Tag Archives: Always gluten-free

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A Fresh Twist on Summer Soups

Get ready to try a unique summer recipe: Summer Sweet Potato Soup with red lentils and cucumbers. It may be a little difficult to imagine what this will taste like, but it’s received some good reviews in my neighborhood! Like the best summer soups, you can serve this dish slightly chilled or at room temperature.

Yes, I love watermelon soup and gazpacho, but Tom and I want a heartier meal at dinnertime so we can sleep through the night without waking up hungry at 3 a.m. So many summer soup recipes you find online look lovely and delicious—but read a list of the ingredients and you instantly know that they may be pretty to look at and quite tasty, but they’re not especially filling. From a culinary perspective, watermelon soup and gazpacho are like ’90s cliches, right alongside the movies Forrest Gump and Groundhog Day. Sweet but no longer intriguing!

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Tofu for Brunch, Lunch, or Dinner

Whether you are vegetarian, vegan, or a flexitarian who wants to eat less meat to do your part for the environment, tofu can be surprisingly delicious—as you will learn when you make this recipe for Savory Scrambled Tofu. It’s a perfect dish for any late-morning brunch, lunch, or dinner.

Because tofu is especially easy to work with, I will often add it as the protein alongside a simple vegetable soup, such as my now-famous Asparagus Soup or Carrot Soup with Coconut Milk (Sacred & Delicious page 99). But’s this scrambled tofu is also a lovely brunch centerpiece with a little avocado toast on the side.

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Update a Favorite Recipe with Vegan Tapenade

After cooking my Elegant Green Beans recipe every week for more than a decade, I thought it might be fun to try something a little different this week. Imagine that! And so, my friends, I present you with Green Beans with Vegan Tapenade, a warm zesty side dish that can double as a salad come spring and summer.

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Chocolate Decadence for Special Occasions

As my regular readers know, I always make space in my healthy and delicious life for special occasion decadence, which is why I’m excited to share a recipe for Gino’s Flourless Chocolate Cake.  What could be more perfect for Valentine’s Day!

This recipe was inspired by the most delicious flourless chocolate cake I ever tasted, which was at a restaurant whose chef, the late Gino Izetta, was my friend and cooking mentor. Although this was many years ago, I still remember the euphoria that accompanied each bite! The cake featured wonderfully rich dark chocolate, just sweet enough but not overly sweet. It was perfectly smooth and creamy, and it melted in my mouth.

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Easy Elegance for Valentine’s Day

This Sweet Potato Soup with Pecan Butter may be the easiest soup recipe I’ve ever created with the inspiration of Goddess Annapurna—and it may also be the most delicious! You can make it in about 20 minutes if you’re handy with a knife and have Easy Vegetable Soup Stock on hand. If not, you may want to plan to make the stock over the weekend before a Valentine’s dinner…or before any meal when you want to savor something a little different and quite exquisite.

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Reviving Low-Budget Meals

Saturday’s warning of snow and ice overnight in central North Carolina prompted me to create a new hearty winter soup—Cannellini Cabbage Soup—for all of us to enjoy during the cold months of January and February. It’s substantial enough to serve as a one-pot meal, although it would be happy to be served over a favorite grain and to share the stage with some warm cornbread just out of the oven.

As the price of food has risen precipitously over the past year, eating vegan and vegetarian meals is not only a healthy choice but also great for your family budget.

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