Recipes
Not Your Grandma’s Butter Beans
When I was growing up Butter Beans, often called Lima beans were rightfully feared. They led the list of most likely vegetable to be snuck into one’s napkin. So of course I was intrigued when, Meera Sodha, a favorite recipe developers, offered up this dish of Tomato Rose Harrisa Butter Beans. Meera has never steered…
Read MoreCauliflower Chaat
Quick to the table and full of flavor this Cauliflower Chaat is a perfect summer dish. Serve it hot or pack it up for a picnic side. My recipe was inspired by Tejal Rao’s Cauliflower Chaat published here. Don’t pass on the masala the amchoor (dried mango powder) is critical to the complex blend of…
Read MoreGluten Free Berry Cobbler
Just in time for berry season, this simple cobbler is so versatile it can be made with whatever fruit is in season. A cast-iron skillet makes the perfect baking dish and use your toaster oven to keep your kitchen cool. Inspired by Vegan Richa’s recipe I changed it up to be GF and used a…
Read MorePotato Leek Pizza
Make this once and you will wonder why you ever ate pizza any other way. The potatoes slices turn golden and crispy on top and soft and creamy where they lay against the earthy layer of greens. I like a bit of the heat that red chili pepper flakes offer, but adjust according to your…
Read MoreNoodle Bowls with Spicy Tahini Sauce
I love a good noodle bowl; perhaps the freedom to design unique combinations speaks to my inner rebel child! Regardless of the reason, these are just pure joy to make and consume. I hope you can work this recipe into your menu next week. Ingredients Sauce ½ cup tahini One lime, juiced 1 T Maple…
Read MoreSweet Potato Pizza Crust
I must admit that the pizza fan in me was a bit skeptical when my friend Jhuma proposed this recipe for dinner. But being a lover of veggies in all forms I was game to try. Not only did it win me over but I was anticipating the delicious leftovers the next day. Adapted from…
Read MoreBroccoli Quinoa Bake
In Germany this constructed and baked dish is called in auflauf. In my busy mom/high school teacher day I swore by them. Because like most moms I rose early to get ahead of the day I would assemble one before leaving the house. It was pure satisfaction to pull it out of the fridge, popping…
Read MoreWarming Sweet Potato Curry
When the high of the day is 48 degrees along coastal Maine, there’s nothing better than a warming vegetable curry. I was inspired to make this dish oil free, not a skill I had practiced but I’m always up for a new challenge. The results were absolutely delicious. Ingredients 4 medium sweet potatoes cut into…
Read MoreToasted Herb Walnut Sauce
There is nothing I love more than a simple sauce to accompany tender, flavorful spring vegetables. This one takes less than 10 minutes and works equally well with tender asparagus as with roasted baby carrots. Ingedients 1 cup of lightly roasted shelled walnut pieces or halves ½ cup of olive oil 2 shallots or spring…
Read MoreScrumptious Sourdough Scones
Seriously if you haven’t started your GF sourdough do it today. All you need is a large mason jar or medium bowl, organic brown rice flour, and filtered water. Getting started takes five days and then you can reap the rewards over and again. It’s been years since I made scones and then this recipe…
Read MoreVegan Pistachio Rose Tea Cakes
Adapted from Pistachio Sandies, Cannelle et Vanille Bakes Simple These are without a doubt the loveliest cookies I’ve had. Tender, mildly sweet and with a hint of rose they make the perfect addition to your late morning or early afternoon tea break. Ingredients ½ cup of pistachios, raw and unsalted ½ c. brown rice flour…
Read MoreVegan Scalloped Potatoes
Throughout my childhood potatoes were a great comfort food. That attachment to potatoes only grew stronger during my years living in Germany. Here’s a beautiful dish of scalloped potatoes that in former times I would have drenched in cream and butter. This version delivers just as much flavor without the heaviness of dairy. Ingredients 3…
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