This perky quinoa cucumber salad gets crunch from cucumber and radish marinated in kicky lemon garlic vinaigrette and a fresh bouquet of dill and mint, all topped with briny feta. An easy, nourishing vegetarian lunch or side dish.
This quinoa cucumber salad is a riff on a favorite farro salad I shared here back in 2013. I don’t eat glutenous farro anymore but I’ve been craving the flavors of cool cucumbers and thinly sliced radish against chewy grains and loads of fresh herbs. Quinoa to the rescue!
When cherries are at their peak, this French dessert is easy to whip up. Somewhere between a dutch baby and a pudding cake, gluten-free cherry clafoutis combines fresh cherries steeped in brandy or whiskey with a vanilla scented almond flour batter. Easy peasy summer dessert bliss.
I’ve been guilty of cherry hoarding this summer. I just can’t resist snapping up a bag or two when I see them, all plump and sweet, for a brief period in July. Golden and blush-hued Raniers are especially a treat. As such, we’ve ended up with entirely too many cherries in the fridge, more than we can possibly eat.
This gluten-free blueberry coffee cake gets a tender crumb from butter and sour cream and earthy flavor from brown sugar, oat, and sorghum flours. A layer of jammy blueberries and addictive salty-sweet streusel take it over the top.
Chocolate peanut butter lovers rejoice! This vegan fudgesicle recipe takes just a few healthyish ingredients: coconut milk, peanut butter, maple syrup, cocoa powder, and vanilla. A hit of salt and chopped peanut butter cups take them over the top.
The Quest for a Healthier Homemade Fudgesicle Recipe
Full disclosure: Though I spent many childhood summers nomming strawberry, coconut, and lime fruit-only popsicles, as well as ice cream bars, Italian ices, and loads of Coffee Heath Bar Crunch ice cream, I can’t remember ever having eaten a classic Fudgesicle. Nor do I have any desire to. So my version may or may not taste like the classic. But I can assure you, it tastes delicious. And it definitely does not taste vegan or naturally-sweetened.
This protein-packed vegetarian Cobb salad is loaded with marinated grilled tofu, smoky coconut bacon, California avocados, tomatoes, romaine, hard boiled eggs, cheese crumbles, and a creamy mustard vinaigrette. Thanks to the California Avocado Commission for sponsoring this post!
Last year, Sarah and I had the pleasure of styling a Cobb salad for The New York Times. The recipe was by Alison Roman and featured the classic Cobb combo of chicken, bacon, romaine, hard boiled eggs, avocado, tomatoes, blue cheese, and a mustard vinaigrette. I’ve been dreaming of making a vegetarian version ever since, and I’m so excited to share it with you today!
Grilled tofu doesn’t have to be an afterthought. Here I marinate slabs of firm tofu with lemon, garlic, olive oil, oregano, tamari, and maple syrup for a flavorful marinade that doubles as a sauce. Toss this in a cobb salad or enjoy it alongside other grilled vegetables and summer sides. More serving suggestions below!
Cookout season is here and if you’re gluten-free and vegetarian(ish) like me, every BBQ invitation brings anxiety at the thought of loads of meat products sandwiched in gluteny buns. Vegetarian options are often an afterthought, and if you try to find a tasty pre-made veggie burger that can handle a grill, you may be SOL.
Enter this marinated grilled tofu. It makes a great addition to pot lucks and parties because it takes just a few minutes to throw together, can be made well in advance for extra marinating time, and it cooks in minutes.