Mar 022011

While the recipe is somewhat time consuming and a tad messy, whipping up a batch of homemade caramel corn will be worth your while. An easily veganized recipe, caramel corn is a crowd pleasing treat for parties and will make your house smell like the state fair. Sub out the corn syrup for agave and the butter with Earth Balance for a less guilty, yet equally enjoyable snacking experience. Because caramel corn has a fairly standard recipe, I’ve linked to the one I and 37,442 people had success with on Enjoy.


This is an easy, fool-proof recipe for gluten free crêpes. They come out nice and thin, yet hold together very well. Fill them with fresh fruit and yogurt, cinnamon, honey, or even savory items (just omit the sugar in the batter).


1 1/4 cups milk (can substitute with almond milk or soy milk)

2 tbsp. melted butter or canola oil

2 eggs

1 cup gluten free flour blend (I used 2/3 brown rice flour and 2.5 tbsp tapioca starch, and 2.5tbs gf oat flour)

1/2 tsp. salt

1 tsp. sugar

1/8 tsp baking powder

canola oil to grease pan


Whisk together the milk, eggs, sugar, and melted butter until blended. In a separate bowl, combine flours, salt and baking powder, then add the dry ingredients to wet ingredients and whisk together until a very thin pancake batter is formed. If batter is too thick, slowly add more milk until desired consistency is achieved.

Heat a non-stick skillet on medium and wait to add your batter until pan sizzles when a drop of water hits it (make sure it isn’t too hot, or your delicate crêpe will burn). Pour about 3 tablespoons batter into the heated, greased skillet and quickly swirl batter around in pan in circular motion until it covers the entire surface of pan. Your crepe will be ready to flip within 30 seconds to a minute, so stay by your stove to keep an eye on it.

Store cooked crêpes in oven on low heat while you finish the batch. This recipe makes enough crêpes for 3-4 people but the keeps well in the fridge for a day if you don’t have guests to help you eat them.

Jan 032011

My new favorite breakfast item is this moist, fluffy blueberry cake. I altered it slightly from the recipe in Gluten Free Baking, by Rebecca Reilly. My version by uses brown sugar instead of white sugar (it was all I had in my kitchen at the time) and was served with fresh whipped cream. The cake kept well for several days. Every recipe I’ve tried from this book has been excellent- most notably, her flaky pie crust.

Dec 192010

I’ve tested out many potato pancake recipes, and this one is by far my favorite.  The recipe has been adapted to be gluten free from The Kitchen Buzzz- find the recipe here! I substituted brown rice flour for the wheat flour and served them with a dollop of sour cream, organic apple sauce and arugula salad.

Nov 172010

This popover recipe is a must for any gluten deprived individual. I was apprehensive to try it  because my previous  experiments baking light buttery puffs resulted in a a squeaky, crumbly mouthful of gluten free dust. Since my humble beginnings, I’ve gotten pretty good at the baking the basics from scratch; i.e. pancakes, cookies, and bread- but these popover rolls are a true feat, and possibly one of the easiest, tastiest baked goods I’ve created.

Here is Mark Bittman’s recipe, made gluten-free!

Time: about 35 minutes


2 eggs

1 cup milk ( I used 2%)

1 teaspoon sugar

1 teaspoon salt

1 tablespoon butter, plus more for pan

1 cup gluten free flour ( I used 2/3 cup brown rice flour, and filled the rest of the cup with a little  bob’s red mill GF all purpose flour, sorghum flour, and GF oat flour).

1 teaspoon fresh thyme


Preheat oven to 425. Pour about 1 teaspoon of melted butter into each cup of a muffin tin (12 cup muffin tin). Place muffin tin in hot oven while prepping the batter (for about 2 minutes or so).

To make the batter, whisk the eggs and milk together, then add the sugar, salt and tablespoon of melted butter and mix. Slowly add the cup of flour to the mixture and whisk until smooth, then mix in the thyme. Texture should be smooth and a little thinner than pancake batter.

Carefully remove the muffin tin from the oven, and then quickly fill each cup half way with the batter. Bake immediatley in preheated oven for 15 minutes, then reduce temperature to 350 and bake for an additional 15 minutes. His recipe discourages you from peeking at them while they cook. The popovers should bake unchecked for 30 minutes. Serve immediately.


An easy, hearty, and very tasty recipe that can be thrown together in under 1/2 hour. If you are sensitive to spicy foods, just reduce the amount of red pepper flakes. I enjoyed my soup served with a slice of buttered “rye” bread from Mariposa Baking Co. Without the cream cheese, this is an excellent Vegan recipe.

*Adapted from one of my favorite vegan cookbooks, Vegan YumYum.

Serves 3 for dinner

Time: 1/2 hour


1 tablespoon of olive oil

1 large sweet onion, diced

4-5 large beefsteak tomatoes from farmers market, cored and chopped

3 cloves garlic, chopped

1 15oz can organic chickpeas (garbanzo beans)

1/2 tsp mustard seeds

1/2 tsp red pepper flakes,

1/2 tsp cumin seeds

1/2 tsp turmeric

2 tbsp GF nutritional yeast

1 cup GF chicken or vegetable broth

1 handful cilantro chopped, plus more for garnish

salt and pepper to taste

1 dollop of cream cheese or sour cream per bowl


Heat a tablespoon of olive oil in a large sauce pot. Add onions and saute until translucent. Add garlic, red pepper flakes, mustard seeds and cumin and stir. Keep heat on medium and add diced tomatoes. Let cook for about 5 -7 minutes (until tomatoes are pretty soft). Next, add the garbanzo beans, turmeric, and broth. Bring the contents of pot to a boil and then let simmer 8-10 minutes.

Remove pot from heat and let cool slightly. Stir in nutritional yeast and handful of cilantro. Puree soup or blend in batches, adding more broth for desired consistency. Finally, return soup to the pot, and heat back to a simmer. Adjust seasonings if necessary and serve with a dollop of cream cheese, a sprinkle of cilantro, and freshly ground pepper.


This recipe, adapted from the book Gluten Free and Easy by Robyn Russell, combines a whole roasted pumpkin with lasagna. It requires quite a bit of prep time if you don’t have tomato sauce already made. It’s a good idea to start cooking on a Sunday afternoon so there’s plenty of time to finish before dinner time. Enjoy leftovers for the rest of the work week.

Serves 8-10

total time: about 2 hours


1 medium pumpkin from the farmer’s market

1 box Tinkyada lasagna noodles

15 oz. fresh ricotta

1 bunch fresh basil, coarsely chopped

2 cloves garlic, chopped finely

1 cup Parmesan cheese

For the tomato sauce: (use your favorite homemade version or…)

1 15 oz can diced tomatoes

1 28 0z can tomato sauce

1 can tomato paste

1/2 a medium yellow onion, diced

2 cloves garlic, minced

4-5 crimini mushrooms, chopped

1 teaspoon dried oregano or italian seasonings

salt and pepper to taste

For the white sauce:

1/2 stick butter

3/4 cup heavy cream

1 tablespoon cornstarch or brown rice flour

1/4 cup Parmesan cheese


To roast the pumpkin, preheat the oven to 350 and fill a Pyrex baking dish with about 1/4″ of water. Cut the pumpkin in half vertically and scoop out the seeds and fibers (reserve seeds to make a delicious snack later). Place pumpkin halves face down into the prepared Pyrex dish. Roast for 30-40 minutes.

While the pumpkin is roasting, start the tomato sauce (bonus if you already have a good tomato sauce made- this will save time and the lasagna will be more flavorful with a sauce that’s had time to sit at least overnight). To make the sauce, heat the olive oil on medium.  Add the diced onion and the mushrooms, cook 3-5 minutes. Add the 2 cloves minced garlic and saute 1-2 minutes more. Scoop the tomato paste into the pot and mix well with onion, mushrooms and garlic- then add the canned diced tomatoes and tomato sauce. While bringing this to a boil, add oregano or italian seasonings, a handful of chopped basil, salt, pepper, and maybe a splash of red wine. Once at a boil, reduce to simmer for at least 30-40 minutes.

While the tomato sauce is finishing up, bring a large pot of water to a gentle boil and place the Tinkyada lasagna noodles in, stirring occasionally for 7 minutes. DO NOT follow cooking instructions on the box or you will end up with a very mushy lasagna. The noodles only need to be cooked a maximum of 7 minutes, trust me, I have made the mistake of overcooking them more then once! Drain noodles carefully and rinse with warm water, gently separating the sheets.

While the lasagna noodles cook, whip up the white sauce by melting the butter in a small saucepan, adding the heavy cream, heating for about a minute, and then whisking in the flour or cornstarch. Whisk together until smooth, and then add the Parmesan cheese. Stir and set aside.

Remove the pumpkin from the oven if you haven’t already, and scoop out its contents into a large mixing bowl, discard the shell. Add the ricotta cheese and stir until well mixed. Fold in a handful of chopped basil, 2 cloves of finely diced garlic, salt and pepper to taste. Set aside.

Now that you have all of your components, spread a couple heaping tablespoons of sauce on the bottom of a clean Pyrex dish. Layer 3 noodles across the bottom of the pan. Spread 1/4 of the pumpkin ricotta mixture (about 1 cup) over the first layer of noodles then spread about 1 cup of your tomato sauce on top and sprinkle a handful of Parmesan cheese. Repeat these steps until you run out of noodles. End with the ricotta-pumpkin mixture and spread the white sauce evenly atop lasagna. Place into a 350 degree oven. Cook for about 40-50 minutes, or until topping is nicely browned. Garnish with fresh Parmesan and basil.