Sunday, October 30, 2011


makes about 16 cups (8 generous servings)
Ingredients: Group 1

2T canola oil
4 oz firm tofu, 1/2 inch dice or smaller
1 onion,1/4 inch dice
1 cup green pepper, 1/4 inch dice
3T peeled and julienned fresh ginger
3 large or 6 small cloves garlic, sliced thin
1/8 tsp cayenne
2 cups roughly chopped Chinese parsley (cilantro)
2 large or 4 small mushrooms, sliced thin
1 julienned or spiralized yam, about 8 oz (see note)
2 large or 4 small carrots, 1/4 inch dice
Ingredients: Group 2

2 small baby bok choy cut in half, leaves separated
2 cups chinese cabbage or other cabbage, leaves cut to medium sized pieces
2 cups fresh spinach leaves and stems, stems chopped, leaves uncut
3 cups mizuma or other green such as kale or swiss chard, sliced or torn into medium-sized pieces
1/2 c TVP textured vegetable protein (dried soy bits) hydrated in 1 cup boiling vegetable bouillon (you can make your own from scratch, but ! use Better than Bouillon)
1 additional cup vegetable bouillon
3 oz tamari sauce
boiling water to cover
Ingredients: Group 3

1 tsp cornstarch
1T toasted sesame oil
soy bacon bits (optional garnish)
Heat oil and add all ingredients in Group 1. Stir well and cook until onions are translucent and peppers are soft. Add all ingredients in Group 2. Cook until carrots are done. Remove a half cup of soup liquid to a small bowl. Sprinkle in cornstarch and stir well until all lumps disappear. Pour into soup pot and stir well. Add sesame oil. Stir and serve, sprinkled with soy bacon bits if desired.
Note: I recently bought this spiralizer gizmo on Amazon and am loving it. Instant vegetable noodles for all your vegetable soups!! (For a low carb version, zucchini are best.)
And here's a handy guide to Asian greens from Saveur magazine.


Spaghetti and Bolognese Sauce? Not Quite!
It's actually strands of yam created with an inexpensive spiralizer, steamed slightly and then mixed in with a high-protein chili dish that is both vegan and gluten free. Here's how the yam spaghetti was made:
Here is a link to the chili recipe:

Tuesday, October 25, 2011


Here's another recipe with beans, which are one of the easiest to prepare, most economical and heathlest gluten-free foods you can eat. This roasted vegetable and borlotti bean (also called Roman bean or cranberry bean) soup is so rich, it tastes as if it might be made with a meat base, but it's not--it's gluten free, vegetarian and vegan as well!

Borlotti Bean Soup

Heat oven to 400 degrees.


3T oil

1 lb carrots, washed and cut in 1" lengths

1 lb onions, peeled and cut in eighths

3 parsnips, washed and cut in 1" lengths

1/2 lb mushrooms, cleaned and quartered

1/2 head garlic, peeled, cloves left whole

2T dried thyme

2T dried marjoram

2T dried rosemary



28oz can crushed tomatoes

8c cooked borlotti beans

8c raw shredded cabbage

8c water

Roast carrots, mushrooms, garlic, onions and parsnips, covered with oil, herbs, salt and pepper, for about an hour. Cool and puree all the vegetables except for half of the carrots. Cut reserved carrots into bite sized pieces. In large soup pot, combine water, vegetable puree, beans, cut carrots and cabbage. Bring to a boil and simmer until cabbage is slightly cooked but still crunchy. Add additional salt and pepper to taste.

Note: for a super-fast, but not quite as delicious version, use Better Than Bouillon soup base and mix with cabbage and beans.

Monday, October 17, 2011


With all the apples I've been seeing lately, I thought it was time to re-post this seasonal favorite.You can fancy up these baked apples with a scoop of vanilla ice cream topped with chopped walnuts, but I think they're scrumptious as they are, in all their cran-orange wonderfulness!

Heat oven to 350 degrees


4 large Rome or Cortland apples (about 2lbs total)
1 cup cranberries
1 cup raisins
1/4 cup orange juice concentrate
1 tsp nutmeg
1 tsp cloves
1/2 tsp cardamom
2 cups water


Bring to a boil and then simmer on medium flame cranberries and raisins in covered saucepan until cranberries pop open. Remove from flame and stir in spices and juice concentrate. Core apples and peel the tops. Place in a tightly fitting baking dish. Pour juice and fruit mixture over all, packing fruit into cores. Bake until soft, basting frequently with juice.


If you are a big fan of traditional Neapolitan-style pizza, you might think the ultra-thin crust (and it IS the ultimate crispy-not-chewy version of the dish) of the gluten-free pizza at Slice in New York City's west Greenwich Village won't be to your liking.
Once you taste toppings as intensely-flavored as these organic ones, you may very well change your mind. I've had fresh mozzarella on pizza before, but this cheese was FRESH, and the sundried tomatoes were the ideal counterbalance to the creaminess of the cheese.
Though I usually favor a thicker crust, the bonus of Indoor and outdoor seating being available, the charm of the west Village, and the extraordinary toppings (quality AND variety) make this a spot I've added to my gluten-free itinerary, and I think you should, too. Note: vegan Daiya cheese available.

Sunday, October 16, 2011


The most attractive photo of food you've ever seen? Definitely NOT!

However, looks can deceive. This food was delicious!

And the servings large enough for two to share. Burdock soup had a grassy, almost asparagus flavor I found refreshing. The vegetable, tempeh and mushroom gravy plate was hearty, especially accompanied by brown rice and corn bread (more like a sliced corn meal mush, full of kernels). Squash, carrot and broccoli was served apart from the sauced larger plate, but was great mixed right in. Peppermint tea was the ideal beverage.

Noise level at an early dinner was a bit much for me, but I can be more sensitive to that than most. You might find it festive. For me, this might be a good place for late lunch. Located on 13th Street between University Place and 5th Avenue, Souen is just down the street from the Regal multiplex cinema on 13th & Broadway, just off Union Square.

Saturday, October 15, 2011


If you're coming to New York City, it's likely that one of your trips will involve a stop at the Metropolitan Museum of Art, either for a one of their spectacular special events, such as the recent Alexander McQueen show, or to tour the Egyptian collection, American wing, or any of the other galleries filled with painting, art, sculpture, photography, or design treasures.

Whatever brings you to the Metropolitan, you will probably want a snack or meal at some point, and I chose the cafeteria, which I remembered as having many healthy foods. Which it does. Everything looks fresh, and the selection is extensive, but don't in any way expect to pay what you might be accustomed to at your local salad bar:
Yes, you read that correctly, one salad, one carrot juice, one fruit. Sticker shock for my friend and myself. My friend's was over $15 (no carrot juice). The salad is priced by the pound, not unusual, but apparently the per-pound price is higher than most. By a lot!

So, beware. Eat lightly if you're on a budget. Or, as we did, just chalk it up to the cost of a truly healthy meal. My main-dish-sized salad was composed of two types of greens, carrots, tomatoes, mozzarella bocconcini, peppers, cucumbers, hard boiled eggs, and fat-free dressing. Delicious, but maybe next time I'll make my way through the museum discreetly munching on some homemade trail mix!

Friday, October 7, 2011


This creamy gluten-free soup suits people who like full-flavored dishes and aren't afraid of spice. It was one of the most popular posts here a while back, so with recent cooler weather, it seemed like the right time to let newer readers learn about this tasty gluten-free vegan dish.


1 T minced garlic

1 c chopped onion

1 c chopped celery

1 T oil

1 tsp cumin

1 tsp allspice

1 tsp coriander

1 tsp ginger

1 tsp ancho chile powder

1/2 tsp salt, or to taste

6 c vegetable broth

1 c crushed tomatoes (canned)

1 13.5 oz can coconut milk

1 c peanut butter, smooth or chunky

1c lentils

1c parboiled yam cubes (about 1")


Saute onions, celery and spices on low flame, until onions are translucent. Add lentils and yams and cook for another couple of minutes, stirring well. Add half of broth. Whisk in half of peanut butter. Whisk in rest of broth and coconut milk, and mix in crushed tomatoes. Cook until yams are soft. Serve with chopped cilantro as garnish. Serves 4-6.

Wednesday, October 5, 2011


This gluten free soup is as earthy and comforting as it looks. Not flashy, very flexible (check your refrigerator for variations on the theme) and altogether satisfying.


Makes approximately 6 cups of soup

cooking spray
1 T toasted sesame oil
1 1/2 c diced onion
2 tsp cumin
1 tsp coriander
1/2 tsp cinnamon
1 1/2 c sliced shiitake mushrooms
1 c chopped cooked chestnuts
4 oz cooked lentils
2 c cubed kabocha squash
6 cups vegetable bouillon
salt and pepper to taste

Shitake Gravy

Ingredients: 2 T olive oil 1 1/2 tsp toasted sesame oil 1 1/2 tsp fresh thyme 1/4 c brown rice flour 2 oz shiitake mushrooms, 1 small onion, minced 1 c vegetable broth 1 tsp soy sauce salt and pepper to taste Instructions: Grind brown rice flour in coffee grinder until powdery. Clean mushrooms and cut into very fine slices. Mince thyme. Saute onion, mushrooms and thyme in oils until onion is translucent. Add flour, a bit at a time, stirring constantly. When all is a light golden color, begin slowly adding broth, stirring until desired thickness.


Spray soup pot with cooking spray. Over low heat, add onions, spices and sesame oil. When onion is translucent, add squash, mushrooms and lentils, and coat well with spices. Add vegetable bouillon. Bring to a boil and simmer until squash is done. Using a stick blender, or blending in batches in a standard blender, blend until smooth. Add a cup of soup to bowl of shiitake gravy, and then add back into soup. Cook until thickened. Sprinkled with roughly ground cumin seeds, or cumin powder. Serve with toasted slices of onion cocktail bread.

Note: if you have not made the shiitake gravy, the soup can be thickened with cornstarch or arrowroot. Add 2 tsp dried thyme and 1 tsp of sesame oil if thickened in this way.

Sunday, October 2, 2011


Pumpkin chips for Halloween, that's what I was thinking when I saw the attractive packaging and large display at Whole Foods for Danielle's vegetable chips. No trans fats and otherwise pure, so I was seduced into buying snack foods when usually that's the last thing I pick up at WF (did you know their prices on frozen broccoli and cottage cheese, two of my staples, are really reasonable?). These are gluten free and vegetarian, so even if they are not the perfect snack (read below) they might do in a pinch for those of us with doubly restrictive diets.
The crunchiness of these chips seems to have been achieved with massive amounts of oil. The flavor is mild, so the oiliness of the chips becomes their predominant characteristic. There are carrot, taro and other varieties, which, in fairness, I did not try. Also, I should mention that I use very little fat in my cooking, so I may be more sensitive than most to the fact that these contain seven grams of fat per one ounce serving. They are made in Thailand, which bothered some Amazon customers, but for me, the greasiness was the real problem. Sad to say, despite the lovely packaging, I won't be buying these again.


These mini muffins are a pumpkin muffin are the perfect way to welcome autumn, and the ideal addition to any Halloween goody bag. Spiced with cinnamon, nutmeg, ginger and cloves, topped with a sprinkle of cinnamon sugar and dotted with sweetened dried cranberries: a pumpkin aficionado's delight! Each order contains two dozen (24 of them) custom-made gluten-free mini muffins, which are approximately 1.5" in diameter, wrapped in cellophane. Made in a gluten-free vegetarian kitchen, GlutenFreeFromNYC baked goods can be purchased here.

Saturday, October 1, 2011


Every year Taibi and Liam cook Rosh Hashonah dinner for the family. My niece Taibi is vegan and I'm glutenfree and vegetarian so it's never the traditional meaty meals some families have, but it's always pretty wonderful.

This year, though, was off the charts, since Taibi went all out and carefully orchestrated the family's contributions to fit her detailed meal plan and wow was this some amazing meal. I contributed a vegan gluten free poppy seed bread (not a challah, though it WAS round), but more about that on another post. Here's the recipe for luscious yam and fruit tzimmes pictured left.

This post is about the wonderful, tasty, rib-sticking food we had to celebrate the Jewish new year that Taibi and Liam worked so hard to present us with. All vegan. All gluten free. All delicious!
The recipe for the Beet, Cucumber and Orange Salad can be found here.

Here are some snaps, which really don't do justice to the foods.

And one note: would make a fine menu for any gathering any time of year: hearty homestyle food, varied in texture and flavor, and absolutely satisfying!

In addition to being a fine cook, Taibi is a graduate of Pratt Institute and a talented artist whose work can be found here and here.

The recipe for Just-As-Sweet-As-Honey cake can be found here.

Here are some other recipes for the foods we enjoyed. They are very freeform, and should be seen as jumping-off points for you to adjust them to your family's taste. We LOVE onions and garlic in my family, for example. If yours doesn't, you might want to go easy on the quantities. The seasonings are those any pantry has. The one item you might have to search for is the Tofutti cream cheese, or any other non-dairy cream cheese, although the two non-dairy eaters in the family prefer Tofutti brand.

Have fun re-creating either all or part of this feast we enjoyed. Hope you and yours love it as much as we did!


food process tons of garlic and some onion
brown in pan w olive oil
roast quartered brussel sprouts with olive oil, salt, pepper
mix roasted sprouts with brown garlic/onion mixture


cooked quinoa and beans mixed with browned red onion and tomato sauce, seasoned with salt
stuffed in hollowed out pepper and then roasted for maybe 1 hr?


clean mushrooms and remove stem
cut up stem and saute with olive oil
in a food processer mix spinach and tofutti cream cheese. more spinach than cream cheese i think, bc the spinach whizzes down to so little. season with salt. i might have put some browned garlic in this as well (mixture of mostly garlic and some yellow or white onion)
add chopped mushroom stems to this cheese, spinach, garlic (?) mixture. mix it up.
stuff the mushrooms and put them in the oven for a while until the tops get crispy looking.