Amy Chaplin

POSTED ON June 23, 2010

Posted in appetizer, Gluten free, Side Dishes

The idea for a white bean aioli came to me when I was trying to think of a good vegan option for mayonnaise on a tempeh burger (recipe in the works). If I was to smear this on a bun, I might thin it out with more olive oil and maybe some lemon juice too. [...] continue reading ->

Purslane salad with flax chive dressing

POSTED ON June 12, 2010

Posted in Gluten free, Salads

When I arrived home from a trip to Blooming Hill Farm last weekend, my bags were full of a lovely assortment of late spring produce: spinach, sorrel, green garlic, red scallions, thyme, strawberries and a pot of lavender. I was finding it hard to put the vegetables away as I wanted to admire them, looking [...] continue reading ->

Curried sprouted quinoa pilaf

POSTED ON May 8, 2010

Posted in Gluten free, Grains, Mains

I had soaked quinoa my usual way; throwing some in a pot and covering the unwashed grain with water as I ran out the door one morning. I had no plans for what it would become; all I knew was that later I would want something nutritious and quick to eat. As things turned out, [...] continue reading ->

Spring vegetable braise with amaranth and brown rice

POSTED ON April 30, 2010

Posted in Gluten free, Grains, Mains

Spring vegetable braise with amaranth and brown rice

The garlicky verdant scent of ramps filled my kitchen as I began cooking this spring braise, bringing back memories of the exciting first weeks of spring and crisp mornings at the farmers market.

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Kichadi

POSTED ON March 22, 2010

Posted in Gluten free, Mains

Kichadi is a simple stew made of rice and mung beans and reminds me of a thicker Indian version of Chinese congee: nourishing, comforting and deeply healing. To make kitchadi you simmer a combination of basmati rice, mung beans and spices for hours with about two or three times the amount of water that you [...] continue reading ->

GLUTEN FREE Recipes