This recipe is the ultimate in sog-free lasagna, not to mention gluten-free and dairy-free. It is jam-packed with garden-fresh vegetables and some brined olives and artichokes for extra flavor. Make it vegetarian (or not), and serve up dinner for a crowd or have lunchtime leftovers.
When I’m in the mood for something filling but not heavy, tasty but healthy, I turn to rice bowls. They are the perfect gluten-free easy meal.
Several years ago, our camp food was tasty in a starchy and cheesy kind of way. These days, our campfood uses gluten-free and dairy-free ingredients, but is all the more flavorful and easy to cook – like the next day frittata in this post.
I bought some kale the other day thinking I would make soup out of it. While it still feels like winter where I live, it is June and a light pasta dish sounded like a better way to use these lovely greens. The dish is simple, a great way to get your greens, and you can easily add other ingredients to the recipe to suit your tastes or turn it into a heartier meal.
Are you still looking for a holiday dish to satisfy a wide range of tastes and food sensitivities? Squash, beans, and corn make an appearance in this delicious, mildly spicy, and native foods-inspired Dairy-free/Gluten-Free Three Sisters Chorizo Casserole dish. It can be easily made for omnivores or vegetarians with a simple ingredient selection.
Like everyone else lately, I was looking for a recipe that that would turn spaghetti squash into something amazing. Not that it doesn’t have merit on it’s own – really, what other vegetable looks so cool when cooked? But, it is a pretty mild vegetable and I was looking for some kick.
My first bowl of spaghetti carbonara was eaten amongst friends in a compact student dorm in Eastern Finland. The chef was a British forestry student with a penchant for birding. He whipped up this quick dish using 5 simple ingredients: a box of spaghetti, diced ham, frozen peas, a splash of milk and a few eggs. Carbonara-style pasta has been a favorite ever since.
Me: “I’d like your red pepper and chorizo tacos, please. Do they have cheese on them?” Waiter: “No, they’re vegan; we use chorizo made from soy. And, what would you like on the side? We have rice or beans rancheros – but they have chicharrón and bacon in them. They’re definitely not vegan.” Me: “Oh, I’m not vegan. I just can’t have cheese. I’ll have the beans, please.”
OK, no cat-skinning, just the need find an alternative way to deal with a tricky bulb. It’s Iron Chef night. This evening’s ingredient is the now in-season artichoke, a vegetable with which I have very little experience. So, I’ll let you in on a tip: Open a jar o’ hearts (prepared the proper way by somebody else) and make this quiche the easy way.
Aside from a good substitute for flour tortillas, there is one other thing I keep trying to figure out: a good garlic sauce for pizza. Today, I finally came up with one which is a definite keeper.