Amanda started making this old-fashioned, light, comfort food in our kitchen, and many of you have asked for the recipe. Well, here it is.
Don’t be scared by the picture! You use marinated artichoke hearts. From a jar. So, no tedious artichoke prep. Add some fennel, some feta, some spelt berries…
Remember in 2008, when you didn’t know what chia was… except that thing with the Chia Pets? Well, we told you how to make a muffin with it. And we blew your mind!
No gluten. And no cheese. The savory “Secret Sauce” of brewer’s yeast. The subtle sweetness of carrots.
Teff grain is a nutritional powerhouse smaller than a poppy seed. If you’ve ever had injere, Ethiopian pancake-bread, you’ve had teff.
Kelp noodles are gluten-free, and very low in carbohydrates and calories. Their texture is chewy, and you can use them anywhere you’d use pasta. This is a pasta salad that is more salad than pasta!
“Recently, I started making my mother’s corn crisps again.”
We start with hearty, economical chick peas, cabbage, and kale, and punch them up with some gourmet mushrooms and Italian flavor.
A satisfying, simple vegetarian stew served over whole grains. Morocco is on the Mediterranean, but with an African flavor. Lovely!
Georgia, as in the old Soviet Republic… not the state next to Florida! Red lentils provide easy-to-digest vegetable protein. A little coconut milk (not authentic!) adds richness.
Almond flour, egg whites, and raw unrefined cane sugar make this a gluten-free, grain-free, dairy-free treat. Cocoa butter adds a richness… High protein, high fiber… Oh my goodness!