The Bojon Gourmet • seasonal recipes from a recovering pastry chef

Sweet Potato Breakfast Bowl with Eggs & Greens (vegan option)

This sweet potato breakfast bowl goes savory with toasted sesame oil, sautéed spinach and scallions, crunchy vegan coconut bacon, and poached eggs. A healthy, vegetarian, grain-free, optionally vegan breakfast for cooler months. Thanks to La Tourangelle for sponsoring this post!

I went to a nutritionist last year for the first (and only) time because I wanted to make sure I was getting the required nutrients from my vegetarian diet. The nutritionist turned out to be a fan of the keto diet – a high fat, high protein diet allowing few carbs. As a baker who specializes in desserts made with interesting flours, this was clearly not the right fit for my carb-loving self!

But I did take one gem away from my appointment: eat more vegetables, especially for breakfast.

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Gluten-Free Chocolate Ginger Cookies {dairy-free & vegan options}

These soft & chewy gluten-free chocolate ginger cookies make a cozy holiday treat filled with gooey pockets of melted dark chocolate, warm baking spices, and earthy molasses. Thanks to Bob’s Red Mill for sponsoring this post!

10 Years of Ginger Molasses Cookies

TBG turned 10 this year! To celebrate, I’m closing out 2019 with a twist on an old favorite recipe that I shared almost 10 years ago to the day. Ginger molasses cookies were my very favorite cookies at the time, and I adapted an epically great formula from Cook’s Illustrated. I stirred chocolate into some of the cookies, three kinds of ginger into another portion of the dough, and some I dredged in citrus sugar.

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Gluten-Free Biscotti with Hazelnuts & Chocolate

This homemade gluten-free biscotti recipe gets a crunchy, buttery crumb from a few gluten-free flours studded with candied hazelnuts. Dip them in chocolate for a classy coffee break treat, or wrap them up for an edible holiday gift. Thanks to Bob’s Red Mill for sponsoring this post!

A Lifetime of Biscotti Love

Biscotti hold a special place in my heart. Maybe it’s because I grew up in 1990’s coffee shop culture, where there was a jar of chocolate covered cookies on every counter. Or maybe it was because my paternal grandmother baked them along with rugelach every year for the holidays. Or maybe it’s because they remind me of the Jewish equivalent mandelbrot that my maternal grandfather would share with me after school.

Whatever the reason, biscotti were one of the first “fancy” recipes I learned to bake as a teen from a tiny cookbook called Biscotti containing only a few dozen recipes for the Italian-style slice-and-bake cookies. I loved the process of baking biscotti – mixing the dough, shaping it into logs, baking, slicing, baking again. I always felt so professional when finishing them with chocolate.

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Gluten-Free Lemon Bars with Almond Flour Shortbread Crust

With creamy, tangy lemon curd and a salty-sweet almond flour shortbread crust, these gluten-free lemon bars are just the thing to make when life hands you all the lemons. Thanks to Vermont Creamery for sponsoring this post!

My Best Gluten-Free Lemon Bars Recipe

I have strong feelings about lemon bars. When made well, they’re sweet-tart, creamy, buttery, and super satisfying. But so much can go wrong with lemon bars. The crust can be pasty, bland, and underbaked. The filling can be gummy and cloyingly sweet. The lemon flavor can be weak, overpowered by eggs and sugar.

This gluten-free lemon bar recipe starts with a buttery gluten-free shortbread crust that’s baked until golden and flavorful. Next comes an easy lemon curd, set with just the right amount of egg, loads of butter, and extra tangy lemon juice. Both components feature creamy cultured butter from Vermont Creamery and together they form gluten-free lemon bar bliss.

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Vegetarian Gluten-Free Mushroom Gravy {vegan option}

You can make this creamy, earthy gluten-free mushroom gravy in minutes with just 6 ingredients and a single skillet. This shiitake mushroom gravy is part of my gluten-free vegetarian Thanksgiving menu. Get all the recipes here!

Warm chocolate chip cookies and a glass of cold (plant) milk. Ice cream and fruit crisp (or cobbler). Pancakes and maple syrup. You can’t have one without the other; that would just be wrong. Same goes for mashed potatoes and gravy on Thanksgiving.

I’m excited to share this stupid easy mushroom gravy recipe today. Pared down to the basics but full of luscious, umami flavor, this gluten-free gravy comes together in a snap. Ladle it over green goddess mashed potatoes. Use it to top life-changing gluten-free biscuits. Serve it alongside lentil loaf. And don’t forget to bring a vat to Thanksgiving.

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Green Goddess Mashed Potatoes

Creamy, tangy, and vibrant green goddess mashed potatoes get a kick from classic green goddess herbs – parsley, chives, and tarragon. This dish is part of my gluten-free vegetarian Thanksgiving menu. Get all the recipes here!

While stuffing is Jay’s favorite Thanksgiving side dish, mashed potatoes are mine. And I’ve become very particular about my mashers thanks to styling what felt like dozens of potato recipes for The New York Times over the years. Great mashed potatoes require three components in my book: yellow potatoes, tangy dairy, and chives. Not to mention lots of butter, but that goes without saying.

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