Rooibos blended with fresh peaches and vanilla bean makes a refreshing soda to enjoy on its own or, preferably, poured over coconut milk ice cream for vegan floats.
On July 20th I boarded a plane to Minnesota with Sarah and her family. This may not seem like a big deal, but it was my first time on a plane in about 4 years. Despite my love of travel, I look a lot like Meg Ryan at the beginning of French Kiss when airborne. For everyone’s sake, I tend to stick to transportation by car, boat, train, rickshaw… anything that stays close to the earth’s surface. But there was no getting around flying to Minnesota. So I braved my fear of planes, humidity, and mosquitos and off we went.
14 flours. 140 recipes. 0 glutens. ALL DESSERT. Coming to you September 13th.
I got an early copy of my book in the mail a couple of weeks ago. I was so excited to unwrap it and see the incarnation of nearly 2 years of intense work; it was a bit like Christmas (or Chrismukkuh as we celebrate in my family). I was afraid to crack the cover at first. Then I flipped through it really fast, scared I would find a mistake. Then I spent way too many hours poring over every page with Jay, then Sarah and Amelia, who chimed in every once in a while, “Oooh, I ate that!”
It’s the one month countdown to the release of Alternative Baker! (And if you haven’t pre-ordered a copy yet, you can do so at Amazon, Barnes and Noble, your local bookstore, or wherever books are sold.) In the meantime, I wanted to share a favorite summer fruit dessert adapted from the book.
This gluten-free bread salad eats like a deconstructed caponata with grilled eggplant, ripe tomatoes, sweet-tart currants, and briny capers and olives, all wrapped up with toasted bread in a garlicky vinaigrette.
Bread salad sounds like an oxymoron, amiright? Salad should be green, light, and healthy, whereas hearty bread should be reserved for sandwiches, toast, or for dipping into soups. Croutons can go on top of salad, but the bread itself should not be the main salad event. It just seems wrong.
My cookbook Alternative Baker hits the shops in less than two months! To celebrate, I’m sharing a favorite recipe from the book today: fudgy brownie-like cookies threaded with chopped chocolate and buckwheat flour and topped with flaky salt. A few small tweaks make these the ultimate vessel for roasted cherry ice cream – we can’t keep our hands off ’em.
Gussy up your garden-variety zucchini soup with loads of leeks and basil, piquant pickled sweet corn, and a swirl of tangy crème fraîche; it’s equally good hot or cold.
Karl the Fog is back in full force here in San Francisco. And while the rest of the Northern Hemisphere is sweltering with smoothies and popsicles, Catamus and I can be found cozied up under blankets, sipping tea, and writing lovingly about warm bowls of soup.