Tag Archives: Always gluten-free

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Cooking with Roses

While summer’s denouement may usher in relief or wistfulness, you can celebrate deliciously with a slightly exotic and cooling dish of Rose Petal Pudding. This vegan dessert fits my definition of the ultimate healthy comfort food. I promise it will elicit a chorus of ooohs and aaahs when you serve it to family or friends!

Consuming rose petals may seem exotic to those of us who grew up eating a standard American diet, but these beautiful flowers are a long-standing centerpiece in Indian and Middle Eastern cuisines.

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Easy Spring Salads that Transition to Summer

Honoring the abundance of asparagus with a new recipe each spring is a Sacred & Delicious blog tradition—and today I offer you a flavorful and colorful White Bean and Asparagus Salad. As with many of my recent recipes, this recipe is open to variation. (See my postscript below if you’re looking for more asparagus recipes.)

Here are some easy variations you can make to this recipe:

  • For readers who shy away from beans, you can switch out the beans with quinoa or rice and still have a tempting dish.
  • Serve it as a side dish with a bowl of soup for a complete meal, or just eat lots of bean salad! I suggest either my recent recipe for Sweet Potato and Spinach Soup or my favorite summer Carrot Soup, which you can find in Sacred & Delicious: A Modern Ayurvedic Cookbook.
  • If you don’t like cilantro, the salad will be equally delicious with fresh basil or dill.
  • Adding mint made the dish sing for me but the recipe still works well without it.
  • If you avoid garlic, substitute fresh ginger.
  • Serve it warm or cooled, whatever suits your taste—though I think it’s best when just a little warm or room temperature.
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Healthy Comfort Food 2023 Spring Edition: Gluten-Free Vegan Pot Pie

With family coming home this week for holidays and spring breaks, it’s a perfect time to make a delicious—if perfectly imperfect— Vegan Gluten-Free Pot Pie. No doubt, this dish is a project if you make your own crust, so working folks will want to save it for the weekend unless you make the crust the day before and refrigerate it.

I call it perfectly imperfect because I am not a pie crust aficionado. Although my mother was an excellent (and revered) math teacher, she was not a baker, so I never learned to make pie crusts by her side. My friend and baking mentor, Martina Straub, helped me perfect a spelt crust many years ago when I was hoping that low-gluten goodies were good enough to support my health. But alas! I needed to go 100 percent gluten-free to heal my gut and related inflammatory conditions.

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The Last of Winter Soups

Wouldn’t you love some Sweet Potato and Spinach Soup to help you stay warm during these last frigid winter nights! Despite an early spring color extravaganza in the Carolinas since the first of February, we’ve been thrust back into the mid 30s every night—which means that hot soup is definitely on the menu!

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Healthy Comfort Food: Creamy Vegan Casseroles

Today’s multi-use recipe for a Broccoli, Carrot, and Fennel Casserole got oohs and aahs at our table recently, so I promise you won’t want to miss this one! If casseroles aren’t your thing, you can serve it as a veggie side dish or make it a one-dish meal and serve the vegetables with rice or quinoa.

Loyal readers, have you noticed that I enjoy creating dishes that lend themselves to slightly different approaches? You could even turn this into a soup by adding some delicious homemade stock. All these options give you greater flexibility if you’re comfortable enough in cooking to adapt the directions ever-so-slightly to suit your preferences.

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A Chocolate Valentine’s Menu

In the spirit of my periodic tribute to the 2000 movie Chocolat, today I offer readers this divine recipe for Roasted Root Vegetables with Chocolate Glaze. It’s just one in a series of dishes I’ve been developing over the years to imitate the chocolate-themed meal in one of movie history’s great food scenes!

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Root Vegetables, Deliciously!

If you can’t get enough soup during the winter months, I have a delicious new recipe for you—Root Vegetable Soup, made two ways.

Readers following my blog for a long time know that sweet potatoes are my favorite root. Being somewhat of a habitual eater, I never tire of them. But even I need a change of pace from time to time, which is what inspired this recipe focused on parsnips and carrots.

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Black-Eyed Peas Fives Ways for a Lucky 2023

As we turn our attention from Christmas to welcoming the new year, it seems fitting to offer yet another recipe for lucky black-eyed peas. Drumroll please… for African Black-Eyed Pea Stew!

It’s the rich peanut butter and spices that make this African style of cooking black-eyed peas so delicious—though that doesn’t mean spicy hot, at least not when I make it.

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