A good recipe for homemade bread is worth its weight in gold to gluten-intolerant bakers. This soft, chewy loaf fits the bill.YIELD: MAKES 1 LOAF (10 SLICES)1 tsp. sugar1 0.75-oz. pkg. yeast1 cup brown rice flour1 cup sunflower seeds½ cup ground flaxseeds or flaxseed...
No yeast, no filler, no kneading, no rising time… Essene bread is the essence of easy, whole-grain goodness. The only thing that takes some time is the grain-sprouting process. But once you establish the right conditions with a large jar and some fresh water, Mother...
Generous toppings make this a fork-and-knife pizza. Save leftover cabbage for sandwiches.YIELD: SERVES 61½ Tbs. olive oil, divided6 cups thinly sliced red cabbage¼ cup balsamic vinegar2 Tbs. honey2 tsp. whole cumin seeds1 large clove garlic, peeled¼ tsp. salt1 15-oz....
CHERRY TOMATO FOCACCIA A basic focaccia dough is topped with nuts, cherry tomatoes, and aromatics for a bread option that’s hearty enough to be served with a salad for a light lunch or supper.YIELD: SERVES 8TOPPING¼ cup shelled roasted pistachios¼ cup olive oil1 clove...
The secret ingredient in this spin on classic chicken divan is creamy, woodsy portobello mushroom soup. Cutting the puff pastry into equal portions before baking makes serving really easy. Asparagus can replace the broccoli, if desired.YIELD: SERVES 64 cups broccoli...
A lot of good things are tucked beneath the crust of this crowd-pleasing recipe.YIELD: SERVES 8FILLING2 cups diced potatoes1 cup sliced carrots3 Tbs. olive oil, divided16 oz. firm tofu, drained and cubed¼ cup plus 2 Tbs. tamari, divided½ tsp. granulated garlic,...
Pressing and draining tofu before marinating it gives it a chewy texture that goes well with barbecue flavors.YIELD: SERVES 416 oz. extra-firm tofu1 stick lemongrass, tender white part peeled and chopped1 shallot, finely chopped2 tsp. minced fresh ginger⅓ cup...
Grated beet keeps these patties juicy and makes them look like “real” burgers.YIELD: SERVES 84 Tbs. light miso paste2 8-oz. pkg. tempeh, grated3 Tbs. canola oil, divided½ cup gluten flour or vital wheat gluten2 Tbs. guar gum1 portobello mushroom, stemmed and grated...
Sweet and sticky with just a little kick, these sliced tempeh strips are briefly marinated, baked, then reglazed to trap in maximum flavor and tender texture.YIELD: SERVES 62 8-oz. pkg. tempeh, sliced into ½-inch strips⅓ cup maple syrup¼ cup orange juice¼ cup...
This simple recipe can be assembled the night before then cooked off in the morning for a weekend breakfast or brunch. Or use it for a tempeh BLT. The tempeh strips can even be left marinating in the fridge 2 to 3 days. Just be sure to eat the bacon as soon as it’s...
This stew tastes even better as leftovers, once the flavors have had a chance to develop. Serve it with mashed potatoes for a deliciously comforting meal.YIELD: SERVES 21 Tbs. olive oil10 small frozen pearl onions, thawed1 medium carrot, cut into ½-inch pieces (⅔...
The secret “glue” that holds homemade veggie burgers together on an outdoor grill is overcooked pasta. A couple of other tips for success: Be sure to pat the beans dry before you add them to the patty mixture, and use a stainless-steel grill topper for a more stable...