10 minutes to cook. I suggest  6 to 10 large leaves per person, at least, since they will reduce to a small serving after cooking.

You can use any type of seasoning, but a good artisan salt like Salish Alderwood Smoked Salt transforms an ordinary dish into gourmet food. If you crave a little heat, add some fresh ginger. If

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Creamy Broccoli Soup for a Vegetarian Valentine’s Day

If you’re still pondering what to make on Valentine’s Day to balance the chocolate you’re planning to devour, consider this creamy broccoli and sweet potato soup recipe that I created just for you, dear readers! This recipe was born of a desire to take broccoli soup to an unexpected place after finding nothing but broccoli-cheese soup on restaurant menus for decades! And it fits nicely into the niche of hearty soups that can serve as a one-dish meal for busy cooks, with red lentils serving as a protein base.

I use fresh almond milk made in our Vitamix to make it “creamy,” but, of course, you can use

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Healthy Comfort Food

If  you love sweet potatoes, I have good news for you, along with an easy and oh-so-delicious Southern-style recipe!

In case you’ve been following my blog and wonder why I cook with so many sweet potatoes, here’s one reason why: according to Ayurveda, sweet potatoes are one of the best foods for grounding vata — that light, airy, buzzing energy that you feel when life is moving just a little too fast.

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A Gluten-Free Vegetarian Guide to Thanksgiving

If you want to plan an intensely flavorful vegetarian menu for Thanksgiving, look no further! Today I’m sharing a recipe for Gluten-Free Millet Dressing. I’ll also point you to my sumptuous versions of traditional American holiday side dishes, which will fill your family with joy and gratitude!

Why millet?  Millet is a good source of vegetarian protein. One cup of cooked millet offers 6 grams of vegetarian, gluten-free protein, which equals the protein in one egg. It’s also filling, grounding and easy to make.

Now for the rest of the menu. My famous Holiday Sweet Potatoes, topped with a pound and a half of pecans, are the eagerly awaited crown jewel of our holiday table. For a dash of freshness and color I offer this cranberry salad, a squeaky clean, upscale version of the canned stuff that used to be served when we were growing up!

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Seven-Minute Sides: Mild Curry Leaf Chutney

Photo by Roger Winstead

 

This curry leaf and cilantro chutney recipe comes from Vaidya Smita Naram.  She whipped up this lovely sauce in our Vitamix in about 5 minutes while recently staying in our home.  My husband, Tom, and I happily poured it over mung bean “burgers” I had made for dinner.  A few days later I prepared another cup of the chutney, which we used to top off savory chickpea pancakes that Dr. Smita showed me how to make a half-hour before we drove her to the airport for her flight home to Mumbai, India.

Chutneys are relishes or sauces that are staples in Indian cuisine. They are also used in Ayurvedic cooking when freshly made. There are innumerable kinds of chutneys — some chunky, others that are more like a paste, and liquid sauces.  Chutneys have a reputation for being amazingly hot to the tongue because most Indian cooks spike their chutneys with chilies. Not so with this recipe!  Authentic Ayurvedic cuisine avoids the use of chilies except for people who are predominantly kapha types. Nonetheless, this chutney is guaranteed to add a bolt of flavor to any dish along with potent healing power.

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Savory Chickpea Pancakes with Curry Leaf Chutney

Photo by Roger Winstead

When my husband and I recently hosted Vaidya Smita Naram in our home, she taught me to make a classic yet simple and intensely delicious Ayurvedic dish: chickpea pancakes with curry leaf chutney.

Dr. Naram is a world-renowned pulse master and Ayurvedic physician, a pharmaceutical herbalist and nutritionist — and she also happens to be a marvelous cook. She has a successful restaurant in her panchakarma clinic in Malad, India (outside Mumbai), so I couldn’t have been more excited about spending some time in the kitchen with her. And we did have fun! Not a meal went by that one or the other of us wasn’t saying “wow!” I was thrilled that she loved my American approach to Ayurvedic cooking, and I loved learning to make this traditional dish that I’m sharing with you today.

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