Posts by Lauren
Buckwheat Raisin Bread
For nearly a decade of my life, Saturdays meant roisenbrot day from Mahlzahn Backerei in Neuenheim, Heidelberg. Picking up a loaf generally involved a morning walk across Bruckenstrasse with Sophie our Bernese Mountain Dog stopping traffic as she languished along behind Sebastian’s kinderwagon. Although we’ve said farewell to Sophie and gluten since those days and…
Read MoreTomato Glazed Cauliflower
I really did not believe there was a cauliflower recipe I had not tried and then along came this one, and wow! It is so yummy and so simple I’d make it again tomorrow! Inspired by 177Milk Street, Tomato Braised Cauliflower, Rebecca Richmond Ingredients 1 large head of cauliflower cut into small florets of similar…
Read MoreSimple One Bowl Vegan GF Cake
Borrowed and adapted from Aran Goyoaga Cannelle et Vanille, this is the perfect Saturday cake. Whip it up just after lunch so it will be ready to slice with a cup of tea late afternoon. Adaptable recipes are my thing and this cake stands in well with a variety of seasonal fruits. So far I…
Read MoreSaffron Pumpkin Soup
The saffron in this Saffron Pumpkin soup adds touch of elegance that will make it seem like you’ve made a gourmet restaurant style soup – because you just did! Seed Topping ½ cup pumpkin seeds 2 tsp maple syrup A pinch of red pepper flakes Set oven at 350 degrees. Toss seeds together in a…
Read MoreZuchinni Baba Ganoush
This is one of those amazingly simple recipes with delightful complex flavors. Perhaps you could serve it alongside of this sourdough gluten free bread? Ingredients 5 medium zucchini 3 heaping tablespoons of tahini A splash or two of olive oil Juice from two lemons Zest from 1 lemon 1 teaspoon of smoked paprika A clove…
Read MoreBroccoli Noodles
I love noodles, I love tahini, and I really love broccoli so when I came across Hetty McKinnon’s Sesame Rice Noodle recipe I was thrilled. This comes together in a snap especially if you have prepped the “everything oil” in advance. If you are a fan of this dish may I suggest you have a…
Read MoreSpring Pea Soup
A delight for the senses, this soup is an absolute joy to make. Find some fresh sugar snap peas at your local farmer’s market or favorite organic food store. Adapted from David Tanis, Fresh Pea Soup, NYT Cooking Ingredients 2 tablespoon coconut or vegetable oil 2 young leeks, diced, both white and tender green…
Read MoreTahini Cookies
It’s a good thing I snapped a photo as soon as these cookies came out of the oven, otherwise, it would have been a missed opportunity. The only effort in these yummy bites is in the patience needed to allow the dough to chill. Adapted from Aran Goyoaga Makes 12 cookies Ingredients 6 tablespoons (85 g)…
Read MoreVegan Gluten Free Sourdough Waffles
Yes, it’s totally possible. Waffles that are vegan, gluten-free, sourdough, AND A-Mazing! If you actually made it through 2020 and did not make your own sourdough starter let this be the recipe to change that. That being said, if you are just getting started you will need 5-6 days lead time to get the sourdough…
Read MoreRed Lentil Bolognese
Adapted from Vegan Richa’s Lentil Bolognese Ingredients 1 package of gluten free spaghetti 1 cup of red lentils Olive oil 2 pkgs or 1lb of mushrooms chopped 1 onion, peeled and finely 1-2 shallots or cloves of garlic, peeled and finely chopped 2 grated carrots 1 t dried oregano or use 1/2 tbsp fresh 2…
Read MoreBaked Rice Pudding
Some days just call for rice pudding and today’s drippy steel gray skies led me to adapt this yummy Milk Street recipe. This is pure comfort food and the fact that it cooks itself in the oven makes it a winner in my kitchen. (4 servings) Ingredients 3 T of maple syrup or honey, more…
Read MoreSpinach and Leek Tart
Here’s a recipe that tics just so many boxes for me. It’s delicious, goes together with ease and in advance (a big win), is gluten-free, vegan, and my favorite is that it can be customized to the handful of veggies hanging out in your fridge. I was gifted with a Texas sized leek upon my…
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