Category: Gluten-free

  • Collard Greens White Bean Soup

    For one of my homework assignments with the Natural Kitchen Cooking School, I needed to make Escarole White Bean Soup. I did not have any escarole on hand, but it was easy to substitute another green leafy vegetable in its place. Since I had an abundance of collard greens in my weekly CSA share, I […]

  • Chickpea Socca with House Marinara

    One of my favorite dishes and part of a recent homework assignment with the Natural Kitchen Cooking School was this layered Chickpea Socca with House Marinara entree. For those not familiar with it, socca is a French bread hailing from Nice, that is naturally gluten-free (as it’s made with chickpea flour). This was almost reminiscent […]

  • Chili Con Quinoa

    One of my favorite meals to make in the winter months is chili. In reviewing blogs, I came across a chili recipe that included quinoa. As much as I use quinoa on a weekly basis, it never occurred to me to incorporate it into a chili dish. I modified my go-to chili recipe slightly to […]

  • Land & Sea Vegetable Dinner

    Our December weekend of classes at the Natural Kitchen Cooking School focused on “Vegetables from the Land & Sea.” Admittedly, the thought of cooking with sea vegetables did not initially sound appetizing to me. I tend to avoid dishes made with sea vegetables, including sushi and the like. The “fishy” (or really, seaweed-tasting) dishes have […]

  • Cream of Broccoli Soup & Delicata Squash

    Since moving to Ithaca, we have attended several vegan cooking classes at our local co-op, Greenstar. Our favorite chefs are Priscilla Timberlake and Lewis Freedman, who are well known for their Friday Macro Dinners. They also recently came out with The Great Life Cookbook, featuring amazing vegan and gluten-free meals. I love that the recipes […]